Recipes tagged with « Sweet Treats »
Apple Butter Snickerdoodles
Chill cookie dough, get cinnamon sugar ready, bake soft, puffy cookies that crust up nicely. Apple butter adds deep fruitiness and moisture. Cake flour swapped out for pastry flour for tenderness. Ground cloves replace nutmeg — more warming, less sharp. Brown sugar swapped for golden syrup—keeps chew and adds subtle caramel notes. Classic cinnamon sugar coating but glazed with maple glaze instead of vanilla for earthier finish. Timing adjusted plus or minus 5 minutes to fit actual cookie puffy flare and set stage of doneness. Dough rests well overnight in fridge; better flavor and structure.
Salted Caramel White Chocolate Cookies
Cookies studded with browned white chocolate chunks and sprinkled sea salt. Uses almond flour instead of some all-purpose, oat flour swaps the cocoa powder. Brown butter adds depth. Takes a chill but cuts clean. Flavors pop better with salt finishing. Texture is sturdy with slightly crisp edges and chewy centers. Perfect for batch prep; dough freezes well. Learn visual cues instead of dialing by clock. Avoid overmixing or burnt butter bitterness. Great with vanilla bean ice cream or strong black coffee.
Brown Sugar Blondies with Creamy Swirl
Dense bar cookies with brown sugar and a rich cream cheese swirl. Uses light brown sugar and buttery dough base; swapped white sugar for coconut sugar to add depth. Cornstarch added for chewiness replacing some flour. The cream swirl—cream cheese plus dulce de leche—for unexpected caramel notes. Bakes on middle rack until golden, cracks form. Visual cues for doneness are more reliable than timer. Soft edges, slightly springy center. A dessert that fixes itself when you overbake it—but watch those edges. Easy sub: butter for ghee, cream cheese for mascarpone; tweak sweetness to taste.