Author: Dorothy Kern

Chocolate Chip Turtle Cookies

Close-up of two stacked cookies topped with chocolate chunks and pecan halves on a wooden surface, surrounded by more cookies and chocolate candies.These Turtle Cookies are my absolute favorite way to doctor my chocolate chip cookie recipe! You just add a Rolo and a pecan and you have cookies inspired by Turtle Candy – the perfect easy recipe! My mom loves Turtles – the candy, that is. Turtle candy is a chocolate and caramel confection with pecans.…

Close-up of two stacked cookies topped with chocolate chunks and pecan halves on a wooden surface, surrounded by more cookies and chocolate candies.

These Turtle Cookies are my absolute favorite way to doctor my chocolate chip cookie recipe! You just add a Rolo and a pecan and you have cookies inspired by Turtle Candy – the perfect easy recipe!

Close-up of two stacked cookies topped with chocolate chunks and pecan halves on a wooden surface, surrounded by more cookies and chocolate candies.

My mom loves Turtles – the candy, that is. Turtle candy is a chocolate and caramel confection with pecans. They get their name because their shape resembles a turtle: chocolate coated caramel “shell” with pecans sticking out around the edges. She’d get a box every so often and it would be gone in a day!

I originally made this cookie as a semi-homemade one using store bought cookie dough, but then I decided I needed to make it from scratch with my favorite chocolate chip cookie recipe! You could also use my double chocolate chip cookies for an even more turtle-like flavor.

Turtle Cookies ingredients are neatly arranged on a marble counter, featuring labeled bowls of Rolos, brown and white sugars, butter, an egg, chocolate chips, flour, salt, vanilla extract, baking soda, and pecans.

Ingredients Needed

  • Butter: My favorite cookies start with melted butter.
  • Sugars: Both granulated suigar and packed brown sugar for the cookies.
  • Egg: Buy large eggs
  • Chocolate Chips: You can use your favorite! Semi-sweet chocolate chips from Trader Joe’s are my fav, but you can also use milk chocolate chips.
  • Rolos: You could also use Dove brand, or any chocolate caramel candy. I prefer Rolos and use them in lots of things (like Cookie Cups or Rolo Stuffed Oatmeal Cookies).
  • Pecans: I use pecan halves to make these the best turtle cookies!
process shot of M&M chocolate chip cookies being made.
A baking tray with six freshly baked chocolate chip cookies on a silicone mat. One cookie has a chocolate candy piece in the center. The cookies are golden brown and evenly spaced on the mat.
Cookies with chocolate chips and pecans on a baking mat. Some have a chocolate rosette on top.

How to Make Chocolate Turtle Cookies

  1. Make the cookie dough by stirring the melted butter with sugars, then mix in egg, salt, vanilla, and baking soda. Stir in all-purpose flour then mix in chocolate chips. Use a cookie scoop to scoop 2-tablespoon size cookie dough balls. Chill at least 30 minutes.
  2. Bake cold cookies until almost done (will still be a bit glossy on top). Place a Rolo on top of each cookie. Bake 1-2 additional minutes, or until the candy is starting to be melty.
  3. Press a pecan on top the melting Rolo immediately after removing from oven. Let them chill to set on a baking sheet or wire rack.
A hand with glittery pink nails holds a stack of freshly baked cookies. The cookies are topped with chocolate and pecans, showcasing a gooey, delicious texture.

Expert Tips

  • You can use pre-made cookie dough (like Pillsbury refrigerated dough) if you want.
  • Once you’ve made the cookies give them some time to set up. The melted Rolo needs to harden before you stack the cookies.
  • This method works with any flavor cookie – I’ve also made peanut butter turtle cookies!

Storing Cookies

  • Store cooled cookies in an airtight container for several days.
  • Freeze cooled cookies tightly wrapped for several months. I like to place a paper towel between layers to absorb condensation as they thaw.
Close-up of two stacked cookies topped with chocolate chunks and pecan halves on a wooden surface, surrounded by more cookies and chocolate candies.
Print

Chocolate Chip Turtle Cookies Recipe

You might never go back to regular chocolate chip cookies after you try these turtle cookies! It’s one of my favorite ways to dress up store-bought cookie dough and no one will guess they’re not made from scratch! All that caramel, chocolate and pecans takes them to a whole new level. 
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 24 cookies
Calories 169kcal
Author Dorothy Kern
Cost $8

Ingredients

  • ½ cup (113g) unsalted butter, melted
  • ⅓ cup (66g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups (186g) all-purpose flour
  • 1 cup (170g) chocolate chips (semi-sweet or milk)
  • 24 Rolos unwrapped
  • 24 Pecan halves

Instructions

  • Place melted butter in the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer or stirring by hand). Add granulated and brown sugars and mix on low speed until the mixture is smooth. Mix in egg and vanilla extract and mix on medium speed until combined.
  • Mix in baking soda and salt, then slowly mix in flour and mix just until the batter is smooth and comes together. Be sure to scrape the sides of the bowl during mixing. Slowly mix in chocolate chips.
  • Line a cookie sheet with a silicone baking mat or parchment paper. Scoop 2 tablespoon balls of dough onto the cookie sheet. Spacing doesn’t matter because you will be chilling the dough. Cover with plastic wrap and chill for at least 30 minutes.
  • Preheat oven to 350°F. Line a second cookie sheet with parchment paper or a silicone baking mat.
  • Remove the chilled cookie dough balls from the refrigerator and space them 2-inches apart on the cookie sheets. Bake (2 tablespoon sized cookies) for 10-13 minutes (at this point they’re under done still but they will keep baking while the Rolo heats up). They should be almost done around the edges and just slightly glossy in the center.
  • Remove the pans from the oven and place an unwrapped Rolo in the center of each cookie. Return to the oven for 2-3 additional minutes, until the Rolo looks melty and the cookies are done. Immediately press a pecan on top the Rolo after removing pans from the oven.
  • Cool completely before removing from cookie sheets. Store cooled cookies in an airtight container for several days or freeze for a few months.

Video

Notes

You can use my chocolate chip cookie recipe OR use store bought OR a refrigerated cookie dough you’ve baked and cooled.

Nutrition

Serving: 1cookie | Calories: 169kcal | Carbohydrates: 22g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 87mg | Potassium: 57mg | Fiber: 0.4g | Sugar: 15g | Vitamin A: 136IU | Vitamin C: 0.1mg | Calcium: 22mg | Iron: 0.5mg

Other Chocolate Chip Cookie Recipes

Oreo Cheesecake

A slice of Oreo cheesecake on a white plate with whipped cream and Oreo cookies on top. The cheesecake has a chocolate cookie crust and visible chocolate chunks. More whole Oreo cookies are scattered around the plate. A fork is beside the slice.Oreo Cheesecake is a creamy cheesecake recipe full of cookies ‘n cream flavor with an Oreo Cookie Crust. It’s a perfectly baked cheesecake that you’re going to love. I love cheesecake! It is one of my favorite desserts, and I know I’m not alone. All cheesecake is delicious, but this Oreo Cheesecake Recipe takes the…

A slice of Oreo cheesecake on a white plate with whipped cream and Oreo cookies on top. The cheesecake has a chocolate cookie crust and visible chocolate chunks. More whole Oreo cookies are scattered around the plate. A fork is beside the slice.

Oreo Cheesecake is a creamy cheesecake recipe full of cookies ‘n cream flavor with an Oreo Cookie Crust. It’s a perfectly baked cheesecake that you’re going to love.

A slice of Oreo cheesecake on a white plate with whipped cream and Oreo cookies on top. The cheesecake has a chocolate cookie crust and visible chocolate chunks. More whole Oreo cookies are scattered around the plate. A fork is beside the slice.

I love cheesecake! It is one of my favorite desserts, and I know I’m not alone. All cheesecake is delicious, but this Oreo Cheesecake Recipe takes the top spot. If you like oreo cookies and cheesecake you’ll love it too!

This recipe has a soft and creamy texture with a crunch from chopped Oreo cookies inside all baked in an Oreo Crust. It’s a cookies and cream version of my best cheesecake recipe and it’s amazing!

An overhead view of cheesecake ingredients on a white surface: Oreo crumbs, crushed Oreos, vanilla, melted butter, cream cheese, sour cream, heavy whipping cream, eggs, sugar, and salt, each labeled in separate containers.

