Caramel Apple Cheesecake Bars

Caramel Apple Cheesecake Bars are a heavenly combination of buttery shortbread, topped with decadent cheesecake, tantalizing apple filling, crunchy sweet streusel and drizzled with ooey caramel on top. Nothing says here comes fall quite like these!

Caramel Apple Cheesecake Bars are the perfect way to serve rich luscious cheesecake in the palm of your hand. I love serving these and others winners like Chocolate Chip Cheesecake Bars,  Nutella Swirl Cheesecake Bars, and Lemon Cheesecake Bars. They are always the first to go at a party or dinner.

Caramel Apple Cheesecake Bars

Talk about a powerhouse dessert. This Caramel Apple Cheesecake bar has it all. Buttery melt in your mouth shortbread crust is just the beginning. Creamy smooth cream cheese layers on top for a delicious middle. Next spiced apple filling is spread on top and covered in a crumbly sweet streusel topping. After these cool the whole thing is drizzled with a caramel topping perfectly combining all the flavors into an explosion of home baked goodness in your mouth.

These are so extravagant yet so homey you can take and serve them anywhere. From your dinner table to the potluck to the work party, these are perfect. The balance of the tart apples goes perfectly with the tangy cream cheese filling. The crumb topping with caramel will make everyone want the recipe so be prepared with copies.

Caramel Apple Cheesecake Bars Ingredients:

The list may look long, but it’s not complicated at all, it’s just simple sweet elegance.

• Flour: All purpose or bread flour work for this recipe
• Brown Sugar: Try dark brown sugar for more of a rich flavor
• Butter: Be sure to soften the butter for easy mixing.
• Cream Cheese: Low fat cream cheese will work here but I wouldn’t recommend non fat.
• Eggs: Make sure to get Large eggs.
• Vanilla: Helps sweeten the cream cheese.
• Granny Smith Apples: The tartness of granny smiths pairs perfectly with the caramel.
• Ground Cinnamon: Adds spice and warmth.
• Ground Nutmeg: Makes everything taste like fall.
• Caramel Topping: Use your favorite caramel topping or make your own.

Streusel Topping: 

• Brown Sugar: Light or dark will work beautifully.
• Flour: Needed to help make that crumb texture.
• Quick Cooking Oats: Make sure they’re not rolled oats.
• Butter: Don’t substitute shortening or margarine here. You want that clean smooth buttery taste in your crumb.

How to Make Apple Cheesecake Bars:

This a simple recipe, it just takes a little time but it’s easy to do.

1. Line: Line your 9 x 13 pan with foil and spray with cooking spray to make removal of the bars easier. Preheat oven to 350 degrees.
2. Combine and Bake: Mix the flour and brown sugar in a medium sized bowl. Cut in the butter till mixture is crumbly. Press into the bottom of your pan and bake for 15 min till lightly brown.
3. Beat: In another bowl beat the cream cheese and sugar on medium speed till smooth and creamy. Add in the eggs one at a time wand the vanilla. Mix well and pour over warm crust
4. Apple Filling: In a small bowl combine the apples, two Tablespoons of sugar, cinnamon and nutmeg and spoon over the cream cheese layer.
5. Streusel: Combine brown sugar, flour, oats and butter till crumbly and sprinkle over the apple layer.
6. Bake: Bake for 30 min. until filling is set. After cooking drizzle with caramel topping.

 

Hints for Caramel Apple Cheesecake Bars:

This delicious caramel apple cheesecake dessert has all of the amazing flavors of fall combined into it. The best part is the caramel drizzled on top! Now drool. 🙂

• Apples: Cut the apples up into pea sized pieces. This ensures they’ll cook and be easier to eat. If you don’t have Granny Smith apples you can use Jonathan, Jonagold, or even Fugi.The taste will be slightly more sweet however.
• Streusel: Don’t melt the butter, keep it cold, but a little soft to ensure you get that nice crumbly texture. Use two knives or a fork to work the butter in if you don’t have a pastry cutter. Use a measuring cup or your hands to press evenly into the pan.
• Cream Cheese: You can use either full fat or 1/3 less fat cream cheese, however the full fat will give you a slightly thicker batter. Try adding a bit of cinnamon and nutmeg to the cream cheese mixture to add a little bit more flavor.
• Prepare: These do take time to prepare, bake, cook and then cool for an hour all before you refrigerate them for at least 3 hours.So before serving these amazing bars make sure you plan accordingly, It will be worth it. I promise.

