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Chewy Cut Out Brown Butter Sugar Cookies

by 8 Comments

Brown butter sugar cookies are an elevated version of classic cut out sugar cookies. They have the best nutty flavor from the brown butter, are easy to make and can be dunked or drizzled with icing.

drizzled brown butter sugar cookies in a stack with glasses of milk

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

As a lifetime baker, I've got decades of sugar cookie making under my belt. I've made mistakes and and run into many problems along the way! But with over two dozen sugar cookie recipes on two sugar bugs, I am an open book and share all my tips and secrets for making the best soft and chewy sugar cookies.

These cut out brown butter sugar cookies are soft and chewy, much like my chocolate sugar cookies, chocolate chip sugar cookies and brown butter oatmeal cookies.

It took me a few attempts to achieve a chewy brown butter cookie that keeps it's shape when rolled out and baked that also kept a soft texture. I started with my buttercream sugar cookie recipe. Browning the butter removes some of the moisture from the dough, so a mixture of regular and brown butter as well as an extra egg were the magic combination.

plate of brown butter sugar cookies with a glass of milk

💗 why you will love these roll out brown butter cookies

  • Brown butter adds an extra nutty flavor to the classic cut out sugar cookie.
  • The undecorated cookies actually taste good. Perfect for those who don't like frosting {I'm looking at you Dad}!
  • The recipe has no brown sugar, so you get a true sugar cookie taste that is complimented by the browned butter.
  • A simple brown butter frosting gets made in a saucepan and is perfect if you want to top the cookies with icing.

🧈 what does brown butter do to cookies?

Brown butter adds a wonderful depth, richness and nutty flavor to cookies. It's also amazing in cupcakes, blondie cookie bars and other foods; sweet and savory.

🛒 ingredients needed

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

ingredients for brown butter sugar cookies
  • All-purpose flour ~ use your favorite brand. If you don't use a scale for measuring {this is the one I use and love}, make sure to use the spoon and level method to ensure you don't have too much flour. {Fluff the flour in the container, then spoon it into your measuring cup and level it off with the back of a knife}.
  • Baking powder ~ this recipe calls for aluminum free baking powder. For sugar cookies that taste good, I highly recommend making sure your baking powder is aluminum free. I use Trader Joe's or Rumford.
  • Cornstarch ~ just a little bit, which helps the brown butter sugar cookies keep their shape and adds to the softness of the baked cookie. You can leave the cornstarch out if you don't have it, no other changes are necessary.
  • Unsalted butter ~ this is the time to splurge on a high quality butter such as Plugrá or Kerrygold. You will brown half of the butter and let it solidify before using it. You will brown more butter for the easy brown butter frosting.
  • Sugar ~ brings the classic sugar cookie taste and provides structure to the cookie. This brown butter sugar cookie recipe uses both granulated sugar and confectioners' sugar {also known as powdered sugar or icing sugar}.
  • Eggs ~ two large eggs are needed to bind the ingredients together. I have not tested this recipe with any egg substitutes.
  • Vanilla ~ pure vanilla extract for flavor. 

Pro tip ~ to quickly bring eggs to room temperature, place them in a bowl of warm tap water for 5-10 minutes.

🤎 how to brown butter

Place the cut cubes of unsalted butter in a light colored sauce pan and place over medium heat {medium-low if your burners run hot} and let it cook until small brown flakes form. If you want or need step-by-step photos, see this cookie bars post.

You will want to stir or swirl the pan frequently after the butter has fully melted to keep it from burning. The butter will foam and bubble up along the process, just keep stirring/swirling and move the foam aside from time to time to check the color.

The butter will turn an amber golden brown color and will smell nutty and toasted when it's ready; it should take about 5-10 minutes. Remove the pan from the heat and pour the butter into a bowl to cool and solidify before continuing with the recipe. Be sure to scrape all the brown bits into the bowl too!

If you want to speed the solidifying process, once the butter is at room temperature you can place the brown butter in the refrigerator for 5-10 minute increments, stirring it when you check on it. You do want the butter room temperature for starting this recipe. I usually let it sit in a bowl on the counter for 45 minutes, then refrigerate for 10 minutes, stir and refrigerate another 5-10 minutes.

🍪 how to make cookies with brown butter

Start by browning ½ cup of the unsalted butter.

Then in a bowl combine flour, aluminum free baking powder and cornstarch with a whisk.  Set aside.

sugars and butters in a mixing bowl

Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the solidified brown butter, room temperature unsalted butter and kosher salt until combined.  Add in both sugars.

sugars and butters creamed together in a mixing bowl

Beat until smooth, then scrape up and down the bowl and beat in the eggs and vanilla.

cookie dough after the eggs and vanilla have been beaten in

The brown butter sugar cookie dough is light and fluffy in appearance after the addition of the eggs and vanilla.

cookie dough in a mixing bowl

With the mixer on low, add the flour mixture a little at a time, occasionally stopping to scrape your bowl.  Mix until combined and the dough starts to ball up on the paddle. The dough should be soft, but not sticky. Gently press the dough into a ball.  Wrap the dough ball in plastic wrap and press into a 1 inch thick disk.

rolled out cookie dough on a parchment lined baking pan

Chill the dough for 30 minutes {and up to three days} before rolling out and baking.

how to make brown butter icing

brown butter in a saucepan

Place the unsalted butter in a light colored sauce pan and melt over medium-low or medium heat and let it cook until small brown flakes form. The butter will turn an amber/brown color and will smell nutty and toasted when it’s ready {about 5-10 minutes}.

brown butter frosting in a saucepan

Remove the pan from the heat and add in the confectioners' sugar. Stir until the butter has accepted all the sugar and you have a thick icing. You can either drizzle the icing over the cooled cookies or dunk the top of each cookie in the glaze. Allow the glaze to set up before serving.

pile of cookies with glasses of milk and flowers in the background

💬 frequently asked questions

why do I have to chill the dough?

Letting the brown butter cookie dough chill in the refrigerator lets the butter firm back up and also helps to hydrate the flour so you get a soft and chewy baked cookie.

why did my cookies spread?

The cookie dough likely got too warm when you rolled it out. You can always pop the cut out dough in the freezer or refrigerator for a 10 minute chill before baking them.

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

👩🏻‍🍳 tips for the best rolled out brown butter cookies

  • Start with room temperature butter, browned butter and room temperature eggs. This usually takes 1-2 hours of sitting on the counter {depending on the temperature of your kitchen}. To test, your finger should make an indent without sinking or sliding down into the butter. The butter should not be warm to the touch or shiny or greasy.
  • Chill the dough. This recipe requires a minimum of 30 minutes; I typically go somewhere between 30 and 60 minutes of chill time. The dough can chill for up to three days. If it is chilled longer than 1-2 hours, allow it to sit on the counter for 15-20 minutes to warm up before rolling out.
  • Roll the cookies ¼ inch thick. If you roll them too thin, they will not be as soft and chewy. When rolling the cookie dough, I like to treat it like pie crust and gently roll it, turning the dough after every pass of the rolling pin. This helps to prevent the dough from sticking to the counter.
  • Try not to overwork the dough. Overworked dough = tough cookies.
brown butter sugar cookies with a glass of milk

troubleshooting for sugar cookies

Help, my dough is crumbly! The dough should be soft, but not sticky when it goes in for a chill. If the dough seems dry and crumbly when you press it into a ball, you likely added too much flour or overworked the dough. Add a little egg white {start with one tablespoon} and gently work it into the dough until it is soft, but not sticky.

Help, my dough is super hard after chilling! If the dough chills for more than an hour it will need time to warm up on the counter before rolling. Let it sit out for 10-20 minutes before rolling it out.

Help, my dough is crumbly when I try to roll it! If the cookie dough is too cold, it will crumble when you go to roll it out. Let it warm slightly on the counter for 10-20 minutes and try again.

Help, my sugar cookies spread when they baked! Your dough likely got too warm when you rolled it out. You can always pop the cut out dough in the freezer or refrigerator for a 10 minute chill before baking them. {I have never had to do this, but my kitchen doesn't get overly warm most of the year}.

Help, my cookies aren't soft after they cooled! Most likely they were over baked. This brown butter sugar cookie recipe only needs about 8-9 minutes in the oven. The edges should not be browned, but the cookies will be slightly puffy and soft in the middle when they are done.

🫙how to store

Sugar cookies will stay fresh in an airtight container at room temperature for 3-4 days. 

They also freeze well for up to 3 months. My favorite way to store sugar cookies is in the freezer. It tends to keep them the freshest. The cookies will defrost at room temperature in about 20 - 30 minutes.

If freezing brown butter sugar cookies with icing, chill the cookies in a single layer first. The cookies can then be stacked and frozen in an airtight container. When you take the frozen cookies out of the freezer, be sure to unstack them before they thaw or the brown butter icing will stick the cookies together.

pile of cookies on a cooling rack

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make these Brown Butter Sugar Cookies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

📖 recipe

Yield: 24 cookies {varies based on cookie size}

Chewy Cut Out Brown Butter Sugar Cookies

stack of brown butter sugar cookies with icing

Brown butter sugar cookies are an elevated version of classic cut out sugar cookies. They have the best nutty flavor from the brown butter, are easy to make and can be dunked or drizzled with icing.

I highly recommend using weight {metric} measurements when available for more accuracy and the best results.

Prep Time 30 minutes
Bake Time 8 minutes
Chill Time 30 minutes
Total Time 1 hour 8 minutes

Ingredients

brown butter cookies

  • ½ cup unsalted butter, cold and cubed (113g)
  • 3 cups all-purpose flour (375g)
  • 1 ½ teaspoons aluminum free baking powder
  • 1 ½ teaspoons cornstarch
  • ½ cup unsalted butter, room temperature (113g)
  • ½ teaspoon kosher salt
  • ¾ cup granulated sugar (150g)
  • ½ cup confectioners’ sugar (60g)
  • 2 large eggs, room temperature
  • 1 ½ teaspoons pure vanilla extract

brown butter icing

  • 4 tablespoons unsalted butter, cold and cubed (56g)
  • ¾ cup confectioners' sugar (90g)

Instructions

  1. To brown the butter: place the cut cubes of unsalted butter (½ cup/113g) in a light colored sauce pan and place over medium to medium-low heat and let it cook until small brown flakes form. You will want to stir or swirl the pan frequently after the butter has fully melted to keep it from burning. The butter will foam and bubble up along the process, just keep stirring/swirling and move the foam aside from time to time to check the color. The butter will turn an amber/brown color and will smell nutty and toasted when it's ready; it should take about 5-10 minutes.  Pour melted butter and all the browned bits into a bowl. Allow the butter to cool and solidify* before proceeding. (you will have about 95g of butter after browning it due to the water loss)
  2. In a bowl combine flour (3 cups/375g), aluminum free baking powder (1 ½ teaspoons) and cornstarch (1 ½ teaspoons) with a whisk.  Set aside.
  3. Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the solidified brown butter, room temperature unsalted butter (½ cup/113g) and kosher salt (½ teaspoon) on medium speed (speed 6 on KitchenAid) until combined, about 1 minute.  Add in both sugars (¾ cup granulated sugar/150g and ½ cup confectioners' sugar/60g) and beat until smooth, about 1-½ minutes.  Scrape up and down the bowl, then beat in the eggs (2 large) and vanilla (1 ½ teaspoons) and mix until well combined, about 1 minute.  Scrape up and down the sides of the bowl.
  4. With the mixer on low, add the flour mixture a little at a time, occasionally stopping to scrape your bowl.  Mix until combined and the dough starts to ball up on the paddle. The dough should be soft, but not sticky.
  5. Gently press the dough into a ball.  Wrap the dough ball in plastic wrap and press into a 1 inch thick disk.  Chill for 30 minutes (and up to three days) before rolling.  If the dough has chilled for more than 30 minutes, let it sit on the counter for 20 minutes or so until you can roll it out without it cracking.
  6. Preheat the oven to 375°.  Prepare baking sheets with parchment paper or silicone baking mats.
  7. On lightly floured surface, roll the dough to about a ¼ inch thickness, use additional flour as needed to prevent sticking.  Cut into shapes with cookie cutters.  Re-roll the remaining dough and continue cutting until all is used.
  8. Arrange cookies on baking sheets about 1 inch apart.  If the dough has gotten warm while rolling and cutting, pop it in the freezer or refrigerator for about 10 minutes before baking to help prevent them from spreading.
  9. Bake one sheet at a time in the middle of the oven, about 8-9 minutes, until the tops are puffy and the centers no longer look wet. They should not be browned on the edges, if you want a soft and chewy cookie.  Allow the cookies to rest for 2 minutes on the pan and then transfer to a wire rack to cool completely.
  10. For the brown butter icing: Place the unsalted butter (4 tablespoons/56g) in a light colored sauce pan and melt over medium-low or medium heat and let it cook until small brown flakes form. You will want to stir or swirl the pan frequently to keep it from burning. The butter will foam and bubble up along the process, just keep stirring/swirling and move the foam aside from time to time to check the color. The butter will turn an amber/brown color and will smell nutty and toasted when it’s ready {about 5-10 minutes}.
  11. Remove the pan from the heat and add in the confectioners' sugar (¾ cup/90g). Stir until the butter has accepted all the sugar and you have a thick icing. You can either drizzle the icing over the cooled cookies or dunk the top of each cookie in the glaze. Allow the glaze to set up before serving.

Notes

*If you want to speed the solidifying process, once the butter is at room temperature you can place the brown butter in the refrigerator for 5-10 minute increments, stirring it when you check on it. You do want the butter room temperature for starting this recipe. I usually let it sit in a bowl on the counter for 45 minutes, then refrigerate for 10 minutes, stir and refrigerate another 5-10 minutes.

Aluminum free baking powder makes the best tasting cookies, but baking powder with aluminum will also work.

The cornstarch can be left out with no changes to the recipe.

If you only have table salt, use ¼ teaspoon.

If you want to use only granulated (white sugar), use one full cup (200g) and eliminate the confectioners' sugar.

