Sugar Base Archives - Cookies for Days

Lemon Cutout Cookies

admin — Sat, 18 Apr 2026 18:40:30 +0000

This is my viral no-chill, no-spread cutout sugar cookie with a lemon twist! The Lemon Cutout Sugar Cookies are ultra soft with a luscious lemon frosting and a slight tang that you’ll love.

Lemon Cutout Cookie Recipe

This recipe is easy-peasy, lemon squeezy! It is my traditional cutout sugar cookie recipe, with a nice lemony flavor and yummy lemon frosting. Cut out and decorated to look like lemon slices, they are darling and delicious. I like to top these off with a dusting of sanding sugar to give them a little sparkle and a tiny crunch, but that’s not necessary. These cookies are a little dose of happiness and sunshine, no matter the weather.

Ingredients

*You can find instructions and exact quantities in the recipe card at the bottom of this post.

Lemon Sugar Cookie

Salted butter, softened – I use salted butter, but you can sub in unsalted butter if you’d prefer. If you make the swap, I recommend adding an extra pinch of salt to the dough.
Granulated sugar
Lemon zest
Egg
Lemon juice – I used the lemon juice from the lemons that I zested.
Lemon flavoring – You *could* also use vanilla extract here instead. But the lemon cookies will not be as lemony.
All-purpose flour
Baking powder

Lemon Sugar Cookie Frosting

Salted butter, softened – Again, you can use unsalted butter instead if preferred.
Powdered sugar
Lemon juice – I used juice from the zested lemons. Store bought lemon juice will also work.
Lemon flavoring
Heavy cream
Yellow gel food coloring – This is purely optional, but SO cute.
White sanding sugar – Again, optional. But worth it IMO.

How to Make Cutout Lemon Cookies

Preheat the oven to 350°F (180°C).
Cream together the butter, sugar, and lemon zest in the bowl of a stand mixer until light and fluffy, about 2-3 minutes.
Scrape down the sides of the bowl and add the egg, lemon juice, and lemon flavoring. Mix until combined.
Add flour and baking powder to the bowl. Mix slowly at first, gradually increasing the speed until the dough comes together. The texture should be like Playdoh – add a little flour if it’s too wet or water if it is too dry in order to reach a soft, pliable consistency.
Roll the dough onto parchment paper or a floured surface with a rolling pin until ¼ to ½ -inch thick. (The cookies will not rise or spread while baking, so roll out to your desired FINISHED thickness).
Use cookie cutters and cut out desired shapes, I used a 3” round cutter. Transfer the cookies to an un-greased cookie sheet.
Bake at 350°F (180°C) for 7-9 minutes or until the centers are puffy and no longer glossy. Pull the cookies out of the oven BEFORE they start turning brown. If they turn brown, the cookie will be dry and ‘crackery’ instead of soft and chewy.
Transfer to a cooling rack to cool before decorating.
To make the lemon frosting add the butter to the bowl of your stand mixer and mix until smooth.
Alternate adding 1 cup of powdered sugar and a splash of heavy cream, allowing the mixture to fully combine before adding more powdered sugar. Repeat until all 3 cups are added.
Add in the lemon juice and lemon flavoring and mix well.
Adjust the thickness of your frosting by adding more heavy cream to thin to a pipe-able consistency if needed.
Remove ⅔ cup of the white frosting and place in a piping bag with a very small tip inserted.
Add yellow gel coloring to the remaining frosting in your mixing bowl until the desired color is achieved.
Working one cookie at a time, spread a layer of yellow frosting on and then pipe a white border around the edge and lines through the center to look like lemon segments.
Dip the frosted cooking in white sanding sugar. This will hide imperfections and add a great little crunch!
Store in an airtight container at room temperature for up to 5 days.

How should I store these cookies?

Once cooled, store your cookies in an airtight container at room temperature for up to 5 days. (I think these are even better the next day!).

Can I freeze these cookies?

Yes! You can freeze these cookies with or without the frosting for up to 3 months! If freezing with frosting, place all cooled cookies onto a cookie sheet. Place the entire cookie sheet into the freezer and ‘flash freeze’ until they start to harden slightly and the frosting is set. Move the cookies to a ziptop bag or airtight container, with parchment between layers of cookies.

Karli’s Kitchen Faves

Here are a few of my favorite kitchen tools that I used to make this recipe!

Cookie Sheet – These cookie sheets have put in WORK in my kitchen. If you’re looking for a brand that will stand the test of time (and cookies), this is my recommendation.
Silicone baking mat – I love using this or parchment paper to line my cookie sheets to make it easy-peasy to get cookies off of the pan without sticking.
Offset spatula – I love using an offset spatula to frost cookies because it’s so much easier to get the perfect swirl on top without getting extra frosting on the side of your hand.
Piping bag – These are disposable, meaning you do not have to clean them ha. They are durable and won’t burst and leak your frosting.
Piping tips – This is a set of my 4 favorite piping tips.
Round cookie cutters – I used a 3” round cookie cutter from this set to make these cookies. For the half pieces, I cut into a circle first and then cut it in half. Bonus – you can also use these cookie cutters to reshape baked cookies by gently rolling the cutter around the bake cookie to round out the edges.

Sunshine-y Recipes

Lemon Cutout Cookies

This is my viral no-chill, no-spread cutout sugar cookie with a lemon twist! The Lemon Cutout Sugar Cookies are ultra soft with a luscious lemon frosting and a slight tang that you’ll love.

Course Dessert

Keyword cutout cookies, Lemon Sugar Cookies, sugar cookies

Prep Time 30

Cook Time 9

Servings 3″ cookies

Ingredients

Lemon Sugar Cookie

1 cup (222g) salted butter, softened
1 cup (230g) granulated sugar
1/2 Tbsp lemon zest *zest of 2 lemons
1 egg
1 Tbsp lemon juice *from zested lemons
1/2 tsp lemon flavoring
3 cups (456g) all-purpose flour
2 tsp baking powder

Lemon Sugar Cookie Frosting

1/2 cup (111g) salted butter, softened
3 cups (321g) powdered sugar
2 Tbsp lemon juice *from zested lemons
1/2 tsp lemon flavoring
3-4 Tbsp heavy cream
Yellow gel food coloring, if desired
White sanding sugar, if desired

Instructions

Preheat the oven to 350°F (180°C).
Cream together the butter, sugar, and lemon zest in the bowl of a stand mixer until light and fluffy, about 2-3 minutes.
1 cup (222g) salted butter, softened, 1 cup (230g) granulated sugar, 1/2 Tbsp lemon zest
Scrape down the sides of the bowl and add the egg, lemon juice, and lemon flavoring. Mix until combined.
1 egg, 1 Tbsp lemon juice , 1/2 tsp lemon flavoring
Add flour and baking powder to the bowl. Mix slowly at first, gradually increasing the speed until the dough comes together. The texture should be like Playdoh – add a little flour if it’s too wet or water if it is too dry in order to reach a soft, pliable consistency.
3 cups (456g) all-purpose flour, 2 tsp baking powder
Roll the dough onto parchment paper or a floured surface with a rolling pin until ¼ to ½ -inch thick. (The cookies will not rise or spread while baking, so roll out to your desired FINISHED thickness).
Use cookie cutters and cut out desired shapes, I used a 3” round cutter. Transfer the cookies to an un-greased cookie sheet.
Bake at 350°F (180°C) for 7-9 minutes or until the centers are puffy and no longer glossy. Pull the cookies out of the oven BEFORE they start turning brown. If they turn brown, the cookie will be dry and ‘crackery’ instead of soft and chewy.
Transfer to a cooling rack to cool before decorating.
To make the lemon frosting add the butter to the bowl of your stand mixer and mix until smooth.
1/2 cup (111g) salted butter, softened
Alternate adding 1 cup of powdered sugar and a splash of heavy cream, allowing the mixture to fully combine before adding more powdered sugar. Repeat until all 3 cups are added.
3 cups (321g) powdered sugar, 3-4 Tbsp heavy cream
Add in the lemon juice and lemon flavoring and mix well.
2 Tbsp lemon juice , 1/2 tsp lemon flavoring
Adjust the thickness of your frosting by adding more heavy cream to thin to a pipe-able consistency if needed.
Remove ⅔ cup of the white frosting and place in a piping bag with a very small tip inserted.
Add yellow gel coloring to the remaining frosting in your mixing bowl until the desired color is achieved.
Yellow gel food coloring, if desired
Working one cookie at a time, spread a layer of yellow frosting on and then pipe a white border around the edge and lines through the center to look like lemon segments.
Dip the frosted cooking in white sanding sugar. This will hide imperfections and add a great little crunch!
White sanding sugar, if desired
Store in an airtight container at room temperature for up to 5 days.

