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2026 - Here we come! : )

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I have been thinking about somewhere to go when I get a chance. So I asked ChatGPT to find me something affordable for 3 days in Ohio. It came up with a varied itinerary starting in Cleveland, then Akron, then Hocking Hills. And it gave me an estimated cost for the trip.

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Created a "start my day" tab group. So helpful and time saving.

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Have a restful break everyone!

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Hannah and I made individualized animals in holiday sweater cards for our kids. I use Magic school AI quite a bit for comprehension checks and passages!

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If you haven't had them before chocolate crinkle cookies are soft brownie-like and so rich. Some people think they'll be crunchy or crisp because of the exterior but that isn't the case!

These are great over the holidays but you can freeze them and have a special treat whenever you have a chocolate craving.

PRO TIPS FOR MAKING Chocolate Crinkle Cookies

Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.

Try to make the dough a day ahead, it really needs time to set up and will be so much easier to roll.

I actually love making these cookies with olive oil instead of vegetable oil; give it a try!

If you're not into cookies covered in powdered sugar try rolling them in sanding sugar. They'll still have some visual interest and there's no chance of inhaling sugar when you bit into them.

Frequently Asked questions

Can you make crinkle cookies without a stand mixer?

You can easily make this recipe with an electric mixer OR even do it all by hand. The oil and sugar isn't getting whipped or anything, just mix until combined. If you're mixing by hand I do recommend a strong spatula though!

What's the Best cocoa powder to use for these cookies?

I love using a high-quality Dutch processed cocoa powder. Dutch processed cocoa powder is darker, less acidic and fudgier in baked goods. You'll usually get less rise out of it though. My go to company is Valrhona but there are lots of great brands out there, including Guittard, Callebaut, Ghirardelli and lots of organic and fair trade options too!

Why do you have to chill the dough?

This cookie dough really needs to rest, come together and harden in the fridge. It's a VERY soft dough at room temperature but that's the tradeoff for a soft rich chocolate cookie with a brownie-like texture.

Can you make these ahead of time?

These cookies taste best fresh out of the oven BUT you can make the dough months ahead of time and freeze it. Roll the balls out and chill them in the fridge or freezer until solid, then transfer to a sealable freezer bag and store until ready to use.

When you're ready for cookies just thaw a few minutes while the oven heats up, roll in powdered sugar and bake! You'll probably want to add 2 minutes to the bake time.

How to make Chocolate Crinkle Cookies

1. Sift the flour, salt and baking powder into a large bowl and whisk together.

2. Add the oil and sugar to the bowl of a stand mixer fitted with a paddle attachment and mix until well combined.

3. Add the cocoa powder to the oil mixture and mix until combined. You can add the espresso powder now if using.

4. Add eggs, and vanilla in then mix. Scrape bowl down and mix again.

5. Dump the flour mixture in and mix until combined. Scrape the bowl down and fold in any remaining pockets of flour. Chill overnight.

6. Roll chilled dough into one inch balls.

7. Roll balls of dough in powdered sugar.

8. Place on parchment lined baking sheet and bake until edges are set.

IF YOU LOVE THESE COOKIES TRY SOME OF THESE RECIPES OUT!
Thumbprint Cookies Shortbread Cookies
* Nutrition Disclaimer
Peanut Butter Cookies Gingerbread Men Russian Tea Cakes If you've tried this chocolate crinkle cookie recipe then don't forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!

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If you haven't had them before chocolate crinkle cookies are soft brownie-like and so rich. Some people think they'll be crunchy or crisp because of the exterior but that isn't the case! These are great over the holidays but you can freeze them and have a special treat whenever you have a chocolate craving.

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Chat GPT! Loved using it to customize animals with kiddo's names on holiday sweaters for gifts

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Chat GPT! Loved using it to customize animals with kiddo's names on holiday sweaters for gifts

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I have used Spokabulary in soem of our OG lessons. Kids enjoyed the activities!

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Who doesn't love a good sugar cookie!

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These are really good lemon cookies, I double the amount of zest and juice

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Introducing the winner of our first ever best cookie recipe contest: Lemon Crinkle Cookies. They’re probably the best cookie we’ve ever tasted - absolutely delicious.

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These are the ginger cookies you want to make. A special triple ginger cookie made with three kinds of ginger and a hit of lemon zest. Cracked and sugar-crusted on the outside, dense and moist within.

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I've been using tab grouping!

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Equipment

mixer

baking sheets

Ingredients

1 tbsp grated orange rind tightly packed

1 ½ cups freshly squeezed orange juice

3 cups vegetable oil

3 tbsp honey

1/3 cup cognac see notes below

1 cup granulated sugar

3/4 cup crushed walnuts

3/4 teaspoon ground cloves

1 teaspoon ground cinnamon

8 cups all-purpose flour, sifted plus more if required

1 tbsp plus 1 ½ teaspoons baking powder

2 ¼ teaspoons baking soda

Syrup (the amount below is for approximately 25 Melomakarona)

1 cup honey

2 tbsp boiling water

1 cup crushed walnuts

2 tbsp sesame seeds

US Customary - Metric

Instructions

Preheat oven to 375 degrees Fahrenheit, placing your rack in the middle.

In a large bowl combine the orange rind, orange juice, vegetable oil, honey, cognac, sugar, crushed walnuts, ground cloves, and ground cinnamon.

1 tbsp grated orange rind,1 ½ cups freshly squeezed orange juice,3 cups vegetable oil,3 tbsp honey,1/3 cup cognac,1 cup granulated sugar,3/4 cup crushed walnuts,3/4 teaspoon ground cloves,1 teaspoon ground cinnamon

In a smaller bowl mix together 3 cups of your sifted flour with the baking powder and baking soda. Mix well with a fork or wire whisk to combine.  Add this flour mixture to the large bowl containing the previous ingredients.

8 cups all-purpose flour, sifted,1 tbsp plus 1 ½ teaspoons baking powder,2 ¼ teaspoons baking soda

With your hands, mix everything together. Once everything is mixed well add the remaining flour, one cup at a time, mixing after each addition.  You will end up with a dough which is somewhat greasy, not stiff, and with which you are able to form a ball that will keep its shape.  You may need to add more sifted flour, in order to get your cookie dough to resemble the consistency pictured.  If you do add more flour, add 1/4 cup at a time.  Be sure to knead the dough very well, and for several minutes.  This will ensure that all of the oil is incorporated into the flour.

Taking one tablespoon of dough at a time (use 30-35 grams, per cookie) form oval shaped cookies which you will flatten slightly so that they are approximately 1 centimeter thick.  When shaping your cookies, knead the dough in your hand, make a ball, and then turn that ball into an oval shaped cookie which is about 2 1/2 inches long.  Place them on a cookie sheet lined with parchment paper, leaving a one inch space between cookies.

Flatten slightly with the flats of your fingers. Using a fork, make a few indentations on top of each cookie.

Bake in middle rack of oven for 10 – 15 minutes until the bottoms are golden brown.

Remove from oven, let rest on baking sheet for about 1 – 2 minutes and then place cookies on cooling rack.

Meanwhile, combine  the crushed walnuts with the sesame seeds and mix well. Keep aside.

1 cup crushed walnuts,2 tbsp sesame seeds

Once your cookies are fully cooled, (we actually like to let them cool overnight) prepare your syrup. Heat your honey in a small saucepan.  Once the honey has liquefied (which will happen when the honey is brought to a boil) carefully add 2 tablespoons of boiling water. Skim off any foam which may develop on surface of honey.  Reduce heat to a very low simmer.

1 cup honey,2 tbsp boiling water

Prepare a sheet of parchment paper near the stovetop.  This is where you will place your honey dipped cookies.  Sprinkle some of the walnut-sesame seed mixture onto the paper (this will keep the bottoms of the cookie from sticking to the parchment).

Place as many cookies as will fit into the saucepan containing the honey.  Let them soak for about 30 – 45 seconds.  Depending upon the size of your saucepan, you may need to occasionally push down on them gently with a spoon if they are floating in the honey, in order to soak the entire cookie. Alternatively, you can use a spoon to carefully drizzle some honey on top of the cookies. You can also carefully flip them over. Remove from honey with a slotted spoon, place on parchment paper and while still hot sprinkle some of the walnut-sesame seed mixture over the top.

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I've used Spokabulary for various vocabulary and frontloading with my Language Learners

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This is the best kind of recipe - just a few ingredients and you can change up what chocolate and/or toppings you want. My favorite is putting a layer of peanut butter under the chocolate chips...and chopped reese cups on top. 🤤

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Ritz Cracker Toffee (Christmas Crack!) - Wellness by Kay

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It seems a bold move to declare an all-time favorite cookie. But after having been on Team Molasses for going on over three decades now, and already whipped up my third batch of molasses dough in a month, I've gotta say that I don't foresee any allegiance shifts happening soon. So with that said, allow me to introduce you to my all-time favorite cookies...

...the most delicious, soft, chewy, gingery, life-changing molasses cookies. ♡ ♡ ♡

My love for these molasses cookies is entirely thanks to my mom, who baked fresh batches of cookies for our family pretty much every week when we were growing up. Granted, she was always a bit mystified that her oldest daughter (hi, Mom) never inherited her obsession with all kinds of chocolate cookies, which will forever and always be her all-time faves. But molasses cookies were always a compromise we could both agree on. We both love these cookies.

This time of year, they are still the first recipe to which I always turn for holiday cookie baking. And this year in particular, they've been extra fun to share with all of our European friends who - as it turns out - maybe love them even more than we do! Ha, every time that we have served them to our friends, and our Spanish class, our neighbors, everyone goes crazy for them. Which means that we never come home with leftovers. Which just means that we have to keep baking more, naturally. Which requires exactly zero twisting of my arm. More molasses cookies for all!

Anyway, these cookies are clearly a hit. So as part of our week of cookies here on the blog, I thought I would bump this recipe back up to the top of the pile today for some non-chocolate cookie inspiration. I initially shared this recipe on the blog nine years ago. But that said, a number of you have reported over the years that your cookies have spread a bit more than you like. So I've been tinkering around with our family recipe this fall, and have made a few small adjustments to the recipe below that should help them to stay nice and thick and chewy, without compromising the flavor of the cookies at all. (Although if your cookies do ever flatten out, I promise they'll still be delicious.)

So I hope that you enjoy them as much as we do, and if you decide to bake up a batch, I'd love to hear how they go! Enjoy, everyone!

Chewy Ginger Molasses Cookies Recipe | 1-Minute Video

Chewy Ginger Molasses Cookies Ingredients:

To make this chewy ginger molasses cookies recipe, you will need:

Butter: Completely softened to room temperature (not melted, or else it will not cream properly with the sugars)

Sugars: I use half granulated (white) sugar, half packed brown sugar, plus extra sugar for rolling the dough balls.

Molasses: I typically opt for "original" (versus dark) unsulphured molasses.

Eggs and baking soda: Two soft and chewy cookie staples.

Flour: I typically use all-purpose flour for this classic recipe, but white whole wheat flour can work too.

Spices: We will use a mixture of ground ginger, cinnamon and cloves. Feel free to tinker around with the spice proportions to taste.

Salt: To bring out all of those delicious flavors.

How To Make Molasses Cookies:

To make these homemade molasses cookies, simply:

1. Whisk together dry ingredients. Flour, soda, ground ginger, cinnamon, cloves, and salt.

2. Cream together butter and sugars. Using a separate mixing bowl, either with a stand mixer or a hand mixer, cream together the softened butter and sugars on medium-high speed until the mixture is light and fluffy and a pale yellow color, about 2 minutes, scraping down the sides occasionally as needed.

3. Mix in the remaining wet and dry ingredients. Mix in the eggs (one at a time) and molasses, and beat on medium-low speed until each is combined. Gradually add in the dry ingredient mixture and beat until it is evenly incorporated.

