• You’ll love how homey the garland looks among the green branches, and the fun and satisfaction of putting together the garland will make this DIY project a cherished tradition.
• Our crisp  Gingerbread Men Cookies, brimming with holiday spices like ginger, cinnamon, and cloves, make the perfect homemade cookie garland, and the icing recipe below is gorgeous for piping or simply spreading on the cookies. White icing looks classic, but you can also add food coloring for a fun look.

Making our homes and food holiday pretty is a special part of the season, but it doesn’t have to be complicated or fussy! With our Irish Shortbread Christmas Tree Cookies, Simple and Beautiful Christmas Cake Decorating, and Cupcake Christmas Wreath, it’s easy to create scrumptious Christmas magic.

Table of Contents

• What is a Festive Gingerbread Cookie Garland?
• Tools You Need
• Key Ingredients and Why
• How to Make a Festive Gingerbread Cookie Garland
• Can I Make a Festive Gingerbread Cookie Garland in Advance?
• How to Store a Festive Gingerbread Cookie Garland
• FAQs
• Gemma’s Pro Chef Tips
• More Classic Christmas Cookie Recipes

What is a Festive Gingerbread Cookie Garland?

• A Festive Gingerbread Cookie Garland is a holiday decoration made by stringing together iced gingerbread cut-out cookies with ribbon or twine.
• A hole is made at the top of each cookie before baking, and when the cookies are cooled, they are strung on twine or ribbon to make a garland.
• Christmas tree decorating gained popularity in Germany in the 1800s. Homemade ornaments like cookie garlands were some of the earliest types of decorations, and now they bring a cozy, nostalgic charm to modern holiday decor.

Tools You Need

• Baking sheets and parchment paper
• Wire cooling rack
• Wooden skewers
• Mixing bowl
• Measuring cups and measuring spoons
• Cookie cutters
• Piping bag fitted with a small, round tip
• Kitchen twine or ribbon

Key Ingredients and Why

• One batch of Gingerbread Men Cookie Recipe

• Powdered sugar

  • Powdered sugar, also known as confectioners’ sugar or icing sugar, gives the gingerbread cookie icing its sweetness and bright white color.
  • Using powdered sugar, made by grinding sugar with a small amount of cornstarch, gives this icing a smooth texture, ideal for piping and spreading.
  • Check out our recipe, How to Make Powdered Sugar, and you won’t have to worry about running out.

• Whole milk

  • Whole milk makes the icing pleasantly creamy but still easily pipeable and spreadable.

• Corn syrup

  • The amount of corn syrup in this recipe is minimal, but it’s crucial to include it as corn syrup acts as a binder in this icing recipe. It holds the powdered sugar and whole milk together in a smooth, cohesive mixture.
  • The corn syrup also makes the icing gorgeously glossy and stabilizes it so the color stays bright.
  • Corn syrup also adds a note of mild sweetness to the icing.

• Food coloring (optional)

  • Would you like a Christmasy red and green gingerbread garland for your tree, or maybe a fun rainbow version? Add food coloring one drop at a time until the icing gets to the desired color.

How to Make a Festive Gingerbread Cookie Garland

• Prep: Preheat the oven to 325°F (165°C) fan assist. Line two baking sheets with parchment paper.
• Shape the cookie:
  • Roll out prepared Gingerbread Men Cookie dough on a lightly floured surface to a 1/4-inch thickness and cut out your cookies. Place them two inches apart on the baking sheets.
  • Poke holes for stringing by pushing the flat end of a wooden skewer through the top of each cookie.
• Bake the cookies: Bake for 18 to 24 minutes until they are dry. Note that these cookies need to be cooked until crisp in order to make a sturdy garland. Cool the cookies completely on a wire rack.
• Make the icing: Whisk the powdered sugar, milk, and corn syrup until thick but still pourable.
  • If you need to thin out the icing, add more milk, a few drops at a time.
  • If you’re coloring your frosting, add the food coloring a drop at a time.
• Decorate the cookies: Pipe or spread the icing onto the cookies. Let the frosted cookies dry for at least three hours until completely set.
• Make the garland: String the cookies together, placing them five inches apart. Knot the twine or ribbon at the top of each cookie to keep them in place.

Can I Make a Festive Gingerbread Cookie Garland in Advance?

Yes, you can make a Festive Gingerbread Cookie Garland in advance.

• You can cut out the cookies in advance and refrigerate them for up to three days. Separate each layer of cookies with a piece of parchment paper to keep them from sticking. Place in an airtight container or cover well with plastic wrap. Bake the cookies straight from the fridge.
• You can also freeze pre-cut cookies for up to three months before baking. You can bake the frozen cookies straight from the freezer.

How to Store a Festive Gingerbread Cookie Garland

• You can store pre-iced cookies in an air-tight container for up to 7 days.
• I recommend hanging the Festive Gingerbread Cookie Garland on the tree for no more than five days, as the cookies may start to spoil. How long the cookie garden lasts depends on many factors, including the room temperature.

FAQs

• Can I eat the cookies after they’ve hung in the tree?

  • It’s best to set aside some cookies from your batch to eat fresh and use the cookie garland itself only as decoration.

• What do I do if my cookie dough is sticky?

  • First, be sure your dough is chilled. It should be refrigerated for at least one hour before rolling and cutting.
  • If that doesn’t help, add flour, one tablespoon at a time, until the dough is workable.

• How do I fix my dough if it’s too dry?

  • Letting the dough sit in the fridge for at least an hour may also help soften dry dough, giving it time to hydrate.
  • If your dough is still dry, you can add another teaspoon of molasses to make it more pliable.

• How do I keep my gingerbread cookies from spreading too much?

  • To get defined shapes, your gingerbread dough shouldn’t spread.
  • When making the cookies, the butter should not be too soft. You’ll know it is at the right temperature when you push the butter with your finger and it makes an indent, but your finger doesn’t easily squish right through.
  • Overmixing the cookie dough can put too much air in the dough, making the dough overly soft and prone to spreading. Mix just until the ingredients are combined.
  • Warm dough will spread more than cold. Be sure to chill the dough for at least one hour before rolling it out.
  • A warm pan will cause the dough to spread. Be sure your pan cools between batches.

Gemma’s Pro Chef Tips

• This dough must stay very cold, or it can be challenging to roll out. Keep the dough refrigerated in between baking the batches.
• Check the thickness of your ribbon or string before making the holes in the cookies so you know that you are making a hole large enough to accommodate the piece of ribbon.
• If you don’t want to pipe your icing, you can spread it on the cookies with a small spoon or knife.
• The icing dries out quickly, so keep it covered until you are ready to decorate.
• You can add sprinkles on top of the cookies while the icing is still wet.
• Don’t skip knotting the string at the top of each cookie, or the cookies won’t stay nicely spaced on the ribbon.
• Make sure to bake the cookies until they are crisp and dry. If they are soft, they will break off the string.
• Be sure to check out my other gingerbread recipes:
  • Gingerbread Mug Cookies for Two
  • Gingerbread Mug Cake (Egg Free)
  • Gingerbread Cake Made in a Crock Pot
  • Gemma’s Sticky Gingerbread
  • Buttermilk Gingerbread Waffles
  • Homemade Steamed Gingerbread Pudding
  • Holiday GingerbreadTrifle (Irish Recipe)

More Classic Christmas Cookie Recipes

• Three Easy Christmas Cookies to Bake with Kids
• Chocolate Crinkle Cookies
• Italian Ricotta Cookies with Christmas Sprinkles
• Buttery Jam Thumbprint Cookies
• Classic Snowball Cookies

Print

Festive Gingerbread Cookie Garland DIY

Create holiday magic with our Festive Gingerbread Cookie Garland recipe. String joy, spice, and charm in every delicious, decorative bite!

Prep Time 1 hour hour

Cook Time 24 minutes minutes

Total Time 1 hour hour 24 minutes minutes

Servings 30 cookies

Author Gemma Stafford

Ingredients

• 1 recipe Gingerbread Men Cookie Recipe, chilled

For the Cookie Icing

• 2½ cups (10 oz/284 g) powdered sugar, sifted
• 2-3 tablespoons whole milk
• 1½ tablespoons corn syrup
• A few drops of food coloring, if desired

Equipment

• Festive cookie cutters (about 3 ½ inches (9 cm)
• Wooden skewer
• Piping bag fitted with a very small round tip
• 5 yards (4 ½ meters) thin ribbon or butcher twine

Instructions

Bake the Gingerbread Cookies

• Preheat the oven to 325°F (165°C) fan assist and line two baking sheets with parchment paper.
• On a floured surface, roll the cookies ¼ -inch (6 mm) thick and cut out your desired shapes for your garland. Arrange the cookies on the prepared baking sheets about 2-inches (5 cm) apart.
• For each cookie, use the flat end of a wooden skewer to poke a hole about a ½-inch (1½ cm) down from the top of the shape.
• Bake the cookies for 18 - 24 minutes or until the cookies are dry and crisp. They need to be crisp cookies to hang for a long period so If they are still soft bake for longer.
• Let cool on the pan for five minutes before transferring on a wire rack to cool completely while you roll and bake off any remaining dough.

Make the Cookie Icing

• In a medium bowl, whisk together the powdered sugar, 2 tablespoons of milk and the corn syrup. The consistency should be pourable but thick enough to stay where it is piped and not run. If needed add the remaining tablespoon of milk, a few drops at a time, until the correct consistency is achieved. (If you are coloring your icing, divide the icing into separate bowls for each color and add a few drops of coloring. Stir until evenly mixed)
• Transfer the icing to a piping bag fitted with a small round tip (or several bags if using multiple colors) and decorate the cookies. Let dry completely, for at least 3 hours, before assembling the garland.

Assemble the Garland

• Lace thin ribbon or butcher twine through each hole and tie a small knot at the top of the cookie to keep it in place. String the cookies about 5-inches (12½ cm) apart, then you are ready to decorate your tree!

The post Festive Gingerbread Cookie Garland DIY appeared first on Gemma’s Bigger Bolder Baking.

In this comprehensive Q&A post, I have your Cookie Baking questions answered. Ask me anything that’s missing in the comments and I’ll answer!

Q: Should I use weight measurements or cup measurements?

A: I do both and never have an issue. Either works but weight measurements are more accurate. Just make sure to always level your cups. As long as you consistently use my Weight Conversion Chart for Baking Ingredients your recipe will work out great.

Q: Can you use self-rising flour when making chocolate chip cookies?

A: You can use self-rising flour in a 1:1 ratio with AP flour, BUT because of the added raising agent, they will turn out cakey and not chewy. Also in the U.S. salted is added to SF flour which might make your cookies too salty.

Q: Can you use whole wheat flour instead of all-purpose flour (AP flour) or plain flour?

