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There are any number of reasons why you might want to stash some cookie dough in the freezer. Maybe you like having treats on hand in case company stops by. Maybe the first day of fall kickstarted your holiday baking gene. But we’re friends here, so let’s be honest: Frozen cookie dough in our freezer means warm, gooey, fresh-baked cookies any time we want one. Here are the best ways to freeze your favorite cookies for later.
How To Freeze Cookie Dough
For the purpose of freezing, let’s divide cookies into three main categories: chunky cookies, tender slice-and-bake cookies, and cut-out cookies.
How To Freeze Chunky Cookie Dough
Chunky cookies, like chocolate chip and oatmeal raisin, freeze best if you portion out the dough beforehand. Scoop out the dough just as if you were about to bake it, but then freeze it instead. Once frozen, the little balls of dough get sealed up inside a plastic freezer bag — when you need a cookie fix, just grab as many as you want to bake.
How To Freeze Slice-and-Bake Cookie Dough
By slice-and-bake cookies, I am referring to any fairly smooth, fairly tender cookie, like shortbread or sandies. These get pressed into logs, wrapped in wax paper, and frozen solid. They can be crumbly right out of the freezer, so when you’re ready to bake, let them warm for a few minutes before slicing. If you can plan ahead, letting the logs thaw in the fridge for a few hours is even better.
How To Freeze Cut-Out Cookie Dough
Last but not least, we have cut-out cookies, like sugar cookies and many holiday cookies. The dough for these cookies can be frozen in disks just like a flaky pie crust. When ready to bake, thaw until pliable and continue with the recipe. Freezing the dough for cut-out cookies is a little less of a time- and labor-saver than the other cookies, but it’s handy to break up the work of a big cookie-baking project or if you start a batch of cookies and get interrupted in the middle.
Most frozen cookies will need an extra minute or two in the oven. Otherwise, prepping and baking the cookies is exactly the same as in the recipe — you’re just giving them a freezer vacation in the middle.
These Cool Whip cookies are only a few ingredients and are delicious. Made with cool whip and a cake mix and you get that crinkle look everyone loves. Add these to your Christmas cookie list!
If you are a fan of super easy cookies, then you will want to check out these delicious Avalance Treats. Simple to make and always a hit.
❤️WHY WE LOVE THIS RECIPE
We love how easy this recipe is; only a few ingredients, but they come out beautiful. If you have followed us for any amount of time, you know that we love to make gift baskets for Christmas. Sometimes that can feel overwhelming, but if you add super simple treats to them, it’s actually a pretty quick process. These Cool Whip cookies make the process even easier.
GIFT BASKET IDEAS
If you want to make cute gift baskets, here are a few of our favorite things to add! Learn all about how we put these together on this entry on Front Porch Life!
🍴KEY INGREDIENTS
White Cake Mix
Cool Whip
Egg
Powdered Sugar
Green and Red Food Coloring
Vanilla Extract
SWAPS
You could easily swap out the cake mix for chocolate, leave out the food coloring and just make chocolate cookies. Any cake mix + Cool Whip + powdered sugar is pretty much the basic recipe.
🍽️HOW TO MAKE
This recipe is very simple but also very festive. The cookies look great on a table.
PREPARATIONS
You do want your Cool Whip to be soft, so set it out before you decide to make these cookies. That is really the only prep there is to this easy recipe.
COOKING STEPS
Step 1 Preheat oven to 350 degrees. Line a baking sheet with parchment paper. In a small bowl add powdered sugar and set aside for later.
Step 2 In a bowl, combine cake mix, cool whip, egg and vanilla. The dough will be sticky. Separate the dough in half and put in separate bowls. Add food coloring until it is the desired color.
Step 3 Use a small cookie scoop or spoon to make balls of dough and roll in powdered sugar. Place on baking sheet, keeping cookies 2 inches apart, they will spread.
Step 4 Cook for 12-15 minutes until the cookies are set, they will still be soft in the center. Let cool for about 4-5 minutes. Remove from the baking sheet and put on a plate or wire rack.
NOTES: I found if I let the dough sit for a bit or even chill it for 20-30 minutes, it becomes more manageable and not as sticky. Adds to the prep time but it may be worth it!
⭐TIP
The powdered sugar is optional, but it really gives the cookies the crinkle look and makes them more festive.
RECIPE VARIATIONS
You can use a strawberry cake mix, confetti, or any of them to make these cookies to your desired taste. We made this with a Christmas theme for the holidays but this is a super versatile recipe.
❓FREQUENTLY ASKED QUESTIONS
Can I use whipped cream instead of Cool Whip?
No, you can’t. Whipped Cream is made very differently, and it would not work in these cookies.
Do these cookies need to be refrigerated?
No, they don’t. You can display them on your table for the holidays!
Can you freeze these cookies?
Yes, you absolutely can freeze them and they will keep for a few months in the freezer.
STORING
These cookies are easy to store and they keep well. We displayed them in a glass cake container with or rolo pretzels for a nice look on our table during the holiday season.
These Christmas Cool Whip Cookies are so easy to make, only a few ingredients and the perfect Christmas cookie. Made with a cake mix and super versatile!
Prep Time 15 minutesmins
Cook Time 15 minutesmins
Total Time 30 minutesmins
Course Cookies
Cuisine American
1white cake mix
1cupof powdered sugarmay need more or less
8ouncesof cool whip
1egg lightly beaten
1teaspoonof vanilla extract
Red and Green food coloring
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. In a small bowl add powdered sugar and set aside for later.
In a bowl, combine, cake mix, cool whip, egg and vanilla. The dough will be sticky. Separate dough in half and put in separate bowls. Add food coloring until it is the desired color.
Use a small cookie scoop or spoon to make balls of dough and roll in powdered sugar. Place on baking sheet, keeping cookies 2 inches apart, they will spread.
Cook for 12-15 minutes until cookies are set, they will still be soft in the center. Let cool for about 4-5 minutes remove from baking sheet and put on plate or wire rack.
I found if I let the dough sit for a bit or chill for 20-30 minutes, it becomes more manageable and not as sticky.
Old fashioned molasses cookies are one of the chewiest, yummiest cookies to make for the holidays, you will absolutely love them!
These old fashioned molasses crinkles are fantastic and totally similar to our white chocolate molasses cookies. These are meant to get those beautiful cracks all over the top and be a little more chewy to bite into. I have a secret to making those cracks as cracky as possible too!
Note, these cookies are not crunchy as we aren’t making gingerbread cookies, but chewy as is in sink your teeth into delicious. It seems like molasses crinkles are becoming forgotten but I refuse to let that happen.
What Do I Need to Make Molasses Cookies?
I’ve had quite a few molasses crinkle cookies in my day and I’m sorry to say that I have the same complaint with all of them, too much molasses and ginger. I don’t want to be breathing fire when I bite into a cookie.
