Delicious Apple Desserts

Today I bring you my list of 17 favorite Apple Desserts! I have the full recipes all linked here, so make sure you save or bookmark this post to keep it handy all season long. I hope you find a new favorite here. What will you be making first?

Apple Turnover

This Apple Turnover recipe is simplicity at its best and the perfect treat for Fall. Store-bought puff pastry filled with buttery cinnamon apples and baked until puffed and golden. Topped with a simple sweet glaze and served warm.

Apple Crumble

This Apple Crumble with Salted Caramel will have you licking your plate clean! Soft apples, topped with a buttery crumble top and homemade salted caramel sauce. Pure heaven!

Buttery Apple Pie

Nothing is more satisfying or comforting than this Apple Pie recipe with vanilla ice cream. Sweet cinnamon apple slices poured into a homemade, all-butter crust that bakes up flaky, tender and delicious. 

Apple Dumplings

A comforting and easy dessert, these Apple Dumplings are one of the fastest ways to get a homemade dessert on the table. Covered in a cinnamon-butter-brown sugar sauce and baked in Sprite, you will DIE at how delicious these are with some vanilla ice cream. 

Apple Cake

This is a classic recipe for homemade, fresh Apple Cake made with lots of Granny Smith apples and flavored deliciously with cinnamon, ginger, nutmeg, cloves and orange zest. It’s a quintessential recipe to have in your recipe boxes for Fall! 

Homemade Apple Cider

Apple Season wouldn’t be complete without Homemade Apple Cider! Yes, yes please. Sweet and tart apples are cooked together with oranges and warm spices. Delicious plain, but over-the-top with whipped cream and caramel sauce.

Apple Dippers Bar

This Apple Dippers Bar consists of 3 kinds of sweet dips and lots of toppings for kids and adult alike to go buck wild and enjoy a sweet treat while staying occupied for a good 30 minutes. 

Buttery Apple Crisp

Fall in love with this Apple Crisp Recipe! A simple, from-scratch, family favorite recipe that always goes over well regardless of who you’re serving it to, with a buttery kick! 

Apple Coffee Cake

If you like cake for breakfast or dessert you’ll love this easy Apple Coffee Cake Recipe! Topped with streusel and cream cheese glaze! 

How to Make Gourmet Caramel Apples

You can make amazing and gorgeous Gourmet Caramel Apples at home with just a few easy steps! Customize with different drizzles and toppings!

Apple Pancakes with Caramel Syrup

These Apple Pancakes are inspired by apple fritters! A cinnamon spice-infused apple pancake recipe, topped with homemade caramel syrup.

Applesauce Cake with Divinity Frosting

Soft and sweet apple and cinnamon cake made in 1-bowl and baked in a half sheet pan with brown sugar marshmallow divinity frosting! Applesauce Cake is seriously heavenly!

Cinnamon Apple Danish

Use crescent roll dough to make a fast and delicious Cinnamon Apple Danish Recipe. It’s seriously so simple to throw together and tastes amazing fresh out of the oven!

Caramel Apple Cinnamon Rolls

Caramel Apple Cinnamon Rolls are seriously the best thing you will ever eat this fall!! Sweet and comforting for breakfast or dessert. Enjoy!

Apple Oatmeal Cookies

These delicious Apple Oatmeal Cookies are topped with creamy brown butter frosting and a sprinkle of cinnamon. It’s like apple pie meats oatmeal cookie, perfect as a yummy Fall treat!

Oven Dried Apples

Oven Dried Apples make a tasty and satisfying snack on their own and also make a delicious accompaniment to granola!

I hope you enjoy these Apple Desserts with family and friends this Fall season! Have a great weekend, friends!

The post 17 Apple Desserts appeared first on Lauren's Latest.

All Things Pumpkin – 50+ Pumpkin Recipes to Enjoy

Are you ready? Make one of your favorites, or try a new recipe! Some of these recipes are more classic while others are a bit more adventurous. Either way, you’re going to love what you make!

Pumpkin Cakes & Pies

Pumpkin Roll Cake

Soft pumpkin sponge cake and fluffy cream cheese filling all rolled up into a Pumpkin Roll Cake then dusted with powdered sugar! 

Fail Proof Pumpkin Pie

This Pumpkin Pie recipe is a tried and true, classic recipe that has zero cracking. It’s homemade, easy to make and so flavorful- a must have this Fall!

Pumpkin Cheesecake

Elevate your Fall baking this year by combining Pumpkin Pie and the silky texture of a classic New York Cheesecake to get this creamy Pumpkin Cheesecake! Smooth, tangy, and creamy, it’s one of the best desserts you can make this Fall.

No Bake Oreo Pumpkin Pie

An Oreo crust filled with creamy pumpkin pie filling all topped with whipped cream and toasted walnuts. This No Bake Oreo Pumpkin Pie is sure to be a hit this Fall.

Pumpkin Crunch Cake

This Pumpkin Crunch Cake is the tastiest (and easiest!) recipe for Fall. It’s like part pumpkin pie filling and part cobbler topping. Made simply with a yellow cake mix, pecans, pumpkin and spices, you will love this delicious dessert.

Pumpkin Cream Pie

Pumpkin Cream Pie is lighter and creamier than traditional pumpkin pie, but just as delicious! Blind bake your pie crust and then fill with a fluffy, creamy, sweet and spicy filling! 

Pumpkin Sheet Cake

This Pumpkin Sheet Cake is three creamy and sweet layers of cake, sweet pumpkin pudding and whipped cream rosettes. A cross between Pumpkin Pie and Pumpkin Cheesecake, this is the perfect make ahead dessert for any gathering this Fall!

Halloween Oreo Pumpkin Cheesecakes

Pumpkin-flavored cheesecake with a festive Oreo bottom and a spiderweb top, the perfect Halloween treats are this Oreo Pumpkin Cheesecake! 

Mini Pumpkin Bundt Cakes

These Mini Pumpkin Bundt Cakes aren’t just adorable, they are SO GOOD too! Topped with a simple glaze, it’s hard not to eat just one.

Pumpkin Pecan Cobbler

Pumpkin Pecan Cobbler is the ultimate fall dessert with cake on the top and hot caramel sauce on the bottom!

Easy Pumpkin Cake with Nutella Glaze

This is an easy Pumpkin Cake recipe that is made in a 9×13 pan and then topped with warm gooey Nutella as a frosting!

Pumpkin Cake with Walnuts

This Pumpkin Cake is layered between delicious chocolate and caramel frosting. Topped with walnuts, this cake will be hard to resist this Fall.

Pumpkin Bars, Brownies + Cookies

Pumpkin Cookies

Soft and perfectly spiced, these Pumpkin Cookies are easy to make and even easier to eat! Made in one bowl, scooped, soft-baked, and topped with a simple glaze. 

Sugar Cookie Blossoms

These Sugar Cookie Blossoms are super festive for just about any holiday! Top with seasonal Pumpkin Spice Kisses or just plain chocolate Kisses.

Pumpkin Whoopie Pies

These Pumpkin Whoopie Pies are what Fall dreams are made of! These are soft and sweet cake-like cookies that are filled with a marshmallowy caramel pecan filling. A fun variation of the chocolate original.

