Category: Christmas

Lemon Puppy Chow

This irresistible lemon puppy chow consists of tangy lemon zest, sweet white chocolate, and crunchy Chex cereal all tossed together for this fun snack.

This irresistible lemon puppy chow consists of tangy lemon zest, sweet white chocolate, and crunchy Chex cereal all tossed together for this fun snack.

Wild Rice Pilaf

A bowl of a cranberry wild rice pilaf recipe with a spoon lifting up a bite.This cranberry Wild Rice Pilaf recipe is bursting with flavor and makes the most beautiful side dish. The wild rice is cooked in a flavorful and veggie-filled broth and topped with crunchy pecans and Craisins before serving. More party-worthy holiday side dishes include our Corn Casserole, Homemade Dinner Rolls, Whipped feta with roasted vegetables, Balsamic…

A bowl of a cranberry wild rice pilaf recipe with a spoon lifting up a bite.

This cranberry Wild Rice Pilaf recipe is bursting with flavor and makes the most beautiful side dish. The wild rice is cooked in a flavorful and veggie-filled broth and topped with crunchy pecans and Craisins before serving.

More party-worthy holiday side dishes include our Corn Casserole, Homemade Dinner Rolls, Whipped feta with roasted vegetables, Balsamic roasted carrots and cornbread stuffing.

A bowl of a cranberry wild rice pilaf recipe with a spoon lifting up a bite.

Wild Rice Pilaf will steal the show.

I am obsessed with this mixed rice pilaf–I love the depth of flavor all of the vegetables and mix-ins add, and I love that my pickiest kid is eating vegetables without even knowing it. It’s so easy to make and worth every single minute. Plus, it pairs beautifully with any main dish, like roast chicken, baked salmon, and pork tenderloin.

How to make Wild Rice Pilaf:

Sauté Veggies: Melt the butter in a medium saucepan over medium heat. Add onion and carrot then cook for 5 minutes, stirring often. Stir in garlic then cook for 30 seconds. Stir in rice, salt, and pepper. Add chicken broth and bouillon and bring to a boil. Stir well, then cover with a tight-fitting lid and reduce heat to a simmer. (Don’t remove the lid from the pot during cooking!).

Two images of a savory wild rice recipe showing the rice and spices combined with sautéed vegetables, then after chicken broth is added for an easy wild rice pilaf.

Cook Rice and Serve: Simmer for 40-45 minutes, or until liquid has absorbed. Remove pot from heat and allow to rest, with the lid on, for 10 minutes. Remove lid and gently fluff the rice with a fork. Gently stir in parsley, craisins and pecans. Serve immediately.

Two images showing chopped pecans, craisins, and parsley dumped on top of a wild rice pilaf with vegetables, then after it's combined and served in a white bowl.

Storage and Freezing Instructions:

Store leftover wild rice pilaf in the refrigerator for up to one week.

To Freeze: Follow the recipe to make wild rice pilaf then allow the rice to cool completely. Transfer to an airtight freezer-safe container and freeze for up to 3 months. Thaw completely in the fridge before rewarming in the microwave.

Instant Pot Wild Rice Pilaf:

Rinse rice and sauté veggies as directed. Add rice, veggies, seasonings, and 3 ½ cups broth to instant pot. Cook on Manual/High Pressure for 20 minutes, with a 10-minute natural release. Fluff rice then stir in parsley, Craisins and pecans.

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A bowl of a cranberry wild rice pilaf recipe with a spoon lifting up a bite.
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Wild Rice Pilaf

Our easy and beautiful Wild Rice Pilaf is loaded with veggies, crunchy pecans, craisins, and parsley and tastes as good as it looks.
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Rest 15 minutes
Total Time 1 hour 15 minutes
Servings 10
Calories 458kcal
Author Lauren Allen
Cost 15

Ingredients

US Customary – Metric

Instructions

  • Sauté veggies: Melt the butter in a medium saucepan over medium heat. Add onion and carrot then cook for 5 minutes, stirring often. Stir in garlic then cook for 30 seconds.
  • Cook: Stir in rice, salt, and pepper. Add chicken broth and bouillon and bring to a boil. Stir well, then cover with a tight-fitting lid and reduce heat to a simmer. (Do not ever remove the lid from the pot during cooking!) Cook for 40-45 minutes, or until liquid has absorbed.
  • Remove pot from heat and allow to rest, with the lid still on, for 10 minutes. Remove lid and gently fluff the rice with a fork.
  • Gently stir in parsley, craisins and pecans. Serve immediately.

