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. 

How to Make Patriotic Cake Batter Blondies

1. Preheat the oven to 350°F (180°C). Line a 9×9 pan with parchment paper and set aside.
2. In a large microwave safe bowl, melt the butter.
3. To the bowl with the melted butter, whisk in the brown sugar and granulated sugar.
4. Once mixed in, whisk in the eggs and cake batter flavoring.
5. Add the flour, cornstarch, salt, white chocolate chips and sprinkles to the bowl and fold in. 
6. Spread the dough into the prepared pan.
7. 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.
8. Allow the blondies to cool completely before cutting. Enjoy!

Patriotic Desserts

• Patriotic Cake Bites 
• Jello Poke Cake
• Patriotic Sprinkle Cookies

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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 minutes minutes

Cook Time 25 minutes minutes

Servings 16 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

Calories: 181kcal | Carbohydrates: 37g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 22mg | Sodium: 91mg | Potassium: 65mg | Fiber: 0.5g | Sugar: 23g | Vitamin A: 31IU | Vitamin C: 0.03mg | Calcium: 31mg | Iron: 1mg

Latest Recipes:

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

The post Patriotic Cake Batter Blondies  appeared first on Cookies for Days.

Patriotic Cake Bite Recipe

These are mini vanilla cake bites, iced and decorated for all of your Patriotic parties. Perfect for Memorial Day or the 4th of July, these will travel well and hang out on a BBQ table like pros. Beyond that, they’re fluffy and tender with the most delightful vanilla cake flavor! The bright white vanilla icing creates the perfect backdrop for the red, white, and blue sprinkles (or any other colors you’d like)!

How to Make Vanilla Cake Bites

1. Preheat the oven to 350°F (180°C). 
2. In the bowl of a stand mixer with the paddle attachment, combine the salted butter, canola oil and granulated sugar until well combined.
3. Add in the eggs, one at a time, mixing thoroughly between each addition.
4. Once mixed in, add the vanilla extract and butter flavor.
5. In a separate bowl, whisk together the cake flour, all-purpose flour, baking soda, baking powder and salt.
6. Add the dry ingredients to the mixer and slowly begin to incorporate. Once the dry ingredients are almost all combined with the wet ingredients, slowly pour in the buttermilk and mix until well combined and smooth.
7. Divide the batter into mini silicone muffin molds, filling each 3/4 of the way full.
8. Bake for 17-20 minutes or until the cake springs back when tapped or a tooth pick comes out with some moist crumbs on it.
9. Allow to rest for 5 minutes and then turn the bites out onto the counter. Let them continue to cool while making the icing.
10. Add the milk and butter to a microwave safe bowl and microwave for 45 seconds or until bubbling and hot.
11. Whisk in the vanilla and powdered sugar. Add more milk to thin, if needed.
12. Scoop and gently spread the icing onto the top of each cupcake and top with sprinkles.
13. Allow the icing to set and then serve. Store in an airtight container for up to 4 days or in the freezer for up to 3 months.

Patriotic Desserts

• Patriotic Sprinkle Cookies
• Jello Poke Cake
• Poptart Cookie Bar

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Patriotic Cake Bites

Tiny vanilla cakes topped with bright vanilla icing and patriotic sprinkles. These Patriotic Cake Bites are proud to be your favorite All-American treats.

Course Dessert

Keyword cake bites, patriotic desserts, vanilla cake bites

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Servings 24 mini cake bites

Calories 4529kcal

Ingredients

• 1/4 cup (56g) salted butter, melted
• 1/4 cup (60mL) canola oil
• 1 cup (230g) granulated sugar
• 2 eggs, room temperature
• 1/2 Tbsp vanilla extract
• 1/4 tsp butter flavor
• 1 cup (139g) cake flour
• 1/4 cup (38g) all-purpose flour
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• 1/2 tsp salt
• 2/3 cup (177mL) buttermilk, room temperature

Vanilla Icing

• ¼ cup (59mL) milk
• 10 Tbsp butter
• 2 tsp clear vanilla extract
• 3 1/2 cups (375g) powdered sugar
• White food coloring, if desired
• sprinkles

Instructions

• Preheat the oven to 350°F (180°C).
• In the bowl of a stand mixer with the paddle attachment, combine the salted butter, canola oil and granulated sugar until well combined.
  1/4 cup (56g) salted butter, melted, 1/4 cup (60mL) canola oil, 1 cup (230g) granulated sugar
• Add in the eggs, one at a time, mixing thoroughly between each addition.
  2 eggs, room temperature
• Once mixed in, add the vanilla extract and butter flavor.
  1/2 Tbsp vanilla extract, 1/4 tsp butter flavor
• In a separate bowl, whisk together the cake flour, all-purpose flour, baking soda, baking powder and salt.
  1 cup (139g) cake flour, 1/4 cup (38g) all-purpose flour, 1/4 tsp baking soda, 1/4 tsp baking powder, 1/2 tsp salt
• Add the dry ingredients to the mixer and slowly begin to incorporate. Once the dry ingredients are almost all combined with the wet ingredients, slowly pour in the buttermilk and mix until well combined and smooth.
  2/3 cup (177mL) buttermilk, room temperature
• Divide the batter into mini silicone muffin molds, filling each 3/4 of the way full.
• Bake for 17-20 minutes or until the cake springs back when tapped or a tooth pick comes out with some moist crumbs on it.
• Allow to rest for 5 minutes and then turn the bites out onto the counter. Let them continue to cool while making the icing.
• Add the milk and butter to a microwave safe bowl and microwave for 45 seconds or until bubbling and hot.
  ¼ cup (59mL) milk, 10 Tbsp butter
• Whisk in the vanilla and powdered sugar. Add more milk to thin, if needed. If using white food coloring, mix until incorporated.
  2 tsp clear vanilla extract, 3 1/2 cups (375g) powdered sugar, White food coloring, if desired
• Scoop and gently spread the icing onto the top of each cupcake and top with sprinkles.
  sprinkles
• Allow the icing to set and then serve. Store in an airtight container for up to 4 days or in the freezer for up to 3 months.