A: You can use whole wheat flour but that will result in a denser cookie with a slightly bitter aftertaste. I recommend using up to ½ whole wheat flour and ½ AP flour.

Absolutely Adorable Homemade Animal Crackers Recipe

Q: Can you use cake flour instead of AP flour?

A: I do not recommend using cake flour for cookie baking. Cake flour has protein around 7-8% lower than 9-11% in all-purpose flour which means cake flour absorbs less liquid and will create fewer gluten strands to yield a fluffier and softer signature CAKE instead of a cookie texture.

Q: Can you use gluten-free flour to make cookies?

A: Yes, you can usually use gluten-free flour to make cookies if a recipe calls for AP flour. I would recommend using a gluten-free AP flour 1:1 blend since it is designed to act the closest to AP wheat flour. Check out my Guide to Best Gluten-Free Flours Guide to Best Gluten-Free Flours for detailed pro tips and a recipe for gluten-free AP flour.

Gluten-Free Sugar Cookies

Q: Should you use brown butter in cookies?

A: Brown butter adds a deeper, nuttier flavor to cookies that I love, such as Butter Pecan Cookies and Best-Ever Oatmeal Cookies. But regular butter works too.

Q: How do you make brown butter for cookie baking?

A: Heat butter in a saucepan on medium-low heat until it turns a nice amber color. Keep an eye on it and it will turn brown fast. Make sure not to let it burn.

Festive Danish Butter Cookies

Q: Should you use salted or unsalted butter in cookie baking?

A: Either works well. A lot of bakers prefer unsalted butter since it gives you better control of the salt in your recipes but I have always preferred salted butter. Make your own butter using my How to Make Homemade Butter Recipe.

Honestly, unless the recipe you’re using calls for a great deal of butter, the difference is negligible so feel free to use whatever you like! Check out my article of Salted or Unsalted Butter For Baking for more details.

Q: If I use salted butter, should I use less salt in the recipe?

A: Unless the recipe calls for a large amount of butter, you can still use the same amount of salt. This is my personal suggestion. If you want less salt for dietary reasons then feel free to lessen it.

Q: Should I use extra virgin olive oil or light-tasting olive oil in your “Internet’s Best Chocolate Chip Cookies Recipe” ?

A: I would suggest something on the lighter side, however, I have used EVOO and have gotten an amazing nutty flavor.  I will leave this up to you.

Q: Can you use milk chocolate instead of bittersweet chocolate?

A: Yes, you can use any kind of chocolate you like but bittersweet is my favorite. I will urge you to use the chocolate I suggest in the recipe to get the same results I did. I promise you will not be disappointed.

I give kids my dark chocolate cookies all the time and they devour them.

Q: Can I use chocolate chips instead of cutting up a bar of chocolate in cookie baking?

A: You can use chocolate chips but I much prefer cutting up a bar of chocolate.

Chocolate chips can contain stabilizers that prevent the chips from melting as well and tend to be lower quality than chocolate bars. Try it in my Gemma’s Best-Ever Chocolate Chip Cookies.

Gemma’s Best-Ever Chocolate Chip Cookies

Q: Can I freeze cookie dough?

A: Absolutely! It freezes perfectly. I do this all the time. It can be scooped and frozen for at least 4 months.

Q: Do you have to chill the dough in the refrigerator if you plan on freezing it?

A: No, you can skip that step if you’re freezing it.

Q: My cookies didn’t flatten. What did I do wrong?

A: Your dough might have been on the dry side. Flour in different places behaves in different ways, depending on how, where, when, and the type of wheat grain being milled. They absorb liquid differently. You may need more or less.

You might have over-handled the dough which strengthened the gluten to prevent them from spreading. Make sure all ingredients are at room temperature and mix until just combined.

The butter may have needed to be softened more. The softer the butter, the more the cookies will spread. I don’t recommend using melted butter though since the cookies may spread too much.

Oreo Crumbl Cookies Copycat Recipe

Q: Does the oven have to be preheated for cookie baking?

A: Yes, almost all recipes require the oven to be preheated. If the oven isn’t preheated, the cookies may not be baked properly, which can lead to foodborne illness or imperfect results.

Q: Can you use any cookie dough to make a big cookie cake?

A: Yes, you can! See my recipe for Chocolate Chip Cookie Cake.

Q: There are so many sugar cookie recipes on your website. How do I know which one is best for me?

A: The sugar cookies on my website mainly differ due to the texture.

• My Best-Ever Sugar Cookies have a crunchy texture that works really well with royal icing for decorating.
• As the name suggests, my Chewy Sugar Cookies are chewy and have a lovely crinkled top that doesn’t need decoration.
• My Soft Sugar Cookies have an almost cakey, pillowy consistency that works great with buttercream frosting.
• If you want a sugar cookie for one, I also have a Microwave Mug Sugar Cookie.
• I also have Keto Sugar Cookies and Gluten-Free Sugar Cookies so everyone can enjoy these yummy treats.

Q: How do I prevent my cookies from burning on the bottom?

A: Cookies continue baking for approximately 20 minutes after they leave the oven so even if they don’t look quite done after the cooking time has passed, you can still take them out of the oven.

Also, if you’re using dark cookware, you can lower the oven temperature by 25°F.

Bake your cookies until:  the edges are set and the cookies begin to turn darker or golden brown throughout, but still doughie and a bit pale in the middle. They may appear raw but will set more while cooling down.

Q: Can you save cookies that are burnt on the bottom?

A: If your cookies are burnt on the bottom, use a grater or a microplane to grate the burnt bottom layer off.

Cheddar Pecan Savory Shortbread Cookies Recipe

Q: My cookies spread too much. What did I do wrong?

A:

• Flours don’t absorb liquid equally. Use up to 3/4 in one go and adjust it accordingly to reach the same consistency as the recipe.
• In recipes requiring softened butter, make sure your butter is not too soft or over-whipped so the fat won’t get separated leading to a flat greasy result.  “creaming” means mixing butter and sugar together until the mixture is light and fluffy.
• DO NOT over-mix. Make sure all ingredients are at room temperature. Mix ingredients until JUST combined. Over-mixing will separate fat from butter or oil causing the cookie spread out during baking.
• Chilling cookie dough enhances flavors and stabilizes dough to prevent cookies from spreading out.
• Preheat your oven, the moment you put your cookies in, they start to rise. Imagine melting chocolate on the stovetop on low heat, you wouldn’t want the low heat to cause your cool cookie dough to melt slowly.

Q: What is “aging” a cookie dough?

A: I always recommend ‘aging’ your cookie doughs. It improves on flavor, texture and look of your cookie. Simply make your dough and chill it in the fridge (or freezer) for a day or even up to a few weeks. During the ‘aging’ process your dough becomes more concentrated and the flavor improves. Also aging often yields you a lovely cookie with crackle and crinkles on the top.

See the amazing results in Levain Bakery-Style Cookies and Best-Ever Peanut Butter Cookies !

Q: My cookies came out dry. What did I do wrong?

A: Flour behaves in different ways depending on the type of wheat grain you use and how it was being milled. As a result, various types of flour absorb liquid differently.

Hold back some liquid by using up to ¾ cup in one go and adjust it accordingly.

The Softest & Chewiest Snickerdoodle Cookies

Q: Can you replace cream of tartar in cookie recipes that call for it?

A: Unfortunately, cream of tartar is irreplaceable for the chewy texture of certain cookies such as Snickerdoodles Cookies and there is no substitute.

Q: What do I need to do if I want to bake multiple trays of cookies at a time?

A: When baking multiple trays at once you will need to bake with the fan on (convection). When you do this you will need to reduce the temperature by 25°F (some ovens do this automatically). Note that your bake time maybe be a little longer on this setting.

Q: How do you store cookies?

A: Most cookies can be stored in an airtight container at room temperature for 2 days or in the freezer for 4 months. Refrigerating them is not recommended since they’ll actually get stale faster.

Homemade Walker’s Scottish Shortbread Cookies Recipe

Cookie Recipes You’ll Love:

• The Internet’s Best Chewy Chocolate Chip Cookies
• Gemma’s Best-Ever Oat Meal Cookies
• Homemade Chips Ahoy! Cookies Recipe
• 3-Ingredient Shortbread Cookies
• Homemade Ladyfingers Recipe

More of Your Questions are Answered Here:

• Ask Gemma! Your Ice Cream Baking Questions Answered!
• Ask Gemma! Your Cheesecake Baking Questions Answered!

The post Your Cookie Baking Questions Answered! (Ask Gemma) appeared first on Gemma’s Bigger Bolder Baking.

What we cherish most in this homemade version is the unbeatable freshness and precise quality control. Without unnecessary preservatives and artificial flavors, these thin treats offer a creative, cost-efficient, and personal touch when enjoyed by ourselves or shared with families and friends!

Table of Contents

• What are Pocky Sticks?
• Tools for Pocky Sticks
• Key Ingredients and Why
• How to Make Pocky Sticks
• How to Store Pocky Sticks
• Can I make Pocky sticks ahead of time?
• Can I freeze baked Pocky sticks?
• FAQs
• Gemma’s Pro Chef Tips
• More Homemade Store-Bought Snacks Recipes

What are Pocky Sticks?

• Pocky Sticks are a popular Japanese snack consisting of slender, elongated biscuit sticks coated with various flavored coatings, typically chocolate.
• The name “Pocky” originated from a Japanese onomatopoeic word resembling the cracking sound. Pocky sticks were invented by Yoshiaki Koma and first sold by Ezaki Glico Co. Ltd. in 1966.
• These treats are known for their distinctive appearance, with most of the stick covered in a flavored coating while leaving a small section uncoated for easy handling.
• November 11 is marketed as “Pocky Day” to honor these sticks for their “Number One” shape.

Tools for Pocky Sticks

• Measuring cups and measuring spoons
• Mixing bowls
• Pastry blender
• Parchment paper
• Rolling pin
• Baking sheets
• Dough cutter or knife
• Double boiler or ban marine 

Key Ingredients and Why

How to Make Pocky Sticks

How to Store Pocky Sticks

Let the chocolate set before storing Pocky sticks in an airtight container at room temperature for up to 3 days.

Can I make Pocky sticks ahead of time?

Yes, you can make the dough and chill it for up to 3 days in advance.

Can I freeze baked Pocky sticks?

Yes, you can freeze baked Pocky sticks.

• Allow the baked Pocky sticks to cool completely and the coating to set at room temperature.
• Freeze cookies in an air-tight container or plastic bag for up to 2 to 3 months.

FAQs

Can I make gluten-free Pocky sticks using an alternative flour?

• Yes, you can use gluten-free flour blends to make gluten-free.
• Note to hold back some milk then adjust it accordingly until you get a soft dough.

Are there any vegan or dairy-free options for homemade Pocky sticks?