Double Chocolate Pumpkin Swirl Cookies

These Double Chocolate Pumpkin Swirl Cookies are full of caramel, chocolate, pumpkin, and spices. They’re downright delectable! Perfect for fall!

Pumpkin Sugar Cookies

Sugar Cookies just got better with a little pumpkin! This recipe creates soft, chewy, lightly spicy glazed Pumpkin Sugar Cookies that are perfect for Fall!

Pumpkin Pie Bars

A golden oreo crust and a sweet and spicy pumpkin filling makes these Pumpkin Pie Bars irresistible. You just need a dollop of whipped cream!

Pumpkin Brownies

Upgrade store-bought brownie mix by making these decadent Pumpkin Brownies. It’s like Brownies and Pumpkin Cheesecake had a baby. Super easy and super fast, these are perfect for Fall baking.

Caramel Filled Pumpkin Blondies

These Pumpkin Blondies are what dreams are made of! A simple batter stirred together and then filled with soft caramel, chocolate chips and walnuts and then baked to perfection.

Pumpkin Chocolate Chip Bars

These Pumpkin Chocolate Chip Bars are a super easy Fall treat and usually one of the first treats I make each year. You’ll likely have all these ingredients on hand and NOTHING beats pumpkin and chocolate.

Pumpkin Lasagna Dessert

This no-bake Pumpkin Lasagna Dessert is filled with golden Oreos, cream cheese, and instant pudding flavored with pumpkin and spices. So good!

Pumpkin Shortbread Bars

These Pumpkin Pie Bars are to die for! They have a buttery shortbread bottom and are topped with chocolate chips, walnuts, and caramel.

Pumpkin Pecan Tassies

Pie crusts with a pumpkin filling and topped with sweet pecans all covered in real maple syrup! Pumpkin Pecan Tassies are calling your name!

Pumpkin Breads

Pumpkin Bread

Start your Fall baking this year with this Classic Pumpkin Bread Recipe! Sweet, comforting and just the right amount of spice.

Pumpkin Bread Rolls

Look no further for the perfect Thanksgiving bread! Friends, meet (the cutest!) Pumpkin Bread Rolls. This is a pumpkin bread dough, formed into rolls, wrapped in string to form that pumpkin shape and baked to golden perfection.

Pumpkin Chocolate Chip Bread

Moist, sweet and cakey, this Pumpkin Chocolate Chip Bread recipe is beyond good. Filled with chocolate and baked to perfection, it’s the perfect fall bread!

Pumpkin Cream Cheese Bread

Pumpkin Cream Cheese Bread, a super easy and certifiably delicious recipe. Filled with pumpkin and cream cheese, topped with cinnamon sugar and then topped again, after baking, with a simple icing.

Big Batch Chocolate Chip Pumpkin Bread

This tasty Chocolate Chip Pumpkin Bread has just the right amount of sweet, spice, and chocolate. Plus it makes five loaves of pumpkin bread!

Pumpkin Swirl Donut Bread

Pumpkin Swirl Donut Bread is a sweet cakey loaf with a cinnamon swirl, baked to perfection, and then coated with cinnamon sugar!

Pumpkin Biscuits with Citrus Honey Butter

Pumpkin Biscuits are easy and delicious. Pair them with citrus honey butter and it takes them right over the top.

Pumpkin Monkey Bread

This Pumpkin Monkey Bread is dough dipped in butter and cinnamon sugar, baked, then topped with a vanilla glaze. Fall dessert perfection!

Pumpkin Bread Mini Loaves

These Pumpkin Bread Mini Loaves are spicy and delicious plain but add cream cheese frosting and it takes yummy to a whole new level.

Pumpkin Puddings & Other Pumpkin Treats

Pumpkin Gingersnap Banana Pudding

This copycat Magnolia Bakery Pumpkin Gingersnap Banana Pudding is super creamy, slightly spicy with that soft hint of banana, you will DIE over how delicious this is! A must make dessert this Fall!

Pumpkin Rice Pudding

Pumpkin Rice Pudding adds pumpkin and real maple syrup to a classic recipe! You will love this Fall themed variation, promise.

Pumpkin Pie Tacos

Easier yet just as tasty as traditional pumpkin pie, Pumpkin Pie Tacos are perfectly designed for you and your mouths. Perfect for Fall!

Pumpkin Cannoli Cones

These Pumpkin Cannoli Cones are easy to whip up and are perfect to satisfy that pumpkin craving. Top with chocolate chips and walnuts!

Pumpkin Pie Ice Cream

What makes Pumpkin Pie Ice Cream so special? Buttery and delicious pie crust pieces IN the ice cream! And it really tastes like pumpkin pie!

Candied Pepitas

Sweet, crunchy, spiced, and straight-up addicting, these are Candied Pepitas (pumpkin seeds)! Who knew candying nuts and seeds was so simple?

Pumpkin Seed Granola

You’ll want to add this delicious Pumpkin Seed Granola to your repertoire this Fall. It is loaded with the wholesome goodness of oats, nuts, and coconut.

Pumpkin Breakfast Muffins, Waffles, Crepes + Pancakes

Pumpkin Pancakes

A simple recipe for Pumpkin Pancakes! Based on my original pancake recipe, these are spiked with pumpkin and lots of warm spices, then fried in butter. Top with butter and maple syrup for a crowd-pleasing breakfast. 

Pumpkin Cream Cheese Danish

If you love cheese danish, this Pumpkin Cream Cheese Danish takes it over the top for a delicious festive treat for fall. Enjoy!

Pumpkin Cinnamon Rolls

Soft, sweet and so addicting, this festive, new version of cinnamon rolls will have everyone swooning. Since Pumpkin Spice everything is all the rage, it makes perfect sense to add pumpkin to a huge batch of cinnamon rolls and slather them with maple frosting.

Old Fashioned Pumpkin Donuts

Nothing better than homemade Pumpkin Donuts! These sweet donuts are light, airy, spiced with cinnamon, and covered in a simple glaze.

Glazed Pumpkin Bran Muffins

Pumpkin Bran Muffins will knock your socks off! They are moist, tender, sweet and on the healthy side! Made in one bowl and ready in an hour. Perfect on a crisp Fall morning!

Mini Pumpkin Chocolate Chip Muffins

Mini Pumpkin Chocolate Chip Muffins are moist and perfectly spiced. They are really simple to throw together for breakfast or as a snack.

Bakery-Style Pumpkin Muffins

This recipe for Pumpkin Muffins is soft, moist, sweet, and believe it or not, secretly healthy! Add on a few pepitas before baking to make these look like you bought them fresh out of a bakery.

Healthy Pumpkin Muffins

Festive for Fall, these are loaded with oats, pumpkin and maple syrup, you can feel good about making these Healthy Pumpkin Muffins all season long and enjoying for breakfast or a healthy snack.

Yeasted Pumpkin Waffles

Your breakfast will be extra special when you make these amazing *Yeasted* Pumpkin Waffles. Perfectly spiced, slightly sweet, light and fluffy!

