A classic cookie, with a chewy texture and a light tang, we think these are the perfect Snickerdoodle Cookie! What’s not to love? They are easy, full of flavor, use simple ingredients, are soft, and ready in less than 30 minutes.
Every bite is so satisfying! Cookie perfection!
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Ingredients Needed
Homemade Snickerdoodle Cookies are comforting favorite cookies for a reason. They are easy to prepare and you probably already have all 9 ingredients needed to make them in your pantry and refrigerator right now!
- FLOUR – use all-purpose flour for the best structure
- CREAM OF TARTAR – the key to giving Snickerdoodles that classic tangy flavor. An essential ingredient that works in combination with baking soda to create an acidic chemical reaction
- BAKING SODA – this leavening agent works in conjunction with the cream of tartar. Without it, the cookies would be flat and lack the beautiful crackle on top
- CINNAMON – this separates Snickerdoodles from sugar cookies! Make sure to use your best cinnamon for this recipe because it’s the star of the show and it’s used in both the dough and the cinnamon sugar coating
- SALT – helps balance sweetness and enhance any baked good
- BUTTER – we use unsalted butter, and it should be room temperature but not warm
- SUGAR – regular granulated sugar which is used in both the dough and the cinnamon sugar mixture for the coating
- EGG + EGG YOLK – the added egg yolk makes these cookies beautifully soft. Room-temperature large eggs work best
- VANILLA EXTRACT – use pure extract. Have you tried making Homemade Vanilla yet? It’s easy and there are only two ingredients.
How to make the perfect Snickerdoodle Cookie
You can make these cookies fast without chilling the dough, so if you’re planning to bake them right away, preheat the oven to 375˚F before you get started mixing.
TIP: Use a handheld mixer or a stand mixer with the paddle attachment. You could also mix the dough by hand with a wooden spoon as my mother-in-law does, however, it’s a bit of a workout creaming the sugar and butter!
- CREAMING: In the large bowl of a stand mixer fitted with a paddle attachment, or a hand mixer, begin creaming the butter and the sugar together on medium speed.
- This will take about 3 minutes and is important for whipping air into the cookie dough and helping the butter coat the sugar. Scrape the sides of the bowl once or twice while mixing.
- DRY INGREDIENTS: While the butter/sugar mixture is creaming blend in a separate medium bowl: flour, cream of tartar, cinnamon, baking soda, and salt. Set aside.
- COMBINE: Add the egg, egg yolk, and vanilla extract to the butter/sugar mixture and blend on medium speed until combined.
- MIX: Add half of the reserved flour mixture to the wet ingredients and mix on low speed until combined. Add the remaining flour mixture and blend until no streaks remain.
- OPTIONAL CHILLING: Cover and chill the dough for 30 minutes (or up to 24 hours). Chilling will result in a puffier cookie.
- PREP PAN: Line a baking sheet with parchment paper, if desired
- CINNAMON SUGAR COATING: Mix 1/4 cup sugar and 2 teaspoons cinnamon in a small bowl to make the coating
- SCOOP THE DOUGH: Scoop cookies and roll them into smooth, round balls (we make ours about 2 inches around using a cookie scoop)
- COATING: Drop the rounded balls into the cinnamon-sugar mixture and coat the entire cookie twice to ensure they are heavily coated
- BAKE: Place the coated cookie dough balls on the prepared pan, spaced evenly apart (about 3 inches), and bake for 8-11 minutes.
- CHECKING FOR DONENESS: The edges will be set and the middle of the cookie will still be a bit soft and crackly. The color should be light golden, but not pale. The cookies will puff up in the oven and settle back down while cooling.
- COOL: Let the cookies rest on the pan for 1-2 minutes and then remove to a wire rack for at least 5 minutes to allow them to firm up.
How to Store Baked Snickerdoodles
- ROOM TEMPERATURE: Store the cooled cookies in an airtight container for 4-5 days (we’ll be surprised if there are any leftovers after the first day – we had to hide a few to test this part!)
- FREEZER: These cookies freeze beautifully! Store cooled baked cookies in a freezer-safe bag or container for up to 3 months. Allow to thaw at room temperature for 30 minutes before serving.
- FREEZING DOUGH: Roll cookies into balls and freeze for up to 3 months, remove from freezer when ready to bake and let thaw for 30 minutes, then roll in cinnamon sugar coating and bake.
Do I need to chill Snickerdoodle cookie dough?
- Nope! This easy recipe doesn’t require chilling because of the high flour content.
- You can chill the dough, covered, for up to 24 hours before baking. The result will be a puffier cookie with less crinkly tops.
- If it’s a very hot day (or just hot in your kitchen) you can chill the dough for 10 -15 minutes and this will help the cookies retain their shape.
Tips & Hints
- Why are my Snickerdoodles dry? Dry cookies usually indicate too much flour in the dough. Be sure to lightly add flour to a measuring cup with a spoon. Never scoop flour directly from the container because that will compress it and you will end up with extra flour.
- Why are my Snickerdoodles hard? They’ve been overbaked. Start checking them at the 8-minute mark and remove them when they are still a little soft because they will continue cooking slightly on the pan while they cool. Slightly underbaked is the way to go!
- We always use parchment paper when we bake cookies to line our baking sheets. It makes clean up a breeze!
- Use room-temperature butter and eggs for the best results
- Check your cream of tartar and baking soda for freshness before using
- Want a flatter cookie? Rap the cookie sheet gently at the end of the bake to help deflate the cookies.
More fun cookie recipes and dessert ideas
- Good old-fashioned Drop Sugar Cookies with no rolling or cutting are a cinch. Frosting optional!
- A gooey Chocolate Chip Skillet Cookie is fun for a crowd
- Double Chocolate Chip Cookies are ideal for the dark chocolate lover
- Sugar Cookie Bars are simple and delicious. Add sprinkles for the kids!
Snickerdoodle Cookie Recipe
Ingredients
Cookie Dough:
- 2 ¾ cup all-purpose flour (spooned and leveled)
- 2 teaspoons cream of tartar
- 1½ teaspoons cinnamon
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter, (soft but not warm)
- 1 ½ cups sugar
- 1 whole egg + 1 egg yolk (room temperature)
- 1 teaspoon vanilla extract
Cinnamon Sugar Coating:
- ¼ cup sugar
- 2 teaspoons cinnamon
Instructions
- Preheat oven to 375°F. Line baking sheets with parchment paper, if desired.
- In a stand mixer (or using a handheld mixer) cream together butter and sugar for about 3 minutes on medium speed. Add egg, egg yolk, and vanilla and blend until combined. Scrape bowl if needed.1 cup unsalted butter,, 1 ½ cups sugar, 1 whole egg + 1 egg yolk, 1 teaspoon vanilla extract
- In a medium bowl, mix the flour, cream of tartar, cinnamon, baking soda, and salt, until blended. Set aside.2 ¾ cup all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, 1½ teaspoons cinnamon, ¼ teaspoon salt
- Add half of the dry ingredients to the creamed ingredients and gently mix on low until blended. Add remaining dry ingredients and mix until combined.
- OPTIONAL: Cover and chill dough for 30 minutes (for a thicker, puffier cookie).
- In a small bowl, mix together the Cinnamon Sugar coating.¼ cup sugar, 2 teaspoons cinnamon
- Roll dough into 2-inch balls and roll in the cinnamon sugar mixture twice to ensure they are evenly coated. A medium-size (also called #50) cookie scoop works well for 2-inch cookies.
- Place cookie balls 2 inches apart on a prepared (or ungreased) cookie sheet.
- Bake for 8-10 minutes. Let cool on a baking sheet for 2 minutes. Remove and let cool completely on a wire rack.
- Store in an airtight container for 4-5 days.
Notes
- The dough can be prepared and chilled in an airtight container for up to 24 hours before baking.
- Store baked cookies in an airtight container at room temperature for 4-5 days.
- Freeze the cooked and cooled cookies for up to 3 months.
- Freeze cookie dough, preportioned in balls for up to 3 months, thaw for 30 minutes, roll in cinnamon sugar, and bake as directed.
Nutrition
Dreamy white chocolate, salty crunchy pistachios, and dark red tart dried cranberries make a gorgeous and simple snack
This fun treat is always a huge hit so you may need to make a double batch or add a batch of our festive and easy dark chocolate Peppermint Bark too
This post may contain affiliate links. Please see our affiliate disclosure for details. We only recommend products to you that we love ♥️ and use.
Ingredients Needed
Just 3 simple ingredients make this the easiest dessert you’ll ever make! The pistachios and cranberries are optional and interchangeable. See below for lots of substitution suggestions.
