Shugary Sweets https://www.shugarysweets.com/ Savor the sweet life. Fri, 09 Dec 2022 14:32:56 +0000 en-US hourly 1 https://wordpress.org/?v=6.0.3 Rugelach Cookie Recipe https://www.shugarysweets.com/rugelach/ https://www.shugarysweets.com/rugelach/#respond Fri, 09 Dec 2022 14:10:49 +0000 https://www.shugarysweets.com/?p=75569 Rugelach has a rich cream cheese dough and a sweet fruity and nutty filling that gets rolled into crescent shapes and baked until flaky and delicious! If you love cream cheese cookie doughs, our sugar cookie cut out recipe is the BEST. Holds it’s shape and tastes amazing. Or give our simple kolachky recipe a…

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Rugelach has a rich cream cheese dough and a sweet fruity and nutty filling that gets rolled into crescent shapes and baked until flaky and delicious!

If you love cream cheese cookie doughs, our sugar cookie cut out recipe is the BEST. Holds it’s shape and tastes amazing. Or give our simple kolachky recipe a try next.

Baked rugelach cookies cooling on a wire rack.

What is Rugelach

This traditional Jewish pastry combines a rich, buttery cream cheese dough with a fruit and nut filling that offers the perfect sweet contrast.

Rugelach is flaky and delicate and while it may look fancy and involved, it’s actually very simple to make!

  • The homemade dough comes together easily and offers a rich base for rolling up the filling.
  • These pastries feature a filling of raisins, walnuts and orange marmalade, plus sugar and cinnamon, for a sweet, fruity taste in each bite.
  • The pastries are finished with a cinnamon sugar mix sprinkled on top and baked until flaky and perfect!

Ingredient Notes

Ingredients needed to make rugelach cookies.
  • Unsalted Butter – We use unsalted butter in all of our recipes, unless noted. If you only have salted butter, omit the added kosher salt in the recipe.
  • Cream Cheese – Full fat cream cheese will give you the best results for this pastry. Be sure to let it soften at room temperature for a few minutes before starting.
  • Walnuts – We prefer walnuts in this recipe, but you could also substitute pecans. Toast the nuts for best flavor!
  • Orange Marmalade – The citrus of the orange marmalade bars brightens up the flavor of these pastries. You could also use an apricot jam. Save some of this jam for our easy fruit salsa!

PRO TIP- We love making our own homemade vanilla extract, but if using store bought, be sure it’s pure extract, not imitation (for best flavor).

Easy Instructions

Step by step photos showing how to make rugelach dough.

Make the dough. Combine the butter and cream cheese until pale in color. Add in sugar, salt and vanilla extract and mix until fully combined. Add the flour until just combined; don’t overmix it.

Roll dough and chill. Turn the dough out onto a floured surface and roll into a ball. Cut the ball into 4 even pieces and wrap in plastic wrap then refrigerate for 1 hour.

Make the filling. Combine the brown sugar, cinnamon, raisins and walnuts in a small bowl.

Step by step photos showing how to assemble rugelach cookies.

Assemble the pastries. Roll each chilled portion of dough into a 7-inch circle. Spread about 2 tablespoons of orange marmalade onto each circle then sprinkle evenly with the filling mixture. Cut each circle into 12 wedges and roll each wedge up starting with the widest side and going to the point.

Brush and bake. Brush the rugelach pastries with the egg wash, sprinkle with the cinnamon sugar and bake at 350 for 15-18 minutes, until lightly golden brown.

Tips and Tricks

  • Allow the butter and cream cheese to soften at room temperature before you start making the dough.
  • Don’t overmix the dough! When adding the flour, incorporate it into the dough just until no white streaks remain. Don’t overmix or the dough will be tough.
  • Be sure to chill the dough! This helps solidify the butter to a chilled state, which allows the pastry to be nice and flaky when baked.
  • Line the cookie sheet with parchment paper. This prevents the pastries from sticking to the pan and makes clean up oh so easy!
Rugelach cookies baked on a parchment paper lined cookie sheet.

Recipe FAQs

What is rugelach and where does it come from?

Rugelach is a traditional Jewish pastry that is often served around the holidays. The cookies are made with a rich, cream cheese dough that is rolled out and then filled with a variety of fillings, such as nuts, chocolate or fruit, or a combination.

How do I store rugelach?

Once cooled, transfer the rugelach to an airtight container and keep in the refrigerator for up to 5 days.

Can I freeze rugelach?

Yes, you can freeze baked rugelach for up to 3 months. Place in a freezer safe container or ziplock bag. Thaw overnight in the refrigerator.

Rugelach cookies served on a fluted white platter.
Yield: 48 cookies

Rugelach

Prep Time 35 minutes
Cook Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 50 minutes

Rugelach has a rich cream cheese dough and a sweet fruity and nutty filling that gets rolled into crescent shapes and baked until flaky and delicious!

Ingredients

For the Dough

  • 1 cup unsalted butter, softened
  • 1 package (8 ounce) cream cheese, softened
  • ¼ cup granulated sugar
  • ¼ teaspoon kosher salt
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour

For the Filling

  • ½ cup light brown sugar, packed
  • 1 teaspoon cinnamon
  • ¾ cup raisins
  • 1 cup chopped walnuts
  • ½ cup orange marmalade

For the Topping

  • 1 large egg
  • 1 Tablespoon water
  • 2 Tablespoons granulated sugar
  • 1 teaspoon cinnamon

Instructions

  1. In a mixing bowl, combine butter with cream cheese until pale in color. Add in sugar, salt, and vanilla extract. Blend until fully combined.
  2. Add flour just until combined, do not over mix.
  3. Place dough on a floured working surface and roll into a ball. Cut the ball into four and wrap each ball in plastic wrap. Chill in refrigerator for one hour.
  4. While dough is chilling, make the filling. Combine brown sugar, cinnamon, raisins, and walnuts. Set aside.
  5. After dough has chilled, remove the balls from the fridge. On a floured work surface, roll each ball of dough into a 7-inch circle. Spread about 2 Tablespoons of orange marmalade onto each circle. Sprinkle about ½ cup of the walnut mixture on top of each circle. Cut the circle into 12 wedges. Roll each wedge up starting with the widest side to the point.
  6. In a small bowl, whish egg with water for an egg wash. Set aside. Also combine granulated sugar with cinnamon. set aside.
  7. Preheat oven to 350 degrees F. Line cookie sheet with parchment paper.
  8. Place wedges on cookie sheet. brush with egg wash then sprinkle with cinnamon sugar mixture.
  9. Bake rugelach for about 15-18 minutes, until lightly golden brown. Remove from oven and cool completely.

Notes

  • Rugelach can be round or crescent-shaped, and it is often baked in a spiral so that each piece has a bit of all the fillings. When made correctly, rugelach is flaky and delicate, with a rich flavor that comes from the combination of the cream cheese dough and the sweet filling.
  • Storage. Keep rugelach in airtight container in refrigerator for up to 5 days.
  • See blog post for more recipe tips and tricks and step by step photos.

Nutrition Information:

Yield:

48

Serving Size:

1 cookie

Amount Per Serving: Calories: 102Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 15mgSodium: 15mgCarbohydrates: 12gFiber: 0gSugar: 7gProtein: 1g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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Peppermint Marshmallows https://www.shugarysweets.com/peppermint-marshmallows/ https://www.shugarysweets.com/peppermint-marshmallows/#respond Thu, 08 Dec 2022 15:50:56 +0000 https://www.shugarysweets.com/?p=60784 Give homemade marshmallows a candy cane twist! These Peppermint Marshmallows are perfect for hot chocolate and holiday goodie bags. Or just pop ’em into your mouth! Make some homemade Peppermint Fudge to share with your loved ones this Christmas. These Hot Cocoa Bombs make a great homemade gift idea too. Why this Recipe is Best…

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Give homemade marshmallows a candy cane twist! These Peppermint Marshmallows are perfect for hot chocolate and holiday goodie bags. Or just pop ’em into your mouth!

Make some homemade Peppermint Fudge to share with your loved ones this Christmas. These Hot Cocoa Bombs make a great homemade gift idea too.

Stack of two homemade peppermint marshmallows.

Why this Recipe is Best

If you’ve never made homemade marshmallows before, this easy recipe is a great place to start. Before you know it you’ll be treating all your friends to the best homemade Peppermint Marshmallows!

  • Made from scratch, these marshmallows are fluffy and pillowy soft.
  • This recipe uses peppermint extract for the perfect minty flavor.
  • They look and taste delicious with or without red food coloring!

Use our homemade peppermint marshmallows to make rice krispie treats. Our peppermint krispie treats are a holiday favorite!

Ingredient Notes

Ingredients needed to make peppermint marshmallows.
  • Unflavored gelatin – This holds the sugar and liquid together to give the marshmallow structure.
  • Corn syrup – Using a liquid sweetener helps keep the granulated sugar from crystalizing for a perfect gooey consistency.
  • Powdered Sugar – Extra powdered sugar is needed to dust the marshmallows and pan to keep them from being sticky.
  • Vanilla extract – Be sure to use pure vanilla for best flavor. Or try making our homemade vanilla extract to use in all your baking.