Ingredients Needed

  • Oreos: Use finely crushed Oreos for the crust and coarsely chopped for the filling.
  • Eggs: Make sure they’re room temperature to avoid lumps.
  • Sour Cream: Full fat is best but low fat may be used. Make sure it’s room temperature.
  • Cream Cheese: Make sure it’s softened to room temperature. Only use full fat block cream cheese.
  • Heavy Whipping Cream: Helps add to the creamy texture – no substitutions.
A round chocolate pie crust sits on a light surface. The crust is lined with aluminum foil around its edges. The pie tin is visible beneath the crust.
A stand mixer with a glass bowl is filled with whipped cream cheese and butter on a white countertop. The beaters are partially visible, indicating the blending process.
A top view of a stand mixer with a blue casing and a glass bowl filled with smooth, creamy cake batter. The mixer paddle is poised above the batter, suggesting the mixing process. The background is a white marble surface.
A glass mixing bowl sits beneath a blue stand mixer, containing creamy batter with swirls of cream cheese and vanilla. The bowl rests on a white countertop.
An overhead view of a cake pan lined with foil and filled with creamy cheesecake batter mixed with cookie pieces, set on a white marble surface.

How to make Oreo Cheesecake

  1. Make the crust: Crush Oreos in a food processor to a fine crumb. Stir together the oreo crumbs with the melted butter. I like stirring this with a fork so it doesn’t get clumpy. Press into the bottom and up the sides of a 9-inch or 10-inch springform pan.
  2. Beat the cream cheese until smooth, then mix in sugar and one egg at a time until mixture is creamy. Make sure to scrape the sides and bottom of the bowl during mixing. It’s easiest to do this with a stand mixer fitted with the paddle attachment but an electric hand mixer works too.
  3. Mix in vanilla, sour cream, and then slowly mix in heavy whipping cream.
  4. Bake until the cheesecake is just slightly jiggly in the center. Turn off the oven, prop open the oven door, and let it sit for one hour. Remove from oven and remove from water bath, then let it cool completely. Cover with plastic wrap and put in the fridge 4 hours or overnight.

Bake in a Water Bath

I bake all my cheesecakes in a water bath. The steam from the water and the regulated temperature of the water keeps the cheesecake from rising too fast, which is what causes cracks. Using a water bath will help avoid rising, cracking, and falling issues.

Since a springform pan comes apart, you need to prepare it properly so no water gets into your cheesecake. Be sure to wrap your springform pan well with two or three layers of aluminum foil. For added assurance, wrap the pan in a slow cooker liner bag.

Boil a kettle of water. Place the springform pan with the cheesecake in a larger roasting pan and place the large pan in the oven. Pour the boiling water around it so the pan is sitting in the water. For visuals, see the post linked above.

A sliced Oreo cheesecake on a black plate, topped with whipped cream and Oreo halves. A piece is served on a white plate in the background, next to a stack of whole Oreo cookies. A teal napkin is nearby.

Expert Tips

  • Make sure your eggs, sour cream, and cream cheese are totally room temperature to avoid lumps.
  • Cheesecake needs time for baking, resting, cooling, and chilling so plan ahead.
  • Use full-fat cream cheese and sour cream for the best results.

Storing Cheesecake

Store this cheesecake in the refrigerator, covered with plastic wrap. It’ll keep 2 days for optimal freshness. Because it needs to chill overnight, this is the perfect make ahead recipe. You can also freeze the entire cheesecake (undecorated) wrapped well and placed in an airtight container, or freeze leftover slices for grab and go dessert.

FAQs

How do I keep my cheesecake from cracking?

Make sure to use the water bath so it cooks slowly. Allow it to rest in the oven for an hour as well so it sets.

Can I use other flavor Oreos?

This recipe will work with any flavor Oreo or Golden Oreo!

A sliced Oreo cheesecake on a black plate, topped with whipped cream and Oreo halves. A piece is served on a white plate in the background, next to a stack of whole Oreo cookies. A teal napkin is nearby.
Print

Oreo Cheesecake Recipe

The BEST Oreo Cheesecake has a thick oreo crust and creamy baked cheesecake full of chopped Oreos – better than Cheesecake Factory!
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Chilling Time 6 hours
Total Time 7 hours 30 minutes
Servings 12 servings
Calories 334kcal
Author Dorothy Kern
Cost $12

Ingredients

Crust:

  • 30 Oreos
  • 6 tablespoons unsalted butter melted

Filling:

  • 4 8-ounce block cream cheese , softened to room temperature
  • 1 ¼ cups (250g) granulated sugar
  • 4 large eggs room temperature
  • ¼ cup sour cream room temperature
  • ¼ cup heavy whipping cream
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • Chopped Oreos

Topping:

Instructions

  • Preheat oven to 325°F.
  • Prepare the pan: lay out two or three long strips of foil. Wrap the bottom and up the sides of a 9 or 10-inch springform pan with the foil making sure that the foil comes up at least halfway all the way around.
  • Make the crust: Crush Oreos in a food processor to a fine crumb. Stir together the oreo crumbs with the melted butter. I like stirring this with a fork so it doesn’t get clumpy. Press into the bottom and up the sides of the prepared pan. Chill while you make the filling.
  • Make the cheesecake: beat cream cheese with a stand mixer until smooth. Beat in sugar until smooth. Beat in eggs, one at a time, until fully incorporated. Mix in sour cream, salt, and vanilla extract just until smooth, then add heavy cream and mix about 5 seconds. Be sure to scrape down the sides and bottom of your bowl throughout the mixing process to get any clumps of cream cheese stuck to the sides or bottom. Pour into crust.
  • Place the cheesecake in a large roasting pan. Place pan in the center of your preheated oven. Pour the boiling water carefully in one corner of the pan, until it reaches about a third to halfway up the cheesecake.
  • Bake for 50-60 minutes, or until the cheesecake is just slightly jiggly in the center. Turn off the oven, prop open the oven door, and let it sit for one hour. Remove from oven and remove from water bath, then let it cool completely. Cover with plastic wrap and refrigerate 4 hours or overnight.

Notes

  • You do not need to remove the cream from the oreos before crushing
  • Make sure your eggs and cream cheese are totally room temperature to avoid lumps.
  • The cream cheese should soften to the touch (your finger should leave a dent in the block).
  • For best results, only use block cream cheese (full fat)
  • See the lemon curd recipe for tips on how to make it.
  • See the whipped cream recipe for tips on how to make it.

Nutrition

Serving: 1serving | Calories: 334kcal | Carbohydrates: 46g | Protein: 4g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 78mg | Sodium: 191mg | Potassium: 104mg | Fiber: 1g | Sugar: 37g | Vitamin A: 362IU | Vitamin C: 0.1mg | Calcium: 25mg | Iron: 4mg

Other Cheesecake Recipes

Cranberry Sauce

A white bowl filled with glossy cranberry sauce garnished with orange zest curls. Fresh cranberries and orange slices are scattered around on the gray surface. Sprigs of rosemary are nearby, adding a touch of green.This Cranberry Sauce is the a classic make-ahead cranberry recipe with notes of orange. It’s super easy to make it yourself and it tastes a million times better than store bought! Cranberry Sauce is a staple for so many people during the holidays. Alongside meat, veggies, and stuffing it’s a classic Thanksgiving recipe! It’s made…

A white bowl filled with glossy cranberry sauce garnished with orange zest curls. Fresh cranberries and orange slices are scattered around on the gray surface. Sprigs of rosemary are nearby, adding a touch of green.

This Cranberry Sauce is the a classic make-ahead cranberry recipe with notes of orange. It’s super easy to make it yourself and it tastes a million times better than store bought!

A white bowl filled with glossy cranberry sauce garnished with orange zest curls. Fresh cranberries and orange slices are scattered around on the gray surface. Sprigs of rosemary are nearby, adding a touch of green.

Cranberry Sauce is a staple for so many people during the holidays. Alongside meat, veggies, and stuffing it’s a classic Thanksgiving recipe! It’s made with fresh cranberries and it has hints of orange, which adds such a freshness. I thought I hated cranberry sauce until I made it at home from scratch – it’s unbelievably easy and delicious! PLUS you can make it ahead of time and store in the fidge or freezer – making the holiday much easier.

A top view of cranberry sauce ingredients: a bag of cranberries, a bowl of sugar, a glass of water, a cup of orange juice, a small bowl of cinnamon, and a dish of orange zest, all labeled on a white surface.

Ingredients Needed

  • Cranberries: I used fresh cranberries, but you could use frozen thawed cranberries.
  • Orange: Orange zest and juice add the best hint of tang and citrus that goes so well with the sweet cranberry.
  • Cinnamon: Cinnamon is a classic holiday spice – you could also add a cinnamon stick during cooking and remove it once it cools.
  • Sugar: Granulated sugar adds the sweetness needed to counteract the tartness of the berries.
  • Variations: Add chopped pecans, vanilla extract, or a pinch of nutmeg at the end of cooking.

You’re not missing anything – there is no cornstarch in this recipe. The pectin in the fruit, along with the sugar, are all the thickeners you need.