Notes

Yield: about 8 cups Serving size: about ¾ cup (10 servings)
To Add Mushrooms: 8oz of sliced button mushrooms could be added the same time as the carrots, if desired.
Storing Instructions: Keep any leftover wild rice in the refrigerator for up to a week.
Freezing Instructions: Follow the recipe to make wild rice pilaf then allow the rice to cool completely. Transfer to an airtight freezer-safe container and keep in the freezer for up to 3 months. Let it thaw completely in the fridge before rewarming in the microwave.
Instant Pot Wild Rice Pilaf: Rinse rice and sauté veggies as directed. Add rice, veggies, seasonings, and 3 ½ cups broth to instant pot. Cook on Manual/High Pressure for 20 minutes, with a 10-minute natural release. Fluff rice then stir in parsley, craisins and pecans.
Recipe adapted from Tastes Better From Scratch Rice Pilaf

Nutrition

Calories: 458kcal | Carbohydrates: 65g | Protein: 13g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 569mg | Potassium: 537mg | Fiber: 7g | Sugar: 18g | Vitamin A: 2622IU | Vitamin C: 9mg | Calcium: 52mg | Iron: 2mg

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Mac and Cheese Crock Pot Recipe

This crockpot mac and cheese comes together in your slow cooker. It’s extra creamy thanks to a combo of milk, seasonings, plus cheddar and Parmesan.

This crockpot mac and cheese comes together in your slow cooker. It’s extra creamy thanks to a combo of milk, seasonings, plus cheddar and Parmesan.

Rainbow Cake

Don’t let the extravagance fool you–it’s SO easy to make my rainbow cake recipe! With layers of colorful vanilla cake and sweet frosting, it’s a six-layered show-stopper! Need more birthday cake recipes? You’ll love my veg…

rainbow cake recipe.Don’t let the extravagance fool you–it’s SO easy to make my rainbow cake recipe! With layers of colorful vanilla cake and sweet frosting, it’s a six-layered show-stopper! Need more birthday cake recipes? You’ll love my vegan birthday cake, Harry Potter cake, or smash cake next. I’ve been doing this whole food blog thing for a…

Yukon Gold Mashed Potatoes

Yukon Gold Mashed Potatoes are naturally creamy and the perfect side dish for anyone who craves mashed potatoes around the clock. They’re easy to make, budget-friendly, and endlessly versatile. Why I Love This Recipe The Ingredients How to Make Yukon Gold Mashed Potatoes Step 1: Boil potatoes in salted water until fork tender. Step 2: Melt…

The post Yukon Gold Mashed Potatoes appeared first on Weelicious.

Yukon Gold Mashed Potatoes are naturally creamy and the perfect side dish for anyone who craves mashed potatoes around the clock. They’re easy to make, budget-friendly, and endlessly versatile.

Yukon Gold Mashed Potatoes from Weelicious.com.

Table of Contents

Why I Love This Recipe

  • Crowd-Pleaser: Yukon Gold mashed potatoes are a hit with everyone, making them a perfect addition to family dinners and gatherings. Can’t get enough mashed potatoes? Try Buttermilk Bacon Whipped Potatoes, or Mascarpone Mashed Potatoes.
  • Easy to Scale: Whether it’s a small family meal or a big holiday feast, this recipe is easy to adjust for any crowd.
  • Filling Yet Affordable: These creamy potatoes are hearty, satisfying, and a budget-friendly recipe—perfect for generous portions without breaking the bank.
  • Pairs with Everything: From crispy chicken paillard to simple beef tenderloin or marinated fish, Yukon gold mashed potatoes are a versatile side dish that complements any main course beautifully!