Cookies will stay fresh in an airtight container at room temperature for 3-4 days.  They also freeze well for up to 3 months.

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 193Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 33mgSodium: 61mgCarbohydrates: 24gFiber: 0gSugar: 12gProtein: 2g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

Did you make this recipe?

Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

© Tasia
Cuisine: American / Category: Cookies

Soft Blueberry White Chocolate Cookies

by 2 Comments

Blueberry white chocolate cookies are soft and chewy in the middle with slightly crisp edges. They have a sugar cookie texture, buttery blueberry flavor with a touch of white chocolate and keep their shape. You will love this quick and easy recipe as no chill time is needed.

hand grabbing a cookie from a stack

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

From blueberry pie, to blueberry frosting, blueberry blondies and blueberry coffee cake, we might have a thing with blueberries in the two sugar bugs house!

With decades of cookie baking in my back pocket, I've eaten more than my fair share of cookies over the years. In fact, I have created a family of cookie monsters!

As a busy baker myself, I am always looking for ways to make the best ever cookies that I can make on the fly. So I have another no chill cookie recipe for you. You will love how this blueberry sugar cookie recipe uses freeze dried berries, like my strawberry sugar cookies. They also share the soft and chewy texture of my white chocolate raspberry cookies and are super easy to put together.

  • The easy cookies are made with freeze dried blueberries, which means they can be made any time of the year.
  • The white chocolate brings a touch of sweetness that pairs really well with the blueberries.
  • No chill time is needed so no waiting for the cookie dough to firm up in the refrigerator.

💭 how do I know when my cookies are done?

For these blueberry white chocolate cookies, the edges will be set and the center will look barely wet and slightly underdone. Cookies continue to bake once they are removed from the oven so for a soft and chewy cookie, you want to remove it before it looks done.

Please remember that a "perfect" cookie texture is different for everyone! If you like a slightly raw cookie middle, bake a minute or two less. If you prefer a crunchy cookie, bake a minute or two more. Your oven is different than mine, so that can make the bake time vary as well. With a new cookie recipe, I always start checking my cookies 1-2 minutes before the recommended bake time.

hand holding blueberry white chocolate cookies showing the soft and thick inside texture

🫐 ingredients and substitutions

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

ingredients for blueberry white chocolate cookies
  • Butter ~ If you only have salted butter, leave out the kosher salt. The butter should be room temperature, which is colder than you think! 65°F is the temperature you should be aiming for. I use my Thermapen to quickly check the butter temperature.
  • Granulated sugar ~ these blueberry white chocolate cookies are more similar to a drop sugar cookie, so they only use white sugar.
  • Kosher salt ~ to balance the flavors and sweetness. If you only have table salt, use half the amount.
  • Eggs ~ 2 large eggs are needed, room temperature is best, so pull them out of the refrigerator when you pull out the butter.
  • Vanilla ~ pure vanilla extract is my preference, it adds flavor.
  • Baking soda ~ just a little to help the cookies rise.
  • Cream of tartar ~ adds to the soft and chewy texture of the blueberry sugar cookies.
  • All-purpose flour ~ for structure. If you don't use a kitchen scale {this is the scale I use and love}, use the spoon and level method to ensure you don't have too much flour. {Fluff the flour in the container, then spoon it into your measuring cup and level it off with the back of a knife}.
  • Freeze dried blueberries ~ you will crush some of the freeze dried blueberries. I just use the palm of my hand to smoosh the berries while they are in their package. Some will still be whole and some crushed.
  • White chocolate ~ a chopped baking bar is my favorite because they melt better into the cookies. White chocolate chips can be substituted.

Preheat oven to 350°F and prepare two sheet pans with parchment paper or silicone baking mats and set aside.

Crush the freeze dried blueberries; I place the bag on the counter and use the heel of my hand to crush them; some with stay whole, some will crush completely and some will be in between size pieces.

butter and sugar creamed in a mixing bowl

In the bowl of a stand mixer with the paddle attachment or with a hand held mixer, beat the unsalted butter, granulated sugar and kosher salt until lighter and combined. Scrape up and down the bowl.

eggs and vanilla added to creamed butter in a mixing bowl

Add the eggs and vanilla and beat on medium until combined.

butter, eggs, vanilla and sugar creamed together in a mixing bowl

Now add the baking soda and cream of tartar and beat on medium until incorporated.

cookie dough in a mixing bowl after cream of tartar and baking soda have been added

The cookie dough gets thick and fluffy after the addition of the baking soda and cream of tartar.

flour mixed into cookie dough until some streaks of it remain

Then add the all-purpose flour and mix on low until some streaks of flour remain.

white chocolate and blueberries added to cookie dough in a bowl with a spatula

Add the freeze dried blueberries and chopped white chocolate and stir in with a spatula.

cookie dough on a parchment lined baking pan

Use a cookie scoop or about 2 tablespoons of dough per cookie and place on the prepared baking pans. I put 12 cookies on each pan. Use the heel of your hand or a flat bottom cup to flatten the dough to about ¼ inch. Top with white chocolate, if desired.

pile of blueberry white chocolate cookies on a cooling rack

Bake for 9-12 minutes or until the edges are set and the center of the cookies look slightly underdone. Allow the cookies to cool on the baking pan for 3-5 minutes, then move to a wire rack to cool completely.

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

💬 frequently asked questions

can I use fresh or frozen blueberries instead?

In my testing of this recipe, my taste testers preferred the cookie texture with freeze dried berries. If you want a cookie with frozen blueberries, try my lemon blueberry cookies. As for fresh blueberries, my testers did not care for the way that fresh blueberries tasted in this recipe, but if you want to use them, do about 1 cup.

why are my cookies dry?

Too much flour, over mixing and over baking are the three biggest culprits in a dry cookie. I am a big believer in using a kitchen scale to weigh my ingredients, which means you have the correct amount of flour.

To avoid over mixing the cookie dough, mix in the flour until a few streaks remain. Then mix in the blueberries and white chocolate with a spatula until the dough just comes together.

As for over baking, this is probably the number one mistake I see people make when baking cookies. The cookies should have set edges, but still look a little soft in the center when you remove them from the oven.

No, not for this blueberry white chocolate cookie recipe. I know you don't want to wait for cookie dough to chill, so this recipe was created so it can go straight in the oven.

Some recipes do require chilling, so be sure to follow the instructions for the cookie recipe you are making.

cookie with melted white chocolate on top and a bowl of blueberries

👩🏻‍🍳 tips for the best homemade cookies

  • Be sure your butter is at the correct temperature, which is room temperature for this recipe. That means you should be able to make an indent with your finger, but the butter shouldn't be shiny and your finger shouldn't sink into the butter. Depending on the temperature of your kitchen it will 1-2 hours.
  • I'm a broken record on flour, but using a kitchen scale is going to get you the correct amount. Too much flour can lead to a dry cookie.  I use this OXO scale, but if you are looking for a more economical option this Escali digital scale is also a great one.
  • Use a cookie scoop for uniformly sized blueberry white chocolate cookies. A size 30 scoop is my favorite.
  • Lighter colored pans help cookies to bake more gently, which equals a softer cookie.
  • I'm a big fan of parchment paper for baking. It helps the blueberry sugar cookies bake more evenly, helps to keep the cookies from spreading and sticking and makes for easy clean up. King Arthur makes some great precut parchment sheets.
  • Don't over bake the cookies. In my opinion, this is the number one mistake home baker's make. To keep the cookies soft and chewy we want the centers slightly underdone. They will continue cooking as they cool and the centers will firm up.

🫙 how to store

Blueberry white chocolate cookies will stay fresh in an airtight container at room temperature for 3-4 days.

They also freeze well for up to 3 months. Allow to defrost at room temperature for 15-20 minutes.

stack of cookies with the top one broken to show the soft inside texture

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make these Blueberry White Chocolate Cookies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

📖 recipe

Yield: 34 - 36 cookies

Soft Blueberry White Chocolate Cookies

hand grabbing a blueberry white chocolate cookie

Blueberry white chocolate cookies are soft and chewy in the middle with slightly crisp edges. They have a sugar cookie texture, buttery blueberry flavor with a touch of white chocolate and keep their shape. You will love this quick and easy recipe as no chill time is needed.

I highly recommend using weight {metric} measurements when available for more accuracy and the best results.

Prep Time 15 minutes
Bake Time 12 minutes
Total Time 27 minutes

Ingredients

  • 1 cup unsalted butter, room temperature (226g)
  • 1 ½ cups granulated sugar (300g)
  • ½ teaspoon kosher salt
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon baking soda
  • ½ teaspoon cream of tartar
  • 3 ¼ cups all-purpose flour (406g)
  • 2 ounces freeze dried blueberries (56g)
  • 3 ounces white chocolate, chopped (90g)

Instructions

  1. Preheat oven to 350°F and prepare two sheet pans with parchment paper or silicone baking mats and set aside. Crush the freeze dried blueberries; I place the bag on the counter and use the heel of my hand to crush them; some with stay whole, some will crush completely and some will be in between size pieces.
  2. In the bowl of a stand mixer with the paddle attachment or with a hand held mixer, beat the unsalted butter (1 cup/226g), granulated sugar (1 ½ cups/300g) and kosher salt (½ teaspoon) on low - medium-low until combined, then medium (speed 4 on a KitchenAid) for 2 minutes until lighter and combined. Scrape up and down the bowl.
  3. Add the eggs (2 large) and vanilla (1 teaspoon) and beat on medium until combined, about 30-45 seconds.
  4. Now add the baking soda (½ teaspoon) and cream of tartar (½ teaspoon) and beat on medium until incorporated, about 30 seconds.
  5. Then add the all-purpose flour (3 ¼ cups/406g) and mix on low (stir on a KitchenAid) until some streaks of flour remain. Add the freeze dried blueberries (2 ounces/56g) and chopped white chocolate (3 ounces/90g) and stir in with a spatula.
  6. Use a cookie scoop or about 2 tablespoons of dough per cookie and place on the prepared baking pans. I put 12 cookies on each pan. Use the heel of your hand or a flat bottom cup to flatten the dough to about ¼ inch.
  7. Bake for 9-12 minutes or until the edges are set and the center of the cookies look slightly underdone. (I bake one pan at a time). Allow the cookies to cool on the baking pan for 3-5 minutes, then move to a wire rack to cool completely.

Notes

If you only have salted butter, leave out the kosher salt.

If you only have table salt, use half the amount.

My testers preferred the texture of this cookie recipe with freeze dried blueberries. If you want to use fresh blueberries, wash and dry them completely and gently mix in 1 cup/150g.

For a melty chocolate top, add a few pieces of chopped white chocolate bar to the tops of the cookies before baking them.

Blueberry white chocolate cookies will stay fresh in an airtight container at room temperature for 3-4 days. They also freeze well for up to 3 months. Allow to defrost at room temperature for 15-20 minutes.

Nutrition Information:

Yield:

36

Serving Size:

1
Amount Per Serving: Calories: 149Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 25mgSodium: 44mgCarbohydrates: 20gFiber: 0gSugar: 11gProtein: 2g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

Did you make this recipe?

Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

© Tasia
Cuisine: American / Category: Cookies

M&M Sugar Cookies

by 4 Comments

M&M sugar cookies are an easy, soft-baked style cookie with chewy edges. Made with COLD butter and cream cheese and without brown sugar, they are sure to become a favorite. Perfect for birthdays and holidays!

cookies on a baking pan with mini m&ms

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

As a lifetime baker, I've been baking cookies since I was a young girl. Sugar cookies are my absolute favorite type of cookie and you will find lots of variations of them on two sugar bugs. From classic frosted sugar cookies to chocolate chip sugar cookies to sugar cookie cake, I have many recipes for you to fall in love with!

For this M&M cookie version, we use the same technique as my wildly popular sprinkle cookies; cold ingredients and a food processor.

Like white chocolate raspberry cookies and cookie butter cookies, this sugar cookie recipe is a no chill recipe.

💗 why you will love these sugar cookies

  • Easy ~ this cookie recipe comes together with cold ingredients in a food processor.
  • Flavor ~ made without brown sugar, these M&M cookies have that classic sugar cookie taste.
  • Texture ~ the cookies are super soft with little bits of M&M candy.
  • No chill ~ who doesn't love a cookie you don't have to wait for???
m&m sugar cookies on parchment with a glass of milk

🍪 how do you get perfectly round cookies?

The M&M sugar cookies keep their shape quite well, but you can also use a biscuit cutter, round cookie cutter or cup/bowl that is slightly larger than the cookies and scoot them back into a thicker and perfectly round cookie. Do this when the cookies are still hot right out of the oven. I learned this technique from Erin at Cloudy Kitchen and I use it very often when making cookies.

🛒 ingredients and substitutions

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

ingredients for m&m sugar cookies
  • All-purpose flour ~ use your favorite brand. If you aren't using a kitchen scale, be sure to spoon and level your flour. {Fluff the flour in the container, then spoon it into your measuring cup and level it off with the back of a knife or spoon}.
  • Baking soda and baking powder ~ gives a little lift to the cookies.
  • Kosher salt ~ helps to balance the flavors; if you only have table salt, use half the amount.
  • Granulated and confectioners' sugar ~ bring the sweetness, softness and some structure to the cookies.
  • Unsalted butter ~ use your butter COLD and cut it into small cubes.
  • Cream cheese ~ use full-fat block cream cheese, it adds softness to the cookies. The cream cheese is also used COLD.
  • Egg ~ one large egg is needed, this can also be cold. The egg helps to bind the cookies together.
  • Vanilla ~ just a little to balance the flavors, I prefer a pure vanilla extract.
  • M&M's candy ~ these are M&M sugar cookies after all! Mini M&M's mix into the cookie dough best, but I suspect you could use regular size if you don't have mini candies.