Instructions

Step by step photos showing how to make peppermint marshmallows.

Bloom the gelatin: Combine gelatin powder and half the cold water in a bowl. Leave it for about 5 minutes to “bloom.” This step allows the gelatin to dissolve easily when heated.

Heat sugar and corn syrup: Add sugar and syrup to a sauce pan with the remainder of the cold water. Heat until the mixture reaches 240 degrees.

Make the marshmallow mixture: Turn the mixer to low speed. Slowly pour in the sugar mixture, then the gelatin. Increase mixer speed to high, and whisk until fluffy (about 10 minutes).

At the end of the mixing, add in vanilla and peppermint extracts.

Swirl. Pour the marshmallow mixture into the prepared baking dish. Drop red food coloring onto top of marshmallow and swirl with knife. Sprinkle the top with remaining powdered sugar.

Let the peppermint marshmallows cool for a couple of hours. Slice into squares and enjoy!

Peppermint marshmallows cut into squares.

Tips and Tricks

  • Use a candy thermometer for this recipe. Monitoring the temperature of the syrup ensures consistent results with these homemade marshmallows.
  • Store Peppermint Marshmallows at room temperature covered with foil or plastic wrap. They will stay fresh for up to 3 weeks.
  • Cutting the marshmallows. Cookie cutters are a great way to get holiday shapes. Or a very sharp knife!
  • Gift: wrap the marshmallows in a cellophane bags and give as gifts with hot cocoa bombs too.
Two peppemint marshmallows wrapped in a cellophane bag for a gift.

Recipe FAQs

Can homemade marshmallows be made in advance?

Yes, these peppermint marshmallows are a great treat to make ahead of time. I like to make them the night before serving, then let them cool and set overnight.

How long do they keep?

These homemade marshmallows stay good for up to 3 weeks.

Why are my marshmallows rubbery?

Tough, rubbery marshmallows are often the result of sugar that’s been cooked at too high of a temperature or for too long.
If your marshmallows seem dense instead of light and springy, there’s a good chance you didn’t whip them long enough to incorporate the necessary air.

What size pan should I use?

For tall marshmallows, use a square 8-inch or 9-inch pan. If you don’t have one, a 9 x 13 baking dish works too. Your marshmallows will just be a little shorter.

Two peppermint marshmallows in a white mug of hot cocoa.

More Holiday Desserts

Yield: 24

Peppermint Marshmallows

Prep Time 15 minutes
Cook Time 25 minutes
Additional Time 3 hours
Total Time 3 hours 40 minutes

Give homemade marshmallows a candy cane twist! These Peppermint Marshmallows are perfect for hot chocolate and holiday goodie bags. Or just pop 'em into your mouth!

Ingredients

  • 1 cup cold water, divided
  • 2 ½ tablespoons unflavored gelatin, approximately 3 packs ( I used Knox gelatin)
  • 1 ½ cups granulated sugar
  • 1 cup light corn syrup
  • ¼ teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • ¼ cup powdered sugar, divided
  • Red food coloring

Instructions

  1. Grease a 9”x13” baking dish and dust with about half of the powdered sugar. Grease a spatula and handle. Set aside.
  2. In the bowl of a mixer, add unflavored gelatin and ½ cup of cold water. Stir to combine. Set aside.
  3. In a medium saucepan, add sugar, corn syrup, remaining ½ cup water, and kosher salt. Heat the mixture over medium heat, stirring until the sugar is dissolved.
  4. Increase the heat to high and bring the mixture to 240℉, using a digital or candy thermometer to monitor. This process will take about 10 minutes.
  5. Once the syrup reaches temperature, remove from heat.
  6. With the mixer on low speed, using the whisk attachment, slowly add the syrup to the gelatine and water mixture. 
  7. Once all the syrup has been added, turn the mixer up to high speed and let it whisk the mixture until it’s light and fluffy. This process can take about 10-12 minutes. 
  8. During the last minute of whisking, turn the mixer speed down to medium low, and add the peppermint and vanilla extracts. Then return the mixer speed to high.
  9. Pour the marshmallow mixture into the prepared dish. Using the greased spatula, scrape the sides of the mixing bowl to get all the marshmallow fluff. Use the spatula to spread the marshmallow fluff into an even layer.
  10. Using wet fingertips, smooth out the top layer of marshmallow.
  11. Immediately add several drops of red food coloring on the top of marshmallows. Use a smooth butter knife to make swirls.
  12. Sprinkle the top of the marshmallow with powdered sugar and let dry, uncovered, for 4 hours or up to overnight.
  13. With a knife dipped into water, cut into 1” squares.
  14. Place cut marshmallows in a bowl with powdered sugar. Toss to coat.

Notes

  • Storage: Store marshmallows, with extra powdered sugar, in an airtight container. They will keep fresh for up to 3 weeks.
  • When the syrup is ready, it will be clear and bubbly and have a golden color to it.
  • When the marshmallow mixture is ready to pour into the pan, you will notice that it will be shiny (kind of like marshmallow fluff) and cool enough to touch when poured into the pan.
  • Wet fingertips can help smooth out the top layer.
  • Having a knife dipped in water can also aid when it’s time to cut. In our experience, spraying with cooking spray wasn’t the best option - it left an oily residue and discolored some of the marshmallows.
  • When you are slicing them, use long, slow strokes and drag the knife through the marshmallow. You will notice each marshmallow release from the knife as you cut.
  • The marshmallows are very forgiving. The cut lines will give enough guidance for the marshmallows to break away from each other. Even if they look a little misshapen at first, they will snap back into a square.
  • Advantage of making your own is that you can flavor them (peppermint, other extracts) color them with food coloring, and cut them any size you’d like to (the perfect size for s’mores!).
  • Make great gift-giving options as they can be packaged with some hot cocoa mix and a mug, dipped in chocolate and flavored.
  • Nutrition Information:

    Yield:

    24

    Serving Size:

    1 marshmallow

    Amount Per Serving: Calories: 97Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 24mgCarbohydrates: 25gFiber: 0gSugar: 25gProtein: 1g

    *Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

    Make your celebrations even sweeter with a batch of Peppermint Marshmallows! Made with candy canes and lots of peppermint flavor, these marshmallows get everyone in the holiday spirit!

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    Christmas Tree Rice Krispie Treats https://www.shugarysweets.com/christmas-tree-rice-krispie-treats/ https://www.shugarysweets.com/christmas-tree-rice-krispie-treats/#respond Wed, 07 Dec 2022 16:50:05 +0000 https://www.shugarysweets.com/?p=73990 These cute and festive Christmas Tree Rice Krispie Treats are chewy and delicious, and topped with melted white chocolate and sprinkles for the tree’s decorations! It’s a perfect treat for the holidays! Love easy no bake desserts? Our no bake peppermint cheesecakes are a delicious treat for the holidays. Or give our delicious no bake…

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    These cute and festive Christmas Tree Rice Krispie Treats are chewy and delicious, and topped with melted white chocolate and sprinkles for the tree’s decorations! It’s a perfect treat for the holidays!

    Love easy no bake desserts? Our no bake peppermint cheesecakes are a delicious treat for the holidays. Or give our delicious no bake strawberry cheesecake a try this holiday.

    Green krispie treats shaped like Christmas trees.

    Why This Recipe Works

    Rice Krispie treats are one of my very favorite desserts. Knowing how to make rice krispie treats has gotten me far in life. And I love coming up with fun variations!

    These Christmas Tree Rice Krispies are such a cute Christmas time snack – and they are really fun to make and decorate!

    Add these to your holiday must-make list to share with friends and family. Kids and adults both adore them!

    • These rice krispy treats are dyed green and cut into triangle shapes for a fun “tree” look.
    • Melted white chocolate is drizzled over top of the cooled treats and sprinkles are added for some pretty decorations.
    • A pretzel stick in the bottom makes the tree stump to complete the look.

    Love easy Christmas treats? You’ll want to give our holiday scotcheroos a try next. So fun and festive.

    Ingredient Notes

    Ingredients needed to make Christmas krispie treats.
    • Marshmallows – You’ll need a large 16-ounce bag of marshmallows for this recipe. Fresh marshmallows are best.
    • Rice Krispies Cereal- Any brand of crispy rice cereal will work, just make sure it’s FRESH. Stale cereal equals stale treats.
    • Vanilla Extract – I love using homemade vanilla extract for all my recipes, but store-bought is fine, too. Just be sure to use PURE vanilla, not imitation.
    • Green Coloring – Gel food coloring provides a more vibrant color. Add more or less to achieve desired shade of green for your trees.
    • Sprinkles – Have fun with these! Use a mix of colors or different colors and types of sprinkles on different trees for variety.

    Easy Instructions

    Step by step photos showing how to make Christmas rice krispie treats.
    • STEP 1. Make the Rice Krispies. Melt marshmallows and butter, then stir in vanilla extract, green food coloring and then the cereal.
    • STEP 2. Allow to set. Gently put the rice krispy mix into a greased 13×9 baking dish. Let set up for one hour.
    • STEP 3. Shape. Make a horizontal cut followed by diagonal cuts to achieve the tree triangle shapes.
    • STEP 4. Decorate the trees. Melt the white chocolate and pipe onto the trees. Add the sprinkles. Carefully insert a pretzel stick into the bottom of each tree to make the stump.
    Christmas kispie treats on an oval serving platter.

