Tag: dessert recipe

The Best Red Velvet Poke Cake for Valentine’s Day
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This is the most deliciously moist Red Velvet Poke Cake recipe! The sweetened condensed milk gets poured all over and the fluffy cream cheese frosting makes it a truly decadent dessert everyone can’t stop eating!

This easy red velvet poke cake is perfect for holidays like Valentine’s Day or Christmas, but it’s just as good for birthdays or “just because” baking days. It’s simple to make, stunning to serve, and always gets rave reviews!

I see red velvet poke cakes everywhere, but they all have a thick pudding on top, and I gotta be honest, that’s not my thing. So, I went back to the basics and started with a simple sweetened condensed milk topping and guess what? I’ll never make it another way! It’s so good!!!

What is a Poke Cake?

A poke cake is a cake that is baked and then poked with holes all over. The holes are then filled with a creamy mixture (like pudding, sweetened condensed milk, caramel, or cream cheese). For this recipe, the red velvet makes it extra festive for Christmas or Valentine’s Day! Red velvet desserts are perfect for the holidays!

What Flavor is Red Velvet Cake?

Red velvet is a perfect blend of both chocolate and vanilla. It has a subtle cocoa flavor and has a lot of red food coloring added to give it the signature red color.

Ingredients You’ll Need
- Red Velvet Cake Mix: The base of the cake — gives that signature red velvet flavor, color, and soft texture without extra steps.
- Instant Red Velvet Pudding: Adds rich flavor and extra moisture, keeping the cake soft and tender after baking.
- Sour Cream: Brings tanginess and creaminess while making the cake ultra-moist and fluffy.
- Canola Oil: Adds moisture and tenderness — helps the cake stay soft even after chilling.
- Eggs: Bind the ingredients and provide structure, helping the cake rise properly.
- Whole Milk: Adds richness and helps blend everything smoothly for a velvety batter.
- Sweetened Condensed Milk: Soaks into the holes for that signature creamy sweetness in every bite.
Frosting
- Cream Cheese: Adds tang and depth to the frosting, keeping it from being overly sweet.
- Butter: Gives the frosting richness and a silky, spreadable texture.
- Powdered Sugar: Sweetens and thickens the frosting for that smooth, fluffy finish.
- Vanilla Extract: Enhances all the flavors with warm, subtle sweetness.
- Christmas Sprinkles or Mini Chocolate Chips: Add festive color, fun texture, and instant holiday cheer!
How to Make a Red Velvet Poke Cake
1. Prep: Preheat oven to 350 ℉ and grease a 9×13″ pan.
2. Combine: Add all the ingredients for the cake to a mixing bowl and stir to combine.
3. Bake: Pour the cake batter into the prepared baking pan and bake for 10 minutes longer than it says on the back of the cake mix box for a 9×13″ cake.
4. Poke: Remove the cake from the oven and let it cool for about 5 minutes and use the handle end of a wooden spoon and poke all over the cake.
5. Pour: Open the can of sweetened condensed milk and slowly pour it all over the holes on the cake. Place in the fridge to cool while you make the frosting.
6. Make the Frosting: Add the cream cheese and butter to the bowl of a stand mixer and beat together until smooth. Then add the confectioners’ sugar and vanilla and beat on medium-high speed until fluffy.
7. Spread: Add the frosting to the top of the cake and spread evenly over the top.
8. Refrigerate: Place the cake in the fridge and let it set up for at least 4 hours or up to overnight.
9. Garnish: Sprinkle with mini chocolate chips or holiday sprinkles.
Tips for the Best Red Velvet Poke Cake

Poke holes while the cake is still warm so the filling absorbs easily.

Don’t skip chilling — it helps the cake set and keeps it moist.

Use full-fat cream cheese for the creamiest frosting.

If you’re not a fan of cream cheese frosting, use Cool Whip or whipped cream instead!

Make ahead! This cake tastes even better the next day.
How to Decorate a Red Velvet Cake with Cream Cheese Frosting

For this version of the cake, I used mini chocolate chips (obviously), but feel free to change the decorating up or omit the decorations altogether. Here are a few ideas:
- Crushed Oreos
- Chocolate curls
- White chocolate chips or curls
- Heath bits
- Colored sprinkles – for Christmas, Valentine’s Day or 4th of July
Storage and Make-Ahead Tips

This cake is best stored in an airtight container in the refrigerator. It will keep for up to 4-5 days.

This cake also freezes great. It will freeze better without the frosting. Poke the cake and add the sweetened condensed milk, then let it cool completely and wrap in plastic wrap and then foil. It will keep for up to 3 months. Let it thaw in the fridge overnight and then add the frosting.

This red velvet poke cake is everything a dessert should be — rich, creamy, and totally irresistible. Whether you’re making it for a Valentine’s Day dessert, a Christmas party, or just because, it’s guaranteed to steal the show.

It’s one of those desserts that looks fancy but couldn’t be easier to make. So whether you’re baking for a celebration or just craving something sweet, this cake is sure to impress every single time.

More Tasty Poke Cakes to Try…

Watch How This Cake is Made…
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Preheat oven to 350 ℉ and grease a 9×13″ pan and check the back of the box for cooking time on a 9×13″.

Place the cake mix, pudding, sour cream, oil, eggs and milk in a bowl and mix to combine.

1 Box Red Velvet Cake Mix, 3.4 ounce Instant Red Velvet Pudding, 1 Cup Sour Cream, 1 Cup Canola Oil, 4 Eggs, ½ Cup Whole Milk

Pour into a cake pan and add about 10 minutes onto the back of the box cooking time.

