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Rich Espresso Shortbread

by 6 Comments

Espresso shortbread are easy to make and have the best buttery, crumbly and tender texture.  They are made with espresso powder and are full of rich coffee flavor.

espresso shortbread cookies broken in half to show tender and slightly crumbly texture

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 cookie baking behind me. And with the thousands of cookies that have come out of my kitchen, I am here to share all my secrets to help you create drool worthy cookies to share.

Given the popularity of my espresso brown butter toffee cookies, espresso cheesecake, espresso brownies, coffee sugar cookies and espresso chocolate chip cookies, I’m back with another coffee cookie recipe.  These espresso shortbread will be a great addition to Christmas cookie trays and holiday cookie boxes!

Traditional vanilla shortbread are given an upgrade for coffee lovers with espresso powder in the simple dough. You'll love how quickly the cookie dough comes together and it only needs to chill in the refrigerator while you preheat the oven.

  • A classic melt in your mouth shortbread texture.
  • Simple to make with only eight ingredients.
  • The dough comes together quickly and the shortbread cookies hold their shape when baked.

💭 can I use instant coffee instead of espresso powder?

Yes, you can, but know that coffee is not as strong as espresso and you will need to use more to get as rich of a coffee flavor. I would recommend going with a dark roast instant coffee and starting with a teaspoon or two more.

cookies on a tray with a cup of coffee and chocolate covered espresso beans

🛒 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 espresso shortbread

Unsalted butter ~ this is the time to splurge on a high quality butter such as Plugrá or Kerrygold.

Kosher salt ~ helps to balance the cookies. If you only have table salt use half the amount.

Confectioners' sugar ~ also known as powdered sugar or icing sugar. I prefer it for the soft, yet crumbly texture it gives these shortbread biscuits.

Granulated sugar ~ brings sweetness and structure.

Vanilla ~ pure vanilla extract will give the best flavor.

All purpose flour ~ if you don't use a kitchen scale for measuring, 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}.

Espresso powder ~ brings the rich taste to these coffee sugar cookies. I use this brand.

Chocolate covered espresso beans ~ adds another layer of espresso flavor with a hint of chocolate.  If you can’t find chocolate covered espresso beans, they can be left out with no other changes to the cookie recipe.

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 easy espresso shortbread

butter, granulated and confectioners' sugar, vanilla and salt in a mixing bowl

In a stand mixer with the paddle attachment or using a hand held mixer; beat the butter, granulated sugar, confectioners’ sugar, kosher salt and vanilla extract on medium, for 2-3 minutes.

butter and sugars creamed together in a mixing bowl

The butter and sugar mixture will become nice and creamy. Then scrape up and down the bowl and add the all-purpose flour and mix on low just until the dough is showing a few large streaks of flour.

cookie dough in a mixing bowl

Then add the espresso powder and the chopped chocolate covered espresso beans and continue to mix on low until the dough just comes together, about another 30-60 seconds.

Prepare a cookie sheet pan with parchment paper and set aside.

rolled out cookie dough with cookie cutters

Place the dough on a lightly floured counter and roll out to ½ inch thick.  Cut the dough into the desired size cookies {I used a 2-inch cutter} and place on the prepared baking sheet.

espresso shortbread cookie dough on a parchment lined baking sheet

Then use a fork to poke a few holes into each cookie. Now place the espresso shortbread in the refrigerator to chill while the oven preheats.  {if a cookie sheet won't fit in your refrigerator you can place the cut out shortbread on a parchment lined plate}.

Preheat the oven to 325°F.  Once the oven is at full temperature, place the cut out cookies on a parchment lined baking sheet and bake for 16-20 minutes or until the bottom edge is very lightly browned.  Allow cookies to cool on the baking pan or a wire cooling rack.

espresso shortbread with one cookie missing a bite

💬 frequently asked questions

Why do you poke holes in shortbread?

The fork marks allow steam to escape from the cookies and helps them to bake more evenly. You can make any sort of pattern with the fork marks. This baking technique is also called docking.

What does espresso powder do in cookies?

Instant espresso powder adds a rich coffee flavor to these shortbread cookies.  We are using a generous amount in this recipe.  When used in smaller amounts, it adds a layer of flavor without tasting like coffee, like in these brown butter oatmeal cookies.

What is the secret to shortbread?

Use the best ingredients you can afford and don't overwork the dough.

👩🏻‍🍳 tips for the best shortbread cookies

Use the best ingredients you can afford ~ like sugar cookies and sugar cookie cake, espresso shortbread cookies don't use many ingredients so the quality of the ingredients can affect the final taste.

Start with room temperature butter. 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.

I know I'm a broken record here, but weighing the ingredients is the most accurate way to bake {and means less dishes to wash!} This is the kitchen scale I use and love. If you are looking for a more economical option this Escali digital scale is also a great one.

Try not to overwork the dough. Overworked dough = tough cookies.

overhead look at shortbread biscuits with a bowl of chocolate covered espresso beans

💡 variation ideas

Mocha shortbread ~ dip or drizzle the cookies in chocolate.

White chocolate ~ dip or drizzle the shortbread biscuits with white chocolate.

Espresso toffee ~ dip half a shortbread in the chocolate of your choice and then dip in crushed toffee pieces.

🫙 how to store

Store any left over cookies in an airtight container at room temperature for up to one week. 

The espresso shortbread also freeze well in an airtight container for up to 3 months.  Defrost at room temperature prior to serving.

stack of cookies with flowers in the foreground

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

🍪 more recipes using coffee

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: 30 cookies*

Rich Espresso Shortbread

espresso shortbread cookies broken in half to show tender and slightly crumbly texture

Espresso shortbread are easy to make and have the best buttery, crumbly and tender texture.  They are made with espresso powder and are full of rich coffee flavor.