    Tips and Tricks

    • Use FRESH marshmallows and FRESH cereal. Toss the bag or box that’s been sitting in your pantry for you don’t know how long. Stale ingredients means stale treats.
    • Vanilla extract is the secret ingredient in my Rice Krispy treats. It makes a difference in creating the illusion that you’re using homemade marshmallows. (Just be sure to use REAL vanilla, not imitation.)
    • The marshmallows and butter can also be heated in the microwave (instead of stovetop).
    • Don’t pack in the treats too firmly in the pan; it can make the treats hard. Gently press them in so they stay nice and soft and chewy.
    • Use a little water on your finger tips to help press the crispy rice mixture evenly into the pan without it sticking to you.
    • Carefully insert the pretzels in the treats to make the stumps. And maybe have a few extra on hand in case one breaks.
    Christmas tree rice krispie treats with sprinkles.

    Recipe FAQs

    What kind of cereal should I use for krispy treats?

    Any brand of crispy rice cereal will work, just make sure it’s fresh for the best results.

    Can I use regular food coloring for this recipe?

    The green gel food coloring provides a more vibrant color and is preferred. You can adjust the amount – using more or less – to achieve your desired color. Regular green food coloring can also be substituted. 

    Can I make these rice krispies gluten free?

    Yes. Choose a crispy rice cereal that’s labeled gluten free. And use gluten-free pretzels for the tree stump. Also, check your marshmallow labels and gel food coloring, too, just in case.

    How do I store Christmas Tree Rice Krispy Treats?

    The treats, once cooled, decorated and set, can be stored in an airtight container at room temperature for up to one week.

    Why are my rice krispy treats hard?

    Your krispies treats could be getting hard if you press the treats too firmly into the pan. Also, be sure to start with fresh marshmallows and cereal, not stale!

    More Christmas Desserts

    Yield: 12 treats

    Christmas Tree Rice Krispie Treats

    Prep Time 10 minutes
    Cook Time 5 minutes
    Additional Time 1 hour
    Total Time 1 hour 15 minutes

    These cute and festive Christmas Tree Rice Krispie Treats are chewy and delicious, and topped with melted white chocolate and sprinkles for the tree's decorations! It's a perfect treat for the holidays!

    Ingredients

    • 5 Tablespoons unsalted butter
    • 16 ounce marshmallows (1 bag)
    • 3 drops green gel food coloring
    • 1 teaspoon vanilla extract
    • 5 ½ cups rice krispies cereal
    • 12 pretzel sticks
    • Christmas sprinkles
    • 4 ounce white chocolate, melted

    Instructions

      1. Lightly grease a 13x9-inch baking dish, or line it with parchment paper. set aside. 
      2. In a large pot, add butter and melt over low heat. Add in marshmallows and continue over low heat, stirring until marshmallows are smooth and melted.
      3. Remove from heat. Add in foold coloring and vanilla extract. Fold in cereal until completely coated! Pour into prepared baking dish. Press gently into the pan.
      4. Allow krispie treats to set for at least one hour, at room temperature. Slice treats horizontally in half, then cut into triangles.
      5. Melt chocolate according to package directions. Carefully insert one pretzel stick into the base of each triangle. Pipe melted chocolate onto each tree then add sprinkles. Set and enjoy.

    Notes

    • Use fresh marshmallows and cereal for best flavor. Stale ingredients results in stale treats.
    • Store treats in airtight container at room temperature for up to one week.
    • Do not press treats TOO firmly into the baking dish as this will result in hard treats. To keep them soft, press gently (you don't want to "pack it in").
    • See blog post for more recipe tips and tricks.

    Nutrition Information:

    Yield:

    12

    Serving Size:

    1 treat

    Amount Per Serving: Calories: 374Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 15mgSodium: 458mgCarbohydrates: 70gFiber: 1gSugar: 29gProtein: 5g

    *Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

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    Eggnog Cookies https://www.shugarysweets.com/eggnog-cookies/ https://www.shugarysweets.com/eggnog-cookies/#respond Tue, 06 Dec 2022 16:22:59 +0000 https://www.shugarysweets.com/?p=72771 These eggnog cookies are pillowy soft and melt in your mouth. With real eggnog in the dough and icing, and sprinkles with warming spices, you’ll watch these cookies disappear quickly and wish you made a double batch! Love eggnog treats? Our eggnog fudge recipe is a hit during the holidays! Of course you’ll love our…

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    These eggnog cookies are pillowy soft and melt in your mouth. With real eggnog in the dough and icing, and sprinkles with warming spices, you’ll watch these cookies disappear quickly and wish you made a double batch!

    Love eggnog treats? Our eggnog fudge recipe is a hit during the holidays! Of course you’ll love our eggnog cheesecake too, made in the Instant Pot!

    Eggnog cookies stacked on parchment paper.

    Why You’ll Love These Cookies

    Almost as easy as sugar cookies, these eggnog cookies have way more spice and flavor with rich eggnog icing on top. They’re perfect for holiday gatherings, or even mailing as a holiday care package for distant family and friends.

    • Quick and easy to make, these eggnog cookies can be in and out of the oven in under 30 minutes!
    • Real eggnog and egg yolk make for a super rich, tender cookie.
    • Warming spices bring all the sweet holiday goodness you’re craving.
    • A simple eggnog icing drizzle makes these cookies extra indulgent.

    I guarantee you’ll love these soft little flavor bombs! And they’ll go perfectly with a hot cup of coffee after a big holiday dinner. 

    Ingredient Notes 

    Ingredients needed to make eggnog cookies.
    • Eggnog – This holiday classic brings moisture and deliciousness to these cookies, plus a little extra binding power from the eggs.Use our homemade eggnog for best flavor!
    • Cinnamon, nutmeg, ginger, and cloves – A warming spice medley enhances the eggnog flavor and adds spicy sweetness.
    • Egg yolk – Egg yolk adds richness and golden color to these cookies.
    • Baking soda – This helps the cookies get a nice rise, so they’re fluffy and soft.
    • Granulated sugar – Rolling the cookies in sugar before baking makes for a crisper outside and a sparkly appearance. 
    • Powdered sugar – Combined with a little eggnog, powdered sugar makes a nice finishing glaze to drizzle on the cookies. 

    PRO TIP- We love making our own homemade vanilla extract, but if using store bought, be sure it’s pure extract, not imitation (for best flavor).

    Easy Instructions

    Step by step photos showing how to make eggnog cookies.
    1. Make cookie dough. Combine wet ingredients. Add the dry ingredients to your mixture. Mix just until everything is combined.
    2. Roll dough balls. Scoop dough into balls about the size of a tablespoon. Roll each ball in granulated sugar.
    3. Bake. Flatten the cookies to ½-inch thick discs, using either the palm of your hand or the flat bottom of a measuring cup. Bake in your preheated oven on the center rack for 9-11 minutes until the edges are just set.
    4. Garnish. While the cookies are cooling, make your eggnog icing. Drizzle the icing over the cooled cookies, and enjoy!

    Tips & Tricks

    • Don’t have all of the spices on the recipe list? You can swap out the nutmeg, ginger, and cloves for ½ teaspoon of allspice. You can also use our homemade chai spice mix too!
    • Once your cookies are removed from the oven, it’s important to leave them on the cookie sheet for 5 minutes as they cool. This is because the bottoms will continue to solidify and cook a little more on the hot pan as they sit. 
    • Make sure the cookies are completely cool before icing, or the icing will melt into them. 
    • To store these cookies, keep them in an airtight container in the refrigerator for up to 5 days. 
    Eggnog cookies on parchment paper with a bite taken out of one cookie.

    Serving Suggestions

    Looking to make a holiday cookie spread? I’ve got you covered. Classic cream cheese sugar cookies are a win-win and can be made in any shape you like. 

    For a classy cookie with a fruity flavor, linzer cookies are a delicious choice. And if you’re looking for a cookie with even more spice than eggnog cookies, my gingerdoodle cookies have what you’re looking for. 

    Finally, let’s make the holidays even more indulgent with Christmas crack, a festive white chocolate saltine toffee, and decadent chocolate-covered Oreos for die-hard chocolate lovers.

    Recipe FAQs 

    Can I freeze eggnog cookies?

    To freeze eggnog cookies, store them in an airtight container in the freezer for up to 3 months. Make sure the icing is fully set before freezing them, and you may want to put wax paper between them to prevent them from sticking together.

    Do I need a cooling rack to make these cookies?

    While a cooling rack is helpful in avoiding excess moisture, it’s not essential. Try using an extra rack from inside your oven or toaster oven if you have one available. Otherwise, cooling cookies on a paper towel or parchment will also work.

    Can I make these cookies in advance?

    Eggnog cookies can be made in advance by preparing, portioning, then freezing the cookie dough. Freeze the dough balls not touching on a parchment-lined sheet tray, then place them in an airtight freezer bag or another airtight container. Keep in mind that your baking time will be a little longer when you bake them from frozen. 