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

🥣 how to make sugar cookies in a food processor

Preheat oven to 375°F. Prepare baking pans with parchment paper or silicone baking mats. Set aside.

butter, cream cheese, granulated and confectioners' sugar added to flour in the bowl of a food processor

Place flour, baking soda, baking powder and kosher salt in the bowl of a food processor. Pulse a few times to blend. Add the COLD butter cubes and COLD cream cheese as well as the granulated and confectioners' sugars to the flour mixture.

dry ingredients with butter and cream cheese mixed in food processor to look like wet sand, with an egg and vanilla

Pulse until the mixture becomes sandy in texture. Add the egg and vanilla and blend until the dough starts to come together.

mini m&ms added to cookie dough in food processor

Then add the mini M&M's and pulse until the dough comes fully together. FYI, the addition of the m&m's makes the processor really loud for a few seconds as they mix in to the cookie dough!

cookie dough in a food processor

The cookie dough will start to ball against the side of the food processor bowl when it is ready.

cookie dough on parchment lined baking sheet

Roll the dough into 1 ½ tablespoon balls. Place the cookies on the prepared baking pan and use the bottom of a glass to flatten the cookies, then add 4-5 mini M&M's to the top of each cookie.

baked cookies on parchment paper

Bake for 8-10 minutes until they look slightly under baked in the centers. The cookies will continue to cook and firm up as they sit on the baking pan.

Allow the M&M sugar cookies to rest for 2 minutes on the baking pan. Then transfer to a wire rack to cool completely.

stack of cookies on a baking pan

💬 frequently asked questions

do I need a food processor?

It is recommended because a food processor is your best friend when making cookies with cold ingredients! That being said, I do give instructions in the recipe card below on how to use a mixer instead.

can I use flavored M&M's?

I did not test this cookie recipe with anything other than classic M&M candy. I suspect you could use your favorite flavor.

why don't M&M's melt in cookies?

The candy shell has a hard outer layer, which keeps the chocolate in the center of the candy from melting.

cookies on baking sheet with jars of candies in the background

👩🏻‍🍳 tips for soft sugar cookies

Follow the recipe ~ I develop recipes and test them multiple times, making lots of adjustments along the way. Even one small change by you can change the outcome.

Measure your ingredients accurately. I know I'm a broken record, but using a kitchen scale will ensure you have the right amounts of ingredients. Measuring cups are the normal for baking in America, but I urge you to give weighing your ingredients a try. Once you get used to it, you'll never go back!

Bake on lighter colored baking pans {these USA Pans are my favorite} as the M&M sugar cookies will bake more gently, which equals a softer cookie.

Once you've rolled the cookies, use the palm of your hand or the back of a flat glass to flatten the cookies to between a ¼ and ½ inch thickness.

Don't over bake the cookies. In my opinion, this is the number one reason home baker's cookies don't come out like bakery cookies. This M&M's cookie recipe never took longer than 9 minutes to bake in my oven. To keep the cookies soft and chewy we want the centers slightly underdone. They will continue cooking as they cool and the centers will firm up.

If the cookies aren't as flat as you would like, rap the pan against the counter or stove top and few times to deflate them while they are still hot.

🫙 how to store

Cookies will stay fresh covered in an airtight container at room temperature for 4 - 5 days.

The M&M sugar cookies also freeze well; this is by far my favorite way to store cookies for freshness. Store in an airtight container for up to 3 months. The cookies will thaw at room temperature in about 15-20 minutes.

cookies on parchment lined baking sheet with a bowl of candies and a bowl of sugar

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make these M&M Sugar Cookies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

📖 recipe

Yield: 24 Cookies

m&m Sugar cookies

m&m sugar cookies with a bowl of mini candies

M&M sugar cookies are an easy, soft-baked style cookie with chewy edges. Made with COLD butter and cream cheese and without brown sugar, they are sure to become a favorite. Perfect for birthdays and holidays!

I highly recommend using weight {metric} measurements when available for more accuracy and the best results.

Prep Time 10 minutes
Bake Time 10 minutes
Total Time 20 minutes

Ingredients

  • 2 ½ cups all-purpose flour (313g)
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt*
  • ½ cup unsalted butter, cold and cubed (113g)
  • ½ cup cream cheese, cold and cubed (4 ounces/114g)
  • ½ cup granulated sugar (100g)
  • ¾ cup powdered sugar (90g)
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • ½ cup mini m&m's (100g) + extra for decorating tops

Instructions

  1. Preheat oven to 375°F. Prepare baking pans with parchment paper or silicone baking mats. Set aside.
  2. Place flour (2 ½ cups/313g), baking soda (½ teaspoon), baking powder (½ teaspoon) and kosher salt (½ teaspoon) in the bowl of your food processor. Pulse a few times to blend.
  3. Add the COLD butter cubes (½ cup/113g) and COLD cream cheese (½ cup/4 ounces/114g) as well as the granulated (½ cup/100g) and confectioners' (¾ cup/90g) sugars to the flour mixture. Pulse until the mixture becomes sandy in texture.
  4. Add the egg (1 large) and vanilla (2 teaspoons) and blend until the dough starts to come together. Then add the mini m&m's (½ cup/100g) and pulse until the dough comes fully together. FYI, the addition of the m&m's makes the processor really loud for a few seconds as they mix in to the cookie dough!
  5. Roll the dough into 1 ½ tablespoon balls.
  6. Place the cookies on the prepared baking pan, spacing 1-2 inches apart. Use the bottom of a glass (or the palm of your hand) to flatten the cookies to between ¼ and ½ inch tall, then add 4-5 mini m&m's to the top of each cookie.
  7. Bake for 8-10 minutes until they look slightly under baked.
  8. Allow to rest for 2 minutes on the baking pan. Then transfer to a wire rack to cool completely.

Notes

Cookies will stay fresh in an airtight container at room temperature for 4 - 5 days. They also freeze well for up to 3 months.

*I bake with kosher salt, if using table salt start with half the amount listed and adjust to your taste.

I did not test this recipe with regular size m&m's, but believe you could substitute them, but you will have larger pieces in the finished cookies.

If you don't have a food processor, you can mix the dough in a regular mixer. Let the butter soften a bit and you may have to chill the dough for a short while (30 minutes or so) until it's a consistency you can work with. Follow a typical cookie method; cream the butter/cream cheese/sugar, add the egg/vanilla, followed by the dry ingredients.

If you are more of a visual learner, I've included a video of how to make sprinkle cookies, which uses the same technique with just a couple of ingredient changes.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 132Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 23mgSodium: 82mgCarbohydrates: 18gFiber: 0gSugar: 8gProtein: 2g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

Did you make this recipe?

Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

© Tasia
Cuisine: American / Category: Cookies

Soft and Chewy Small Batch Sugar Cookies

by 6 Comments

Small batch sugar cookies are classic soft and chewy drop sugar cookies. This recipe is NO CHILL, uses melted butter and makes 8 of the best sugar cookies in less than 30 minutes!

small batch sugar cookies with a bowl of sugar and cup of coffee

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

As a lifetime baker and busy mama, I have decades of sugar cookie making behind me. Every Christmas season I make multiple dozens of cut out cookies for decorating, but sometimes I crave all the classic sugar cookie flavor in a quick and simple recipe.

I'm sharing my favorite no chill, made with melted butter, get in my belly stat! best chewy small batch sugar cookies recipe. You'll be rewarded with eight thick and soft cookies ready in a jiffy.

two sugar bugs has dozens of sugar cookie recipes with all my secrets for making them. From coffee sugar cookies to lemon sugar cookies to chocolate chip sugar cookies and edible sugar cookie dough {a very small batch for one}, I've got you covered on flavors!

💗 why these are the best sugar cookies

  • Simple recipe ~ 8 ingredients, a mixing bowl and spatula are all you need.
  • Texture ~ these cookies have a soft centers and chewy edges.
  • Flavor ~ with vanilla and a hint of almond, these cookies have that classic nostalgic taste. Don't worry, you can leave the almond out if you aren't a fan!
  • No waiting ~ these drop sugar cookies are made with melted butter and need no chill time. Meaning you'll be eating them in about 30 minutes!
pile of cookies with a cup of coffee in the background

💭 what causes sugar cookies to be too hard?

The most common reason sugar cookies are too hard is because they are over baked. The small batch sugar cookies are done when the edges are set and the middles still look slightly underdone.

Over mixing the cookie dough can also make cookies harder and less tender. As can adding too much flour. Not storing them properly can also cause sugar cookies to get hard. See the how to store section at the end of the post for the best way to store cookies.

🛒 ingredients and substitutions

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

small batch sugar cookie ingredients
  • Granulated sugar ~ granulated {or white} sugar brings that classic sugar cookie flavor. Used in the cookie dough and to roll the cookies in before baking.
  • Unsalted butter ~ gets melted, so no planning ahead. If you only have salted butter, eliminate the salt in the recipe.
  • Kosher salt ~ just a touch to balance the flavors. If you only have table salt, use half the amount.
  • Large egg yolk ~ provides structure and brings the sugar cookie dough together. Save the white for an egg white omelette or to make Swiss meringue buttercream.
  • Vanilla bean paste ~ adds the classic sugar cookie flavor. You can use pure vanilla extract as a substitute.
  • Almond extract {optional} ~ just a touch of pure almond extract gives the cookies a little something special in flavor. If you aren't a fan of almond extract you can leave it out with no other changes.
  • Baking powder ~ helps to create thick and chewy small batch sugar cookies. I recommend an aluminum free baking powder.
  • All-purpose flour ~ for structure. If you don't use a scale for measuring {this is the scale I use and love}, make sure to use the spoon and level method to ensure you don't have too much flour. {Fluff the flour in the container, then spoon it into your measuring cup and level it off with the back of a knife}.

🥣 how to make no chill sugar cookies

Preheat the oven to 350°F and line one baking sheet with parchment paper or a silicone baking mat.

melted butter, sugar and kosher salt in a mixing bowl

In a medium bowl, add the granulated sugar, melted butter and kosher salt and stir until well combined.

egg yolk and vanilla bean paste added to melted butter and sugar in a bowl

Now stir in the egg yolk, vanilla and almond extracts, making sure everything is very well combined.

baking powder added to wet ingredients in a mixing bowl

Next add the baking powder and mix to combine.

flour added to wet ingredients in a mixing bowl

Finally stir in the flour until just combined.

sugar cookie dough in a bowl

Take roughly 2 tablespoons of dough {I use a 30 scoop, about 52g dough per cookie} and roll it into a ball, then roll in granulated sugar, roll in your hands again and roll a second time in the sugar.

The dough can be soft. If you are having trouble working with it, let it rest 2-3 minutes and it should be easier to work with.

unbaked cookie dough on a parchment lined pan

Place on the prepared baking pans, spacing 2 inches apart. Then lightly flatten each cookie with a flat bottomed cup.

baked cookies on a parchment lined baking sheet

Bake for 10-12 minutes, the edges will be set and the centers may still look a little soft.

small batch sugar cookies on a parchment lined baking sheet with a biscuit cutter to "scoot" the cookies

“Scoot” the cookies with a biscuit cutter or cup when they are hot out of the oven, if desired.

Mixing bowl and spatula ~ I'm a big fan of these glass nesting bowls, but also love a stainless set of nesting bowls I've had since my wedding.

Kitchen scale ~ for the most accurate measuring of your ingredients. I use this OXO scale, but if you are looking for a more economical option this Escali digital scale is also a great one.

Light colored baking pans ~ lighter colored pans help cookies to bake more gently, which equals a softer cookie.

Parchment paper ~ I'm a big fan of parchment paper for baking. It helps the drop sugar cookies bake more evenly, helps to keep the cookies from spreading and sticking and makes for easy clean up. King Arthur makes some great precut parchment sheets.

Good cookie spatula ~ I love, love, love using a fish spatula to remove cookies from the baking pan!

Cooling rack ~ allows for air to circulate around the baked cookies, which helps them cool and firm up.

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

stack of three cookies on a cooling rack

💬 frequently asked questions

can you decorate these easy sugar cookies?

Yes! If you'd like a Crumbl type sugar cookie, frost with my favorite American buttercream.

You can also use the above frosting for decorating with piping tips. This small batch sugar cookies recipe makes drop cookies, so you will be decorating a round cookie.

can I double this small batch recipe?

Absolutely! Just make sure you use two egg yolks, not a whole egg. The egg whites can be saved for meringue cookies.

I have not tested this recipe for cut outs. This cookie dough does spread a little, so I fear it wouldn't work how you'd like it to. My buttercream sugar cookies recipe is the perfect cut out recipe with no spread! For a smaller batch of roll out cookies for decorating, half the recipe and you can still use the whole egg.

Yes, add ¼ cup of sprinkles with the flour!

small batch sugar cookies on a cooling rack with a cup of coffee and a bowl of sugar

👩🏻‍🍳 expert tips for the best drop cookies

  • Weigh your ingredients ~ I know I say this all the time, but weighing your ingredients is the most accurate and will give the best results. This is the scale I use in my kitchen.
  • Use real butter, not margarine for the best tasting cookies; sugar cookie recipes are a good time to splurge on a premium butter like Plugrà or Kerrygold.
  • Do not grease your cookie pans, which can make your cookies spread more. Use parchment paper or silicone baking mats instead.
  • Bake on lighter colored baking pans as the small batch sugar cookies will bake more gently, which equals a softer cookie {these USA Pans are my favorite}.
  • Don't over bake the cookies. In my opinion, this is the number one reason home baker's cookies don't come out like bakery cookies. These sugar cookies never took longer than 11 minutes to bake in my oven. To keep the cookies soft and chewy we want the centers slightly underdone. They will continue cooking as they cool and the centers will firm up.
  • "Scoot" the cookies when they come out of the oven with a large round cookie cutter {I use this Ateco cutter set} or glass if you want perfectly round cookies. Scooting the cookies also helps to make them a bit thicker.

🫙 how to store

Cookies can be stored at room temperature in an airtight container for 3 - 4 days.

You can also freeze the baked cookies once they have completely cooled. This is by far my favorite way to store cookies! The chewy small batch sugar cookies can go in a zip top bag or an airtight container; they will stay fresh in the freezer for up to 3 months {often longer}.

