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Category: Deserts

  • Malva Pudding

    Malva Pudding

    Malva pudding is a delicious cake-like dessert with an amazing caramelized outer layer. It’s extra moist, soft, and bursting with apricot flavor.

    Looking for more desserts that are amazingly soft and moist? Here are a few of my favorites: figgy pudding, pumpkin pudding cake, and sticky toffee pudding!

    Top-down view of malva pudding served in 2 white bowls with a dollop of whipped cream on top.

    Malva Pudding Cake

    Never heard of Malva pudding before? Prepare to meet your new favorite dessert. This is a traditional South African dessert and is similar to bread pudding or tres leches. Essentially, it’s cake soaked in a decadent sauce made with heavy cream and evaporated milk. I mean, let’s be real here. Has there ever been a dessert made with evaporated milk that hasn’t been good? Because of its soft, pillowy texture, this dessert is called ‘malvapoeding’ in Afrikaans. Translated, this literally means ‘marshmallow pudding.’ There’s no better way to describe it!

    Let’s talk about the cake itself, though. It is AMAZING. It’s buttery, soft, and gets its signature flavor from one key ingredient- apricot jam! The cake also gets the most amazing caramelized outer layer when it bakes. Once you top it off with the creamy glaze, it becomes an absolutely irresistible dessert. Your family is going to LOVE it! If you’ve been looking for new desserts to add to the lineup, malva pudding is definitely one to try.

    Ingredients Needed

    Malva pudding is a great dessert recipe to make on the fly because it uses a lot of pantry staples. Just make sure you have apricot jam on hand! This is what gives malva pudding its classic fruity flavor. Note: exact measurements can all be found below in the recipe card.

    • Sugar: Just regular white sugar here!
    • Large Eggs: A couple of large eggs will help to bind all of your ingredients together.
    • Apricot Jam: Not only does apricot jam add flavor, but it’s great for adding extra moisture as well!
    • White Vinegar: White vinegar will give your cake a nice, tender crumb and slight hint of tangy flavor.
    • Butter: I used unsalted, melted butter for the cake.
    • Milk: Makes the batter smooth and creamy! I recommend using whole milk because it will make your cake more moist and soft. The higher the fat content in your malva pudding, the more soft and tender it will be!
    • Flour: All-purpose flour works great here! Avoid using flours that have a high protein content.
    • Baking Soda: Helps the cake rise during the baking process.
    • Salt: Just a pinch will keep your pudding from tasting bland.

    Cream Sauce

    • Heavy Cream and Evaporated Milk: This is the foundation of the cream sauce. These ingredients make the glaze silky-smooth and absolutely indulgent.
    • Powdered Sugar: Helps to create a glaze-like texture and adds sweetness as well.
    • Butter: I used unsalted.
    • Vanilla: I like to add in a little vanilla extract for a pop of flavor!

    How to Make Malva Pudding

    It’s actually super easy. You’re going to love it! If you can make a boxed cake mix, you can make malva pudding. It only takes a few steps of mixing and baking for it to come together perfectly! Both the cake and glaze are really simple to prepare.

    1. Preheat Oven, Prep Pan: Preheat your oven to 350° Fahrenheit, then spray an 8X8 cake pan with baking spray and set aside.
    2. Mix Sugar and Wet Ingredients: In a medium bowl using a hand mixer, beat together your sugar and eggs until light and lemon colored. Then add in your jam and mix until well combined. Add in your melted butter, vinegar, and milk, and mix for an additional 1-2 minutes.
    3. Combine With Dry Ingredients: In a separate bowl, sift together your flour, baking soda, and salt. Then add this flour mixture to your egg mixture and mix for 2-3 minutes, until well combined.
    4. Bake: Pour batter into the prepared baking dish and bake for 30-45 minutes, after the first 15 minutes cover your pudding with foil to keep it from getting too dark. The pudding should rise and become an even golden brown.

    Making the Cream Sauce

    1. Melt Ingredients Together: In a medium pot, combine your cream, milk, sugar, butter, and vanilla. On medium heat, melt the ingredients together, and whisk until it has all come together smoothly.
    2. Pour Over Cake: Once your pudding comes out of the oven, pour the cream sauce on evenly while it’s still hot.
    3. Soak: Let the pudding stand and soak the sauce in for at least 10 minutes before serving. Best served fresh and warm.
    4-photo collage of cake and glaze being prepared.

    How to Make the BEST Malva Pudding

    Here are a few extra tips and tricks to help you perfect this tasty dessert from South Africa!

    • Don’t Overmix: When combining the wet and dry ingredients for the cake, only mix until smooth. If you overmix, this can cause the batter to deflate and sink when it’s baked.
    • Add Glaze While It’s Hot: Be sure to add the glaze to your cake while it’s hot. This way, it will absorb better and add moisture to your cake. If you let it cool too long, it may just sit on top of the cake like icing.
    • Make Individual Servings: Instead of making malva pudding in an 8×8 pan, you can also use small, oven-safe ramekins so everyone has an individual serving of this tasty treat! Because the dishes are smaller, you may need to knock a few minutes off the overall cooking time.
    • Serve With: Malva pudding is great on its own, but can also be served with whipped cream, vanilla ice cream, or a dollop of custard on top!

    Closeup of malva pudding in a white bowl.

    Storing Leftovers

    Because of the milky glaze, you’ll want to keep any leftover malva pudding in the fridge for best results. This dish is best enjoyed fresh the day it’s made, but you can make it ahead of time and store in the fridge, covered, for up to a week.

    • In the Refrigerator: Store malva pudding in an airtight container or covered tightly with plastic wrap for up to 1 week.

    A bite of pudding and whipped cream in a silver spoon.

    More Soft and Delicious Desserts

    I LOVE the soft, moist texture of malva pudding. Here are a few more desserts with a similar texture. They’re moist, sweet, and will leave your stomach happy! These recipes are also super easy to make, which definitely doesn’t hurt!

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    Malva Pudding

    Malva pudding is a delicious cake-like dessert with an amazing caramelized outer layer. It’s extra moist, soft, and bursting with apricot flavor.
    Course Dessert
    Cuisine South African
    Keyword malva pudding, malva pudding recipe
    Prep Time 20 minutes
    Cook Time 45 minutes
    Total Time 1 hour 5 minutes
    Servings 6 People
    Calories 537kcal
    Author Alyssa Rivers

    Ingredients

    • ¾ cup sugar
    • 2 large eggs
    • ¼ cup apricot jam
    • 1 teaspoon white vinegar
    • 2 tablespoons butter unsalted melted
    • ½ cup milk
    • 1 cup all purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon salt

    Cream sauce

    • ½ cup heavy cream
    • ½ cup evaporated milk
    • ½ cup powdered sugar
    • ½ cup butter
    • 2 teaspoons vanilla

    Instructions

    • Preheat your oven to 350° fahrenheit, spray an 8X8 cake pan with baking spray and set aside
    • In a medium bowl using a hand mixer, beat together your sugar and eggs until light and lemon colored. Add in your jam and mix until well combined. Add in your melted butter, vinegar, and milk, mix for an additional 1-2 minutes.
    • In a separate bowl, sift together your flour, baking soda, and salt. Add this mixture to your egg mixture and mix for 2-3 minutes, until well combined.
    • Pour your batter into the prepared baking dish and bake for 30-45 minutes, after the first 15 minutes cover your pudding with foil to keep it from getting too dark. Pudding should rise and become an even golden brown.

    Cream Sauce

    • In a medium pot, combine your cream, milk, sugar, butter, and vanilla. On medium heat, melt the ingredients together, whisk until it has all come together smoothly.
    • Once your pudding comes out of the oven, pour the cream sauce on evenly while it’s still hot.
    • Let the pudding stand and soak the sauce in for at least 10 minutes before serving. Best served fresh and warm.

    Notes

    This dish is best enjoyed fresh the day it’s made, but you can make it ahead of time and store in the fridge, covered, for up to a week.

    Nutrition

    Calories: 537kcal | Carbohydrates: 61g | Protein: 7g | Fat: 30g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 783mg | Potassium: 173mg | Fiber: 1g | Sugar: 43g | Vitamin A: 1064IU | Vitamin C: 1mg | Calcium: 114mg | Iron: 1mg
  • Rice Pudding

    Rice Pudding

    Rich, creamy rice pudding is delicious warm or cold, and lightly spiced with just a hint of cinnamon and nutmeg. It’s the coziest, most comforting dessert of all! We love it with plump golden raisins!

    It’s so easy to make homemade rice pudding and a great way to use up leftover rice as well! If you love pudding-type desserts, be sure not to miss our Magnolia Bakery Banana Pudding, Coconut Bread Pudding, and Pistachio Pudding Salad!

    Top-down view of rice pudding served in white bowls with raisins as a garnish.

    Homemade Rice Pudding

    This old-fashioned dessert is a classic that is the ultimate in creamy comfort in a bowl. Serve it warm, and it’s perfect for cold winter nights. You can also chill it in the fridge for a wonderful warm weather treat! You’ll love having this recipe in your back pocket for when you’re craving something creamy and sweet.

    I like to add just a touch of cinnamon and nutmeg to flavor the rice pudding, but I’m not heavy-handed with the spices since it could easily overpower the classic flavors of this dessert. More cinnamon and nutmeg can be sprinkled over the top of each serving as a garnish, if desired. No matter how you choose to serve it, one thing is for sure- this rice pudding will be a hit with the whole family! And if you love homemade pudding as much as I do, try this vanilla or chocolate pudding next!

    Ingredients Needed

    Rice pudding is one of my go-to desserts when my family is craving something sweet. It’s so easy to make and I usually have all of the ingredients on hand. You can leave the raisins out if you’re not into them. But there is something wonderful about the bursts of sweet plump golden raisins in the creamy rice pudding that I love, despite not being a huge raisin fan otherwise.

    • Cooked Rice: I used white, medium-grain rice. See my tips below on how to quickly cook some if you don’t already have some on hand!
    • Milk: I recommend using whole milk to make your rice pudding extra creamy.
    • Sugar: Just regular granulated sugar works great to sweeten up the pudding.
    • Salt: A pinch is all you need to boost the overall flavor of your rice pudding.
    • Beaten Egg: This gets beaten into the pudding mixture to add creaminess and a smooth texture.
    • Butter: You can’t go wrong with butter! This adds the best rich flavor.
    • Vanilla Extract: For the best flavor, I recommend using pure vanilla extract if you have it! Vanilla bean paste works, too, if you want a stronger vanilla flavor.
    • Spices: I used ground cinnamon and nutmeg for a hint of spiced flavor.
    • Sweetened Whipped Cream: (Optional) If you want extra creamy rice pudding, you can mix this in once it’s done.
    • Golden Raisins: (Optional) I love adding these as a garnish!

    Can I Use Leftover Rice to Make Rice Pudding?

    Yes! Definitely go ahead and use leftover rice when making rice pudding! It’s a great way to avoid food waste and use up leftovers in a new and different way. Medium-grain rice makes for the creamiest, best rice pudding, in my experience, but you could make rice pudding with long-grain rice, basmati rice, or even brown rice if you wanted to.

    4-photo collage of pudding being prepared.

    If You Need to Make Rice…

    If you don’t have leftover cooked rice to make this rice pudding, bring 1 ½ cups water to a boil in a medium saucepan. Add ¾ cup medium grain rice, cover, and reduce the heat to a simmer. Simmer for 20 minutes until the water has been absorbed and the rice is tender. You can also quickly make rice with an Instant Pot. Find my full recipe here!

    How to Make Rice Pudding

    Cooked medium-grain rice is simmered with milk and sugar, then egg yolks are tempered with some of the hot liquid and added back in to thicken things up and make the pudding extra creamy and rich. You’ll never go back to store-bought!

