DESSERT

These delicate cookies sandwiched together with Irish cream filling make these Irish Cream Macarons a special treat for St. Patrick’s Day.

Are you ready for St. Patrick’s Day? Being part Irish, I definitely look forward to it every year. So it just makes sense that I get excited to start making recipes to celebrate several weeks in advance.

One of my friends (we will call her the macaron queen) came over to help me make some deliciously light and delicate macarons. I originally wanted them for a different recipe, but then had the great idea to fill them with Bailey’s Irish Cream to make them boozy. It was a GREAT choice!

Now, if you are new to making macarons, I understand that it can be a bit overwhelming and intimidating. But fortunately the more you do it, the easier it gets.

Plus – have no fear, I have step by step photos below to help walk you through the process. I promise, you will LOVE these!

St Patricks Day cookies

Here are some commonly asked questions

This recipe calls for a stand mixer. Can I also make this recipe by hand?

Because of the length of time that the egg whites need to be whipped in order to get to the desired result, I don’t recommend making these macarons with anything but a stand mixer.

Can these be made with another type of Irish Cream?

Yes, of course. If you can’t find Bailey’s, I recommend looking for Saint Brendan’s Irish Cream Liqueur, Carolans Irish Cream, Ryan’s Irish Cream, or Kerrygold Irish Cream.

Baileys Cookies

HOW DO YOU MAKE IRISH CREAM MACARONS?

Line two standard baking sheets with Silpat mats or parchment paper. If you use parchment, make sure it lies flat so you don’t end up with lopsided macarons.
Make sure to measure out all of your ingredients before you get started.
Fill a small saucepan halfway full with water and set it over medium heat.
Place a heatproof bowl over the pan, making sure that it doesn’t touch the water.
Add the egg whites and granulated sugar to the bowl and whisk constantly until the sugar has fully dissolved– about 2-3 minutes. You can test to make sure the sugar is dissolved by pinching the mixture between your fingers. If it’s smooth, it’s ready. If it feels grainy or sandy, keep whisking for another minute.
Transfer the egg white mixture to the bowl of a stand mixer fitted with the whisk attachment.
Beat on medium-high speed until the egg whites reach a stiff peak.
Sift the confectioner’s sugar and almond flour into the stiff egg whites.
Fold the mixture together gently, making sure to scrape the sides of the bowl as you fold. Be careful not to deflate the egg whites yet.
Once all of the dry ingredients have been incorporated, smush the batter against the sides of the bowl in a circular motion and then scrape down the sides of the bowl and fold it all back together. Repeat the deflating process until the batter flows smoothly off the spatula– depending on how much you deflate each time, between 4-6 smush-and-folds.
Test the batter’s consistency by slowly drawing a figure 8 with the batter. If the 8 flows off the spatula in a constant stream, it’s ready to pipe. If it breaks or falls off in clumps, smush, and fold a few more times before trying the Figure 8 test again.
When the meringue flows smoothly, transfer the mixture to a piping bag fitted with a round tip (I like a Wilton #10).

Preparing & Piping Macarons

Pipe 1” circles about 2” apart (using a macaron mat can help with this – see link in post).
Immediately once you’ve finished piping one tray, hold it 6-8” off the counter and drop it straight down to release any air bubbles. Repeat 5-6 times, or until any large air bubbles have popped. The macarons will flatten slightly– that’s okay!
Set the trays aside to rest for 25-30 minutes or until they develop a skin. When they’re ready to bake, you should be able to touch them gently without the meringue sticking to your hands.
While the trays rest, preheat the oven to 325F.
Bake the trays one at a time for 14 minutes, flipping them around halfway through baking.
Allow the macarons to cool before removing them from the tray (this helps prevent sticking).

cream for macraons

HOW DO YOU MAKE IRISH CREAM FILLING?

Whisk together the cream cheese and Irish cream until smooth.
Add the confectioner’s sugar and cinnamon and whisk until combined– about 1-2 minutes.
Transfer the mixture to a piping bag and set aside until ready to use.

Can I use a non-alcoholic substitute instead of Irish Cream?

Yes. If you need to make these non-alcoholic you can use an Irish Cream flavored coffee creamer in place of Bailey’s Irish Cream in this recipe. Similar flavor, no alcohol. You can also use an Irish Cream emulsion or Irish Cream coffee syrup.

Can Irish Cream Macarons be frozen?

Yes, fortunately freezing macarons is easy! Macarons can be frozen if they are placed in an airtight container. Make sure to label with the date and use within 6 weeks.

baileys macarons

HOW DO YOU ASSEMBLE IRISH CREAM MACARONS?

Place the macarons in similar sized pairs.
Pipe a small dollop of filling on one macaron and place another on top. Press gently, just until the filling reaches the edges.
Place the macarons in an airtight container in the fridge to age overnight.
Bring to room temperature before serving.
Store in the fridge for up to three days.

Can these be made with all-purpose flour?

Unfortunately, no. Macarons require almond flour, which is part of what makes them what they are. This recipe will not work with all-purpose or any other type of flour.

What is the best way to store Irish Cream macaron cookies?

Because these macarons have a cream cheese filling, you’ll want to keep them in an airtight container in the refrigerator. They will keep for up to 3 days.

boozy macarons

To make Irish Cream Macarons you will need…

egg whites
granulated sugar
confectioner’s sugar
almond flour

What is the best way to measure the ingredients on a scale?

Because some recipes require that we be so precise when measuring the ingredients it is imperative that the ingredients be weighed instead of using a volume measurement as we would with measuring cups or spoons.

But you don’t want to scoop your ingredients and then place it all on the scale. When you do this – you are also getting the weight of your scoop or bowl or whatever you have used to hold the ingredients. That won’t work.

The best way to do this is to place your measuring cup, bowl, or whatever you want to use to hold the ingredients on the scale. Then ZERO OUT THE SCALE. After you zero it out – you can then add the ingredients to the cup or bowl (don’t lift it up – just spoon it in there while it stays on the scale) until you reach the weight called for in the recipe.

What food scale do you recommend?

I like to use this OXO Good Grips 22-Pound Stainless Steel Food Scale with Pull Out Display. Not only does it measure in grams AND ounces – but also does milliliters and cups for when you are measuring liquids too. I love the pull out display so I can still see the screen even when I have a large plate or bowl on there.

Baileys Irish Cream

To make Irish Cream Filling you will need…

cream cheese softened
Irish cream
confectioner’s sugar
Pinch of Cinnamon

Can I use a sugar substitute?

Because macarons are so delicate during the mixing process, I don’t recommend altering the ingredients – including the sugar, for an alternative. You run the risk of the batter not setting properly or completely deflating altogether.

Can this recipe be doubled?

Because the egg whites are so delicate during the mixing process, I recommend making the batches back to back, instead of trying to double the ingredients in the mixing bowl.

Baileys Irish Cream Recipes

Products I love when making this Irish Cream macaron recipe…

This Irish Cream macaron recipe is SUPER delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made macarons before, & you might be a bit nervous – but once you have done it the first time – you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this macaron recipe.

Baileys Irish

If you love this St. Patrick’s Day Macaron recipe, you’re going to love these other holiday-inspired recipes too. Please click each link below to find the easy, printable recipe!

Mint Chocolate Chip Cake

Mint Chocolate Chip Cake is 3 layers of deliciously moist mint cake that are speckled with crushed Andes mints throughout & frosted with a subtle mint buttercream icing in a green to white ombre design. Perfect for St. Patrick’s Day celebrations, birthdays & more!

Instant Pot Corned Beef and Cabbage

Break out the pressure cooker, this Instant Pot Corned Beef and Cabbage is crazy easy and super fast to make! Perfect for St. Patrick’s Day!

Espresso Martini Recipe

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Lucky Charm Treats

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Blushing Whiskey Sour

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Rainbow Truffles Recipe

This Rainbow Truffles Recipe is the perfect no-bake treat for rainbow lovers! Made with cake mix & cream cheese, they’re easy & so tasty too! Make them for parties, St. Patrick’s Day & more.

St. Patrick’s Day Irish Soda Bread Recipe

St. Patrick’s Day Irish Soda Bread Recipe is one of those easy to make, 4-ingredient bread recipes that will have you coming back for more. So simple, no yeast & oh so delicious. Perfect for St. Patrick’s Day!

Instant Pot Potato Soup

Instant Pot Potato Soup is a 30-minute pressure cooker dinner recipe that tastes just like a loaded baked potato and everyone loves.

Baileys Cream

If you love this recipe for Irish Cream Macarons as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

Baileys frosting

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Print Recipe

Irish Cream Macarons

These delicate cookies sandwiched together with Irish cream filling make these Irish Cream Macarons a special treat for St. Patrick’s Day.

Prep Time20

Cook Time30

Rest30

Total Time1 20

Course: Dessert

Cuisine: French

Keyword: cookies, Irish cream, macarons

Servings: Macarons

Ingredients

Shell

90 grams egg whites
90 grams granulated sugar
95 grams confectioner’s sugar
95 grams almond flour

Filling

20 grams cream cheese softened
20 grams Irish cream
40 grams confectioner’s sugar
Pinch of Cinnamon to taste

Instructions

Shell

Line two standard baking sheets with Silpat mats or parchment paper. If you use parchment, make sure it lies flat so you don’t end up with lopsided macarons.
Make sure to measure out all of your ingredients before you get started.
Fill a small saucepan halfway full with water and set it over medium heat.
Place a heatproof bowl over the pan, making sure that it doesn’t touch the water.
Add the egg whites and granulated sugar to the bowl and whisk constantly until the sugar has fully dissolved– about 2-3 minutes. You can test to make sure the sugar is dissolved by pinching the mixture between your fingers. If it’s smooth, it’s ready. If it feels grainy or sandy, keep whisking for another minute.
Transfer the egg white mixture to the bowl of a stand mixer fitted with the whisk attachment.
Beat on medium-high speed until the egg whites reach a stiff peak.
Sift the confectioner’s sugar and almond flour into the stiff egg whites.
Fold the mixture together gently, making sure to scrape the sides of the bowl as you fold. Be careful not to deflate the egg whites yet.
Once all of the dry ingredients have been incorporated, smush the batter against the sides of the bowl in a circular motion and then scrape down the sides of the bowl and fold it all back together. Repeat the deflating process until the batter flows smoothly off the spatula– depending on how much you deflate each time, between 4-6 smush-and-folds.
Test the batter’s consistency by slowly drawing a figure 8 with the batter. If the 8 flows off the spatula in a constant stream, it’s ready to pipe. If it breaks or falls off in clumps, smush, and fold a few more times before trying the Figure 8 test again.
When the meringue flows smoothly, transfer the mixture to a piping bag fitted with a round tip (I like a Wilton #10).
Pipe 1” circles about 2” apart (using a macaron mat can help with this – see link in post).
Immediately once you’ve finished piping one tray, hold it 6-8” off the counter and drop it straight down to release any air bubbles. Repeat 5-6 times, or until any large air bubbles have popped. The macarons will flatten slightly– that’s okay!
Set the trays aside to rest for 25-30 minutes or until they develop a skin. When they’re ready to bake, you should be able to touch them gently without the meringue sticking to your hands.
While the trays rest, preheat the oven to 325F.
Bake the trays one at a time for 14 minutes, flipping them around halfway through baking.
Allow the macarons to cool before removing them from the tray (this helps prevent sticking).

Filling

Whisk together the cream cheese and Irish cream until smooth.
Add the confectioner’s sugar and cinnamon and whisk until combined– about 1-2 minutes.
Transfer the mixture to a piping bag and set aside until ready to use.

Assemble and Age

Place the macarons in similar sized pairs.
Pipe a small dollop of filling on one macaron and place another on top. Press gently, just until the filling reaches the edges.
Place the macarons in an airtight container in the fridge to age overnight.
Bring to room temperature before serving.
Store in the fridge for up to three days.

Notes

-Make sure to hold the piping bag perpendicular to the tray while piping. Holding it at an angle can result in lopsided macarons.

-Aging the macarons overnight is optional but highly encouraged! It will help soften the shell and create that perfect crisp and chewy macaron that we all know and love.

-I decorated the macarons with melted white chocolate and sprinkles, but that is optional. If you would like to do this, use 1/2 cup of white candy melts. Melt per package directions and then drizzle over the tops of the macarons with a spoon or fork dipped lightly in the melted chocolate.

Mint Chocolate Chip Cake

Who loves mint and chocolate together? That combo certainly is fabulous if you ask me!

So each year my green-loving daughter challenges me to create a green-themed birthday cake for her. This last time she asked for the flavor of mint to be thrown into the mix and I was happy to oblige with this Mint Chocolate Chip Cake.

The last cake I made for her was this Marble Drip Cake because she asked for a “peacock theme”. That one was super fun and I loved the result.

But I have to say, I was thrilled to omit the fondant and get back to decorating with my favorite Bakery Buttercream Frosting as my base.

green cakes

Not only did I add the green to white Ombre around the sides of the cake – but I added the varying sized stars in the three colors swooping up the sides.

She also really loves holographic ANYTHING – so I added some holographic disco dust for some sparkle.

chocolate mint cake recipe

Here are some commonly asked questions

Can I replace the oil with butter?

Yes, this cake can be made using 1/2 cup of melted butter in place of the vegetable oil. However, keep it mind that this will change the texture and overall end result of the cake. I prefer using the oil for this reason.

Can I use mint extract instead of mint chocolate chip flavor?

Yes – mint extract will work. I prefer the mint chocolate chip flavor because it does offer the added chocolate aspect that you wouldn’t get with regular mint extract since the base flavor of the cake isn’t chocolate.

Can I use a sugar substitute?

I have not personally tried it, so I can’t say how that would turn out. But if you would like to try it, I suggest a product that offers a 1:1 swap. I have heard that there are substitutes available now for confectioner’s sugar so please let me know how it turns out.

green cake

Can I substitute the sour cream?

I do not recommend omitting the sour cream as it keeps the cakes moist. However, you can use low fat or fat-free sour cream. You can also use non-fat plain Greek yogurt if you don’t have sour cream.

Can I use mini chocolate chips instead of Andes mints?

Yes – that will work. But I do recommend that you toss the mini-chocolate chips in a small bit of flour and then sift them out before adding them to the cake batter.

Since the mini chocolate chips are heavier than the slivers of Andes, they will be more likely to sink to the bottom of each cake layer as it bakes. The flour will help to keep them disbursed throughout the cake.

How do I properly measure the flour?

The official way is to spoon the flour into the measuring cup & level off. This makes sure the flour isn’t packed tightly into your measuring cup, adding more than you need, as that will make your baked goods too dry.

However – if you fluff your flour with a spoon, then gently scoop the flour into the measuring cup, taking care to not pack the flour – that should work for this recipe.

chocolate mint cake

HOW DO YOU MAKE Mint Chocolate Chip Cake?

Preheat the oven to 350 degrees.
Prepare 3 – 8″ round pans by either greasing and lining the bottom with parchment or coating the bottom and sides with bakers release.
In a large mixing bowl, combine the sugar, oil, eggs, and mint chocolate chip flavor. Beat on medium for about 2 minutes. The mixture should be slightly lighter in color.
Stir in the sour cream until incorporated.
Combine the flour, baking powder, and salt in a small bowl.
Add half of the dry mixture to the egg mixture along with half of the milk. Mix on low until the flour is mostly mixed in.
Scrape down the sides of the bowl and then add the remaining dry ingredients, milk, and food color. Beat on low until all of the ingredients are well incorporated.
Fold in the crushed Andes mints.
Divide the batter evenly between the 3 prepared cake pans. It should be almost 2 cups of batter per pan.
Bake for 25-30 minutes, or until the toothpick test comes out clean. You can also test by gently pressing the center of the cake – if it springs back – the cake is done. Be sure to rotate the cakes in the oven about halfway through the baking process.
Once done, remove from the oven and allow to cool until the cakes reach room temperature.
Remove the cakes from the pan and wrap each individually in plastic wrap and place them in the freezer. They should be frozen prior to assembling the cake.

mint cake

To make Mint Chocolate Chip Cake you will need…

granulated sugar
vegetable oil
large eggs
mint chocolate chip flavor *see link below
sour cream
all-purpose flour
baking powder
table salt
milk
green food color – I used mint green soft gel paste – see link below
Andes mint chocolates

Can this frosting be made ahead of time?

You bet! Often when I am working on a cake, it happens in batches. I will bake the layers on one day and make the frosting while they are baking.

Then the layers go in the freezer and the frosting gets refrigerated for up to 1-3 days before I even get around to decorating the cake.

Can I use a gluten-free flour?

I’m not sure just yet. I have been meaning to give this a try but haven’t had a chance. If you do try this, I would recommend using a 1:1 flour like this one as I don’t believe it would require additional ingredients that are typically called for when trying to make baked recipes in a gluten-free version. Please come back & tell me how it turned out.

mint chocolate chip cake

HOW DO YOU MAKE Mint Buttercream Frosting?

Place the butter in a large mixer bowl and beat on high speed for several minutes until light and fluffy.
Sift in half of the confectioner’s sugar and beat again, starting slowly until incorporated and then increase to high until well-whipped.
Add the remaining confectioner’s sugar along with the mint chocolate chip flavor, and the milk and mix slowly until just incorporated. Then increase the speed and beat well until whipped and creamy.
Separate out about half of the frosting into a large bowl. This will be your white. Then divide the remaining frosting in half – setting aside one portion and leaving the remaining portion in the mixer bowl.
Add food color and beat well – adding more as needed to achieve the desired color. I usually start with the lighter colors and then gradually move to the darker ones.
Remove that shade of frosting and place it in another bowl.
Add the remaining frosting you had set aside and repeat the tinting process until that portion has reached the desired color.
Once you have the white and 2 shades of green, you are ready to assemble and decorate this cake.
Spread or pipe onto your baked treats – cake, cupcakes, etc.
Store in an airtight container in the refrigerator for up to 7 days or freeze for up to 3 months.

green birthday cake

To make Mint Buttercream Frosting you will need…

butter – room temperature
confectioner’s sugar
mint chocolate chip flavor
milk
green food color

How much frosting does this make?

This is enough to fill, crumb coat, and frost & decorate a 3-layer, 8″ round cake. Increase the recipe by 1/2 if you like your frosting thicker than what you see here or wish to pipe on more decoration.