Pumpkin Chocolate Chip Pancakes

With the addition of just a few other ingredients, ordinary pancakes turn into these wonderful Pumpkin Pancakes with chocolate chips! Perfectly festive for Fall!

Healthy Pumpkin Waffles

These Healthy Pumpkin Waffles are made with whole wheat flour and warm spices. Freezer-friendly and reheatable for those busy fall mornings!

Pumpkin Cheesecake Crepes

Pumpkin Cheesecake Crepes are made with a cinnamon and vanilla batter, cooked, and then filled with a pumpkin cream cheese filling. SO GOOD!

Savory Pumpkin Dishes

Pumpkin Soup

This Creamy Pumpkin Soup recipe is filled with lots of spices, maple syrup, pumpkin, and heavy cream making it savory, a little sweet and so creamy! Top with pepitas for a light crunch.

Pumpkin Risotto

Creamy and comforting, this Pumpkin Risotto will have you licking your plates clean! Arborio rice is cooked slowly with onions, garlic, pumpkin, broth and spices until soft. Finished with parmesan cheese, heavy cream and pepper for a velvety finish. It’s a fabulous main course or side dish for Fall. 

Pumpkin Mac and Cheese

This Pumpkin Mac and Cheese is a creamy, melty, salty delicious Fall version of Mac and Cheese. Made with lots of bacon and topped with ruffles chips for good measure, you too will want to make this year-round.

Pumpkin Dips & Spreads

Pumpkin Butterscotch Dip

Cinnamon sugar twists, made with puff pastry, are an easy and delicious dessert when dipped into this creamy Pumpkin Butterscotch Dip.

Pumpkin Dip

This easy Pumpkin Dip is made with cream cheese, pumpkin, and vanilla pudding. Perfect with vanilla wafers, graham crackers or gingersnaps!

Pumpkin Cream Cheese Spread

Pumpkin Cream Cheese Spread is super fast to whip up and delicious spread on bagels…or eaten with a spoon!

And there you have it, friends! I lost count, but here are 50+ Pumpkin Recipes to ensure you have a great pumpkin season!

The post 50+ *MUST TRY* Pumpkin Recipes appeared first on Lauren's Latest.

Ready in Less Than 20 Minutes

When I want a quick sweet treat, I really appreciate the simpler recipes like this one. Ready in less than 20 minutes, these are perfect to whip up for an afternoon snack, dessert or sharing with a friend.

How to Make Coconut Cookies

These cookies are pretty straightforward. Be sure to see the printable recipe card down below for complete directions and ingredient measurements. Here’s what you can expect when making these cookies.

Preheat Oven + Prep Baking Sheet

Preheat oven. Line baking sheet with silicone mat or parchment paper. Set aside.

Make Dough

Cream butter and sugars together. Stir in egg and vanilla.

Stir in baking soda, salt and flour until just incorporated. Stir in coconut.

Bake

Using a cookie scoop, scoop dough onto prepared pan. Bake 8-9 minutes, rotating the pan half way through.

Cool + Serve

Allow to cool 3 minutes on the pan and move to cooling rack. Serve warm or at room temperature.

Coconut Cookie Variations

Here are a few add-in ideas if you want to take a different spin on these.

• Add mini-chocolate chips.
• Add some chopped nuts.
• Drizzle chocolate over the top or dip half the cookie in chocolate and add more coconut flakes or sea salt to the chocolate side.

Storing Coconut Cookies

Store at room temperature in a ziploc bag, or airtight container. Cookies will stay fresh this way for 3-5 days.

Freezing Baked Cookies

You can freeze cooled cookies. Layer cookies in an airtight container with wax paper or parchment paper. Cookies will stay fresh in the freezer for 2-3 months.

Make Ahead/Freezing Dough

If you’re wanting to make these ahead and store the dough in the freezer…scoop dough onto a baking sheet and place in the freezer until frozen. Remove pan from freezer and store frozen dough balls in a zip bag or container.

When ready to bake, place on baking sheet and bake according to recipe, adding a couple minutes if baking from frozen.

Love Coconut? Here Are Some Recipes to Try…

• Coconut Cake
• Coconut Cream Pie
• Coconut Macaroons
• Triple Chocolate Coconut Cupcakes

There ya go, I hope you love these as much as we do! Be sure to save, print, bookmark or share this recipe. The printable recipe card is below. Enjoy, friends!

Print

Coconut Cookies

If you're a fan of coconut, these soft and chewy Coconut Cookies will be your new addiction!

Course Cookies, Dessert

Cuisine American

Keyword coconut cookies

Prep Time 10 minutes

Cook Time 8 minutes

Total Time 18 minutes

Servings 24 small

Calories 82kcal

Author Lauren’s Latest

Ingredients

• ½ cup butter softened
• ¾ cup dark brown sugar packed
• ¼ cup granulated sugar
• 1 egg beaten
• ½ tsp vanilla extract
• ¼ tsp baking soda
• ⅛ tsp salt
• 1 ¼ cup all purpose flour
• 1 cup shredded sweetened coconut

US Customary – Metric

Instructions

• Preheat oven to 350 degrees. Line baking sheet with silicone mat or parchment paper. Set aside.
• Cream butter and sugars together. Stir in egg and vanilla.
• Stir in baking soda, salt and flour until just incorporated.
• Stir in coconut.
• Scoop onto prepared pan.
• Bake 8-9 minutes, rotating the pan half way through.
• Cool 3 minutes on the pan and remove to cooling rack.
• Serve warm or at room temperature.

Nutrition

Calories: 82kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 61mg | Potassium: 20mg | Fiber: 0.1g | Sugar: 7g | Vitamin A: 128IU | Vitamin C: 0.01mg | Calcium: 9mg | Iron: 0.3mg

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Sneak Zucchini into Cookies

I’ve realized that zucchini is one of the most versatile vegetables ever and tastes almost like air. You throw it into whatever you want and it just sort of melds into the recipe you’re making. It’s PRIME for getting your kids to eat veggies without them knowing (muwahaha).

How to Make Lemon Zucchini Cookies

These Lemon Zucchini Cookies are almost like a mini cake with a phenomenal texture and a tangy lemon glaze. As you can expect, you can’t taste the zucchini and the poppy seeds pop out with that fabulous lemony flavor. For full recipe details and measurements, see the printable recipe card down below.

Preheat + Prep Pans

Preheat oven. Line baking sheets with parchment paper and set aside.

Combine Wet Ingredients

Cream butter, shortening and sugar together until combined. Stir in eggs and vanilla. Scrape sides and stir again briefly. 

Add Dry Ingredients + Bake

Add in all dry ingredients and mix until incorporated. Stir in lemon zest, zucchini and poppy seeds by hand. Scoop onto prepared baking sheets and bake until bottoms are lightly golden. Cool 5-10 minutes before transferring to a cooling rack.

Make Glaze

For the glaze, stir powdered sugar into the lemon juice bit by bit until you form a thick glaze, about the same viscosity as white school glue. Drizzle over cookies and let set a few minutes. Serve.