4. Chill the dough. Transfer the dough to an airtight container and refrigerate for at least 2 hours, or until the dough is completely chilled. I know - the extra chilling time is substantial, and very tempting to skip. But this particular dough, with all of its butter and molasses, really does need a thorough chilling to prevent the cookies from spreading. Worth the wait, I promise. :)

5. Preheat oven. Heat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat, and set aside.

6. Roll the dough balls. Once the dough is chilled and firm, roll the dough into small balls, about 1-inch in diameter. Fill a separate small bowl with sugar, and roll each ball in the sugar until it is completely coated. Place dough balls on the prepared baking sheet.

7. Bake. Bake for about 8-10 minutes, until the cookies begin to slightly crack on top. (They will crack more while cooling.) Remove from the oven and let cool for 4-5 minutes. Then transfer the cookies to wire racks to cool completely.

8. Serve. Serve warm and enjoy, or store in a sealed container for up to 4 days. Or freeze for up to 3 months.

Possible Variations:

Want to mix things up with your ginger cookies? Feel free to:

Add in extra ginger: I also really love adding some chopped crystallized ginger to these cookies for added ginger flavor and crunch.

Frost your cookies: A really light glaze is delicious atop these cookies. Or if you really want to go for it, cream cheese frosting is divine.

More Favorite Cookie Recipes:

Looking for more delicious cookie inspiration? Feel free to check out our full collection of cookie recipes, or any of these other favorite classic cookies:

Chewy Ginger Molasses Cookies

5 Stars 4.8 from 706 reviews

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 0 About 42-46 cookies 1x

This recipe contains affiliate links.

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These Chewy Ginger Molasses Cookies are the BEST! They're perfectly soft and chewy, easy to make, and completely irresistible

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I've been using the tab grouping and it definitely has cleaned up my desktop!

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I use the email template function we learned about last year for messages I send out regularly!

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Traditional Italian Christmas cookies are a festive version of a classic - flavored with almond extract and covered in a simple almond glaze.

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not a cookie but still a fun dessert or can be used for holiday brunch. you can use any kind of sweet filling or cream cheese.

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Here is my tested recipe and video tutorial teaching you how to make star bread. This beautiful holiday brunch recipe is surprisingly easy and impresses everyone!
One of the best parts of my summer was visiting Kansas with several other baking bloggers. It was the best experience! We toured wheat farms with Kansas Wheat and baked with Red Star Yeast, one of my beloved partners. There I learned how to make star bread from master bread baker Zoe Bakes; it is one of the most stunning bread creations. Truly a piece of art. Carb art.

Star Bread Video Tutorial

I've always admired this beautiful bread, but was intimidated to try it. It's so intricate and looks impossible, right? Had I never watched the process, I would've NEVER known how EASY it is!! And today I'm showing you how to recreate this masterpiece in a few simple steps. It's much easier than you may think, just like my cinnamon roll wreath.

Basically... if you know how to use a knife or pizza cutter, you know how to make star bread.

How to Make Star Bread in 4 Steps

1. Make a simple 7 ingredient dough and let it rise for 90 minutes. We're using the same dough from Everything Bagel Pull Apart Bread, but adding a little more sugar and butter since this is meant to be sweet. It's a small-batch dough recipe, perfect for our star bread. After the dough rises for 90 minutes, punch it down to release the air bubbles. (Watch me do this in the video above.)

2. Roll out the star bread. Divide the dough into 4 equal pieces. Roll each out into a rough 10-inch circle. Stack them on top of each other with your filling between each. There will be 4 layers of dough and 3 layers of filling.

3. Shape the star bread. As you saw in the video, this isn't tricky! Cut any scraps around the edges so you have an even circle. Place a 3 inch round object or bowl in the center to make an indent. This is the center of the star. Using a pizza cutter, cut 16 even strips. Grab two strips and twist them away from each other, then press the two ends together. Your star bread will have 8 points.

4. Let it rest for 20 minutes, then bake. Cover the shaped bread and let it rest for 20 minutes before brushing with egg wash and baking. Egg wash promises a beautifully shiny and golden star bread!

This is a SHORTCUT Bread Recipe

We're cutting down the rise time, which makes this star bread process even quicker. Shaped breads like pull apart bread or cinnamon rolls, typically require 2 rises. A 1st rise for the dough, then a 2nd rise after the dough is shaped. I found this to be problematic with star bread. The 2nd rise gave the dough too much time to puff up, causing the bread to lose its lovely shape when baked.

Instead, just cover the shaped star bread and let it rest for about 20 minutes before baking. That's it! Just 20 minutes, the perfect amount of time to clean up and preheat the oven.

This significantly cuts down on our prep time. Yay!

Promises the bread holds its shape!

Star Bread Fillings!

Pictured today is a Nutella star bread and cinnamon sugar star bread. There's many options when it comes to fillings, but the most important thing to remember is to top each layer lightly. If you go too heavy on the filling, it will spill out everywhere.
*Make sure any chunks are very finely chopped.
Isn't the Nutella star bread pretty? Reminds me of Nutella babka, but easier to shape. Obviously the Nutella variation was very good, but the cinnamon sugar star bread was pure comfort food. Paired with a buttery soft dough, you can't go wrong with any filling.

A dusting of confectioners' sugar completes the star. Looks like a snowflake, doesn't it? You could also drizzle some vanilla icing on top, raspberry twist bread style.

Be the *star* of your holiday get togethers with this easy star bread recipe!

(So corny, I couldn't help myself.)

Make Ahead Options

Refrigerate dough for up to 1-2 days. Prepare bread dough through step 3 below. After it has risen, punch the dough down to release the air bubbles. Cover the dough tightly, then place it in the refrigerator for up to 2 days. When ready, remove the dough from the refrigerator and let it sit on the counter, uncovered, for 20 minutes. Punch the dough down again to release any air bubbles. Then, continue with step 5 below.

Freeze dough for up to 3 months. Prepare bread dough through step 3 below. After it has risen, punch the dough down to release the air bubbles. Cover the dough tightly, then place it in the freezer for up to 3 months. When ready, thaw the bread overnight in the refrigerator. Remove the dough from the refrigerator and let it sit on the counter, uncovered, for 20 minutes. Punch the dough down again to release any air bubbles. Then, continue with step 5 below.

Description
Watch the video tutorial (above) before beginning so you can easily shape this star bread masterpiece. What I love most about this homemade bread recipe, besides its ability to impress EVERYONE, is that the rise times have been reduced. If the bread rises for too long, it could lose its shape. I love a shortcut recipe!

1. Make the dough: Place the yeast and sugar in the bowl of a stand mixer fitted with a dough hook or paddle attachment. Or, if you do not own a stand mixer, a regular large mixing bowl. Heat the milk on the stove or in the microwave until warm to touch, about 110°F (43°C). Pour warm milk on top of yeast/sugar. Whisk gently to combine, then loosely cover with a clean kitchen towel and allow to sit for 5-10 minutes. The mixture will be frothy after 5-10 minutes.

2. If you do not have a mixer, you can mix by hand in this step. Add the butter, egg, flour, and salt. Beat on low speed for 3 minutes. Dough will be soft. Using lightly floured hands, form it into a ball. If the dough is too sticky to handle, add 1-3 more Tablespoons of flour, but you want a very soft dough.

3. Place the dough in a greased bowl (nonstick spray is fine) and cover with plastic wrap or aluminum foil. Place in a slightly warm environment to rise until doubled in size, around 60-90 minutes. For this warm spot, I suggest using the oven. Preheat to 150°F, then turn the oven off after preheating. Place the covered bowl inside and shut the oven door. This is your warm environment.

4. Prepare filling: Line a large baking sheet with parchment paper or a silicone baking mat and prepare your star bread filling. See all my options in the recipe notes below.

5. Assemble the bread: Watch the video above to guide you through this step. Punch down the dough to release the air. Place dough on a lightly floured work surface. Divide into 4 equal pieces and, with a floured rolling pin, roll each out into a thin 10-inch circle. Place the bottom circle on prepared baking sheet. If it lost its circle shape, use your hands to form the edges back into a round shape. Top with filling, then layer the remaining circles and filling on top. The top layer does not have filling on it, so only 3 of the 4 circles will be topped with filling. Using a sharp knife or pizza cutter, cut any scraps around the edges so you have an even circle. Place a 3 inch round object or bowl in the center and make an indent. This is the center of the star. Now it's time to cut strips from the edge to the center 3-inch circle. Using a pizza cutter, cut 16 even strips. Using both hands, grab two strips and twist them away from each other twice, then press the two ends together to make a point. Your star bread will have 8 points.

6. Cover the shaped bread with plastic wrap or aluminum foil and let it rest for 20 minutes.

7. Preheat oven to 350°F (177°C).

8. Bake the bread: Using a pastry brush, lightly brush the star bread with egg wash. This ensures a beautifully shiny golden brown bread. Bake for about 25- 30 minutes or until golden brown on top. If you notice the top or points browning too quickly, loosely tent the star bread with aluminum foil. Remove from the oven and cool for 5 minutes.

9. Dust confectioners' sugar on top and enjoy warm. Cover and store leftover star bread at room temperature for 1-2 days or in the refrigerator for 4-5 days.

Notes

1. Make Ahead Instructions: Refrigerate dough for up to 1-2 days or freeze up to 3 months. Prepare bread dough through step 3 below. After it has risen, punch the dough down to release the air bubbles. Cover the dough tightly, then place it in the refrigerator for up to 2 days or in the freezer for up to 3 months. When ready, thaw the bread overnight in the refrigerator. (If frozen.) Remove the dough from the refrigerator and let it sit on the counter, uncovered, for 20 minutes. Punch the dough down again to release any air bubbles. Then, continue with step 5. I do not recommend shaping the star bread and refrigerating overnight. Letting the shaped bread sit in the refrigerator overnight risks over-rising and losing its shape.

2. Special Tools: KitchenAid Stand Mixer | 2-cup Glass Measuring Cup | Bench Scraper | Rolling Pin | Pizza Cutter | Baking Sheet | Pastry Brush

3. Yeast: I always use Red Star Platinum yeast, an instant yeast. If using active dry yeast, the rise times could be slightly longer. Reference this Baking with Yeast Guide whenever you work with baker's yeast. I include practical answers to all of your common yeast questions.

4. Layers: The top layer does not have filling on it, so only top 3 of the 4 shaped circles.

5. FILLINGS:

Cinnamon Sugar: Spread 1 Tablespoon of very soft unsalted butter onto each of the 3 circles. (3 Tbsp total.) Mix 1/4 cup (50g) granulated sugar with 1/2 teaspoon ground cinnamon. This is the total amount and you will divide it between each circle. Sprinkle evenly over butter on each circle.

Nutella: Spread 1 heaping Tablespoon of Nutella onto each of the 3 circles. Nutella is difficult to spread onto soft dough, so warm it up in the microwave for a few seconds until it's a spreadable consistency.

Your favorite jam: Spread 1 Tablespoon of jam onto each of the 3 circles.

Butter, Brown Sugar, + Ginger: Spread 1 Tablespoon of very soft unsalted butter onto each of the 3 circles. Mix 3 Tablespoons packed light or dark brown sugar with 1/2 teaspoon ground cinnamon and 1 Tablespoon finely chopped crystallized ginger. Sprinkle evenly over butter on each circle.

Apple Butter or Pumpkin Butter: Spread 1 heaping Tablespoon onto each of the 3 circles.

Chai Spice: Spread 1 Tablespoon of very soft unsalted butter onto each of the 3 circles. Mix 3 Tablespoons granulated sugar with 1/4 teaspoon each ground cinnamon, ground ginger, ground cardamom, and ground allspice. Sprinkle evenly over butter on each circle.

