Cookies for Days https://cookiesfordays.com/ Sat, 18 Apr 2026 18:40:33 +0000 en-US hourly 1 https://cookiesfordays.com/wp-content/uploads/2025/06/cropped-flavicon-full-color-copy-32x32.png Cookies for Days https://cookiesfordays.com/ 32 32 Lemon Cutout Cookies  https://cookiesfordays.com/lemon-cutout-cookies/ https://cookiesfordays.com/lemon-cutout-cookies/#respond Sat, 18 Apr 2026 18:40:30 +0000 https://cookiesfordays.com/?p=90780 This is my viral no-chill, no-spread cutout sugar cookie with a lemon twist! The Lemon Cutout Sugar Cookies are ultra soft with a luscious lemon frosting and a slight tang that you’ll love. Lemon Cutout Cookie Recipe This recipe is easy-peasy, lemon squeezy! It is my traditional cutout sugar cookie recipe, with a nice lemony...

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

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

lemon sugar cookies decorated to look like lemons scattered on a countertop.

Lemon Cutout Cookie Recipe

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

Close up of a lemon flavored sugar cookie with lemon frosting.

Ingredients

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

Lemon Sugar Cookie

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

Lemon Sugar Cookie Frosting

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

How to Make Cutout Lemon Cookies

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

How should I store these cookies? 

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

Can I freeze these cookies? 

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

Karli’s Kitchen Faves 

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

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

Sunshine-y Recipes

Aerial view of lemon cut out cookies.
Print

Lemon Cutout Cookies

This is my viral no-chill, no-spread cutout sugar cookie with a lemon twist! The Lemon Cutout Sugar Cookies are ultra soft with a luscious lemon frosting and a slight tang that you’ll love.
Course Dessert
Keyword cutout cookies, Lemon Sugar Cookies, sugar cookies
Prep Time 30 minutes
Cook Time 9 minutes
Servings 24 3″ cookies

Ingredients

Lemon Sugar Cookie

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

Lemon Sugar Cookie Frosting

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

Instructions

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

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]]> https://cookiesfordays.com/lemon-cutout-cookies/feed/ 0 Iced Oatmeal Cookie Bars  https://cookiesfordays.com/iced-oatmeal-cookie-bars/ https://cookiesfordays.com/iced-oatmeal-cookie-bars/#comments Thu, 12 Mar 2026 02:36:48 +0000 https://cookiesfordays.com/?p=90651 This may be my favorite version of oatmeal in a dessert yet: thick, soft, and chewy oatmeal cookie bar iced with a powdered sugar frosting. Iced Oatmeal Cookie Bars are layered with flavor and loaded with the best textures. Oatmeal Cookie Bar Recipe Here’s the deal—I guarantee that you are underestimating how delicious these are....

The post Iced Oatmeal Cookie Bars  appeared first on Cookies for Days.

]]> This may be my favorite version of oatmeal in a dessert yet: thick, soft, and chewy oatmeal cookie bar iced with a powdered sugar frosting. Iced Oatmeal Cookie Bars are layered with flavor and loaded with the best textures.

soft and chewy iced oatmeal cookie bars.

Oatmeal Cookie Bar Recipe

Here’s the deal—I guarantee that you are underestimating how delicious these are. They are not your grandmother’s oatmeal cookie! This is a thick and chewy, brown-sugar-is-king oatmeal cookie bar. I absolutely adore the texture on these bars. They are soft with a oatey chew that is just ridiculously good. And as a finish, a powdered sugar icing fills in all of the cracks and bumps on top. MMM. To sum: these cookie bars are warm and homey and all around SO GOOD.

Aerial view of brown sugar oatmeal cookie bars.

Ingredients

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

  • Salted butter – I use salted butter, but you can sub in unsalted butter if you’d prefer. If you make the swap, I recommend adding an extra pinch of salt to the dough. 
  • Brown sugar
  • Granulated sugar
  • Egg
  • Canola oil – You can use another type of cooking oil (like vegetable) if you’d prefer. 
  • All-purpose flour
  • Cornstarch – The cornstarch helps the cookie bars stay nice and soft. 
  • Rolled oats  – You can also use old fashioned oats, but I don’t recommend quick oats for this recipe. 
  • Cinnamon 
  • Baking soda
  • Salt

Icing

  • Butter – Again, I use salted. 
  • Vegetable shortening – The shortening helps the frosting harden slightly and crust over, making these stackable. You can sub all butter if preferred. 
  • Powdered sugar
  • Vanilla `
  • Milk
An oatmeal cookie bar with a bite taken out of it.

How to Make Oatmeal Cookie Bars

  1. Preheat the oven to 350°F (180°C).
  2. In a stand mixer or with an electric hand mixer, cream together the butter, brown sugar, and sugar until light in color and fluffy in texture.
  3. Scrape the sides of the bowl and add in the egg and canola oil. Mix until well combined.
  4. Add the flour, rolled oats, cornstarch, cinnamon, baking soda and salt. Mix until the dough forms.
  5. Loosely press the dough into a greased 9×13 pan leaving the top textured.
  6. Bake at 350°F (180°C) for 15-17 minutes or until the center no longer looks wet and glossy.

Icing

  1. While the cookie bars are baking, make the icing by combining the butter and shortening until smooth. 
  2. Add in the powdered sugar, vanilla and 1 tbsp of milk. You can always add more milk, if needed. The icing should be quite thick.
  3. Transfer the icing to a zip top bag with the corner clipped or piping bag.
  4. Immediately after the bars come out of the oven, zig zag the icing on top of the cookie bars. Allow the icing to melt and then use a spoon to push the icing to fill up all the dips in the texture on the top of the cookie bars.
  5. Allow the bars to cool completely in the pan. Cut and serve.
  6. Enjoy!
Aerial view of a pan of iced oatmeal cookie bars.

How should I store these cookie bars? 

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

Can I freeze these cookie bars? 

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

Karli’s Kitchen Faves 

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

  • Kitchenaid Mixer – I really love this thing. It’s not necessary for making good cookies, but I love the size of the bowl and the power. A Hand Mixer  is also an excellent option for when you don’t want to mix things by hand. 
  • I sometimes like to use parchment paper to line the greased 9×13 pan. Leave a little hanging over the sides of the pan to make it easy to remove the cookie bars from the pan.
  • Piping bag – These are disposable, meaning you do not have to clean them ha. They are durable and won’t burst and leak your frosting. 
  • Piping tips – This is a set of my 4 favorite piping tips. 
  • Spatula – I love these silicone spatulas for scraping down the sides of the mixer. 
  • 9×13 pan – This is one of my fave pans for making cookie bars.
soft and chewy oatmeal cookie bars.