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

Prep Time 10 minutes
Bake Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1 cup unsalted butter, room temperature (226g)
  • ½ cup granulated sugar (100g)
  • ¼ cup confectioners’ sugar (30g)
  • ½ teaspoon kosher salt
  • ½ teaspoon pure vanilla extract
  • 2 ½ cups all-purpose flour (313g)
  • 1 tablespoon instant espresso powder
  • 1 - 2 tablespoons chocolate covered espresso beans, chopped (12-24g) - optional

Instructions

  1. In a stand mixer with the paddle attachment or using a hand held mixer; beat the butter (1 cup/226g), granulated sugar (½ cup/100g), confectioners’ sugar (¼ cup/30g), kosher salt (½ teaspoon) and vanilla extract (½ teaspoon) on medium (speed 6 on a KitchenAid mixer) for 2 - 3 minutes, until well combined and creamy.
  2. Scrape up and down the bowl and add the all-purpose flour (2 ½ cups/313g) and mix on low just until the dough is showing a few large streaks of flour. Then add the espresso powder (1 tablespoon ) and the chopped chocolate covered espresso beans (1-2 tablespoons/12-24g), if using, and continue to mix on low until the dough just comes together, about another 30-60 seconds.
  3. Prepare a cookie sheet pan with parchment paper and set aside.
  4. Place the dough on a lightly floured counter and roll out to ½ inch thick.  Cut the dough into the desired size cookies (I used a 2-inch cutter) and place on the prepared baking sheet. Then use a fork to poke a few holes into each cookie.
  5. Now place the espresso shortbread in the refrigerator to chill while the oven preheats.  (if a cookie sheet won't fit in your refrigerator you can place the cut out shortbread on a parchment lined plate).
  6. Preheat the oven to 325°F.  Once the oven is at full temperature, place the cut out cookies on a parchment lined baking sheet and bake for 16-20 minutes or until the bottom edge is very lightly browned.  Allow cookies to cool on the baking pan or a cooling rack.

Notes

If you only have salted butter, omit the kosher salt.

You can leave the chocolate covered espresso beans out without any other changes to the recipe, but know they add extra coffee flavor to the baked cookies.

Store any left over cookies in an airtight container at room temperature for up to one week.  The cookies also freeze well in an airtight container for up to 3 months.  Defrost at room temperature prior to serving.

Espresso shortbread recipe can easily be halved, if needed.

*Cookie yield will depend on the size cutter you use. A 2-inch cutter should yield about 30 cookies.

Nutrition Information:

Yield:

30

Serving Size:

1
Amount Per Serving: Calories: 112Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 16mgSodium: 22mgCarbohydrates: 13gFiber: 0gSugar: 5gProtein: 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: Cookies

Bananas Foster Cheesecake {no bake}

by 4 Comments

This bananas foster cheesecake is a no bake brown sugar cinnamon cheesecake in a graham cracker crust with a caramel rum flavored banana topping. Made without eggs, it is an easy make ahead dessert.

slice of bananas foster cheesecake on a plate with a bite on a fork

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

As a busy woman, I am always looking for easy to make desserts that will be a hit when entertaining. This bananas foster cheesecake recipe is quick and easy to prepare. It is a no bake cheesecake, which means it is virtually fool proof to make!

I've been eating bananas foster for over 25 years now {it's one of Mr. two sugar bugs' favorite desserts to make}. I may have even created a cinnamon ice cream and banana pecan bars that were inspired by this classic banana dessert.

This cheesecake recipe doesn't go in the oven like espresso cheesecake, so you don't have to worry about over or under baking it. It's simple to make like my no bake mini peanut butter espresso cheesecake and has a great smooth, creamy rich texture.

💗 why you will love this cheesecake recipe

  • This no bake cheesecake recipe is perfect for warm days or when the oven is crowded {hello holidays}! It's made without eggs and without needing an oven.
  • Easy to make and less fussy than a baked cheesecake, which makes it great for beginners.
  • Smooth and creamy texture! 
  • Bananas foster cheesecake needs to set up in the refrigerator, so it can be made a day or two before you need it.
cut cheesecake on a cake stand with bananas foster topping

💭 what is bananas foster made of?

Traditional bananas foster is made with bananas sauteed in a butter, brown sugar, rum and cinnamon mixture that is served over ice cream. This iconic dessert was created in the city of New Orleans.

🛒 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 bananas foster cheesecake

Graham crackers ~ creates the base for the crust. If graham crackers aren't available where you live, digestive biscuits are a good substitute. See the recipe card notes for how to use them. Substitute gluten free graham crackers if needed.

Sugars ~ brown sugar gets mixed with the graham crackers for the crust and also brings sweetness to the bananas foster cheesecake batter and the sauteed bananas.  Confectioners’ sugar {also known as powdered sugar or icing sugar} is used to help stabilize the cheesecake.

Unsalted butter ~ used to hold the graham cracker crust together. Salted butter can be used with no changes to the recipe.

Cream cheese ~ use full fat cream cheese for the best no bake cheesecake. The cream cheese should be room temperature so pull it out at least two hours prior to starting the recipe.

Sour cream ~ full fat sour cream is going to give you the creamiest and best cheesecake. I don't recommend low fat. This should also be room temperature.

Heavy cream ~ you want to use heavy cream or heavy whipping cream with a minimum of 36% fat for the cheesecake filling. The heavy cream should be cold.

