These chocolate peppermint whoopie pies are the perfect holiday treat! Soft and tender rounds of cakey chocolate cookies are sandwiched with a festive white chocolate peppermint buttercream. Once assembled, the whoopie pies are rolled in crushed candy canes for a pop of color and minty crunch. Each bite offers a delightful blend of rich chocolate and cool mint with the unmistakable decadence of white chocolate.

If you’re looking for something a little unique to serve this holiday season, try these nostalgic chocolate peppermint whoppie pies. They’ll add an extra sentimental feeling and a lot of festive flavor!

If you’re a big peppermint fan, I also have these other peppermint recipes that are perfect for the holidays: Mini White Chocolate Peppermint Cheesecakes, Peppermint White Chocolate Cookies, Peppermint Mocha Cupcakes, Peppermint Mocha Brownies, No Bake Peppermint Mocha Pie, plus two pages of the best peppermint-flavored holiday snacks and desserts.

If you’ve never made homemade whoopie pies, they are extremely easy to make. You start by creating a cakey cookie base and sandwiching it together with a buttercream frosting.

I also have a whoopie pie recipe that is perfect for Fall, so make sure to bookmark these Pumpkin Whoopie Pies.

To turn ordinary whoopie pies into a holiday treat, I added just the right amount of peppermint extract to the buttercream, so it is festive without being overwhelming. I also added some white chocolate to add creaminess and sweetness. Plus, the white chocolate balances the rich chocolate cake pieces. 

Then, to garnish the whoopie pies, they are rolled in crushed candy canes to add a bright red and white Christmas look. Plus, it gives them a bright peppermint pop when you first bite into them.

They’re the kind of treat that disappears quickly from dessert platters and cookie boxes, and they’ve become one of those recipes people ask for again and again.

Since I want you to have success making this recipe, you need to note that this recipe requires using Dutch-process cocoa instead of natural cocoa powder. The leaveners in the recipe are balanced specifically for it. Natural cocoa powder won’t react the same way and can throw off the texture, so Dutch-process is definitely the way to go for the right lift and tenderness.

You can save some time by making the white chocolate peppermint buttercream ahead of time. Just cover it well and chill it in the fridge until you’re ready to assemble. When it comes time to use it, let it sit out until it reaches room temperature again, then give it a quick whip, which takes about one to two minutes.

You can also make the whoopie pies ahead and freeze them. Make sure to wrap each individually in Saran Wrap and then place them in an airtight container. They’ll keep in the freezer for up to two to three months. When you’re ready to serve, just thaw them overnight in the fridge. They taste as fresh and festive as the day you made them.

These whimsical whoopie pies are everything you want in a holiday treat! I hope your family loves them as much as mine did!

Ingredients

• unsalted butter
• light brown sugar
• an egg
• vanilla extract & vanilla bean paste
• all-purpose flour
• Dutch process cocoa
• sea salt
• baking soda & baking powder
• whole milk
• sour cream
• white baking chocolate or white chocolate bar 
• heavy cream
• powdered sugar
• peppermint extract
• crushed peppermint candies or candy canes, optional

How to Make Chocolate Peppermint Whoopie Pies

Preheat the oven and line three large baking sheets with parchment paper.

Add the butter and the brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on low, gradually increasing to medium speed, until the mixture is creamy (about 2 minutes). 

Scrape down the sides of the bowl, then add the egg and vanilla. Beat on medium speed for one minute.

Whisk together the flour, cocoa powder, salt, baking soda, and baking powder in a medium bowl. 

In a separate, smaller bowl, whisk together the milk and sour cream.

With the mixer running on low, add about half of the dry ingredients to the bowl, mixing until just combined. 

Then, add half of the milk and sour cream mixture, mixing until just combined. Scrape the bowl, then repeat with the remaining half of the dry ingredients, followed by the remaining wet ingredients. 

Scrape down the bowl one last time, then beat until just combined and there’s no longer any pockets of dry ingredients remaining.  

Use a 1-ounce (2 tablespoon) sized cookie scoop to scoop up portions of the batter, then place on the lined baking sheet at least 2 inches apart. 

Bake each sheet separately in the preheated oven until the cookies are just set, which takes about 12-15 minutes.

Allow them to cool on the pans for ten minutes, then use a spatula to move them to a wire rack to cool completely before filling.

When the pies are cool, make the buttercream. Add the white chocolate and the heavy cream to a double boiler. 

Melt the white chocolate fully, then remove from the heat. Set the white chocolate aside to cool down to room temperature for about 20-30 minutes. It’s ready when you hold your palm over it and don’t feel any residual heat. Make sure it’s not still warm, or it will melt the butter in the buttercream.

Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. Beat the butter on medium until creamy, about one to two minutes. Scrape the sides of the bowl. 

With the mixer on low, add the salt, then add the powdered sugar slowly, half a cup at a time. 

Once all of the powdered sugar has been added, stir the cooled white chocolate, then add it to the bowl. Beat on low for about 30 seconds, then gradually work up to medium and mix until creamy and fully combined. 

Scrape down the sides of the bowl, then add the vanilla bean paste and peppermint extract. Beat for a minute on medium until combined.

Pipe or spread the buttercream onto the flat side of half of the baked cookies, then sandwich with another and press gently to adhere. If you prefer, you can roll the sides of the pies in crushed peppermint candies or candy canes.

How to Store

Store the leftover whoopies pies in an airtight container in the fridge for 4-5 days. Before eating, I recommend removing them from the fridge and allowing them to sit at room temperature for about 15-20 minutes. This will allow them to soften.

You can also freeze the assembled whoopie pies for up to 2-3 months. I recommend wrapping each one individually in plastic wrap and then storing it in a freezer-safe, airtight container. Thaw them overnight in the fridge.

More Fun Holiday Recipes

• Frosted Sugar Cookie Bars
• Gingerbread Thumbprint Cookies
• Frosted Gingerbread Bars
• Gingerbread Truffles
• Gingerbread Latte Cake with Maple Glaze

What do you think of this festive Whoopie pie recipe? What would you serve with these treats? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy holiday baking, friends!

Chocolate Peppermint Whoopie Pie Recipe

Print

Yield: 14 whoopie pies

Chocolate Peppermint Whoopie Pies

These chocolate peppermint whoopie pies are the perfect holiday treat! Soft and tender rounds of cakey chocolate cookies are sandwiched with a festive white chocolate peppermint buttercream. Each bite offers a delightful blend of rich chocolate and cool mint with the unmistakable decadence of white chocolate.

Prep Time 30 minutes

Cook Time 45 minutes

Total Time 1 hour 15 minutes

Ingredients

For the chocolate cookies

Toggle ingredient group

• ½ cup unsalted butter, at room temperature
• 1 cup light brown sugar, packed
• 1 egg, at room temperature
• 1 ½ teaspoons vanilla extract
• 2 ¼ cups all-purpose flour
• ½ cup Dutch process cocoa, sifted
• ½ teaspoon sea salt
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• ¾ cup whole milk, at room temperature
• ¼ cup sour cream, at room temperature

For the white chocolate peppermint buttercream filling

Toggle ingredient group

• 6 ounces white baking chocolate or white chocolate bar, roughly chopped
• 3 tablespoons heavy cream
• 1 cup unsalted butter, at room temperature
• ⅛ teaspoon salt
• 2 cups powdered sugar, sifted
• 1 ½ teaspoons vanilla bean paste
• 1/2 teaspoon peppermint extract
• Crushed peppermint candies or candy canes, optional for decorating