Oatmeal Desserts

an iced oatmeal cookie bar cut into squares and stacked.
Print

Iced Oatmeal Cookie Bars

This may be my favorite version of oatmeal in a dessert yet: thick, soft, and chewy oatmeal cookie bar iced with a powdered sugar frosting. Iced Oatmeal Cookie Bars are layered with flavor and loaded with the best textures.
Course Dessert
Keyword cookie bars, iced oatmeal cookie bars, oatmeal cookies
Prep Time 15 minutes
Cook Time 15 minutes
Servings 24 squares
Calories 126kcal

Ingredients

  • 3/4 cup (167g) salted butter, softened
  • 3/4 cup (185g) brown sugar
  • 1/4 cup (58g) granulated sugar
  • 1 egg
  • 1 Tbsp canola oil
  • 1 1/2 cup (228g) all-purpose flour
  • 1 1/2 Tbsp cornstarch
  • 1 1/2 cups (150g) rolled oats
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1/2 tsp salt

Icing

  • 1/4 cup (56g) salted butter, softened
  • 1 Tbsp vegetable shortening
  • 1 1/2 cups (161g) powdered sugar
  • 1 tsp vanilla `
  • 1-2 Tbsp milk

Instructions

  • Preheat the oven to 350°F (180°C).
  • In a stand mixer or with an electric hand mixer, cream together the butter, brown sugar, and sugar until light in color and fluffy in texture.
    3/4 cup (167g) salted butter, softened , 3/4 cup (185g) brown sugar, 1/4 cup (58g) granulated sugar
  • Scrape the sides of the bowl and add in the egg and canola oil. Mix until well combined.
    1 egg, 1 Tbsp canola oil
  • Add the flour, rolled oats, cornstarch, cinnamon, baking soda and salt. Mix until the dough forms.
    1 1/2 cup (228g) all-purpose flour, 1 1/2 Tbsp cornstarch, 1 1/2 cups (150g) rolled oats, 1 tsp cinnamon, 1 tsp baking soda, 1/2 tsp salt
  • Loosely press the dough into a greased 9×13 pan leaving the top textured.
  • Bake at 350°F (180°C) for 15-17 minutes or until the center no longer looks wet and glossy.

Icing

  • While the cookie bars are baking, make the icing by combining the butter and shortening until smooth.
    1/4 cup (56g) salted butter, softened , 1 Tbsp vegetable shortening
  • Add in the powdered sugar, vanilla and 1 tbsp of milk. You can always add more milk, if needed. The icing should be quite thick.
    1 1/2 cups (161g) powdered sugar, 1 tsp vanilla `, 1-2 Tbsp milk
  • Transfer the icing to a zip top bag with the corner clipped or piping bag.
  • Immediately after the bars come out of the oven, zig zag the icing on top of the cookie bars. Allow the icing to melt and then use a spoon to push the icing to fill up all the dips in the texture on the top of the cookie bars.
  • Allow the bars to cool completely in the pan. Cut and serve.
  • Enjoy!

Nutrition

Calories: 126kcal | Carbohydrates: 26g | Protein: 2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 100mg | Potassium: 40mg | Fiber: 1g | Sugar: 16g | Vitamin A: 11IU | Vitamin C: 0.003mg | Calcium: 12mg | Iron: 1mg

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]]> https://cookiesfordays.com/iced-oatmeal-cookie-bars/feed/ 4 Patriotic Cake Batter Blondies  https://cookiesfordays.com/patriotic-cake-batter-blondies/ https://cookiesfordays.com/patriotic-cake-batter-blondies/#respond Thu, 12 Mar 2026 02:34:37 +0000 https://cookiesfordays.com/?p=90629 These are my special Cake Batter Blondies, dressed up to celebrate the Nation’s favorite holidays! With a soft fudgy blondie texture, a warm cake batter flavor, melty white chocolate and a good dose of red, white, and blue sprinkles these Patriotic Cake Batter Blondies are ready for your BBQ table. Patriotic Blondies These blondies are...

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

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

A cake batter blondie stacked on other blondies with red, white, blue sprinkles.

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. 

patriotic desserts stacked on their sides.

Ingredients

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

  • Salted butter, melted – Unsalted butter will also work, I would just add an extra pinch of salt to the dough. 
  • Brown sugar
  • Granulated sugar 
  • Eggs
  • Cake batter flavoring – This is what flavors the blondies and makes them such a party! 
  • All-purpose flour
  • Corn starch – The cornstarch helps keep your blondie brownies SO soft. 
  • Salt
  • White chocolate chips – A chopped up white chocolate bar will also do the trick. 
  • Sprinkles – To make these patriotic, you will use Red, White, and Blue sprinkles. You can of course use other colors, if desired.
side view of a stack of blondies decorated for memorial day. 4th of july dessert.

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!
Side view of a pan of patriotic cake batter blondies.

How to Store

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

Can you freeze these?

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

Karli’s Kitchen Faves 

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

  • Spatula – I love these silicone spatulas for folding in the ingredients and then spreading the dough into the pan. 
  • Microwave safe bowls:  I love how giant these are! They’re perfect for mixing up the  blondies and hold up well when microwaved. 
  • Thermometer – I use this electric thermometer to ensure the blondies are done baking in the middle! They need to be at 160°F! 
  • Whisk – This is my very favorite silicone whisk. I love that it doesn’t scratch my bowls and it is slightly more flexible for cleaning. 
  • 9×9 pan – This is a great pan. It bakes evenly and washes well!
cake batter blondies for 4th of july or memorial day dessert.

Patriotic Desserts

A cake batter blondie with red, white, and blue sprinkles.
Print

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
Cook Time 25 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

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]]> https://cookiesfordays.com/patriotic-cake-batter-blondies/feed/ 0 Neapolitan Cookies  https://cookiesfordays.com/neapolitan-cookies/ https://cookiesfordays.com/neapolitan-cookies/#comments Fri, 06 Mar 2026 15:42:05 +0000 https://cookiesfordays.com/?p=90582 Inspired by the ice cream, these Neapolitan Cookies are sweet with the most perfect sugar cookie texture. With chocolate, vanilla, and strawberry mix in the dough, they are extra soft and totally gorgeous! Neapolitan Cookie Recipe I’ve always been a fan of Neapolitan ice cream and these cookies absolutely do it justice! Because the dough...