Nutrition

Calories: 4529kcal | Carbohydrates: 738g | Protein: 21g | Fat: 175g | Saturated Fat: 78g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 65g | Trans Fat: 5g | Cholesterol: 308mg | Sodium: 2482mg | Potassium: 306mg | Fiber: 4g | Sugar: 615g | Vitamin A: 3601IU | Calcium: 198mg | Iron: 3mg

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• Oreo Truffle Cookie Bars 
• Lemon Cutout Cookies 
• Iced Oatmeal Cookie Bars 
• Patriotic Cake Batter Blondies 
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The post Patriotic Cake Bites  appeared first on Cookies for Days.

Puppy Chow Chex Mix Recipe

Ingredients

This recipe for puppy chow calls for just 5 simple ingredients! And honestly, you might have all of them in your pantry already.

• Rice Chex cereal – I know some people like to use Cheerios in this. I am not one of those people; I recommend sticking to Chex (either rice or corn!)
• Powdered sugar 
• milk chocolate chips – Just use your favorite brand of chocolate chips here.  I like Ghirardelli! 
• Creamy peanut butter – Make sure to use regular peanut butter. The all-natural, low sugar variety will not taste as good. 
• Butter – I always use salted butter, but you can definitely use unsalted butter instead.

How to Make Puppy Chow Recipe

1. Measure out the Chex cereal into a large bowl. Set aside.
2. Measure out the powdered sugar into a large gallon-sized zip top bag. Set aside.
3. In a medium microwave safe bowl, add the chocolate chips, peanut butter and butter. Microwave for a total of 1 minute, stirring at the 30 second mark. Stir until smooth.
4. Pour the chocolate mixture into the bowl with the cereal. Stir until the cereal is evenly coated.
5. Add the coated cereal to the baggie with the powdered sugar. Zip the top tightly and shake until the cereal mixture is completely covered with the powdered sugar.
6. Pour the cereal onto a large cookie sheet and break up any large clumps. Allow the puppy chow chex mix to dry. 
7. Enjoy! This will stay fresh in an airtight container for 3-4 days.

Easy Puppy Chow Recipe Substitutions

One of the best parts of this snack is how versatile it can be. If you have an allergy, switch out peanut butter for other nut butters or even Cookie Butter (like I do in my Cookie Butter Puppy Chow). You can also swap Milk Chocolate for dark, or use Life Cereal instead of Chex. You really cannot go wrong!

Puppy Chow FAQs

Other treats you’ll love

• Chocolate Covered Pretzels
• Pizookie Recipe
• Oreo Cookies Ritz Crackers

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Puppy Chow

This is the best recipe for Puppy Chow! Crunchy Chex Mix gets coated with creamy peanut butter, melty chocolate, and a complete dusting of powdered sugar to create an easy treat that is doggone good!

Course Dessert, Snack

Cuisine American

Keyword muddy buddies, puppy chow

Prep Time 15 minutes minutes

Servings 12 servings

Calories 288kcal

Ingredients

• 6 cups rice chex cereal
• 1 1/2 cups powdered sugar
• 1 cup milk chocolate chips
• 1/2 cup creamy peanut butter
• 2 tbsp butter

Instructions

• Measure out the Chex cereal into a large bowl. Set aside.
• Measure out the powdered sugar into a large gallon sized zip top bag. Set aside.
• In a medium microwave safe bowl, add the chocolate chips, peanut butter and butter. Microwave for a total of 1 minute, stirring at the 30 second mark. Stir until smooth.
• Pour the chocolate mixture into the bowl with the cereal. Stir until the cereal is evenly coated.
• Add the covered cereal to the baggie with the powdered sugar. Zip the top tightly and shake until the cereal is completely covered with the powdered sugar.
• Pour the cereal onto a large cookie sheet to dry.Will stay fresh in an air tight container for 3-4 days.

Nutrition

Calories: 288kcal | Carbohydrates: 42g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 171mg | Potassium: 143mg | Fiber: 1g | Sugar: 28g | Vitamin A: 308IU | Vitamin C: 3mg | Calcium: 70mg | Iron: 5mg

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• Oreo Truffle Cookie Bars 
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• Patriotic Cake Batter Blondies 
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The post Puppy Chow appeared first on Cookies for Days.

Woohoo! A Red Velvet Snack Cake Recipe

You guys, I DID IT! You may know that my goal for 2025 was to bake fantastic cake (which has historically not been my forte). After many, many tests, I can confidently say I finally, absolutely nailed it with this red velvet snack cake! 

This Red Velvet cake recipe  is light & fluffy with a moist tender crumb. It looks beautiful and tastes beautiful, too. Adorned with a silky smooth cream cheese frosting it is so unbelievably yum. In sum: I am proud of this snack cake! So even though it is Valentine’s coded, you can bet your bottom dollar I’ll be eating it year round, as should you.

If you like Valentine’s treats, you’re in luck! This Red Velvet Snack Cake is part of my “Love Bites Bake-Along” series alongside the likes of Heart Hand Pies, Caramel Brownies, Valentine’s Bark, Pink Velvet Whoopie Pies and Raspberry Cheesecake Jars.

Ingredients in Red Velvet Cake

• Salted butter, melted – I use salted butter in all of my recipes. You can sub unsalted butter, just make sure to add an extra pinch of salt to the batter. 
• Canola oil – Can sub vegetable or other preferred oil, if desired. But hey, results may vary. 😉
• Granulated sugar
• Eggs
• Vanilla extract 
• Red food coloring – This puts the ‘red’ in Red Velvet Cake. 
• Cake flour – Cake flour has a lower protein content than all-purpose flour, which helps make your cake light & fluffy! 
• All-purpose flour
• Unsweetened cocoa powder  
• Baking soda
• Baking powder
• Salt
• Buttermilk – It sounds like a strange addition, but the acidity helps the cake rise and be ultra light & fluffy. 