Cinnamon ~ ground cinnamon is used in both the cheesecake batter and the sauteed bananas.

Vanilla and rum extracts ~ used in both the cheesecake and the bananas foster portion.  If you prefer to use rum instead of rum extract, see the recipe card below for instructions.

Bananas {not shown} ~ firm bananas work best. You don't want fully ripe bananas or they will break down too much in the topping.

🥣 how to make no bake cheesecake

Start by clearing enough space in the freezer for your pan to fit.

graham cracker crust pressed into a springform pan

Now make the graham cracker crust and press the mixture into the bottom and up the sides of a 9 inch springform pan. Use a flat bottomed measuring cup to make sure the graham cracker crust is tightly pressed in. Place the crust in the freezer to chill while you make the cheesecake filling.

whipped cream in a mixing bowl with other cheesecake ingredients around the bowl

Then using a handheld or stand mixer with the whisk attachment, whip the cold heavy whipping cream on medium-high until stiff peaks form, about 3-4 minutes.  Set aside.

cream cheese, brown sugar and cinnamon in a mixing bowl

Next using a handheld or stand mixer fitted with the paddle attachment, beat the cream cheese, brown sugar and cinnamon together.

cream cheese, brown sugar and cinnamon mixed together in a bowl with a hand mixer

The mixture should be smooth in about 2-4 minutes.  Scrape the bowl as needed.

confectioners' sugar, sour cream, vanilla and rum extract added to filling batter in a mixing bowl with a hand mixer

Next scrape up and down the bowl and then add the confectioners' sugar, sour cream, rum extract and vanilla.

brown sugar cinnamon cheesecake batter in a bowl with a mixer

Then beat until fully combined and smooth, about 1 minute.

whipped cream added to brown sugar cinnamon cheesecake filling in a bowl

Now fold in the whipped cream with a spatula until combined.  This takes several turns with the spatula.  Work gently as you don’t want to deflate all the air out of the whipped cream.

no bake filling smoothed into a graham cracker crust in a springform pan

Remove the graham cracker crust from the freezer and then spoon the brown sugar cinnamon cheesecake into the prepared crust and use an off-set spatula to smooth it into an even layer. Chill the cheesecake in the refrigerator until set, about 8 hours. 

brown sugar topping with banana slices in a skillet

Once the cheesecake has chilled and you are ready to serve, make the bananas foster topping.

💬 frequently asked questions

Can this be made gluten free?

Yes, if you use gluten free graham crackers in the crust, this becomes a gluten free cheesecake. If you are very sensitive to gluten, make sure to check the ingredient label on the cream cheese, as ingredients and manufacturing methods can change over time.

Can I use rum instead of rum extract?

Yes, see the notes in the recipe card below for how to substitute rum.  A regular dark rum works the best.

Do I have to use a springform pan?

You can use a 9-inch round baking pan, I recommend one with a 3" depth. The cheesecake will have a more rustic outer edge, but will still taste incredible. I recommend lining the pan with parchment paper, so you can pull it out to slice and serve it.

You can also make a small 6-inch bananas foster cheesecake dividing the ingredients by three. I use a 6-inch round cake pan, but you can also use a 6-inch springform pan.

A 9x9 square baking pan can also be used.

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.

overhead look at a slice of cheesecake with banana topping

👩🏻‍🍳 tips for the best bananas foster cheesecake

I prefer to add the banana topping to the individual slices of cheesecake.  The bananas get a bit mushy and unappetizing to look at when refrigerated on any leftover cheesecake.

  • Pack the graham cracker crust tightly into the bottom and up the sides of a 9-inch springform pan.
  • Make sure the cream cheese and sour cream are at room temperature!! If these ingredients are cold you will have lumpy cheesecakes and we are going for a creamy and velvety texture.
  • To ensure that the bananas foster cheesecake sets up; use 8 ounce bricks of full-fat cream cheese. Do not use low-fat or whipped cream cheese sold in a tub.
  • The whipping cream needs to be COLD for the no bake cheesecake batter.  It is best to use a heavy cream with a minimum of 36% fat.

🫙 how to store

Cover and store any leftover no bake cheesecake in the refrigerator for up to 5 days. The bananas do not hold up well to refrigeration, I usually remove any banana pieces prior to storing and add fresh slices if desired, with the left overs.

If you would like to freeze left overs, wrap the chilled cheesecake in one layer of plastic wrap and then a layer of aluminum foil. I then like to place it in a zip-top bag. Freeze for up to 3 months; thaw in the refrigerator. I do not recommend freezing the bananas foster topping on the cheesecake.

slice of no bake cheesecake on a plate with a fork

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make this No Bake Bananas Foster Cheesecake. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more cheesecake recipes

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: 10-12 slices

Bananas Foster Cheesecake {No Bake}

slice of bananas foster cheesecake on a plate with a bite on a fork

This bananas foster cheesecake is a no bake brown sugar cinnamon cheesecake in a graham cracker crust with a caramel rum flavored banana topping. Made without eggs, it is an easy make ahead dessert.