The post Neapolitan Cookies  appeared first on Cookies for Days.

]]> Inspired by the ice cream, these Neapolitan Cookies are sweet with the most perfect sugar cookie texture. With chocolate, vanilla, and strawberry mix in the dough, they are extra soft and totally gorgeous!

Cookies inspired by neapolitan ice cream.

Neapolitan Cookie Recipe

I’ve always been a fan of Neapolitan ice cream and these cookies absolutely do it justice! Because the dough is separated rather than mixed all together, you get 3 unique flavors all in one and it is AMAZING. The pudding mix flavors the cookies but also gives the cookies an incredible chew, ultra softness, and slightly granular sugar crunch. Beyond that, it might be the cutest cookie I’ve ever made. 

A quick note: these cookies contain 3 types of instant pudding mix to create the iconic neapolitan flavor profile. But you won’t use the entirety of any of the pudding mixes. Here’s the good news though – you can store the leftover mix in an airtight container for up to 6 months, meaning you can make these now and later without being wasteful. 

Side view of a stack of neapolitan cookies.

Ingredients

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

  • Salted butter, softened – I use salted butter in my bakes, but you can totally sub in unsalted butter if you’d like. I just recommend adding an extra pinch of salt to the dough if you make the swap. 
  • Brown sugar
  • Granulated sugar
  • Egg + 1 yolk – The extra egg yolk will help these cookies be rich and thick/fudgy. 
  • Vanilla – This is truly the flavor backbone of these cookies. Don’t skip it! 
  • All-purpose flour
  • Baking soda
  • Salt
  • Vanilla instant pudding mix – You will use about half of a 3.4oz box.  
  • Chocolate instant pudding mix – Again, half of a 3.4oz box here!
  • Strawberry instant pudding mix – I used Royal brand Strawberry Fresa pudding. If you cannot find Strawberry pudding mix, you can use 1 tsp of strawberry extract or emulsion and 3-4 Tbsp of flour, mixed together until it is no longer sticky in its place. 
  • Pink gel food coloring
  • Granulated sugar, for rolling
A strawberry, vanilla, and chocolate cookie cut in half to show soft interior.

How to Make  Neapolitan Cookies  

  1. Preheat the oven to 350°F (180°C).
  2. In the bowl of your stand mixer, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
  3. Scrape down the sides of the bowl and add in the egg, yolk, and vanilla extract. Mix until well combined.
  4. Add the flour, baking soda, and salt and mix until combined. This should make 3 cups of dough.
  5. Divide the dough into three equal portions (about 1 cup each). Leave one portion in the mixer.
  6. Add vanilla pudding mix and mix until combined. Remove and keep separate.
  7. Place the second portion of dough in the mixer and add chocolate pudding mix and combine. Remove and keep separate, then wipe the bowl clean.
  8. Place the final portion of dough in the mixer and add the strawberry pudding mix to combine. Add pink gel food coloring until the desired color is reached.
  9. With a 2 tsp scoop, portion out all of the dough, finishing one color before moving onto the next.
  10. Press one scoop of each color side by side into a #40 scoop. Release and roll the dough in granulated sugar.
  11. Arrange on a parchment lined baking sheet at least 2” apart. Bake at 350°F (180°C) for 8-10 mins, or until the tops are no longer glossy.
  12. Allow the cookies to cool on the baking sheet for 5-10 mins before moving to a cooling rack to cool completely.
  13. Store in an airtight container at room temperature for 3-5 days. Enjoy!
Close up of neapolitan pink, white, and brown cookies.

How should I store these cookies? 

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

Can I freeze these cookies? 

Yes! You can freeze these cookies for up to 3 months! I recommend placing all cooled cookies onto a cookie sheet and then placing the entire cookie sheet into the freezer to ‘flash freeze’ until they start to harden slightly. Move the cookies to a ziptop bag or airtight container.

Karli’s Kitchen Faves 

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

  • Kitchenaid Mixer – I really love this thing. It’s not necessary for making good cookies, but I love the size of the bowl and the power. A Hand Mixer  is also an excellent option for when you don’t want to mix things by hand. 
  • Cookie Sheet – These cookie sheets have put in WORK in my kitchen. If you’re looking for a brand that will stand the test of time (and cookies), this is my recommendation. 
  • Silicone baking mat – I love using this or parchment paper to line my cookie sheets to make it easy-peasy to get cookies off of the pan without sticking. 
  • Cookie scoop set – These are sturdy and won’t break when it, you know, scoops dough. I love these for making pretty + even cookies. I used a 2 tsp scoop and a #40 scoop. 
  • Spatula – I love these silicone spatulas for scraping down the sides of the mixer.
Strawberry, vanilla, chocolate cookies.

More Pudding Mix Faves

A pile of neapolitan cookies.
Print

Neapolitan Cookies

Inspired by the ice cream, these Neapolitan Cookies are sweet with the most perfect sugar cookie texture. With chocolate, vanilla, and strawberry mix in the dough, they are extra soft and totally gorgeous!
Course Dessert
Keyword neapolitan cookies
Prep Time 35 minutes
Cook Time 10 minutes
Servings 36 small cookies
Calories 69kcal

Ingredients

  • 1 cup (222g) salted butter, softened
  • 2/3 cup (162g) brown sugar
  • 2/3 cup (152g) granulated sugar
  • 1 egg + 1 yolk
  • 1 Tbsp vanilla
  • 2 1/3 cups (354g) all-purpose flour
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3 Tbsp vanilla instant pudding mix (about half of a 3.4 oz box)
  • 3 Tbsp chocolate instant pudding mix (about half of a 3.4 oz box)
  • 3 Tbsp strawberry instant pudding mix (about half of a 3.4 oz box)
  • Pink gel food coloring
  • Granulated sugar, for rolling