Allow to defrost at room temperature, this takes about 15 minutes.

stack of small batch sugar cookies

Remember to snap a picture and tag me on Instagram if you make these Soft and Chewy Small Batch Sugar Cookies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more small batch desserts

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

📖 recipe

Yield: 8 cookies

Soft and Chewy Small Batch Sugar Cookies

small batch sugar cookies with a bowl of sugar and cup of coffee

Small batch sugar cookies are classic soft and chewy drop sugar cookies. This recipe is NO CHILL, uses melted butter and makes 8 of the best sugar cookies in less than 30 minutes!

I highly recommend using weight {metric} measurements when available for more accuracy and the best results.

Prep Time 15 minutes
Bake Time 11 minutes
Total Time 26 minutes

Ingredients

  • ¾ cup granulated sugar (150g)
  • ½ cup unsalted butter, melted (113g)
  • ¼ teaspoon kosher salt
  • 1 large egg yolk
  • 1 ½ teaspoons vanilla bean paste or pure vanilla extract
  • ¼ - ½ teaspoon almond extract (optional*)
  • ¼ teaspoon baking powder
  • 1 cup + 2 tablespoons all-purpose flour (141g)
  • ¼ cup granulated sugar, for rolling (50g)

Instructions

  1. Preheat the oven to 350°F and line one baking sheet with parchment paper or a silicone baking mat.
  2. In a medium bowl, add the granulated sugar (¾ cup/150g), melted butter (½ cup/113g) and kosher salt (¼ teaspoon) and stir until well combined. Now stir in the egg yolk (1 large yolk), vanilla (1 ½ teaspoons) and almond* extracts (¼ -½ teaspoon), making sure everything is very well combined.
  3. Next add the baking powder (¼ teaspoon) and mix to combine. Finally stir in the flour (1 cup + 2 tablespoons/141g) until just combined.
  4. Take roughly 2 tablespoons of dough (I use a 30 scoop, about 52g dough per cookie) and roll it into a ball, then roll in granulated sugar, roll in your hands again and roll a second time in the sugar. Place on the prepared baking pans, spacing 2 inches apart. Then lightly flatten each cookie with a flat bottomed cup to about ¼ inch.  (The dough can be quite soft. If you are having trouble working with it, let it rest 2-3 minutes and it should be easier to work with).
  5. Bake for 10-12 minutes, the edges will be set and the centers may still look a little soft. “Scoot” the cookies with a biscuit ring or cup when they are hot out of the oven, if desired.

Notes

*If you omit the almond extract, no other changes are needed.  I use ½ teaspoon of the almond extract, because I love the subtle flavor it adds.

For sugar cookies with sprinkles, you can add ¼ cup sprinkles with the flour, if desired.

Cookies can cool completely on the baking sheet or can be moved to a wire cooling rack after 5 minutes.  

Cookies can be stored at room temperature in an airtight container for 3 - 4 days or in the freezer for up to 3 months. If frozen, they should defrost at room temperature in 10-20 minutes.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 226Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 77mgSodium: 66mgCarbohydrates: 27gFiber: 0gSugar: 25gProtein: 1g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

Did you make this recipe?

Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

© Tasia
Cuisine: American / Category: Sugar Cookies

Easy Banoffee Cake

by 2 Comments

This easy banoffee cake is a twist on the classic English dessert. The sheet {or snack} cake is a moist banana cake baked on top of a simple graham cracker crust. Then it's topped with a dulce de leche whipped cream. The flavor combination makes it irresistible for birthday parties, holidays or just because you are craving banana cake.

slices of cake on plate with forks and a bowl of dulce de leche

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Multiple summers ago I read about banoffee pie while visiting my parents. Of course this encouraged me to make it that weekend and we all enjoyed it.

As a busy mama who loves cake, I knew these flavors needed to be reinvented into a cake. I have been baking cakes for decades and my favorite is a quick, one layer snack {or sheet} cake. A cake that whips up in a few minutes, but tastes like you spent all day making it {like this graham cracker cake}. Shhhhhh.....we don't have to tell anyone it didn't take all day!😉

My banoffee cake is simple to prepare and might become your new favorite!

💗 why you will love this banana snack cake

  • Easy recipe ~ this banoffee cake bakes in one layer, no stacking or fancy decorating required!
  • Moist and flavorful cake ~ this sheet cake uses buttermilk, which adds wonderful moisture to the banana cake.
  • Layers of flavor ~ from the crumbly graham cracker crust to the soft banana cake to the fluffy toffee whipped cream, this cake has an enticing flavor profile that will have you coming back for more.

🍰 what is banoffee made of?

Banoffee cake is a spin on the English dessert, banoffee pie. It's made from bananas, whipped cream and toffee on a biscuit base. The name banoffee is a mash up of banana + toffee.

For this simple cake recipe, we use a graham cracker base, banana cake and a toffee whipped cream made with dulce de leche.

slice of cake on it's side showing graham cracker crust, banana cake and whipped cream frosting

🛒 ingredients and substitutions

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

ingredients for banoffee cake
  • Graham crackers ~ I use Nabisco Honey graham crackers. You need one full sleeve, that will get ground to crumbs.
  • Unsalted butter ~ the butter gets melted for the graham cracker crust and is used at room temperature for the banana cake.
  • Sugars ~ dark brown sugar or light brown sugar and granulated sugar add sweetness to the banoffee cake. Confectioners' sugar, also known as powdered sugar or icing sugar, is used for the whipped cream frosting.
  • Eggs ~ 2 large eggs are needed at room temperature.
  • Vanilla ~ pure vanilla extract adds the best flavor.
  • Baking soda ~ adds a little height to the sheet cake.
  • Kosher salt ~ helps to balance all the flavors.
  • All-purpose flour ~ adds structure to the cake. For the best results, use a kitchen scale or use the spoon and level method. {Fluff the flour in the container, then spoon it into your measuring cup and level it off with the back of a knife}.
  • Buttermilk ~ brings moisture to the baked cake; can be substituted with whole milk or kefir. Having the buttermilk at room temperature will give you the best cake.
  • Bananas ~ two small bananas, the riper the better! This should give you about ¾ cup mashed banana. I prefer weighing the bananas for accuracy.
  • Dulce de leche ~ found near the sweetened condensed milk in the baking section of the grocery store. You will want to chill the can at least two hours prior to using it.
  • Whipping cream ~ used cold for the frosting. A minimum of 36% fat will give you the best results.
slice of cake on a plate with milk and banana slices in the background

🍌 how to make this easy banoffee cake

Place the can of dulce de leche in the refrigerator at least two hours prior to using it.

Preheat the oven to 325°F and line an 8x8 baking pan with parchment paper.

graham cracker crust in a baking pan

Start by crushing the graham crackers in a food processor or in a zip top bag with a rolling pin. Then add the melted butter and mix until well combined. Press firmly into the bottom of a parchment lined 8x8 baking pan and set aside.

butter, brown sugar and granulated sugar whipped together in a mixing bowl

Next make the banoffee cake by using a stand mixer with the paddle attachment or a hand held mixer, beat the unsalted butter, brown sugar and granulated sugar on medium-high for 3-4 minutes, until light and fluffy.

banoffee cake batter after eggs and vanilla have been added

Next, add the eggs one at a time, mixing on medium-high until fluffy, about 30-45 seconds.  Add the vanilla with the first egg and then scraped up and down the bowl before adding the second egg.

flour added to banana cake batter

Then add the baking soda and kosher salt and mix on medium-high until combined, about 30 seconds. Now alternate adding the all-purpose flour and buttermilk on low by adding half the flour, then all the buttermilk, scrape the bowl, then add the remaining flour.

banana added to cake batter in a mixing bowl

Stop when a few streaks of flour remain and gently fold in the mashed bananas. Then spread the banana cake batter over the top of the graham cracker crust and place the cake in the preheated oven.

baked banoffee cake in a baking pan

Bake for 45-50 minutes or until a toothpick comes out with just a few moist crumbs. I like to pop the cake into the freezer right when it comes out of the oven. Leave it in for 30-40 minutes; this helps to quickly cool the cake and locks in the moisture.

Pro baking tip: If you have left over buttermilk, pour it into half cup containers and freeze. Allow to come to room temperature before using in your next recipe.

dulce de leche whipped cream with biscoff crumbs on top

how to make toffee whipped cream frosting

dulce de leche whipped cream ingredients in a glass bowl

Start by adding the cold heavy whipping cream, dulce de leche, vanilla, kosher salt and confectioners’ sugar to the bowl of a stand mixer with the whisk attachment or into a bowl and use a hand mixer. 

toffee whipped cream in a mixing bowl with the beaters

Then mix on low for 1-2 minutes, then gradually increase the speed to high, whipping until stiff peaks, about 4-5 minutes total.  The dulce de leche will separate and look like it isn’t going to mix in initially, but it will!

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

💬 frequently asked questions

what is the toffee layer traditionally made from?

In banoffee pie the toffee layer is made from cooking a can of sweetened condensed milk to make a toffee or dulce de leche. This is an easy recipe, so we are skipping making it ourselves and just buying it at the grocery store. {Plus it makes me nervous if you read all the things about people's cans of sweetened condensed milk exploding when they cook it}!

where do I find dulce de leche?

Dulce de leche is sold in the baking section at most grocery stores. It is typically next to the sweetened condensed milk. You can also buy it on Amazon, this is the dulce de leche I use.

bite of cake on a fork next to a slice of banoffee cake

👩🏻‍🍳 expert tips for this dessert cake

Use very ripe bananas ~ they will be sweeter, easier to mash and will provide extra moisture and more banana flavor.  The banana should be very speckled or even turning black.

Use a scale to measure your ingredients for the best results. If you do not have a kitchen scale, see the notes in the ingredient section on how to measure the flour.

Use room temperature ingredients. Depending on the temperature of your kitchen you will want to pull out the butter, buttermilk and eggs about 2 hours before baking. {My kitchen is on the cooler side, so I usually go 2-3 hours before baking}.

Don't over mix the banana cake batter. When combining the wet and dry ingredients mix until everything is just combined.

Once the batter is in the prepared pan, drop the pan on the counter a time or two to help remove any air bubbles in the batter.

For the best, moist and tender cake, don't over bake it. Remember your oven is different than mine and baking times may vary a little. The easy banoffee cake is done when a toothpick inserted in the center comes out with just a few moist crumbs.

Allow the banana cake to cool completely before you add the dulce de leche whipped cream frosting. Otherwise the frosting will melt off it.

Garnish with some graham cracker crumbs or biscoff cookie crumbs, if desired.

💡 variation ideas

Add a layer of dulce de leche over the cooled cake before adding the whipped cream frosting. {I tested the cake like this, but forgot to add the layer when I photographed it!}

Use homemade caramel instead of dulce de leche. Come to think of it, the biscoff caramel cookie filling from this biscoff tart would be fantastic in this cake!

Make it with a biscoff base by substituting biscoff or speculoos cookies instead of graham crackers.

Make the biscuit base with shortbread cookies, you can use the recipe from this Twix cake.

🫙 how to store

Store the banoffee cake in the refrigerator due to the whipped cream frosting.

The frosted cake can stay at room temperature for several hours. The due sugar in the confectioners' sugar and the dulce de leche, it helps to keep the whipped cream stable.

slice of banoffee cake on a cutting board with banana slices in the background and a jar of dulce de leche

Remember to snap a picture and tag me on Instagram if you make this easy Banoffee Cake. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more easy dessert cakes

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

📖 recipe

Yield: 12-16 slices

Easy Banoffee Cake

slices of cake on plate with forks and a bowl of dulce de leche

This easy banoffee cake is a twist on the classic English dessert. The sheet {or snack} cake is a moist banana cake baked on top of a simple graham cracker crust. Then it's topped with a dulce de leche whipped cream. The flavor combination makes it irresistible for birthday parties, holidays or just because you are craving banana cake.

I highly recommend using weight {metric} measurements when available for more accuracy and the best results.

Prep Time 20 minutes
Bake Time 50 minutes
Total Time 1 hour 10 minutes

Ingredients

graham cracker crust

  • 1 sleeve graham crackers (9 full sheets/140g)
  • ¼ cup unsalted butter, melted (57g)

banana cake

  • ⅓ cup unsalted butter, room temperature (76g)
  • ¼ cup packed brown sugar* (50g)
  • ½ cup granulated sugar (100g)
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • ¾ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 1 ½ cups all-purpose flour (188g)
  • ¾ cup buttermilk, room temperature (180mL)
  • ¾ cup ripe bananas, mashed (170g/about 2 small bananas)

dulce de leche whipped cream

  • 1 cup heavy whipping cream (240mL)
  • ¼ cup dulce de leche, cold** (78g)
  • 1 teaspoon vanilla
  • ⅛ teaspoon kosher salt
  • ¼ cup confectioners’ sugar (30g)

Instructions

  1. Place the can of dulce de leche in the refrigerator at least two hours prior to using it.
  2. Preheat the oven to 325°F and line an 8x8 baking pan with parchment paper.
  3. For the graham cracker crust: Crush the graham crackers (1 sleeve/9 full crackers/140g) in a food processor or in a zip top bag with a rolling pin. Then add the melted butter (¼ cup/57g) and mix until well combined. Press firmly into the bottom of a parchment lined 8x8 baking pan and set aside.
  4. For the banana cake: using a stand mixer with the paddle attachment or a hand held mixer, beat the unsalted butter (⅓ cup/76g), brown sugar (¼ cup/50g) and granulated sugar (½ cup/100g) on medium-high (speed 6 on a KitchenAid mixer) for 3-4 minutes, until light and fluffy.
  5. Next, add the eggs (2 large) one at a time, mixing on medium-high until fluffy, about 30-45 seconds.  Add the vanilla (1 teaspoon) with the first egg and then scraped up and down the bowl before adding the second egg.
  6. Then add the baking soda (¾ teaspoon) and kosher salt (¼ teaspoon) and mix on medium-high until combined, about 30 seconds.
  7. Now alternate adding the all-purpose flour (1 ½ cups/188g) and buttermilk (¾ cup/180mL) on low (stir on a KitchenAid mixer) by adding half the flour, then all the buttermilk, scrape the bowl, then add the remaining flour.  Stop when a few streaks of flour remain and gently fold in the mashed bananas (¾ cup/about 2 small bananas/170g).
  8. Spread the banana cake batter over the top of the graham cracker crust and place the cake in the preheated oven.  Bake for 45-50 minutes or until a toothpick comes out with just a few moist crumbs.
  9. When you take the cake out of the oven, place the pan in the freezer for 30-40 minutes.  This will help to cool the cake and also helps it to be extra moist.
  10. For the dulce de leche whipped cream: Add the cold heavy whipping cream (1 cup/240mL), dulce de leche  (¼ cup/78g), vanilla (1 teaspoon), kosher salt (⅛ teaspoon) and confectioners’ sugar (¼ cup/30g) to the bowl of a stand mixer with the whisk attachment or into a bowl and use a hand mixer.  Mix on low for 1-2 minutes, then gradually increase the speed to high, whipping until stiff peaks, about 4-5 minutes total.  The dulce de leche will separate and look like it isn’t going to mix in initially, but it will!
  11. If desired, add ½ cup of dulce de leche over the top of the cooled cake, then top with the dulce de leche whipped cream. Slice and enjoy!