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

Prep Time 30 minutes
Chill Time 8 hours
Total Time 8 hours 30 minutes

Ingredients

graham cracker crust

  • 12 full sheets of graham crackers (approx.1 ½ cups/180g)
  • ⅓ cup brown sugar, packed (67g)
  • ½ cup unsalted butter, melted (113g)

brown sugar cinnamon cheesecake

  • 1 ¼ cups heavy whipping cream, cold (300mL)
  • 24 ounces full fat brick cream cheese, room temperature (678g)
  • ½ cup dark brown sugar, packed (100g)
  • 1 tablespoon ground cinnamon
  • 2 tablespoons confectioners' sugar (15g)
  • ¼ cup full fat sour cream, room temperature (60g)
  • 2 teaspoons rum extract (or 1 tablespoon dark rum)
  • 1 teaspoon pure vanilla extract

bananas foster topping

  • ¼ cup unsalted butter (57g)
  • ½ cup dark brown sugar, packed (100g)
  • ½ teaspoon ground cinnamon
  • 1 tablespoon rum extract (or 3 tablespoons dark rum)
  • 2 teaspoons vanilla
  • 1 - 2 firm bananas, sliced

Instructions

  1. For the crust:  Clear enough space in the freezer for your pan to fit. Then use a food processor to pulse the graham crackers (12 full sheets/approx 1 ½ cups/180g) into fine crumbs.  Add the brown sugar (⅓ cup/67g) and melted butter (½ cup/113g) and pulse until combined.  The mixture will have the texture of wet sand.  Press the mixture into the bottom and up the sides of a 9 inch springform pan. I like to use a flat bottomed measuring up to make sure the graham cracker crust is tightly pressed in. Place the crust in the freezer to chill while you make the cheesecake filling.
  2. For the brown sugar cinnamon cheesecake layer:  Using a handheld or stand mixer with the whisk attachment, whip the cold heavy whipping cream (1 ¼ cups/300mL) on medium-high until stiff peaks form, about 3-4 minutes.  Set aside. 
  3. Using a handheld or stand mixer fitted with the paddle attachment, beat the cream cheese (24 ounces/678g), brown sugar (½ cup/100g) and cinnamon (1 tablespoon) together on medium-high speed until the mixture is smooth about 2-4 minutes.  Scrape the bowl as needed.
  4. Scrape up and down the bowl and then add the confectioners' sugar (2 tablespoons/15g), sour cream (¼ cup/60g), rum extract (2 teaspoons) and vanilla (1 teaspoon) and beat until fully combined and smooth, about 1 minute. 
  5. Fold in the whipped cream with a spatula until combined.  This takes several turns with the spatula.  Work gently as you don’t want to deflate all the air out of the whipped cream.
  6. Remove the graham cracker crust from the freezer and then spoon the brown sugar cinnamon cheesecake into the prepared crust and use an off-set spatula to smooth it into an even layer.  
  7. Chill the cheesecake in the refrigerator until set, about 8 hours.  I recommend covering the cheesecake with plastic wrap after the first hour.
  8. For the bananas foster topping*: melt the butter (¼ cup/57g) in a large deep saucepan or skillet over medium heat. Then add the dark brown sugar (½ cup/100g), cinnamon (½ teaspoon), rum extract (1 tablespoon) and 2 teaspoons vanilla and stir until the sugar has dissolved. Finally add the bananas slices and lightly warm them for about 30 seconds. Remove the sauce from the heat. (I recommend only adding as many banana slices as you need).
  9. To serve:  Remove the cheesecake from the springform pan and slice into desired size pieces. Then spoon the bananas foster topping over each slice.

Notes

This recipe has only been tested with full fat cream cheese and full fat sour cream.

I recommend dark brown sugar, but light brown can be substituted.

You can make a small 6-inch bananas foster cheesecake dividing the ingredients by three.

If you want to use a square baking pan (a 9x9 is recommended), line the pan with parchment paper.

*The bananas foster topping can be made up to the point of adding the bananas up to one day ahead of time, then store covered in the refrigerator. Lightly rewarm over medium-low heat and then add the bananas slices.

Cover and store any leftover cheesecake in the refrigerator for up to 5 days. The bananas do not hold up to refrigeration well.

If you would like to freeze left overs, wrap the chilled cheesecake in one layer of plastic wrap and then a layer of aluminum foil. I then like to place it in a zip-top bag. Freeze for up to 3 months; thaw in the refrigerator.

If you would like a small cheesecake; divide the ingredients by 3, which makes enough batter to make a small 6-inch cheesecake. For the cornstarch use about ¾ teaspoon.

For my readers who don't have graham crackers; use digestive biscuits and an extra tablespoon or two of brown sugar for the crust; the butter should stay the same amount. I haven't ever worked with cream cheese outside of the U.S., but readers have told me it comes in tubs and is thicker and more solid than the spreadable/tub cream cheese in the U.S. and should work.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 507Total Fat: 41gSaturated Fat: 25gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 119mgSodium: 200mgCarbohydrates: 31gFiber: 1gSugar: 27gProtein: 5g

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

Soft and Tender White Forest Cake

by 8 Comments

This white forest cake features a moist 2 layer white cake sponge with a homemade cherry filling and a fluffy whipped cream frosting. With a simple semi naked cake design, it's perfect for birthdays or holiday celebrations.

slices of cake on plates with forks

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

I have been baking cakes for several decades now and adore a simple and classic cake. And while I love fancy cake layers, this white forest cake is made for busy bakers as it's easy and relatively quick to put together.

This white forest cake has a cherry filling and whipped cream frosting like a black forest cake, but is made with white cake layers. Much like my graham cracker cake there is no buttercream topping this cake recipe, which makes it great for people who don't like a lot of frosting on a cake.

The gorgeous, deep red color of the cherry filling makes this cake a real contender for your Christmas or Thanksgiving dessert!

💗 why you will love this cake recipe

  • Two layer cake ~ only two moist and soft cake layers to bake and decorate.
  • The whipped cream frosting isn't too sweet and is a wonderful balance with the cherry filling and soft cake.
  • Naked cake design ~ simple decoration instructions for this approachable cake style.
white forest cake on a cake stand showing an inside look at the cherry filling in the middle

💭 what is white forest cake made of?