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The post Lemon Cutout Cookies appeared first on Cookies for Days.

Patriotic Cake Batter Blondies

admin — Thu, 12 Mar 2026 02:34:37 +0000

These are my special Cake Batter Blondies, dressed up to celebrate the Nation’s favorite holidays! With a soft fudgy blondie texture, a warm cake batter flavor, melty white chocolate and a good dose of red, white, and blue sprinkles these Patriotic Cake Batter Blondies are ready for your BBQ table.

Patriotic Blondies

These blondies are begging to be your Memorial Day or 4th of July (or both) dessert! These have the same crackly top and fudgy soft interior you’d find on a brownie, but the flavor of a yummy birthday cake. Made with my own natural tasting cake batter flavoring, a buttery soft / chewy texture, chunks of white chocolate and patriotic sprinkles, they’re the perfect addition to any BBQ treat table. You don’t have to worry about these melting or becoming inedible in the warm evenings, they’re ready to party from the time you fire up the grill until you light the last firework.

Ingredients

*You can find instructions and exact quantities in the recipe card at the bottom of this post.

Salted butter, melted – Unsalted butter will also work, I would just add an extra pinch of salt to the dough.
Brown sugar
Granulated sugar
Eggs
Cake batter flavoring – This is what flavors the blondies and makes them such a party!
All-purpose flour
Corn starch – The cornstarch helps keep your blondie brownies SO soft.
Salt
White chocolate chips – A chopped up white chocolate bar will also do the trick.
Sprinkles – To make these patriotic, you will use Red, White, and Blue sprinkles. You can of course use other colors, if desired.

How to Make Patriotic Cake Batter Blondies

Preheat the oven to 350°F (180°C). Line a 9×9 pan with parchment paper and set aside.
In a large microwave safe bowl, melt the butter.
To the bowl with the melted butter, whisk in the brown sugar and granulated sugar.
Once mixed in, whisk in the eggs and cake batter flavoring.
Add the flour, cornstarch, salt, white chocolate chips and sprinkles to the bowl and fold in.
Spread the dough into the prepared pan.
Bake at 350°F (180°C) for 23-27 minutes or until the inside temp reaches at least 160°F and a toothpick comes out with a few moist crumbs on it.
Allow the blondies to cool completely before cutting. Enjoy!

How to Store

Allow your cake batter blondies to cool completely. Cut them to your desired size and place in an airtight container or ziptop bag and store at room temperature for up to 4 days.

Can you freeze these?

You sure can! Once your cake batter blondies have cooled and been cut, place in a ziptop bag and freeze for up to 3 months.

Karli’s Kitchen Faves

Here are a few of my favorite kitchen tools that I used to make this recipe!

Spatula – I love these silicone spatulas for folding in the ingredients and then spreading the dough into the pan.
Microwave safe bowls: I love how giant these are! They’re perfect for mixing up the blondies and hold up well when microwaved.
Thermometer – I use this electric thermometer to ensure the blondies are done baking in the middle! They need to be at 160°F!
Whisk – This is my very favorite silicone whisk. I love that it doesn’t scratch my bowls and it is slightly more flexible for cleaning.
9×9 pan – This is a great pan. It bakes evenly and washes well!

Patriotic Desserts

Patriotic Cake Batter Blondies

With a soft fudgy blondie texture, a warm cake batter flavor, melty white chocolate and a good dose of red, white, and blue sprinkles these Patriotic Cake Batter Blondies are ready for your BBQ table.

Course Dessert

Keyword blondies, cake batter, cake batter blondies, patriotic desserts

Prep Time 18

Cook Time 25

Servings bars

Calories 181kcal

Ingredients

1 cup (222g) salted butter, melted
1 1/4 cup (308g) brown sugar
1/4 cup (58g) granulated sugar
2 eggs
1 tsp cake batter flavoring
2 1/4 cup (342g) all-purpose flour
1 Tbsp corn starch
1/2 tsp salt
1/2 cup (100g) white chocolate chips
1/2 cup (107g) red, white, and blue sprinkles

Instructions

Preheat the oven to 350°F (180°C). Line a 9×9 pan with parchment paper and set aside.
In a large microwave safe bowl, melt the butter.
1 cup (222g) salted butter, melted
To the bowl with the melted butter, whisk in the brown sugar and granulated sugar.
1 1/4 cup (308g) brown sugar, 1/4 cup (58g) granulated sugar
Once mixed in, whisk in the eggs and cake batter flavoring.
1 tsp cake batter flavoring, 2 eggs
Add the flour, cornstarch, salt, white chocolate chips and sprinkles to the bowl and fold in.
2 1/4 cup (342g) all-purpose flour, 1 Tbsp corn starch, 1/2 tsp salt, 1/2 cup (100g) white chocolate chips, 1/2 cup (107g) red, white, and blue sprinkles
Spread the dough into the prepared pan.
Bake at 350°F (180°C) for 23-27 minutes or until the inside temp reaches at least 160°F and a toothpick comes out with a few moist crumbs on it.
Allow the blondies to cool completely before cutting. Enjoy!

Nutrition

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Pistachio Pudding Cookies

admin — Thu, 19 Feb 2026 15:48:02 +0000

These Pistachio Pudding Cookies have the most perfect sugar cookie texture! With pistachio pudding mix in the dough, these cookies are extra soft and stuffed with white chocolate chips and finished with a crushed pistachio topper.

Pistachio Cookie Recipe

I have seriously fallen in love with these Pistachio Cookies! They are sweet and nutty and taste just like the ice cream we love. The pudding in the dough makes the cookies so soft and gives the cookies the best little sugar granual texture. It has a great nutty undercurrent and the addition of the white chocolate is an immaculate compliment. The pudding mix also colors the cookies, making them the cutest green. So yes, they’re perfect for St. Patrick’s Day (but I bet you’ll find lots of excuses to make them).

Ingredients

*You can find instructions and exact quantities in the recipe card at the bottom of this post.

Salted butter, softened – I like to use salted butter in my bakes. You can sub in unsalted butter, just add an extra pinch (like ¼ tsp) of salt to the dough.
Brown sugar
Granulated sugar
Egg
Vanilla extract – The vanilla gives these cookies such a nice depth of flavor.
All-purpose flour
Instant pistachio pudding mix – The pudding mix will help sweeten and soften these cookies. Perfection.
Baking soda
White chocolate chips – Trust me on this one, the white chocolate chips add such a delightful surprise to these cookies.
Chopped pistachios – I use lightly salted, unroasted pistachios!

How to Make Pistachio Cookies

Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper or a silicone baking mat. Set aside.
In the bowl of a stand mixer or with an electric hand mixer, cream together the butter, granulated sugar, and brown sugar until light in color and fluffy in texture. This will take about 2 minutes.
Scrape down the sides of the bowl and add in the egg and vanilla. Mix until well incorporated.
Next, add in the flour, pudding mix, and baking soda. Mix until a soft dough forms.
Gently fold in the white chocolate chips until evenly dispersed.
Portion out your dough using a # 24 scoop (about 3 Tbsp).
Press the top of each cookie dough ball into the chopped pistachios and then press extra white chocolate chips on top, if desired.
Arrange on the cookie sheet and bake at 350°F for 7-9 minutes or until the tops no longer look glossy.
Allow the cookies to cool for 5 minutes on the pan before moving to a cooling rack.
Store in an airtight container on the counter for 3-5 days. Enjoy!

How should I store these cookies?

Once cooled, store your cookies in an airtight container on the counter for 3-5 days!

Can I freeze these cookies?

Yes! Once the cookies are cooled, place in a ziptop bag or an airtight container and freeze for up to 3 months. When you’re ready to enjoy, allow them to thaw, reheat quickly in the microwave or pop in the oven at 350°F for 5 minutes.

Karli’s Kitchen Faves

Here are a few of my favorite kitchen tools that I used to make this recipe!

Kitchenaid Mixer – I really love this thing. It’s not necessary for making good cookies, but I love the size of the bowl and the power. A Hand Mixer is also an excellent option for when you don’t want to mix things by hand.
Cookie Sheet – These cookie sheets have put in WORK in my kitchen. If you’re looking for a brand that will stand the test of time (and cookies), this is my recommendation.
Silicone baking mat – I love using this or parchment paper to line my cookie sheets to make it easy-peasy to get cookies off of the pan without sticking.
Cookie scoop set – These are sturdy and won’t break when it, you know, scoops dough. I love these for making pretty + even cookies. I used a #24 scoop for these cookies!

Nutty Favorites

Pistachio Pudding Cookies

These Pistachio Pudding Cookies have the most perfect sugar cookie texture! With pistachio pudding in the dough, these cookies are extra soft and stuffed with white chocolate chips and finished with a crushed pistachio topper.