Notes

*I use dark brown sugar, but light brown sugar works as well.

 ** Place the can of dulce de leche in the refrigerator at least two hours prior to using. It can be put in the refrigerator up to several days ahead of time.

If you only have salted butter, leave out the kosher salt.

A whipping cream with a minimum of 36% fat will work best for the whipped cream frosting.

The cake can sit at room temperature for several hours (as long as your house isn’t too hot).  Store any leftover banoffee cake covered in the refrigerator for up to five days.  

We preferred the taste and texture of this cake at room temperature, so pull it out about 45 minutes before serving.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 314Total Fat: 18gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 79mgSodium: 181mgCarbohydrates: 35gFiber: 1gSugar: 21gProtein: 4g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

Did you make this recipe?

Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

© Tasia
Cuisine: American / Category: Cakes and Cupcakes

Easy Raspberry Cupcakes

by 4 Comments

From scratch raspberry cupcakes are moist and tender. Made with a vanilla cupcake, stuffed with frozen raspberries and topped with a raspberry jam buttercream swirl. They are packed with fruity flavor!

raspberry cupcake showing soft crumb interior on a plate with a fork

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Cupcakes are a perfect dessert for any celebration! Raspberry cupcakes are small and easy to transport, which makes them great for taking to parties. They are also easy to serve because you don't need to cut them or serve with utensils.

As a busy mama and lifetime baker, I have been making cupcakes for decades. I have loads of tips and helpful information to help you make cupcakes that look like they came from a bakery, like these chocolate raspberry ganache cupcakes.

Fresh raspberries are one of my favorite fruits! I love the slightly tart, but sweet flavor they bring to raspberry almond cake and raspberry brownies. This simple cupcake recipe uses frozen raspberries, so you can enjoy them year round.

My raspberry cupcakes recipe uses a hint of almond extract to give them an extra special flavor {don't worry, you can leave it out if you want}. The easy recipe is made using buttermilk and sour cream to give them the best moist and soft texture.

💗 why you will love these fruit filled cupcakes

  • Yields 12 cupcakes ~ no need for an extra muffin pan!
  • Made with frozen raspberries ~ means they can be made year round, not just when fresh raspberries are in season.
  • Quick and easy to make ~ the from scratch batter comes together quickly with melted butter in one bowl. No mixer needed for the cupcakes.
  • Make them your own ~ add lemon frosting or fill with raspberry jam, the options are endless!
  • Perfect for celebrations ~ whether it is a birthday, wedding, Christmas or Valentine's Day, these homemade cupcakes will be sure to please.

🧁 why are my cupcakes dry?

Dry cupcakes are often a result of too much flour or over baking. A kitchen scale will ensure that you have the correct amount of flour; this is the scale I use.

Cupcakes are smaller, so they bake quickly and can be over baked if you aren't paying attention. It is better to err on the side of under baking them; look for a few moist crumbs on your toothpick instead of a clean toothpick when checking for doneness.

raspberry cupcake on a plate with fresh raspberries and a fork

🛒 ingredients and substitutions

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

raspberry cupcakes ingredients
  • All-purpose flour ~ adds structure. If not using a kitchen scale, be sure to use the spoon and level method. {Fluff the flour in the container, then spoon it into your measuring cup and level it off with the back of a knife}.
  • Baking powder and baking soda ~ add some height to the cupcakes.
  • Kosher salt ~ helps to balance the flavors. 
  • Granulated sugar ~ brings the sweetness.
  • Eggs ~ 2 large eggs needed. Having the eggs at room temperature will provide the best results.
  • Sour cream ~ making cupcakes with sour cream brings extra moisture by working to shorten the gluten strands in the flour, which results in a tender and soft cupcake. For the best cupcakes, use full fat sour cream and bring it to room temperature. 
  • Vanilla ~ adds a nice burst of flavor to the cupcakes. For the best tasting raspberry cupcakes, use pure vanilla extract.
  • Almond extract ~ pure almond extract adds a little special flavor to the cupcakes. You can leave the almond extract out with no other changes to the recipe.
  • Buttermilk ~ brings moisture to the baked cupcakes; can be substituted with 1%, 2%, whole milk or kefir. Having the buttermilk at room temperature will give you the best cupcakes.
  • Unsalted butter ~ brings richness to the cupcakes. The butter gets melted and slightly cooled before adding to the cupcake ingredients. If you only have salted butter, leave out the kosher salt.
  • Raspberries ~ frozen raspberries, chopped small are needed for the cupcakes. After you measure and chop the raspberries, return them to the freezer until you are ready to add them to the batter. Do not thaw them!
  • Raspberry jam buttercream ~ ingredients shown farther down in the post; you'll need butter, confectioners' or powdered sugar, raspberry jam, vanilla and heavy cream.

🧁 how to make raspberry cupcakes without a mixer

Start by chopping the frozen raspberries into small pieces, then place in a bowl and put back into the freezer.

Then melt the butter and set aside to cool slightly. Preheat the oven to 350°F and prepare a 12 count muffin pan with cupcake liners. Set aside.

cup measure filled with frozen raspberries

I prefer to weigh my ingredients for more accurate baking, but if you only have cups, this is what my cup looked like to have the correct amount of frozen raspberries.

granulated sugar, eggs, vanilla, salt and sour cream in a mixing bowl

In a large bowl, whisk the granulated sugar, eggs, vanilla, almond extract* {optional} and sour cream until well combined.

wet ingredients mixed together in a mixing bowl

The wet ingredients after they have been whisked together.

buttermilk added to wet ingredients

Then whisk in the buttermilk.

melted butter added to cupcake batter

Now whisk in the melted and cooled butter.

baking powder and baking soda added to wet ingredients in a mixing bowl

Whisk in the baking powder, baking soda and kosher salt.

frozen raspberries coated with flour in a bowl

Then add most of the all-purpose flour to the wet ingredients and mix until just barely combined. Get the chopped raspberries out of the freezer and toss them with the little bit of flour you held aside.

raspberry cupcake batter in a mixing bowl

Then gently fold into the cupcake batter. The batter is on the thick side.

cupcake batter in liners in a baking tin

Divide the batter evenly between the 12 cupcake liners. They will be about ⅔ full.

Bake for 18-20 minutes or until a toothpick inserted in the center comes out mostly clean. Allow the raspberry cupcakes to cool completely before frosting.

how to make raspberry jam buttercream

When you are ready to frost the cupcakes, make the buttercream frosting.

buttercream ingredients

Ingredients needed for the raspberry buttercream frosting. I prefer using seedless raspberry jam, but you can use seeded jam as well.

whipped butter in a mixing bowl

Using a stand mixer with the whisk attachment or a handheld mixer, beat the butter and kosher salt for 5 minutes on high, stopping about half way through to scrape the bowl.

raspberry jam, confectioners' sugar and vanilla added to whipped butter in a mixing bowl

After 5 minutes, scrape up and down the mixer bowl and add one cup the confectioners’ sugar, half the jam and the vanilla.  Mix on low until combined, then increase the speed and beat until fully incorporated.

raspberry jam buttercream in a mixing bowl

Stop the mixer, scrape up and down the bowl, and add the remaining confectioners’ sugar, jam and the heavy cream.  Again mix on low until incorporated, then increase the speed to high and beat another 5 minutes until light and fluffy.

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

👩🏻‍🍳 expert tips for soft and fluffy cupcakes

Use room temperature ingredients. Depending on the temperature of your kitchen you will want to pull out the milk, sour cream and eggs about 2 hours before baking. {My kitchen is on the cooler side, so I usually go 2-3 hours before baking}.

I've been making this cupcake recipe for years and have cheated and not brought my ingredients to room temperature. This will work, but for the BEST texture I highly recommend bringing the cold ingredients to room temperature.

Don't over mix the batter. When cake and cupcake batter is over mixed, it creates a more dense cake crumb. We are going for fluffy and moist!

Use good liners. These Paper Chef liners are my very favorite and the only brand I use in my kitchen. {not sponsored, just a fan!}

Use a cookie or ice cream scoop to get even amounts of batter into each liner. This helps the cupcakes to bake uniformly.

For the best, moist and tender cupcakes, don't over bake them. Remove them from the oven when a toothpick or cake tester comes out with just a few moist crumbs.

raspberry cupcakes on a plate with fresh raspberries and flowers in the background

💬 frequently asked questions

can I make ahead?

Yes! The freezer is your best friend when wanting to bake easy raspberry cupcakes ahead of time. Allow the cupcakes to cool completely, then store in an airtight container in the freezer for up to 3 months. Let the cupcakes defrost, then decorate them.

can I use fresh raspberries?

I do not recommend using fresh raspberries. They will break apart too easily when mixed into the cupcake batter.

why did my raspberry cupcakes turn blue?

Raspberries contain anthocyanin, which has a reddish color when in the fruit's natural acidic environment. When the anthocyanin comes in contact with an alkaline ingredient, like baking soda, it can cause a chemical reaction turning baked goods blue.

I find the best way to keep my cookies and cakes from turning blue is to not over mix the raspberries when mixing them into the batter. Using frozen berries usually works better for me too.

💡 flavor variation ideas

Raspberry filling ~ you can add raspberry jam to the center of the cupcakes. If you need help with how to stuff cupcakes, see this Baileys cupcakes post. If you want the filling without seeds, be sure to use seedless jam.

Lemon frosting ~ my easy lemon buttercream frosting would be delicious!

White chocolate frosting ~ you can use this American white chocolate buttercream or this Swiss meringue white chocolate buttercream.

Cream cheese frosting ~ substitute freeze dried raspberries in this strawberry cream cheese frosting.

overhead look at cupcakes

🌀 how to decorate cupcakes

Sprinkles, fruit, crushed freeze dried fruit and candy can all work to decorate your cupcakes.

A Wilton 1M, Wilton 2D or Wilton 8B are my favorite tips for decorating cupcakes.

When piping swirls of buttercream frosting, use even pressure the whole time. I start in the middle of the cupcake and create a circle around the cupcake. You can stop there and have a rosette or keep building with smaller circles on top of each other until you reach the height you want. Release the pressure when you reach the end and lift the bag away.

🫙 how to store

Cupcakes can be stored at room temperature in an airtight container for up to 1 day. They can also be stored in an airtight container in the refrigerator, but they will be more prone to drying out.

The raspberry cupcakes can be frozen in an airtight container for 2-3 months. Allow to defrost at room temperature before serving. I freeze mine with buttercream all the time!

pink buttercream swirl

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make these Easy Raspberry Cupcakes. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

💗 more desserts made with raspberries

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

📖 recipe

Yield: 12 cupcakes

Easy Raspberry Cupcakes

raspberry cupcake showing soft crumb interior on a plate with a fork

From scratch raspberry cupcakes are moist and tender. Made with a vanilla cupcake, stuffed with frozen raspberries and topped with a raspberry jam buttercream swirl. They are packed with fruity flavor!

I highly recommend using weight {metric} measurements when available for more accuracy and the best results.

Prep Time 15 minutes
Bake Time 20 minutes
Total Time 35 minutes

Ingredients

raspberry cupcakes

  • 1 cup frozen raspberries, (140g)
  • ½ cup unsalted butter, melted and slightly cooled (113g)
  • 1 cup granulated sugar (200g)
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon pure almond extract* (optional)
  • ¼ cup sour cream, room temperature (60g)
  • ½ cup buttermilk, room temperature (120mL)
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 1 ½ cups all-purpose flour (188g)

raspberry jam buttercream

  • ¾ cup unsalted butter, room temperature (170g)
  • ¼ teaspoon kosher salt
  • 1 ¾ cups confectioners' sugar (210g)
  • ¼ cup raspberry jam (80g**)
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons heavy cream (30mL)

Instructions

  1. Start by chopping the frozen raspberries (1 cup/140g) into small pieces, then place in a bowl and put back into the freezer.
  2. Melt the butter (½ cup/113g) and set aside to cool slightly.
  3. Preheat the oven to 350°F and prepare a 12 count muffin pan with cupcake liners. Set aside.
  4. In a large bowl, whisk the granulated sugar (1 cup/200g), eggs (2 large), vanilla (2 teaspoons), almond extract* (½ teaspoon) and sour cream (¼ cup/60g) until well combined. Then whisk in the buttermilk (½ cup/120mL) and once combined whisk in the melted and cooled butter (½ cup/113g).
  5. Whisk in the baking powder (½ teaspoon), baking soda (¼ teaspoon) and kosher salt (¼ teaspoon). Then add most of the all-purpose flour (1 ½ cups/188g) to the wet ingredients and mix until just barely combined. (you are holding aside a few tablespoons of the flour)
  6. Get the chopped raspberries out of the freezer and toss them with the little bit of flour you held aside, then gently fold into the cupcake batter. The batter is on the thick side.
  7. Divide the batter evenly between the 12 cupcake liners. They will be about ⅔ full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out mostly clean.
  8. Allow to cool completely before frosting.
  9. For the raspberry jam buttercream: Using a stand mixer with the whisk attachment or a handheld mixer, beat the butter (¾ cups/170g) and kosher salt (¼ teaspoon) for 5 minutes on high (speed 8 on a Kitchen Aid) stopping about half way through to scrape the bowl. 
  10. After 5 minutes, scrape up and down the mixer bowl and add one cup the confectioners’ sugar (120g), half the jam (half of ¼ cup/80g**) and the vanilla (1 teaspoon).  Mix on low until combined, then increase the speed and beat until fully incorporated. 
  11. Stop the mixer, scrape up and down the bowl, and add the remaining confectioners’ sugar (¾ cup/90g), jam and the heavy cream (2 tablespoons/30mL).  Again mix on low until incorporated, then increase the speed to high and beat another 5 minutes until light and fluffy.
  12. Decorate as desired. I used a Wilton 2M for the photos. A spoon or offset spatula can also be used to add the frosting to the cupcakes.