A pot of golden yellow liquid is on top of a black induction cooktop. The cooktop displays a digital reading. The scene is set against a smooth white countertop, and a metal ladle rests inside the pot.
A pot of cranberries is being heated on an induction cooktop. The cooktop displays a temperature setting. The cranberries are submerged in liquid, indicating they are being cooked, possibly for a sauce or compote.
A saucepan filled with a bubbling red cranberry sauce placed on a black induction cooktop. The sauce contains visible whole cranberries and is in the process of simmering.
A pot of cranberry sauce with visible cranberries and a sprinkle of cinnamon on top, simmering on an induction stove. The surface is white, and the steam rises from the pot, indicating its hot.

How to make Cranberry Sauce

  1. Add sugar, orange zest, water, and orange juice to a medium pot. Cook over medium-high heat until it comes to a boil.
  2. Once boiling, add cranberries and cook until they pop and thicken. For a thinner sauce, cook less time. For a thicker sauce, cook the full time.
  3. Place in a bowl and let come to room temperature, then cover and chill until ready to use. It will thicken more as it cools.

Ways to Use Cranberry Sauce

There are so many ways to use this sauce beyond the traditional side dish:

  • Add it to a charcuterie board as a dip or topping for the cheese.
  • Make Cranberry Brie Bites.
  • Top pancakes or waffles, or even as jam on toast.
  • Have it as dessert over ice cream.
  • Make a turkey sandwich with leftover turkey and stuffing.
  • Add it to oatmeal or yogurt!
A white bowl filled with cranberry sauce garnished with orange peel sits on a table. Fresh cranberries, halved oranges, rosemary sprigs, and a striped cloth surround the dish.

Expert Tips

  • If you use frozen berries, make sure to pat them dry after defrosting.
  • If you want a thicker jam, cook for the full time. Cook for less time if you like a thinner sauce.
  • Store cooled cranberry sauce in an airtight container and store in the refrigerator for about 3-4 days or freeze for a month, making it the perfect make ahead side dish.

FAQs

Is cranberry sauce supposed to be sour?

We prefer it sweeter, which is why I add sugar.

A white bowl filled with glossy cranberry sauce garnished with orange zest curls. Fresh cranberries and orange slices are scattered around on the gray surface. Sprigs of rosemary are nearby, adding a touch of green.
Print

Cranberry Sauce Recipe

Homemade Cranberry Sauce is so easy to make and it tastes so much better than store bought. This cranberry sauce recipe has notes of orange and is delicious.
Course Sauce
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 servings
Calories 970kcal
Author Dorothy Kern
Cost $10

Ingredients

  • 1 cup (200g) granulated sugar
  • 1 teaspoon orange zest
  • ½ cup water
  • ½ cup fresh orange juice
  • 1 (12-ounce) bag cranberries
  • ¼ teaspoon ground cinnamon

Instructions

  • Add sugar, orange zest, water, and orange juice to a medium saucepan. Stir to combine and then cook over medium heat until it comes to a boil.
  • Once boiling, add cranberries and cook, stirring often, until they pop and thicken, approximately 8-12 minutes. For a thinner sauce, cook less time. For a thicker sauce, cook the full time.
  • Place in a bowl and let come to room temperature, then cover and chill until ready to use. It will thicken more as it cools.

Notes

  • Store in an airtight container in the refrigerator for several days or freeze for up to a month.

Nutrition

Serving: 1serving | Calories: 970kcal | Carbohydrates: 250g | Protein: 1g | Fat: 1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 10mg | Potassium: 260mg | Fiber: 1g | Sugar: 247g | Vitamin A: 258IU | Vitamin C: 65mg | Calcium: 28mg | Iron: 0.4mg

Other Sauce Recipes

Apple Cranberry Pie

sliced pie with cranberries on the inside on a white plate.This Apple Cranberry Pie combines the perfect fall flavors of apple pie with cranberry. Cranberry Apple Pies are perfect for Thanksgiving – sweet and tart with a flaky pie crust. This pie is filled with the light and delicious fruit flavors of apple and cranberry. Together with my All-Butter Pie crust, it’s the best fall…

sliced pie with cranberries on the inside on a white plate.

This Apple Cranberry Pie combines the perfect fall flavors of apple pie with cranberry. Cranberry Apple Pies are perfect for Thanksgiving – sweet and tart with a flaky pie crust.

sliced pie with cranberries on the inside on a white plate.

This pie is filled with the light and delicious fruit flavors of apple and cranberry. Together with my All-Butter Pie crust, it’s the best fall pie recipe! The top of the pie is a double crust – but yo could also make it with a lattice top or with crumble topping – your choice. Apple Cranberry filling is sweet and tart with notes of orange – perfect served with a scoop of vanilla ice cream.

ingredients in apple cranberry pie laid out on a white counter.

Ingredients Needed

  • Pie Dough: You can make it homemade or buy a refrigerated pack of two.
  • Apples: Granny Smith and Honey Crisp are my favorite for baking.
  • Orange Juice and Zest: Orange flavors pair so nicely with cranberry.
  • Cornstarch: Helps firm up the center of the pie.
  • Spices: Make a perfectly spiced pie with cinnamon and nutmeg.
  • Cranberries: This recipe was tested with fresh cranberries. I don’t recommend dried cranberries – save those for white chocolate cranberry cookies.
process shot of apple cranberry pie being made.
process shot of apple cranberry pie being made.
process shot of apple cranberry pie being made.
process shot of apple cranberry pie being made.

How to make Apple Cranberry Pie

  1. Place crust in your pie pan and decide if you want to do a lattice crust on top, a double crust, or crumble topping.
  2. Peel, core, and slice apples thinly. It’s important to thinly slice them so they cook all the way in the pie. Place apple slices in a large bowl and toss with orange juice.
  3. Whisk sugar with orange zest, cornstarch, cinnamon, and ground nutmeg in a small bowl.
  4. Pour sugar mixture over apples and add cranberries. Toss to combine.
  5. Pour filling into prepared pie dish. It will be piled high.
  6. Top pie with second crust. Trim and crimp edges; cut slits for steam to escape. Brush with egg wash and sprinkle with sanding sugar (optional). Place pie on a baking sheet and top with a pie shield (or strips of foil).
  7. Bake pie for 10 minutes at 425°F, then lower the oven temperature to 350°F and cook until the crust is light golden and filling is bubbly.
sliced pie with cranberries on the inside in a clear pan.

Storing Pie

Apple pies like this are perfect to make ahead because they need to cool completely and chill before serving. You can make this pie up to 2 days ahead. Wrap well with plastic wrap and store in the refrigerator. You can also freeze the entire cooled pie or freeze leftover slices.

Expert Tips

  • I always bake my pies at a high temperature for 10-15 minutes to avoid a soggy bottom crust.
  • Let the pie cool completely before cutting. It will cut easiest if you chill the pie first.
  • Serve with ice cream or whipped cream.
  • Have leftover fresh cranberries? Use them to make cranberry orange punch or cranberry quick bread.

FAQs

Why are my apples not cooked?

Make sure your apples are very thinly sliced and equal in size. That way they’ll break down and all cook evenly and get cooked through – this will avoid a crunchy apple. I prefer slices to chunks for this reason.

Can I use frozen or dried cranberries?

Dried cranberries won’t work in this pie. However, frozen cranberries can be thawed, drained, and added to the apples just like fresh can.

sliced pie with cranberries on the inside on a white plate.
Print

Apple Cranberry Pie Recipe

A classic combination – Apple Cranberry Pie is a cran apple pie with orange flavor in a homemade pie crust – the perfect thanksgiving apple pie recipe.
Course Dessert
Cuisine American
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 12 servings
Calories 234kcal
Author Dorothy Kern
Cost $10

Ingredients

  • 2 recipes pie crust from scratch or a refrigerated pack of 2
  • 4 cups apples peeled and sliced (about 2.5 pounds)
  • 1 tablespoon orange juice
  • ¾ cup (150g) granulated sugar
  • ¼ cup cornstarch 32g
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon orange zest
  • 1 ½ cups (150g) cranberries (see note)

Instructions

  • Preheat oven to 425°F.
  • Prepare pie crust as directed (see note). Place one pie crust in a 9-inch pie plate (let the edges hang over). Roll the second pie crust flat to use as a double crust. Set aside while preparing pie.
  • Peel, core, and slice apples thinly. It’s important to thinly slice them so they cook all the way in the pie. Place apple slices in a large bowl and toss with orange juice.
  • Whisk sugar with orange zest, cornstarch, cinnamon, and ground nutmeg in a small bowl.
  • Pour sugar mixture over apples and add cranberries. Toss to combine.
  • Pour filling into prepared pie crust. It will be piled high.
  • Top pie with second crust. Trim and crimp edges; cut slits for steam to escape. Brush with egg wash and sprinkle with sanding sugar (optional).
  • Place pie on a cookie sheet and top with a pie shield (or strips of foil).
  • Bake pie for 10 minutes at 425°F, then lower the oven temperature to 350°F and cook an additional 40-50 minutes, or until the crust is light golden and filling is bubbly.
  • Cool completely before cutting. It will cut easiest if you chill the pie first. Serve with ice cream or whipped cream.

