Raspberry Cake Mix Cobbler

Quick and easy dessert made with only 3 ingredients!  Swap out the raspberry for blueberry or blackberry pie filling.

Last weekend, I had a hankering for a dessert that my mom used to make when I was growing up.  I can’t tell you how many years it’s been since I even had it, but all of a sudden, it sounded like the best thing in the world.  So I called my mom who immediately knew what I was talking about.  I got ready to write down the ingredients but the list was so short I didn’t even have time to grab my pen. “3 ingredients?”  I asked her.  “Are you sure?”  She assured me that was all and with disbelief I finished the call.

Due to some things out of my control, I didn’t have time to make it that night.  Or the next.  Finally it was Sunday and I knew I’d have time to make it because we weren’t going anywhere for dinner.  I pulled out the ingredients and my husband asked what I was making: “Um, it’s a pie filling cake thing with cake mix and butter.”  We never had a name for it growing up and even as I was typing this post, I wasn’t sure what I should call it.  I finally settled on cake mix cobbler because that seemed like the closest thing to what it is.  Besides delicious, that is. *wink*

This is a great dessert to make for your family or a smaller gathering and is quick and easy to throw together.

To make this, you need the following ingredients:

  • 1 (16.5-oz) box of yellow cake mix
  • 3/4 c. butter, melted
  • 1 (21-oz) can of pie filling (raspberry, blueberry, blackberry)
  • finely chopped walnuts (optional)
Quick and easy dessert made with only 3 ingredients!  Swap out the raspberry for blueberry or blackberry pie filling.

First, preheat the oven to 350 degrees F.

Next, coat an 8×8, 9×9 or 11×7 pan with cooking spray.

Pour the pie filling into the bottom of the pan and spread it out as evenly as possible.

Quick and easy dessert made with only 3 ingredients!  Swap out the raspberry for blueberry or blackberry pie filling.

Sprinkle the dry cake mix over the top of the pie filling, distributing evenly.  If you decide to use the chopped walnuts, sprinkle some over the top.  This is how we made it growing up, but my husband has a tree nut allergy so no walnuts for us. *sigh*

Melt the butter in the microwave and drizzle over the top of the dry cake mix. 

Note: Because I used an 8×8 pan, I actually spread about half of the cake mix and then poured half of the butter and then used the rest of the cake mix and poured the rest of the butter on top.  I did this because the smaller pan makes the cake mix layer thicker, but if you use an 11×7 pan, you wouldn’t need to do this step.

Quick and easy dessert made with only 3 ingredients!  Swap out the raspberry for blueberry or blackberry pie filling.

Put it in the oven for 20-35 minutes.  Start checking for doneness at 20 minutes and then go at 3-5 minute increments after that.  You’ll know it’s done when the edges start turning a golden brown and it’s not wet to the touch.  (Although be careful because it’s super hot!)

Quick and easy dessert made with only 3 ingredients!  Swap out the raspberry for blueberry or blackberry pie filling.

Serve warm or cool with whipping cream or ice cream.  This is a sweet dessert and vanilla ice cream seemed to cut the sweetness a little bit.  Even though this is only an 8×8 pan, the portion sizes are a little smaller due to the sweetness so you could probably serve 6-8 people.  Or just yourself.  I won’t tell. *wink*

Quick and easy dessert made with only 3 ingredients!  Swap out the raspberry for blueberry or blackberry pie filling.

Raspberry Cake Mix Cobbler
serves 6-8

Ingredients:

  • 1 (16.5-oz) box of yellow cake mix
  • 3/4 c. butter, melted
  • 1 (21-oz) can of pie filling (raspberry, blueberry, blackberry)
  • finely chopped walnuts (optional)

Directions:

  1.  First, preheat the oven to 350 degrees F.
  2. Next, coat an 8×8, 9×9 or 11×7 pan with cooking spray.
  3. Pour the pie filling into the bottom of the pan and spread it out as evenly as possible.
  4. Sprinkle the dry cake mix over the top of the pie filling, distributing evenly.  (If you decide to use the chopped walnuts, sprinkle some over the top.)
  5. Melt the butter in the microwave and drizzle over the top of the dry cake mix.  Note: Because I used an 8×8 pan, I actually spread about half of the cake mix and then poured half of the butter and then used the rest of the cake mix and poured the rest of the butter on top.  I did this because the smaller pan makes the cake mix layer thicker, but if you use an 11×7 pan, you wouldn’t need to do this step. 
  6. Put it in the oven for 20-35 minutes.  Start checking for doneness at 20 minutes and then go at 3-5 minute increments after that.  You’ll know it’s done when the edges start turning a golden brown and it’s not wet to the touch.
  7. Serve warm or cooled with whipping cream or ice cream.
  8. Store covered in the fridge for up to a week.

