Chocolate sugar cookies are buttery, tender and melt in your mouth with each delicious bite! These are the perfect elevated cookies to cut out and frost for Valentine’s Day, or any day!

Cookies are the best dessert because everyone loves them and they work for any occasion! Next, try my favorite no-bake cookies, perfectly soft peanut butter cookies and these loaded ranger cookies that you will go crazy over! 

Chocolate Sugar Cookies

Incredible chocolate sugar cookies are just as heavenly as my classic sugar cookies but with a chocolate twist! Using simple ingredients and an easy baking process, you will satisfy not only your sweet tooth but your chocolate craving too! I love to get my kids in the kitchen with me and cut these into fun and festive shapes. You can even add frosting for an extra special touch.

These chocolate sugar cookies will definitely go fast at any gathering or party. They’re always a unique surprise because most people will serve something like chocolate chip cookies or brownies, so I love to bring this dessert. It never takes long for the rave reviews to start rolling in, and everyone asks for the recipe. In fact, because they are so adored, you might want to double the recipe. They keep for days and store well in the freezer, too!

Ingredients Needed

This chocolate sugar cookies recipe only requires a handful of basic baking ingredients, yet they come together for a delightful treat that is perfect for any occasion. Check out the recipe card at the bottom of the post for all of the exact measurements.

• Unsalted Butter: It’s best to use unsalted butter, so that you have control over the amount of salt going into the recipe. Allow it to soften to room temperature before beginning the recipe.
• Granulated Sugar: Sweetens the cookies without overwhelming the chocolate flavor.
• Egg Yolks and Egg: To bind the ingredients together, and using plenty of egg yolks adds amazing richness.
• Vanilla Extract: To enhance the flavor.
• All-Purpose Flour: Use all-purpose flour for a tender cookie with wonderful texture in each bite.
• Salt: Just a little bit of salt to bring all of the flavors together.
• Baking Powder: Ensures these bake properly with the perfect spread and lift.
• Cocoa Powder: For just the right amount of chocolate flavor.

How to Make Chocolate Sugar Cookies

These are so fun to make for the holidays or anytime of year! You can cut them into any shape, and even decorate them with icing. Follow the instructions below for how to make these cookies.

1. Prep: Preheat the oven to 375 degrees Fahrenheit and line two baking sheets with parchment paper.
2. Beat Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, add the butter and sugar and beat on medium-high speed until light and fluffy, about 3-4 minutes. Scrape down the sides and bottom of the bowl as needed.
3. Add Egg and Vanilla: Add in the egg yolks, egg, and vanilla extract and beat until combined.
4. Mix Dry Ingredients: In a medium bowl, sift together the flour, salt, baking powder, and cocoa powder. Add the dry ingredients to the wet ingredients. Mix on medium-low speed to combine. Scrape down the sides and bottom of the bowl as needed, but do not over-mix.
5. Roll Dough and Cut Shapes: Lightly dust a clean surface with flour and roll out the dough to ¼ inch thick. Cut out your desired shapes and place the cookies on the prepared baking sheets, leaving 1 ½ inches between them. Gather the scraps of dough together and roll out again. Repeat until all the dough has been cut out.
6. Bake: Bake for 7-9 minutes, just until the centers of the cookies have lost their sheen and look matte. Remove from the oven and allow the cookies to cool for 2-3 minutes on the baking sheet before transferring them to a cooling rack to finish cooling.
7. Frost: Frost the cooled cookies with buttercream, royal icing, or any other frosting of your choice.

More Chocolate Cookies

Cookies are one of the best desserts because they are easy to make, easy to transport, and easy to eat. They’re popular with everyone! And there is just something about a flavorful chocolate cookie that tastes so amazing. Here are some of our favorites to try next.

Cookies

Chocolate Crinkle Cookies

37 mins

Desserts

German Chocolate Thumbprint Cookies

Desserts

Chocolate Snowball Cookies

Desserts

Chocolate Peppermint Gingersnaps

20 mins

Print

Chocolate Sugar Cookies

Chocolate sugar cookies are buttery, tender and melt in your mouth with each delicious bite! These are the perfect elevated cookies to cut out and frost for Valentine's Day, or any day!

Course Dessert

Cuisine American

Keyword chocolate sugar cookies, cut out sugar cookies, easy sugar cookies, Valentines day cookies

Prep Time 40 minutes minutes

Cook Time 9 minutes minutes

Total Time 49 minutes minutes

Servings 35 3-inch cookies

Calories 148kcal

Author Alyssa Rivers

Ingredients

• 1 ¼ cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 3 large egg yolks, room temperature
• 1 large egg, room temperature
• 1 ½ teaspoons vanilla extract
• 3 ½ cups all-purpose flour
• 1 teaspoon salt
• ¾ teaspoon baking powder
• ⅔ cup cocoa powder

Instructions

• Preheat the oven to 375 degrees Fahrenheit and line two baking sheets with parchment paper.
• In the bowl of a stand mixer fitted with the paddle attachment, add the butter and sugar and beat on medium-high speed until light and fluffy, about 3-4 minutes. Scrape down the sides and bottom of the bowl as needed to ensure the butter and sugar are evenly incorporated.
• Add in the egg yolks, egg, and vanilla extract and beat until combined.
• In a medium bowl, sift together the flour, salt, baking powder, and cocoa powder. Add the dry ingredients to the wet ingredients and mix on medium-low speed just until they are fully combined. Scrape down the sides and bottom of the bowl as needed, but do not over-mix.
• Lightly dust a clean surface with flour and roll out the dough to ¼ inch thick. Cut out your desired shapes and place the cookies on the prepared baking sheets, leaving 1 ½ inches between them. Gather the scraps of dough together and roll out again, repeating until all the dough has been cut out.
• Bake for 7-9 minutes, just until the centers of the cookies have lost their sheen and look matte. Remove from the oven and allow the cookies to cool for 2-3 minutes on the baking sheet before transferring them to a cooling rack to finish cooling.
• Frost the cooled cookies with buttercream, royal icing, or any other frosting of your choice.

Nutrition

Calories: 148kcal | Carbohydrates: 19g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 39mg | Sodium: 71mg | Potassium: 53mg | Fiber: 1g | Sugar: 9g | Vitamin A: 232IU | Calcium: 12mg | Iron: 1mg

Deliciously sweet and creamy, this Strawberry Mousse is a dessert that looks impressive, yet is so easy to make. It tastes amazing, is bursting with fruity flavor, and would be the perfect treat for any occasion!

Strawberry desserts are some of my favorites! That fruity burst is just so delicious, and the pretty pink color makes them ideal for Valentine’s Day! Some of my go-to strawberry desserts is this strawberry trifle, this fantastic strawberry tart, or this irresistible strawberry tiramisu!

Strawberry Mousse Recipe

We cannot get enough of this Strawberry Mousse! With its velvety, light and fluffy texture along with great flavor, it’s always a hit. Not only is it a crowd-favorite, but it’s great for parities because it looks so pretty served in individual portions. Definitely add it to your menu for holidays like Valentine’s Day or Easter, or just make it to satisfy your sweet tooth. Each bite melts in your mouth with refreshing flavor and an airy consistency. So good!

The process and ingredient list is simple! It’s easy to mix up, you’ll just need to plan ahead for chill time. Spoon the mousse into clear glasses lined with sliced strawberries with a topping of whipped cream, strawberry powder and a strawberry on top for a dessert that everyone will be raving about!

Ingredients Needed

You only need 7 simple ingredients to make this strawberry mousse recipe. Friends and family will assume you spent hours making this elegant treat, but it’s so easy to whip up! Check out the recipe card at the bottom of the post for exact measurements.