A variation on the German black forest cake, this white forest cake has layers of moist white cake, a homemade cherry filling and a frosting of whipped cream. The cherry filling is made with amaretto, instead of the traditional kirsch liqueur.

🍰 cake 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 white forest sponge
  • All-purpose flour ~ provides structure in the cake layers.  A kitchen scale is the best way to measure the flour. If you don't have a scale, 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 spoon}.
  • Baking powder ~ helps the cake to rise.
  • Kosher salt ~ if you only have table salt, use half the amount.
  • Unsalted butter ~ needs to be room temperature, so pull it out 1-2 hours prior to making the vanilla cake. If you only have salted butter, leave the salt out.
  • Granulated sugar ~ provides the sweetness.
  • Vegetable oil ~ canola oil can also be used. The oil helps to create an extra moist white sponge.
  • Eggs ~ 3 large egg whites are needed; pull them out when you pull out the butter so they are room temperature. Pro tip; the eggs separate easier when they are cold from the refrigerator.
  • Vanilla ~ pure vanilla extract is my favorite, also used in the whipped cream.
  • Sour cream ~ making cakes with sour cream brings extra moisture by working to shorten the gluten strands in the flour, which results in a tender and soft cake. For the best cakes, use full fat sour cream and bring it to room temperature. 
  • Buttermilk ~ I find store bought buttermilk gives the best results, pull it out with the butter, eggs and sour cream so it is room temperature. In a pinch you can add 1 tablespoon lemon juice or white vinegar to the measuring cup and then fill with whole milk to make ⅔ cup and stir.

🥣 how to make this easy white cake

Preheat your oven to 350°F and prepare two 8-inch cake pans. Butter each pan, line with parchment paper round, then butter the parchment. I also like to sprinkle in a little flour and tap that around to cover the butter. Parchment paper helps the cakes release from the pan once they are baked.

Whisk together the all-purpose flour and baking powder and set aside.

butter and sugar creamed together in a mixing bowl

In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, kosher salt and sugar until light.

cake batter after oil has been added to the creamed butter and sugar in a mixing bowl

With the mixer on low drizzle in the oil, increase the speed to medium-high and mix for another 1-2 minutes. The cake batter is very fluffy at this point.

cake batter after the addition of the egg whites

Scrape up and down the bowl and add the half of the egg whites, mixing on medium until incorporated.

cake batter after the addition of sour cream, it can look a little curdled

Scrape up and down the bowl and add the second half of the egg whites, sour cream and vanilla extract and beat on medium, until fully combined. The mixture may look a little curdled at this point.

white cake batter in two baking pans

Divide your batter equally between the two 8-inch cake pans. I like to "drop" the pans on the counter 2-3x to break up any air bubbles in the batter.

baked white cake layers on a cooling rack

Bake for 20-25 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.

🍒 how to make the cherry filling and whipped cream frosting

ingredients for the cherry filling and whipped cream frosting
  • Cherries ~ I tested this recipe with frozen cherries and canned cherries. My taste testers far preferred the filling with frozen cherries. While I did not test fresh cherries, I suspect you can substitute them.
  • Cornstarch ~ used to thicken the homemade cherry filling, be sure to dissolve it in the liqueur first so it doesn't clump.
  • Amaretto ~ classic black forest cake is made with kirsch, but I make this white forest cake with amaretto, since it pairs so nicely with the cherries.
  • Heavy cream, vanilla and confectioners' sugar ~ for the frosting. Be sure to use cold heavy cream or heavy whipping cream with a minimum of 36% fat for the best results.
cherry filling in a saucepan on a trivet

Add the cherries and granulated sugar to a small saucepan. Add the cornstarch to the amaretto or kirsch and stir until the cornstarch is dissolved. Then add the liquid to the cherries and sugar in the saucepan. Cook over medium heat, stirring until thickened, about 5 minutes. Allow to cool completely before filling the cake.

whipped cream in a mixing bowl with soft peaks

Once the cake and cherry filling are cool and you are ready to assemble the cake ~ Add the cold heavy whipping cream, vanilla and confectioners' sugar to a mixing bowl and whip on medium until soft peaks, about 3 minutes. Be careful to not over whip the cream, you want it soft and fluffy.

slice of cake on a plate with a fork

💬 frequently asked questions

what is the difference between white forest cake and vanilla cake?

While this white forest cake does have vanilla extract in the ingredients, it isn't a prominent flavor like in my vanilla bean cake. The cake sponge also only contains egg whites, which makes this cake a true white cake.

can I bake the layers ahead of time?

Yes, feel free to bake the cake the day before or up to a few weeks ahead of time. I would allow the cake layers to cool completely, then double wrap in plastic wrap and place in the freezer.

does white forest cake contain eggs?

Yes, while this cake does not contain whole eggs, only the egg whites are used.

can I halve this recipe?

Yes, if you only wanted a single layer cake this could be baked in one 8-inch pan. I would just pile the whipped cream and cherries on top of the cake.

how to assemble and decorate

Make sure the cakes are completely cool before assembling and decorating.

If you would like more instruction on how to decorate a semi-naked cake, see my brown sugar cake recipe.

Place one cake layer onto a cake plate, cake stand or cake board topside up. Add about 1 cup of whipped cream frosting over the first layer. Smooth with an offset spatula. Then add the cherry filling, leaving a ½ - 1 inch border.

white cake layer on a parchment lined cake stand

Place the second layer, topside down, on top of the filling.

whipped cream frosting on top of the cake

Frost the rest of the cake with a thin layer of the whipped to create a semi-naked look.

rosettes piped around the edge of the cake

If desired, use the remaining frosting to pipe rosettes on the top of the cake. {I used a Wilton 1M}.

downward look at the top of the cake with whipped cream frosting, cherries and white chocolate curls

Top the rosettes {I did a second layer of rosettes on top of the first} with the whole cherries you saved aside and garnish with white chocolate or chocolate curls, if desired.