Remove the cake from the oven, allowing it to cool for about 5 minutes, and then using the blunt end of a wooden spoon, poke holes over the cake.

Slowly pour the sweetened condensed milk mixture over the holes.

14 ounces Sweetened Condensed Milk

Place cake in fridge to cool for at least 10 minutes while you make the frosting.

Frosting

To the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese, butter, confectioners’ sugar, vanilla and beat on medium-high speed until fluffy.

8 Ounces Whole Fat Cream Cheese, ¼ Cup Butter, 2 ½ Cups Powdered Sugar, ½ teaspoon Vanilla Extract

Spread the frosting into a smooth, even, flat layer using a spatula or knife. Refrigerate cake for at least 4 hours, or overnight. Before serving, cover in sprinkles or chocolate chips.

Christmas Sprinkles

Serving: 1slice, Calories: 539kcal, Carbohydrates: 59g, Protein: 7g, Fat: 32g, Saturated Fat: 10g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 14g, Trans Fat: 0.2g, Cholesterol: 81mg, Sodium: 431mg, Potassium: 260mg, Fiber: 1g, Sugar: 48g, Vitamin A: 507IU, Vitamin C: 1mg, Calcium: 157mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.
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Carrian Cheney

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November 23, 2025
I Finally Found the Best Way to Use Leftover Cranberry Sauce
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Get into the holiday spirit with these delicious cranberry crumb bars. It is my favorite way to use up leftover cranberry sauce. Follow our step-by-step instructions and video to create a festive and tasty dessert that is perfect for any holiday gathering.

I got fed up last year with leftover cranberry sauce so for months after Thanksgiving I was testing it in all sorts of recipes to find ways to use it. This is how our cranberry sauce muffins came to be! And it’s the same story for this cranberry crumble bars recipe. I’ve been experimenting with this one and this is finally the winning recipe. They are to die for!

They are the most wonderful combination of creamy cranberry sauce and a chewy sugar cookie, tart shortbread crust!

Ingredients for Cranberry Sauce Bars

We will actually make one crust recipe and we will use it for both the base of the bars and the crumble on top! Then we will make a filling to go in the middle. I’ll include the ingredients for an optional glaze too. Here is everything you will need for each component:

Crust and Topping
- Wet Ingredients: Butter (softened), Cream Cheese (softened), Brown Sugar, White Sugar, Egg, Vanilla and Almond Extract
- Dry Ingredients: All Purpose Flour, Cornstarch, Baking Powder, Baking Soda and Salt
Filling
- Sour Cream: full fat cream cheese
- Eggs: binds the filling together
- Cornstarch: helps thicken the filling
- Vanilla and Ground Cinnamon: add flavor
- Cranberry Sauce: homemade is preferred, but store-bought would work fine too, just don’t use the canned cranberry jelly
- Whole Fresh Cranberries: adds more flavor and texture
Glaze
- Powdered Sugar: acts as the base of the glaze and adds all the sweetness
- Milk: adds richness and creates the glaze
- Vanilla: adds flavor
The measurements for each ingredient can be found down below in the recipe card. This is meant to just be an overview of the ingredients you will need.

How to Make Cranberry Crumb Bars

Let me walk you through each step of this recipe! It might seem like a lot of steps, but it’s super easy.

Crust
1. Prep: Preheat the oven to 350 degrees and line a 9×13 inch baking dish with a piece of parchment. Spray everything with cooking spray.
2. Beat: Place the butter, cream cheese and both sugar in the bowl of stand mixer fitted with the paddle attachment and beat until fluffy.
3. Add: Place the rest of the wet ingredients into the bowl and mix until combined.
4. Combine: Change the speed to low, and add all the dry ingredient. Mix until combined. Set 2 cups of the crust aside to use later as the crumb topping.
5. Press: Take the remaining crumb mixture and press it evenly into the baking pan.
6. Bake: Stick the pan into the preheated oven and bake it for 10 minutes and remove it to cool slightly.
Filling
1. Whisk: In a large bowl, whisk together the sour cream, eggs, cornstarch, vanilla, almond extract, cinnamon, until smooth and well combined.
2. Fold: Grab a rubber spatula and fold in the cranberry sauce.
3. Pour: Spread the cranberry filling mixture over the crust and sprinkle the cranberries over the top.
4. Dollop: Use the remaining crust mixture and place chunks of it all over the top of the berries.
5. Bake: Place the pan back into the oven and bake for 40-45 minutes.
6. Cool: Remove the bars from the oven and let them cool for at least an hour on a wire cooling rack. Drizzle the glaze over if you are using it.
7. Slice: Using the parchment paper, remove the bars from the pan and then slice into squares and serve with vanilla ice cream or whipped cream.
Glaze
1. Whisk: Add everything to a small bowl and whisk together. Drizzle over the top of the cooled bars.
All of these instructions can also be found in the recipe card at the end of the post. You can save or print the recipe from there as well.

Optional Glaze

The glaze on top is totally optional, but I love the little bit of moisture that it adds and it looks so pretty! Do you have to have it? No, but I would make the little extra effort to make it every single time.

Recipe Variations

I haven’t tried any of these variations, but they are all on my list of things to try with these bars. I actually lose sleep at night thinking about all the different twists and turns I can take with my recipes. It’s not healthy…haha! Anyway…

Adding some toasted pecans or walnuts to the base would be fabulous. Of course, orange always goes will with cranberry, so adding some orange zest to the filling is highly recommended! Ooh and some orange juice to the glaze! Now we are talkin’! My other thought is to add toasted sliced almonds to the topping. Yummy!