What is the best way to store leftover buttercream frosting?

Just keep it refrigerated in an airtight container for up to 7 days. As long as you don’t let it sit out at room temperature for too long, this should keep well when chilled.

You can also freeze it for up to 3 months. Just make sure to thaw in the refrigerator for 24 hours prior to using it again.

st patricks day cake

HOW DO YOU DECORATE A MINT CHOCOLATE CHIP CAKE?

Place one of the frozen cake layers on a cake plate or cardboard round. You can add a small dollop of frosting underneath to keep it from shifting on the plate.
Use a cake leveler or sharp knife to trim off the dome if your cake did not bake flat.
Add some of the frosting in an even layer on top of that bottom round of cake.
Repeat the leveling process with the second and third layers and stack one on top of the filling layer you just added, add another filling layer on that one before adding the final cake layer.
Using an offset spatula, spread a thin coat (this is the crumb coat) of frosting around the whole cake, tops, and sides. You should be able to see through it. I like to freeze the cake at this time to set the frosting and make it easier to work with for the decorating.
Once frozen, add another thicker layer of frosting to the top and sides of the cake. For the ombre effect, use the dark green at the bottom, light green in the middle, and white at the top, and then smooth them together using a rubber cake scraper.
Transfer the remaining frosting to piping bags – each color in its own bag and decorate as desired. I use several open star tips for this one.
Add green disco dust if desired.
Keep refrigerated until ready to serve.

mint buttercream frosting

Can this be made with different size cake pans?

You bet – if you need to change the size of the cake you are making – please see the variations below. As with all cakes – bake until the toothpick test is clean as different ovens, climate, elevation, and other factors can change the baking time.

TWO 9″ pans – These tend to dome and crust a bit more. Baking time will change to 30-35 minutes. This could be varied by the type of pans and true oven temp.
TWO 8″ pans – divide the batter evenly – should be just about 2-1/2 cups of batter for each. Bake for 28-32 minutes.
FOUR 6″ pans – divide evenly – should be about 1-1/3 cup of batter each. Bake for 24-30 minutes.

Can mint chocolate cake be frozen?

Yes, I do it often. Once baked – this cake can be frozen at all stages of the creation process. I like to remove the freshly baked and cooled cakes from the pan, wrap them tightly in plastic wrap and freeze them for later use.

(this is also handy when you want to work with cold cakes to keep the frosting from getting too soft.)

I also like to freeze the cake once I have assembled the layers and added the crumb coat. This helps the final frosting decorating go much smoother. This way you don’t have your frosting melting off the side of the cake because the cake or the frosting is too warm.

Often times I will get a cake to this stage days before the event I’m making for. Then just finish up the decorating the night before.

You can also gently wrap the completely decorated cake and freeze it until you need it. Remember that the frosting won’t be completely firm and can still be dented if something gets pushed up against it while in the freezer.

Just make sure to thaw it in the fridge the night before as it does taste best when not frozen. I also like to leave it at room temperature for 1-2 hours before serving so the frosting is more creamy than stiff.

st patrick’s day cake

Can this recipe be cut in half?

I have not had the best results when cutting this recipe in half when it comes to the cake. I recommend making the whole recipe and freezing the layers that you don’t need immediately.

However, the frosting can be cut in half easily as needed.

What is bakers release?

Bakers release is a combination of oil, flour, and shortening that makes releasing cakes and other baked goods almost effortless.

To make Bakers Release – it is as simple as 1,1 & 1.

equal parts of all-purpose flour, shortening, and cooking oil – I like to do 1 cup of each.

Mix the ingredients together – whisking well. Store in an airtight container in the pantry or refrigerator. When ready to use, dip a pastry brush into the mixture and spread it over the cake pan.

chocolate chip cake

This recipe calls for a stand mixer. Can I also make this recipe by hand?

Yes. This recipe can be made by hand. However, keep in mind that this method will influence the overall time commitment. If you don’t have a stand mixer, I would recommend using a hand mixer if you can.

What is the best way to store leftover mint chocolate chip cake?

If most of the cake is still remaining after serving, I recommend wrapping it with plastic wrap, taking care to fully cover the cut area that is now exposed. Then add a layer of foil over the whole thing. Refrigerate.

If you only have a couple of slices left, place them in an airtight container, preferably in individual slices and refrigerate.

This cake will stay fresh for up to 5 days if kept wrapped and refrigerated. Let sit at room temperature for about 20 minutes prior to serving again.

mint chocolate cake recipe

Should I use salted or unsalted butter?

This is really a personal preference. If you are happy with just a little salt to cut the sweetness, then use salted butter.

I usually use whatever I have on hand & I really don’t pay too close attention to what butter I have. But I typically keep salted butter on hand & I love that little bit of extra salt with the sweet in this recipe.

These days with groceries being more difficult to find – I basically get whatever the store has available at the time and make it work.

How many can this serve?

Depending on the size of your slices, this cake will yield approximately 12-16 slices. That being said – in our house, it is “go BIG or go home”. So we usually split the cake between the 5 of us for 2 nights.

shamrock cake

How do I properly measure the confectioner’s sugar?

The official way is to spoon the sugar into the measuring cup & level off. This makes sure the sugar isn’t packed tightly into your measuring cup, adding more than you need, as that will make your recipe too dry.

Sometimes if you fluff the sugar with a spoon, then gently scoop it into the measuring cup, taking care to not pack it in – that can work. For THIS RECIPE fluffing and gently scooping will work fine.

Can the frosting recipe be doubled?

Yes – this recipe can be doubled well. I usually pull out the pro mixer when I need to make a large cake or want to decorate more as this makes just enough for what you see here.

Products I love when making mint chocolate chip cake…

This mint chocolate chip cake recipe is SUPER delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made a homemade cake before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this cake recipe.

If you love this Mint Chocolate Chip Cake recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!

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If you love this recipe for Mint Chocolate Chip Cake as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

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Print Recipe

Mint Chocolate Chip Cake

Prep Time30

Cook Time30

Decorating1

Total Time2

Course: Dessert

Cuisine: American

Keyword: cake, chocolate, chocolate chip, green, mint, st patrick’s day

Ingredients

Cake

2 cups granulated sugar
½ cup vegetable oil
3 large eggs
1½ tsp mint chocolate chip flavor *see link in post)
½ cup sour cream
2½ cups all-purpose flour
3 tsp baking powder
1 tsp table salt
1¼ cups milk I used 2%
2 drops green food color I used mint green soft gel paste – see link in post
25 Andes mint chocolates – chopped

Frosting

1½ cups butter – room temperature
5-6 cups confectioner’s sugar
2 tsp mint chocolate chip flavor
3 tbsp milk
green food color divided

Instructions

Cake

Preheat the oven to 350 degrees.
Prepare 3 – 8" round pans by either greasing and lining the bottom with parchment or coating the bottom and sides with bakers release.
In a large mixing bowl, combine the sugar, oil, eggs, and mint chocolate chip flavor. Beat on medium for about 2 minutes. The mixture should be slightly lighter in color.
Stir in the sour cream until incorporated.
Combine the flour, baking powder, and salt in a small bowl.
Add half of the dry mixture to the egg mixture along with half of the milk. Mix on low until the flour is mostly mixed in.
Scrape down the sides of the bowl and then add the remaining dry ingredients, milk, and food color. Beat on low until all of the ingredients are well incorporated.
Fold in the crushed Andes mints.
Divide the batter evenly between the 3 prepared cake pans. It should be almost 2 cups of batter per pan.
Bake for 25-30 minutes, or until the toothpick test comes out clean. You can also test by gently pressing the center of the cake – if it springs back – the cake is done. Be sure to rotate the cakes in the oven about halfway through the baking process.
Once done, remove from the oven and allow to cool until the cakes reach room temperature.
Remove the cakes from the pan and wrap each individually in plastic wrap and place them in the freezer. They should be frozen prior to assembling the cake.

Frosting

Place the butter in a large mixer bowl and beat on high speed for several minutes until light and fluffy.
Sift in half of the confectioner’s sugar and beat again, starting slowly until incorporated and then increase to high until well-whipped.
Add the remaining confectioner’s sugar along with the mint chocolate chip flavor, and the milk and mix slowly until just incorporated. Then increase the speed and beat well until whipped and creamy.
Separate out about half of the frosting into a large bowl. This will be your white. Then divide the remaining frosting in half – setting aside one portion and leaving the remaining portion in the mixer bowl.
Add food color and beat well – adding more as needed to achieve the desired color. I usually start with the lighter colors and then gradually move to the darker ones.
Remove that shade of frosting and place it in another bowl.
Add the remaining frosting you had set aside and repeat the tinting process until that portion has reached the desired color.
Once you have the white and 2 shades of green, you are ready to assemble and decorate this cake.
Spread or pipe onto your baked treats – cake, cupcakes, etc.
Store in an airtight container in the refrigerator for up to 7 days or freeze for up to 3 months.

Decorate

Place one of the frozen cake layers on a cake plate or cardboard round. You can add a small dollop of frosting underneath to keep it from shifting on the plate.
Use a cake leveler or sharp knife to trim off the dome if your cake did not bake flat.
Add some of the frosting in an even layer on top of that bottom round of cake.
Repeat the leveling process with the second and third layers and stack one on top of the filling layer you just added, add another filling layer on that one before adding the final cake layer.
Using an offset spatula, spread a thin coat (this is the crumb coat) of frosting around the whole cake, tops, and sides. You should be able to see through it. I like to freeze the cake at this time to set the frosting and make it easier to work with for the decorating.
Once frozen, add another thicker layer of frosting to the top and sides of the cake. For the ombre effect, use the dark green at the bottom, light green in the middle, and white at the top, and then smooth them together using a rubber cake scraper.
Transfer the remaining frosting to piping bags – each color in its own bag and decorate as desired. I use several open star tips for this one.
Add green disco dust if desired.
Keep refrigerated until ready to serve.

Notes

Frosting
*To make this ultra-creamy – beat each step for 5 full minutes before adding more ingredients. This isn’t necessary but enhances the texture.

*This is enough to fill, crumb coat, and frost & decorate a 3-layer, 8″ round cake. Increase the recipe by 1/2 if you like your frosting thicker than what you see here or wish to pipe on more decoration.

To make Bakers Release – it is as simple as 1,1 & 1.
1 cup all-purpose flour
1 cup shortening
1 cup cooking oil

Mix the ingredients together – whisking well.
Store in an airtight container in the pantry or refrigerator.
When ready to use, dip a pastry brush into the mixture and spread it over the cake pan.

Lucky Charm Treats

Lucky Charm Treats are a super fun no-bake dessert made with just 3 ingredients. Loaded with marshmallows, so perfect for St. Patrick’s Day!

Do you love Krispy treats? How about Lucky Charms? I sure love both! So what could be better than combining the two for a super adorable snack for St. Patrick’s Day?!

I love that these are so easy to make, take only a handful of ingredients and are ready to enjoy in practically no time at all.

Don’t miss these awesome Boston Cream Pie Cupcakes!

These are soft and chewy, loaded with chewy melted marshmallows that make my heart go pitter-patter!

I’m in love with those fun cereal marshmallows. I just can’t get enough. Who wouldn’t love these to celebrate St. Patrick’s Day?

saint patricks day treats

Here are some commonly asked questions

Can these be made in a different size pan?

Yes – if you want your bars to be thicker, you can make these in a 9×9 or 8×8 pan instead of the 9×13 I used here.

Can this recipe be cut in half?

Oh of course! If you only need a few of these bars, this recipe works well when reduced.

Can I use a different size of marshmallow?

Yes – but I have not personally tried it yet. Please see below for the marshmallow conversions when changing the size.

1 regular marshmallow = 13 mini marshmallows
8 regular marshmallows = 1 cup
16 oz bag mini marshmallows = 8 cups
10.5 oz bag mini marshmallows = 5-1/2 cups
50 mini marshmallows = 1/2 cup mini marshmallows
5 regular marshmallows = 1/2 cup

lucky charms rice krispie treats

Can this recipe be doubled?

In theory, yes. But due to the space constraints of the typical saucepan, I don’t recommend doubling. However, these are so quick to make that you can do them back to back and you’d still be done in less than 30 minutes.

Can Lucky Charm Treats be frozen?

Yes – just cut the bars and then wrap each of them individually tightly with plastic wrap. I like to then put all of the wrapped bars in a freezer bag and freeze them for up to 6 weeks.

rice krispies with lucky charms

What is the best way to cut Krispie bars?

There are a number of ways to get the best cuts when it comes to portioning out the bars – check out my tips below.

Use a dough scraper, wiping clean after each cut.
Use a plastic knife – this is my favorite. Not sure why, but they work better.
Make sure the bars are completely cooled after baking.
If the decorations allow, (meaning they won’t be ruined by refrigeration) – chilling the treats always makes it so much easier to cut them cleanly.

How to store Lucky Charm Treats?

Place the individual bars in an airtight container in a single layer. If you can’t do a single layer, separate them with a layer of parchment in between the bars. Store at room temperature for up to 3 days.

st patrick day rice krispie treats

HOW DO YOU MAKE Lucky Charm Treats?

Grease a 9×13 pan with butter. Set aside.
In a large saucepan or shallow stockpot (non-stick preferably) melt the butter over low heat.
Once the butter is melted, add in 5 cups of the marshmallows, stirring over low heat until they are completely melted and blended with the butter.
Then add in the remaining marshmallows and stir until they are partially melted.
Remove from heat and fold in the Lucky Charm cereal until evenly coated with the marshmallow mixture.
Transfer to the prepared pan and press gently into an even layer. You can use a rubber spatula that has been sprayed with oil or non-stick spray. I find that just wetting my hands and pressing lightly works best & the moisture keeps most of the marshmallows from sticking to my hands.
Add sprinkles if desired and pick out any shaped marshmallows from the cereal to add to the tops. Press in gently.
Let the bars sit at room temperature for at least 2 hours before cutting into squares or rectangles.
Store in an airtight container with small pieces of parchment paper in between each one to keep them from sticking to each other.

st patricks day treats

To make Lucky Charm Treats you will need…

butter
mini marshmallows
Lucky Charm cereal
rainbow sprinkles

What can I make with rainbow sprinkles?

St. Patrick’s Day Hot Chocolate Bombs
Funfetti Cake Batter Dip
Edible Sugar Cookie Dough
Frozen Bananas
Lofthouse Sugar Cookies
Cake Batter Frosting
Birthday Sugar Cookie Bars
Homemade Funfetti Cake
Rainbow Cake

lucky charms rice crispy treats

Should I use salted or unsalted butter?

This is really a personal preference. If you are happy with just a little salt to cut the sweetness, then use salted butter.

These days with groceries being more difficult to find – I basically get whatever the store has available at the time and make it work.

Are Lucky Charm Treats gluten-free?

The good news – YES! According to the General Mills website, they double-check the oats they use for the cereal to make sure they contain NO gluten. Then the marshmallows are naturally gluten-free. So these are a WIN!

lucky charms rice krispies

Products I love when making Lucky Charm Treats…

This Lucky Charm Treat recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made homemade marshmallow cereal bars before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this treat recipe.

mini marshmallows
Lucky Charm cereal
rainbow sprinkles
Lucky Charm marshmallows (just the marshmallows)
saucepan
shallow stockpot
9×13 pan
rubber spatula

lucky charms treats recipe

If you love this Easy Lucky Charm Treats recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!

Rainbow Truffles Recipe

This Rainbow Truffles Recipe is the perfect no-bake treat for rainbow lovers! Made with cake mix & cream cheese, they’re easy & so tasty too! Make them for parties, St. Patrick’s Day & more.

St. Patrick’s Day Mint Chocolate Chip Cookies

St. Patrick’s Day Mint Chocolate Chip Cookies are a tasty treat to enjoy on St. Patrick's Day. Perfect for parties & a favorite of mint chocolate lovers.

Recipe for St. Patrick’s Day Mint Chocolate Chip Cookies

Homemade Peppermint Patties

Homemade Peppermint Patties are one of the easiest minty desserts to make for St. Patrick’s Day or any other holiday. Dark chocolate & mint are perfect!

Rainbow Sprinkle Cookies

Rainbow Sprinkle Cookies are a soft and chewy dropped sugar cookie recipe coated in rainbow nonpareils. They’re perfect for any celebration – including St. Patrick’s Day, Mother’s Day, and of course, BIRTHDAYS!

Minty Shamrock M&M Popcorn

Minty Shamrock M&M Popcorn is a super easy & delicious treat to enjoy on St. Patrick's Day. If you are a fan of white chocolate popcorn, the added mint M&M's in this snack will make you swoon!

Rainbow Pinwheel Cookies

Rainbow Pinwheel Cookies are the perfect dessert for St. Patrick’s Day. Delicious green & white pinwheel cookies coated in rainbow sprinkles to bring you the luck of the Irish!

Don’t miss these super fun St. Patricks Day Hot Chocolate Bombs!

St. Patrick's Day Hot Cocoa Bombs with rainbow marshmallows

lucky charms recipes

If you love this recipe for Lucky Charm Treats as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

CONNECT WITH YUMMI HAUS!

Be sure to follow me on my social media, so you never miss a post!

Print Recipe

Lucky Charm Treats

Lucky Charm Treats are a super fun no-bake dessert made with just 3 ingredients. Loaded with marshmallows, so perfect for St. Patrick’s Day!

Prep Time5

Cook Time10

Setting time2

Course: Dessert

Cuisine: American

Keyword: bars, cereal, krispies, Lucky Charms, marshmallow

Ingredients

4 tbsp butter
7 ½ cups mini marshmallows
5 cups Lucky Charm cereal
rainbow sprinkles – opt

Instructions

Grease a 9×13 pan with butter. Set aside.
In a large saucepan or shallow stockpot (non-stick preferably) melt the butter over low heat.
Once the butter is melted, add in 5 cups of the marshmallows, stirring over low heat until they are completely melted and blended with the butter.
Then add in the remaining marshmallows and stir until they are partially melted.
Remove from heat and fold in the Lucky Charm cereal until evenly coated with the marshmallow mixture.
Transfer to the prepared pan and press gently into an even layer. You can use a rubber spatula that has been sprayed with oil or non-stick spray. I find that just wetting my hands and pressing lightly works best & the moisture keeps most of the marshmallows from sticking to my hands.
Add sprinkles if desired and pick out any shaped marshmallows from the cereal to add to the tops. Press in gently.
Let the bars sit at room temperature for at least 2 hours before cutting into squares or rectangles.
Store in an airtight container with small pieces of parchment paper in between each one to keep them from sticking to each other.