• Fresh Strawberries: The star ingredient of this mousse recipe! They provide the fruity base that tastes SO good. Be sure to use ripe, bright strawberries that are bursting with flavor. 
• Granulated Sugar: For the perfect amount of sweetness.
• Fresh Lemon Juice: Keeps the fruit flavor nice and bright!
• Kosher Salt: A small amount will enhance the overall flavor.
• Unflavored Gelatin: Ensures the mousse has a smooth and light texture. 
• Freeze-Dried Strawberries: Mixed with the fresh strawberry puree, this will intensify the berry flavor even more. Plus, it makes the perfect garnish!
• Heavy Whipping Cream: An essential ingredient to make the mousse wonderfully creamy and rich.

How to Make Strawberry Mousse

Making this strawberry mousse recipe is fuss-free and the results are gorgeous! We like to add sliced strawberries to the side of each glass for an impressive, yet simple presentation.

1. Blend: In a blender, blend the strawberries with the sugar, salt, and lemon juice until pureed. Strain through a fine mesh strainer.
2. Simmer: Add the strawberry mixture to a small saucepan and bring to a simmer over medium heat. Simmer for 5 minutes before whisking in the freeze-dried strawberry powder.
3. Bloom the Gelatin: Meanwhile, bloom the gelatin in ¼ cup cold water by adding the water to a small bowl and sprinkling the gelatin over the top of it. Let it sit for 5 minutes.
4. Chill: Add the gelatin to the strawberry purée and cook over low heat for 2 minutes, until gelatin is completely melted and the mixture thickens. Remove from the heat and transfer to a medium bowl. Cover and chill for at least 1 hour. 
5. Whip the Cream: When the strawberry mixture is done chilling, add the whipping cream to a large bowl and beat with a hand mixer or a stand mixer fitted with the whisk attachment until you reach stiff peaks. 
6. Mix Strawberry Mixture and Cream: Fold the strawberry mixture into the whipped cream until fully combined and no streaks of white whipped cream remain. Spoon or pipe the mouse into cups or bowls. Cover and chill for at least 2 hours. 
7. Serve: Top the chilled mousse with sweetened whipped cream, fresh strawberries, and a dusting of powder from freeze-dried strawberries if desired.

More Mousse Recipes

Mousse is such an incredible dessert! Here are some of my favorite mousse recipes that you’re sure to love. They’re sweet, indulgent and perfect for an occasion!

Desserts

Chocolate Mousse

4 hrs 25 mins

Desserts

White Chocolate Mousse

30 mins

Desserts

Chocolate Mousse Cake

1 hr 35 mins

Desserts

Chocolate Cherry Mousse Bars

30 mins

Print

Strawberry Mousse

Deliciously sweet and creamy, this Strawberry Mousse is a dessert that looks impressive, yet is so easy to make. It tastes amazing, bursting with fruity flavor, and would be the perfect treat for any occasion!

Course Dessert

Cuisine American

Keyword light dessert, strawberry dessert, strawberry mousse, summer desserts

Prep Time 40 minutes minutes

chill time 3 hours hours

Total Time 3 hours hours 40 minutes minutes

Servings 4 4-ounce servings

Calories 302kcal

Author Alyssa Rivers

Ingredients

• 1 pound fresh strawberries, 1 ½ cups puree, strained
• ¼ cup granulated sugar
• 2 teaspoons fresh lemon juice
• 1 pinch kosher salt
• 1 packet unflavored gelatin
• 1 tablespoon freeze-dried strawberry powder, about ⅓ cup freeze-dried sliced strawberries ground in the blender
• 1 cup heavy whipping cream, chilled

Instructions

• In a blender, blend the strawberries with the sugar, salt, and lemon juice until pureed. Strain through a fine mesh strainer.
• Add the strawberry mixture to a small saucepan and bring to a simmer over medium heat. Simmer for 5 minutes before whisking in the freeze-dried strawberry powder.
• Meanwhile, bloom the gelatin in ¼ cup cold water by adding the water to a small bowl and sprinkling the gelatin over the top of it. Let it sit for 5 minutes.
• Add the gelatin to the strawberry purée and cook over low heat for 2 minutes, until gelatin is completely melted and the mixture thickens. Remove from the heat and transfer to a medium bowl. Cover and chill for at least 1 hour.
• When the strawberry mixture is done chilling, add the whipping cream to a large bowl and beat with a hand mixer or a stand mixer fitted with the whisk attachment until you reach stiff peaks.
• Fold the strawberry mixture into the whipped cream until fully combined and no streaks of white whipped cream remain. Spoon or pipe the mouse into cups or bowls. Cover and chill for at least 2 hours.
• Top the chilled mousse with sweetened whipped cream, fresh strawberries, and a dusting of powder from freeze-dried strawberries if desired.

Nutrition

Serving: 1serving | Calories: 302kcal | Carbohydrates: 26g | Protein: 3g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 67mg | Sodium: 28mg | Potassium: 282mg | Fiber: 3g | Sugar: 22g | Vitamin A: 888IU | Vitamin C: 113mg | Calcium: 59mg | Iron: 1mg

Martha Washington Candy is an easy no-bake treat filled with cherries, coconut and pecans, and then coated in chocolate. Perfect for Christmas and Valentine’s Day!

Chocolate-covered anything makes for such an irresistible sweet treat! We love classic Chocolate Covered Strawberries, creamy Chocolate Covered Banana Bites and these amazing Chocolate Covered Oreos. They’re all so easy and great for any occasion!

What is Martha Washington Candy?

Martha Washington Candy is one of the those old-fashioned recipes that gets passed down from generation to generation! They are nostalgic and heart-warming, and my favorite kind of recipe to make for my family and friends. It’s unclear how these little bites of heaven originated, but most conclude that they were invented by a chain of candy stores. These stores were popular from the 1890s until the depression in the 1920s.

They are always filled with a creamy coconut center with some type of nuts, and then covered in chocolate. Often recipes include maraschino cherries, which, in my opinion, gives them an extra special taste. Plus, the pop of red color in the center makes them perfect for homemade gift-giving during the holiday season, and for Valentine’s Day treats!

Ingredients Needed

Making this Martha Washington Candy recipe with my kids is a cherished family tradition. Luckily, the ingredients are simple pantry staples that you may already have on hand. Here’s everything you’ll need, and you’ll find the exact measurements in the recipe card.

• Maraschino Cherries: These are preserved, sweetened cherries that are the signature ingredient for this Martha Washington Candy recipe. 
• Unsalted Butter: Holds the filling together while adding rich, buttery flavor.
• Sweetened Condensed Milk: Makes every bite of these confections super creamy, rich and sweet!
• Shredded Sweetened Coconut: Shredded coconut pairs wonderfully with the fruity cherries, crunchy nuts and chocolate.
• Powdered Sugar: To sweeten these bites of delight!
• Pecans: Toasted pecans add the perfect nutty crunch that is a great contrast to the creamy center.
• Vanilla Extract: For a subtle sweet warmth.
• Dark Chocolate: You can use dark coating chocolate or candy melts for the outside chocolate coating of the candies.