• Yes, you can make vegan Pocky sticks by substituting plant-based baking butter and dairy-free milk in the recipe and using dairy-free chocolate for the coating.

How much whole wheat flour can I use for a healthier version of homemade Pocky sticks?

• You can replace up to 50% of all-purpose flour with whole wheat flour so the result won’t be overly dense.
• Whole wheat Pocky sticks will have a nuttier flavor and more fiber.

Are there any tips for achieving uniform stick shapes?

• To ensure uniform stick shapes, use a ruler when slicing the dough into strips, and roll them evenly between your palms before baking.

How can I add a glossy finish to the chocolate coating?

• You can achieve a glossy finish on the chocolate coating by tempering the chocolate and make sure to not omit vegetable oil.

Can I add decorative elements like sprinkles or crushed candies to homemade Pocky sticks?

• Absolutely! You can decorate the coated Pocky sticks with homemade sprinkles, crushed candies, or chopped nuts before the chocolate coating sets.

How can I add flavor extracts like almond or orange to the dough for a unique twist?

• Absolutely! You can add a few drops of your favorite flavor extracts to the dough for a distinctive taste.
• Almond and orange extracts are excellent choices and make them using my recipe: How to Make Homemade Extracts.

Can I make savory Pocky sticks?

• Certainly! You can incorporate savory ingredients like grated cheese and herbs into the dough for a delicious twist on Pocky sticks.
• Refer to my Homemade Cheez-Its With Real Cheddar recipe for more details.

Can I make Pocky sticks in different sizes and shapes?

• Yes, you can create Pocky sticks in various shapes by using cookie cutters or shaping the dough by hand before baking.
• Take care to monitor the baking time and bake them until firm but still pale.

Gemma’s Pro Chef Tips

• This dough is very soft and easier to handle when chilled, so be sure to factor in that time if planning to make these cookies.
• The dough can be made and chilled for up to 3 days in advance.
• These cookies are very delicate once they are baked and can break easily. Be sure to handle and paint the chocolate or dip cookies in the chocolate very gently.
• For a matcha coating, melt 1 cup (6 oz/170 g) of good quality white chocolate in a double boiler and then stir in 1 or 2 teaspoons of matcha powder until smooth.
• For a strawberry coating, grind freeze-dried strawberries to make a strawberry powder. Then stir 2-3 teaspoons into 1 cup (6 oz/170 g) of melted white chocolate until smooth.
• Enjoy this recipe with my Homemade Vanilla Ice Cream!

More Homemade Store-Bought Snacks Recipes

• 3 Homemade Cracker Recipes for Your Favorite Store-bought Cheez-Its, Wheat Thins, and Ritz Crackers

• 3 Homemade Cookie Recipes for Your Favorite Store-Bought OREO, Nilla Wafers, and Chips Ahoy!

• 4-Ingredient Homemade Goldfish Crackers

• Absolutely Adorable Homemade Animal Crackers Recipe

• Homemade Thin Mints

Print

Easy Homemade Pocky Sticks Recipe

Craft your own Pocky sticks with this easy homemade recipe and enjoy customizing these beloved store-bought crispy biscuits to your liking!

Prep Time 1 hour hour

Cook Time 30 minutes minutes

Servings 34 cookies

Author Gemma Stafford

Ingredients

Cookies

• 1¼ cups (6¼ oz/177 g) all-purpose flour
• ¼ cup (2 oz/57 g) granulated sugar
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ¼ cup (2 oz/57 g) butter, cold and diced
• 3 tablespoons whole milk
• ½ teaspoon vanilla extract

Chocolate Coating

• 1 cup (6 oz/170 g) semisweet chocolate, finely chopped
• ¼ teaspoon vegetable oil

Instructions

To Make the Cookie Sticks

• In a medium bowl, combine the flour, sugar, baking powder, and salt.
• Cut in the butter with a pastry blender until the mixture resembles coarse crumbs, then knead in the milk and vanilla just until the mixture becomes a soft dough.
• On a piece of lightly floured parchment paper, roll the dough into a 6x8-inch (15x20-cm) rectangle that is about ¼ inch (6 mm) thick. Wrap the dough in the parchment and refrigerate for 1 hour, until firm.
• Line 2 baking sheets with parchment paper and preheat the oven to 350°F.
• Cut the dough into 1/4-inch (6-mm) strips that are 6 inches (15 cm) in length.
• On a lightly floured surface, roll each strip of dough into a thin snake that is about 7 inches (18 cm) long and place on the prepared sheet. Adjust the dough so that it is as straight as possible.
• Place the cookies 1 inch (2½ cm) apart on the prepared sheets. Once one sheet is filled, refrigerate for 20 minutes or freeze for 10 minutes, until firm.
• Bake the sheets, one at a time, for about 15 minutes, until the cookies are firm but still pale. Let cool completely on the baking sheets.

To Make the Chocolate Coating

• Combine the chocolate and vegetable oil in the top of a double boiler over simmering water and warm until melted.
• Carefully lift a cookie, and, using a pastry brush, gently coat the cookie with the chocolate on all sides. Leave about 1 inch (2½ cm) at one end uncoated. Return to the parchment-lined baking sheet and repeat with the remaining cookies.
• Let the chocolate set before storing in an airtight container at room temperature for up to 3 days.

The post Easy Homemade Pocky Sticks Recipe appeared first on Gemma’s Bigger Bolder Baking.

What I’m obsessed with the most is making this delectable treat with my three-and-half-year old son, Georgie. Just like many other kids, he loves to play with dough so this is a perfectly fun project to do with him. The time spent together of rolling the dough into balls, pressing them into the tins, and then topping them with colorful homemade sprinkles always is and will be just as sweet as cookies! 

Table of Contents

• What is Chocolate Cookie Cups?
• Tools for Chocoalte Cookie Cups
• Key Ingredients for Chocolate Cookie Cups and Why
• How to Make Chocolate Cookie Cups
• How to Store Chocolate Cookie Cups
• Q: Can I make the cookie cups ahead of time and fill them later?
• Q: Can I freeze chocolate cookie cups with ganache filling?
• FAQs
• Gemma’s Pro Chef Tips
• More Kid-friendly Baking Recipes

What is Chocolate Cookie Cups?

• Chocolate cookie cups are delicious bite-sized desserts made from egg-free chocolate cookie dough, molded into cup shapes and baked to a delicately crispy exterior with a lusciously tender center.
• They stand out on their own yet will come to the next level with fillings like creamy ganache, fluffy mousse, silky pudding, salted caramel, buttery frosting, sweet gooey jam,  ice cream and frozen yogurt, flavored cream cheese, even velvety tangy cheesecake filling, or just fresh seasonal fruit!
• Moreover, chocolate cookie cups are eye-catching and crowd-pleasing because of their high customizability that suits individual preferences.

Tools for Chocolate Cookie Cups

• Measuring cups and measuring spoons
• Mixing bowls
• Hand whisk
• Mini muffin pan
• Spatula
• Wooden spoon
• Saucepan

Key Ingredients for Chocolate Cookie Cups and Why

How to Make Chocolate Cookie Cups

How to Store Chocolate Cookie Cups

• Store in an airtight container in the refrigerator for up to 3 days.
• Alternatively, place the airtight container in the fridge for up to 7 days.

Q: How do I make chocolate cookie cups in a conventional oven (non-fan assist, non-convection oven)?

• If you’re using a regular oven, cook at 375°F (190°C). For more information, see this Guide to Knowing Your Oven.
• If you don’t use a fan then you will have to rotate the trays for an even bake.

Q: Why and what can I do if my ganache is runny?

• Ganache turned out runny, broken, or split due to a few causes. Here’s why and what to do:
  • Do not overheat cream. It’s best to use a heavy bottom saucepan to warm the cream on LOW heat until the edges just start to simmer.
  • Use finely chopped chocolate bars instead of chips. Chocolate chips are designed to hold shapes so it’s hard to completely melt them. Overmixing will separate fat from chocolate to break the ganache.
  • Do not overheat the chocolate. Let the HOT/WARM cream sit in the bowl without stirring for 10 minutes. This process will melt chocolate evenly and naturally without seizing it.
  • SLOWLY stir chocolate and cream together from the center until nice smooth. Swirling the bowl/pan will help chocolate to melt without over mixing. As it cools, it will thicken up more.
  • Do not start whipping too early. Once the ganache has COOLED COMPLETELY and reached the consistency of thick custard, whip it up until light and fluffy.
• To fix broken ganache BEFORE WHIPPING, warm the mixture in a bowl over a pot of simmering water while whisking vigorously. If that doesn’t work, vigorously whisk in a small amount of room-temperature milk or even a liqueur. Don’t use cream to restore your ganache, because the mixture already contains too much fat to come together.
• But if it’s over whipped and split, there’s not much to salvage. You may have to start over.

FAQs

Can I make cookie cups gluten-free?

• Yes, you can make the cups gluten free. Check out my Guide to the Best Gluten-Free Flours for details
• Note to hold back some liquid by using up to ½-¾  in one go and adjust it accordingly to get the same consistency as the recipe.

Can I freeze the raw dough?

• Yes, you can freeze raw shaped cookie cups.
• When ready to bake, take the amount of cups out if the freezer and let them sit at room temperature while preheating the oven. Bake per this recipe.

Can I make vegan chocolate cookie cups?

• Yes, you can make vegan chocolate cookie cups by using plant-based butter or coconut oil and milk substitutes in the recipe.

Can I make the cookie cups ahead of time and fill them later?

• Yes, you can bake the cookie cups in advance and fill them with ganache or other fillings just before serving for the best experience.

Can I reheat frozen baked cookie cups?

• It’s best to let frozen cookie cups thaw at room temperature. However, I do not recommend re-baking them.

Gemma’s Pro Chef Tips

• If you only have one mini muffin tin you can roll all of the dough into balls and hold them in the refrigerator while you shape and bake one tray at a time.
• Make sure to make the dent in the cookie cups while they are just out of the oven and still very hot or it won’t work.
• You can use any kind of chocolate that you like for the filling. I always prefer bittersweet chocolate but if these are for kids, their sensitive palates might rather have semi-sweet or even milk chocolate.
• You can make chocolate chip cookie cups by adding finely chopped for mini chocolate chips into the dough. Other mix-ins including chopped toasted nuts, toasted seeds, fiber-rich oats, or dried fruit can also add extra texture and flavor.
• Customize with care to avoid choking hazard among young kids.
• Don’t forget to check out more Kids Baking Activities with FREE Downloadable Worksheets.

More Kid-Friendly Recipes

• Crazy Cookie Dough
• 2-Ingredient Ice Cream with Endless flavors! 
• Animal Crackers
• 15-Minute No-Yeast pizza
• No-Bake Granola Bars

Print

Chocolate Cookie Cups Recipe

Make easy, versatile chocolate cookie cups for an irresistible kid-friendly and crowd-pleasing dessert packed with rich cocoa and textures.