Rainbow Truffles Recipe

This Rainbow Truffles Recipe is the perfect no-bake treat for rainbow lovers! Made with cake mix & cream cheese, they’re easy & so tasty too! Make them for parties, St. Patrick’s Day & more.

Do you love rainbow foods? I LOVE rainbows – they make me happy. So when I can add them to things like my food – heck yeah, I’m all over it!

Each year around St. Patrick’s Day I get the gumption to make rainbow goodies and this year I had the idea to make this rainbow truffles recipe.

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Copycat Star Crunch Cookies

One of my favorite store-bought treats growing up was Little Debbie Star Crunch Cookies, with their fudgy chocolate, gooey caramel, and crunchy rice bits. So, naturally, I had to find a way to make them at home — hence these Copycat Star Crunch Cookies.

This copycat recipe is every bit as good as the Little Debbie version. It definitely satisfies my sweet tooth as well as my craving for the nostalgic cookie.

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Valentine Oreo Truffles

By Kleinworth & Co 3 Comments

Valentine Oreo Truffles are an easy no-bake chocolate dessert that makes a great Valentine’s Day gift for your sweetie. Simple & Delicious!

Alrighty, my friends! Getting close to Valentine’s Day. Can you believe it? I’m ready for all things pink & red so I’m kicking off my Valentine ideas with these great Valentine Oreo Truffles.

I love making Oreo truffles because they are so simple. With just a few ingredients that I almost always have on hand & I can have these ready for the hubs in no time.

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Vanilla Meringue Cookies

Vanilla Meringue Cookies are simple & easy to make with just 3 ingredients. Perfect as gifts or served for any holiday, party, or celebration!

For as long as I can remember, meringue cookies signified something special. They were my mom’s all-time favorite cookie and they were almost always present.

It was pretty common for her to pick up a couple of boxes before she would head out on her drive to our place. You know, if you end up stranded while driving across Death Valley – the thing you definitely want with you – meringue cookies! Right?! I loved that about her!

Fortunately, these meringue cookies are so simple to make – you don’t need to buy them. I love that they are made with things that I almost always have on hand too.

Plus they are so versatile. You can pipe them into pretty much any shape and make them in any flavor you like – which makes they the perfect little treat for special parties or holidays. Be sure to check out my Dark Chocolate Meringues too.

valentine meringues

Here are some commonly asked questions

Can this recipe be doubled?

You can, and we do it often. It might take a bit longer to get all those egg whites to whip to the proper peaks, but overall doubling works fine.

Can I use a sugar substitute?

Yes – you can use a sugar substitute to make meringues. Be sure to read the packaging since a lot of them aren’t a 1:1 replacement. I think brands like Splenda call for 1/2 as much as what the recipe calls for in sugar.

Can mix-ins be added?

You can add things like finely chopped nuts or mini chocolate chips. But I would advise being very gently when folding those into the whipped meringue as too much mixing can deflate the mixture and ruin the recipe.

vanilla meringues

Why do you add vanilla extract?

Vanilla extract is a common flavoring found in most baked good recipes and frequently found in cookies too. It adds a certain depth to the flavor of the recipe that extends beyond a more “bready” taste.

Can I use a vanilla substitute instead of vanilla extract?

Yes. Vanilla essence does not provide quite the same flavor as regular vanilla extract. However, it is a good alternative.

This recipe calls for a stand mixer. Can I also make this recipe by hand?

Because of the speed at which the egg whites need to be whipped in order to reach the stiff peaks stage, I don’t recommend trying to make this recipe by hand. You can try it with a hand mixer – but even that will be quite an arm workout.

vanilla meringue cookies

Can vanilla meringues be made with confectioner’s sugar?

You bet they can! Use 1/4 cup confectioner’s sugar for this recipe. Make sure it is well-sifted before measuring.

How do I properly measure the confectioner’s sugar?

Sometimes if you fluff the sugar with a spoon, then gently scoop it into the measuring cup, taking care to not pack it in – that can work. But for THIS RECIPE you will need to use the spoon and level method.

Do I really need to use cream of tartar?

Cream of tartar helps stabilize the egg whites and prevent cracking. If you don’t have it, this recipe can definitely be made without it! But I highly recommend it.

flavored meringue cookies

How to make meringue

Preheat the oven to 250F and line a large sheet pan with parchment paper or a Silpat mat.
Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until the egg whites start to become frothy.
If using cream of tartar, add it here.
Add the caster sugar a little bit at a time with the mixer on medium-high speed until the meringue is close to forming stiff peaks.
Add the vanilla extract and beat until the meringue forms stiff peaks.
If desired, transfer half of the mixture to a separate bowl and gently fold in pink or red gel food coloring. Be very gentle, making sure to not deflate the egg whites!
Carefully transfer the mixture to a piping bag fitted with a large star, large round, or large open star attachments. Pipe small dollops (about 1” in diameter) that are at least 1″ inch apart.
Bake the meringues for exactly one hour, and then turn off the oven and slightly open the oven door but leave the meringues inside! Allow them to slowly cool to room temperature inside the warm but cooling oven.
Store in an airtight container for up to 1 week at room temperature.

Can meringues be made with meringue powder?

Yes – you can do that too! Use the same measurements as you would when using powdered egg whites.

easy meringue cookies

To make Homemade Vanilla Meringue Cookies you will need…

egg whites
caster or superfine sugar
vanilla extract
cream of tartar *optional
food color *optional
sprinkles *optional

Can meringues be made with powdered egg whites?

Yes! You can use powdered egg whites + water – (1 teaspoon of egg whites & 1 tablespoon of water for each egg you wish to replace) to replace the eggs in this recipe.

Why did my meringues crack?

Sometimes because of the delicate nature of the meringue whip it can separate as it drying out. If you want to avoid this, I recommend using Cream of Tartar.

It helps stabilize the egg whites and prevent the dreaded cracking. If you don’t have it, this recipe can definitely be made without it!

What is the best way to store meringue cookies?

So the key here is to make sure the meringues are completely cooled before packing them in an airtight container. If they have any warmth to them at all once they are packed – the warmth will create just enough condensation to ruin the texture of the cookie.

Once completely cooled – you can keep them in an airtight container at room temperature for up to 3 weeks. I have heard that they can be frozen so long as they don’t get any moisture in the container. But I personally don’t like to do that.

vanilla meringue recipe

What is Caster Sugar?

Caster sugar, sometimes also spelled castor sugar is basically a super-fine grain sugar. Smaller than granulated sugar but not quite ground to the point of being confectioner’s sugar.

When shopping for Caster sugar you can also look for Superfine Sugar or Baker’s Sugar.

Can I use granulated sugar in place of caster sugar?

This recipe calls for caster sugar because of its ultrafine texture – which makes it easier to dissolve in the mixing process.

You can substitute with granulated sugar, but it might take a bit longer for the sugar to emulsify into the egg whites during the mixing process. You will also end up with a slightly denser meringue due to the extended mixing time.

recipe meringue cookies

Products I love when making vanilla meringue cookies…

This meringue cookie recipe is SUPER EASY and delicious – and if you’re like me, then you most likely already have some of these items on hand OR maybe you have never made homemade meringues before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this cookie recipe.

pink meringue cookies

If you love these Easy Vanilla Meringue Cookies, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!

Dark Chocolate Meringues

Dark Chocolate Meringues are an easy meringue recipe made with just 4 ingredients. Such pretty cookies with a delicious light & airy texture!

Easy Chocolate Covered Strawberries

Impress friends & loved ones with these super Easy Chocolate Covered Strawberries. Just 2 ingredients + desired decorations. Great for holidays like Valentine’s Day, Easter & Mother’s Day. Perfect gifts for co-workers & neighbors, & the perfect dessert for celebrations like bridal & baby showers!

Strawberry Macaron Recipe

This Strawberry Macaron Recipe with strawberry filling is perfect for Valentine’s Day, Easter, Mother’s Day, bridal & baby showers & so much more!

Chocolate Chip Cookie Truffles

Chocolate Chip Cookie Truffles are an easy 4-ingredient chocolate dessert made with crushed chocolate chip cookies. Perfect for holidays, gifts & parties.

Chocolate Truffles- Chocolate Chip Cookie

Cake Batter Meringues

cute meringue cookies

If you love this recipe for Homemade Vanilla Meringue Cookies as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

CONNECT WITH YUMMI HAUS!

Be sure to follow me on my social media, so you never miss a post!

Print Recipe

Vanilla Meringue Cookies

Vanilla Meringue Cookies are simple & easy to make with just 3 ingredients. Perfect as gifts or served for any holiday, party, or celebration!

Prep Time20

Cook Time1

Total Time1 20

Course: Dessert

Cuisine: French

Keyword: cookies, meringues, valentine, vanilla

Servings: cookies

Ingredients

2 egg whites
½ cup caster or superfine sugar
1 tsp vanilla extract
⅛ tsp cream of tartar optional
food color optional
sprinkles optional

Instructions

Preheat the oven to 250F and line a large sheet pan with parchment paper or a Silpat mat.
Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until the egg whites start to become frothy.
Add the cream of tartar, if using.
Add the caster sugar a little bit at a time with the mixer on medium-high speed until the meringue is close to forming stiff peaks.
Add the vanilla extract and beat until the meringue forms stiff peaks.
If desired, transfer half of the mixture to a separate bowl and gently fold in pink or red gel food coloring. Be very gentle, making sure to not deflate the egg whites!
Carefully transfer the mixture to a piping bag fitted with a large star, large round, or large open star attachments. Pipe small dollops (about 1” in diameter) that are at least 1″ inch apart.
Bake the meringues for exactly one hour, and then turn off the oven and slightly open the oven door but leave the meringues inside! Allow them to slowly cool to room temperature inside the warm but cooling oven.
Store in an airtight container for up to 1 week at room temperature.

Notes

The egg whites can, but don’t have to be at room temperature in this recipe.

**This recipe will work with powdered egg whites or meringue powder. Use 1 tsp powdered egg whites or meringue powder + 1 tbsp water for each egg. So or this recipe 2 tsp powdered egg whites or meringue powder + 2 tbsp water.

If you don’t have caster or superfine sugar, granulated sugar can be substituted but you’ll end up with a slightly denser meringue.

Cream of tartar helps stabilize the egg whites and prevent cracking. If you don’t have it, this recipe can definitely be made without it!

I used 1/2 teaspoon of light pink gel food coloring to color half of the batch. To make the white and pink swirl, I added the white meringue to the piping bag followed by the pink meringue— without cleaning out the piping bag between the two.

Strawberry Macaron Recipe

This Strawberry Macaron Recipe with strawberry filling is perfect for Valentine’s Day, Easter, Mother’s Day, bridal & baby showers & so much more!

When it comes to special treats, homemade macaron cookies top the list.

Unlike most cookie recipes, these little bites of heaven can be made in nearly any color you could want and they can be filled with so many different flavor options making them great for so many occasions.

Growing up we would have macarons for every special occasion. My mom had this thing about making sure we had chocolate covered strawberries and macarons whenever we celebrate anything – be it birthdays, holidays or things like graduations or showers.

I loved it because that meant that I could enjoy these delightful sandwich-style French cookies several times throughout the year.

valentine macarons

But while mom was amazing when it came to making cakes, she never dabbled in things like macarons. I think she could have been amazing at it – but things were different back then and the ability to get a hold of certain ingredients and tools wasn’t quite what it is today.

Which is why I think they were so special back then. But now – we can easily get the things we need and whip these together in an afternoon. Which is fantastic!

homemade valentine ideas

Here are some commonly asked questions

What is the best way to store strawberry macaron cookies?

Because these macarons have a cream cheese filling, you’ll want to keep them in an airtight container in the refrigerator. They will keep for up to 3 days.

What food scale do you recommend?

pink macarons

HOW DO YOU MAKE Strawberry Macarons?

Line two large sheet pans with Silpat mats (or parchment paper if you don’t have silpats).
Fit a piping bag with a small round tip (I like a Wilton #10).
Set a heatproof bowl over a small saucepan of simmering water– make sure the bowl isn’t touching the water.
Add the egg whites and granulated sugar to the bowl. Whisk constantly until the sugar has fully dissolved– about 3-4 minutes.
Transfer the egg white mixture to the bowl of a stand mixer fitted with the whisk attachment.
Beat the egg whites on medium-high speed (Kitchenaid #8) until they form stiff peaks.
Sift the confectioner’s sugar and almond flour into the beaten egg whites. Fold the mixture gently to incorporate the dry ingredients into the egg whites. (See notes for proper folding technique.)
When about half of the dry ingredients have been incorporated, add the food coloring, if using, and continue folding.

Preparing & Piping Macarons

Deflate the meringue by smashing it against the sides of the bowl and folding it back together. Repeat the smashing process 3-4 times and then test the meringue to see if it’s at the “figure 8 stage”. If you can draw an 8 with the batter while it flows smoothly, it’s ready. If the meringue falls off in clumps or breaks during the “8”, smush it 1-2 more times and fold it back together. Then repeat the figure 8 test.
When the batter flows smoothly, transfer the mixture to the piping bag fitted with a round tip.
Pipe 1.5” circles about 2” apart on the Silpat lined baking sheet. Make sure to hold the piping bag perpendicular to the baking sheet so you don’t end up with lopsided macarons.
Immediately after you’ve finished piping the tray, hold it 6” off the counter and drop it straight down to release any air bubbles. Repeat the dropping process 5-6 times, or until it looks like any large air bubbles have popped.
Set the tray aside to rest for 20-25 minutes, or until the macarons have developed a skin. The macarons are ready to bake when they can be gently touched without sticking to your finger.
While the macarons rest, preheat the oven to 325F (see notes).
Bake the macarons one tray at a time for 14-16 minutes, rotating the tray halfway through baking. The macarons are finished when they peel easily off the Silpat.
Allow the macarons to cool on the tray. Once they are fully cooled, they can be filled and aged.

macaron recipe strawberry

Can this recipe be doubled?

Because the egg whites are so delicate during the mixing process, I recommend making the batches back to back, instead of trying to double the ingredients in the mixing bowl.

Why do you add vanilla extract?

Can I use a sugar substitute?

strawberry macarons recipe

What is the best way to measure the ingredients on a scale?

To make Strawberry Macarons you will need…

egg whites
granulated sugar
confectioner’s sugar
almond flour
Gel Food Coloring *optional
whipped cream cheese
pure vanilla extract
Strawberry jam *optional

strawberry macarons

Can these be made with all-purpose flour?

Unfortunately, no. Macarons require almond flour, that is part of what makes them what they are. This recipe will not work with all-purpose or any other type of flour.

Can I use a vanilla substitute instead of vanilla extract?

Yes. Vanilla essence does not provide quite the same flavor as regular vanilla extract. However, it is a good alternative.

Can these Strawberry Macarons be frozen?

You bet. Macarons can be frozen if they are placed in an airtight container. Make sure to label with the date and use within 6 weeks.

strawberry macaron filling

how to make the filling for Strawberry Macaron cookies

HOW DO YOU MAKE Strawberry Macaron Filling?

In a small bowl, combine the cream cheese, confectioner’s sugar, and vanilla extract.
Transfer the mixture to a piping bag.
Place the macarons in similar sized pairs.
Pipe a ring of cream cheese icing around the center of one shell. Fill the inside with strawberry jam and then place the second shell on top, pressing down lightly until the filling touches the edges. Repeat with the remaining macarons.
(Optional) Place the macarons in an airtight container in the fridge to rest overnight. Bring the macarons to room temperature before serving.
Store in an airtight container in the fridge for up to three days.

This recipe calls for a stand mixer. Can I also make this recipe by hand?

Because of the length of time that the egg whites need to be whipped in order to get to the desired result, I don’t recommend making these macarons with anything but a stand mixer.

strawberry filling macarons

Products I love when making this strawberry macaron recipe…

This strawberry macaron recipe is SUPER delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made macarons before, & you might be a bit nervous – but once you have done it the first time – you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this macaron recipe.

easter macarons

If you love this Strawberry Macaron recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!

Dark Chocolate Meringues

Dark Chocolate Meringues are an easy meringue recipe made with just 4 ingredients. Such pretty cookies with a delicious light & airy texture!

Gooey Butter Cookies

Gooey Butter Cookies are a quick and easy cookie recipe made with cake mix and cream cheese. Super soft, chewy, and irresistible!

Rainbow Sprinkle Cookies

Coconut Macaroons

Coconut Macaroons are the perfect spring treat. A twist on the classic macaroon recipe, this one is made without eggs. Definitely a great Easter dessert.

Coconut Macaroons are the perfect spring treat. A twist on the classic macaroon recipe, this one is made without eggs, which makes them thick & chewy. Everything I love about a good macaroon for sure. These are definitely a great Easter dessert for all you coconut lovers out there.

White Chocolate Macadamia Nut Cookies

Easy to make White Chocolate Macadamia Nut Cookies that are so soft, chewy and positively delicious. Great as neighbor gifts or served at any holiday party.

Raspberry Cheesecake Cookies

Soft & chewy Raspberry Cheesecake Cookies topped with white chocolate are the perfect cookies for any celebration. Make for Christmas, Mother’s Day & summer holidays.

How to make Raspberry Cheesecake Cookies

Frosted Funfetti Cake Mix Cookies

Frosted Funfetti Cake Mix Cookies are an easy to make cookie recipe with just 5 simple ingredients. These are perfect for birthdays & all other celebrations

Frosted Funfetti Cake Mix Cookies with FUNFETTI sprinkles

Quarter Pound Chocolate Chip Cookies

Quarter Pound Chocolate Chip Cookies are an easy to make, soft & chewy cookie recipe to WOW the crowd. Truly 1/4 pound of buttery, chocolaty goodness.

Salted Caramel Butter Bars

Yummy Bar Recipes are back with these Salted Caramel Butter Bars. Delicious salted caramel in these rich butter bars is positively delightful. I mean, if you love salted caramel, then these really are for you. I should really rename them “can’t get enough bars”.

bridal shower macarons

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baby shower macarons

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5 from 1 vote

Strawberry Macaron Recipe

This Strawberry Macaron Recipe with strawberry filling is perfect for Valentine’s Day, Easter, Mother’s Day, bridal & baby showers & so much more!