    1. Add Ingredients to Saucepan: Combine the cooked rice with 1 ½ cups of the milk, sugar, and salt in a medium saucepan over medium heat. Cook and stir for about 15 minutes, until the mixture starts to thicken slightly and become creamy. 
    2. Add Egg and Spices: In a separate bowl, whisk the egg with the remaining milk. Gradually whisk 1 cup of the hot rice and milk into the egg mixture to temper the egg. Add the tempered egg to the rice mixture, stirring to combine. Stir in the raisins if using, as well as cinnamon and nutmeg.
    3. Cook and Thicken: Continue to cook for another 2 minutes stirring constantly, until thickened. Remove from heat and stir in the butter and vanilla.
    4. Serve and Enjoy: Serve warm, at room temperature, or chill and serve cold. For an extra creamy version, mix 1 cup of sweetened whipped cream into the chilled rice pudding.
    A bowl of rice pudding with a spoon in it.

    How Long is Rice Pudding Good For?

    Homemade rice pudding makes great leftovers, and can be served both hot and cold!

    • In the Refrigerator: You can keep leftovers in the fridge for up to 5 days. Just let it cool completely to room temperature, then store in an airtight container in the fridge.

    Does Rice Pudding Freeze Well?

    Yes, you can freeze rice pudding, but honestly, it’s best when it’s freshly made. The pudding will tend to separate a bit and not be as creamy after it thaws. If you like eating it cold, I recommend adding a little sweetened whipped cream to improve the texture a bit if you decide to freeze leftover rice pudding. Or you can reheat the thawed pudding on the stove a bit and stir to help it come back together.

    Closeup of rice pudding served with cinnamon, nutmeg, and raisins on top.

    A Reader’s Review

    I’ve made this several times over the last few months and it’s always perfect. Thanks for a great, stovetop rice pudding recipe!

    Deb

    Looking for More Creamy Desserts? Try These!

    There really isn’t anything better than a rich, creamy dessert. Here are a few more of my favorite recipes to indulge in! They’re perfect as a standalone dessert or for bringing to a potluck or get-together! Everyone will love them.

    Print

    Rice Pudding

    Rich, creamy rice pudding is delicious warm or cold, and lightly spiced with just a hint of cinnamon and nutmeg. It's the coziest, most comforting dessert of all! We love it with plump golden raisins!
    Course Dessert
    Cuisine American
    Keyword rice pudding, rice pudding recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 4 servings
    Calories 411kcal
    Author Alyssa Rivers

    Ingredients

    • 1 1/2 cups cooked medium grain rice
    • 2 cups whole milk, divided
    • 1/3 cup granulated sugar
    • 1/4 teaspoon salt
    • 1 beaten egg
    • 1 tablespoon butter
    • 1/2 teaspoon vanilla extract
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon nutmeg
    • 1 cup sweetened whipped cream optional
    • 2/3 cup golden raisins optional, add in or for garnish

    Instructions

    • Combine the cooked rice with 1 ½ cups of the milk, sugar, and salt in a medium saucepan over medium heat. Cook and stir for about 15 minutes, until the mixture starts to thicken slightly and become creamy.
    • In a separate bowl, whisk the egg with the remaining milk. Gradually whisk 1 cup of the hot rice and milk into the egg mixture to temper the egg. Add the tempered egg mixture to the pan with the hot rice and milk, stirring to combine. Stir in the raisins if using, cinnamon, and nutmeg.
    • Continue to cook for another 2 minutes, stirring constantly, until thickened. Remove from heat and stir in the butter and vanilla.
    • Serve warm, at room temperature, or chill and serve cold. For an extra creamy version, mix 1 cup of sweetened whipped cream into the chilled rice pudding.

    Video

    Notes

    Originally posted January 29, 2020

    Updated on December 27, 2022

    Nutrition

    Serving: 4g | Calories: 411kcal | Carbohydrates: 70g | Protein: 9g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 72mg | Sodium: 243mg | Potassium: 402mg | Fiber: 1g | Sugar: 39g | Vitamin A: 447IU | Vitamin C: 1mg | Calcium: 172mg | Iron: 2mg
  • Chocolate Crinkle Cookies

    Chocolate Crinkle Cookies

    Chocolate crinkle cookies are classic chocolate cookies with a decadent chewy texture. The crinkle top on these rich fudgy cookies has a sweet sugar coating making them everyone’s favorite holiday cookie!

    Chocolate is definitely my flavor of choice. If you love chocolate treats as I do, you will love these chocolate crinkle cookies. And you’ll definitely want to try some of my favorite chocolate recipes. This death by chocolate cheesecake is incredible and my chocolate pie is always requested at the holidays! And this fudge is an absolute must for sharing with friends and family.

    Close up side view of chocolate crinkle cookies stacked on top of each other with a bite missing from the top cookie

    Chocolate Crinkle Cookies

    These incredible cookies remind me of a fudgy brownie. I just love the contrast between the dark chocolate cookies and the snowy white crust of powdered sugar on these chocolate crinkle cookies. The signature crinkle on top makes these cookies look like snow-capped mountains. A perfect dessert for a white winter holiday.

    Christmas time is the best time for delicious holiday treats, and these chocolate crinkle cookies are always a hit! I love bringing these cookies to Christmas parties or to a cookie exchange. Some of my other favorite cookies to bring to cookie exchanges are cream cheese snickerdoodles, Italian Christmas cookies, or these easy no-bake cookies. You will love them!

    These easy chocolate crinkle cookies are deliciously sweet and easy to make! You will be very familiar with the ingredients and have most of them on hand. This cookie recipe is enhanced with browned butter. It gives it a more complex flavor and takes this recipe from good to great! They are so amazing! The flavor and chewy texture are out of this world.

    Cookies

    • Butter: This recipe uses browned butter to enhance the chocolate flavor even further.
    • Sugars: Granulated and brown sugar are used in this recipe. I love the combination of both!
    • Cream Cheese: Gives the best texture! I can’t wait for you to take a bite!
    • Egg: The egg binds the ingredients together.
    • Vanilla Extract: Vanilla always enhances the flavor!
    • Flour: All-purpose flour is used in this recipe.
    • Cocoa powder: Unsweetened or dutch-processed cocoa work great in this recipe.
    • Salt: Just a little bit of salt because it enhances the flavor.
    • Baking Soda and Baking Powder: The combination of these creates the perfect spread and crinkle.

    Sugar Coating

    • Granulated Sugar: This first layer of sweetness is the secret.
    • Powdered Sugar: Gives it that snow-capped look!

    Grab your kiddos and make these fun chocolate crinkle cookies for the holidays or any time of year! It’s also a favorite because this recipe is easy to follow and comes together quickly. Brown butter is truly the secret ingredient. It makes this recipe shine because it brings a toffee note that compliments the chocolate flavor. Follow the instructions below for how to make these cookies.

    Cookies

    1. Brown the Butter: To brown the butter, heat in a light-colored saucepan over medium heat. Once the butter melts, it will start getting foamy. Once the foam subsides, you’ll see clear bubbles. Continue cooking and stirring constantly because it keeps the butter from burning. 
    2. Cool the Butter: Once the butter smells nutty and turns a caramel color, then turn off the heat. This process will take about 7-9 minutes. Allow the browned butter to cool to room temperature before using. It is very important to let it cool.
    3. Preheat Oven: Preheat the oven to 350 degrees Fahrenheit then line a baking sheet with parchment paper.
    4. Mix the Egg, Sugar, and Cream Cheese: In a large mixing bowl or a stand mixer bowl, add the egg, sugar, and cream cheese. Beat until light in color and creamy, about 2 minutes. 
    5. Add Browned Butter and Vanilla: Add the cooled brown butter and vanilla extract. Continue beating until light and fluffy for an additional 2 minutes.
    6. Combine Dry Ingredients: In another mixing bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
    7. Add Dry Ingredients to Wet Ingredients: Add the flour mixture to the wet ingredients then mix until just combined. Be careful not to overmix.
    8. Shape the Dough: Scoop the dough then roll it into a ball with your hands. Place the rolled balls aside until you’re ready to roll in sugar. No need to refrigerate the dough.

    Sugar Coating

    1. Roll the Dough in the Sugar Coatings: Add granulated and powdered sugar in two separate bowls. When ready to bake, roll the cookie dough in granulated sugar first, then in powdered sugar. Place them on the prepared pan about 2 inches apart. 
    2. Bake: Bake for 11-12 minutes. 
    3. Cool and Enjoy: Remove the baking sheet from the oven. Allow the cookies to cool before removing them from the pan. Cool for 5-10 minutes and place them on the wire rack to cool completely.
    First photo with browned butter, cream cheese, sugar, and egg mixed. Second photo of dry ingredients being sifted. Third photo of the dough combined and ready to roll.
    Rolling cookie dough in sugar then powdered sugar.

    Tips For Making Chocolate Crinkle Cookies

    Making these cookies is easy, but there are a few things to keep in mind to get them perfect every time. The sugar coating is such a fun addition to this recipe. It also results in the proper cracking of the cookie. Follow my tips below to help make your baking a success!

    • Cool the Butter: Make sure to allow the brown butter to cool before making the cookie dough. You don’t want to scramble the egg by mixing in the hot butter. This step is very important.
    • Coating Tips: I like to shape all the dough into balls before rolling each one in sugar. This way your hands are not covered in powdered sugar while trying to shape the next dough ball.
    • Snow-Capped Cookies: Pack the powdered sugar generously. This creates a good layer of white powder after the cookies are baked. If you roll it too thin, the powdered sugar crust won’t be as prominent. You want that snow-capped look!
    • Bake Dough at Room Temperature: The dough needs to be at room temperature. This is so that the dough spreads and cracks. The spreading creates gaps on top making a crinkled look. The refrigerated cold dough won’t spread.

    Overhead view of cookies on a cooling rack and dusted with powdered sugar.

    Storing Leftover Cookies

    These chocolate crinkle cookies are so fun and delicious that you’ll want to enjoy them all through the holiday season! If you have some leftovers, here’s how to keep leftovers tasting fresh and delicious for the rest of the week! You’re going to love having them around to take to parties.

    • At Room Temperature: Store cooled cookies in an airtight container on your countertop for 3-5 days. They do not need to be refrigerated. Refrigeration is not recommended since it can make the sugar coating watery.
    • In the Freezer: The dough can be frozen for later use. I like to make it a day or weeks ahead to prepare for the holidays. When you are ready to bake, remove the dough from the freezer. Allow the dough to thaw for 20 minutes. Roll into balls then roll them in the sugar coating. Bake according to the instructions on the recipe card.

    Side view of chocolate crinkle; cookies stacked on top of each other. The cookies are on a cooling rack and surrounded by additional cookies.

    More Delicious Cookies You Will Love

    Cookies are the best because they are easy to make, easy to transport, and easy to eat. Everyone loves them as a delicious treat! There is something about cookies that says I love and care about you. So make some love today!