Prep Time 45 minutes minutes

Cook Time 10 minutes minutes

Total Time 55 minutes minutes

Servings 30 cookie cups

Author Gemma Stafford

Ingredients

For the Chocolate Cookie Dough

• ½ cup (4 oz/115 g) butter, softened
• ½ cup (4 oz/115 g) granulated sugar
• ⅔ cup (4 oz/115 g) dark brown sugar
• 1 teaspoon vanilla extract
• 1½ cups (7½ oz/213 g) all-purpose flour
• ⅓ cup (1 1/3 oz/37 g) cocoa powder
• ¼ teaspoon baking soda

For the Milk Chocolate Ganache Filling

• ¾ cup (4½ oz/128 g) milk chocolate, finely chopped
• 1 cup (8 fl oz/240 ml) heavy cream
• Sprinkles, for decorating

Instructions

Make the Cookie Cups

• Preheat the oven to 350°F (180°C) fan assist and butter about 30 mini muffin cups. Set aside.
• In a large bowl with a hand whisk or electric mixer, beat the butter and sugar until blended, about 3 minutes, then whisk in the vanilla extract.
• In a small bowl, mix together the flour, cocoa powder and baking soda, then fold this into the butter mixture until evenly combined.
• Scoop level tablespoons of cookie dough, roll into a ball and press into the bottoms and up the sides of the prepared muffin tins.
• Bake pans for roughly 10 minutes, until set.
• Immediately press an indentation into the center of each cookie with the end of a wooden spoon. Let cool in pans for 5 minutes before transferring to a wire rack to cool completely.

Make the Ganache Filling

• Place the chocolate in a medium heat-safe bowl and set aside.
• In a small saucepan over medium heat, warm the cream until just beginning to steam and simmer, 3 to 5 minutes.
• Pour the hot cream over the chocolate and let sit without stirring for 5 minutes.
• Place a whisk in the center of the bowl and begin stirring the chocolate and cream together using a small, circular motion that gradually gets larger to incorporate all of the cream into the chocolate. Stop as soon as the mixture is smooth.
• Spoon about 1 tablespoon of filling into each cookie cup. Top with sprinkles and refrigerate until cold and set, about 90 minutes.
• Store in an airtight container in the refrigerator for up to 3 days.

The post Chocolate Cookie Cups Recipe appeared first on Gemma’s Bigger Bolder Baking.

We all need a quick and nutritious breakfast option, and if you’re like me, you want it to taste absolutely delicious as well! These oatmeal cookies are a great morning option for the whole family, and of course, Georgie loves thinking he’s getting away with a cookie for breakfast! Table of Contents

• What are One-Bowl Breakfast Cookies?
• Tools You Need for Breakfast Cookies
• Key Ingredients and Why
• How to Make One-Bowl Breakfast Cookies
• Can I Make Breakfast Cookies in Advance?
• How Do I Store One-Bowl Breakfast Cookies?
• FAQs
• Gemma’s Pro Chef Tips
• More Healthy Breakfast Recipes

What are One-Bowl Breakfast Cookies?

• One-Bowl Breakfast Cookies are peanut butter, oat, and banana cookies studded with chopped fruit and coconut.
• They’re dairy-free, fiber-rich, and high in protein from the peanut butter, eggs, and oats, and are a good source of healthy fats.
• These cookies are sweetened with fruit and just enough honey. In comparison, typical dessert cookies contain a significant amount of sugar.
• More importantly, these are a popular energizing and healthy portable morning option to a traditional muffin or biscuit.

Tools You Need for Breakfast Cookies

• Baking sheet and parchment paper
• Mixing bowl
• Measuring cups and measuring spoons

Key Ingredients for and Why

• Old-fashioned rolled oats

  • Old-fashioned oats are thicker than quick-cooking oats or instant oats. They give One-Bowl Breakfast Cookies a satisfyingly chewy bite.
  • Oats give the cookies their hearty structure and provide a slightly nutty, mild flavor to complement the other ingredients.

• Dried fruit

  • Dried fruit adds sweetness and texture to breakfast cookies. Also, dried fruit’s fiber, iron, and vitamins add to the nutritional value.
  • Finely dice the dried fruit and mix in evenly to spread the flavors and texture throughout the cookies.

• Dried unsweetened coconut flakes

  • Fresh coconut is dehydrated to make coconut flakes. Unlike sweetened coconut flakes, no sugar or corn syrup is added.
  • Dried unsweetened coconut flakes give the cookies a mild natural sweetness and a tropical flavor. In addition, they create textural interest and visual appeal.
  • Coconut is high in fiber and healthy fat and contributes to the breakfast cookies’ nutritional value.

• Peanut butter

  • Peanut butter gives the breakfast cookies a rich and nutty, slightly sweet, slightly salty flavor. Plus, its thick, creamy texture helps bind the other ingredients together.
  • It is a good source of protein and healthy fat.
  • Go even bolder by using How to Make Homemade Peanut Butter!

• Banana

  • Sweet and creamy banana gives One-Bowl Breakfast Cookies a lovely flavor and helps hold the dough together.
  • Use a ripe banana for the best flavor and texture.
  • To replace banana, you can add one of these alternatives gradually until you get the same consistency as the recipe’s in the video: applesauce, pumpkin puree, prune puree, date puree, mashed sweet potatoes, avocado, Greek yogurt or strained yogurt, sour cream, silken tofu, or nut butter or syrup of your choice.

• Honey

  • Floral and slightly fruity honey adds just the right amount of sweetness.
  • Honey is less processed than sugar and has antioxidants, vitamins, and minerals.

How to Make One-Bowl Breakfast Cookies

• Preheat the oven and prepare the baking sheets.
• Mix the dry ingredients together. Mix in the wet ingredients until everything is well-blended and the batter has a uniform texture.
• Divide the cookie dough into 12 portions, place on baking sheets, and flatten the cookies down slightly.
• Bake the cookies just until the edges are slightly brown.

Can I Make Healthy Breakfast Cookies in Advance?

Yes, you can make the cookies in advance. I like to make these cookies, shape them and put them in the freezer while they’re flat on a tray. Then I take one or two out, defrost them and bake them in my air fryer for a quick breakfast or snack for George.

How Do I Store One-Bowl Breakfast Cookies?

• Store the cookies in an airtight container at room temperature (around 68°F/20°C-74°F/23°C) for up to two days, or in the fridge for up to four days.
• Store cookies in an airtight container and freeze for up to two months.

FAQs

• Can I make One-Bowl Breakfast cookies vegan?

Yes, you can make them vegan by replacing the eggs. Unsweetened applesauce or a flax egg, made with ground flaxseed from my chart, 12 Best Egg Substitutes and How to Use Them would be good egg substitutes in this recipe.

• I have a nut allergy. What can I use instead of peanut butter?

You can try sunflower seed butter or tahini, but note that the results could differ in flavor and texture from the original recipe.

• How can I keep my cookies from being dry?

  • Be sure not to over bake the cookies. They’re ready when the edges are just slightly brown.
  • Also, too little banana could cause dryness. Bananas vary in size,  so for best results, mash up the banana and measure one-half cup to use in the recipe (4 ounces/115 grams).

Gemma’s Pro Chef Tips

• You can use quick-cooking oats for this breakfast cookie recipe.
• The peanut butter can be replaced with any other seed or nut butter of your choice. You can try making your own nut butter for the cookies with these How to Make Homemade Peanut Butter or How to Make Almond Butter recipes!
• For dried fruit, you can use familiar favorites like raisins and cranberries, or branch out and use apples, apricots, cherries, blueberries, pineapple, or even pumpkin seeds.
• Either crunchy or smooth peanut butter will work in this recipe.
• You can add one-half cup (3 ounces/85 grams) of chopped dark chocolate or dark chocolate chips to these cookies.
• If you love these healthy cookies, make a double batch and freeze them! First, freeze them on a parchment-lined tray, then transfer them to an airtight container. Defrost at room temperature for an hour before baking.

More Healthy Breakfast Recipes

• Healthy Granola Bars (Sugar-Free, Grain Free)
• My Mum’s Healthy Banana Muffins
• Georgie’s Healthy Breakfast Muffins
• Healthy Banana Nut Muffins (Paleo, Vegan, and Gluten-Free)
• 4-Ingredient Paleo Pancakes

Print

One-Bowl Breakfast Cookies Recipe

Healthy Breakfast Cookies are convenient and versatile! Make them in one bowl to start your day with delicious wholesome essential nutrients.

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 12 cookies

Calories 267kcal

Author Gemma Stafford

Ingredients

• 2 cups (6 oz/170 g) Old fashioned rolled oats
• ½ cup (2½ oz/71 g) dried fruit, finely diced
• ½ cup (1½ oz/43 g) dried coconut flakes (unsweetened)
• 1 teaspoon cinnamon
• ½ teaspoon salt
• 1 cup (8 oz/225 g) peanut butter
• ½ cup (4 oz/115 g) mashed banana (about 1 medium banana)
• ¼ cup (2½ oz/71 g) honey
• 2 large eggs, room temperature

Instructions

• Preheat the oven to 325°F (165°C) and line 2 baking sheets with parchment paper. Set aside.
• In a large bowl, toss together the oats, dried fruit, coconut, cinnamon, and salt.
• Add in the peanut butter, mashed banana, honey, and eggs, then stir into the oat mixture until your dough is well combined
• Divide the dough into 12 equal portions (about ¼ cup (2½ oz/71 g) and place six mounds evenly spaced apart on each of the prepared baking sheets.
• Flatten the dough slightly to 2 ½ inches diameter and bake for 15-20 minutes, until the edges are lightly browned. Take care not to over bake or they can become dry.
• Let cool completely on the baking sheets. (just a note, these cookies don’t become crispy once baked, they are soft. Store in an airtight container at room temperature for 2 days or in the fridge for up to 4 days.

Notes

To replace banana, you can add one of these alternatives gradually until you get the same consistency as the recipe’s in the video: applesauce, pumpkin puree, prune puree, date puree, mashed sweet potatoes, avocado, Greek yogurt or strained yogurt, sour cream, silken tofu, or nut butter or syrup of your choice.

Nutrition

Serving: 1cookie | Calories: 267kcal | Carbohydrates: 29.8g | Protein: 8.3g | Fat: 14.1g | Saturated Fat: 3.7g | Polyunsaturated Fat: 2.8g | Monounsaturated Fat: 5.8g | Cholesterol: 31mg | Sodium: 211.5mg | Potassium: 183.7mg | Fiber: 2.1g | Sugar: 14.2g

The post One-Bowl Breakfast Cookies Recipe appeared first on Gemma’s Bigger Bolder Baking.