- WHITE CHOCOLATE CHIPS OR WAFERS – 16 ounces – This is the star of the show so now is the time to choose the very best chocolate. We use Guittard or Ghiradelli brands for superior taste and texture.
- PISTACHIOS – 2 ounces- We love the taste of salted pistachios because they contrast so well with the sweet white chocolate. Buy them shelled and give them a light chop before adding. You can also use unsalted pistachios if you prefer.
- DRIED CRANBERRIES – 2 ounces – Dried cranberries are the perfect tart contrast to sweet chocolate and salty nuts. The pop of red makes this bark extra gorgeous!
How to make White Chocolate Bark
Step 1
- Line a baking sheet with foil, parchment, or a silicon baking mat.
- Lightly chop the nuts and set aside. Separate any dried cranberries that are stuck together. It’s okay to leave some fruit and nuts whole for variety.
Step 2
- Melt the chocolate either in a microwave or in a double boiler.
- MICROWAVE METHOD: In a heat-proof glass bowl microwave 12 ounces (all but 1/2 cup) of white chocolate, stirring every 30 seconds, until melted (about 90 seconds to 2 minutes total).
- Stir well after each 30-second increment to blend and encourage melting. Add the remaining 1/2 cup of white chocolate and stir until completely melted and blended.
- STOVE TOP DOUBLE BOILER METHOD: Set up a double boiler and heat over medium-low heat. Add 12 ounces of chocolate to the top portion and stir continuously until smooth and melted. Remove the top pan or bowl immediately from the heat. Stir in the remaining 4 ounces and stir until completely smooth.
Step 3
- Immediately pour melted chocolate evenly onto the prepared baking sheet in a rectangular shape. The bark should be about 1/4 inch thick. If needed, you can smooth it with a spatula.
Step 4
- Sprinkle all over with chopped nuts and fruit and pat the pieces gently into the chocolate to help them stick. Sprinkle the toppings on the chocolate right away because the chocolate will set quickly.
- Allow to set for at least one hour at room temperature.
- Once the bark is completely set and firm break it into snack-size pieces and serve.
How to Store White Bark
Room Temperature: Store bark in an airtight container at room temperature. It should last about three weeks. We don’t recommend storing in the refrigerator because the bark will develop condensation and the nuts will become soft.
Freezer: Bark can be frozen in an airtight container for up to 2 months. However, be aware that certain toppings may develop condensation.
Thinking of gifting your bark? The best way to preserve it is in plastic or metal containers. It makes a delicious gift!
Substitution Ideas
One of the best things about white bark is how easy it is to customize, so let’s get creative!
Instead of Cranberries:
- Dried cherries also add a gorgeous pop of red against white chocolate which makes them perfect for holiday bark or Valentine’s Day bark
- Use any sweet dried fruit such as apricots, pineapple, mango, ginger, blackberries, or blueberries. Make sure to chop bigger fruit into pieces that are the equivalent size of dried cranberries. A combination of different fruits is delicious too.
Pistachios Variations:
- Any salted, roasted nut will work well with this bark. Good choices would be cashews, peanuts, pine nuts, or macadamia nuts
- Seeds such as roasted pepitas (pumpkin seeds) or sunflower seeds
Instead of White Chocolate:
- Any type of chocolate will work so consider trying it with milk, semisweet, or dark chocolate varieties like we did in our Chocolate Peppermint Bark
Topping with Candies or Snacks:
- Chopped Candy – such as mini peanut butter cups, M&M’s, peppermints, heath bars, pastel M&M’s for Easter bark, or candy corn for Halloween bark
- Snacks – chopped Oreos, mini chocolate chips, crushed salty pretzels, mini marshmallows
Need to make a bigger batch?
No ingredient substitutions are needed so all you need to do is double the ingredient list and use two lined baking sheets.
Looking for other easy sweet treats?
- We love how easy Peppermint Bark is to make – and so festive!
- Microwave Peanut Brittle is fast and scrumptious!
- Top your favorite ice cream with our 10-minute Hot Fudge
White Chocolate Bark
Equipment
- 1 Sheet Pan
- 1 silicone baking mat, piece of parchment, or aluminum foil
Ingredients
- 16 ounces white chocolate chips or wafers
- 2 ounces whole, shelled salted pistachios lightly chopped
- 2 ounces dried cranberries lightly chopped, if needed
Instructions
- Line a baking sheet with foil, parchment, or a silicon baking sheet.Roughly chop the pistachios and dried cranberries.
- Microwave all but 1/2 cup of white chocolate chips in a microwave-safe bowl, stirring every 30 seconds, until melted, about 1.5 – 2 minutes.You can also melt the chocolate using a double boiler on the stove, stirring continuously.
- Stir in the reserved 1/2 cup chocolate and stir until smooth and melted.
- Spread the melted chocolate evenly on the prepared baking sheet, in a rectangle, about 1/4th inch thick.
- Sprinkle all over with dried cranberries and pistachios. Press toppings gently into the chocolate. Let set for one hour at room temperature (or 30 minutes in the refrigerator).Once firm, break the bark into pieces.
- Store in an airtight container, at room temperature, for up to 2 weeks.
Notes
- The easiest way to melt white chocolate is in the microwave, but it can also be melted in a double boiler on the stove.
- The microwave melting time will vary depending on the strength of your microwave, and what type and form of white chocolate is used.
- Our top choice of white chocolate: Ghiradelli, Guittard
Nutrition
A sweet one-bowl treat with minimal ingredients
This simple recipe is one of our favorite “go-to’s” because it’s so easy for when you need to bring a treat somewhere, or just need your own sugar fix, but you need it fast!
Jump to:
The addition of sprinkles brings in the fun factor and who can resist sprinkles? Nobody! This easy Sugar Cookie Bar recipe is like a cross between our Easy Drop Sugar Cookies and simple one-bowl Blondies.
These treats are ready in about 30 minutes, with no chilling, and one bowl means less cleanup. Easier than cut-out sugar cookies and always a win-win in our book!
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Ingredients for Sugar Cookie Bars
- Sugar – These are sugar cookie bars, after all! 😀
- Flour – all-purpose is best
- Butter – At room temperature. We used unsalted butter, but if you only have salted butter you can use that but cut the salt below to 1/4th teaspoon
- Vanilla Extract – Have you tried making your own vanilla? It’s easy!
- Whole Egg + an Egg Yolk – The additional yolk acts as a binder, makes the cookie bars extra chewy, and adds moisture to these bars. Save the extra white for another use (maybe tomorrows breakfast!)
- Salt – Salt always helps balance the sweetness in baked goods
- Sprinkles – Optional, but everyone loves sprinkles!
How to make Sugar Cookie Bars
The method is simple following these easy steps, and the dough is similar to a sugar cookie dough.
- Preheat the oven to 375˚F
- Prepare an 8″x 8″ square pan by lining it with parchment paper or lightly spray with nonstick cooking spray. (see below for tips on using parchment)
- Cream the butter for about 1 minute until lightly fluffy in a stand mixer fitted with a paddle attachment, or in a large bowl with a hand mixer, on medium speed
- Add the sugar and beat for 2 more minutes. The mixture should be light and fluffy. Be sure to stop and scrape the bowl once or twice to make sure everything is fully combined
- Gently beat in the whole egg, the egg yolk, and the vanilla and mix until just combined
- Turn off the mixer, add the dry ingredients (flour and salt) to the wet ingredients, and mix until blended and no streaks remain
- Fold in 3 Tablespoons of the colorful sprinkles and gently combine
- Spread mixture evenly into the prepared pan and scatter the remaining sprinkles over the top
- Bake for 21-23 minutes, or until lightly golden brown on the edges
- Be careful not to overbake. The center will not be brown – just the edges. The bars are done when they lose their glossy sheen and will continue to bake, after they’ve been removed from the oven, while cooling
- Remove bars from the oven and let them cool completely in the pan
- Once cooled lift the bars out with the parchment paper “handles”
- Place on a cutting board and cut into 16 squares
- NOTE: If planning to frost the bars it’s easier to frost them before cutting
Storage:
These cookie bars are perfect for make-ahead: Store the cookie bars, covered, at room temperature, for up to 5 days. If frosting your bars store them in the refrigerator instead.
To Freeze: Let the pan cool completely and then cut into bars. Wrap tightly in plastic wrap and put in a freezer bag or airtight container. Freeze for up to 2 months. Thaw completely in the refrigerator or on the countertop.