 

How to Store Cheesecake Bars:

• Refrigerator: Cover bars tightly with foil or place in an airtight container in the fridge for up to 5 days
• Freezer: Cheesecake has always frozen well and these are no exception. Before freezing do not but the caramel sauce on. It doesn’t freeze quite as well. Place  the bars in an airtight container, or freezer safe ziploc bag and freeze for up to 3 months.  Thaw in the refrigerator over night or at least for 4-5 hours. When ready to serve drizzle with the caramel sauce.

More Tempting Caramel Apple Recipes:

There is nothing like biting into a crisp fall apple that has been dipped in caramel. Try these for more caramel apple deliciousness:

• Caramel Apple Cinnamon Rolls
• Delicious Caramel Apple Cupcakes
• Caramel Apple Upside Down Cake
• Salted Caramel Apple Butter Bars
• Dutch Caramel Apple Pie Bars

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Caramel Apple Cheesecake Bars

Delicious apple cheesecake streusel bars drizzled with caramel topping!

Course Dessert, Snack

Cuisine American

Keyword caramel apple bars, carmmel apple cheesecake bars, cheesecake bars

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 12 Slices

Calories 528kcal

Author Alyssa Rivers

Ingredients

• 2 cups all-purpose flour
• 1/2 cup firmly packed light brown sugar
• 1 cup butter softened
• 2 8 ounce package cream cheese, softened
• 1/2 cup sugar plus 2 tablespoons, divided
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 Granny Smith apples peeled, cored and finely chopped
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup caramel topping

Streusel topping:

• 1 cup firmly packed brown sugar
• 1 cup all-purpose flour
• 1/2 cup quick cooking oats
• 1/2 cup butter softened

Instructions

• Preheat oven to 350 degrees. Line a 9x13 pan with aluminum foil and lightly spray with cooking spray. This makes removal of the bars easier.
• In a medium sized bowl combine flour and brown sugar. Cut in the butter until mixture is crumbly. Press into the bottom of your 9x13 pan. Bake for 15 minutes or until lightly browned.
• In a large mixing bowl beat with a hand mixer the cream cheese, 1/2 sugar on medium speed until smooth and creamy. Add the eggs one at a time and vanilla. Stir to combine. Pour over warm crust. In a small bowl combine apples, remaining 2 Tbs sugar, cinnamon and nutmeg. Spoon evenly on top of the cheesecake layer.
• Combine brown sugar, flour, cooking oats and butter until crumbly. Sprinkle streusel topping over the apple layer.
• Bake for 30 minutes until filling is set. Allow to cool and drizzle with caramel topping.

Notes

Updated on September 9, 2020

Originally Posted on October 4, 2913

Nutrition

Calories: 528kcal | Carbohydrates: 74g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 92mg | Sodium: 257mg | Potassium: 155mg | Fiber: 2g | Sugar: 40g | Vitamin A: 787IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 2mg

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Fajita Style Quesadillas

Fajita Style Quesadillas are sautéed peppers and onions with melted cheese in a crisp tortilla. These are a Tex-Mex twist on a classic, with colorful, crisp- tender veggies sandwiched between oozy, melty cheese, seasoned and cooked to perfection. This will be sure to satisfy your craving for fajitas or quesadillas that is super easy and super fast.

Pair these with a side of Homemade Guacamole, Restaurant Style Salsa and Easy Mexican Rice for a quick anytime meal. These Quesadillas will the spot whether it’s a snack, lunch or dinner!

Quick Fajita Style Quesadillas

This vegetarian version is a perfect combination of what is best about fajitas and quesadillas. Sauted veggies are a traditional staple in fajitas and bring a unique taste and texture to these hand held cheesy beauties. Tortillas smothered with cheese and toasted till golden brown are an irresistible quick satisfying meal. This is taking quesadillas to a whole new level.

Fajita Style Quesadillas are a no-brain-er. Combining Mexican flavors and interchanging ingredients is so easy and always seems to turn out divine.  Peppers and onions are having their moment as  it’s their peak producing time of the year and I can’t think of a better way to use them up.

Fajita Style Quesadilla Ingredients:

With few ingredients these will whip up in no time.

• Red Pepper: These are slightly sweeter than green peppers and add vibrant color.
• Green Pepper: Thinly slice the same size as the red pepper for even cooking.
• Onion: Try a sweet Onion for a more mild flavor:
• Canola Oil: essential for cooking, can use Olive Oil.
• Monterey Jack Cheese: I like to shred my own so that it doesn’t have the coating on it which can prevent an even melt.
• Sour Cream, Salsa, Guacamole, cilantro, lime: These are all optional, but also all exquisite on any Mexican dish.