Storage Tips

These cranberry bars will store at room temperature in an airtight container for 2-3 days. If you want them to last a little longer, you can store them in the refrigerator for up to a week.

Cranberry sauce bars also freeze really well. Wrap the individual slices with plastic wrap and then store them in an airtight container. They will keep for up to 3 months.

These cranberry crumb bars are the perfect combination of sweet and tart, with a buttery crumb topping that will have you coming back for seconds. Whether it’s Thanksgiving or Christmas, you might have some leftover cranberry sauce to use up and these cranberry crumb bars are your answer!

More Festive Dessert Recipes to Try:

Watch How These Cranberry Sauce Crumb Bars are Made…
For the Crust and Topping

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For the Crust

Preheat the oven to 350 degrees.

Line a 9×13-inch pan with parchment paper, allowing the paper to overhang on two of the ends for easy removal later.

Spray with non-stick baking spray and set aside.

In the bowl of a mixer, fitted with the paddle attachment, beat together the butter, cream cheese and both sugars until light and fluffy, about 2-3 minutes.

1 Cup Butter, 4 Tablespoons Cream Cheese, 1 Cup Brown Sugar, 2/3 Cup White Sugar

Add the egg and vanilla and almond extract, mixing again.

1 Egg, 1 teaspoon Vanilla Extract, 1/2 teaspoon Almond Extract

On low speed, add the dry ingredients and mix until combined.

3 ½ Cups Flour, 1 teaspoon Cornstarch, 1/2 teaspoon Baking Powder, 1/2 teaspoon Baking Soda, 1 teaspoon Salt

Remove 2 cups and reserve for later use.

Press the remaining crust mixture evenly into the bottom of the prepared baking pan. Bake for 10 minutes and remove from the oven.

For the Filling

In a large bowl, whisk together the sour cream, eggs, cornstarch, vanilla, almond extract, cinnamon, until smooth and well combined, about 2 minutes.

1 ¼ Cups Sour Cream, 2 Eggs, 2 Tablespoons Cornstarch, 2 teaspoons Vanilla Extract, 1/2 teaspoon Ground Cinnamon, 1/4 teaspoon Almond Extract

Using a rubber spatula, gently fold in the cranberry sauce.

1 ¾ Cups Cranberry Sauce

Pour the filling mixture over the crust, shaking the pan gently, then evenly sprinkle the cranberries on top.

1 Cup Whole Cranberries

Take the reserved crust and dollop large chunks of it over the top of the berries.

Bake for 40-45 minutes, or until the top is firm and golden brown.

Remove from the oven and place the pan on a wire cooling rack to cool for at least 1 hour.

Carefully remove the bars from the pan and slice into squares. Serve with ice cream or whipped cream.

For the Glaze

Add the ingredients to a small bowl and whisk to combine. Drizzle over the top of the cooled bars.

3/4 Cup Powdered Sugar, 4 Tablespoons Milk, 1/2 teaspoon Vanilla

Serving: 1bar, Calories: 605kcal, Carbohydrates: 94g, Protein: 7g, Fat: 23g, Saturated Fat: 14g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 101mg, Sodium: 411mg, Potassium: 165mg, Fiber: 2g, Sugar: 58g, Vitamin A: 782IU, Vitamin C: 1mg, Calcium: 77mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.
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Carrian Cheney

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October 25, 2025
Easy Strawberry Rhubarb Crisp – Oh Sweet Basil
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This strawberry rhubarb crisp is pure comfort with the perfect balance of sweetness and tartness and a buttery oat topping. I always eat it a la mode!

I grew up with a rhubarb obsessed father. Is it a generational thing? I’m going to bet most people these days have never even tried rhubarb yet everyone’s Mom and Dad seem to love it. I hated it. I mean, wouldn’t even touch the stuff! I’m still a bit weird about it depending on how it is used, but cook it down with sweet berries and sugar and I don’t even know how to explain it, it becomes a whole new creature! It’s so good!!

Recommended Equipment

Before You Begin…

Get about 3 cups of water boiling over high heat. You’ll use the boiling water to soften and prep the rhubarb for the crisp. Rhubarb can be quite bitter but letting in sit in boiling water for a couple of minutes will dull the bitterness.

Ingredients for Strawberry Rhubarb Crisp

For the Filling
- Rhubarb: A vegetable that has edible stalks that are usually pink in color. It is quite sour like a lemon but it becomes sweeter as it cooks. It is a great source of antioxidants, fiber and vitamin K.
- Strawberries: You will want to wash and hull the strawberries before cutting them up.
- Sugar: Helps sweeten the filling.
- Brown Sugar: Adds richness and sweetness to the filling.
- Sure Gel Ultra Gel: Thickens the filling so that the filling isn’t water. You can also use flour or cornstarch.
- Lemon Zest: Adds an extra pop of flavor and brightness
- Cardamom: A spice commonly used in Indian food that has a complex flavor that is floral but also citrusy.
For the Topping
- Old Fashioned Rolled Oats: You can use quick oats too but I love the texture and chewiness the old fashioned oats add.
- Brown Sugar: Adds sweetness to the topping
- Flour: Adds structure to the topping
- Cinnamon: Adds warmth and flavor
- Salt: Enhances all the flavors of the topping
- Unsalted Butter: Adds flavor and binds all the ingredients together
The measurements for all the ingredients can be found in the recipe card down below. This is just meant to be an overview of the ingredients so keep on scrolling down for all the details.