Instructions

  • Preheat the oven to 350°F (180°C).
  • In the bowl of your stand mixer, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
    1 cup (222g) salted butter, softened, 2/3 cup (162g) brown sugar, 2/3 cup (152g) granulated sugar
  • Scrape down the sides of the bowl and add in the egg, yolk, and vanilla extract. Mix until well combined.
    1 egg + 1 yolk, 1 Tbsp vanilla
  • Add the flour, baking soda, and salt and mix until combined. This should make 3 cups of dough.
    2 1/3 cups (354g) all-purpose flour, 1 1/2 tsp baking soda, 1/2 tsp salt
  • Divide the dough into three equal portions (about 1 cup each). Leave one portion in the mixer.
  • Add vanilla pudding mix and mix until combined. Remove and keep separate.
    3 Tbsp vanilla instant pudding mix
  • Place the second portion of dough in the mixer and add chocolate pudding mix and combine. Remove and keep separate, then wipe the bowl clean.
    3 Tbsp chocolate instant pudding mix
  • Place the final portion of dough in the mixer and add the strawberry pudding mix to combine. Add pink gel food coloring until the desired color is reached.
    3 Tbsp strawberry instant pudding mix, Pink gel food coloring
  • With a 2 tsp scoop, portion out all of the dough, finishing one color before moving onto the next.
  • Press one scoop of each color side by side into a #40 scoop. Release and roll the dough in granulated sugar.
    Granulated sugar, for rolling
  • Arrange on a parchment lined baking sheet at least 2” apart. Bake at 350°F (180°C) for 8-10 mins, or until the tops are no longer glossy.
  • Allow the cookies to cool on the baking sheet for 5-10 mins before moving to a cooling rack to cool completely.
  • Store in an airtight container at room temperature for 3-5 days. Enjoy!

Nutrition

Calories: 69kcal | Carbohydrates: 16g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 122mg | Potassium: 15mg | Fiber: 0.2g | Sugar: 9g | Calcium: 5mg | Iron: 0.4mg

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]]> https://cookiesfordays.com/neapolitan-cookies/feed/ 9 Patriotic Cake Bites  https://cookiesfordays.com/patriotic-cake-bites/ https://cookiesfordays.com/patriotic-cake-bites/#respond Mon, 02 Mar 2026 20:52:04 +0000 https://cookiesfordays.com/?p=90569 Tiny vanilla cakes topped with bright vanilla icing and patriotic sprinkles. These Patriotic Cake Bites are proud to be your favorite All-American treats. 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...

The post Patriotic Cake Bites  appeared first on Cookies for Days.

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

A single patriotic cake bite sitting on the counter.

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)!

A pile of vanilla cake pops with american sprinkles.

Ingredients

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

  • Salted butter, melted – I like to bake with salted butter. You can sub in unsalted butter if that’s your preference! I recommend adding in an extra pinch of salt to the batter if you make that swap! 
  • Canola oil
  • Granulated sugar
  • Eggs, room temperature – You can quickly bring the eggs to room temperature by placing them in a bowl of warm (not hot) water and letting them sit for a few minutes. 
  • Vanilla extract – Don’t skimp on quality vanilla here! This is the primary flavoring of the cake bite so it needs to be good. I recommend my vanilla extract for the yummiest result. 
  • Butter  flavor  – This gives the cake bite a nice depth of flavor that you’re going to love. 
  • Cake flour – The cake flour really helps these bites be ultra light and fluffy. 
  • All-purpose flour
  • Baking soda
  • Baking powder
  • Salt 
  • Buttermilk, room temperature – The buttermilk acts as a tenderizer in the cake bites! It breaks down the gluten, yielding a super tender crumb. 

Vanilla Icing

  • Milk – Use whatever type of milk you’d like here. 
  • Butter – Again, I used salted butter. 
  • Clear vanilla extract – Clear vanilla keeps the frosting nice and white instead of slightly murky in color. But you can definitely use regular vanilla if needed. 
  • Powdered sugar
  • White food coloring, if desired – This isn’t necessary, but it will make the frosting really white. 
  • Sprinkles – Customize these cake bites for any occasion by switching up the sprinkle colors you use! For the Patriotic bites, I used red, white, and blue!
Mini vanilla cake bites decorated to be the perfect 4th of July dessert.

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.
Pile of cake bites to serve to a crowd for memorial day dessert.

How should I store these cake bites? 

Once cooled, store your cake bites in an airtight container on the counter for up to 4 days.

Can I freeze patriotic cake bites? 

Yes! You can freeze these cake bites with or without the frosting for up to 3 months! This means you can make these for Memorial Day and save leftovers for the 4th of July with ease. If you’re freezing with the frosting, place all cooled bites onto a cookie sheet. Place the entire cookie sheet into the freezer and ‘flash freeze’ until they start to harden slightly and the frosting is set. Move the cake bites to a ziptop bag or airtight container, with parchment between layers of bites.

Karli’s Kitchen Faves 

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

  • Kitchenaid Mixer – I really love this thing. It’s not necessary for making good cookies, but I love the size of the bowl and the power. A Hand Mixer  is also an excellent option for when you don’t want to mix things by hand. 
  • Offset spatula – I love using an offset spatula to ice the cake pops because it handles so well and makes it so much easier to get the perfect swirl on top without getting extra frosting on the side of your hand. 
  • Spatula – I love these silicone spatulas for scraping down the sides of the mixer. 
  • Microwave safe bowls: I love that these come in an assortment of sizes and hold up well in the microwave! 
  • Silicone Mini Muffin Tin – I love this pan! The silicone makes the cake bites super easy to remove. And the reinforced sides mean the pan won’t collapse on itself when you’re transferring to and from the oven.
Patriotic vanilla cake bites in a pile on the counter.

Patriotic Desserts

A pile of patriotic desserts - mini vanilla cake bites.
Print

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
Cook Time 20 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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]]> https://cookiesfordays.com/patriotic-cake-bites/feed/ 0 Pistachio Pudding Cookies https://cookiesfordays.com/pistachio-pudding-cookies/ https://cookiesfordays.com/pistachio-pudding-cookies/#comments Thu, 19 Feb 2026 15:48:02 +0000 https://cookiesfordays.com/?p=90519 These Pistachio Pudding Cookies have the most perfect sugar cookie texture! With pistachio pudding mix in the dough, these cookies are extra soft and stuffed with white chocolate chips and finished with a crushed pistachio topper. Pistachio Cookie Recipe I have seriously fallen in love with these Pistachio Cookies! They are sweet and nutty and...

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

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

Side view of a super soft green pistachio cookie.

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).

Aerial view of green pistachio cookies on the counter.

Ingredients

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

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

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!
Side view of St. patrick's green cookies on the counter.

How should I store these cookies? 

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

Can I freeze these cookies? 

