Pistachio Cookie Recipe

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

Ingredients

How to Make Pistachio Cookies 

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

Nutty Favorites

• Layered Dubai Cookies
• Almond Joy Cookies
• Peanut Butter Balls

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Pistachio Pudding Cookies

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

Course Dessert

Keyword pistachio cookies

Prep Time 20 minutes minutes

Cook Time 9 minutes minutes

Servings 22 small cookies

Calories 122kcal

Ingredients

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

Instructions

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

Nutrition

Calories: 122kcal | Carbohydrates: 22g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 9mg | Sodium: 62mg | Potassium: 44mg | Fiber: 0.3g | Sugar: 14g | Vitamin A: 13IU | Vitamin C: 0.04mg | Calcium: 23mg | Iron: 1mg

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The post Pistachio Pudding Cookies appeared first on Cookies for Days.

Mint Brownie Recipe

I have worked hard to create the absolute best fudgy brownie base and man, did I succeed! 

These mint brownies start with that tried-and-true brownie recipe and then are topped with an amazing mint frosting and a silky chocolate ganache. 

The frosting has a subtle mint flavor (no toothpaste issue here), but you can add more mint flavoring if that’s your preference! Likewise, you can customize the color of the frosting to be as green (or not) as you’d like. So, if you’re looking for a sophisticated St. Patrick’s Day treat, these definitely fit the bill.

What Ingredients are in Mint Brownies?

These Mint Brownies have a fudgy brownie base, a whipped mint frosting and a decadent chocolate ganache! Here are the ingredients you’ll need for each component. 

How to Make Brownies with Mint Frosting 

1. Preheat the oven to 350° F. Line a 9×9 pan with parchment paper and set aside.
2. In the bowl of a stand mixer or in a large bowl with an electric hand mixer, cream together the melted butter, brown sugar, and granulated sugar for 3 minutes.
3. Next, add in the eggs and vanilla extract, mixing until well combined.
4. Add in the flour, cocoa powder, corn starch and salt. Mix until the batter comes together.
5. Pour into the prepared pan and spread smooth.
6. Bake at 350° F for 20-25 minutes or until a toothpick comes out mostly clean from the center and the temperature reaches 190° in the center.
7. Allow the brownies to cool completely. Once completely cool, make the mint frosting.
8. To make the frosting, beat the salted butter at a high speed with either a stand mixer or electric hand mixer for 10 minutes. The butter will be light in color and fluffy in texture.
9. To the butter add the powdered sugar, clear vanilla and mint extract. Whip for an additional 2 minutes. Add the food coloring a few drops at a time to dye the frosting your desired green. Mix well.
10. Spread the frosting onto the cooled brownies and refrigerate.  While the brownies are in the fridge, make the chocolate ganache.
11. To make the ganache layer, measure out the chocolate chips in a heat safe bowl.
12. Microwave the heavy cream for 30 seconds to 1 minute or until the heavy cream is hot and boiling.
13. Pour the heated cream over the chocolate chips and allow the chocolate chips and cream to sit for 5 minutes while covered with foil.
14. After 5 minutes, stir to combine. Once smooth, pour over top of the chilled brownies and spread to cover.
15. Return to the fridge to allow the chocolate layer to set up. Once the ganache has set, cut and serve the brownies.
16. Enjoy!

How to Store Mint Chocolate Brownies

Once your brownies have set up, cut and store in an airtight container in the fridge. Enjoy within 3-5 days.

Brownie Obsessed? Try These:

• Cadbury Egg Brownies
• Caramel Brownies 
• Lemon Brownies

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Mint Brownies

A thick fudgy brownie topped with a smooth green mint frosting and a rich chocolate ganache – these are not your ordinary mint brownies (they’re better)!