    Print

    Chocolate Crinkle Cookies

    Chocolate crinkle cookies are classic chocolate cookies with a decadent chewy texture. The crinkle top on these rich fudgy cookies has a sweet sugar coating making them everyone's favorite holiday cookie! 
    Course Dessert
    Cuisine American
    Keyword chocolate cookies, chocolate crinkle cookies, chocolate crinkles
    Prep Time 25 minutes
    Cook Time 12 minutes
    Total Time 37 minutes
    Servings 18 cookies
    Calories 150kcal
    Author Alyssa Rivers

    Ingredients

    Cookies

    • 1/2 cup browned butter
    • ¼ cup granulated sugar
    • ½ cup brown sugar, lightly packed
    • 4 ounces cream cheese, room temperature
    • 1 large egg, room temperature
    • 1 teaspoon vanilla extract
    • 1 cup flour
    • ½ cup cocoa powder
    • ½ teaspoon baking soda
    • ½ teaspoon baking powder
    • ¼ teaspoon kosher salt

    Sugar Coating

    • 2 tablespoon granulated sugar
    • ⅓ cup powdered sugar, sifted

    Instructions

    Cookies

    • To make brown butter, heat unsalted butter in a light-colored saucepan over medium heat. Once the butter melts, it will start getting foamy. Once the foam subsides, you’ll see clear bubbles. Continue cooking and stirring constantly to keep the butter from burning.
    • Once the butter smells nutty and turns a caramel color, turn off the heat. This process will take about 7-9 minutes. Allow brown butter to cool to room temperature before using.
    • Preheat the oven to 350 degrees Fahrenheit.
    • In a large mixing bowl or a stand mixer bowl, add the egg, sugar, and cream cheese. Beat until light in color and creamy, about 2 minutes.
    • Add cooled brown butter and vanilla extract, and continue beating until light and fluffy, another 2 minutes.
    • In another mixing bowl, sift together flour, cocoa powder, baking soda, and baking powder, then stir in the salt.
    • Add the flour mixture to the wet ingredients and stir until incorporated.
    • Use a medium cookie scoop to scoop the cookie dough. Roll the dough into a ball with your hands. Place the rolled balls aside until you're ready to roll in sugar. The dough does not need to be refrigerated.

    Sugar Coating and Baking

    • Add the granulated sugar and powdered sugar in two separate bowls. When ready to bake, roll the cookie dough in granulated sugar first, then in powdered sugar. Place them on another parchment-lined baking sheet about 2 inches apart.
    • Bake the cookies for 11-12 minutes.
    • Remove the baking sheet from the oven and place it on a wire rack to cool for 5 -10 minutes before removing and placing the cookies on the wire rack themselves to cool completely.

    Notes

    Browned butter adds a delightful flavor to the cookies but it’s not for everyone. If you want to you can substitute it for regular room-temperature unsalted butter.

     

    Originally Posted on December 23, 2019

    Updated on December 26, 2022



    Nutrition

    Calories: 150kcal | Carbohydrates: 19g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 129mg | Potassium: 77mg | Fiber: 1g | Sugar: 13g | Vitamin A: 255IU | Calcium: 23mg | Iron: 1mg
  • Pie Crust Cookies

    Pie Crust Cookies

    Turn leftover pie crust into perfect buttery and flakey pie crust cookies. Roll and shape using fun cookie cutters then simply sprinkle with sweet cinnamon and sugar. 

    We LOVE pie at our house and we have so many favorite flavors that we make year-round. I always use my Grandma’s pie crust recipe. My kids love this strawberry pie in the Springtime, and this chocolate pie for the holidays.

    Close view of pie crust cookies on a small stone plate. Cookie cutters and cinnamon sugar are next to the plate.

    What Are Pie Crust Cookies?

    No more throwing away the extra pie crust that you have left over! Simply roll the dough out and bake it into airy and tender cookies that melt in your mouth. The buttery flakey cookies are sprinkled with cinnamon and sugar. I also love to drizzle warm cookies with a sweet glaze. You won’t be able to stop eating them!

    Cookies are my love language! I could eat any cookie, any flavor, any time of day. Making cookies to share with my family and friends is one of my favorite things to do. I have some go-to recipes that never disappoint. Try my amazing cream cheese snickerdoodles, these easy no-bake cookies, or my classic chocolate chip cookies.

    Ingredients For Easy Cookies

    These simple pie crust cookies are the easiest cookies you will ever make! Four simple ingredients, that’s all it takes. All you need is the store-bought crust then you’re all set. You can definitely make your own pie crust from scratch, but using the scraps from leftover pie dough is a win-win! It makes a lot, so be prepared to eat them all. You will love how fast and easily these cookies come together.

    • Pie Crust: Leftover pie crust makes this easy, but you can use any pie crust recipe if you make your own.
    • Butter: Melted butter adds a more delicious buttery flavor.
    • Sugar: Sugar to add sweetness because plain pie crust is pretty bland.
    • Cinnamon: Cinnamon adds yummy flavor!

    Pie Crust Cookies Recipe

    Grab your kiddos and make these fun pie crust cookies for the holidays or any time of year! This recipe is easy to follow and comes together quickly. Follow my easy instructions below for how to make these cookies. They are so adorable and delicious!

    1. Preheat Oven and Prepare Baking Sheet: Preheat the oven to 350 degrees Fahrenheit. Prepare a baking sheet by lining it with parchment paper.
    2. Roll Out the Pie Crust: Lightly sprinkle flour on the counter then roll out the pie crust until it’s about ¼ inch thick.
    3. Cut Shapes: Cut shapes out of the dough using cookie cutters, but you can also use a knife to cut if needed.
    4. Place Cookies on the Prepared Pan: Place them on the prepared baking sheet. 
    5. Repeat Steps: Continue to gather the leftover crust, roll it together into a ball, then roll it out onto a floured surface again to cut more shapes. Repeat this process until you have no dough left.
    6. Brush With Butter: Using a pastry brush, brush the melted butter across the top of the pie crust shapes. 
    7. Sprinkle With Cinnamon and Sugar: In a small bowl mix together the sugar and cinnamon then sprinkle it evenly across the buttered shapes.
    8. Bake: Bake for 8-10 minutes, until cookies are a light golden brown. Bake time varies with the size of your cookies.
    First photo of pie crust cookies cut out in shapes. Second photo of butter and sugar mixture next to the baking sheet of cookies. Third photo of pie crust cookies dusted with cinnamon and sugar.

    How to Serve Pie Crust Cookies

    These darling little cookies are so versatile and can be enjoyed in many fun ways! I love to serve them in several ways. Here are some of my ideas for serving pie crust cookies. Everyone will love them!

    • As a Topping: Top any dessert with pie crust cookies. On top of a pie, ice cream, or pudding would be delicious!
    • Serve With a Sauce: Dip these cookies into a caramel or chocolate sauce. But watch out because you won’t be able to stop!
    • Cut Into Any Shape: I love making these cookies for every party. Holidays, baby showers, the possibilities are endless. I also like to use letter cookie cutters to spell my kids’ names on top of their cakes!
    • Spice Variations: You can spice them up any way you’d like. Cinnamon sugar is classic, but cardamom, ginger, nutmeg, or allspice are delicious additions.

    Top view of pie crust cookies on parchment paper.

    Storing Leftover Cookies

    These perfect little cookies are great to make ahead of time. They are easy to make but just as easy to store. I love making a big batch of these cookies because they are great for parties and make a lot. My kids love to help make fun shapes and your kids will too!

    • At Room Temperature: Place the cooled cookies in an airtight container. Store at room temperature for up to three days. 
    • In the Freezer: Leftover pie crust cookies freeze very well! Place the cooled cookies in an airtight container. Store in the freezer for up to three months. 

    Close view of pie crust cookies on a small stone plate. A cookie is being lifted off the plate.

    Delicious Recipes Using Pie Crust

    Pie crust can be used for more than just pie! I love how versatile it is and that you can use it for both savory and sweet recipes! I always keep store bought pie dough on hand for when I’m in a pinch. When I don’t have the time to make homemade pie crust, pre-made crust is great. You are definitely going to want to try some of these recipes!

    Print

    Pie Crust Cookies

    Turn leftover pie crust into perfect buttery and flakey pie crust cookies. Roll and shape using fun cookie cutters then simply sprinkle with sweet cinnamon and sugar. 
    Course Dessert
    Keyword pie crust cookies
    Prep Time 20 minutes
    Cook Time 10 minutes
    Total Time 30 minutes
    Servings 15
    Calories 86kcal
    Author Alyssa Rivers

    Ingredients

    • 1 pie crust, of your choosing
    • 3 tablespoons butter, melted
    • ¼ cup sugar
    • 1 tablespoon cinnamon

    Instructions

    • Preheat the oven to 350 degrees Fahrenheit and prepare a baking sheet by lining it with parchment paper.
    • On a lightly floured surface, roll out the pie crust until it’s about ¼ inch thick.
    • Cut shapes out of the dough using cookie cutters. You can also use a knife to cut if needed. 
    • Place them on the prepared baking sheet.
    • Continue to gather the leftover crust, roll it together into a ball, then roll it out onto a floured surface again to cut more shapes. You can repeat this process until you have no dough left.
    • Using a basting brush, brush the melted butter across the top of the pie crust shapes.
    • In a small bowl mix together the sugar and cinnamon. Sprinkle it evenly across the buttered shapes.
    • Bake for 8-10 minutes, until cookies are a light golden brown. Bake time can vary with the size of your cookies.

    Notes

     

     

    Nutrition

    Serving: 2cookies | Calories: 86kcal | Carbohydrates: 9g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 64mg | Potassium: 14mg | Fiber: 1g | Sugar: 3g | Vitamin A: 72IU | Vitamin C: 0.02mg | Calcium: 8mg | Iron: 0.3mg
  • Eggnog Cookies

    Eggnog Cookies

    These eggnog cookies are soft, chewy, and beautifully flavored with hints of cinnamon and nutmeg. They are going to become fast favorites with their heavenly eggnog glaze!

    Eggnog cookies are the perfect addition to your holiday cookie repertoire. You’ll have to try my traditional Italian Christmas cookies, snow kiss cookies, and of course my homemade Danish butter cookies, for sweet treats all season long.

    A stack of 4 eggnog cookies stacked on top of each other.

    Eggnog Cookies Recipe

    When eggnog shows up on the grocery store shelves you know the holidays have arrived! Eggnog’s distinct taste and creaminess is delectable. I know some people don’t like eggnog but once they try one of these cookies they’ll be a believer. The eggnog flavor is very subtle and wonderfully balanced with the cinnamon and nutmeg. The cookies themselves are so soft and the glaze on top is divine! My thighs will be thankful that I gave some of these away, but geez it was a hard thing to do!

    Super easy to make, these cookies are delicious with a tender crumb and a soft and chewy center. The eggnog glaze gives the cookies that extra special look as well as another delicate kick of eggnog flavor. Even my husband who hates eggnog loved these cookies. The taste just screams Christmas. Grab a mug of peppermint hot chocolate, cozy up on the couch, and eat these to your heart’s content. You’ll thank me later.

    Eggnog is readily available from November through December and sometimes even into January. These cookies only use half a cup of eggnog so there will be plenty leftover to drink! You can even use the leftovers in these eggnog meltaways or glazed eggnog pound cake. So good!! Note: all measurements can be found below in the recipe card.

    • Flour: All-purpose flour works great here! Make sure you measure out your flour to keep your cookies from turning out dry.
    • Baking Powder: Makes your eggnog cookies rise properly in the oven.
    • Nutmeg: A classic holiday spice!
    • Cinnamon: Adds a nice complimentary taste to the nutmeg.
    • White Sugar: Regular granulated sugar will give your cookies the perfect sweetness.
    • Butter: You’ll want your butter to be softened but not melted. This way, it will mix into the cookie dough more easily.
    • Eggnog: You can use light or full-fat eggnog.
    • Vanilla: Adds a nice mellow flavor. Replace with eggnog extract for extra flavor.
    • Egg Yolks: Yes you read that right, just the yolks.

    Eggnog Glaze

    • Powdered Sugar: Sift your powdered sugar to reduce lumps.
    • Eggnog: Add slowly to the powdered sugar to get the perfect smooth consistency.

    Let’s Make Eggnog Cookies!

    These eggnog cookies are so quick and easy to make! Adding eggnog drizzle and sprinkling them with a touch of nutmeg gives them that elegant look, besides a touch of extra flavor. These are going to be a new family favorite. If you haven’t figured out a dessert for Christmas dinner, these cookies are the perfect choice!