👩🏻‍🍳 tips for decorating this homemade layer cake

  • Make sure the cakes are completely cool before assembling and decorating.
  • In all my tests of this white forest cake, my cakes baked with nice flat tops. If needed, use a large serrated knife and slice a thin layer off the tops of the cakes to create a flat surface. {save the cut part for snacking, someone has to test it, right?!}.
  • Place one cake layer onto a cake plate, cake stand or cake board topside up.
  • Add a layer of whipped cream and the cherry filling, leaving about an inch border on the outside of the edge.
  • Place the second layer, topside down, on top of the filling. Frost the rest of the cake with a thin layer of the whipped cream frosting to create a semi-naked look.
  • If desired, use the remaining frosting to pipe rosettes on the top of the cake. I used a Wilton 1M for the rosettes
  • Add chocolate curls for decoration, if desired. I used white chocolate.

🫙 how to store

The white forest cake can be stored at room temperature in an airtight container for up to one day.

It can also be stored tightly wrapped in the refrigerator for up to five days.

The cake can be assembled up to one day before slicing and serving.

white forest cake on a cake stand with flowers in the background and a bowl of cherries

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

🍓 more recipes using fruit

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: one 2 layer 8-inch cake

Soft and Tender White Forest Cake

slice of white forest cake on a plate with a fork and flowers and a bowl of cherries in the background

This white forest cake features a moist 2 layer white cake sponge with a homemade cherry filling and a fluffy whipped cream frosting. With a simple semi naked cake design, it's perfect for birthdays or holiday celebrations.

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

Prep Time 30 minutes
Bake Time 25 minutes
Cooling and Decorating Time 3 hours 30 minutes
Total Time 4 hours 25 minutes

Ingredients

white cake

  • 2 cups all-purpose flour (250g)
  • 2 teaspoons baking powder
  • ¾ cup unsalted butter, room temperature (170g)
  • ½ teaspoon kosher salt
  • 1 ¼ cups granulated sugar (250g)
  • 2 tablespoons vegetable or canola oil (30mL)
  • 3 large eggs whites, room temperature
  • ½ cup sour cream, room temperature (120g)
  • 2 teaspoons pure vanilla extract
  • ⅔ cup buttermilk, room temperature (160mL)

cherry filling

  • 1 ¼ cups frozen cherries* (6 oz/170g)
  • 1 teaspoon granulated sugar
  • 2 tablespoons amaretto or kirsch liqueur (30mL)
  • 1 teaspoon cornstarch

whipped cream frosting

  • 2 cups cold heavy whipping cream (480mL)
  • 1 teaspoon pure vanilla extract
  • ¼ cup confectioners' sugar (30g)

Instructions

  1. White cake: Preheat your oven to 350°F and prepare two 8-inch cake pans. Butter each pan, line with parchment paper round, then butter the parchment. I also like to sprinkle in a little flour and tap that around to cover the butter. Parchment paper helps the cakes release from the pan once they are baked.
  2. Whisk together the all-purpose flour (2 cups/250g) and baking powder (2 teaspoons) and set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter (¾ cup/170g), kosher salt (½ teaspoon) and sugar (1 ¼ cups/250g) by starting on low and increasing the speed to medium (speed 4 on a KitchenAid mixer) once the butter and sugar combine. Beat until light, approximately 2-3 minutes. Scrape up and down the sides of the bowl once during that time.
  4. Then scrape the bowl again and with the mixer on low (speed 2 on KitchenAid) drizzle in the oil (2 tablespoons/30mL), increase the speed to medium-high (speed 6 on KitchenAid) and mix for another 1-2 minutes.
  5. Scrape up and down the bowl and add the half of the egg whites (3 large whites total), mixing on medium until incorporated, about 1 minute. Scrape up and down the bowl and add the second half of the egg whites, sour cream (½ cup/120g) and vanilla extract (2 teaspoons) and beat on medium (speed 4) for 30-60 seconds, until fully combined. The mixture may look a little curdled at this point. Scrape up and down the sides of the bowl.
  6. With the mixer on low (stir on KitchenAid), slowly add the flour mixture and the buttermilk (⅔ cup/160mL) in alternating additions (½ flour, buttermilk, stop and scrape the bowl and then add the remaining flour mixing until just a little flour is still showing. Finish mixing until just combined with a spatula, being careful to not over mix your cake batter.
  7. Divide the batter equally between the two 8-inch cake pans. I like to "drop" the pans on the counter 2-3x to break up any air bubbles in the batter, then bake for 20-25 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
  8. Allow the cakes to cool in the pans for 15 minutes, then remove to a wire rack to cool completely. The cakes must be completely cool before assembling and frosting.
  9. Cherry filling: While the cake is baking, make the cherry filling. Add the frozen cherries* (6oz/170g/approx. 1 ¼ cups) and 1 teaspoon of granulated sugar to a small saucepan. Add the cornstarch (1 teaspoon) to the amaretto or kirsch (2 tablespoons) and stir until the cornstarch is dissolved. Then add the liquid to the cherries and sugar in the saucepan.
  10. Cook over medium heat, stirring until thickened, about 5 minutes. Allow to cool completely before filling the cake.
  11. Once the cake and cherry filling are both cool, make the whipped cream frosting. Add the cold heavy whipping cream (2 cups/480mL), vanilla (1 teaspoon) and confectioners' sugar (¼ cup/30g) to a mixing bowl and whip on medium (speed 4 on a KitchenAid) until soft peaks, about 3 minutes.
  12. Assemble and decorate: Make sure the cakes are completely cool before assembling and decorating. Place one cake layer onto a cake plate, cake stand or cake board topside up. Add about 1 cup of whipped cream frosting over the first layer. Smooth with an offset spatula. Then add the cherry filling, leaving a ½ - 1 inch border. Place the second layer, topside down, on top of the filling. Frost the rest of the cake with a thin layer of the whipped to create a semi-naked look. If desired, use the remaining frosting to pipe rosettes on the top of the cake. (I used a Wilton 1M). If you would like more instruction on how to decorate a semi-naked cake, see my brown sugar cake recipe. Top the rosettes with the whole cherries you saved aside and garnish with white chocolate or chocolate curls, if desired. Place the finished cake in the refrigerator to chill for at least 30 minutes before slicing and serving.