How to Make Valentine Snack Cakes 

1. Preheat your oven to 350°F (180°). Grease and line an 8×8-inch baking pan with parchment paper.
2. In a large bowl, whisk together the melted butter, canola oil, and sugar until smooth. 
3. Add the eggs one at a time, beating well after each addition. 
4. Stir in the vanilla extract and red food coloring until well combined.
5. In a separate bowl, sift together the cake flour, all-purpose flour, cocoa powder, baking soda, baking powder, and salt.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined—be careful not to overmix.
7. Pour the batter into the prepared 8×8 pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
8. Allow the cake to cool completely before frosting.
9. To make the frosting, beat together the cream cheese and butter in the bowl of a stand mixer or with an electric hand mixer.
10. Gradually add the powdered sugar, mixing well after each addition. Slowly add in the heavy whipping cream, vanilla and a pinch of salt. 
11. Once fully combined, turn the mixer up to the highest speed and whip until thickened and stiff peaks form.
12. Once the cake has cooled, spread the frosting evenly over the cake.
13. Enjoy! Store in the fridge, remove 30 minutes prior to serving.

How should I store my Red Velvet Cake?

Store your Red Velvet Cake in the fridge for up to 3 days. Remove 30 minutes prior to serving and enjoy!

Can I make Red Velvet Cupcakes with this recipe?

You sure can! This recipe yields about 12 cupcakes. Bake your cupcakes at 350°F for 17-20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

What is a snack cake?

A snack cake is a cake that is simple to whip up, meaning it is typically baked in one layer (or even cupcakes) and has little decoration. It’s also extremely yummy, which is obviously the most important part. 

Other Valentine Sweets

• Valentines Day Charcuterie Board
• Valentines Sugar Cookies with Sprinkles
• Chocolate Covered Strawberry Recipe

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Red Velvet Snack Cake

A simple Red Velvet Cake executed to perfection. Light, fluffy & topped with a luscious cream cheese frosting this lovely treat is made for enjoying. 

Course Dessert

Cuisine American

Keyword Red Velvet Cake, Red Velvet Snack Cake

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Calories 4880kcal

Ingredients

• 1/4 cup salted butter, melted
• 1/4 cup canola oil
• 1 cup granulated sugar
• 2 eggs
• 1 Tbsp vanilla extract
• 1 Tbsp red food coloring
• 1 cup cake flour
• 1/4 cup all-purpose flour
• 2 Tbsp unsweetened cocoa powder
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• 1/2 tsp salt
• 2/3 cup buttermilk

Frosting

• 8 oz cream cheese
• 1/4 cup salted butter
• 2 cups powdered sugar
• 3/4 cup heavy whipping cream
• 2 tsp vanilla
• 1 pinch salt

Instructions

• Preheat your oven to 350°F (180°). Grease and line an 8×8-inch baking pan with parchment paper.
• In a large bowl, whisk together the melted butter, canola oil, and sugar until smooth.
• Add the eggs one at a time, beating well after each addition.
• Stir in the vanilla extract and red food coloring until well combined.
• In a separate bowl, sift together the cake flour, all-purpose flour, cocoa powder, baking soda, baking powder, and salt.
• Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined—be careful not to overmix.
• Pour the batter into the prepared 8×8 pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
• Allow the cake to cool completely before frosting.
• To make the frosting, beat together the cream cheese and butter in the bowl of a stand mixer or with an electric hand mixer.
• Gradually add the powdered sugar, mixing well after each addition. Slowly add in the heavy whipping cream, vanilla and a pinch of salt.
• Once fully combined, turn the mixer up to the highest speed and whip until thickened and stiff peaks form.
• Once the cake has cooled, spread the frosting evenly over the cake.
• Enjoy! Store in the fridge, remove 30 minutes prior to serving.

Nutrition

Calories: 4880kcal | Carbohydrates: 588g | Protein: 56g | Fat: 263g | Saturated Fat: 127g | Polyunsaturated Fat: 27g | Monounsaturated Fat: 89g | Trans Fat: 2g | Cholesterol: 898mg | Sodium: 3013mg | Potassium: 1171mg | Fiber: 8g | Sugar: 460g | Vitamin A: 7830IU | Vitamin C: 1mg | Calcium: 687mg | Iron: 6mg

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• Oreo Truffle Cookie Bars 
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• Patriotic Cake Batter Blondies 
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The post Red Velvet Snack Cake  appeared first on Cookies for Days.

The Best Red Velvet Whoopie Pie Recipe

Red velvet whoopie pies are my newest version of the popular treat! Perfectly decadent and super pretty, my red velvet whoopie pie recipe yields deliciously cakey cookies and a superb cream cheese frosting filling that will have you swooning. Want th same flavors but without all the individual cookies? Try this Red Velvet Cake Roll!

If you’d rather wait until Christmas or Valentine’s Day to make this festive treat, check out my pumpkin whoopie pies or my classic chocolate whoopie pies. No matter what flavor you try, you’re sure to shout “whoopie!” (Okay, yes, I know that was lame, but that’s supposedly how they got their name, according to the Amish).

What Ingredients are in Red Velvet Whoopie Pies?

• Salted butter, partially melted  – I always use salted butter! You can sub unsalted – just add a pinch of salt to the dough. 
• Brown sugar  – Just brown sugar in this recipe so your cookies stay nice and moist.
• Eggs
• vanilla extract – It’s a lot of vanilla but trust me, it really enhances the cocoa.
• All-purpose flour
• Cornstarch – The cornstarch will help the whoopie pies stay nice and soft.
• Unsweetened cocoa powder – I like Ghirardelli brand of cocoa but use whatever cocoa you have on hand! 
• Baking soda
• Salt 
• Buttermilk  – The buttermilk will react with the baking soda to give the whoopie pies that cake like texture. #science. 
• Red gel food coloring