What are Substitutes for Ultra Gel?

I prefer ultra gel over flour or cornstarch for thickening. I feel like there’s a flavor that accompanies both whereas the ultra gel is flavorless. But if you don’t have ultra gel or you don’t want to buy it, you can use flour or cornstarch.

Can I Use Frozen Fruit?

Yes, thaw both the rhubarb and strawberries completely and drain off any excess juices.

How to Use Rhubarb in a Dessert

I don’t like the bitterness or crunch of undercooked rhubarb. Pouring the boiling water over the top will tackle that.

Why is My Rhubarb Crisp Watery?

Both strawberries and rhubarb contain a lot of water and as they cook, they release their juices. Now, this isn’t a bad thing because those juices taste delicious, but you want to make sure you have your thickening agent (ultra gel, cornstarch or flour) mixed into the filling well.

Want More Topping?

If you’re like us and you loooove the topping, do 1 1/2 cups oats, 1 1/2 cups brown sugar, 3/4 cup butter, 1/4 teaspoon salt and 1/2 teaspoon cinnamon. It’s my favorite part of the whole dish. That’s the same amount you should use for a 9×13″ as well, you’ll just want to 1.5 times the filling for a 9×13.

How to Eat Rhubarb Crisp

As with any fruit crisp dessert, I highly recommend eating it warm with a scoop or two of vanilla ice cream! Heaven!

Topping rhubarb crisp with a dollop of whipped cream is also divine! And for some reason, it feels like if you don’t top it with anything, it changes from a dessert to a suitable breakfast food! What think ye?

Making Ahead, Freezing and Storing

The topping can be made a day ahead as well as frozen in a ziploc for 3-4 months. The entire dish can be frozen pre baking and post baking. Wrap in plastic wrap and foil and freeze. Bake for 50-60 minutes after removing the plastic wrap and replacing the foil straight from frozen.

Store strawberry rhubarb crisp in the refrigerator and make sure it is covered. It will keep for 4-5 days.

Skip the strawberry rhubarb pie and try this strawberry rhubarb crisp instead! On second thought, don’t skip the pie…have BOTH! You will know summer has arrived when your devouring a serving of this warm comforting dessert!

Fruit Crisps for Every Season
Servings: 8

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

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Place the rhubarb in a bowl. Boil about 3 cups of water over the stove on medium high heat. Pour over the rhubarb, let stand 2 minutes and then drain and pat dry.

4 Cups Rhubarb

Prepare the topping. Mix the dry ingredients together and then chop the butter into bite sized pieces. Mix the butter into the dry ingredients until it begins to stick together in clumps. Set aside.

1 Cup Old Fashioned Rolled Oats, 1 Cup Brown Sugar, 3/4 Cup Flour, 1/2 teaspoon Cinnamon, 1/4 teaspoon Salt, 1/2 Cup Unsalted Butter

In a large bowl, add the rhubarb, strawberries, sugars, cardamom, lemon zest and ultra gel. Fold together and pour into a deep dish pie dish or an 8×8″ baking dish that has been greased. You can even do a 9×13 but you will need to do 1.5 times the fruit filling mixture.

4 Cups Strawberries, 1/2 Cup Sugar, 1/2 Cup Brown Sugar, 1/4 teaspoon Cardamom, 3 Tablespoons Sure Gel Ultra Gel

Top with the crisp topping and bake at 350 for 30 minutes.

Serving: 1cupCalories: 433kcalCarbohydrates: 77gProtein: 6gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 31mgSodium: 95mgPotassium: 395mgFiber: 4gSugar: 57gVitamin A: 426IUVitamin C: 47mgCalcium: 112mgIron: 2mg

Author: Sweet Basil

Course: 500+ Best Dessert Recipes, Over 100 Favorite Fruit Dessert Recipes
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Sweet Basil

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May 26, 2024
White Chocolate Sugar Cookies with Peppermint Royal Icing – Oh Sweet Basil
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We love a classic Christmas cookie, but lately we’ve been enjoying new versions of old favorites. We have taken your traditional sugar cookie and transformed them into something magical – White Chocolate Sugar Cookies with Peppermint Royal Icing!

The white chocolate makes the cookies so decadent, and the peppermint in the royal icing makes them your quintessential Christmas cookie. They are soft and pillow-y, just how a sugar cookie should be, and the royal icing is glossy and gorgeous! I guarantee these cookies are going to becoming a new Christmas favorite!

Whenever I make sugar cookies, it immediately takes me back to my childhood. I remember my mom making sugar cookies while she let me and my siblings make a huge mess of tiny pieces of paper flying everywhere as we cut out snowflakes to hang in our windows. We thought hanging snowflakes in the windows was the sure way to guarantee a white Christmas, or at least snow that year!

Now I ask myself, why in the world did I want it to snow?! I’m not the biggest fan now. Maybe that makes me old. Or just boring. Or maybe it makes me smart! I’m going with smart! Snow is cold (and I loathe cold), wet, messy, dangerous for driving, and just bothersome. Before you all go crazy on me, it is pretty! Freshly fallen snow on the trees and rooftops is gorgeous! As long as I don’t have to go anywhere and can admire if from the comfort of my warm home, it can snow all it wants! I just became 95-years-old!

Nailed it!