If Crumbl cookies are one of your favorite splurges, you’ll love saving money and sharing this homemade version with friends and family (or keeping them all for yourself!).
Plus, you can customize these Copycat Oreo Crumbl cookies–make them impressively big like the ones you get from a Crumbl bakery, or make them half the size so they’re more portable and you have twice as many to go around!

Table of Contents

• What Are Copycat Oreo Crumbl Cookies?
• Tools You Need to Make Copycat Oreo Crumbl Cookies
• Key Ingredients and Why
• How to Make Copycat Oreo Crumbl Cookies
• How to Store Copycat Oreo Crumbl Cookies
• FAQs
• Gemma’s Pro Chef Tips
• More Recipes for Oreo Fans

What Are Copycat Oreo Crumbl Cookies?

Copycat Oreo Crumbl Cookies are a homemade version of the trendy brand’s oversized, Oreo-packed, thickly-frosted soft cookies.

The Crumbl Oreo version created a huge fan following, but with Crumbl’s rotating menu format, the Oreo flavor isn’t always available. My Oreo Crumbl Cookies Copycat Recipe helps you easily bake your own batch of this scrumptious treat anytime!

Tools You Need to Make Copycat Oreo Crumbl Cookies

• Large bowl
• Stand mixer or electric handheld mixer
• Measuring cups and measuring spoons
• Whisk
• Spatula
• Cookie Sheets
• Parchment paper
• Piping bag

Key Ingredients for Oreo Crumble Cookies and Why

Butter

• Butter contains around 80% milk fat to enrich cookies.
• You know your butter is at the right temperature when you push the butter and it makes an indent, but your finger doesn’t easily squish right through.
• Salted butter adds extra flavor and is what I always use, but unsalted butter works too. Make your own butter using my recipe: How to Make Butter.

Dark brown sugar

• Brown sugar adds moisture and a lovely hint of caramel flavor. Check out my How to Make Brown Sugar recipe if you run out.
• Dark brown sugar and granulated sugar are both used to give the Copycat Oreo Crumbl Cookies an unbeatable depth of flavor.

Cocoa powder

• Use natural (Dutch) cocoa powder for a smooth, mellow chocolate flavor, black cocoa powder for a dramatic dark look, or a combination of both.
• Learn about different types of chocolate and cocoa here.

Baking powder and baking soda

• Baking powder gives Copycat Oreo Crumbl Cookies a lift while baking soda helps them spread out.
• Read about Baking Powder VS. Baking Soda When Baking Cookies to learn more.

Oreo cookies

• Chunks of richly-flavored, creme-filled Oreos give these cookies a fun texture, and an extra layer of crumbled Oreos on top takes them to another level.
• Use regular Oreos for this recipe. Make your Chocolate Oreo Cookies using my recipe: Homemade OREO Cookies.

Cream cheese

• Tangy, thick cream cheese frosting perfectly compliments the deep, rich chocolate flavor of the cookie.
• Make your own cream cheese using my recipe How to Make Cream Cheese.

Powdered Sugar

• Powdered sugar is essential for making fluffy frosting.
• Check out my How To Make Powdered Sugar Recipe recipe if you don’t have any.

How to Make Copycat Oreo Crumbl Cookies

Make the dough

• Creaming butter and sugar incorporates air into the mixture and will help give your Copycat Oreo Crumbl Cookies their delectable texture.
• Add the eggs one by one, followed by the vanilla.
  • Room-temperature eggs are best because when all of the ingredients are at the same temperature, they blend better. Check out my guide on How to Get Room Temperature Eggs.
• Whisk the dry ingredients and add them gradually to the wet ingredients.
  • Mixing the wet and dry ingredients separately requires less mixing overall which yields a softer texture. Check out my article, Mix Dry Ingredients and Wet Ingredients Separately for more details!

Form and bake the cookies

• Measure out half-cup portions of dough, and roll them into balls.
• Place cookie dough balls on a baking sheet, and press them down.
• Bake just until the surface of the cookies starts to look dull. Take care not to overbake.

Frost and decorate the cookies

• First, before adding sugar, beat the cream cheese until smooth to build an aerated structure to hold the other ingredients. Follow with the butter and the vanilla extract.
• Next, at lower speed, gradually add the powdered sugar and beat until combined.
• Pipe the frosting onto the cookie by starting at the center and working out and around to make a spiral that almost covers the cookie. Check out my video on How to use Pipping Nozzles.
• Last, sprinkle reserved crushed Oreos on top of the cookies.

How Do I Store Copycat Oreo Crumbl Cookies?

Store unfrosted Oreo Crumbl cookies and frosting separately.

• Keep the cookies at room temperature in an airtight container for up to three days.
• Keep the frosting in an airtight container in the fridge for up to three days.

FAQs

How do I make sure my Oreo Crumbl Cookies are really soft?

• Using brown sugar along with white sugar adds moisture and softness to the cookie.
• In addition, over-baking will result in hard cookies. Check your cookies a few minutes before the end of the baking time. You’ll know they’re ready when the tops look dull.

How can I make a pretty frosting swirl on my cookie?

• Usually, using a piping bag with a medium round nozzle is the best choice for making this frosting spiral. Check out How to Use Piping Nozzles for more information.
• However, if you don’t have a piping bag, place the batter in a ziplock bag and snip a small corner off of the bag for piping, or simply spread the cream cheese frosting on the cookies and top with crushed Oreos.

Can I make my cookies darker?

You can use black cocoa powder, but it does taste different than regular cocoa powder. You’ll find that it doesn’t taste as “chocolately” as regular cocoa powder.

Gemma’s Pro Chef Tips

• This is a firm cookie dough – be sure that all of your ingredients are at room temperature for more even mixing.
• For crushing Oreos, we pulse the cookies in a food processor but you can also place them in a ziplock bag and crush them with a rolling pin or finely chop them with a knife.
• Don’t skip the step of pressing down the cookies in the center–they won’t spread very much or bake evenly if you don’t.
• Cream cheese frosting doesn’t harden and needs to be refrigerated, so it’s best to frost these cookies just before you intend to serve them.
• Unfrosted cookies can be stored at room temperature in an airtight container for up to 3 days.

More Recipes for Oreo Lovers

• No-Bake Oreo Cheesecake
• Homemade Oreo Cookies
• Oreo Cake
• Starbucks Oreo Frappuccino
• Giant Single-Serving Red Velvet Oreo Cookies

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Copycat Oreo Crumbl Cookies

My Copycat Oreo Crumbl Cookies Recipe helps you easily make the irresistibly thick, soft, chocolatey cookies with velvety frosting at home!

Prep Time 30 minutes minutes

Cook Time 12 minutes minutes

Total Time 42 minutes minutes

Servings 12 cookies

Author Gemma Stafford

Ingredients

Oreo Cookie Dough

• 1½ cups (12 oz/340 g) butter, softened
• 1½ cups (9 oz/255 g) dark brown sugar
• ¾ cup (6 oz/170 g) granulated sugar
• 2 large eggs , at room temperature
• 1 tablespoon vanilla extract
• 3 cups (15 oz/426 g) all-purpose flour
• 1 cup (4 oz/115 g) cocoa powder
• 1½ teaspoons baking soda
• 1 teaspoon baking powder
• ¾ teaspoon salt
• 30 Oreo cookies plus 10 Oreo cookies , crushed and divided

Cream Cheese Frosting

• 1 cup (8 oz/225 g) cream cheese, softened
• ¼ cup (2 oz/57 g) butter, softened
• 2 teaspoons vanilla extract
• 4 cups (16 oz/450 g) powdered sugar, sifted

Instructions

To Make the Oreo Cookie Dough

• Preheat the oven to 350°F (180°C) and line 2 cookie sheets with parchment paper. Set aside.
• In the bowl of a stand mixer fitted with a paddle attachment (or with a large bowl and a handheld electric mixer), cream the butter, brown sugar, and granulated sugar together on High until pale and fluffy, about 3 minutes.
• Add the eggs, one at a time, followed by the vanilla extract. Scrape down the sides of the bowl once or twice to ensure even mixing.
• In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt, then turn the mixer to low and gradually mix into the butter mixture. Finally, fold in 30 crushed Oreos until just combined.
• With a ½ cup (4 oz/115 g) measuring cup, measure about 2 scoops of dough and form into a ball.
• Place the ball of dough on a prepared baking sheet and use the back of the measuring cup to press down into the center of the dough to create a large indent (this will ensure proper spreading and even baking). Repeat with the remaining cookie dough, placing the balls of dough about 2 inches (5 cm) apart.
• Bake the cookies, one sheet at a time, for 10-12 minutes, just until the surface starts to look dull.
• Let cool on the pan for 10 minutes before transferring to a wire cooling rack to cool completely.

To Make the Cream Cheese Frosting

• In the bowl of a stand mixer fitted with a paddle attachment (or with a large bowl and a handheld electric mixer), beat the cream cheese on medium-high until smooth, then add the butter and vanilla extract and continue beating until well blended.
• Lower the speed to low and gradually add the powdered sugar until combined.
• Fill a piping bag fitted with a medium round tip with the frosting and, starting at the center of a cookie, pipe a swirl of frosting almost all the way to the edge of the cookie. Top with some of the remaining 10 crushed Oreos.
• Serve immediately or store in a single layer in an airtight container for up to 3 days.

The post Oreo Crumbl Cookies Copycat Recipe appeared first on Gemma’s Bigger Bolder Baking.

Although this recipe is a celebration of fresh lemon flavor, it’s a lovely cookie in its own right. The Soft Lemon Cookies have a subtle buttery richness and a gorgeous crumbly texture, and the glossy glaze adds an extra touch of sweetness without being overwhelming. All of the components of this recipe complement each other, making it a very well-balanced and absolutely delectable treat.

My Soft Lemon Cookies with Zesty Lemon Glaze are the perfect refreshing snack or dessert for spring and summer, but they’re so irresistible, you’ll want to have them all year round. If you enjoy these cookies, check out my Crazy Cookie Dough post where you can use one easy cookie recipe to make endless flavor variations!

Table Of Contents

• What Are Soft Lemon Cookies With Zesty Lemon Glaze?
• Tools You Need 
• Ingredients You Need
• How to Make Soft Lemon Cookies and Lemon Glaze
• Can I Make Lemon Cookies and Lemon Glaze In Advance?
• How To Store Lemon Cookies and Lemon Glaze
• FAQs
• Gemma’s Pro Chef Tips
• More Lemon Recipes

What Are Soft Lemon Cookies With Zesty Lemon Glaze?

Soft Lemon Cookies with Zesty Lemon Glaze are made with a classic sweet and buttery dough topped with a tangy glaze. They get a refreshing kick from the addition of lemon zest, lemon juice, and lemon extract! 

While the origin of these cookies is unclear, Lemon Cookies with Lemon Glaze is a very popular variation of cookies in the United States. Especially when lemons are in season during the spring, it’s the most opportune time for bakers to make this simple yet timely recipe. 