How to Make Whoopie Pies

1. Preheat the oven to 375° F. Line a cookie sheet with parchment paper or a silicone baking mat.
2. In the bowl of a stand mixer or with an electric hand mixer, combine the partially melted butter and brown sugar until combined.
3. Add the eggs and vanilla, mixing well.
4. Next, add the flour, cocoa powder, cornstarch, baking soda and salt to the bowl. Slowly start mixing. 
5. As the dry ingredients are mixing in, slowly add in the buttermilk.
6. Mix until a thick batter forms.
7. Add the red food coloring, mixing and adding a little more at a time until you have reached your desired color.
8. Add the batter to a piping bag. Pipe round circles equal in size onto the prepared baking sheet, leaving room for the cookies to bake and spread. Alternatively you can scoop the batter onto the pan.
9. Bake at 375° F for 8-10 minutes or until the cookies have spread and no longer look wet and underbaked in the center of the cookie.
10. Allow the cookies to cool on the pan.
11. While the cookies are cooling, make the filling.
12. To make the filling, slowly cream the cream cheese and butter until smooth. 
13. Add powdered sugar one cup at a time, until all 3 cups of powdered sugar have been added. 
14. Next, add in the clear vanilla extract. 
15. Add the filling to a piping bag. Pipe the filling onto the bottom of a cooled red velvet cookie and top it with another cookie to create the whoopie pie. Repeat with remaining cookies.
16. Store in an airtight container for up to 3 days at room temperature or up to 1 week in the fridge. 
17. Enjoy!

How do I thin out my frosting?

If your frosting is a little too thick for your liking, you can add a tiny amount of heavy whipping cream and mix until it is your desired thickness.

How should I store?

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!

How do I make neat whoopie pies?

A piping bag is your best friend here! Instead of scooping the batter onto the pan, Add your batter to a piping bag. Pipe round circles equal in size onto your prepared baking sheet, leaving room for the cookies to bake and spread. 

Then, once your cookies are cooled, add your filling to a piping bag and pipe it onto the bottom of one red velvet cookie. Press a second red velvet cookie on top to make your whoopie pie!

What is a whoopie pie?

Native to New England and sometimes mistaken as homemade oreos, whoopie pies are extremely cakey sandwich cookies, stuffed with decadent frosting. A traditional whoopie pie recipe takes two chocolate cake rounds and fills them with a buttercream/marshmallow fluff mixture to create a hand-held dessert sandwich. But today, states like Maine and Pennsylvania are famous for mixing it up with a myriad of delicious flavors. 

Other Whoopie Pies to Check Out

• Chocolate Whoopie Pies
• Pumpkin Whoopie Pies

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Red Velvet Whoopie Pies

Stunning to look at and hard to resist, red velvet whoopie pies boast 2 cakey cookies sandwiching smooth cream cheese frosting. They’re almost too pretty to eat.

Course Dessert

Cuisine American

Keyword red velvet whoopie pies, whoopie pies

Prep Time 15 minutes minutes

Cook Time 9 minutes minutes

Servings 12 large whoopie pies

Calories 408kcal

Ingredients

• 1/2 cup salted butter, partially melted
• 1 cup brown sugar
• 2 eggs
• 1 1/2 tbsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 tbsp cornstarch
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup buttermilk
• red gel food coloring

Cream Cheese Frosting

• 8 oz cream cheese
• 1/4 cup salted butter, softened
• 4 cups powdered sugar
• 3 tsp clear vanilla extract

Instructions

• Preheat the oven to 375° F. Line a cookie sheet with parchment paper or a silicone baking mat.
• In the bowl of a stand mixer or with an electric hand mixer combine the partially melted butter and brown sugar until combined.
• Add the egg and vanilla, mixing well.
• Add the flour, cocoa powder, cornstarch, soda and salt to the bowl. Slowly start mixing. As the dry ingredients are mixing in, slowly add in the buttermilk.
• Mix until a thick batter forms.
• Add the red food coloring, mixing and adding a little more at a time until you have reached your desired color.
• Add the batter to a piping bag. Pipe round circles equal in size onto the prepared baking sheet, leaving room for the cookies to bake and spread, slightly. Alternatively you can scoop the batter onto the pan.
• Bake at 375° F for 8-10 minutes or until the cookies have spread and no longer look wet and underbaked in the center of the cookie.
• Allow the cookies to cool on the pan.
• While the cookies are cooling, make the filling.
• To make the filling, slowly cream the cream cheese and butter until smooth.
• Add powdered sugar one cup at a time, mixing slowly until the powdered sugar is completely incorporated.
• Repeat the last step until all 4 cups of powdered sugar has been added.
• Add in the vanilla extract.
• Add the filling to a piping bag. Pipe the filling onto the bottom of a cooled red velvet cookie and top it with another cookie to create the whoopie pie. Repeat with remaining cookies.
• Store in an air tight container for up to 3 days at room temperature or up to 1 week in the fridge.

Nutrition

Calories: 408kcal | Carbohydrates: 79g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 48mg | Sodium: 281mg | Potassium: 135mg | Fiber: 1g | Sugar: 59g | Vitamin A: 318IU | Calcium: 61mg | Iron: 2mg

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• Oreo Truffle Cookie Bars 
• Lemon Cutout Cookies 
• Iced Oatmeal Cookie Bars 
• Patriotic Cake Batter Blondies 
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The post Red Velvet Whoopie Pies appeared first on Cookies for Days.

Crumbl Vanilla Sugar Cookie Recipe 

We all love a good Crumbl cookie copycat and this Crumbl vanilla sugar cookie recipe is no exception. This giant, ultra soft sugar cookie with thick & crumbly edges is topped with silky smooth vanilla frosting. Creating, in my opinion, the ultimate feel-happy dessert. 

If you’re a fan of the original Crumbl sugar cookie recipe, you’ll be thrilled to try this copycat for their elevated, all-vanilla version! With a few simple switches, like omitting the almond extract in favor of vanilla extract in the frosting, you have a totally new take on a delicious fan-favorite. I cannot wait for you to try it!