Course Dessert

Keyword pistachio cookies

Prep Time 20

Cook Time 9

Servings small cookies

Calories 122kcal

Ingredients

3/4 cup (167g) salted butter, softened
1/2 cup (123g) brown sugar
1/2 cup (115g) granulated sugar
1 egg
1 Tbsp vanilla extract
1 3/4 cups (266g) all-purpose flour
1 (3.4 oz) box instant pistachio pudding mix
1 tsp baking soda
1 cup (200g) white chocolate chips
1/2 cup chopped pistachios

Instructions

Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper or a silicone baking mat. Set aside.
In the bowl of a stand mixer or with an electric hand mixer, cream together the butter, granulated sugar, and brown sugar until light in color and fluffy in texture. This will take about 2 minutes.
3/4 cup (167g) salted butter, softened, 1/2 cup (123g) brown sugar, 1/2 cup (115g) granulated sugar
Scrape down the sides of the bowl and add in the egg and vanilla. Mix until well incorporated.
1 egg, 1 Tbsp vanilla extract
Next, add in the flour, pudding mix, and baking soda. Mix until a soft dough forms.
1 3/4 cups (266g) all-purpose flour, 1 (3.4 oz) box instant pistachio pudding mix, 1 tsp baking soda
Gently fold in the white chocolate chips until evenly dispersed.
1 cup (200g) white chocolate chips
Portion out your dough using a # 24 scoop (about 3 Tbsp).
Press the top of each cookie dough ball into the chopped pistachios and then press extra white chocolate chips on top, if desired.
1/2 cup chopped pistachios
Arrange on the cookie sheet and bake at 350°F for 7-9 minutes or until the tops no longer look glossy.
Allow the cookies to cool for 5 minutes on the pan before moving to a cooling rack.
Store in an airtight container on the counter for 3-5 days. Enjoy!

Nutrition

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Birthday Cookies

admin — Mon, 16 Feb 2026 18:19:16 +0000

Birthday cake flavor x soft chewy cookies = the best celebratory treat! Dotted with sprinkles, these birthday cookies are the new birthday cake.

Birthday Cookies Recipe

Not a fan of cake? You still deserve a celebratory treat on your birthday! And this Birthday Cookie absolutely brings the partay. It is beyond soft with the most perfect chewy texture that you’re hoping for whenever you bite into a sugar cookie. BUT this isn’t just your normal sugar cookie. It has cake batter flavoring in the dough, giving it the best birthday cake taste (just in a superior form). The cookie is also dotted with melty white chocolate chips and sprinkled with colorful sprinkles.

TL;DR: skip the cake, the cookie is better.

These celebratory cookies are festive, fun, and delicious. I love making these quick treats for everything from parties to simple gatherings at the park. And as a special gift to you, these cookies can be customized to any occasion just by switching up the color of the sprinkles you’re using.

Ingredients

*You can find exact quantities and instructions for making these beauties in the recipe card at the bottom of this post!

Salted butter, softened – I always use salted butter, but you can use unsalted and add an extra pinch of salt to the dough.
Margarine, softened – The combo of the margarine + butter will give these cookies a superrrr soft interior and a slightly buttery crisp edge (yes, please).
Granulated sugar – In addition to the sugar in the dough, you will want a little extra to roll the cookies in.
Egg
Light corn syrup – A key ingredient to getting these cookies very chewy.
Cake batter flavoring – I LOVE Cake batter flavor so much that I have actually made and sell my own! I use 1 1/2 tsp of it. It can be purchased on my shop website for under $10. Buy your own Cake Batter Flavor Here!
All-purpose flour
Baking soda
Salt
Sprinkles – I like to buy my sprinkles from the bakery section at my local grocery store. They let me customize the colors + mixes.
White chocolate chips

How to Make Birthday Sugar Cookies

Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper or a silicone baking mat and set aside.
Cream together the butter, margarine and granulated sugar until smooth.
Scrape down the sides of the bowl and add the egg, corn syrup and cake batter flavoring. Mix until well combined.
Next, add the all-purpose flour, baking soda, and salt. Mix until a soft dough forms.
Finally, add in the sprinkles and white chocolate chips and mix until evenly distributed.
Portion out the cookie dough into equal sized portions. For small cookies, use a #40 scoop or 1 ½ Tbsp of dough. For larger cookies, use a #24 scoop or 3 Tbsp of dough.
Bake at 350°F until the cookies spread and no longer look wet and glossy in the center. For the small cookies, about 7-9 minutes. For the larger cookies, 9-11 minutes. Allow the cookies to cool on the pan for 10 minutes before transferring to a cooling rack.
Store in an airtight container for up to 3 days. Enjoy!

Cookie storage

Once cooled, store your cookies in an airtight container on the counter for up to 3 days!

Can I freeze these cookies?

Yes! You can freeze these cookies for up to 3 months. I usually just put them in a ziptop bag, but you can use an airtight container or even vacuum seal them!

Karli’s Kitchen Faves

Here are a few of my favorite kitchen tools that I used to make this recipe!

Kitchenaid Mixer – I really love this thing. It’s not necessary for making good cookies, but I love the size of the bowl and the power. A Hand Mixer is also an excellent option for when you don’t want to mix things by hand.
Cookie Sheet – These cookie sheets have put in WORK in my kitchen. If you’re looking for a brand that will stand the test of time (and cookies), this is my recommendation.
Silicone baking mat – I love using this or parchment paper to line my cookie sheets to make it easy-peasy to get cookies off of the pan without sticking.
Cookie scoop set – These are sturdy and won’t break when it, you know, scoops dough. I love these for making pretty + even cookies. For the smaller cookies, I used a #40 scoop and for the larger cookies I used a #24 scoop.
Spatula – I love these silicone spatulas for scraping down the sides of the mixer.

Recipes Like Birthday Cake Cookies

Birthday Cookies

Birthday cake flavor x soft chewy cookies = the best celebratory treat! Dotted with sprinkles, birthday cookies are the new birthday cake.

Course Dessert

Cuisine American

Keyword Birthday cake cookies

Prep Time 15

Cook Time 8

Servings cookies

Calories 174kcal

Ingredients

1/2 cup (111g) salted butter, softened
1/2 cup (111g) margarine, softened
1 1/4 cup (288g) granulated sugar + more for rolling
1 egg
2 Tbsp light corn syrup
1 tsp cake batter flavoring
2 1/2 cups (380g) all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup (107g) sprinkles
1/2 cup (100g) white chocolate chips

Instructions

Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper or a silicone baking mat and set aside.
Cream together the butter, margarine and granulated sugar until smooth.
1/2 cup (111g) salted butter, softened, 1/2 cup (111g) margarine, softened, 1 1/4 cup (288g) granulated sugar + more for rolling
Scrape down the sides of the bowl and add the egg, corn syrup and cake batter flavoring. Mix until well combined.
1 egg, 2 Tbsp light corn syrup, 1 tsp cake batter flavoring
Next, add the all-purpose flour, baking soda, and salt. Mix until a soft dough forms.
2 1/2 cups (380g) all-purpose flour, 1/2 tsp baking soda, 1/2 tsp salt
Finally, add in the sprinkles and white chocolate chips and mix until evenly distributed.
1/2 cup (107g) sprinkles, 1/2 cup (100g) white chocolate chips
Portion out the cookie dough into equal sized portions. For small cookies, use a #40 scoop or 1 ½ Tbsp of dough. For larger cookies, use a #24 scoop or 3 Tbsp of dough.
Bake at 350°F until the cookies spread and no longer look wet and glossy in the center. For the small cookies, about 7-9 minutes. For the larger cookies, 9-11 minutes. Allow the cookies to cool on the pan for 10 minutes before transferring to a cooling rack.
Store in an airtight container for up to 3 days. Enjoy!

Nutrition

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The post Birthday Cookies appeared first on Cookies for Days.

Cake Batter Meltaway Cookies

admin — Tue, 10 Feb 2026 17:34:16 +0000

Like your favorite no-spread, no-chill sugar cookies, but in party mode! Cake Batter Meltaway Cookies are ultra soft with a buttery edge, the perfect cake batter flavor, fun sprinkles and a light icing.

Roll and Cut Cake Batter Cookies

Guys, I am obsessed with these cookies. They are unbelievably soft with a buttery crisp edge and a guaranteed melt-in-your-mouth texture. Packed with the perfect warm cake batter flavor, and colorful sprinkles that are customizable to any event you’re planning. To top it all off, there’s a thin layer of sheer icing that coats the cookie while still revealing colorful sprinkles throughout. They’re mega yum.