Now I do like molasses cookies to have warmth to them as that’s how they should be but that all comes from the right ingredient ratios. We only need 1/2 cup of molasses and that’s plenty to bring on the flavor. Here is everything you need:
Butter: unsalted, softened
Brown Sugar: adds sweetness and rich molasses flavor
Sugar: Just regular granulated sugar is used to both sweeten the dough and to roll the dough in before baking.
Molasses: adds flavor, sweetness and richness of flavor
PRO TIP: We prefer Grandma’s brand dark molasses.
Vanilla: adds flavor
Eggs: gives the cookies structure
Flour: just simple all purpose flour is all you need
Ground Cinnamon: adds warmth and flavor
Ground Cloves: adds festive holiday flavor
Baking Soda: gives the cookies rise and fluffiness
Ground Ginger: adds flavor and warmth
Salt: enhances all the flavors
The measurements for all the ingredients can be found in the recipe card at the end of this post.
How to Make Molasses Cookies
These old fashioned soft molasses cookies come together quickly and easily. Here are the basic steps:
Wet Ingredients: Mix the butter and sugar in the bowl of a stand mixer and cream until light and fluffy using the paddle attachment. Add the molasses and beat until smooth and then the egg and mix again.
Dry Ingredients: In a separate bowl, whisk all the dry ingredients together.
Combine: Add the flour mixture to the wet ingredients and mix until combined.
Chill: Scrape the sides of the bowl down and wrap tightly in plastic wrap. Chill in the fridge for at least 2 hours.
Prep: Preheat the oven and prep baking sheets with silpats or parchment paper.
Form: Scoop the cookie dough into balls and using your hands, roll the dough into balls. Roll the dough in sugar
Chill again: Place the dough balls on a baking sheet, wrap with saran wrap and chill again while you prepare the rest of the dough.
TIP: If I have the time, I like to chill the dough this second time overnight. The longer it chills, the better the cracks on the baked cookies.
Roll: After chilling the dough the second time, pull them out and let them sit at room temperature for about 10 minutes and then roll them in sugar again. This step is optional, but I love the added texture and sweetness it brings.
Bake: Bake until cracks just begin to appear on the top of the cookies.
TIP: Keep all the dough balls in the refrigerator as the cookies bake. You want to them to stay chilled right up until baking.
Rest: Remove the baking sheet from the oven and let it sit on the counter to cool for a couple of minutes before removing the cookies to a wire rack to cool.
These instructions are stated in full detail in the recipe card down below. You can also print or save the recipe from there.
Secrets to the Best Molasses Cookies
The real key though is in the chill, these cookies should be chilled for at least 2 hours and the dough should be kept in the fridge in between baking. And this makes a lot, a lot of dough so be prepared my friends!
Another secret is to double roll the dough in sugar! I scoop the dough into balls roll into sugar, placed them all on one cookie sheet and wrapped tightly in saran wrap and place it in the fridge. Generally overnight is my favorite, but at least two hours before baking. Then I pull the dough out, let it sit for 10 min to take the chill off, roll it in sugar again and bake.
And if you want to know a secret, I especially love the cookies baked and then frozen. The only cookie in the world that I approve of doing that with. There’s something about the warm spices and freezing cold cookie that is just plain awesome-sauce.
Where Do Molasses Cookies Originate?
It’s hard to know for sure, but most sources agree that molasses cookies came on the scene in the mid 1800s in the New England area.
Are Ginger Snaps and Molasses Cookies the Same?
The key difference between molasses cookies and gingersnap cookies is that molasses cookies are chewy, versus ginger cookies that are snappier and crisper in texture.
Surprisingly, both cookie recipes call for about the same amount of molasses–usually around 1/4 cup.
Why Won’t My Molasses Cookies Crack?
There are a couple of different reasons that molasses cookies might not crack. First, if the dough is too wet, the cracks won’t appear because the cracks occur as the surface of the dough dries out. Make sure to measure all the ingredients accurately.
The other possible reason for no cracking is if the dough is too warm. You want the dough to be chilled when it goes into the oven to bake.
Can Molasses Cookies be Frozen?
Yes, they freeze well if done properly.
All cookies should be frozen individually after they’ve cooled completely, meaning they should be placed on a baking sheet, not touching, until frozen solid (they can be frozen like this in layers separated by parchment, wax, or freezer paper).
Old fashioned molasses cookies are the perfect holiday cookie recipe. They are warm and festive with a chewy texture and a flavor that reminds you of the peace and comfort of childhood Christmases. You’re going to love this classic cookie recipe!
More Christmas Cookie Recipes:
Servings: 36-48 cookes
Prep Time: 2 hourshrs
Cook Time: 8 minutesmins
Total Time: 2 hourshrs8 minutesmins
Description
Old Fashioned Molasses Crinkles are one of the chewiest, yummiest cookies to make for the holidays, you will absolutely love them!
Prevent your screen from going dark
In a bowl of a standing mixer, mix the butter and sugar for 2 minutes or until smooth, light in color and fluffy.
3/4 Cup Unsalted Butter, 1/2 Cup Brown Sugar, 1/2 Cup Sugar
Add the molasses and vanilla and beat until smooth.
1/4 Cup Molasses, 1/2 Teaspoon Vanilla
Add the egg and egg yolk and mix again until the egg is just incorporated.
1 Large Egg, 1 Egg Yolk
In a medium bowl, whisk together the flour, cinnamon, ground cloves, baking soda, ground ginger and salt.
Melissa Gaman is a recipe developer, editor, and food writer living in Jersey City, New Jersey. She loves to bake, especially bread, cookies, and anything chocolatey. Her sourdough starter came from Alaska and is rumored to date back to the Gold Rush. Outside of the kitchen, she loves to grill, smoke, and cook over live fire. Potatoes are her desert island food.
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Ever since I was a child, pie has been our family’s go-to dessert. My mom would stop by Marie Callender’s Restaurant & Bakery, and we’d select a pie from the endless list of options and bring it over to my grandma’s house to share.
Now, years later, finding a pie that rivals those memories can be tricky for me — especially because I’ve been eating a gluten-free diet. Truthfully, it’s pretty hard to find a crust that can hold up to its buttery, non-gluten-free counterpart. On a handful of occasions, I’ve tried recreating a flaky and juicy gluten-free pie myself, but rolling out the crust and mixing up a delicious filling takes more time than I often have, and I can never seem to get my pie to taste as good as the ones from my local specialty bakery.
I’ve plunked down a hefty sum to find a solid pie, and over the years I’ve built a list of must-order bakery staples. So I was surprised to find that my new favorite pie was waiting for me at my local Sprouts Farmers Market — no advanced orders needed!
What’s So Great About The Maine Pie Co. Gluten-Free Apple Pie?
Jill Miller, who runs The Maine Pie Co. (based in Maine, naturally), once owned The Runcible Spoon in Nyack, New York, where she was famous for her tasty pastries. She later chose to specialize in gluten-free pies for one very simple reason: “My husband has celiac disease, and we could not find a gluten-free pie on the market that tasted and looked homemade,” she says. “Anyone can make a good pie, but not a good gluten-free pie.”