How to Make Martha Washington Candy

These candies are so easy to make! No need to turn on the oven, and you don’t even need a mixer! Here’s how simply they come together:

• Prep: Prepare the maraschino cherries by roughly chopping them into small pieces and then pressing as much juice out of them by squeezing them in cheesecloth or paper towels. Set aside.
• Make the Filling: In a large bowl, melt the butter. Add the sweetened condensed milk, coconut, powdered sugar, pecans, vanilla, and the prepared maraschino cherries. Mix together until combined.
• Chill & Roll Into Balls: Cover the bowl and chill in the refrigerator for at least 30 minutes. Once chilled, use a medium cookie scoop or a spoon to scoop 3-tablespoon-sized portions into your hand. Roll with your hands to make a uniform ball. Don’t worry if the coconut sticks out here and there.
• Chill: Place the balls on a parchment-lined baking sheet and chill in the fridge while you prepare the coating chocolate.
• Make the Chocolate Coating: Add the coating chocolate to a small bowl and heat in the microwave for about 1 minute, heating in 20-second intervals. Stir well between each intervals until all the chocolate is melted.
• Dip Into Chocolate & Chill: Use a fork to dip the balls in the chocolate until the are fully coated, tapping off the excess on the side of the bowl. Place the coated balls back on the parchment-lined baking sheet. Chill until the chocolate has fully hardened.

More Candy Recipes to Try

Once you have made these delectable candies, you are going to want even more candy recipes! Whether it’s for a holiday celebration, a party or just for snacking on at home, these are some of our favorites that we love to make and enjoy!

Desserts

The Best Peanut Brittle Recipe

30 mins

Desserts

Easy Pecan Praline

25 mins

Desserts

Reese’s Fudge

20 mins

Desserts

Homemade Twix Bars

55 mins

Print

Martha Washington Candy

Martha Washington Candy is an easy no-bake treat filled with cherries, coconut and pecans, and then coated in chocolate. Perfect for Christmas and Valentine’s Day!

Course Dessert

Cuisine American

Keyword coconut truffle, easy homemade candy, homemade candy, martha washington candy, martha washington candy recipe

Prep Time 15 minutes minutes

chill time 30 minutes minutes

Total Time 45 minutes minutes

Servings 30 candies

Calories 173kcal

Author Alyssa Rivers

Ingredients

• 8 ounces maraschino cherries
• ½ cup unsalted butter
• 7 ounces sweetened condensed milk
• 8 ounces shredded sweetened coconut
• 2 ½ cups powdered sugar
• 1 cup pecans, toasted and chopped
• ½ teaspoon vanilla extract
• dark coating chocolate or candy melts

Instructions

• Prepare the maraschino cherries by roughly chopping them into small pieces and then pressing as much juice out of them by squeezing them in cheesecloth or paper towels. Set aside.
• In a large bowl, melt the butter. Add the sweetened condensed milk, coconut, powdered sugar, pecans, vanilla, and the prepared maraschino cherries. Mix together until combined.
• Cover the bowl and chill in the refrigerator for at least 30 minutes. Once chilled, use a medium cookie scoop or a spoon to scoop 3-tablespoon-sized portions into your hand. Roll with your hands to make a uniform ball. Don’t worry if the coconut sticks out here and there.
• Place the balls on a parchment-lined baking sheet and chill in the fridge while you prepare the coating chocolate.
• Add the coating chocolate to a small bowl and heat in the microwave for about 1 minute, heating in 20-second intervals. Stir well between each intervals until all the chocolate is melted.
• Use a fork to dip the balls in the chocolate until the are fully coated, tapping off the excess on the side of the bowl. Place the coated balls back on the parchment-lined baking sheet. Chill until the chocolate has fully hardened.

Nutrition

Calories: 173kcal | Carbohydrates: 19g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 12mg | Potassium: 82mg | Fiber: 2g | Sugar: 17g | Vitamin A: 117IU | Vitamin C: 0.3mg | Calcium: 28mg | Iron: 0.4mg

Fall in love with this perfectly moist red velvet pound cake with a cream cheese glaze! With its signature red color and the subtle chocolate flavor, this pound cake is easy to make and irresistibly delicious!

If you love the flavor of red velvet then you’re going to love me! I have so many red velvet desserts that I can’t wait for you to try. My favorites are red velvet brownies, these delicious cupcakes, and this red velvet cheesecake is to die for!

Red Velvet Pound Cake

Talk about a rich and decadent cake, this red velvet pound cake is the perfect treat! The boxed cake mix makes this recipe extremely easy, and the pudding powder is the secret weapon. The pudding mix gives it an added lift and results in a super sweet and moist cake. There’s a reason they call it red velvet because of its vibrant red color and velvety texture. Everyone knows a pound cake is rich in flavor and dense in texture. And this red velvet pound cake is all of that and MORE! One bite into this indulgent cake with the cream cheese glaze on top, and you’ll be in heaven.

This red velvet pound cake is going to become your favorite pound cake recipe. Especially for holidays and special occasions. For more holiday-inspired desserts try these sugar cookie bars or these darling cookies. They are sure to be a hit at your next big event because they are SO tasty!

Ingredients for Red Velvet Pound Cake

This red velvet pound cake recipe uses a boxed cake mix and that’s the best part. It makes the recipe super easy! And you’ll love the cream cheese glaze that takes this cake over the top. Check out the recipe card at the bottom of the post for exact measurements.

Pound Cake

• Eggs: 4 large eggs create a moist, dense cake.
• Red Velvet Cake Mix: Use your favorite boxed red velvet cake mix.
• Chocolate Instant Pudding Mix: You can usually find this with the other pudding mixes, make sure it’s instant. You only need the powdered pudding mix!
• Vanilla: Adds a sweet flavor!
• Milk: Liquid to help dissolve the cake and pudding mixes.
• Oil: This makes the cake super moist!

Cream Cheese Glaze

• Cream Cheese: Always use softened cream cheese because you don’t want a lumpy glaze!
• Salted Butter: Use room temperature butter so that it creams well.
• Vanilla Extract: Adds sweetness and flavor to the glaze.
• Powdered Sugar: Helps to thicken, add sweetness, and gives a little structure to the glaze.

Red Velvet Pound Cake Recipe

When you don’t have time to make a layered red velvet cake but you still want cake, then make this recipe! Make your cake batter, pour it into the loaf pans, top with glaze after it bakes, and you’re done. Doesn’t get any easier than that!

Pound Cake

1. Prep:  Preheat the oven to 325 degrees Fahrenheit. Prepare 2 9×5-inch bread pans by spraying with non-stick cooking spray. Lightly dust the pans with flour or line with parchment paper by leaving a 1-inch overhang on either side.
2. Mix: In a large bowl, lightly whisk the eggs until combined. Add in the remaining cake ingredients and mix until just combined, but be careful not to over-mix.
3. Pour: Divide the batter evenly and pour them into the prepared pans.
4. Bake: Bake for 60-90 minutes (wide variance depends on altitude differences and oven differences). Bake until a toothpick comes out clean when inserted into the center. I started with 45 minutes then checked the loaves every 15 minutes.
5. Cool: Remove from the oven and allow the loaves to cool completely before removing them from the pans.

Cream Cheese Glaze

1. Mix the Glaze: Beat the cream cheese, butter, vanilla, and powdered sugar until combined.
2. Warm and Drizzle Glaze: Gently warm the glaze in the microwave in 10-second increments or until it is liquid enough to pour. Drizzle or pour over the top of the cooled loaves then spread with a knife.

More Pound Cakes To Love

Cake

Vanilla Pound Cake

1 hr 35 mins

Desserts

Blueberry Lemon Pound Cake

1 hr 10 mins

Desserts

Cream Cheese Pound Cake

1 hr 30 mins

Desserts

Glazed Lemon Pound Cake

1 hr 20 mins

Print

Red Velvet Pound Cake

Fall in love with this perfectly moist red velvet pound cake with a cream cheese glaze! With its signature red color and the subtle chocolate flavor, this pound cake is easy to make and irresistibly delicious!