The Ingredients

Ingredients needed to Yukon gold mashed potatoes.
  • Yukon Gold Potatoes: I prefer these potatoes because they’re naturally creamy, so your mashed potatoes turn out velvety smooth without drowning them in butter or cream. With that said, if russet is what you have on hand they will work too!
  • Whole milk: Any milk will do, but whole milk will add that extra creaminess and flavor you know and love.
  • Butter: Again, this ingredient adds flavor and helps with that smooth texture we’re wanting.
  • Salt: Potatoes take on whatever flavor you add to them, so salt is a must!

How to Make Yukon Gold Mashed Potatoes

A fork checking diced potatoes for doneness.

Step 1: Boil potatoes in salted water until fork tender.

Melted butter and milk in a small bowl.

Step 2: Melt butter and combine with milk.

Riced potatoes in a pot.

Step 3: Mash potatoes, using a ricer or food mill. Stir in milk and butter.

A pat of butter over a bowl of mashed potatoes.

Step 4: Add more butter and toppings as desired.

Tips for the BEST Mashed Potatoes

  • Warm the Milk: Heat your milk before adding it to the potatoes to keep them warm and fluffy.
  • Use a Potato Ricer: For the creamiest texture, use a potato ricer or a food mill. No lumps, just pure creamy goodness.
  • Don’t Overmix: Avoid the dreaded gummy mashed potatoes by mixing just until everything’s combined.
  • Leftovers Transformation: You can repurpose leftovers into creative dishes, like Mashed Potato Pancakes or a Mashed Potato Frittata, reducing food waste and maximizing taste.

Reheating Mashed Potatoes Hack

If you’re just looking to reheat your leftover mashed potatoes, my favorite way is to heat up a small amount of milk over the stove and then stir your potatoes back in. This helps re-hydrate the potatoes so they’re just as delicious the next day and the next!

Yukon Gold Mashed Potatoes

FAQs

What’s the best way to mash potatoes?

I love using a ricer – you can see in the step by step photos above how even and small it makes the potatoes! This will allow you to easily “mash” them without overdoing it. You can also use a food mill or traditional handheld potato masher. I know there are tricks out there for using a mixer, but I find it’s too easy to over mix them that way and the texture can turn gummy or gluey.

What are the best potatoes for mashed potatoes?

Yukon Gold are truly the best here and will give you the best texture. They tend to absorb less water when cooked, which is ideal. They are harder to over mix as well. Russet or Idaho have a high starch content, which means they work well for mashing but also can turn gummy quicker if you aren’t careful. Just don’t use red potatoes as they are waxy, meaning they hold their shape after cooking and won’t mash smoothly.

Can I make mashed potatoes ahead of time?

I love them fresh! You can save some time by peeling them in the morning and putting them in a bowl of water in the fridge. Drain them and use fresh water for boiling. You can also make the mashed potatoes earlier in the day or the day before a holiday to save yourself some time. Simply reheat with a touch of milk for the perfect texture.

More Potato Recipes

Yukon Gold Mashed Potatoes are the ultimate comfort food—creamy, flavorful, and perfect for any occasion. Whether you’re serving them alongside a holiday feast or a simple weeknight dinner, they’re guaranteed to be a hit. Love this recipe? Leave a rating and comment below!

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Yukon Gold Mashed Potatoes

Yukon Gold Mashed Potatoes are naturally creamy and the perfect side dish for anyone who craves mashed potatoes around the clock. 
Course Side
Cuisine American
Prep Time 5 minutes
Cook Time 17 minutes
Total Time 22 minutes
Servings 4
Calories 250kcal
Author Catherine McCord

Equipment

  • potato masher or ricer

Ingredients

  • 1 pound yukon gold potatoes, peeled and halved
  • 1/3 cup whole milk
  • 2 tablespoons butter
  • 2 1/2 teaspoons salt, divided

Instructions

  • Place potatoes and 2 teaspoons of salt into a big pot, cover with cold water and bring to a boil.
  • Reduce to medium heat and continue to boil for approximately 15-17 minutes or until fork tender.
  • Heat the milk and butter in a saucepan or in a glass bowl in the microwave until warm and butter is melted.
  • Mash the potatoes using a ricer, food mill or potato masher in a bowl until smooth.
  • Add the warm butter/milk mixture and 1/2 tsp salt and stir to combine.