Butter + Cinnamon Sugar + Walnuts + Dates: Spread 1 Tablespoon of very soft unsalted butter onto each of the 3 circles. Mix 3 Tablespoons packed brown or granulated sugar with 1/4 teaspoon ground cinnamon, and 2 Tablespoons each finely chopped walnuts and pitted dates. Sprinkle evenly over butter on each circle.

Cinnamon sugar + Orange Zest + Fresh or Dried Cranberries: Spread 1 Tablespoon of very soft unsalted butter onto each of the 3 circles. Mix 3 Tablespoons packed brown or granulated sugar with 1/4 teaspoon ground cinnamon, 2 teaspoons orange zest, and 3 Tablespoons finely chopped fresh or dried cranberries. Sprinkle evenly over butter on each circle.

Savory: Reduce sugar in the dough to 1 Tablespoon. Spread 1 heaping Tablespoon of tomato sauce or homemade pesto onto each of the 3 circles. Top each with a light layer of shredded cheese, herbs, and/or chopped pepperoni.

Method taught by master baker Zoe Bakes!

Are you new to this website? This email series is a great place to start. I'll walk you through a few of my most popular recipes and show you exactly why they work.

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How to Make Star Bread - Sally's Baking Addiction

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Here is my tested recipe and video tutorial teaching you how to make star bread. This beautiful holiday brunch recipe is surprisingly easy and impresses everyone! One of the best parts of my summer was visiting Kansas with several other baking bloggers. It was the best experience!

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The recipe I used growing up is in a Welcome Wagon cookbook at home...but this is very close. I never put food dye in it. These cookies are not super sweet and are great paired with tea or coffee.

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Jello cookies recipe is a fun and tasty way to enjoy cookies. The kids will go crazy over these and they are super easy to make! Try jello cookies today.

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Best wishes to all for a lovely winter break!

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Easy Cookies (tried and true family recipe used for generations lol)

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Easy Cookies (tried and true family recipe used for generations lol)

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1. Go to the grocery store

2. Purchase roll of premade dough

3. Hand dough to enthusiastic 11 year old (festive Grinch makeup optional)

4. Ensure she doesn't burn down the house

5. Enjoy cookies

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I have used Chat GPT to find recipes.

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Here, I'll save you the Google search "A "treacle box" usually refers to a container of classic British sweets" LOL

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My 2nd graders have LOVED Hour of AI!

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Perfect melt in your mouth Lemon Cookies. If you love anything lemon then you are going to love these cookies. Light and easy to make, with a tasty lemon glaze, they are sure to satisfy any lemon lover! When I first started thinking about recipes for my cookbook Authentic Italian Desserts, I knew I had…

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This was an exciting new feature to learn about. It saves me time with a click of a button.

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Merry Christmas

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No-bake sugar cookie truffles made with only 4 ingredients! An easy and delicious treat for the holidays that is super easy to make.

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As a chronic offender of leaving numerous tabs open, the tab grouping option has been a game changer for improving my functional disorganization.

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Grandma’s Classic Cut Out Christmas Sugar Cookie Recipe

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My grandma’s classic roll-out cookie recipe makes deliciously soft cookies that hold their shape well for decorating. A Christmas tradition!

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The tab grouping feature is wonderful! I am also reading about Text Blaze in these posts, so I will definitely check that out!

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https://yourelfname.com/images/builder/built/Noodles-Chatterbottom-d717fc6ff5e891ce0a0ec5dd5725407a.png

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I feel like no matter how organized my Google drive is there are things I can't find. Gemini is like a little detective finding the things I need in just a few seconds. Love it!

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Your family will fight each other WWE style for these

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Your family will fight each other WWE style for these

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To be frank... these are a bit labor-intensive - but SOOO worth it!!! So yum.

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These White Chocolate Dipped Peppermint Chocolate Cookies are dreamy to say the least! I made a white version a few years ago and wanted to share a chocolate version also, and finally here there are!
Chocolate Cookies with Festive Peppermint Flavor

After 3 batches of these I finally found the perfect ratio of ingredients with a rich chocolate flavor, just enough peppermint, and a deliciously chewy texture.

I started out with a recipe that I found on Food Network then changed it until they were perfect for my taste. I reduced the butter by 1/4 cup because several people were saying in the comments that their cookies just spread into one - which is likely due to a bit too much butter.

With the first batch I used Dutch processed cocoa like the recipe calls for but my cookies came out super thin so I switched to regular cocoa powder.

I also found that 3/4 cup cocoa wasn't enough chocolate flavor so I upped it by 1/4 cup then cut back on the flour.

Now they've got well pronounced chocolate flavor which pairs well with the white chocolate coating. Here I also replaced some of the granulated sugar with brown for a chewier cookie.

And last but not least I wanted a white chocolate dipped peppermint cookie so I replaced 1 tsp of the vanilla with peppermint extract, and finished them off with a generous dose of white chocolate (think cookies and cream), then sprinkled them with some pretty peppermint bits.

These are Christmas + chocolate perfection! Another must-try cookie to add to the holiday baking list!

Ingredients Needed for These Cookies

All-purpose flour

Unsweetened cocoa powder

Baking soda

Salt

Unsalted butter

Granulated sugar and brown sugar

Eggs

Vanilla extract and peppermint extract

White chocolate

Peppermint bits

Scroll below for full printable recipe.

How to Make Chocolate Peppermint Cookies

Preheat oven to 350 degrees. Line baking sheets with silicone liners or parchment paper.

Whisk together flour, cocoa powder, baking soda and salt.

In a stand mixer cream together butter, granulated sugar and brown sugar.

Mix in eggs one at a time then blend in vanilla extract and peppermint extract.

Add in flour mixture and mix just until combined.

Scoop dough out by a rounded tablespoon and shape into balls.

Space on cookies sheets 2-inches apart. Flatten cookies slightly.

Bake one sheet at a time in preheated oven about 8 minutes.

Let cool cookies cool.

Melt white chocolate.

Dip cooled cookies in white chocolate and sprinkle with peppermint bits. Chill to set.

More Christmas Cookies You Might Like

16 Quick & Easy 30 Minute Recipes! (plus weekly recipe updates)

White Chocolate Dipped Peppermint Chocolate Cookies

Such a delicious flavor combination! You get decadent chocolate cookies mixed with the real peppermint flavor, and they're finished with a layer of sweet and creamy white chocolate. So good that they'll likely become a new holiday tradition!

White Chocolate Dipped Peppermint Chocolate Cookies

* Percent Daily Values are based on a 2000 calorie diet.

Preheat oven to 350 degrees. Line baking sheets with silicone liners or parchment paper.

In a medium mixing bowl whisk together flour, cocoa powder, baking soda and salt for 20 seconds. Set aside.

In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, granulated sugar and brown sugar until well combined.

Mix in eggs one at a time then blend in vanilla extract and peppermint extract.

With mixer set on low speed slowly add in flour mixture and mix just until combined.

Scoop dough out by a rounded tablespoon (about 25 grams each) and shape into balls (if dough is sticky you can chill as needed but mine wasn't sticky at all).

Space on cookies sheets 2-inches apart. Flatten cookies slightly.

Bake one sheet at a time in preheated oven about 8 minutes (cookies should appear slightly under-baked).

Let cool on baking sheet several minutes then transfer to a wire rack to cool 5 minutes then transfer to an airtight container to fully cool.

Once cookies are cool, melt white chocolate in a microwave safe bowl on 50% power in 30 second increments, stirring between intervals until melted and smooth.

Dip half of each cookie in white chocolate then transfer to parchment paper and sprinkle with peppermint bits. Chill to let chocolate set about 10 minutes.

Store cookies in an airtight container.

Recipe source: chocolate cookie recipe inspired by Food Network and my other peppermint cookies

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White Chocolate Dipped Peppermint Chocolate Cookies - Cooking Classy

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The perfect holiday cookie! Such a delicious flavor combination with rich chocolate, real peppermint flavor and sweet and creamy white chocolate.

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White Chocolate Macadamia Nut Cookie Recipe

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White Chocolate Macadamia Nut Cookie Recipe

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These white chocolate macadamia nut cookies are golden and chewy and studded with chocolate - a combination of comfort and luxury that's sure to please.

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The Best Cut Out Sugar Cookie Recipe! They are soft, chewy and hold their shape perfectly! Plus an easy sugar cookie frosting that tastes great and hardens with a beautiful shine!

Making cut out sugar cookies has been our family's holiday baking tradition for 30 years! As far back as I can remember, every December we'd get together with our cousins and make Christmas cookies, and I have carried on the tradition with my six kids.

However, since starting this tradition with my own family, I have tested dozens of sugar cookie recipes without landing on the perfect one...until now. I tweaked my mom's sugar cookie recipe (which is a little on the crispy side for my personal preferences) and created this perfect sugar cookie recipe (also try these easy sugar cookies).

These cut out sugar cookies are soft and chewy (thanks to the use of butter and two eggs), insanely delicious and hold their shape beautifully. I also created a sugar cookie frosting recipe that tastes great, hardens with a beautiful shine and makes enough to frost 3 dozen cookies.

This is a comprehensive post sharing all my tips on how we make this sugar cookie recipe! From chilling the dough to letting my kids make their own "crazy cookie" with the scraps, you're about to dive into 39 years of sugar cookie baking experience, so grab some coffee and settle in!

Cut Out Sugar Cookie Recipe: Ingredients

Let's chat about the ingredients in this sugar cookie recipe! I honestly do not recommend making substitutions, as I have tested and tried this recipe many times and believe I have landed on the absolute best mixture and ratio of ingredients!

Sugar Cookie Recipe Ingredients & Substitutions

Salted butter. unsalted butter is a good substitute.

Granulated sugar. use white sugar or organic cane sugar

Vanilla extract. Please always use pure vanilla extract (not imitation) for the best results. You could substitute 1 tsp of the vanilla extract with another extract (almond, lemon, etc.) to give the sugar cookies a different flavor.

Eggs. Make sure your eggs are fresh and at room temperature! To get them to room temperature fast, simply put them in a bowl of warm water.

All-purpose flour. If your flour is a little lumpy you may want to sift it. You can use pastry flour or bread flour with great results as well! You could also use all-purpose gluten-free flour!

Whole Milk. heavy cream and half and half are good substitutes.

Light Corn Syrup. If you want beautiful, shiny tops that harden perfectly you really cannot leave out the corn syrup in this recipe. (Or make vanilla frosting, vanilla icing (without corn syrup) vanilla buttercream frosting.

Gel Food Coloring.. I suggest using gel food coloring! The colors are vibrant and it doesn't effect the texture of the frosting.
These AmeriColor Gel Food Colors have become my absolute favorite! I LOVE the squeeze bottle because they are not messy and don't dry out.

How to Make Sugar Cookies

I'm going to walk through the process of making these cut out sugar cookies with you step-by-step! Making them is definitely a process. And although there are many steps, they are all simple! In my opinion, making this sugar cookie recipe a lasting tradition with your family is 100% worth it! Don't forget to watch the video.

Sure you could buy pre-made sugar cookies to decorate...but my kids absolutely love helping make the dough! From mixing to rolling to cutting, every step is exciting for them and creates lifelong memories.

Make the Sugar Cookie Dough

The first step in this sugar cookie recipe is making the dough, which is simple and completed in 5 minutes! Start by creaming the butter and sugar together. Then add eggs and vanilla and beat again. Make sure all your ingredients are at room temperature!

I recommend using a standing mixer or hand-held mixer to make this sugar cookie recipe for the best results!

Next, add dry ingredients and beat, starting on low speed and increasing to medium, until the dough forms. Please note, the dough at this stage will be soft and pliable. It may seem a touch too soft, but don't be worried, after chilling it will be just perfect!