The BEST Zucchini Brownies

So easy.  So moist.  So yummy!  You will never need another zucchini brownie recipe after this one.

When my husband and I bought our home a few years ago, we knew we wanted to make space in the backyard for a garden.  The first year, we grew cucumbers, tomatoes, peas, carrots and (my favorite) zucchini.  At one point, I ended up with a zucchini that was as long as my arm from my elbow to the tips of my fingers!  That is a ton of zucchini my friends.  And what do you do when you have ridiculous amounts of zucchini?  Make some amazingly easy, yummy, chocolate-y zucchini brownies with melt in your mouth, gooey frosting of course!

One of my favorite things about this recipe is that it doesn’t use very much oil/butter and because of the zucchini, they are so moist!  Another thing that is great about this recipe is that it doesn’t require any eggs.  How many times have you gone to make a dessert, only to find you don’t have any eggs?  Not me!  (*cough, cough*)  Any time I bring these brownies to a party or dinner, they are gone faster than you can blink.  I always leave myself a piece at home because I’m not sure I’ll get a piece otherwise.  I’m not kidding!

Okay, are you ready to see how easy these are to make?

First off, I always make the frosting before I make the batter.  This allows the frosting time to cool off in the fridge so it’s ready to spread on once the brownies are cool.

So easy.  So moist.  So yummy!  You will never need another zucchini brownie recipe after this one.

For the frosting, you’ll need butter, cocoa, powdered sugar, milk and vanilla extract.  In a small saucepan, melt the butter on low heat and add the cocoa.  Mix well and then take it off the burner and set aside to cool.

So easy.  So moist.  So yummy!  You will never need another zucchini brownie recipe after this one.

In a medium bowl, combine the powdered sugar, milk and vanilla extract.  Beat well.  Stir in the butter/cocoa mixture and mix well.  Set in the fridge to chill and thicken up.

So easy.  So moist.  So yummy!  You will never need another zucchini brownie recipe after this one.

Line a 9×13 pan with parchment paper or tin foil.  (I prefer using tin foil.)

Preheat the oven to 350 degrees F.

Now for the batter.  Here’s what you’ll need:

So easy.  So moist.  So yummy!  You will never need another zucchini brownie recipe after this one.

In a large bowl, mix together the oil, sugar and vanilla extract until well blended.

So easy.  So moist.  So yummy!  You will never need another zucchini brownie recipe after this one.

In another bowl, combine the flour, cocoa and baking soda and salt.  

So easy.  So moist.  So yummy!  You will never need another zucchini brownie recipe after this one.

A little at a time, stir the dry ingredients into the wet ingredients.  Now, don’t freak out.  The batter isn’t what you’re used to batter looking like.  It will be dry and crumbly–almost like a dry cake mix.  I repeat, don’t freak out.  It will bake up wonderfully.

So easy.  So moist.  So yummy!  You will never need another zucchini brownie recipe after this one.

After everything is combined, add the grated zucchini.  When I grate and measure my zucchini, I press it down firmly into the measuring cup, adding just a little bit more than the 2 cups the recipe calls for–it makes them even more moist.

*Note: Grating zucchini when it is cold is much easier than room temperature.

So easy.  So moist.  So yummy!  You will never need another zucchini brownie recipe after this one.

Press the mixture into your prepared pan.

So easy.  So moist.  So yummy!  You will never need another zucchini brownie recipe after this one.

Bake for 25-30 minutes or until the brownies spring back when gently touched.  Remove from the oven and let cool.  It is best to allow them to cool completely before frosting.  (If you’re a little crunched for time, you can put the brownies in the fridge to cool.)

When you are ready to frost the brownies, take the frosting out of the fridge and pour over the top of the brownies.  Using a spatula, spread evenly over the top.  Place back in the fridge to set up, then cut them into squares. (I put mine in for a couple of hours, but if you don’t have that much time, an hour will work.)

Lastly, grab yourself a glass of cold milk and enjoy!

So easy.  So moist.  So yummy!  You will never need another zucchini brownie recipe after this one.