Course Dessert, Snack

Cuisine American

Keyword easy red velvet, modified cake mix, red velvet bread

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 20 Slices

Calories 197kcal

Author Alyssa Rivers

Ingredients

Pound Cake

• 4 large eggs
• 1 box red velvet cake mix
• 1 3.4 ounce box instant chocolate pudding mix, dry
• 1 teaspoon vanilla extract
• 1 ½ cup milk
• ½ cup vegetable oil

Cream Cheese Glaze

• 2 ounces cream cheese, softened
• 2 tablespoons salted butter, room temperature
• ¼ teaspoon vanilla extract
• ½ cup powdered sugar

Instructions

Pound Cake

• Preheat the oven to 325 degrees Fahrenheit. Prepare 2 9×5-inch bread pans by spraying with non-stick cooking spray. Lightly dust the pans with flour or line with parchment paper by leaving a 1-inch overhang on either side.
• In a large bowl, lightly whisk the eggs until combined. Add in the remaining cake ingredients and mix until just combined, being careful to not over-mix.
• Divide the batter evenly and pour them into the prepared pans.
• Bake for 60-90 minutes (wide variance depends on altitude differences and oven differences) or until a toothpick comes out clean when inserted into the center. I started with 45 minutes and then checked the loaves every 15 minutes.
• Remove from the oven and allow the loaves to cool completely before removing them from the pans.

Cream Cheese Glaze

• Beat the cream cheese, butter, vanilla, and powdered sugar until combined.
• Gently warm the glaze in the microwave in 10-second increments until it is liquid enough to pour. Drizzle or pour over the top of the cooled loaves.

Notes

Updated on February 09, 2024

Originally Posted on February 13, 2020

Nutrition

Calories: 197kcal | Carbohydrates: 20g | Protein: 3g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 216mg | Potassium: 116mg | Fiber: 1g | Sugar: 12g | Vitamin A: 151IU | Calcium: 63mg | Iron: 1mg

These Cherry Cheesecake Bars are the perfect make-ahead dessert for any occasion! Creamy cheesecake sits atop a homemade graham cracker crust, and is finished off with a generous helping of cherries.

Love cheesecake but not the hassle of making it from scratch? Try these recipes instead! Mini cheesecakes, lemon cheesecake bars, or sopapilla cheesecake bars!

Easy Cherry Cheesecake Bars

I love homemade cheesecake. But sometimes I don’t want to go through the effort of making a regular-sized cheesecake and worrying about water baths, cracking, and all those considerations that come along with traditional cheesecake. These cherry cheesecake bars are super simple to make and are always a crowd pleaser!

The first step in this recipe is to make the crust. You’ll need graham cracker crumbs, butter and sugar which get pressed into the bottom of a square pan, then baked until crisp. While the crust is baking, I prepare the filling. Here are the ingredients you’ll need for both:

Ingredient List

The filling is a simple combination of cream cheese, vanilla extract, eggs, sugar and heavy cream. If you don’t have heavy cream on hand, sour cream will also work. The cheesecake bars will need to chill for at least 2 hours, so plan accordingly! You can actually prepare the bars up to 3 days before you plan to serve them, then simply slice and top with cherries right before serving.

Crust:

• Graham Cracker Crumbs: Form the base of the crust.
• Sugar: Sweetens and helps bind the crumbs together once baked.
• Salted Butter: Adds moisture, richness, and also keeps the crust in place. Unsalted butter will also work if that’s all you have on hand. You can add a pinch of salt to the crust mixture separately.

Cheesecake Filling/ Topping:

• Cream Cheese: The star ingredient! This creates the classic rich and creamy cheesecake texture.
• Sugar: Sweetens up the filling.
• Sour Cream: Adds a touch of tang and keeps the filling moist.
• Heavy Cream: Enhances richness and also prevents cracks in the baked cheesecake.
• Eggs: Bind the ingredients and provide structure for a perfect slice!
• Vanilla Extract: Infuses the filling with a hint of sweet, aromatic flavor.
• Cherry Pie Filling: For the topping!

How to Make Cherry Cheesecake Bars

I actually think the trickiest part about this cheesecake bar recipe is cutting the bars into neat squares! The bars are easiest to cut straight from the fridge and when you use a hot knife. (See the tips below!) This recipe makes about 9 larger squares or 12 smaller squares.

1. Preheat Oven, Prepare Pan: Preheat the oven to 325 degrees Fahrenheit. Line a 9×9-inch pan with parchment paper, leaving a 1 or 2-inch overhang on either side of the pan, and spray with pan spray.
2. Graham Cracker Mixture: In a medium bowl, mix together the graham cracker crumbs, sugar, and butter together until it resembles wet sand. 
3. Add to Pan: Firmly press the mixture into the bottom of the prepared pan and bake for 10 minutes. Remove from the oven and let the crust cool while you prepare the filling for the cherry cheesecake bars.

Cheesecake 

1. Beat Cream Cheese: Add the cream cheese to a large bowl and beat with a hand mixer or the paddle attachment of a stand mixer and beat until it is smooth and creamy. Scrape down the sides and bottom of the bowl as needed.
2. Mix In Remaining Ingredients: Add the sugar, sour cream, heavy cream, and vanilla and beat until combined. Add the eggs one at a time, beating well after each addition. Pour the batter over the cooled crust.
3. Bake: Return the pan to the oven and bake for 28-30 minutes, or until the center is set. 
4. Chill: Remove the pan from the oven and allow it to cool to room temperature before chilling in the refrigerator for at least 2 hours.
5. Cut: Once chilled, carefully remove the cheesecake bars from the pan using the parchment paper. Cut into 9 or 12 squares, depending on your preference.
6. Add Topping: Spoon approximately 2 tablespoons of cherry pie filling over each cheesecake bar and serve.

More Easy Recipes for Cheesecake Lovers

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Strawberry Cheesecake Salad

1 hr 15 mins

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Skinny Mini Cheesecakes

2 hrs 15 mins

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Cheesecake Dessert Cups

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Cheesecake

No-Bake Strawberry Cheesecake

3 hrs 45 mins

Print

Easy Cherry Cheesecake Bars

These cherry cheesecake bars are the perfect make-ahead dessert for any occasion! Creamy cheesecake sits atop a homemade graham cracker crust, and is finished off with a generous helping of cherries.

Course Dessert

Cuisine American

Keyword cheesecake bars, cherry cheesecake, cherry cheesecake bars

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 12 squares

Calories 351kcal

Author Alyssa Rivers

Ingredients

Crust

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ¼ cup salted butter, melted

Cheesecake

• 16 ounces cream cheese, softened
• ½ cup sugar
• ¼ cup sour cream
• 2 tablespoons heavy cream
• 3 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 can cherry pie filling

Instructions

• Preheat the oven to 325 degrees Fahrenheit. Line a 9×9-inch pan with parchment paper, leaving a 1 or 2-inch overhang on either side of the pan, and spray with pan spray.
• In a medium bowl, mix together the graham cracker crumbs, sugar, and butter together until it resembles wet sand.
• Firmly press the mixture into the bottom of the prepared pan and bake for 10 minutes. Remove from the oven and let the crust cool while you prepare the filling.

Cheesecake

• Add the cream cheese to a large bowl and beat with a hand mixer or the paddle attachment of a stand mixer and beat until it is smooth and creamy. Scrape down the sides and bottom of the bowl as needed.
• Add the sugar, sour cream, heavy cream, and vanilla and beat until combined. Add the eggs one at a time, beating well after each addition. Pour the batter over the cooled crust.
• Return the pan to the oven and bake for 28-30 minutes, or until the center is set.
• Remove the pan from the oven and allow it to cool to room temperature before chilling in the refrigerator for at least 2 hours.
• Once chilled, carefully remove the bars from the pan using the parchment paper. Cut the cheesecake into 9 or 12 squares, depending on your preference.
• Spoon approximately 2 tablespoons of cherry pie filling over each bar and serve.