How to Make Fajita Quesadillas:

There is truly no wrong way to make a quesadilla but here are a few steps.

1. Saute: In a large skillet over medium-high heat add the onion and peppers and saute stirring constantly until they are just tender but still crisp. Remove from pan and set aside.
2. Assemble: In the same skillet, coat one side of a tortilla with cooking spray and place oil side down in the pan. This helps to crisp the tortilla and keep it from sticking. Layer cheese followed by vegetables followed by even more cheese. Sandwich the insides with another tortilla, spraying the top again with cooking spray.
3. Cook: Cook each quesadilla for about 2 minutes on each side, till the insides are melted and the outside is a toasty brown.
4. Cut: Slice each quesadilla into four pieces and serve with toppings of your choice.

Variations of Fajita Style Quesadillas:

These quesadillas are so versatile, you can create them to fit your taste buds and your cravings.

• Cheese: You can use almost any cheese here or even combination of cheeses. Try cheddar, colby jack, or for a kick jalapeno cheddar.  For a more authentic Mexican cheese use asadero or oaxaca cheeses. These are semi hard cheese with excellent mild flavor.
• Meat: These are vegetarian but you can easily add in chicken, steak, pork or even Mexican chorizo for a heartier meal.
• Spice: Intensify the flavors by adding in powdered garlic, cumin, chili powder or your favorite fajita or taco seasoning.
• Add ins: To mix it up even more you can add in rice, corn and, or beans.
• Vegetables: Use orange and yellow peppers to add more color. Try a red onion for a little bit more zing. Add chopped fresh spinach, chopped zucchini or shredded carrots even more of a veggie kick

How to Store Quesadillas:

Leftovers of any meal make for quick snacks or meals and these are no exception.

• Store: Place leftovers in an airtight container in the fridge for up to 3 days. I like to separate them with paper towels to help them not get soggy.
• Freeze: Wrap the quesadillas individually in parchment paper and then place in a freezer safe ziploc bag for up to 3 months.
• Reheat: You can reheat them in the microwave but the tortilla will become soft. To keep the crisp outside reheat in the oven or toaster oven at 375 for about 10 min. Or for about 10 min in a skillet over medium heat.

More Tempting Fajita Recipes:

If you love fajitas like I think you do, try these other twists on the classic to spice up your menus

• Grilled Steak Fajitas
• Chicken Fajita Foil Packets
• Sheet Pan Salsa Verde Chicken Fajitas
• 20 Minute Skillet Blackened Shrimp Fajitas
• Slow Cooker Chicken Fajita Soup

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Fajita Style Quesadillas

A fun and delicious twist on quesadillas with fresh ingredients added to taste like a fajita!

Course Appetizer

Cuisine Mexican

Keyword fajita style quesadillas, quesadilla recipes, quesadillas

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 4 Servings

Calories 269kcal

Author Alyssa Rivers

Ingredients

• 1 red pepper seeded, halved and cut into thin strips
• 1 green pepper seeded, halved and cut into thin strips
• 1 onion halved and cut into thin strips
• 1 tablespoon canola oil
• 8 ounces Monterey Jack cheese shredded
• sour cream salsa, guacamole, cilantro, limes (optional)

Instructions

• Heat oil in a large skillet over medium-high heat. Add onion and peppers and cook, stirring, for 4 minutes until vegetables are just tender but still crisp and slightly browned. Remove vegetables from pan onto a plate and set aside.
• Lightly coat one side of a tortilla with cooking spray and place oiled side down in a skillet over medium heat. Add 1/8 of the cheese to the tortilla and 1/4 of the vegetables on top. Add another 1/8 of the cheese and place a second tortilla sprayed with cooking spray on top.
• Cook quesadillas about 2 minutes on each side until cheese is melted and tortillas are lightly browned and slightly crunchy. Repeat with remaining ingredients.
• Cut each quesadilla into four pieces and serve warm along with sour cream, salsa, guacamole, cilantro, and limes if desired.