Heavenly Zucchini Brownies

Frosting:

  • 6 Tbsp unsweetened cocoa powder
  • 1/4 c. butter
  • 2 c. powdered sugar
  • 1/3 c. milk
  • 1/2 tsp. vanilla extract

Brownies:

  • 1/2 c. canola (or vegetable) oil
  • 1 1/2 c. white sugar
  • 2 tsp. vanilla extract
  • 2 c. all purpose flour (I have used wheat flour as well)
  • 1/2 c. unsweetened cocoa powder
  • 1 1/2 tsp. baking soda
  • 1 tsp. salt 
  • 2 c. fresh zucchini, shredded

Directions:

  1.  Preheat the oven to 350 degrees. Line a 9×13 pan with parchment paper or tin foil.
  2. For the frosting: In a small saucepan, melt the butter on low heat and add the cocoa.  Mix well and then take it off the burner and set aside to cool.
  3. In a medium bowl, combine the powdered sugar, milk and 1/2 tsp. vanilla extract.  Beat well.  Stir in the butter/cocoa mixture and mix well.  Set in the fridge to chill and thicken up.
  4. For the batter: In a large bowl, mix together the oil, sugar and vanilla extract until well blended.  In another bowl, combine the flour, cocoa and baking soda and salt.  A little at a time, stir the dry ingredients into the wet ingredients. (Remember it will be dry and crumbly looking.)
  5. After everything is combined, add the grated zucchini.  (Note: Grating zucchini when it is cold is much easier than room temperature.  When I grate and measure my zucchini, I press it down firmly into the measuring cup, adding just a little bit more than the 2 cups the recipe calls for–it makes them even more moist.)  
  6. Press the mixture into your prepared pan and press lightly.  Bake for 25-30 minutes or until the brownies spring back when gently touched.  Remove from the oven and let cool.  It is best to allow them to cool completely before frosting.  (If you’re a little crunched for time, you can put the brownies in the fridge to cool.)
  7. When you are ready to frost the brownies, take the frosting out of the fridge and pour over the top of the brownies.  Using a spatula, spread evenly over the top.  Place back in the fridge to set up, then cut them into squares.

Lemon Squares

This dessert is a perfect combination of sweet and tart and will have everyone asking for the recipe.

When my husband and I were first dating in college, he invited me to a get together with all of his best friends and their wives/girlfriends.  I was a little nervous because these were his best friends and I wanted them to like me.  So what did I do?  Well, the way to a man’s heart is through his stomach so I decided I would make a treat to bring and share.  Out of all the recipes I could have chosen, I chose one of my best tried and true desserts: lemon squares.  It didn’t hurt that my then-boyfriend, soon-to-be-husband’s favorite desserts are anything lemon.  I wasn’t going to take any chances. *wink*

Long story short, his friends all liked me and all the wives/girlfriends wanted my lemon squares recipe.  Win-win!
Now, I know some people call this dessert lemon bars, but I grew up calling them lemon squares so that’s what we’re going with here.  The recipe is super simple and absolutely delicious!

Here’s what you’ll need:

This dessert is a perfect combination of sweet and tart and will have everyone asking for the recipe.

First, preheat your oven to 350 degrees F.

Then, grab a medium microwavable bowl and melt the butter.  Add the flour and powdered sugar and mix until well combined and a dough forms.

This dessert is a perfect combination of sweet and tart and will have everyone asking for the recipe.

Line a 9×13 pan with tin foil and then spray with cooking spray.  The reason I do it this way is that it makes it easy to lift the bars out of the pan and cut them up before serving.  You could skip this step, but I wouldn’t recommend it.

Next, drop large spoonfuls of dough into the bottom of the pan and press it flat and even.  Only spread it along the bottom and not the sides, but make sure to touch all sides and corners of the pan.

This dessert is a perfect combination of sweet and tart and will have everyone asking for the recipe.

This dessert is a perfect combination of sweet and tart and will have everyone asking for the recipe.

Bake in the oven for 20 minutes or until edges are a very light brown.

This dessert is a perfect combination of sweet and tart and will have everyone asking for the recipe.

*Side story: While I was making these lemon squares, the power went out about half way through the cooking time.  Like, totally out, and I had no idea when it was going to come back on.  Apparently it was out all over the south side of town.  I was kind of mad because I didn’t want to have to start over.  But then I decided to just leave the bottom layer in the oven and let it cook with the remaining heat inside.  Thankfully, the power came on about 30 minutes after it had gone out and when I checked on the bottom layer, it looked just like it should.  Success!  I did a little happy dance in the kitchen with my daughter who had been extremely worried about the power going out.