Prep Time15

Cook Time30

Rest25

Course: Dessert

Cuisine: French

Keyword: cookies, macarons, strawberry

Servings: macarons

Ingredients

Shells

90 grams egg whites
90 grams granulated sugar
95 grams confectioner’s sugar
95 grams almond flour
Gel Food Coloring optional

Filling

40 grams whipped cream cheese
40 grams confectioner’s sugar
1 gram pure vanilla extract
Strawberry jam optional

Instructions

Shells

Line two large sheet pans with Silpat mats (or parchment paper if you don’t have silpats).
Fit a piping bag with a small round tip (I like a Wilton #10).
Set a heatproof bowl over a small saucepan of simmering water– make sure the bowl isn’t touching the water.
Add the egg whites and granulated sugar to the bowl. Whisk constantly until the sugar has fully dissolved– about 3-4 minutes.
Transfer the egg white mixture to the bowl of a stand mixer fitted with the whisk attachment.
Beat the egg whites on medium-high speed (Kitchenaid #8) until they form stiff peaks.
Sift the confectioner’s sugar and almond flour into the beaten egg whites. Fold the mixture gently to incorporate the dry ingredients into the egg whites. (See notes for proper folding technique.)
When about half of the dry ingredients have been incorporated, add the food coloring, if using, and continue folding.
Deflate the meringue by smashing it against the sides of the bowl and folding it back together. Repeat the smashing process 3-4 times and then test the meringue to see if it’s at the “figure 8 stage”. If you can draw an 8 with the batter while it flows smoothly, it’s ready. If the meringue falls off in clumps or breaks during the “8”, smush it 1-2 more times and fold it back together. Then repeat the figure 8 test.
When the batter flows smoothly, transfer the mixture to the piping bag fitted with a round tip.
Pipe 1.5” circles about 2” apart on the Silpat lined baking sheet. Make sure to hold the piping bag perpendicular to the baking sheet so you don’t end up with lopsided macarons.
Immediately after you’ve finished piping the tray, hold it 6” off the counter and drop it straight down to release any air bubbles. Repeat the dropping process 5-6 times, or until it looks like any large air bubbles have popped.
Set the tray aside to rest for 20-25 minutes, or until the macarons have developed a skin. The macarons are ready to bake when they can be gently touched without sticking to your finger.
While the macarons rest, preheat the oven to 325F (see notes).
Bake the macarons one tray at a time for 14-16 minutes, rotating the tray halfway through baking. The macarons are finished when they peel easily off the Silpat.
Allow the macarons to cool on the tray. Once they are fully cooled, they can be filled and aged.

Make the Filling & Age the Macarons

In a small bowl, combine the cream cheese, confectioner’s sugar, and vanilla extract.
Transfer the mixture to a piping bag.
Place the macarons in similar sized pairs.
Pipe a ring of cream cheese icing around the center of one shell. Fill the inside with strawberry jam and then place the second shell on top, pressing down lightly until the filling touches the edges. Repeat with the remaining macarons.
(Optional) Place the macarons in an airtight container in the fridge to rest overnight. Bring the macarons to room temperature before serving.
Store in an airtight container in the fridge for up to three days.

Notes

*The egg whites do not have to be at room temperature– straight from the fridge is fine!

**Make sure to use almond flour (not almond meal)– my preferred brand is Bob’s Red Mill.

**The proper folding technique is to form a “J” shape. Cut the meringue down the middle and scrape all the way to the bottom, then pull the mixture from the bottom over the top. Turn the bowl 90 degrees and repeat the J shape. Be gentle with the meringue. You don’t want to deflate the egg whites at this point.

****Make sure to only use gel food coloring in macarons– not liquid! I used ¼ teaspoon of neon pink food coloring.

*****It’s important to have an oven thermometer when making macarons– you want your oven temperature to be at 325F. My oven runs a bit hot so I set my oven temperature to 315F and it rises to 325F.

Coffee Buttercream Frosting

Calling all coffee lovers. This rich and creamy Coffee Buttercream Frosting is the perfect addition to all your cakes and confections. Just 4 ingredients and ready in 5 minutes!

Do you love the flavor of coffee? How about the heavenly smell of the freshly brewed coffee? It is AH-MAZ-ING – I can’t get enough.

This Buttercream Frosting made with intense coffee flavor is every coffee-lovers dream. The ideas of what to add it to are endless.

You see, almost all of us in this house are coffee lovers. But my oldest daughter, she is probably the most coffee obsessed. So each and every year she asks for a coffee flavored cake for her birthday.

Each time I plan it out I add more and more coffee flavor. I think the first year I just added coffee to the cake batter itself. Slowly increasing the flavors until this year we did this cake here.

I not only added the coffee emulsion to the chocolate cake (using my German chocolate cake as the base) but then added this delicious coffee buttercream frosting to really give her what she was craving.

coffee buttercream

Here are some commonly asked questions

How much frosting does this make?

Can I use a sugar substitute?

Can this frosting be made ahead of time?

You bet! Often when I am working on a cake, it happens in batches. I will bake the layers on one day and make the frosting while they are baking.

Then the layers go in the freezer and the frosting gets refrigerated for up to 1-3 days before I even get around to decorating the cake.

Sometimes I also like to half assemble – getting to the crumb coat and then I freeze again until I am ready to add the final layer of frosting the day I plan on serving it.

espresso buttercream

How can I make this frosting even more creamy?

To make this ultra-creamy – beat each step for 5 full minutes before adding more ingredients. This isn’t necessary but enhances the texture.

Can I use instant coffee?

Yes, absolutely, that will work just fine. Just be sure that it has cooled to room temperature or colder before you use it. You don’t want the coffee so warm that it melts the butter or the sugar.

espresso buttercream frosting

coffee flavored birthday cake on cake stand

HOW DO YOU MAKE Coffee Buttercream Frosting?

Place the butter in a large mixer bowl and beat on high speed for several minutes until light and fluffy.
Sift in half of the confectioner’s sugar and beat again, starting slowly until incorporated and then increase to high until well-whipped.
Add the remaining confectioner’s sugar along with the cold coffee, and the milk and mix slowly until just incorporated. Then increase the speed and beat well until whipped and creamy.
Spread or pipe onto your baked treats – cake, cupcakes, etc.
Store in an airtight container in the refrigerator for up to 7 days or freeze for up to 3 months.

How do I properly measure the confectioner’s sugar?

Sometimes if you fluff the sugar with a spoon, then gently scoop it into the measuring cup, taking care to not pack it in – that can work. But for THIS RECIPE – fluffing and lightly scooping will work just fine.

espresso frosting

To make Coffee Buttercream Frosting you will need…

butter
confectioner’s sugar
strong brewed coffee OR espresso, OR coffee emulsion
milk

Should I use salted or unsalted butter?

This is really a personal preference. If you are happy with just a little salt to cut the sweetness, then use salted butter.

These days with groceries being more difficult to find – I basically get whatever the store has available at the time and make it work.

coffee frosting

What is the best way to store leftover buttercream frosting?

Just keep it refrigerated in an airtight container for up to 7 days. As long as you don’t let it sit out at room temperature for too long, this should keep well when chilled.

You can also freeze it for up to 3 months. Just make sure to thaw in the refrigerator for 24 hours prior to using again.

This recipe calls for a stand mixer. Can I also make this recipe by hand?

Yes. This recipe can easily be made with a hand mixer. However, keep in mind that this method will influence the overall time commitment. I don’t recommend trying to make this without any type of mixer.

coffee icing

Can this recipe be doubled?

Yes – this recipe can be doubled well. I usually pull out the pro mixer when I need to make a large cake or want to decorate more as this makes just enough for what you see here.

Try these other great frosting recipes too

Can I use vanilla extract instead of coffee emulsion?

You can, but then it will be vanilla buttercream frosting instead of coffee buttercream. Still delicious though. You can also add a bit of vanilla in addition to the coffee if you like.

buttercream coffee frosting

Products I love when making coffee buttercream frosting…

This caffeinated frosting recipe is SUPER EASY and delicious – and if you’re like me, then you probably already have some of these items on hand OR maybe you have never made homemade frosting before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making and using this frosting recipe.

confectioner’s sugar
strong brewed coffee OR espresso, OR coffee emulsion
mixer
hand mixer
mixing bowl
piping bag
piping tips
offset spatula
rubber scraper
decorative scrapers
cardboard rounds

If you love this Easy Coffee Frosting recipe, you’re going to love these other cake and frosting ideas too. Please click each link below to find the easy, printable recipe!

Easy Strawberry Cake Recipe

This Easy Strawberry Cake Recipe, made from scratch with fresh strawberry puree. No cake mix, no Jello in here! This is filled & topped with the most delicious strawberry buttercream frosting too.

Blueberry Swirl Pound Cake

Blueberry Swirl Pound Cake is the perfect spring treat. Dense, yet tender & oh so delicious, you’ll have everyone asking for this easy pound cake recipe loaded with blueberries.

Banana Coconut Bundt Cake

Banana & coconut lovers rejoice! AMAZING Banana Coconut Bundt Cake is a banana cake loaded with coconut & topped with a scrumptious sugar glaze. Perfect for any occasion! You will LOVE this cake!

Best Bakery Buttercream Frosting

Wondering how to make the Best Bakery Buttercream Frosting? I’m the daughter of a professional baker & I can tell you, THIS is the ULTIMATE frosting!

Chocolate Covered Strawberry Cupcakes

Chocolate Covered Strawberry Cupcakes are a delicious homemade recipe topped with strawberry buttercream frosting & fresh chocolate covered strawberries!

Cupcake with chocolate covered strawberries

Cake Batter Frosting Recipe

Cake Batter Frosting Recipe is perfect for the extreme lover of all things cake batter. What could be better than frosting that adds more yummy cake flavor?

Carrot Cake Cupcakes with Cream Cheese Frosting

Carrot Cake Cupcakes with Cream Cheese Frosting & topped with OREO Carrot Cake Cookies are the perfect dessert recipe for all your spring celebrations.

How to make Carrot Cake Cupcakes with Cream Cheese Frosting

Best German Chocolate Cake

Want the Best German Chocolate Cake recipe? Homemade chocolate cake & traditional frosting made with coconut & pecans top all those layers of goodness.

Chocolate Cream Cheese Frosting

Chocolate Cream Cheese Frosting is the perfect compliment to a dense & delectable red velvet cake. Perfect for the extreme chocolate lovers.

Best White Cake Recipe

Best White Cake Recipe that is perfect for weddings, birthdays & any other celebration. This easy, classic, 2-layer cake really is the best homemade dessert!

Cookie Dough Frosting

Cookie Dough Frosting is used to make this over-the-top Brownie Cookie Dough Freak Cake. It’s easy AND so delicious. Made without eggs, so it’s safe to eat. Perfect for any celebration!

Cookie Dough Frosting - Brownie Cookie Dough Freak Cake

coffee frosting recipe

espresso chocolate cake with Coffee Buttercream Frosting

coffee buttercream recipe

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Coffee Buttercream Frosting

Calling all coffee lovers. This rich and creamy Coffee Buttercream Frosting is the perfect addition to all your cakes and confections. Just 4 ingredients and ready in 5 minutes!

Prep Time5

Course: Dessert

Cuisine: American

Keyword: buttercream, coffee, espresso, frosting

Servings: cups

Ingredients

1½ cups butter – room temperature
5-6 cups confectioner’s sugar
3 tbsp strong brewed coffee OR espresso, OR coffee emulsion – room temperature or cold
3 tbsp milk

Instructions

Place the butter in a large mixer bowl and beat on high speed for several minutes until light and fluffy.
Sift in half of the confectioner’s sugar and beat again, starting slowly until incorporated and then increase to high until well-whipped.
Add the remaining confectioner’s sugar along with the cold coffee, and the milk and mix slowly until just incorporated. Then increase the speed and beat well until whipped and creamy.
Spread or pipe onto your baked treats – cake, cupcakes, etc.
Store in an airtight container in the refrigerator for up to 7 days or freeze for up to 3 months.

Notes

*To make this ultra-creamy – beat each step for 5 full minutes before adding more ingredients. This isn’t necessary but enhances the texture.

Espresso Martini Recipe

Espresso Martini Recipe made with a mixture of vodka, coffee, hazelnut, and chocolate liqueurs is the perfect cocktail for any celebration.

My friends, if you are looking for a classy and elegant cocktail that also gives a bit of a kick, this espresso martini is just perfect.

I love the versatility of this drink. It can be served for high-end dinner parties or when cozying up on the couch with your sweetie for a romantic night in. Either way, it is delicious!

Now, if you know me, I’m all about the coffee. I love caffeinated beverages but I especially love the flavor of coffee or espresso.

So it only makes sense to take that favorite coffee flavor and pair it with chocolate and hazelnut liquors and a bit of vodka too.

espresso martini

Here are some commonly asked questions

What can I use in place of the coffee liqueur?

If you don’t have Coffee Liqueur, you can substitute an additional ounce of espresso.

Can this recipe be doubled?

I have found that the recipe shakes together best when done separately for each serving or glass. Fortunately, it takes less than 1 minute to make one of these martinis, so it won’t be too time-consuming to make one after another.

coffee martini

Can I use strong coffee instead of espresso?

If you don’t have espresso, you can also use a store-bought coffee concentrate or leave it out entirely. You can also use coffee or espresso extract – please see the link below.

What is the best way to store a leftover espresso martini?

This cocktail is best when enjoyed immediately. I don’t recommend trying to store it or save it for later.

espresso martini ingredients

Why use a pasturized egg white?

Using pasteurized egg white is critical in this recipe! Please do not use a standard egg white as they may contain bacteria that can cause foodborne illnesses.

If you do not have pasteurized egg whites, or if you have a weakened immune system, leave the egg whites out. Without the egg white, the drink will still be delicious— just not as foamy.

Can I make this gluten-free?

I know that I have seen some gluten-free alcohol varieties. A brand called New Amsterdam offers gluten-free vodka.

There are a number of gluten-free options for the coffee liqueur, but I like Mr. Black Cold Brew Coffee Liqueur.

Fortunately the Frangelico Hazelnut liqueur called for in this recipe is already gluten-free. YAY!

Unfortunately chocolate liqueur such as Godiva does contain gluten. However you can use the chocolate extract in this case. Link below.

kahlua espresso martini

To make an Espresso Martini you will need…

espresso or strong brewed coffee
vodka
Coffee Liqueur – such as Kahlua
Hazelnut Liqueur – such as Frangelico
Chocolate Liqueur optional – such as Godiva
pasteurized egg white

coffee martini recipe

HOW DO YOU MAKE an Espresso Martini?

Fill a cocktail shaker (or glass jar) with ice.
Add the espresso, vodka, Kahlua, Frangelico, Godiva, and egg white, if using.
Shake until chilled and frothy– about 30 seconds.
Strain out the ice and serve immediately.

best espresso martini recipe

What could I use in place of the hazelnut liqueur?

If you don’t have Hazelnut Liqueur, Amaretto would also be delicious.

espresso martini with chocolate liqueur

Products I love when making this espresso martini…

This espresso martini recipe is SUPER EASY and delicious – and if you’re like me, then you probably already have some of these items on hand OR maybe you have never made cocktails like this at home before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this drink recipe.

espresso or strong brewed coffee
Coffee Liqueur – such as Kahlua – or coffee extract
Hazelnut Liqueur – such as Frangelico – or hazelnut extract
Chocolate Liqueur optional – such as Godiva – or chocolate extract
pasteurized egg white
shaker
martini glasses

If you love this Easy Espresso Martini recipe, you’re going to love these other drinks too. Please click each link below to find the easy, printable recipe!

Sparkling Champagne Margarita

Sparkling Champagne Margarita takes a classic margarita and adds a champagne twist making it perfect for special celebrations like New Year’s or birthdays.

Homemade Kahlua

Spiced Old Fashioned

Spiced Old Fashioned gives a seasonal holiday twist to this classic cocktail with a homemade cinnamon thyme syrup. Perfect for celebrating.

Thanksgiving cocktail Spiced Old Fashioned

Apple Cranberry Spritzer

Apple Cranberry Spritzer is a deliciously easy party drink that can be made with or without alcohol. Perfect for holidays or any celebration.

Cranberry Orange Mimosa

Cranberry Orange Mimosa, a twist on the classic celebration drink that adds the holiday flavor of cranberry to the orange & champagne mix.

Peach Bourbon Arnold Palmer

Peach Bourbon Arnold Palmer, a delightful twist on a classic refreshment. Take an Arnold Palmer & add bourbon & peach liqueur for a perfect summer cocktail.

Blushing Whiskey Sour

Blushing Whiskey Sour is the perfect cocktail recipe for St. Patricks Day, Easter, spring or anytime you’d love a delicious whiskey drink. Great for blackberry lovers – delish.

Slow Cooker Salted Caramel Moonshine

Looking for a special homemade gift for friends & neighbors? Make this super easy Slow Cooker Salted Caramel Moonshine that’s perfect for holiday sipping.

Liquor - Slow Cooker Salted Caramel Moonshine

If you love this Espresso Martini Recipe as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

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Be sure to follow me on my social media, so you never miss a post!

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Espresso Martini Recipe

Espresso Martini Recipe made with a mixture of vodka, coffee, hazelnut, and chocolate liqueurs is the perfect cocktail for any celebration.

Prep Time2

Course: Beverage

Cuisine: American

Keyword: cocktail, coffee, espresso, kahlua, martini

Servings:

Ingredients

1 ounce espresso or strong brewed coffee
1 ounce vodka
1 ounce Coffee Liqueur – such as Kahlua * if using extract- only use 1/2 tsp
1 ounce Hazelnut Liqueur – such as Frangelico * if using extract- only use 1/4 tsp
1 ounce Chocolate Liqueur optional – such as Godiva * if using extract- only use 1/4 tsp
½ ounce pasteurized egg white optional *see notes*

Instructions

Fill a cocktail shaker (or glass jar) with ice.
Add the espresso, vodka, Kahlua, Frangelico, Godiva, and egg white, if using.
Shake until chilled and frothy– about 30 seconds.
Strain out the ice and serve immediately.