Notes

*The almond extract adds a layer of flavor. No adjustments are necessary if you leave it out.

**I prefer seedless raspberry jam. Look at the gram measurements on your jam as they are all slightly different, but 80g is a good ballpark.

I highly recommend having your ingredients room temperature!! You can skip this step, but the batter won't come together as smoothly and the baked cupcakes won't be as soft and fluffy.

Buttermilk can be substituted with 1%, 2%, whole milk or kefir.

Cupcakes can be stored at room temperature in an airtight container for up to 1 day. They can also be stored in an airtight container in the refrigerator, but they will be more prone to drying out.

The cupcakes can be frozen in an airtight container for 2-3 months. Allow to defrost at room temperature before serving. I freeze mine with buttercream all the time!

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 419Total Fat: 22gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 88mgSodium: 124mgCarbohydrates: 52gFiber: 2gSugar: 37gProtein: 4g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

Did you make this recipe?

Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

© Tasia
Cuisine: American / Category: Cakes and Cupcakes

Easy S'mores Cookie Bars

by 2 Comments

S'mores cookie bars are soft and chewy. Made with a quick and easy graham cracker cookie dough that also doubles as the topping. The filling is made with chopped milk chocolate {like the classic Hershey's} and mini marshmallows. The dessert bars are perfect for summer cookouts, potlucks and birthday parties.

melty chocolate centers in smores cookie bars

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

As a busy mama and lifetime baker, I have decades of making dessert bars behind me. {marshmallow brownies , berry crumble bars or funfetti brownies anyone?}

This s'mores dessert checks all the busy baker boxes. It's quick and easy to make {hello cold butter and food processor!}; stuffed with melty marshmallows, chocolate, chewy and soft graham cracker cookie and full of nostalgic flavor.

Quicker to make than my double chocolate oatmeal bottom brownies and with no campfire required, these baked s'mores bars can be made anytime you have a s'mores craving.

💗 why you will love these easy dessert bars

  • The s'mores cookie bars are baked, so you can enjoy them anytime of year.
  • The easy crust using graham crackers also serves as a crumble topping.
  • Graham crackers, melty chocolate, mini marshmallows and more crumbled graham cracker crust bring that classic campfire treat flavor to a simple cookie bar.
melty chocolate centers in layered smores cookie bars

💭 what are s'mores?

S'mores are a sweet treat that consists of melty chocolate and gooey, toasted marshmallow that is sandwiched between two graham crackers. I have a cookie version with homemade graham crackers that is an absolute favorite in my house.

🛒 ingredients and substitutions

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

smores cookie bars ingredients
  • Graham crackers ~ I use Nabisco Honey graham crackers. You need one full sleeve, that will get ground to crumbs.
  • Brown sugar ~ adds sweetness, softness and chewiness to the dessert bars. Dark or light brown sugar can be used.
  • All-purpose flour ~ if you don't have a scale for measuring your flour {this is the scale I use in my kitchen}, make sure to use the spoon and level method to ensure you don't have too much flour. {Fluff the flour in the container, then spoon it into your measuring cup and level it off with the back of a knife or the handle of your spoon}.
  • Kosher salt ~ helps to balance the flavors and sweetness. If you only have table salt, use half the amount.
  • Butter ~ the butter is used cold from the refrigerator; cut into cubes. I prefer unsalted butter, but if you only have salted butter, just leave out the kosher salt.
  • Vanilla ~ pure vanilla extract is recommended to add flavor.
  • Egg ~ binds the graham cracker crust that doubles as the crumble topping together.
  • Chocolate ~ the recipe is written with milk chocolate, like the classic Hershey bars used in campfire s'mores. If dark chocolate is more your thing, feel free to substitute that. If you only have chocolate chips, I have notes in the recipe card for how to substitute them.
  • Marshmallows ~ mini marshmallows are needed to add the gooey marshmallow filling. Marshmallow fluff can be substituted, see the notes in the recipe card below.

🥣 how to make this s'mores dessert

Preheat the oven to 350°F and prepare an 8x8 baking pan with parchment paper, lightly butter the edges. Set aside.

ground graham crackers in a food processor

Add the graham crackers to the bowl of a food processor and pulse until only smaller pieces are left.

cubed butter, sugar, vanilla and flour in a bowl of a food processor

Then add the kosher salt, all-purpose flour, brown sugar, cold and cubed butter and vanilla and blend until well combined and starting to clump together.

egg added to graham cracker cookie base

Finally add the egg and blend until a soft dough forms.

smores cookie bars dough in the bowl of a food processor

The dough will ball together once ready.

cookie dough layer pressed in the bottom of a parchment lined baking pan

Hold aside approximately 1 cup of the graham cracker base (about 160g) and press the remaining dough into the prepared pan in an even layer. Bake for 12 minutes.

chopped milk chocolate over graham cracker layer in a baking tin

Remove pan from oven and spread the chopped milk chocolate bar over the crust, save aside about 1 ounce/28g for garnish. Use caution as the pan is hot.

layer of mini marshmallows added to dessert bars in a baking pan

Spread the mini marshmallows over the chopped chocolate.

graham crumble added over mini marshmallows in a baking tin

Then crumble the remaining graham cracker mixture over the marshmallows.

baked smores bars when they come out of the oven

Return the pan to oven and bake an additional 12-18 minutes, until the edges are lightly browned.

Remove the s'mores cookie bars from the oven and sprinkle with chopped chocolate you set aside {it will melt from the heat of the bars}.

 Allow to cool before cutting.

smores dessert bars stacked on one another with mini marshmallows

💬 frequently asked questions

what if they don't sell graham crackers where I live?

For my readers who don't have graham crackers; use digestive biscuits and an extra tablespoon or two of granulated sugar for the crust; the butter should stay the same amount.

I suspect biscoff or speculoos cookies would also work well here, but they will slightly change the flavor profile.

can I substitute marshmallow fluff or meringue?

Yes, if using marshmallow fluff you will need about 2 cups.

I also tested this s'mores dessert with a meringue layer. For that version I used the entire amount of graham cracker layer on the bottom of the pan and baked for about 22 minutes. Once it was cool, I added a layer of chocolate ganache and topped it with a homemade meringue. Mr. two sugar bugs loved this version on Father's Day!

For the meringue I used 2 large egg whites, ½ cup granulated sugar, ¼ teaspoon kosher salt and a ½ teaspoon of vanilla extract. Use the same method as you do for my meringue cookies, but just layer the meringue on top of the ganache.

upclose look at melty marshmallows and melty chocolate on dessert bars

👩🏻‍🍳 expert tips for dessert bars

  • Line the 8x8 baking pan with parchment paper and lightly butter or spray the sides with baking release spray. The marshmallow layer makes them sticky and you will thank me for this tip when removing them from the pan.
  • Remember your oven is different than mine and the baking time may be slightly different. I use this oven thermometer to ensure my oven is at the temperature I think it is.
  • For less dishes to wash, use a food scale and skip the measuring cups! This is the scale that I use and love. Using a scale also helps to make sure you have the correct quantities of ingredients.
  • If you need to speed up the cooling process, once the s'mores cookie bars have cooled enough that you can pick up the pan with your bare hands, place the dessert bars in the refrigerator to cool completely.
  • Allow the bars to cool before cutting to firm up the melty chocolate and gooey marshmallows.

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

💡 how to serve

My testers enjoyed the s'mores cookie bars best at room temperature.

The dessert bars are also fantastic with a scoop of vanilla ice cream on top.

🫙 how to store

Store any leftovers in an airtight container at room temperature for to 2-3 days or in the refrigerator for up to 5 days.

The s'mores cookie bars also freeze well for up to 3 months.

stack of smores dessert bars

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make these S'mores Cookie Bars. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more dessert bars to enjoy

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

📖 recipe

Yield: 16 cookie bars

Easy S'mores Cookie Bars

melty chocolate centers in smores cookie bars

S'mores cookie bars are soft and chewy. Made with a quick and easy graham cracker cookie dough that also doubles as the topping. The filling is made with chopped milk chocolate {like the classic Hershey's} and mini marshmallows. The dessert bars are perfect for summer cookouts, potlucks and birthday parties.

I highly recommend using weight {metric} measurements when available for the best results.

Prep Time 10 minutes
Bake Time 30 minutes
Total Time 40 minutes

Ingredients

  • Graham crackers (1 sleeve/9 full crackers/140g)
  • ½ teaspoon kosher salt
  • ¾ cup all-purpose flour (94g)
  • ½ cup brown sugar, packed (100g)
  • ½ cup unsalted butter, cold and cubed (113g)
  • 1 teaspoon pure vanilla extract
  • 1 large egg
  • 8 ounces milk chocolate bars, chopped (226g)
  • 2 cups mini marshmallows* (96g)

Instructions

  1. Preheat the oven to 350°F and prepare an 8x8 baking pan with parchment paper, lightly butter the edges. Set aside.
  2. Add the graham crackers (1 sleeve/9 full crackers/140g) to the bowl of a food processor and pulse until only smaller pieces are left.
  3. Then add the kosher salt (½ teaspoon), all-purpose flour (¾ cup/94g), brown sugar (½ cup/100g), cold and cubed butter (½ cup/113g) and vanilla (1 teaspoon) and blend until well combined and starting to clump together.
  4. Finally add the egg (1 large) and blend until a soft dough forms.
  5. Hold aside approximately 1 cup of the graham cracker base (about 160g) and press the remaining dough into the prepared pan in an even layer. Bake for 12 minutes.
  6. Remove pan from oven and spread the chopped milk chocolate bar (8 ounces/226g) over the crust, save aside about 1 ounce/28g for garnish. Use caution as the pan is hot. Spread the mini marshmallows (2 cups/96g) over the chopped chocolate. Then crumble the remaining graham cracker mixture over the marshmallows. Return the pan to oven and bake an additional 12-18 minutes, until the edges are lightly browned. Remove from the oven and sprinkle with chopped chocolate you set aside (it will melt from the heat of the bars).  Allow to cool before cutting.

Notes

I use dark brown sugar, but light brown sugar can be substituted. The amount remains the same.

The milk chocolate bars can be substituted with milk chocolate chips, which is approximately 1 ¼ cups/8 ounces/226g. You could also use semi-sweet or dark chocolate in the same amounts. Chocolate chips will not melt the same way as chocolate bars.

*If desired, you can add up to one more cup of mini marshmallows for a total of 3 cups. You can also substitute marshmallow fluff, you will need about 2 cups

Store any leftovers in an airtight container at room temperature for to 2-3 days or in the refrigerator for up to 5 days. The s'mores cookie bars also freeze well for up to 3 months.

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 199Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 30mgSodium: 67mgCarbohydrates: 24gFiber: 1gSugar: 17gProtein: 2g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

Did you make this recipe?

Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

© Tasia
Cuisine: American / Category: Bars and Brownies

Quick and Easy Oreo Donuts

by 2 Comments

Homemade cookies and cream donuts, aka Oreo donuts are cake-like and delicious with a cup of coffee. These baked donuts are made without yeast and are full of cookies and cream flavor.

oreo donuts on a cooling rack with extra cookies

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Homemade donuts are a favorite at my house! My family adores the cookies and cream flavor that Oreo cookies have, so combining the two was bound to happen.

As a busy mama, I love that start to finish is 30 minutes with this donut recipe. I am always trying to find ways to add nutrition to donuts, so I use whole wheat flour and Greek yogurt, like I do in my lemon donuts, sprinkle donuts, blueberry donuts to bring a wee bit more protein.

Making donuts at home is much cheaper than a trip to Krispy Kreme or Dunkin Donuts! So grab your coffee or iced coffee and let's make donuts using Oreos.

💗 why you will love these baked donuts

  • Quick and easy to make!
  • The cookies and cream donuts are baked, not fried.
  • Moist, soft and fluffy cake-like texture.
  • Stuffed with Oreo cookie pieces and garnished with more crushed cookies over the simple glaze.
stack of donuts with extra glaze in a bowl and milk glasses

🍰🍩 what is a cake donut?

Cake donuts use baking powder or soda instead of yeast. This results in a denser donut texture, which is similar to cake. These Oreo donuts have a moist and fluffy texture.