Instructions

1. Preheat the oven to 350 degrees and line three large baking sheets with parchment paper.
2. Add the butter and the brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on low, working up to medium, until the mixture is creamy (about 2 minutes). Scrape down the sides of the bowl, then add the egg and vanilla. Beat on medium speed for 1 minute.
3. Whisk together the flour, cocoa powder salt, baking soda, and baking powder in a medium bowl. In a separate smaller bowl, whisk together the milk and sour cream.
4. With the mixer running on low, add about 1/2 of the dry ingredients to the bowl, mixing until just combined. Then, add half of the milk/sour cream mixture, mixing until just combined. Scrape the bowl, then repeat with the remaining half of the dry ingredients, followed by the remaining wet ingredients. Scrape down the bowl one last time then beat until just combined and there’s no longer any pockets of dry ingredients remaining.  
5. Use a 1-ounce (2 tablespoon) sized cookie scoop to scoop up portions of the batter then place on the lined baking sheet at least 2 inches apart. Bake each sheet separately in the preheated oven for 12-15 minutes until the cookies are just set. Allow them to cool on the pans for 10 minutes, then use a spatula to move them to a wire rack to cool completely before filling.
6. When pies are cool, make the buttercream. Add the white chocolate and the heavy cream to a double boiler. Melt the white chocolate fully, then remove from the heat. Set the white chocolate aside to cool down to room temperature for about 20-30 minutes. It’s ready when you hold your palm over it and don’t feel any residual heat. Make sure it’s not still warm or it will melt the butter in the buttercream.
7. Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. Beat the butter on medium until creamy, about 1-2 minutes. Scrape the sides of the bowl. With the mixer on low, add the salt then add the powdered sugar slowly ½ cup at a time. Once all of the powdered sugar has been added, stir the cooled white chocolate then add it to the bowl. Beat on low for about 30 seconds then gradually work up to medium and mix until creamy and fully combined. Scrape down the sides of the bowl, then add the vanilla bean paste and peppermint extract. Beat for 1 minute on medium until combined.
8. Pipe or spread the buttercream onto the flat side of half of the baked cookies, then sandwich with another and press gently to adhere. If you prefer, you can roll the sides of the pies in crushed peppermint candies or candy canes.
9. Enjoy immediately or place in the fridge in an airtight until ready to enjoy. Enjoy within 4-5 days.

Notes

• To enjoy leftovers, I recommend removing them from the fridge and allowing them to sit at room temperature for about 15-20 minutes. This will allow them to soften.
• With a 1-ounce scoop, the recipe yields exactly 28 cookies, which is 14 assembled pies.
• You can make your own crushed peppermints or candy canes by adding them to a food processor fitted with the S blade, then pulsing several times until broken into small pieces.

FAQs

Can I use natural cocoa powder in the recipe? No, I do not recommend using natural cocoa powder, as the amount of leaveners in the recipe is formulated based on using a Dutch process cocoa powder.

Can I chill the buttercream once it’s made? Yes, you can cover and chill the buttercream once it’s made. When you’re ready to use it, allow it to come to room temperature, then beat it for 1-2 minutes.

Can I freeze assembled whoopie pies? Yes, assembled whoopie pies can be frozen for 2-3 months. I recommend wrapping each one individually in plastic wrap and then storing it in a freezer-safe, airtight container. Thaw them overnight in the fridge.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Silpat Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8" x 16-1/2"
• 
  Nordic Ware Natural Aluminum Commercial Baker's Jelly Roll Baking Sheet
• 
  Wilton 6-Cavity Doughnut Baking Pan

Nutrition Information:

Yield:

14

Serving Size:

1
Amount Per Serving: Calories: 613Total Fat: 32gSaturated Fat: 19gUnsaturated Fat: 13gCholesterol: 78mgSodium: 222mgCarbohydrates: 76gFiber: 4gSugar: 53gProtein: 7g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Chocolate Peppermint Whoopie Pies appeared first on A Classic Twist.

These mini pavlovas with cranberry curd are a festive, showstopping dessert! Once the mini pavlovas are baked and cooled, they’re topped with a dollop of sweet-tart cranberry curd, sliced oranges, and pomegranate. Each bite of sweet, marshmallow-y meringue is punctuated by the sharpness of the curd for the perfect balance of flavors.

These mini pavlovas with cranberry curd are truly a stunning dessert that steals the spotlight. They’re light and airy and bursting with holiday flavor! It’s the kind of dessert that elevates any holiday table.

But I have to let you in on a little secret; they’re extremely easy to make. I know they might look a little intimidating, but they’re an approachable dessert. 

Even if you mess up a little and they end up cracked, which happens to the best of us, it’s easy to cover up with cranberry curd. 

Let’s talk about pavlovas and why I love them! If you’ve never had one, they are a little crisp on the outside but have a marshmallow-like center. Then you add flavor by topping them with a curd. Since it’s the holiday season, a cranberry curd is perfect. 

I have a few pavlova recipes on the blog that are great for enjoying year-round: Rosewater Pavlova with Strawberries and Pistachio, Chocolate Pavlova with Strawberries and Cream, and Raspberry Swirl Pavlova with Pomegranates.

Usually, pavlova is made as a large pavlova that you cut slices out of, but I felt it was easier to serve as mini pavlovas. 

Since this dessert is a showstopper, it requires elevated garnishes to complement the cranberry curd. Slices of citrus and jewel-like pomegranate seeds take it up a notch. 

The tartness of the cranberry curd contrasts with the sweetness of the pavlova. It’s a dessert that feels light after a hearty meal. 

If you’ve never made a pavlova, there are a few tips you need to follow for the best results. Since pavlovas are meringues, I use cornstarch to stabilize the whipped egg whites. It’s important not to skip or substitute this ingredient.  

It’s also important to slowly add the sugar to the egg whites. Just like we usually slowly add flour to a recipe, by slowly adding the sugar, while the egg whites are whipping, it gives the sugar time to fully dissolve, so you end up with a glossy meringue instead of a grainy or gritty meringue. 

This is a dessert you can make ahead of time. Pavlovas can be stored in an airtight container in a cool, dry place for up to 2 days, but they must be stored plain, without the curd. You can also freeze them for up to one month. The cranberry curd can be made up to one week in advance. 

Not only is this a stunning holiday dessert for when you want to make something extra special, but it’s easy to make ahead so you can focus on your Christmas dinner and guests. 

Ingredients

• fresh cranberries
• orange juice
• granulated sugar 
• a few eggs
• unsalted butter
• vanilla bean paste 
• cornstarch
• cream of tartar
• optional garnishes like orange slices, pomegranate arils, & rosemary sprigs

How to Make Mini Pavlovas

Make the cranberry curd first. Add the cranberries, orange juice, and sugar to a large saucepan or pot. Set the pan over medium-high heat. Bring the mixture to a boil, stirring every minute or so. 

Once the mixture comes to a boil, reduce the heat to medium and let the mixture simmer for about five minutes until most of the cranberries have burst and it is starting to look saucy. 

Remove the pan from the heat and allow the cranberry mixture to cool for 15 minutes before adding it to a blender. Blend well until completely smooth.

Rinse out the pan, then pour the blended cranberry mixture back into it. Whisk in the egg yolks, then set the pan over medium heat. 

Whisk continuously until the curd thickens and coats the back of a spoon, about 5-8 minutes. 

Remove from the heat, then whisk in the butter and vanilla bean paste until the butter has melted completely and is fully incorporated.

To ensure the curd is smooth, pass it through a fine mesh sieve, pressing as necessary with a spoon or silicone spoonula. Allow the sieved curd to cool down at room temperature for 30 minutes, then transfer it to the fridge to cool for 4-6 hours. The curd can be made up to 4 or 5 days in advance as needed.

Preheat the oven and line a large baking sheet with parchment paper. 

Draw six 3 ½-inch circles onto the parchment spaced at least 1-inch apart. This will help with forming the pavlovas later on. Flip the parchment over so that the circles you drew are facing down towards the surface of the baking sheet.

Add the granulated sugar to a food processor and pulse a few times. Pour the sugar into a small bowl and whisk in the cornstarch. Set aside.

Pour some vinegar onto a paper towel, then use it to wipe out the bowl of your stand mixer and the whisk attachment very well in order to ensure there’s no oily residue. 