Notes

Originally posted February 7, 2018

Updated on February 7, 2024

Nutrition

Calories: 351kcal | Carbohydrates: 37g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 95mg | Sodium: 245mg | Potassium: 146mg | Fiber: 1g | Sugar: 17g | Vitamin A: 853IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 1mg

Adorable Jammie Dodgers feature tart strawberry jam sandwiched between buttery shortbread cookies for a gorgeous treat that will be the star of any dessert spread!

There’s something so special about perfectly crisp, buttery shortbread cookies that just dissolve in your mouth. If you love tender shortbread cookies too, try our classic Scottish Shortbread, rich Millionaire Shortbread and these nutty Pecan Shortbread Cookies.

What are Jammie Dodgers?

If you’ve never tried Jammie Dodgers, you’re in for a real treat! You’ll love biting through the delicate, slightly crisp shortbread layers to get to the jammy center. These are a popular British biscuit, made from shortcake with a raspberry or strawberry-flavored jam filling. Similar to Linzer Cookies but without the traditional dusting of powdered sugar, they have been produced in the United Kingdom for over 60 years. The name comes from the character Roger the Dodger from The Beano comics.

This homemade recipe for Jammie Dodgers is made with a simple almond-infused butter cookie dough with a little heart cut-out on top, so you can see the glistening jam peeking out. These are a must try for any occasion or festive holiday. We love to make them for Christmas. And the bright red heart cut-out makes them so perfect for a love-filled holiday like Valentine’s Day.

Ingredients Needed

The ingredients in this Jammie Dodgers recipe are so simple, yet come together for such a delicious cookie. The contrasting crisp, buttery almond texture of the cookie paired with the tart jam really takes these to the next level. You’re going to adore these biscuits!

• Butter: Use unsalted butter that is softened to room temperature for this recipe.
• Granulated Sugar: To perfectly sweeten the dough.
• Salt: Enhances the sweet, buttery taste.
• Egg: One large egg will give the cookies structure and stability.
• Extracts: A combination of vanilla extract and almond extract add a lovely warm and toasty flavor to these jammie dodgers cookies.
• Flour: Use all-purpose flour for the perfect tender texture.
• Jam: I love using strawberry jam for these cookies because the bright pink, red color looks so pretty behind the heart, but feel free to use your favorite jam.

How to Make This Jammie Dodgers Recipe

These have an elegant, fancy presentation but they’re relatively easy to make. Don’t be intimidated by all of the steps, the instructions are simple and foolproof. Time to impress your family and friends with these cute, festive jammie dodgers cookies!

1. Prep: Preheat the oven to 400 degrees Fahrenheit and line two baking sheets with parchment paper.
2. Beat Butter and Sugar: Add the butter, sugar, and salt to a large bowl. Beat with the paddle attachment of a stand mixer or with a hand mixer until light and fluffy, about 3-4 minutes. Scrape down the sides and bottom of the bowl as needed.
3. Continue to Mix the Wet Ingredients: Add the egg, vanilla extract, and almond extract and beat until well combined. You will likely need to scrape down the bowl two or three times to make sure everything is completely incorporated.
4. Mix in Flour: Add the flour in 2-3 additions, scraping down the bowl as needed, until the flour is completely incorporated.

Shape and Bake

1. Roll Dough: Dust a clean surface lightly with flour. Roll out the dough until it is ¼ inch thick. Use a 1 ½-inch round or scalloped cookie cutter to cut out as many rounds as possible, kneading together the scraps and rerolling the dough as needed.
2. Cut Out Heart or Circle: Use a ½-inch heart or circle cookie cutter to cut out a hole in the center of half of your cut-out cookies. Press together the cut-out scraps and use them to roll out more cookies.
3. Chill and Bake: Place the cookies on the prepared cookie sheets, leaving 1 inch between them. Chill in the freezer for 5 minutes. Once they have chilled, bake for 7-8 minutes, until the edges are just barely turning light golden brown. Remove from the oven and let the cookies cool completely on the cookie sheet.
4. Assemble Cookies: Once the cookies are cooled, use a spoon to spread a scant teaspoon of jam (your favorite kind! I used strawberry) in the center of the cookies without the cut-out. Top each one with a cookie with a cut out to form the sandwich.

More Delicious Cookie Recipes

Craving more cookies? Look no further, we have plenty of tasty treats to try! From crisp chocolate meringue cookies to soft and chewy sugar cookies, there’s something for everyone! You’re going to want to try them all!

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Jammie Dodgers

Adorable Jammie Dodgers feature tart strawberry jam sandwiched between buttery shortbread cookies for a gorgeous treat that will be the star of any dessert spread!

Course brunch, cookies, Dessert

Cuisine English

Keyword buttery lemon shortbread cookies, jam cookies, jammie dodgers, Valentines day cookies

Prep Time 35 minutes minutes

Cook Time 8 minutes minutes

chill time 5 minutes minutes

Total Time 48 minutes minutes

Servings 18 Jammie Dodgers

Calories 144kcal

Author Alyssa Rivers

Ingredients

• ¾ cup unsalted butter, room temperature
• ½ cup granulated sugar
• ½ teaspoon salt
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• ¼ teaspoon almond extract, optional
• 2 cups all-purpose flour
• strawberry jam, or your favorite jam

Instructions

• Preheat the oven to 400 degrees Fahrenheit and line two baking sheets with parchment paper.
• Add the butter, sugar, and salt to a large bowl. Beat with the paddle attachment of a stand mixer or with a hand mixer until light and fluffy, about 3-4 minutes. Scrape down the sides and bottom of the bowl as needed.
• Add the egg, vanilla extract, and almond extract and beat until well combined. You will likely need to scrape down the bowl two or three times to make sure everything is completely incorporated.
• Add the flour in 2-3 additions, scraping down the bowl as needed, until the flour is completely incorporated.
• Dust a clean surface lightly with flour. Roll out the dough until it is ¼ inch thick. Use a 1 ½-inch round or scalloped cookie cutter to cut out as many rounds as possible, kneading together the scraps and rerolling the dough as needed.
• Use a ½-inch heart or circle cookie cutter to cut out a hole in the center of half of your cut-out cookies. Press together the cut-out scraps and use them to roll out more cookies.
• Place the cookies on the prepared cookie sheets, leaving 1 inch between them. Chill in the freezer for 5 minutes. Once they have chilled, bake for 7-8 minutes, until the edges are just barely turning light golden brown. Remove from the oven and let the cookies cool completely on the cookie sheet.
• Once the cookies are cooled, use a spoon to spread a scant teaspoon of jam (your favorite kind! I used strawberry) in the center of the cookies without the cut-out. Top each one with a cookie with a cut out to form the sandwich.

Nutrition

Calories: 144kcal | Carbohydrates: 16g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 29mg | Sodium: 69mg | Potassium: 21mg | Fiber: 0.4g | Sugar: 6g | Vitamin A: 250IU | Calcium: 6mg | Iron: 1mg

Flourless Chocolate Cake is an insanely rich and delicious chocolate dessert. Similar to the inside of a truffle, this gluten-free dessert will satisfy your sweet tooth with ease!

Looking for more great flourless desserts? Try these flourless brownies, chocolate cookies, or peanut butter cookies! These gluten-free treats are all so delicious and have the most delicious, tender texture.