This treat is often paired with tea, as it’s the perfect floral and grassy complement to a bright citrus dessert!

Tools You Need To Make Lemon Cookies and Lemon Glaze:

• Measuring cups and spoons
• Stand mixer with a paddle attachment
• Silicone spatula
• Mixing bowls
• Whisk
• Parchment paper
• Baking sheets
• Plastic wrap
• Wire cooling rack

Ingredients You Need To Make Lemon Cookies and Lemon Glaze

For The Cookie Dough:

• Butter:

  • Butter contains around 80% milk fat which adds richness to cookies.
  • Softened butter can retain air when creamed with sugar which expands under heat to add lightness, yielding a tender texture.
  • Salted butter adds extra flavor and is what I always use, but unsalted butter works too. 

• Granulated sugar (AKA White Sugar):

  • Sugar sweetens cookies.
  • Sugar binds easily with water not only to lock in water making cookies moist but also to inhibit gluten formation keeping cookies soft.
  • Sugar rubs against fat from softened butter during creaming, creating air pockets to incorporate air. In the meanwhile, sugar also coats air pockets to prevent them from drying out, retaining air to make cookies light and melt in your mouth. 
  • Sugar contributes to Maillard Reaction resulting in fragrance and lightly golden color.

• Dark brown sugar:

  • Dark brown sugar not only creates a deeper, caramel-like flavor but it also adds a ton of moisture.
  • If you don’t have any on hand, check out my How To Make Brown Sugar recipe to make it at home.

• Lemon zest:  

  • The peel of the lemon holds the most flavor, and will add a burst of citrusy freshness. You can’t have Lemon Cookies without lemon zest!

• Salt: A pinch of salt will enhance your cookies’ flavor by balancing out the sweetness.

• Egg:

  • Eggs always need to be at room temperature in baking unless specified otherwise.
  • Eggs enrich flavors. The yolks act as an emulsifier to bind all ingredients homogeneously, and the egg whites incorporate and retain air to make the cookies soft.

• Lemon juice:  

  • Lemon juice only adds a tangy and acidic citrus flavor but also provides extra moisture, so is a must in this recipe.
  • I recommend using freshly squeezed lemons for the ultimate lemon flavor.

• Lemon extract:

  • Lemon extract elevates the lemon flavor without adding extra acidity and an overwhelming tang. 

• All-purpose flour:

  • All-purpose flour has 9-11% protein content which will help bind all of your wet and dry ingredients together and create the base of your cookies.

• Cornstarch:

  • Cornstarch lowers the gluten content to create a soft, delicate cookie. 

• Baking soda:

  • Baking soda doesn’t contain acid, so it activates ONLY when mixed with acidic ingredients like lemon juice.
  • Baking soda reacts with acid from lemon juice and also eggs to release gas, which creates air pockets to make cookies rise.
  • Baking soda also reacts with hot sugar to give the cookies a delicate crust.

For The Lemon Glaze:

• Powdered Sugar:

  • Powdered sugar is finely ground granulated sugar that forms the base of your delicious Lemon Glaze. Try making your own using my recipe for Powdered Sugar!
  • Make sure to ALWAYS sift powdered sugar before use for a smooth consistency.

• Lemon juice:

  • For extra lemony flavor, add some freshly squeezed lemon juice to your powdered sugar!

How To Make Soft Lemon Cookies with Lemon Glaze

Make cookie dough:

1. Mixing wet ingredients:
   1. Make sure to cream the butter, both sugars, lemon zest, and salt until light and fluffy first so the egg won’t weigh down the structure. This will ensure the cookies have a soft texture.  
   2. Beat in the egg, lemon juice, and lemon extract JUST until combined—over mixing will make the cookies tough.
2. Adding dry ingredients: whisk together the flour, cornstarch, and baking soda. Then turn the mixer down and gradually stir in the flour mixture until evenly combined.

Prepare & bake:

1. Chilling cookie dough: refrigerate equally-sized cookie dough balls on a parchment-lined baking sheet until firm to prevent overspreading in baking. Note to cover cookie dough with plastic wrap to prevent a dry surface. 
2. Note to place cookie dough balls 2 inches apart. Bake cookies until the tops and edges are JUST set. Do not over bake. 
3. Let cool on the baking sheet before transferring it to a wire rack to cool completely. This helps cookies set properly without falling apart. 

Make The Lemon Glaze:

1. Combine the sifted powdered sugar and lemon juice until smooth. If a thinner glaze is desired, add the extra tablespoon of lemon juice.
2. Dip the top of each cookie in the glaze, then return to the wire rack until the glaze is set.

Serve:

Enjoy with a cup of tea!

Can I Make Lemon Cookies and Lemon Glaze Ahead Of Time?

Yes, you can! You can make both the cookie dough and glaze in advance:

• Cookie Dough: This recipe calls for refrigerating your cookie dough.
  • You can make and refrigerate your dough up to 3 days in advance. When you’re ready, roll the dough into mounds and bake them off as usual!
  • You can even freeze the dough for up to 2 months for impromptu cookie needs! When ready to bake, leave cookie dough balls at room temperature while the oven is preheating. This will help cookies expand properly. 
• Glaze:
  • Feel free to make your lemon glaze up to 5 days in advance and store it in an airtight container in the refrigerator.
  •  If the glaze is too thick straight out of the refrigerator, pop it in the microwave in 20 to 30-second intervals, stirring in between.

How To Store Lemon Cookies and Lemon Glaze

Leftovers are always delicious! However, note that flavors and textures may change the longer the cookies are stored.

• Room temperature: The best way to store Lemon Cookies with Lemon Glaze is to keep them at room temperature in an airtight container for up to 2 days.
• Refrigerator: For longer storage, you can refrigerate your cookies in an airtight container for a week. 
• Freezer: You can also freeze your cookies for 2 to 3 months!
  • Freeze glazed cookies in one layer on a flat tray until solid. Then transfer them into an airtight container or freezer-safe bag with layers of parchment paper in between each cookie.
  • You can also freeze these cookies without the glaze using the same method.
  • To defrost, let your cookies thaw at room temperature for a few hours. The glaze may have a stickier consistency, but you can always re-dip it into some fresh glaze.

FAQs

Why should I refrigerate cookie dough?

Refrigerating cookie dough is the ultimate trick to the most delicious cookies! Here are a few reasons why you should never skip chilling your cookie dough:

• Texture: Chilling the cookie dough allows the fats (butter) in the cookies to solidify. When baking, it takes longer for the fats to melt which results in less spreading and chewier cookies.
• Flavor: Allowing your cookie dough to rest gives the ingredients time to meld together, yielding tastier cookies.
• Handling: This dough leans more on the soft side, so popping it in the refrigerator for a bit makes it less sticky and much easier to roll into mounds.

Why add cornstarch to cookie dough?

It may seem like an odd ingredient to put in cookie dough, but cornstarch is actually the secret ingredient behind gorgeously tender, crumbly cookies.

• Gluten is a protein found in flour, and high levels of gluten can result in tough and dense desserts.
• Cornstarch inhibits gluten formation in cookie dough. With the addition of cornstarch, you’re decreasing that level of gluten. The result? Unbelievably tender, delicate cookies.

Can I use just lemon juice to flavor my cookies?

The key to my very lemony cookies and glaze is by using lemon juice, zest, and extract.

• First, lemon juice has a very acidic and tangy flavor that will add that classic sour lemon taste  to your cookies.
• Second, lemon zest comes from the flavorful peel, giving a highly aromatic lemon fragrance and bright overall taste.
• Last but definitely not least, lemon extract is going to enhance the natural flavors of your juice and zest by adding more flavor with less acidity.

These three ingredients work hand-in-hand to give you all facets of a lemon, and I highly recommend using them all to elevate the lemony flavor of your cookies.

Should I use fresh lemon juice or bottled lemon juice? Should I use fresh lemon zest or store-bought?

• Since this recipe requires the zest of a lemon and lemon juice, you might as well take the time to juice the lemon since you’ll be zesting it too. As a baker, I am always going to prefer using fresh lemon over bottled lemon juice because it packs a better sour punch and flavor compared to the latter. However, if you’re in a pinch, you can definitely use the bottled version.
• The same goes for the zest. Store-bought versions aren’t as fresh and aromatic, but if you’ve got that on hand, you can go ahead and use it.

What can I use instead of lemons?

The beauty of this recipe is that you can completely personalize the type of citrus you use to your liking!

I recommend using oranges and limes for these cookies and glaze, as they’re very similar to lemons. Be sure to go for ripe oranges, they are much sweeter and juicier! 

What do I do if I don’t have a stand mixer?

No worries! If you don’t have a stand mixer, I suggest using a hand-handled electric mixer with a large mixing bowl, a food processor, or simply a whisk! All of these options will result in amazing Lemon Cookies. Just be sure to thoroughly combine all of your ingredients.

Gemma’s Pro Chef Tips:

• Always use freshly squeezed lemon juice and freshly grated zest for the best flavor.
• When using lemon zest, try to use organic lemons to avoid pesticide residues.
• I don’t pack my brown sugar – make sure to fill the measuring cup loosely or use a scale for the most accurate measurement.
• Lemon juice tends to have a very light yellow, almost clear color. If you want to make these lemon cookies pop, you can put a few drops of yellow food coloring and keep mixing until you reach the desired color.
• If you want a vanilla-flavored glaze instead of a lemon-flavored glaze, substitute the lemon juice with vanilla extract at a 1:1 ratio.
• Instead of refrigerating the dough, you can freeze it for up to 2 months. Defrost in the refrigerator overnight before baking.
• For a different look, you can drizzle the glaze over your cookies instead of dipping them.
• Make ice cream sandwiches with these cookies and some Lemon Meringue Pie Ice Cream!

Looking For More Lemon Recipes? Check Out:

• Gemma’s “The Whole Lemon” Tart Recipe
• Gemma’s Whole Lemon Curd (Made With Meyer Lemons)
• Lemon Cake With Lemon Buttercream Frosting
• Lemon Yogurt Loaf Cake
• Easy Lemon Bars Recipe
• One-Bowl Lemon Cupcakes

And don’t miss more everyday baking recipes in my NEW Bigger Bolder Baking Every Day Cookbook!

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Soft Lemon Cookies with Zesty Lemon Glaze Recipe

My Soft Lemon Cookies With Zesty Lemon Glaze Recipe brings all aspects of refreshing lemons in one bite, easily made with simple ingredients.