These cake batter cut out cookies are intended to be rolled out and cut, meaning you can cut them into any shape you’d like! Just like my viral roll out sugar cookies, these cake batter meltaways are also a no-chill, no-spread recipe. So you will roll the dough out to your desired thickness and they will stay there after being baked. No spreading, no weird shaped blob cookies. Just a guaranteed good time all around.

Ingredients

*You can find instructions and exact quantities in the recipe card at the bottom of this post.

Cake Batter Cookie

Salted butter, softened – I like to use salted butter, but you can sub in unsalted butter if that’s your preference.
Powdered sugar – The powdered sugar flavors the cookie and makes it so melt-in-your-mouth soft.
Egg
Cake batter flavor – This is the STAR of this cookie.
All-purpose flour
Baking powder
Salt
Water
Sprinkles – Use whatever color palette you’d like to.

Vanilla Glaze

Butter, softened – Again, I like to use salted butter but unsalted will work.
Vegetable shortening – This is optional, but it helps the icing to crust and get hard on the outside.
Powdered sugar
Milk – Use this to thin as needed.
Clear vanilla extract – The clear vanilla makes the icing bright white, rather than a murky white.

How to Make Cake Batter Meltaway Cookies

Preheat the oven to 350°F. Line a cookie sheet with parchment paper or a silicone baking mat. Set aside.
In the bowl of a stand mixer or with an electric hand mixer, combine the butter and powdered sugar until smooth.
Scrape down the sides of the bowl and add in the eggs and cake batter flavor, mixing until mostly combined.
Next add the flour, baking powder and salt. Begin to mix and add up to 3 tsp of water to bring the dough together, the dough should be soft and easy to work with.
Mix in sprinkles until just combined.
On a floured surface, roll the dough out until it is approximately 1/4 inch thick and use a 2 1/2 inch circle cookie cutter to cut the dough. These cookies will not spread so roll to your desired finished thickness.
Arrange on the cookie sheet and bake at 350°F for 7-9 minutes or until the cookies are matte looking on top and have puffed up.
Make the icing while the cookies are baking by combining the butter and vegetable shortening until smooth.
Add the powdered sugar and enough milk to bring the mixture together into a thick frosting.
Mix in the clear vanilla extract and thin the icing out with milk until it is your desired consistency.
As soon as the cookies come out of the oven, spread a thin layer of the icing onto the cookies. Leave the icing thin so you can see the sprinkles underneath the icing.
Allow the cookies to cool and enjoy!

How do I store these cookies?

Once cooled, store your cookies in an airtight container on the counter for 3-5 days!

These cookies also freeze really well and can be stored in a resealable freezer bag for up to 3 months. I have a post all about how to freeze cookies if you need more guidance!

Karli’s Kitchen Faves

Here are a few of my favorite kitchen tools that I used to make this recipe!

Kitchenaid Mixer – I really love this thing. It’s not necessary for making good cookies, but I love the size of the bowl and the power. A Hand Mixer is also an excellent option for when you don’t want to mix things by hand.
Cookie Sheet – These cookie sheets have put in WORK in my kitchen. If you’re looking for a brand that will stand the test of time (and cookies), this is my recommendation.
Silicone baking mat – I love using this or parchment paper to line my cookie sheets to make it easy-peasy to get cookies off of the pan without sticking.
Offset spatula – I love using an offset spatula to frost cookies because it’s so much easier to get the perfect swirl on top without getting extra frosting on the side of your hand.
Spatula – I love these silicone spatulas for scraping down the sides of the mixer.

Cake Batter Beauties

Cake Batter Meltaway Cookies

Course Dessert

Keyword cake batter meltaway cookies, cut out cake batter cookies

Cook Time 9

Ingredients

1/2 cup (111g) salted butter, softened
2/3 cup (71g) powdered sugar
1 egg
1/2 Tbsp cake batter flavor
2 cups (304g) all-purpose flour
1 tsp baking powder
1/4 tsp salt
1-3 tsp water
up to 1/2 cup Sprinkles

Vanilla Glaze

2 Tbsp butter, softened
1/2 Tbsp vegetable shortening Optional, but it helps the icing to crust and get hard on the outside
3/4 cup (80g) powdered sugar
2 Tbsp milk, plus more as needed
3/4 tsp clear vanilla extract

Instructions

Preheat the oven to 350°F. Line a cookie sheet with parchment paper or a silicone baking mat. Set aside.
In the bowl of a stand mixer or with an electric hand mixer, combine the butter and powdered sugar until smooth.
1/2 cup (111g) salted butter, softened, 2/3 cup (71g) powdered sugar
Scrape down the sides of the bowl and add in the eggs and cake batter flavor, mixing until mostly combined.
1 egg, 1/2 Tbsp cake batter flavor
Next add the flour, baking powder and salt. Begin to mix and add up to 3 tsp of water to bring the dough together, the dough should be soft and easy to work with.
2 cups (304g) all-purpose flour, 1 tsp baking powder, 1/4 tsp salt, 1-3 tsp water
Mix in sprinkles until just combined.
up to 1/2 cup Sprinkles
On a floured surface, roll the dough out until it is approximately 1/4 inch thick and use a 2 1/2 inch circle cookie cutter to cut the dough. These cookies will not spread so roll to your desired finished thickness.
Arrange on the cookie sheet and bake at 350°F for 7-9 minutes or until the cookies are matte looking on top and have puffed up.
Make the icing while the cookies are baking by combining the butter and vegetable shortening until smooth.
2 Tbsp butter, softened , 1/2 Tbsp vegetable shortening
Add the powdered sugar and enough milk to bring the mixture together into a thick frosting.
3/4 cup (80g) powdered sugar, 2 Tbsp milk, plus more as needed
Mix in the clear vanilla extract and thin the icing out with milk until it is your desired consistency.
3/4 tsp clear vanilla extract
As soon as the cookies come out of the oven, spread a thin layer of the icing onto the cookies. Leave the icing thin so you can see the sprinkles underneath the icing.
Allow the cookies to cool and enjoy!

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Almond Joy Cookies

Karli — Sun, 08 Feb 2026 20:37:52 +0000

A coconut-kissed soft sugar cookie topped with almond joy coconut filling and drizzled with chocolate. These Almond Joy Cookies are the better version of the famous candy bar!

Almond Joy Cookie Recipe

We start this Almond Joy Cookie with the world’s best coconut sugar cookie. It is buttery soft with the best subtle punch of coconut. The cookie has a thumbprint-style divot in the middle that is filled with a creamy shredded coconut filling a la Almond Joy candy bars. Topped with a drizzle of melted chocolate and sliced almonds, it hits all of the requirements and then some. I am truly obsessed with this cookie!

Ingredients

*You can find instructions and exact quantities in the recipe card at the bottom of this post.

Coconut Sugar Cookie

Salted butter, softened – You can sub in unsalted butter if that’s your preference. You will want to add in an extra pinch of salt to the dough.
Granulated sugar
Eggs
Coconut flavoring – This gives the very best coconut flavor without feeling artificial.
All-purpose flour
Baking powder

Coconut Filling

Sweetened condensed milk
Sweetened shredded coconut – You have to use the sweetened coconut! It makes it taste like an almond joy. Unsweetened just doesn’t quite do the job here.

Toppings

Dark chocolate chips – You can use any type of chocolate you like, but I like how the dark chocolate cuts the sweetness just slightly.
Sweetened shredded coconut – Again, the sweetened coconut is a must here!
Sliced almonds

How to Make Almond Joy Cookies

Preheat the oven to 350° F (180°C). Line a cookie sheet with either parchment paper or a silicone baking mat. Set aside.
In a stand mixer or with an electric hand mixer, cream together the butter and granulated sugar. Mix for about 2 minutes until the mixture is fluffy and light in color.
Scrape the sides of the bowl and add in the eggs and coconut flavoring.
Once incorporated, add in the flour and baking powder. Mix until a soft dough forms.
Portion out the dough into 3 Tbsp portions (a #24 scoop is perfect). Using the back of your cookie scoop, make an indent in the center of each cookie (this will puff up some while baking, but if you wait until out of the oven your cookies will crack).
Bake at 350° F (180°C) for 11-13 minutes or until the cookies no longer look wet and glossy. Right out of the oven press the indent again to make your crater more pronounced.
Allow the cookies to cool on the pan.
While your cookies are cooling, make your coconut filling by mixing the sweetened condensed milk and shredded coconut together. Set aside until cookies are cool.
Melt the dark chocolate chips in the microwave by heating for 30 second increments, stirring in between until fully melted.
Once cookies are cool, scoop a heaping Tbsp of coconut filling into each cookie crater.
Top each cookie with a drizzle of chocolate, sliced almonds, and shredded coconut.
Serve and enjoy! Store at room temperature in an airtight container.