Course Dessert

Cuisine American

Keyword Mint brownies, Mint chocolate brownies, St. Patrick’s Day Brownies

Prep Time 1 hour hour 30 minutes minutes

Cook Time 25 minutes minutes

Servings 16 brownies

Calories 311kcal

Ingredients

Brownies

• 3/4 cup salted butter, melted
• 1 cup brown sugar
• 1/4 cup granulated sugar
• 3 eggs
• 1/2 tbsp vanilla extract
• 1 1/2 cup all-purpose flour
• 1/3 cup + 1/4 cup dutch processed cocoa powder
• 1/2 tbsp corn starch
• 1/2 tsp salt

Mint Frosting

• 1/2 cup salted butter
• 1 cup powdered sugar
• 2 tsp clear vanilla
• 1/8 tsp mint extract
• green food coloring

Chocolate Ganache Layer

• 1 1/2 cups chocolate chips
• 1/2 cup heavy whipping cream

Instructions

• Preheat the oven to 350° F. Line a 9×9 pan with parchment paper and set aside.
• In the bowl of a stand mixer or in a large bowl with an electric hand mixer, cream together the melted butter, brown sugar, and granulated sugar for 3 minutes.
• Next, add in the eggs and vanilla extract, mixing until well combined.
• Add in the flour, cocoa powder, corn starch and salt. Mix until the batter comes together.
• Pour into the prepared pan and spread smooth.
• Bake at 350° F for 20-25 minutes or until a toothpick comes out mostly clean from the center and the temperature reaches 190° in the center.
• Allow the brownies to cool completely. Once completely cool, make the mint frosting.
• To make the frosting, beat the salted butter at a high speed with either a stand mixer or electric hand mixer for 10 minutes. The butter will be light in color and fluffy in texture.
• To the butter add the powdered sugar, clear vanilla and mint extract. Whip for an additional 2 minutes. Add the food coloring a few drops at a time to dye the frosting your desired green. Mix well.
• Spread the frosting onto the cooled brownies and refrigerate. While the brownies are in the fridge, make the chocolate ganache.
• To make the ganache layer, measure out the chocolate chips in a heat safe bowl.
• Microwave the heavy cream for 30 seconds to 1 minute or until the heavy cream is hot and boiling.
• Pour the heated cream over the chocolate chips and allow the chocolate chips and cream to sit for 5 minutes while covered with foil.
• After 5 minutes, stir to combine. Once smooth, pour over top of the chilled brownies and spread to cover.
• Return to the fridge to allow the chocolate layer to set up. Once the ganache has set, cut and serve the brownies.
• Enjoy!

Nutrition

Calories: 311kcal | Carbohydrates: 44g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 54mg | Sodium: 136mg | Potassium: 100mg | Fiber: 0.3g | Sugar: 34g | Vitamin A: 331IU | Vitamin C: 0.04mg | Calcium: 37mg | Iron: 1mg

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The post Mint Brownies  appeared first on Cookies for Days.

Jello Cookies Recipe

We already know our grandmothers put Jello in everything (looking at you, shredded carrot Jell-O salad). But did you know that the passion extended to cookies? This is my take on the vintage Jell-O cookies recipes. They are BEAUTIFUL, soft & tender, rolled in a slightly crisp coating of sugar, and flavored however you’d like! You can decide if you want to make the whole batch one flavor/color or if you’d like to divide the dough and create a whole rainbow – I’ll walk you through the steps for both processes below! 

Ingredients in Rainbow Jello Cookies

• Salted butter, softened – I ALWAYS use salted butter. But if you’re an unsalted butter fan, you can definitely use that instead. 
• Granulated sugar – You’ll add this to the dough and also roll the cookie dough balls in more sugar before baking. 
• Eggs
• All-purpose flour
• Baking soda
• Salt 
• Colored gelatin powder (Jell-O) – You can make multiple colors/flavors in one batch. Choose your favorites! I used Lemon, Lime, Orange, Grape, Strawberry and Starburst brand (!) Blue Raspberry Jell-O.