Prep Time 25 minutes minutes

Cook Time 10 minutes minutes

Chill Time 3 hours hours

Servings 12 cookies

Author Gemma Stafford

Ingredients

For The Cookie Dough

• ½ cup (4 oz/115 g) butter, softened
• ¾ cup (6 oz/170g) granulated sugar
• ¼ cup (1½ oz/43 g) dark brown sugar
• 2 tablespoons lemon zest
• ½ teaspoon salt
• 1 large egg, at room temperature
• 2-3 tablespoons freshly squeezed lemon juice
• 1½ teaspoons lemon extract
• 2 cups (10 oz/284 g) all-purpose flour
• 2 teaspoons cornstarch
• 1 teaspoon baking soda

For The Lemon Glaze

• 1 cup (4 oz/115 g) powdered sugar, sifted
• 2-3 tablespoons freshly squeezed lemon juice

Instructions

Make The Cookie Dough

• In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, both sugars, lemon zest and salt on high speed until light and fluffy, about 3 minutes.
• Add in the egg, lemon juice and lemon extract and beat until combined, scraping down the sides of the bowl once or twice.
• In a medium bowl, whisk together the flour, cornstarch and baking soda, then turn the mixer to low speed and gradually stir in the flour mixture until evenly combined.
• Divide the dough into 12 equally sized mounds (about ¼ cup/60 ml) and roll into balls. Place the dough on a parchment-lined baking sheet, cover with plastic wrap and refrigerate until firm, at least 3 hours and up to 3 days.
• When ready to bake, preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
• Place the dough mounds 2 inches (5 cm) apart on the prepared sheet and bake for about 10 minutes, until the tops and edges are just set (don’t overbake).
• Let cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Make The Lemon Glaze

• In a small bowl, combine the powdered sugar and 2 tablespoons lemon juice until smooth. If a thinner glaze is desired, add the extra tablespoon of lemon juice.
• Dip the top of each cookie in the glaze, then return to the wire rack until the glaze is set.
• Enjoy with a cup of tea. Store in an airtight container for up to 2 days.

The post Soft Lemon Cookies With Zesty Lemon Glaze Recipe appeared first on Gemma’s Bigger Bolder Baking.

Shortbread is arguably one of the best kinds of cookies in the world. It’s got a great crumbly texture and beautiful buttery flavor, and most of the time, it’s very easy to make!

With this in mind, I created my lovely Blue Cheese & Fig Savoury Shortbread recipe. It’s essentially a typical shortbread cookie, but it’s packed with sweetness from jam figs and salty flavors from the sharp blue cheese. Best of all, you only need 4 ingredients and no eggs.

This shortbread recipe makes very flavorful cookies perfect for gifts or as appetizers. Round up your tools and ingredients, and get baking!

Table of Contents

• What Is Blue Cheese & Fig Savory Shortbread?
• Tools You Need 
• Ingredients You Need
• How To Make Blue Cheese & Fig Shortbread
• Gluten-Free Blue Cheese & Fig Savoury Shortbread
• Can I Make Blue Cheese & Fig Shortbread In Advance?
• How To Store Blue Cheese & Fig Shortbread
• FAQs
• Gemma’s Pro Chef Tips
• More Shortbread Recipes

What Is Blue Cheese & Fig Savory Shortbread?

Shortbread traditionally is a type of buttery cookie, biscuit usually made of butter, sugar, and flour. It gets its name from its crumbly texture. Back then, “short” meant crumbly and dry. The best – and most fun – part of shortbread is its versatility. You can use a variety of mix-ins like dried fruits, chocolates, nuts, and in this case salty blue cheese!

In this recipe, I decided to combine sweet and savory flavors with the sharp blue cheese and sweet mission figs. Feel free to experiment with different kinds of cheeses and dried fruit for the ultimate array of sweet and savory shortbread.

Tools You Need

• Measuring cups and spoons
• Stand mixer (alternatively, a medium bowl and an electric hand mixer or food processor)
• 2 Baking sheets
• Parchment paper
• Mixing bowl
• Silicone spatula or spoon
• Plastic wrap
• Rolling pin
• Round cookie cutter
• Toothpick
• Wire cooling rack

Ingredients You Need

• Butter: Butter adds flavor and moisture to your shortbread. Feel free to use salted or unsalted butter, just make sure to soften before using.
• Blue cheese: Comes in many varieties, from crumbly to creamy and mild to sharp. Any cheese will work, but crumbled blue cheese will add a nice salty and sharp flavor.
• All-purpose flour: All-purpose flour typically has a protein content of 8-11%, making it perfect for these shortbread cookies so that they aren’t too chewy or elastic.
• Dried figs: Sweet, dried Mission figs are perfect for balancing out your salty cheese. Finely dice them before incorporating them into your dough. If you have fig preserves on hand, you can use them.

How To Make Blue Cheese & Fig Shortbread:

1. In a stand mixer, beat together the butter and blue cheese until smooth.
2. Fold in the flour until just combined followed by the diced figs.
3. Flatten the dough into a disc, wrap well, and refrigerate until firm. You can also roll your dough into a log shape.
4. When ready to bake, preheat the oven and line baking sheets with parchment paper. Set aside.
5. On a lightly floured surface, use a floured rolling pin to roll out the dough, and use a round cookie cutter to cut as many circles as you can. If you rolled your dough into a log, you can cut slices instead. Place them apart on your parchment-lined baking sheet. Gather and reroll any scraps.
6. Prick the shortbread all over with a toothpick and bake until the cookies look dry and baked through.
7. Remove from the oven and let cool completely on a wire rack before serving.

Gluten-Free Blue Cheese & Fig Savoury Shortbread

The great thing about this recipe is it calls for only a few ingredients. That being said, we want to make every ingredient substitutable for all bakers. If you’d like to make gluten-free shortbread, check out my Guide to Gluten-Free Flours.

Can I Make Blue Cheese & Fig Shortbread In Advance?

Yes, you can! After making your dough and wrapping it in plastic wrap, you can keep it in the refrigerator until you’re ready to use it. I recommend baking it off within 3 days or storing it in the freezer for up to 2 months. If you are baking from frozen, let it defrost in the refrigerator overnight and bake off as usual.

How To Store Blue Cheese & Fig Shortbread

If you have leftover cooked Blue Cheese & Fig Shortbread, store them in an airtight container at room temperature for up to 3 days, in the refrigerator for up to a week, or in the freezer for 2 to 3 months. I suggest placing parchment paper between the shortbread layers so that they don’t stick together while in the freezer.

FAQs

Why is my shortbread falling apart?

Although these cookies will naturally be crumbly, they should not completely fall apart.

• A dry dough can cause shortbread to fall apart. Make sure your dough is not too dry. Because flours don’t absorb liquid the same, adjust it accordingly to get the same consistency as the recipe – a pliable and smooth dough. Considering that butter contains around 80% milk fat and 20% water, adding more butter can hydrate a dry dough. 
• Lacking a binder. In egg-free recipes like this one, cookies tend to be more crumbly due to the lack of emulsifier or binder from egg yolks or an egg substitute. In this case, adding more butter can provide water to connect with protein in flour, eventually form gluten to stop shortbread from falling apart too easily.

Why is my shortbread so hard?

Be sure not to overwork your shortbread dough. Mix until just combined, otherwise, they will turn out tough.

What should I do if I don’t have a stand mixer, electric hand mixer, or food processor?

Though using a stand mixer, electric hand mixer, or food processor will make your job a lot easier, there’s nothing a little elbow grease can’t fix. You can use a whisk to combine all ingredients. Make sure to thoroughly combine.

Gemma’s Pro Chef Tips:

• Blue cheese comes in many varieties, from crumbly to creamy and from mild to very sharp. Any cheese will work in this recipe, so just pick your favorite!
• If you find your cheese isn’t as salty or sharp as you’d like, you can sprinkle about 1/4th teaspoon salt (kosher salt or sea salt) and 1/8th teaspoon black pepper into your dough. The grinds of black pepper will also add some flecks to your crunchy little morsel.
• We use black Mission figs as we like the soft, sweet jammy texture of them. You can use Smyrna (golden) figs as well.
• You can throw all of your ingredients in the bowl of a food processor to make this recipe even easier!
• This dough can be refrigerated for up to 3 days before rolling and baking or frozen for up to 2 months. Defrost overnight in the refrigerator.
• You can use different-shaped cookie cutters or just use a knife to cut squares or rectangles if you prefer.
• Mix in walnuts, dried cranberries, etc. for added tang and earthiness!
• Serve them with my Homemade Wheat Thins or Buttery Homemade Ritz Crackers.

For More Shortbread Recipes, Check Out:

• 3 Ingredient Shortbread Cookies
• Butter Pecan Shortbread Cookies
• Homemade Walkers Scottish Shortbread Cookies
• Chocolate Shortbread Cookies
• Cranberry Orange Shortbread

And don’t miss more everyday baking recipes in my NEW Bigger Bolder Baking Every Day Cookbook!

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Blue Cheese Fig Savory Shortbread Cookies Recipe

This incredible crumbly Blue Cheese Fig Shortbread is perfectly savory and sweet at the same time with only 4 ingredients and no eggs!

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Chill for 1 hour hour

Servings 20 crackers

Author Gemma Stafford

Ingredients

• ½ cup (4 oz/115 g) butter, softened
• 2 cups (8 oz/225 g) blue cheese, crumbled
• 1 cup (5 oz/142 g) all-purpose flour
• 1 cup (5 oz/142 g) dried mission figs, finely diced

Instructions

• In a stand mixer or in a medium bowl with an electric hand mixer, beat together the butter and blue cheese on medium speed until smooth.
• Fold in the flour until just combined followed by the diced figs.
• Flatten the dough into a disc, wrap well and refrigerate until firm, at least 1 hour.
• When ready to bake, preheat the oven to 350°F (180°C) and line 2 baking sheets with parchment paper. Set aside.
• On a floured surface, roll out the dough to a ¼-inch (6mm) thickness and using a 2-inch (5cm) round cookie cutter, cut as many circles as you can. Place them about 1-inch (2½ cm) apart on the prepared cookie sheets. Gather and reroll any scraps.
• Prick the crackers all over with a toothpick and bake for 15-20 minutes, until the cookies look dry and baked through.
• Let cool completely on a wire rack before serving. Store leftovers in an airtight container at room temperature for up to 3 days.

The post Blue Cheese Fig Savory Shortbread Cookies Recipe appeared first on Gemma’s Bigger Bolder Baking.

As many of you Bold Bakers know, a lot of baked goods tend to be sweet – and rightfully so! While many of us love a sweet treat to satisfy our sweet tooth, some of you may prefer something on the saltier side.

That’s why I’ve taken a typical shortbread recipe and added a savory twist! My Cheddar Pecan Savory Shortbread is the perfect cookie for those who enjoy a saltier, savory snack. It’s packed with sharp, salty cheddar cheese and crunchy toasted pecans. Believe it or not, it gets better! This recipe only requires 4 ingredients and doesn’t contain any eggs.