How should I store Almond Joy Cookies?

Once cooled, store your cookies in an airtight container on the counter for 3-5 days!

Can I freeze these cookies?

Yes! You can freeze these cookies with or without the toppings for up to 3 months! If freezing with toppings, place all cooled cookies onto a cookie sheet. Place the entire cookie sheet into the freezer and ‘flash freeze’ until they start to harden slightly and the frosting is set. Move the cookies to a ziptop bag or airtight container, with parchment between layers of cookies.

Karli’s Kitchen Faves

Here are a few of my favorite kitchen tools that I used to make this recipe!

Kitchenaid Mixer – I really love this thing. It’s not necessary for making good cookies, but I love the size of the bowl and the power. A Hand Mixer is also an excellent option for when you don’t want to mix things by hand.
Cookie Sheet – These cookie sheets have put in WORK in my kitchen. If you’re looking for a brand that will stand the test of time (and cookies), this is my recommendation.
Silicone baking mat – I love using this or parchment paper to line my cookie sheets to make it easy-peasy to get cookies off of the pan without sticking.
Cookie scoop set – These are sturdy and won’t break when it, you know, scoops dough. I love these for making pretty + even cookies. I used a #24 scoop for the cookie dough and a #60 scoop for the coconut filling.
Spatula – I love these silicone spatulas for scraping down the sides of the mixer.
Bowl – I used this to mix together the coconut and sweetened condensed milk.

Coconut Treats You’ll Love

Almond Joy Cookies

A coconut-kissed soft sugar cookie topped with almond joy coconut filling and drizzled with chocolate. These Almond Joy Cookies are the better version of the famous candy bar!

Course Dessert

Keyword almond joy cookies

Prep Time 30

Cook Time 13

Servings large cookies

Calories 153kcal

Ingredients

Coconut Sugar Cookie

3/4 cup salted butter, softened
3/4 cup granulated sugar
2 eggs
1 tsp coconut flavoring
2 1/4 cups all-purpose flour
1 1/2 tsp baking powder

Coconut Filling

1/2 cup sweetened condensed milk
3/4 cup sweetened shredded coconut

Toppings

1/2 cup dark chocolate chips, melted
1/2 cup sweetened shredded coconut
1/2 cup sliced almonds

Instructions

Preheat the oven to 350° F (180°C). Line a cookie sheet with either parchment paper or a silicone baking mat. Set aside.
In a stand mixer or with an electric hand mixer, cream together the butter and granulated sugar. Mix for about 2 minutes until the mixture is fluffy and light in color.
3/4 cup salted butter, softened, 3/4 cup granulated sugar
Scrape the sides of the bowl and add in the eggs and coconut flavoring.
2 eggs, 1 tsp coconut flavoring
Once incorporated, add in the flour and baking powder. Mix until a soft dough forms.
2 1/4 cups all-purpose flour, 1 1/2 tsp baking powder
Portion out the dough into 3 Tbsp portions (a #24 scoop is perfect). Using the back of your cookie scoop, make an indent in the center of each cookie (this will puff up some while baking, but if you wait until out of the oven your cookies will crack).
Bake at 350° F (180°C) for 11-13 minutes or until the cookies no longer look wet and glossy. Right out of the oven press the indent again to make your crater more pronounced.
Allow the cookies to cool on the pan.
While your cookies are cooling, make your coconut filling by mixing the sweetened condensed milk and shredded coconut together. Set aside until cookies are cool.
1/2 cup sweetened condensed milk, 3/4 cup sweetened shredded coconut
Melt the dark chocolate chips in the microwave by heating for 30 second increments, stirring in between until fully melted.
1/2 cup dark chocolate chips, melted
Once cookies are cool, scoop a heaping Tbsp of coconut filling into each cookie crater.
Top each cookie with a drizzle of chocolate, sliced almonds, and shredded coconut.
1/2 cup sweetened shredded coconut, 1/2 cup sliced almonds
Serve and enjoy! Store at room temperature in an airtight container.

Nutrition

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Mini Strawberry Cut Out Sugar Cookies

Karli — Tue, 27 Jan 2026 18:20:30 +0000

These Mini Strawberry Cut Out Sugar Cookies are fresh on the scene and berry addicting. With the same no-spread, no-chill promise as my viral sugar cookies, these are are sweet perfection every time!

Mini Strawberry Sugar Cookies

My love for these cookies runs deep! We add a little strawberry kiss to my viral cut out sugar cookie recipe and it levels. them. up. With strawberry baking emulsion and crushed freeze dried strawberries in the dough, they have a gorgeous sweet strawberry flavor and a cute pink color. Make these cookies for your Galentines party, your daughter’s birthday, a baby or bridal shower or just when you need a happy little PINK boost!

Ingredients

*You can find instructions and exact quantities in the recipe card at the bottom of this post.

Salted butter, softened – I use salted butter, but you can use unsalted butter if you’d prefer. Just add a little extra pinch of salt to the dough!
Granulated sugar
Strawberry baking emulsion – I use the Lorann Oils brand. You can sub in Vanilla Extract, but you will miss the extra strawberry flavor punch!
Egg Yolk
All-purpose flour
Ground freeze dried strawberries – You will measure out ½ heaping cup of freeze dried strawberries THEN grind that.
Baking powder

Frosting + toppings

Salted butter, softened – Again, I use salted butter, but unsalted will also work!
Powdered sugar
Clear vanilla – The clear vanilla will help keep the frosting nice and white.
Heavy cream
Sprinkles or more freeze dried strawberries for decorating

How to Make Cut Out Strawberry Cookies

Preheat the oven to 350°F (180°C).
Grind the freeze dried strawberries in a food processor until you have a mix of fine powder and tiny pieces. Set aside.
Cream together the butter and sugar in the bowl of a stand mixer for a full 2 minutes.
Scrape the sides and add in strawberry emulsion and egg yolk. Mix until combined.
Next, add flour, ground strawberries, and baking powder to the bowl. Mix slowly at first, gradually getting faster until the dough comes together. The texture should be like Playdoh! Add a little flour or water if needed to get it to a soft, pliable consistency.
Use a rolling pin and roll the dough onto a lightly floured surface until 1/4-1/2 inch thick. (The cookies will not rise while baking, they will not get thinner while baking. Roll out to your desired FINISHED thickness.)
Use a small, 1 inch heart cookie cutter to cut out heart shapes. Transfer to a parchment or silicone lined cookie sheet.
Bake at 350°F (180°C) for 5-7 minutes or until the centers are puffy and no longer glossy. Allow the cookies to cool completely before frosting.
To make the frosting, cream the butter until smooth on the lowest setting.
Alternate adding 1 cup of powdered sugar with a splash of heavy cream, allowing the mixture to fully combine before adding more powdered sugar.
Repeat until all powdered sugar has been added and the frosting is thick.
Add in the clear vanilla extract and mix well.
Adjust the thickness of the frosting by adding more heavy cream to thin, if needed.
Decorate the cut out cookies with additional freeze dried strawberries or sprinkles and enjoy!
Store at room temperature in an airtight container for up to 3 days.

How should I store Strawberry Sugar Cookies?

Once cooled, store your cookies in an airtight container on the counter for 3 days!

Can I freeze these cookies?

Yes! You can freeze these cookies frosted or unfrosted for up to 3 months! If freezing frosted, place all cool cookies onto a cookie sheet. Place the entire cookie sheet into the freezer and ‘flash freeze’ until they start to harden slightly and the frosting is set. Move the cookies to a ziptop bag or airtight container, with parchment between layers of cookies.

Karli’s Kitchen Faves

Here are a few of my favorite kitchen tools that I used to make this recipe!

Kitchenaid Mixer – I really love this thing. It’s not necessary for making good cookies, but I love the size of the bowl and the power. A Hand Mixer is also a great option for when you don’t want to mix things by hand.
Cookie Sheet – These cookie sheets have put in WORK in my kitchen. If you’re looking for a brand that will stand the test of time (and cookies), this is my recommendation.
Silicone baking mat – I love using this or parchment paper to line my cookie sheets to make it easy-peasy to get cookies off of the pan without sticking.
Offset spatula – I love using an offset spatula to frost cookies because it’s so much easier to get the perfect swirl on top without getting extra frosting on the side of your hand.
Spatula – I love these silicone spatulas for scraping down the sides of the mixer.

Strawberry Faves

Mini Strawberry Cut Out Sugar Cookies

These Mini Strawberry Cut Out Sugar Cookies are fresh on the scene and berry addicting. With the same no-spread, no-chill promise as my viral sugar cookies, these are are sweet perfection every time!