Ingredients in this Crumbl Vanilla Sugar Cookie Recipe 

• Butter – 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 – Only granulated sugar here because it wouldn’t be a sugar cookie anymore if we added brown sugar. 
• Eggs
• Vanilla extract – I use the Watkin’s brand from Walmart! 
• Canola oil – The canola oil will help the cookie to spread while baking and give the edge a buttery crisp, melt in your mouth texture.
• All-purpose flour
• Baking powder

How to Make Crumbl Vanilla Sugar Cookie 

1. Preheat the oven to 350° F. Line a cookie sheet with either parchment paper or a silicone baking mat. Set aside.
2. Cream together the butter and granulated sugar using either a stand mixer or an electric hand mixer.
3. Scrape the sides of the bowl and add in the eggs, vanilla extract and canola oil.
4. Once incorporated, add in the flour and baking powder.
5. Mix until a soft dough forms.
6. Portion out the dough into a generous 1/3 of a cup portions (a #12 scoop is perfect). Roll into a ball and then flatten slightly before baking.
7. Bake at 350° F for 11-13 minutes or until the cookies have spread and the center of the cookie no longer looks wet and glossy.
8. Allow the cookies to cool completely on the pan.
9. Once the cookies have cooled, make the frosting.
10. To make the frosting, slowly cream the butter until smooth.
11. Add powdered sugar one cup at a time. Add a splash of heavy cream to the bowl to help incorporate the powdered sugar into the butter.
12. Repeat the last step until all 4 1/2 cups of powdered sugar has been added.
13. Add in the vanilla extract.
14. Add more heavy cream to thin the frosting, if needed.
15. Generously frost each cookie and serve chilled.

How should I store these Crumbl Sugar Cookies? 

Once cooled, store your cookies in an airtight container in the fridge for up to 5 days! These cookies also freeze really well and can be stored in a resealable freezer bag for up to 3 months. I would recommend freezing the baked cookies rather than the dough. I have a post all about how to freeze cookies if you need more guidance!

How do I make sure these cookies have the same soft & chewy texture as Crumbl’s cookies?

Follow my baking directions closely! The key here is to underbaked your cookies and let them finish baking on the hot pan outside of the oven. 

Recipes Similar to Crumbl Sugar Cookies

• Small Batch Crumbl Sugar Cookies
• Small Batch Cosmic Brownie Cookies

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Crumbl Sugar Cookie Recipe

While vanilla is one of the most classic flavors in the book, vanilla sugar cookies are rarely done well – until now.

Course Dessert

Cuisine American

Keyword crumbl cookies, crumbl sugar cookies, crumbl vanilla sugar cookies

Prep Time 20 minutes minutes

Cook Time 9 minutes minutes

Cooling time 18 minutes minutes

Servings 12 large cookies

Calories 878kcal

Ingredients

• 1 1/2 cups (333g) salted butter
• 1 1/2 cups (345g) granulated sugar
• 3 eggs
• 3 tsp vanilla extract
• 1/4 cup (60g) canola oil
• 4 1/2 cups (684g) all-purpose flour
• 3 tsp baking powder

Frosting

• 3/4 cup (167g) salted butter
• 4 1/2 cups (482g) powdered sugar
• Up to 1/2 cup (up to 120mL) heavy cream
• 3 tsp vanilla extract

Instructions

• Preheat the oven to 350° F (180°C). Line a cookie sheet with either parchment paper or a silicone baking mat. Set aside.
• Cream together the butter and granulated sugar using either a stand mixer or an electric hand mixer.
  1 1/2 cups (333g) salted butter, 1 1/2 cups (345g) granulated sugar
• Scrape the sides of the bowl and add in the eggs, vanilla extract and canola oil.
  3 eggs, 3 tsp vanilla extract, 1/4 cup (60g) canola oil
• Once incorporated, add in the flour and baking powder. Mix until a soft dough forms.
  4 1/2 cups (684g) all-purpose flour , 3 tsp baking powder
• Portion out the dough into a generous 1/3 of a cup portions (a #12 scoop is perfect). Roll into a ball and then flatten slightly before baking.
• Bake at 350° F (180°C) for 11-13 minutes or until the cookies have spread and the center of the cookie no longer looks wet and glossy.
• Allow the cookies to cool completely on the pan. Once the cookies have cooled, make the frosting.
• To make the frosting, slowly cream the butter until smooth.
  3/4 cup (167g) salted butter
• Add powdered sugar one cup at a time. Add a splash of heavy cream to the bowl to help incorporate the powdered sugar into the butter.
  4 1/2 cups (482g) powdered sugar, Up to 1/2 cup (up to 120mL) heavy cream
• Repeat the last step until all 4 1/2 cups of powdered sugar has been added.
• Add in the vanilla extract. Add more heavy cream to thin the frosting, if needed.
  3 tsp vanilla extract
• Generously frost each cookie and serve chilled.

Nutrition

Calories: 878kcal | Carbohydrates: 107g | Protein: 7g | Fat: 48g | Saturated Fat: 27g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 155mg | Sodium: 403mg | Potassium: 99mg | Fiber: 1g | Sugar: 70g | Vitamin A: 1415IU | Vitamin C: 0.1mg | Calcium: 96mg | Iron: 3mg

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The post Crumbl Vanilla Sugar Cookie  appeared first on Cookies for Days.

Strawberries and Cream Recipe

There’s a nearby town that has a celebration every year based entirely on strawberries and cream. Which, when you think about it, seems kind of crazy? But after tasting this heralded classic, I say it deserves all the praise of this crazy town and then some. 

I’m really not sure why, but the combination of strawberries and cream just hits! Supremely easy, this recipe will walk you through how to make the simplest decadent dessert that you’ll ever taste. 

Scrumptious strawberry juices combine with a thick, sweet cream to make the ultimate treat. The best part? You can whip this up in less than 15 minutes – you don’t even have to drive to a small town and stand in a long line to score it.