Notes

Warm the Milk: Heat your milk before adding it to the potatoes to keep them warm and fluffy.
Use a Potato Ricer: For the creamiest texture, use a potato ricer or a food mill. No lumps, just pure creamy goodness.
Don’t Overmix: Avoid the dreaded gummy mashed potatoes by mixing just until everything’s combined.
Flavor Variations: Experiment with different herbs and spices like rosemary, thyme, or roasted garlic to customize the flavor to your liking.
To Reheat: Heat up a small amount of milk over the stove and then stir your potatoes back in. This helps re-hydrate the potatoes so they’re just as delicious the next day and the next!

Nutrition

Calories: 250kcal | Carbohydrates: 45g | Protein: 6g | Fat: 6g | Cholesterol: 15mg | Sodium: 1530mg | Fiber: 7g | Sugar: 4g

Images by Ivan Solis

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Chocolate Chip Cake

Our chocolate chip cake is a delectable flavor experience with two layers of moist cake studded with sweet chocolate chips and topped with creamy buttercream frosting.

Our chocolate chip cake is a delectable flavor experience with two layers of moist cake studded with sweet chocolate chips and topped with creamy buttercream frosting.

Maple Roast Vegetables

These Maple Roast Vegetables are a holiday favorite in our house but also the perfect side dish any night of the week. Roasted to perfection then lightly sweetened with maple syrup, they’re an irresistible recipe the whole family will love. Why I Love This Recipe The Ingredients Substitutions and Variations How to Make Maple Roasted…

The post Maple Roast Vegetables appeared first on Weelicious.

These Maple Roast Vegetables are a holiday favorite in our house but also the perfect side dish any night of the week. Roasted to perfection then lightly sweetened with maple syrup, they’re an irresistible recipe the whole family will love.

Maple Roast Vegetables on serving platter.

Table of Contents

Why I Love This Recipe

  • Perfect for Thanksgiving: Maple roast vegetables are perfect whether you’re hosting a big gathering or keeping it cozy with family. Looking for more ideas? Check out my Thanksgiving Menu and Prep Schedule and Easy Thanksgiving Sides!
  • Side dish star: Thanksgiving sides steal the show, and these veggies pair perfectly with Cast Iron Brussels Sprouts, Sweet Potatoes in Orange Cups, Super Simple Stuffing, and Green Bean Casserole.
  • Tasty leftovers: These veggies might be even better the next day! Roast double to enjoy flavorful leftovers all week.
  • Kid-friendly Veggies: Even picky eaters love these. Roasting enhances their natural sweetness, and the maple syrup makes them irresistible. This recipe got my kids hooked on squash!
  • Hands-off: A quick chop is all the effort needed. Pop them in the oven, and let the roasting handle itself while you prep other dishes.

The Ingredients

Ingredients for maple roast vegetables.
  • Peppers: Select fun colors of bell peppers (besides green) to have the sweetest options.
  • Squash: Choose winter, hard-shell squash options like butternut squash, delicata, acorn or kabocha. Looking for more winter squash recipes? Try Sweet and Sour Roasted Squash, Roast Acorn Squash, Roasted Kabocha Squash or Stuffed Butternut Squash!
  • Carrots: I like to add other colors besides just orange!
  • Onion: A regular white or yellow onion pairs well here.
  • Maple Syrup: Just a touch! This adds to the sweetness and caramelization that makes everyone go nuts for more.

Substitutions and Variations

  • More Bite: Want more bite? Add a red onion instead of other options.
  • More Color: You can use any colors of peppers or carrots here. Go ahead and play around so that everything on your pan isn’t one color family.
  • Switch the Sweet: You can use a touch of honey if you prefer that flavor over maple syrup. Just keep in mind that then your vegetables won’t be suitable for vegans.