How to Make Jello Cookies 

1. Preheat the oven to 350° F.
2. In the bowl of a stand mixer, combine the butter and granulated sugar.
3. Add in the eggs and mix well. 
4. To the mixture, add the flour, baking soda and salt, mixing until a soft dough forms.
5. If only making one flavor, add a 6 oz box of flavored gelatin, mixing until well combined.
6. To make a rainbow of colors, divide the dough into 6 equal portions. Add 2 tbsp of flavored gelatin to each portion of dough and mix until well combined.
7. Once you have added your chosen flavor and mixed, divide the finished dough out into 1 1/2 tbsp portions, roll into a ball and then roll in extra granulated sugar before arranging on a parchment or silicone lined cookie sheet.
8. Bake at 350°F for 10-12 minutes or until the cookies have spread and are no longer glossy in the center.
9. Allow the cookies to cool for 5 minutes on the pan before transferring to a wire cooling rack.
10. Enjoy!

How to store Rainbow Cookies

Let your Jello cookie to cool completely and then place them in an airtight container or bag. Store at room temperature for 3-5 days. Enjoy!

What flavors of Jello work best?

Honestly, you can use any flavor of colored gelatin powder you’d like. To make my rainbow of colors I use Lemon, Lime, Orange, Grape, Strawberry and even the Blue Raspberry flavor from the Starburst brand of gelatin.

COLOR

• Rainbow Layer Cake 
• Rainbow Chip Frosting
• Rainbow Bagels
• Slice & Bake Rainbow Sugar Cookies
• Rainbow Sprinkle Cookies

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Jello Cookies

Hello, there’s always room for Jello..Cookies!  They are the funnest, most colorful cookies and depending on how many flavors you make, they’re the perfect St. Patrick’s Day rainbow treat.

Course Dessert

Keyword Jello Cookies, St. Patrick’s Day, Vintage Jell-O Cookies

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Servings 36 cookies

Calories 38kcal

Ingredients

• 1 cup salted butter, softened
• 1 1/4 cup granulated sugar, plus extra for rolling
• 2 eggs
• 2 3/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 12 tbsp (6 oz. total) flavored gelatin powder (can make multiple colors/flavors from one batch)

Instructions

• Preheat the oven to 350° F.
• In the bowl of a stand mixer, combine the butter and granulated sugar.
• Add in the eggs and mix well.
• To the mixture, add the flour, baking soda and salt, mixing until a soft dough forms.
• If only making one flavor, add a 6 oz box of flavored gelatin, mixing until well combined.
• To make a rainbow of colors, divide the dough into 6 equal portions. Add 2 tbsp of flavored gelatin to each portion of dough and mix until well combined.
• Once you have added your chosen flavor and mixed, divide the finished dough out into 1 1/2 tbsp portions, roll into a ball and then roll in extra granulated sugar before arranging on a parchment or silicone lined cookie sheet.
• Bake at 350°F for 10-12 minutes or until the cookies have spread and are no longer glossy in the center.
• Allow the cookies to cool for 5 minutes on the pan before transferring to a wire cooling rack.
• Enjoy!

Nutrition

Calories: 38kcal | Carbohydrates: 7g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Cholesterol: 9mg | Sodium: 51mg | Potassium: 14mg | Fiber: 0.3g | Sugar: 0.04g | Vitamin A: 13IU | Calcium: 3mg | Iron: 0.5mg

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The post Jello Cookies  appeared first on Cookies for Days.

Mint Chocolate Chip Cookie Recipe

If you love a little minty chocolate flirtation, these Mint Chocolate Chip Cookies were made for you. They feature a minty green base that is soo chewy and studded with chocolate. And just to reiterate, they’re green!! That means they’re perfect for St. Patrick’s Day or a “Wicked” watch party or any other green themed party you can dream up.