What Ingredients are in Strawberries with Cream

• Strawberries – Fresh is best! I guess you technically could use frozen strawberries, but I wouldn’t recommend it. 
• Sugar
• Vanilla
• Heavy whipping cream
• Powdered sugar

How to Make Strawberries n Cream

1. In a bowl, hull and slice the washed strawberries.
2. Add the granulated sugar and 1/2 tsp of vanilla, stir to coat and set aside.
3. In a bowl of a stand mixer or with an electric hand mixer, whip the heavy whipping cream, powdered sugar and the remaining 1/2 tsp of vanilla until stiff peaks form.
4. In your serving dish, layer a spoonful of strawberries with the syrup and then a layer of whipped cream. 
5. Repeat until the serving dish is full or you are satisfied with the serving.
6. Serve immediately.

Can I make this in advance?

You can make the cream and syrup in advance and store in the fridge until ready to eat. Rewhip your cream and assemble once you’re ready to serve!

Can I add any additional toppings?

Yes, you sure can! Feel free to add chopped nuts, chocolate syrup or anything else you fancy to the top!

Other Delicious Desserts

• Peach Cobbler
• Pizookies
• Mini Cheesecakes

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Strawberries and Cream

One of life’s simplest yet too seldom enjoyed pleasures, strawberries and cream is the summer dessert you need to make pronto!

Course Dessert

Cuisine American

Keyword strawberries and cream

Prep Time 14 minutes minutes

Servings 8 servings

Ingredients

• 1 lb strawberries
• 1/4 cup sugar
• 1 tsp vanilla, divided
• 2 cups heavy whipping cream
• 1/2 cup powdered sugar

Instructions

• In a bowl, hull and slice the washed strawberries.
• Add the granulated sugar and 1/2 tsp of vanilla, stir to coat and set aside.
• In a bowl of a stand mixer or with an electric hand mixer, whip the heavy whipping cream, powdered sugar and the remaining 1/2 tsp of vanilla until stiff peaks form.
• In your serving dish, layer a spoonful of strawberries with the syrup and then a layer of whipped cream. Repeat until the serving dish is full or you are satisfied with the serving.
• Serve immediately!

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The post Strawberries and Cream appeared first on Cookies for Days.

Mini Cheesecakes Recipe

Let’s dive in – what even are mini no-bake cheesecakes? They’re exactly what the name implies: cheesecake made without the oven! My recipe for mini cheesecake takes a traditionally complicated recipe and makes it super simple. Uber easy and endlessly delicious, no-bake cheesecake has a light and airy texture your bougie taste buds will adore.

While I also have a full-size version of no-bake cheesecake in my arsenal, I love to make individual cheesecake cups! Perfect for portion control and parties, receptions, showers – you name it, you can easily whip up mini cheesecakes and offer a myriad of toppings for guests to customize as they please. Delicious and easy to serve to a crowd? It’s a win-win in my book.

You’ll adore this Mini Cheesecake Recipe (No Bake!)

This mini cheesecake recipe is uber easy and endlessly delicious. With the ability to customize toppings to your liking, no-bake cheesecake cups were made for serving at parties, receptions, showers – you name it! Not to mention, they are really freaking cute! (Why is a tiny dessert always so cute?!) Anyway, if you’re in the middle of creating your dream menu for any soiree, or just Tuesday night, don’t miss out on these heavenly mini cheesecakes.

Mini Cheesecake Ingredients

Cheesecake:

• Whipping cream – You can also use 4 cups of cool whip in place of the whipped cream, if desired.
• Sugar
• Cream cheese (room temperature) – Use the block of cream cheese, not the spreadable tub kind. To avoid lumpy cheesecakes, make sure the cream cheese is room temperature and not straight from the fridge. 
• Cheesecake (or vanilla) flavored pudding mix – Use just the powder (don’t mix up the pudding first – that would be a disaster!) and make sure you select a packet that IS NOT sugar free. If you cannot find Cheesecake flavor, use vanilla instead. 

Crust:

• Graham crackers – You can customize the crust as you please! Try subbing Oreoes or Biscoff cookies for a next-level treat! 
• Butter, melted – I use salted butter in the crust. 
• Brown sugar

How to make Mini Cheesecakes

1. Line 24 cupcake tins with liners. I like to use silicone liners for ease and reusability. Set aside.
2. Using a food processor, blender, or in a gallon sized zip top bag with a rolling pin, crush the graham crackers until in a powder.
3. Add the brown sugar and melted butter, mixing until the texture is like wet sand.
4. Scoop 1 1/2 tbsp of the crust into each prepared cupcake liner. Use the back of a spoon to press the mixture firmly to the bottom and halfway up the sides of the cupcake liner.
5. Place the cupcake tins in the freezer until needed.
6. In the bowl of a stand mixer, add the whipping cream and sugar. Whip on high speed until thick and stiff peaks form.
7. Transfer the whipped cream into a separate bowl.
8. Using the whisk attachment, cream the room temperature cream cheese until smooth.
9. Slowly add in the cheesecake pudding mix (just the powder) to the cream cheese, mixing until everything is incorporated and smooth.
10. Slowly add the whipped cream to the cream cheese mixture, mixing until completely combined and smooth.
11. Add 3 tbsp of cheesecake batter to each of the cupcake tins filled with the crust.
12. Use an offset spatula to smooth the tops of the cheesecakes.
13. Repeat until all of the cheesecakes are filled.
14. Freeze for 1 hour and then remove the cupcake liners from the mini cheesecakes.
15. Top with your favorite cheesecake topping and enjoy!
16. Store in the fridge for up to 1 week or in the freezer for up to 3 months.

Mini Cheesecake Recipe Serving Suggestions

Fruit is always my number 1 go-to for toppings! Serve it fresh,  in a syrup, or use canned pie filling & you’re sure to knock it out of the park. 

Outside of fruit, I also love crushed oreos, chocolate syrup, caramel and whipped cream! You really cannot go wrong. 

If you’re really looking to enhance these cheesecakes, you can also play around with the crust and use oreos or biscoff cookies instead of graham crackers.

How to Store Mini No Bake Cheesecake

Store in an airtight container in the fridge for up to 1 week.