Shortbread is tasty any time of the year, so it’s a great treat to have as a party appetizer on its own or to decorate your cheese plates. In less than 30 minutes, you’ll prepare a beautiful crumbly Cheddar Pecan Shortbread to enjoy by yourself or share with friends and family. Try it out!

Table Of Contents

• What Is Cheddar Pecan Savory Shortbread?
• Tools You Need 
• Ingredients 
• How To Make Cheddar Pecan Shortbread
• How To Toast Pecans
• Gluten-Free Cheddar Pecan Savory Shortbread
• Can I Make Cheddar Pecan Shortbread In Advance?
• How To Store Cheddar Pecan Shortbread
• FAQs
• Gemma’s Pro Chef Tips
• More Shortbread Recipes

What Is Cheddar Pecan Savory Shortbread?

Shortbread is a type of buttery cookie, biscuit, or pastry usually made of butter, sugar, and flour. It gets its name from its crumbly texture because “short” used to mean crumbly and dry back in the day. Shortbread is one of the most popular cookie varieties because of its versatility. The cookie itself is pretty simple, so adding different mix-ins such as dried fruits, nuts, cheeses, and chocolate spice it up!

In this recipe, I decided to create the ultimate savory shortbread with extra sharp cheddar cheese and toasted pecans. Feel free to experiment with different kinds of cheeses and nuts for unlimited savory shortbread combinations.

Tools You Need To Make Cheddar Pecan Shortbread:

• Measuring cups and spoons
• Stand mixer (alternatively, a medium bowl and an electric hand mixer or food processor)
• 2 Baking sheets
• Parchment paper
• Mixing bowl
• Silicone spatula
• Plastic wrap
• Rolling pin
• Round cookie cutter
• Toothpick
• Wire cooling rack

Ingredients You Need To Make Cheddar Pecan Shortbread:

• Butter: Butter will increase the flavor and moisture of your shortbread. Feel free to use salted or unsalted butter, but be sure to soften it.
• Cheddar cheese: Use finely grated, extra sharp cheddar cheese to add a great cheesy kick to your shortbread.
• All-purpose flour: All-purpose flour typically has a protein content of 8-11%, making it perfect for these shortbread cookies so that they aren’t too chewy or elastic.
• Pecans: Toasted pecans are great for adding crunchy texture and nutty flavor. Finely dice them before incorporating them into your dough.

How To Make Cheddar Pecan Shortbread:

1. In the bowl of a stand mixer, beat together the butter and cheddar cheese with a whisk or paddle attachment until smooth.
2. Fold the flour into your butter and cheese mixture until just combined, and then stir in the diced pecans.
3. Flatten the dough into a disc, wrap well, and refrigerate until firm. You can also roll your dough into a log shape.
4. When ready to bake, preheat the oven and line baking pans with parchment paper. Set aside.
5. On a lightly floured surface, use a floured rolling pin to roll out the dough, and use a round cookie cutter to cut as many 1/4th inch-thick circles as you can. If you rolled your dough into a log, you can cut slices instead. Place them apart on your parchment-lined baking pan. Gather and reroll any scraps.
6. Prick the shortbread all over with a toothpick and bake until the cookies look dry and baked through.
7. Remove from the oven and let cool completely on a wire rack before serving.

How To Toast Pecans

Toasting pecans is an important step in making this shortbread because it will make them even crunchier and bring out an even nuttier flavor.

To toast your pecans, preheat your oven to 350℉ (180℃). On a baking sheet, spread out your pecans evenly and place them in the preheated oven for 4 to 5 minutes. Once they begin to brown and you can start smelling the nuttiness, take them out of the oven, and toss them halfway through. Continue toasting them for another 4 to 5 minutes. Remove them from the oven, and let them cool down before dicing and incorporating them into your shortbread dough.

Gluten-Free Cheddar Pecan Savory Shortbread

As mentioned before, there are only 4 ingredients in this recipe! That being said, we want to make every ingredient substitutable for all bakers. If you’d like to make gluten-free Cheddar and Pecan Shortbread, check out my Guide to Gluten-Free Flours.

Can I Make Cheddar Pecan Shortbread In Advance?

Yes! Wrap your dough in plastic wrap and leave it in the refrigerator until you are ready to bake it off. I suggest baking your refrigerated dough within 3 days or storing it in the freezer for up to 2 months. If you are baking from frozen, let it defrost in the refrigerator overnight.

How To Store Cheddar Pecan Shortbread

If you have leftover baked Cheddar and Pecan Shortbread, store them in an airtight container at room temperature for up to 3 days, in the refrigerator for up to a week, or in the freezer for up to 2 months. If you are freezing, place parchment paper between the individual shortbread so that they don’t stick together.

FAQs

Why is my shortbread so hard?

Your Cheddar Pecan Savory Shortbread may turn out hard if you overwork your dough. Mix just until combined to prevent this issue from occurring. 

Why is my shortbread falling apart?

This shortbread will be slightly crumbly, but it should not fall apart too easily. Make sure to use butter in this recipe instead of other fat sources such as oil or else your cookies may lack the necessary gluten and result in a crumbly, unstructured cookie.

What should I do if I don’t have a stand mixer, electric hand mixer, or food processor?

Though using a stand mixer, electric hand mixer, or food processor will make your job a lot easier, there’s nothing a little elbow grease can’t fix. Use a whisk and silicone spatula to thoroughly combine all ingredients.

Gemma’s Pro Chef Tips:

• Be sure to use extra sharp aged cheddar cheese in this recipe for the best flavor!
• If your cheese isn’t as salty or sharp as you’d like, you can sprinkle about 1/4th teaspoon salt (kosher salt or sea salt) and 1/8th teaspoon black pepper into your dough.
• Always remember to toast your pecans! It’s very easy to toast nuts and they are much more flavorful this way.
• This dough can be refrigerated for up to 3 days before rolling and baking or frozen for up to 2 months. Defrost overnight in the refrigerator.
• You can use different-shaped cookie cutters or just use a knife to cut squares or rectangles if you wish.
• These crackers would be a lovely addition to a cheese plate.

For More Shortbread Recipes, Check Out:

• 3 Ingredient Shortbread Cookies
• Homemade Walkers Scottish Shortbread Cookies
• Perfected Millionaire’s Shortbread (Caramel Squares)
• Cranberry Orange Shortbread
• Butter Pecan Shortbread Cookies

And don’t miss more everyday baking recipes in my NEW Bigger Bolder Baking Every Day Cookbook!

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Cheddar Pecan Savory Shortbread Cookies Recipe

This addicting cheddar pecan savory shortbread needs 4 ingredients and no eggs to yield a crumbly cheesy fragrant treat perfect for anytime!

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Chill for 1 hour hour

Servings 20 crackers

Author Gemma Stafford

Ingredients

• ½ cup (4 oz/115 g) butter, softened
• 2 ⅔ cups (8 oz/225 g) extra sharp cheddar cheese, finely grated
• 1 cup (5 oz/142 g) all-purpose flour
• 1 cup (5 oz/142 g) pecans, toasted and finely diced

Instructions

• In a stand mixer or in a medium bowl with a electric hand mixer, beat together the butter and cheddar cheese on medium speed until smooth.
• Fold in the flour until just combined, followed by the pecans. Flatten the dough into a disc, wrap well and refrigerate until firm, at least 1 hour.
• When ready to bake, preheat the oven to 350°F (180°C) and line 2 baking sheets with parchment paper. Set aside.
• On a floured surface, roll out the dough to a ¼-inch (6mm) thickness and using a 2-inch (5 cm) round cookie cutter, cut as many circles as you can and place them about 1-inch (2½ cm) apart on the prepared cookie sheets. Gather and reroll any scraps.
• Prick the crackers all over with a toothpick and bake for 15-20 minutes, until the cookies look golden, dry and baked through.
• Let cool completely on a wire rack before serving. Store leftovers in an airtight container at room temperature for up to 3 days.

The post Cheddar Pecan Savory Shortbread Cookies Recipe appeared first on Gemma’s Bigger Bolder Baking.

Although I love big and bold desserts, sometimes the familiarity of a store-bought cookie is all that’s needed to satisfy my sweet tooth. And while it’s easy to rip open the bag, making these sweet treats in your home oven is so much more delicious and rewarding. These homemade cookie recipes are great because they have the nostalgic taste of store-bought originals with simple pantry staple ingredients (such as flour, granulated sugar, brown sugar, and salt, etc.) but are bigger and bolder! Also I often use Nilla wafers and OREOs in my baked goods so it makes perfect sense that I would show you how to make them from scratch.

Keep scrolling below to find out how to make Americas’ favorite cookies at home: The Iconic Chips Ahoy! Cookies , the classic Nilla Wafers, And my personal favorite OREO Cookies! Gather your measuring cups and spoons, mixing bowls, hand mixer or stand mixer, parchment paper, and baking sheets, let’s get baking per the instructions from these 3 homemade cookie recipes!

Homemade Cookie Recipes:

Homemade OREO Cookies Recipe

Who doesn’t love OREO? They’re crunchy, chocolatey, and have a delicious cream center. My OREOs have slightly chewier cookies than store-bought OREO Cookies, but the taste is nearly identical! The secret… dutch-process cocoa powder. Don’t believe me? Check out this OREO Cookie recipe to find out!

Homemade Nilla Wafers Recipe

I bet you’ve had Nilla Wafers either by themselves or in other desserts, but have you made them from scratch? If not, you’re missing out. Homemade Nilla Wafers have the same vanilla flavor as the classic store-bought variety but are richer and even more buttery thanks to the homemade pure vanilla extract. Also, who wouldn’t be impressed by homemade Nilla Wafers in a dessert like my 10-Minute Microwave Banana Pudding Recipe? A kind note: these are so addicting you may end up eating them all in one sitting.

Homemade Chips Ahoy! Cookies Recipe

Did you know that Chips Ahoy! is the most popular mass-produced chocolate chip cookie? And with good reason, because these cookies are a classic. They now have 20+ flavor variants with each presenting different personalities: chewy, chunky, and more! The original ones are crispy, sweet, and chock full of chocolate chips. This homemade version is just as crispy, just as sweet, and just as full of chocolate, but they’re even better than the store-bought version. This might be one of the very few cases where I’d compromise on chocolate chips instead of chocolate chunks.

Want More Homemade Cookie Recipes  Of Your Favorite Brands? Try These:

• Homemade Starbucks Frappuccinos
• Dunkin’ Donut’s Chocolate Glazed Donuts
• Homemade Samoas Cookies (Girl Scout Toasted Coconut Cookies)
• Frozen Vanilla Custard (Just Like Shake Shack)
• Homemade Goldfish Crackers

The post 3 Homemade Cookie Recipes for Your Favorite Store-Bought Brands appeared first on Gemma’s Bigger Bolder Baking.