Notes

  • Pie Crust: If you use my all butter pie crust, you can make it up to 24 hours ahead. You can either chill the crust before rolling, then roll and put in pie shell when ready to make the pie or you can roll and place one in pie plate and chill both up to 24 hours, but remove from the refrigerator before making filling so it has a few minutes to warm up. If using a store bought refrigerated crust, thaw according to package directions and place in pie plate just before making filling.
  • Apples: I used Granny Smith. You can also use Honeycrisp apples.
  • Cranberries: If you have frozen cranberries, thaw and drain all liquid before adding to the apple mixture.
  • Store pie in the refrigerator, loosely covered. Pie can also be frozen for several months.

Nutrition

Serving: 1servings | Calories: 234kcal | Carbohydrates: 41g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 117mg | Potassium: 101mg | Fiber: 3g | Sugar: 20g | Vitamin A: 46IU | Vitamin C: 7mg | Calcium: 13mg | Iron: 1mg

Other Cranberry Recipes

No Bake Butterscotch Pie

Slice of butterscotch pie on a white plate with recipe title on top of photoThis is the best Butterscotch Pie recipe that is easy to make completely from scratch. It has a creamy butterscotch pudding filling, a delicious graham cracker crust, and a pillowy-soft topping. You haven’t lived until you’ve tasted butterscotch pudding from scratch! Butterscotch pie is an old-fashioned pie recipe that is irresistible! It takes like a…

Slice of butterscotch pie on a white plate with recipe title on top of photo

This is the best Butterscotch Pie recipe that is easy to make completely from scratch. It has a creamy butterscotch pudding filling, a delicious graham cracker crust, and a pillowy-soft topping. You haven’t lived until you’ve tasted butterscotch pudding from scratch!

A slice of butterscotch pie with pecans on top on a white plate with rest of pie in background

Butterscotch pie is an old-fashioned pie recipe that is irresistible! It takes like a butterscotch candy but served up as a no-bake pie. If you love the rich, caramel flavor of butterscotch you are going to love this easy homemade pie recipe.

Ingredients laid out on a white surface include a stick of butter, heavy whipping cream, chopped pecans, cornstarch, vanilla, egg yolks, brown sugar, milk, and graham cracker crumbs, with a blue and white checkered cloth nearby.

Ingredients Needed

  • A simple graham cracker crust with graham cracker crumbs and melted butter
  • Large egg yolks for the pudding custard
  • Light brown sugar gives that rich butterscotch flavor
  • Whole milk but you can also use low-fat or nonfat
  • Cornstarch helps to thicken the pudding
  • A soft whipped cream goes on top.
A round baking pan with a graham cracker crust is surrounded by a small pitcher of milk, three white eggs in a bowl, a bowl of brown sugar, and a wrapped stick of butter on a white and blue checked cloth, all on a white surface.
A bowl of creamy caramel sauce sits on a white surface with a blue-striped cloth beneath. Nearby are eggs, a bowl of brown sugar, a stick of butter, and a small pitcher of cream, indicating ingredients for a recipe.
A sieve is being used to pour a smooth, light brown mixture into a springform pan with a graham cracker crust. The background features a tile wall, and a striped kitchen towel is partially visible on the counter.
A pie crust filled with a creamy mixture sits in a round baking pan. Nearby are three eggs, a bowl of brown sugar, a stick of butter, and a blue-striped cloth. A small pitcher of milk is in the background.

How to make Butterscotch Pie

  1. Combine graham cracker crumbs with the melted butter in a bowl until there are no dry crumbs left. Pour the crumbs into a prepared 9” springform pan and firmly press it in the bottom and up the sides of the pan to create a thick crust.
  2. Make the homemade pudding: Melt the butter in a saucepan over medium-low heat. Add the egg yolks and whisk until they are well combined with the butter. Add the brown sugar and whisk until smooth and then add the milk and cream and keep whisking. Add the cornstarch a little bit at a time. Then stir until the pudding thickens.
  3. I like to strain the filling into the crust so it’s really smooth, but this is optional. The nice thing about straining it is that it removes any small lumps.
  4. Get a piece of plastic wrap and cover the filling so that the wrap is touching the surface of the pudding. This will prevent a skin from forming on top while it cools. Poke a few small holes in the plastic – this will allow steam to escape as the filling cools. Cool the filling in the crust then store it in the refrigerator for four to six hours or overnight.
  5. Top the pie with whipped cream before serving. You can also make a more traditional meringue topping, if you prefer.
Close up shot of butterscotch pie with one slice missing

Recipe Tips for the Best Butterscotch Pie

Why use a 9-inch springform pan? It makes for an easy release – no worries about sticking. If you don’t have a springform pan you can use a 10-inch pie plate or deep dish 9-inch pie plate.

Crust Tips: If you want lots of tips for making the crust be sure to check out my post all about graham cracker crusts.

Measure ahead: When you make the filling be sure to measure all of your ingredients first so they are ready. Cooking the filling is a fast process and having everything premeasured will make it much easier.

For a Creamy Filling: For the creamiest, smoothest filling strain the filling when you pour it into the crust. You can use a fine-mesh strainer to make this easy.

Whipped Cream Tip: The easiest (and fastest) way to make whipped cream is to use cold cream and chill the bowl and beaters first. When everything is cold it will whip up faster!

Make Ahead: You can make the crust and filling the night before you want to serve it. Just wait to add the topping until the next day.

Slice of no bake butterscotch pie on white plate
Print

No Bake Butterscotch Pudding Pie Recipe

This No-Bake Butterscotch Pudding Pie is completely from scratch with the BEST butterscotch pudding EVER and a graham cracker crust!
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 10 servings
Calories 414kcal
Author Dorothy Kern
Cost $10-12

Ingredients

For the crust:

  • 2 ¼ cups graham cracker crumbs
  • 8 tablespoons (113g) unsalted butter melted

For the pudding:

  • 2 tablespoons (28g) unsalted butter
  • 3 large egg yolks
  • ¾ cup (150g) packed light brown sugar
  • 1 ½ cups whole milk
  • ½ cup heavy whipping cream
  • 3 tablespoons (24g) cornstarch
  • 1 teaspoon vanilla extract

For the topping:

  • ¾ cup heavy whipping cream
  • ¼ cup (27g) powdered sugar
  • 1 tablespoon vanilla extract
  • Pecans crushed, optional

Instructions

  • Lightly spray a 9-inch springform pan with nonstick cooking spray. The springform pan helps with ease of cutting, but you can use a 9” pie plate if you prefer.
  • Stir the graham cracker crumbs with the melted butter until there are no dry crumbs left. Pour the crumbs into your springform pan and press firmly into the bottom and up the sides to create a thick crust.
  • Measure out all of the pudding ingredients before starting. Pudding cooks fast and you don’t want your eggs to scramble! In a medium-sized saucepan, melt the butter over medium-low heat. Once the butter is melted, add the egg yolks, whisking continuously until well combined. Immediately add the brown sugar to the egg mixture and whisk until smooth. Quickly add the milk and heavy whipping cream, continuing to whisk over medium-low heat. Add the cornstarch 1 tablespoon at a time and whisk until dissolved. Switch to a wooden spoon and stir constantly. Once the pudding starts to thicken, continue cooking for another couple of minutes until it is bubbling slightly.
  • Remove from heat and stir in the vanilla extract. Strain the pudding through a fine sieve into the pie crust. This is optional, but helps strain out any lumps. Immediately cover the top of the pie with plastic wrap (directly on the surface of the pudding) and poke a few holes with a toothpick. Allow it to cool on the counter for at least 1 hour before refrigerating. Refrigerate for 4-6 hours or until the filling is firm before adding the topping. (Overnight is fine.)
  • Make the topping by beating the heavy whipping cream on high speed with the whisk attachment until it’s bubbly, then add the powdered sugar and vanilla and beat until stiff peaks form. It’s best to start with a cold bowl and beater for faster whipped cream. Spread the whipped cream over the pie and garnish with chopped pecans.

Video

Nutrition

Serving: 1slice | Calories: 414kcal | Carbohydrates: 39g | Protein: 4g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 133mg | Sodium: 161mg | Potassium: 132mg | Fiber: 1g | Sugar: 26g | Vitamin A: 924IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 1mg

Other Pudding Pies We Love

Have you guys ever read my friend Julianne’s blog, Beyond Frosting? She’s one of the sweetest people I’ve met through blogging. She just wrote her first cookbook and it’s out now!

This book is one of my favorite new cookbook additions because it’s a topic I love dearly (and so do all of you): No Bake Desserts. The book is full of completely no-bake cheesecakes, pies, mousse, parfaits, bars and lots of other goodies that will keep your kitchen cool all year long. No Bake Treats: Incredible Unbaked Cheesecakes, Icebox Cakes, Pies and More by Julianne Bayer is one of those books you MUST get yourself before the holidays. And then buy it for everyone on your Christmas list!