    What can I use if I don’t have vanilla extract?

    If you don’t have vanilla extract, using half the amount of almond extract will also make a scrumptious eggnog cookie.

    Stack of five eggnog cookies with icing.
    Yield: 18 cookies

    Eggnog Cookies

    Prep Time 10 minutes
    Cook Time 9 minutes
    Total Time 19 minutes

    These eggnog cookies are pillowy soft and melt in your mouth. With real eggnog in the dough and icing, and sprinkles with warming spices, you'll watch these cookies disappear quickly and wish you made a double batch.

    Ingredients

    For the Cookies

    • ½ cup unsalted butter, softened
    • ⅓ cup granulated sugar
    • 1 egg yolk
    • ½ teaspoon vanilla extract
    • ⅓ cup eggnog
    • 1 ¼ cup all-purpose flour
    • ½ teaspoon baking soda
    • ¼ teaspoon cinnamon
    • ¼ teaspoon nutmeg
    • ¼ teaspoon ginger
    • ⅛ teaspoon ground cloves
    • ¼ teaspoon kosher salt

    For the topping

    • ¼ cup granulated sugar, for rolling
    • ½ cup powdered sugar
    • 2 Tablespoons eggnog

    Instructions

    1. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper. Set aside.
    2. In a mixing bowl, beat butter and sugar together until light and fluffy, about 2-3 minutes. Beat in egg yolk, vanilla, and eggnog until fully incorporated.
    3. Add dry ingredients and mix just until combined.
    4. Once dry ingredients are fully incorporated, scoop out tablespoon-sized balls, rolling each in granulated sugar.
    5. Place on baking sheet with 2-inches of space between each cookie.
    6. Press down with palm of hand, or flat bottomed measuring cup to about ½-inch thick discs.
    7. Bake in center of oven for 9-11 minutes, until just set on the edges.
    8. Remove from oven and let cool on pan for 5 minutes, then remove to wire rack.
    9. While cookies cool, whisk together the powdered sugar and eggnog. Drizzle icing over cooled cookies.

    Notes

    • Store cookies in airtight container in the refrigerator for up to 5 days. Or freeze for up to 3 months.
    • Swap out the nutmeg, ginger, and cloves for ½ teaspoon allspice.
    • See blog post for more recipe tips and tricks.

    Nutrition Information:

    Yield:

    18

    Serving Size:

    1 cookie

    Amount Per Serving: Calories: 123Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 28mgSodium: 57mgCarbohydrates: 17gFiber: 0gSugar: 10gProtein: 1g

    *Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

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    Red Velvet Cheesecake Brownies https://www.shugarysweets.com/red-velvet-cheesecake-brownies/ https://www.shugarysweets.com/red-velvet-cheesecake-brownies/#respond Mon, 05 Dec 2022 16:52:10 +0000 https://www.shugarysweets.com/?p=75056 Red Velvet Cheesecake Brownies take the decadent fudgy brownie we love and elevates it to new heights. A layer of soft and creamy cheesecake swirled with ultra chocolatey red velvet brownie batter. For our readers who love red velvet, you MUST try our delicious red velvet crinkle cookies. Or start your day with a batch…

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    Red Velvet Cheesecake Brownies take the decadent fudgy brownie we love and elevates it to new heights. A layer of soft and creamy cheesecake swirled with ultra chocolatey red velvet brownie batter.

    For our readers who love red velvet, you MUST try our delicious red velvet crinkle cookies. Or start your day with a batch of red velvet biscotti!

    Red velvet brownies with a cheesecake layer on  parchment paper.

    Why These Brownies Are The Best

    These decadent Red Velvet Cheesecake Brownies are surprising, impressive, and super tasty. If you love thick and fudgy brownies, you’ll have to try today’s recipe

    • The brownies use melted butter, so there’s no waiting around for cold butter to soften.
    • The brownie and cheesecake share a lot of the same ingredients. So, you won’t have to pick up a million different ingredients to create this over-the-top scrumptious recipe.
    • The cheesecake layer is smooth and creamy. It compliments the fudge brownie base perfectly. 

    Our classic cheesecake brownies are equally wonderful. Or give our cheesecake stuffed cookies a try next!

    Ingredient Notes

    Ingredients needed to make red velvet cheesecake brownies.

    For the Brownies:

    • Butter – This recipe calls for unsalted butter. However, if you only have salted butter on hand, you can use it and skip the additional salt in the recipe.
    • Unsweetened Cocoa Powder
    • Red Food Coloring – I prefer using gel food coloring, but you could use liquid food dye in a pinch.
    • Kosher Salt – Kosher salt is great for baking because it’s less salty than iodized table salt. 
    • Eggs – Pull your eggs from the fridge and allow them to sit on the counter while you collect the rest of your ingredients. Room-temperature eggs incorporate into the batter easier than cold ones. 
    • All-Purpose Flour
    • Vanilla Extract– Use our homemade vanilla extract for best flavor!
    • Granulated Sugar

    For the Cheesecake:

    • Cream Cheese – Softened, room-temperature cream cheese is best. When you pull the eggs from the fridge, set out the cream cheese too. 
    • An Egg
    • All-Purpose Flour
    • Granulated Sugar

    Easy Instructions

    Step by step photos showing how to make red velvet cheesecake brownies.
    1. Start the Red Batter Base – The batter will be extremely thick at the start. 
    2. Create a Smooth Brownie Batter – This is the stage where you can really go to town mixing the ingredients until you have a smooth consistency.
    3. Incorporate Flour & Divide Batter – Stir the flour into the batter, just until combined. Don’t over mix here. You’ll need to set aside about ¼ cup of red velvet brownie batter. Add remaining batter to baking dish.
    4. Blend Cheesecake Ingredients
    5. Assemble Layers & Create a Swirl – Pour the cheesecake mixture over the red velvet brownie batter, and smooth the top to create an even surface. Then, dollop about 9 scoops of the reserved brownie batter throughout the cheesecake layer. Use a toothpick to swirl the two together gently.
    6. Bake & Cool – Only the center of the cheesecake should appear soft and jiggly. The rest of the cheesecake should be set. Chill for at least 2 hours before slicing. I promise, they’re worth the wait! 
    Red velvet cheesecake bars served on a white plate.

    Tips and Tricks

    • Make sure to use unsweetened cocoa powder for this recipe. There’s added sugar in the batter and the cheesecake base, so you don’t want to overdo the sweetness.
    • Gel food coloring will give you more vibrancy with less dye than liquid food coloring. You can’t beat gel food coloring for the iconic deep, rich red hue of red velvet. 
    • Don’t skip the chilling step in the recipe! The cheesecake layer needs the cold to set fully.
    • For super-clean cuts, dip your knife in a tall glass of warm water, and wipe off the excess water. Then, make your slice from edge to edge of the baking dish. Wipe off the knife and repeat. The heated knife will create crisp cuts without crumbs. You’ll have picture-perfect brownies every time.
    Red velvet cheesecake brownies cut into squares on parchment paper.

    Recipe FAQs

    Is this a recipe I can prepare in advance?

    These brownies are best when you whip up the batter right before you bake them. I don’t suggest storing the batter to bake at a later time.

    How should I store the finished cheesecake brownies?

    Store these brownies in an airtight container in the fridge for up to 5 days.

    Can I freeze-baked Red Velvet Cheesecake Brownies?

    After the cheesecake brownies are baked, the freezer is fair game. When stored in an airtight container, they’ll keep in the freezer for up to 3 months. Then, allow them to come to room temperature before digging in! 

    More Brownie Recipes

    Yield: 18 brownies

    Red Velvet Cheesecake Brownies

    Prep Time 10 minutes
    Cook Time 35 minutes
    Chill Time 2 hours
    Total Time 2 hours 45 minutes

    Red Velvet Cheesecake Brownies take the decadent fudgy brownie we love and elevates it to new heights. A layer of soft and creamy cheesecake swirled with ultra chocolatey red velvet brownie batter

    Ingredients

    For the Brownies

    • ½ cup unsalted butter, melted
    • 1 cup granulated sugar
    • ¼ cup unsweetened cocoa powder
    • ½ teaspoon red gel food coloring
    • 2 teaspoons vanilla extract
    • ¼ teaspoon kosher salt
    • 2 large eggs
    • ¾ cup all-purpose flour

    For the Cheesecake

    • 1 package (8 ounce) cream cheese, softened to room temperature
    • 1 large egg
    • 1 Tablespoon all-purpose flour
    • ¼ cup granulated sugar

    Instructions

    1. Preheat oven to 350 degrees F. Line an 8 or 9-inch square baking dish with parchment paper. Set aside.
    2. In a mixing bowl, start making the brownie layer. Combine melted butter, sugar, and cocoa powder. Batter will be thick. Mix in gel food coloring (using a wooden spoon).
    3. Add in vanilla, salt, and eggs, mixing until smoother.
    4. Add in flour, mixing just until combined. Remove about ¼ cup of the batter and set it aside. Pour the remaining batter into the baking dish.
    5. In a mixing bowl, starting the cheesecake layer, blend cream cheese, egg, flour, and sugar on medium speed for 2-3 minutes, until smooth.
    6. Pour over the brownie layer, smoothing it out evenly.
    7. Use a small metal scoop (or teaspoon) and dollop about 9 scoops of the remaining batter over the top of the cream cheese layer.
    8. Use a toothpick to swirl the batter and cream cheese together gently.
    9. Bake for 30-35 minutes, the cheesecake center may still appear soft.
    10. Cool to room temperature then chill for two hours before slicing.