Course Dessert

Keyword cadbury egg cut out cookies, mini strawberry sugar cookies

Prep Time 25

Cook Time 7

Servings 1″ cookies

Calories 46kcal

Ingredients

1/2 cup (111g) butter, softened
1/2 cup (115g) granulated sugar
1 tsp strawberry baking emulsion (I use Lorann Oils brand)
1 egg yolk
1 1/3 cups (202g) all-purpose flour
1/4 cup ground freeze dried strawberries (1/2 heaping cup before grinding)
1 tsp baking powder

Frosting + Toppings

1/4 cup (56g) salted butter, softened
1/2 cups (54g) powdered sugar
1 tsp clear vanilla
up to 3 Tbsp heavy cream
Sprinkles or more freeze dried strawberries for decorating

Instructions

Preheat the oven to 350°F (180°C).
Grind the freeze dried strawberries in a food processor until you have a mix of fine powder and tiny pieces. Set aside.
1/4 cup ground freeze dried strawberries
Cream together the butter and sugar in the bowl of a stand mixer for a full 2 minutes.
1/2 cup (111g) butter, softened , 1/2 cup (115g) granulated sugar
Scrape the sides and add in strawberry emulsion and egg yolk. Mix until combined.
1 tsp strawberry baking emulsion, 1 egg yolk
Next, add flour, ground strawberries, and baking powder to the bowl. Mix slowly at first, gradually getting faster until the dough comes together. The texture should be like Playdoh! Add a little flour or water if needed to get it to a soft, pliable consistency.
1 1/3 cups (202g) all-purpose flour, 1 tsp baking powder
Use a rolling pin and roll the dough onto a lightly floured surface until 1/4-1/2 inch thick. (The cookies will not rise while baking, they will not get thinner while baking. Roll out to your desired FINISHED thickness.)
Use a small, 1 inch heart cookie cutter to cut out heart shapes. Transfer to a parchment or silicone lined cookie sheet.
Bake at 350°F (180°C) for 5-7 minutes or until the centers are puffy and no longer glossy. Allow the cookies to cool completely before frosting.
To make the frosting, cream the butter until smooth on the lowest setting.
1/4 cup (56g) salted butter, softened
Alternate adding 1 cup of powdered sugar with a splash of heavy cream, allowing the mixture to fully combine before adding more powdered sugar.
1/2 cups (54g) powdered sugar, up to 3 Tbsp heavy cream
Repeat until all powdered sugar has been added and the frosting is thick.
Add in the clear vanilla extract and mix well.
1 tsp clear vanilla
Adjust the thickness of the frosting by adding more heavy cream to thin, if needed.
Decorate the cut out cookies with additional freeze dried strawberries or sprinkles and enjoy!
Sprinkles or more freeze dried strawberries for decorating
Store at room temperature in an airtight container for up to 3 days.

Nutrition

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Cake Batter Oreo Fluff Cookies

admin — Tue, 06 Jan 2026 14:02:39 +0000

This is not your typical soft cake batter-flavored sugar cookie. It’s better! Stuffed with crushed Oreos AND marshmallow fluff, it’s honestly my dream cookie.

Dream Cookie Recipe

Okay, let’s get this out in the open first: the name is a lot. But what do you recommend naming a cookie that has:

An insanely soft/chewy sugar cookie base that is also CAKE BATTER FLAVORED
Crushed Oreo cookies dotted throughout (yum.)
Marshmallow fluff marbled throughout the dough

I mean, it’s kind of impossible to give these dreamers a succinct name without leaving out one of the very good, very delicious parts. For now, we’ll just go with Cake Batter Oreo Fluff Cookies.

More seriously, these cookies are a spin-off of my Snowdrift Cookies that were originally inspired by Dairy Queen’s new Snowdrift Blizzard. I talked about the process on Youtube, if you’re interested in learning more about that. TL;DR: The originals have a two-tone, two flavor frosting medley that is really good, should you feel the desire to check that out.

But don’t worry – these cookies alone are extremely drool-worthy and will probably visit you in your dreams for months after the first bite.

Ingredients

*Find instructions and exact quantities in the recipe card at the bottom of the post.

Salted butter, softened – I use salted butter in my recipes, but you can sub in unsalted butter. I would recommend adding a pinch of salt to the dough if you make the switch!
Granulated sugar
Egg + 1 egg yolk – The extra yolk will help these cookies be ultra chewy and rich.
Cake batter flavoring – Even with all of the extra add-ins, the cake batter flavoring really steals the show in these cookies. I used the cake batter flavoring from my line and it is perfection in these.
All-purpose flour
Baking powder
Crushed Cookies & Cream Cookies – You can use Oreos or store brand cookies, both will work. Just leave the cream in!
Marshmallow fluff – You’ll use about half of a 7oz jar.

How to Make Cake Batter Oreo Fluff Cookies

Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper or a silicone mat.
In the bowl of a stand mixer or with an electric hand mixer, cream together the butter and granulated sugar until light in color and fluffy in texture. This will take about 2 minutes.
Scrape the sides of the bowl and add in the eggs and cake batter flavoring. Mix until incorporated.
Next, add the flour and baking powder and mix until a soft dough forms.
Now you will add the crushed cookies and cream cookies and mix just long enough to incorporate evenly into the dough.
Next, scoop the marshmallow fluff into heaping tablespoon scoops and drop into the mixer one at a time, gently mixing after each scoop. You want ribbons of marshmallow in the dough, so do not overmix.
Scoop out your dough using a #24 cookie scoop (approx 3 Tbsp of dough) and flatten just slightly prior to baking.
Arrange on your prepared baking sheet and bake at 350° F for 10-12 minutes, or until the cookies no longer look wet and glossy.
Allow the cookies to cool slightly on the cookie sheet, then transfer to a cooling rack to finish cooling to room temp.
Enjoy!

Cookie Storage

Once cooled, store your cookies in an airtight container on the counter for 3 days! These cookies also freeze really well (baked and as dough!) and can be stored in a resealable freezer bag for up to 3 months. I have a post all about how to freeze cookies and how to freeze cookie dough if you want step by step instructions!

Karli’s Kitchen Faves

Here are a few of my favorite kitchen tools that I used to make this recipe!

Kitchenaid Mixer – I really love this thing. It’s not necessary for making good cookies, but I love the size of the bowl and the power. A Hand Mixer is also an excellent option for saving you from arm aches.
Cookie Sheet – These cookie sheets have put in WORK in my kitchen. If you’re looking for a brand that will stand the test of time (and cookies), this is my recommendation.
Silicone baking mat – I love using this or parchment paper to line my cookie sheets to make it easy-peasy to get cookies off of the pan without sticking.
Cookie scoop set – These are sturdy and won’t break when it, you know, scoops dough. I love these for making pretty + even cookies. I used a #24 for these cookies.

Killer Cake Batter Treats

Cake Batter Oreo Fluff Cookies

This is not your typical soft cake batter-flavored sugar cookie. It’s better! Stuffed with crushed Oreos AND marshmallow fluff, it’s honestly my dream cookie.

Course Dessert

Keyword cake batter cookies, cake batter oreo fluff cookies

Prep Time 30

Cook Time 10

Servings cookies

Calories 75kcal

Ingredients

3/4 cup (167g) salted butter, softened
3/4 cup (173g) granulated sugar
1 egg + 1 egg yolk
3/4 tsp cake batter flavoring
2 1/4 cups (342g) all-purpose flour
1 1/2 tsp baking powder
10 cookies and cream cookies, crushed
1/2 cup marshmallow fluff

Instructions

Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper or a silicone mat.
In the bowl of a stand mixer or with an electric hand mixer, cream together the butter and granulated sugar until light in color and fluffy in texture. This will take about 2 minutes.
3/4 cup (167g) salted butter, softened, 3/4 cup (173g) granulated sugar
Scrape the sides of the bowl and add in the eggs and cake batter flavoring. Mix until incorporated.
1 egg + 1 egg yolk, 3/4 tsp cake batter flavoring
Next, add the flour and baking powder and mix until a soft dough forms.
2 1/4 cups (342g) all-purpose flour, 1 1/2 tsp baking powder
Now you will add the crushed cookies and cream cookies and mix just long enough to incorporate evenly into the dough.
10 cookies and cream cookies, crushed
Next, scoop the marshmallow fluff into heaping tablespoon scoops and drop into the mixer one at a time, gently mixing after each scoop. You want ribbons of marshmallow in the dough, so do not overmix.
1/2 cup marshmallow fluff
Scoop out your dough using a #24 cookie scoop (approx 3 Tbsp of dough) and flatten just slightly prior to baking.
Arrange on your prepared baking sheet and bake at 350° F for 10-12 minutes, or until the cookies no longer look wet and glossy.
Allow the cookies to cool slightly on the cookie sheet, then transfer to a cooling rack to finish cooling to room temp.
Enjoy!