Sugar Cookie Bar Variations
You can customize these delicious bars for any season or occasion by switching the color of the seasonal sprinkles. It’s easy to make these into Christmas sugar cookie bars with Christmas sprinkles or sweet Valentine’s Day sprinkle bars. They are perfect for the 4th of July with red, white, and blue sprinkles!
Here are some of our favorite variations:
- In place of vanilla: Use almond extract or add 1 Tablespoon of lemon juice and some lemon zest for lemon sugar cookie bars
- Sprinkles: Here’s your chance to customize – any fun sprinkles will work! We used rainbow sprinkles in our bars.
- Instead of Sprinkles: chocolate chips, peanut butter chips, crushed Oreos, dried cherries, or cranberries
- Frosted Sugar Cookie Bars: The only thing that could make these cookie bars better is to slather them with your favorite frosting recipe. We like simple buttercream frosting but cream cheese frosting would be delicious, as well
- Doubling: You can double this recipe and bake in a 9″ x 13″ pan. They may need a few extra minutes of cooking time
- Colored Cookie Bars: Add a few drops of food coloring for instantly fun colored cookie bars
Tips and Tricks
- Room-temperature softened butter works best
- Separating eggs is easier when the eggs are cold
- When lining the pan with parchment it helps to clip the sides with binder clips. They won’t melt in the oven and it keeps the parchment in place. See picture below ⬇️
Looking for other amazing easy treats?
- Scrumptious Chocolate Chip Skillet Cookie (also called a pizookie) is an easy twist on traditional chocolate chippers
- One Bowl Brownies are a cinch with tons of rich chocolate flavor
- Banana Bread with Chocolate Chips is another easy one bowl treat
Sugar Cookie Bars
Equipment
- 1 8-inch square baking pan
- Stand or hand mixer
Ingredients
Cookie Bars:
- ¾ cup unsalted butter, softened to room temperature
- 1 ¼ cup sugar
- 1 egg
- 1 egg yolk
- 1 Tablespoon vanilla extract
- 1 ¾ cups all-purpose flour
- ½ teaspoon salt
- ¼ cup sprinkles, optional
Instructions
- Preheat oven to 375° F. Lightly butter, or line with parchment paper, an 8-inch square baking pan leaving some overhang to let you easily remove the bars later.
- In a large bowl, using a stand mixer fitted with a paddle attachment, or hand-held mixer, cream the butter for about 1 minute. Add the sugar and beat until light and fluffy, about 2 more minutes. Scrape the side of the bowl occasionally.
- Beat in the whole egg, egg yolk, and vanilla until just combined.
- Turn off the mixer and add the flour and salt. Blend gently just until combined and no streaks remain. Scrape bowl if needed.
- Add in most of the sprinkles (about 2/3rds), if using, and mix with a rubber spatula. (The sprinkles could shatter if using the mixing blade to mix them in)
- Press the batter into the prepared pan and evenly smooth the top and then scatter the remaining sprinkles on top.
- Bake for 21-23 minutes or until lightly browned on the edges and top. The top should no longer be shiny.These bars are supposed to be soft so be careful not to overbake them because every oven bakes differently.
- Remove from the oven and allow the pan to cool completely on a cooling rack. The middle may sink a little but that is normal.
- Remove the entire square from the pan by loosening the edges and lifting them out or use the parchment overhang. Place on a cutting board.Cut into about 16 pieces.
- If frosting the bars it's easier to frost them before cutting.
Storage:
- Store in an airtight container and keep at room temperature for up to 5 days.
Notes
- These bars can be tightly wrapped and frozen for up to 2 months
- Store, sealed, at room temperature for up to 5 days
- Substitutions ideas for sprinkles: chocolate chips, peanut butter chips, crushed Oreos, dried cherries, or cranberries
Nutrition
It’s a snap to make with just 2 ingredients – sugar and water!
Making homemade simple syrup could not be easier and it is much faster (and more economical) than running to the market for a pre-made bottle. It takes just 10 quick minutes to make a batch!
This post may contain affiliate links. Please see our affiliate disclosure for more details. We only recommend products we love and use.
What is Simple Syrup?
Simple syrup really is just that – SIMPLE. If you can boil water you can make it!
It’s made by cooking equal parts sugar and water until the sugar is dissolved and the mixture is slightly thickened. It’s used as a sweetener in cooking and baking, but most commonly used as an ingredient in cocktails or iced coffees, lemonades, and tea.
We’ve used it in many of our cocktail recipes, such as the always popular Lemon Drop Martini and the Dirty Shirley. The possibilities for flavoring (infusing) with fruit, herbs, and spices are endless.
Below we will share some ideas for infusing with flavor, including Lavender Simple Syrup and Pumpkin Spice Syrup.
Ingredients needed:
This recipe is actually more of a method.
So, what is the formula for simple syrup? It’s 1:1 and you only need water and sugar.
Simple Syrup Ratio:
- One part water
- One part granulated sugar
The ratio of sugar to water is always equal, so the recipe can easily be cut in half, doubled, or tripled, depending on what you need.
Note: 1 cup sugar + 1 cup water will yield 1½ cups once cooked.
How to make a Simple Syrup
For the best results use a heavy-bottomed pan because it will conduct heat more evenly during cooking.
- In a small saucepan add equal parts water and sugar, and give it a quick stir to combine
- Cook mixture over medium heat, stirring gently until the sugar dissolves completely. NOTE: It’s not essential that the water boils as long as the sugar dissolves completely
- Remove the pan from the heat and let the mixture cool to room temperature.
- The results should be fairly thin and easy to pour (much thinner than maple syrup).
- If you want a thicker consistency just continue to cook until you achieve your desired thickness. (see below for “rich” simple syrup).
- Pour into a glass jar or container, with a lid, and seal it.
- Refrigerate until ready to use.
How do you know when it’s done?
In order to test if all of the sugar is completely dissolved carefully scoop up a small amount of the hot mixture with a spoon. There should be no sugar crystals in the liquid. If you see some remaining sugar you’ll need to boil a little longer until all the sugar dissolves.
How long does simple syrup last?
Once cooled and refrigerated the mixture will last in the refrigerator for about 3 weeks. However, just like anything else, use your best judgment, and if it becomes cloudy it’s time to toss it and make a fresh batch.
How to make simple syrup for cocktails
Simple syrup is fantastic when flavored or infused. Any herb, seasoning, spice, or fruit will work. The basic method doesn’t change and you will use the same 1:1 ratio of sugar to water.
Some popular infused simple syrup flavors:
- Rosemary, mint, basil, lavender, rose petal
- Vanilla bean or extract, cinnamon stick, ginger root, pumpkin spice, or espresso powder
- Blueberry, raspberry, cherry, blackberry, cranberry
- Lemon, orange, grapefruit
Depending on the desired flavor strength there are 2 ways to add the flavor:
- Add the additional flavoring at the end of cooking, and let the ingredients steep off the heat, for a lighter flavor.
- Add it while cooking and cook a bit longer for a stronger flavor (and color).
Once flavored, strain to remove the flavoring ingredients, if needed, before chilling.
Our easy recipe for how to make lavender simple syrup, or mint simple syrup, are both delicious examples of strained herb simple syrup.
Fruit-infused simple syrup flavors:
Fruit works perfectly for imparting sweet or tart fresh flavor into your syrup. When using fruit you may need to double-strain to remove all the fruit before storing it in a jar. A great example of this can be found in our Blueberry Vodka Cocktail or in the base of our Cranberry Orange Liqueur.
What is “rich” simple syrup?
Rich simple syrup is a 2:1 ratio of sugar to water.
The finished product is much thicker and will usually keep up to 6 months in the refrigerator before becoming cloudy. Many bartenders and home cocktail aficionados prefer the “rich” version because it gives cocktails a bigger mouth feel. You will likely need to simmer a little bit longer with this ratio.
Using simple syrup in baked goods
Brushing cake layers with simple syrup is a great way to ensure they stay moist.
- Simply brush a thin layer to glaze the cake tops, let sit for about 10 minutes, and then continue frosting, as usual.
Can you use other sugars?
Yes! The same ratio applies (1:1)
- Use brown sugar or demerara sugar. Both types work perfectly for whiskey-based cocktails, such as an Old Fashioned or a whiskey sour. These liquid sugars will add a caramel note to coffee drinks. We used brown sugar in our Pumpkin Spice Syrup. Baked goods with cinnamon flavor or cardamom will only taste better with this version.
- Using Honey instead of white sugar tastes great with teas and lemonades.
- Coconut Sugar – coconut sugar is a plant-based low glycemic sugar option.
How to Make Simple Syrup
Ingredients
- 1 cup water
- 1 cup granulated sugar
Instructions
- In a small saucepan add the sugar and water. Stir to combine.