    Notes

    • Gel food coloring achieves a more vibrant color with less amount than liquid food coloring.
    • Store cheesecake brownies covered in airtight container in the refrigerator for up to 5 days.
    • Freeze in airtight container for up to 3 months.
    • See blog post for more recipe tips and tricks.

    Nutrition Information:

    Yield:

    18

    Serving Size:

    1 brownie

    Amount Per Serving: Calories: 144Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 46mgSodium: 40mgCarbohydrates: 19gFiber: 0gSugar: 14gProtein: 2g

    *Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

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    Red Velvet Crinkle Cookies https://www.shugarysweets.com/red-velvet-crinkle-cookies/ https://www.shugarysweets.com/red-velvet-crinkle-cookies/#respond Mon, 05 Dec 2022 14:49:03 +0000 https://www.shugarysweets.com/?p=75052 Red Velvet Crinkle Cookies are chewy, moist, and full of rich chocolate flavor. And with the striking crinkle effect, these unique cookies are sure to stand out among all the rest! Readers love our easy red velvet cupcakes (topped with cream cheese frosting)! But our red velvet cake balls top the list of favorites around…

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    ]]>
    Red Velvet Crinkle Cookies are chewy, moist, and full of rich chocolate flavor. And with the striking crinkle effect, these unique cookies are sure to stand out among all the rest!

    Readers love our easy red velvet cupcakes (topped with cream cheese frosting)! But our red velvet cake balls top the list of favorites around here!

    Red velvet cookies rolled on powdered sugar and baked.

    Why these Cookies are Best

    Crinkle cookies are a holiday favorite for us. And if you love making them, be sure to try our chocolate mint crinkle cookies too!

    Today’s must-try recipe captures the classic red velvet cake flavor in cookie form.

    • The stunning crinkle effect is achieved by coating raw dough in powdered sugar. As the cookies spread in the oven, the deep red hue is revealed in stark contrast to the bright white sugar.
    • A mixture of white and brown sugar creates the perfect soft yet chewy texture.
    • Faster and simpler than other decorative cookies but just as impressive.
    • This chilled cookie recipe means you can make the dough ahead of time and bake it whenever you’re ready.

    We’re big fans of red velvet around here. From our easy red velvet biscotti to our red velvet cake mix cookies, there’s something for everyone to love!

    Ingredient Notes

    Ingredients needed to make red velvet crinkle cookies.
    • All-Purpose Flour– use our tips on how to measure flour properly.
    • Unsweetened Cocoa Powder
    • Baking Powder
    • Baking Soda
    • Salt – Use kosher salt instead of iodized table salt for a cleaner, more subtle flavor.
    • Melted Butter – Reach for unsalted butter if you can. If not, skip the additional salt in the recipe.
    • Granulated Sugar
    • Light Brown Sugar
    • An Egg + An Egg White– creates the perfect chewy texture.
    • Milk – I use whole milk, but any dairy milk will do.
    • Food Coloring – Gel food coloring will give you a more vibrant and intense color without the risk of altering the consistency like liquid food dye.
    • Powdered Sugar

    PRO TIP- We love making our own homemade vanilla extract, but if using store bought, be sure it’s pure extract, not imitation (for best flavor).

    Easy Instructions

    Step by step photos showing how to make red velvet crinkle cookies.
    1. Mix Dry Ingredients – Combine the flour, cocoa powder, baking powder, baking soda, and salt. Pre-mixing the dry ingredients ensures even distribution throughout the dough. Plus, there’s less of a chance of overworking the flour.
    2. Beat Butter & Sugars – With a stand or hand mixer, beat the room-temperature melted butter with the white and brown sugar. 
    3. Combine With Wet Ingredients & Food Dye – Add a whole egg, an egg white, milk, and vanilla to the butter and sugar mixture. Mix until completely smooth. Next, incorporate the red gel food coloring until you reach your desired hue.
    4. Incorporate Dry Ingredients & Chill – Introduce the dry ingredients to the batter, and mix until the dough comes together. Don’t over-mix. Cover the bowl with cling film and chill in the fridge for at least 30 minutes.
    5. Divide Dough & Coat – Take 1-2 tablespoons of dough at a time, and roll it in a shallow dish of powdered sugar until coated. Then, place each cookie 2 inches apart on a parchment-lined cookie sheet.
    6. Bake & Cool – Bake the cookies in a 350°F oven for 8-10 minutes until the tops achieve the signature crinkle effect. Finally, remove them from the oven and allow the cookies to cool on the pan for 5 minutes before transferring them to a wire rack to finish cooling.
    Red velvet cookies with a bite taken out.

    Tips and Tricks

    • The color of the dough will fade as it bakes. So when coloring the dough, push the red gel color a bit further than you would normally.
    • Once you add the flour to the dough, be careful not to over-mix. You don’t want to overdevelop the gluten, or the texture will change. Stir until just combined.
    • Keep some cookie dough on hand to bake up in a pinch by freezing the cookie dough. Then, thaw, roll the dough in powdered sugar, and bake as usual.
    • By swapping out the gel food coloring, you can easily transform this recipe into Blue Velvet or Pink Velvet. You can’t beat a tray of rainbow crinkle cookies for a birthday party or other celebration.
    Red velvet cookies on a wire cooling rack.

    Recipe FAQs

    Why aren’t my cookies crinkling?

    Crinkle cookies rely on a hot oven and enough leavener to rise and “crack.” Make sure your oven is pre-heated before baking and that your baking powder (or baking soda) isn’t expired! To check, pour boiling water over some of your baking powder, and vinegar over the baking soda, to make sure they bubble and fizz.

    How should I store Red Velvet Crinkle Cookies?

    Store baked and cooled cookies at room temperature in an airtight container. They’ll keep for up to 5 days.

    Can I freeze the baked cookies?

    Store the cookies in an airtight container or resealable freezer bag. They’ll last in the freezer for up to 3 months.

    Is this a recipe I can make ahead of time?

    Once you make the cookie dough, you can keep it covered in the fridge for up to 3 days before baking, Or you can freeze the cookie dough for up to 3 months.

    More Easy Holiday Desserts

    Yield: 24 cookies

    Red Velvet Crinkle Cookies

    Prep Time 15 minutes
    Cook Time 8 minutes
    Chill Time 30 minutes
    Total Time 53 minutes

    Red Velvet Crinkle Cookies are chewy, moist, and full of rich chocolate flavor. And with the striking crinkle effect, these unique cookies are sure to stand out among all the rest!

    Ingredients

    • 2 cups all-purpose flour
    • ½ cup unsweetened cocoa powder
    • 1 teaspoon baking powder
    • ¼ teaspoon baking soda
    • ¼ teaspoon kosher salt
    • ¼ cup unsalted butter, melted
    • ¾ cup granulated sugar
    • ¼ cup light brown sugar, packed
    • 1 large egg
    • 1 large egg white
    • 1 Tablespoon whole milk
    • 2 teaspoons vanilla extract
    • ½ teaspoon red gel food coloring
    • ½ cup powdered sugar

    Instructions

    1. In a mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and kosher salt. Set aside.
    2. In a large mixing bowl, beat the melted butter with sugars until blended. Add in egg, egg white, milk, and vanilla. Mix until smooth, then add red food coloring. (Use more or less to achieve desired color, just note the color fades as it bakes)
    3. To the mixing bowl, add in flour mixture, just until combined. Do not over mix.
    4. Cover with plastic wrap and chill cookie dough for 30 minutes.
    5. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and set aside.
    6. Add powdered sugar to a shallow bowl. Set aside.
    7. Roll 1 -2 Tablespoons chilled cookie dough into the powdered sugar, generously coating the cookie dough. Place on baking sheet about 2-inches apart.
    8. Bake for 8-10 minutes, until tops are crinkled. Remove and cool on pan for 5 minutes, then cool on wire rack completely.

    Notes

    • Gel food coloring achieves a more vibrant color than regular liquid food coloring.
    • Store cookies in airtight container at room temperature for up to 5 days.
    • Freeze cookies in airtight container (or ziploc freezer bags) for up to 3 months. You can also freeze the cookie dough for up to 3 months, before rolling in powdered sugar. After thawing dough, roll in powdered sugar and bake.
    • See blog post for more recipe tips and tricks.

    Nutrition Information:

    Yield:

    24

    Serving Size:

    1 cookie

    Amount Per Serving: Calories: 110Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 21mgSodium: 54mgCarbohydrates: 20gFiber: 1gSugar: 10gProtein: 2g

    *Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

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    Grinch Donuts https://www.shugarysweets.com/grinch-donuts/ https://www.shugarysweets.com/grinch-donuts/#respond Fri, 02 Dec 2022 19:15:16 +0000 https://www.shugarysweets.com/?p=60948 Grinch Donuts are baked chocolate donuts, dusted with green sugar and finished with a red candy heart. These easy holiday donuts are delicious enough to make anyone’s heart grow three sizes! Treats with a Grinch theme are always a hit, especially when they taste as good as they look. Try this easy Grinch Peppermint Fudge…

    The post Grinch Donuts appeared first on Shugary Sweets.