    1. Preheat Oven: Preheat your oven to 300 degrees.
    2. Mix Dry Ingredients: In a large bowl, combine the flour, baking powder, cinnamon, and nutmeg.  Set aside.
    3. Butter Mixture: Cream sugar and butter together in mixing bowl.
    4. Mix Wet Ingredients: Add eggnog, vanilla, and egg yolks.  Beat at medium speed with a mixer until smooth.
    5. Combine: Add the flour mixture and beat at low speed until combined.  Do not over-mix.
    6. Add to Baking Sheet: Use a cookie scoop or spoon onto ungreased cookie sheet and sprinkle the cookies with nutmeg.
    7. Bake: Bake 15-18 minutes (mine took 17) until the edges are lightly brown.
    8. Prepare Glaze: While the cookies are in the oven make the glaze by combining the powdered sugar with 3 tablespoons of eggnog.
    9. Add Glaze and Serve: Drizzle the glaze over your cookies and devour!
    4-photo collage of cookie dough being prepared and added to a baking sheet.

    Tips and Tricks

    Making cookies is pretty easy, but I know it can also be tricky to get them just right. Often it’s just a matter of making sure you do a few simple things to perfect them. Here are a few tips and tricks that have really helped me!

    • The Cookie Sheet: One of the biggest mistakes when making cookies, is spraying the cookie sheet with non-stick cooking spray. Unless a recipe tells you specifically to grease a cookie sheet, don’t. The fat in the cookies will melt while the cookies cook and spread on their own. If you spray it they’ll spread too much and become flat and overbaked. Use parchment paper to line your baking tray, not only does it ensure your cookies won’t stick, it makes for easy cleanup.
    • Measure: Measure your ingredients precisely. Getting too much or too little of an ingredient can alter the texture and taste. Especially when it comes to the fat or the flour. Spoon flour into a measuring cup and level with a table knife to get it just right. When it comes to the fat in cookies, whether it’s oil, shortening, or butter, follow the instructions. Melted, softened, or chilled will all affect the outcome of your cookies.
    • Mix: Follow the recipe’s instructions when it comes to mixing. Cream the butter and sugar but don’t over-mix your cookie dough. This can cause too much air to form in the dough which will cause the eggnog cookies to collapse while they bake.

    Top-down view of cookies on a cooling rack.

    Storing Leftover Eggnog Cookies

    I doubt you’ll have leftovers of these tasty eggnog cookies, but if you do, here’s how to keep them tasting fresh!

    • In the Fridge: Store leftover cookies in an airtight container for 3-4 days. I recommend letting them come to room temperature before you serve them so they’re not hard.

    Closeup of eggnog cookies stacked on top of each other. One has a bite taken out of it.

    Looking for More Eggnog Desserts?

    Eggnog lovers, meet your new favorite recipes. These desserts are all packed with creamy eggnog flavor and warm holiday spices! If these don’t put you in the Christmas spirit, I don’t know what will! They’re the perfect addition to any holiday dinner table.

    Print

    Eggnog Cookies

    These eggnog cookies are soft, chewy, and beautifully flavored with hints of cinnamon and nutmeg. They are going to become fast favorites with their heavenly eggnog glaze!
    Course Dessert, Snack
    Cuisine American
    Keyword eggnog cookie recipe, eggnog cookies, eggnog cookies recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Servings 24 cookies
    Calories 64kcal
    Author Alyssa Rivers

    Ingredients

    • 2 1/2 cups flour
    • 1 teaspoon baking powder
    • 2 teaspoon nutmeg
    • 1/2 teaspoon cinnamon
    • 1 1/4 cups white sugar
    • 1/2 cup butter softened
    • 1/2 cup eggnog
    • 1 teaspoon vanilla extract
    • 2 egg yolks

    Eggnog Glaze:

    • 1 ½ cup powdered sugar
    • 3 tablespoons eggnog

    Instructions

    • Preheat your oven to 300 degrees.
    • Combine the flour, baking powder, cinnamon and nutmeg.  Set aside.
    • Cream sugar and butter together in mixing bowl.
    • Add eggnog, vanilla, and egg yolks.  Beat at medium speed with a mixer until smooth.
    • Add the flour mixture and beat at low speed until combined.  Do not over-mix.
    • Spoon onto ungreased cookie sheet or parchment paper and sprinkle the cookies with nutmeg.
    • Bake 15-18 minutes, mine took 17, until the edges are lightly brown.
    • While the cookies are in the oven make the glaze by combining the powdered sugar with 3 tablespoons of eggnog.
    • Drizzle the glaze over your cookies and devour!

    Notes

    Originally posted on November 30, 2012

    Updated on December 23, 2022

    Nutrition

    Calories: 64kcal | Carbohydrates: 1g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 36mg | Sodium: 55mg | Potassium: 32mg | Fiber: 1g | Sugar: 1g | Vitamin A: 214IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg
  • Stollen Bread

    Stollen Bread

    This traditional German stollen bread is the perfect treat for the holidays! It’s a delicious sweet bread filled with cranberries, raisins, candied citrus, and a luscious almond filling.

    I love German food and trying to recreate it at home! A few more recipes you’ll have to try out: pork schnitzel, German oven pancakes, and this German potato salad! (It’s one of my favorite sides!)

    Hero image of sliced stollen bread on a wooden board.

    German Christmas Fruit Loaf (Christstollen)

    This holiday season, swap out your traditional fruit cake for this tasty German version! Translated, “stollen” means fruit loaf. These are eaten all year round, but in December they’re called Christstollen. Stollen bread is soft with the perfect chew. Similar to a fruit cake, it’s also loaded with cranberries, raisins, and candied citrus for delicious fruity flavor!

    What really makes stollen good, though, is its tasty almond filling. I use almond paste in this recipe, but it’s also commonly made with marzipan! Stollen is the perfect combination of flavors and textures. It’s sweet, nutty, and fruity! You’ve got to give this delicious German pastry a try for Christmas. It may just become a new family tradition!

    What You’ll Need to Make Stollen

    I’ve broken this list of ingredients up into a few different parts so it’s easier to organize. If you can’t find almond paste at your local grocery store, check out my tips section below on how to make it at home.

    Fruit and Nut Mixture

    • Dried Fruits: In my stollen bread I used dried cranberries and golden raisins for the perfect combination of tart and sweet.
    • Candied Citrus: I used both candied orange and lemon peel. If you can’t find these in-store, use my recipe here to make them from scratch!
    • Slivered Almonds: Adds a little extra nuttiness to the stollen.
    • Dark Rum: Added for extra flavor.

    Bread

    • Milk: I always like to use whole milk for bread because the fat content makes it soft and tender. Be sure to use milk that’s warm to help activate the yeast!
    • Yeast: I used active dry yeast.
    • Sugar: Just regular granulated sugar works great to sweeten up the dough.
    • Bread Flour: Bread flour has a higher protein content than all-purpose flour, so it produces more gluten and gives your stollen more chew.
    • Large Egg: Binds all of the ingredients together!
    • Softened Butter: I used unsalted butter because we add salt separately.
    • Vanilla: Vanilla and sweet breads go hand-in-hand! Add some in for an extra pop of flavor.
    • Lemon Zest: I add lemon zest for a touch of zesty flavor.
    • Salt: Keeps your stollen from tasting bland.
    • Spices: No Christmas bread is complete without spice! I used cardamom, nutmeg, and cinnamon for the perfect holiday flavor.

    Almond Filling

    • Almond Paste: For the filling of the stollen. You can also use marzipan instead. If you can’t find either at the store, you can make it from scratch using my instructions below.

    Garnish

    • Melted Butter: Nothing compares to a little melted butter brushed on top of homemade bread!
    • Powdered Sugar: Stollen is traditionally made with powdered sugar dusted on top, but you can omit this if you want your bread to be less sweet.

    How to Make Almond Paste

    If you can’t find almond paste or marzipan at the store, don’t worry! It’s really easy to make at home. All you need are a few simple ingredients and a food processor. Add 1 1/2 cups whole almonds, 1 1/2 cups powdered sugar, one egg white, and blend until you reach a paste-like consistency.

    6-photo collage of dough being prepared.

    How to Make Stollen Bread

    I know all the instructions may be intimidating, but making stollen is actually pretty simple! It just takes a little time and patience to get your dough right.

    Preparing the Fruit and Nut Mixture

    1. Combine Ingredients: Prepare the fruit and nut mixture by combining dried cranberries, raisins, candied fruit peels, almonds, and rum.
    2. Soak in Rum: Allow the mixture to soak, stirring occasionally until you are ready to use it.

    Making the Dough

    1. Activate Yeast: In the bowl of a stand mixer combine your milk, yeast, and sugar. Let the mixture rest for about 5 minutes, it should become bubbly as the yeast activates.
    2. Combine: Add to the bowl 3 cups of your bread flour, egg, butter, vanilla, lemon zest, salt, cardamom, nutmeg, and cinnamon.
    3. Mix: Using the dough hook attachment mix the dough on low speed to incorporate all the ingredients and bring the dough together. Once dough has come together, if it is too sticky and wet, add more bread flour ¼ cup at a time. Then allow it to mix for a few more minutes on low speed. Increase speed to medium high and mix for about 3-5 minutes, this will develop the gluten.
    4. Proof: Remove dough from mixer and place in a lightly greased bowl and cover to proof until it has doubled in size, about 45 minutes to an hour.
    5. Create Bread Forms: While the dough is resting, create two rectangular forms with tin foil and place them on a sheet of parchment paper, these will help the stollen bread to keep it’s shape while baking. If you have stollen bread forms you can use those.
    6. Shape and Fold: When dough has doubled in size, dump out onto a lightly floured surface and pound to degas. Fold in your fruit and nut mixture, straining out any excess juice beforehand. Then work the dough until the fruit and nut mixture is evenly distributed throughout the dough. Allow the dough to rest, covered in the bowl for another 10 minutes.
    Almond filling being added to the stollen and baked.

    Adding Filling and Baking

    1. Add Almond Filling: Dump the dough back onto a lightly floured surface and cut it into two equal halves. Stretch each half into a rectangle and set aside. Take your almond paste and roll into a rectangle between two sheets of parchment paper. Cut the almond paste rectangle in half and place one on each rectangle of dough, slightly off to one side.
    2. Shape and Proof: Stretch the dough over the almond paste and secure your seam on the side of the loaf. The seam is baked on the side of the loaf to create the classic stollen bread form. Be sure to secure it tight. Place the formed loaves onto your prepared forms on the sheet pan and cover, allow the loaves to proof until just under double in size. Do a touch test to see if the loaves are ready to bake by lightly poking down each loaf about 5 times. The pokes should slightly spring back but still be visible. If they spring back and the dough is still tough they need more time, if the loaf starts to deflate when you perform the test your dough is over-proofed.
    3. Bake: Once the loaves are ready, bake them at 350° Fahrenheit for 40-50 minutes. I like to rotate the pan around after about 30 minutes to ensure an even bake. You also may want to cover the loaves with foil after 30 minutes if they are browning too quickly. The loaves are ready when they are a light golden brown and temp out to 190° Fahrenheit.
    4. Add Topping: Remove the loaves from the oven and brush with melted butter, once the loaves have cooled a bit, dust each one generously with powdered sugar.
    Top-down view of stollen, sliced into 2 pieces.

    Tips for Making the Best Stollen

    Here are a few of my tips and tricks for making stollen! It’s really easy to customize. You’re going to love making it for the holidays!

    • Use Orange Juice in Place of Rum: The alcohol in the rum you soak the fruit and nuts in will bake out, but if you are not comfortable using rum you can use orange juice as a substitute.
    • Swapping Out Almond Paste for Marzipan: You can use marzipan instead of almond paste, I just prefer the almond paste personally.
    • How to Make Candied Citrus: If you need to make your own candied orange and lemon peel like I did follow these steps: chop up ½ cup lemon peel and ½ cup orange peel and put into a large saucepan with 1 ½ cup sugar and ½ cup water, bring to a boil, stirring constantly. Reduce the temperature to low and allow the mixture to simmer for about 10 minutes, stirring occasionally. Remove from heat and allow to cool to room temperature before using in your bread recipe.