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

Karli’s Kitchen Faves 

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

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

Nutty Favorites

A soft pistachio cookies with white chocolate chips.
Print

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
Cook Time 9 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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]]> https://cookiesfordays.com/pistachio-pudding-cookies/feed/ 5 Chocolate Eclairs Recipe https://cookiesfordays.com/chocolate-eclai/ https://cookiesfordays.com/chocolate-eclai/#respond Mon, 16 Feb 2026 18:34:18 +0000 https://cookiesfordays.com/?p=86047 With a tender and substantial pastry shell, chocolate eclairs are filled with a vanilla creme and topped with a silky chocolate ganache. This recipe will walk you through how to make the perfect eclairs at home! What is a Chocolate Eclair? A chocolate eclair is a long french pastry that is filled with a delicate...

The post Chocolate Eclairs Recipe appeared first on Cookies for Days.

]]> With a tender and substantial pastry shell, chocolate eclairs are filled with a vanilla creme and topped with a silky chocolate ganache. This recipe will walk you through how to make the perfect eclairs at home!

Homemade eclairs filled with vanilla pudding stacked on top of each other.

What is a Chocolate Eclair?

A chocolate eclair is a long french pastry that is filled with a delicate cream and dipped in chocolate icing. And while that sounds *fancy* and difficult, they are actually pretty easy to make from home!

Here are all of my BEST Chocolate Eclair Tips

  1. When piping your choux pastry onto the pan, use an even pressure and hold the piping bag at an angle. This will give your eclairs a more uniform size! 
  2. You will bake your chocolate eclairs at 2 different temperatures. Start at 425° F for 10 minutes and then without removing the eclairs from the oven, reduce the heat to 350° F and bake for an additional 25-30 minutes, or until they are golden brown. This will help them cook all the way through, maintaining their shape, without burning the outside. 
  3. Right when they come out of the oven, use a skewer to poke a hole through the pastry lengthwise to help the steam escape from the inside! This will prevent them from collapsing while they cool.
  4. If your shells still collapse, they likely were not baked long enough. I like to take one out while I keep the rest in the oven and watch it for 30 seconds or so to see if it keeps its shape or if it quickly collapses. If it keeps its shape, pull the rest of the choux out! If it doesn’t, allow the others to keep baking for a bit. 
  5. When you make the filling, blend it all together! This is the easiest way to make sure you don’t get little white egg pieces floating around in your filling (NOT ideal).
Aerial view of chocolate eclairs on a hand towel.

Chocolate Eclair Ingredients

Vanilla Pastry Creme Filling

  • Milk 
  • Large eggs
  • Granulated sugar
  • Corn starch – This will help the filling set! 
  • Vanilla – I just use regular vanilla here, but you can also use clear vanilla if you want the color to be a pure white. 
  • Salted butter – I always use salted butter in my baking but unsalted will work as well. 

Choux Pastry Dough

  • Water
  • Butter – Again, I prefer salted butter but you can use unsalted and just add an extra pinch of salt to the dough. 
  • Salt 
  • All-purpose flour – Surprisingly, all-purpose flour works perfectly here! No bread flour needed. 
  • Eggs

Chocolate ganache topping

  • Whipping cream
  • Chocolate chips – I like to use Ghirardelli brand, but any brand of higher quality chocolate will work here.
Choux pastry piped to be eclair shape prior to being baked.

How to make Chocolate Eclairs

Filling

  1. To make the filling, combine the milk, eggs, granulated sugar, cornstarch and vanilla in a blender until completely combined and smooth.
  2. Pour the mixture into a cold pot.
  3. Turn the heat on the stove top to medium low, and heat the filling while whisking until thick. You should be able to scrape a silicone spatula down the center of the pan without the mixture immediately coming back together.
  4. Once the mixture has thickened, remove from heat and stir in the salted butter.
  5. Transfer to a shallow bowl, cover with plastic wrap, making sure that the plastic wrap touches all parts of the top of the filling, and then place in the fridge to set. While the filling sets, make the eclair shells.

Choux Pastry

  1. To make the eclair shells, combine the butter and water in a large pot. 
  2. Heat over medium high heat until it reaches a rolling boil.
  3. Remove from the heat and add in salt and 1 cup of flour all at one time. Stir until a thick paste forms.
  4. Add the eggs, one at a time, mixing thoroughly in between each addition with a wooden spoon or heavy duty silicone spatula.
  5. Mix until you have a smooth pastry batter.
  6. Allow the batter to rest for 15 minutes.
  7. While the batter is resting, preheat your oven to 425° F.
  8. After the batter has rested, add the batter to a large piping bag.
  9. Pipe 4-inch long lines on a silicone lined cookie sheet. Try to use even pressure while holding the piping bag at an angle, this will help your eclairs to be more uniform in size.
  10. Bake the eclairs at 425° F for 10 minutes and then without removing the eclairs form the oven, reduce the heat to 350° F and bake for an additional 25-30 minutes, or until they are golden brown.
  11. Immediately after they come out of the oven, use a skewer to poke a hole through the pastry lengthwise to help the steam escape from the inside so they don’t collapse while cooling.
  12. Once the pastries and the filling are cool, use a small pastry tip to poke 2-3 holes in the top of each cooled pastry and pipe the filling inside, scraping off any excess. Repeat this step until all of the eclairs have been filled.

Making the Ganache & Assembling the Eclairs

  1. To make the chocolate ganache, microwave the heavy whipping cream in a large microwave safe bowl until it is boiling.
  2. Add the chocolate chips to the bowl and shake so the hot heavy whipping cream is covering all of the chocolate chips. Allow the mixture to sit for 5 minutes.
  3. After the mixture has sat, slowly stir until smooth. If unmelted chocolate chips persist, you can microwave for 15 seconds to help any stubborn chocolate chips.
  4. Either dip the top of each eclair into the ganache or wait for the ganache to thicken up and use a piping bag to pipe the ganache onto the top of each eclair. (I used the Ateco #789)
  5. Store in the fridge for up to 4 days. Enjoy!

Chocolate Glaze for Eclairs

I like to use my simple chocolate ganache here because it is decadent and easy.

A chocolate eclair cut in half to reveal the vanilla pudding filling.

How to serve Chocolate Eclairs

These are the PERFECT party and shower food. I love to serve these at events to elevate the dessert table. I simply keep these cool until ready to serve and then plate these on a pretty platter!