Cranberry Orange Bread

sliced cranberry bread on a cutting board.Cranberry Orange Bread is an easy quick bread recipe that’s soft and moist with tons of orange flavor. It’s bursting with fresh cranberries and a delicious orange glaze on top! I love quick bread so much – especially my banana bread recipe and my lemon bread. Orange and cranberry flavors go so well together and…

sliced cranberry bread on a cutting board.

Cranberry Orange Bread is an easy quick bread recipe that’s soft and moist with tons of orange flavor. It’s bursting with fresh cranberries and a delicious orange glaze on top!

sliced cranberry bread on a cutting board.

I love quick bread so much – especially my banana bread recipe and my lemon bread. Orange and cranberry flavors go so well together and are perfect at the holidays. This Orange Cranberry Bread is has the best orange flavor throughout – and that sweet orange glaze is the perfect finisher to mix with the tart cranberries. I couldn’t stop sneaking pieces of this bread and it’ll for sure show up on both my Thanksgiving Christmas tables.

ingredients in cranberry orange bread laid out on a white counter.

Ingredients Needed

  • Sugar: The bread uses granulated sugar and the glaze uses powdered sugar (confectioners’ sugar).
  • Orange: I used orange juice and orange zest to give the best orange flavor – fresh is best.
  • Buttermilk: Buttermilk is needed for the bread to rise properly. You can also use regular milk or non-dairy milk and add 1 tsp vinegar or lemon juice.
  • Cranberries: This recipe was tested with fresh cranberries. If you use frozen, be sure to thaw them and pat dry.
process shot of cranberry orange bread being made.
process shot of cranberry orange bread being made.
process shot of cranberry orange bread being made.
process shot of cranberry orange bread being made.

How to make Cranberry Orange Bread

  1. Stir together the sugar and orange zest in a large bowl, set aside.
  2. Whisk together buttermilk, orange juice, oil and egg. Set aside.
  3. Whisk together flour mixture, salt, baking powder, and baking soda in a small bowl. Set aside.
  4. Add wet ingredients to sugar mixture and stir until combined. Stir in dry ingredients, then fold in chopped cranberries.
  5. Pour batter into prepared pan. Bake 45-55 minutes, or until a toothpick comes out with just a few crumbs (test in the very center of the loaf). Cool before removing from pan.
  6. Once cool, make the glaze by whisking powdered sugar with orange juice and adding just enough cream or milk to get a drizzle. Drizzle over bread; let set. Slice and serve.
sliced cranberry bread on a cutting board.

Expert Tips

  • Since I can never find frozen cranberries at my store, I used fresh and this recipe has never been tested with frozen cranberries. If you want to try with frozen, make sure to strain and dry them before adding them in.
  • Let the icing on this bread dry on a wire rack before serving or storing.
  • You can store this recipe at room temperature or place in the freezer for about a month or so. Wrap it well in plastic wrap or place in an airtight container.

FAQs

Why does my bread come out crumbly?

This bread will be crumbly until it cools so let it cool completely before slicing.

How do you know quick bread is done baking?

A toothpick will come out clean from the center of the crack in the bread.

sliced cranberry bread on a cutting board.
Print

Cranberry Orange Bread Recipe

Soft and moist and fluffy – this Cranberry Orange Bread is a quick bread that's bursting with orange flavor and cranberries.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 10 servings
Calories 500kcal
Author Dorothy Kern
Cost $10

Ingredients

Bread:

  • 1 cup (200g) granulated sugar
  • 1 tablespoon orange zest
  • ¾ cup (177ml) buttermilk
  • ¼ cup (59ml) fresh orange juice
  • ¾ cup (177ml) vegetable oil
  • 1 large egg
  • 2 cups (248g) all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 ½ cups fresh cranberries coarsely chopped

Glaze:

  • ½ cup (57g) powdered sugar
  • 1 tablespoon orange juice
  • 1-2 tablespoons heavy cream or milk

Instructions

  • Preheat oven to 350°F. Grease a 9×5-inch loaf pan with nonstick cooking spray (or baking spray, the kind with flour in it).
  • Stir together the sugar and orange zest in a large bowl, set aside.
  • Whisk together buttermilk, orange juice, oil and egg. Set aside.
  • Whisk together flour, salt, baking powder, and baking soda in a small bowl. Set aside.
  • Add wet ingredients to sugar mixture and stir until combined. Stir in dry ingredients, then fold in chopped cranberries.
  • Pour mixture into prepared pan. Bake 45-55 minutes, or until a toothpick comes out with just a few crumbs (test in the very center of the loaf). Cool before removing from pan.
  • Once cool, make the glaze by whisking powdered sugar with orange juice and adding just enough cream or milk to get a drizzle. Drizzle over bread; let set. Slice and serve.

Notes

  • If you don’t have buttermilk, add 1 teaspoon lemon juice or white vinegar or measuring cup, then fill to the ¾ cup mark with milk. Let sit 5 minutes before using.
  • You can also do this method if using nondariy milk.
  • This recipe has only been tested with fresh cranberries (I can never find frozen in my grocery stores).
  • When making the glaze, you can use heavy cream, half and half, milk or nondairy milk. The less fat in the milk the less you’ll need to use – so start with 2 teaspoons and work your way up if not using heavy cream.

Nutrition

Serving: 1serving | Calories: 500kcal | Carbohydrates: 75g | Protein: 6g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 287mg | Potassium: 152mg | Fiber: 2g | Sugar: 38g | Vitamin A: 102IU | Vitamin C: 7mg | Calcium: 52mg | Iron: 2mg

Other Cranberry & Orange Recipe

SaveSaveSaveSave

SaveSave

Cream Cheese Cookies

stacked cookies with powdered sugar sprinkled over top.Cream Cheese Cookies are the best soft bite size cookies! They’re sweet with the tang from cream cheese and they melt in your mouth. This is the perfect cookie if you’re looking for a new way to make Russian Tea Cakes that are softer and tangier! I love cream cheese and it goes so well…

stacked cookies with powdered sugar sprinkled over top.

Cream Cheese Cookies are the best soft bite size cookies! They’re sweet with the tang from cream cheese and they melt in your mouth. This is the perfect cookie if you’re looking for a new way to make Russian Tea Cakes that are softer and tangier!

stacked cookies with powdered sugar sprinkled over top.

I love cream cheese and it goes so well in so many recipes like this cream cheese cookie recipe. These cookies have the best taste from the cream cheese and they’re mini cookies that are bite size with a soft texture. They’re great all year but make the perfect Christmas cookies! They’re a cross between whipped shortbread, Snowball cookies, and Jam Thumpbrints in texture and taste.

Ingredients Needed

  • Flour: Use all-purpose flour and make sure to measure it correctly, by spooning and leveling.
  • Cream Cheese: It needs to be a block of regular cream cheese (not low fat, tub, or whipped). Make sure it’s room temperature.
  • Cornstarch: Adds softness!
  • Powdered Sugar: The best topping to dust the cookies.

Click to see the recipe card below for full ingredients & instructions!

How to make Cream Cheese Cookies

  1. Whisk flour, baking powder, salt, and cornstarch in a medium bowl. Set aside.
  2. Mix butter and cream cheese until smooth in a large bowl with a hand mixer (or using a stand electric mixer fitted with the paddle attachment) on medium speed. Add sugar and cream until fluffy then add both extracts and egg and mix until smooth, then mix in the dry ingredients.
  3. Using a 1-tablespoon cookie scoop, scoop cookie dough balls onto cookie sheets, 2-inches apart. Bake on baking sheet until bottoms are light golden brown and tops are no longer glossy. They don’t flatten; they’ll stay somewhat puffy.
  4. Cool then dust with powdered sugar before serving.

Variations

  • Turn these into Cream Cheese Chocolate Chip Cookies by adding 1 cup mini chocolate chips to the batter after the flour mixture.
  • If you want to make these cookies have an extra layer, add a cream cheese frosting on top!
  • You can also swap brown sugar for the granulated – you can use a combination or all brown if you prefer.
stacked cookies with powdered sugar sprinkled over top.

Storing Cookies

Store these cookies in an airtight container for a few days – they do not need to be refrigerated. You can also freeze baked and cooled cookies in an airtight container. Freeze the cookie dough also – just thaw before baking.