Add the room temperature egg whites to the bowl along with the cream of tartar. Beat with the whisk attachment, beginning on low and working up to high, until soft peaks form (about 2-3 minutes). 

With the mixer running on high, add the vanilla bean paste, then add the sugar and cornstarch mixture gradually, a tablespoon at a time. 

Once all of the sugar has been added, continue beating until the egg whites are very glossy and reach stiff peaks.

Divide the meringue into six mounds on the lined baking sheet using the circles as a guide. 

Use two spoons to shape the mounds, then use the back of one of the spoons to create a shallow indentation on the top of each mound.

Bake the mini pavlovas in the preheated oven for an hour. After an hour, turn off the oven but leave the pavlovas in it and do not open the door. Allow them to cool completely in the oven without opening the door, ideally overnight or for at least three hours.

When meringues have completely cooled, gently remove them from the parchment with a thin, flexible spatula, then place them on a platter or individual plates. 

Fill the tops with cranberry curd, then decorate with orange slices, pomegranate arils, and rosemary sprigs if desired.

How to Store

Once the meringues are assembled, they are best enjoyed right away as they will soften and absorb the moisture from the curd and fruit. Unassembled meringues store best in an airtight container in a cool, dry place for up to 2 days. Or, they can be kept in an airtight container in the freezer (separated with pieces of parchment paper) for up to 1 month. Refrigerated leftover cranberry curd should be enjoyed within 1 week.

More Cranberry Dessert Recipes

• Cranberry Crumb Cake
• Cranberry Pear Crumble
• Cranberry Swirl Coffee Cake
• White Chocolate Cranberry Tart
• Cranberry Apple Crisp

What do you think of this festive pavlova recipe? What would you serve with this dessert? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy holiday baking, friends!

Mini Pavlova Recipe

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Yield: 6

Mini Pavlovas with Cranberry Curd

These mini pavlovas with cranberry curd are a festive, showstopping dessert! Once the mini pavlovas are baked and cooled, they’re topped with a dollop of sweet-tart cranberry curd, sliced oranges, and pomegranate.

Prep Time 45 minutes

Cook Time 1 hour

Cooling Time 6 hours

Total Time 7 hours 45 minutes

Ingredients

For the cranberry curd

Toggle ingredient group

• 1 12-ounce bag fresh cranberries
• ¾ cup orange juice
• ¾ cup granulated sugar
• 3 egg yolks, from 3 large eggs
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla bean paste
• Orange slices, optional for garnish
• Pomegranate arils, optional for garnish
• Rosemary sprigs, optional for garnish

For the mini pavlovas

Toggle ingredient group

• ⅔ cup granulated sugar
• 2 teaspoons cornstarch
• 4 egg whites from 4 large eggs, at room temperature
• ½ teaspoon cream of tartar
• 1 teaspoon vanilla bean paste

Instructions

1. Make the cranberry curd first. Add the cranberries, orange juice, and sugar to a large saucepan or pot. Set the pan over medium-high heat. Bring the mixture to a boil, stirring every minute or so. Once the mixture comes to a boil, reduce the heat to medium and let the mixture simmer for about 5-8 minutes until most of the cranberries have burst and it is starting to look saucy. Remove the pan from the heat and allow the cranberry mixture to cool for 15 minutes before adding to a blender. Blend well until completely smooth.
2. Rinse out the pan then pour the blended cranberry mixture back into it. Whisk in the egg yolks then set the pan over medium heat. Whisk continuously until the curd thickens and coats the back of a spoon, about 5-8 minutes. Remove from the heat then whisk in the butter and vanilla bean paste until the butter has melted completely and is fully incorporated.
3. To ensure the curd is smooth, pass it through a fine mesh sieve, pressing as necessary with a spoon or silicone spoonula. Allow the sieved curd to cool down at room temperature for 30 minutes, then transfer it to the fridge to cool for 4-6 hours. The curd can be made up to 4 or 5 days in advance as needed.
4. Preheat the oven to 225 degrees. Line a large baking sheet with parchment paper. Draw six 3 ½-inch circles onto the parchment spaced at least 1-inch apart. This will help with forming the pavlovas later on. Flip the parchment over so that the circles you drew are facing down towards the surface of the baking sheet.
5. Add the granulated sugar to a food processor and pulse 3-4 times. Pour the sugar into a small bowl and whisk in the cornstarch. Set aside.
6. Pour some vinegar onto a paper towel then use it to wipe out the bowl of your stand mixer and the whisk attachment very well in order to ensure there’s no oily residue. Add the room temperature egg whites to the bowl along with the cream of tartar. Beat with the whisk attachment, beginning on low and working up to high, until soft peaks form (about 2-3 minutes). With the mixer running on high, add the vanilla bean paste, then add the sugar and cornstarch mixture gradually 1 tablespoon at a time. Once all of the sugar has been added, continue beating until the egg whites are very glossy and they reach stiff peaks.
7. Divide the meringue into 6 mounds on the lined baking sheet using the circles as a guide. Use two spoons to shape the mounds then use the back of one of the spoons to create a shallow indention on the top of each mound.
8. Bake the mini pavlovas in the preheated oven for 1 hour. After 1 hour, turn off the oven but leave the pavlovas in it and do not open the door. Allow them to cool completely in the oven without opening the door, ideally overnight or for at least 3 hours.
9. When meringues have completely cooled, gently remove them from the parchment with a thin, flexible spatula then place them on a platter or individual plates. Fill the tops with cranberry curd then decorate with orange slices, pomegranate arils, and rosemary sprigs if desired.

Notes

1. Once the meringues are assembled, they are best enjoyed right away as they will soften and absorb the moisture from the curd and fruit. Unassembled meringues store best in an airtight container in a cool, dry place for up to 2 days. Or, they can be kept in an airtight container in the freezer (separated with pieces of parchment paper) for up to 1 month. Refrigerated leftover cranberry curd should be enjoyed within 1 week.
2. You’ll need a total of 4 large eggs for the recipe: 4 egg whites will go into the pavlovas, while 3 of the egg yolks will go into the curd. The remaining egg yolk can be refrigerated and used in another recipe.

FAQs

Do I need to add the cornstarch? Yes, the cornstarch is vital in stabilizing the egg whites and helps to reduce the chance of the meringues weeping. I do not recommend omitting it or substituting in a different ingredient.

Can I add the sugar all at once? No, I do not recommend adding it all at once. Adding it gradually, one tablespoon at a time, allows it to dissolve more easily into the egg whites and prevents a grainy-textured meringue.

What if my pavlovas crack? It’s most likely due to them cooling down too fast, which is why I recommend allowing them to cool down completely in the oven. Whether they crack or not, they will still be delicious!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Pyrex Glass Mixing Bowl Set (3-Piece)
• 
  Silpat Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8" x 16-1/2"
• 
  Nordic Ware Natural Aluminum Commercial Baker's Jelly Roll Baking Sheet

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 351Total Fat: 6gSaturated Fat: 3gUnsaturated Fat: 3gCholesterol: 104mgSodium: 74mgCarbohydrates: 67gFiber: 1gSugar: 63gProtein: 6g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Mini Pavlovas with Cranberry Curd appeared first on A Classic Twist.

These frosted sugar cookie bars are soft and chewy and require just 15 minutes of prep time! The sugar cookie dough base is pressed into a pan and baked until just set to ensure the perfect texture. Once cool, the bars are slathered with a vanilla cream cheese frosting and decorated with festive sprinkles. Enjoy these sugar cookie bars as part of a holiday spread or any time you’re craving a delicious and easy sweet treat. 

Hey there, and welcome back, friends.

You are in for a sweet holiday treat!

If you love classic sugar cookies but want something quick, easy, and perfect for sharing, these sugar cookie bars with frosting are going to be your new go-to treat. Plus, they require no cookie cutters! 

You can’t beat a snack that comes together with just 15 minutes of prep time, making them ideal for busy days. Our time over the holidays is precious, so let’s save some time where we can. 