How to store Chocolate Eclairs with Custard Filling

Store your completed chocolate eclairs in an airtight container in the fridge for up to 4 days.

Can you freeze Chocolate Eclairs?

Yes, you can! Place your homemade eclairs in an airtight container separated by parchment paper and freeze for up to 2 months. When you’re ready to eat, allow them to thaw and serve.

Made from scratch chocolate eclairs! super easy and filled with a vanilla custard.

Best Chocolate Eclair Recipe FAQs

What’s the difference between an eclair and a French eclair?

An English Eclair will have a whipped filling (like my Cadbury Egg Eclairs) while french eclairs, like found in this recipe, are filled with a cream filling.

What is the difference between a cream puff and an eclair?

A cream puff is round and small in size and is left plain or topped with powdered sugar while eclairs are oblong and topped with an icing or fondant.

What type of dough is an eclair made of?

Eclairs are made from french choux pastry! 

Why do eclairs get soggy?

This often happens when your choux pastry dough was not thick enough. That’s why it’s important to make sure each egg is fully incorporated prior to adding in the next one.

What is the best flour for choux pastry?

This recipe for choux pastry calls for regular all-purpose flour and it works excellently!

How do you keep eclair shells crisp?

Strangely enough, the first step to a crisp eclair is poking a hole in it as soon as it is removed from the oven to allow the steam to escape. Allow your shells to cool and if they are still not as crisp as you’d like, you can place them back in the oven at 375° F for 6-8 minutes. Cool completely and then fill.

Should eclairs be soft or crunchy?

To prevent your eclairs from being soggy, you will want your choux to be crispy prior to filling. Once filled, it will soften up a bit.

Other Treats to Love

Homemade chocolate eclair with a vanilla filling.
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Best Recipe for Chocolate Eclairs

With a tender and substantial pastry shell, chocolate eclairs are filled with a vanilla creme and topped with a silky chocolate ganache. This recipe will walk you through how to make the perfect eclairs at home!
Course Dessert
Cuisine American
Keyword chocolate eclairs
Prep Time 1 hour
Cook Time 40 minutes
Servings 24 eclairs
Calories 191kcal

Ingredients

Vanilla Pastry Creme Filling

  • 1 cup (236mL) milk
  • 4 large eggs
  • 1 1/2 cup (345g) granulated sugar
  • 4 Tbsp cornstarch
  • 4 tsp vanilla
  • 4 Tbsp salted butter

Choux pastry dough

  • 1 cup (236mL) water
  • 6 Tbsp butter
  • 1/2 tsp salt
  • 1 cup (152g) all-purpose flour
  • 4 eggs

Chocolate Ganache Topping

  • 1/2 cup (120mL) whipping cream
  • 1 cup (200g) chocolate chips

Instructions

  • To make the filling, combine the milk, eggs, granulated sugar, cornstarch and vanilla in a blender until completely combined and smooth.
    1 cup (236mL) milk, 4 large eggs, 1 1/2 cup (345g) granulated sugar, 4 Tbsp cornstarch, 4 tsp vanilla
  • Pour the mixture into a cold pot.
  • Turn the heat on the stove top to medium low, and heat the filling while whisking until thick. You should be able to scrape a silicone spatula down the center of the pan without the mixture immediately coming back together.
  • Once the mixture has thickened, remove from heat and stir in the salted butter.
    4 Tbsp salted butter
  • Transfer to a shallow bowl, cover with plastic wrap, making sure that the plastic wrap touches all parts of the top of the filling, and then place in the fridge to set. While the filling sets, make the eclair shells.
  • In a large pot, combine the butter and water.
    1 cup (236mL) water, 6 Tbsp butter
  • Heat over medium high heat until it reaches a rolling boil.
  • Remove from the heat and add in the 1 cup of flour all at one time and salt. Stir until a thick paste forms.
    1/2 tsp salt, 1 cup (152g) all-purpose flour
  • Add the eggs, one egg at a time, mixing thoroughly in-between each addition with a wooden spoon or heavy duty silicone spatula.
    4 eggs
  • Mix until you have a smooth pastry batter.
  • Allow the batter to rest for 15 minutes.
  • While the batter is resting, preheat your oven to 425° F.
  • After the batter has rested, add the batter to a large piping bag.
  • Pipe 4 inch long lines on a silicone lined cookie sheet. Try to use even pressure while holding the piping bag at an angle, this will help your eclairs to be more uniform in size.
  • Bake the eclairs at 425° F for 10 minutes and then without removing the eclairs form the oven, reduce the heat to 350° F and bake for an additional 25-30 minutes, or until they are golden brown.
  • Immediately after they come out of the oven, use a skewer to poke a hole through the pastry lengthwise to help the steam escape from the inside so they don’t collapse while cooling.
  • Once the pastries and the filling are cool, use a small pastry tip, poke 2-3 holes in the top of each cooled pastry and pipe the filling inside, scraping off any excess. Repeat this step until all of the eclairs have been filled.
  • To make the chocolate ganache, microwave the heavy whipping cream in a large microwave safe bowl until it is boiling.
    1/2 cup (120mL) whipping cream
  • Add the chocolate chips to the bowl and shake so the hot heavy whipping cream is covering all of the chocolate chips. Allow the mixture to sit for 5 minutes.
    1 cup (200g) chocolate chips
  • After the mixture has sat, slowly stir until smooth. If unmelted chocolate chips persist, you can microwave for 15 seconds to help any stubborn chocolate chips.
  • Either dip the top of each eclair into the ganache or wait for the ganache to thicken up and use a piping bag to pipe the ganache onto the top of each eclair. (I used the Ateco #789)
  • Store in the fridge for up to 4 days.

Nutrition

Calories: 191kcal | Carbohydrates: 23g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 47mg | Sodium: 103mg | Potassium: 62mg | Fiber: 0.2g | Sugar: 18g | Vitamin A: 275IU | Vitamin C: 0.03mg | Calcium: 28mg | Iron: 0.4mg

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]]> https://cookiesfordays.com/chocolate-eclai/feed/ 0 Birthday Cookies https://cookiesfordays.com/birthday-cookies/ https://cookiesfordays.com/birthday-cookies/#comments Mon, 16 Feb 2026 18:19:16 +0000 https://cookiesfordays.com/?p=83497 Birthday cake flavor x soft chewy cookies = the best celebratory treat! Dotted with sprinkles, these birthday cookies are the new birthday cake. Birthday Cookies Recipe Not a fan of cake? You still deserve a celebratory treat on your birthday! And this Birthday Cookie absolutely brings the partay. It is beyond soft with the most...