Anyway, let’s continue.

While the bottom layer is cooking, combine the eggs, sugar, baking powder, lemon juice and 1/4 c. flour.  When deciding how much lemon juice to put it, you have to decide how sweet or tart you want your bars to be.  I like mine a little more on the tart side, so I usually add closer to 1/2 c. lemon juice, but if you want it a little sweeter, add 1/3 c.  I wouldn’t recommend adding any more or less than 1/3-1/2 c. otherwise the consistency won’t be right.

This dessert is a perfect combination of sweet and tart and will have everyone asking for the recipe.

Pour the mixture over the top of the layer you just pulled out of the oven and pop it back in for 20-25 minutes.  You will know that it’s done when the edges are lightly browned.  Pull it out and let it cool completely.

This dessert is a perfect combination of sweet and tart and will have everyone asking for the recipe.

Once cool, you can sprinkle powdered sugar all over the top.  I usually just sprinkle it from the bag, but you could also use a sifter.

Before cutting, remove the bars from the pan and gently peel the foil from the side of the bars.  It can get a little bit sticky, so I just use a butter knife to help me keep the sides of the bars from being pulled away with the foil.

Also, I like to use a plastic butter knife when cutting the bars into squares because the bars are more likely to stick to the metal ones.

My last bit of advice before enjoying your lemon squares?  Don’t breathe in through your mouth when you take a bite. *wink*

This dessert is a perfect combination of sweet and tart and will have everyone asking for the recipe.

Lemon Squares
Makes 24 bars

Ingredients:

  • 2 c. flour
  • 1/2 c. powdered sugar
  • 1 c. butter, melted
  • 4 eggs, beaten
  • 2 c. sugar
  • 1/2 tsp. baking powder
  • 1/3-1/2 c. lemon juice
  • 1/4 c. flour

Directions:

  1. Preheat your oven to 350 degrees F.
  2. In a medium microwavable bowl, melt the butter.  Add the flour and powdered sugar.  Mix until combined and dough forms.
  3. Line a 9×13 pan with tin foil and spray with cooking spray.
  4. Drop large spoonfuls of dough into the pan and press into the bottom of the pan using your hands.  Do not press it up the sides but make sure it touches all sides and corners.
  5. Bake in oven for 20 minutes.  Edges should be just lightly brown.
  6. Remove from oven and set aside.
  7. While base is baking, beat eggs in a medium bowl.  Add sugar, baking powder, lemon juice and flour.  (You can add more or less lemon juice depending on how tart or sweet you want the bars to be.)
  8. Pour over the base and bake again for 20-25 minutes at 350 degrees F.  The edges should be just lightly brown.
  9. Remove bars from the oven and let cool completely.
  10. When cool, sprinkle with powdered sugar over the top, cut and serve.

Easy Strawberry Pie

Easy Strawberry Pie--the perfect dessert for BBQs and picnics!

We had strawberry pie a lot growing up because everyone in my family, especially my younger sister, loves strawberries.  Whenever my mom made it, she used a pre-made pie crust and store bought glaze.  Super easy and super fast.  Since then, I’ve found what I think is just as fast and easy, if not more so.  Instead of a pre-made pie crust that has to be baked, I use a shortbread crust.  Instead of store-bought glaze, which can be pricey, I use strawberry gelatin as a base for the glaze.  So yummy and so fast.

I feel like strawberry pie is one of those things you make when your strawberries are starting to turn a little but you still want to salvage them by creating something yummy.  And seriously, who doesn’t love strawberry pie?  I have yet to meet someone.
To make this easy strawberry pie, you will need the following ingredients:

Easy Strawberry Pie--the perfect dessert for BBQs and picnics!
  • shortbread pie crust
  • fresh strawberries
  • strawberry gelatin 
  • sugar
  • water
  • cornstarch

Start by making the glaze.  In a small saucepan, combine the water, sugar and cornstarch.  Stir together until smooth.  Bring to a boil.  Cook and stir for 2 minutes or until thickened.  Remove from the heat and stir in the gelatin until dissolved.  Refrigerate for 15-20 minutes or until slightly cooled.

While the glaze is cooling, wash, hull and slice your strawberries.  (For one pie, you’ll need about 4 cups of sliced strawberries.  I usually add a little more. *wink*)

Pour the strawberries into the pie crust.  Slowly pour the glaze over the top, making sure to distribute as evenly as possible.