How to Measure Flour

I measure flour by scooping and leveling. I found the best results with this method using 2 ¾ all-purpose flour (depending on the size of my eggs). Measured in grams with this method the amount of flour is 371 grams.

The dough should not be "sticky." I have gotten comments that the dough is sticky. This should NOT be the case. It should easily be formed into two round discs. If the dough is sticky it could be that your eggs were larger than normal and added more moisture to the dough. I recommend adding more flour 1 TBS at a time until the dough is soft but not sticky.

Chill the Sugar Cookie Dough

Next, separate the dough into two equal portions and form them into flat, round discs. Wrap the dough tightly in plastic wrap and chill!

This sugar cookie recipe needs to chill for at least two hours! You can chill it overnight too! If you are chilling longer than 2 hours I recommend putting the wrapped dough discs in an airtight container or ziplock bag to ensure no air can get to it and dry it out!

Roll the Dough

After two hours, or when you are ready to complete this sugar cookie recipe, remove one dough disc from the refrigerator. Place it on a well-floured surface and roll until it's about 1/4 to 1/2″ thick. Choose a thickness that suits your tastes, thicker cookies will be softer!

Cut out Shapes

Next, use your favorite cookie cutters to cut the rolled sugar cookies into shapes! For this post I chose a Christmas theme, because it's our favorite time of the year to make this sugar cookie recipe! However, they are perfect for every holiday!

After you roll & cut the sugar cookies you will have some scraps leftover. You absolutely can (and should) re-shape the dough into a flat disc, roll it out and cut more shapes. You can roll and cut the dough 3 times (two re-rolls), before it's not a good idea anymore. That means, with the two discs you can roll and cut 6 times total (3 for each disc)!

Kids' Crazy Cookie

I take whatever is left after the third roll and form it into one or two thicker circle cookies. Then I bake them and let those be my kids "crazy cookies!" They each get one to decorate however they want (read: as many mini chocolate chips and sprinkles as they can fit on the surface)!

Once their "crazy cookie" is set, I let them eat it! It's a fun way for them to get to enjoy the fruits of their labor, while still saving most of the cut out sugar cookies for our holiday celebrations or to give as gifts!

Decorate Without Frosting

If you don't want to frost the sugar cookies, you can still decorate them with sprinkles before baking! Simply use a pastry brush and brush the unbaked sugar cookies with a little bit of milk or cream. Then decorate with sprinkles, which will stick to the milk/cream! Bake and you'll have cute cookies without the mess of frosting!

Bake and Cool

Use a very thin spatula to transfer the cut out sugar cookies from the floured surface to a baking sheet lined with parchment paper! To keep these sugar cookies soft, bake them until they are puffed and just barely set. They should not brown or they will become crunchy!

Let the cookies rest on the baking sheet for about 3 minutes, then use a spatula to transfer them to a wire cooling rack to cool completely!

How to Prevent Sugar Cookies from Spreading

There are many reasons sugar cookies could spread, here are a few and how to prevent them:

Bake cookies on parchment paper: Sometimes greasing a baking sheet can cause sugar cookies to spread. Instead, use parchment paper to prevent sticking and help the cookies keep their shape.

Don't let the dough get warm. Notice the dough needs to be chilled for at least 2 hours. Keep the dough cold until you put the cookies in the oven.

Don't overwork the dough. You can get two rounds of "rolling" from this sugar cookie recipe before the dough becomes warm and overworked. I usually do one round of cutouts, re-roll the scraps, and then use whatever is left to make a fun cookie for the kids (instead of trying to make cutouts).

Check your oven temperature. Get a cheap thermometer to be sure your oven is "really" 350 degrees F. Not all ovens heat to the temperature they display. Know your oven. If it's baking lower than it's set to it could cause the cookies to spread.

Use fresh ingredients. If your eggs or baking powder are not fresh the cookies could spread. Be sure to use fresh ingredients.

Freeze Baked, Undecorated Cookies

If you're baking lots of sugar cookies for the holidays or for a cookie decorating party, you can freeze the baked cookies before decorating! Store them in airtight, freezer-friendly containers. If you're stacking the cookies, separate the layers with parchment or wax paper!

Make the Sugar Cookie Frosting

Now, its' time to make the sugar cookie frosting! I love this recipe because I have tweaked it to be perfect! It stays "wet" long enough for my kids to decorate all the cookies, but it still hardens (so the cookies can be stacked on a cookie tray) with a beautiful shine!

Begin by mixing the milk, vanilla and corn syrup into the powdered sugar. Start with 3 TBS of milk and increase it if necessary to achieve your desired consistency.

If you want to make festive colors, add gel food coloring to the frosting. These squeeze bottle gel food colors are my all-time favorite and I highly recommend using them.

Put in Piping Bags

For Christmas I make red, green and white frosting and separate the colors into multiple disposable decorating bags (usually two for each color). We usually have our friends over to decorate, and I like to make sure all the kids can use a bag of frosting at the same time.

Decorate

Now that you have a plethora of cooled cookies and some beautiful frosting colors, it's time to decorate! I recommend following these steps:

1. Outline the sugar cookie shape with frosting

2. Fill it in (mostly)

3. Use the tip to spread the frosting to the "bare" areas

4. Add sprinkles! If you plan on adding sprinkles, mini chocolate chips, etc., be sure to do so before the frosting begins to set! I usually frost two cookies, then add sprinkles!

5. Transfer to a large baking sheet or wire rack to set.

Let the Sugar Cookies Harden

Letting this sugar cookie recipe set is absolutely critical! If you touch the frosting before it has hardened you will make fingerprints in it and it will lose its luster. I recommend letting them set overnight before trying to stack them, or for at least 3 hours.

You can speed up the hardening process by putting the cookies in the refrigerator. Or, if it's a very cold December day, I usually set the cookies outside!

FAQs about Cut-Out Sugar Cookies

How do you store decorated sugar cookies?

Once the frosting is hardened, store the sugar cookies in an airtight container at room temperature. If you are stacking them, I recommend separating the layers with parchment paper or wax paper. They hold up well on a cookie tray, just be sure to wrap it well in plastic wrap!

How long do decorated sugar cookies stay fresh?

These sugar cookies stay fresh at room temperature for 2-3 weeks, as long as they are stored in an airtight container and not exposed to air!

Can you freeze decorated sugar cookies?

Yes! They last up to two months in the freezer as long as they are stored in an airtight container and/or wrapped very well.

Can you freeze sugar cookie dough?

Yes! You can freeze the dough in one of two ways:
1) Freeze the wrapped discs of dough in an airtight, freezer-friendly container. When you're ready, thaw the dough in the refrigerator overnight, roll and bake!
2) Freeze cut cookie dough. Place cut cookie dough on a baking sheet and wrap it tightly with plastic wrap, cover it with foil and place it in the freezer. When ready to bake, let the cut cookies thaw at room temperature!

How long do you chill sugar cookie dough?

This sugar cookie recipe needs to chill for at least two hours! You can chill it overnight too! If you are chilling longer than 2 hours I recommend putting the wrapped dough discs in an airtight container or ziplock bag to ensure no air can get to it and dry it out!

Can you re-roll the sugar cookie dough?

After you roll & cut the sugar cookies you will have some scraps leftover. You absolutely can (and should) re-shape the dough into a flat disc, roll it out and cut more shapes. You can roll and cut the dough 3 times (two re-rolls), before it's not a good idea anymore. That means, with the two discs you can roll and cut 6 times total (3 for each disc)!

If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don't forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube - be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!

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Best Cut Out Sugar Cookie Recipe with Frosting

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The Best Cut Out Sugar Cookie Recipe! They are soft, chewy and hold their shape perfectly! Plus an easy sugar cookie frosting that tastes great and hardens with a beautiful shine!

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Not really a cookie recipe, but we bake our own gingerbread and create our own houses. We also use the royal icing recipe in this link as well.

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Here's my completely homemade gingerbread house recipe including how to bake, construct, and decorate with royal icing and buttercream. There are no rules when it comes to decorating gingerbread houses. The ONLY rule is to have fun!
One of the most common recipe questions I receive is how to turn my gingerbread cookies into a house. I've never really had a solid answer until now. I have it all for you today including:

solid gingerbread cookie dough recipe

a free gingerbread house template with the exact shapes you'll need

all my decorating tips and recommendations

links to the products I use if you want to replicate this

Trust me when I say that I am NOT a crafty person, but I could EASILY decorate this beauty and I'm showing you exactly how I did it. This is perfect for beginners!

Let's get started. Here's the video tutorial to guide you along. You can watch me make this gingerbread house from start to finish, including rolling out the dough and decorating the house. Sprinkled throughout are my highly recommended tips and methods to guarantee gingerbread house success.

Gingerbread House Video Tutorial

Starting Your Homemade Gingerbread House

We're using a cookie dough that's similar to my gingerbread cookies. The gingerbread cookies are soft in the centers and crisp on the edges, but the gingerbread house shapes are much more sturdy and solid. Let's compare the house recipe to the cookie recipe:

Other than that, the recipes are pretty similar. Chilling the dough is imperative- otherwise the house pieces will lose shape and constructing will be impossible. The dough is a little sticky from the molasses, so I recommend chilling in two discs before rolling out.

small amount of baking soda for less puff

less butter so the house shapes are harder

less molasses so the dough isn't as sticky

add water to make a smoother dough

Why two discs? It's easier to roll out smaller portions of cookie dough.

How to Construct a Gingerbread House

Use my gingerbread house template. This template will give you a small-medium house that's totally approachable. I find large houses difficult to construct and decorate.

This house is approximately 7 inches tall with the chimney and 6 inches wide.

Print out the template and cut out the shapes. Each shape will be used TWICE. For example, two roofs, two sides, etc. Use a pizza cutter or small knife. The chimney is totally optional, but I think it's a cute addition.
Click this link for the PDF: Sally's Baking Addiction Gingerbread House Template
*Best Method for Rolling the Dough*

The most successful way to roll out this gingerbread cookie dough is between two sheets of parchment paper. It will stick to your counter no matter how much you flour it.

Re-roll the scraps so you have enough dough for the entire house.

Gingerbread House Icing

Every house needs sturdy walls, right? Royal icing is the "glue" that holds the house together. It's also the glue adhering any candies to the walls and roof. As you can see in these photos, I covered the roof with royal icing before piping the buttercream on. As the royal icing dried, it gently dripped off the sides and looked like snow.

TIP: Use as much royal icing as you need to for constructing the house. It dries hard and will look like snow. Plus, you can cover up any messy parts with buttercream or candy.

Crusting Buttercream for Decoration

Though I love working with both, I'm much better at decorating desserts with buttercream compared to royal icing. And maybe you're the same? So let's use some STURDY and THICK buttercream called Crusting Buttercream. Made with both shortening and butter, crusting buttercream "sets" and doesn't stay sticky- it's ideal for decorating gourmet cakes, cookies, and gingerbread houses.
Two tools I highly recommend:
Candies for Decorating a Homemade Gingerbread House

1. A squeeze bottle for the royal icing "glue" around the edges of the house.

2. A piping bag + tip for decorating with buttercream. I only used 1 piping tip for the entire house: Ateco piping tip #32. This is a small open star piping tip and you can watch me use it in the video above. Makes a lovely design.

I absolutely love the Wilton brand icing decorations you can find online or at craft stores. I bought them at Michaels craft store, which had a ton of gingerbread house decorating candies in the seasonal section including the pictured holly and snowflake icing decorations. (No sponsored, genuinely LOVE wilton and michaels craft store.)

Gingerbread House Ideas

I gathered a few links for you to use as decorating inspiration. There are so many beautiful (and SIMPLE) decorated gingerbread houses out there.