    A loaf of stollen on a wooden board.

    How Long Does Stollen Last?

    This loaf is best made the night before you intend to serve it so it has plenty of time to cool down. Enjoy within a few days. It can be stored covered at room temperature for up to a week, and in the freezer for 3 months, although I recommend eating it fresh!

    • At Room Temperature: Store stollen in an airtight container. It will stay fresh for up to 1 week!
    • In the Freezer: Store stollen in an airtight container or freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.

    Front view of stollen with a slice being picked up.

    More Christmas Bread Recipes

    There’s no better time to make homemade bread than for the holidays. Here are a few more recipes to make your stomach happy and fill your kitchen with the amazing smell of homemade bread. If you love bread as much as I do, you’re going to want to check out my full list of bread recipes here!

    Print

    Stollen Bread

    This traditional German stollen bread is the perfect treat for the holidays! It's a delicious sweet bread filled with cranberries, raisins, candied citrus, and a luscious almond filling.
    Course Bread, Dessert
    Cuisine German
    Keyword christstollen, stollen, stollen bread
    Prep Time 2 hours
    Cook Time 50 minutes
    Total Time 2 hours 50 minutes
    Servings 6
    Calories 993kcal
    Author Alyssa Rivers

    Ingredients

    Fruit and Nut Mixture

    • ½ cup dried cranberries
    • ½ cup golden raisins
    • ¼ cup candied lemon peel
    • ¼ cup candied orange peel
    • ⅓ cup slivered almonds
    • ⅓ cup dark rum

    Bread

    • 1 cup whole milk warm
    • 2 ¼ teaspoon active dry yeast one package
    • 2 tablespoons sugar
    • 3-4 cups bread flour
    • 1 large egg
    • 1 cup unsalted butter softened
    • 1 tablespoon vanilla
    • 1 tablespoon lemon zest
    • 2 teaspoons salt
    • 1 teaspoon cardamom
    • 1 teaspoon nutmeg
    • ½ teaspoon cinnamon

    Almond Filling

    • 1 cup almond paste

    Garnish

    • 4 tablespoons butter melted
    • ⅓  cup powdered sugar

    Instructions

    Preparing the Fruit and Nut Mixture

    • Prepare the fruit and nut mixture by combining dried cranberries, raisins, candied fruit peels, almonds, and rum. Allow the mixture to soak, stirring occasionally until you are ready to use it.

    For the Dough

    • In the bowl of a stand mixer combine your milk, yeast, and sugar. Let the mixture rest for about 5 minutes, it should become bubbly as the yeast activates.
    • Add to the bowl 3 cups of your bread flour, egg, butter, vanilla, lemon zest, salt, cardamom, nutmeg, and cinnamon.
    • Using the dough hook attachment mix the dough on low speed to incorporate all the ingredients and bring the dough together. Once dough has come together, if it is too sticky and wet, add more bread flour ¼ cup at a time. Then allow it to mix for a few more minutes on low speed. Increase speed to medium high and mix for about 3-5 minutes, this will develop the gluten.
    • Remove dough from mixer and place in a lightly greased bowl and cover to proof until it has doubled in size, about 45 minutes to an hour.
    • While the dough is resting, create two rectangular forms with tin foil and place them on a sheet of parchment paper, these will help the stollen bread to keep it’s shape while baking. If you have stollen bread forms you can use those.
    • When dough has doubled in size, dump out onto a lightly floured surface and pound to degas. Fold in your fruit and nut mixture, straining out any excess juice beforehand. Work the dough until the fruit and nut mixture is evenly distributed throughout the dough. Allow the dough to rest, covered in the bowl for another 10 minutes.
    • Dump the dough back onto a lightly floured surface and cut it into two equal halves. Stretch each half into a rectangle and set aside. Take your almond paste and roll into a rectangle between two sheets of parchment paper. Cut the almond paste rectangle in half and place one on each rectangle of dough, slightly off to one side.
    • Stretch the dough over the almond paste and secure your seam on the side of the loaf, the seam will be baked on the side of the loaf to create the classic stolen bread form, just be sure to secure it tight. Place the formed loaves onto your prepared forms on the sheet pan and cover, allow the loaves to proof until just under double in size. Do a touch test to see if the loaves are ready to bake by lightly poking down each loaf about 5 times. The pokes should slightly spring back but still be visible. If they spring back and the dough is still tough they need more time, if the loaf starts to deflate when you perform the test your dough is over proofed.
    • Once the loaves are ready, bake them at 350° fahrenheit for 40-50 minutes. I like to rotate the pan around after about 30 minutes to ensure an even bake. You also may want to cover the loaves with foil after 30 minutes if they are browning too quickly. The loaves are ready when they are a light golden brown and temp out to 190° fahrenheit.
    • Remove the loaves from the oven and brush with melted butter, once the loaves have cooled a bit, dust each one generously with powdered sugar.

    Nutrition

    Calories: 993kcal | Carbohydrates: 104g | Protein: 17g | Fat: 55g | Saturated Fat: 27g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 134mg | Sodium: 881mg | Potassium: 467mg | Fiber: 7g | Sugar: 47g | Vitamin A: 1290IU | Vitamin C: 7mg | Calcium: 177mg | Iron: 2mg
  • Pomegranate Chocolate Chunk Cookies

    Pomegranate Chocolate Chunk Cookies

    Pomegranate chocolate chunk cookies are the BEST cookies you will ever make! The pomegranate is tangy, like cranberry, with a hint of sweetness at the end. The burst of flavor when you bite into this cookie will have you coming back for seconds!

    I love a good cookie. I’m a little obsessed with winter baking because it just makes the home smell so good! And it’s the one time of year when you actually want the oven to warm up the house! If you love cookie baking in the winter time, you HAVE to try these perfect-for-Christmas Grinch cookies, these gooey and delicious Butter Cookies, and these melt in your mouth Peppermint Meltaways.

    Pomegranate chocolate chunk cookies stacked on top of each other with cookies and pomegranate in the background.

    It’s no secret that I love cookies! It was one of the first things I learned how to make (probably like most of you), and they have always hit the spot. I especially love cookies during the holiday season, like these almond cookies and these Italian Christmas cookies. They are so easy to share, and everyone loves having a delicious cookie for Christmas!

    If you have ever had a cranberry cookie, this pomegranate chocolate chunk cookie is kind of like that! Cranberries and pomegranates are similar because they are tangy and have a little sweetness at the end. I am a huge fan of cranberries, but it’s fun to switch it up! Pomegranates are so fun to eat in so many different ways. I bet you haven’t tried them in a cookie yet. They are a must-try!

    Ingredients in Pomegranate Cookies

    You will need the same ingredients as any cookie recipe, but for this pomegranate cookie, you will also need, well, pomegranates, of course! I also added cream cheese to the recipe, which I think you will love! You can find the exact measurements below in the recipe card.

    • Butter: You will want to use unsalted butter and make sure to leave it out for a few hours before you plan on making the cookies so it is nice and soft.
    • Cream Cheese: Cream cheese is SO good in cookies. If you haven’t tried a cookie with cream cheese in it, you are in for a treat. It’s tangy and creamy and gives this cookie great texture and flavor.
    • Granulated Sugar: Your pantry sugar will work great.
    • Brown Sugar: Brown sugar is great in cookies like this because it has molasses in it. Molasses has a nice rich flavor and gives a deeper flavor than just granulated sugar by itself.
    • Egg: I always use large grade-A eggs in my recipes.
    • Vanilla Extract: Vanilla extract adds flavor to the dough and helps to bring out all the other delicious flavors in the cookie.
    • All-Purpose Flour: All-purpose flour is the easiest to work with and will be the best option for this cookie.
    • Salt: Salt brings out the flavor.
    • Baking Soda: Baking soda will help the cookies fluff up when baking.
    • Baking Powder: Baking powder also helps these pomegranate cookies to rise.
    • Semi-Sweet Baker’s Chocolate: You could use chocolate chips too.
    • Pomegranate Arils: You will need to buy a pomegranate from the store and get all the seeds (arils) out. See my tip below for how to easily remove the seeds!

    How to Make Pomegranate Cookies

    This pomegranate cookie recipe is really similar to a chocolate chip cookie. The main difference is the pomegranates and adding chunks of chocolate instead of chips. You will love how these cookies taste; they are perfect for holiday get-togethers!

    1. Prep: Preheat oven to 375 degrees Fahrenheit and line 2 baking sheets with parchment paper. Chop the chocolate and prepare your pomegranate seeds (arils) by removing them from the fruit and set them aside.
    2. Beat: In the bowl of a stand mixer fitted with the paddle, beat the butter and cream cheese together until it is light and well mixed. Add in your sugars and beat until light and fluffy, about 3 minutes. Add in your egg and vanilla and beat an additional 1-2 minutes.
    3. Whisk: In a separate bowl, whisk together the flour, salt, baking soda, and baking powder until well combined. With your mixer on low speed, add the flour mixture to the butter mixture, ¼ cup at a time, until just combined.
    4. Fold and Bake: Fold in the chocolate and pomegranate until evenly distributed. Scoop about 2 tablespoon size rounds of dough onto the parchment-lined baking sheets, leaving a 2-inch space between each one. Bake for 12-15 minutes, the cookies should be lightly golden all around, remove from oven and let the cookies rest on the hot baking sheet for an additional 5 minutes before moving to a cooling rack.
    5. Cool: Allow the pomegranate cookies to cool for at least 15 minutes and enjoy!
    Process photos showing the batter being mixed together in a bowl, then the pomegranate and chocolate chunks being added, and then the batter all mixed together.

    Tips for Baking Pomegranate Cookies

    These cookies are really similar to a chocolate chip cookie, which I bet you have made before! Here are a few simple tips that I think you will find helpful when you go to make these pomegranate chocolate chunk cookies.

    • Use Different Chocolate: You can use milk or dark chocolate instead of semisweet chocolate chunks. You could even try white chocolate chips or… you could use all of them! I’ve never had a cookie with too much chocolate in it!
    • Removing Pomegranate Seeds: There is a great trick to remove all white spongy flesh. While you are taking out all the seeds, have your pomegranate underwater in a bowl. All of the white stuff will float to the top, where you can easily scoop it out, and all of the seeds will sink to the bottom! I have also heard that if you cut the pomegranate in half and hold it facing downward in a bowl, you can use a spoon to whack the seeds out. You have to hit it pretty hard!
    • Oven Time and Temperature: Everyone’s cookies will be a little different when it comes to baking in the oven. The oven temperatures can vary depending on what kind of oven you have. Your elevation and humidity can also change how the cookies bake. So I would just keep an eye on them while they are in the oven, and once the edges start to brown, they are done!

    An overhead view of the cookies on a wire rack with pomegranate around it.

    Storing Leftovers

    These pomegranate cookies taste best fresh, but they can last up to a week. You could also freeze them and save them for later! The dough also freezes well, so this recipe is great for anytime you are in the mood.

    • On the Counter: You can store your cookies for up to a week on the counter stored in an airtight container.

    Pomegranate chocolate chunk cookies stacked on top of each other on a wire rack, one broken in half to show the inside.

    Other Cookies to Try

    You can never make too many cookies! I love cookies because you can store the dough in the freezer and pop it in the oven whenever you are in the mood. They warm up the house and make every room smell amazing. I love baking spiced cookies in the winter because it makes the whole house smell like Christmas! If you want to try some fun cookie flavors this year, I have recipes you will love.