Ingredients in a Mint Chocolate Chip Cookie

• Salted butter, softened – You can also use unsalted butter, if that’s your preference. 
• Brown sugar
• Granulated sugar
• Egg
• Vanilla extract
• Mint flavoring – If you cannot find mint extract, it is a 50/50 ratio of peppermint and spearmint. 
• Green food coloring 
• All-purpose flour
• Baking soda
• Salt
• Bittersweet chocolate chips – You can use whatever type of chocolate chips you like best. I just love how these pair with the sweet mintiness.

How to Make Mint Chocolate Chip Cookies

1. Preheat the oven to 350°F.
2. In a stand mixer or using an electric hand mixer, cream together the butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
3. Scrape down the sides of the bowl, then add the egg, vanilla extract, mint flavoring, and green food coloring. Mix until fully combined.
4. Add the flour, baking soda, and salt. Mix until a soft, non-sticky dough forms.
5. Gently fold in your favorite chocolate chips.
6. Scoop the dough into 1 1/2 Tablespoon portions (a #40 cookie scoop works well) and place them on a prepared baking sheet lined with parchment paper, a silicone mat, or left ungreased.
7. Bake for 8-10 minutes, or until the cookies have spread and the edges are just starting to turn golden brown.
8. Let the cookies cool on the pan for 5 minutes, then transfer them to a wire rack to cool completely.

How Should I Store Mint Cookies?

Once your cookies have cooled completely, place in an airtight container. Store at room temperature for up to 4 days.

What types of chocolate should I use?

This Mint Cookie is a great base for lots of mix-ins. I recommend using a bittersweet or semi-sweet chocolate chip. But dark or milk chocolate or even chopped up Andes mints would be delicious, too!

Treats for Mint Lovers

• Peppermint Oreo Truffles
• Easy Chocolate Peppermint Cookies
• Andes Mint Cookies

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Mint Chocolate Chip Cookies

A gloriously chewy mint cookie base stuffed with chunks of chocolate. For fans of the classic ice cream flavor, this Mint Chocolate Chip Cookie is fabulously green and wickedly good.

Course Dessert

Keyword mint chocolate chip cookies

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Servings 30 cookies

Calories 93kcal

Ingredients

• 3/4 cup salted butter, softened
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1 egg
• 1 tbsp vanilla extract
• 1/4 tsp mint flavoring*
• Green food coloring
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup bittersweet chocolate chip

Instructions

• Preheat the oven to 350°F.
• In a stand mixer or using an electric hand mixer, cream together the butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
• Scrape down the sides of the bowl, then add the egg, vanilla extract, mint flavoring, and green food coloring. Mix until fully combined.
• Add the flour, baking soda, and salt. Mix until a soft, non-sticky dough forms.
• Gently fold in your favorite chocolate chips.
• Scoop the dough into 1 1/2 Tablespoon portions (a #40 cookie scoop works well) and place them on a prepared baking sheet lined with parchment paper, a silicone mat, or left ungreased.
• Bake for 8-10 minutes, or until the cookies have spread and the edges are just starting to turn golden brown.
• Let the cookies cool on the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

*If you cannot find Mint Extract, it is a 50/50 ratio of Peppermint and Spearmint. 

Nutrition

Calories: 93kcal | Carbohydrates: 17g | Protein: 2g | Fat: 2g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Cholesterol: 6mg | Sodium: 85mg | Potassium: 55mg | Fiber: 0.5g | Sugar: 9g | Vitamin A: 9IU | Vitamin C: 0.03mg | Calcium: 23mg | Iron: 1mg

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The post Mint Chocolate Chip Cookies  appeared first on Cookies for Days.

Rainbow Cake Recipe

I cannot get over how pretty this Rainbow Cake is! The vibrant rainbow layers sandwiched by a white buttercream that is silky smooth –mmmmhmmm, give me more of that! This is the perfect Rainbow Birthday Cake, St. Patrick’s Day celebration cake or baby shower cake with rainbow for a sweet rainbow baby. 

