How to Make Hot Fudge Poptart Bars

Storage

Allow the glaze to completely harden and store this poptart bar in an airtight container at room temperature for up to 3 days! You can also freeze for up to 3 months.

Fun Favorites

• Chocolate Poptart Crinkle Cookies
• Smores Poptart Bar 
• Chocolate Molten Cake

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Hot Fudge Sundae Poptart Bar

Hot Fudge Sundae Poptart Bars are the most fun (and yummy!) poptart I’ve made yet! Chocolate cookie crust sandwiches a creamy vanilla buttercream and is topped off with vanilla icing, a chocolate drizzle and, of course, sprinkles.

Course Breakfast, Dessert

Keyword hot fudge sundae poptart bar, poptart, poptart bar

Prep Time 45 minutes minutes

Cook Time 17 minutes minutes

Servings 16 servings

Calories 4759kcal

Ingredients

Chocolate Cookie Crust

• ¾ cup (167g) salted butter, room temperature
• ½ cup (115g) granulated sugar
• 2/3 cup (162g) brown sugar, packed
• 1 large egg
• 1/2 tsp vanilla extract
• 2 ¾ cups + 1 Tbsp (418g) all-purpose flour
• 1/2 cup (60g) cocoa powder
• 1/2 tsp baking soda
• 1/2 tsp salt

Vanilla Buttercream Filling

• 1/4 cup (56g) salted butter
• 1 1/2 cups (161g) powdered sugar
• 1 tsp vanilla

Icing

• 1 1/2 cups (161g) powdered sugar
• 2 1/2 Tbsp very warm water, plus more as needed
• 1/2 Tbsp light corn syrup
• 1/4 tsp clear vanilla flavoring
• 1 tsp cocoa powder
• sprinkles

Instructions

• Preheat the oven to 350°F (180°C).
• To make the chocolate crust, cream together the butter and sugars until light in color and fluffy in texture. This will take about 2 minutes.
  ¾ cup (167g) salted butter, room temperature, ½ cup (115g) granulated sugar, 2/3 cup (162g) brown sugar, packed
• Next, add the egg and vanilla extract, mixing until mostly combined.
  1 large egg, 1/2 tsp vanilla extract
• To the mixture, add the flour, cocoa powder, baking soda and salt. Mix until a soft dough forms.
  2 ¾ cups + 1 Tbsp (418g) all-purpose flour, 1/2 cup (60g) cocoa powder, 1/2 tsp baking soda, 1/2 tsp salt
• Line a 9×13 pan with parchment and press half the dough evenly into the bottom. Lift the parchment with dough out of the pan and freeze. (Alternatively, roll the dough into a 9×13 rectangle on parchment, trim to fit, and freeze.)
• Grease the 9×13 pan with non-stick spray and then press the remaining half of the dough into the bottom of the pan. The dough will be thin, just work slowly until the bottom of the pan is evenly covered. Set aside.
• Make the vanilla filling by creaming the butter for 3 minutes, until light in color. Slowly add in the powdered sugar and vanilla extract and mix until combined. The frosting will be thick.
  1/4 cup (56g) salted butter, 1 1/2 cups (161g) powdered sugar, 1 tsp vanilla
• Spread the frosting evenly on the cookie dough that has been pressed into the bottom of the pan.
• Remove the rolled out cookie dough from the freezer. Remove the parchment paper and gently place the second cookie dough sheet on top of the vanilla filling.
• Use the tines of a fork to gently crimp the edges together and then cut a few venting slits or holes.
• Bake at 350°F (180°C) for 17-20 minutes or until the edges and center are set and no longer glossy.
• Remove from the oven and let it cool completely.
• Once cool, make the glaze by whisking together the warm water, corn syrup and clear vanilla in a medium sized bowl.
  2 1/2 Tbsp very warm water, plus more as needed, 1/2 Tbsp light corn syrup, 1/4 tsp clear vanilla flavoring
• Slowly add the powdered sugar to the water mixture, whisking constantly and adding a few drops of warm water as needed until all of the powdered sugar has been incorporated.
  1 1/2 cups (161g) powdered sugar
• Once fully mixed, add warm water 1/4 tsp at a time until the glaze reaches a slow dripping consistency.
• Remove approximately 1 Tbsp of the icing and place it in a small bowl. Whisk the cocoa powder into the small portion of icing and set aside.
  1 tsp cocoa powder
• With the pop tart fully cooled, carefully remove the pop tart from the pan and then pour and spread the white glaze onto the top of the pop-tart.
• Drizzle the chocolate icing on top of the white icing and then top with sprinkles.
  sprinkles
• Allow the icing to set up completely, cut and enjoy.

Nutrition

Calories: 4759kcal | Carbohydrates: 1001g | Protein: 78g | Fat: 59g | Saturated Fat: 34g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 122mg | Sodium: 2113mg | Potassium: 1411mg | Fiber: 34g | Sugar: 463g | Vitamin A: 1418IU | Calcium: 177mg | Iron: 37mg

Latest Recipes:

• Oreo Truffle Cookie Bars 
• Lemon Cutout Cookies 
• Iced Oatmeal Cookie Bars 
• Patriotic Cake Batter Blondies 
• Neapolitan Cookies 

The post Hot Fudge Sundae Poptart Bar  appeared first on Cookies for Days.

Pop-tart Recipe

I’m calling it right now: this giant poptart is the IT breakfast for the coming school year. With a buttery crisp crust that is pure perfection, a warm brown sugar cinnamon filling and a hard dark brown sugar icing on top, this pop-tart checks all of the boxes. Giant poptarts are toasty and delicious and SO STINKIN’ FUN. You’ll start by making brown sugar cinnamon poptarts for the kids but you’ll soon be making excuses to make them for yourself. 