Okay, now I’ve gotten all side-tracked! These sugar cookies are easy! Have you ever seen those mesmerizing videos of people doing the most ornate and beautiful cookie decorating ever? I could watch those all day! They make it look so easy that anyone could do it! And then have you ever tried to do it? Hahaha! You could put me on an episode of Nailed It with some of my creations! So I stick with the simple shapes and decorating!

Plus, this way my kids can help, and kids love everything about making sugar cookies! I mean, what is there not to love?! Making the dough, rolling it out, cutting out shapes, baking the cookies, and then decorating them…it’s like one big party!

Extract Mania

These white chocolate sugar cookies with peppermint royal icing just scream Christmas, but one thing I love about these cookies is that you can swap the extract for any flavor to fit any holiday or season. Here are some ideas:
- LEMON for spring or summer, Mother’s Day, a baby or bridal shower
- COCONUT for summer or Easter
- MAPLE for fall or Thanksgiving
- ORANGE for just about an reason or season
- CAKE BATTER…say what? Yes, I did see cake batter extract the other day at the store. I bet that would be delish in this recipe!
- RASPBERRY for Valentine’s Day or a girls night
- ROOT BEER because, why not? I bet it would take like a root beer float!
- ALMOND for any and all occasions because almond extract is so dang good!
Can Sugar Cookies Be Frozen?

Yes! We have frozen both the dough for these and the finished cookies (unfrosted). For freezing the dough, wrap the cookie dough tightly in plastic wrap, and then stick it in the freezer. When you are ready to bake them, be sure to plan ahead because they need to thaw overnight in the refrigerator. They are ready to roll out, cut into shapes, and bake according to the instructions in your recipe.

Here are the steps for freezing these cookies after they have been baked:
1. After the cookies have cooled completely, place them on a baking sheet and freeze until solid.
2. Place in an airtight container with parchment between each layer. They can also be placed into Ziplock bags.
3. They be frozen for up to 3 months and still taste great.
4. When you are ready to eat them, take the cookies out of the containers and thaw them overnight in the refrigerator or on the counter.
5. Make the royal icing and decorate as desired.
Dough Too Dry or Too Sticky

Sometimes when it comes to rolling out the cookie dough, we can run into some issues. Is there anything more frustrating when sugar cookie dough is too sticky or too crumbly? Here are some solutions!
- Too sticky to roll – the dough is not chilled enough or doesn’t have enough flour
  
  SOLUTION: Cover and chill dough longer, and worse case scenario, add a little flour a couple tablespoons at a time and incorporate into the dough
- Too dry or crumbly – the dough has too much flour
  
  SOLUTION: Dribble in a little vegetable oil until you reach the desired consistency
- Dough cracks when you roll it – the dough is too cold
  
  SOLUTION: Cover the dough and let it sit at room temperature until it warms up slightly
These cookies are meant to be soft! If you’re looking for a more dense, hard cookies, try our White Chocolate Peppermint Shortbread cookies!

How Thick Should I Roll Out the Dough?

The dough for these sugar cookies should be rolled out to 1/2″ thick. Any thicker, and the cookies won’t bake through completely. Any thinner, and the cookies will be hard and crispy. At 1/2″ thick, they bake perfectly and come out soft and perfect!

Why Do You Chill Sugar Cookie Dough?

When you chill sugar cookie dough, solidifies the fat in the cookies so as the cookies bake, the fat in the chilled cookie dough takes longer to melt. The cookies spread less the longer the fat remains solid which is exactly what we are after with sugar cookies!

Royal Icing 101

If you Google “royal icing”, just about everything you are going to find will say that royal icing is made with powdered sugar, egg whites, and an extract. That is the recipe for your traditional royal icing. We have changed things a little here so that you aren’t eating raw egg whites. We have replaced the egg whites with a little corn syrup and room temperature water. You still get that glossy finish that hardens slightly as it dries. It tastes delicious!

You can also make royal icing with meringue powder instead of egg whites, but I’ll save that for a different day. Meringue powder isn’t something the most people just have on hand.

What are the Types of Royal Icing Consistency?

Flood Consistency: The thinnest consistency used to fill large areas with icing. It creates a flat base for further decorating. I use the counting method to know when the consistency is right. Scoop up some of the icing and then drip it back onto the rest of the icing. It should disappear back into itself in about 10 seconds.

Piping (or Outline or Medium) Consistency: This is a slightly thinner consistency than the stiff icing that is used to pipe around the outline of the area you want to flood. It will act as a barrier to your flood icing so the flood icing doesn’t run off the edges of your cookie. It can also be used for text. For the counting method, it will disappear back into itself in 15-20 seconds. It’s also a similar consistency to toothpaste.

Stiff Consistency: A very thick consistency used to pipe detailed text or objects that require a lot of detail like leaves, flowers or ruffles. It will hold it’s shape no matter what. If you pipe it straight up, it will stay up and stiff.

For these simple cookies, I only used the piping consistency and the flood consistency, no stiff consistency needed.

So make your way to the kitchen and make a batch of these white chocolate sugar cookies! We want to see photos of all your beautiful creations!!

Seasonal Cookie RECIPES
Servings: 36

Prep Time: 3 hours

Cook Time: 12 minutes

Additional Time: 48 minutes

Total Time: 4 hours

Description

We love a classic Christmas cookie, but lately we’ve been enjoying new versions of old favorites. We have taken your traditional sugar cookie and transformed them into something magical – White Chocolate Sugar Cookies with Peppermint Royal Icing!

Cook ModePrevent your screen from going dark

Chop the white chocolate bar into chunks.