Enjoying my favorite cookie recipes in bar form is something I have shared on the blog many times over the years. Give these festive Frosted Gingerbread Bars and Browned Butter Eggnog Cookie Bars a try. 

I have a few other cookie bars that are equally delicious but not holiday-themed like these S’mores Cookie Bars, Chocolate Bar Cookie Bars, Salted Caramel Twix Cookie Bars, and Salted Caramel Chocolate Chip Cookie Bars that are great all year-round.

The base of these bars is a simple sugar cookie dough that gets pressed directly into a baking pan, which means no rolling, no shaping, and absolutely no cookie cutters required! There’s so much to love about this recipe!!!

The cookie dough is buttery, soft, and lightly sweet. The bars are tender and chewy instead of dry or cakey.

The recipe is practical to make since there’s no need to chill the dough before baking. You can mix the dough, press it into the pan, and pop it straight into the oven. It’s perfect if you want to let your little ones help you. 

Let’s talk about the frosting!!! Sugar cookie bars need a great frosting. For this recipe, I used a cream cheese-based one that is sweet and tangy. Of course, I slathered the bars with a generous layer of the frosting. 

To make these sugar cookie bars perfect for the holiday season, I sprinkled them with a handful of festive sprinkles, but if you’re making them any other time of the year, use your favorite sprinkles.  

I almost forgot, you can make these bars ahead of time. Once the bars are baked and cooled, you can freeze the unfrosted bars for up to two months, which is incredibly helpful during the holiday season and for adding to holiday gift boxes.

Thaw the bars in the fridge, then frost, slice, and serve. Just let them thaw in the fridge, then spread on the frosting, slice them into squares, and serve. They taste freshly baked, even after time in the freezer.

Ingredients

• all-purpose flour
• cornstarch
• salt
• unsalted butter
• granulated sugar
• light brown sugar
• a large egg
• vanilla extract
• some milk
• cream cheese
• vanilla extract 
• a pinch of salt
• powdered sugar
• sprinkles

How to Make Sugar Cookie Bars

Preheat the oven to 350 degrees. Lightly grease and line a baking pan on all sides with parchment paper. To keep the parchment paper in place, you can attach a binder clip to each side of the pan. 

Add the flour, cornstarch, and salt to a medium bowl and whisk to combine. Set aside.

Add the butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for a minute, then scrape down the sides of the bowl.

Add the granulated sugar and brown sugar. Beat for a few minutes on medium until creamy.

Beat in the egg, vanilla, and milk until combined. Scrape down the sides of the bowl, then add the dry ingredients.

Mix on low until the dough comes together. It should be fairly soft and will not ball up around the paddle. 

Scoop the dough into the lined baking pan and spread it into an even layer. It’s more important to spread it into an even layer than to smooth the top of the surface since it will be covered with frosting. If you’re using binder clips to hold the parchment in place, you can remove them at this point. 

Bake the bars on the center rack of the preheated oven for just under half an hour, until the edges are lightly golden and the center is just set. Remove the bars from the oven and place the pan on a wire cooling rack. Allow the bars to cool completely before frosting. 

Once the bars are cool, add the butter and cream cheese to the bowl of a stand mixer fitted with the paddle attachment.

Beat on medium until creamy, for about two minutes.

Scrape down the sides, then add the vanilla, salt, and about half of the powdered sugar. Beat on low, gradually working up to medium until the powdered sugar has been fully incorporated.

Scrape down the sides of the bowl once more, then add the remaining powdered sugar. Beat on low, gradually working up to medium until you have a light and fluffy frosting.

Use the parchment to remove the cookies from the baking pan. Spread the frosting over the top of the bars in an even layer with a palette knife.

Decorate the top with sprinkles, then slice into sixteen equal squares and serve.

How to Store

Leftovers store best in an airtight container in the fridge. Enjoy cold, or let them sit at room temperature for 15-20 minutes before eating. 

More Holiday Cookie Recipes

• Chocolate Hazelnut Espresso Slice & Bake Cookies
• Spice Drop Cookies
• Spiced Hazelnut Linzer Cookies
• Chocolate Orange Cookies
• Raspberry & White Chocolate Cookies

What do you think of this amazing sugar cookie bar recipe? What would you serve with these bars? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy holiday baking, friends!

Frosted Sugar Cookie Bar Recipe

Print

Yield: 16 bars

Frosted Sugar Cookie Bars

These frosted sugar cookie bars are soft and chewy and require just 15 minutes of prep time! Enjoy these sugar cookie bars as part of a holiday spread or any time you’re craving a delicious and easy sweet treat.  

Prep Time 15 minutes

Cook Time 27 minutes

Additional Time 2 hours

Total Time 2 hours 42 minutes

Ingredients

• For the bars:
• 1 ½ cups all-purpose flour
• 1 tablespoon cornstarch
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• ¼ cup light brown sugar, packed
• 1 large egg, at room temperature
• 1 ½ teaspoons vanilla extract
• 1 tablespoon milk, at room temperature
• For the frosting:
• ½ cup unsalted butter, softened
• ¼ cup (2 ounces) cream cheese, softened
• 1 ½ teaspoons vanilla extract
• 1 pinch salt
• 1 ½ cups powdered sugar, sifted
• Sprinkles

Instructions

1. Preheat the oven to 350 degrees. Lightly grease and line an 8x8-inch baking pan on all sides with parchment paper. To keep the parchment paper in place, you can attach a binder clip to each side of the pan. 
2. Add the flour, cornstarch, and salt to a medium bowl and whisk to combine. Set aside.
3. Add the butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 1 minute, then scrape down the sides of the bowl and add the granulated sugar and brown sugar. Beat for 1-2 minutes on medium until creamy. Beat in the egg, vanilla, and milk until combined. Scrape down the sides of the bowl then add the dry ingredients. Mix on low until the dough comes together. It should be fairly soft and will not ball up around the paddle. 
4. Scoop the dough into the lined baking pan and spread it into an even layer. It’s more important to spread it into an even layer than to smooth the top of the surface since it will be covered with frosting. If you’re using binder clips to hold the parchment in place, you can remove them at this point. 
5. Bake the bars on the center rack of the preheated oven for 23-27 minutes until the edges are lightly golden and the center is just set. Remove the bars from the oven and place the pan on a wire cooling rack. Allow the bars to cool completely before frosting. 
6. Once the bars are cool, add the butter and cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium until creamy, about 1-2 minutes. Scrape down the sides, then add the vanilla, salt, and about half of the powdered sugar. Beat on low, gradually working up to medium until the powdered sugar has been fully incorporated. Scrape down the sides of the bowl once more, then add the remaining powdered sugar. Beat on low, gradually working up to medium until you have a light and fluffy frosting.
7. Use the parchment to remove the cookies from the baking pan. Spread the frosting over the top of the bars in an even layer with a palette knife. Decorate the top with sprinkles, then slice into 16 equal squares and serve.
8. Leftovers store best in an airtight container in the fridge. Enjoy cold or allow them to sit out at room temperature for 15-20 minutes before eating. 

Notes

FAQs

Can I bake the bars in a larger 9-inch pan? I do not recommend using a larger pan because the bars will be too thin. 

Do I need to chill the dough before baking? Nope! There is no need to chill the dough before baking the bars. 

Can I freeze the bars? Once the bars are baked and cooled, you can freeze the unfrosted bars for up to 2 months. Thaw the bars in the fridge, then frost, slice, and serve.

Recipe Tips

• The easiest way to spread the cookie dough into an even layer is to place plastic wrap over the surface and press it down. Remove the plastic wrap, then level out the surface with an offset spatula. 
• To get clean, even slices, place the frosted bars in the fridge for 15-20 minutes to allow the frosting to firm up. Then, use a sharp knife to slice the bars, wiping off the blade in between each cut. 
• In order to ensure the soft and slightly chewy texture of the bars, bake them just long enough for the edges to turn lightly golden brown. This will take between 23-27 minutes, depending on your oven and baking pan. 
• Make sure the bars are completely cool before you frost them, or the frosting will melt. 