Ingredients in Homemade Poptarts

How to Make a Giant Pop-tart

1. Preheat the oven to 350°F (180°C).
2. In the bowl of a stand mixer or with an electric hand mixer, combine the butter and granulated sugar until light in color and fluffy in texture.
3. Scrape the sides and add in the egg and vanilla. 
4. Once combined, add the flour, baking powder, and canola oil. Mix until a soft dough comes together. Divide the dough in half.
5. Line a 9×13 pan with parchment paper and press half of the dough into the parchment paper. Alternatively, you can use a rolling pin to roll it out into a rectangle on parchment paper and then cut to fit the 9×13 pan. Remove the parchment paper and dough and place in the freezer.
6. Grease the 9×13 pan with non-stick spray and then press the remaining half of the dough into the bottom of the pan. The dough will be thin, just work slowly until the bottom of the pan is evenly covered.
7. In a medium sized bowl, combine the ingredients for the filling until you achieve a wet sand texture.
8. Spread the filling onto the bottom cookie crust in the pan, leaving the edges empty so we can crimp the top and bottom crust together.
9. Remove the rolled out cookie dough from the freezer. Remove the parchment paper and gently place the dough on top of the filling.
10. Use the tines of a fork to gently crimp the edges and then cut a few venting slits or holes.
11. Bake at 350°F (180°C) for 17-20 minutes or until the edges are golden brown.
12. Remove from the oven and allow the poptart to cool completely.
13. Once cool, make the glaze by whisking together the warm water, corn syrup, dark brown sugar, and clear vanilla in a medium sized bowl.
14. Slowly add the powdered sugar to the water mixture, whisking constantly until all of the powdered sugar has been incorporated.
15. Add warm water 1/4 tsp at a time until you reach a slow dripping consistency.
16. Carefully remove the baked pop tart from the pan and pour/spread the glaze onto the top of the pop-tart.
17. Allow the icing to set completely before cutting.
18. Enjoy!

Can I use other fillings?

Yes, you can! I actually have a recipe for a strawberry pop-tart recipe if you’d like. Alternatively, you can use any type of fruit preserve in place of the brown sugar/cinnamon filling.

Storing this Giant Pop-Tart

Allow the glaze to completely harden and store this poptart in an airtight container at room temperature for up to 3 days! You can also freeze for up to 3 months.

Breakfast Faves

• Super Moist Banana Bread
• Belvita Breakfast Biscuits Recipe
• Homemade Cookie Crisp 

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Brown Sugar Cinnamon Poptart Bars

Is this the most fun dessert I’ve made in a while? Yes. This is a GIANT Pop-tart bar with the iconic brown sugar cinnamon poptart filling and frosting that you remember from when you were a kid.

Course Breakfast, Dessert

Keyword brown sugar cinnamon pop-tart, Giant Pop-tart, poptart

Prep Time 20 minutes minutes

Cook Time 17 minutes minutes

Servings 16 servings

Calories 228kcal

Ingredients

Sugar Cookie Crust

• 3/4 cup (167g) salted butter, softened
• 3/4 cup (173g) granulated sugar
• 1 egg
• 1 1/2 tsp vanilla
• 2 1/4 cups (342g) all-purpose flour
• 1 1/2 tsp baking powder
• 1 Tbsp canola oil

Brown Sugar Cinnamon Filling

• 1/4 cup (56g) melted butter
• 1 cup (246g) light brown sugar
• 2 Tbsp all-purpose flour
• 2 tsp ground cinnamon

Glaze

• 2 1/2 Tbsp very warm water, plus more as needed
• 1/2 Tbsp light corn syrup
• 1/4 cup (62g) dark brown sugar
• 1/4 tsp clear vanilla flavoring
• 1 1/2 cups (161g) powdered sugar

Instructions

• Preheat the oven to 350°F (180°C).
• In the bowl of a stand mixer or with an electric hand mixer, combine the butter and granulated sugar until light in color and fluffy in texture.
  3/4 cup (167g) salted butter, softened, 3/4 cup (173g) granulated sugar
• Scrape the sides and add in the egg and vanilla.
  1 egg, 1 1/2 tsp vanilla
• Once combined, add the flour, baking powder, and canola oil. Mix until a soft dough comes together. Divide the dough in half.
  2 1/4 cups (342g) all-purpose flour, 1 1/2 tsp baking powder, 1 Tbsp canola oil
• Line a 9×13 pan with parchment paper and press half of the dough into the parchment paper. Alternatively, you can use a rolling pin to roll it out into a rectangle on parchment paper and then cut to fit the 9×13 pan. Remove the parchment paper and dough and place in the freezer.
• Grease the 9×13 pan with non-stick spray and then press the remaining half of the dough into the bottom of the pan. The dough will be thin, just work slowly until the bottom of the pan is evenly covered.
• In a medium sized bowl, combine the ingredients for the filling until you achieve a wet sand texture.
  1/4 cup (56g) melted butter, 1 cup (246g) light brown sugar, 2 Tbsp all-purpose flour, 2 tsp ground cinnamon
• Spread the filling onto the bottom cookie crust in the pan, leaving the edges empty so we can crimp the top and bottom crust together.
• Remove the rolled out cookie dough from the freezer. Remove the parchment paper and gently place the dough on top of the filling.
• Use the tongs of a fork to gently crimp the edges and then cut a few venting slits or holes.
• Bake at 350°F (180°C) for 17-20 minutes or until the edges are golden brown.
• Remove from the oven and allow the poptart to cool completely.
• Once cool, make the glaze by whisking together the warm water, corn syrup, dark brown sugar, and clear vanilla in a medium sized bowl.
  2 1/2 Tbsp very warm water, plus more as needed, 1/2 Tbsp light corn syrup, 1/4 cup (62g) dark brown sugar, 1/4 tsp clear vanilla flavoring
• Slowly add the powdered sugar to the water mixture, whisking constantly until all of the powdered sugar has been incorporated.
  1 1/2 cups (161g) powdered sugar
• Add warm water 1/4 tsp at a time until you reach a slow dripping consistency.
• Carefully remove the baked pop tart from the pan and pour/spread the glaze onto the top of the pop-tart.
• Allow the icing to set completely before cutting.
• Enjoy!