4 Ounce White Chocolate

Place the white chocolate in a small bowl and microwave in 30-second intervals for 2 minutes or until melted.

In a bowl, whisk together the flour, baking powder and salt.

2 3/4 Cups Flour, 1/2 teaspoon Baking Powder, 1/2 teaspoon Salt

In a standing mixer, beat together the butter and sugar on medium speed for 3-4 minutes.

1 Cup Butter, 1/2 Cup Sugar

Scrape down the sides of the bowl and add the egg and vanilla. Mix again.

1 Egg, 1/2 teaspoon Vanilla Extract

Pour the melted and slightly cooled white chocolate and mix

Add the flour, baking powder and salt mixture and mix a final time until the dough just comes together.

Place a piece of plastic wrap on the counter and put half of the dough on it. Cover the entire ball of dough and gently pat into a disk.

Repeat with remaining dough and place in the fridge for 1 hour or up to overnight.

Preheat the oven to 350 degrees.

Line a baking sheet with parchment paper.

Unwrap the dough and sprinkle a little powdered sugar on the counter to avoid sticking.

Using a rolling pin dusted with powdered sugar, roll the dough out to 1/2″ thick.

Using cookie cutters, cut the dough and place on the baking sheet.

Bake for 10-12 minutes and remove from the oven, repeating with remaining dough.

Meanwhile, prepare the icing.

Royal Icing

In a bowl, add the powdered sugar, corn syrup, peppermint and water. Mix together until smooth, shiny and when you lift the spoon a ribbon of icing stays on the top of the icing before finally melting back in.

1 1/2 Cups Powdered Sugar, 1 teaspoon Corn Syrup, 1/2 teaspoon Peppermint Extract, 2-3 Tablespoons Water

Frost cookies using a piping bag and small tip. Add sprinkles if desired.

Sprinkles for decorating

Sugar cookies can be frozen for up to 3 months.

Serving: 1gCalories: 111kcalCarbohydrates: 15gProtein: 1gFat: 5gSaturated Fat: 3gCholesterol: 14mgSodium: 78mgPotassium: 17mgFiber: 1gSugar: 8gVitamin A: 158IUCalcium: 5mgIron: 1mg

Author: Sweet Basil

Course: 100 Best Cookies Recipes on the Planet
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December 21, 2023
Christmas Magic Cookie Bars – Oh Sweet Basil
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Christmas magic cookie bars have a buttery graham cracker crust that is topped with a layer of sweetened condensed milk, then oats followed by a combination of different baking chips and m&m’s. You’re going to LOVE them!

A few years ago a friend asked why I never have a magic bars recipe on the blog and I told her, because I have never found one our family loves and I’m not posting unless I think it’s totally delicious!

Fast forward a few years and many recipes and the kids are here to tell you that this Christmas magic bars recipe is literally the only magic bars recipe you need . I love the simplicity of chocolates and grahams but you could always throw in salted peanuts or other nuts, different chips like butterscotch, dark chocolate, peanut butter m&m’s, the possibilities are endless!

What is it about recipes and 7 layers? Have you ever noticed that? Why aren’t there 8 layers? Or 6? We even have our own collection 7 layer recipes…haha! Our 7 layer pea salad is so dreamy! And of course there is always a 7 layer Mexican dip, which contributed to the 7 layer dip taquitos. But anyway, 7 layers! Most magic cookie bars out there are called 7 layer magic cookie bars.

I don’t know how many layers you would say that these bars have. If you go straight from the ingredients list, then these are 7 layers too. You have the graham cracker crust, then the sweetened condensed milk, the oats and all the baking chips and m&m’s. But I’m not going to call them 7 layer magic bars because I want you to be able to add or omit “layers” to make your own magic.

What Do I Need to Make Magic Cookie Bars?

Believe it or not, you are only 9 ingredients away from magic! Here is what you will need:
- Graham Crackers – you can buy graham cracker crumbs or make your own in the food processor
- Sugar – just regular white granulated sugar
- Butter – helps bind the gc crumbs and sugar to make a crunchy crust, use unsalted, and melt it in the microwave for about 60 seconds
- Sweetened Condensed Milk – we always go with Eagle Brand, this layer binds everything together
- Quick Oats – I love the texture of the quick oats in this recipe but you could use old fashioned if you prefer
- Semi Sweet Chocolate Chips – feel free to swap these for milk chocolate or dark chocolate depending on what you like
- Peanut Butter Chocolate Chips – swap with butterscotch chips if you want
- White Chocolate Chips – adds sweetness and creaminess
- Holiday m&m’s – you can use any m&m’s you want for any holiday or just for a normal day
The measurements for all the ingredients can be found in the recipe card at the end of this post.

More Options for Toppings

Part of what makes these cookie bars magic is layering it up in just the way you want it. If the toppings we love don’t quite do it for you, then here are several more options:
- Coconut
- Nuts – salted peanuts, pecans, almonds
- Butterscotch Chips
- Dark Chocolate Chips
- Milk Chocolate Chips
- Cinnamon Chips
- Reese’s Pieces
- Peanut Butter m&m’s
- Flaky Sea Salt
Can I Use Evaporated Milk Instead?

No, definitely DO NOT use evaporated milk. They can look similar at the grocery store so don’t get them confused. Evaporated milk is thinner and not as sweet. It won’t bind everything together and will just make the graham cracker crust soggy.