Ditch the "pinterest perfection" goal and get messy. The piped crusting buttercream on my pictured gingerbread house hid about 100 mistakes. Remember, there are no rules when it comes to decorating. The ONLY rule is to have fun.

gumdrops

M&Ms

candy canes (mini or regular size)

peppermint swirl candies

sprinkles (I use this mix from Sweetapolita)

edible metallic beads/dragees (I use Sweetapolita)

marshmallows

coconut for "snow"

cinnamon sticks, Hershey's Kisses, chocolate chips, cereal pieces!

icing decorations such as these snowflakes

Watch me decorate a gingerbread house in the video above. I added two decorated sugar cookies to the "yard."

I can't wait to see your gingerbread house creations! This was truly one of the most fun projects; it was a complete joy testing, decorating, photographing, and filming this recipe. I truly hope it brings exciting memories to your family this holiday season. And even though they make a beautiful Christmas decoration, don't forget to eat all your hard work!!

Love to create and decorate? You'll enjoy making this yule log, too!

Gingerbread House Recipe (VIDEO)

Author: Sally

Prep Time: 1 day

Cook Time: 18 minutes

Total Time: 1 day

Yield: 1 house*

Description

Ingredients

Notes
Here's my completely homemade gingerbread house recipe including how to bake, construct, and decorate with royal icing and buttercream. Everything can be prepared in advance, see my make ahead tip after the recipe instructions. House structure must completely set for at least 4-6 hours before decorating. Crusting Buttercream

1. Print out mySally's Baking Addiction Gingerbread House Template and cut out the shapes. Set aside for step 6.

2. Make the cookie dough: Whisk the flour, baking soda, ginger, cinnamon, allspice, and salt together in a large bowl. Set aside.

3. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter and brown sugar together on medium speed until completely smooth and creamy, about 2 minutes. Beat in the egg, molasses, and water on high speed. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. On low speed, slowly mix the dry ingredients into the wet ingredients until combined. Cookie dough will be very thick.

4. Divide cookie dough in half, flatten into discs (about 4-5 inches in diameter), and wrap each tightly in plastic wrap. Chill in the refrigerator for 2 hours or up to 3 days.

5. Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats.

6. Cut into shapes: Remove each disc from the refrigerator and roll each out in between two pieces of parchment paper. Watch me do this in the video above- gingerbread cookie dough will stick to your counter no matter how much you flour it. Parchment is best. Roll out to about 1/4 inch thick. You want thick pieces for your gingerbread house. Lightly flour the underside of gingerbread house template shapes. (The dough is sticky and the paper may stick to it otherwise.) Using a pizza cutter or small knife, carefully cut the dough into the gingerbread house template shapes. You will need TWO of each shape. Re-roll dough scraps so you have enough dough for the whole house. Use any extra dough to create fun shapes using cookie cutters. I made a few gingerbread stars!

7. Carefully arrange gingerbread house shapes onto prepared baking sheets, about 3 inches apart. If they lost some of their shape transferring to the baking sheet, straighten out the edges (see my video above).

8. Bake house pieces for about 18-20 minutes or until edges are lightly browned. Bake chimney pieces for about 12-13 minutes or until edges are lightly browned. Remove from the oven and allow shapes to cool completely on the baking sheets or on the counter. A flat surface is KEY for cooling- the gingerbread house edges very slightly curl up otherwise. Cooled gingerbread house pieces can be made up to 1 week in advance, cover tightly and store at room temperature or in the refrigerator. They can also be frozen for up to 3 months, thaw at room temperature before using.

9. Construct the base of the house: Select a base for your gingerbread house. I used a wooden cake server. Watch my video above to guide you through constructing the house. Start with two pieces: the front of the house and 1 side. Using a squeeze bottle, run a thick line of royal icing on one long edge and one short edge of the side of the house piece. Stick it to your base. Use whatever you have around the house to help it stand up. You can see in my video that I use snack bag clips. You can also prop it up with soda cans, a tall cup, water bottle, etc. Run a line of royal icing along the bottom of the front of the house piece. Stick it to your base, adhering it to the side of the house piece. Hold the two in place for a few minutes until the icing is partially set, propping them up as necessary. Repeat with the 2nd side of the house piece and back of the house piece. Pipe royal icing inside any seams, inside and outside of the house, to fill any voids. Don't be afraid to go heavy on the royal icing "glue" - when it dries, it looks like snow! Allow it to set at room temperature for at least 1 hour before adding the roof pieces.

10. Add the roof: The roof pieces will be placed on top of the house base. Run a thick line of royal icing on the inside edges of one of the roof pieces and adhere it to the base. Hold in place for a few minutes. Repeat with 2nd roof piece. Run a thick line of royal icing where the two roof pieces meet at the top of the house. Hold in place for a few minutes.

11. Optional Chimney: The chimney is optional, but it's a lot of fun. I recommend putting together the chimney separately, then adhering to the roof. It's easiest to glue the chimney pieces together upside-down. Use thick lines of royal icing to assemble the chimney in the same way you put together the base of the house. (Except you're not adhering it to a base because it's going on the roof!) Allow icing to set by propping it up as necessary. Once set, adhere onto the roof. The chimney may not fit to the exact angle of the roof because both puffed up or lost some shape during baking and cooling, so use as much royal icing as necessary and you can cover any bare spots with buttercream during decoration.

12. House must set: Before decorating, the icing on the entire house must completely set. Allow the entire house to set at room temperature for at least 3 hours, preferably 4-6 hours or even overnight before decorating. Cover and store leftover royal icing at room temperature or in the refrigerator during this time. It will be the glue for adhering candies to the house.

13. Prepare the buttercream: Buttercream can be prepared up to 1 day in advance- cover tightly and store in the refrigerator overnight. Bring to room temperature before piping/decorating. With a handheld or stand mixer fitted with a paddle attachment, beat the shortening and butter together on medium speed until creamy, about 2 minutes. Add confectioners' sugar, milk, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 full minutes. Frosting will be very thick, which is what you want. If much too thick, add another splash of milk. Add a pinch of salt if frosting is too sweet. (I add 1/8 teaspoon salt.)

14. Use buttercream, leftover royal icing, and candies for decorating. See my candy suggestions in the blog post above. I only used 1 piping tip for the entire house: Ateco piping tip #32. This is a small open star piping tip and you can watch me use it in the video above. Makes a lovely design.

15. Don't forget to chow down on your beautiful creation if you're in the mood for eating it. Use your best judgment here, obviously the food will taste old after a few days!

1. Make Ahead Instructions: Royal icing can be prepared the day before, see recipe note below. Crusting buttercream can also be made the day before, see step 13. Cookie dough can be made up to 3 days in advance, see step 4. Baked and cooled house pieces can be made up to 1 week in advance or frozen for up to 3 months, see step 8. House can be completely constructed up to 1 day in advance, see step 12.

2. Special Tools: KitchenAid Stand Mixer | Rolling Pin | Pizza Cutter | Baking Sheet | Silpat Baking Mat | Meringue Powder | Squeeze Bottle | Wooden Server | Wood Slice Serving Board | Piping Bags | Ateco Decorating Tip #32 | Christmas Tree Decorations | Snowflake Decorations | Mini Candy Canes | Candy Canes | Gum Drops

3. Recipe Yield: One gingerbread house plus 6-8 3-inch cookies. Gingerbread house is about 7 inches tall (with chimney) and 6 inches wide.

4. Royal Icing: Decide how much royal icing you want to use. I suggest making the entire recipe so you have plenty for constructing and decorating. You can make the royal icing the day before- cover and store at room temperature or in the refrigerator overnight. Let it come to room temperature before using. You can freeze leftover royal icing (see blog post) or use it to decorate Christmas cookies. As you can see in these photos, I covered the roof with royal icing before piping the buttercream on top. (Let the royal icing dry before adding the buttercream on top.) As the royal icing dried, it gently dripped off the sides and looked like snow!

5. Shortening: Shortening is what makes this buttercream "crust" or "set" after a couple hours. If you want a sticky buttercream, you can replace the shortening with unsalted butter.

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Gingerbread House Recipe | Sally's Baking Addiction

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Here's my completely homemade gingerbread house recipe including how to bake, construct, and decorate with royal icing and buttercream. There are no rules when it comes to decorating gingerbread houses. The ONLY rule is to have fun! One of the most common recipe questions I receive is how to turn my gingerbread cookies into a house.

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Merry Christmas, friends!

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I've started using Spokabulary for weekly spelling & vocabulary words!

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I have used Google Gemini to brainstorm new modifiers and complications to Classroom games and activities that I've been doing for years.

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Christmas Sugar Cookies Recipe with Easy Icing - Sally’s Baking Addiction

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These Christmas sugar cookies with easy icing are so simple and festive for the holidays! Use a squeeze bottle for hassle-free decorating!

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I've used this to help my daughter study for her spelling tests. She enjoys it!

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Both of these tech tips have been game changer for myself AND my son. Tab Grouping has helped me to organize my needed pages better and Spokabulary is helping my son with his spelling and reading, both of which he struggles with! Thank you for sharing them with us!

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These are amazing!

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I have used Gemini to help me write letters of recommendations.

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Here is the cookie recipe I use all the time. It is a simple one, but it is really good! =)

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I have incorporated the tab groups and Gemini into my Google Chrome and use it every single day! Love them!

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1 1/2 lb confectioner's sugar

1/2 lb butter

1 16oz.  jar peanut butter

1 large package semi-sweet chocolate chips

1/4 bar paraffin

Beat butter and peanut butter until creamy.

Mix in confectioner's sugar. The mixture will be crumbly.

Form into balls

Melt chocolate and paraffin in top of a double broiler

Dip peanut butter balls into chocolate then set on wax paper to cool.

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Check out this Card (6 in x 4 in) designed by Autumn Reeves.

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I love the tab grouping to keep everything organized.

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You only need a few ingredients and a few minutes to make this easy Buckeye recipe. These classic candies are partially cloaked with a snappy chocolate shell around a creamy peanut butter center. Mine also include a special secret ingredient!

The Best Buckeye Recipe

Buckeyes are among the easiest candies out there. They call for only a handful of ingredients, require no oven, stovetop, or candy thermometer, and request a modest 15 minutes of chilling before you can coat the creamy peanut butter centers in dark chocolate.

My buckeye recipe yields candies with a rich and creamy a center thats reminiscent of peanut butter fudge or a toned down peanut butter frosting. Thanks to the salty flavors of the peanut butter and the semisweet chocolate coating, they're not at all too sweet, and you can easily find yourself downing half a batch on your own (guilty!).

Why You'll Love This Buckeye Recipe

Quick & easy.

No fancy ingredients or equipment needed.

Sweet, but not too sweet; definitely satisfies any sweet tooth craving.

My recipe is extra special and flavorful, thanks to a subtle secret ingredient!

What You Need

The ingredients for my buckeye recipe are simple and straightforward, but let's discuss them before we jump in.

Peanut butter. Creamy peanut butter is the classic, recommended choice (not crunchy, which would mess with our texture!). Unfortunately I don't recommend using natural peanut butter, which could make the buckeyes too oily.

Butter. This is essential for creating a rich and creamy texture. You can use salted butter or use unsalted and add salt.

Brown sugar. This is the secret ingredients that sets my buckeye recipe apart from so many out there. Brown sugar contains a bit of molasses, and, when beaten into the creamy peanut butter filling, this deepens the flavor of this buckeye recipe just beautifully. However, a few commenters mentioned they could taste the grit from the brown sugar. I've never been able to detect this (nor have my taste-testers), but if this concerns you feel free to simply leave out the brown sugar without any other additions.

Powdered sugar. This allows us to form the buckeyes into balls and stabilizes them (while adding sweetness!).

Chocolate. You can make things easy on yourself and use melting wafers or almond bark or just use your favorite chocolate chips. If using chocolate chips, follow my instructions on how to melt chocolate in the microwave, and consider adding a bit of coconut oil or vegetable oil to make the chocolate smooth and easy for dipping.