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    Pomegranate Chocolate Chunk Cookies

    Pomegranate chocolate chunk cookies are the BEST cookies you will ever make! The pomegranate is tangy like cranberry with a hint of sweetness at the end. The burst of flavor when you bite into this cookie will have you coming back for seconds!
    Course Dessert
    Cuisine American
    Keyword cookies, pomegranate chocolate chunk cookies
    Prep Time 20 minutes
    Cook Time 15 minutes
    Total Time 35 minutes
    Servings 20 cookies
    Calories 130kcal
    Author Alyssa Rivers

    Ingredients

    • ¼ cup unsalted butter room temperature
    • ¼ cup cream cheese room temperature
    • ½ cup granulated sugar
    • ½ cup brown sugar
    • 1 large egg
    • 2 teaspoons vanilla
    • 1 ½ cups all purpose flour
    • ½ teaspoon salt
    • ½ teaspoon baking soda
    • ½ teaspoon baking powder
    • 2 ounces semi sweet baker’s chocolate coarsely chopped
    • 1 cup pomegranate arils one large pomegranate

    Instructions

    • Preheat oven to 375° fahrenheit and line 2 baking sheets with parchment paper. Chop the chocolate and prepare your pomegranate seeds (arils) by removing them from the fruit, set aside.
    • In the bowl of a stand mixer fitted with the paddle, beat the butter and cream cheese together until it is light and well mixed. Add in your sugars and beat until light and fluffy, about 3 minutes. Add in your egg and vanilla and beat an additional 1-2 minutes.
    • In a separate bowl, whisk together the flour, salt, baking soda, and baking powder until well combined. With your mixer on low speed add the flour mixture to the butter mixture ¼ cup at a time until just combined.
    • Fold in the chocolate and pomegranate until evenly distributed. Scoop about 2 tablespoon size rounds of dough onto the parchment lined baking sheets, leaving a 2 inch space between each one. Bake for 12-15 minutes, the cookies should be lightly golden all around, remove from oven and let the cookies rest on the hot baking sheet for an additional 5 minutes before moving to a cooling rack.
    • Allow the cookies to cool for at least 15 minutes and enjoy!

    Nutrition

    Calories: 130kcal | Carbohydrates: 21g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 17mg | Sodium: 100mg | Potassium: 63mg | Fiber: 1g | Sugar: 13g | Vitamin A: 121IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
  • Christmas Tree Cupcakes

    Christmas Tree Cupcakes

    If you’re looking for a dessert that is absolutely delicious but also looks great on the holiday dinner table, these Christmas tree cupcakes are it! Moist vanilla cupcakes topped with homemade buttercream frosting that almost look too good to eat!

    If you couldn’t already tell, making festive desserts is one of my favorite things to do around Christmastime. A few more fun and festive desserts to try this holiday season are these Christmas tree sugar cookies, cornflake wreaths, and Grinch cookies!

    Hero image of Christmas tree cupcakes on a white marble serving board. There are ornaments and a garland surrounding the cupcakes.

    Christmas Tree Cupcakes

    If you’re ever unsure of what dessert to make, cupcakes are always a good choice. They’re easy, bite-sized, and always a hit with everyone. If you’re looking to take your Christmas dessert game to the next level, try out these Christmas tree cupcakes for your next get-together! Not only are they moist and delicious with the BEST buttercream frosting, but they’ll add a little extra holiday cheer to the meal!

    The cupcakes themselves are vanilla-flavored, but don’t be fooled! There’s nothing simple about them! (Vanilla is so underrated!) These cupcakes are moist, rich, and buttery soft! I always like to pair my vanilla cupcakes with some buttercream frosting, but you can always go for cream cheese frosting if you want more tang! Either way, these Christmas Tree cupcakes are going to be a hit. And if you’re looking for more festive recipes to complete your meal, try this Santa veggie tray or Christmas tree charcuterie!

    Ingredients You’ll Need

    With grocery stores being so busy this time of year, I gravitate towards recipes with ingredients I already have at home. You may need to make a run for the holiday sprinkles, but everything else is probably in your pantry right now! Check out the recipe card below for exact measurements.

    Cupcakes

    • Cake Flour: I like to use cake flour for cupcakes because it has a fine, light texture. If you don’t have any on hand, all-purpose flour works as well! It will just give your Christmas tree cupcakes a slightly different crumb.
    • Granulated Sugar: Regular white sugar works great to sweeten up the cupcakes.
    • Baking Powder and Baking Soda: Both are a must-add to make sure your cupcakes rise in the oven!
    • Salt: Boosts the overall flavor of the cupcakes.
    • Buttermilk: Buttermilk is the key ingredient to moist, soft cupcakes. If you don’t have any on hand, you can easily make some with milk and vinegar using my recipe here!
    • Milk: I recommend using whole milk because the higher fat content will make your cake more moist.
    • Vanilla Extract: Since vanilla is the main flavor here, use pure vanilla extract if you have it!
    • Vegetable Oil: Makes your cupcakes nice and moist.
    • Egg Whites: Help to make your batter light and fluffy and bind all of the ingredients together when baked.

    Buttercream Frosting

    • Unsalted Butter: This acts as the base of the frosting.
    • Powdered Sugar: Powdered sugar adds the best sweetness! It also gives the buttercream frosting a smooth texture.
    • Milk: To adjust thickness.
    • Vanilla: Adds flavor to the frosting.
    • Salt: You only need a pinch to give the frosting a little extra flavor.
    • Green Gel Food Coloring: For that classic Christmas tree color!
    • Sprinkles and Toppings: This is the fun part! Feel free to decorate your Christmas trees with whatever sprinkles, toppings, and decorations you’d like!

    How to Make Christmas Tree Cupcakes

    These festive cupcakes are so simple to make but will impress everyone at your holiday party. They’re so cute! It only takes a few simple steps to whip them up. Let’s get started!

    1. Preheat Oven, Prepare Pan: Preheat the oven to 350°F and line two muffin tins with cupcake liners.
    2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
    3. Add Wet Ingredients: Add the buttermilk, milk, vanilla, and oil to the dry ingredients and whisk until fully combined. In a separate bowl whip the egg whites until you get medium-stiff peaks, and then gently fold the egg whites into the batter.
    4. Add to Muffin Tin: Use a small cookie scoop to scoop the batter into the cupcake liners. Fill the liners only halfway full, or the cupcakes will puff over the top of the muffin tin.
    5. Bake: Bake for 20-22 minutes, until a toothpick comes out clean and the tops of the cupcakes bounce back when lightly pressed. Let the cupcakes cool completely before frosting.
    4-photo collage of cake batter being mixed together.

    How to Make the Buttercream Frosting

    1. Combine Ingredients: Add the butter, powdered sugar, milk, vanilla, salt, and vanilla to the bowl of a stand mixer. Stir on low to incorporate and increase the speed slowly as the butter absorbs the powdered sugar.
    2. Add Food Coloring: Beat on high speed until the frosting is white and fluffy, about 10-15 minutes. Add your green food coloring until it has reached your desired color.
    3. Frost Cupcakes: Spoon the frosting into a piping bag fitted with a fluted piping tip. Pipe the frosting on top of the cupcakes to resemble a tree. Add sprinkles and other toppings to decorate your cupcake trees for Christmas!
    Buttercream frosting being prepared and added to the cupcakes.

    Customizing Your Cupcakes

    This recipe is really all about being creative and festive, you can use your favorite cupcake base recipe (these chocolate cupcakes are a great choice!), and any frosting that will hold a stiff shape. For a fun twist, you can add food coloring to the cupcake base as well as the frosting. Here are a few more frosting recipes to try! Feel free to make a few small batches of different frosting types to give your trees some variety in color. White frosting would be great for snow-capped Christmas trees!

    Top-down view of Christmas tree cupcakes, garnished with sprinkles and a pretzel star.

    How Long Will My Cupcakes Last?

    Since the frosting contains dairy, you’ll want to store your Christmas tree cupcakes in the fridge for best results.

    • In the Fridge: Whether you’re making these ahead of time or storing leftovers, your cupcakes will stay good for 3-4 days in an airtight container.

    Front view of a cupcake cut in half.

    Looking For More Christmas Desserts?

    Here are a few more of my favorite recipes! Desserts are just as good (if not better) than the main course! They make any Christmas party come together. Whether you’re wanting a show-stopping cake or some sweet finger food, I’ve got you covered. To be honest, I have too many favorites to count, so you’ll want to head over to my full list of Christmas recipes here for more inspiration!

    Print

    Christmas Tree Cupcakes

    If you're looking for a dessert that is absolutely delicious but also looks great on the holiday dinner table, these Christmas tree cupcakes are it! Moist vanilla cupcakes topped with homemade buttercream frosting that almost look too good to eat!
    Course Dessert
    Cuisine American
    Keyword christmas cupcakes, christmas tree cupcakes
    Prep Time 20 minutes
    Cook Time 22 minutes
    Total Time 42 minutes
    Servings 24 cupcakes
    Calories 396kcal
    Author Alyssa Rivers

    Ingredients

    Cupcakes

    • 2 ¼ cups cake flour
    • 1 ½ cups granulated sugar
    • 2 teaspoons baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • 1 cup Buttermilk
    • ¼ cup milk
    • 2 teaspoons vanilla extract
    • ½ cup vegetable oil
    • 4 egg whites

    Frosting

    • 2 cup unsalted butter room temperature
    • 8 cups powdered sugar
    • 4 tablespoons milk
    • 1 tablespoon vanilla
    • 1 teaspoon salt
    • green gel food coloring
    • Sprinkles and toppings of your choice.

    Instructions

    Cupcakes

    • Preheat the oven to 350°F and line two muffin tins with cupcake liners.
    • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
    • Add the buttermilk, milk, vanilla, and oil to the dry ingredients and whisk until fully combined. In a separate bowl whip the egg whites until you get medium-stiff peaks, and then gently fold the egg whites into the batter.
    • Use a small cookie scoop to scoop the batter into the cupcake liners. Fill the liners only halfway full, or the cupcakes will puff over the top of the muffin tin.
    • Bake for 20-22 minutes, until a toothpick comes out clean and the tops of the cupcakes bounce back when lightly pressed. Let the cupcakes cool completely before frosting.

    Frosting

    • Add the butter, powdered sugar, milk, vanilla, salt, and vanilla to the bowl of a stand mixer. Stir on low to incorporate and increase the speed slowly as the butter absorbs the powdered sugar.
    • Add your gel food coloring until it has reached your desired color. Beat on high speed until the frosting is white and fluffy, about 10-15 minutes.
    • Spoon the frosting into a piping bag fitted with a fluted piping tip. Pipe the frosting on top of the cupcakes to resemble a tree. Add sprinkles and other toppings to decorate your cupcake trees for Christmas!

    Nutrition

    Calories: 396kcal | Carbohydrates: 62g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 192mg | Potassium: 82mg | Fiber: 0.3g | Sugar: 53g | Vitamin A: 498IU | Calcium: 40mg | Iron: 0.2mg
  • Figgy Pudding

    Figgy Pudding

    Figgy pudding is a steamed cake-like dessert made from soaked dried fruit and holiday spices. This traditional British dessert has been enjoyed and loved by all at Christmas time for centuries.

    I love how far back the figgy pudding recipe dates and how it’s been passed down through generations. Traditional Christmas desserts are so fun to look forward to during the holidays. You can also count on a classic fruit cake during the Christmas season. I also get excited for fudge and these fun cookies my kids want to make every year!

    Top view of figgy pudding in ramekins garnished with brandy butter and figs and cranberries on top. Greenery and ornaments are scattered around the pudding.

    What Is Figgy Pudding?

    Figgy pudding is referenced in the popular Christmas song, “We Wish You a Merry Christmas.” Have you ever wondered what figgy pudding is? Also known as Christmas pudding or plum pudding, this dessert is not how Americans know pudding to be. Figgy pudding has evolved into a spice cake texture made from dates, figs, golden raisins, and spices. It originally was more of a wet, sticky, thick porridge made from boiled figs, water, wine, ground almonds, raisins and honey.  It later evolved into using ground meat and grains. And now today it is a steamed pudding made from a combination of dried fruits.