Why You Will Love This Recipe

Easy: there’s nothing fancy or complex about this recipe, just a little bit of mixing, a whole lot of sprinkling ingredients over the top and a quick and easy bake

Quick: there’s almost no mixing, there’s no cookie scooping, and bar cookies are so easy to cut up and give to friends

Customizable: all the layers are totally customizable, make it your own!

Great for any holiday: swap the Christmas m&m’s for any other holiday m&m’s (or even just regular m&m’s) to make them work for any occasion

Tips for Making Magic Cookie Bars
- Use parchment paper and nonstick cooking spray in your baking dish. These get sticky so you don’t want them sticking to the pan.
- The graham cracker crumbs, butter and sugar will look and feel like wet sand once it is all mixed together. You will be able to pack it into the baking dish.
- Make the sure the graham cracker crust is pressed EVENLY into the dish. I like the use the bottom of a measuring cup to press it into the pan.
- All the toppings should be sprinkled evenly over the top of the crust.
- Let them cool a little before cutting and serving them. They are delicious warm or at room temperature.
How to Store Magic Cookie Bars

These Christmas magic bars should be stored in an airtight container at room temperature. They will last for 3-4 days. If you want them to last a little longer, keep them in the refrigerator.

They also freeze very well. Let them cool completely and then place them in a freezer safe container or ziploc bag. Once frozen, they will last for up to 3 months.

We’ve been doing this blog for over 15 years now, and we finally have a magic cookie bars recipe! We have finally found the combination that we love and it’s time for all the world to know! There won’t be one of these left on the treat plate…I guarantee it!

More Christmas Baked Goods You’ll Love:
Servings: 15 bars

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Description

Christmas magic cookie bars have a buttery graham cracker crust that is topped with a layer of sweetened condensed milk, then oats followed by a combination of different baking chips and m&m’s. You’re going to LOVE them!

Cook ModePrevent your screen from going dark

Preheat the oven the 350 and line a 9×13 with nonstick spray and press in a piece of parchment paper.

Combine the graham cracker crumbs, sugar and butter and press into a 9×13.

Pour sweetened condensed milk over the top and spread evenly to the sides. Sprinkle the toppings evenly over the top and bake for 25 minutes. Serve warm or room temperature.

Serving: 1barCalories: 405kcalCarbohydrates: 49gProtein: 6gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 32mgSodium: 181mgPotassium: 249mgFiber: 2gSugar: 37gVitamin A: 332IUVitamin C: 1mgCalcium: 132mgIron: 2mg

Author: Sweet Basil

Course: 100 Best Brownies and Bars Recipes, 500+ Best Dessert Recipes, Over 300 Christmas Recipes and Ideas to Bring the Christmas Spirit
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December 4, 2023
Best Christmas Cookies – M&M Chocolate Chip Cookies – Oh Sweet Basil
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Few things say Christmas better than green and red M&Ms! Throw some into these perfectly chewy M&M chocolate chip cookies, and you have festive Christmas cookies that everyone loves!

Every Christmas our kids gather around with Cade and I and we make the most hideously decorated sugar cookies (link to cookies and royal icing) but even when I think they won’t care anymore, they absolutely go nuts if they don’t see me pulling out all the supplies for Christmas cookies.

However, as much as we love those sink-your-teeth-in sugar cookies, like seriously they are the perfect sugar cookie, just ask our readers, everyone needs a quick and easy Christmas cookie for the family party that won’t suck hours of your time.

And this is it.

In fact, we haunt the stores every holiday for different colored m&m’s and make them all year round. Hello, Easter Cookies… haha! We can’t stop! Yes, it’s the same recipe, but just trust me, you needed to be reminded that you can, and SHOULD make a Christmas version.

Ingredients for Christmas M&M Cookies

There won’t be any surprises here! You’ll need all the usual chocolate chip cookie ingredients plus some Christmas m&m’s. Here is a brief overview of what you will need:
- Unsalted Butter – using unsalted allows you to control the saltiness of the recipe and make sure it is softened
- Brown Sugar – you want fresh moist brown sugar for optimal texture
- White Sugar – just regular granulated white sugar
- Egg – gives structure to the cookies and helps hold everything together
- Vanilla Extract – adds to the flavor, and use the real stuff…no imitation vanilla
- Flour – make sure to measure the flour correctly so they come out chewy and soft and not dry
- Baking Soda – gives the cookies their rise and fluffiness
- Cornstarch – acts as a tenderizer that helps make the cookies stay thick but soft and chewy
- Salt – balances all the sweetness and enhances flavor
- Semi Sweet Chocolate Chips – use regular size or minis and you can use milk chocolate, dark, white…whatever your favorite is!
- Christmas M&M’s – regular or any holiday M&M’s can be used
The measurements for each ingredient can be found in the recipe card at the end of this post. You can also save or print the recipe from there.

The steps are simple, just like making regular batch of chocolate chip cookies. The recipe is also totally scalable too, so you can double or triple it if you want to use this recipe for holiday neighbor goodies. Here is a quick idea of what to expect:
1. Combine dry ingredients – Whisk together the dry ingredients so everything gets incorporated together.
2. Combine wet ingredients – Cream the butter and sugars together until fluffy and then add the egg and vanilla and mix to combine.
3. Add dry ingredients to wet ingredients – Combine the ingredients together until just combined. Don’t overmix!
4. Add the M&M’s and chocolate chips – You will want to use a wooden spoon or spatula to mix in the M&M’s by hand. The M&M’s will get crushed if you mix them in the stand mixer.
5. Form into balls – I used a regular size cookie scoop but scooped out a heaping scoop to form the dough balls. Press a few M&M’s and chocolate chips into the dough balls on the top.
6. Bake – Don’t overbake them! After the 8-10 minutes, they will look a little underdone, but they will cook a little more as they cool and be slightly crispy on the edges but chewy in the middle.
The complete instructions in full detail can be found in the recipe card at the end of the post.