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Kate Spade New York 882578 Willow Drive Cream Loaf Pan
• 
  Silpat Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8" x 16-1/2"
• 
  Nordic Ware Natural Aluminum Commercial Baker's Jelly Roll Baking Sheet

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 209Total Fat: 14gSaturated Fat: 9gUnsaturated Fat: 5gCholesterol: 49mgSodium: 234mgCarbohydrates: 18gFiber: 0gSugar: 12gProtein: 2g

Making this Recipe?

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The post Frosted Sugar Cookie Bars appeared first on A Classic Twist.

With soft, chewy insides and a smooth vanilla bean white chocolate filling, these gingerbread thumbprint cookies are ideal for holiday baking! Molasses, cinnamon, ginger, and cloves yield a classic and bold gingerbread flavor that pairs well with the sweet white chocolate. 

You are in for a holiday treat!

If you love classic gingerbread cookies over the holidays, I just know you will love these gingerbread thumbprint cookies! They have already earned a spot in my holiday cookies that I bake every year. They would be perfect in Christmas cookie boxes, too! 

These cookies are a little addictive! Let me tell you why I can’t get enough of them. The outside has a crispy texture thanks to the turbinado sugar, but the inside of the cookie remains soft and perfectly chewy. 

The white chocolate filling adds a little bit of a luxurious feel because you can see specks of vanilla in the white chocolate. White chocolate complements gingerbread so well. 

A classic gingerbread cookie always starts with molasses, then you add warm spices like ginger, cinnamon, cloves, & nutmeg. These cookies are sweetened with brown sugar instead of white sugar, which adds a nice depth of flavor. 

The secret to these cookies keeping their thumbprint shape is to pre-chill them! To keep the thumbprint shape and prevent spreading, the cookie dough is scooped and then chilled before baking. Rolling the chilled dough in turbinado sugar lends a beautiful sparkle and delicious crunch!

I always use a small measuring spoon to create the perfect thumbprint indent. 

What’s nice about this recipe is that you can make the dough up to two days in advance. This is so helpful during the holidays, given our busy schedules. 

Don’t skip rolling the dough in turbinado sugar. It adds this irresistible crunch and makes the cookies look extra sparkly. You can use castor sugar instead if you don’t have any turbinado on hand. 

I chose white chocolate as the filling for these cookies. I felt they needed a little extra vanilla flavor to make them pop. I used vanilla bean paste instead of vanilla extract because extract can make the chocolate seize. Plus, the tiny flecks of real vanilla bean give the filling a beautiful look that feels both rustic and elegant.

I hope you try out these cookies this holiday season. I know you won’t be disappointed! 

Ingredients

• all-purpose flour
• warm spices like ground ginger, cinnamon, cloves, & nutmeg
• sea salt
• unsalted butter
• brown sugar
• unsulphured molasses
• a large egg
• turbinado sugar
• heavy cream
• white chocolate chips
• vanilla bean paste

How to Make Gingerbread Thumbprint Cookies

Clear out some room in your fridge for a large plate, platter, or baking sheet. Whisk the flour, spices, and salt together in a large bowl until combined.

Beat the softened butter and brown sugar on medium speed in a stand mixer fitted with the paddle attachment until creamy, for a few minutes. 

Add the molasses and the egg and beat on medium speed until smooth, scraping the bottom and sides of the bowl as needed.

With the mixer on low, slowly add the flour mixture about half a cup at a time, mixing until the dough is smooth and beginning to clump around the paddle. Stop and scrape the sides of the bowl as needed during mixing.

Scoop up portions of the dough with a 1.5 tablespoon (0.75-ounce) cookie scoop, then place on a parchment-lined plate, platter, or baking sheet. Cover the dough loosely with plastic wrap and chill for about two hours until completely firm. 

After chilling the dough, preheat the oven and line two large baking sheets with parchment paper. Place the turbinado sugar on a plate or in a wide, shallow bowl.

Roll each portion of dough into a ball, then roll it in the turbinado sugar. Place the cookies on the lined sheet about two inches apart. 

Use the back side of a rounded teaspoon measuring spoon to create the thumbprint indentation in the middle of each cookie, pressing gently. 

Bake the cookies in batches (i.e., one baking sheet at a time) for twelve minutes or until just set but still soft. 

As soon as the cookies come out of the oven, reinforce the thumbprint indentation gently as needed with the back of the teaspoon. Allow the cookies to cool on the baking sheet for about fifteen minutes, then move to a wire cooling rack to cool completely before filling.

Once the cookies have cooled, add the cream and white chocolate chips to a double boiler. Stir until fully melted and smooth, then stir in the vanilla bean paste. 

Remove from the heat and carefully fill the thumbprint of each cookie with the melted white chocolate using a spoon. 

Allow the white chocolate filling to set fully, which takes about an hour, before serving or storing in an airtight container. 

How to Store

Keep the homemade thumbprint cookies in an airtight container at room temperature for up to 5 days. 

More Holiday Cookie Recipes

• Chocolate Hazelnut Espresso Slice & Bake Cookies
• Spice Drop Cookies
• Spiced Hazelnut Linzer Cookies
• Chocolate Orange Cookies
• Cinnamon Pecan Shortbread Cookies

What do you think of this amazing gingerbread cookie recipe? What would you serve with these cookies? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy holiday baking, friends!

Gingerbread Thumbprint Cookie Recipe

Print

Yield: 24 cookies

Gingerbread Thumbprint Cookies

With soft, chewy insides and a smooth vanilla bean white chocolate filling, these gingerbread thumbprint cookies are ideal for holiday baking! Molasses, cinnamon, ginger, and cloves yield a classic and bold gingerbread flavor that pairs well with the sweet white chocolate. 

Prep Time 35 minutes

Cook Time 24 minutes

Total Time 59 minutes

Ingredients

• 2 ½ cups all-purpose flour
• 1 ½ teaspoons ground ginger
• 1 ½ teaspoons ground cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• ½ teaspoon sea salt
• ½ cup unsalted butter, softened
• ½ cup + 2 tablespoons brown sugar, packed
• ¼ cup + 2 tablespoons unsulphured molasses
• 1 large egg, at room temperature
• ½ cup turbinado sugar, for rolling
• 3 tablespoons heavy cream
• 1 cup white chocolate chips
• 1 teaspoon vanilla bean paste

Instructions

1. Clear out some room in your fridge for a large plate, platter, or baking sheet. Whisk the flour, spices, and salt together in a large bowl until combined.
2. Beat the softened butter and brown sugar on medium speed in a stand mixer fitted with the paddle attachment until creamy, about 2 minutes. Add the molasses and the egg and beat on medium speed until smooth, scraping the bottom and sides of the bowl as needed. With the mixer on low, slowly add the flour mixture about ½ cup at a time, mixing until the dough is smooth and beginning to clump around the paddle. Stop and scrape the sides of the bowl as needed during mixing.
3. Scoop up portions of the dough with a 1.5 tablespoon (0.75-ounce) cookie scoop, then place on a parchment-lined plate, platter, or baking sheet. Cover the dough loosely with plastic wrap and chill for 1 ½ - 2 hours until completely firm. 
4. After chilling, preheat the oven to 350 degrees and line two large baking sheets with parchment paper. Place the turbinado sugar on a plate or in a wide, shallow bowl.
5. Roll each portion of dough into a ball, then roll it in the turbinado sugar. Place the cookies on the lined sheet about 2 inches apart. Use the back side of a rounded teaspoon measuring spoon to create the thumbprint indentation in the middle of each cookie, pressing gently. 
6. Bake the cookies in batches (i.e., one baking sheet at a time) for 8-12 minutes or until just set but still soft. As soon as the cookies come out of the oven, reinforce the thumbprint indentation gently as needed with the back of the teaspoon. Allow the cookies to cool on the baking sheet for 10-15 minutes, then move to a wire cooling rack to cool completely before filling.
7. Once the cookies have cooled, add the cream and white chocolate chips to a double boiler. Stir until fully melted and smooth, then stir in the vanilla bean paste. Remove from the heat and carefully fill the thumbprint of each cookie with the melted white chocolate using a spoon. Allow the white chocolate filling to set fully, about 1 hour, before serving or storing in an airtight container. Keep the cookies in an airtight container at room temperature for up to 5 days. 