Miller creates lab-certified, frozen, gluten-free pies made with brown and white rice flours and ships them off to grocery stores, like Sprouts, Kroger, Harris Teeter, and Whole Foods Market, to name a few. (You can also buy them directly on the company’s website.) Maine Pie Co. currently has nine pie flavors, including classics like pumpkin, blueberry, sour cherry, and apple (my favorite, so far!). You can also spot its best-selling 9-inch pie shells, a handful of tarts, and a couple of mini pies, on shelves too.
I’m here for the full-size pies and, believe me, these pastries are really, really good. The sweet and tart apples are sourced locally in Maine and made into pies the same day. Miller says she learned this trick while running The Runcible Spoon. Back then, to ensure an always fresh baked pie, her team “would assemble, freeze, and bake off as needed,” she explains.
Because you’re baking these pies at home, they taste just-out-the-oven fresh and look gorgeous.
What’s the Best Way to Eat The Maine Pie Co. Gluten-Free Apple Pie?
When I first tried the company’s classic apple pie, I was in dessert heaven! It’s a cinch to bake — I opened up the box, unsealed the frozen pie, and placed it in a preheated oven. Following the directions to a T, I baked the pie for 20 minutes, reduced the heat (from 425°F to 350°F), and continued to bake for another 50 minutes until the lattice crust turned a lovely golden-brown and the apple cinnamon filling was bubbling. The scent of butter and warming spices filled my kitchen.
After carefully taking the picture-perfect pie out of the oven to let it cool and spending a good portion of time admiring my efforts, I got out a carton of vanilla ice cream and served each warm slice with a dollop. The crust is flaky, and balances nicely with the sweet apples mixed with just the right amount of cinnamon, nutmeg, and clove.
It’s now become my go-to dessert for holiday parties — and guests can’t even tell it’s gluten-free!
What store-bought desserts are you buying for your next holiday party? Tell us in the comments below.
Traditional holiday treats offer an opportunity to connect with loved ones and tap into nostalgia, both things that are great for well-being. But sometimes it’s nice to mix in a treat that does some good for your body too. This salted chocolate tart is a great example.
These Craisin Frosted Flake Chocolate Chip Cookies are not your normal cookies, but man, they hit every texture, taste and smell craving you could have.
I know, I know, Craisin Frosted Flake Chocolate Chip Cookies is quite the mouthful to say. They’re quite the mouthful to eat as well. I should think up a new name, but kitchen sink cookies have already been taken, anyone got any ideas?
Chocolate Chip Cookies in a New Way
As you know, our family has a fun tradition of taking a base ingredient like this cookie dough and then having a bake-off where each family member uses a surprise ingredient and anything else in the pantry to create a new recipe. Making chocolate chip cookie dough without chocolate chips is the perfect base ingredient.
Craisin Frosted Flake Chocolate Chip Cookies
These cookies are just to die for. A sweet dough that is the perfect base to bits of crunchy frosted flakes (trust me, you’ll absolutely looooove the texture from the crunch of these flakes!), juicy nuggets of dried craisins and finally melty morsels of chocolate sprinkled throughout.
And listen, not just chocolate, you must use mini chocolate chips to balance the sizes of everything else or the chocolate overpowers too much of the cookie.
Secret Ingredients For a Bake-Off
Everyone sits patiently as one person pulls names from a hat and each baker picks one of the random ingredients, frosted flakes, cookies and cream twix bars, marshmallows and so on.
I was given Frosted Flakes Cereal and thought, well this isn’t going to go so well, haha. But the more I looked at the cereal the more I realized that it would actually be delicious with craisins and chocolate. This was going to delicious.
Cookie Recipe Win!
There’s something about these frosted flake cookies that I just cannot walk away from. Ugh, and the worst part is that not only do I not have any on hand right now, but I cannot force you all to try them. I mean really, I’d give anything to convince you.
The soft and buttery cookies just completely envelopes those sweet and crunchy pieces of cereal, totally breaking up the monotony of the cookie. The texture is a welcomed crunch. Mmmmmm, and you quickly move on to that juicy sweetness of the dried cranberries and the melty chocolate chips. It’s the best of every single world. My goodness, they are a win!
How Long Will Homemade Cookies Keep?
Properly stored, fresh cookies will keep for 2-3 weeks at room temperature.
Can You Freeze Frosted Flake Cookies?
Place cookies on a parchment lined cookie sheet and freeze.
When they are frozen, transfer to a heavy duty freezer bag and store in the freezer for a month or more.
Why Do Cookies Spread Out?
Cookies spread because the fat in the dough melts in the oven.
If there isn’t enough flour to hold the fat, cookies will spread and be flat.
These cookies are loaded with dried cranberries and crisp frosted flakes. A little crunch, a little chocolate, and a little fruit in every bite.
Prevent your screen from going dark
Heat the oven to 375.
Line baking sheets with silpats or parchment paper.
In a mixer, combine the butter, brown sugar and white sugar on medium high speed for 2 minutes.
Add the eggs and vanilla and mix to combine.
In a bowl, whisk together the dry ingredients.
Turn off the mixer and add the flour mixture.
Mix until almost incorporated then add the chocolate chips, craisins, and Frosted Flakes.
Scoop cookies by using a cookie scoop but do not scrape against the side of the bowl, merely scoop, lift and round the bottom with the other hand then place on a cookie sheet, spread apart so they don’t end up touching.
Bake for 8 minutes, or up to 10 depending on your oven.
Remove when the bottoms look set but the tops are not yet brown, just golden in some places.
Allow to cool for 2 minutes before moving to a cooling rack or into your mouth.
This recipe does not need totally softened butter. When you can press one with a thumb and leave a nice thumbprint without sinking through the butter, you’re ready. If you need to hurry, just cut into chunks to speed up the softenening. Cookies can be frozen and stored in a freezer bag for three months, or portion the dough into cookie sized balls and freeze for up to three months.
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Baked in a trusty 9×13 pan, my recipe features soft chunks of bread soaked in a rich, just-sweet-enough vanilla custard with a shatteringly crisp, butter-drenched top. This classic bread pudding is the perfect balance of crowd-pleasing treat and easy dessert, with a make-ahead moment if you want to get a head start.
This copycat Waffle Love liege waffle recipe is the closest we’ve found to our favorite food truck waffles here in Utah using a liege waffle.
Remember when food trucks started popping up and became all the rage a few years back? The Waffle Love food truck was one of the original food trucks to go crazy here in Utah. They always had a line for days no matter where they were. In fact, they have now opened over a dozen brick and mortar locations in Utah, Idaho and California and their food truck is still going strong!