Notes

Updated on September 8, 2020

Originally Posted on June 26, 2013

Nutrition

Calories: 269kcal | Carbohydrates: 6g | Protein: 15g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 50mg | Sodium: 307mg | Potassium: 201mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1478IU | Vitamin C: 64mg | Calcium: 432mg | Iron: 1mg

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One Pot Creamy Chicken Mushroom Florentine

One Pot Creamy Chicken Mushroom Florentine is ready in under 30 minutes! Everything is made in just one pot and it is filled with sun dried tomatoes, spinach, mushrooms and the creamiest pasta!

For a similar recipe to this one, I also make an excellent skillet creamy chicken mushroom Florentine.  Its not one pot but it has the same delicious flavors I love!

One Pot Creamy Chicken Mushroom Florentine

It’s that time of the year when I am trying to eat healthy, but I’m craving pasta. I still choose to enjoy a pasta meal at least once a week.  So, when I do indulge, I want to know it is going to be worth it!!  Well, let me tell you, this creamy chicken mushroom florentine is so worth every carb gram!  The creamy pasta sauce with fresh mushrooms and spinach is so perfect with the chicken.  The sun dried tomatoes give the final hit of flavor and texture! It is insanely delicious and not super hard to make!

This chicken florentine looks and tastes like a fancy gourmet meal, but is really simple and easy to cook in one pot!  I love to make it when I am entertaining because the flavors are crowd pleasing and everyone is so impressed with the dish. If you are looking for a meatless option, you can even make this as a creamy mushroom florentine without the chicken and it is just a delicious that way as well. Whether it is a weeknight at home, or an elegant dinner party, this recipe is one I find myself pulling out time and again!

Chicken Mushroom Florentine Ingredients:

This meal is so flavorful and filled with so many delicious ingredients. Sun Dried Tomatoes, mushrooms, chicken, and spinach all cook in the creamy sauce and get tossed in the pasta.

• Boneless skinless chicken breasts: Cut into one-inch pieces so they will cook easily and quickly.
• Butter: Unsalted or salted will work, just adjust your salting at the end accordingly.
• Olive oil: Use a high quality oil to cook the sun-dried tomatoes, garlic, and mushrooms.
• Garlic cloves: Minced garlic gives a rich, nutty taste to the cream sauce.
• Sun dried tomatoes: I love the intense sweet and tart flavor of these tomatoes!
• Small mushrooms: Sliced and cooked with the garlic and tomatoes in olive oil.
• Flour: Add a small amount of flour to the garlic and oil.
• Chicken broth:  This is in place of the white wine that many use in cooking this dish.
• Half and half:  Sweetens this creamy sauce.
• Salt and pepper: To taste!
• Garlic powder: Even more garlic flavor? Always!
• Linguine: Break in half for easier cooking and serving.
• Grated parmesan cheese: Fresh grated makes a huge difference, trust me!
• Fresh baby spinach:  Thawed frozen spinach works in a pinch, but fresh is best.

 How to Make a One Pot Meal:

It is ultra creamy and absolutely delicious! I know that you will not regret making this meal for your family. It is going to be a huge hit!

1. Cook the chicken breasts: In a large skillet over medium high heat add the butter and cook the chicken until golden brown and no longer pink.
2. Add ingredients to same pan to cook: Add the olive oil and cook the garlic, sun dried tomatoes, and mushrooms until tender. Add in the flour and cook for another minute.
3. Wisk sauce and simmer: Slowly add the chicken broth, half and half, salt, pepper, and garlic powder and whisk until incorporated.
4. Cook pasta: Cover and cook for 10-15 minutes or until the pasta is tender.
5. Garnish and Serve: Remove from the heat and add the parmesan cheese and spinach and stir until the spinach starts to wilt. Serve immediately.

Tips for One Pot Recipes:

Can I just get a hallelujah for one pot meals? They have saved me this week and this one is ready in under 30 minutes and one of the most delicious meals you will ever make!

• Assemble the ingredients before you start.  Keeping your ingredients organized helps to keep cooking time down and you can verify you have everything you need before beginning.
• Start by cooking the meat first.  The flavors the meat leaves in the bottom of the pan get incorporated through all the layers to come after.
• Add ingredients in descending order of cooking time.  Things that need the longest cooking time should go in first.
• Chop sun-dried tomatoes in smaller pieces so that they are not too overpowering.