- Cook over medium heat, stirring occasionally, and heat until all of the sugar is dissolved.
- Remove from heat and let cool completely.
- Pour into a glass jar and seal tightly with a lid.
- Syrup will keep, refrigerated, for about 3 weeks.
Notes
- This recipe can be doubled or tripled.
- The ratio is always 1:1 (equal parts sugar to water).
- Store in the refrigerator for up to 3 weeks.
- If the syrup gets cloudy it’s time to discard it.
Nutrition
Using the entire orange (orange peel and all) makes this a quick dessert to put together in no time. Adding almond extract gives it a complex flavor.
This moist cake was inspired by a similar cake I had while traveling in Southern Italy. A gifted chef, named Rita, prepared a version of this Mediterranean-style citrus cake for me at Masseria Petrarola in Puglia. Its bright, sunny flavor is a winner! Rita puts sun-kissed citrus segments on top of the cake that have been dried in the courtyard of the ancient estate. Like most olive oil cake recipes the results are magical!
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You can make this orange olive oil cake recipe in either a bundt cake pan or a 9-inch cake pan which makes it super versatile. We love the look of the bundt cake version sprinkled with powdered sugar.
Ingredients needed:
- Oranges – Use thin-skinned varietals such as Cara Cara oranges, Mandarins, Valencia, or tangerines (more info on varieties below). Using blood oranges will give you a gorgeous pink-hued cake. We used 4 tangerines for this recipe, but any of the oranges mentioned above will work. You’ll need 12 ounces in total
- Olive Oil – We tested our cake with oils from different regions and it does affect the taste slightly, so use your favorite extra-virgin olive oil
- Eggs – room temperature eggs always blend more evenly
- Sugar – this helps balance the tart citrus flavors
- Almond Extract – Almonds and oranges are complimentary flavors, but you can use vanilla extract instead
- All-Purpose Flour – Weighing flour is the most accurate way (290 grams for this recipe) if you have a kitchen scale, but we’ve provided cup measurements in the recipe card below. All-purpose flour keeps this cake light
- Baking Powder – This gives the cake a little lift, so make sure it’s fresh!
- Salt – so important in baking for balancing sweetness
How to make Orange Olive Oil Cake
This cake comes together quickly with the help of a food processor or a heavy-duty blender (such as a Vitamix style blender). If you only have a mini processor just pulverize the oranges in batches and finish mixing in a stand mixer or with a hand-held electric mixer.
- Preheat the Oven to 350˚F and position an oven rack in the center of the oven
- Preparing the Pan:
- For a bundt pan – heavily spray with non-stick cooking spray and make sure all the nooks and crannies are well-coated
- For a 9-inch round pan – heavily spray with non-stick cooking spray, or line with a round parchment paper on the bottom for super easy removal (and clean up), and coat the sides of the pan
- Pulverizing the Oranges:
- Wash the oranges and pat them dry. Cut off both ends and discard. Cut the oranges into quarters, and check to make sure there are no seeds in the orange segments
- Place the cut oranges (peel and all!) into the bowl of a food processor or blender and process until the oranges are in a pulp stage. It’s okay if there are small pieces/flecks of orange peel but overall you want to blend very well. The consistency should be similar to coarse apple sauce
- Drizzle in the extra virgin olive oil and almond extract and blend again until well combined. The mixture will be fairly thick
- Whisking the Sugar and Eggs:
- In a large bowl whisk the eggs and sugar together until light and fluffy (about 2 minutes)
- Add the pulverized orange mixture to the bowl of wet ingredients and gently fold everything together until combined (don’t over-mix)
- Preparing Dry Ingredients:
- In a medium bowl whisk together the flour, baking powder, and salt
- Sift the flour mixture into the orange batter and gently mix until just combined and no streaks of flour remain. Again, don’t over-mix. The final cake batter will be thick thanks to the orange peel
- Baking the Cake:
- Pour mixture into prepared pan and bake in preheated oven until a toothpick inserted in the center of the cake comes out clean. It’s okay if there are a few moist crumbs on the tester.
- NOTE: Every oven cooks differently so start checking for doneness 5 minutes before the suggested baking time
- For Bundt cake – bake for approximately 30-33 minutes
- For a 9-inch round pan – bake 32-36 minutes
- Remove from the oven and let the cake cool, in the pan, for about 30 minutes on a cooling rack
- Run a knife around the edges to loosen it, then invert the cake onto a large serving plate or wire rack to cool it completely
- Just before serving dust the completely cooled cake with powdered sugar, and add fresh oranges or dried orange segments, or candied orange slices, if desired, for garnish
What are the best oranges for Orange Cake?
They are so many varieties of oranges to choose from, especially in the winter months. This Orange Olive Oil Cake works best with thin-skinned oranges. We used a big variety of gorgeous winter oranges in our fresh Citrus Salad.
Thicker skinned oranges have more pith (the white coating between the skin and the orange flesh) and that is where the bitterness lies. So while we want a little bitterness to balance the sweetness in this cake, too much pith can make it too bitter. If you only have thick-skinned oranges on hand, you can still use them but be sure to slice them open and remove most of the white pith before processing.
Examples of thin-skinned oranges are:
- Tangerines (this is what we used) – They are smaller and sweeter with a looser peel, than navel oranges, and in peak season November – May
- Clementines – This is a smaller version of a tangerine. They are sometimes labeled Sweeties or Cuties
- Valencias – also sweet and thin-skinned, most have seeds, and they are very juicy
- Cara Cara – this variety of oranges has a gorgeous orange-pinkish interior, with a sweet juice, so if you choose these the cake will have a more pink hue
- Mandarins – a small, sweet variety of tangerine variety. They have seeds so be sure to remove them if using mandarins for this cake
What is the best kind of Olive Oil to use for cake?
- The olive oil flavor in this cake is soft and subtle and contributes to the end result, which is a super moist flavorful, yet light cake.
- There are a lot of olive oil styles to choose from when making this cake and they all give you a slightly different flavor outcome.
- So, there is no right or wrong choice, but choose a good quality oil that you love. The best way to decide: If you would use it for dipping or on salad you will like it in the cake too.
- TESTING NOTES:
- We tested this cake about 6 times with different oils (It’s a tough job, we know!). The traditional Mediterranean olive oils we used were sourced from Italy, Spain, and Greece. These oils were my favorites because I like a bolder flavor. Others liked the softness of a California olive oil.
How to store and freeze Olive Oil Cake
Can you freeze an olive oil cake? YES – They freeze beautifully!
- ROOM TEMPERATURE: If you have leftover cake (lucky you!), store it in an airtight container or cover it with aluminum foil. It will stay fresh for a few days at room temperature
- FREEZER: Olive oil cake can also be frozen, ungarnished, and wrapped in plastic wrap, for up to two months. Defrost on the countertop before serving and garnishing
Substitutions:
- Try using a springform pan for easier removal of the cake
- Substitute the almond extract with vanilla extract
- Use gorgeous blood oranges for a pink-hued cake with bright orange flavor!
- For added sweetness, drizzle a simple glaze made with confectioners’ sugar and Grand Marnier over the cake
- Need it to be Gluten-Free? Substitute a good gluten-free 1:1 flour
- This cake is already dairy-free!
Other tasty citrus recipes to try
- Want to learn to “supreme” (segment) an orange like a chef? We’ve got a step-by-step guide for you
- Our baby Lemon Olive Oil Cakes are perfect for a sweet petite bite
- Can’t get enough citrus? Our gorgeous Fresh Citrus Salad is perfect for you!
- Citrus works well with spice in this Chili Lime Pork Tenderloin and our fresh baby Arugula Beet Salad
Orange Olive Oil Cake
Equipment
- 1 food processor or blender
- 1 8 cup bundt pan or 9-inch round baking pan
Ingredients
- 12 ounces oranges, thin-skinned varieties, such as cara cara, mandarins, Valencia, tangerines
- ½ cup olive oil + 2 Tablespoons,
- 2 eggs
- 1 cup sugar
- 1 Tablespoon almond extract (or vanilla)
- 2 ¼ cup all-purpose flour (290 grams)
- 4 teaspoon baking powder
- ½ teaspoon salt
Garnish
- ¼ cup powdered sugar, optional
- 6-8 orange segments, optional
Instructions
- Oven: Preheat the oven to 350° F. Position a rack in the center of the oven.Prepare the pan: Heavily spray with non-stick spray, a bundt pan, or a 9-inch round baking pan. Lining the round pan with parchment paper is helpful.
- In a medium bowl, whisk together flour, baking powder, and salt and set aside.