But looks aren’t everything. Which is why it’s a really good thing that this cake is really, really good. It is the perfect vanilla-y, buttery flavor with a moist/tender/fluffy texture that will make you feel like you picked it up from your nearest bakery. All I’m saying is you’re going to be glad it is 6 layers tall because you’re going to want every single bite.

What Ingredients Are In Rainbow Cake? 

How to Make Rainbow Birthday Cake

1. Preheat the oven to 350°F.
2. Prepare six 6-inch cake pans by spraying with nonstick spray and then lining the bottom with parchment paper. Set aside.
3. In the bowl of a stand mixer with the paddle attachment, combine the salted butter, canola oil and granulated sugar until well combined.
4. Add in the eggs, one at a time, mixing thoroughly between each addition.
5. Once mixed in, add the vanilla extract and butter flavor.
6. In a separate bowl, whisk together the cake flour, all-purpose flour, baking soda, baking powder and salt.
7. 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.
8. Divide the batter evenly into 6 bowls. Color each bowl your desired color– I did pink, purple, blue, green, yellow and orange.
9. Pour the colored batter into the prepared pans.
10. Bake at 350°F for 20-25 minutes or until the edges of the cake start to pull away from the sides of the pan. Do not underbake or the cake will collapse.
11. Allow the cakes to cool on the counter for 10 minutes before flipping the cake out onto a cooling rack. Allow the cakes to cool completely and then freeze for 15 minutes before trimming.
12. To trim your cakes, use a sharp knife and cut the hard edge off of the outside of the cake. Next, use a long serrated knife to cut the top of the cake flat and to remove the browned portion on the bottom of the cake. This will make the final cake look much cleaner. Repeat with all 6 layers.
13. Freeze again while making the vanilla buttercream.

Making the Buttercream & Assembling the Cake

1. To make the buttercream, whip the butter in a stand mixer on high speed for 10-15 minutes. The butter should turn a very bright white color and will be very fluffy when it is ready for the next step.
2. Scrape the sides of the bowl and then add the powdered sugar in a few additions, mixing between each.
3. Add the vanilla and whip until smooth.
4. To arrange the cake, place a small dollop of frosting on your cake plate or stand to keep the cake in place. Set the first cake layer down in the center.
5. Spread an even layer of frosting on top using an offset spatula. Place the next layer on top and gently press down. Repeat until all layers have been added.
6. Spread a thin layer of frosting over the entire cake to trap the crumbs (called a crumb coat) and then chill in the freezer for 5-10 minutes.
7. Apply the rest of the frosting in a thicker layer, smoothing with an offset spatula or bench scraper. I added the sprinkles to the remaining frosting before applying to my cake. Make sure to set aside enough white frosting for the swirl on top, if desired.
8. Decorate the top with additional frosting or sprinkles, if desired.
9. Store in the fridge until 30 minutes before serving. Enjoy!

How should I store my cake with rainbow design?

After you have assembled your cake, store in the fridge for up to 2 days. Remove from the fridge 30 minutes prior to serving. Enjoy!

Rainbow Faves

• Sprinkle Cookies
• Rainbow Chip Frosting
• Rainbow Bagels

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Rainbow Layer Cake

Magical and show stopping, this rainbow cake features layers of tender-crumb cake in various colors accented by vibrant white buttercream frosting. Completely fun and undeniably delicious, this will delight people of all ages.

Course Dessert

Keyword buttercream frosting, layer cake, rainbow cake

Prep Time 2 hours hours

Cook Time 25 minutes minutes

Servings 16 servings

Calories 617kcal

Ingredients

• 1/2 cup salted butter, melted
• 1/2 cup canola oil
• 2 cup granulated sugar
• 4 eggs, room temperature
• 1 tbsp vanilla extract
• 1/2 tsp butter flavor
• 2 cup cake flour
• 1/2 cup all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp salt
• 1 1/3 cups buttermilk, room temperature
• Food coloring (gel works best)