Nutrition

Calories: 228kcal | Carbohydrates: 52g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 10mg | Sodium: 50mg | Potassium: 49mg | Fiber: 1g | Sugar: 38g | Vitamin A: 16IU | Vitamin C: 0.01mg | Calcium: 43mg | Iron: 1mg

Latest Recipes:

• Oreo Truffle Cookie Bars 
• Lemon Cutout Cookies 
• Iced Oatmeal Cookie Bars 
• Patriotic Cake Batter Blondies 
• Neapolitan Cookies 

The post Brown Sugar Cinnamon Poptart Bars  appeared first on Cookies for Days.

Cookie Crisp Recipe

Have you ever heard that you can’t have cookies for breakfast? Well, you can if it’s Cookie Crisp! This is a recipe for a homemade cereal version of General Mill’s Cookie Crisp. These delightfully crunchy tiny cookies (SO CUTE) are packed with chocolate chips and meant to be served with a bowl of milk. But pro tip: cookie cereal soaks up milk FAST, so I suggest chowing down on like 5ish cookies at a time so they don’t disintegrate. 

A quick note on making the tiny cookies tiny: you will want to use about  ¼ – ½ tsp of dough for each cookie. My favorite way to do this is to use a rolling pin to roll the dough out and then freeze the flat dough for about 10 minutes. When you pull it out of the freezer, you will cut the dough into small squares. You will then take each square and roll it into a ball and arrange on the cookie sheets to bake the cookie cereal. It sounds slightly complex, but it’s actually so easy.

What Ingredients are in Cookie Cereal? 

You can find ingredient quantities and instructions in the recipe card at the bottom of this post!

• Salted butter, softened – I like to use salted butter in my recipes. If you do not, you can sub in unsalted butter, just add an extra pinch of salt to the dough. 
• Brown sugar
• Granulated sugar
• Egg
• Vanilla
• All-purpose flour 
• Baking soda
• Baking powder
• Salt 
• Chocolate chips, finely chopped – Use any type of chocolate chip you’d like. I used milk chocolate!

How to Make Homemade Cereal (Tiny Cookies!)

1. Preheat the oven to 350°F (180°C).
2. In the bowl of a stand mixer or with an electric mixer, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
3. Scrape the sides of the bowl and then add in the egg and vanilla. Mix until incorporated. 
4. Next, add the flour, baking soda, baking powder, and salt. Mix until a soft dough forms.
5. To the dough, fold in the finely chopped chocolate chips.
6. Portion the dough out into small, 1/4-1/2 tsp balls. I find it easiest to use a rolling pin and roll the dough out, freeze for 10 minutes and then cut into small squares. Take each square and roll it into a ball and arrange on parchment lined cookie sheets.
7. Bake at 350°F (180•C) for 8-10 minutes or until golden brown.
8. Allow the cookies to cool on the pan completely. Serve with a bowl of milk and enjoy! 🙂
9. These can be stored in an airtight container for up to 4 days.

How to Store Homemade Cereal

Once your Cookie Crisp is completely cool, you can store them in an airtight container at room temperature for up to 4 days. You can also freeze these cookies! You will just place them in a ziptop bag and freeze for up to 3 months.

Can you eat Cookie Crisp without milk?

You sure can! In fact, that might be my preferred method of consuming these haha. I often eat these plain with a glass of milk!

Other Breakfast Recipes

• Breakfast
• Belvita Breakfast Biscuits Recipe
• Homemade Buttermilk Pancakes

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Homemade Cookie Crisp

Tiny, crispy, chocolate chip cookies that are breakfast-approved. This recipe for Homemade Cookie Crisp is milk’s (and my) best friend!

Course Breakfast

Keyword cookie crisp, homemade cereal, tiny cookies

Prep Time 45 minutes minutes

Cook Time 10 minutes minutes

Servings 8 servings

Ingredients

• 10 Tbsp salted butter, softened
• 2/3 cup (163g) brown sugar
• 1/2 cup (115g) granulated sugar
• 1 egg
• 1 tsp vanilla
• 1 3/4 cup (266g) all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 1/2 cups (300g) chocolate chips, finely chopped

Instructions

• Preheat the oven to 350°F (180°C).
• In the bowl of a stand mixer or with an electric mixer, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
  10 Tbsp salted butter, softened, 2/3 cup (163g) brown sugar, 1/2 cup (115g) granulated sugar
• Scrape the sides of the bowl and then add in the egg and vanilla. Mix until incorporated.
  1 egg, 1 tsp vanilla
• Next, add the flour, baking soda, baking powder, and salt. Mix until a soft dough forms.
  1 3/4 cup (266g) all-purpose flour, 1/2 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt
• To the dough, fold in the finely chopped chocolate chips.
  1 1/2 cups (300g) chocolate chips, finely chopped
• Portion the dough out into small, 1/4-1/2 tsp balls. I find it easiest to use a rolling pin and roll the dough out, freeze for 10 minutes and then cut into small squares. Take each square and roll it into a ball and arrange on parchment lined cookie sheets.
• Bake at 350°F (180•C) for 8-10 minutes or until golden brown.
• Allow the cookies to cool on the pan completely. Serve with a bowl of milk and enjoy! 🙂
• These can be stored in an airtight container for up to 4 days.

Latest Recipes:

• Oreo Truffle Cookie Bars 
• Lemon Cutout Cookies 
• Iced Oatmeal Cookie Bars 
• Patriotic Cake Batter Blondies 
• Neapolitan Cookies 

The post Homemade Cookie Crisp  appeared first on Cookies for Days.