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

A soft + chewy birthday cake cookie on a parchment square.

Birthday Cookies Recipe

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

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

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

Stack of birthday sugar cookies filled with sprinkles and white chocolate chips.

Ingredients

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

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

How to Make Birthday Sugar Cookies

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

Cookie storage 

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

Can I freeze these cookies? 

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

Karli’s Kitchen Faves 

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

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

Recipes Like Birthday Cake Cookies

A soft, chewy birthday cake flavored cookie stuffed with sprinkles and white chocolate chips.
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Birthday Cookies

Birthday cake flavor x soft chewy cookies = the best celebratory treat! Dotted with sprinkles, birthday cookies are the new birthday cake.
Course Dessert
Cuisine American
Keyword Birthday cake cookies
Prep Time 15 minutes
Cook Time 8 minutes
Servings 20 cookies
Calories 174kcal

Ingredients

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

Instructions

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

Nutrition

Calories: 174kcal | Carbohydrates: 33g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 9mg | Sodium: 96mg | Potassium: 52mg | Fiber: 1g | Sugar: 11g | Vitamin A: 14IU | Vitamin C: 0.03mg | Calcium: 18mg | Iron: 1mg

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]]> https://cookiesfordays.com/birthday-cookies/feed/ 13 Frozen Hot Cocoa Bars  https://cookiesfordays.com/frozen-hot-cocoa-bars/ https://cookiesfordays.com/frozen-hot-cocoa-bars/#comments Sat, 14 Feb 2026 21:50:33 +0000 https://cookiesfordays.com/?p=90454 A thick and fudgy chocolate cookie bar infused with actual hot cocoa powder and topped with a luscious hot chocolate mousse. Refreshing and completely satisfying, you can enjoy Frozen Hot Cocoa Bars year round. Hot Cocoa Cookie Bar Recipe I can’t get over the fact that Frozen Hot Chocolate is an oxymoron. But even though...

The post Frozen Hot Cocoa Bars  appeared first on Cookies for Days.

]]> A thick and fudgy chocolate cookie bar infused with actual hot cocoa powder and topped with a luscious hot chocolate mousse. Refreshing and completely satisfying, you can enjoy Frozen Hot Cocoa Bars year round.

Side view of a frozen hot cocoa cookie bar.

Hot Cocoa Cookie Bar Recipe

I can’t get over the fact that Frozen Hot Chocolate is an oxymoron. But even though it sounds wrong, I can guarantee that the flavors are anything but! All of the components of this cookie bar are fantastic. You get a nice fudgy hot chocolate flavored cookie bar and a thick / smooth / creamy hot cocoa mousse with fun little marshmallows on top. It is an indulgent dessert that really isn’t that much effort (feels like another oxymoron, but it’s true!). Whether you’re making these for a hot summer’s day or in the dead of winter, they’re sure to warm you with happiness without making you break a sweat.

If you’re not looking for a cookie bar recipe today, I also have a Frozen Hot Cocoa Cookie recipe (it’s a Crumbl dupe and it’s incredibly delicious too!).

Aerial view of a pan of hot cocoa bars cut into squares.

Ingredients

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

Hot Cocoa Cookie Dough

  • Salted butter, softened – I like to use salted butter, but you can sub in unsalted butter if that’s your preference. I would just add an extra pinch of salt to the dough. 
  • Brown sugar
  • Granulated sugar
  • Eggs
  • Corn syrup – The corn syrup will help the cookie bar be rich, thick, and chewy. 
  • Vanilla extract  – This provides the best flavor base for these cookie bars.
  • All-purpose flour
  • Dutch processed cocoa – You can also use unsweetened cocoa powder. 
  • Hot cocoa mix powder only – You will actually use the powder you would make hot cocoa with. 
  • Corn starch – The corn starch helps keep the cookie bars ultra soft. 
  • Baking soda
  • Salt 
  • Milk chocolate chips – Use your favorite! I used Ghirardelli milk chocolate chips. 

Hot Cocoa Mousse + Toppings

  • Heavy whipping cream – You need whipping cream to get the mousse texture. 
  • Powdered sugar
  • Hot cocoa mix powder only 
  • Dutch processed cocoa
  • Mini marshmallows – I used regular mini marshmallows, not dehydrated marshmallows.
A hot cocoa bar topped with hot cocoa mousse and mini marshmallows.

How to Make Hot Cocoa Bars

  1. Preheat the oven to 350°F (180°C) and prepare a 9×13 pan by spraying with a non-stick spray or lining with parchment (let some hang over the side for easy removal!). Set aside. 
  2. Using a stand mixer, cream together the butter and sugars until light in color and fluffy in texture. This will take about 2 minutes. 
  3. Scrape down the sides and add in the eggs, corn syrup and vanilla. Mix until thoroughly combined.
  4. Next, add the flour, cocoa powder, hot cocoa mix, corn starch, baking soda and salt. Mix until your chocolate cookie dough forms. The dough will be soft.
  5. Add in the chocolate chips and fold in until incorporated. 
  6. Press the dough into the 9×13 pan and bake at 350°F (180°C) for 15-17 minutes. The cookie bars should puff up and the edges will begin to crackle.
  7. Pull the bars out of the oven and set down forcefully to allow the expanded air to deflate. This will create a very fudgy bar texture. Allow the cookie bars to cool completely.
  8. Once cool, make the hot cocoa mousse. Add the heavy whipping cream to the bowl of a stand mixer (or a large bowl if using a hand mixer). Beat on medium-high speed until it begins to thicken.
  9. Reduce the speed and gradually add the powdered sugar, hot cocoa mix, and cocoa powder. 
  10. Once incorporated, increase the speed to high and whip until stiff peaks form. The mousse is ready when it holds its shape.
  11. Spread the mousse onto the top of the cookie bars and then top with mini marshmallows.
  12. Chill until ready to cut and serve. Enjoy!
Aerial view of frozen hot chocolate bars cut into squares.

How should I store frozen hot chocolate bars? 

Once cooled and frosted, store your cookies in an airtight container in the fridge for 3-5 days!

Can I freeze these cookie bars? 