Waffle Love quickly became the go to family treat truck, date night truck, girls night out truck, and “I’ve got a hankering for something sweet” truck. The waffles are amazing and the little sugary bits really add something to the waffles, but you can’t forget about their awesome toppings which revolve around one of our household favorites, Biscoff. Stinking Biscoff. That stuff rocks our world.
I immediately started working on a copycat recipe so that we could make these irresistible waffles at home. After I figured out the perfect recipe, I posted it and it went crazy! So crazy that the aforementioned company contacted me and asked me to pull my recipe down because it was so close to theirs. Haha…nope! That, my friends, is when you’ve NAILED a copycat recipe! The people need to be able to make these at home, and so you shall!!
While we still love our bacon apple cider waffles, this copycat waffle love recipe is seriously fantastic, and it would be the perfect way to enjoy Christmas morning.
What is a Liège Waffle?
Liège waffles (pronounced “leej”) are a Belgian style waffle made from a yeast dough rather than traditional waffle batter. They are a little sweeter and different in texture once they are cooked.
Liège waffles are different than your normal run of the mill waffle. In fact you really should forget about the taste and texture of the normal breakfast waffle because this one is seriously a totally different taste, but delicious like you wouldn’t believe.
What Ingredients are Needed for Waffle Love Waffles?
Here are the ingredients that you will need to make this liege waffle recipe:
Whole Milk: scalded, see section below for how to scald milk
Water: helps activate the yeast
Sugar: used to both feed the yeast as it activates and to sweeten the liege waffle dough
Instant Yeast: we prefer instant yeast rather than active dry yeast
Eggs: adds structure to the waffles
Unsalted Butter: the fat needed to make these waffles so rich and fluffy
Honey: adds a little extra natural sweetness and flavor
Vanilla: adds flavor
Bread Flour: the combination of bread flour with all purpose is magic
The measurements for each ingredient can be found in the recipe card down at the end of the post. Keep scrolling down for all the details.
What is Belgian Pearl Sugar?
Belgian pearl sugar is small crunchy clusters of condensed beet sugar used to add pockets of sweetness and texture to liege waffles. There is also Swedish pearl sugar which has smaller clusters or pearls.
Is There a Substitute for Pearl Sugar?
If you can’t find pearl sugar then just omit it. There is no need to add more granulated sugar to the dough.
How to Scald Milk
To scald milk, just place milk in a pan over medium heat, do not bring to a boil, instead let it heat up until foam appears around the sides and a little “skin” appears on top of the milk.
How to Make Liege Waffles at Home
Ok, I’m going to walk you through each step of this recipe since it’s quite different from making traditional waffles. Here is the process:
Combine: Add the scalded milk, water, yeast and sugar to a bowl and stir to combine.
Proof: Allow the yeast to proof.
Proofing yeast is really just a fancy term for letting the yeast grow and get all poofy. You do have to be careful because too hot or too cold of liquid can kill the yeast so make sure you get warm water.
Cream: Beat the butter and remaining sugar together until creamy and fluffy in the bowl of a stand mixer using the paddle attachment. Then add the eggs, honey and vanilla and stir to combine. Finally, add in the yeast mixture and mix thoroughly.
Rise: Change to the dough hook attachment and add the bread flour to the wet ingredients. Mix the dough until the flour is thoroughly incorporated. Add the remaining flour, cover with plastic wrap and allow to rest for up to 4 hours on the counter or in a warm place.
PRO TIP: At this point, you could let the dough rest in the fridge overnight. You can let the dough rest for up to 24 hours covered with plastic wrap in the fridge. The dough will need to sit on the counter and come back to room temperature before proceeding with the recipe.
Knead: Once the dough has risen, punch it down and knead in the pearl sugar.
Now this part is especially important, and you must buy a special ingredient because normal sugar just won’t work. You’ll want to buy Belgian Pearl (there’s Swedish too, but it’s smaller than the Belgian sugar) Sugar which you can find at specialty or natural food stores. In Utah we buy our sugar at Orson Gygi. You can totally buy online too.
Separate: Divide the dough into 7-8 balls and preheat your waffle iron. I know it’s a little odd to put a clump of dough as opposed to a runny batter in your waffle maker, but it will spread out a little when you close the lid.
Cook: Once the waffle iron is hot, spray it with cooking spray or melted butter and place one dough ball on and cook it. Cook until it is golden brown. Repeat with all the remaining dough balls.
We use a Cuisinart waffle maker and we cook our Liege waffles a little longer than a normal waffle on a slightly lower temperature so as to not burn the sugar, but you will have to just try out your waffle maker and experiment with how long to cook it. The sugar will kind of melt into the waffle and crystalize like little sugary nuggets of goodness. It’s awesome.
Toppings: Serve the waffles with your favorite waffle toppings (see section below)!
I can’t wait to hear how your first attempt at making homemade liege waffles goes! For those of you who have tried Waffle Love, we would love to hear how you think this recipe compares!!
Watch How This Waffle Love Recipe is Made…
Toppings for Liege Waffles
We think that spreads compliment the waffle much better than a syrup because of how dense the yeasted waffle is. A nice layer of spread that gets all melty on the how waffle, topped with some sort of fresh fruit and a dollop of whipped cream or crème fraîche is the perfect combination. Here are some ideas:
And of course, going with syrup definitely wouldn’t hurt anything! Our buttermilk syrup is the syrup of the gods and traditional maple syrup tastes delicious on Belgian waffles as well.
Is Waffle and Pancake Batter the Same Thing?
The only difference is the fat content. Waffle recipes usually contain a bit more butter or oil than pancakes – that’s what gives you the slightly airier, fluffy yet crisp waffle texture.
Can Waffle Batter be Kept Overnight?
Pancake and waffle batters made with baking powder can be made ahead and stored in the refrigerator overnight.
Since the baking powder may lose some of its potency overnight, add a little extra.
Are Liege Waffles a Dessert?
You might be asking yourself if these waffles really are a breakfast food or more of a dessert. The answer is yes! They are great for breakfast, brunches with friends, breakfast for dinner or for dessert. And this may sound crazy, but I actually also love to top them with a fried egg over easy and a couple strips of bacon. Sweet and savory is one of my favorite combos!
How to Clean the Waffle Iron
Making liege waffles with pearl sugar can get quite messy with the pearl sugar melting all over the hot waffle iron. I try to wipe it carefully with a paper towel between each waffle and when they are done, I use my silicon tipped tongs and a wet washcloth to wipe it down really well (unplug the waffle iron first!) while it’s still hot.
I’ve heard of people using a wet washcloth and chopsticks to clean them too. You’ll want to try and clean it as best as you can while the waffle iron is still hot and the sugar hasn’t hardened yet.
Storage Tips
Make Ahead: I mentioned above that the waffle dough could be made up to 24 hours ahead of time and stored in the refrigerator covered tightly in plastic wrap until ready to bake. Just make sure that you let the dough come to room temperature before cooking.
Freezing: These waffles freeze extremely well both before and after baking. If you want to freeze the dough, form the dough balls and then wrap them well in plastic wrap and then in a freezer bag. Let them thaw completely and come to room temperature before cooking.