🍩 ingredients and substitutions

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

ingredients for oreo donuts
donut glaze ingredients
  • White whole wheat flour ~ tends to have more protein than refined white flour. You can substitute all-purpose flour, if needed. If you aren't used to baking with whole wheat flour, I would suggest using half all-purpose flour. See the recipe card for amounts. I haven't tested it, but suspect a 1 to 1 all-purpose gluten free flour should work too.
  • Baking powder ~ gives the homemade donuts a little lift.
  • Kosher salt ~ helps to balance the flavors. If you only have table salt, use half the amount.
  • Granulated sugar ~ to add a little sweetness.
  • Egg ~ one large at room temperature.
  • Vanilla ~ adds extra flavor to both the Oreo donuts and the vanilla glaze.
  • Greek yogurt ~ adds moisture and a little protein. Ideally it should be at room temperature. You can substitute with sour cream if you don't have Greek yogurt.
  • Milk ~use your favorite milk. I usually use almond milk or 1%. It's also ideal to have at room temperature.
  • Coconut oil ~ adds moisture. Melt the oil and allow it to cool slightly. Butter can be substituted for the oil, also melt and let cool slightly.
  • Chocolate sandwich cookies ~ Oreo cookies are the classic here, but I usually use Trader Joe's Jo-Jo's or Back to Nature chocolate sandwich cookies. This is what brings the cookies and cream flavor.
  • Confectioners' sugar ~ also known as powdered sugar or icing sugar, used for the donut glaze.
  • Butter ~ just a tablespoon that you melt for the glaze, I use unsalted butter.
  • Cocoa powder {optional} ~ unsweetened cocoa powder can be added to the donut glaze if you prefer a chocolate donut topping. See the recipe card notes below.
oreo donut with vanilla glaze and oreo cookie pieces

🥣 how to make cookies and cream donuts

Preheat oven to 350°F. Prepare a donut pan with butter or non-stick spray and set aside.

dry ingredients in a bowl with a whisk

In a medium size bowl, whisk together the white whole wheat flour, baking powder and kosher salt.

sugar, greek yogurt, egg, and vanilla in a mixing bowl

In another bowl, whisk the egg, granulated sugar, vanilla and Greek yogurt until combined.

coconut oil added to wet ingredients in a mixing bowl

Then add the milk and whisk until combined. Finally add the coconut oil and whisk until fully combined.

dry ingredients added to wet ingredients in a bowl with a spatula

Pour the dry ingredients into the wet ingredients and mix until just combined. The batter will be fairly thick.

oreo cookie pieces added to donut batter in a mixing bowl

Lightly fold in the chopped/crushed Oreo cookies.

donut batter in a donut pan

Spoon the batter into each donut well, filling about ¾ of the way full. Then bake.

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

how to make the donut glaze

While the cookies and cream donuts cool, make the quick and easy donut glaze. I'm always looking for less dishes to wash, so I just mix the glaze in the saucepan I melt the butter in.

confectioners' sugar, vanilla and melted butter in a small saucepan

In a bowl or saucepan combine the melted butter with the confectioners' sugar and vanilla.

glaze ingredients mixed together in a sauce pan, looking clumpy, before milk is added

The glaze is very dry and clumpy before the milk is added.

vanilla glaze in a small saucepan

Then add the milk or half and half until you reach a thick glaze consistency.

💬 frequently asked questions

how do you fill a donut pan?

There are two schools of thought here and there is no "right" answer. Many people recommend putting the donut batter into a piping bag or zip-top bag with a corner snipped off; then you pipe the batter into each donut well.

I simply spoon my donut batter into each well. It's quick and easy to do.

can I make ahead?

Yes, you can bake the donuts a day or two before you need them. Store in an airtight container at room temperature. I would wait to glaze them until you are ready to serve as the glaze does get a little sticky when stored.

can I make mini donuts or donut holes?

Yes! Use a mini donut pan or mini muffin pan for the donut holes. The smaller versions of Oreo donuts will likely bake more quickly, so reduce the bake time by a few minutes.

oreo donuts glazed with vanilla and chocolate

👩🏻‍🍳 expert tips for the best homemade donuts

  • Chop or break the chocolate sandwich cookies into small bite size pieces.
  • Prepare the pan well. I typically use butter to grease each donut well, but a baking spray with flour, like Baker's Joy, also works.
  • If you aren't used to baking with whole wheat flour; use half all-purpose flour and half whole wheat {see the recipe card notes}.
  • Be careful not to over mix the batter.
  • Don't overfill the donut pan, ¾ of the way is the ideal amount.
  • Many people recommend filling a piping bag with the donut batter to pipe them into the donut pan. I actually find this method to be messier and wastes more of the batter, but use it if it works for you. I simply use a spoon.
  • If you only have one donut pan, allow it to cool before baking the second batch. I usually give mine a quick rinse in cool water and it's ready to go again. You can use a mini muffin pan to make donut holes with the remaining batter.
  • Allow the cookies and cream donuts to cool enough for you to handle before adding the donut glaze, otherwise it will just soak into the baked donuts.
  • Place a baking sheet pan, parchment paper or aluminum foil under a wire cooling rack before putting the vanilla glaze on the donuts. This will collect any glaze drippings and Oreo cookie crumbs and make cleanup faster.

🫙 how to store

Baked cookies and cream donuts are best eaten when freshly baked. They can be covered and stored at room temperature for 1-2 days or refrigerated for up to one week. I do find the icing gets a little sticky when stored.

Donuts can be frozen for up to 2 months; I've frozen them both glazed and without glaze. Thaw overnight in the refrigerator, then allow to come to room temperature.

If you know you are going to freeze the Oreo donuts, I would add the donut icing after they have defrosted and come to room temperature.

donut leaning on a stack of donuts with milk glasses in the background

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make these quick and easy Oreo Donuts recipe. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more oreo desserts

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

📖 recipe

Yield: 10 donuts {or 6 large donuts and 6 - 10 donut holes}

Quick and Easy Oreo Donuts

oreo donuts on a cooling rack with extra cookies

Homemade cookies and cream donuts, aka Oreo donuts are cake-like and delicious with a cup of coffee. These baked donuts are made without yeast and are full of cookies and cream flavor.

I highly recommend using weight {metric} measurements when available for more accuracy and the best results.

Prep Time 10 minutes
Bake Time 10 minutes
Total Time 20 minutes

Ingredients

cookies and cream donuts

  • 1 cup white whole wheat flour* (120g)
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • ⅓ cup granulated sugar (67g)
  • 1 large egg, room temperature
  • 2 teaspoons pure vanilla extract
  • ⅓ cup Greek yogurt, room temperature (80g)
  • ⅓ cup milk, room temperature (80mL)
  • 2 tablespoons coconut oil, melted and slightly cooled (30mL)
  • 5 Oreo cookies, chopped into bite size pieces (67g)

donut glaze

  • 1 tablespoon butter, melted (14g)
  • 1 cup confectioners' sugar (120g)
  • 1 teaspoon pure vanilla extract
  • 2 - 3 tablespoons milk or half and half (30-45mL)
  • additional Oreo cookies for decorating

Instructions

  1. Preheat oven to 350°F. Prepare a donut pan with butter or non-stick spray and set aside.
  2. In a medium size bowl, whisk together the white whole wheat flour (1 cup/120g), baking powder (1 teaspoon) and kosher salt (½ teaspoon).
  3. In another bowl, whisk the egg (1 large), granulated sugar (⅓ cup/67g), vanilla (2 teaspoons) and Greek yogurt (¼ cup/65g) until combined. Then add the milk (⅓ cup/80mL) and whisk until combined. Finally add the coconut oil (2 tablespoons/30mL) and whisk until fully combined.
  4. Pour the dry ingredients into the wet ingredients and mix until just combined. The batter will be fairly thick. Lightly fold in the chopped Oreo cookies (5 cookies/67g). Spoon the batter into each donut well, filling about ¾ of the way full.
  5. Bake for 8-10 minutes, or until the edges are lightly browned. Allow to cool a few minutes in the pan and then transfer to a wire rack. If making four more donuts, allow the pan to cool and then bake the remaining batter. If you'd like to make "donut holes" with the remaining batter; grease or spray a mini muffin pan with non-stick spray and use it for the remaining batter. I typically get about 6 donut holes and bake them along side the donuts, they may finish baking a minute or two sooner.
  6. Allow the donuts to cool until you can pick them up before adding the glaze. They don't have to be completely cool.
  7. For the donut glaze**: in a bowl or saucepan combine the melted butter (1 tablespoon/14g) with the confectioners' sugar (1 cup/120g) and vanilla (1 teaspoon). Then add the milk or half and half (2 - 3 tablespoons/30-45mL) until you reach a thick glaze consistency. Start with 2 tablespoons milk and add more in ½ teaspoon increments until you reach your desired consistency.
  8. Dunk the top of each donut into the glaze and top with additional cookie pieces. If you like less icing, drizzle the glaze over the donuts instead of dunking.

Notes

If you don't have a donut pan, they can be baked in a standard muffin pan. Bake at the same temperature for about 12-14 minutes or until lightly browned at the edges.

The donuts come together and have the best texture with room temperature eggs, milk and Greek yogurt, but the recipe still works without following this step.

Baked cookies and cream donuts are best eaten when freshly baked. They can be covered and stored at room temperature for 1-2 days or refrigerated for up to one week. Donuts can be frozen for up to 2 months. Thaw overnight in the refrigerator before warming to your liking. I do find that the donut glaze gets a little sticky when stored.

You can use all-purpose flour, one cup = 125g.

* You can also use half whole wheat flour (½ cup/60g) and half all-purpose flour (½ cup/63g).

Greek yogurt can be substituted with sour cream.

Coconut oil can be substituted with melted unsalted butter, 2 tablespoons = 28g.

**For chocolate glaze, add 2 - 3 tablespoons unsweetened cocoa powder (15-18g). Or if you want to do half vanilla and half chocolate, dip the vanilla first and then add 1 tablespoon/5-6g cocoa powder to the glaze and stir until smooth. You may need to add a splash of milk.

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 206Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 24mgSodium: 170mgCarbohydrates: 33gFiber: 2gSugar: 22gProtein: 4g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

Did you make this recipe?

Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

© Tasia
Cuisine: American / Category: Breakfast

Soft Strawberry Sugar Cookies

by 2 Comments

Strawberry sugar cookies are soft and chewy and full of real strawberry flavor. You will love that this homemade cookie dough is made with melted butter and mixes up in one bowl without a mixer.

pile of strawberry sugar cookies with fresh strawberries

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

I've been on a strawberry kick lately. From strawberry snack cake to strawberry filled cupcakes to strawberry white chocolate cookies, I can't seem to get enough strawberry flavor!

As a lifetime baker and busy mama, I've got decades of sugar cookie making behind me and close to two dozen sugar cookie recipes on two sugar bugs. AND I love an easy sugar cookie recipe; especially one that yields soft cookies, mixes in one bowl and doesn't need to chill. That's a triple win in my book!

  • Quick and easy ~ from start to finish should take 30 minutes.
  • Melted butter = soft and chewy cookies {and no planning ahead}.
  • No mixer required ~ this recipe mixes up in one bowl with a whisk and spatula.
  • No chill time required!
  • The cookie dough is made with freeze dried strawberries, which can be found year round. Making them the perfect festive cookie for Christmas or Valentine's Day!

how do you jazz up sugar cookies?

In my opinion, playing with flavors is the best way to jazz up sugar cookies. In this recipe we add strawberries, but freeze dried strawberries like in my strawberry crumb cake. I also have strawberry lemonade sugar cookies, tiramisu sugar cookies and chocolate chip sugar cookies if you are looking for other flavors.

If you are looking for a decorated cut-out flavored sugar cookie, try my marbled sugar cookies.

strawberry sugar cookies on a plate with a few broken open to show the soft centers

🛒 ingredients and substitutions

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

strawberry sugar cookies ingredients
  • Unsalted butter ~ gets melted, so no planning ahead. If you only have salted butter, eliminate the salt in the recipe.
  • Sugars ~ granulated {or white} sugar brings that classic sugar cookie flavor.
  • Egg ~ two large egg yolks bring the dough together and add structure. You can use the egg whites to make meringue cookies.
  • Vanilla ~ I prefer a pure vanilla extract for the best flavor.
  • Baking powder ~ helps to create thick and chewy strawberry sugar cookies.
  • Kosher salt ~ balances the flavors. If you only have table salt, use half the amount.
  • All-purpose flour ~ be sure to spoon and level the flour or use a kitchen scale for the most accurate measuring.
  • Strawberries ~ this recipe uses freeze dried strawberries. Fresh strawberries can be substituted, see the recipe card notes for instructions. Do not use frozen strawberries as they will add too much moisture to the cookie dough. 

Preheat the oven to 350°F and line two baking sheets with parchment paper or silicone baking mats.

Then chop the freeze dried strawberries into small bite size pieces, set aside.

white sugar added to melted butter in a mixing bowl

In a medium bowl, add the granulated sugar, the melted butter and kosher salt and stir until well combined.

egg yolk and vanilla added to melted butter and sugar in a bowl

Now stir in the egg yolks and vanilla, making sure everything is very well combined.

baking powder added to melted butter and sugar mixture

Next add the baking powder and mix to combine.

flour mixed until just a few streaks remain in a mixing bowl

Finally stir in the flour until a few streaks of flour remain.

strawberry sugar cookie dough in a mixing bowl with a spatula

Then mix in the chopped freeze dried strawberries until just combined.

cookie dough ball in a bowl of strawberry sugar

In a small bowl mix granulated sugar and crushed freeze dried strawberries. Then take about two tablespoons of dough {I use a size 30 scoop} and roll it in the sugar, then roll between your hands and roll a second time in the strawberry sugar.

baked cookies on a parchment lined baking sheet

Place the cookie dough balls on the prepared baking pans. Then lightly flatten each cookie with a flat bottomed cup. Bake for 9-12 minutes, until the edges are set and the centers still look soft.

pile of cookies on parchment paper with fresh strawberries and a glass of milk

💬 frequently asked questions

how many days will sugar cookies stay fresh?

Strawberry sugar cookies will stay fresh in an airtight container at room temperature for 3-4 days.

My favorite way to store homemade cookies is in the freezer! Once the cookies are cool, store them in an airtight container in the freezer for up to three months. These chewy sugar cookies will defrost on the counter in about 15 minutes.

Yes! I tested this recipe with fresh strawberries in the cookies. My testers preferred the texture and overall flavor of freeze dried strawberries, but both versions are yummy.

To make the recipe using fresh strawberries, prepare the strawberries like you do for strawberry blondies {which taste like strawberry sugar cookie bars} and know the cookies may take a few more minutes to bake.

can I use frozen strawberries?

No, frozen strawberries will add too much moisture to the cookie dough and make the cookies soggy.