How to Make Maple Roasted Vegetables

Squash cut in half with seeds removed.

Step 1: Cut squash and remove seeds.

Diced veggies ready for roasting.

Step 2: Dice remaining veggies in similar sizes.

Diced veggies on a sheet pan.

Step 3: Add oil and salt and stir to combine. Spread on a baking sheet in an even layer.

Roasted veggies on a sheet pan.

Step 4: Roast veggies in a 425°F oven for 50 minutes, stirring halfway through, or until tender and golden. Top with maple syrup and roast an additional 5 minutes or until caramelized.

Tips and Tricks

  • To Peel or Not Peel: Butternut squash you need to peel, but if you select other options as well like delicata or acorn, they actually don’t need to be peeled! The skin will add a lot of fiber.
  • Make it Easy: You can often find already peeled and cubed butternut squash in the produce section to help you save time.
  • Make it Ahead: I’m all about saving time, especially when you are making a bunch of dishes all at once. You can chop and add the oil to the veggies, pop in the fridge in an airtight container or bag up to 48 hours in advance.
  • Reheating: If you’re wanting to make this dish entirely then reheat, you can absolutely do that. Reheat vegetables in a 350°F oven for about 10 minutes until heated through. Perfect for prepping then taking to a Friendsgiving!
Roast Vegetables being topped with maple syrup.

FAQs

What is the best way to prepare butternut squash?

Prepping butternut squash doesn’t have to be intimidating! Start with a sharp knife—it’s safer and easier to handle. Cut off both ends to create a flat surface, then stand it upright and use a veggie peeler to remove the skin. If you’re feeling confident, you can use the knife to trim the skin, but you might lose a bit of the good stuff that way.

Do I need to peel all squash?

Some varieties of winter squash do have thinner skin that is a delicious treat. Delicata, acorn, or honey nut all have thin skin that really softens up when roasted. Kabocha you can peel if you want, but it’s not necessary. Butternut should always be peeled. While edible, its skin is thicker, hard to chew and also don’t necessarily taste the best. You do also have to remove the seeds from all types, but remember they can be roasted like pumpkin seeds!

Should I cut all of my vegetables?

If you have smaller carrots, you can sometimes leave them whole, or even simply in half for a beautiful presentation. The main goal is to cut all vegetables to similar size so they are all done at the same time. Your onion is the most likely to burn, but you can help that by leaving the layers in large chunks rather than separating them all out.

More Thanksgiving Side Dishes

These Maple Roast Vegetables are the perfect blend of sweet and savory, making them a must-have on your Thanksgiving table. Whether it’s for the big day or a cozy family dinner, this recipe is sure to become a favorite in your home!

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Maple Roast Vegetables

Roasting is one of the best techniques for getting the maximum amount of flavor out of vegetables. They become super tender, sweet on the inside and a bit caramelized on the outside.
Course Side
Cuisine American
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 4
Calories 120kcal
Author Catherine McCord

Ingredients

  • 7 carrots, peeled, sliced in half lengthwise, then cut into 2-inch pieces
  • 2 red bell peppers, cut into large chunks
  • 1 delicata squash, unpeeled, split lengthwise, seeds removed and cut into half moons (you could also use peeled butternut squash or a combination of the two)
  • 1 yellow onion, cut into wedges
  • 2 tablespoons oil
  • 1 tablespoon kosher or sea salt
  • 2 tablespoons maple syrup

Instructions

  • Preheat oven to 425°F.
  • Place all the vegetables on a large baking sheet. Drizzle with olive oil and toss to coat all the vegetables and sprinkle with salt. Alternatively at this point you can place the vegetables in a large zipper bag and refrigerate overnight.
  • Roast for 45-50 minutes, stirring halfway through, or until tender and golden.
  • Remove the vegetables from the oven, drizzle with maple syrup and roast an additional 5 minutes or until caramelized and golden. 
  • Serve with additional salt to taste. 