Storing Lemon Zucchini Cookies

Lemon Zucchini Cookies can be stored in an airtight container or ziplock bag at room temperature for about 5 days.

More Lemon Cookie Recipes to Try!

• Lemon Crinkle Cookies
• Lemon Sour Cream Sugar Cookies
• Glazed Lemon Cookies
• Chewy Glazed Lemon Sugar Cookies

Give them a try today! They won’t last long. The printable recipe card is below. Enjoy!

Print

Lemon Zucchini Cookies

Lemon Zucchini Cookies are sweet pillows of deliciousness. Topped with a tangy lemon glaze these cookies are kid approved!

Course Dessert

Cuisine American

Keyword Lemon Zucchini Cookies

Prep Time 12 minutes

Cook Time 8 minutes

Total Time 20 minutes

Servings 32 cookies

Calories 120kcal

Author Lauren’s Latest

Ingredients

• 1/2 cup butter softened
• 1/2 cup butter flavored shortening
• 3/4 cup granulated sugar
• 2 large eggs
• 1 1/2 teaspoons vanilla
• 2 1/2 cups all purpose flour
• 2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 lemon zested
• 1 1/4 cups zucchini grated
• 2 teaspoons poppyseeds

for the glaze:

• 1 lemon juiced
• powdered sugar

US Customary – Metric

Instructions

• Preheat oven to 375 degrees. Line baking sheets with parchment paper and set aside.
• Cream butter, shortening and sugar together until combined. Stir in eggs and vanilla. Scrape sides and stir again briefly. Add in all dry ingredients and mix until incorporated. Stir in lemon zest, zucchini and poppy seeds by hand. Scoop onto prepared baking sheets and bake 8 minutes or so until bottoms are lightly golden. Cool 5-10 minutes before transferring to a cooling rack.
• For the glaze, stir powdered sugar into the lemon juice bit by bit until you form a thick glaze, about the same viscosity as white school glue. Drizzle over cookies and set set a few minutes before diving in. Or, pay no attention to me and snarf ’em down!

Nutrition

Calories: 120kcal | Carbohydrates: 13g | Protein: 1g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 17mg | Sodium: 66mg | Potassium: 62mg | Sugar: 5g | Vitamin A: 115IU | Vitamin C: 4.5mg | Calcium: 20mg | Iron: 0.6mg

The post Lemon Zucchini Cookies appeared first on Lauren's Latest.

Move Over Little Debbie

This Oatmeal Cream Pie recipe might be my new favorite cookie! They’re so buttery, soft, sweet, delicious and all from scratch! This recipe is based off of my chewy and buttery oatmeal cookies but filled with a marshmallow buttercream filling…oh mama, they’re good! I had a really hard time not eating them all. I actually gave most of them away because they were that dangerous.

A Few Notes About Making Oatmeal Cream Pies

Lots of common pantry ingredients here! The only thing out of the ordinary, at least for my kitchen, would be the marshmallow fluff. There is no good substitute for this. You’ll have to head to the store for this, but everything else should be standard in most North American kitchens.

Cinnamon: To Add Or Not To Add

While I think it’s a 50/50 split on whether or not to add cinnamon to oatmeal cookies and therefore oatmeal cream pies, I could go either way. Please know your cookies will be delicious regardless of whether or not you add cinnamon.

While my original recipe does not include cinnamon, if you’d like to add it, simply add 1 teaspoon of ground cinnamon to your cookie dough with the rest of the dry ingredients and bake as usual.

Old Fashioned Oats vs Rolled Oats

So, rolled oats and old fashioned oats are the same thing! They are synonymous of one with another and can be used interchangeably. They are flat, round(ish) and flakey. Quick cooking oats are a slightly different beast, but can definitely be used in this recipe in place of the old fashioned/rolled oats easily 1:1. Your cookies won’t be as textural as they would be with the rolled oats, but would work well. Just be sure you’re not using steel cut oats in any cookies. You’ll likely break a tooth.

Marshmallow Buttercream Filling

So, I was new to the whole adding marshmallow fluff to your buttercream, but man oh man, I am now on board! It was so, so tasty. This recipe is essentially a Vanilla Buttercream with marshmallow fluff added in for flavor and a little extra stability. While the ingredients list is simple, be sure to read the “how to section” for this frosting. It comes together really easily, you’ll just have to add the milk in bit by bit to get the filling exactly where you want it.

How to Make Oatmeal Cream Pies

While this recipe is quite a simple one (typical creaming method for the cookies), it takes some time. So, while it’s not hard in the slightest, prepare for these to take about an hour start to finish. If you happen to have little ones at home, or if you can only bake one pan of cookies at a time, then it will take a little longer. Again, not hard, just plan accordingly. Here’s how to make these Oatmeal Cream Pies:

Prep

Preheat oven. Line two light-colored baking sheets with parchment paper and set aside.

Make the Cookie Dough

In a large bowl, cream butter and sugars together until light and fluffy, about 3-4 minutes. Stir in eggs and vanilla until well combined. Slowly incorporate the remaining ingredients until the dough has just come together.

Scoop Onto Pan, Bake + Cool

Using a medium cookie scoop, scoop into 36 cookies and place on prepared sheets. Bake 9-12 minutes or until edges are golden brown and the centers are soft but not gooey. Cool 5 minutes on the hot baking sheet before transferring to cooling racks.

How to Make Marshmallow Buttercream Filling

Combine Ingredients + Stir Until Thick and Creamy

In the bowl of a stand mixer, stir marshmallow fluff, butter, powdered sugar and vanilla together until it starts to come together. Give it some time to incorporate to a thick paste. Add milk sparingly 1 teaspoon at a time until you have a thick and creamy filling that will hold its shape. Transfer to a piping bag with a large round tip (I used the Wilton 1A).

Fill the Oatmeal Cream Pies + Serve

Match cooled cookies together with similar-sized partner cookies. Pipe about 2 tablespoons of marshmallow frosting onto the center of the bottom of a cookie. Press matching cookie onto the frosting to push filling towards the edges. Continue filling cookies until all 18 oatmeal cream pies are filled. Enjoy at room temperature.

Storing Oatmeal Cream Pies | Keeping Them Soft

Store leftover oatmeal cream pies in an airtight container at room temperature, dividing the layers with wax paper for up to 5 days.

If your cookies were baked a little crispy around the edges, add a piece of plain white sandwich bread to your airtight container, being sure the bread isn’t touching the cookies directly. I like to lay a piece of wax paper over the top of the cookies and then place the piece of bread on top, then seal with the lid. After 24 hours, the cookies should be completely soft.

Freezing Instructions

To freeze, wrap each sandwich cookie in plastic wrap then store in a freezer safe airtight container for up to 3 months! To thaw, place at room temperature until soft.

More Sandwich Cookies to Try!

• Chewy Oatmeal Cookies
• Gingerdoodle Sandwich Cookies
• Pumpkin Whoopie Pies
• Homemade Red Velvet Oreos

Definitely make these this weekend! They are so heavenly~

The printable recipe card is down below, enjoy!