Vanilla Buttercream

• 2 1/2 cups salted butter softened
• 4 1/2 cups powdered sugar
• 1 tbsp + 1 tsp clear vanilla
• 1/4 cup rainbow colored sprinkles

Instructions

• Preheat the oven to 350°F.
• Prepare six 6-inch cake pans by spraying with nonstick spray and then lining the bottom with parchment paper. Set aside.
• In the bowl of a stand mixer with the paddle attachment, combine the salted butter, canola oil and granulated sugar until well combined.
• Add in the eggs, one at a time, mixing thoroughly between each addition.
• Once mixed in, add the vanilla extract and butter flavor.
• In a separate bowl, whisk together the cake flour, all-purpose flour, baking soda, baking powder and 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.
• Divide the batter evenly into 6 bowls. Color each bowl your desired color- I did pink, purple, blue, green, yellow and orange.
• Pour the colored batter into the prepared pans.
• Bake at 350°F for 20-25 minutes or until the edges of the cake start to pull away from the sides of the pan. Do not underbake or the cake will collapse.
• Allow the cakes to cool on the counter for 10 minutes before flipping the cake out onto a cooling rack. Allow the cakes to cool completely and then freeze for 15 minutes before trimming.
• To trim your cakes, use a sharp knife and cut the hard edge off of the outside of the cake. Next, use a long serrated knife to cut the top of the cake flat and to remove the browned portion on the bottom of the cake. This will make the final cake look much cleaner. Repeat with all 6 layers.
• Freeze again while making the vanilla buttercream
• To make the buttercream, whip the butter in a stand mixer on high speed for 10-15 minutes. The butter should turn a very bright white color and will be very fluffy when it is ready for the next step.
• Scrape the sides of the bowl and then add the powdered sugar in a few additions, mixing between each.
• Add the vanilla and whip until smooth.
• To arrange the cake, place a small dollop of frosting on your cake plate or stand to keep the cake in place. Set the first cake layer down in the center.
• Spread an even layer of frosting on top using an offset spatula. Place the next layer on top and gently press down. Repeat until all layers have been added.
• Spread a thin layer of frosting over the entire cake to trap the crumbs (called a crumb coat) and then chill in the freezer for 5-10 minutes.
• Apply the rest of the frosting in a thicker layer, smoothing with an offset spatula or bench scraper. I added the sprinkles to the remaining frosting before applying to my cake. Make sure to set aside enough white frosting for the swirl on top, if desired.
• Decorate the top with additional frosting or sprinkles, if desired.
• Store in the fridge until 30 minutes before serving. Enjoy!

Nutrition

Calories: 617kcal | Carbohydrates: 73g | Protein: 3g | Fat: 36g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 422mg | Potassium: 31mg | Fiber: 0.5g | Sugar: 58g | Vitamin A: 887IU | Calcium: 20mg | Iron: 0.4mg

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The post Rainbow Layer Cake  appeared first on Cookies for Days.

Lucky Charms Cookie Recipe

These cookies would be perfect for a St. Patrick’s Day party or to have a little leprechaun surprise your kids with. Even if you’re not Irish, these cookies are sure to make you feel extra lucky!

Ingredients for Lucky Charms Cookies

• Salted Butter (softened) – If you only have unsalted butter, just add an extra pinch of salt to the dough.
• Granulated Sugar – We’ll only use granulated sugar in this cookie because it has a sugar cookie base.
• Egg
• Canola Oil – The oil helps the cookies spread just slightly and gives a nice melt-in-your mouth, crisp texture to the edge.
• Vanilla Extract – This is my go-to vanilla for cookies.
• Almond Extract – Just TRUST on the almond extract. It gives the cookie the smallest hint of almond flavor. While they’d still be delicious with just vanilla (increase to 1 1/2 tsp if only using vanilla), I definitely think they’re even better when you add almond extract too.
• All Purpose Flour
• Baking Soda – The baking soda helps the cookies spread, rather than puff up, and creates a perfectly crisp edge.
• Salt
• Lucky Charms Cereal – I like to pick through the cereal to use a majority marshmallows, but the cereal part is super good in the cookie too.