- Cut the ends off the oranges and quarter them. Remove the seeds, if needed.
- In the bowl of a food processor (or a powerful blender) add the oranges (peel and all!) and process until they are pulverized and almost pureed.Drizzle in the olive oil and almond extract, and blend until just combined.
- In a large bowl whisk the eggs and sugar until light and fluffy.Scrape the orange puree mixture into the egg mixture and gently fold everything together until well combined.
- Sift the flour mixture into the orange batter and gently mix until just blended. Don't overmix.
- Pour into the prepared pan.
- Bake: Bundt pan for 30-33 minutes and 9-inch round pan for 32-36 minutes. Begin checking for doneness at the 27-minute mark. Cake is done when the center is set and a skewer inserted into the middle comes out clean. The cake should be very lightly brown on top. The internal temperature on an instant-read thermometer should be 200℉
- Remove from oven and let the cake cool in the pan for about 30-minutes. Run a small knife around the edges to loosen and invert onto a large plate or cooling rack. Let cake cool completely
Optional Garnish
- Just before serving dust the cake with the powdered sugar and add orange segments to the top.
Notes
- Greasing as well as lining a 9″ round pan with parchment paper makes removing the cake easier
- For added flavor drizzle a simple icing over the cake or top with toasted almonds
- No almond extract? Use vanilla extract instead
- This recipe was tested using 3 medium tangerines
- Our bundt cake pan is an 8-cup capacity pan
Nutrition
This recipe is a dream come true because it has all the big flavor and light airy texture of the best nut brittles but is super simple and ready in a flash
A true win-win in our book!
We are big fans of peanut brittle in my house however it’s fairly time-consuming to make. This is a great alternative to the traditional method and I’m hooked on this easier method.
Nut Brittle is a holiday tradition for us, much like our 4-ingredient Peppermint Bark and Chocolate Dipped Pretzels, but it’s delicious any time of the year. It makes a very welcome gift for friends and neighbors too.
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Ingredients for Nut Brittle:
Just a few simple ingredients are needed for this easy peanut brittle.
- Sugar – Regular white sugar is all you need
- Light Corn Syrup – Choose non high fructose and it must be light colored
- Peanuts – We like dry-roasted but raw peanuts are a common choice. Any nuts will work for this recipe so go ahead and get creative!
- Butter – You can use salted or unsalted. (Vegan butter is an easy swap, but see notes below in the substitutions section)
- Vanilla Extract – Use the best you can because the vanilla flavor is important in this candy. We use our easy homemade vanilla.
- Baking Soda – This is where the magic comes in because baking soda gives the brittle its light airy texture
- Sea Salt – optional but really gives the brittle a nice little flavor pop
How to make microwave Peanut Brittle:
This recipe, like any candy recipe, requires your full attention (luckily this one only needs 15 minutes of your time!) so it’s very important to have ALL of your ingredients ready to go before starting.
Steps 1-3
- Prep all of the ingredients and have them near the microwave
- Line a large sheet pan with parchment paper, Silpat style mat, or lightly spray or grease the pan (don’t skip this step)
- It’s best to use a large wooden spoon for brittle. Grease or spray the spoon with non-stick spray before starting
- In a large glass bowl (don’t use plastic), combine the sugar and corn syrup, and mix until combined. The mixture should not fill the bowl more than 1/3 full because the mixture will bubble up during cooking. Step 1 photo below
- Microwave on High for 4-minutes
- Carefully remove the bowl, stir, mix in the nuts, and stir again (If your bowl doesn’t have a handle be sure to use oven mitts). Step 2 photo below
- Microwave on High for 3-minutes. Step 3 photo below
Steps 3-5
- Remove bowl from microwave and stir in the butter pieces. Step 4 photo below
- Return to the microwave and cook on High for 2 to 3 minutes or until the mixture reaches 305˚-310˚F and is a caramel brown color. Using a microwave-safe thermometer that you can leave in the bowl will make this much easier. This temperature is also called the “hard crack stage”
- NOTE: The variation in cooking time will depend on the strength of your microwave. (We tested in an 1100-watt microwave and only needed 2-minutes)
- Remove from microwave and immediately add the vanilla extract and baking soda and quickly stir. Step 5 photo below
- The mixture will bubble furiously. You need to stir quickly to combine because the mixture will begin to harden but DO NOT overmix. You want the mixture to stay light, airy, and creamy
Steps 6-7
- Pour immediately onto the prepared baking sheet and lightly spread around so that the brittle is somewhat even in thickness. Step 6 photo below
- Sprinkle with sea salt, if desired
- Allow the peanut brittle to set at room temperature for at least 30-minutes. Once fully set break the brittle into pieces. Step 7 photo below
Substitution Ideas:
- Any nuts will work for this recipe and it’s fun to mix it up. Try cashews, pepitas, hazelnuts, or raw Spanish peanuts
- Want to keep it vegan? Substitute vegan butter but only use 2 Tablespoons instead of 3
How to store Peanut Brittle
Once completely cooled store your peanut brittle pieces in an airtight container but do not refrigerate. Keeps well for about 4 weeks.
Pro Tips and Frequently Asked Questions
- Do not overmix the candy once you add the baking soda. You want the bubbles to remain fluffy and full of air
- Using a candy thermometer makes it easier to avoid under and overcooking
- Keep an eye on the color – peanut brittle can go from light to dark quickly
- Using a large 8-ounce glass measuring cup, with a handle on it, works perfectly for this recipe because the handle stays cool while cooking
- Why is my peanut brittle chewy? The candy must cook to 305˚F to reach the “hard crack” stage. If not, the brittle will be too soft and won’t have that crisp crackle characteristic of peanut brittle. It will also be too chewy
- Why didn’t my peanut brittle harden? There are likely 2 reasons: you didn’t cook it long enough, or there is too much humidity in the air (see below for more info on humidity and candy making)
- Why do you add baking soda to peanut brittle? Adding baking soda allows the mixture to bubble which creates the airy fluffy texture we all love in peanut brittle
Can you make peanut brittle in humid weather?
Humidity is no friend to any sugary candy making. The moisture in humidity slows down the cooling process and can increase unwanted sugar crystals, which means your brittle won’t set properly, and it will be softer than desired.
Experts say to cook hard candy, like brittle, an extra 2˚higher. I live in California so haven’t had the chance to test this method.
I credit my cousin for sharing this no-fail recipe with me. Trust me ~ you’re going to love it! ❤️
Microwave Peanut Brittle
Equipment
- 1 Sheet Pan
- 1 instant-read or candy thermometer (optional but recommend)
- 1 large glass bowl or measuring cup
Ingredients
- 1 cup sugar
- ½ cup light corn syrup
- 1 cup peanuts, roasted (We prefer dry-roasted, but you can substitute any nut)
- 3 Tablespoons butter cut into pieces
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon sea salt, to taste optional
Instructions
- Lightly grease a 12" x 18" baking sheet, or line it with parchment paper or a Silpat mat. Spray a wooden spoon with non-stick spray
- Mix the sugar and corn syrup in a large glass microwave-proof bowl until well combined. Do not use a plastic bowl.The bigger the bowl the easier it is to ensure the mixture cooks evenly. The mixture should fill it no more than 1/3 full.
- Microwave on high for 4 minutes. Carefully remove the bowl and stir in the nuts. Microwave for additional 3 minutes.
- Remove from the microwave and carefully fold in the pieces of butter.
- Microwave on high for an additional 2-3 minutes, or until the mixture reaches 305-310°F on an instant-read or candy thermometer.The color should be a medium-brown caramel color.(Cooking time will vary based on each individual microwave)
- Remove, and carefully add vanilla and baking soda. The mixture will be very bubbly and creamy. Stir quickly but DO NOT overmix. Immediately pour onto the prepared baking sheet and if needed lightly smooth out with the back of the wooden spoon. If desired, sprinkle with sea salt.
- Allow candy to rest for about 30-minutes before breaking into pieces.
Notes
- If you don’t have a thermometer watch carefully as you approach the final 2-minute mark. The mixture should be a medium-brown caramel color.
- We tested in a microwave that is 1100 watts
- Pro Tip: Don’t stir too much or too hard after adding the baking soda. Baking soda adds air to the mixture, which makes it lighter, and gives it the “melt-in-your-mouth” texture. If you overmix after adding the baking soda, you will end up breaking down the air bubbles.
- Cleaning up after making brittle is easier than you think. Just soak everything in super hot water and let it sit for awhile.
- Any nuts work well – try cashews, pumpkin seeds, hazelnuts or a combination of nuts
- Vegan Butter – use just 2 Tablespoons instead of 3 Tablespoons
Nutrition
I think the whole world can agree that there is nothing better than an easy warm cookie that can be prepared in no time!