Homemade Poptart Recipe

Let’s be honest, a pop-tart is just a dessert that has been coded as breakfast. And this recipe for a Giant Pop-tart is a dessert, coded as a dessert. Here’s the breakdown:

• A buttery, shortbread-style sugar cookie that is baked to slightly golden perfection 
• A sweet jammy filling sandwiched in the middle 
• A sugary glaze that slicks over the cookie and hardens to give us that textbook Pop-tart frosting we idolize
• Cutie crimped edges and sprinkles, to really complete the Poptart look  
• Perfect for a crowd! Bake one and cut into bars to serve (easy-peasy!)  

Ingredients in Pop-tart Cookies

This is an overview of the ingredients you will need! You can find specific quantities and instructions in the printable recipe card below.

How to Make a Giant Pop-tart

This is so much easier than making individual homemade Pop-tarts!

1. Preheat the oven to 350°F (180°C).
2. 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. Scrape the sides and add in the egg and vanilla. Mix. 
4. Once combined, add the flour, baking powder and canola oil. Mix until a soft dough comes together, then divide the dough in half.
5. Line a 9×13 pan with parchment paper and press half of the dough into the parchment paper. Alternatively, you can use a rolling pin to roll it out into a rectangle on parchment paper and then cut to fit the 9×13 pan. Remove the parchment paper and dough and place in the freezer.
6. Grease the 9×13 pan with non-stick spray and then press the remaining half of the dough into the bottom of the pan. The dough will be thin, just work slowly until the bottom of the pan is evenly covered.
7. Carefully and evenly spread the glaze for strawberries onto the bottom layer of cookie. Take care to leave a space around the edges of the pan.
8. Remove the rolled out cookie dough from the freezer. Remove the parchment paper and gently place the dough on top of the glaze.
9. Use the tongs of a fork to gently crimp the edges and then cut a few venting slits or holes.
10. Bake at 350°F (180°C) for 17-20 minutes or until the edges are golden brown.
11. Remove from the oven allow it to cool completely.

How To Make the Glaze

1. Once cool, make the glaze by whisking together the warm water, corn syrup and clear vanilla in a medium sized bowl.
2. Slowly add the powdered sugar to the water mixture, whisking constantly until all of the powdered sugar has been incorporated.
3. Add additional warm water 1/4 tsp at a time until you reach a slow dripping consistency.
4. Carefully remove the pop tart from the pan, and pour and spread the glaze onto the top of the pop-tart.
5. Add sprinkles, allow the icing to set up, cut and enjoy!

Storing Pop-tart Cookies

Store these poptart cookie bars in an airtight container at room temperature for up to 3 days! You can also freeze these for up to 3 months.

Can I use other fillings?

Yes, you can! This recipe uses Glaze for strawberries, but if you want something a little less sweet you can use regular strawberry preserves. You can also switch things up and use a different fruit preserve, if desired.

Pop-tart lovers, check these out!

• Brown Sugar Poptart Cookies
• Sugar Cookie Pie Crust
• Strawberry Hand Pies

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Pop-tart Cookie Bar

I cannot get over this Giant Pop-tart Cookie! This features a buttery, golden sugar cookie base that is stuffed with tart strawberry filling and topped with a hard sugar glaze and sprinkles.   

Course Breakfast, Dessert

Keyword Giant Pop-tart, Poptart cookies

Prep Time 20 minutes minutes

Cook Time 17 minutes minutes

Servings 16 servings

Ingredients

Sugar Cookie + Filling

• 3/4 (167g) cup salted butter, softened
• 3/4 (173g) cup granulated sugar
• 1 egg
• 1 1/2 tsp vanilla
• 2 1/4 (342g) cups all-purpose flour
• 1 1/2 tsp baking powder
• 1 tbsp canola oil
• 1 cup Glaze for strawberries *I use the Marzetti brand

Glaze

• 1 1/2 (161g) cups powdered sugar
• 2 1/2 Tbsp very warm water, Plus more as needed
• 1/2 Tbsp light corn syrup
• 1/4 tsp clear vanilla flavoring
• coarse sparkling sugar sprinkles

Instructions

• Preheat the oven to 350°F (180°C).
• 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 (167g) cup salted butter, softened, 3/4 (173g) cup granulated sugar
• Scrape the sides and add in the egg and vanilla. Mix.
  1 egg, 1 1/2 tsp vanilla
• Once combined, add the flour, baking powder and canola oil. Mix until a soft dough comes together, then divide the dough in half.
  2 1/4 (342g) cups all-purpose flour, 1 1/2 tsp baking powder, 1 tbsp canola oil
• Line a 9×13 pan with parchment paper and press half of the dough into the parchment paper. Alternatively, you can use a rolling pin to roll it out into a rectangle on parchment paper and then cut to fit the 9×13 pan. Remove the parchment paper and dough and place in the freezer.
• Grease the 9×13 pan with non-stick spray and then press the remaining half of the dough into the bottom of the pan. The dough will be thin, just work slowly until the bottom of the pan is evenly covered.
• Carefully and evenly spread the glaze for strawberries onto the bottom layer of cookie. Take care to leave a space around the edges of the pan.
  1 cup Glaze for strawberries
• Remove the rolled out cookie dough from the freezer. Remove the parchment paper and gently place the dough on top of the glaze.
• Use the tongs of a fork to gently crimp the edges and then cut a few venting slits or holes.
• Bake at 350°F (180°C) for 17-20 minutes or until the edges are golden brown.
• Remove from the oven allow it to cool completely.
• Once cool, make the glaze by whisking together the warm water, corn syrup and clear vanilla in a medium sized bowl.
  2 1/2 Tbsp very warm water, Plus more as needed, 1/2 Tbsp light corn syrup, 1/4 tsp clear vanilla flavoring
• Slowly add the powdered sugar to the water mixture, whisking constantly until all of the powdered sugar has been incorporated.
  1 1/2 (161g) cups powdered sugar
• Add additional warm water 1/4 tsp at a time until you reach a slow dripping consistency.
• Carefully remove the pop tart from the pan, and pour and spread the glaze onto the top of the pop-tart.
• Add sprinkles, allow the icing to set up, cut and enjoy!
  coarse sparkling sugar sprinkles

Latest Recipes:

• Oreo Truffle Cookie Bars 
• Lemon Cutout Cookies 
• Iced Oatmeal Cookie Bars 
• Patriotic Cake Batter Blondies 
• Neapolitan Cookies 

The post Pop-tart Cookie Bar  appeared first on Cookies for Days.