Print

Oatmeal Cream Pies

Two soft oatmeal cookies with a creamy sweet frosting sandwiched in between. These are classic yet homemade Oatmeal Cream Pies!

Course Dessert

Cuisine American

Keyword oatmeal cream pies

Prep Time 20 minutes

Cook Time 10 minutes

Cooling time 20 minutes

Total Time 50 minutes

Servings 18 oatmeal cream pies

Calories 423kcal

Ingredients

For the Oatmeal Cookies:

• 1 cup salted butter softened
• 3/4 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla
• 2 1/4 cups rolled oats
• 1 3/4 cups all purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

For the Marshmallow Filling:

• 7 oz marshmallow fluff
• 1/2 cup salted butter softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 2 teaspoons milk give or take 1 teaspoon

US Customary – Metric

Instructions

For the Oatmeal Cookies:

• Preheat oven to 325 degrees. Line two light-colored baking sheets with parchment paper and set aside
• In a large bowl, cream butter and sugars together until light and fluffy, about 3-4 minutes. Stir in eggs and vanilla until well combined. Slowly incorporate remaining ingredients until the dough has just come together.
• Using a medium cookie scoop, scoop into 36 cookies and place on prepared sheets. Bake 9-12 minutes or until edges are golden brown and the centers are soft but not gooey.
• Cool 5 minutes on the hot baking sheet before transferring to cooling racks.

For the Marshmallow Filling:

• In the bowl of a stand mixer, stir marshmallow fluff, butter, powdered sugar and vanilla together until it starts to come together. Give it some time to incorporate to a thick paste. Add milk sparingly 1 teaspoon at a time until you have a thick and creamy filling that will hold its shape. Transfer to a piping bag with a large round tip (I used the Wilton 1A).

Make the Oatmeal Cream Pies

• Match cooled cookies together with similar sized partner cookies. Pipe about 2 tablespoons of marshmallow frosting onto the center of the bottom of a cookie. Press matching cookie onto the frosting to push filling towards the edges. Continue filling cookies until all 18 oatmeal cream pies are filled. Enjoy at room temperature.
• Store leftover oatmeal cream pies in an airtight container at room temperature, dividing the layers with wax paper. If your cookies were baked a little crispy around the edges, add a piece of plain white sandwich bread to your airtight container, being sure the bread isn't touching the cookies directly. I like to lay a piece of wax paper over the top of the cookies and then place the piece of bread on top, then seal with the lid. After 24 hours, the cookies should be completely soft.

Notes

I use and prefer salted butter for all my baking. However, if you prefer unsalted butter, increase the salt to 1 teaspoon for the cookie dough and add 1/4 teaspoon of salt to the frosting.

To make your Oatmeal Cream Pies with Cinnamon, add in 1 teaspoon ground cinnamon to your cookie dough with the dry ingredients in step 2.

 

Nutrition

Calories: 423kcal | Carbohydrates: 67g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 242mg | Potassium: 88mg | Fiber: 1g | Sugar: 48g | Vitamin A: 504IU | Calcium: 28mg | Iron: 1mg

The post Oatmeal Cream Pies appeared first on Lauren's Latest.

Strawberry Cheesecake Cookie Basics

Man are these good! Like, insanely good! Not only are these so fast to make, but they are also cute, fresh, and sweet all at the same time! I made the cookies from some leftover sugar cookie dough I had in the fridge. Instead of doing plain frosting, I made an intense cream cheese frosting with only 3 ingredients.

Sugar Cookie Dough

You can use pre-packaged dough from the store or make your own dough. If you’re wanting to make your own dough, this recipe is a great one to use.

Fresh Strawberries

For best results, fresh strawberries will work the best for these cookies. You’ll want to rinse, remove stems, dry and slice your strawberries. You can also replace strawberries with any type of berry you’d like.

Frosting/Icing

I use my basic cream cheese frosting recipe. You’ll want your cream cheese and butter at room temperature for a completely smooth frosting.

How to Make Strawberry Cheesecake Cookies

For full details on how to make Strawberry Cheesecake Cookies, see the recipe card down below

Bake Sugar Cookies + Cool

Roll and bake sugar cookies according to the recipe you are following. Let them cool before topping them. Here are some great sugar cookie recipes that would work well for this kind of cookie:

• Copycat Swig Sugar Cookies (a pressed sugar cookie)
• Classic Scoop and Bake Sugar Cookies
• Cut Out Sugar Cookies

Make ‘Cheesecake’ Cream Cheese Frosting

To make the cheesecake icing, whip room temperature cream cheese with butter, powdered sugar and vanilla until smooth and mixed well.

Top with Frosting + Strawberries

Wash and slice strawberries. Top each cookie with 1-2 tablespoons of cream cheese frosting and sliced strawberries.

Storage Directions

Store these strawberry cheesecake cookies in the fridge, in an airtight container, for up to 3 days. The strawberries will start looking a little sad after 2 days, but 3 is just fine. You can definitely top the cookies with the frosting and right before serving, top with fresh strawberries.

Can I Freeze These Cookies?

Because of the cream cheese based frosting I would not suggest freezing these cookies. This is because after thawing the texture of the frosting will become grainy. No thanks.

More Strawberry Desserts to Try!

• Strawberry Tarts
• Strawberry Shortcake
• Chocolate Strawberry Cookies
• Strawberry Cake
• Strawberry Cheesecake (a family favorite!)
• Strawberry Jello Pie
• Strawberry Pavlova

I hope you love these little cookies as much as we did. The printable recipe card is down below! Enjoy, friends

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Strawberry Cheesecake Cookies

You can satisfy your cheesecake cravings with these easy and delicious Strawberry Cheesecake Cookies. Made easy with premade cookie dough!

Course Dessert

Cuisine American

Keyword strawberry cheesecake cookies

Prep Time 15 minutes

Cook Time 12 minutes

Total Time 27 minutes

Servings 24 cookies

Calories 70kcal

Author Lauren

Ingredients

• any sugar cookie dough you have homemade or store bought

Cream Cheese Filling

• 8 oz cream cheese softened
• 1/2 cup butter softened
• 1 teaspoon vanilla
• 1 pound powdered sugar
• 1 pint fresh strawberries

US Customary – Metric

Instructions

• Roll and bake sugar cookies according to the recipe you are following. Let them cool before topping them.
• To make the cream cheese frosting, whip room temperature cream cheese with butter, powdered sugar and vanilla until smooth and mixed well.
• Wash and slice strawberries. Top each cookie with 1-2 tablespoons of cream cheese frosting and sliced strawberries. Store in an airtight container in the refrigerator for up to 3 days, though after 2, the strawberries will start looking sad.

Nutrition

Calories: 70kcal | Carbohydrates: 4g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 52mg | Potassium: 22mg | Sugar: 4g | Vitamin A: 218IU | Calcium: 16mg | Iron: 1mg

The post Strawberry Cheesecake Cookies appeared first on Lauren's Latest.

Sugar Cookie Bar Basics

You’re going to need simple everyday ingredients for these Sugar Cookie Bars and a little bit of your time. The result is amazing treats perfect for sharing.