Notes

*If you don’t have espresso, you can also use a store-bought coffee concentrate or leave it out entirely.

*If you don’t have Coffee Liqueur, you can substitute an additional ounce of espresso.

*If you don’t have Hazelnut Liqueur, Amaretto would also be delicious.

*If you would like a drink that is slightly sweeter, add the Godiva Chocolate Liqueur or Creme de Cacao or ½ ounce of simple syrup.

Using pasteurized egg white is critical in this recipe! Please do not use a standard egg white as they may contain bacteria that can cause foodborne illnesses. If you do not have pasteurized egg whites, or if you have a weakened immune system, leave the egg whites out. Without the egg white, the drink will still be delicious— just not as foamy.

Easy Strawberry Cake Recipe

By Kleinworth & Co 70 Comments

This Easy Strawberry Cake Recipe, made from scratch with fresh strawberry puree. No cake mix, no Jello in here! This is filled & topped with the most delicious strawberry buttercream frosting too.

My family loves strawberry cake and they are always begging for it. In fact, most of them actually prefer fruit-flavored cakes over flavors like chocolate or vanilla.

Fortunately, my mom was a master at cakes. She made professional-level cakes my entire life. The best part is that I not only got the chance to learn some things from her, but also inherit her recipe box too.

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Dark Chocolate Meringues

Dark Chocolate Meringues are an easy meringue recipe made with just 4 ingredients. Such pretty cookies with a delicious light & airy texture!

Who loves meringues? They were my mother’s absolute favorite. So whenever I’m missing her, I like to whip up a batch.

They are simple to make, taste positively delicious, and because they are made with egg whites, contain no flour – so they are gluten-free and a little lighter in calories than some of my other cookies.

I was planning for some birthdays coming up and picked up some dark cocoa powder. Not only will it make some gorgeous cakes, but I was super excited to try it in some cookies.

These dark chocolate meringues were my first thought. So light and airy – I could eat 100 of them.

easy chocolate meringue cookie recipe

Have you ever made meringues before? They are so simple, quite versatile and yet so elegant. No wonder my mom loved them so much.

Here are some commonly asked questions

What is the best way to store meringue cookies?

chocolate meringues

Can meringues be made with powdered egg whites?

Yes! You can use powdered egg whites + water – (1 teaspoon of egg whites & 1 tablespoon of water for each egg you wish to replace) to replace the eggs in this recipe.

Can meringues be made with meringue powder?

Yes – you can do that too! Use the same measurements as you would when using powdered egg whites.

recipe for chocolate meringues

Do I really need to use cream of tartar?

Cream of tartar helps stabilize the egg whites and prevent cracking. If you don’t have it, this recipe can definitely be made without it! But I highly recommend it.

This recipe calls for a stand mixer. Can I also make this recipe by hand?

chocolate meringue cookies

HOW DO YOU MAKE Chocolate Meringues?

Preheat the oven to 225F.
Line a large sheet pan with parchment paper. Set aside.
Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed (Kitchenaid #8) until the egg whites become foamy.
Add the cream of tartar, is using.
Next, with the mixer still on medium-high speed, slowly add the sugar about one tablespoon at a time. Adding all of the sugar should take about two minutes.
Beat the egg whites until stiff peaks form.
Once the egg whites have reached stiff peaks, gently fold in the cocoa powder. Be very gentle, making sure to not deflate the egg whites!
Carefully transfer the mixture to a piping bag fitted with a large star, large round, or large open star attachments. Pipe small dollops (about 1” in diameter) that are at least 1″ inch apart.
Bake the meringues for exactly one hour, and then turn off the oven and slightly open the oven door but leave the meringues inside! Allow them to slowly cool to room temperature inside the warm but cooling oven.
Once the meringues have cooled, place them in an airtight container, and store them at room temperature for up to three days.

Can mix-ins be added?

meringues

To make Dark Chocolate Meringues you will need…

large egg whites
cream of tartar – optional
granulated sugar
dark cocoa powder – not Dutch-Processed

Can I use a sugar substitute?

Can this recipe be doubled?

You can, and we do it often. It might take a bit longer to get all those egg whites to whip to the proper peaks, but overall doubling works fine.

easy meringue recipe

What is the difference between Dutch-process cocoa powder and regular cocoa powder?

So Dutch-processed cocoa powder is also referred to as alkalized cocoa. This powder starts with cocoa beans that have been washed in an alkaline solution of potassium carbonate, also used in the production of soap and glass.

By doing this, it neutralizes the acidity of the beans, making the beans neutral. This is important because when they are neutral, they do not react with baking soda. Instead, it is often paired with baking powder.

So – long story short – using regular cocoa powder vs Dutch-process cocoa powder will yield a completely different rise and texture to any recipe you are making.

So I highly recommend paying close attention to the type of cocoa powder called for in each recipe and sticking to it for that reason.

Can chocolate meringues be made with confectioner’s sugar?

You bet they can! Use 1/4 cup confectioner’s sugar for this recipe. Make sure it is well-sifted before measuring.

How do I properly measure the confectioner’s sugar?

meringue cookie recipe

Products I love when making dark chocolate meringues…

This chocolate meringue cookies recipe is SUPER EASY and delicious – and if you’re like me, then you most likely already have some of these items on hand OR maybe you have never made meringues before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this cookie recipe.

best meringue recipe

If you love this Easy Chocolate Meringue Cookie recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!

Chocolate Covered Strawberry Cupcakes

Chocolate Covered Strawberry Cupcakes are a delicious homemade recipe topped with strawberry buttercream frosting & fresh chocolate covered strawberries!

Chocolate Chip Cookie Truffles

Chocolate Chip Cookie Truffles are an easy 4-ingredient chocolate dessert made with crushed chocolate chip cookies. Perfect for holidays, gifts & parties.

Chocolate Pretzel Brownie Cookies

Soft & Chewy Chocolate Pretzel Brownie Cookies are packed with dark chocolate chips & rich fudgy flavor. Easy to make using brownie mix, crushed pretzels & premium dark chocolate chips. You’ll love that there’s no chill time required.

Best German Chocolate Cake

Want the Best German Chocolate Cake recipe? Homemade chocolate cake & traditional frosting made with coconut & pecans top all those layers of goodness.

Chocolate Chip Cookie Bars

Chocolate Chip Cookie Bars are all the deliciousness of chocolate chip cookies in just one batch – no rolling required. Perfect for lazy & busy days alike.

Homemade Chocolate Pudding

Homemade Chocolate Pudding is an easy chocolate pudding from scratch recipe that is sinfully rich & decadent. Better than any box mix – oh so good!

World’s Best Chocolate Cake

Rich, moist & decadent. It truly is the World’s Best Chocolate Cake recipe. This 3-layer chocolate cake recipe, it’s just perfect for birthdays & holidays.

Valentine Oreo Truffles

Valentine Oreo Truffles are an easy no-bake chocolate dessert that makes a great Valentine's Day gift for your sweetie. Simple & Delicious!

Easy Oreo Cannoli Cream Pie

Easy Oreo Cannoli Cream Pie is a simple no-bake pie recipe that is perfect for all the holiday parties & family gatherings. It will top the favorites list!

If you love this recipe for Dark Chocolate Meringues as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

CONNECT WITH YUMMI HAUS!

Be sure to follow me on my social media, so you never miss a post!

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Dark Chocolate Meringues

Dark Chocolate Meringues are an easy meringue recipe made with just 4 ingredients. Such pretty cookies with a delicious light & airy texture!

Prep Time15

Cook Time1

Cool1

Total Time2 15

Course: Dessert

Cuisine: French

Keyword: cookies, dark chocolate, meringues

Servings: cookies

Ingredients

2 large egg whites
⅛ tsp cream of tartar optional
½ cup granulated sugar
1½ tbsp dark cocoa powder not Dutch-Processed

Instructions

Preheat the oven to 225F.
Line a large sheet pan with parchment paper. Set aside.
Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed (Kitchenaid #8) until the egg whites become foamy.
Add the cream of tartar, if using.
Next, with the mixer still on medium-high speed, slowly add the sugar about one tablespoon at a time. Adding all of the sugar should take about two minutes.
Beat the egg whites until stiff peaks form.
Once the egg whites have reached stiff peaks, gently fold in the cocoa powder. Be very gentle, making sure to not deflate the egg whites!
Carefully transfer the mixture to a piping bag fitted with a large star, large round, or large open star attachments. Pipe small dollops (about 1” in diameter) that are at least 1″ inch apart.
Bake the meringues for exactly one hour, and then turn off the oven and slightly open the oven door but leave the meringues inside! Allow them to slowly cool to room temperature inside the warm but cooling oven.
Once the meringues have cooled, place them in an airtight container, and store them at room temperature for up to three days.

Notes

No need to bring your egg whites to room temperature. Right from the fridge is fine!

Cream of tartar helps stabilize the egg whites and prevent cracking. If you don’t have it, this recipe can definitely be made without it!

Make sure to use the best quality cocoa you have access to! It’s really the only flavor the
meringues have so you want it to be a good one!

You can always dip or drizzle the meringues with dark chocolate once they cool. Just allow the chocolate to fully set before storing.

Valentine Layered Jello Recipe

This Layered Jello Recipe is simple to make! Share this dessert with your sweetie or make it for the family because the kids love it too. Customize this Valentine Layered Jello Recipe for any holiday!

Who loves easy desserts that pack a big punch? I sure do! Whenever I can make something that really “wows the crowd” but is really just super simple – I’m all in!

So that’s why this super cute layered jello recipe is a great little treat to whip up for Valentine’s Day. Not only are they simple to make, but really delicious too.

Now, the hardest part of this recipe is waiting for each layer to firm up before adding the next layer.

So I like to make these when I’m working on things like the weekend chores. You know – mix one layer, refrigerate, go clean the bathroom. Then mix the next layer, refrigerate and then go vacuum the house. Little bits and before you know it – they are done.

If you want some inspiration for adult-only jello recipes – check out these great ideas for Jello Shots.

layered jello recipes

Here are some commonly asked questions

Can I use a sugar-free Jell-O?

You bet! These jello cups can definitely be made with a sugar-free variety. Now because they are sugar-free the boxes have a different net weight. You will be looking for the ones that say 0.3 ounces – instead of the 3 ounces in the regular box.

How do you store layerd jello cups?

Jello is best when kept refrigerated. So once you are done with all of the layers, and adding any desired toppings – place them in the refrigerator until ready to serve.

How many can this serve?

This recipe made enough to fill 4 of these mini trifle glasses. If you decide to use a different size cup – you might have more or less.

Can jello cups be frozen?

Short answer – no.

Longer answer – because of the nature of gelatin, it won’t freeze solid when placed in the freezer. It just won’t be firm.

But even worse, the freezing process damages the binding particles in the gelatin, making it lose its texture. This means that when you remove it from the freezer and it starts to thaw, it will separate and become a bowl of gooey slush.

valentine cups

What flavors do I need to make layered jello cups?

For these we have strawberry, black cherry and raspberry. But you can use any variety of flavors to suit the color layers you are wanting to make.

These would be just as cute with a blue raspberry stripe or even a purple grape stripe too.

How long does it take for the layers to set?

I found that if you are making the recipe in these small, individual glasses (vs making a large bowl where the layers might be thicker) the layers only take about 20-30 minutes to set before you can add another.

In the recipe I do call for waiting an hour in between the layers but that is just to make absolutely sure that the next layer doesn’t get added too soon. In most cases it can be much sooner.

Can this recipe be doubled?

Yes, absolutely. If you need more than 4 jello cups – you can definitely double or triple this recipe!

layered jello recipe

To make Layered Valentine Jello Cups you will need…

jello – in a variety of flavors to make the different colors
whipped topping
Whipped Cream – for topping optional
Berries and Sprinkles optional

Is jello healthy?

In general, jello is a low calorie dessert – which is why I really like it. It is especially low-calorie if you use the sugar-free variety too.

What are the best sprinkles for Jello cups?

This is important – just because the package says “sprinkles” doesn’t necessarily mean that it is in-fact sprinkles.

I see a lot of people using colored sanding sugar that is labled as sprinkles.

This will not work as well with chilled recipes like Jello because when that sugar gets wet – like when mixed into a moist dough, added on top of whipped cream, or when placed in the refrigerator, it will sweat & the color will bleed out.

layered jello

Can this be made without whipped topping?

Yes, it can. If you don’t want to use whipped topping to mix into the layers or add it to the top – you can substitute vanilla yogurt instead.

I have also just made unflavored gelatin instead of mixing whipped topping into one of the flavors. Unflavored gelatin will make white jello.

How to make layered Jello

Make one package of jello according to the instructions on the box (most likely, you’ll combine the jello powder with 1 cup of boiling water and 1 cup of cold water).
Divide the jello between the cups and place it in the refrigerator to set– this should take about an hour.
Next, make another package of jello according to the instructions on the box. However, this time you’ll whisk in 6 ounces of the whipped topping before pouring it over the first layer (make sure the first layer is fully set before you pour another layer on top). Place the jello cups back in the refrigerator to chill for another hour, or until set.
Repeat the layering and chilling set for the last two layers. The third layer will be a plain jello layer.
The fourth layer will be a creamy layer (jello plus the remaining 8 ounces of cool whip).
Make sure that each of the layers has firmed completely before moving on to the next.
Lastly, top with whipped cream, sprinkles, or berries, if desired. Serve chilled.

Can this recipe be cut in half?

Yes – if you only need 2 jello cups – you can use just 2 boxes of jello. You won’t get as many color layers in there – but if you alternated a darker color and a lighter one along with the added whipped topping layer it would still be pretty.

Don’t miss these other fun recipes made with Jello for all ages

Products I love when making jello cups…

This layered jello cup recipe is SUPER EASY and delicious – and if you’re like me, then you probably already have some of these items on hand OR maybe you have never made layered jello before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this dessert recipe.

Strawberry Jell-O
Raspberry Jell-O
Black Cherry Jell-O
measuring cups
mixing bowls
whisk
serving cups
Valentine sprinkles

How to Make Jello Cups

If you love this Valentine Layered Jello recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!

Valentine Shortbread Cookies

Soft and buttery Valentine Shortbread Cookies are the perfect sweet treat for your loved ones this Valentine’s Day. Easy & Delicious too!

Red Velvet Cookie Dough

Red Velvet Cookie Dough is egg-free, loaded with Oreos, mini chocolate chips, sprinkles & more, making it the perfect 5-minute snack for serious red velvet lovers.

Chocolate Covered Strawberry Cupcakes

Chocolate Covered Strawberry Cupcakes are a delicious homemade recipe topped with strawberry buttercream frosting & fresh chocolate covered strawberries!

Valentine Red Velvet Brownies

Valentine Red Velvet Brownies are a thick and chewy brownie recipe topped with white chocolate frosting and Valentine sprinkles. Perfect for your sweetie.

Valentine Chocolate Chip Cookies

Valentine Chocolate Chip Cookies are soft, chewy, deliciously buttery cookie recipe loaded with M&M’s. Great for giving to your sweetie this Valentine’s Day

Easy Chocolate Covered Strawberries

Valentine Sprinkle Sugar Cookies

Show your love for your sweetie with these adorable & delicious Valentine Sprinkle Sugar Cookies. Easy to make & are sure to bring big smiles to everyone!

layered jello dessert

jello cups

If you love this recipe for Valentine Layered Jello Recipe as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

CONNECT WITH YUMMI HAUS!

Be sure to follow me on my social media, so you never miss a post!

Print Recipe

Valentine Layered Jello Recipe

Valentine Layered Jello Recipe is simple to make! Share this dessert with your sweetie & the kids love it too. Customize for any holiday!

Prep Time5

Course: Dessert

Cuisine: American

Keyword: jello, valentine

Servings:

Ingredients

4 packages of jello I used a mix of strawberry, raspberry, and black cherry (3 ounces each)
1 package 12 ounces whipped topping
Whipped Cream optional
Berries and Sprinkles optional

Instructions

Make one package of jello according to the instructions on the box (most likely, you’ll combine the jello powder with 1 cup of boiling water and 1 cup of cold water).
Divide the jello between the cups and place it in the refrigerator to set– this should take about an hour.
Next, make another package of jello according to the instructions on the box. However, this time you’ll whisk in 6 ounces of the whipped topping before pouring it over the first layer (make sure the first layer is fully set before you pour another layer on top). Place the jello cups back in the refrigerator to chill for another hour, or until set.
Repeat the layering and chilling set for the last two layers. The third layer will be a plain jello layer.
The fourth layer will be a creamy layer (jello plus the remaining 8 ounces of cool whip).
Make sure that each of the layers has firmed completely before moving on to the next.
Lastly, top with whipped cream, sprinkles, or berries, if desired. Serve chilled.

Notes

These jello cups can be made up to 24 hours in advance and kept in the fridge until ready to serve.

You can do as many layers as you like– if you don’t have time to do four separate layers, consider doing just two or three.

Red Velvet Cookie Dough

Red Velvet Cookie Dough is egg-free, loaded with Oreos, mini chocolate chips, sprinkles & more, making it the perfect 5-minute snack for serious red velvet lovers.

Oh how I love a good cookie dough. I may even love it more than I love cookies.

So as we approach Valentine’s Day was thinking about how I could make a Valentine cookie dough recipe and red velvet came to mind. So I got to work.

This red velvet cookie dough is so creamy, even right out of the fridge. The kids were raving and we can’t wait for Valentine’s Day to make some more.

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Chocolate Covered Strawberry Cupcakes

Chocolate Covered Strawberry Cupcakes are a delicious homemade recipe topped with strawberry buttercream frosting & fresh chocolate covered strawberries!

Who loves a good chocolate and strawberry combo? It is definitely one of my favorites, which is why these chocolate covered strawberry cupcakes make my eyes roll to the back of my head.

These are seriously so delicious and perfect for so many occasions. Not only will I be making them again for Valentine’s Day, but they will be great for birthdays, baby showers, bridal showers, Easter, Mother’s Day, and just about any gathering come summertime too.

Growing up my mom always equated special occasions with chocolate covered strawberries. There was just something about them that (to her) SCREAMED SPECIAL.

That meant that we had them at every special event. So what could be better than taking those beautiful little treats and adding them to a chocolate cupcake topped with strawberry frosting?