Video

Notes

  • To Peel or Not Peel: Butternut squash you need to peel, but if you select other options as well like delicata or acorn, they actually don’t need to be peeled! The skin will add a lot of fiber.
  • Make it Easy: You can often find already peeled and cubed butternut squash in the produce section to help you save time.
  • Make it Ahead: I’m all about saving time, especially when you are making a bunch of dishes all at once. You can chop and add the oil to the veggies the night before and pop in the fridge in an airtight container or bag.

Nutrition

Calories: 120kcal | Carbohydrates: 25g | Protein: 2g | Fat: 2g | Sodium: 1240mg | Fiber: 5g | Sugar: 12g

The post Maple Roast Vegetables appeared first on Weelicious.

Your Holiday Table Needs THIS Stuffing Recipe!

Make this easy sausage stuffing recipe for a flavorful, rich and savory side dish. It pairs perfectly with turkey, mashed potatoes, and cranberry sauce!

Make this easy sausage stuffing recipe for a flavorful, rich and savory side dish. It pairs perfectly with turkey, mashed potatoes, and cranberry sauce!

Chewy Cardamom Cookies

These Cardamom Cookies are full of cozy holiday flavor! This Scandinavian-inspired cookie recipe is perfect for adding to your Christmas cookie menu.These Cardamom Cookies are full of cozy holiday flavor! This Scandinavian-inspired cookie recipe is perfect for adding to your Christmas…

These Cardamom Cookies are full of cozy holiday flavor! This Scandinavian-inspired cookie recipe is perfect for adding to your Christmas cookie menu.

These Cardamom Cookies are full of cozy holiday flavor! This Scandinavian-inspired cookie recipe is perfect for adding to your Christmas cookie menu. You’re only 30 minutes away from fresh baked cookies.

For more recipes with cardamom flavor, try my Chai Latte Cupcakes and Chai Donuts. If you enjoy a warm chai latte, you’ll love these cookies!

Cardamom cookies stacked on parchment paper.

Chewy Cardamom Orange Cookies

Cinnamon is everywhere this time of year, but I think it’s time for cardamom to have its moment in the spotlight! First up is this cardamom cookie!

Cardamom is similar to ginger, but it has a different flavor. This makes sense because ginger comes from a root, while cardamom comes from a seed. Like ginger, people consider cardamom a warm spice, but it has a citrusy undertone.

You’ll find cardamom in chai cookies and Indian curries. It is also very popular in Scandinavian baking, like Sweden’s famous cardamom buns.

Here’s why you’ll love this cardamom cookie recipe:

  • The unique combination of sweet, spicy, and citrusy notes makes these cardamom cookies a stand out!
  • Cardamom cookies are so perfect for the holidays!
  • These cardamom cookies are also easy to make. Just a simple drop sugar cookie packed with warm spices.

Important Ingredient Notes

Ingredients needed to make cardamom cookies.

The full ingredient list is in the recipe card at the bottom of the post, but here are some highlights.

  • Unsalted butter – Use my guide on how to soften butter quickly.
  • Dark brown sugar – Dark brown sugar has a stronger molasses flavor, which works well with the cardamom.
  • Egg yolks – Using yolks instead of whole eggs makes these cookies chewier and richer. You can refrigerate the whites for a few days or freeze them for a recipe like Peppermint Meringue Cookies.
  • Orange zest – Orange also pairs beautifully with cardamom thanks to its citrus notes.
  • Pure Vanilla extract- use my homemade vanilla extract for delicious flavor.
  • All-purpose flour – Lightly spoon this into the measuring cups instead of scooping. Use my tips on how to measure flour for best results.
  • Ground cardamom – Make sure yours is fresh! It should smell aromatic when you open the jar.

How to Make Cardamom Cookies

Step by step photos showing how to make cardamom cookies.

Make the cookie dough.

  • Using a hand blender or an electric stand mixer with paddle attachment, you’ll make the cookie dough.
  • I use a 2 Tablespoon cookie scoop to portion out the cookie dough.
Step by step photos showing how to bake cookies with cardamom.