You can also freeze the cooked waffles. Let them cool completely and then wrap them in plastic wrap. Store them in an airtight container or ziploc bag. Both the dough frozen or the waffles frozen will keep for up to 3 months.
Reheating: Reheat leftover waffles in a toaster or in the oven set at 250 degrees until warmed through.
Copycat Waffle Love liege waffles are a yeasted waffle dough recipe that results in waffles that are crispy crunchy, almost caramelized, on the outside and soft and fluffy on the inside. Top your waffle with your favorite waffle toppings and indulge in this one-of-a-kind waffle recipe!
More Sweet Breakfast Options:
Servings: 7-8 waffles
Prep Time: 4 hourshrs
Cook Time: 5 minutesmins
Total Time: 4 hourshrs5 minutesmins
Description
This Copycat Waffle Love Liege Waffle Recipe is the closest we’ve found to our favorite food truckwaffles here in Utah using a Liege waffle.
Prevent your screen from going dark
Add the 1 1/2 teaspoons of sugar to the milk and water and add the yeast, stirring to combine.
In a large bowl, beat together the butter and sugar.
1 Cup Unsalted Butter, 3 Tablespoons Granulated Sugar
Add the eggs, honey and vanilla.
2 Large Eggs, 3 Tablespoons Honey, 3 teaspoons Vanilla
Stir everything together and add the yeast mixture.
Place in a standing mixer with the dough hook and add 2 cups of bread flour.
2 Cups Bread Flour
Mix until the dough is thoroughly incorporated, and add the remaining flour, cover with plastic wrap and allow to rest for up to 4 hours on the counter. See notes for allowing to rest in the fridge overnight.
1 1/2-1 3/4 Cups Flour
Punch down the dough and knead in the pearl sugar.
2 Cups Belgian Pearl Sugar
Separate into 7 to 8 balls and place on a hot, greased waffle iron.
Cook until golden brown and serve with Biscoff or Nutella, whipped cream and fresh berries.
To scald milk, just place milk in a pan over medium heat, do not bring to a boil, instead let it heat up until foam appears around the sides and a little “skin” appears on top of the milk. You can let the dough rest for up to 24 hours covered with plastic wrap in the fridge. The dough will need to sit on the counter and come back to room temperature to use. Need to skimp on the rise time? No biggie, though you will lose some of that awesome flavor. Waffles can be frozen for up to 3 months.
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There’s something about hot waffles that gets the whole family up and moving on a Saturday morning and this version adds in the crisp bacon and sweet apple cider syrup.
If you’re in a hurry and need to make waffles from a box just make sure you use Mom’s secret.
This is the only syrup we make these days. I know it sounds crazy with that buttermilk in there, but I promise it’s the best ever.
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When it comes to home fragrances, I prefer diffusers over candles — except if that candle’s got a gimmick. If it has an unusual theme, a pop culture tie-in, or is scented like my favorite foods and beverages, I want to give it a whiff. So when I stumbled upon an Instagram ad for a Magnolia Bakery Banana Pudding-scented candle from Boy Smells, I was excited. I love Magnolia’s banana pudding (and cupcakes, for that matter), and if a candle version could capture that essence for me at home, count me in! So, after finding a great Black Friday deal, I bought the candle, and it has truly lit up my life. In fact, I can’t stop talking about how much I love it. When it’s lit, it fills my apartment with such a warm, delicious scent that is so yummy, I almost want to eat the candle (or do shots of the hot wax).
What Is the Boy Smells Magnolia Bakery Banana Pudding Candle
Boy Smells’ Banana Pudding candle is inspired by the super popular dessert from NYC’s iconic Magnolia Bakery. A blend of beeswax and undyed coconut, the candle has top notes of creamy banana and elemi; middle notes of jasmine petals, davana, and cardamom; and base notes of cedar, patchouli, and guiaiac. I don’t know what many of those are, but I can tell you that the result is a scent that is subtle yet complex, light but slightly smoky. The Magnolia Bakery Banana Pudding candle is housed in a transparent yellow glass vessel (naturally) and has a 50-hour burn time.
Why I Love the Boy Smells Magnolia Bakery Banana Pudding Candle
Unlike many fruit- and dessert-scented candles, the Magnolia Bakery Banana Pudding Candle does not have an artificial, overwhelming scent. It’s not sickeningly sweet, but instead has a rich, inviting, almost caramel-like fragrance that I love, similar to brûlléed bananas, as one reviewer aptly put it. The scent isn’t too strong, yet it does linger a bit after the candle is out, leaving my apartment smelling as if I have been baking something delicious.
I am almost surprised by how much I love Boy Smells’ Magnolia Bakery Banana Pudding candle. It lifts my mood every time I light it and fills my space with a uniquely delicious scent. If there’s any downside, it’s that it always makes me crave banana pudding (again, I’d eat the candle if I could). Regardless, I’m already planning to buy a few more of these candles — and make a pit stop at Magnolia Bakery to get some real banana pudding.
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: 15bars
Prep Time: 10 minutesmins
Cook Time: 25 minutesmins
Total Time: 35 minutesmins
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!
Prevent 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.
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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
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:
Combine dry ingredients – Whisk together the dry ingredients so everything gets incorporated together.
Combine wet ingredients – Cream the butter and sugars together until fluffy and then add the egg and vanilla and mix to combine.
Add dry ingredients to wet ingredients – Combine the ingredients together until just combined. Don’t overmix!
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.
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.
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.
Chilling the dough, either before or after forming it into balls, will help the cookies be thicker.
Use a cookie scoop to keep the size of the cookies uniform. This will help with all the cookies baking the same.
Press a few chocolate chips and m&m’s into the top just before baking.
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.
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: 24cookies
Prep Time: 10 minutesmins
Cook Time: 10 minutesmins
Resting Time: 30 minutesmins
Total Time: 50 minutesmins
Prevent your screen from going dark
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.
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
These Old Fashioned Tea Cakes are a classic from long ago. Some people may call them shortbread cookies, but either way they are delicious.
If you love old-fashioned recipes, you will also love Kentucky Bourbon Balls. I have seen many recipes for these, but this one is authentic to a real bourbon ball.
❤️WHY WE LOVE THIS RECIPE
If you have followed our website for any amount of time, then you know we love old-fashioned recipes, and we love sharing our Grandmother’s recipes. This was one of her favorites. She was from Mississippi, and she loved to entertain her friends. She was very much a Southern Lady and loved to make these for afternoon tea. She would always serve them on cute little plates.
🍴KEY INGREDIENTS
Pecans or walnuts
Butter,
Brown sugar
Vanilla
All-purpose flour
Salt
SWAPS
There really aren’t many swaps on this recipe unless you want to switch out the vanilla for almond, coconut, maple, etc. That is really about the only change that could be made, other than leaving the nuts out altogether.