If you are a lover of the chocolate and strawberry combo – these cupcakes will definitely be your new favorite. The good news is that they are pretty simple to make – and CRAZY DELICIOUS!

chocolate dipped strawberries

Here are some commonly asked questions

What is the best way to store chocolate strawberry cupcakes?

If you are storing just the cupcakes – unfrosted, then you can keep them in an airtight container at room temperature.

If you are storing these after you have added the frosting, you will still want the airtight container but you will need to keep them in the refrigerator because of the butter in the frosting.

Why do you add vanilla extract?

Vanilla extract is a common flavoring found in most baked goods recipes. It adds a certain depth to the flavor of the recipe that extends beyond a more “bready” taste.

chocolate cake with strawberry frosting

Can these cupcakes be frozen?

Yes, I do it often. So the best way is to freeze the cupcakes before they are decorated. You can also freeze the frosting and the chocolate covered strawberries and then thaw and assemble everything at a later date.

However -if you would like to get the cupcakes completely decorated and ready and then freeze – you can do that too. Just place them in the freezer-safe airtight container and freeze for up to 2 months.

*Note – I have noticed that the frozen strawberries do get a bit mushy when thawed -so I prefer to have them fresh for decorating.

This recipe calls for a stand mixer. Can I also make this recipe by hand?

Yes. This recipe can easily be made by hand. However, keep in mind that this method will influence the overall time commitment.

chocolate cupcake with strawberry frosting

Can I use a sugar substitute?

I have not personally tried it, so I can’t say how that would turn out. But if you would like to try it, I suggest a product that offers a 1:1 swap. Please let me know how it turns out.

Can I use a gluten-free flour?

chocolate cupcakes with buttercream frosting

HOW DO YOU MAKE Chocolate Cupcakes?

Preheat the oven to 350 degrees F.
Line a muffin pan with cupcake liners. Set aside.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
In a large bowl, combine the butter and sugar and beat until light and fluffy.
Beat in the eggs.
Gradually add flour mixture, alternating with buttermilk and vanilla, scraping down the bowl after each addition, until well combined.
Divide the batter into cupcake liners.
Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
Cool completely before decorating.

chocolate cake strawberry frosting

To make Chocolate Cupcakes you will need…

all-purpose flour
unsweetened cocoa powder – not Dutch-processed
baking soda
salt
granulated sugar
unsalted butter – softened
large eggs
buttermilk
vanilla extract

What is the difference between Dutch-process cocoa powder and regular cocoa powder?

So – long story short – using regular cocoa powder vs Dutch-process cocoa powder will yield a completely different rise and texture to any recipe you are making.

So I highly recommend paying close attention to the type of cocoa powder called for in each recipe and sticking to it for that reason.

frosting for chocolate cupcakes

HOW DO YOU MAKE Strawberry Buttercream Frosting?

Clean and cut the strawberries and add them to a food processor, blend until smooth.
Place the butter in a large bowl or mixing bowl for a stand mixer, beat until smooth and creamy.
Gradually add confectioner’s sugar, alternating with the milk.
Fold in pureed strawberries.
Add several drops of food coloring if desired. Mix well.
Transfer the frosting to a piping bag and pipe onto each cupcake or you can spread it on using an offset spatula.
Top each cupcake with a chocolate-covered strawberry if desired.
Store in the refrigerator in an airtight container.

Can I use a box mix for the cupcakes?

You bet – that will work just fine. Then just top with the homemade strawberry buttercream frosting and the chocolate covered strawberry for decoration.

chocolate strawberry cupcakes

How to make strawberry buttercream frosting

To make Strawberry Buttercream Frosting you will need…

unsalted butter- softened
confectioner’s sugar
medium strawberries pureed
milk, half-and-half, or heavy cream
Food Coloring optional

How do I properly measure the flour?

However – if you fluff your flour with a spoon, then gently scoop the flour into the measuring cup, taking care to not pack the flour – that should work for this recipe.

strawberry buttercream frosting

Products I love when making chocolate covered strawberry cupcakes…

This cupcake recipe is SUPER EASY and delicious – and if you’re like me, then you most likely already have some of these items on hand OR maybe you have never made homemade cupcakes before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this treat recipe.

mixer
cupcake pans
cupcake liners
spatulas
piping bags
piping tips
cupcake storage container
all-purpose flour
unsweetened cocoa powder – not Dutch-processed
baking soda
salt
granulated sugar
buttermilk
vanilla extract
confectioner’s sugar
Food Coloring

cupcakes with strawberry frosting

Chocolate cupcake with strawberry frosting

If you love this delicious chocolate and strawberry cupcake recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!

Easy Chocolate Covered Strawberries

Valentine Shortbread Cookies

Soft and buttery Valentine Shortbread Cookies are the perfect sweet treat for your loved ones this Valentine’s Day. Easy & Delicious too!

Red Velvet Cake Mix Cookies with Cream Cheese Frosting

These super soft and chewy Red Velvet Cake Mix Cookies with cream cheese frosting are the perfect dessert recipe for red velvet lovers AND for Christmas and Valentine’s Day.

Best Bakery Buttercream Frosting

Wondering how to make the Best Bakery Buttercream Frosting? I’m the daughter of a professional baker & I can tell you, THIS is the ULTIMATE frosting!

Red Velvet Cupcakes with Cream Cheese Frosting

These Red Velvet Cupcakes with Cream Cheese Frosting are the perfect dessert for Christmas, Valentine’s Day, or any other celebration. Easy to make with a perfect moist crumble. You don’t want to pass these up.

Raspberry Cheesecake Recipe

This Raspberry Cheesecake Recipe is a thick & creamy New York-Style cheesecake loaded with fresh raspberries & swirled with raspberry jam! So good!

baked raspberry ripple cheesecake - Raspberry Cheesecake Recipe

Nutella Filled Cupcakes

Nutella Filled Cupcakes are homemade vanilla cupcakes stuffed with creamy Nutella & topped with chocolate buttercream frosting. Perfect for birthdays, holidays, or any occasion.

Rainbow Sprinkle Cookies

Banana Coconut Bundt Cake

Banana & coconut lovers rejoice! AMAZING Banana Coconut Bundt Cake is a banana cake loaded with coconut & topped with a scrumptious sugar glaze. Perfect for any occasion! You will LOVE this cake!

Easy Strawberry Shortcake Cookies

Easy Strawberry Shortcake Cookies are the perfect spring & summer dessert. Soft & chewy sugar cookies topped with delicious vanilla frosting & fresh strawberries. These taste just like your favorite old-fashioned strawberry shortcake.

Chocolate Covered Strawberry Cupcakes recipe

If you love this recipe for Homemade Chocolate Covered Strawberry Cupcakes as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

CONNECT WITH YUMMI HAUS!

Be sure to follow me on my social media, so you never miss a post!

Print Recipe

Chocolate Covered Strawberry Cupcakes

Chocolate Covered Strawberry Cupcakes are a delicious homemade recipe topped with strawberry buttercream frosting & fresh chocolate covered strawberries!

Prep Time20

Cook Time20

Total Time40

Course: Dessert

Cuisine: American

Keyword: buttercream, chocolate, cupcakes, frosting, strawberry

Servings: cupcakes

Ingredients

Cupcakes

1⅔ cups all-purpose flour
⅔ cups unsweetened cocoa powder not Dutch-processed
1½ tsp baking soda
1 tsp salt
1½ cups granulated sugar
½ cup unsalted butter – softened (1 stick)
2 large eggs room temperature
1½ cups buttermilk
1 tsp vanilla extract

Strawberry Buttercream

1 cup unsalted butter – softened (2 sticks)
6-8 cups confectioner’s sugar depending on the desired consistency
10-12 medium strawberries pureed
2-4 tbsp milk depending on the desired consistency (half-and-half or heavy cream will also work)
Food Coloring optional

Instructions

Cupcakes

Preheat the oven to 350 degrees F.
Line a muffin pan with cupcake liners. Set aside.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
In a large bowl, combine the butter and sugar and beat until light and fluffy.
Beat in the eggs.
Gradually add flour mixture, alternating with buttermilk and vanilla, scraping down the bowl after each addition, until well combined.
Divide the batter into cupcake liners.
Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
Cool completely before decorating.

Strawberry Frosting

Clean and cut the strawberries and add them to a food processor, blend until smooth.
Place the butter in a large bowl or mixing bowl for a stand mixer, beat until smooth and creamy.
Gradually add confectioner’s sugar, alternating with the milk.
Fold in pureed strawberries.
Add several drops of food coloring if desired. Mix well.
Transfer the frosting to a piping bag and pipe onto each cupcake or you can spread it on using an offset spatula.
Top each cupcake with a chocolate-covered strawberry if desired.
Store in the refrigerator in an airtight container.

Valentine Shortbread Cookies

Sprinkle Sugar Cookies for Valentine’s Day

Soft and buttery Valentine Shortbread Cookies are the perfect sweet treat for your loved ones this Valentine’s Day. Easy & Delicious too!

Do you love shortbread cookies? We sure do! That wonderful buttery flavor that has the perfect crumbly texture is absolutely irresistable.

Add to that a simple royal icing and some cute little sprinkles and you’ll have a hard time getting me to share. These are just adorable!

I love making shortbread because it such a simple cookie recipe. It only calls for a handful of ingredients and there is so much you can do with it.

Since Valentine’s Day is upon us, I was getting excited to break out my heart-shaped cookie cutters (link below) and make some scrumptious cookies.

It also helped that I picked up some super cute Valentine sprinkles (that link also below) that really got me in the mood for baking.

Valentine Shortbread Cookies with sprinkles

Aren’t these just so adorable? You could make these as a special surprise for the kids when they come home from school or send them along with them for a class party.

I love making these for the hubs – who always appreciates a homemade batch of cookies.

Frosted or left unfrosted – these are delicious!

Here are some commonly asked questions

Can I use a vanilla substitute instead of vanilla extract?

Yes. Vanilla essence does not provide quite the same flavor as regular vanilla extract. However, it is a good alternative.

Can I use a sugar substitute?

I have not personally tried it, so I can’t say how that would turn out. But if you would like to try it, I suggest a product that offers a 1:1 swap. Please let me know how it turns out.

Can I use a gluten-free flour?

frosted shortbread cookies

Why do you add vanilla extract?

Vanilla extract is a common flavoring found in most sugar cookie recipes and really, many other types of cookies too. It adds a certain depth to the flavor of the cookie that extends beyond a more “bready” taste.

shortbread cookies with icing

What is the best way to store frosted shortbread cookies?

Once the icing hardens you can place the cookies in an airtight container and keep them at room temperature.

HOW DO YOU MAKE the Best Shortbread Cookies?

Preheat the oven to 375F.
Line a large baking sheet with parchment paper.
In the bowl of a stand mixer, beat together the softened butter and granulated sugar until light and fluffy– about 2 minutes on medium-high speed.
Reduce the mixer to low speed, add the vanilla extract and food coloring, if using, and mix until incorporated. Scrape down the sides of the bowl.
With the mixer still on low speed, slowly add the flour. Mix just until the dough has come together in a ball.
Wrap the dough in plastic wrap and place it in the freezer to chill for 15-20 minutes, or until it has hardened slightly.
Lightly flour your work surface and roll the dough out until it is ¼” thick.
Cut the cookies using a heart-shaped cookie cutter that is about 2” across.
Transfer the cut cookies to the parchment-lined baking sheet.
Re-roll any leftover dough and repeat the cutout process.
Bake the cookies for 10-15 minutes (depending on the size of your hearts), or until the edges are starting to turn golden brown.
Allow the cookies to cool completely before adding icing or decorating.
Store in an airtight container at room temperature for up to 2 days.

heart-shaped shortbread cookies

how to make Valentine Shortbread Cookies

To make Valentine Shortbread Cookies you will need…

butter – softened
granulated sugar
vanilla extract
red gel food coloring *opt
all-purpose flour
Royal Icing *opt

heart cookies

Should I use salted or unsalted butter?

This is really a personal preference. If you are happy with just a little salt to cut the sweetness, then use salted butter.

These days with groceries being more difficult to find – I basically get whatever the store has available at the time and make it work.

HOW DO YOU MAKE Royal Icing for cookies?

Combine the sugar, meringue powder and water in the bowl of a stand mixer fitted with the whip attachment or in a medium mixing bowl – you’ll need a hand mixer.
Whip the ingredients together on high for 1-2 minutes or until the mixture has the consistency to drizzle down back into the bowl and smooth out within a couple of seconds. Depending on the climate you may need to add more water or confectioner’s sugar (very small amounts at a time).
Transfer a portion of the icing to a squeeze bottle and outline the cookies. You’ll want a thicker consistency for this step.
Once the cookies are outlined the icing should harden within 2-3 minutes.
Thin out the icing slightly with a little bit more water and then transfer to another squeeze bottle.
Fill in the outlined cookies – this is called flooding. The icing should be nice and smooth and sort of pour into and fill the area you have outlined. The thicker icing you added earlier should hold it all in.
Immediately add any desired sprinkles to the icing – before moving on to the next cookie as the icing will harden before you are done with all of the cookies and the sprinkles won’t stick.
You can refrigerate the cookies to speed the process of setting the icing if desired.

iced shortbread cookies

Other Dreamy Desserts for Valentine’s Day

Valentine Oreo Truffles

Valentine Chocolate Chip Cookies

Valentine Cake Mix Bars

To make Royal Icing you will need…

confectioner’s sugar
meringue powder
room-temperature water
food coloring *opt

shortbread dough

Can this recipe be cut in half?

This recipe works best when made in full. However, you can make the full batch of dough and then divide it – freezing the other half for a later time.

How do I properly measure the flour?

Because shortbread can get quite crumbly very easily with too much flour – please be sure to measure the flour for these cookies as described above.

vanilla shortbread cookies

Products I love when making Valentine Heart Cookies…

This heart-shaped shortbread cookie recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made homemade shortbread before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this cookie recipe.

Cookies

Royal Icing

confectioner’s sugar
meringue powder – not egg white powder
food coloring *opt
squeeze bottles for decorating
Valentine sprinkles
pre-made royal icing

If you love this Easy Valentine Shortbread recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!

Easy Chocolate Covered Strawberries

Red Velvet Cake Mix Cookies with Cream Cheese Frosting

These super soft and chewy Red Velvet Cake Mix Cookies with cream cheese frosting are the perfect dessert recipe for red velvet lovers AND for Christmas and Valentine’s Day.

Valentine Chocolate Chip Cookies

Valentine Chocolate Chip Cookies are soft, chewy, deliciously buttery cookie recipe loaded with M&M’s. Great for giving to your sweetie this Valentine’s Day

Red Velvet Cupcakes with Cream Cheese Frosting

Valentine Oreo Truffles

Valentine Oreo Truffles are an easy no-bake chocolate dessert that makes a great Valentine's Day gift for your sweetie. Simple & Delicious!

Valentine Red Velvet Brownies

Valentine Red Velvet Brownies are a thick and chewy brownie recipe topped with white chocolate frosting and Valentine sprinkles. Perfect for your sweetie.

Red Velvet Bundt Cake w/Kahlua Ganache

Red Velvet Bundt Cake with Kahlua Ganache is the perfect red velvet cake recipe for your Valentine’s Day. This is sure to bring big smiles from your sweetie this holiday.

This recipe calls for a stand mixer. Can I also make this recipe by hand?

Yes. This recipe can easily be made by hand. However, keep in mind that this method will influence the overall time commitment.

If you love this recipe for Valentine Shortbread Cookies as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

CONNECT WITH YUMMI HAUS!

Be sure to follow me on my social media, so you never miss a post!

Print Recipe

Valentine Shortbread Cookies

Soft and buttery Valentine Shortbread Cookies are the perfect sweet treat for your loved ones this Valentine’s Day. Easy & Delicious too!

Prep Time15

Cook Time15

Chill20

Total Time50

Course: Dessert

Cuisine: American, French

Keyword: cookies, shortbread, valentine

Servings: cookies

Ingredients

Cookies

½ cup butter softened
¼ cup granulated sugar
1 tsp vanilla extract
¼ tsp red gel food coloring opt
1 cup all-purpose flour
Royal Icing optional

Icing

2 cups confectioner's sugar
1½ tbsp meringue powder
4-5 tbsp room-temperature water
food coloring opt

Instructions

Cookies

Preheat the oven to 375F.
Line a large baking sheet with parchment paper.
In the bowl of a stand mixer, beat together the softened butter and granulated sugar until light and fluffy– about 2 minutes on medium-high speed.
Reduce the mixer to low speed, add the vanilla extract and food coloring, if using, and mix until incorporated. Scrape down the sides of the bowl.
With the mixer still on low speed, slowly add the flour. Mix just until the dough has come together in a ball.
Wrap the dough in plastic wrap and place it in the freezer to chill for 15-20 minutes, or until it has hardened slightly.
Lightly flour your work surface and roll the dough out until it is ¼” thick.
Cut the cookies using a heart-shaped cookie cutter that is about 2” across.
Transfer the cut cookies to the parchment-lined baking sheet.
Re-roll any leftover dough and repeat the cutout process.
Bake the cookies for 10-15 minutes (depending on the size of your hearts), or until the edges are starting to turn golden brown.
Allow the cookies to cool completely before adding icing or decorating.
Store in an airtight container at room temperature for up to 2 days.

Icing

Combine the sugar, meringue powder and water in the bowl of a stand mixer fitted with the whip attachment or in a medium mixing bowl – you'll need a hand mixer.
Whip the ingredients together on high for 1-2 minutes or until the mixture has the consistency to drizzle down back into the bowl and smooth out within a couple of seconds. Depending on the climate you may need to add more water or confectioner's sugar (very small amounts at a time).
Transfer a portion of the icing to a squeeze bottle and outline the cookies. You'll want a thicker consistency for this step.
Once the cookies are outlined the icing should harden within 2-3 minutes.
Thin out the icing slightly with a little bit more water and then transfer to another squeeze bottle.
Fill in the outlined cookies – this is called flooding. The icing should be nice and smooth and sort of pour into and fill the area you have outlined. The thicker icing you added earlier should hold it all in.
Immediately add any desired sprinkles to the icing – before moving on to the next cookie as the icing will harden before you are done with all of the cookies and the sprinkles won't stick.
You can refrigerate the cookies to speed the process of setting the icing if desired.