Expert Tips

  • Be sure to scrape the sides of the bowl (and bottom) when mixing.
  • Traditionally, only vanilla is used but I thought they were pretty one-note until I added the almond extract. You can substitute lemon or coconut extract as well.
  • Watch the cookies in the oven – check after about 8 minutes to see if the pans need rotating. These brown quickly on the bottom and if your oven is hotter on the bottom you may need to rotate the pans.
  • Cool on cookie sheet then move to a wire rack to cool completely.
stacked cookies with powdered sugar sprinkled over top.
Print

Cream Cheese Cookies Recipe

Cream Cheese Cookies are bite size soft cookies that melt in your mouth! These are easy to make and so good – almost like snowball cookies but with the tang of cream cheese.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 32 servings
Calories 118kcal
Author Dorothy Kern
Cost $10

Ingredients

  • 1 2/3 cups (206g) all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 2 tablespoons (16g) cornstarch
  • ½ cup (113g) unsalted butter, softened
  • 4 ounces (113g) cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 1 large egg
  • Powdered sugar for dusting

Instructions

  • Preheat oven to 350°F. Line cookie sheets with parchment paper or silicone baking mats.
  • Whisk flour, baking powder, salt, and cornstarch in a medium bowl. Set aside.
  • Mix butter and cream cheese until smooth in a large bowl with a hand mixer (or using a stand mixer fitted with the paddle attachment). Add sugar and cream until fluffy, about 1-2 minutes.
  • Add both extracts and egg and mix until smooth, then mix in the dry ingredients.
  • Using a 1-tablespoon cookie scoop, scoop balls of cookie dough onto cookie sheets, 2-inches apart. Bake 8-13 minutes, or until bottoms are light golden and tops are no longer glossy. They don’t flatten; they’ll stay somewhat puffy.
  • Cool then dust with powdered sugar before serving.

Notes

  • Almond extract is optional, but I found it gave the cookies much better flavor.
  • Traditionally, only vanilla is used but I thought they were pretty one-note until I added the almond extract. You can substitute lemon or coconut extract as well.
  • Watch the cookies in the oven – check after about 8 minutes to see if the pans need rotating. These brown quickly on the bottom and if your oven is hotter on the bottom you may need to rotate the pans.
  • Store cookies in an airtight container at room temperature or or in the freezer.

Nutrition

Serving: 1serving | Calories: 118kcal | Carbohydrates: 18g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 17mg | Sodium: 32mg | Potassium: 34mg | Fiber: 0.3g | Sugar: 8g | Vitamin A: 147IU | Calcium: 12mg | Iron: 1mg

Other Cookie Recipes

Buttermilk Biscuits

Close-up of freshly baked, golden-brown biscuits on a metal baking tray. The biscuits are flaky and layered, with a soft texture. The background is a blurred, light gray surface with a hint of a striped cloth.Learn how to make the best ever Buttermilk Biscuits Recipe! They’re tender, soft, flakey, and buttery biscuits made with just a few ingredients and done in under 45 minutes, perfect as a side dish with butter or gravy or as breakfast with jam! NOTHING compares to soft and fluffy homemade buttermilk biscuits – these are…

Close-up of freshly baked, golden-brown biscuits on a metal baking tray. The biscuits are flaky and layered, with a soft texture. The background is a blurred, light gray surface with a hint of a striped cloth.

Learn how to make the best ever Buttermilk Biscuits Recipe! They’re tender, soft, flakey, and buttery biscuits made with just a few ingredients and done in under 45 minutes, perfect as a side dish with butter or gravy or as breakfast with jam!

Close-up of freshly baked, golden-brown biscuits on a metal baking tray. The biscuits are flaky and layered, with a soft texture. The background is a blurred, light gray surface with a hint of a striped cloth.

NOTHING compares to soft and fluffy homemade buttermilk biscuits – these are soft and buttery with tender, flakey layers and that classic crunchy bottom that comes with a restaurant style biscuit. These have a few more steps than drop biscuits, but it’s totally worth it – it’s way easier than you think.

I used to think biscuits from a can or from the yellow box were superior – until I made this recipe. Once I realized how easy it really is to make them I never went back to store-bought again. This biscuit recipe is sure to become your absolute favorite!

ingredients in buttermilk biscuits.

Ingredients needed

  • Self-Rising Flour or All-Purpose Flour: You can use either one in this recipe, with a few substitutions. Self-rising flour includes leavening agents and salt. If you use self-rising flour you only need 3 ingredients, but if all you have is AP flour you can just add salt and baking powder.
  • Butter: cold salted butter that’s cubed, plus 2 tablespoons for brushing
  • Buttermilk: The acidity in the buttermilk adds a nice tang and also works with the self-rising flour to help the biscuits rise. I recommend buying buttermilk not making your own for this recipe.
process shot of buttermilk biscuits.
process shot of buttermilk biscuits.
process shot of buttermilk biscuits.

How to make Buttermilk Biscuits

  1. Place flour (and salt and baking powder, if using AP flour) in a large bowl. Cut the butter into the dry ingredients using a pastry cutter or 2 forks.
  2. Make a well in the center and add the buttermilk, stirring with a fork to work the flour into the buttermilk just until moistened and it’s a shaggy dough.
  3. Turn the dough out onto a lightly floured surface and press it to get it into a cohesive ball. At this point we’re going to laminate the dough to make it flakey – fold it over on itself 3-4 times. (This is a similar process to making puff pastry or croissant dough.)
  4. Roll or pat out to desired thickness. Cut biscuits with a pastry cutter or drinking glass to cut into rounds. Place on buttered cookie sheet or cast iron pan.
  5. Brush the tops with the melted butter. Bake until they are puffy and golden brown.
video showing woman's hands folding biscuit dough on floured wooden cutting board.
How to laminate biscuit dough.

Pan Options

You can make these in a cast iron pan or on a sheet pan/cookie sheet. Be sure to butter the pan with real butter and do not use parchment paper or foil or silicone to bake on – these need to touch the hot pan to get that crusty bottom.

Biscuit Size

The number of biscuits you get will depend on the thickness of the dough and size of your cookie cutter. Aim for 3/4 to 1-inch thickness and approximately a 2-2 1/2-inch cookie cutter.

A baking tray with freshly baked golden-brown biscuits, showcasing their flaky, layered texture. The biscuits are arranged closely together on a silver tray, on a gray surface.

Expert tips

  • Use cold butter and buttermilk in the biscuits to keep them tender – the little bits of butter help create those flakey layers.
  • Don’t overflour your work surface or your biscuits will turn out dry. Similarly, do not overwork your biscuit dough.
  • Make sure your self-rising flour is not expired. Self-rising flour includes baking powder which will lose its potency over time and cause your biscuits to not rise properly and not be flaky and tender.
  • I don’t recommend using homemade buttermilk in this recipe – for biscuits you want to buy actual buttermilk.
  • Laminating the dough a few times is what creates those flaky layers!
  • Serving biscuits: these are delicious plain, as a sandwich, with butter, sausage gravy, or jam. We use them as a side dish mostly, but I’ve also been known to eat one (or two) for dessert!

Storing Biscuits

Store leftover biscuits at room temperature in an airtight container for a couple of days. You can wrap them well in plastic wrap and place in the freezer for a month or so.

FAQs

What does buttermilk do to biscuits?

The buttermilk reacts to the rising flour, creating a perfectly tender biscuit.

Should buttermilk be cold when making biscuits?

Yes, it should be cold to get the best results.

Why didn’t my biscuits rise?

Was your self-rising flour or baking powder expired or old? This will cause the biscuits to not rise, as will using warm butter or buttermilk.

Close-up of freshly baked, golden-brown biscuits on a metal baking tray. The biscuits are flaky and layered, with a soft texture. The background is a blurred, light gray surface with a hint of a striped cloth.
Print

Buttermilk Biscuit Recipe

These are the BEST Biscuits made with self-rising or all-purpose flour. They're tender, flakey, buttery, and the perfect breakfast or side dish.
Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 biscuits (depending on size)
Calories 193kcal
Author Dorothy Kern
Cost 6

Ingredients

If using SELF-RISING FLOUR

  • 3 cups (375g) self-rising flour
  • ½ cup (113g) cold salted butter cubed
  • 1 cup (237ml) cold buttermilk
  • 2 tablespoons (28g) melted butter

If using ALL-PURPOSE FLOUR

  • 3 cups (372g) all-purpose flour
  • 4 teaspoons baking powder
  • ¾ teaspoon salt
  • ½ cup (113g) cold salted butter cubed, plus 2 tablespoons for brushing
  • 1 cup (237ml) cold buttermilk
  • 2 tablespoons (28g) melted butter

Instructions

  • Cube ½ cup butter and place back into the refrigerator while prepping dry ingredients.
  • Preheat the oven to 425°F. Butter the bottom and sides of a 10-inch cast-iron skillet or bottom of a cookie sheet.
  • Place the flour (and salt and baking powder if needed) in a large mixing bowl.
  • Use a pastry blender or two knives, cut the butter into the flour until the mixture resembles coarse crumbs.
  • Make a well in the center and add the buttermilk, stirring with a fork to work the flour into the buttermilk just until moistened and a shaggy dough forms.
  • Turn out the dough onto a floured surface and gently press until it becomes a cohesive dough.
  • Fold the dough over on itself a 3-4 times (laminate the dough).
  • Roll or pat out to roughly ¾-1-inch thickness. Use a 2-2½-inch biscuit cutter or drinking glass to cut into rounds. Place on prepared pan.
  • Melt remaining 2 tablespoons of butter and brush over the tops of the biscuits. Bake for 17-20 minutes until they are puffy and golden.
  • Store biscuits in an airtight container for 2 days or freeze for up to one month.
  • Chocolate Honey Butter: Beat ½ cup (113g) butter until creamy, about 30-60 seconds with a hand mixer. Slowly mix in ½ cup (57g) powdered sugar, ¼ cup honey, and 1 tablespoon (5g) unsweetened cocoa until combined. Serve room temperature so it’s spreadable, store in refrigerator.