Easy Strawberry Pie--the perfect dessert for BBQs and picnics!

Place pie in the fridge to set.

That’s it!  It’s crazy easy!

I love using the shortbread crust as opposed to a graham cracker crust because it’s a little more dense and doesn’t get soggy and fall apart under the weight of the strawberries.

Easy Strawberry Pie--the perfect dessert for BBQs and picnics!

Easy Strawberry Pie
serves 6-8

Ingredients:

  • 4 c. strawberries, sliced
  • Shortbread pie crust
  • 3-oz pkg strawberry gelatin
  • 3/4 c. sugar
  • 2 Tbsp. cornstarch
  • 1 c. water

Directions:

  1. In a small saucepan, combine the water, sugar and cornstarch.  Stir together until smooth.  Bring to a boil.  Cook and stir for 2 minutes or until thickened.  Remove from the heat and stir in the gelatin until dissolved.  Refrigerate for 15-20 minutes or until slightly cooled.
  2. While the glaze is cooling, wash, hull and slice your strawberries.
  3. Pour the strawberries into the pie crust.  Slowly pour the glaze over the top, making sure to distribute as evenly as possible.
  4. Place pie in the fridge to set.

Carrot Cookies

Carrot Cookies--These cookies are soft, puffy and slightly sweet making them the perfect little treat.

As I started pulling the ingredients out to make these cookies, my daughter asked me what I was making.  I told her “carrot cookies” and she said, “Yum!  I love those!  I haven’t ever tried them, but I like cookies!”  I like her logic.  *wink*

I grew up eating carrot cookies.  My mom made them regularly and they would be gone within a few days.  There is something about these puffy, soft cookies that make you want to eat multiple in a single sitting.  Maybe it’s their subtle sweetness.  Maybe it’s the specks of bright orange carrot.  Or maybe it’s the simple thought that “they have carrot in them so they must be healthy”.

Whatever the reason, you will be glad you made them.  Give them to your kids for an afternoon snack.  They’ll be happy with the cookie and you’ll be happy they are eating some carrots.  Even if they don’t and they think that there’s no way a cookie with carrots in it would be good, that’s okay.  More for you.

Here’s what you’ll need to make them:

Carrot Cookies--These cookies are soft, puffy and slightly sweet making them the perfect little treat.

Start by putting your carrots in a pot and cover them with water.  I used baby carrots (about 40-45).  Bring the water to a boil and cook for about 20 minutes or until soft and cooked through.

Carrot Cookies--These cookies are soft, puffy and slightly sweet making them the perfect little treat.

Meanwhile, mix shortening and sugar in a bowl using a mixer or a spoon.  It will look coarse.

Carrot Cookies--These cookies are soft, puffy and slightly sweet making them the perfect little treat.

Add egg and beat until fluffy.  Then add vanilla and mix well.  Add flour, salt and baking soda.  Mix until well incorporated.  The dough will not be smooth.

Carrot Cookies--These cookies are soft, puffy and slightly sweet making them the perfect little treat.

When carrots are soft, drain the water and mash the carrots on a plate using a fork.  Place mashed carrots in a measuring cup and press down.  If you have a little more or less than 1 c. it will still be fine.  Add carrots and mix well using a spoon.  You’ll know it is mixed enough when the dough starts to come together.

Carrot Cookies--These cookies are soft, puffy and slightly sweet making them the perfect little treat.

Carrot Cookies--These cookies are soft, puffy and slightly sweet making them the perfect little treat.

Preheat oven to 350 degrees.  Spray a baking sheet or use a silpat (like this one).  Using a cookie scoop or a spoon place dough on the cookie sheet.

Carrot Cookies--These cookies are soft, puffy and slightly sweet making them the perfect little treat.

Carrot Cookies--These cookies are soft, puffy and slightly sweet making them the perfect little treat.

Bake for 10-14 minutes, or until the cookies are a light brown.  If you press lightly on the top and they are firm, they are ready even if you can’t see them browning.  Do not overcook.  Cool for 2 minutes before transferring to cooling rack.

Carrot Cookies--These cookies are soft, puffy and slightly sweet making them the perfect little treat.