SAM'S TIP: You could also use tempered chocolate to dip your buckeyes, I have a tutorial on how I temper chocolate in my hot chocolate bomb recipe and in my chocolate covered strawberries post!

How to Make Buckeyes

1. Cream. Beat together the butter and peanut butter until smooth, then stir in your brown sugar, salt, and vanilla extract. The mixture should be smooth and creamy.

2. Stir. Gradually stir in powdered sugar until it's thoroughly combined.

3. Roll the batter into smooth round balls.

4. Dip. Spear each buckeye with a toothpick and use the toothpick to hold the ball as you dip it most of the way into the chocolate (don't dip it all the way! Aim for about 75%). Transfer to a wax paper lined baking sheet to allow the chocolate to harden. Smudge the mark from the toothpick with your finger to conceal it.

SAM'S TIP: Add the powdered sugar gradually. If you add it all at once, it will be difficult for the peanut butter mixture to absorb the sugar and the batter will be dry and unmanageable, meaning you won't be able to form it into smooth buckeye balls.

Frequently Asked Questions

Why are they called buckeyes?

These chocolate-dipped peanut butter candies resemble the buckeye nut of the American Buckeye tree. This tree is native to Ohio, and Ohio State even named their football team after them. Because of this, buckeye candies tend to be extra popular with Ohio State football fans. Here's a detailed guide into the origins of the buckeye candy, if you're interested!

Why is my mixture crumbly?

If the powdered sugar was added too quickly and not allowed to incorporate properly, this could make your dough crumbly and difficult to roll into balls. Add the sugar slowly and stir well after each addition. Even if you did add the sugar too quickly, you can usually fix this if you just continue mixing (it will just take some time).
Also consider if you may have accidentally over-measured your sugar, unfortunately this is easy to do when measuring with cups rather than by weight (which is why I always recommend using a kitchen scale). To properly measure sugar, gently stir it and then scoop into your measuring cup and level it off. Never pack it into the cup. All of my tips on how to measure flour properly apply to measuring sugar, too.

How should they be stored?

Buckeyes can be stored for a day or two at room temperature but my preference is to refrigerate them. Refrigerated in an airtight container, they'll keep for at least two weeks. They also freeze well, for several months.

I think you'll love this classic, chocolate coated, creamy peanut butter treat. If you try my buckeye recipe, please leave me a comment and let me know what you think!

Enjoy!
Let's bake together! I'll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

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Only a few ingredients are required for this easy Buckeye Recipe. These classic peanut butter candies come together in a matter of minutes.

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I have been on the search for the Perfect Chocolate Chip Cookie for years. My friend, Daniella, makes perfect cookies and taught me how. Below are step by step instructions to make your own perfect cookies, as well as pictures of things that can go wrong.

We are sorry to lose all of the comments that have been left over the years, but we are getting too much spam. We decided to switch to a facebook comment format.

Feel free to comment again. We'd love to hear from you!

Assemble the ingredients to make sure you have everything. It's very frustrating to be halfway into a recipe and realize you're missing something. It can also ruin your cookies if some of the mixtures sit at room temperature too long while you get the missing items.

In a small bowl gently mix the flour, salt, and baking soda until the ingredients are evenly distributed. Set aside.

Using the wire whisk attachment of a stand mixer, cream the butter and shortening on high until light and fluffy, 1-3 minutes.

2 3/4 c (14.5 oz) all-purpose flour
1 t baking soda
1 t salt
1/2 c (4 oz) unsalted butter at room temperature
1/2 c (4 oz) Crisco (plain or butter flavored, I prefer plain)Mixing the flour allows the final dough to have an even distribution of ingredients without over-mixing it.

Beating the butter and shortening gives the dough a better rise in the oven, making the cookies lighter. Butter is good for taste and shortening is good to make the cookie softer.

Add both sugars and beat on high 1-2 minutes. Add eggs and vanilla. Beat until fully incorporated.

1 c (6.5 oz) light brown sugar
1 c minus 2 T (6.5 oz) white sugar
2 large eggs
1 1/2 t vanilla
1 1/2 c (10 oz) semi-sweet chocolate chips (Hershey's brand is best)

Variations- replace chocolate chips with:
Lemon White Chocolate-1 T citric acid, 1 T lemon extract, 1 1/2 c white chocolate chips
White Chocolate Macadamia Nut-3/4 c white chocolate chips, 3/4 c chopped macadamia nuts
White Chocolate Craisin- 3/4 c white chocolate chips, 3/4 c craisins
M&M- 1 c mini M&Ms or 1 1/2 c regular M&Ms
Milk Chocolate Toffee- 1 1/2 c milk chocolate toffee bits Adding the chocolate chips before adding the flour evenly distributes them without over-mixing the final dough. Do not over-mix or it will discolor the dough.

The flour to be just incorporated, is the point when you no longer see white spots of flour. Do not overmix! Over-mixing will ruin the cookies. They will bake flatter and look greasy. See the problem section for a picture of a very over-mixed cookie.

Touch test the dough. It should feel slightly sticky, but not much should stick to your finger. If it is very sticky add flour 2T (.5 oz) at a time.

Using your hands, roll the dough into balls 1.5 inches tall (1.5 oz). (For bigger cookies see instructions below). Place on an ungreased cookie sheet 3 inches apart.

When shaping the cookies, you will know if you have the fat/flour ratio right.
too little flour- it will stick to your hands, forms a messy looking ball
just right- won't stick to your hands, but just barely, forms a smooth ball
too much flour- dough has to be forced into a ball, crumbly dough, rough looking ball

The same problems occur when over-handling the dough as over-mixing it. They will bake flat and look greasy. Handle the dough as little as possible while still shaping them properly.

To freeze, place the dough balls on a plate side by side, cover and freeze at least an hour. You can then bag them and they won't be stuck together when you take them out.

15-20 minutes before baking, position the oven rack to the second highest setting. Preheat the oven to 375.

It takes most ovens much longer to preheat than when it beeps to tell you it's ready. An oven thermometer is very helpful. When my oven beeps, it's usually 50-100 degrees too low. It will ruin the cookies to bake them at the incorrect temperature. My oven is also calibrated incorrectly. I have to turn it to 385 degrees for it to actually be 375 degrees.

Determining when they are done:
underdone- the are tall, shiny in the middle, pale in color, fall apart when transfered, fall through on the cooling rack
perfect- domed, puffy, show a few signs of browning, look a bit underdone but are not shiny on the top, hold together during transfer
overdone- flat, many brown spots, may break when transfering, hard and crispy when cooled

If they cook faster than 8 minutes the oven is too hot or the cookies are too small. If they take longer than 10 minutes the oven is too cool or the cookies are too big.

It is important to wait 2 minutes before transferring them. They continue to bake from the heat of the sheet without being over-baked in the oven. Also, they will hold together better and be less likely to fall in the middle if you wait.

Remove them to a cooling rack to cool evenly.

Lemon cookies are great served with creamy vanilla ice cream and berry syrup!

Bigger Cookies

It was interesting to make the cookies bigger. They exterior was cracked like in problem cookie #9 below, but they had a perfect interior. The texture and consistency are just about the same as the smaller ones, but they look quite different.

Roll a large piece of dough into a ball, then gently flatten the top and bottom into a thick disc shape about 1.5 inches tall. Each dough ball was 2.5 oz compared to 1.5 oz in the smaller cookies.
It is very important to flatten the top and bottom or it will not bake evenly. (See problem cookie #7.)

Bake 6 cookies per sheet for 10 minutes. Remove from oven and let cool on sheet for 2 minutes.

Problems

There are many variables in baking. Pictured are cookies with various problems using the same dough (with flour adjustments in numbers 3 &4).
1. This cookie is done just right. It is pictured to compare with the rest.
2. This dough was not refrigerated. It is still good but a little flatter than it should be.
3. This dough contained too much flour and did not spread much at all. It is interesting to note that the dough looked identical to the correct dough, but was much stiffer and drier.
4. This dough had too little flour. It spread too much and didn't bake evenly.
5. This dough was over-mixed. It had a poor color, baked flat and had a strange consistency.
6. This dough was formed too small. It was overcooked at eight minutes. It is fine to make smaller cookies, just bake them for less time.
7. This dough was formed too large. The outsides were done while the middle was too high and underdone.
8. This dough was baked in an oven 25 degrees too hot. The outside was overdone and the inside was slightly underdone.
9. This dough was baked in an oven 25 degrees too cool. It fell flat and became too crisp without much of an inside.
10. This dough was frozen when baked. It took longer to bake and didn't cook as evenly. To use frozen dough, set on cookie sheet at room temperature while oven is preheating, 15-20 minutes. It takes the frost off and bakes perfectly.

The Problem with Measuring Cups

In these cookies I measured the shortening in a measuring cup rather than by a scale or by the package (Crisco sticks). When I later weighed how much shortening my 1/2 c measuring cups holds it was 1 oz too much. I have another 1/2 cup that measures 1 oz too little. As you can see the cookies baked flat and they tasted bad.

This could've been avoided had I used the same measuring cup each time or the more accurate way would've been to use crisco sticks every time instead of measuring cups.

The most accurate method is to weigh your ingredients. You will get consistent results each time.

The Problem with Flour

A lot of flour can be packed into a measuring cup. One cup is typically considered to be 5 oz. I ran a little test to weigh the differences in scooping flour.
I used the same measuring cup and the same bucket of flour. I put the measuring cup in, scooped out the flour, then leveled it with a knife. Here are the results:

Scoop #1: 5.4 oz
Scoop #2: 4.6 oz
Scoop #3: 5.5 oz
Scoop #4: 4.7 oz

The differences are in how hard I scooped it. I used a heavy hand in #3, and scooped lightly in #2. There was almost a full ounce difference between the two. These differences can greatly effect how your cookies turn out.

Tips and Tricks Make Ahead

Frozen Dough
I love to keep cookie dough on hand. These stay good up to 6 months in the freezer.
Freezing
-I like to roll the dough into individual balls and freeze them on a baking sheet. Then I transfer them to a zipper-lock bag to store them long term. If you put them in the bag before freezing them, they will stick together,

Baking
-Place the frozen dough on a baking sheet, then heat the oven. When the oven is ready, bake 9-11 minutes (an additional minute or two to the normal instructions).
-Baking it directly from the freezer makes the edges crisp and the middle under-done

Refrigerated Dough
Dough is good up to 3 days in the refrigerator.

Don't worry if they don't turn out. Write down exactly what you did and decide what you need to change the next time. Try it again soon so it is fresh in your memory.

Perfect Chocolate Chip Cookies
Daniella

2 3/4 c (14.5 oz) all-purpose flour
1 t baking soda
1 t salt
1/2 c (4 oz) unsalted butter at room temperature
1/2 c (4 oz) Crisco (plain or butter flavored, I prefer plain)
1 c (6.5 oz) light brown sugar
1 c minus 2 T (6.5 oz) white sugar
2 large eggs
1 1/2 t vanilla
1 1/2 c (10 oz) semi-sweet chocolate chips (Hershey's brand is best)

Variations- replace chocolate chips with:
Lemon White Chocolate- 1 T citric acid, 1 T lemon extract, 1 1/2 c white chocolate chips
White Chocolate Macadamia Nut- 3/4 c white chocolate chips, 3/4 c chopped macadamia nuts
White Chocolate Craisin- 3/4 c white chocolate chips, 3/4 c craisins
M&M- 1 c mini M&Ms or 1 1/2 c regular M&Ms
Milk Chocolate Toffee- 1 1/2 c milk chocolate toffee bits

1. In a small bowl mix the flour, salt, and baking soda until the ingredients are (1)evenly distributed. Set aside.

2. Using a wire whisk attachment of a stand mixer, (2)cream the butter and shortening on high until light and fluffy 1-3 minutes.