Almond Extract

While I am a firm believer in always using Almond extract for any and all sugar cookies, there are people out there who strongly disagree with me. If you are one of these people, simply replace the almond extract with more vanilla extract and complete the recipe as written below.

All-Purpose Flour

Be sure to fluff the flour first before spooning into measuring cups and leveling the tops. Not fluffing the flour will mean more flour added to the dough and will make for a stiffer end product.

If you LOVE sugar cookies, check these recipes out: Copycat Swig Sugar Cookies, Cut Out Sugar Cookie Recipe, Classic Sugar Cookies, Sugar Cookie Blossoms, and Soft Frosted Sugar Cookies.

How to Make Sugar Cookie Bars

For full details on how to make these Sugar Cookie Bars, see the recipe card down below

Preheat + Prep

Preheat oven. Line 9×13 baking dish with parchment paper and lightly spray with nonstick cooking spray. Set aside. (I put some parchment paper into mine to make bar removal easy, but feel free to just spray really well with nonstick.)

Make the Dough

In a large bowl, stir butter and sugar together until light and fluffy. Stir in egg, vanilla, and almond extract and whip until fluffy. Scrape the sides and stir again briefly. Stir in remaining dry ingredients and mix until just incorporated. It won’t come together as a dough initially, but if you grab a handful, it should hold its shape.

Bake + Cool

Spread cookie dough into prepared pan and press down evenly.

Bake sugar cookie bars until the edges are golden brown. Remove from oven and cool completely.

Make the Frosting

Stir softened butter, powdered sugar, vanilla and milk together until smooth and fluffy. Start by adding 3 tablespoons milk and work up from there until frosting is the desired consistency.

Feel free to add color to your frosting or switch up the sprinkles. You can make these for any event or occasion and everyone will love them!

Frost Cookie Bars, Add Sprinkles + Serve

Spread over cooled cookie bars and add sprinkles if desired. Cut into sugar cookie bars and serve.

Doubling

This sugar cookie bar recipe can easily be doubled. Such an easy recipe is perfect for parties or get-togethers.

To double, either use another 9×13 baking dish or spread the dough in a sheet pan. The cooking time in a sheet pan will be shorter so watch it while it bakes!

Make-Ahead

You can make these bars and the frosting a day in advance to help prepare for a busy day ahead of entertaining friends. Store the sugar cookie bars, covered, at room temperature, and store the frosting, covered, in the fridge. Frost before cutting and serving.

Freezing Sugar Cookie Bars

You can also freeze the unfrosted bars for up to 3 months. To thaw, transfer the frozen bars to the fridge and let them sit overnight. When ready to serve, frost, cut, and enjoy.

More Cookie Bars to Try!

• Chocolate Chip Cookie Bars
• Double Chocolate Cookie Bars
• Carmelitas
• Caramel Snickerdoodle Bars
• Chocolate Chip Peanut Butter Bars
• S’mores Bars

Anyways, here’s the printable recipe card for sugar cookie bars; have a great day, friends!!

Print

Sugar Cookie Bars

These simple Sugar Cookie Bars are so easy and sweet! Perfect for any occasion, they are thick, chewy and topped with frosting and sprinkles!

Course Cookies, Dessert

Cuisine American

Keyword cookie bars, sugar cookie bar recipe, sugar cookie bars

Prep Time 1 hour 30 minutes

Cook Time 25 minutes

Total Time 1 hour 55 minutes

Servings 24 bars

Calories 270kcal

Author Lauren’s Latest

Ingredients

for the cookie bars-

• 1 cup butter softened
• 1 cup granulated sugar
• 1 large egg
• 1 1/2 teaspoon vanilla
• 1 teaspoon almond extract
• 3 cups all purpose flour* fluffed
• 1 teaspoon baking powder
• 1/2 teaspoon salt

for the frosting-

• 1/2 cup butter softened
• 1 lb. powdered sugar
• 2 teaspoons vanilla extract
• 3-4 tablespoons milk
• sprinkles if desired for decoration

US Customary – Metric

Instructions

Sugar Cookie Bars

• Preheat oven to 350 degrees. Line 9×13 baking dish with parchment paper and lightly spray with nonstick cooking spray. Set aside.
• In a large bowl, stir butter and sugar together until light and fluffy. Stir in egg, vanilla and almond extract and whip until fluffy. Scrape the sides and stir again briefly. Stir in remaining dry ingredients and mix until just incorporated. It won't come together as a dough initially, but if you grab a handful, it should hold its shape.
• Spread dough into prepared pan and press down evenly. Bake 20-25 minutes or until the edges are golden brown. Remove from oven and cool completely.

Frosting

• Stir all ingredients together until smooth and fluffy. Start by adding 3 tablespoons milk and work up from there until frosting is the desired consistency.
• Spread over cooled cookie bars and add sprinkles if desired. Cut into bars and serve.

Notes

*Be sure to fluff flour first before spooning into measuring cups and leveling the tops. Not fluffing the flour will mean more flour added to the dough and will make for a stiffer end product.

Nutrition

Calories: 270kcal | Carbohydrates: 39g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 37mg | Sodium: 154mg | Potassium: 40mg | Sugar: 27g | Vitamin A: 365IU | Calcium: 16mg | Iron: 0.8mg

The post Sugar Cookie Bars appeared first on Lauren's Latest.

Valentine Sugar Cookie Basics

This recipe makes a lot of X’s and O’s so you might want to think about giving some away and then perhaps playing a friendly game of tic tac toe…or just eat them.  Either way is fine by me.

Use Cold, Salted Butter

I know this may seem like a little controversial, but I LOVE using not only cold butter, but salted butter for these cookies. My recipe doesn’t call for salt, so I like using salted butter. Also, using a stand mixer to cream cold butter with sugar helps the dough maintain its stability so you can roll it out immediately without having to refrigerate it first.

If you only have room temperature butter for this recipe, you can definitely make this as written, but you might want to refrigerate the sugar cookie dough before rolling and cutting, just to make your life a little easier.

Almond Extract: To Add or Not to Add?

While I am a firm believer in always using Almond extract for any and all sugar cookies, there are people out there who strongly disagree with me. If you are one of these people, simply replace the almond extract with more vanilla extract and complete the recipe as written below.

Want more Valentine Treat Ideas? Try these recipes: Valentine’s Day Brownies, Valentine’s Slice and Bake Cookies, Valentine’s Day Cream Puffs, Nutella Deviled Strawberries, Cheesecake Brownies.

Finding Valentine-Shaped Cookie Cutters

You can find these at various places, but Walmart or Michaels is generally a good place to find these, especially around February. Here is a link for a heart cookie cutter. Here is a link to the X&O cookie cutters.

For variations for different shapes of Valentine Sugar Cookies, this is a fun set I’m dying to get.

Do I Have to Chill the Dough Before Cutting and Baking?

Yes and No. The two main reasons to chill a cookie dough you would cut out include (1) helping the cookies maintain their shape during the baking process and (2) to make it easier to cut out. Gingerbread cookies are a great example of this. The dough is much wetter, so you would want to wrap the dough in plastic wrap and refrigerate for a good hour before rolling and cutting.