🍽️HOW TO MAKE
The most time-consuming part of this recipe is letting the dough get cold. You don’t want the fat source, the butter to heat up while you are working with the dough, so it must be chilled.
COOKING STEPS
Step 1 Mix all ingredients with mixer until very crumbly. Take your hands and shape into a ball and put in refrigerator until solid enough to pinch off a piece and flatten on a hard surface.
Step 2 Cut out shapes with cookie cutters.
Step 3 Bake on a greased cookie sheet at 350 degrees about 25 minutes. Just before removing from oven, turn on the broiler for about 45 seconds and let brown on top.
⭐TIP
If your dough get too soft while cutting out the cookies, just return to refrigerator for a while or between cooking.
SERVE THIS WITH
These delicious cookies are great for Christmas and go great with this Old Fashioned Snowball Cake. It’s a classic for a reason!
❓FREQUENTLY ASKED QUESTIONS
Are these cookies hard or soft?
They are not either.. honestly they have kind of a hard surface but they melt in your mouth. The butter keeps them soft.
These tea cakes have no eggs, is that correct?
Yes, this is a very old recipe and this is the way we have always made them.
STORING
These cookies will keep for several months in an air-tight container. We make them at the beginning of December and enjoy them through the holidays.
Tea Cakes melt in your mouth. I’ve never come across anyone who doesn’t like them. These buttery treats are sometimes called shortbread cookies, but eithe way they are delicious.
Cook Time 25 minutesmins
Course Cookies
Cuisine American
1/2cupfinely chopped pecans or walnuts
2sticks buttersoftened
2/3cupbrown sugar
1tsp.vanilla
2cupsall-purpose flour
1/4teaspoonsalt
Mix all ingredients with mixer until very crumbly. Take your hands and shape into a ball and put in refrigerator until solid enough to pinch off a piece and flatten on a hard surface. Cut out shapes with cookie cutters.
Bake on greased cookie sheet at 350 degrees about 25 minutes. Just before removing from oven turn on broiler for about 45 seconds and let brown on top.
If your dough get too soft while cutting out the cookies, just return to refrigerator for a while or between cookings.
A perfectly soft molasses cookie recipe is essential for the holidays, but these white chocolate molasses cookies take things to a whole new level.
That’s right folks, these are not your typical holiday molasses cookie. I know that this is a pretty popular cookie, molasses or ginger snap, for this time of year, but that does not mean that it has to be completely traditional. These white chocolate chewy molasses cookies are actually an adapted recipe from my dad’s side of the family and is over 150 years old! I’ve been holding onto this recipe since I got it from my aunt last year just so that I could share it at the right time of year with all of you.
Family Holiday Traditions
My mom would spend hours in the kitchen baking the holiday recipes that had been passed down through the generations like this one just so we could deliver them to neighbors and families that my parents would find who were in need. Often the treats to those families included a little extra cash, gifts or toys for the kids.
In fact, sometimes my dad would even dress up as Santa so that the families wouldn’t know who he was when he dropped off the goodies. This white chocolate molasses cookies recipe is one we can use to pass on the same tradition which means that I feel like I should do as my mom did and teach my children. It’s hard sometimes. Some of the cookie dough got so squished and squashed that the white chocolate was sticking out everywhere and it looked like quite the mess but I’m so grateful for the memory of helping a 7 year old discover the magic of making cookies for the holidays to give to neighbors and friends and spread Christmas cheer.
Ingredients for White Chocolate Molasses Cookies
I am an avid cookie lover! I’ll choose a cookie over almost any other dessert (except pie, good golly I love pie!), but not all cookies are created equal. I love a thick and chewy cookie that is perfectly baked. I love them a little crispy around the edges and nice and chewy in the middle. These molasses cookies check all the important cookie boxes and the melty white chocolate in the middle is the best surprise. Here are the ingredients you will need:
Butter, Shortening, or Lard – we usually do half and half
Light Brown Sugar – adds sweetness and even more molasses flavor
Egg – adds structure to the cookies
Molasses – adds sweetness and perfect molasses flavor, Grandma’s brand is our favorite
Flour – just regular all purpose
Salt – enhances all the flavors and cuts through the sweetness
GroundCinnamon – adds warm holiday flavor
Ground Ginger – you have to have ginger in a molasses cookies
Allspice – adds a little extra pop of flavor and holiday cheer
Baking Soda – leavening agent for the cookie adding fluffiness and rise
White Chocolate Melts – If you cannot find the baking melts you can buy the white almond bark and chop into small chunks and use that. The white chocolate is used to stuff the inside of the cookies and to drizzle on top.
GranulatedSugar – used to coat the outside of the cookies adding a beautiful sparkle and slight crunch to the outside of the cookie
The measurements for each ingredient can be found in the recipe card down at the end of the post.
How to Make Molasses Cookies
Soft molasses cookies are just a few steps away! Here are the basic steps…
Mix the wet ingredients together. I like to cream the butter/shortening with the sugar first in a stand mixer until it’s light and fluffy and then add the sugar, eggs and molasses and mix together well.
Combine the dry ingredients. In a separate bowl, combine the flour, salt and spices.
Combine the wet and dry ingredients. Slowly add the dry ingredients into the wet ingredients until just combined.
Cover and refrigerate. Cover the bowl with plastic wrap and refrigerate for 1-2 hours.
Prep: Preheat the oven and line a cookie sheet with parchment paper.
Stuff the dough. After the dough chills, pull it out and form into stuff dough balls (see section below).
Roll in sugar. Roll the dough balls into sugar that it is coated on all sides.
Bake. Place on a baking sheet and bake at 350 for 8-10 minutes.
Drizzle with white chocolate. If you want to make them look a little fancier, drizzle with melted white chocolate.
All these instructions in full detail can be found in the recipe card at the end of the post. You can also print and/or save the recipe there.
How to Stuff Cookies
Stuffing cookies with more yummy stuff is super easy and a fun way to add twists on old classics. In fact, our Biscoff stuffed snickerdoodles are one of my favorite cookies of all time! Give those babies a try!
Using a cookie scoop, scoop out enough dough for one cookie. Flatten it in your hand into a disc shape. Place the white chocolate melts in the middle and then fold up the dough around the chocolate so it is completely sealed inside the dough. That’s it! It is ready for baking!
If you’re going to use something like Nutella to stuff a cookie, like our Nutella banana muffins, you will want to freeze the Nutella first so it’s easier to stuff into the middle.
What is Molasses?
Molasses is a byproduct of producing sugar. It is a dark, sweet syrup with a very obvious snap or bite to it. There is a range of molasses out there from mild molasses flavor to a super strong blackstrap molasses. You can use any variety you want, but blackstrap will probably be too strong. We prefer Grandma’s brand if you can find it and Brer Rabbit brand as a second choice.
What is the Difference Between Molasses Cookies and Gingersnaps?
The main difference is that molasses cookies are chewy, versus ginger cookies that are snappier and crisper in texture.