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I have been on the search for the Perfect Chocolate Chip Cookie for years. My friend, Daniella, makes perfect cookies and taught me how. Below are step by step instructions to make your own perfect cookies, as well as pictures of things that can go wrong.

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Every Christmas morning!

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This insanely delicious Monkey Bread is a sweet, gooey, sinful cinnamon sugar breakfast treat made with store-bought canned biscuit dough (in a tube) and lots of butter.

This recipe is incredibly easy to make and is seriously the best monkey bread recipe ever! Perfect for holiday mornings.

What Is Monkey Bread?

Although there are endless variations, monkey bread is basically bite-sized pieces of dough baked with other ingredients that tie all the flavors together. The most common variation is exactly what you see here, made with butter, sugar, and cinnamon.

It is believed that monkey bread got its name because it is eaten by people picking off pieces and putting them straight into their mouths. Much like you would picture how a monkey eats!

This delightful treat, also known as bubble bread or pull-apart bread, has been a staple in many households for generations.

Why I Love This Recipe

This is one of my most popular recipes and has been viewed more than 3 Million times! Homemade monkey bread has similar flavors to cinnamon rolls but is much easier to make. Here are just a few reasons why everyone loves this recipe.

Perfect for Holidays

We always looked forward to Granny making this monkey bread every summer when we had an extended family vacation. It was a highlight for everyone!

But it definitely makes a great treat on holiday mornings too. Especially on Christmas morning.

You can even make monkey bread in a Dutch Oven over a campfire.

Basically, I'm saying you should find any excuse to make it.

Make It Ahead of Time

This recipe can be prepared the night before so you can easily pop it in the oven in the morning. It's an easy recipe that even the most novice bakers can master.

Canned Biscuit Dough

The heart of monkey bread lies in its dough. Using refrigerated biscuit dough, you'll create small balls of dough that will transform into heavenly bites of goodness.

Not only does using canned biscuit dough make this recipe super quick and easy to make, but the butter in the dough melts during the baking process.

This is definitely a treat everyone should experience at least once. It is gooey, perfectly sweet, and everyone's favorite.

Ingredients Needed:

Canned biscuit dough

Granulated sugar

Golden brown sugar

Melted butter

Ground cinnamon

How To Make This Easy Monkey Bread Recipe

Step 1: Prepare the Dough

Separate the biscuits and cut each one into four equal bite-sized pieces. Clean kitchen scissors work better than a knife.

Combine the white sugar and cinnamon in a small bowl or plastic bag. Drop each of the dough pieces in the sugar-cinnamon mixture and shake it around to coat. Gently arrange the cinnamon-sugar biscuit pieces into a greased pan.

Step 2: Make the Brown Sugar Mixture

In a small saucepan, combine the brown sugar and butter. Add 1/2 cup of the remaining sugar-cinnamon mixture to the butter mixture (you can discard the remaining sugar mixture or use it for another recipe).

Gently heat the mixture to melt the butter and bring it just to a boil. Then, immediately remove it from heat. Stir the mixture until the sugars have fully dissolved. Do not overcook the syrup; you simply want to help the sugar dissolve.

Step 3: Bake the Monkey Bread

Carefully drizzle the warm buttery brown sugar sauce over the rolled dough balls in the pan.

Arrange the pan in the center of the preheated oven and bake for about 30 minutes. The cooking time may vary depending on the oven and the type of pan used.

Continue cooking until the tops are starting to crisp and turn golden brown.

Step 4: Serve

Once you take the monkey bread out of the oven, allow the pan to rest for about 5 minutes, then cover it with a large serving plate and invert.

To eat, pull the desired amount off with your fingers (like a monkey would) and enjoy the gooey sweet sinful treat.

Recipe Tip

To be entirely sure that the monkey bread is fully cooked and not doughy in the center, use a thermometer to verify that the middle has reached 190°F.

If the top is browning too much and the center is still not at 190°F, lower the monkey bread in your oven and/or cover it with foil to prevent over-browning.

FAQs

Can I use homemade biscuit dough instead of refrigerated dough?

Yes, you can use homemade biscuit dough if you prefer. Ensure it's cut into bite-sized pieces before proceeding with the recipe.

How Can You Tell When It's Done?

It is sometimes difficult to tell when the monkey bread has cooked through. Cooking times can always vary depending on the size of the pan, starting temperature of the dough, placement in the oven, etc.
For best results, place the pan in the center of the oven and cook roughly 30 minutes until the top is golden brown. Most importantly, ensure the internal temperature has reached 190°F by using a digital thermometer.

Can You Make It Ahead Of Time?

Yes, you can assemble it ahead, refrigerate overnight, and bake when ready. Adjust the baking time if the dough is cold.
This recipe really is easy enough to make the morning of, though.

What Kind Of Pan Is Best?

This monkey bread recipe is best enjoyed in a Bundt pan or a fluted tube pan because of the round shape with an open center. You can also use other variations of deep baking dishes. Just be sure they are at least a 12-cup capacity and greased well for an easy release.

Can You Double The Recipe?

I get asked this question all the time. Unless you have a baking dish with a 24-cup capacity, you cannot double the recipe. You can, however, make two batches and use two separate pans.

How should I store leftover monkey bread?

Store leftovers in an airtight container at room temperature. Reheat briefly in the microwave for that fresh-from-the-oven feel.

Can I add nuts or raisins to the recipe?

Certainly! Customize your monkey bread by adding chopped nuts or raisins to the sugar-cinnamon mixture before coating the dough.

Any Monkey Bread Variations?

My loyalty will always lie with Granny's old-fashioned monkey bread because it is overflowing with buttery cinnamon-sugar goodness.
If you want to get creative, though, you can certainly add fresh fruit or pie filling, nuts, chocolate chips, caramel sauce, or even marshmallows!
You can also try my Pumpkin Spice Monkey Bread and Apple Fritter Monkey Bread which I made using homemade dough from scratch.

Pin this now to save it for later
This recipe has been viewed over 3 million times since it was originally posted in September 2014 and has been updated with more helpful tips based on reader questions. Don't worry - the recipe hasn't changed!

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Granny's Monkey Bread Recipe (Printable Recipe + Video)

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Irresistible Monkey Bread made with canned biscuit dough! Bite-sized, cinnamon-sugar gooey perfection awaits. A holiday favorite!

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Yep. That name sums me up perfectly.

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Get Jam Thumbprint Cookies Recipe from Food Network

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I suppose I already have an elf name ... Joy Love. Happy Holidays!

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Why It Works

Melted butter and a bit of cornstarch in the shortbread reduces gluten formation for a pleasantly crumbly texture.

Cooking the butter, sugar, and cream to 235ºF (113ºC) produces chewy butterscotch that's neither too firm nor runny.

Topping the shortbread with dark chocolate (64-72% cacao) adds a bittersweet counterpoint to the butterscotch.

A judicious amount of salt in each layer boosts flavor and balances the sweetness.

My colleagues know I have a big sweet tooth: I eat a lot of chocolate mousse, I make a mean icebox cake, and I can correctly identify Haagen-Dazs strawberry ice cream with my eyes closed. What they don't know is that my love-or, perhaps more accurately, need-for sweets is so great that I turn into a Gremlin after 3 p.m. if I haven't had my daily sugar fix. When I lived in Scotland, that was often a slice of cake or millionaire's shortbread, a popular British confection of shortbread layered with caramel and chocolate.

I no longer live in Britain, but I do still yearn for my afternoon slice of millionaire's shortbread. Unfortunately, the treat is a little harder to come by in the U.S., and the ones I have eaten here are often disappointing and overly sweet, with stale, brittle biscuits and a chalky caramel that tastes like it's heavy on the corn syrup. I took it upon myself to create the best possible version: one with a tender, crumbly shortbread base and a deeply flavored, just-salty-enough butterscotch filling, along with a topping of dark chocolate that's bittersweet enough to prevent the dessert from being unbearably cloying.

In other words, the best millionaire's shortbread is luxe but tasteful, not gauche and gaudy-because the question isn't just who wants to be a millionaire, but what kind of millionaire do you want to be? The recipe here is my answer.

A Brief History of Millionaire's Shortbread

Many, including Felicity Cloake, a food writer for The Guardian, credit Australian Women's Weekly with printing the first recipe for millionaire's shortbread sometime in the 1970s, though not under that name. A quick peek at old cookbooks and newspapers, however, suggests the recipe is older than that. A recipe for shortbread caramel fingers in a 1965 edition of The Surrey Mirror and County Post instructs cooks to pour caramel-made from butter, caster sugar, syrup, and a small tin of condensed milk-over shortbread, letting it set, then topping it with half a bar of melted milk chocolate before slicing into fingers or squares. "Delicious and unusual," the unnamed writer notes.

Today, the dessert goes by several names; I've seen it referred to as a caramel square, caramel slice, or caramel shortbread. In Scotland, it's commonly referred to as millionaire's shortbread, though it's unclear exactly why or when the name became attached to it. Luckily, you don't have to be a millionaire to make or enjoy it- you might, however, feel like you've won the lottery after tasting it.

5 Tips for Making the Best Millionaire's Shortbread

Start with good shortbread. You can't go wrong with shortbread, caramel, and chocolate, but for a truly superb bar, each component should be good enough to enjoy on its own. The shortbread base in the recipe below is a slightly different version of one I've published before. The original shortbread recipe comes from Gaga, my husband's grandma; here, I've slightly tweaked it so the cookies are made with all-purpose flour (instead of a combination of all-purpose and whole wheat flour), which more closely mimics the flavor and texture of the base used in traditional millionaire's shortbread.

Unlike many traditional shortbread recipes, which have you cream softened butter and sugar together, Gaga's simple one-bowl method has you pour melted butter over the flour, cornstarch, sugar, and salt. Though I've changed her recipe slightly here, the method-and why it works-is still the same. The melted butter evenly coats the dry ingredients, which minimizes gluten development and produces a rich, tender shortbread. There's also a significant amount of rice flour or cornstarch, which dilutes the gluten proteins in the all-purpose flour and reduces the overall gluten in the dough. (You can read more about it here.)

Cook the butterscotch to the right temperature. Cook caramel for too long, and you end up with a tough, brittle candy. Cook it too short, and you have a runny sauce. To ensure you have the right texture-soft but satisfyingly chewy-it's essential to cook the butterscotch to the right stage, and the most accurate way to do that is to take the temperature.

In my recipe below, I have you take the butterscotch to 235ºF (113ºC). This is the lower end of what pastry chefs refer to as the soft-ball stage, which ranges from 235 to 239ºF (113 to 115ºC), one of several stages used to describe the water content of sugar syrups. "The higher the temperature the syrup has reached, the less water remains in the sugar, and the firmer the resulting samples of sugar will be," writes pastry chef Peter Grewling in the Culinary Institute of America textbook Chocolate and Confections.

At the soft-ball stage, a drop of the syrup into a glass of cool water forms a malleable or soft ball. Praline or caramel candies taken to the soft-ball stage are often firm but pliable, and have a pleasant chewiness. In my testing, I found 235ºF (113ºC) to be the sweet spot. You can experiment with temperatures to find a texture that suits you best, but I don't recommend exceeding 239ºF (115ºC), as the butterscotch may become too hard to enjoyably eat.

Skip the condensed milk. Many recipes for millionaire's shortbread call for cooking condensed milk with butter, sugar, and occasionally corn syrup or golden syrup to form the caramel. In my testing, I found that condensed milk caramels weren't easier, faster, or more delicious than a caramel or butterscotch filling made from scratch. (A note on terminology: Caramel is technically made from granulated sugar, while butterscotch is made with brown sugar. Recipes for millionaire's shortbread tend to refer to the middle layer as a "caramel," but if the filling is made with brown sugar-which is typically the case, if a recipe doesn't call for condensed milk-then it's butterscotch.)