    I LOVE the spices used in this dessert. The combination of spices enhances with time and creates a delicious dessert packed with so much flavor! I have so many favorite desserts that include some or all of these spices. You will these cookies, this cake, or this amazing rice pudding. I can’t wait for you to try them!

    Ingredients For Figgy Pudding

    The ingredients list for this figgy pudding recipe may seem long, but I promise it is worth every bite! If you do a lot of holiday baking, then you will already have many of the delicious spices in this recipe. The flavors make the perfect Christmas dessert! See the recipe card below for a list of exact ingredients.

    Pudding

    • Dried Figs: The star of this recipe. Christmas time is the easiest time to find dried figs. Save some for garnishing.
    • Dried Dates: Dates are amazing when dried!
    • Golden Raisins: I LOVE the golden raisins in this recipe. The texture and sweetness are perfect.
    • Brandy: This acts as a preservative in the figgy pudding. This is why figgy pudding can last so long.
    • Unsalted Butter: I like to use unsalted butter in baking so I can control the salt.
    • Brown Sugar: The brown sugar gives it a caramel flavor.
    • Eggs: Helps to bind all of the ingredients together.
    • Molasses: A thick dark syrup in the baking aisle.
    • Lemon Zest: Brightens all the delicious flavors in the pudding.
    • All-Purpose Flour: A staple in baking, so most likely you already have this!
    • Breadcrumbs: A traditional ingredient in the figgy pudding. Helps hold the ingredients together.
    • Baking Powder: Helps leaven and bring volume to the recipe.
    • Spices: The combination of the spices in this recipe is incredible.

    Brandy Butter

    • Unsalted Butter: I absolutely love flavoring butter!
    • Powdered Sugar: Adds sweetness to the butter making it perfect for topping on the figgy pudding.
    • Brandy: Feel free to use brandy-flavored extract if you prefer. The addition of brandy is amazing!
    • Vanilla: Vanilla extract adds depth to the butter.

    Figgy Pudding Recipe

    It’s the perfect make-ahead dessert as the flavors only get better over time. Traditionally this recipe has many time-consuming steps. But this is my easy version of a figgy pudding recipe. It is just as delicious half the time!

    Pudding

    1. Preheat Oven and Prepare Ramekins: Preheat your oven to 350 degrees Fahrenheit and prepare 6 ramekin dishes by coating them with softened butter, and set them aside.
    2. Chop and Soak Dried Fruit: Chop your figs and dates, and toss them in a bowl with the raisins and brandy. Cover and allow to soak for at least an hour, stirring occasionally.
    3. Cream Butter and Sugar: In a large bowl with a hand mixer, cream together your butter and sugar for about 3-4 minutes.
    4. Add Eggs, Molasses, and Zest: Add in the eggs, molasses, and lemon zest then mix until combined.
    5. Combine Dry Ingredients: In a separate bowl whisk together your flour, bread crumbs, baking powder, and all the spices.
    6. Mix Dry Ingredients With Soaked Dried Fruit: Whisk your flour and fruit mixtures into the butter mixture a little at a time. Start by whisking in some of the flour mixture, then add in some fruit and brandy mixture. Alternate by adding the flour mixture and fruit mixture one at a time. Mix the ingredients well.
    7. Fill Ramekins: Fill each ramekin ¾ of the way full. Don’t fill them completely full because the pudding will rise. 
    8. Cover Ramekins: Cut 6 parchment rounds to fit over each ramekin, and place the round on the batter inside the ramekins. Then cover each with aluminum foil to seal the tops.
    9. Bake: Place the ramekins on a baking sheet and bake at 350 degrees Fahrenheit for 30-40 minutes. Check them after 30 minutes by poking each with a toothpick. The toothpick should come out clean and the puddings will be a dark brown color.
    10. Cool: Remove from the oven and let cool at room temperature. Keep the puddings covered well while they cool so they don’t dry out.

    Brandy Butter

    1. Combine Butter, Sugar, Brandy, and Vanilla: In a bowl with a hand mixer, whip together the butter, sugar, brandy, and vanilla. 
    2. Beat Until Smooth: Mix the ingredients together until smooth. I beat mine for 5 minutes to get it nice a fluffy.
    3. Top Pudding With Butter: Once the puddings have cooled, top them with brandy butter and enjoy! You can either enjoy them in the ramekins or take them out of the ramekins and plate them.*
    First photo is the dried fruit in a bowl. Second photo is the spices and flour mixture in a bowl. Third photo is the flour mixture combined with the fruit mixture. Fourth photo is figgy pudding in the ramekins. Fifth photo is the ramekins covered in parchment paper. Sixth photo is aluminum foil covering the ramekins of figgy pudding on a baking sheet.

    Tips For This Figgy Pudding Recipe

    • My Version is EASY: Traditionally figgy pudding is steamed in a pot of simmering water for hours. This recipe was my take on how to do simple figgy pudding that wouldn’t be intimidating to the everyday baker.
    • Make In Advance: This recipe is meant to be made in advance then served at room temperature. It will not taste good if you eat it right away. The longer it sits, the better the flavors will be.
    • Soak the Dried Fruit: Soak for at least 1 hour, preferably overnight.  This softens the fruit and improves its flavor.
    • Traditional Cooking Method: You can cook these the traditional way by bringing a large pot of water to a boil. Place a trivet in the bottom so the ramekins aren’t touching the bottom of the pot. Set the ramekins in the pot. The water should just come up about halfway. Reduce the heat to low, cover, and simmer for 1 ½ hours. The indication of the puddings being done are done are the same as when you bake them in the oven.
    • Tips For Omitting the Alcohol: The brandy in this recipe serves as a preservative to prolong the shelf life of the pudding. It also enhances the flavors from the ingredients as the pudding sits.  You can omit the brandy if you prefer, but the pudding will need to be stored in the fridge. It will not have a shelf life when the brandy is missing. Store it in an airtight container to prevent it from drying out.

    Top view of figgy pudding in a ramekin garnished with brandy butter and figs and cranberries on top. A spoon is lifting out a spoonful of pudding. Greenery and ornaments are scattered around the pudding.

    How to Store Leftovers

    Figgy pudding does not need to be refrigerated.  It has been said to keep for up to one year in a cool, dark, dry place if it is tightly wrapped in plastic wrap and foil.  The alcohol and the high sugar content from the dried fruit will keep it preserved. I have NOT kept leftovers for more than 1 week, but you are welcome to give it a try! I like to make this a few days in advance to enjoy later because the flavors get even better with time.

    Close up view of figgy pudding in a ramekin garnished with brandy butter and figs and cranberries on top. A spoonful of pudding is missing from the ramekin.

    A Perfect Holiday Menu With Figgy Pudding

    The holidays are the best time of year to cook for your loved ones. I enjoy having friends and family over and this is a classic holiday meal I always serve. Make your meal complete with figgy pudding and you have a perfect holiday dinner!

    Print

    Figgy Pudding

    Figgy pudding is a steamed cake-like dessert made from soaked dried fruit and holiday spices. This traditional British dessert has been enjoyed and loved by all at Christmas time for centuries.
    Course Dessert
    Keyword figgy pudding, holidays
    Prep Time 1 hour 20 minutes
    Cook Time 40 minutes
    Total Time 2 hours
    Servings 6 people
    Calories 888kcal
    Author Alyssa Rivers

    Ingredients

    Pudding

    • 1 ½ cup dried figs, chopped
    • ½ cup dried dates, chopped
    • ½ cup golden raisins
    • ½ cup brandy
    • ½ cup unsalted butter, room temperature
    • 1 cup brown sugar
    • 2 large eggs
    • 2 tablespoons molasses
    • 1 tablespoon lemon zest
    • ¾ cup all-purpose flour
    • ½ cup breadcrumbs
    • 1 teaspoon baking powder
    • 2 teaspoons nutmeg
    • 2 teaspoons allspice
    • 1 teaspoons cinnamon
    • ½ teaspoon cloves
    • 1 teaspoon cardamom
    • ½ teaspoon ginger

    Brandy Butter

    • ½ cup unsalted butter softened
    • 2 cups powdered sugar
    • 3 tablespoons brandy or more to taste
    • 1 teaspoon vanilla

    Instructions

    Pudding

    • Preheat your oven to 350° Fahrenheit and prepare 6 ramekin dishes by coating them with softened butter, and set aside.
    • Chop your figs and dates, and toss them in a bowl with the raisins and brandy. Cover and allow to soak for at least an hour, stirring occasionally.
    • In a large bowl with a hand mixer, cream together your butter and sugar for about 3-4 minutes.
    • Add in the eggs, molasses, and lemon zest, and mix until combined.
    • In a separate bowl whisk together your flour, bread crumbs, baking powder, and all the spices.
    • Whisk your flour and fruit mixtures into the butter mixture a little at a time. Start by whisking in some of the flour mixture, then add in some fruit and brandy mixture. Whisk until it’s combined and alternate adding both mixtures until everything is well combined.
    • Fill each ramekin ¾ of the way full. Don't fill them completely full because the pudding will rise.
    • Cut 6 parchment rounds to fit over each ramekin, and place the round on the batter inside the ramekins. Then cover each with foil to seal the tops.
    • Place the ramekins on a baking sheet and bake at 350° Fahrenheit for 30-40 minutes. Check them after 30 minutes by poking each with a toothpick, the toothpick should come out clean and the puddings should be a dark brown.
    • Remove from the oven and let cool at room temperature. Keep the puddings covered well while they cool so they don’t dry out.

    Brandy Butter

    • In a bowl with a hand mixer, whip together the butter, sugar, brandy, and vanilla.
    • Mix until everything is combined and smooth, for about 5 minutes.
    • Once the puddings have cooled, top them with brandy butter and enjoy! You can either enjoy them in the ramekins or take them out of the ramekins and plate them.*

    Notes

    * Prepare the brandy butter when you are ready to serve the figgy pudding. If I make my pudding a few days in advance, I make the brandy butter the day I serve it.

    Nutrition

    Serving: 1g | Calories: 888kcal | Carbohydrates: 132g | Protein: 6g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 109mg | Potassium: 605mg | Fiber: 5g | Sugar: 105g | Vitamin A: 1116IU | Vitamin C: 3mg | Calcium: 154mg | Iron: 3mg
  • Gingerbread Cheesecake

    Gingerbread Cheesecake

    Creamy Gingerbread Cheesecake with a graham cracker crust is the perfect holiday dessert! Full of gingerbread spices and rich molasses flavor, it is sure to be your new favorite Christmas dessert!

    I love cheesecakes, and I might have actually outdone myself here! This recipe is SO good and following the tips I’ll share here you’ll perfect it. If you are a cheesecake lover like me, then you have to try this Absolutely Perfect No-Bake Cheesecake, it’s so easy you’ll find yourself craving it often. If you want to try some more adventurous flavors, this Tiramisu Cheesecake is always a hit, and this Churro Cheesecake is to die for!

    A slice of gingerbread cheesecake with a slice taken out of it with a cheesecake behind it.

    Gingerbread Cheesecake

    Gingerbread is a holiday favorite at my house. Cheesecake we eat all year ’round. There are so many fun flavors of cheesecakes I have to have them for every season! At first I was nervous about making cheesecakes. They can be a little intimidating because there is a lot you have to get right for it to turn out perfectly. So I started with a simple key lime no-bake cheesecake. It was delicious! And it made me want to make it the traditional way. Let me tell you, it’s so much easier than I thought it would be! It turned out great and I know yours will too.

    This gingerbread cheesecake recipe is great if you are making your first one or your one hundredth! The flavor is off the charts delicious and the gingerbread spice is everything you want in a holiday dessert. You can also make some cute gingerbread cookies to go on top for extra flavor and decor. A gingersnap cookie would also make a great topper, or you could blend it up and make the crust out of it!