Carrot Cookies
makes 3 dozen

Ingredients:

  • 3/4 c. shortening
  • 1 c. sugar
  • 1 egg
  • 1 tsp. vanilla
  • 1/8 tsp. salt
  • 2 c. flour
  • 1 tsp. baking powder
  • 1 c. cooked, mashed carrots (about 40-45 baby carrots)

Directions:

  1. Place your carrots into a pot and cover with water.  Boil for about 20 minutes or until soft and cooked through.
  2. While carrots are cooking, mix shortening and sugar together using a mixer or spoon.  It will look coarse.
  3. Add egg and beat until fluffy.
  4. Add vanilla and mix well.
  5. Add flour, salt and baking powder and mix until well incorporated.  It won’t be a smooth dough yet.
  6. When carrots are soft, drain the water and mash the carrots on a plate using a fork.  Place mashed carrots in a measuring cup and press down.  If you have a little more or less than 1 c. it will still be fine.
  7. Add carrots and mix well using a spoon.  You’ll know it is mixed enough when the dough starts to come together.  (see picture above)
  8. Preheat the oven to 350 degrees.  
  9. Spray a baking sheet or use a silpat (like this one).  Using cookie scoop or a spoon,  place dough on the cookie sheet (12 per pan).
  10. Bake for 10-14 minutes or until the cookies are a light brown.  If you press lightly on the top and they are firm, they are ready even if you can’t see them browning.  Do not overcook.
  11. Cool for 2 minutes before transferring to cooling rack.
  12. Store in a ziploc bag or air tight container up to a week.
Carrot Cookies--These cookies are soft, puffy and slightly sweet making them the perfect little treat.

White Chocolate Dipped Oreos

White Chocolate Dipped Oreos--a quick and easy treat to make for any occasion!

I’ve been doing some thinking lately about an easy treat I could make for my daughter’s Valentine’s Day party at preschool.  Since it’s her party, I also wanted to have it be something that she could help me make so she felt a part of it.  This morning, I was looking in the pantry and spotted a package of Oreos and had an idea: white chocolate dipped Oreos!  Yummy and easy.

They are fairly simple to make and only require a handful of ingredients:

  • Oreos
  • Melting wafers, chocolate chips or almond bark (I used almond bark)
  • Sprinkles
White Chocolate Dipped Oreos--a quick and easy treat to make for any occasion!

To start out, melt your chocolate, following the directions on the package.  (I find that almond bark and melting wafers are best straight out of the bag because even once the chocolate hardens again, it’s still soft.  If you want to use chocolate chips, add a teeny bit of shortening or vegetable oil as you melt them and that will help the chocolate not be as hard once it sets up.)

White Chocolate Dipped Oreos--a quick and easy treat to make for any occasion!

Dip the Oreos into the chocolate.  I did it two ways: halfway and completely covered.  If you want a completely chocolate covered Oreo, use a fork to flip the cookie around in the chocolate.  When you lift it out, gently shake the fork and let any excess chocolate drip off.

White Chocolate Dipped Oreos--a quick and easy treat to make for any occasion!

Put your dipped cookies on a silicone baking mat (I use this brand) or wax paper.  Sprinkle with sprinkles if desired.  Let set for about 30 minutes.  You can also pop them in the fridge or freezer for a fast set.

To package my cookies, I used sandwich bags tied with ribbon and the zipper part cut off.

*Tip: Turn your bag of cookies over, then slide the ribbon under the bag and tie it.  Flip it over and double knot it.  Curl the ribbon (if desired/needed) and cut the top off the zipper bag.

White Chocolate Dipped Oreos--a quick and easy treat to make for any occasion!

Simple, right?  The whole thing took me less than an hour, including letting the chocolate set.  Easy peasy.

White Chocolate Dipped Oreos--a quick and easy treat to make for any occasion!
Want to make your own hurricane vase?  Check out my tutorial!

White Chocolate Dipped Oreos--a quick and easy treat to make for any occasion!

Do you like making treats for your kids to take on Valentine’s Day?

My FAVORITE Roll and Cut Cookies

My Favorite Roll and Cut Cookies--the perfect cookie to use with cookie cutters.  We make these year round!

I love to bake, especially yummy treats.  My husband is not so much of a treat guy.  It took a little time for me to figure this out after we first got married and I’d make what I thought was a delicious dessert, only to have him take a tiny bite to appease me.  It hurt my feelings and one day I asked him why he didn’t like to eat any of my desserts.  Well, it turns out he’s more into fruity desserts, candy or ice cream shakes, so what I was making wasn’t bad, it just wasn’t what he preferred.  Now, I’ve learned to either half dessert recipes or make sure and share them with my friends and neighbors.