Notes

*I used frozen cherries that I had picked, pitted and froze whole. Having cherries sliced in half is ideal for the filling. I didn't test it, but you should be able to use fresh cherries if you have them. Save aside 6-8 of the prettiest cherries to defrost and use for garnish on the finished cake.

If you don't have buttermilk on hand, you can make your own by starting with 1 tablespoon of white vinegar or lemon juice and adding enough milk to measure ⅔ cup. Stir it together and allow it to come to room temperature. It may separate or look curdled, but it's okay to use.

The cakes can be baked, cooled and frozen for up to two weeks ahead of time. Once they are cool, wrap each layer in a double layer of plastic wrap and freeze. Allow to defrost before assembling the cake.

If you only have salted butter, eliminate the kosher salt.

If you only have table salt, start with half the amount of salt.

The cake tastes best served at room temperature.

The cake can be stored at room temperature in an airtight container for up to 1 day. It can also be stored tightly wrapped in the refrigerator for up to 5 days.

Nutrition Information:

Yield:

14

Serving Size:

1
Amount Per Serving: Calories: 418Total Fat: 26gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 110mgSodium: 167mgCarbohydrates: 40gFiber: 1gSugar: 25gProtein: 5g

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

Soft Pistachio Chocolate Chip Cookies

by 8 Comments

The best pistachio chocolate chip cookies! The recipe uses one bowl, melted butter and requires no chill time! Get ready to enjoy this simple recipe that creates thick, soft and chewy cookies in about 25 minutes.

pistachio chocolate chip cookies with melty chocolate on parchment paper

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

You're busy. You want a chocolate chip cookie. One using pistachios, adding some texture and salt to this classic cookie would be a bonus!

I've been baking cookies for decades and making no chill cookies, like my caramel chocolate chip cookies, always saves me when I need a cookie fast. You are going to love how quickly this cookie recipe comes together! One bowl, no mixer, no waiting for butter to warm up or cookie dough to chill.

And I already know you love desserts using chocolate chips, like my chocolate chip sugar cookies and chocolate chip cupcakes, so let's get to making some cookies!

  • Melted butter makes for an extra soft and chewy cookie.
  • The cookie dough is quick and simple to put together.
  • No mixer needed, just a bowl and a spatula.
  • No chill time!
stack of pistachio chocolate chip cookie with one broken showing melting dark chocolate center

💭 what are the best pistachios to use in cookies?

Roasted and salted pistachios are what works best in this cookie recipe.  I usually buy mine at Trader Joe’s, you can save yourself time by buying the shelled version!

🛒 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 pistachio chocolate chip cookies
  • Unsalted butter ~ no need to let it come to room temperature, we are going to melt it.
  • Granulated sugar ~ adds sweetness and some structure.
  • Brown sugar ~ either light or dark brown sugar work here. Although I prefer dark.
  • Egg ~ just one large, I prefer the egg at room temperature, but it won’t make or break the recipe if you use it cold from the refrigerator.
  • Vanilla ~ pure vanilla extract is my favorite, it adds flavor.
  • Baking soda ~ to add some thickness to the chocolate chip cookies with pistachios.
  • Cornstarch ~ just a little helps to add softness to the cookies. If you don't have it, it can be left out with no other adjustments.
  • Kosher salt ~ to balance the sweet.
  • All-purpose flour ~ for structure.  Be sure to spoon and level the flour or use a kitchen scale for the most accurate measuring.
  • Chocolate ~ a combination of chocolate chips, chunks or a chopped chocolate bar {my testers liked semi-sweet}. You could easily swap whatever chocolates you prefer and do all chips, but I really like the melty pools of chocolate you get with a chopped chocolate bar.
  • Pistachios ~ my testers liked the flavor of roasted and salted pistachios best.  You can either remove them from their shells or buy them with the shells already removed.
  • Flaky sea salt ~ optional, but can be sprinkled over the hot baked cookies, if desired. I love this Murray River Pink Salt.

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

🥣 how to make easy chocolate chip cookies

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

egg and vanilla added to sugars and melted butter in a mixing bowl

In a medium to large bowl, melt the butter. Add the dark brown sugar, granulated sugar and kosher salt and mix until fully incorporated. Add the egg and vanilla. Stir until the mixture is combined and smooth.

baking soda and cornstarch over sugar and butters in a bowl

Sprinkle the baking soda and cornstarch over the mixture and stir well.

flour mixed into cookie dough with large bits of flour still showing

Then add the flour and stir until just a few streaks of flour remain. Fold in the both the chocolate chips and chopped pistachios. If desired, save aside a few of the chocolate chunks to press into the tops of the cookies before baking.

cookie dough in a mixing bowl

The chocolate chips or chocolate chunks might not stick to the dough very well because of the melted butter. Do your best to evenly mix them in.

chocolate chunks on top of cookie dough portions on a parchment lined baking sheet

Use about 2 tablespoons of dough per cookie {I like using a size 30 scoop} and place the dough onto the prepared baking sheets, spacing them about 2 inches apart. Press the chocolate chunks you set aside into the tops of the cookie dough now, if desired.