Watch How These Molasses Cookies are Made…
Storage Tips
Store leftover cookies at room temperature in an airtight container. They will keep for up to a week.
These cookies also freeze very well. Place them in a freezer safe container. They will keep for up to 3 months.
Christmas baking requires the warm comforting flavors of molasses cookies. We have taken my centuries old family recipe for molasses cookies and stuffed them with white chocolate. There isn’t another recipe out there like this one! We hope they find their way to your Christmas cookie plate this year!
More Holiday COOKIE RECIPES You’re Going to Love:
Servings: 32cookies
Prep Time: 2 hourshrs
Cook Time: 8 minutesmins
Total Time: 2 hourshrs8 minutesmins
Description
A perfectly soft molasses cookie recipe is essential for the holidays, but these white chocolate molasses cookies take things to a whole new level.
Prevent your screen from going dark
In a standing mixer add the shortening and sugar and beat until smooth.
3/4 Cup Butter, 1 Cup Light Brown Sugar
Add the egg and molasses and beat again until well incorporated.
1 Large Egg, 1/2 Cup Molasses
In a separate bowl, mix together the flour, seasonings, salt and baking soda.
This recipe was originally posted as part of a collaboration with the Ohio Poultry Association to bring you a fun “Take a Bite of My State Cookie EGGS-change” where we all are chatting about our state’s cookie.
This cookie recipe actually spent a little time in Utah and since Utah is huge, and I mean HUGE about the holidays, neighbor treats and goodies and spreading the Holiday cheer I thought it would be a perfect opportunity to tell you all about this bomb diggity cookie that I made even better. Our family has always and will always be about the holiday treats. And make sure you check out the cookies from the exchange, there’s Aimee from Shugary Sweets, Tanya from Lemons for Lulu who brought Buckeye Brownie Cookies, Megan from Country Cleaver, Laurie of Simply Scratch, and Julianne of Beyond Frosting with Maple Sugar Cookies.
Who knew that crescent rolls, cinnamon sugar apples, brown sugar, butter and sprite could make the best easy apple dumplings with Sprite ever!
Ditch your old apple dumplings recipe. Do it. Ditch it. These easy apple dumplings have a couple of very minor changes that make a HUGE difference and I’m totally not kidding. I’ll never make another apple dumplings recipe again.
This recipe reminds me so much of my grandma’s apple rolls recipe just because that sugar liquid is so deceiving. You pour it all around the rolls and it almost puts you into a panic attack seeing all of that liquid around the dough, like is this really going to work?! Are they going to be a soggy mess?!
And then those golden, crisp, pillows of dough come out and you’re a real life hero to the whole family.
Creating This Apple Dumpling Recipe
This is seriously the craziest apple dessert recipe. Most apple desserts seem to be inspired largely from the way apple pie is made. Think about it: apple crisp, apple pull-apart bread, and apple pie scones are all takes on the classic apple pie.
This apple dumpling recipe is similar, but as I’ve been making recipes from others over the years I felt like there was always something missing. Sure, it is a good recipe and one that your guests will love you for, but couldn’t it be taken up a notch without changing the whole recipe?
We started experimenting, a lot. Too much. I could hardly stand to look at another apple dumpling recipe, let alone the apple dumpling itself.
And then it hit me, when you’re trying to do something awesome and it’s not coming together, go back to the original recipe.
So I did. And do you know what I discovered? The apples were not like an apple pie, they were completely plain. No, no, no! Apples need a little cinnamon sugar action to really drive home that fall smell and flavor!
Well don’t stop there, I thought. We need a little cinnamon action in the butter mixture as well. Too many recipes called for just butter and brown sugar. No. We need more. We added vanilla and cinnamon. Let’s get this party started!
Apple Dumplings with Sprite?
Yes, you read right, we want to use a lemon lime soda around the dumplings, but never over the dumplings. If you pour the lemon lime soda over the dumplings, the brown sugar butter sauce won’t have a chance to crisp up the topping and we aren’t looking for soggy dumplings.
But then I changed that too.
Everyone said to use 1 1/2 cups of Sprite with the apple dumplings, but I just found that to be too much. We lowered it to 1 cup so the Sprite for sure wouldn’t go over the top but you’d still end up with a caramel sauce underneath.
Apple Dumplings Ingredients
For these easy apple dumplings, you’ll need just a handful of ingredients. To make this apple dessert, we used:
Salted Butter: if you only have unsalted, add a half teaspoon of salt to the melted butter
Apples: peel, core and slice them thinly
Cinnamon Sugar: adds flavor to the apples
Flour: just regular all-purpose flour works great, it helps thicken the apple filling
Pre-made Crescent Roll Dough: Pillsbury makes a great dough.
Brown Sugar: adds sweetness and rich flavor
Cinnamon: adds warmth, flavor, and just belongs with apples
Vanilla Extract: adds flavor
Sprite: trust me on this one, it just adds something magical!
Making crescent rolls from scratch is a bit of a process compared to just buying them, but you also know that we ADORE homemade bread. If you’d like to crescent rolls from scratch, then use this recipe for Homemade Crescent Rolls from Brown Eyed Baker.
What Are the Best Apples for Apple Dumplings?
You can use pretty much any cooking apple you’d like in this apple dumpling recipe. Personally, we prefer using either Granny Smith or Honeycrisp apples, but it’s really just a matter of preference. Granny Smith apples are more tart than Honeycrisp, and both release a minimal amount of juice and pack in lots of fresh apple flavor.
Is There a Sprite Substitute I Can Use?
Everyone always asks about the soda used for apple dumplings. If you don’t have any Sprite on hand, you can use other sodas as well. The three sodas you can use to make homemade apple dumplings include:
The most important thing here is no diet sodas!
How to Make Crescent Roll Apple Dumplings
Apple dumplings with Sprite are much easier to make than you’d think! Here’s the basic rundown of how to make apple dumplings at home:
Peel, core, and thinly slice the apples.
Toss the sliced apples with the cinnamon sugar and flour.
Roll the cinnamon sugar apples inside the crescent rolls and place into a buttered 9×13-inch pan.
Top the dumplings with a mixture of melted butter, sugar, cinnamon, and vanilla.
Pour the Sprite in between and around the dumplings (not directly on top of them!).
Bake until golden brown.
Top with vanilla ice cream or whipped cream and serve.
The complete instructions for making this recipe can be found in the recipe card at the end of this post.
How to Reheat Apple Dumplings
To reheat apple dumplings, stick them in a pan with tinfoil over the top and place in a preheated 350ºF oven for 10 minutes. Or you can use the microwave for about 15 seconds.
How Long Are Apple Dumplings Good For?
Apple dumplings can be kept for up to two days at room temperature. You’ll want to cover them lightly and refrigerate for up to an additional 2-3 days.
Can You Make Apple Dumplings Ahead of Time?