To make the bar's filling, I call on several pantry and fridge staples-unsalted butter, dark brown sugar, heavy cream, and salt-which I simmer on the stove until it reaches the soft-ball stage. The dark brown sugar brings a deep molasses and toffee note, resulting in a more flavorful butterscotch filling, while the cream and butter add richness.

Chill the bars in stages. After you pour the butterscotch filling over the shortbread, it's essential to chill the bars before adding the chocolate layer. I let it cool first at room temperature, then transfer it to the fridge to further set. A quick stop in the freezer while I whip up the chocolate topping is just enough to get it firm enough to slice neatly while also helping the chocolate set a little faster once poured on top.

Top it with dark chocolate. The biggest risk with a dessert like this is that it can come out cloyingly sweet-that is, after all, what can happen when you take a cookie and top it with caramel and chocolate. But that doesn't mean a more balanced result isn't possible, it just requires attention to the details. One of the easiest ways to ensure the millionaire's shortbread isn't unbearably sweet is by choosing the chocolate wisely.

I recommend topping the bars with dark chocolate that's around 64 to 72% cacao, as its bittersweet flavor helps offset the intense sweetness of the butterscotch and shortbread. Though you're more than welcome to use milk or white chocolate, the bars will be much, much sweeter, and there's nothing to keep you from spiraling into utterly saccharine territory.

Don't forget the salt. There's hardly a dessert out there that doesn't benefit from the addition of salt, but it's especially important here. Once again, it's all about balancing out the inherent sweetness of the components, and a judicious use of salt in each layer goes a long way towards that. From the shortbread to the butterscotch and the chocolate topping, a noticeable pop of salt counters the sugar and keeps one foot in beautifully salty-sweet, ever so slightly savory territory.

Millionaire's Shortbread Recipe

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How to Make Millionaire's Shortbread, the Easy British Dessert That Tastes Incredibly Luxe

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With layers of tender shortbread, rich caramel, and dark chocolate, millionaire's shortbread is a luxurious confection worth making at home.

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I like to order sugar cookies from a local bakery then decorate them:)

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I organized my browser tabs by subject and color. Such a cool idea!

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This has been a beneficial tip! I have used it a lot recently.

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Easy Rolo Pretzel Pecan Bites - Baking with Blondie

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We’re back again with another super easy “25 Bakes of Christmas” recipe - this time we’ve taken my Easy Pretzel M&M Hugs and switched them up a bit! My Easy Rolo Pretzel Pecan bites are so simple to make, and still have that same irresistible can’t-stop-wont-stop quality we all know and love. Those little bits

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‘Noodles ToffeeBottom’ is my elf name! What’s yours?

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I just found out my elf name is ‘Noodles ToffeeBottom’! Find yours at YourElfName.com

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All the good cookie eaters of the world!

We were made for such a time as this.

These cookies are soft, thick, bricks of chocolate chunks and buttery dough baked into a heavy, milk-loving cookie that is my most favorite chocolate chip cookie of all time. ♡

Wait, though. They are singing a love song to you: BAKE ME.

BAKE ME IN YOUR OVEN RIGHT NOW.

WATCH HOW TO MAKE OUR BEST SOFT CHOCOLATE CHIP COOKIES:

How These Cookies Came to Be

A loooong time ago, when we were living in the Philippines, I accidentally discovered my new favorite way to make cookies. The recipe is many many years old, but if you like to creep, they can be located here.

And let me just take a moment to acknowledge that seriously without fail - everything good that I make is always inspired by haphazard accidents, including but not limited to broken refrigerators and lacking ingredients and my really strong tendency towards laziness. Everything including these cookies and all their iterations.

So in 90 bajillion degree Cebu, Philippines, back in fateful 2012, yes I WAS trying to bake chocolate chip cookies. In true Pinch of Yum must-have-the-food-now style, it made 0% rational sense. I had butter that was literally melted from sitting out on the counter for, like, three seconds, I had NO brown sugar, and I added a little too much extra flour. I proceeded to bake the accidental cookies in my oven which I had to start by lighting a FIRE with a MATCH inside of it and which had NO TEMPERATURE MARKINGS other than the numbers 1-5. I am laughing out loud over here - howwww did I do anything?

What Makes Them The Best

So where were we? I think we were about to count the number of cookies I've eaten as I've refined this recipe, which is approximately $&@^!# (censored).

I've always loved that old Perfect Chocolate Chip Cookie recipe, but I've always kind of been annoyed about it, too. Like why does it need to melt only half of the butter? Does it really not work to melt ALL of it? And why does it need the spoonful of brown sugar? Or does it? Sheesh, how annoying is the person who wrote that recipe anyway? *WOOPS*

Now for the good news!

I replicated the ULTRA THICK, ULTRA SOFT texture (it called for bold, right?) and maybe even improved the flavor with this version that is similar, but way easier and more sensible than the original.

And by sensible, I mean... just... like, lazy sensible, okay? I don't mean THAT kind of sensible. You might need to start looking for another blog if you need your cookies to be sensible.

There is nothing sensible about this beautiful sugar and butter perfection.

We're always trying to eat a little better around here. Right? Maybe.

But there is one thing that I love more than anything in the world - yep - going there, and that is a really good, thick, soft, chocolate chip cookie with a glass of milk.

Today, tonight, whenever it is, if you're going to eat a cookie, please make it count.

Please make it a soft, hugely huge and always soft, and buttery and chocolate chippy and perfectly soft (did I already say that?) chocolate chip cookie that will take your life to the next level.

Other Favorite Chocolate Sweets and Treats:

Common Questions About Chocolate Chip Cookies

Why did my cookies flatten?

The three most important things about this recipe are 1) Melting the butter, 2) Adding enough flour, and 3) Not baking for too long. If you find that the dough is wet and it REALLY sticks to your hands, you probably need more flour. I'll usually add a few tablespoons at a time to get it to the right consistency. See the video in this post for reference as well as the cookie chart in the recipe card!

Why are my cookies so puffy?

This usually means that there's too much flour in the dough, keeping them from spreading more. Be sure to always measure your flour correctly (spooning it in to the measuring cup vs. scooping from the bag). Since you can always add more, it's important to not over-flour to start with. See the video in this post for reference on the correct consistency!

Can I freeze chocolate chip cookie dough?

Yes! Roll them up into balls, freeze them on a sheet pan, and then keep them in a bag in the freezer until ready to bake. We'd recommend letting them thaw on a sheet pan (covered) before baking.

Can I make these gluten-free?

We've never tried it with this recipe, but I'm sure you could! If you have a favorite 1:1 gluten-free flour, that's probably your best bet. We'd love to hear how it goes.

How should I store the cookies after baking?

The cookies can be kept in an airtight container at room temperature for 3-4 days, or in the fridge for a week. We like the fridge method to keep them fresh!

The Best Soft Chocolate Chip Cookies

From our recipe tester: If you're running into issues with your cookies, you can reference the examples above to help find out what may have gone wrong. One of the keys to achieving the perfect cookie is to ensure the correct amount of flour is used. Ideally, the flour should be weighed. In testing, we found that 6.75 ounces of flour was the correct amount. Without a food scale, don't pack the flour into measuring cups and always level the flour off.

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The Best Soft Chocolate Chip Cookies - Pinch of Yum

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All the good cookie eaters of the world! We were made for such a time as this. These cookies are soft, thick, bricks of chocolate chunks and buttery dough baked into a heavy, milk-loving cookie that is my most favorite chocolate chip cookie of all time. ♡ Wait, though.

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‘Little Buttonbum’ is my elf name! What’s yours?

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I just found out my elf name is ‘Little Buttonbum’! Find yours at YourElfName.com

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Family favorite! ☃️

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Melted Snowmen Oreo Balls are festive and a great addition to any holiday party. I guarantee they'll be the first to go.
Most people know these as chocolate Oreo Truffles but whatever you call them, these Melted Snowmen Oreos Balls are a Christmas dessert recipe that is always a hit.
MELTED SNOWMEN OREO BALLS

Oreo truffles are one of my all time favorite desserts. I can pop about 20 and then start to feel guilty.

I always bring them to parties because people just can't get enough. Nabisco asked me to make their holiday version of these and these melted snowmen Oreo balls couldn't get any cuter.

Start by making your Oreo truffles. Mix the cream cheese and crushed Oreos and form them into balls. Place them in the freezer to get hard. You can do this step way ahead to save time.

Once they're frozen, dip them in your melted candy coating. In the past I've dipped mine in milk chocolate so I didn't have to mess with getting any of the Oreo in the white coating.

But for these snowman we obviously want to use a white coating like Candiquik or almond bark. Melt it in batches so you don't leave the trail of Oreos in the coating after a lot of dipping.

Usually with Oreo truffles you have to dip them and then shake off the excess coating to get a nice round ball. The great thing about these is you don't have to worry about that.

Once you've dipped them let the coating pool at the bottom to give you the melting snowman effect. These mini Oreos work perfectly for the snowman's hat.

You can decorate the faces with frosting or even use sprinkles for the eyes and nose. I used the frosting in the tubes in the baking aisle.

Just make sure after you decorate them, stick them in the fridge so the faces can harden. These take a little time but my kids loved them!

OTHER CHRISTMAS RECIPES:

Ingredients

1 (8 oz.) pkg. cream cheese, softened

36 OREO Cookies, (regular size), finely crushed

16 oz vanilla candy coating, , melted (like Candiquick or almond bark)

48 Mini OREO Bite Size Cookies

decorations: decorating icing or gel; multi-colored sprinkles

Instructions

1. Mix cream cheese and cookie crumbs until well blended. I like to crush the Oreos in a food processor and then add the cream cheese and process it together. It can also be done by hand though.

2. Shape into 48 (1-inch) balls; place in single layer in shallow pan. Some readers have stuck toothpicks in the top before freezing for easier dipping later. Freeze for at least 20 minutes. They can be frozen for longer. Dip balls in melted coating (see note); I do this by using a fork and tapping the fork on the bowl of my candy coating to remove some of the extra coating. If you used the toothpick option dip balls and then gently remove the toothpick and fill in the hole with melted candy coating. Place in shallow waxed paper-lined pan, allowing excess coating to pool at bottom of each ball.

3. Chill balls until coating is set.

4. Decorate with remaining ingredients as shown in photo. You can use the candy coating to adhere the hat to the head. Place in the fridge immediately to set up the decorations.

5. Refrigerate 1 hour or until firm. Keep refrigerated.

Notes

I have used almond bark before to dip these but found that the candy wafers work better. Sometimes when you dip the balls the Oreos can leave some crumbs in the coating but the wafers tend to do this way less.
I like to divide my coating into half or fourths so that if for some reason dark oreo bits get in one bowl you have others as back up. You can even dip them twice. Once in a layer and if it has oreo bits, oh well. The second time dip them in a fresh melting coating bowl and then there are no crumbs to worry about. I only had to dip these once but in the past I've had oreo bits sneak in my white coating
Source: http://www.snackworks.com/recipe/melting-snowmen-cookie-balls-128120.aspx

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Melted Snowmen Oreo Balls - The Girl Who Ate Everything

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Melted Snowmen Oreo Balls are festive and a great addition to any holiday party. I guarantee they'll be the first to go. Most people know these as chocolate Oreo Truffles but whatever you call them, these Melted Snowmen Oreos Balls are a Christmas dessert recipe that is always a hit.

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Happy Holidays!

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My students have a vocabulary portion on their Honors Algebra Tests. I used Spokabulary to create a list of their vocabulary terms (which I edited the definitions to fit our class) and posted the Spokabulary link to my google classroom to help them study. The students said the list of words with the definitions helped them, but they were not a fan of the review games.