Nutrition

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Orange Sweet Roll Cookie

Karli — Fri, 19 Dec 2025 18:01:40 +0000

These Orange Sweet Roll Cookies taste just like Christmas! Sweet and tangy cinnamon/orange filling swirled in a delectable chewy cookie and topped with an orange glaze drizzle.

Orange Sweet Roll Cookies

Home has never tasted (or smelled) sweeter! These sweet orange roll inspired cookies are comfy and cozy and just really yummy. The base of this cookie is an ultra chewy orange sugar cookie that is swirled with actual bits of cinnamon orange roll filling (complete with zest). To really seal the sweet roll illusion, we top this cookie with a drizzle of orange-flavored glaze that takes these to another level.

Ingredients

*Find instructions and exact quantities in the recipe card at the bottom of the post.

Salted butter, softened – I always, always use salted butter. If you don’t have any on hand, you can use unsalted and add an extra pinch of salt to the dough.
Margarine, softened (80% vegetable oil) – You can use all butter if needed, just know that the cookies won’t have that buttery crisp finish.
Granulated sugar
Egg
Light corn syrup – Corn syrup will give the cookie a chewy texture. You can omit the corn syrup, if needed, just note that the cookies won’t spread quite as much and they won’t be as chewy.
Orange extract – This gives these cookies some of the best orange-y flavor! I used my Orange flavoring to make sure it didn’t taste artificial.
All-purpose flour
Baking soda
Salt

Orange Zest Filling:

Orange zest (about 2 oranges)
Butter, partially melted
Brown sugar
Granulated sugar
Ground cinnamon
All-purpose flour – The flour will thicken the orange filling just a bit so it doesn’t totally melt out while baking.

Glaze:

Butter, softened
Vegetable shortening – This will help the icing to crust and harden slightly.
Powdered sugar
Orange juice – I used the fresh juice from the orange I zested.

How to Make Orange Roll Cookies

Orange Zest Filling

Preheat the oven to 350° F (180°C). Line two baking sheets with either parchment paper or a silicone baking mat. Set aside.
Make the Orange Zest Filling by adding the brown sugar, granulated sugar and orange zest to a bowl and rub together with your fingers for a minute or two. This will wake up the zest a little and get that flavor activated.
Add in the partially melted butter, flour and cinnamon. Mix until combined.
Spread on a parchment lined baking sheet about 1/4″ thick. Freeze while you make the dough.

Cookie Dough + Baking

In the bowl of a stand mixer or with an electric hand mixer, cream together the butter, margarine and granulated sugar until light in color and fluffy in texture. This will take about 2 minutes.
Scrape the sides of the bowl and add in the egg, corn syrup and orange extract. Mix until well combined.
Add the flour, baking soda and salt. Mix until a soft dough forms.
Remove the orange zest filling from the freezer and chop into 1/4-1/2 inch squares.
Add the frozen filling to the mixer and pulse the mixer just a few times to distribute the pieces in the dough. Do not mix so much that everything is completely combined, we want there to be swirls and chunks of filling.
Portion out the cookie dough using a cookie scoop for uniform sized cookies. For small cookies, use 1 1/2 Tbsp of dough (#40 scoop) for large cookies, use 3 Tbsp of dough (#24 scoop).
Bake at 350°F until the cookies spread, flatten and are no longer glossy on top. For small cookies, bake 9-11 minutes and for larger cookies, bake 11-13 minutes.
While the cookies are baking, make the icing by combining the butter and vegetable shortening until smooth.
Add the powdered sugar and orange juice and mix until a smooth glaze forms. Add in extra juice to thin out, if needed. Set aside
Remove cookies from the oven, and reshape using a cookie ring or the back of a spoon if needed. The more orange zest filling in each cookie, the more these tend to spread.
Allow the cookies to cool slightly on the pan and then drizzle the tops with the glaze. If your glaze hardens in the bowl in between batches, pop in the microwave for 5-10 seconds and mix.
Sprinkle with additional orange zest before the glaze sets, if desired.
Allow the cookies to cool completely and enjoy!

How to store Orange Roll Cookies

These cookies can be stored at room temperature! Allow them to cool completely and then store in an airtight container. These are best enjoyed within 3 days.

You can also freeze these cookies! Let them cool entirely and then place in a ziptop bag. Freeze for up to 3 months.

Karli’s Kitchen Faves

Here are a few of my favorite kitchen tools that I used to make this recipe!

Kitchenaid Mixer – I really love this thing. It’s not necessary for making good cookies, but I love the size of the bowl and the power. It saves me a lot of arm aches.
Cookie Sheet – These cookie sheets have put in WORK in my kitchen. If you’re looking for a brand that will stand the test of time (and cookies), this is my recommendation.
Silicone baking mat – I love using this or parchment paper to line my cookie sheets to make it easy-peasy to get cookies off of the pan without sticking.
Cookie scoop set – These are sturdy and won’t break when it, you know, scoops dough. I love these for making pretty + even cookies. I used a #40 for the smaller cookies and a #24 for the larger!

Keep the yummy times rolling!

Orange Sweet Roll Cookie

These Orange Sweet Roll Cookies taste just like Christmas! Sweet and tangy cinnamon/orange filling swirled in a delectable chewy cookie and topped with an orange drizzle.

Course Dessert

Keyword orange roll cookies

Prep Time 30

Cook Time 9

Servings small cookies

Calories 79kcal

Ingredients

1/2 cup salted butter, softened
1/2 cup margarine, softened (80% vegetable oil)
1 1/4 cup granulated sugar
1 egg
2 Tbsp light corn syrup
½ tsp orange extract
2 1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt

Orange Zest Filling:

1/2 Tbsp orange zest (about 2 oranges)
1/4 cup butter, partially melted
1/4 cup brown sugar
1/4 cup granulated sugar
1/2 tsp ground cinnamon
1 1/2 Tbsp all-purpose flour

Glaze:

2 Tbsp softened butter
1/2 Tbsp vegetable shortening
3/4 cup powdered sugar
4 Tbsp+ orange juice

Instructions

Preheat the oven to 350° F (180°C). Line two baking sheets with either parchment paper or a silicone baking mat. Set aside.
Make the Orange Zest Filling by adding the brown sugar, granulated sugar and orange zest to a bowl and rub together with your fingers for a minute or two. This will wake up the zest a little and get that flavor activated.
1/4 cup brown sugar, 1/4 cup granulated sugar, 1/2 Tbsp orange zest (about 2 oranges)
Add in the partially melted butter, flour and cinnamon. Mix until combined.
1/4 cup butter, partially melted, 1 1/2 Tbsp all-purpose flour, 1/2 tsp ground cinnamon
Spread on a parchment lined baking sheet about 1/4″ thick. Freeze while you make the dough.
In the bowl of a stand mixer or with an electric hand mixer, cream together the butter, margarine and granulated sugar until light in color and fluffy in texture. This will take about 2 minutes.
1/2 cup salted butter, softened, 1/2 cup margarine, softened (80% vegetable oil), 1 1/4 cup granulated sugar
Scrape the sides of the bowl and add in the egg, corn syrup and orange extract. Mix until well combined.
1 egg, 2 Tbsp light corn syrup, ½ tsp orange extract
Add the flour, baking soda and salt. Mix until a soft dough forms.
2 1/2 cups all-purpose flour, 1/2 tsp baking soda, 1/2 tsp salt
Remove the orange zest filling from the freezer and chop into 1/4-1/2 inch squares.
Add the frozen filling to the mixer and pulse the mixer just a few times to distribute the pieces in the dough. Do not mix so much that everything is completely combined, we want there to be swirls and chunks of filling.
Portion out the cookie dough using a cookie scoop for uniform sized cookies. For small cookies, use 1 1/2 Tbsp of dough (#40 scoop) for large cookies, use 3 Tbsp of dough (#24 scoop).
Bake at 350°F until the cookies spread, flatten and are no longer glossy on top. For small cookies, bake 9-11 minutes and for larger cookies, bake 11-13 minutes.
While the cookies are baking, make the icing by combining the butter and vegetable shortening until smooth.
2 Tbsp softened butter, 1/2 Tbsp vegetable shortening
Add the powdered sugar and orange juice and mix until a smooth glaze forms. Add in extra juice to thin out, if needed. Set aside
3/4 cup powdered sugar, 4 Tbsp+ orange juice
Remove cookies from the oven, and reshape using a cookie ring or the back of a spoon if needed. The more orange zest filling in each cookie, the more these tend to spread.
Allow the cookies to cool slightly on the pan and then drizzle the tops with the glaze. If your glaze hardens in the bowl in between batches, pop in the microwave for 5-10 seconds and mix.
Sprinkle with additional orange zest before the glaze sets, if desired.
Allow the cookies to cool completely and enjoy!
Store in an airtight container at room temperature.