Even the most reluctant baker can make these easy-peasy Oatmeal Cookies
Traditional Oatmeal cookies contain raisins, which I love, but nobody else in my household likes so I added chocolate chips and chocolate chunks instead. These cookies taste amazing with these little bits of chocolate in every bite!
Many Oatmeal Cookies tend to be dry, but not this version. They are moist and tender!
Amazing homemade cookies fresh from the oven in about 30-minutes!
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Ingredients needed:
One of the best things about these cookies is that they are made with basic baking ingredients
- All-Purpose Flour
- Baking Powder and Baking Soda – you’ll need both to get a little lift in these cookies
- Cinnamon – if you really love cinnamon you can use up to 2 teaspoons
- Salt – salt helps balance the sweetness in baked goods
- Unsalted Butter – if you only have salted butter go ahead and use it and skip the added salt in the dry ingredients
- Sugar and Dark Brown Sugar – the dark brown sugar really adds depth of flavor
- Egg
- Vanilla Extract – use the good stuff or make your own vanilla, like we do!
- Old Fashioned Oats – be sure they are the old-fashioned type, not quick-cooking or steel-cut variety
- Mini Chocolate Chips and Chocolate Chunks – we like the variety in texture that both provide but any chip will do the trick!
How to make the best Oatmeal Chocolate Chip Cookies:
- Blend all of the dry ingredients together in a small bowl – flour, cinnamon, salt, baking soda, and baking powder
- In a mixing bowl cream the butter, sugar, and brown sugar together for about 3-minutes until smooth (photo 1 below). We use a Kitchen Aid stand mixer.
- Lightly beat the egg in a small bowl and then add to the sugar and butter mixture, along with the vanilla extract. Blend gently but do not overmix
- Add the flour mixture, gently mixing just until all streaks are gone (photo 2)
- Add the oatmeal and chocolate chips and again blend gently (photos 3 and 4)
- Cover the cookie dough and refrigerate for about 30-minutes (and up to 4 hours). This step is not 100% necessary but is highly recommended because the cold dough will hold its shape better in the oven
Baking the cookies:
- Preheat the oven to 350˚F
- Make sure the oven rack is in the center of the oven for best baking results
- Line a baking sheet with non-stick parchment paper. This is optional but makes for an easy clean up. If not using parchment paper do not grease the baking sheet
- Drop the dough, the size of a rounded Tablespoon or use a cookie scooper, onto the sheet pans
- Leave about 2-inches of space between the cookies because they will spread when baking
- Bake for 10-13 minutes. I always recommend checking the cookies at the 10-minute mark since every oven cooks differently. The cookies should be set and no longer shiny, but still soft
- Remove from the oven and let the cookies sit on the pan for 1 minute
- Move to a cooling rack to cool completely
Tips for Cookie Success:
- Chilling your dough always produces a taller more well-formed cookie
- Use room temperature eggs and slightly chilled butter
- Blending the egg separately before adding it to the dough helps prevent over blending the dough
- Use a variety of chocolate chips for a great look and added texture. We like the combo of chocolate chunks and mini chocolate chips.
- Always bake cookies on the center rack of the oven
How to store oatmeal cookies:
- Oatmeal cookies are best at room temperature. Keep sealed in an airtight container for up to 3 days
- The cookies can be frozen once cooled. Tightly seal and freeze for up to 3-months
- The uncooked dough can be frozen for 3-months. It’s easier to use if you pre-scoop the cookie dough rounds first, then freeze, and cook the frozen dough for about 15 minutes.
Looking for more easy dessert ideas?
We love a quick and easy dessert and here are some of our reader favorites:
- Double Chocolate Chip Cookies
- One Bowl Espresso Brownies
- 10-Minute Hot Fudge Sauce
- Chocolate Chip Skillet Cookie
Oatmeal Chocolate Chip Cookies
Ingredients
- ¾ cup all-purpose flour (4 ounces)
- 1 teaspoon cinnamon
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 4 ounces unsalted butter, cool but not cold
- ½ cup dark brown sugar, packed
- ½ cup sugar
- 1 teaspoon vanilla extract
- 1 egg, lightly beaten
- 1 ½ cups old fashioned oats
- ½ cup mini chocolate chips
- ¼ cup chocolate chunks (optional)
Instructions
- Preheat the oven to 350˚F. Place oven rack in center of the oven
- Combine the flour, cinnamon, baking powder, baking soda, and salt, in a small bowl and set aside
- In a large mixing bowl (with a paddle attachment) cream the butter and both sugars for about 3 minutes until well blended.
- Add the beaten egg and vanilla extract. Gently blend. Do not overmix.
- Add the flour mixture and gently mix until all the streaks are gone and everything is well combined.
- Add the oats and chips. Gently combine until completely blended.
- Cover and chill the dough for about 30-minutes (and up to 4 hours). Optional but recommended.
- Drop by rounded Tablespoon, or use a cookie scooper, onto ungreased sheet pans. Cookies should be spaced about 2-inches apart because they will spread.(Line the sheet with parchment paper for easy clean up)
- Bake for 10-12 minutes. Remove pan from oven and let cookies rest on the pan for 1-minute. Remove from pan and cool completely on a cooling rack.
Notes
- This recipe can be doubled
- If you prefer, in place of the chocolate chips, add in raisins, craisins, dried cranberries, white chocolate chips, or butterscotch chips
- Blending the egg ahead of time helps avoid overmixing when combining the ingredients
Nutrition
If you love chocolate (who doesn’t?) then these are the cookies for you!
They are fudgy, with a deep rich flavor, and melting gooey chocolate chips throughout. Ready in just 30-minutes!
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A decadent twist on our Chocolate Chip Skillet Cookie recipe, which is a fan favorite, these cookies have big rich flavor thanks to the addition of unsweetened dark cocoa powder.
This one-bowl wonder is super simple so you can whip up a batch of these in no time.
Grab your spatula and lets get baking!
Ingredients for Double Chocolate Chip Cookies
Just a few basic ingredients are needed for these cookies:
- Butter – We bake with unsalted butter. Salted butter works fine but be sure to taste your butter because some salted butter is much saltier than others on the market. (if yours seems salty then skip the added salt in this recipe)
- Sugar and Dark Brown Sugar – The combo of these 2 sugars gives the cookies a nice touch of sweetness. If you only have light brown sugar that will work but the cookies will look and taste a little lighter.
- Egg – We use standard large size eggs.
- Pure Vanilla Extract – We like to use our own Homemade Vanilla Extract – try it, it’s easy!
- All-purpose Flour – These cookies have just enough flour to give the thick dough it’s structure and a more cakey texture. Be sure to stir or whisk the flour to break up any clunky bits before adding to the butter mixture to make sure that you don’t over work the dough.
- Unsweetened Dark Cocoa Powder – We like Ghiradelli brand or Hershey’s Special Dark, but any dark cocoa will work, so use your favorite brand.
- Baking Powder – Important for leavening and helping make the cookies fluffy rather than flat. Make sure yours is fresh so that it does it’s job! (see below for how to test for freshness).
- Salt – A must for balancing all the flavors in most baked goods, so please don’t skip it!
- Chocolate Chips or Chocolate Chunks – We chose dark chocolate morsels but we’ve also made them with chocolate chunks many times, so just use what you have on hand!
How to make Double Chocolate Chip Cookies:
Before beginning follow these important steps:
- Bring your butter as close to room temperature as possible. Room temperature butter helps keep the cookies fluffy, as opposed to flat. So, it’s best to pull the butter out about 30-40 minutes ahead of time. Cutting into smaller pieces speeds up the process of bringing it to room temperature, as well. Resist the urge to soften in the microwave which will make it melty.
- Preheat the oven to 350˚F and make sure the oven rack is in the center of the oven.
- Line a baking sheet with parchment paper or a silicone baking mat for best results
To Prepare:
Note: We use a Kitchen Aid 5-Quart Stand Mixer with a flexible edge beater blade that scrapes as it mixes, but a handheld mixer works well too. If mixing by hand you will need to beat longer to get the same consistency.
- In a large mixing bowl beat the butter for 1-minute.
- Add the sugar and brown sugar and beat for 2-minutes until fluffy and light.
- Add egg and vanilla to the bowl and gently mix.
- In a small bowl combine the flour, cocoa, baking powder and salt and whisk lightly with a fork to remove any small lumps.
- Gently add the flour mixture to the butter sugar mixture and blend just until mixed and no streaks remain.
- Fold in the chocolate chips or chunks and combine. The mixture will be fairly thick.