The Best Christmas Biscotti

What Ingredients are in Homemade Biscotti?

• Salted butter – I use salted butter in all of my recipes because that is what I stock in my kitchen. You can use unsalted butter if you prefer, just add an extra pinch of salt to the dough. 
• Sugar – Regular granulated sugar is all you’ll need here. 
• Vanilla
• Orange zest – This gives us the perfect orangey tang. 
• Eggs
• All-purpose flour
• Baking powder
• Ginger – Ground ginger works perfectly here. 
• Dried cranberries 
• White chocolate chips – You’ll melt these to drizzle across the top.

How to Make Cranberry Bliss Biscotti

1. Preheat the oven to 350°F and line a cookie sheet with parchment paper or a silicone baking mat. Set aside.
2. In the bowl of a stand mixer, combine the butter and sugar.
3. Next, add the vanilla, orange zest and eggs. Mix until well combined.
4. To the mixture, add the flour, baking powder, ginger and dried cranberries. Mix until a wet dough forms.
5. Separate the dough into two equal sized portions. Form each into a log and place on the cookie sheet.
6. Bake at 350°F for 30 minutes. The biscotti will expand while baking.
7. Allow the biscotti to cool completely on the pan. Once cool, use a serrated bread knife to cut the biscotti into sections on an angle.
8. Arrange the cut biscotti onto a cookie sheet and bake at 350°F for an additional 20 minutes, flipping the biscotti halfway through.
9. Once cool, melt the white chocolate chips in the microwave and then drizzle onto the biscotti. Enjoy!

How should I store biscotti?

Allow your biscotti to cool and store in an airtight container. Because biscotti is baked twice, it has a really great shelf life – I just recommend eating it within a couple of weeks.

Can you freeze biscotti?

Yes, biscotti freeze beautifully! Just wrap and place in a zip top bag and freeze for up to 3 months.

Based on Starbucks

• Starbucks Birthday Cake Pop Recipe
• Cranberry Orange Bagel
• Cookies & Cream Cake Pops

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Cranberry Bliss Biscotti

Inspired by Starbuck’s fan-favorite Cranberry Bliss Bars, this Christmas Cranberry Bliss Biscotti is packed with orange-ginger flavor, dried cranberries and white chocolate.

Course Breakfast, Dessert

Keyword biscotti, Christmas cookies, cranberry bliss biscotti

Prep Time 30 minutes minutes

Cook Time 50 minutes minutes

Servings 24 servings

Calories 121kcal

Ingredients

• 1/2 cup salted butter
• 1 cup sugar
• 1 tsp vanilla
• 1 tsp orange zest
• 3 eggs
• 2 3/4 cups all purpose flour
• 2 tsp baking powder
• 1/8 tsp ginger
• 1/2 cup dried cranberries
• 1/2 cup white chocolate chips

Instructions

• Preheat the oven to 350°F and line a cookie sheet with parchment paper or a silicone baking mat. Set aside.
• In the bowl of a stand mixer, combine the butter and sugar.
• Next, add the vanilla, orange zest and eggs. Mix until well combined.
• To the mixture, add the flour, baking powder, ginger and dried cranberries. Mix until a wet dough forms.
• Separate the dough into two equal sized portions. Form each into a log and place on the cookie sheet.
• Bake at 350°F for 30 minutes. The biscotti will expand while baking.
• Allow the biscotti to cool completely on the pan. Once cool, use a serrated bread knife to cut the biscotti into sections on an angle.
• Arrange the cut biscotti onto a cookie sheet and bake at 350°F for an additional 20 minutes, flipping the biscotti halfway through.
• Once cool, melt the white chocolate chips in the microwave and then drizzle onto the biscotti. Enjoy!

Nutrition

Calories: 121kcal | Carbohydrates: 24g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 21mg | Sodium: 47mg | Potassium: 36mg | Fiber: 1g | Sugar: 12g | Vitamin A: 31IU | Vitamin C: 0.1mg | Calcium: 33mg | Iron: 1mg

Latest Recipes:

• Oreo Truffle Cookie Bars 
• Lemon Cutout Cookies 
• Iced Oatmeal Cookie Bars 
• Patriotic Cake Batter Blondies 
• Neapolitan Cookies 

The post Cranberry Bliss Biscotti  appeared first on Cookies for Days.

These are the Best Oatmeal Raisin Cookies

This recipe for oatmeal raisin cookies is not your typical oatmeal cookie. Read: it’s not crunchy, dry and overwhelmingly raisin-y. This oatmeal raisin cookie is super soft and chewy with the absolute BEST flavor. It might be slightly unconventional, but this recipe doesn’t have vanilla. TRUST ME. Omitting the vanilla allows these to be the best oatmeal raisin cookies, flavored completely by the oats, brown sugar, and cinnamon – giving it the ultimate homey, perfect chew that you want from an oatmeal raisin cookie. 

But if you’re not a raisin fan, don’t sweat it! These are great as plain oatmeal cookies and are absolutely BOMB with chocolate chips or even butterscotch chips. Try it and thank me later.