You can make apple dumplings up to a day ahead of time. Once the dumplings have been prepped, place them on wax paper and refrigerate until ready to bake. Make sure to remove them from the wax paper prior to baking them, as wax paper isn’t oven-safe.
Can You Freeze Apple Dumplings?
Once baked, place the apple dumplings on a sheet pan and freeze for one hour. After an hour, place the dumplings in a seal-able freezer bag and freeze for up to six months. (Note that if you freeze the dumplings in a freezer bag right away, they’ll get squished and won’t hold their shape).
Tips for Making Crescent Roll Apple Dumplings
When prepping the apples, it’s important that you slice them quite thinly. If the apple slices are too thick, they won’t bake fully in the oven and your dumplings won’t have that classic apple pie-esque filling. Think thin slices and not wedges.
You’re welcome to play around with the amount of spices in this easy apple dumpling recipe. If you prefer your dumplings more cinnamon-y, add more cinnamon. You might even be able to add other warming spices like pumpkin pie spice, ground ginger, or nutmeg. If you try out a different spice combination, leave us a comment letting us know how you like it!
Finally, we highly suggest eating these apple dumplings with a big scoop of vanilla ice cream. The warm dumplings paired with the creamy, cold ice cream is an unbeatable combo! If you have extra time on your hands, you could even whip up a batch of homemade caramel sauce to drizzle over these dumplings.
Everyone has favorite apple desserts, and now you have another one to add to your list! These apple dumplings with Sprite are so easy and delicious!
More Easy Apple Desserts:
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Servings: 16
Prep Time: 10 minutesmins
Cook Time: 30 minutesmins
Total Time: 40 minutesmins
Description
Who knew that crescent rolls, cinnamon sugar apples, brown sugar butter and sprite could make the best easy apple dumplings with sprite ever!
Prevent your screen from going dark
Preheat the oven at 350 F.
Take one stick of the butter, and grease a 13 x 9 inch baking dish.
2 Sticks Butter
Place remaining butter and the other stick of butter in a microwave safe bowl.
2 Sticks Butter
Peel and core apples, then cut apples into 16 thin slices.
2 Apples
Toss the apples in a large bowl with the cinnamon sugar and flour.
Pour the soda in the middle and along the edges of a pan(not over the rolls!!)
1 Cup Soda Pop
Bake for 30-35 minutes, or until they become golden brown.
Serve warm with a scoop of ice cream or alone.
*When prepping the apples, it’s important that you slice them quite thinly. If the apple slices are too thick, they won’t bake fully in the oven and your dumplings won’t have that classic apple pie-esque filling. Store in the refrigerator for up to 5 days.
Sweet gooey Chex mix recipe – One of those classic party or holiday snacks that seems so lame when you look at it, but you can’t stay out of it once you try it.
We had a friend bring over a bag for Christmas this last year. I grabbed a handful and then the next thing I knew, the whole bag was gone. My husband and kids didn’t even get a bite. Oopsies…a classic snaccident!
It’s really that good and that addicting. You have to try it!
This is such a yummy treat to eat while watching a movie or hanging at a party etc! The ultimate party mix! It’s so simple and it’s a nice change from popcorn. You could totally mix things up and add nuts too.
Ingredients for Sweet Chex Mix
It’s the simple things that are the best, right?! There is nothing crazy in this recipe, just simple ingredients blended together in the perfect way. Here is your grocery list:
Unsalted Butter
Vanilla Extract
Light Corn Syrup
Sugar
Corn Chex
Rice Chex
Golden Graham Cereal
Slivered Almonds
Shredded Coconut Flakes
The measurements for each ingredient can be found in the recipe card at the end of the post.
Variations and Substitutions
Feel free to add or swap any of the ingredients you want. Peanuts or cashews would be a great addition or mini pretzels. You can also swap the cereals for other ones you love…Wheat Chex, Crispix, Cheerios or Cinnamon Toast Crunch. I’ve seen people use those crunchy chow mein noodles in this mix too or Bugles for a little more salty taste.
If you want to play with the flavor a little, swap the corn syrup for honey and/or the granulated sugar for brown sugar.
Not a coconut fan? Just omit it!
How to Make Sweet Chex Mix Recipe
Snack foods should be simple and quick in my book. Otherwise, you’ve missed the point of a snack. Am I right? Yes, yes I am! Here are the basics:
Combine the cereals, nuts and coconut in a bowl and line two cookie sheets with parchment.
Add the butter, corn syrup, vanilla and sugar in a saucepan and bring to a boil.
Boil for 1 minute.
Remove from the stove and pour over the cereal mixture.
Stir together and then spread out on the parchment paper to cool.
These steps can be found in the recipe card below as well.
Reasons I Love This Recipe
Scalable: It’s so easy to scale up or down in the recipe. If you’re making neighbor gifts for the oven
No Bake: There is no baking, no oven, no long hours in the kitchen. I don’t have time for that when the holidays come around, so this is a great option for a quick and simple snack.
Fast: This recipe comes together in a total time of about 10 minutes with a little prep time and a couple minutes at the stove. Then it’s just a matter of letting it cool.
Addicting: I dare you try just one handful of this sweet snack mix! The combination of sweet and salty with crunchy texture is just totally irresistible.
Are Corn Chex Gluten Free?
All Chex products that are gluten free will be labeled “gluten free”.
Currently, only Rice Chex are gluten free.
Is Karo Syrup the Same As Corn Syrup?
Karo is a brand name for corn syrup.
You an use Karo syrup in any recipe that calls for corn syrup.
There are light and dark corn syrups, so be sure to use the appropriate syrup.
How to Store Sweet Chex Mix
This Chex mix recipe should be stored at room temperature in an airtight container. It can keep for up to 5-7 days but I can guarantee you that it won’t last that long!
When was your last snaccident? This is about to be your next one. You’re going be stuffing coconut sweet chex mix in your face faster than you can imagine. It’s mostly sweet with a little bit of salty and whole lot of crunch!
More Snack Recipes to Eat by the Handful:
Servings: 32
Prep Time: 5 minutesmins
Cook Time: 5 minutesmins
Total Time: 10 minutesmins
Description
Sweet gooey chex mix. One of those classic party or holiday snacks that seems so lame when you look at it, but you can’t stay out of it once you try it.
Prevent your screen from going dark
In a bowl, mix together the cereals, nuts and coconut. Set aside and lay out parchment on cookie sheets.
3 Cups Corn Chex, 3 Cups Rice Chex, 6 Cups Golden Grahams, 1 Cups Slivered Almonds, 1 Cup Shredded Coconut
Place butter, corn syrup, vanilla and sugar in a pan and bring to a boil.
1 Cup Butter, 1 Cup Corn Syrup, 1 teaspoon Vanilla, 1 Cup Sugar
Once it begins to boil set the timer for 1 minute and let it continue to boil.
Remove from heat and pour over cereal in a large bowl.
Mix and spread out on wax or parchment paper to cool.
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