Prepare to Bake.

  • Roll cookie dough in sugar, until fully coated.
  • Bake in oven on a parchment paper lined baking sheet sheet. Tap the tops of the cookies immediately after removing from the oven.

Tips and Tricks

  • Use my tips on how to zest a lemon to zest the orange.
  • You can store the cardamom cookies in an airtight container at room temperature for up to one week. Make sure to let them cool completely before storing them.
  • This cardamom cookie dough freezes well! See my guide on how to freeze cookie dough. You can also freeze these cookies after you bake them. Keep them in an airtight container for up to 3 months and thaw at room temperature. 
  • If you have a spice grinder at home, I highly recommend buying whole cardamom pods and grinding them yourself. Freshly ground cardamom is an extra step that is so worth it!
  • It’s easier to separate egg whites from yolks when the eggs are cold. Keep them in the refrigerator until you are ready to bake. 
Cardamom cookies with orange on a piece of parchment paper.
These Cardamom Cookies are full of cozy holiday flavor! This Scandinavian-inspired cookie recipe is perfect for adding to your Christmas cookie menu.
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Cardamom Cookies Recipe

These Cardamom Cookies are full of cozy holiday flavor! This Scandinavian-inspired cookie recipe is perfect for adding to your Christmas cookie menu.
Course Cookies
Cuisine Swedish
Keyword drop cookies
Prep Time 15 minutes
Cook Time 12 minutes
Servings 30 cookies
Calories 117kcal
Author Aimee

Ingredients

  • 1 cup unsalted butter, softened to room temperature
  • 1 cup dark brown sugar, packed
  • ½ cup granulated sugar
  • 2 large egg yolks
  • 1 Tablespoon orange zest, about 1 orange
  • 2 teaspoons pure vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • 2 teaspoons ground cardamom
  • ¼ cup granulated sugar, for rolling

Instructions

  • Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper. Set it aside.
  • In a large mixing bowl (use the paddle attachment on a stand mixer), beat butter with sugars for 2-3 minutes. Add in egg yolks, orange zest, and vanilla extract. Beat until fully combined.
  • Add flour, baking powder, salt, and cardamom to the wet ingredients. Beat until the crumbly mixture comes together into a cookie dough ball.
  • Using a 2 Tablespoon cookie scoop, drop cookie dough into a bowl of the reserved 1/4 cup of granulated sugar. Roll cookie dough in sugar then place on parchment paper lined cookie sheet. Place cookie dough 2-inches apart.
  • Bake cookies for 12-14 minutes until edges are lightly browned. Remove from the oven and lightly tap the tops with a spatula. Cool on pans for several minutes, then remove and cool completely on a wire rack.

Notes

  • Use my guide on how to zest a lemon for best tips and tricks on zesting an orange.
  • Store cooled cookies in an airtight container at room temperature for up to one week.
  • Freeze dough using my guide on how to freeze cookie dough. Or freeze cookies in a freezer safe, airtight container for up to 3 months. Thaw on counter overnight.
  • See blog post for more recipe tips and tricks.

Nutrition

Serving: 1cookie | Calories: 117kcal | Carbohydrates: 13g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 62mg | Potassium: 16mg | Fiber: 0.3g | Sugar: 5g | Vitamin A: 206IU | Vitamin C: 0.03mg | Calcium: 17mg | Iron: 1mg

Salted Caramel Toffee Pie

This no-bake Salted Caramel Toffee Pie is a delightful dessert that offers a combination of sweet, salty, creamy, and crunchy in every bite. The rich chocolate ganache layer is complemented by the smooth caramel filling and the buttery crunch of the gr…

This no-bake Salted Caramel Toffee Pie is a delightful dessert that offers a combination of sweet, salty, creamy, and crunchy in every bite. The rich chocolate ganache layer is complemented by the smooth caramel filling and the buttery crunch of the graham cracker crust. It’s topped with a drizzle of chocolate, caramel, and toffee. This…