Oatmeal Raisin Cookie ingredients 

• Salted butter, softened – I always use salted butter in my recipes.You can use unsalted, but just add a pinch of salt to the dough. 
• Brown sugar – This is KEY in giving our oatmeal raisin cookies their delicious sweet, warm flavor. 
• Eggs
• Milk
• Whole wheat flour – This is technically a copycat for the Great Harvest Oatmeal Raisin cookie, so we use whole wheat flour. And I LOVE the texture and oomph it adds to these cookies. 
• Rolled oats
• Salt
• Baking powder
• Cinnamon – Do not skimp on the cinnamon! 
• Baking soda
• Raisins – Add raisins, chocolate chips or butterscotch chips! Customize as you please, they’ll all be delicious.

How to make an Oatmeal Raisin Cookie

1. Preheat the oven to 350° F. Line a cookie sheet with parchment paper or a silicone baking mat and set aside.
2. In the bowl of a stand mixer or with an electric hand mixer, combine the butter and brown sugar until light in color and fluffy in texture. This will take about 2 minutes. 
3. Add in the eggs and milk, mixing thoroughly.
4. Add the whole wheat flour, rolled oats, salt, baking powder, cinnamon and baking soda to the mixer and mix until a soft and almost sticky dough forms.
5. Mix in the raisins until evenly distributed.
6. Scoop 1 1/2 tbsp of dough ( #40 scoop) for each cookie. Flatten just slightly and add extra raisins to the top, if desired.
7. Bake at 350° F for 9-11 minutes or until the cookies have spread slightly and no longer look wet and glossy on the top.
8. Allow the cookies to cool on the pan for at least 15 minutes for them to set up before enjoying.

How long to bake Oatmeal Raisin Cookies

Bake these cookies for 9-11 minutes or until the cookies are starting to spread slightly! You’ll want to watch for them to stop looking wet and glossy on the top. Just make sure not to overbake.

Best Oatmeal Raisin Cookies Recipe variations

Obviously to truly be an oatmeal raisin cookie, it needs raisins. But *technically, you don’t have to add in raisins. You could add in milk, white, or butterscotch chips for some extra flair.

How to store Oatmeal Raisin Cookies

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

Can you freeze Oatmeal Raisin Cookies?

Ab-so-lutely! These freeze great. Make sure your cookies are cooled and place them in a labeled airtight container or ziptop bag. Then place in the freezer and use within 3 months.

Can you freeze Oatmeal Raisin Cookie dough?

You totally can! I would recommend freezing the dough in balls. Scoop your dough into balls and flash freeze on a cookie sheet in the freezer until they are firm. Then place the dough balls into a labeled airtight container or ziptop bag. Then place in the freezer and use within 3 months. You can bake directly from frozen and tack on a few minutes or let them thaw and then bake as normal.

Best Oatmeal Raisin Cookies FAQs

Other Classic Cookies to Try

• The Best Chocolate Chip Cookie Recipe
• Classic Peanut Butter Hershey Kiss Cookies
• Double Chocolate Chip Cookies

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Best Oatmeal Raisin Cookie Recipe

This is NOT your grandmother’s Oatmeal Raisin Cookie Recipe – it’s 20,000x better. With unique twists you’re going to crave, you’ll never bake another oatmeal cookie again.

Course Dessert

Cuisine American

Keyword oatmeal raisin cookies

Prep Time 15 minutes minutes

Cook Time 11 minutes minutes

Servings 24 servings

Calories 144kcal

Ingredients

• 1 cup salted butter, softened
• 1 3/4 cups brown sugar
• 2 eggs
• 1 tbsp milk
• 2 cups whole wheat flour
• 2 cups rolled oats
• 3/4 tsp salt
• 1/2 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp baking soda
• 1 cup raisins

Instructions

• Preheat the oven to 350° F. Line a cookie sheet with parchment paper or a silicone baking mat and set aside.
• In the bowl of a stand mixer or with an electric hand mixer, combine the butter and brown sugar until light in color and fluffy in texture.
• Add in the eggs and milk, mixing thoroughly.
• Add the whole wheat flour, rolled oats, salt, baking powder, cinnamon and baking soda to the mixer and mix until a soft and almost sticky dough forms.
• Mix in the raisins until evenly distributed.
• Scoop 1 1/2 tbsp of dough ( #40 scoop) for each cookie. Flatten just slightly and add extra raisins to the top, if desired.
• Bake at 350° F for 9-11 minutes or until the cookies have spread slightly and no longer look wet and glossy on the top.
• Allow the cookies to cool on the pan for at least 15 minutes for them to set up before enjoying.

Nutrition

Calories: 144kcal | Carbohydrates: 32g | Protein: 3g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.3g | Trans Fat: 0.001g | Cholesterol: 14mg | Sodium: 105mg | Potassium: 138mg | Fiber: 2g | Sugar: 16g | Vitamin A: 22IU | Vitamin C: 0.3mg | Calcium: 30mg | Iron: 1mg

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The post Best Recipe for Oatmeal Raisin Cookies appeared first on Cookies for Days.

Cinnamon Roll Cookie Recipe

A lot of other cinnamon roll cookie recipes out there are overly complicated, and in my opinion, seriously lack flavor. This recipe fixes all of those problems! Just a simple, delicious cookie that looks good, tastes even better, and both kids and adults will love them! These honestly taste just like a delicious cinnamon roll, which means you could totally pair this cookie with an Acai Bowl and call it breakfast. 🙂

Ingredients for Cinnamon Roll Cookies 

• Salted Butter (softened) – I always use salted butter in my cookies. If you only have unsalted, just add an extra pinch of salt to the dough.
• Margarine (softened) – You can use all butter if needed, just know that the cookies won’t spread as much.
• 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.
• Vanilla Extract
• All Purpose Flour
• Baking Soda
• Salt

Cinnamon Filling & Toppings

• Butter (partially melted)
• Brown Sugar
• Ground Cinnamon
• All Purpose Flour – The flour will thicken the cinnamon filling just a bit so it doesn’t melt out while baking.
• White Chocolate (topping)