However, one recipe that my husband and kids LOVE are these cookies I learned to make growing up.  For sake of a better name, they were called “Good Roll and Cut Cookies”.  Creative?  No.  Descriptive?  Yes.  These cookies are perfect for…you guessed it: rolling out and cutting with cookie cutters.  I can’t count the number of times I’ve made these, but I would venture to say I’ve made them more than any other cookie recipe I own.  The reason is that they are super simple, they make a decent amount and you can use them any time of year.  They are definitely my go-to for cookie cutter cookies.

Let’s get started!

Here is what you’ll need:

My Favorite Roll and Cut Cookies--the perfect cookie to use with cookie cutters.  We make these year round!

Preheat the oven to 400 degrees.

In a medium bowl, cream your butter and sugar.  Make sure your butter is softened but not melted.  You can use a hand mixer or a spoon (I use a metal spoon.).   *Tip: If you need to soften your butter, you can unwrap it and put it in a bowl in the microwave for 30 second intervals at power 3 or 4 (30-40% of full power).  This comes in handy when you forget to pull your butter out of the fridge/freezer to soften at room temperature.

Add the vanilla and egg and mix well.  Add the flour, baking powder and salt and combine.

Divide the dough in half and form one half into a ball shape.  It doesn’t have to be perfect.  Flour your surface well.  (I use my flour sifter.)  Place the ball in the middle of the flour.  Roll the dough out to about 1/8″ thick.

Tip: Get a piece of plastic wrap and lay it over the top of the dough.  Then roll the dough out using your rolling pin.  The dough won’t stick to the plastic wrap!  Doing it this way also means you don’t have to use any flour on the top of the dough, which will lead to less crumbly cookies.  (This also works great when rolling out pie crust!)

My Favorite Roll and Cut Cookies--the perfect cookie to use with cookie cutters.  We make these year round!

My Favorite Roll and Cut Cookies--the perfect cookie to use with cookie cutters.  We make these year round!

My Favorite Roll and Cut Cookies--the perfect cookie to use with cookie cutters.  We make these year round!

Then place your cookie cutters on the dough.  I try to make as many cookies as possible out of each sheet of dough so I’m not adding too much flour to the dough each time it gets rolled out.  Using a spatula, place your cookies on your cookie sheet.

My Favorite Roll and Cut Cookies--the perfect cookie to use with cookie cutters.  We make these year round!

I use a silpat whenever I’m making cookies, which is basically a silicone mat that can be reused and helps prevent the cookies from sticking to the pan or getting burnt on the bottom.  I use these (affiliate link).

Place cookies in oven for 6-8 minutes.  You don’t want them to brown.  If you’re not sure they are done, softly press on one and if it still soft, keep it in for a little longer.  They will feel mostly firm when they are done.

My Favorite Roll and Cut Cookies--the perfect cookie to use with cookie cutters.  We make these year round!

Take them out and let them rest for a minute or two and then place them on a cooling rack or muslin type cooling cloth.  (I’m not sure what they are called but I got some for my wedding and I love them!)

The amount of cookies you get out of each batch of this dough will vary since the size of the cookie cutters used varies.  I generally get between 2-4 dozen.

Allow them to cool completely.  If you want to frost them the same day, you can leave them out.  If you want to wait a day, store them in an airtight container on the counter.

Now for the frosting… 

I guess it’s really more like icing since it is pretty runny and sets with a shiny finish.  Whatever you want to call it, here’s how to make it:

In a medium bowl, combine powdered sugar, milk and vanilla.  You can stir by hand or with a hand mixer.  There is not an official recipe I use for this, but more of a how does it look and taste?  I’ve included approximate measurements, but it will vary a little.

You will know that it is the right consistency when you scoop some onto a spoon and when you let it fall back into the bowl, it goes in a steady stream, almost like syrup, but a little thicker.  The flavor is up to you.  I like mine not to to be overly sweet so I add a little more vanilla so it has more of a flavor.

My Favorite Roll and Cut Cookies--the perfect cookie to use with cookie cutters.  We make these year round!

If you want to do different colors, get a few small bowls and divide it out, then add the color.  When you are adding your food coloring, keep in mind that you may have to add a little more powdered sugar since the amount of food coloring you add will affect the consistency.