Notes

• A 1.5 tablespoon (0.75-ounce) cookie scoop will yield uniform cookies and is ideal for pairing with the teaspoon measuring spoon for the thumbprint indentation. 
• Make sure to use unsulphured molasses, NOT blackstrap molasses, as the flavor will be too overpowering. 
• To make a double boiler, nest a heat-safe bowl over a small pot of simmering water. The bottom of the bowl should not touch the surface of the water.
• During testing, I ended up preferring the batch rolled in turbinado sugar over the one rolled in granulated sugar. It produces a prettier, sparkly texture and delicious crunch that pairs well with the chewy texture of the cookies. 
• You need to avoid cracks when creating the thumbprint in the cookie dough, as the filling will leak out. In order to avoid cracks, make sure to roll the dough in your hands to warm it slightly, then press down gently and evenly with the teaspoon. If cracks appear, re-roll the dough in your hands, then try again. 
• The cookie dough is scooped and portioned before being chilled. In testing, this proved ideal since the dough is very hard to scoop once chilled! 
• Resist the urge to overbake the cookies! Due to the combination of molasses and brown sugar, if you overbake them, they will be very crisp once they cool. Baking them until they are just set and still soft (8-12 minutes) means that they will firm up as they cool and have a crisp exterior with a chewy and soft interior. 

FAQ's

How far ahead can I make the cookie dough? You can make it up to two days in advance. Once the cookie dough is fully mixed, go ahead and pre-scoop the dough as directed in the recipe. Make sure to wrap well with plastic wrap before placing it in the fridge so the dough doesn’t dry out. 

Can I use vanilla extract instead of vanilla bean paste? I prefer vanilla bean paste in the white chocolate filling as it doesn’t have the tendency to make the chocolate seize up once it is added like traditional vanilla extract can. The added bonus is that you can see the beautiful flecks of vanilla bean in the set filling!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Pyrex Glass Mixing Bowl Set (3-Piece)
• 
  Silpat Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8" x 16-1/2"
• 
  Nordic Ware Natural Aluminum Commercial Baker's Jelly Roll Baking Sheet

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 147Total Fat: 3gSaturated Fat: 2gUnsaturated Fat: 1gCholesterol: 3mgSodium: 46mgCarbohydrates: 26gFiber: 1gSugar: 10gProtein: 3g

Making this Recipe?

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The post Gingerbread Thumbprint Cookies appeared first on A Classic Twist.

Buttery shortbread meets bold espresso and rich chocolate in these chocolate-hazelnut espresso slice-and-bake cookies! Buttery and crisp, these cookies combine the irresistible pairing of chocolate and hazelnut with aromatic espresso in a classic shortbread dough. Logs of chilled dough are sliced and baked, making prep short and easy. These slice-and-bake cookies pair perfectly with coffee and are a great addition to a holiday cookie box!

If you’re a coffee lover, you’ll adore these shortbread cookies! They have just the right touch of espresso flavor, perfectly balanced with rich chocolate and hazelnuts.

I have a few other shortbread recipes on the blog that are great for the holidays, like these Cinnamon Pecan Shortbread Cookies, Spiced Shortbread Cookies, Shortbread Thumbprint Cookies, and Toasted Coconut Shortbread Cookies. But these shortbread cookies in particular are like biting into a chocolate mocha with hazelnuts. 

This is a simple holiday slice-and-bake cookie recipe, which makes it ideal for the busy holiday season when we already have so much on our plates. The dough comes together in no time.

After making the dough, shape it into logs and chill until firm, because this makes slicing a breeze. Just before baking, roll the chilled logs in chopped hazelnuts for extra flavor and that stunning, eye-catching finish that makes these cookies a star.

I also love how versatile this recipe is. If you don’t have hazelnuts on hand or don’t like them, you can easily swap the nuts for something else, like walnuts. Walnuts pair really well with chocolate and espresso, as well as with pecans and almonds.

These cookies are perfect for adding to your annual holiday cookie boxes. If you need a guide on how to put one together, I share tips for how to make the best holiday cookie box. Not only are you guided on how to make these boxes, but I also share my best cookies to add to them. 

The holidays are such a special time of year. I hope you enjoy making these chocolate slice-and-bake cookies and some memories!

Ingredients

• whole roasted hazelnuts
• unsalted butter, softened
• granulated sugar
• a large egg
• vanilla extract
• some all-purpose flour 
• unsweetened cocoa powder
• espresso powder
• sea salt

How to Make Chocolate Hazelnut Espresso Slice and Bake Cookies

Roughly chop half of the hazelnuts and set them aside in a small bowl. Place the remaining half cup of hazelnuts in a food processor and pulse until finely chopped to make the hazelnut coating on the edges of the cookies. Or, finely chop by hand. Set aside for now.

Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. Beat the butter on medium for a minute until creamy. 

Scrape down the sides of the bowl, then add the sugar. 

Beat on medium until fluffy, for about two minutes.

Separate the egg yolk from the egg white. Reserve the egg white in a small bowl, then place it in the fridge for later. 

Add the egg yolk to the butter and sugar mixture along with the vanilla extract. Beat on medium speed until fully combined, scraping down the sides of the bowl as needed.

Sift together the flour, cocoa powder, espresso powder, and salt into a medium bowl, then whisk to combine. 

With the mixer on low, slowly add the dry ingredients. Once they’ve all been added, add the roughly chopped hazelnuts and pulse until fully incorporated. The dough should be thick and start to form a ball around the paddle.

Turn the dough out onto a large piece of parchment paper. The dough should be easy to handle without being sticky. If the dough does feel sticky, lightly dust your hands and the parchment with flour. 

Divide the dough into two equal pieces. Shape and roll each piece of dough into a log that is about 8 inches long. 

Wrap each dough log in plastic wrap and place it in the fridge to chill for a few hours or overnight.

Preheat the oven to 350 degrees and line a few large baking sheets with parchment paper. 

Place the finely chopped hazelnuts on a tray or large plate. Remove the reserved egg white from the fridge. 

Unwrap the first log of dough. Brush the egg white on the outside of the dough, then roll it in the finely chopped hazelnuts. 

Repeat with the second log. Trim off the very ends of each log and discard. 

Use a sharp knife to slice the dough into half-inch-thick cookies. Place the cookies at least one to half an inch apart on the lined baking sheet. Depending on the size of your baking sheet, you may need a second sheet in order to have enough room for all of the cookies.

Bake the cookies in the preheated oven for 14-18 minutes until the tops look more matte than shiny and the cookies are fully set. 

Cool the cookies on the sheet for 10-15 minutes before moving them to a rack to cool completely.

How to Store

Since these are made with a shortbread-style dough, they will last up to a week, though I find the flavor best when enjoyed within 5 days. Keep them in an airtight container at room temperature or in the fridge.

More Holiday Cookie Recipes

• Spiced Hazelnut Linzer Cookies
• Spice Drop Cookies
• Chocolate Orange Cookies
• Double Ginger Molasses Cookies
• Brown Butter Sugar Cookies

What do you think of this amazing chocolate shortbread cookie recipe? What would you serve with these cookies? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy holiday baking, friends!

Chocolate Hazelnut Slice and Bake Cookie Recipe

Print

Yield: 22 cookies

Chocolate Hazelnut Espresso Slice and Bake Cookies

Buttery shortbread meets bold espresso and rich chocolate in these chocolate-hazelnut espresso slice-and-bake cookies! Buttery and crisp, these cookies combine the irresistible pairing of chocolate and hazelnut with aromatic espresso in a classic shortbread dough.