For these sugar cookies, the dough is quite easy to work with right out of the bowl because I use COLD butter. So, you can cut your Valentine shapes out immediately and then freeze for 5 to 7 minutes before baking. This will help keep their shape.

How to Make Valentine Sugar Cookies

If you are a cookie making pro, you will fly right through these directions! For the increments and full directions, scroll to the bottom of this post to view the recipe card.

Make the Sugar Cookie Dough

In a small bowl, stir flour and baking powder together. Set aside. Cream cold, salted butter and sugar together. Stir in egg and both extracts. Slowly incorporate dry ingredients.

Roll Out Dough + Cut

Roll dough out onto floured surface to be just about 1/3″ thick. Cut sugar cookies out using any Valentine cookie cutters you have and place onto parchment paper lined baking sheet.

Freeze + Bake

Place baking sheet with cut cookies in the freezer for 5-7 minutes, then bake. Cool on baking sheet for a few minutes, then remove to cooling racks.

After the cookies are baked and cooled, you can glaze or frost them. I love both ways, so I’ve included information about both.

Icing & Frosting: What’s the Difference?

American’s are much more familiar with frosting, so let me start there. Frosting is a thick, pipeable topping you can use for cakes and cookies. My Vanilla Frosting and Chocolate Frosting (sometimes called buttercream) is simply powdered sugar mixed with softened butter, vanilla extract and milk or cream. Sometimes different extracts or flavoring agents, like cocoa, is added to make different kinds and flavors.

Icing is thinner in consistency and is made from powdered sugar, vanilla extract and milk, cream or even water. In Canada and most of Europe, powdered sugar is actually called icing sugar. You can glaze these Valentine sugar cookies with an icing for a smooth finish that looks really pretty.

Making Icing

In a small bowl, stir powdered sugar, milk, vanilla and red food coloring together until glaze is smooth and runny. Dip each cookie into the glaze, let it drip, then place onto a cooling rack to drip dry.

Making Frosting

I suggest heading over to my full post about making frosting to get a full recipe and details. This is a great resource. I obviously dyed half of the frosting pink and kept the other half white. Then used a disposable piping bag and snipped both ends for an easy way to decorate. A Ziploc bag works just as well.

Sprinkles Optional

Once each cookie is dipped in glaze or topped with frosting, be sure to add on sprinkles immediately before it has a chance to dry to ensure the sprinkles stick! If you want to skip the sprinkles entirely, the cookies look really classy; just make sure to use a toothpick to pop the air bubbles on the icing. Because we were adding on some of these fun festive sprinkles, there was no need to pop any air bubbles before hand. Allow to dry 1-2 hours if using the icing.

Storing Cookies to Keep Them Soft

These sugar cookies will stay soft and tasty for up to 5 days when stored at room temperature, covered in an airtight container. Topping the cookies with frosting or icing actually helps to seal in the moisture of the cookie, lengthening its shelf life.

You can also cover and refrigerate for up to 10 days. The edges may get a little crispy in the fridge, but it certainly does help keep them fresh.

Love Sugar Cookies? Try Some Variations:

• Lemon Sugar Cookies
• Copycat Swig Sugar Cookies
• Classic Sugar Cookies (scoop and bake sugar cookies)
• Soft Frosted Sugar Cookies
• Lemon Sour Cream Sugar Cookies
• Pumpkin Sugar Cookies

Anyways, these are the perfect cookies for Valentine’s Day. Make a few dozen now and wait for the compliments to roll in cause they certainly will!

The printable recipe is below. Have a great day, friends!

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Valentine Sugar Cookies with Icing

What could be more perfect for Valentine's Day than these adorable and yummy Valentine Sugar Cookies!

Course Dessert

Cuisine American

Keyword Valentine Sugar Cookies

Prep Time 1 hour 50 minutes

Cook Time 10 minutes

Total Time 2 hours

Servings 24 cookies

Calories 89kcal

Ingredients

for the cookies:

• 3 cups unbleached all-purpose flour
• 2 teaspoons baking powder
• 1 cup cold, salted butter cold & cut into chunks, 2 sticks
• 1 cup granulated sugar
• 1 egg
• 3/4 teaspoon pure vanilla extract
• 1/2 teaspoon pure almond extract

for the glaze:

• 2 cups powdered sugar
• 3 tablespoons milk
• 1/2 teaspoon vanilla
• 1-2 drops liquid red food coloring
• valentine’s day sprinkles

Instructions

• Preheat oven to 350 degrees.
• In a small bowl stir flour and baking powder together. Set aside. Cream butter and sugar together. Stir in egg and extracts. Slowly incorporate dry ingredients.
• Roll dough out onto floured surface to be just over 1/4" thick. Cut cookies out using X and O cookie cutters and place onto parchment paper lined baking sheet.
  
• Freeze 5-7 minutes, then bake 10-12 minutes. Cool 3 minutes on baking sheet, then remove to cooling racks.
  
• In a small bowl, stir all glaze ingredients together until smooth and runny.
  
• Dip each cookie into the glaze and place onto cooling rack to let excess glaze drip down. Top with desired sprinkles and dry 1-2 hours.
  

Notes

If you’d like to use frosting in place of the icing, use one recipe of my Vanilla Buttercream recipe found here.

Nutrition

Calories: 89kcal | Carbohydrates: 20g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 3mg | Potassium: 36mg | Fiber: 1g | Sugar: 12g | Vitamin A: 9IU | Calcium: 13mg | Iron: 1mg

The post Valentine Sugar Cookies appeared first on Lauren's Latest.

Red Velvet Cookie Basics

I am relatively new to the red velvet craze, but am here for it! While I love my classic Red Velvet Cake, Red Velvet Cupcakes and Red Velvet Nanaimo Bars (so good if you haven’t tried them), these are in a league of their own. These cookies are:

• made with a red velvet cake mix, oil, eggs, vanilla extract and white chocolate chips
• they are baked really soft and have a great chewy and cakey texture
• are the cutest cookies for the holidays

What is the Difference Between Red Velvet and Regular Chocolate?

There is more than just a color difference! Red Velvet has a unique acidic taste that comes from the vinegar or buttermilk used in the recipe. Red Velvet has a subtle chocolate flavor because cocoa powder is a main ingredient, but it’s not technically considered a chocolate cake….kinda weird, huh?

How To Make Red Velvet Cookies

Making these Red Velvet Cookies couldn’t be easier! Combine the cake mix, eggs, vanilla, oil and white chocolate chips together and bake. The hard part will be not eating them all in one sitting! For full recipe details, see the printable recipe card down below.

Prep

Preheat oven. Line two baking sheets with parchment paper and set aside.

Combine + Stir Ingredients

In a large bowl, stir cake mix (I used and prefer Betty Crocker) together with oil, vanilla and eggs. Fold in white chocolate chips by hand.

White Chocolate Chips Optional

While I love the addition of white chocolate chips, you can definitely replace them with milk chocolate or semi sweet chocolate chips or just omit completely. It comes down to personal preference. My kids think white chocolate chips are ‘sacrilegious’ so I enjoyed most of these myself, which I didn’t mind in the least.