Nutrition

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The post Orange Sweet Roll Cookie appeared first on Cookies for Days.

Mini Christmas Tree Cake Cookie

admin — Thu, 04 Dec 2025 02:45:23 +0000

These mini Christmas Tree Cake Cookies are bite-sized, soft and buttery sugar cookies that are filled with Christmas Tree Cake buttercream and then decorated to match your favorite holiday snack cake!

Small Christmas Tree Cake Cookies

I don’t want to speak for Debbie, but honestly? She would be more than a little proud of these. These are the catering (mini) size of my new Christmas Tree Cake Cookies! They take a soft, buttery sugar cookie and fill it with Christmas Tree Cake Buttercream. As in, the buttercream literally has mashed up Christmas Tree Cakes in it. And woof, it’s so freaking good. Then, in case it wasn’t obvious, the cookie is frosted with the iconic white chocolate coating, red trim, and green sanding sugars so it looks like the treat we all know and love.

Ingredients

*Consider this your quick reference list. Exact quantities and instructions can be found in the recipe card at the bottom of this post.

Sugar Cookie:

Salted butter softened – I always, always use salted butter. If you don’t have any on hand, you can use unsalted and add an extra pinch of salt to the dough.
Granulated sugar
Eggs
Butter flavoring – If you do not have butter extract, you can sub in vanilla extract BUT you will be missing that buttery yellow cake flavor.
Vanilla extract – This is the perfect supporting cast member. It adds a subtle hint of flavor without distracting from the other elements of the cookie.
All-purpose flour
Baking powder
Salt
White candy melts – I like the Ghirardelli brand! I highly suggest sticking with the white candy melts vs using white chocolate. The white chocolate has a stronger flavor and takes away from the star of the show, the buttercream.
Red candy melts
Green sanding sugar

Christmas Tree Cake Buttercream:

Salted butter, softened – Again, I use salted butter but unsalted will also work.
Powdered sugar
Vanilla extract
Heavy cream
Christmas Tree Cakes – Yes, THE Little Debbie’s Christmas Tree Cakes.
Red and green sprinkles

Instructions for Mini Christmas Tree Cake Cookies

Making the Buttercream

Start by making the buttercream. Begin by whipping the butter until smooth.
Next, add in the powdered sugar, vanilla, and heavy cream. Mix until fully incorporated and smooth.
To the frosting, add 5 whole Christmas Tree Cakes, and mix until incorporated. Be careful to not over mix! You still want a little bit of the texture from the cakes in your buttercream. This will be a thick buttercream. Add in red + green sprinkles and fold until incorporated.
Scoop 2 tsp dollops of buttercream and flatten slightly. Place onto a parchment-lined baking sheet. Place in the freezer to harden while making the dough.
Preheat the oven to 350°F.

Dough + Assembly

Make the cookie dough by creaming together the butter and granulated sugar until light in color and fluffy in texture. I like to use a stand mixer or an electric hand mixer for this.
Scrape the sides of the bowl and add in the eggs, vanilla, and butter extract. Mix until well combined.
Next, add the flour, baking powder, and salt. Mix until a soft dough forms.
Scoop out your dough using a #48 scoop (about 1 heaping Tbsp). Flatten each dough ball into a disk.
Remove buttercream dollops from the freezer and place one in the center of each dough disk.
Close the cookie dough around the frosting dollop and seal any cracks the best you can. Place filled dough balls onto a lined cookie sheet, placing the sealed side of the dough up.
Bake at 350° F for 11-13 minutes, or until the cookies no longer look wet and glossy on the top.
Allow the cookies to cool on the cookie sheet.
After your cookies have cooled, melt your white candy melts according to package instructions until smooth (typically in the microwave in 30 second intervals, stirring between).
Drizzle the top of each cooled cookie with the melted white candy melts. Sprinkle with green sanding sugar.
Melt the red candy melts according to package instructions and pour into a piping bag or a plastic bag with the corner snipped off.
Pipe lines similar to those on the Christmas Tree Cakes on each cookie.
Let the candy melts finish setting up before serving, you can speed this process up in the refrigerator. Enjoy!

Storage

Store these cookies in an airtight container at room temperature and enjoy within 4 days.

These cookies will also freeze well. Allow the candy melts to set up completely and then place on a cookie sheet close together. Place the entire cookie sheet into the freezer and ‘flash freeze’ until they’re beginning to harden. Place cookies into a ziptop bag and freeze. Use within 3 months!

Karli’s Kitchen Faves

Here are a few of my favorite kitchen tools that I used to make this recipe!

Cookie Sheet – These cookie sheets have put in WORK in my kitchen. If you’re looking for a brand that will stand the test of time (and cookies), this is my recommendation.
Silicone baking mat – I love using this or parchment paper to line my cookie sheets to make it easy-peasy to get cookies off of the pan without sticking.
Piping bag – These are disposable, meaning you do not have to clean them ha. They are durable and won’t burst and leak your frosting. Use this (or just a ziplock bag with the corner snipped off) to pipe the red candy melts onto the cookie.
Kitchenaid Mixer – I really love this thing. It’s not necessary for making good cookies, but I love the size of the bowl and the power. It saves me a lot of arm aches.

Christmas Cookie Faves

Mini Christmas Tree Cake Cookie

Course Dessert

Keyword mini christmas cookies, mini christmas tree cake cookies

Prep Time 40

Cook Time 9

Servings small cookies

Ingredients

Christmas Tree Cake Buttercream:

½ cup (111g) salted butter, softened
2 cups (214g) powdered sugar
2 tsp vanilla extract
3 tbsp heavy cream
5 Christmas Tree Cakes
1/4 cup Red + green sprinkles

Sugar Cookie:

1 ½ cups (333g) salted butter, softened
1 ½ cups (345g) granulated sugar
3 eggs
3/4 tsp butter extract
1 tsp vanilla extract
4 ½ cups (684g) all-purpose flour
3 tsp baking powder
½ tsp salt
10 oz white candy melts (I like Ghirardelli)
4 oz red candy melts
Green sanding sugar

Instructions

Start by making the buttercream. Begin by whipping the butter until smooth.
½ cup (111g) salted butter, softened
Next, add in the powdered sugar, vanilla, and heavy cream. Mix until fully incorporated and smooth.
2 cups (214g) powdered sugar, 2 tsp vanilla extract, 3 tbsp heavy cream
To the frosting, add 5 whole Christmas Tree Cakes, and mix until incorporated. Be careful to not over mix! You still want a little bit of the texture from the cakes in your buttercream. This will be a thick buttercream. Add in red + green sprinkles and fold until incorporated.
5 Christmas Tree Cakes
Scoop 2 tsp dollops of buttercream and flatten slightly. Place onto a parchment-lined baking sheet. Place in the freezer to harden while making the dough.
Preheat the oven to 350°F.
Make the cookie dough by creaming together the butter and granulated sugar until light in color and fluffy in texture. I like to use a stand mixer or an electric hand mixer for this.
1 ½ cups (333g) salted butter, softened, 1 ½ cups (345g) granulated sugar
Scrape the sides of the bowl and add in the eggs, vanilla, and butter extract. Mix until well combined.
3 eggs, 3/4 tsp butter extract , 1 tsp vanilla extract
Next, add the flour, baking powder, and salt. Mix until a soft dough forms.
4 ½ cups (684g) all-purpose flour, 3 tsp baking powder, ½ tsp salt
Scoop out your dough using a #48 scoop (about 1 heaping Tbsp). Flatten each dough ball into a disk.
Remove buttercream dollops from the freezer and place one in the center of each dough disk.
Close the cookie dough around the frosting dollop and seal any cracks the best you can. Place filled dough balls onto a lined cookie sheet, placing the sealed side of the dough up.
Bake at 350° F for 11-13 minutes, or until the cookies no longer look wet and glossy on the top.
Allow the cookies to cool on the cookie sheet.
After your cookies have cooled, melt your white candy melts according to package instructions until smooth (typically in the microwave in 30 second intervals, stirring between).
10 oz white candy melts
Drizzle the top of each cooled cookie with the melted white candy melts. Sprinkle with green sanding sugar.
Green sanding sugar
Melt the red candy melts according to package instructions and pour into a piping bag or a plastic bag with the corner snipped off.
4 oz red candy melts
Pipe lines similar to those on the Christmas Tree Cakes on each cookie.
Let the candy melts finish setting up before serving, you can speed this process up in the refrigerator. Enjoy!

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The post Mini Christmas Tree Cake Cookie appeared first on Cookies for Days.