Freezing Mini No Bake Cheesecake

You can also freeze these in a resealable freezer bag (separated by layers of parchment paper) for up to 3 months.

Other Delicious Desserts

• Lofthouse Cookies
• Levain Cookies
• Sugar Cookie Dough

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Mini No Bake Cheesecake

Tangy, sweet, creamy, and individually portioned, mini cheesecakes take the guilt out of our favorite guilty pleasure dessert.

Course Dessert

Cuisine American

Keyword No bake cheesecake cups

Prep Time 20 minutes minutes

Chill Time 1 hour hour

Servings 24 cheesecakes

Calories 142kcal

Ingredients

Cheesecakes

• 1 pint whipping cream
• 3/4 cup sugar
• 24 oz cream cheese, room temperature
• 1 package (3.4 oz) cheesecake (or vanilla) flavored pudding mix

Crust

• 16 graham crackers
• 1/2 cup butter, melted
• 1/3 cup brown sugar

Instructions

• Line 24 cupcake tins with liners- I like to use silicone liners to for ease and reusability. Set aside.
• Using a food processor, blender or in a gallon sized zip top bag with a rolling pin, crush the graham crackers until in a powder.
• Add the brown sugar and melted butter, mixing until the texture is like wet sand.
• Scoop 1 1/2 tbsp of the crust into each prepared cupcake liner. Use the back of a spoon to press the mixture firmly to the bottom and halfway up the sides of the cupcake liner. Place the cupcake tins in the freezer until needed.
• In the bowl of a stand mixer, add the whipping cream and sugar. Whip on high speed until thick and stiff peaks form.Transfer the whipped cream into a separate bowl.
• Using the whisk attachment, cream the room temperature cream cheese until smooth.
• Slowly add in the cheesecake pudding mix (just the powder) to the cream cheese, mixing until everything is incorporated and smooth.
• Slowly add the whipped cream to the cream cheese mixture, mixing until completely combined and smooth.
• Add 3 tbsp of cheesecake batter to each of the cupcake tins filled with the crust.
• Use an offset spatula to smooth the tops of the cheesecakes.
• Repeat until all of the cheesecakes are filled.
• Freeze for 1 hour and then remove the cupcake liners from the mini cheesecakes.Top with your favorite cheesecake topping and enjoy!
• Store in the fridge for up to 1 week or in the freezer for up to 3 months.

Nutrition

Calories: 142kcal | Carbohydrates: 17g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 22mg | Sodium: 68mg | Potassium: 39mg | Fiber: 0.3g | Sugar: 12g | Vitamin A: 290IU | Vitamin C: 0.1mg | Calcium: 23mg | Iron: 0.4mg

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The post Mini Cheesecake Recipe (No Bake!) appeared first on Cookies for Days.

Red Velvet Cookie Recipe

I’ve been doing a Christmas Cookies in July series on Instagram the past couple of weeks and I realized I have never shared my red velvet cookie recipe on here! So yes, while red velvet crinkle cookies are typically considered a Christmas (or Valentine’s Day) treat, I am here to contend that they should absolutely be made in the summer, too. 

Soft, pillowy, and the perfect amount of chewy, these vibrant red cookies are fudgy and so delicious! Trust me – you’re going to love this fun spin on a beloved classic.

Ingredients in Red Velvet Cookies

• Butter, softened – I like to use salted butter, but you can also use unsalted and add a pinch of salt to the dough. 
• Granulated sugar + extra for rolling
• Brown sugar  – This helps the cookie stay chewy. 
• Egg
• Vanilla extract
• All purpose flour
• Dutch processed cocoa powder – I use dutch processed cocoa powder but you can use regular, unsweetened cocoa powder, too.
• Baking soda
• Salt
• Red gel food coloring – I always use gel food coloring so you aren’t adding a bunch of extra liquid to the recipe.
• Powdered sugar + 1 tbsp cornstarch, mixed  – I have found that the powdered sugar doesn’t disappear if rolling in granulated sugar and then rolling in a combination of cornstarch and powdered sugar.

How to Make Red Velvet Crinkle Cookies

1. Preheat oven to 375° F.
2. In a stand mixer or in a bowl with an electric hand mixer, cream together the butter, granulated sugar and brown sugar.
3. Add the egg and vanilla. Mix until light in color and creamy.
4. Add in the dry ingredients (flour, cocoa, baking soda and salt), mix into the dough. Mix until completely combined. The dough will be soft.
5. Mix in the red food coloring until you’ve achieved your desired color.
6. Scoop the cookie dough out into 1 1/2 tbsp portions (#40 scoop).
7. Roll first in granulated sugar and then in the powdered sugar/cornstarch mixture and then arrange on a parchment or silicone lined cookie sheet.
8. Repeat with remaining dough.
9. Bake at 375° F for 7-10 minutes, until the cookies flatten, spread and begin to crackle.
10. Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack.

Should I use powdered sugar or granulated sugar to coat the cookies for the crinkled effect?

I like to use both! In order to ensure the powdered sugar doesn’t disappear from the cookies, roll the dough in granulated sugar first and then in a mixture of cornstarch and powdered sugar!

How do I store red velvet 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!

More Recipes You’ll Love!

• Levain Cookies
• Lofthouse Cookies
• Costco Chocolate Chip Cookies

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Red Velvet Crinkle Cookies

Welcome to Christmas cookies in July! These red velvet crinkle cookies are fudgy, perfectly red, with a crackle you’ll crave year-round.