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    Grinch Donuts are baked chocolate donuts, dusted with green sugar and finished with a red candy heart. These easy holiday donuts are delicious enough to make anyone’s heart grow three sizes!

    Treats with a Grinch theme are always a hit, especially when they taste as good as they look. Try this easy Grinch Peppermint Fudge next. Or give our delicious grinch cookies a try next.

    Chocolate donuts with green icing and red heart sprinkles.

    Why these Donuts are Best

    This recipe makes the perfect treat for a holiday party or Christmas breakfast. Enjoy these Grinch Donuts with an Egg Nog Latte and some holiday tunes around the tree!

    • Grinch colors. Neon green donuts accented with a red heart creates a “Grinchy” vibe that’s instantly recognizable if you’re familiar with the classic holiday character.
    • Baked, not fried. Making these in a donut pan makes them easy to bake and share!
    • Light and fluffy donuts. With a tender crumb and a pillowy soft consistency, Grinch Donuts keep everyone coming back for more.

    Ingredient Notes

    Ingredients needed to make chocolate grinch donuts.

    You’ll need all the basics to make our classic chocolate donuts, from flour to butter, we’ve got it all.

    • Whole milk – You will need some for the donut batter and additional milk for the icing.
    • Green gel food coloring – I use this neon gel coloring for amazing color!
    • Green dusting sugar – Dipping the iced donuts in this sugar gives them a delicious crackly coating and more Grinch-green color.
    • Red heart sprinkles – The finishing touch. One gets placed in the top right of each Grinch Donut before serving.

    Tips and Tricks

    Step by step photos showing how to make grinch donuts.
    • Filling the donut pans: Spoon the batter into a plastic bag with a zip top. Snip of a corner, then squeeze batter into each cavity of the pan until it’s 2/3 full.
    • Tap the pan on the counter. Give the filled donut pan an aggressive tap or two to flatten the batter. It’s a thick batter that needs a little extra help to get evenly distributed.
    • Bake for 7 minutes. The donuts should be fluffy and soft at the touch when you take them out of the oven. They’ll continue cooking through as they cool. Baking for even a few minutes too long will result in dry, tough donuts.
    • Icing the donuts. Lightly dip the top of each donut into the icing followed by the dusting sugar. Be careful not to use too much icing or it will drip down the sides of the donut.
    Grinch frosted donuts on a wire cooling rack.

    Recipe FAQs

    Can I make these in a different kind of donut pan?

    Yes, this recipe can be made in any kind of donut pan. Keep in mind that the shape and size of your pan effects the look of the donuts. When you use a different pan your Grinch Donuts will look different from mine–but they’ll still be adorable and delicious!

    Where do you find large red heart sprinkles?

    I find mine at craft stores or online. Some well-stocked grocery stores will also carry them in the baking aisle.

    Can I make these donuts without the food gel?

    If you want a tasty baked donut without the Grinch colors, go ahead and make these without the green food coloring.
    You can also change up the colors of the food dye and dusting sugar for different occasions and seasons.

    How do you store these donuts?

    These donuts are best enjoyed within 1 to 2 days of baking them. Store them in an airtight container at room temperature for best freshness.

    Green donuts with red heart sprinkles.

    More Holiday Breakfasts

    Yield: 10 donuts

    Grinch Donuts

    Prep Time 30 minutes
    Cook Time 7 minutes
    Total Time 37 minutes

    Grinch Donuts are baked chocolate donuts, dusted with green sugar and finished with a red candy heart. These easy holiday donuts are delicious enough to make anyone's heart grow three sizes!

    Ingredients

    For the donuts

    • 2 cups all-purpose flour
    • ¾ cup granulated sugar
    • ½ cup unsweetened cocoa powder
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon kosher salt
    • ¾ cup plus 2 Tbsp milk
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 2 Tablespoons unsalted butter, melted

    For the frosting

    • 1 Tablespoon heavy whipping cream
    • 1 Tablespoon whole milk
    • ¼ cup unsalted butter
    • 1 teaspoon vanilla extract
    • 2 teaspoon corn syrup
    • 3 drops neon green food coloring
    • ¾ cup powdered sugar
    • Large Red Heart Sprinkles
    • Green Dusting Sugar

    Instructions

      1. For the donuts, mix dry ingredients in bowl. Beat in the eggs, milk, vanilla and butter. Beat until well blended.
      2. Spray donut pan with cooking spray. Fill each donut cup about ¾ full (I use a ziploc with the corner snipped to do this neatly). Fills about 8-10 donuts.
      3. Bake donuts in 325 degree oven for about 11-14 minutes. Allow to cool slightly, remove from pan.
      4. While cooling, make glaze. In small saucepan on medium low heat, mix together the cream, milk, butter, vanilla and corn syrup. When butter is completely melted add in food coloring and remove from heat.
      5. Whisk in the powdered sugar, adding it slowly until desired consistency.
      6. Dip each donut into the glaze, then add green dusting sugar and one large red heart sprinkle on top.
      7. Let sit and dry for a few minutes and enjoy!

    Notes

    • I bought this set of Neon gel food coloring from Amazon!  
    • If having trouble with the batter evening out after piping it into the donut spots, use a toothpick to level them out before tapping the pan on the counter.    
    • Don’t overcook your donuts. They will finish cooking after you pull them out of the oven. If you cook them until they’re fully finished in the oven, you’ll end up with some tough and dry donuts. You want them to feel finished on the outside, but just pillowy soft when you lightly press on them.    
    • Each donut pan will give a different look. You don’t have to use the one I used, but be aware a different pan may not result in the same look as my donuts.
    • Too many milk options? Use whole milk for the donuts and the frosting and skip the heavy cream.
    • See blog post for more recipe tips and tricks.

    Nutrition Information:

    Yield:

    10

    Serving Size:

    1 donut

    Amount Per Serving: Calories: 291Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 58mgSodium: 320mgCarbohydrates: 47gFiber: 1gSugar: 25gProtein: 5g

    *Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

    Make Christmas morning even more fun with these adorable Grinch Donuts!

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    Melted Snowman Cookies https://www.shugarysweets.com/melted-snowman-cookies/ https://www.shugarysweets.com/melted-snowman-cookies/#respond Thu, 01 Dec 2022 18:43:10 +0000 https://www.shugarysweets.com/?p=73209 These adorable Melted Snowman Cookies will bring smiles to everyone’s faces on a chilly day. A chewy sugar cookie base is topped with vanilla frosting and decorated to resemble a melted snowman for a fun winter treat! Readers love our classic cream cheese sugar cookies topped with sugar cookie frosting. Today’s recipe teaches you how…

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    These adorable Melted Snowman Cookies will bring smiles to everyone’s faces on a chilly day. A chewy sugar cookie base is topped with vanilla frosting and decorated to resemble a melted snowman for a fun winter treat!

    Readers love our classic cream cheese sugar cookies topped with sugar cookie frosting. Today’s recipe teaches you how to make a creamy icing on a classic cut out cookie.

    Sugar cookies topped with a marshmallow that looks like a melting snowman.

    Why This Recipe Works

    These Christmas cookies are cute and delicious – and really fun to make!

    Kids can help get creative with the decorations, and these cookies are great for a little baking project on a cold winter day!

    • The base is a perfect, simple sugar cookie that is just 5 basic ingredients and easy peasy to make!
    • The cookie dough is rolled out and cut into circles to be the base of the melting snowman.
    • After the cookies are cooled, they are topped with a thin layer of creamy vanilla frosting, then the decorations get added!
    • Use a marshmallow for the snowman’s head, then decorate his face, add a scarf and attach 2 small pretzel sticks for his arms.
    • Serve these cookies on a bed of coconut flakes for a snowy scene!
    • The recipe makes 24 cute snowman cookies.

    Ingredient Notes

    Ingredients needed to make melted snowman cookies.

    The sugar cookie base is made with just butter, sugar, vanilla, flour and baking powder; ingredients you probably have on hand already. And you don’t even need to chill the dough!

    The rest of the ingredients are for the snowman decor, and you can get as creative as you like here.

    • Flour Regular all-purpose flour works great for these cookies. You’ll need a little extra for flouring your surface before you roll out the dough.
    • Vanilla Extract – Be sure to use PURE vanilla extract, not imitation. Try our homemade vanilla extract for best results.
    • Vanilla Frosting – You’ll need about 2 cups of vanilla frosting. Feel free to use our homemade frosting or our homemade sour cream frosting.
    • Snowman’s Face – A small tube of black gel icing works great for making the snowman’s eyes and mouth, and a small orange jimmy looks great for a “carrot” nose. Or use melted chocolate or mini M&M’s for the face and “buttons.”
    • Snowman’s Scarf – Use any color you like to dye some of the frosting to pipe on for the scarf. You can also swap red licorice to use for the scarf.