    Ingredients

    This gingerbread cheesecake is the most festive cheesecake you can make this holiday season! It is full of warm spices like ginger of course, and has plenty of molasses which gives it the nice brown color. Molasses has such a nice rich flavor, and it really works so well in this cheesecake! You can find the exact measurements below in the recipe card.

    Crust

    • Graham Cracker Crumbs: You can use your food processor to blend the graham crackers into crumbs, or you can even buy them pre-crushed! Growing up I would put them in a plastic bag and crush them with a rolling pin.
    • Granulated Sugar: Your pantry sugar will work great.
    • Ground Nutmeg: Ground nutmeg has a warm nutty flavor. It is in all gingerbread cookies and cakes, and you will want to use it here in this crust!
    • Ground Ginger: Ground ginger is a warm spice that is used in all kinds of holiday desserts, and is what makes this gingerbread cheesecake, well, gingery! It’s obviously a must for this recipe!
    • Butter: I used unsalted, and you want to make sure to leave it out for a few hours before you start baking. Room temperature butter is important for creaming the sugar.
    • Salt: A little salt helps to balance out the sweet flavors in the crust.

    Gingerbread Cheesecake

    • Cream Cheese: Cream cheese is sweet and tangy, and has the perfect consistency for cheesecake. You obviously need to add it in order to make the cheesecake!
    • Sour Cream: Sour cream adds a nice tangy flavor that is perfect for balancing out all of the sweet flavors in the cheesecake.
    • Granulated Sugar: Your pantry sugar will work great.
    • Eggs: I always use large grade A eggs in my recipes.
    • Molasses: Molasses is like thick honey that is really dark in color and is used as a sweetener in gingerbread. You really need to use it to get the true gingerbread flavor and color.
    • Ground Ginger:Ground ginger is a warm spice that is used in all kinds of holiday desserts, and is what makes this gingerbread cheesecake, well, gingery! It’s obviously a must for this recipe!
    • Cinnamon: Ground cinnamon is warm and earthy, and leaves a little spice in your mouth that is perfect when paired with the sugar and ginger.
    • Nutmeg: Ground nutmeg has a warm nutty flavor and is used in all kinds of holiday desserts, especially gingerbread!
    • Ground Cloves: Cloves are a little fruity and have a warm earthy flavor. You definitely want to add some to this recipe!
    • Vanilla: Vanilla extract is great at adding a little vanilla flavor and helps to bring out all of the other flavors in the cheesecake.

    Gingerbread Cheesecake Recipe

    Making gingerbread cheesecake is pretty simple. I love to make some whipped cream and cookies to go on top to make it look festive. There’s no reason the cheesecake can’t look as beautiful as a cake! I have full confidence that using all of my tips and tricks, you will make the most delicious and creamy cheesecake you’ve ever eaten!

    How to Make Graham Cracker Crust

    1. Prep: Preheat oven to 325° Fahrenheit. Prepare your springform pan by spraying with cooking spray, placing a parchment round on the bottom then spraying the top of the parchment with cooking spray.
    2. Mix: Mix graham cracker crumbs, sugar, melted butter, and seasonings together. This should resemble damp sand.
    3. Press: Pour your crumb mixture into the prepared springform pan and press evenly into the pan. You can use the bottom of a flat glass or a flat measuring cup to really press it in well and get a nice, even crust.
    4. Bake: Bake for 10 minutes.
    5. Cool: Allow to cool completely before adding gingerbread cheesecake filling.

    Make Cheesecake Filling

    1. Beat Cream Cheese: Add your softened cream cheese to the mixing bowl of your stand mixer and beat with a paddle at medium/high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for a few seconds more.
    2. Mix: Add sugar and sour cream and mix at medium/low speed until just combined. Scrape the bowl again and mix for 10 seconds.
    3. Beat: Add eggs and beat on low speed until combined, about 30 seconds-1 minute. Scrape the bowl again.
    4. Add Molasses: Add molasses, seasonings, and vanilla, and beat until just combined. At this point, your batter should be smooth and fairly runny.
    5. Prep: Prep the pan for baking.
    6. Wrap Foil: Using 18-inch heavy-duty aluminum foil, wrap the outside of your springform pan with 4 sheets of foil. You can use regular foil, but it may take a couple more sheets to ensure the water does not get into your pan.
    7. Put in Roasting Pan: Place your wrapped pan in a deep roasting pan. You can alternatively use a baking sheet, so long as the sides are about 2 inches deep.
    8. Add Batter: Add your gingerbread cheesecake batter to the springform pan.

    How to Bake Cheesecake

    1. Add Water: Using very hot water, add water to the baking sheet until there is about 1 ½ inches of water around the springform pan. On a rack in the lower 3rd of the oven, carefully move your pan into the oven.
    2. Bake: Bake for 1-1 ½ hours. After about an hour of baking, check the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should be jiggly, but not liquid. If it seems very liquidy still, give it 15 more minutes and check it again.
    3. Turn Off Oven and Cool: Once the cheesecake is firm, yet jiggly, turn the oven off but leave the cheesecake in the oven for another hour or so, until the oven has cooled down. Resist the temptation to open the oven during this time! The purpose of this step is to allow the cheesecake to cool slowly as the oven cools. Doing this will prevent it from cracking, as one of the biggest reasons cheesecakes crack is the drastic temperature change going from the hot oven into the much cooler kitchen.
    4. Remove From Pan: Once the oven and the gingerbread cheesecake is cooled, remove from the oven and carefully remove the foil lining the pan.
    5. Chill: Chill in the fridge for at least 6 hours.
    6. Run Knife Along Edge: Before serving, run a knife around the edge of the pan to ensure an easy release when the springform is removed.
    7. Garnish: Top with desired toppings and enjoy!
    Process photos showing the graham cracker crust in the pan, the batter being made and then poured on top of the crust.

    Quick Tips Title

    Cheesecake seems intimidating for some because you have to pay attention to a few different things. You definitely don’t want a cracked, lumpy, and dull cheesecake. Here are some helpful tips to get a perfect and creamy cheesecake every time!

    • Room Temperature Ingredients: Using room temperature ingredients will help you achieve a silky smooth cheesecake batter. I usually get the cream cheese, sour cream and eggs out of the fridge a couple of hours before I’m ready to start baking to ensure they have enough time to soften. 
    • Scrape the Bowl: Scrape down the bowl several times between each step. Doing this will prevent the thicker batter from sticking to the sides and bottom of the bowl, only to end up making your batter lumpy. 
    • Aluminum Foil: Heavy-duty 18-inch aluminum foil is one of the secrets to making cheesecake that not only bakes evenly in a water bath but prevents ANY water from getting in and making the crust soggy. I’ve tried with 2-3 layers of foil, but have found that this can still sometimes leak. Best to go with 4 layers of foil, making sure it is a big enough piece to go ALL the way up each side of the pan.
    • Cooling: Letting the cheesecake cool in the oven as the oven cools will prevent it from cracking. You don’t want to poke it or stick a thermometer in it either! That will greatly increase the risk of the cheesecake cracking as it cools down. 

    Storing Leftovers

    Cheesecake makes great leftovers! It’s just as creamy and delicious the next day, so it’s a good one to make ahead. Follow these tips to get the most out of this recipe.

    In the Fridge: The cheesecake by itself is best stored covered with plastic wrap or in an airtight container in the fridge for up to 5 days. 

    In the Freezer: You can freeze this cheesecake for up to 6 months, just cover it in plastic wrap or an airtight container. Let it sit out on the counter for a few hours before eating.

    A gingerbread cheesecake on a stand with a scoop being taken out of it.

    Cheesecake Recipes

    Cheesecake is my favorite dessert! After trying this gingerbread cheesecake, I know that you are going to want to make more flavors. Cheesecake is so creamy, full of flavor, and easy to save for later. It’s also easy to make once you get the confidence to go with your gut. You have to try some of my favorite cheesecake flavors!

    Print

    Gingerbread Cheesecake

    Creamy Gingerbread Cheesecake with a graham cracker crust is the perfect holiday dessert! Full of gingerbread spices and rich molasses flavor, it is sure to be your new favorite Christmas dessert!
    Course Dessert
    Cuisine American
    Keyword Cheesecake Recipe, gingerbread, gingerbread cheesecake
    Prep Time 45 minutes
    Cook Time 3 hours
    Total Time 3 hours 45 minutes
    Servings 12 People
    Calories 506kcal
    Author Alyssa Rivers

    Ingredients

    Crust

    • 1 ½ cup graham cracker crumbs about 12 crackers
    • ¼ cup sugar
    • ½ teaspoon ground nutmeg
    • ½ teaspoon ground ginger
    • ¼ cup unsalted butter melted
    • ¼ teaspoon salt

    Cheesecake

    • 2 pounds cream cheese room temperature (32 ounces)
    • 4 ounces sour cream
    • 1 cup sugar
    • 5 eggs
    • ⅓ cup molasses
    • 1 tablespoon ground ginger
    • 2 teaspoons cinnamon
    • 1 teaspoon nutmeg
    • 1 teaspoon ground cloves
    • 2 tablespoons vanilla

    Instructions

    Crust

    • Preheat oven to 325° fahrenheit. Prepare your springform pan by spraying with cooking spray, placing a parchment round on the bottom then spraying the top of the parchment with cooking spray.
    • Mix graham cracker crumbs, sugar, melted butter, and seasonings together. This should resemble damp sand.
    • Pour your crumb mixture into the prepared springform pan and press evenly into the pan. You can use the bottom of a flat glass or a flat measuring cup to really press it in well and get a nice, even crust.
    • Bake for 10 minutes.
    • Allow to cool completely.

    Cheesecake

    • Add your softened cream cheese to the mixing bowl of your stand mixer and beat with a paddle at medium-high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for a few seconds more.
    • Add sugar and sour cream and mix at medium-low speed until just combined. Scrape the bowl again and mix for 10 seconds.
    • Add eggs and beat on low speed until combined, about 30 seconds to 1 minute. Scrape the bowl again.
    • Add molasses, seasonings, and vanilla, beat until just combined. At this point your batter should be smooth and fairly runny.
    • Prep the pan for baking.
    • Using 18 inch heavy duty aluminum foil, wrap the outside of your springform pan with 4 sheets of foil. You can use regular foil, but it may take a couple more sheets to ensure the water does not get into your pan.
    • Place your wrapped pan in a deep roasting pan. You can alternatively use a baking sheet, so long as the sides are about 2 inches deep.
    • Add your cheesecake batter to the springform pan.

    Baking your cheesecake

    • Using very hot water, add water to the baking sheet until there is about 1 ½ inch of water around the springform pan. On a rack in the lower 3rd of the oven, carefully move your pan into the oven.
    • Bake for 1-1 ½ hours. After about an hour of baking, check the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should be jiggly, but not liquid. If it seems very liquidy still, give it 15 more minutes and check it again.
    • Once the cheesecake is firm, yet jiggly, turn the oven off but leave the cheesecake in the oven for another hour or so, until the oven has cooled down. Resist the temptation to open the oven during this time! The purpose of this step is to allow the cheesecake to cool slowly as the oven cools. Doing this will prevent it from cracking, as one of the biggest reasons cheesecakes crack is the drastic temperature change going from the hot oven into the much cooler kitchen.
    • Once the oven and the cheesecake are cooled, remove from the oven and carefully remove the foil lining the pan.
    • Chill in the fridge for at least 6 hours.
    • Before serving, run a knife around the edge of the pan to ensure an easy release when the springform is removed.
    • Top with desired toppings and enjoy!

    Nutrition

    Calories: 506kcal | Carbohydrates: 42g | Protein: 8g | Fat: 35g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 160mg | Sodium: 389mg | Potassium: 308mg | Fiber: 1g | Sugar: 34g | Vitamin A: 1293IU | Vitamin C: 0.1mg | Calcium: 128mg | Iron: 1mg