We have been making chocolate chip cookies for decades over here, so we have learned a few tricks to make them look and taste like they came from a bakery.
1. Chilling the dough, either before or after forming it into balls, will help the cookies be thicker.
2. Use a cookie scoop to keep the size of the cookies uniform. This will help with all the cookies baking the same.
3. Press a few chocolate chips and m&m’s into the top just before baking.
4. Don’t over bake the cookies. They will probably look a little underdone after 8-10 minutes, but they will bake a little more as they cool.
5. Using a large glass or biscuit cutter over cookies that have cooled for 2 minutes, spinning the ring gently around the cookie to make it perfectly round.
Why are My Cookies Flat?

The culprit for flat cookies is usually the butter. You want the butter to be soft, but not too soft. If the butter has gotten too warm, it will cause flat cookies every time. Whether it’s before the dough has been made or after the dough has been mixed, you want to keep the butter cool.

If you know you are going to take a long time to bake the cookies, then pop the dough into the fridge in between batches.

Another possible cause for flat cookies is not enough flour. Make sure you measure the flour correctly.

Why You Will Love This Recipe

Make ahead: This is a great recipe for making ahead of time. They freeze great before or after baking (see section below) or you can make the dough a day or so ahead of time and then bake it.

Scalable: The measurements are super easy to double, triple or even quadruple depending on how many neighborhood treat plates you want to make!

Simple: The recipe is easy to follow and the cookies look totally festive without any of the time or work of decorating.

Cookie exchange: These cookies are a safe addition to a cookie exchange because they are loved by everyone!

Make bars: If you want to make this even easier, you can make this recipe into bars. Use a 9×13 pan and bake at the same temperature for 20-25 minutes.

Milk: You’ll never have a better cookie for dunking in a tall glass of milk in front of your favorite Christmas movie…Elf anyone?!

Santa: I have it on good authority that this is a favorite cookie of the jolly one himself! Leave a plate of these Christmas cookies by your fireplace and they will be gone!

Storing and Freezing

Store the baked cookies at room temperature in an airtight container for 3-4 days. They will last for up to a week in the fridge.

Freeze these cookies either before or after baking. If you want to freeze the dough, I prefer to scoop them into dough balls first and then place them on a cookie sheet. Place the cookie sheet in the freezer for about an hour. Once the dough is frozen, toss the balls into a ziploc bag and store in the freezer for 2-3 months.

When you’re ready to bake them, place the frozen balls on a cookie sheet and let them thaw for about a half hour. Then bake as stated in the instructions.

If you want to bake the cookies and then freeze them, let them cool completely and then layer them carefully in a ziploc bag. They will keep in the freezer for 2-3 months. When you’re ready to eat them, just set them on the counter for about 30 minutes to thaw.

I saw a poll from both Martha Stewart and Betty Crocker that the most popular Christmas cookie recipe in America is the peanut butter blossom. Whhhaaattt?! I mean, I sort of get it because they are heaven, but what do they have to do with Christmas?! I’m set on making these Christmas cookies the new most popular Christmas cookie!

More Christmas Cookie Recipes
Servings: 24 cookies

Prep Time: 10 minutes

Cook Time: 10 minutes

Resting Time: 30 minutes

Total Time: 50 minutes

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Preheat the oven to 350 degrees F.

Line 2 cookie sheets with parchment paper. Set aside.

In a bowl, whisk together flour, cornstarch, baking soda, and salt. Set aside.

2 1/2 Cups Flour, 2 teaspoons Cornstarch, 1 teaspoon Baking Soda, 1/2 teaspoon Salt

In the bowl of a standing mixer, beat the butter and two sugars for about 1 minute, or until creamed.

14 Tablespoons Unsalted Butter, 1 Cup Light Brown Sugar, 1/2 Cup White Sugar

Add the egg and vanilla and stir again.

1 Large Egg, 3 teaspoons Vanilla Extract

Scrape the sides of the bowl down and gradually add the dry ingredients until combined.

Switch to a wooden spoon (trust me, it will break the M&M’s to use the mixer) and stir in the chocolate chips and M&M’s. Scoop into balls on the cookie sheet. Press 2-3 M&Ms and chocolate chips on top from your leftovers and roll into smooth balls.

1 1/4 Cup Semi Sweet Chocolate Chips, 1 Cup Christmas M&Ms

If desired, cover with plastic wrap and place in the fridge for 30 minutes or in a ziploc for overnight. Just remember to allow them to sit out for 15-20 minutes if overnight. Otherwise proceed to bake.

Place cookie dough balls on a parchment lined baking sheet, I prefer only 8, by doing sets of 2s and bake for 8-10 minutes. Cookies will appear slightly under-baked. Remove from oven to cool.

You should only be able to gently press into butter. If a finger goes through the stick you’ve let it get too soft

Serving: 1cookieCalories: 260kcalCarbohydrates: 34gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 27mgSodium: 108mgPotassium: 85mgFiber: 1gSugar: 22gVitamin A: 239IUVitamin C: 1mgCalcium: 29mgIron: 1mg

Author: Sweet Basil

Course: 100 Best Cookies Recipes on the Planet
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Sweet Basil

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December 3, 2023