Video

Notes

  • Yield and calories will depend on the thickness of the dough and size if your biscuit cutter.
  • Use cold butter and buttermilk
  • Don’t over-flour your floured work surface. Otherwise your buttermilk biscuit recipe will turn out too dry. Don’t overwork the dough.
  • I don’t recommend using homemade buttermilk in this recipe – for biscuits you want to buy actual buttermilk.
  • Don’t skip the laminating step – this creates the flakey layers.
  • Store in an airtight container at room temperature or freeze.

Nutrition

Serving: 1biscuit | Calories: 193kcal | Carbohydrates: 24g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 82mg | Potassium: 61mg | Fiber: 1g | Sugar: 1g | Vitamin A: 270IU | Calcium: 30mg | Iron: 0.3mg

This recipe is from Melissa’s Southern Cookbook – grab your copy today!

Other Biscuit Recipes




Flourless Chocolate Cookies

A close-up of a stack of three decadent chocolate cookies on a cooling rack. The cookies are rich and glossy, with a slightly cracked surface, evoking a freshly baked, indulgent treat.Flourless Chocolate Cookies – you don’t need butter or oil for these! They taste like a brownie cookie with intense chocolate flavor, crunchy outside and chewy inside, and they’re rich, fudgy and so decadent! This flourless chocolate cookie recipe is what I turn to when I have a serious chocolate craving and can’t decide between…

A close-up of a stack of three decadent chocolate cookies on a cooling rack. The cookies are rich and glossy, with a slightly cracked surface, evoking a freshly baked, indulgent treat.

Flourless Chocolate Cookies – you don’t need butter or oil for these! They taste like a brownie cookie with intense chocolate flavor, crunchy outside and chewy inside, and they’re rich, fudgy and so decadent!

A close-up of a stack of three decadent chocolate cookies on a cooling rack. The cookies are rich and glossy, with a slightly cracked surface, evoking a freshly baked, indulgent treat.

This flourless chocolate cookie recipe is what I turn to when I have a serious chocolate craving and can’t decide between cookies or brownies. It combines the best of both! They are fudgy like brownies but with the crispy, chewy outside texture of cookies and they happen to be gluten free chocolate cookies too, like my flourless chocolate cake and my 3 ingredient peanut butter cookies!

Why Flourless Cookies Work

  • Even though they are flourless, they still produce a chewy, rich cookie. 
  • The secret to these cookies: egg whites. There is no butter or oil in these cookies. There isn’t even any leavening! 
  • They’re accidentally gluten-free!
A top view of baking ingredients for flourless chocolate cookies on a white surface: a bowl of chocolate chips, a bowl of powdered sugar, cocoa powder, egg whites, vanilla extract, and salt—all ready to create decadent delights.

Ingredients

  • Powdered Sugar (aka confectioners’ sugar): Be sure to measure your sugar correctly, and if you’re going for a gluten-free cookie make sure your powdered sugar is gluten-free.
  • Salt: Needed because these are SO rich and chocolatey. The salt helps cut the sweetness.
  • Cocoa Powder: Use unsweetened cocoa powder. You can use Special Dark, regular, or Dutch Process.
  • Egg Whites: Be sure to buy large eggs. I don’t have success with these using the egg whites from the carton so separate your own eggs and be sure not to get any of the egg yolk in the whites for best results.
  • Chocolate Chips: You can use baking chunks or chips, any flavor. You can even add nuts.

Click to see the recipe card below for full ingredients & instructions!

A glass bowl with a metal sieve containing sifted cocoa powder and flour, on a light marble surface.
A glass bowl filled with rich, dark chocolate batter on a white marble surface. A small bowl of chocolate chips sits nearby, ready to be added.
A glass bowl containing thick, dark chocolate brownie batter on a white surface. The batter has been stirred and clings to the sides of the bowl.
Eight dollops of dark brown cookie dough are arranged on a parchment-lined baking sheet, ready for the oven. The baking sheet rests on a light-colored countertop.

How to Make Flourless Chocolate Cookies

  1. Sift dry ingredients: In a large bowl, sift then whisk the powdered sugar, salt, cocoa, and cornstarch.
  2. Stir in the egg whites and vanilla. If the batter stays crumbly, add the third egg white.
  3. Once you have a thick dough, stir in the chocolate chips. Let batter sit 30 minutes.
  4. Line baking sheets with parchment paper and coat the paper with cooking spray. If you use silicone mats, be sure to spray them, too. Use a cookie scoop to form each cookie. Place cookie dough two inches apart on the prepared baking sheets. The dough will be thick and sticky.
  5. Bake the cookies at 350°F until they’ve lost most of their glossy sheen. Cool them on the pan before removing them from the pan.

Storing & Freezing

Store them in an airtight container at room temperature. Cool the cookies completely and store them in a freezer bag or container. They will freeze well for two to three months.

A stack of three rich, chocolate brownie cookies sits on a cooling rack. The top cookie is broken in half, showcasing a gooey, fudgy interior. More cookies are scattered in the background on a light gray surface.

Expert Tips

  • I’ve mentioned it already, but repeating it – the dough is very thick! There’s nothing wrong – it’s supposed to be that thick. Stir it slowly to keep the cocoa and powdered sugar from flying out – trust me, I learned this the hard way!
  • I stir these by hand but you can use an electric mixer if you prefer.
  • If you like nuts feel free to add chopped walnuts or pecans to the dough. I’ve included this as an option in the recipe card.
  • I know it seems redundant to line a nonstick baking pan with parchment and then spray the parchment paper with cooking spray, but if you don’t, your cookies will stick. So, don’t skip the cooking spray.
  • Keep an eye on the cookies while they bake. I think they are perfect when they are no longer glossy except for a few spots in the center.
  • Don’t try to remove the cookies from the pan when they are hot – they need to set, so it’s better to let them cool on the baking sheet.

FAQ

Can I use Dutch process cocoa? 

Yes, Dutch-processed cocoa powder is fine. Any kind of cocoa powder, except black cocoa, will work for this recipe.

Why aren’t my cookies shiny and cracked?

Be sure to use large egg whites and the right amount of powdered sugar. The best way to measure the sugar is with the spoon and level method.

Why are my cookies sticky? 

The dough will be very sticky, but it should not be sticky once the cookies are baked. If your baked cookies are sticky, they are probably underbaked.

Are these cookies gluten-free?

As long as you use gluten-free powdered sugar and cornstarch, they are gluten-free. Be sure to double-check the labels.

Why is my dough so thick?

The dough will be thick but not so thick that you can’t stir it. If yours is too thick, it could be because there is too much powdered sugar and cocoa powder in the dough. Be sure to measure both using the spoon and level method. Also, if you use small egg whites, that could make the dough too stiff. Be sure to use large ones. If you’ve done all these things, it could be the brand of powdered sugar or cocoa powder that you use.I have found that different brands of cocoa and different brands of powdered sugar (even eggs) will affect how the dough behaves, but the cookies still bake just fine.