- Scoop 12 cookies onto the prepared tray using a cookie scoop or two spoons.
- Bake the cookies for 10-12 minutes until set
- Remove from oven and let rest for 1-minute on the pan
- Place cookies on a cooling rack and let cool completely
- Repeat with remaining dough
Freezing and Storing Chocolate Cookies
These cookies are perfect right out of the oven but will stay fresh 3-4 days in a sealed container (if they last that long in your house – mine never do!).
You can freeze the baked cookies in a sealed container for up to 3-months. Make sure they are 100% cooled before freezing. Pull them out and let them warm up to room temperature for the best flavor.
The uncooked dough also freezes very well. We’ve had the best luck scooping them into balls, and then freezing them in a sealed container. Once ready to bake just pull out the pre-scooped dough and cook for about 14 minutes.
How to test the freshness of baking powder:
If you can’t remember when you last purchased your baking powder it’s likely time to buy a fresh batch! The shelf life of an open can is generally about 6 months. However, if you want to test to see if it’s still fresh and effective try this easy test:
Mix a half cup of hot water with 1 teaspoon of baking powder
If there’s an immediate fizzy reaction and all of the baking powder dissipates then you will know it’s still fresh enough to use. This tests works for baking soda, as well.
Optional add-ins:
- A teaspoon of espresso powder (mixed with the cocoa powder) will give these cookies a super charged cocoa flavor
- Try adding different flavored chips for variety and color, such as Peanut Butter Chips, White Chocolate Chips, Mint Chips, Milk Chocolate or Red Cherry Chips
Check out our Sweets & Desserts page for more great recipes like these:
- Chocolate Lava Cake
- Easy One-Bowl Espresso Brownies
- One-Bowl Blondies
- Lemon Olive Oil Cakes
- Cinnamon Apple Crisp
Double Chocolate Chip Cookies
Ingredients
- 8 Tablespoons Butter, softened (4 ounces)
- ⅓ cup sugar
- ½ cup dark brown sugar, packed
- 1 egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 2 Tablespoons unsweetened dark cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup chocolate chips or chopped dark chocolate chunks
Instructions
- Preheat the oven to 350˚F. Set oven rack to center position. Line a baking sheet with parchment paper.
- In a large bowl beat butter for 1 minute. Add sugar and brown sugar and beat an additional 2 minutes until fluffy.
- Add the egg and vanilla and beat gently until combined.
- In a small bowl combine flour, cocoa powder, baking powder and salt. Blend with a whisk or fork to make sure no lumps remain.
- Add flour mixture to the butter and sugar mixture and gently blend until just combined and no streaks remain. Do not over mix.
- Fold in chocolate chips/chunks and blend gently.
- Place dough in small heaps, about 1 Tablespoon in size (easiest with a cookie scooper), on the baking sheet, leaving about 2" in between.
- Bake for 10-12 minutes. The cookies should be golden brown and set.
- Remove from oven and let rest on the baking sheet for 1 minute, remove to a cooling rack. Let cool completely and serve.
- Store cookies in an airtight container, to keep fresh, for up to 3 days
Notes
- Be sure to whisk the cocoa powder and flour together to remove any lumps before adding to the sugar mixture
- If making the cookies smaller reduce baking time to 8-10 minutes
- Optional: Add 1 teaspoon of instant coffee or espresso granules to the flour mixture to deepen the chocolate flavor
- Mix up the chips for variety and color: try white, red, or peanut butter chips
Nutrition
Easy to make and ready in about 30 minutes
If chocolate is what you dream of this decadent dessert will become your new favorite for every special occasion (or even Monday!). We love it for birthdays, anniversaries and Valentines Day.
Just 7 simple ingredients are needed for this melt-in-your-mouth cake, and you probably have most of them on hand in your pantry and refrigerator.
Classic Chocolate Lava Cake is also called Molten Chocolate Cake. The outside is soft and cake-like while the inside is silky and molten when you cut into it.
These cakes are surprisingly easy to make so let’s get cookin’…
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Ingredients for Chocolate Lava Cake:
Since there are only 7 ingredients make sure you choose the best quality for the most luxurious cakes!
- Dark Chocolate – we use semi-sweet or bittersweet dark chocolate (unsweetened is not recommended). Since chocolate is the most important ingredient in this recipe we highly recommend a high quality brand such as Scharffen Berger Dark Chocolate, Ghiradelli Chocolate, or Guittard’s All Natural Baking Chocolate. The chocolate should be at least 60% to give the cakes a nice deep rich flavor
- Butter – preferably unsalted, for the cakes, and a little extra for coating the ramekins
- Vanilla Extract – we make our own pure vanilla and it’s easy with just two ingredients, so give it a try!
- Sugar – just regular sugar works perfectly
- Eggs – you will need 2 whole eggs and 2 egg yolks (save the whites for your next omelette or meringue)
- All-Purpose Flour – cake flour will also work, as will 1:1 gluten free flour
- Cocoa Powder – for both the cakes and to dust the ramekins or molds
- Optional: Powdered Sugar – for garnish
How to make Chocolate Lava Cake:
Molten Chocolate Cakes come together pretty quickly so be sure to preheat the oven while prepping the cakes
- Preheat the oven to 400˚F and make sure oven rack is in the center position
- Generously coat the ramekins with butter and then dust them with a little cocoa powder. (You can also use flour to dust, but cocoa has so much more flavor!)
- Roughly chop the chocolate and butter into pieces
- Melt over a double boiler, or in a glass bowl in the microwave in 30-second increments. Be sure to stir in between increments. Mix until completely melted and blended. (photo #1 below)
- Let cool while making the rest of the cakes and then mix in the vanilla extract
- Beat whole eggs, egg yolks, and sugar until the mixture is pale and thick. The batter should fall in ribbons when you lift the beater blade or whisk (photo #2)
- Slowly whisk in the melted and cooled chocolate and mix until blended (photo #3)
- Add in flour and cocoa powder and blend until combined and no streaks remain (photo #4)
- Divide the batter equally into the prepared ramekins (photo #5)
- Bake for about 11 minutes. The edges should be firm and the center should still be wobbly and a little shiny
- Remove from the oven and let cool for 2 minutes (photo #6)
- Un-mold the cakes by inverting onto a plate or shallow bowl. The molds will still be very hot so the easiest way to hold onto the ramekins is with a kitchen towel
- If the cakes don’t fall out immediately, lightly tap the ramekins to encourage the cakes to un-mold, or gently run a knife around the edges of the ramekins until they release
- Serve warm, dusted with powdered sugar, if desired
Photo #1 
Photo #2
Photo #3 
Photo #4
Photo #5 
Photo #6
Best types of molds for Molten Cakes
We like to use four 4-ounce ceramic ramekins with straight sides because they are the perfect size for individual cakes and help them hold their shape during baking.
However, any similar type of ramekins or molds will work, as long as they are more tall than wide, to support the sides of the cakes while baking. A jumbo muffin tin will also work, but be sure to use a paper liner in the wells. Unmolding from a muffin tin can be a little tricky and requires a platter.
If you use smaller molds cut down on the cooking time and if you use bigger sized molds add a little more cooking time.
This recipe can be cut in half to make 2 cakes, as well.
Frequently Asked Questions:
Can Lava Cakes be made ahead of time?
Yes, they can!
REFRIGERATE: If you are baking them the same day you can just prepare them all the way through, cover them, and refrigerate until ready to bake. Be sure to pull them out of the refrigerator and bring to room temperature first though before baking. This dessert is perfect for making ahead and can be made up to 48-hours ahead.
FREEZE: You can also prepare completely in the ramekins, seal well, and freeze for up to 3 months. Once ready to bake thaw out for about an hour and bake according. The previously frozen cakes might need a few extra minutes of baking time.
Can I use chocolate chips for lava cakes?
Yes, technically you can use chocolate chips for molten cakes but the lava will not be nearly as gooey. Chocolate chips are designed to hold their shape during baking and as a result will not be as liquid as baking chocolate once cooked. They will work in a pinch but baking bars are recommended for the best “lava” flow.
Why didn’t my lava cake have enough lava in the center?
If lava cakes are overcooked – even by a minute or two – the inside of the cake will begin to firm up and solidify. Make sure to keep a close eye on the cakes beginning at the 10-minute mark. The outside of the lava cake should be firm but the middle should still be a little shiny and have a wobble to it.
Don’t let the cakes rest longer than about 2 minutes as they will continue to cook from the residual heat of the ramekin, and they will also be harder to un-mold.
The good news is If they are overcooked you still have a delicious chocolatey brownie type cake to eat! Top with some ice cream and dig in!