    Easy Directions

    Step by step photos showing how to make sugar cookie dough.

    STEP 1. Make the cookie dough. Cream the butter and sugar until well combined. Add the vanilla extract then stir in the flour and baking powder until combined.

    STEP 2. Shape the cookies. Turn the dough out onto a floured surface and roll to about ¼-½-inch thickness. Cut out circles and place on a parchment paper-lined baking sheet.

    Bake the cookies then cool completely before adding frosting and decorations.

    Step by step photos showing how to make melting snowman cookies.

    STEP 3. Decorate the cookies. Spread a thin layer of vanilla frosting over the cooled cookies. Press a marshmallow into one side to get it to stick.

    Next, add the decorations for the snowman’s face – eyes, nose and mouth. Then dye some of the remaining vanilla frosting and pipe around the marshmallow to make a scarf.

    Finally, break the pretzel sticks in half and press into the frosting to create the snowman’s arms.

    Serve the cookies on a bed of coconut flakes to look like snow.

    Tips and Tricks

    • Measure the flour correctly. Use my tips for how to measure flour to get the best results from my recipes. 
    • You can use a lid from a mason jar or a 3-inch circle cookie cutter to cut out circles for these cookies.
    • Cool the cookies completely before decorating. It’s hard to wait, but the cookies need to be all the way cooled or the frosting will melt off.
    • Want to make this recipe even easier? You could use store-bought cookie dough and store-bought vanilla frosting and then use this guide for making your melted snowmen on top.
    • Switch it up. Use our homemade chocolate chip cookies as the base instead!
    Melting snowman sugar cookies served on a bowl of marshmallows.

    Recipe FAQs

    Do I need to chill the sugar cookie dough?

    No, chilling the dough is not necessary for this recipe. Once the dough is made, roll it out on a floured surface to cut into circles and bake.

    Can I flavor the sugar cookie dough?

    Sure! You can add 1-2 teaspoons of your favorite flavoring, such as almond or orange extracts, to give these cookies a different twist.

    Can I freeze these cookies?

    Yes, you can freeze the baked cookies, without the decorations, for up to 3 months. Thaw then decorate.

    How do I store snowman cookies?

    These cookies will stay fresh in an airtight container at room temperature for up to 3 days. Keep in a single layer so the decorations don’t get smudged.

    More Holiday Favorites

    Yield: 24 cookies

    Melted Snowman Cookies

    Prep Time 30 minutes
    Cook Time 10 minutes
    Total Time 40 minutes

    These adorable Melted Snowman Cookies will bring smiles to everyone's faces on a chilly day. A chewy sugar cookie base is topped with vanilla frosting and decorated to resemble a melted snowman for a fun winter treat!

    Ingredients

    For the Cookies

    • ½ cup salted butter, softened
    • ½ cup granulated sugar
    • 1 teaspoon vanilla extract
    • 1 ¾ cup all-purpose flour (plus extra for rolling)
    • 1 teaspoon baking powder

    For the Topping

    • 24 regular size marshmallows
    • 1 tub (16 ounce) vanilla frosting
    • Green food coloring
    • 24 small stick pretzels
    • 24 orange jimmies (for nose)
    • Black gel icing (small tube)
    • Coconut flakes (for snow), optional

    Instructions

    1. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper. Set aside.
    2. In a large mixing bowl, combine the butter with sugar until well blended. Add in vanilla extract. Stir in flour and baking powder.
    3. On a lightly floured surface, turn out the dough and roll to about ¼-½-inch thickness.
    4. Using a lid from a mason jar, or a 3-inch circle cookie cutter, cut out circles and place on cookie sheet.
    5. Bake cookies for 7-9 mninutes, until bottoms are lightly golden. Cool on wire rack completely before decorating.
    6. Frost cookies with vanilla frosting (just a thin layer, you won't use all of it yet). Add a marshmallow to one side of each cookie, pressing into the frosting so it will stick. Use a toothpick to dollop the front of the marshmallow and press an orange jimmie in the center for the nose.
    7. With the remaining frosting, tint green (or any color) for the scarf. Pipe the scarf around the base of each marshmallow.
    8. Using the black gel icing, dot on eyes and mouth (or use melted chocolate).
    9. FInally, break each pretzel stick in half and press into frosting to create arms.
    10. Place cookies on a platter lined with coconut flakes (for snow, optional).

    Notes

    • You'll need about 2 cups of vanilla frosting. You can use our homemade frosting or our homemade sour cream frosting is perfect too.
    • Cookies stay fresh in airtight container at room temperature for up to 3 days.
    • Change up the decorations. Use mini M&M's for face and "buttons." Use red licorice for scarf.
    • See blog post for more recipe tips and tricks.

    Nutrition Information:

    Yield:

    24

    Serving Size:

    1 cookie

    Amount Per Serving: Calories: 311Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 10mgSodium: 424mgCarbohydrates: 61gFiber: 5gSugar: 24gProtein: 5g

    *Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

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    Tiramisu https://www.shugarysweets.com/tiramisu/ https://www.shugarysweets.com/tiramisu/#respond Wed, 30 Nov 2022 15:38:28 +0000 https://www.shugarysweets.com/?p=74736 A delicious Tiramisu recipe featuring layers of espresso soaked ladyfinger cookies and mascarpone cream topped with cocoa powder for an elegant, but easy, dessert! If you love making easy pans of dessert, add our eclair cake to your menu soon! Or give our delicious cream puff cake a try for your next family gathering! Both…

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    A delicious Tiramisu recipe featuring layers of espresso soaked ladyfinger cookies and mascarpone cream topped with cocoa powder for an elegant, but easy, dessert!

    If you love making easy pans of dessert, add our eclair cake to your menu soon! Or give our delicious cream puff cake a try for your next family gathering! Both are always a hit.

    Slice of tiramisu on stack of white plates.

    Why Tiramisu is Best

    This classic Italian no-bake dessert is sophisticated and scrumptious!

    The bold flavors of coffee, cocoa, cream and Marsala wine are layered together and then refrigerated to chill and set up.

    This dessert is perfect for serving friends and family and is sure to impress!

    • Tiramisu is a no-bake dessert that takes less than 30 minutes to put together.
    • Ladyfinger cookies are dipped in an espresso mixture and layered into a baking dish.
    • An easy-to-make whipped mascarpone cream is dolloped on top of each layer of cookies.

    Love tiramisu? Be sure to try our easy tiramisu cupcakes next! A fluffy vanilla cupcake with rich espresso filling is the best afternoon pick-me-up or after dinner treat you can imagine.

    Ingredient Notes

    Ingredients needed to make tiramisu.
    • Ladyfinger cookies – These oval-shaped cookies are very dry and absorbent, allowing them to soak in the espresso flavor. You can substitute a sponge cake if needed.
    • Marsala wine – A sweet marsala wine is traditional in this dessert. However, you can also use brandy, rum or a coffee liqueur like Kahlua if desired.
    • Eggs – The egg whites and egg yolks need to be separated for this recipe.
    • Mascarpone cheese – This is an Italian cream cheese style cheese that’s smooth and slightly sweet. If you can’t find it, you can substitute cream cheese instead.

    Easy Instructions

    Step by step photos showing how to make tiramisu.

    Make the coffee mixture. Whisk together the espresso, marsala wine and one cup of sugar. 

    Make the mascarpone cream. Beat the egg yolks with sugar for about 5 minutes, until light and fluffy. Add the mascarpone cheese and beat for 3-5 more minutes, until smooth and creamy.

    Egg whites. Beat the egg whites in a separate, dry bowl, until stiff peaks form. Fold them gently into the mascarpone cream mixture.

    Layer the dessert. Dip each ladyfinger cookie into the espresso mixture and place a single layer in your baking pan. Add half of the mascarpone cream mixture on top of the cookies, then add another layer of dipped cookies and top with the remaining mascarpone cream.

    Refrigerate. Cover and refrigerate the dessert for at least 4 hours. Sprinkle with the cocoa powder then slice and serve.

    Stack of white plates with a slice of tiramisu and a bite taken out of it.

    Tips and Tricks

    • The espresso coffee needs to be prepared and slightly cooled to lukewarm for this recipe, so please plan accordingly.
    • Separate egg whites and yolks carefully. Make sure the egg whites are completely separate and free from any bits of yolk. Any yolk can make it difficult to whip the whites into stiff peaks.
    • Use a clean, dry mixing bowl. Make sure your bowl is completely DRY before adding the egg whites to beat them.
    • Refrigerate to set up. Be sure to allow at least 4 hours for this dessert to set up in the refrigerator before slicing and serving.
    • Want extra coffee flavor? Mix 1 teaspoon of espresso powder with the cocoa powder to sprinkle on top of this dessert.

    Recipe FAQs

    What can I use instead of raw eggs?

    We understand some people don’t want to use raw eggs, even if they are pasteurized. To replace them, during step 2, whisk egg yolks with sugar in a small saucepan over medium low heat until the sugar is dissolved. Move the eggs to the stand mixer and continue. For the egg whites, swap them out with 1 cup of heavy whipping cream. Beat in bowl until stiff peaks form then fold into the egg yolk mixture.