Bake + Serve

Scoop dough into 12 even balls and place onto prepared baking sheets. Remove from oven and cool before removing to a cooling rack. Enjoy warm or at room temperature.

Make 12 Large or 24 Small Cookies

I used a larger cookie scoop (OXO 3 tablespoon scoop) to create these cookies, but if you have a regular sized cookie scoop (1 1/2 tablespoon), then you will get 24 small cookies. If you are making larger cookies, you will have to bake them a little longer, if you’re making smaller cookies, you will bake them for less time.

Storing Red Velvet Cookies

While these will taste the best the day you bake them, they can be stored in an airtight container at room temperature for up to 5 days.

Make Ahead + Freeze

Freezing: These cookies freeze really well before or after they are baked.

To freeze the dough, follow the directions up until baking. Place the baking sheet of dough balls into the freezer for an hour. At that point, place the frozen dough balls into an airtight, freezer safe container or ziplock bag.

To freeze cookies: Allow the cookies to cool completely. Place cooled cookies in an airtight, freezer safe container or ziplock bag, squeezing as much air as you can out before sealing. Cookies will stay fresh in the freezer for up to 3 months.

Love Red Velvet Cookies? Give These Recipes a Try!

• Homemade Red Velvet Oreos
• Mini Red Velvet Cheesecakes
• Red Velvet Nanaimo Bars

I hope you enjoy these as much as we do! Have a great weekend, friends!

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Red Velvet Cookies

These Red Velvet Cookies are soft and chewy with a cake-like texture and super easy to make.

Course Dessert

Cuisine American

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Servings 12 large cookies

Calories 216kcal

Equipment

• 2 half sheet pans
• 1 large bowl

Ingredients

• 15.25 oz red velvet cake mix Betty Crocker brand preferred
• 1/3 cup vegetable oil
• 1/2 teaspoon vanilla extract
• 2 whole eggs
• 3/4 cup white chocolate chips

Instructions

• Preheat oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
• In a large bowl, stir cake mix together with oil, vanilla and eggs. Fold in white chocolate chips by hand.
  
• Scoop dough into 12 even balls and place onto prepared baking sheets. Bake 10-12 minutes. Remove from oven and cool 4 minutes before removing to a cooling rack. Enjoy warm or at room temperature.
  

Nutrition

Calories: 216kcal | Carbohydrates: 33g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 3mg | Sodium: 308mg | Potassium: 152mg | Fiber: 1g | Sugar: 20g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 2mg

The post Red Velvet Cookies appeared first on Lauren's Latest.

The Difference Between Cookie Dough and Edible Cookie Dough

The first thing you may be wondering is why should I make Edible Cookie Dough when I have lots of regular cookie recipes I can just make and enjoy the dough from? There are two main answers to this:

• Edible Cookie Dough is made without Eggs. Eggs can carry food borne illnesses, especially if they are consumed raw, without being pasteurized. Salmonella is the main risk associated with eggs.
• Edible Cookie Dough uses Heat Treated Flour. Raw flour can also carry food bourne illness, mainly E. Coli, which is why we would bake it in the oven first to kill anything in the flour, making our cookie dough safe to eat as a ‘raw’ product.

Even though we all know the risks associated with eating raw cookie dough, why not make a batch of completely safe cookie dough to enjoy? Enter this recipe….

How to Make Edible Cookie Dough

The method to making edible cookie dough is similar to regular cookie dough with a couple of different steps. For full details check out the recipe card below.

Bake the Flour

Preheat oven. Spread flour onto a baking sheet and bake. This kills off any bacteria in the raw flour so you can eat the raw cookie dough safely.

Make the Edible Cookie Dough

In a large bowl, cream butter and sugars together until light and fluffy. Add in vanilla and milk and mix again briefly. Pour in flour and stir to create cookie dough. Scrape sides well and stir in mini chocolate chips in by hand.

Enjoy

Enjoy with a spoon or portion out into servings using a cookie scoop. Add more chocolate chips as a garnish, if desired, and dig in. Yum!

Making Ahead and Storage Directions

The beauty of this recipe is it easily can be made ahead because it lasts beautifully in the fridge and freezer. Store your edible cookie dough in the fridge for up to one week and in the freezer for up to 3 months. Just be sure to wrap or pack it well in an airtight container. Pull a few cookie dough bites out to enjoy as you like, whenever you like! Yum.

Can You Bake Edible Cookie Dough?

No, you cannot bake this edible cookie dough. Not only do they NOT include any baking soda or baking powder (leavenings) they don’t have any eggs. So, they wouldn’t rise, their texture would be off and they would likely fall apart because there isn’t any protein from the egg holding it all together. So, while it would make an interesting experiment, stick with a classic recipe.

Yummy Variations to Try

While the classic edible cookie dough would be chocolate chip, here are a few variations you might want to give a try!

• Chocolate Chips: use any sort of chocolate chips in this recipe, dark chocolate, milk, or even white. You could even add-in peanut butter or butterscotch chips.
• Other Mix-Ins: consider sprinkles, chopped nuts as other mix-ins!
• Cocoa Powder: use 2/3 cup of heat-treated flour and 1/3 cup cocoa powder to make a chocolate cookie dough base.
• Almond Extract: use 1/2 teaspoon of vanilla and 1/2 teaspoon of almond extract for a sugar cookie dough base.

Chocolate Chip Lover? Try These Cookies:

• Brown Butter Chocolate Chip Cookies
• Chocolate Chip Pecan Cookies
• Chocolate Chip Cookie Mix
• Salted Caramel Chocolate Chip Cookies
• Chocolate Chip Cookie Ice Cream Sandwiches
• Chocolate Chip Cookie Bars

So there you have it! A super tasty and egg-free Edible Cookie Dough! Hope you love it as much as we did! Have a great day, friends!

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Edible Cookie Dough

Edible Cookie Dough is an egg-free, guilt-free option! Made without the eggs, but with all the flavor, this cookie dough is the perfect no-bake treat.

Course Dessert

Cuisine American

Keyword chocolate chip cookie dough

Prep Time 10 minutes

Total Time 10 minutes

Servings 12 servings

Calories 187kcal

Equipment

• 1 medium bowl

Ingredients

• 3/4 cup all purpose flour
• 1/2 cup salted butter softened
• 1/4 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• 1/2 teaspoon salt
• 1/2 cup mini chocolate chips

Instructions

• Preheat oven to 350 degrees F. Spread flour onto a baking sheet and bake 5 minutes. This kills off any bacteria in the raw flour so you can eat the raw cookie dough safely.
• In a large bowl, cream butter and sugars together until light and fluffy. Add in vanilla and milk and mix again briefly. Pour in flour and stir to create cookie dough. Scrape sides well and stir in mini chocolate chips in by hand.
• Enjoy with a spoon, or scoop into portions and enjoy!

Nutrition

Calories: 187kcal | Carbohydrates: 24g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 173mg | Potassium: 27mg | Fiber: 1g | Sugar: 18g | Vitamin A: 257IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg

The post Edible Cookie Dough appeared first on Lauren's Latest.