Additional flavors to add and topping ideas:
Adding extra flavor is easy. Here are some ideas:
- Add espresso powder or instant coffee powder – this really deepens the cocoa flavor
- Mix in a bit of Homemade Irish Cream or Grand Marnier to the chocolate (omit the vanilla)
- In addition to sifting powdered sugar over the top and adding some berries on the side try topping with some vanilla or coffee flavored ice cream
- Drizzle with our Easy Salted Caramel Sauce or quick to make Hot Fudge Sauce
- Sweetened whipped cream is the perfect easy topper
- For more dessert ideas check out all of our Sweets and Treats in our recipe index!
Your Sommelier Suggestions
These rich, beautiful cakes deserve an elegant after dinner drink. A lovely pairing would be a light and fruity Sparkling Rose Wine. Two other favorite matches would be a rich Tawny Port wine or a Madeira from Portugal.
Chocolate Lava Cake
Equipment
- 4 Ramekins 4-ounces each
Ingredients
- 8 ounces chocolate semi sweet or dark (at least 60%)
- 4 ounces butter, (plus 1 teaspoon for buttering ramekins)
- 2 teaspoon vanilla extract
- 5 Tablespoons sugar
- 2 large eggs
- 2 large egg yolk
- 4 Tablespoons all-purpose flour
- 2 teaspoon cocoa powder, unsweetened (plus 1 teaspoon for dusting ramekins)
- 1 teaspoon powdered sugar, optional for garnish
Instructions
- Preheat oven to 400˚F
- Generously butter and then dust with cocoa four 4-ounce ramekins. Place prepared ramekins on a baking sheet.
- Chop the chocolate and butter into pieces and then melt over a double boiler, or microwave in a glass bowl in 30 second increments (stirring between increments) until melted. Stir to combine and let cool slightly then stir in vanilla extract.
- Beat eggs, egg yolks, and sugar until the mixture is pale and thick, about 3 minutes. Batter should fall from the beater blades or whisk in ribbons when thick enough.
- Slowly whisk the cooled chocolate and butter mixture into the egg batter and mix until combined and no streaks remain.
- Add in flour and cocoa powder and blend well until combined.
- Divide the batter evenly into the ramekins.
- Bake in preheated oven for 11-12 minutes until firm and set on the edges but still wobbly in the center.
- Let the cakes cool in the ramekins for 2 minutes and then invert onto a small serving plate or shallow bowl.
- If desired, dust with a sprinkling of powdered sugar and serve warm.
Notes
- The batter can be made ahead and refrigerated for up to 48 hours until ready to bake. Bring to room temperature before baking.
- Freeze for up to 3 months, bring to room temperature and bake as directed
- Top with ice cream, whipped cream, fruit sauce/syrup or cut fresh fruit if desired
- Match a gorgeous Tawny Port or a Sparkling Rose with these cakes for the perfect dessert
Nutrition
The good news is with just 5 main ingredients this decadent Chocolate Martini is easy to make and will be a huge hit with your guests
Grab your martini shaker and let’s get started!
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Chocolate Martini Ingredients
The ingredient list is simple but decadent!
- Chocolate Liqueur – We recommend you use your favorite chocolate liqueur.
- Homemade Irish Cream – We make our own and you can too. Or use Bailey’s.
- Half and Half – In a pinch you can use heavy cream instead
- Vodka – Any quality brand will work, or try it with vanilla vodka, for an extra bit of flavor!
- Hot Fudge Sauce or Dark Chocolate Syrup – Either will work but we love the deep dark flavor of our homemade hot fudge sauce!
- Cocoa for the rim of the glass – We like the taste of Ghirardelli brand but any brand will work as long as it’s on the darker side
- Chocolate Bar – This is optional for adding shaved chocolate over the top of the martini See the recipe card for exact quantities.
Product recommendations:
- Use your favorite Chocolate Liqueur brand for our recipe. You will find several excellent chocolate liqueurs on the market.
- We used Ghirardelli Double Chocolate Hot Cocoa Mix to rim the martini glasses. This cocoa adds an amazing chocolatey flavor to this martini. There are many cocoas on the market to choose from, but this is our favorite.
How to make a Chocolate lovers Martini
- With two small plates, side by side, add 2 tablespoon vodka to first small plate and add 1/4 cup cocoa to second plate
- Dip the rim of the martini glass into the vodka first and then dip the wet rim into the chocolate cocoa powder
- Gently turn the rim to make sure you have an even coat of cocoa around all sides of the glass. Set the glass aside (see example photo below)
- Fill a cocktail shaker with ice cubes
- Add the chocolate liqueur, Irish cream liqueur, vodka, and half-and-half
- Give a vigorous shake until the shaker is almost too cold to hold and set aside
- Drizzle chocolate syrup in circles to the inside of the martini glass (see example photos below)
- Pour the shaken drink evenly over the chocolate drizzle into each glass
- Garnish with the grated chocolate shavings, if desired. We use the original Microplane classic zester/grater like the one pictured above. It’s a kitchen workhorse.
- Serve immediately and enjoy!
How to Create a Chocolate Rimmed Glass
How to create a chocolate swirl inside a martini glass
- You can prepare the cocoa rims ahead of time but don’t do the chocolate sauce swirl inside of the glass until right before serving the martinis
- Fill a small plastic squeeze bottle with chocolate syrup
- Tip bottle and start the swirl right under the chocolate cocoa rim
- Swirl the chocolate sauce around the glass – keep in mind any design will work!
- The extra chocolate on the interior of the glass really adds to the flavor of this delicious cocktail recipe
- Immediately add the chilled martini mixture to prepared glass, serve, and ENJOY!
- If you don’t have a squeeze bottle use a very small spoon to drizzle on the sides.
What are the best Chocolate liqueurs?
- When it comes to chocolate liqueurs there are several to choose from at most liquor stores. The flavors from liqueur to liqueur can vary. Chocolate liqueurs come in both White Chocolate and Dark Chocolate.
- Here’s a list of excellent chocolate liqueurs you can choose from which are presented in no particular order. Please remember different liqueurs could vary in taste and different liqueurs could vary the flavor of your cocktail.
- Mozart Dark Chocolate Liqueur – Austria
- Borgata Classic Chocolate Liqueur – Italy
- Tolon Tolon Chocolate Cream – Spain
What is a Martini?
- The modern-day martini has become one of the best-known mixed alcoholic beverages. Mixologists can mix and match alcohol and ingredients to come up with great seasonal cocktails that tantalize everyone’s tastebuds. We really have come a long way baby!
Here is how easy it is to make a classic original martini:
- Start with gin or vodka and vermouth shaken or stirred over ice
- Strain into a chilled martini glass and garnished with either two olives or a lemon twist
Additional great Martini recipes
We’ve got you covered with all types of interesting martinis!
- French Martini
- White Chocolate Snowflake Martinis
- Pumpkin Spice Martinis
- Red Velvet Martinis
- Lemon Drop Martinis
Great appetizers to make the perfect party!
- Honey Roasted Cashews – because everyone loves a salty-sweet snack
- Mini Crab Cakes with Homemade Cocktail Sauce – a classic appetizer and crowd pleaser
- Baked Brie with Garlic – this version bakes in it’s own box making it the easiest appetizer!
- Crab Stuffed Mushrooms – Full of fresh crab and mozzarella cheese flavor
- Chicken Skewers with Spicy Peanut Sauce – a great party appetizer or light snack
Making a Mini Chocolate Martini
- If a large martini is too much decadence for your group consider creating these drinks in mini form. We made ours in gorgeous cordial glasses for girls night, but a simple shot glass will work too. It’s the same process and a lot of fun!
Chocolate Martini Recipe
Equipment
- Martini shaker
- Martini glass
Ingredients
- 3 oz Godiva Chocolate Liqueur
- 1 oz Irish Cream
- 2 oz Half and Half
- 4 oz Vodka
- 3 Tablespoons Hot Fudge or Dark Chocolate Syrup
- ¾ cup Cocoa, for glass rim
Instructions
- With two small plates side by side add 2 tablespoon vodka to first small plate and add 1/4 cup cocoa to second plate
- Dip the rim of the martini glass into the vodka and then dip the wet rim into the chocolate cocoa mix to coat. Gently turn rim to make sure you have an even coat of cocoa all around the rim. Set aside the glass.
- Fill a martini shaker with ice cubes
- Add chocolate liqueur, Irish cream, vodka, and half and half
- Shake well until the shaker is almost too cold to hold
- Drizzle chocolate syrup onto the glass interior
- Pour evenly into each glass, garnish, and serve