Course Dessert

Cuisine American

Keyword red velvet cookies

Prep Time 15 minutes minutes

Cook Time 11 minutes minutes

Servings 24 cookies

Calories 70kcal

Ingredients

• 3/4 cup butter, softened
• 1/4 cup granulated sugar + extra for rolling
• 3/4 cup brown sugar
• 1 egg
• 3 tsp vanilla extract
• 2 cups all purpose flour
• 1/4 cup dutch processed cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• red gel food coloring, as needed
• 1/2 cup powdered sugar + 1 tbsp cornstarch, mixed

Instructions

• Preheat oven to 375° F.
• Cream together the butter, granulated sugar and brown sugar.
• Add the egg and vanilla. Mix until light in color and creamy.
• Add in the dry ingredients (flour, cocoa, baking soda and salt), mix into the dough. Mix until completely combined. The dough will be soft.
• Mix in the red food coloring until you’ve achieved your desired color.
• Scoop the cookie dough out into 1 1/2 tbsp portions (#40 scoop).
• Roll first in granulated sugar and then in the powdered sugar/cornstarch mixture and then arrange on a parchment or silicone lined cookie sheet.
• Repeat with remaining dough.
• Bake at 375° F for 7-10 minutes, until the cookies flatten, spread and begin to crackle.
• Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack.

Nutrition

Calories: 70kcal | Carbohydrates: 15g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Cholesterol: 7mg | Sodium: 99mg | Potassium: 37mg | Fiber: 1g | Sugar: 7g | Vitamin A: 10IU | Calcium: 10mg | Iron: 1mg

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The post Red Velvet Crinkle Cookie appeared first on Cookies for Days.

Cream Cheese Frosting Recipe

We all know the saying “icing on the cake” to mean adding something positive to enhance a thing that is already good. But what if I told you this brown butter cream cheese frosting is good enough to stand on its own? Well, it is. Adding brown butter gives your frosting a rich, nutty flavor that pairs perfectly with the tanginess of cream cheese to create a flavorful topping that steals the show. To put it simply, brown butter is the icing on the icing.

Ingredients in Brown Butter Frosting

• Butter  – I always use salted butter because it is what I keep on hand. You can use unsalted if you’d like, you may just have to add a little more salt to the mix. 
• Cream Cheese – Let the cream cheese sit out of the fridge for about 30 minutes prior to mixing. We don’t want it warm, but we also don’t want it straight from the fridge either! 
• Powdered Sugar 
• Vanilla 
• Salt 
• Heavy Cream – You can use milk instead of heavy cream, but you will need significantly less milk because it is a lot thinner than the cream.

How to Make Brown Butter Cream Cheese Frosting

1. Begin by browning your butter. You do this by heating your butter in a small sauce on low, stirring constantly until the butter turns a golden brown and it gives off a nutty aroma. (If you’d like more tips on how to brown butter, check out this post!)
2. When your butter is a nice golden brown, immediately transfer it to a cool bowl or container to stop the cooking so the butter doesn’t burn.
3. Allow the butter to sit until it is close to room temperature and then place in the fridge for approx 30 minutes, or until the butter is almost back to it’s solid form.
4. Once the butter is back to being mostly solid, it is time to make the frosting.
5. In the bowl of a stand mixer, cream together the brown butter and cream cheese until mixed thoroughly.
6. Scrape the sides of the bowl and then alternate adding the remaining ingredients, adding a portion of the powdered sugar and then some liquid, letting the mixer go on low until the powdered sugar is completely incorporated before adding more.
7. Repeat this process until all of the ingredients have been added. You can adjust the consistency of the frosting by adding more heavy cream to the frosting or more powdered sugar to thicken the frosting.
8. Pipe on cakes, dessert breads (hi, banana), cookies, brownies, graham crackers, or simply eat by the spoonful. Enjoy!

Can I use regular butter instead of brown butter in this recipe?

You can absolutely use regular butter instead of brown butter in this recipe! But be warned, you will be missing out on the nice, nutty depth of flavor that the brown butter adds (and who wants that?)

Can I make brown butter frosting ahead of time? How do I store it?

Yes, you can totally make brown butter cream cheese frosting in advance! When you are done mixing the frosting,  store it in an airtight container in the fridge for up to 3 days. When you are ready to use, let it sit on the counter for a half hour and give it a quick mix prior to spreading it on your desired base.

Can I adjust the sweetness of my brown butter cream cheese frosting to my liking?

Of course! If you feel the frosting is too sweet, you can add a little salt to the mix. If you want it to be a little sweeter, try tossing in a little vanilla! 

More Recipes Like Brown Butter Frosting:

• How to Brown Butter
• Brown Butter Rice Krispie Treats
• Lemon Blueberry Cookies

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Brown Butter Cream Cheese Frosting

Frosting can make or break your dessert – and let’s be clear, this brown butter frosting makes it. Rich and creamy with a nutty depth to it? Game. Changer.

Course Dessert

Cuisine American

Keyword brown butter frosting

Prep Time 15 minutes minutes

cooling time 30 minutes minutes

Servings 24

Calories 107kcal

Ingredients

• 1/4 cup salted butter
• 4 oz cream cheese softened
• 2 cups powdered sugar
• 1 tsp vanilla extract
• pinch of salt
• up to 1/4 cup heavy whipping cream

Instructions

• In a small sauce pan, heat your butter on low, stirring constantly until the color of the butter turns a golden brown and it gives off a nutty aroma.
• Immediately transfer the brown butter to a cool bowl or container to stop the cooking so the butter doesn't burn.
• Allow the butter to sit until close to room temperature and then place in the fridge for approx 30 minutes, or until the butter is almost back to it’s solid form.
• Once the butter is back to being mostly solid, it is time to make the frosting.
• In the bowl of a stand mixer, cream together the brown butter and cream cheese until mixed thoroughly.
• Scrape the sides of the bowl and then alternate adding the remaining ingredients, adding a portion of the powdered sugar and then some liquid, letting the mixer go on low until the powdered sugar is completely incorporated before adding more.
• Repeat this process until all of the ingredients have been added. You can adjust the consistency of the frosting by adding more heavy cream to this the frosting or more powdered sugar to thicken the frosting.
• Use on cakes, cookies, brownies or simply eat by the spoonful.

Nutrition

Calories: 107kcal | Carbohydrates: 11g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 33mg | Potassium: 17mg | Sugar: 10g | Vitamin A: 268IU | Vitamin C: 0.1mg | Calcium: 12mg | Iron: 0.02mg

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The post Brown Butter Frosting appeared first on Cookies for Days.