The Best Flourless Chocolate Cake

If a rich, decadent dessert is what you’re looking for, look no further. Homemade flourless chocolate cake might seem a bit intimidating to make at first, but it’s really quite easy. Plus, you can’t ask for a more decadent, rich, and drool-worthy recipe that is sure to impress anyone!

And the good news is, it’s gluten-free, so it works for groups that have different dietary restrictions! You won’t even miss the flour with how moist and amazing this cake is. It’s so fudgy and tender, seriously like the inside of a chocolate truffle. What dessert dreams are made of!

What is Flourless Chocolate Cake Made Of?

There are lots of different recipes out there for flourless chocolate cake, but the main ingredients in this recipe are sugar, chocolate, butter and eggs. The large quantity of eggs are what allow this dessert to take on the form of a cake without the addition of flour.

• Granulated Sugar: To make the cake nice and sweet!
• Strong Coffee: Even if you don’t like coffee, a hint of strong coffee with rich chocolate really enhances the overall flavor.
• Salt: Just a little bit to make the whole cake taste better!
• Chocolate Chips: I recommend using semi-sweet, bittersweet, or dark chocolate chips since sugar is added separately.
• Butter: I used unsalted butter to add a boost of richness to the flourless chocolate cake.
• Vanilla: Okay, nothing earth shattering there. I think pretty much every dessert recipe deserves vanilla, but I also consider it a necessary ingredient in flourless chocolate cake. Use pure vanilla extract for the best flavor!
• Large Eggs: Give the cake its structure.

Flourless Chocolate Cake Recipe

Similar to a cheesecake, this flourless chocolate cake uses a water bath to set up properly. But trust me, it’s not as tricky to get right! Follow these instructions to end up with the most rich, chocolatey, gluten-free dessert ever.

Preparing the Cake Batter and Water Bath

1. Preheat Oven, Prepare Pans: Preheat oven to 300 degrees F. Line the bottom of a 9-inch spring form pan with parchment paper. Spray the inside of the pan and top of the parchment paper with cooking spray. Wrap the bottom of the spring form pan with heavy duty aluminum foil. Separately, fill a large casserole dish (I used 11×13 inch) or baking sheet with about 1/2 inch of water to form a water bath.
2. Coffee Mixture: In a small saucepan over medium heat, combine sugar, coffee and salt. Stir well and heat just until the sugar and salt have fully dissolved. Remove from heat.
3. Melt Chocolate: Place chocolate in microwave safe bowl. Heat in 1-minute increments on 50% power to melt, stirring well in between each minute. Alternatively, you can melt chocolate in a double boiler. As soon as all the chocolate has melted, transfer to the bowl of a stand mixer.
4. Combine: Using the paddle attachment, beat on low to medium speed, adding one tablespoon of butter at a time until all of the butter has been added and it has melted into the chocolate. With the mixer running, add the coffee sugar mixture and blend until fully mixed. Add the vanilla, then mix well to combine and scrape sides of bowl as needed.
5. Mix in Eggs, Add to Pan: With the mixer still running, slowly add eggs. You want them fully incorporated, but you do not want to overly mix the batter. Scrape the sides of the bowl well and give a final stir to make sure everything is fully mixed. Transfer all of the batter to the prepared spring form pan.

Baking

1. Bake: Place the aluminum foil lined pan in the water bath and bake in preheated oven for 45-50 minutes. The center of the cake should be set but slightly jiggly.
2. Chill: For best results, chill cake in pan over night. I was able to skip this step and remove it from the pan a couple hours after I took it out of the oven, but it was even better after a night of refrigeration. To remove from pan, release spring to life side off and transfer to a cake platter.
3. Serve: Serve flourless chocolate cake with freshly whipped cream or a scoop of vanilla ice cream and fresh berries.

More Decadent Chocolate Desserts to Indulge In

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Flourless Chocolate Cake

Flourless Chocolate Cake is an insanely rich and delicious chocolate dessert. Similar to the inside of a truffle, this gluten-free dessert will satisfy your sweet tooth with ease!

Course Dessert

Cuisine American

Keyword flourless chocolate cake, flourless chocolate cake recipe

Prep Time 25 minutes minutes

Cook Time 55 minutes minutes

Chill time 4 hours hours

Total Time 5 hours hours 20 minutes minutes

Servings 12 servings

Calories 511kcal

Author Alyssa Rivers

Ingredients

• 1 ½ cup granulated sugar
• ½ cup strong coffee
• ½ tsp salt
• 18 ounces semi-sweet chocolate chips or bittersweet
• 1 cup unsalted butter softened
• 1 teaspoon vanilla extract
• 6 large eggs, slightly beaten and room temperature

Instructions

• Preheat oven to 350 degrees Fahrenheit. Line the bottom of a 10-inch spring form pan with parchment paper and spray the inside of the pan and the parchment paper well with pan spray. Wrap the bottom of the spring form pan with a couple layers of heavy duty aluminum foil, wrapping the foil all the way up the sides of the pan.
• Add the coffee, sugar, and salt to a small saucepan and cook over medium heat until all the sugar is dissolved, about 3 minutes. Remove from the heat and set aside.
• Place chocolate in microwave safe bowl. Heat in 1-minute increments on 50% power to melt, stirring well in between each minute. Alternatively, you can melt chocolate in a double boiler. As soon as all the chocolate has melted, transfer to the bowl of a stand mixer.
• Using the paddle attachment, beat on low to medium speed, adding one tablespoon of butter at a time until all of the butter has been added and it has melted into the chocolate. With the mixer running, add the coffee sugar mixture and blend until fully mixed. Add the vanilla and mix well until fully combine, scraping down the sides and bottom of the bowl as needed.
• With the mixer still running, slowly add eggs. You want them fully incorporated, but you do not want to overly mix the batter. Scrape the sides of the bowl well and give a final stir to make sure everything is fully mixed. Transfer all of the batter to the prepared spring form pan.
• Place the aluminum foil lined pan in the water bath and bake in preheated oven for 55-60 minutes. The center of the cake should be set and only have the very slighted wobble to it.
• For best results, chill cake in pan over night, or at least for 4 hours. To remove from pan, release the spring and open the pan, inverting the cake onto a cake platter. If needed, run a knife around the outside of the cake to help it release from the sides
• Serve with freshly whipped cream or a scoop of vanilla ice cream and fresh berries.

Notes

Originally posted March 6, 2019

Updated on February 3, 2024

Nutrition

Calories: 511kcal | Carbohydrates: 47g | Protein: 6g | Fat: 34g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 135mg | Potassium: 282mg | Fiber: 3g | Sugar: 41g | Vitamin A: 613IU | Calcium: 44mg | Iron: 3mg

These vibrant red velvet Oreos are filled with a sweet cream cheese frosting and are irresistibly cute! Super easy to make from a red velvet cake mix, but SO delicious that no one will ever know.

Red velvet desserts are my love language! I love the mild chocolate flavor. I also love that red velvet often involves cream cheese frosting! It’s the best of both worlds. Try these cupcakes, this incredible cheesecake, or my red velvet brownies!

Red Velvet Oreo Cookies

Decadent cream cheese frosting sandwiched between two chewy red velvet cookies. It’s a match made in heaven and delicious in EVERY way! If you’ve ever made homemade Oreo cookies before you’re going to love this recipe! It’s a delicious twist with red velvet flavors. The red velvet cake mix makes it super easy and they come out super soft and chewy. Every bite is a delight, and they’re also a fun and festive treat to serve. Perfect for holiday parties at Valentine’s and Christmas!