Easy Chocolate Covered Strawberries

There is something so special about chocolate covered strawberries. My mom was obsessed with them and had to have them at every single celebration.

Because of this, I too love to have them whenever we can for holidays and special events. Fortunately they are so easy to make, and I don’t have to make a trip to the treat shop to get them.

My friends, these really are SO SIMPLE! You know I’m all about making things easy!

I love that these really are one of those treats that people go nuts over and look like they took all day to make. But in reality, it is as easy as microwaving the chocolate and dipping the strawberries.

homemade chocolate covered strawberries

White Chocolate Valentine Sprinkles Strawberries

As I mentioned above, my mom always loved having these. She would send them for every special event when she couldn’t be present.

So, of course, we had them at her service – because she would expect nothing less. I have tried to keep up the tradition as best as I could all these years later.

But I’m so happy I don’t have to order them. Especially when I can whip them up in no time.

chocolate covered strawberries

Here are some commonly asked questions

Why didn’t my chocolate wafers melt correctly?

When your chocolate wafers become chunky rather than creamy, it is said that the chocolate seized. This is typically due to overheating or contact with water or steam.

In the first case, the chocolate is just burning from excess heat, but in the second case, there is a negative reaction between the chocolate (which is waxy and has many oils that are hydrophobic, or “water-fearing”) and the water, causing the components of the chocolate to separate.

Be sure to refer to the package directions when melting chocolate to prevent this from happening.

white chocolate covered strawberries

Can I use frozen strawberries?

Unfortunately no, for several reasons. First, you want the berries to be firm. Once frozen berries thaw, they not only become soft, but they are also quite wet. This leads me to my next point…

Frozen berries are very wet and therefore the chocolate won’t stick to them very well. Even if you were to thaw them first and dry them it would then take you back to my first point of them not really being firm enough to give the desired final effect.

Another thing to keep in mind is that frozen berries tend to already have the stems cut off – making them less pretty once decorated.

Overall, I don’t recommend trying this recipe with frozen berries.

best chocolate covered strawberries

HOW DO YOU MAKE Chocolate Covered Strawberries?

Pick through the strawberries and separate out the ones with the best quality. You want to set aside the ones with bruising, blemishes, odd shapes, and wilted leaves.
Place the desired berries in a colander and rinse well under cold water. Drain well.
Dry the strawberries with paper towels, each individually to make sure no water remains.
Place the dried strawberries on a baking sheet lined with parchment.
Insert a toothpick into the top of each strawberry. This will give you more to hold onto when dipping.
Place the candy melts in a microwave-safe container. I like to use a cup rather than a bowl, so the chocolate is less shallow for dipping.
Microwave for 1-2 minutes on 50% POWER, stirring every 60 seconds until melted. Lowering the power level is very important so the chocolate doesn’t heat too quickly, causing it to seize instead of melt.
Working one berry at a time, dip into the chocolate, coating almost to the stem. Let the excess drizzle off a bit and then place it back onto the parchment.
If you are adding sprinkles or other decorations, you will want to do that NOW, before the chocolate hardens.
Repeat until all of the strawberries are coated.

If you want to add contrasting chocolate drizzle-

Melt the contrasting chocolate color the same way you did the original chocolate.
Once melted, transfer to a cake-decorating squeeze bottle with a small tip and drizzle over the desired berries.
Berries can be served immediately after the chocolate hardens or refrigerated until ready to serve.

Notes

Note – if using Nonpareils to decorate, there is a chance that they will sweat when refrigerated and the colors will bleed.

chocolate coated strawberries

Strawberries with Chocolate and Sprinkles

Can this recipe be doubled?

You can, and we do it often. It might take a bit longer and you might want to work in batches when it comes to melting the chocolate – working portions of the bag each time.

chocolate covered strawberries microwave

Recipe for Chocolate Covered Strawberries

To make Chocolate Covered Strawberries you will need…

fresh strawberries
chocolate candy melts – any desired color or flavor
Toothpicks
Nonpareils / sprinkles *OPT
contrasting chocolate candy melts *OPT for decoration

dark chocolate covered strawberries

Step by step - Chocolate Covered Strawberries

What is the best chocolate for dipping strawberries?

While you can use chocolate chips to make these, I have found that it often requires a bit of coconut oil or shortening to get the chocolate to melt to the right consistency.

I like to use candy melts because the chocolate is made with just the right formula so that it performs exactly as needed.

The candy melts come in a multitude of colors, varieties and flavors so the sky is the limit on what you can do with them when it comes to making these strawberries.

dipped strawberries

Products I love when making chocolate covered strawberries…

These chocolate strawberries are SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade strawberries covered in chocolate before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this treat recipe.

chocolate candy melts – any desired color or flavor
Toothpicks
Nonpareils / sprinkles
contrasting chocolate candy melts
edible shimmer dust for decorating
parchment
baking sheet
microwave-safe cups for melting chocolate
colander

If you love this Easy Chocolate Covered Strawberries recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!

Chocolate Chip Cookie Dough

If you have been searching for the perfect cookie dough recipe, this Chocolate Chip Cookie Dough (made without eggs) is the closest taste to the real thing.

No eggs safe to eat Chocolate Chip Cookie Dough

Sweet and Salty Snack Mix

This Sweet and Salty Snack Mix recipe is easy to make & ready in just 15 minutes, making it just the right thing for satisfying that salty-sweet craving. It is perfect for any occasion – parties, game day & more.

Hot Chocolate Bombs – Numerous Flavors

Hot Chocolate Bombs are chocolate spheres in numerous flavors full of cocoa mix, marshmallows, sprinkles & more! They open in hot milk making for a fun surprise inside! Check out these with chocolate, peppermint, sugar cookie, pumpkin spice, white chocolate, red velvet and eggnog flavors! PLUS heart-shaped ones for Valentine's Day & rainbow marshmallows for St. Patrick's Day!

Chocolate Chip Dessert Dip

Chocolate Chip Dessert Dip is a delicious & easy to make treat. Just 4 ingredients & a couple minutes is all you need for this easy dessert recipe. Tasty!

A close-up image of a creamy chocolate chip dip served in a small bowl. The dip is light-colored and filled with mini chocolate chips throughout. The bowl is placed on a plate surrounded by various dippable items like cookies and pretzels. The texture of the dip looks smooth and rich, perfect for a sweet treat.

Fluffernutter Mug Cake

Chocolate Chip Cookie Truffles

Chocolate Chip Cookie Truffles are an easy 4-ingredient chocolate dessert made with crushed chocolate chip cookies. Perfect for holidays, gifts & parties.

Coconut Macaroons

Coconut Macaroons are the perfect spring treat. A twist on the classic macaroon recipe, this one is made without eggs. Definitely a great Easter dessert.

Homemade Peppermint Patties

Homemade Peppermint Patties are one of the easiest minty desserts to make for St. Patrick’s Day or any other holiday. Dark chocolate & mint are perfect!

Rich Chocolate Ganache Tart

How to make Chocolate Covered Strawberries

Other Chocolatey Desserts

Chocolate Cheesecake

Easy Chocolate Truffles

Chocolate Raspberry Cake

If you love this recipe for Homemade Chocolate Strawberries as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

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Print Recipe

Easy Chocolate Covered Strawberries

Prep Time15

Cook Time2

Course: Dessert, Snack

Cuisine: American

Keyword: chocolate, strawberry

Servings:

Ingredients

16 ounces fresh strawberries
12 ounces chocolate candy melts – any desired color or flavor
Toothpicks
1-2 tbsp Nonpareils / sprinkles *OPT
2-3 ounces contrasting chocolate candy melts *OPT for decoration

Instructions

Pick through the strawberries and separate out the ones with the best quality. You want to set aside the ones with bruising, blemishes, odd shapes, and wilted leaves.
Place the desired berries in a colander and rinse well under cold water. Drain well.
Dry the strawberries with paper towels, each individually to make sure no water remains.
Place the dried strawberries on a baking sheet lined with parchment.
Insert a toothpick into the top of each strawberry. This will give you more to hold onto when dipping.
Place the candy melts in a microwave-safe container. I like to use a cup rather than a bowl, so the chocolate is less shallow for dipping.
Microwave for 1-2 minutes on 50% POWER, stirring every 60 seconds until melted. Lowering the power level is very important so the chocolate doesn’t heat too quickly, causing it to seize instead of melt.
Working one berry at a time, dip into the chocolate, coating almost to the stem. Let the excess drizzle off a bit and then place it back onto the parchment.
If you are adding sprinkles or other decorations, you will want to do that NOW, before the chocolate hardens.
Repeat until all of the strawberries are coated.

If you want to add contrasting chocolate drizzle-

Melt the contrasting chocolate color the same way you did the original chocolate.
Once melted, transfer to a cake decorating squeeze bottle with a small tip and drizzle over the desired berries.
Berries can be served immediately after the chocolate hardens or refrigerated until ready to serve.

Notes

Note – if using Nonpareils to decorate, there is a chance that they will sweat when refrigerated and the colors will bleed.

Sweet and Salty Snack Mix

By Kleinworth & Co 2 Comments

Those that know me know that I’m all about the snacks. I will take snacks over a meal 100% of the time.

So it should be no surprise that recipes like this sweet snack mix are often served around here. We love it because not only does it satisfy the cravings for everyone – but it is crazy easy to make too.

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Christmas Cookie Ice Cream

Christmas Cookie Ice Cream – a perfect blend of joy and flavor in every scoop! With crushed cookies and holiday frosting, it’s a MUST-MAKE!

The holiday season is here, and what better way to celebrate than with a bowl of Christmas Cookie Ice Cream?

I love making ice cream at home and I’m always looking to make a new, tasty recipe. The good news is that we have so many holiday yummies to choose from!

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Grinch Cupcakes

Grinch Cupcakes are a fun and easy way to liven up any holiday party. Not only are they delicious, but the kiddos love to help decorate.

Today, we’re whipping up something whimsically special – Grinch Cupcakes! These delightful treats are as fun to look at as they are to eat, perfect for bringing a touch of magic to your holiday season.

Imagine soft, chocolatey cupcakes, each topped with a swirl of vibrant green frosting, adorned with a cute Santa hat and a tiny red heart – just like our favorite Christmas grump, the Grinch!

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Hot Chocolate Fudge

Homemade hot chocolate fudge loaded with semi-sweet and milk chocolate chips, sweet condensed milk, and squishy melty fluffy marshmallows.

Have you tried this hot chocolate fudge yet? You’re missing out bit time!

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Melting Snowman Frosted Cookies

Melting Snowman Frosted Cookies are an adorable way to bring the magic of the season indoors using sugar cookies, ice cream, marshmallows, and more.

When the cold weather rolls around we are always looking for fun and creative things to do indoors. Since I am almost always already in the kitchen, the kids often join in and help.

So it makes perfect sense to make some recipes that are easy enough for everyone to participate. These Melting Snowman Frosted Cookies can be made with many ingredients that we almost always have on hand.

This post is sponsored by Froneri/Nestlé but all opinions are my own. 2020 Froneri/Nestlé

Can I just say how grateful I am for Walmart grocery delivery? I love that I can place my order online when planning my menu and within a few hours some wonderful person is there on my porch delivering my supplies.

Honestly, I don’t know what I would do without that service, because on the day we made these cookies, it was snowing hard. I was sure happy I didn’t have to head out in the weather to pick up the few things I needed.

Melting Snowman Cookies

I was inspired to make these cookies while browsing the EDY’S®/DREYER’S website to see what holiday flavors they would be offering this season.

I saw the cookies and I already had Dreyer’s Vanilla ice cream added to my cart – so I knew these were a must make. We wanted something adorable and these cookies really fit that perfectly.

Melted Snowman Cookies

Did you know that vanilla ice cream is actually the most popular flavor of ice cream? It pairs well with most everything, which is why we always have a carton of it in the house.

I mean, ice cream isn’t just for summer, right? We love to gather as a family by the fire and enjoy ice cream on chilly winter days just as much as hot summer afternoons.

These snowman cookies take that cozy time by the fire and make it really special.

Decorating Snowman Cookies

Here are some commonly asked questions

What is the best way to store leftover melted snowman cookies?

I like to only decorate the cookies that we will enjoy immediately and keep the decorated marshmallows separately at room temperature.

But if you have already decorated them completely, place any extra cookies in an airtight container and return them to the freezer until ready to serve.

What type of cookies will work best?

What I love about these cookies is that you can use sugar cookies that you buy already baked from the bakery, use slice and bake dough from the store or whip up your favorite homemade sugar cookie recipe. No matter the type, they will all work with this recipe.

Recipe for Melting Snowman Frosted Cookies

melted snowman cookies recipe

HOW DO YOU MAKE Melting Snowman Frosted Cookies?

Prepare the baked and cooled cookies by laying them out onto a baking sheet.
Spread a thick layer of Dreyer’s Slow Churned Vanilla ice cream onto the cookies and then place the cookies in the freezer for the ice cream to set.
While you are waiting for the ice cream, decorate the marshmallows by adding dots of the brown icing for the eyes and pushing an orange sprinkle halfway into the marshmallow for the nose.
You can also wrap one strand of the peel-n-pull licorice around the bottom and carefully tie it, taking care to not break the strand by pulling too hard.
Once the ice cream-covered cookies are solid they are ready to decorate for serving.
Remove the cookies from the freezer and top with the decorated marshmallows and add a couple of mini chocolate chips to the ice cream for the buttons. Serve immediately.

How to make Melting Snowman Frosted Cookies

Can this recipe be doubled?

You bet! That is the best part about this recipe – you can make as many cookies as you like. They work great for a holiday cookie decorating party or for just staying home with family and getting in some quality time together.

To make Melting Snowman Frosted Cookies you will need…

EDY’S® GRAND or DREYER’S Slow Churned vanilla ice cream
sugar cookies store-bought or homemade
large marshmallows
dark brown icing
orange sprinkles
pull-n-peel licorice
mini chocolate chips

We love making these adorable cookies and I know you will too. Be sure to add EDY’S® GRAND or DREYER’S vanilla ice cream to your next Walmart order. You can create fun memories with your loved ones this season.

If you love this recipe for Melting Snowman Frosted Cookies as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

CONNECT WITH YUMMI HAUS!

Be sure to follow me on my social media, so you never miss a post!

Snowman Christmas Cookies

Print Recipe

Melting Snowman Frosted Cookies

Melting Snowman Frosted Cookies are an adorable way to bring the magic of the season indoors using sugar cookies, ice cream, marshmallows, and more.

Prep Time15

Chill1

Total Time1 15

Course: Dessert

Cuisine: American

Keyword: cookies, ice cream, snowman

Servings: cookies

Ingredients

EDY'S® GRAND or DREYER'S Slow Churned vanilla ice cream
20 sugar cookies store-bought or homemade
20 large marshmallows
1 tbsp dark brown icing
1 tsp orange sprinkles
2 strands pull-n-peel licorice
1 tbsp mini chocolate chips

Instructions

Prepare the baked and cooled cookies by laying them out onto a baking sheet.
Spread a thick layer of ice cream onto the cookies and then place the cookies in the freezer for the ice cream to set.
While you are waiting for the ice cream, decorate the marshmallows by adding dots of the brown icing for the eyes and pushing an orange sprinkle halfway into the marshmallow for the nose.
You can also wrap one strand of the peel-n-pull licorice around the bottom and carefully tie it, taking care to not break the strand by pulling too hard.
Once the ice cream-covered cookies are solid they are ready to decorate for serving.
Remove the cookies from the freezer and top with the decorated marshmallows and add a couple of mini chocolate chips to the ice cream for the buttons. Serve immediately.

Notes

Recipe recreated from EDY’S® – https://www.edys.com/recipes/detail/edys-melting-snowman-frosted-cookies

Peppermint Shortbread Cookies

During the holiday season I can’t get enough of all of the different kinds of cookies whether I am making them for everyone in my house, taking them to parties, or gifting them. These peppermint shortbread cookies are one of my staples to add to my holiday cookie trays.

Not only are they easy to make, they channel the flavors of the season. The sweet buttery cookies are infused with peppermint flavor and then dotted with more mintiness in the Kisses that are nestled on top.

PIN NOW TO SAVE FOR LATER

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Coconut Fudge

A 4-ingredient coconut fudge, with its creamy texture, this sweet treat for sweet tooths who love coconut and chocolate. Delicious, creamy, rich, thick, and fudgy dessert.

I have another easy and delicious recipe for a quick, affordable, and crowd-pleasing sweet snack that you can easily gift, take to friends, pack for a picnic, or simply enjoy with a cup of coffee on Christmas morning.

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M&M Slice and Bake Cookies

By Kleinworth & Co 5 Comments

These soft and chewy M&M Slice & Bake Cookies are the perfect easy cookie recipe for any occasion. Make the dough ahead, slice, and bake when the craving strikes.

Do you remember when you would come home as a kid to the smell of fresh cookies your mother spent the afternoon making? This is one of my favorite memories from my childhood and something I hope to recreate for my family too.

These M&M Slice and Bake Cookies are a perfect way to recreate that family tradition right in your own kitchen. It is a good thing that these are easy to make because you may find that you need to make a second batch!

One of the keys to most cookie recipes is the chill time. This procedure is typically used to firm-up the dough so that they do not become large, thin, flat disks after baking in the oven.

Chilling the dough means that once the cookies begin the baking process in a more dense, firm state. As the oven bakes the cookies, heating the butter and oils inside, the cookies will have a chance to conglomerate (becoming one unit) before they become too runny and begin to spread.

Chilling your cookie dough is truly a crucial step but it does add work in the long run due to the need to re-roll it before using a cookie cutter or for making it into balls. This recipe is a great time saver because you are able to chill your dough as a log, then just cut into discs for baking.

These cookies are also great due to their versatility when making for special occasions all year round. You can use M&Ms that fit the mood of the season (i.e., Christmas, Halloween, Valentine’s Day, etc.) or just add some of your favorite mix-ins.

Here are some commonly asked questions

How do I properly measure the flour?

However – if you fluff your flour with a spoon, then gently scoop the flour into the measuring cup, taking care to not pack the flour – that should work for this recipe.

Should I use salted or unsalted butter?

This is really a personal preference. If you are happy with just a little salt to cut the sweetness, then use salted butter.

These days with groceries being more difficult to find – I basically get whatever the store has available at the time and make it work.