    Can kids eat tiramisu?

    Tiramisu contains caffeine from the espresso as well as alcohol from the marsala wine, which could be harmful to children in large amounts. Use your best judgement.

    How do I store tiramisu?

    Store tiramisu, covered, in the refrigerator for up to 3 days.

    13x9 glass baking dish with large slices of tiramisu and a spatula.

    More Easy Pan Desserts

    Yield: 9 servings

    Tiramisu

    Prep Time 30 minutes
    Chill Time 4 hours
    Total Time 4 hours 30 minutes

    A delicious Tiramisu recipe featuring layers of espresso soaked ladyfinger cookies and mascarpone cream topped with cocoa powder for an elegant, but easy, dessert!

    Ingredients

    • 1 cup espresso coffee, lukewarm
    • 1 cup marsala wine
    • 1 ½ cups granulated sugar, divided
    • 5 large eggs, yolks and whites separated, room temperature
    • 1 package (16 ounce) Mascarpone cheese, room temperature
    • 34 Ladyfingers cookies
    • 3 Tablespoons unsweetened cocoa powder

    Instructions

    1. In a mixing bowl, whisk together the coffee, marsala wine, and 1 cup granulated sugar. Set aside.
    2. Using a stand mixer (or hand mixer), beat egg YOLKS with ½ cup granulated sugar for about 5 minutes. Add in masacarpone cheese and beat an additional 3-5 minutes, until mixture is smooth and creamy. Set aside.
    3. In a separate mixing bowl, beat egg whites until stiff peaks form.
    4. Gently fold the egg white mixture into the egg YOLK mixture. Set aside.
    5. Take one ladyfinger cookie and dip it in the coffee mixture. Place in bottom of 11x7 baking dish (or 9-inch square). Add half of the mascarpone mixture on top of the cookies. Repeat dipping ladyfingers, and top with remaining mascarpone mixture.
    6. Cover and refrigeratre for at least 4 hours, or overnight. Serve with a generous sprinkle of cocoa powder on top.

    Notes

    • Swap out the marsala wine for brandy, rum, or coffee liquor (Kahlua).
    • If you can't find ladyfinger cookies, swap them out for a sponge cake instead.
    • When beating egg whites, make sure the the mixing bowl is clean and dry.
    • Eggs- while we love this classic recipe, we understand some people don't want to use raw eggs (even if pasteurized). To fix this, during step 2, whisk egg yolks with sugar in small saucepan until sugar is dissolved. Move eggs to stand mixer and continue. For the egg whites, swap them out with 1 cup of heavy whipping cream. Beat in bowl until stiff peaks. Fold into egg yolk mixture.
    • Want more coffee flavor? Combine 1 teaspoon espresso powder with the cocoa powder on top.
    • Store tiramisu in refrigerator for up to 3 days.
    • See blog post for more recipe tips and tricks.

    Nutrition Information:

    Yield:

    9

    Serving Size:

    1 slice

    Amount Per Serving: Calories: 377Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 219mgSodium: 299mgCarbohydrates: 64gFiber: 1gSugar: 35gProtein: 10g

    *Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

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    Grinch Cookies https://www.shugarysweets.com/grinch-cookies/ https://www.shugarysweets.com/grinch-cookies/#respond Tue, 29 Nov 2022 15:38:58 +0000 https://www.shugarysweets.com/?p=58248 The Grinch might be mean but these Grinch Cookies with JELL-O are nothing but sweet! Bright green cookies have a red heart at the center. Your party guests will love this nod to the classic Seuss holiday story! These cookies aren’t the only Grinch dessert recipe we love. Make some Grinch Brownies or some Grinch…

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    The Grinch might be mean but these Grinch Cookies with JELL-O are nothing but sweet! Bright green cookies have a red heart at the center. Your party guests will love this nod to the classic Seuss holiday story!

    These cookies aren’t the only Grinch dessert recipe we love. Make some Grinch Brownies or some Grinch Peppermint Fudge this season too!

    Green cookies with a red heart stacked on a wire cooling rack.

    Why this Recipe Works

    These Grinch Cookies are not your average Christmas Cookie!

    • Lime gelatin and food coloring make soft sugar cookies Grinchy green.
    • A red heart sprinkle at the center looks just like the Grinch’s–ready to grow three sizes!
    • These are eye catching and impressive but easy to make.
    • No frosting required to make pretty Christmas cookies!

    This cookie recipe is a perfect one to make with kids who love The Grinch book or movie. Easy, delicious and festive! Try our easy grinch donuts for breakfast next!

    Ingredient Notes

    Ingredients needed to make grinch cookies.
    • Lime gelatin. You’ll need one box of JELL-O.
    • Green food coloring. I recommend this Neon Green Food Coloring for best color.
    • Red heart sprinkles. To make your cookies look like our pictures, use these large heart sprinkles.
    • Unsalted butter. Let it soften at room temperature first so it blends better with the other ingredients. Use our tips on how to soften butter quickly!
    • Vanilla extract. Make sure to use a good quality pure vanilla extract. I love the flavor my homemade vanilla gives to all kinds of baked goods.

    Easy Instructions

    Step by step photos showing how to make grinch cookies.

    STEP 1. Add wet ingredients. Cream together the butter, sugar and gelatin. Add the egg and vanilla, along with the green food gel. Mix until no green streaks are visible.

    STEP 2. Add dry ingredients. Now, add the dry ingredients and mix well to form the dough.

    STEP 3. Scoop the dough. Using a 2 Tablespoon cookie scoop, scoop dough and place on a parchment paper lined cookie sheet about 1 inch apart. Place one of the red heart sprinkles in the center of each cookie.

    STEP 4. Bake. Bake the cookies for 12 minutes. Remove, let cool, and enjoy!

    Tips and Tricks

    • Take note of the baking time. These cookies can over cook before you know it! Set that timer and stick to it.
    • Cool cookies on a wire rack.
    • Food coloring is optional, but it does add a brighter more vibrant green color to the cookies.
    Grinch cookies stacked on a wire cooling rack.

    Recipe FAQs

    Can I make this grinch cookie dough ahead of time?

    Unfortunately, this is one recipe you shouldn’t prep ahead of time. Chilling this dough makes it too tough to handle. Please bake the cookies immediately after making the dough!

    Can I make these without food coloring?

    You CAN make them without the food gel but the color won’t be right. If you want the fun Grinch-green look, make sure to use a bit of neon green food coloring!

    How big do the heart sprinkles need to be?

    I use the largest sized heart sprinkles available. If you want to be cheeky, you can totally use smaller heart sprinkles and just say the Grinch’s heart hasn’t grown yet!

    Do these taste like lime?

    The lime gelatin in these cookies gives them a lime flavor, but it’s not sour or overwhelming. Everyone who has tasted them loves the hint of tart citrus to brighten up the sweet holiday cookies.

    Grinch cookies on parchment paper.

    More Easy Desserts

    Yield: 24 cookies

    Grinch Cookies

    Prep Time 15 minutes
    Cook Time 12 minutes
    Total Time 27 minutes

    The Grinch might be mean but these Grinch Cookies with JELL-O are nothing but sweet! Bright green cookies have a red heart at the center. Your party guests will love this nod to the classic Seuss holiday story!

    Ingredients

    • ¾ Cup Unsalted Butter, softened
    • ½ Cup Granulated Sugar
    • 1 Box Lime Jell-O gelatin
    • 1 Large Egg
    • 1 Tablespoon Vanilla Extract
    • ½ Teaspoon Neon Green Gel Food Coloring
    • 1 Teaspoon Baking Powder
    • 2 Cups All-Purpose Flour
    • 24 Large Red Heart Sprinkles

    Instructions

      1. Preheat the oven to 350 degrees F and line your baking sheet with parchment paper.
      2. In a medium mixing bowl, thoroughly cream together the butter, sugar, and Jell-O powder.
      3. Add the egg and vanilla extract and thoroughly mix again. Add the dye and mix well until no color streaks appear.
      4. Mix the baking powder into the flour and add it to the bowl. Mix well.
      5. Scoop cookie dough with a 2 Tablespoon scoop and place about 1-2 inches apart on cookie sheet. Place a red heart sprinkle in the middle of each cookie and bake for 12 minutes or until the cookies are just getting ready to be a very light golden color on the bottom.
      6. Remove and cool on wire rack.

    Notes

    • I used this Neon Green Food Coloring. You can find it on Amazon (affiliate link included) or at your local stores. You'll also need these Large Heart Sprinkles (on Amazon).
    • These cookies overcook quickly. So, be careful even cooking them for one minute too long.
    • Store cookies in airtight container at room temperature. Also delicious chilled.
    • See blog post for more recipe tips and tricks.

    Nutrition Information:

    Yield:

    24

    Serving Size:

    1 cookie

    Amount Per Serving: Calories: 112Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 23mgSodium: 25mgCarbohydrates: 13gFiber: 0gSugar: 4gProtein: 2g

    *Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

    In the words of The Grinch, “Christmas doesn’t come from a store” . . . and neither do these adorable Grinch Cookies! Homemade with love, these are an easy and fun addition to your holiday cookie trays.

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