Red velvet has a signature flavor. The foundation uses a small amount of cocoa powder, but it gets its vibrant red color from food coloring. I love a good red velvet cake recipe! And any cream cheese frosting paired with red velvet desserts is a win in my book. It adds a sweet overall tang that compliments the flavors perfectly. But if you’re looking for a cake recipe with more chocolate flavor, try my classic chocolate cake!

Ingredients in Red Velvet Oreos

The best part of these delicious red velvet cookies is how simple they are. This recipe uses a boxed cake mix to make the dough…and it doesn’t get any easier than that! Check out the recipe card at the bottom of the post for exact measurements.

Cookies

• Cake Mix: Use 1 box of your favorite red velvet cake mix.
• Baking Powder: Give the cookies a little lift when baking.
• Vegetable Oil: The oil makes the cookies soft and moist!
• Eggs: Use large, room-temperature eggs.

Cream Cheese Filling

• Cream Cheese: This should also be softened to room temperature because it will mix better. The cream cheese adds a creamy tanginess to the frosting.
• Butter: Use unsalted butter that has been softened to room temperature.
• Vanilla Extract: This will add a sweet flavor to mix in with the tangy cream cheese.
• Powdered Sugar: You use powdered sugar instead of granulated sugar because it dissolves into the frosting making it nice and smooth.
• Milk: I used 2% but any milk works! Use more if the frosting is too thick. 

Red Velvet Oreos Recipe

Making homemade red velvet Oreos is a lot easier than you would think! These are simple and come together quickly, making them a great go-to dessert to impress any guest! It’s also fun to let the kids help you make them!

1. Preheat Oven, Prepare Pan: Preheat the oven to 350 degrees Fahrenheit and line 2 baking sheets with parchment paper. Set aside.
2. Combine and Mix Ingredients: In a large bowl, mix the cake mix, baking powder, oil, and eggs on medium speed until combined.
3. Scoop Dough: Use a medium cookie scoop to scoop about 2 tablespoons of dough onto the prepared baking sheets, leaving 2 inches between them.
4. Bake: Bake for 10-12 minutes. The edges will look set but the middle will look underbaked, and that’s okay! They will continue baking as they cool on the tray. Let them cool on the tray for 4 minutes before transferring to a cooling rack to finish cooling.

Cream Cheese Filling

1. Cream the Cream Cheese and Butter: Add the cream cheese and butter to a large bowl and beat with a hand mixer on medium-high speed until combined.
2. Add Vanilla, Powdered Sugar, and Milk: Scrape down the sides and bottom of the bowl and add the vanilla, powdered sugar, and milk.
3. Beat Until Smooth: Mix on low speed until the sugar is absorbed before increasing the speed to medium. Beat until smooth and fluffy.
4. Add Filling, Assemble Cookies: Spread or pipe a tablespoon of frosting onto the bottom of one cookie then sandwich another cookie on top. Pressing just enough for the filling to meet the edge of the cookies. Repeat with the remaining cookies. You should end up with 18 completed sandwich cookies.

More Delicious Cake Mix Desserts

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Red Velvet Oreos

These vibrant red velvet Oreos are filled with a sweet cream cheese frosting and are irresistibly cute! Super easy to make from a red velvet cake mix, but SO delicious that no one will ever know.

Course Dessert

Keyword cake mix cookies, easy red velvet, red velvet cookies with cream cheese frosting, Valentines day cookies

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 18 cookies

Calories 243kcal

Author Alyssa Rivers

Ingredients

Cookies

• 1 box red velvet cake mix
• 1 teaspoon baking powder
• ⅓ cup vegetable oil
• 2 large eggs, room temperature

Cream Cheese Filling

• 4 ounces cream cheese, softened
• ¼ cup salted butter, softened
• ½ teaspoon vanilla
• 2 cups powdered sugar
• 1 tablespoon milk

Instructions

Cookies

• Preheat the oven to 350 degrees Fahrenheit and line 2 baking sheets with parchment paper. Set aside.
• In a large bowl, mix the cake mix, baking powder, oil, and eggs on medium speed until combined.
• Use a medium cookie scoop to scoop about 2 tablespoons of dough onto the prepared baking sheets, leaving 2 inches between them.
• Bake for 10-12 minutes, until the edges are set. The middle will look underbaked, but that’s okay! They will continue baking as they cool on the tray. Let them cool on the tray for 4 minutes before transferring to a cooling rack to finish cooling.

Cream Cheese Filling

• Add the cream cheese and butter to a large bowl and beat with a hand mixer on medium-high speed until combined.
• Scrape down the sides and bottom of the bowl and add the vanilla, powdered sugar, and milk.
• Mix on low speed until the sugar is mostly absorbed before increasing the speed to medium. Beat until smooth and fluffy.
• Spread or pipe a tablespoon of frosting onto the bottom of one cookie then sandwich another cookie on top. Pressing just enough for the filling to meet the edge of the cookies. Repeat with the remaining cookies. You should end up with 18 completed sandwich cookies.

Nutrition

Calories: 243kcal | Carbohydrates: 31g | Protein: 2g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 31mg | Sodium: 246mg | Potassium: 119mg | Fiber: 1g | Sugar: 23g | Vitamin A: 192IU | Calcium: 56mg | Iron: 1mg

Buttery, tender, and unbelievably light, these homemade Danish butter cookies are so much better than the tinned version. Loaded with flavor, these cookies will melt in your mouth and are so easy to make.

Cookies come in so many different shapes and sizes, and I love them all! If you’re looking for some fun new cookie recipes to try, here are a few of my favorites. Make these fun clothespin cookies or my Mexican wedding cookies. And if you’ve never had a stuffed cookie before you HAVE to try these pumpkin cheesecake snickerdoodles!

Homemade Butter Cookies

Danish butter cookies are an absolute classic holiday cookie but why wait for the holidays when you can make them all year round? With the base of the cookie being butter, sugar, and flour, you know going to love them! This recipe has simple ingredients but it’s bursting with flavors. And the piping of the cookie is a fun added touch to give it great texture. Make these butter cookies for special events or treat your family to the yummiest little cookie just because.

Butter is often times the star of the show in desserts! It’s a neccesary ingredient to achieve rich decadent flavors. Like in this butter pecan cake, these fun Christmas cookies, or in my gooey butter cake! You’ll love all of them!

Ingredients For Butter Cookies

Butter cookies have flavor of shortbread but have a soft tender texture.The sweet butter flavors melt in your mouth and everyone will love them!

• Butter: This cookie recipe uses a large amount and since this is the most dominant flavor, use a quality brand.
• Granulated Sugar: White granulated sugar will do the trick here.
• Vanilla and Almond Extract: Make sure to use extract and not essence flavoring. You could even go the extra mile and use vanilla bean paste or vanilla bean seeds so you get gorgeous black speckles.
• Egg Yolk and Milk: Both are used for richness and they also allow the dough to be soft enough to be piped.
• All-Purpose Flour: Flour gives the cookies structure and these ones just need regular all-purpose flour.
• Chocolate Chips: Melt down and use for dipping!
• Vegetable Oil: The oil helps to thin the chocolate making it easier to dip.
• Sprinkes: Using sprinkles is up to you! Use any colors you would like, but if you bake these at Christmas time then red and green are a must!

How To Make Butter Cookies

This incredibly simple dough is best mixed in a stand mixer. Most definitely my preferred way to mix this thick dough. There’s no need to beat the butter mixture too long as it may soften your piped design on baking. Follow my full instructions below on the recipe card.