Ingredients for M&M Slice & Bake Cookies

Why do you add vanilla extract?

Can I use a gluten-free flour?

Slice and Bake Cookies

How should I store M&M Slice and Bake Cookies?

These cookies can be stored in a sealed container at room temperature for 7 to 10 days.

Can this slice and bake dough be frozen?

Yes, I do it often. I like to make several batches of this and store it in the freezer. Then I just thaw a log at a time in the refrigerator the night before and bake the next morning. SO EASY!.

Slice and Bake Sugar Cookies

HOW DO YOU MAKE M&M Slice and Bake Cookies?

Combine the flour, salt & baking powder into a bowl, mix and set aside.
In a mixer bowl, cream together the softened butter & sugar.
Once smooth, add the eggs & vanilla and beat well.
Slowly stir in the dry ingredient mixture until fully incorporated, but don’t over-mix.
Fold in the M&M’s.
Form the dough into a log and then wrap it tightly with plastic wrap. Refrigerate for at least 3 hours but overnight is best.
Once chilled, preheat the oven to 350 degrees.
Slice the dough into rounds to your desired thickness. The thinner the blade used to slice them, the better. A thick blade will tend to squish the dough.
Place the rounds on a parchment-lined baking sheet.
I usually add a few more whole M&M”s to the tops of the cookies at this time.
Bake in the center of a preheated oven at 350 degrees for approximately 8-10 minutes.

Slice and Bake Cookie Recipe

To make M&M Slice and Bake Cookies you will need…

all-purpose flour
baking powder
table salt
butter- softened
granulated sugar
eggs
vanilla extract
M&M’s of choice

Slice and Bake Christmas Cookies

Easy slice and bake cookies with mini M&M's

How long should I chill the dough?

The dough should be chilled for a minimum of 3 hours. However, it is perfectly acceptable (and often encouraged) to chill the dough overnight.

This recipe calls for a stand mixer. Can I also make this recipe by hand?

Yes. This recipe can easily be made by hand. However, keep in mind that this method will influence the overall time commitment.

Slice Cookies

Products I love when making slice and bake cookies…

This cookie recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made slice and bake cookies before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this cookie recipe.

If you love this Easy Cookie recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!

Chewy Oatmeal Raisin Cookies

Chewy Oatmeal Raisin Cookies are so soft and thick. Super simple and easy to make with no chill time needed. Great for any occasion.

Rainbow Pinwheel Cookies

Rainbow Pinwheel Cookies are the perfect dessert for St. Patrick’s Day. Delicious green & white pinwheel cookies coated in rainbow sprinkles to bring you the luck of the Irish!

Classic Peanut Butter Blossom Cookies

Soft, chewy peanut butter cookies coated in sugar and topped with a Hershey kiss makes these Classic Peanut Butter Blossom Cookies a favorite.

Rainbow Sprinkle Cookies

4-Ingredient Sugar Cookies

These soft and chewy 4-Ingredient Sugar Cookies are made without eggs or cake mix and don’t require chilling or rolling. So simple, so good! Perfect for a quick and easy dessert!

Lofthouse Sugar Cookies

These pillowy soft Lofthouse Sugar Cookies are what sugar cookie dreams are made of. Easy to make & oh so sweet & delicious! You’ll love these cookies!

Birthday recipe - Lofthouse Sugar Cookies - Copycat Recipe

Valentine Chocolate Sugar Cookies

Reese’s Pieces Cookies

Soft Baked Reese’s Pieces Cookies are a peanut butter lover's dream. Super chewy & delicious, they are a family favorite this time of year.

If you love this recipe for Slice and Bake Cookies as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

CONNECT WITH YUMMI HAUS!

Be sure to follow me on my social media, so you never miss a post!

Print Recipe

5 from 1 vote

M&M Slice & Bake Cookies

These soft and chewy M&M Slice & Bake Cookies are the perfect easy cookie recipe for any occasion. Make the dough ahead, slice, and bake when the craving strikes.

Prep Time10

Cook Time10

Chill3

Course: Dessert

Cuisine: American

Keyword: cookies, M&M’s

Servings: cookies

Ingredients

3 cups all-purpose flour
1 tsp baking powder
½ tsp table salt
1 cup butter- softened
1½ cups granulated sugar
2 eggs
2 tsp vanilla extract
¼ cup M&M’s of choice + more for tops

Instructions

Combine the flour, salt & baking powder into a bowl, mix and set aside.
In a mixer bowl, cream together the softened butter & sugar.
Once smooth, add the eggs & vanilla and beat well.
Slowly stir in the dry ingredient mixture until fully incorporated, but don't over-mix.
Fold in the M&M’s.
Form the dough into a log and then wrap it tightly with plastic wrap. Refrigerate for at least 3 hours but overnight is best.
Once chilled, preheat the oven to 350 degrees.
Slice the dough into rounds to your desired thickness. The thinner the blade used to slice them, the better. A thick blade will tend to squish the dough.
Place the rounds on a parchment-lined baking sheet.
I usually add a few more whole M&M”s to the tops of the cookies at this time.
Bake in the center of a preheated oven at 350 degrees for approximately 8-10 minutes.

Red Velvet Cake Mix Cookies

These super soft and chewy Red Velvet Cake Mix Cookies with cream cheese frosting are the perfect dessert recipe for red velvet lovers AND for Christmas and Valentine’s Day.

Red Velvet is one way to bring cake to a whole new level of dessert. Known for its rich flavor is traditionally complemented by cream cheese frosting, this classic is often saved for some of the most special occasions.

This transformation of cake into a fancy dessert can also be applied to another classic, cookies. These Red Velvet Cookies are an example of the marriage between the class and convenience that will surely make heads turn.

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Chocolate Pretzel Brownie Cookies

My friends, I’m so excited for the season. I love making treats and I really love giving them as gifts. I keep a running list of recipes I really want to make as I think of them and have them categorized by season.

These Chocolate Pretzel Brownie Cookies have been on that list for way too long, so I’m thrilled that I finally got the chance to make them.

This post is sponsored by Ghirardelli, but all opinions are my own.

Pretzel Brownie Cookies with Ghirardelli Chocolate Chips

I made my weekly Walmart delivery order. While I was adding the Ghirardelli Bittersweet 60% Cacao Baking Chips to my cart I was excited to also find Ghirardelli Peppermint Bark Squares and Ghirardelli Chocolate Caramel Squares.

Those are a favorite not only for everyone in our house but they make such a great addition to gift bundles for friends and neighbors. I made sure to pick up enough for all my gift-giving this year.

I always like to include a mix of both pre-packaged and homemade in our gifts and bundling the bags of chocolates from Ghirardelli along with treats made with Ghirardelli was just perfect.

chocolate brownie cookie recipe

Have you ever had a brownie cookie before? Ever since the first time I tried a brownie cookie, I fell in love and they quickly became the one cookie I would choose over any other.

Brownie cookies are like getting those coveted edge pieces of the brownie but in the WHOLE COOKIE. Super chewy and oh so heavenly.

But I wanted to kick these cookies up a notch. Those Ghirardelli Bittersweet 60% Cacao Baking Chips along with salty pretzels really took these cookies over the top.

Growing up, my mom was the BAKING QUEEN. She could make THE MOST incredible treats.

One thing she always said, never ever skimp on the chocolate. The chocolate is your star and you want that to be premium, which is why I always use Ghirardelli.

chocolate chip pretzel cookies

Here are some commonly asked questions

What is the best way to store leftover chocolate pretzel cookies?

Once the cookies have cooled, place them in an airtight container, and store at room temperature for up to 4 days.

Can I use a gluten-free flour?

chocolate brownie cookies

How do I properly measure the flour?

However – if you fluff your flour with a spoon, then gently scoop the flour into the measuring cup, taking care to not pack the flour – that should work for this recipe.

Can this recipe be doubled?

If you are making these cookies to portion out into gift baskets, you can definitely double this recipe. Maybe keep a dozen at home to enjoy with family.

HOW DO YOU MAKE Pretzel Brownie Cookies?

Preheat the oven to 350 degrees.
Line 2 baking sheets with parchment and set aside.
In the bowl of a stand mixer, combine the brownie mix, flour, eggs, oil, and baking soda. Mix on low using the paddle attachment until the dough comes together and all the ingredients are mixed well.
Fold in the chocolate chips and crushed pretzels.
Portion the dough out onto the prepared baking sheets using a small cookie scoop.
Bake 7-8 minutes or until the tops are no longer glossy. DO NOT OVERBAKE. (If using a medium cookie scoop, bake 9-10 minutes)
Let the cookies cool on the pan before transferring to an airtight container for storage.

brownie cookies from mix

To make Chocolate Brownie Cookies you will need…

brownie mix – use one that contains baking soda
all-purpose flour
eggs
vegetable oil
baking soda
Ghirardelli 60% Cacao Bittersweet Chocolate Chips
crushed pretzels

Can this recipe be made without a stand mixer?

I think you could possibly get away with using a hand mixer if you have firm beaters. But I must warn you, this dough is very thick and it will be quite an arm workout.

I don’t recommend using a whisk or even the whisk attachment on a stand mixer for this dough as a whisk isn’t strong enough for this dough.

Can these cookies be frozen?

I believe you could freeze these cookies if they were packaged tightly in an airtight container. However, as with some baked goods, freezing tends to make them a bit dry once thawed. These are BEST when enjoyed fresh.

fudgy brownie cookies

Inside Chocolate Pretzel Brownie Cookies

What if I don’t have a box of brownie mix?

Making brownie cookies without the brownie mix is more complex and calls for a completely different post.

I do have a double chocolate cookie recipe here that you can make from scratch and then add the Ghirardelli chocolate chips and pretzels to the dough before baking.

How to make Chocolate Pretzel Brownie Cookies

Can I use a different chocolate chip or mix in?

For these cookies, I highly recommend the Ghirardelli Bittersweet 60% Cacao Baking Chips. But you can also use Ghirardelli milk chocolate, semi-sweet chocolate or white chocolate.

I also love adding chopped nuts, a teaspoon of espresso powder or peppermint extract to these cookies in place of the crushed pretzels.

Where can I find these Ghirardelli items?

Stop by your local Walmart or add to your next Walmart Online Pickup & Delivery order to find all the premium Ghirardelli products this season.

We will be enjoying our own batch of these cookies along with the Ghirardelli Peppermint Bark and Caramel Squares while staying home.

But since we won’t be gathering with our friends and extended family this year, it is always nice to give gifts that those loved ones can enjoy while staying home too.

Gift baskets, trays and bags full of thoughtfulness will always be appreciated by those you love.

Soft & Chewy Chocolate Pretzel Brownie Cookies

If you love this easy brownie cookie recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!

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Chocolate Chip Cookie Bars are all the deliciousness of chocolate chip cookies in just one batch – no rolling required. Perfect for lazy & busy days alike.

Copycat DoubleTree Hotel Cookies

Thick & chewy chocolate chip cookies just like the famous recipe you’ll find when visiting the Doubletree Hotel Chain. These cookies are over the top AMAZING!

Copycat DoubleTree Hotel Chocolate Chip Cookies

If you love this recipe for Chocolate Pretzel Brownie Cookies as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

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chocolate chip brownie cookies recipe

Print Recipe

Chocolate Pretzel Brownie Cookies

Prep Time8

Cook Time8

Total Time16

Course: Dessert

Cuisine: American

Keyword: brownie, chocolate chip, cookies, dark chocolate, pretzel

Servings: cookies

Ingredients

1 box brownie mix (18 ounces) use one that contains baking soda to prevent flat cookies
1/2 cup all-purpose flour
2 large eggs
5 tbsp vegetable oil
1/2 tsp baking soda if using a brownie mix that does not contain baking soda, add 1 tsp
1/2 cup Ghirardelli 60% Cacao Bittersweet Chocolate Chips
1/3 cup crushed pretzels

Instructions

Preheat the oven to 350 degrees.
Line 2 baking sheets with parchment and set aside.
In the bowl of a stand mixer, combine the brownie mix, flour, eggs, oil, and baking soda. Mix on low using the paddle attachment until the dough comes together and all the ingredients are mixed well.
Fold in the chocolate chips and crushed pretzels.
Portion the dough out onto the prepared baking sheets using a small cookie scoop.
Bake 7-8 minutes or until the tops are no longer glossy. DO NOT OVERBAKE. (If using a medium cookie scoop, bake 9-10 minutes)
Let the cookies cool on the pan before transferring to an airtight container for storage.

Oreo Peppermint Bark

Oreo Peppermint Bark is a delicious twist on a classic peppermint bark recipe. The layer of Oreo cookies with the creamy filling is amazing!

This Oreo Peppermint Bark is a delicious way to enjoy the holiday season during holiday gatherings. Incorporating the chocolate and the cookies makes a delicious Christmas celebration.

A holiday tradition in our household is to make a Christmas bark for the family and all the neighbors to enjoy. We find this recipe is an easy way to make into beautiful gift baskets as the bark is not likely to get ruined by the bag or accidents.

chocolate bark with Oreo cookies

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Spiced Eggnog Cupcakes with Eggnog Frosting

These homemade Spiced Eggnog Cupcakes with Eggnog Frosting are easy to make and incredibly delicious too. They are the perfect dessert for your Thanksgiving, Christmas, and New Year’s celebrations.

These Spiced Eggnog Cupcakes are the perfect dessert for the holidays because they combine the flavors of nutmeg, vanilla, and eggnog into an easy to make treat.

It is difficult to attend a holiday gathering that is not serving eggnog. This centuries-old American holiday staple is one that earns its keep as a favorite festive beverage.

These Spiced Eggnog Cupcakes are a new way to enjoy a Christmas classic by incorporating the unique flavor of the beverage throughout the cake and frosting! This recipe will surely earn accolades for family and friends alike.

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Peppermint Swirl Cookies

Shaped like candy canes or rounds, these Peppermint Swirl Cookies are a soft and chewy cake mix cookie recipe that’s easy to make.

When it comes to holiday cookies, there are plenty out there to choose from. But this year I have really been feeling the peppermint craze and it shows with these Peppermint Swirl Cookies.

I love how easily they come together with the help of cake mix. This also ensures that they have a delicious flavor and are super soft and chewy too.

I really love how fun these cookies are. We made them in both traditional rounds that turned into a marbled look when using the two colors of dough.

But then we took those colors and twisted them together to make adorable candy canes too.

swirl cookies

Once we finished baking these up we decided that a little extra chocolate drizzle would really give these a holiday feel. You can add some too or leave them plain.

Either way, these cookies are filled with great peppermint flavor, and definitely didn’t last long around here.

Here are some commonly asked questions

How do I properly measure the flour?

However – if you fluff your flour with a spoon, then gently scoop the flour into the measuring cup, taking care to not pack the flour – that should work for this recipe.

Can these cookies be frozen?

If you wish to freeze these cookies it is best done before they are decorated. Make sure to wrap them tightly in plastic wrap and then place them in either a zip-top bag or airtight container. Freeze for up to 4 months.

Can I use a gluten-free flour?

HOW DO YOU MAKE Peppermint Swirl Cookies?

Preheat the oven to 350 degrees.
Combine the cake mix, oil, flour and extract into a mixing bowl and blend on medium until well mixed.
Divide the dough in half.
Add red food coloring to ½ of the dough and work together until it has disbursed throughout the dough and it is all one color.
Using a small scoop or one level tablespoon, make 12 dough balls out of each color.
Divide each ball of cookie dough in half – ending with 24 small dough pieces of each color.
Using one red and one white dough ball, roll together until the desired “swirl” is achieved.
Place on the prepared baking sheet and bake for 7-9 minutes.
Allow to cool on pan for approximately 1 minute before transfer to a cooling rack to cool completely.

Decorate

Place the candy melts in a microwave-safe bowl and heat in 30-second increments at 50% power, stirring in between each interval until melted and smooth.
Drizzle the cookies with the melted chocolate and add sprinkles.

Candy Canes

Start with each color side by side. Pressing gently, roll the dough until they are about 1.5” long.
Start to twist a few times, keeping the dough portion short still.
Lay on a flat surface and continue to roll until each portion is about 5” in length.
Carefully pick up and place the dough on the cookie sheet and then bend the top portion to create the hook.
Bake 7-9 minutes.
Allow to cool on pan for approximately 1 minute, transfer to a cooling rack to cool completely.
Decorate as desired using the same method as the round cookies.

Notes

*In a liquid measuring cup, place one tablespoon of peppermint extract. Then add the vegetable oil to the ½ cup mark. If you add the extract first, you will ensure the TOTAL oil content is ½ cup.

** You could use a ½ tablespoon measuring spoon if you have it. In that case, make 24 out of each color.

Remember that if they are scraggly looking going in the oven, they will be scraggly coming out.

peppermint cookie recipes

To make Peppermint Swirl Cookies you will need…

white cake mix
vegetable oil *
all-purpose flour
peppermint extract*
Red food coloring

Decorating

white chocolate candy melts
holiday sprinkles if desired

cookies swirl

Can I make these in a different color?

Yes, absolutely, that will work just fine. That’s the fun part about these cookies is that they can be made in any color for any occasion.

Products I love when making peppermint swirl cookies…

This peppermint cookie recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made cake mix cookies before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this cookie recipe.

peppermint cookie recipe

If you love this peppermint cookie recipe, you’re going to love these other cookies too. Please click each link below to find the easy, printable recipe!

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Peppermint Bark Cookies are the perfect treat for the Holiday season. Made with Oreo Cookies, white chocolate, and crushed peppermint candies.

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Classic Christmas cookie- chewy chocolate base, topped with marshmallow, frosting & sprinkles.

Double Chocolate Cookies

Fudgy chocolate cookies dipped in white chocolate & sprinkled with crushed peppermint make these insanely DELICIOUS Double Chocolate Cookies that are just perfect for the holidays!

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These soft and chewy 4-Ingredient Sugar Cookies are made without eggs or cake mix and don’t require chilling or rolling. So simple, so good! Perfect for a quick and easy dessert!

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Santa’s Favorite Chocolate Chip Cookies

Santa’s Favorite Chocolate Chip Cookies are the perfect treat to leave out with a glass of milk on Christmas Eve.

If you love this recipe for Peppermint Swirl Cookies as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

CONNECT WITH YUMMI HAUS!

Be sure to follow me on my social media, so you never miss a post!