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

plate of cookies with milk in the background

👩🏻‍🍳 tips for the best soft and chewy sugar cookies

  • Follow the recipe ~ even one small change by you can change the outcome.
  • Weigh your ingredients ~ I know I say this all the time, but weighing your ingredients is the most accurate and will give the best results. This is the scale I use in my kitchen.
  • Use real butter, not margarine for the best tasting cookies; sugar cookie recipes are a good time to splurge on a premium butter.
  • Do not grease your cookie pans, which can make your cookies spread more. Use parchment paper or silicone baking mats instead.
  • Bake on lighter colored baking pans as the strawberry sugar cookies will bake more gently, which equals a softer cookie {these USA Pans are my favorite}.
  • Roll the cookies in the strawberry sugar, then use your hands to roll into round ball. I like to then roll the cookies a second time in the strawberry sugar before setting on the baking pan.
  • Don't over bake the cookies. In my opinion, this is the number one reason home baker's cookies don't come out like bakery cookies. This strawberry sugar cookies recipe never took longer than 11 minutes to bake in my oven. To keep the cookies soft and chewy we want the centers slightly underdone. They will continue cooking as they cool and the centers will firm up.
  • "Scoot" the cookies when they come out of the oven with a large round cookie cutter or glass if you want perfectly round cookies.

🫙 how to store

Strawberry sugar cookies can be stored at room temperature in an airtight container for 3-4 days or in the freezer for up to 3 months.

strawberry sugar cookies with milk and fresh strawberries

Remember to snap a picture and tag me on Instagram if you make these Soft Strawberry Sugar Cookies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more recipes using strawberries

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

📖 recipe

Yield: 20 cookies

Soft Strawberry Sugar Cookies

strawberry sugar cookies with fresh strawberries

Strawberry sugar cookies are soft and chewy and full of real strawberry flavor. You will love that this homemade cookie dough is made with melted butter and mixes up in one bowl without a mixer.

I highly recommend using weight {metric} measurements when available for more accuracy and the best results.

Prep Time 15 minutes
Bake Time 12 minutes
Total Time 27 minutes

Ingredients

  • freeze dried strawberries*, chopped (approx. 1 cup/24g)
  • 1 ½ cups granulated sugar (300g)
  • 1 cup unsalted butter, melted (226g)
  • ½ teaspoon kosher salt
  • 2 large egg yolks
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon baking powder
  • 2 ⅓ cups all-purpose flour (292g)
  • ¼ cup granulated sugar, for rolling (50g)
  • 8g freeze dried strawberries, crushed, for rolling

Instructions

  1. Preheat the oven to 350°F and line two baking sheets with parchment paper or a silicone baking mat.
  2. Chop the freeze dried strawberries (approx. 1 cup/24g) into small bite size pieces, set aside.
  3. In a medium bowl, add the granulated sugar (1 ½ cups/300g), the melted butter (1 cup/226g) and kosher salt and stir until well combined. Now stir in the egg yolks (2 large), vanilla (2 teaspoons), making sure everything is very well combined.
  4. Next add the baking powder (½ teaspoon) and mix to combine. Finally stir in the flour (2 ⅓ cups/292g) until a few streaks of flour remain and then mix in the chopped freeze dried strawberries until just combined.
  5. In a small bowl mix the ¼ cup granulated sugar (50g) and crushed freeze dried strawberries (8g). You can use a food processor or just crush the berries with the back of a spoon pressed against the bowl.
  6. Take roughly 2 tablespoons of dough (I use a 30 scoop) and roll it into a ball, then roll in granulated sugar strawberry mixture, roll in your hands again and roll a second time in the sugar mixture. Place on the prepared baking pans, spacing 2 inches apart. Then lightly flatten each cookie with a flat bottomed cup.  (The dough can be quite soft. If you are having trouble working with it, let it rest 2-3 minutes and it should be easier to work with).
  7. Bake for 9-12 minutes, the edges will be set and the centers may still look a little soft.
  8. Cookies can cool completely on the baking sheet or can be moved to a wire cooling rack after 5 minutes.  

Notes

*Fresh strawberries can be substituted. You will need 80g/approximately ½ cup (measured after the stems are cut off) or 4 medium-large strawberries. Wash the strawberries, then chop them into small pieces and place on two layers of paper towels. Cover with another layer of paper towels and blot as much moisture out of the berries as you can. The cookies may take an extra minute or two to bake.

Strawberry sugar cookies can be stored at room temperature in an airtight container for 3-4 days or in the freezer for up to 3 months.

Nutrition Information:

Yield:

20

Serving Size:

1
Amount Per Serving: Calories: 215Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 52mgSodium: 53mgCarbohydrates: 29gFiber: 0gSugar: 18gProtein: 2g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

Did you make this recipe?

Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

© Tasia
Cuisine: American / Category: Cookies

No Churn Sugar Cookie Ice Cream

by 6 Comments

This sugar cookie ice cream recipe is made with sugar cookie pieces and frosting in a creamy vanilla ice cream made without an ice cream maker. Cream cheese is added to the no churn ice cream to balance the sweetness. Perfect for ice cream cones, birthdays and holidays!

sugar cookie ice cream in a serving dish with a spoon

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Summer, birthday parties, Christmas, Friday nights, you name it, they call for ice cream!  And with decades of homemade ice cream making under my belt, I am here to make it easy for you to be a pro too.

Cinnamon ice cream is a staple on my Thanksgiving dessert menu, but we also love white chocolate ice cream, brownie batter ice cream,and lemon white chocolate cookie ice cream. And I think you know how much I adore sugar cookies, so now it's time to add that flavor to our homemade ice cream recipes.

As a busy mama and dessert maker, I appreciate a quick and easy no churn ice cream and I know you will love it too.

  • Packed with sugar cookie pieces and buttercream for a frosted sugar cookie flavor.
  • No churn method ~ meaning quick and easy to prepare and no special equipment or machines needed.
  • Customize-able ~ use colored buttercream to match your party theme or maybe adding sprinkles is more your style.
  • Sweet and creamy ~ no-churn ice cream has the best soft texture; much like soft serve ice cream.
scoops of sugar cookie ice cream in a metal baking tin

💭 what does no churn ice cream mean?

No churn ice cream is made without an ice cream maker. Sweetened condensed milk and heavy whipping cream get mixed together to create a simple ice cream that is soft and creamy.

It is made without eggs, so no cooking of a custard and worrying about scrambling the eggs. It also means not having to remember to freeze the ice cream maker insert!

🍦 ingredients and substitutions

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

ingredients for sugar cookie ice cream
  • Heavy cream ~ sold as both heavy cream and heavy whipping cream. You want a minimum of 36% fat for the best results.
  • Sweetened condensed milk ~ I haven't tested this with anything but the full fat version.
  • Cream cheese ~ use full fat block cream cheese. This helps to keep the sugar cookie ice cream from being too sweet, but there isn't enough to make it taste like cheese cake.
  • Vanilla extract ~ I prefer a pure vanilla extract for the best flavor.
  • Sugar cookie pieces ~ I include instructions for baking your own, but you can also substitute crumbled sugar cookies. If you prefer sugar cookie dough to baked cookies, make edible sugar cookie dough pieces.
  • Buttercream frosting ~ I used ⅙ of my favorite American buttercream recipe and colored it pink. But use any leftover frosting you might have or feel free to leave it out. One of my test batches had red buttercream, which would be perfect for Christmas ice cream!
three ice cream cones in a mason jar with bowls of sprinkles and extra ice cream cones

🧰 equipment needed

Hand mixer: for the sugar cookie pieces and to whip the ice cream base together.

Sheet pan: for baking the sugar cookie pieces.

Spatula: for folding the whipped cream, cookies and icing into the no churn ice cream.

Freezer safe container: for freezing the sugar cookie ice cream. I often use a metal loaf pan or cake pan, but I have a 2 quart airtight container that I also use.

🥣 how to make ice cream without an ice cream maker

whipped cream in a mixing bowl with hand mixer beaters

Using a hand-held mixer, beat the heavy cream on medium-high until stiff peaks form, about 4-5 minutes. Set aside.

whipped cream cheese in a mixing bowl

Next, in a medium bowl, whip the cream cheese on medium speed until smooth. No need to wash the beaters in between!

sweetened condensed milk and cream cheese blended together in a bowl with a hand mixer

Then add the sweetened condensed milk and vanilla extract.

whipped cream added to sweetened condensed milk mixture with a spatula

Next, with a spatula, fold in the sweetened condensed milk mixture in two additions. Be gentle as you don’t want to completely deflate the whipped cream.

sugar cookie pieces and buttercream added to no churn ice cream

Then gently fold in the sugar cookie pieces {save a small bit to sprinkle over the top of the finished ice cream} and small spoon size pieces of buttercream into the ice cream.

ice cream in a baking tin with spoons and sprinkles

Spoon the ice cream into a loaf pan or freezer safe bowl and sprinkle with remaining cookie crumbles. Then cover and freeze until firm, about 4-6 hours.

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

💬 frequently asked questions

what is the difference between no churn ice cream and regular ice cream?

No churn ice cream is made without an ice cream maker and without eggs. Regular ice cream typically uses granulated sugar instead of sweetened condensed milk and is churned in a machine.

why add cream cheese to ice cream?

No churn ice cream can be quite sweet. In this sugar cookie version both sugar cookie pieces and buttercream frosting are used, adding to the sweetness. Cream cheese helps to balance the flavors and cut down on the sweet flavors.

three cups of ice cream

👩🏻‍🍳 expert tips for making homemade ice cream

  • Don't try to substitute lower fat options. Full fat cream cheese and heavy whipping cream {a minimum of 36% fat} are needed for the best results.
  • Let the cream cheese come to room temperature so it combines smoothly with the sweetened condensed milk.
  • Use sweetened condensed milk, not evaporated milk. They are very different ingredients!
  • Chill the bowl and beaters before whipping the cream, which helps the cream stay cold and whip to be light and fluffy.
  • If using a metal pan to store your ice cream, pop it in the freezer when you start the recipe. That way it's nice and cold when the finished ice cream goes into it.
  • If possible, chill the sugar cookie ice cream overnight.

💡 serving ideas

Make a double scoop in a sugar cone or cake ice cream cone.

Serve a scoop on top of sugar cookie cake.

Add sprinkles for an extra layer of fun! If you love sprinkles, you can also try my funfetti ice cream recipe.

🫙 how to store

Keep the sugar cookie ice cream covered tightly in the freezer for 2-3 weeks. I use an airtight container and lay a piece of plastic wrap directly on the surface of the ice cream and then snap the lid on.

I also have my eye on this insulated ice cream container or these smaller tubs.

bowls of ice cream with spoons and extra bowls of sprinkles

Remember to snap a picture and tag me on Instagram if you make this No Churn Sugar Cookie Ice Cream. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

📖 recipe

Yield: 8-10 servings

No Churn Sugar Cookie Ice Cream

sugar cookie ice cream in a serving dish with a spoon

This sugar cookie ice cream recipe is made with sugar cookie pieces and frosting in a creamy vanilla ice cream made without an ice cream maker. Cream cheese is added to the no churn ice cream to balance the sweetness. Perfect for ice cream cones, birthdays and holidays!

I highly recommend using weight {metric} measurements when available for more accuracy and the best results.

Prep Time 15 minutes
Bake Time 15 minutes
Chill Time 6 hours
Total Time 6 hours 30 minutes

Ingredients

Sugar cookie pieces*

  • ⅔ cup all-purpose flour (83g)
  • ¼ cup granulated sugar (50g)
  • ¼ teaspoon baking powder
  • ¼ cup unsalted butter, room temperature (56g)
  • 1 teaspoon pure vanilla extract
  • pinch of salt

Ice Cream

  • 2 cups heavy whipping cream (1 pint/480mL)
  • 3 ounces full-fat cream cheese, room temperature (85g)
  • 14 ounce can of sweetened condensed milk (397g)
  • 2 teaspoons pure vanilla extract
  • ½ cup vanilla buttercream frosting

Instructions

    1. Sugar Cookie Pieces - Pre-heat oven to 350°F. Mix all the cookie ingredients together with a hand-mixer until small clumps form. Then use your clean hands to gather the dough into larger clumps and place on a parchment lined baking sheet, slightly breaking up the clumps. Bake for 10 minutes, then toss the crumbles and break up any large pieces and bake another 3-5 minutes more, until lightly browned. Allow to cool completely before adding to the ice cream.
    2. No Churn Ice Cream - Using a hand-held mixer (or a stand mixer with the whisk attachment), beat the heavy cream (2 cups/1 pint/480mL) on medium-high until stiff peaks form, about 4-5 minutes. Set aside.
    3. Next, in a medium bowl, whip the cream cheese (3 ounces/85g) on medium speed until smooth. No need to wash the beaters in between! Then add the sweetened condensed milk (14 ounces/397g) and vanilla extract (2 teaspoons) to the cream cheese, beating until smooth.
    4. Next, with a spatula, fold in the sweetened condensed milk mixture in two additions. Be gentle as you don’t want to completely deflate the whipped cream. Then gently fold in the sugar cookie pieces (save a small bit to sprinkle over the top of the finished ice cream) and small spoon size pieces of buttercream into the ice cream. Spoon the ice cream into a loaf pan or freezer safe bowl and sprinkle with remaining cookie crumbles. Then cover and freeze until firm, about 4-6 hours.

Notes

*You can substitute the sugar cookie pieces with broken up pieces of sugar cookies. You'll need about six cookies.

The cream cheese can be left out, but know it does help balance the sweetness of the ice cream.

Use whipping cream or heavy cream with a minimum of 36% fat for the best results.

The buttercream frosting can also be left out, if desired. I used ⅙ of my Favorite American Buttercream recipe.

Sprinkles can be added. Add them with the sugar cookie pieces.

Store ice cream, covered tightly, in the freezer for up to 2-3 weeks.

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 502Total Fat: 30gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 95mgSodium: 135mgCarbohydrates: 46gFiber: 0gSugar: 39gProtein: 7g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

Did you make this recipe?

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© Tasia
Cuisine: American / Category: Ice Cream