My Favorite Roll and Cut Cookies--the perfect cookie to use with cookie cutters.  We make these year round!
My little sprinkle helper

Since this icing/frosting is more on the runny side, I like to use a small spoon to frost the cookies instead of a knife.  I scoop a little onto my spoon, pour it in the middle of the cookie and spread outwards, leaving a space between the edge of the cookie and my frosting.  Then I add any sprinkles or other cookie decorations I want since it will begin to set fairly quickly–within 2-3 minutes.  Make sure to stir up your frosting, as it will probably start to form a thin “crust” on the top, but it’s nothing to worry about and should mix right back in.

Let your cookies sit out and set for about an hour or so before putting them back in a container.  If you have to stack them, put a sheet of wax paper or parchment paper between each layer so they don’t stick to each other.  Store them in an airtight container either in the fridge or on the counter for up to a week.

One more thing:  These cookies actually taste better after they’ve been sitting for a day or so.  The reason why is that the frosting and the cookie have time to set up together and the sweetness of the frosting is balanced out by the not very sweetness of the cookie.  Trust me on this.

My Favorite Roll and Cut Cookies--the perfect cookie to use with cookie cutters.  We make these year round!

Good Roll and Cut Cookies
makes 2-4 dozen, depending on size of cookie cutters 

Ingredients:

  • 1 cup butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 2 tsp. vanilla extract
  • 2 1/2-3 cups flour
  • 1/2 tsp. baking powder
  • 1/8 tsp. salt

Directions:

  1. Preheat the oven to 400 degrees. 
  2. In a medium bowl, cream your butter and sugar.  Make sure your butter is softened but not melted.  You can use a hand mixer or a spoon (I use a metal spoon.).
  3. Add the vanilla and egg and mix well.  Add the flour, baking powder and salt and combine.
  4. Divide the dough in half and form one half into a ball shape.  It doesn’t have to be perfect.  Flour your surface well.  (I use my flour sifter.)  Place the ball in the middle of the flour.  Roll the dough out to about 1/8″ thick.
  5. Then remove the plastic wrap and place your cookie cutters on the dough.  I try to make as many cookies as possible out of each sheet of dough so I’m not adding too much flour to the dough each time it gets rolled out.  Using a spatula, place your cookies on your cookie sheet.  I use a silpat whenever I’m making cookies, which is basically a silicone mat that can be reused and helps prevent the cookies from sticking to the pan or getting burnt on the bottom.
  6. Place cookies in oven for 6-8 minutes.  You don’t want them to brown.  If you’re not sure they are done, softly press on one and if it still soft, keep it in for a little longer.  They will feel mostly firm when they are done.
  7. Take them out and let them rest for a minute or two and then place them on a cooling rack or muslin type cooling cloth.
  8. Allow them to cool completely.  If you want to frost them the same day, you can leave them out.  If you want to wait a day, store them in an airtight container on the counter.

Icing/Frosting

Ingredients:

  • 2 cups powdered sugar
  • 3 Tbsp milk
  • 1 tsp vanilla
  • food coloring

Directions:

  1. In a medium bowl, combine powdered sugar, milk and vanilla.  You can stir by hand or with a hand mixer.  (I’ve included approximate measurements, but it will vary a little.) 
  2. You will know that it is the right consistency when you scoop some onto a spoon and when you let it fall back into the bowl, it goes in a steady stream, almost like syrup.  The flavor is up to you.  I like mine not to be overly sweet so I add a little more vanilla so it has more of a flavor.
  3. If you want to do different colors, get a few small bowls and divide it out, then add the color.  When you are adding your food coloring, keep in mind that you may have to add a little more powdered sugar since the amount of food coloring you add will affect the consistency.
  4. Since this icing/frosting is more on the runny side, I like to use a small spoon to frost the cookies instead of a knife.  I scoop a little onto my spoon, pour it in the middle of the cookie and spread outwards, leaving a space between the edge of the cookie and my frosting. 
  5. Add any sprinkles or other cookie decorations I want since it will begin to set fairly quickly–within 2-3 minutes.  Make sure to stir up your frosting, as it will probably start to form a thin “crust” on the top, but it’s nothing to worry about and should mix right back in.
  6. Let your cookies sit out and set for about an hour or so before putting them back in a container.  If you have to stack them, put a sheet of wax paper or parchment paper between each layer so they don’t stick to each other.  
  7. Store them in an airtight container either in the fridge or on the counter for up to a week.
My Favorite Roll and Cut Cookies--the perfect cookie to use with cookie cutters.  We make these year round!

Do you have a go-to cookie recipe when using cookie cutters?