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

Karli’s Kitchen Faves 

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

  • Kitchenaid Mixer – I really love this thing. It’s not necessary for making good cookies, but I love the size of the bowl and the power. A Hand Mixer  is also an excellent option for when you don’t want to mix things by hand. 
  • You don’t have to use parchment paper to line your 9×13. But if you do, leave extra hanging over the sides to make it easy-peasy to get the cookie bars out of the pan without sticking. 
  • Offset spatula – I love using an offset spatula to frost the cookie bars because it’s so much easier to get the perfect swirl on top without getting extra frosting on the side of your hand. 
  • Spatula – I love these silicone spatulas for scraping down the sides of the mixer and transferring the dough to the pan.
  • 9×13 pan – This is one of my fave pans for making cookie bars.
A frozen hot cocoa bar topped with mousse and marshmallows.

Hot Chocolate Faves

A frozen hot cocoa cookie bar cut into squares and stacked.
Print

Frozen Hot Cocoa Bars

A thick and fudgy chocolate cookie bar infused with actual hot cocoa powder and topped with a luscious hot chocolate mousse. Refreshing and completely satisfying, you can enjoy Frozen Hot Cocoa Bars year round.
Course Dessert
Keyword frozen hot cocoa bars
Prep Time 25 minutes
Cook Time 20 minutes
Servings 24 bars
Calories 216kcal

Ingredients

Hot Cocoa Cookie Dough

  • 1 cup (222g) salted butter, softened
  • 1 cup (246g) brown sugar
  • 1/3 cup (76g) granulated sugar
  • 2 eggs
  • 1 Tbsp corn syrup
  • 1/2 Tbsp vanilla extract
  • 2 1/2 cups (380g) all-purpose flour
  • 2/3 cup (80g) dutch processed cocoa
  • 1/3 cup (46g) hot cocoa mix, powder only
  • 3 tsp corn starch
  • 1 1/2 tsp baking soda
  • 3/4 tsp salt
  • 3/4 cup (150g) milk chocolate chips

Hot Cocoa Mousse + Toppings

  • 1 1/2 cups (360 ml) heavy whipping cream
  • 3/4 cup (80g) powdered sugar
  • 3/4 cup (105g) hot cocoa mix powder only
  • 1 1/2 Tbsp dutch processed cocoa
  • mini marshmallows

Instructions

  • Preheat the oven to 350°F (180°C) and prepare a 9×13 pan by spraying with a non-stick spray or lining with parchment (let some hang over the side for easy removal!). Set aside.
  • Using a stand mixer, cream together the butter and sugars until light in color and fluffy in texture. This will take about 2 minutes.
    1 cup (222g) salted butter, softened, 1 cup (246g) brown sugar, 1/3 cup (76g) granulated sugar
  • Scrape down the sides and add in the eggs, corn syrup and vanilla. Mix until thoroughly combined.
    2 eggs, 1 Tbsp corn syrup, 1/2 Tbsp vanilla extract
  • Next, add the flour, cocoa powder, hot cocoa mix, corn starch, baking soda and salt. Mix until your chocolate cookie dough forms. The dough will be soft.
    2 1/2 cups (380g) all-purpose flour, 2/3 cup (80g) dutch processed cocoa, 1/3 cup (46g) hot cocoa mix, powder only, 3 tsp corn starch, 1 1/2 tsp baking soda, 3/4 tsp salt
  • Add in the chocolate chips and fold in until incorporated.
    3/4 cup (150g) milk chocolate chips
  • Press the dough into the 9×13 pan and bake at 350°F (180°C) for 15-17 minutes. The cookie bars should puff up and the edges will begin to crackle.
  • Pull the bars out of the oven and set down forcefully to allow the expanded air to deflate. This will create a very fudgy bar texture. Allow the cookie bars to cool completely.
  • Once cool, make the hot cocoa mousse. Add the heavy whipping cream to the bowl of a stand mixer (or a large bowl if using a hand mixer). Beat on medium-high speed until it begins to thicken.
    1 1/2 cups (360 ml) heavy whipping cream
  • Reduce the speed and gradually add the powdered sugar, hot cocoa mix, and cocoa powder.
    3/4 cup (80g) powdered sugar, 3/4 cup (105g) hot cocoa mix powder only, 1 1/2 Tbsp dutch processed cocoa
  • Once incorporated, increase the speed to high and whip until stiff peaks form. The mousse is ready when it holds its shape.
  • Spread the mousse onto the top of the cookie bars and then top with mini marshmallows.
    mini marshmallows
  • Chill until ready to cut and serve. Enjoy!

Nutrition

Calories: 216kcal | Carbohydrates: 36g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 30mg | Sodium: 154mg | Potassium: 103mg | Fiber: 1g | Sugar: 23g | Vitamin A: 237IU | Vitamin C: 0.1mg | Calcium: 29mg | Iron: 1mg

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]]> https://cookiesfordays.com/frozen-hot-cocoa-bars/feed/ 1 Cake Batter Meltaway Cookies  https://cookiesfordays.com/cake-batter-meltaway-cookies/ https://cookiesfordays.com/cake-batter-meltaway-cookies/#comments Tue, 10 Feb 2026 17:34:16 +0000 https://cookiesfordays.com/?p=90437 Like your favorite no-spread, no-chill sugar cookies, but in party mode! Cake Batter Meltaway Cookies are ultra soft with a buttery edge, the perfect cake batter flavor, fun sprinkles and a light icing. Roll and Cut Cake Batter Cookies Guys, I am obsessed with these cookies. They are unbelievably soft with a buttery crisp edge...

The post Cake Batter Meltaway Cookies  appeared first on Cookies for Days.

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

A pile of cake batter meltaway cookies with a light icing.

Roll and Cut Cake Batter Cookies

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

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

Side view of a stack of cake batter cut out cookies.

Ingredients

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

Cake Batter Cookie 

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

Vanilla Glaze

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

How to Make Cake Batter Meltaway Cookies

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

How do I store these cookies? 

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

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

Karli’s Kitchen Faves 

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

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

Cake Batter Beauties

A pile of cake batter cut out cookies with icing.
Print

Cake Batter Meltaway Cookies

Like your favorite no-spread, no-chill sugar cookies, but in party mode! Cake Batter Meltaway Cookies are ultra soft with a buttery edge, the perfect cake batter flavor, fun sprinkles and a light icing.
Course Dessert
Keyword cake batter meltaway cookies, cut out cake batter cookies
Cook Time 9 minutes

Ingredients

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

Vanilla Glaze

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

Instructions

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

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