Butter Cookies

1. Mix the Wet ingredients: In a large mixing bowl beat together the butter, sugar, egg yolk, vanilla, almond extract, and milk together for a few minutes until combined and creamy.
2. Add the Flour: Add in the flour and beat until well incorporated. Scrape down the sides and bottom of the bowl and beat again briefly until incorporated.
3. Fill the Piping Bag: Fit a sturdy medium-sized piping bag with a large open star piping tip (I used a Wilton 1M) and fill about halfway full with dough. Less is easier to pip with, so don’t overfill the bag. Press a tiny amount of dough under each corner of the parchment paper on the baking sheet to help it stay in place.
4. Pipe: With the piping bag perpendicular to the baking sheet, pipe rosettes of dough about 2 inches wide, leaving 2 inches of space between each so they have room to spread.
5. Preheat the Oven/ Prepare the Pans: Preheat the oven to 375 degrees Fahrenheit. Line two baking trays with parchment paper and set aside.
6. Chill the Dough: Chill the pan of piped dough in the freezer for 25-30 minutes before baking. This helps the cookies maintain their shape while they bake.
7. Bake: After the dough finished chilling, bake for 10 minutes, just until the edges of the cookies begin to turn golden brown. Transfer to a cooling rack to cool.

Melt the Chocolate and Decorate

1. Melt the Chocolate: Once the cookies have cooled completely, prepare the chocolate by melting the chocolate chips with the vegetable oil in the microwave in 30-second intervals. Stir after each interval until the chocolate is smooth.
2. Dip and Decorate: Dip half of each cooled cookie in chocolate, scraping the base on the edge of the bowl, then place on the tray and add sprinkles if you like. Let them set in the fridge for 20 minutes.

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Print

Butter Cookies

Buttery, tender, and unbelievably light, these homemade Danish butter cookies are so much better than the tinned version. Loaded with flavor, these cookies will melt in your mouth and are so easy to make.

Course Dessert

Cuisine American, Danish

Keyword best butter cookies, butter cookies, butter cookies recipe, danish butter cookies, homemade butter cookies

Prep Time 10 minutes minutes

Cook Time 14 minutes minutes

Total Time 24 minutes minutes

Servings 25 cookies

Calories 191kcal

Author Alyssa Rivers

Equipment

• medium piping bag

Ingredients

• 1 cup unsalted butter softened
• ⅔ cup granulated sugar
• 1 ½ teaspoons vanilla extract
• ½ teaspoon almond extract
• 1 egg yolk room temperature
• 1 tablespoon milk
• 2 cups + 2 tablespoons all purpose flour
• ¾ cup semi-sweet or milk chocolate chips
• 1 teaspoon vegetable oil
• sprinkles if desired

Instructions

• In a large mixing bowl beat together the butter, sugar, egg yolk, vanilla, almond extract, and milk together for a few minutes until combined and creamy.
• Add in the flour and beat until well incorporated. Scrape down the sides and bottom of the bowl and beat again briefly until incorporated.
• Fit a sturdy medium-sized piping bag with a large open star piping tip (I used a Wilton 1M) and fill about halfway full with dough. Less is easier to pip with, so don't overfill the bag. Press a tiny amount of dough under each corner of the parchment paper on the baking sheet to help it stay in place.
• With the piping bag perpendicular to the baking sheet, pipe rosettes of dough about 2 inches wide, leaving 2 inches of space between each so they have room to spread.
• Chill the pan of piped dough in the freezer for 25-30 minutes before baking. This helps the cookies maintain their shape while they bake.
• Preheat the oven to 375 degrees Fahrenheit. Line two baking trays with parchment paper and set aside.
• After the dough finished chilling, bake for 10 minutes, just until the edges of the cookies begin to turn golden brown. Transfer to a cooling rack to cool.
• Once the cookies have cooled completely, prepare the chocolate by melting the chocolate chips with the vegetable oil in the microwave in 30-second intervals. Stir after each interval until the chocolate is smooth.
• Dip half of each cooled cookie in chocolate, scraping the base on the edge of the bowl, then place on the tray and add sprinkles if you like. Let them set in the fridge for 20 minutes.

Nutrition

Serving: 31g | Calories: 191kcal | Carbohydrates: 24g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 28mg | Sodium: 6mg | Potassium: 26mg | Fiber: 1g | Sugar: 9g | Vitamin A: 250IU | Vitamin C: 0.03mg | Calcium: 13mg | Iron: 1mg

Brownie Batter Dip has all of the delicious brownie batter flavor in a satisfying dip that you get to eat to your heart’s content! This scrumptious recipe includes chocolatey brownie mix, smooth cream cheese, warm vanilla, and creamy whipped topping!

Ingredients For Brownie Batter Dip

Despite how luscious and amazing this treat is, it only takes five simple ingredients to make! The exact measurements are in the recipe card at the bottom of the post.

• Boxed Brownie Mix: To give the dip that perfect brownie flavor, you’ll need a 16.3-ounce box of brownie mix.
• Cream Cheese: I recommend full-fat cream cheese at room temperature for a mild, sweet, and tangy taste.
• Vanilla Extract: Warm vanilla flavor balances the sweetness and tang of the cream cheese.
• Salt: Just a pinch of salt to enhance the flavor.
• Whipped Topping: Cool Whip or another dessert topping gives this dip a light and airy consistency.

How to Make Brownie Batter Dip Recipe

Brownie batter dip is so easy to make and can be ready in a matter of minutes. It’s the perfect thing to whip up when you need a quick sweet treat!

1. Heat Treat the Brownie Mix: Add the dry mix to a medium bowl and heat it in the microwave for 2 minutes. Stir thoroughly every 30 seconds. Let the mix cool completely before continuing.
2. Mix: In a large bowl, beat the cream cheese, vanilla, and salt with a hand or stand mixer until smooth.
3. Combine: Add the cooled heat-treated brownie mix and beat until smooth. Then fold in the whipped topping by hand.
4. Serve: Transfer to a serving bowl and top brownie batter dip with mini chocolate chips, chocolate sprinkles, or mini M&M’s.

More Delicious Dessert Dip Recipes

If you’re looking for more delicious, sweet dips, you are in luck! I have quite a few easy, tasty dessert dips to try. These are always a hit!

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Quick and Easy Brownie Batter Dip

Brownie Batter Dip is an easy, delicious way to get all the brownie flavor without the baking! In this dessert dip recipe, brownie mix, cream cheese, vanilla and whipped topping get combined together for one of the most incredible treats.

Course Dessert

Cuisine American

Keyword brownie batter dip, brownie batter dip recipe, Dessert Dip

Prep Time 10 minutes minutes

Cook Time 2 minutes minutes

Total Time 12 minutes minutes

Servings 4 cups

Calories 838kcal

Author Alyssa Rivers

Ingredients

• 1 16.3-ounce box of brownie mix
• 8 ounces cream cheese room temperature
• 1 teaspoon vanilla extract
• 1 pinch salt
• 8 ounces whipped topping thawed

Instructions

• Heat treat the brownie mix by adding the dry mix to a medium bowl and heating in the microwave for 2 minutes. Stir thoroughly every 30 seconds. Let the mix cool completely before continuing.
• In a large bowl, use a hand mixer or stand mixer to beat the cream cheese, vanilla, and salt until smooth.
• Add the cooled brownie mix and beat until smooth. Fold in the whipped topping by hand. Transfer to a serving bowl and top with mini chocolate chips, chocolate Jimmies, or mini m&ms.

Nutrition

Calories: 838kcal | Carbohydrates: 107g | Protein: 11g | Fat: 41g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 58mg | Sodium: 566mg | Potassium: 134mg | Sugar: 73g | Vitamin A: 803IU | Calcium: 95mg | Iron: 3mg