A close-up of a stack of three decadent chocolate cookies on a cooling rack. The cookies are rich and glossy, with a slightly cracked surface, evoking a freshly baked, indulgent treat.
Print

Flourless Chocolate Cookies Recipe

This Flourless Chocolate Cookies Recipe is FULL of chocolate! They're rich and fudgy cookies that taste like a brownie and by happenstance, they're gluten-free! And they taste like brownies!
Course Dessert
Cuisine American
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 12 cookies
Calories 224kcal
Author Dorothy Kern
Cost $8

Ingredients

  • 2¼ cups (283g) powdered sugar
  • ¼ teaspoon salt
  • 1 cup (80g) unsweetened cocoa powder
  • 2-3 large egg whites (room temperature)
  • 2 teaspoons vanilla extract
  • 1 cup (85g) chocolate chips
  • ½ cup chopped walnuts or pecans (optional)

Instructions

  • Sift together the powdered sugar, salt, cocoa, and cornstarch in a large bowl. Add egg whites and vanilla and stir until a thick mixture forms. It will look like it’s not enough liquid – just keep stirring, but do it carefully so you don’t spill cocoa mixture all over the place. The batter will eventually come together. It’s very, very thick. Stir in the baking chunks and nuts, if using.
  • Add vanilla extract and 2 large egg whites and mix carefully. It will be very thick; if it's very crumbly even after mixing for a minute or so, add the third egg white. The batter will be thick. Stir in chocolate chips (and nuts, if using). Let batter sit for 30 minutes before scooping.
  • Preheat the oven to 350°F. Line two baking sheets with parchment paper and spray with nonstick cooking spray. Yes, even though you’re using parchment you need to spray it or grease it. You can use silicone baking mats, but spray them too.
  • Scoop 1 or 2 tablespoon sized balls of dough onto the cookie sheets, leaving a few inches between them. The dough is thick and sticky and the cookies will spread.
  • Bake for 13-15 minutes until most of the cookie is no longer glossy. There may still be a spot or two of glossy in the center. Let cool completely before removing from the pan using a spatula. Store in an airtight container for up to 3 days or freeze for up to a month.

Video

Notes

  • Make sure to measure these correctly. Do not pack your powdered sugar or cocoa. It’s best if you weigh the ingredients to ensure you do not use too much.
  • Dutch process cocoa is fine
  • If you’re making these GF make sure your powdered sugar is GF.
  • The dough is thick when it’s stirring together – it WILL come together!
  • Don’t forget to spray your parchment with nonstick spray or they’ll stick bad.

Nutrition

Serving: 1cookie | Calories: 224kcal | Carbohydrates: 32g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Sodium: 443mg | Fiber: 3g | Sugar: 26g

Love flourless recipes? Be sure to t

Pumpkin Bars with cream cheese frosting

pumpkin bar with cream cheese frostingThese Pumpkin Bars have a delicious cream cheese frosting and are so easy to make. The texture is a cross between a cookie and a blondie – easy pumpkin bars must have a place at your holiday table! One of my favorite things to make with pumpkin are my pumpkin cookies. I’ve stuffed them with…

pumpkin bar with cream cheese frosting

These Pumpkin Bars have a delicious cream cheese frosting and are so easy to make. The texture is a cross between a cookie and a blondie – easy pumpkin bars must have a place at your holiday table!

Pumpkin bars with creamy white frosting, each topped with a small candy pumpkin, are arranged on parchment paper.

One of my favorite things to make with pumpkin are my pumpkin cookies. I’ve stuffed them with caramel and turned them into pumpkin blondies, but I’ve never made them the way pumpkin was intended to be served: with cream cheese frosting.

Instead of these being cake bars, they are Pumpkin Cookie Bars! They start with the perfect pumpkin cookie recipe that are topped with the best cream cheese frosting. The pumpkin flavor is amazing, especially mixed with the easy frosting!

Ingredients Needed

  • Butter: This recipe starts with melted butter. I love the caramelized flavor melted butter adds to this cookie recipe. Plus, by using melted butter you can just use a wooden spoon (no mixer needed) if you want.
  • Sugar: Brown and granulated sugar are used for sweetness.
  • Pumpkin Puree: My recipe uses just 1/3 cup pumpkin puree but don’t worry, the flavor is there.
  • Spices: Besides, the pumpkin “flavor” you’re so used to eating in desserts isn’t really pumpkin – it’s the spices! You’ll need a mixture of ground cinnamon, nutmeg, cloves, allspice, and ginger but if you have or want to make my Pumpkin Pie Spice you can use that instead.
  • Egg: The recipe only uses one egg yolk, not a full egg. Pumpkin is wet and changes the texture of the cookie, so I had to adjust the moisture somewhere.
  • Optional Variations: Add chopped pecans or walnuts to the pumpkin mixture for a crunchy bar!
A glass bowl on a wooden table contains pumpkin puree, brown sugar, white sugar, and melted butter. A wooden spoon with engraved text and a colorful magazine are partially visible on the table.
A glass bowl filled with a brown cookie dough mixture. A wooden spoon rests in the bowl. Next to the bowl, part of a package featuring colorful graphics is visible on a wooden surface.
A rectangular baking pan lined with foil is filled with a smooth, golden-brown batter, ready to be baked. The batters surface shows swirled patterns and has a creamy texture.
A large rectangular pumpkin cake on a baking tray with parchment paper. A generous dollop of cream cheese frosting is spread across the center, ready to be evenly distributed.

How to make Pumpkin Bars with Cream Cheese Frosting

  1. Place melted butter, pumpkin puree, brown sugar, and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. (You can also use a hand mixer or a wooden spoon.) Mix until combined.
  2. Continue mixing and add the egg yolk and vanilla extract. Add the rest of the dry ingredients to the wet ingredients and mix until combined, scraping the sides of the bowl as needed. Add flour. Slowly mix in flour until a smooth dough forms.
  3. Press dough into prepared baking pan. Bake for about 15-20 minutes or until just browned around the edges and the teeniest bit jiggly in the center (these are better slightly under baked as they finish baking while they cool).
  4. Make the frosting: beat cream cheese and butter until smooth. Add vanilla and mix in powdered sugar, 1 cup at a time, until smooth. Slowly mix in cream until you get a spreadable consistency. Frost bars as desired.
A close-up of a piece of pumpkin cake with creamy frosting and topped with a small, decorative candy pumpkin. In the background, similar pieces of cake are blurred, placed on a light wooden surface.

Expert Tips

  • An offset spatula helps frost cakes and bars really easily.
  • I like to line my baking dish with foil or parchment paper for easy removal from the pan.

Storing Pumpkin Bars

  • Store bars in a single layer in an airtight container in the fridge (the frosting needs to be refrigerated).
  • You can freeze the plain bars and frosting separately and then frost before serving. Or you can put the completed bars in the freezer – just do it in a single layer so the frosting doesn’t transfer as they thaw.

FAQs

How to know when pumpkin bars are done?

These will lose their glossy sheen and be light golden around the edges. A toothpick will also come out clean from the center of the bars.

Can I use frozen pumpkin puree to make cookies or bars?

If you have leftover pumpkin that’s frozen, be sure to thaw it and drain any excess water so your bars aren’t to wet.

A close-up of a piece of pumpkin cake with creamy frosting and topped with a small, decorative candy pumpkin. In the background, similar pieces of cake are blurred, placed on a light wooden surface.
Print

Pumpkin Bars Recipe

These Pumpkin Bars are perfect for fall! They’re a pumpkin cookie baked as a bar and frosted with cream cheese frosting!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Cooling 30 minutes
Total Time 1 hour 10 minutes
Servings 16 bars
Calories 338kcal
Author Dorothy Kern
Cost $8-10

Ingredients

For the bars:

  • ½ cup Challenge Unsalted Butter (113g), melted
  • ⅓ cup (81g) pumpkin puree
  • ¾ cup (150g) packed brown sugar
  • ¼ cup (50g) granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • 1 ¾ cups (217g) all-purpose flour

For the frosting:

  • 8 ounces Challenge Cream Cheese (226g), softened
  • 4 tablespoons Challenge Unsalted Butter (56g), softened
  • 1 teaspoon vanilla extract
  • 3 ½ cups (396g) powdered sugar
  • 1 tablespoon (5ml) heavy whipping cream as needed for consistency

Instructions

  • Preheat oven to 350°F. Line a 9×13” pan with foil and spray with nonstick cooking spray.
  • Place melted butter, pumpkin puree, brown sugar, and granulated sugar in the bowl of a strand mixer fitted with the paddle attachment. (You can also use a hand mixer or a wooden spoon.) Mix until combined. Continue mixing and add the egg yolk and vanilla extract. Add the baking soda, salt, nutmeg, cinnamon, ginger, and allspice and mix until combined, scraping the sides of the bowl as needed. Slowly mix in flour until a smooth dough forms.
  • Press dough into prepared pan. Bake for about 15-20 minutes or until just browned around the edges and the teeniest bit jiggly in the center (these are better slightly under baked as they finish baking while they cool).
  • Make the frosting: beat cream cheese and butter until smooth. Add vanilla and mix in powdered sugar, 1 cup at a time, until smooth. Slowly mix in cream until you get a spreadable consistency.
  • Frost the bars as desired. Store in an airtight container in the refrigerator for up to 3 days or freeze in a single layer for up to one month.

Video

Notes

Only have Pumpkin Pie Spice? Use 2 teaspoons instead of the nutmeg, cinnamon, ginger, and allspice.

Nutrition

Serving: 1bar | Calories: 338kcal | Carbohydrates: 51g | Protein: 2g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 51mg | Sodium: 158mg | Potassium: 58mg | Sugar: 39g | Vitamin A: 1280IU | Vitamin C: 0.2mg | Calcium: 31mg | Iron: 0.9mg

Other Pumpkin Recipes