Bake the cookies for 10-14 minutes, until the edges are set. Allow the cookies to rest on the pan 2 minutes, then remove to a wire rack to cool completely. Sprinkle with sea salt when hot from the oven, if desired.

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 unsalted pistachios?

My testers preferred the taste of the finished cookie with salted pistachios.  That being said, you can absolutely use unsalted pistachios if you prefer or need your cookies to have less salt.

how do I measure the pistachios?

If using shelled pistachios, you will want to remove the nut from the shell before measuring or weighing them.

How do you get the melty pools of chocolate in chocolate chip cookies?

Use a chopped chocolate bar {not chocolate chips} and press 2 - 4 pieces of the chopped chocolate on top of the cookie dough prior to baking. I also find that Scharffen Berger chocolate chunks melt nicely in and on chocolate chip cookies.

cookies on a cooling rack with a bowl of chocolate chips and milk

👩🏻‍🍳 tips for the best no chill cookies

  • Follow the recipe ~ I develop recipes and test them multiple times, making lots of mistakes along the way. Once I am happy with a recipe, I test it a few more times to make sure it is consistent. 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, but if you are looking for a more economical option this Escali digital scale is also a great one.
  • Hold some extra chocolate pieces aside to press on top of the cookies prior to baking to give them that bakery style look.
  • Use real butter, not margarine for the best tasting cookies.
  • Do not grease your cookie pans, which can make your cookies spread more. Use parchment paper or silicone baking mats instead.
  • Don't over bake the cookies! You want to remove the cookies from the oven when the edges are set and the middle is still a little soft.

🫙 how to store

Store pistachio chocolate chip cookies in an airtight container at room temperature for 4-5 days.

The cookies also freeze well for up to three months; allow them to cool completely, then store in an airtight container or zip-top bag. This is by far my favorite way to store cookies for freshness. The cookies will thaw at room temperature in about 30 minutes.

pistachio chocolate chip cookies with milk and pistachios on a parchment lined cooking rack

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

🍪 more recipes using chocolate chips

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: 18 cookies

Soft Pistachio Chocolate Chip Cookies

pistachio chocolate chip cookies with melty chocolate on parchment paper

The best pistachio chocolate chip cookies! The recipe uses one bowl, melted butter and requires no chill time! Get ready to enjoy this simple recipe that creates thick, soft and chewy cookies in about 25 minutes.

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

Prep Time 10 minutes
Bake Time 12 minutes
Total Time 22 minutes

Ingredients

  • ½ cup unsalted butter, melted (113g)
  • ½ cup dark brown sugar (100g)
  • ⅓ cup granulated sugar (67g)
  • ½ teaspoon kosher salt
  • 1 large egg, room temperature preferred
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon cornstarch
  • 1 ¾ cups all-purpose flour (219g)
  • ¾ cup chocolate chips, chocolate chunks or chopped chocolate bar (90g)
  • ½ cup roasted and salted pistachios, chopped (60g)***
  • Flaky sea salt, optional for sprinkling over the finished cookies

Instructions

  1. Preheat oven to 350°F and prepare two sheet pans with parchment paper or a silicone baking mat and set aside.
  2. In a medium to large bowl, melt the butter (½ cup/113g). Add the dark brown sugar (½ cup/100g), granulated sugar (⅓ cup/67g) and kosher salt (½ teaspoon) and mix until fully incorporated.
  3. Add the egg (1 large) and vanilla (2 teaspoons). Stir until the mixture is combined and smooth.
  4. Sprinkle the baking soda (1 teaspoon) and cornstarch (1 teaspoon) over the mixture and stir well. Then add the flour (1 ¾ cups/219g) and stir until just a few streaks of flour remain. Fold in the both the chocolate chips** (¾ cup/135g) and chopped pistachios (½ cup/60g). If desired, save aside a few of the chocolate chunks to press into the tops of the cookies before baking.
  5. Use about 2 tablespoons of dough per cookie (I like using a size 30 scoop) and place the dough onto the prepared baking sheets, spacing them about 2 inches apart. You should get about 18 cookies. Press the chocolate chunks you set aside into the tops of the cookie dough now, if desired.
  6. Bake the cookies for 10-12 minutes, until the edges are set. Allow the cookies to rest on the pan 2 minutes, then remove to a wire rack to cool completely. Sprinkle with sea salt when hot from the oven, if desired.

Notes

* I prefer dark brown sugar, but light brown can be substituted

** The chocolate chips or chocolate chunks might not stick to the dough very well because of the melted butter. Do your best to evenly mix them in.

*** The pistachios are measured/weighed after they are out of the shells.

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

If you don't have cornstarch you can leave it out with no other adjustments.

Store cookies in an airtight container at room temperature for 4-5 days. The cookies also freeze well for up to three months.

Nutrition Information:

Yield:

18

Serving Size:

1
Amount Per Serving: Calories: 206Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 25mgSodium: 166mgCarbohydrates: 26gFiber: 1gSugar: 15gProtein: 3g

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

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?

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© Tasia
Cuisine: American / Category: Cakes and Cupcakes