Prep Time 20 minutes

Cook Time 18 minutes

Cooling Time 3 hours

Total Time 3 hours 38 minutes

Ingredients

• 1 cup whole roasted hazelnuts
• ¾ cup unsalted butter, softened
• ¾ cup granulated sugar
• 1 large egg, at room temperature
• 1 ½ teaspoons vanilla extract
• 1 ½ cups all-purpose flour, plus extra for handling the dough as needed
• ½ cup unsweetened cocoa powder
• 1 heaped tablespoon espresso powder
• ½ teaspoon sea salt

Instructions

1. Roughly chop ½ cup of the hazelnuts and set them aside in a small bowl. Place the remaining half cup of hazelnuts in a food processor and pulse until finely chopped. Or, finely chop by hand. Set aside for now.
2. Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. Beat the butter on medium for 1 minute until creamy. Scrape down the sides of the bowl then add the sugar. Beat on medium until fluffy, about 2 minutes. Separate the egg yolk from the egg white. Reserve the egg white in a small bowl then place it in the fridge for later. Add the egg yolk to the butter and sugar mixture along with the vanilla extract. Beat on medium speed until fully combined, scraping down the sides of the bowl as needed.
3. Sift together the flour, cocoa powder, espresso powder, and salt into a medium bowl then whisk to combine. With the mixer on low, slowly add the dry ingredients. Once they’ve all been added, add the roughly chopped hazelnuts and pulse until fully incorporated. The dough should be thick and start to form a ball around the paddle.
4. Turn the dough out onto a large piece of parchment paper.  The dough should be
   easy to handle without being sticky. If the dough does feel sticky, lightly dust your hands and the parchment with flour. Divide the dough into two equal pieces. Shape and roll each piece of dough into a log that is about 8 inches long. Wrap each dough log in plastic wrap and place in the fridge to chill for 3-4 hours or overnight.
5. Preheat the oven to 350 degrees and line 1-2 large baking sheets with parchment paper. Place the finely chopped hazelnuts on a tray or large plate. Remove the reserved egg white from the fridge. Unwrap the first log of dough. Brush the egg white on the outside of the dough then roll in the finely chopped hazelnuts. Repeat with the second log. Trim off the very ends of each log and discard. Use a sharp knife to slice the dough into ½-inch thick cookies. Place the cookies at least 1 ½ inches apart on the lined baking sheet. Depending on the size of your baking sheet, you may need a second sheet in order to have enough room for all of the cookies.
6. Bake the cookies in the preheated oven for 14-18 minutes until the tops look more matte than shiny and the cookies are fully set. Cool the cookies on the sheet for 10-15 minutes before moving them to a rack to cool completely.
7. Store cookies in an airtight container and enjoy within 5-7 days.

Notes

• If you want to freeze the dough for baking later, chill the shaped and wrapped logs for 2 hours in the fridge until solid, then double-wrap them and place them in the freezer
• If you want to freeze the dough for baking later, chill the shaped and wrapped logs for 2 hours in the fridge until solid, then double-wrap them and place them in the freezer. Freeze for up to 1 month. When ready to bake, allow them to thaw in the fridge overnight, then proceed with the recipe.
• Whole raw hazelnuts can be used instead of roasted ones, though I prefer the roasted ones since most of the outer skin has been removed.
• Use a sharp knife to slice the cookies. Rather than sawing back and forth, make a quick cut from top to bottom. This ensures the dough stays intact without breaking and yields beautiful, even slices.
• The dough needs to be chilled for a minimum of 3 hours in order to allow the flour to hydrate and for the butter to solidify. It can be chilled for up to 2 days before sliced and baked.
• Though you can use either Dutch process cocoa or natural cocoa here, I prefer the flavor of Dutch process cocoa in these cookies. It has a smoother flavor that pairs well with the espresso and hazelnuts.
• These cookies lend themselves well to packing in tins and boxes for the holidays!

FAQs

Can I make these with different nuts? Yes, you can use different nuts. Walnuts pair really well with the chocolate and espresso flavors along with pecans and almonds.

How long will these cookies last once baked? Since these are made with a shortbread style dough, they will last up to a week though I find the flavor best when enjoyed within 5 days. Keep them in an airtight container at room temperature or in the fridge.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Pyrex Glass Mixing Bowl Set (3-Piece)
• 
  Silpat Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8" x 16-1/2"
• 
  Nordic Ware Natural Aluminum Commercial Baker's Jelly Roll Baking Sheet

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Chocolate Hazelnut Espresso Slice and Bake Cookies appeared first on A Classic Twist.

Cozy yet elegant, this cranberry crumb cake pairs bright and tart cranberries with a spiced crumb topping and buttery cake. During baking, the cranberries burst and soften, and the crumb topping gets nice and crisp. Each slice of crumb cake is finished with a generous dollop of whipped maple creme fraiche. This cake is a delicious addition to a holiday dessert spread or brunch, pairing perfectly with a cup of coffee or tea. 

If you’re looking for a dessert that feels festive and comforting all at once, this Cranberry Crumb Cake might just become your new favorite dessert this season. It’s the kind of cake that reminds you of the comforting desserts you had growing up, but also feels special enough to serve when guests arrive. 

I’m a huge fan of incorporating cranberries into desserts over the holiday season. Cranberries are such an underrated berry, bringing a balance of tartness and color to sweet treats. I’ve celebrated this humble berry in a few of my holiday desserts, like this Cranberry Pear Crumble, Cranberry Swirl Coffee Cake, Cranberry Eggnog Coffee Cake, and White Chocolate Cranberry Tart.

We must talk about the flavor I packed into this crumb cake. The cranberry layer features classic orange zest. Orange zest brightens the taste of cranberries. Then, the crumb topping has festive, warm spices added, such as ground cinnamon, cloves, and nutmeg. The smell of this cake baking fills your kitchen with the most inviting aroma of the holiday season.

One of the things I love about this recipe is that part of it can be prepared ahead of time, which is always helpful during the busy holiday season. The crumb layer can be prepared up to two days in advance and stored in an airtight container in the refrigerator. 

I prefer to make this recipe using fresh cranberries because frozen cranberries release too much moisture into the cake. If you need to use frozen cranberries, I recommend thawing them first and then draining off any accumulated juices before using them in the recipe. 

I used yogurt in the batter for a nice tart taste. I know most of us have Greek yogurt in our fridges, but I recommend using plain unsweetened yogurt, not Greek yogurt, to make this recipe. Greek yogurt will make the cake batter a bit too thick.

Finally, let’s talk about that heavenly whipped maple crème fraîche that I used to top each slice of this crumb cake. Crème fraîche is both creamy and tangy. It has a higher amount of fat than sour cream and a richer flavor.

Just by adding a little maple syrup to it, it becomes the perfect finishing touch that holds its shape when used as a garnish. 

Ingredients

• all-purpose flour
• granulated sugar
• brown sugar
• sea salt 
• some warm spices like ground cinnamon, cloves, & nutmeg
• unsalted butter
• fresh cranberries
• a medium orange
• 3 large eggs
• vanilla extract
• baking powder
• plain unsweetened yogurt
• some creme fraiche
• maple syrup

How to Make Cranberry Crumb Cake

Preheat the oven and lightly grease a square baking pan with cooking spray, then line it with parchment, leaving an overhang on all sides. 

Make the crumb topping first. Mix the flour, granulated sugar, brown sugar, sea salt, and spices together in a medium-sized bowl. 

Add the melted butter and mix until crumbly. Put the crumb topping in the fridge while you continue with the next few steps. 

For the cranberry layer, add the cranberries, orange zest, a tablespoon of the orange juice, flour, and sugar to a medium-sized bowl. Toss together until the cranberries are evenly coated in the other ingredients. Set aside. 

To make the cake batter, add the unsalted butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat together on medium speed until light and fluffy, scraping down the sides as needed. This will take a few minutes.