How to Make Cinnamon Roll Cookies

1. Begin by preheating the oven to 350°F.
2. Line two separate baking sheets with either parchment paper or a silicone baking mat, then set aside.
3. In a small bowl, combine the ingredients for the cinnamon filling – butter (partially melted), brown sugar, cinnamon, and flour.
4. Mix together until smooth.
5. Next, spread the cinnamon mixture evenly onto one of the prepared baking sheets until about 1/4 inch thick.
6. Place this pan in the freezer until needed later in the recipe.
7. Then, 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.
8. Scrape the sides of the bowl to include all ingredients, then add in the egg, corn syrup, and vanilla extract. Mix until well combined.
9. Now add the flour, baking soda and salt, then continue to mix until a soft dough forms.
10. Remove the cinnamon filling from the freezer and use a knife to chop the frozen layer into 1/4-1/2 inch squares, as pictured in the photo above.
11. Then add the chopped, frozen cinnamon pieces to the mixer and pulse the mixer only a few times to distribute the cinnamon filling pieces in the dough.
12. Do not mix so much that the cinnamon is completely combined into the dough; we want there to be swirls and chunks of cinnamon.
13. Now use a cookie scoop to portion out the dough into uniform sized cookies. Place each cookie dough ball evenly on the second prepared cookie sheet.
14. For small cookies, use 1 1/2 tbsp of dough (#40 scoop). For large cookies, use 3 tbsp of dough (#24 scoop).
15. Bake at 350°F until the cookies have spread, flattened, and are no longer glossy on top.
16. After removing from the oven, allow the cookies to cool directly on then pan.
17. Once the cookies have cooled, place your white chocolate chips in a microwave-safe bowl to melt.
18. Microwave for 30 seconds, then stir. Continue to repeat until melted.
19. Transfer the melted white chocolate chips to a zip top bag.
20. Snip the corner of the bag to drizzle the white chocolate onto the cookies to look like cinnamon roll frosting.
21. Enjoy!

How to store leftover cookies:

Store your leftover cookies in an airtight container at room temperature for up to 3 days, or in the freezer for up to 3 months.

To freeze leftover cookies, lay them in a single layer on a cookie sheet, then place in the freezer for about an hour. Once frozen for about an hour, you can then stack the cookies in a zip top bag or airtight container without them sticking together and place in the freezer again for up to 3 months.

My cookies spread too much – what should I do?

If your cookies spread too much, next time add up to 1/4 cup more flour. The differences in climate and humidity can add extra moisture to the cookie dough which can cause them to spread more. To solve the problem this time around, try to freeze the remaining dough for 15 minutes prior to baking.

Recipes Similar to Cinnamon Roll Cookies

• Toffee Doodle Cookies
• Easter Sugar Cookies
• Crumbl Sugar Cookies

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Cinnamon Roll Cookies

Cinnamon Roll Cookies are deliciously soft cookies swirled with cinnamon flavor and drizzled with white chocolate to look and taste just like a cinnamon roll! This recipe is quite simple, yet looks and tastes gourmet!

Course Dessert

Cuisine American

Keyword cinnamon roll cookies

Prep Time 20 minutes minutes

Cook Time 11 minutes minutes

Servings 32 small cookies

Calories 158kcal

Ingredients

• 1/2 cup (111g) salted butter, softened
• 1/2 cup (111g) margarine, softened
• 1 1/4 cup (288g) granulated sugar
• 1 egg
• 2 tbsp light corn syrup
• 1 tsp vanilla extract
• 2 1/2 cups (380g) all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt

Cinnamon Filling

• 1/4 cup (56g) butter, partially melted
• 1/2 cup (123g) brown sugar
• 1 1/2 tsp ground cinnamon
• 1 1/2 tbsp all-purpose flour

Toppings

• 1/4 cup (50g) white chocolate chips

Instructions

• Preheat the oven to 350° F (180°C). Line two baking sheets with either parchment paper or a silicone baking mat. Set aside.
• In a small bowl, combine the ingredients in the ‘cinnamon filling’, mixing until smooth.
  1/4 cup (56g) butter, partially melted, 1/2 cup (123g) brown sugar, 1 1/2 tsp ground cinnamon, 1 1/2 tbsp all-purpose flour
• Spread the mixture onto one of your prepared baking sheets until about 1/4 inch thick.
• Place the pan in the freezer until needed.
• 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.
  1/2 cup (111g) salted butter, softened, 1/2 cup (111g) margarine, softened, 1 1/4 cup (288g) granulated sugar
• Scrape the sides of the bowl and add in the egg, corn syrup and vanilla extract. Mix until well combined.
  1 egg, 2 tbsp light corn syrup, 1 tsp vanilla extract
• Add the 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
• Remove the cinnamon filling from the freezer and chop into 1/4-1/2 inch squares.
• Add the frozen cinnamon filling to the mixer and pulse the mixer just a few times to distribute the cinnamon filling pieces in the dough. Do not mix so much that everything is completely combined, we want there to be swirls and chunks of cinnamon.
• 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. approx 7-9 minutes for small cookies and 9-11 minutes for larger cookies.
• Remove from the oven, and allow the cookies to cool on then pan.
• Once the cookies have cooled, melt your white chocolate chips in the microwave. Microwave for 30 seconds and then stir. Repeat until melted.
  1/4 cup (50g) white chocolate chips
• Transfer the melted chocolate chips to a zip top bag, snip the corner and drizzle the white chocolate onto the cookies.
• Enjoy!

Nutrition

Calories: 158kcal | Carbohydrates: 21g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 126mg | Potassium: 25mg | Fiber: 0.3g | Sugar: 13g | Vitamin A: 268IU | Vitamin C: 0.02mg | Calcium: 12mg | Iron: 1mg

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The post Cinnamon Roll Cookies appeared first on Cookies for Days.