How to Make Cookies with Lucky Charms

1. Begin by preheating your oven to 350° F.
2. Prepare a baking sheet by lining it with parchment paper or a silicone baking mat, then set aside.
3. In the bowl of a stand mixer or with an electric hand mixer, cream together the butter and sugar until well combined.
4. Scrape the sides of the bowl to incorporate all ingredients, then add in the egg, vanilla, and almond extract. Mix until fully combined.
5. Next, add the flour, baking soda and salt. Mix until the dough forms.
6. Now add the Lucky Charms to the dough and continue to mix until the cereal is evenly distributed throughout the cookie dough.
7. Portion the dough out into your desired cookie size. For small cookies, use 1 1/2 tsp of dough (#50 scoop) or for larger cookies, use 3 tbsp of dough (#24 scoop).
8. Place the ball of dough on your prepared baking sheet and repeat with the remaining dough.
9. Bake your cookies at 350°F until the cookies have slightly flattened, spread, and the centers are no longer wet and glossy – this means they are ready to come out of the oven.
10. For small cookies, this will be about 7-9 minute and for larger cookies, this will be about 9-11 minutes.
11. Allow the cookies to cool directly on the pan for about 5 minutes before transferring to a wire cooling rack.
12. Store your cookies in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.
13. ENJOY!

Why did my cookies not spread at all?

If your cookies don’t spread at all, this usually means you used too much flour. Rest assured, this is an easy fix! Just add a tablespoon or so of milk to the dough to help them spread more. I always suggest baking one test cookie first and then adjusting your recipe from there if you have any problems.

How to store cookies:

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

How to freeze cookies:

Freezing cookies is a great way to keep them fresh for up to 3 months! Just store them in an airtight container or zip-top bag, then place in the freezer. When you’re ready to eat them, let them thaw on the counter for a few minutes.

Recipes Similar to Lucky Charms Cookies

• Valentine’s Sprinkle Cookies
• Andes Mint Cookies
• Lucky Charms Muddy Buddies

Print

Lucky Charm Cookies

These Lucky Charms Cookies are pure gold! They have a sugar cookie base and are filled with actual Lucky Charms cereal.

Course Dessert

Cuisine American

Keyword lucky charms cookies

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Servings 32 cookies

Calories 133kcal

Ingredients

• 1 cup salted butter softened
• 1 1/4 cup granulated sugar
• 1 egg
• 2 tbsp canola oil
• 1 tsp vanilla extract
• 1/8 tsp almond extract
• 2 1/2 cups all purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups lucky charms cereal mostly marshmallows

Instructions

• Preheat the oven to 350° F. Line you baking sheet with parchment paper or a silicone baking mat. Set aside.
• In the bowl of a stand mixer or with an electric hand mixer, cream together the butter and sugar until well combined.
• Scrape the sides of the bowl and add in the egg, vanilla and almond extract and the oil. Mix until combined.
• Add the flour, baking soda and salt, mix until the dough forms.
• Add the lucky charms to the mixer and mix until evenly distributed.
• Portion the dough out into your desired size. For small cookies, use 1 1/2 tsp of dough (#50 scoop) or for larger cookies use 3 tbsp of dough (Soop 24).
• Place on the prepared baking sheet. Repeat with the remaining dough.
• Bake at 350° F until the cookie will flatten slightly, spread and the center of the cookie will no longer look wet and glossy when they are ready to come out of the oven. For small cookies, about 7-9 minutes, for larger cookies about 9-11 minutes.
• Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack.
• Store in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.

Nutrition

Calories: 133kcal | Carbohydrates: 17g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 112mg | Potassium: 18mg | Fiber: 0.3g | Sugar: 8g | Vitamin A: 232IU | Vitamin C: 0.4mg | Calcium: 11mg | Iron: 1mg

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