Add the eggs one at a time, fully incorporating each and scraping down the sides and bottom of the bowl as needed. Mix in the vanilla extract. At this point, the mixture will look split, but it will come together once the dry ingredients are added.

Add the flour, salt, and baking powder to a medium-sized bowl and whisk to combine. 

With the mixer running on low, add half of the flour mixture. Mix until mostly combined, then add the yogurt. 

Mix until mostly combined, then scrape down the bowl and add the rest of the flour mixture. Mix until just combined, and there are no longer any visible pockets of flour. The batter will be smooth and thick. 

Pour the batter into the prepared pan, spreading it in an even layer with an offset spatula. 

Scatter the cranberry mixture evenly over the top of the batter.

Remove the crumble mixture from the fridge. Break it up with your fingers until crumbly, then scatter it evenly over the cranberries. 

Bake the cake for about an hour on the center rack of the preheated oven until a tester inserted into the middle comes out clean. When the cake is set, it shouldn’t wobble. If it wobbles when you gently shake the pan, it’s not done yet.

Place the cake pan on a wire rack and cool for half an hour. After cooling, run a palette knife around the edges and use the parchment to help remove the cake. Place the cake on the wire rack and cool completely before slicing and serving. 

When you’re ready to serve the cake, remove the creme fraiche from the fridge and add it to the bowl of a stand mixer fitted with the whisk attachment. 

Add the maple syrup and sea salt and beat on low, gradually increasing up to medium-high as the creme fraiche thickens. It’s ready when medium peaks form. This will take a few minutes. 

Cut the cake into 9 equal slices and serve with a dollop of the whipped maple creme fraiche on top.

How to Store

Store leftover cake in an airtight container at room temperature for 1-2 days or in the fridge for up to 5 days. Note that the moisture from the cranberry layer will soften the crumb topping over time. For leftover whipped maple creme fraiche, keep it in an airtight container in the fridge for up to 3 days. Re-whip as needed.

More Holiday Dessert Recipes

• Eggnog Cheesecake with Gingersnap Crust
• Gingerbread Bundt Cake
• Peppermint Mocha Brownies
• Eggnog Coffee Cake
• Cranberry Orange Cheesecake

What do you think of this festive cranberry crumb cake recipe? What would you serve with a slice of this cake? Let me know in the comment section below. 

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Happy holiday baking, friends!

Cranberry Crumb Cake Recipe

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Yield: 9 servings

Cranberry Crumb Cake with Whipped Maple Creme Fraiche

Cozy yet elegant, this cranberry crumb cake pairs bright and tart cranberries with a spiced crumb topping and buttery cake. This cake is a delicious addition to a holiday dessert spread or brunch and pairs perfectly with a cup of coffee or tea. 

Prep Time 25 minutes

Cook Time 55 minutes

Additional Time 2 hours

Total Time 3 hours 20 minutes

Ingredients

For the crumb topping:

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• ¾ cup all-purpose flour
• ¼ cup granulated sugar
• ¼ cup brown sugar, packed
• ¼ teaspoon sea salt
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ⅛ teaspoon ground nutmeg
• 6 tablespoons unsalted butter, melted

For the cranberry layer:

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• 1 ¾ cups fresh cranberries
• 1 medium orange, zested and juiced
• 2 tablespoons all-purpose flour
• 2 tablespoons granulated sugar

For the cake:

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• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs, at room temperature
• 1 tablespoon vanilla extract
• 1 ¾ cups all-purpose flour
• ½ teaspoon sea salt
• 1 teaspoon baking powder
• ¼ cup plain unsweetened yogurt, at room temperature

For the whipped maple creme fraiche:

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• 8-ounce container creme fraiche, cold
• 2 ½ tablespoons maple syrup
• 1 small pinch sea salt

Instructions

1. Preheat the oven to 350 degrees. Lightly grease an 8-inch square baking pan with cooking spray, then line with parchment, leaving an overhang on all sides. 
2. Make the crumb topping first. Mix the flour, granulated sugar, brown sugar, sea salt, and spices together in a medium-sized bowl. Add the melted butter and mix until crumbly. Put the crumb topping in the fridge while you continue with the next few steps. 
3. For the cranberry layer, add the cranberries, orange zest, 1 tablespoon of the orange juice, flour, and sugar to a medium-sized bowl. Toss together until the cranberries are evenly coated in the other ingredients. Set aside. 
4. To make the cake batter, add the unsalted butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat together on medium speed until light and fluffy, scraping down the sides as needed. This will take about 2-3 minutes.
5. Add the eggs one at a time, fully incorporating each and scraping down the sides and bottom of the bowl as needed. Mix in the vanilla extract. At this point, the mixture will look split, but it will come together once the dry ingredients are added.
6. Add the flour, salt, and baking powder to a medium-sized bowl and whisk to combine. With the mixer running on low, add half of the flour mixture. Mix until mostly combined, then add the yogurt. Mix until mostly combined, then scrape down the bowl and add the remainder of the flour mixture. Mix until just combined, and there are no longer any visible pockets of flour. The batter will be smooth and thick. 
7. Pour the batter into the prepared pan, spreading it in an even layer with an offset spatula. Scatter the cranberry mixture evenly over the top of the batter. Remove the crumble mixture from the fridge. Break it up with your fingers until crumbly, then scatter it evenly over the cranberries. Bake the cake for 55-65 minutes on the center rack of the preheated oven until a tester inserted into the middle comes out clean. When the cake is set, it shouldn’t wobble. If it wobbles when you gently shake the pan, it’s not done yet. 
8. Place the cake pan on a wire rack and cool for 30 minutes. After 30 minutes, run a palette knife around the edges and use the parchment to help remove the cake. Place the cake on the wire rack and cool completely before slicing and serving. 
9. When you’re ready to serve the cake, remove the creme fraiche from the fridge and add it to the bowl of a stand mixer fitted with the whisk attachment. Add the maple syrup and sea salt and beat on low, gradually increasing up to medium-high as the creme fraiche thickens. It’s ready when medium peaks form. This will take about 2-3 minutes. 
10. Cut the cake into 9 equal slices and serve with a dollop of the whipped maple creme fraiche on top.

Notes

Recipe Tips

• In order to facilitate spreading the cake batter into the lined pan, I recommend using binder clips to keep the parchment paper in place on all sides. Once you’ve added the crumb topping, you can remove the binder clips. 
• Make sure to use plain unsweetened yogurt, not Greek yogurt. Greek yogurt will make the cake batter a bit too thick.
• Keep the creme fraiche in the fridge until right before you’re ready to use it. This will ensure it whips up properly. It will soften as it sits out, so I recommend making it just before you’re ready to serve the cake.
• An 8-inch square baking pan with sides that are at least 2.25 inches high is ideal in order to allow room for the cake to rise. If your pan is more shallow, I recommend using a 9-inch square pan and checking for doneness around 40-45 minutes. 
• If you like a small dollop of cream, go with the whipped maple creme fraiche as written. If you prefer big dollops of cream with your cake, I recommend doubling the whipped maple creme fraiche! 
• Store leftover cake in an airtight container at room temperature for 1-2 days or in the fridge for up to 5 days. Note that the moisture from the cranberry layer will soften the crumb topping over time. For leftover whipped maple creme fraiche, keep it in an airtight container in the fridge for up to 3 days. Re-whip as needed.

FAQs

Can I make any of the components ahead of time? The only component I recommend making ahead of time is the crumb topping. It can be made up to 2 days in advance and kept in an airtight container in the fridge. When you’re ready to make the cake, I recommend allowing the crumb topping to sit out at room temperature for about 20-30 minutes so that it’s easier to break up with your fingers.

Can I use frozen cranberries? Frozen cranberries will release a lot of moisture into the cake if added when frozen. If you need to use frozen cranberries, I recommend thawing them first, then draining off any of the accumulated juices before using them in the recipe. 

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The post Cranberry Crumb Cake with Whipped Maple Creme Fraiche appeared first on A Classic Twist.