Belvita Cookies

Belvita cookies are a popular store bought snack or breakfast option. They are similar to Granola Bites. They come in a variety of flavors, including chocolate, vanilla, and fruit. My personal favorite though is the Brown Sugar Cinnamon variety. I used to buy them in bulk at Sam’s Club.. not anymore!

If you and your kids are the same way (ahem, eating these 24/7), I’m about to change your life. Not only are my homemade version extremely tasty, but they are packed with oats and whole wheat helping you have a balanced breakfast. I mean, not everyone is eating a Mediterranean diet oatmeal and I feel better about giving my kids these instead of sugary cereal for breakfast!

Oh and bonus: They’ll be ready to go into the oven to bake before the oven is even preheated! They re SO easy to make.

Ingredients in homemade Belvita Breakfast Biscuits

When making this recipe I looked at the ingredients listed on the Belvita package and took that into account. I used all the same ingredients to get the recipe as close as possible! Check the recipe card below for exact amounts.

• Whole Wheat Flour– We use equal parts whole wheat flour and oats to give us a whole grain base to our breakfast biscuit.
• Rolled Oats– use old fashioned, rolled oats. Not the quick oats!
• Canola Oil– I was surprised when I saw Oil included on the ingredient list on the package, not butter. I tested it both ways (with oil and melted butter), and let me tell you, oil is FAARRRR superior. That is how we get that crispy, melt in your mouth, crunch that we know and expect from the store bought version as an end result.
• Egg– just one egg to help bind everything tougher.
• Brown Sugar– Just 1/4 cup
• Granulated Sugar– again, just 1/4 cup- only 1/2 cup of sugar in this entire batch!
• Molasses- Again, an ingredient in their recipe! I love the flavor this gives the cracker/cookie. Gives it a deeper brown sugar flavor.
• Cinnamon– this gives our biscuit a nice flavor- the cinnamon isn’t overpowering at all!
• Salt
• Baking Soda– this was also an ingredient on the back of the package, just enough to give it a little rise and help bind the dry ingredients together while baking.
• Vanilla Extract– this helps flavor the biscuit.

How to make Belvita Breakfast Biscuits at home

1. Preheat your oven to 350°.
2. First, add all of your ingredient to the bowl of a stand mixer or in a medium sized bowl with an electric hand mixer.
3. Mix until well combined.
4. The mixture will be crumbly but should hold together if you squeeze a portion in your hand.
5. Pour the mixture into a cookie sheet lined with a silicone baking mat or parchment paper. (I find a silicone baking mat to be easier with this recipe)
6. Press the mixture into the pan using a rolling pin or your hands. Press to compact the mixture together in the pan.
7. Bake at 350° for 15 minutes.
8. Remove from the oven and immediately use a pizza cutter to cut the breakfast biscuits into medium sized squares.
9. Allow the finished crackers to cool completely on the pan. If they are still slightly soft, you can put them back in the oven for an additional 5 minutes.
10. Store in an airtight container for up to 1 week.

Are Belvita breakfast Biscuits healthy?

They can be, depending on specific ingredients and how they are eaten. They have whole grains, a lower sugar content than most commercial breakfast products. In my recipe, each breakfast biscuit only has 5 grams of sugar, 5 grams of total fat and 90 calories.

What are the benefits of Belvita Cookies?

They are a quick and easy grab and go snack or breakfast, plus they have whole grains which is good for sustaining energy instead of having quick energy followed by a sugar crash.

What are some other homemade recipes to try with these?

Enjoy your Belvita crackers with a cup of coffee? Try this homemade coffee creamer recipe!

More Recipes you’ll love:

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Belvita Breakfast Biscuits Recipe

This copycat Recipe for Belvita Biscuits is filled with whole grains like oats and whole wheat flour paired with a vanilla and cinnamon flavor- these breakfast cookies are a great choice when you are on the go for an afternoon snack or in addition to a cup of yogurt for breakfast. 

Course Breakfast

Keyword belvita biscuits

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Cool Time 30 minutes minutes

Servings 25

Calories 90kcal

Ingredients

• 1 cup (146g) whole wheat flour
• 1 cup (100g) rolled oats
• 1/2 cup (120mL) canola oil
• 1 egg
• 1/4 cup (58g) granulated sugar
• 1/4 cup (62g) brown sugar
• 1 tbsp molasses
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp baking soda
• 1/4 tsp salt

Instructions

• Preheat the oven to 350° F (180° C). Line a cookie sheet with a silicone mat or parchment paper. Set aside.
• Combine all of the ingredients with either a stand mixer or an electric hand mixer.
  1 cup (146g) whole wheat flour, 1 cup (100g) rolled oats, 1/2 cup (120mL) canola oil, 1 egg, 1/4 cup (58g) granulated sugar, 1/4 cup (62g) brown sugar, 1 tbsp molasses, 1 tsp vanilla extract, 1 tsp cinnamon, 1/2 tsp baking soda, 1/4 tsp salt
• The mixture should be crumbly, but should hold together if pressed in to a ball in your hand.
• Transfer the mixture to your prepared pan and press into the pan using a rolling pin or your hands.
• Bake at 350° F (180° C) for 15 minutes.
• Pull them out of the oven and immediately use a pizza cutter to cut the biscuits into squares.
• Allow the pan to cool completely before eating/serving. If your biscuits are still soft, you can bake them for an additional 5 minutes, if needed.
• Store in an air tight container for up to 5 days.

Nutrition

Calories: 90kcal | Carbohydrates: 10g | Protein: 1g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 7mg | Sodium: 49mg | Potassium: 47mg | Fiber: 1g | Sugar: 5g | Vitamin A: 10IU | Vitamin C: 0.003mg | Calcium: 9mg | Iron: 0.4mg

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The post Belvita Breakfast Biscuits Recipe appeared first on Cookies for Days.