 

Variations or Substitutions:

• Whole milk works great in place of half and half.
• If you love black or green olives, now’s your chance! Add a 1/2 cup to this recipe!
• Serve with mashed potatoes or pasta on the side if you are good with adding a dish or two to wash in the end.
• Frozen spinach will work, however I prefer fresh spinach since the flavor and texture are so much better.
• Switch out the chicken breasts for boneless skinless chicken thighs or even boneless pork chops.
• Add more of the flavors you love.  This recipe is super easy to adapt to suit your family, so get creative.  The creamy chicken goes great with diced red onion, sliced zucchini, and artichoke hearts too!
• If you are feeling cheesy, try mixing in other cheeses like mozzrella, asiago or fontina cheeses.  They would give this creamy florentine even more dynamic flavor.
• Garnish with 1 bunch of green onion (both the green and white parts)

Storing Chicken Florentine

The best part about one pot meals is that you don’t dirty a lot of dishes to make an extraordinary meal. The less dishes I have to do, the more happier of a mom I am. Everything cooks in one pot and even the pasta cooks in the creamy sauce.  Store your chicken florentine within 2 hours of cooking in airtight containers.  Then, leftovers can be stored in the refrigerator for up to 3 days.

 

More One Pot Meal Recipes You will Love!

• One Pot Beef Stroganoff
• Cajun Chicken Alfredo Pasta
• Parmesan Chicken with Mushroom Rice
• Creamy Parmesan Chicken Tortellini 
• Spinach Mushroom Artichoke Chicken

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One Pot Creamy Chicken Mushroom Florentine

One Pot Creamy Chicken Mushroom Florentine is ready in under 30 minutes! Everything is made in just one pot and it is filled with sun dried tomatoes, spinach, mushrooms and the creamiest pasta!

Course Dinner, Main Course

Cuisine French, Italian, Italian American

Keyword florentine, one pot creamy chicken meal, one pot creamy chicken mushroom

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 4 People

Calories 553kcal

Author Alyssa Rivers

Equipment

• Staub Cast Iron Skillet
• Microplane Grater
• Cuisinart Stainless Steel Chopper

Ingredients

• 1 pound boneless skinless chicken breasts cut into one inch pieces
• 1 tablespoon butter
• 1 teaspoon olive oil
• 2 cloves garlic minced
• 1/4 cup sun dried tomatoes
• 4 ounce small mushrooms sliced
• 1 tablespoon flour
• 2 cups chicken broth
• 1 1/2 cup half and half
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon garlic powder
• 8 ounces linguine broken in half
• 1/4 cup grated parmesan cheese
• 2 cups fresh baby spinach

Instructions

• In a large skillet over medium high heat add the butter and cook the chicken until golden brown and no longer pink. Add the olive oil and cook the garlic, sun dried tomatoes, and mushrooms until tender. Add in the flour and cook for another minute.
• Slowly add the chicken broth, half and half, salt, pepper, and garlic powder and whisk until incorporated. Add the linguine and bring to a simmer. Cover and cook for 10-15 minutes or until the pasta is tender.
• Remove from the heat and add the parmesan cheese and spinach and stir until the spinach starts to wilt. Serve immediately.

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Notes

Updated on September 7, 2020

Originally Posted on November 6, 2016

Nutrition

Calories: 553kcal | Carbohydrates: 53g | Protein: 38g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 119mg | Sodium: 1322mg | Potassium: 994mg | Fiber: 3g | Sugar: 4g | Vitamin A: 557IU | Vitamin C: 14mg | Calcium: 200mg | Iron: 2mg

 

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Homemade Butter Cookies

Buttery, tender and unbelievably light these homemade Danish Butter Cookies are so much better than the tinned version. Loaded with flavor, they’ll literally melt in your mouth and are so easy to make.

Just a few slight changes from my Melting Moments Cookies, you’re going to love these. Why not make up a batch to gift to those you love with some Peppermint Meltaways and Snow Kiss Cookies too.

Homemade Butter Cookies

Danish butter cookies are an absolute classic holiday cookie but why wait for the holidays when you can make them all year round? This recipe takes just 6 ingredients and a few minutes to put together.

There are so, so many reasons to enjoy these cookies;

• Soft and tender
• Melt in your mouth
• Buttery and flavourful
• Just 6 ingredients
• Easy to make
• Pipe or press them into pretty designs
• Decorate to your hearts content.

Ingredients in Butter Cookies:

With the buttery flavour of shortbread but with a soft melt-away texture, these cookies have definitely earned their name.

• Butter – a large amount and since this is the most dominant flavour, use a quality brand.
• Sugar – regular white granulated sugar will do the trick here.
• Vanilla extra – make sure to use extract (not essence). You could even go the extra mile and use vanilla bean paste or vanilla bean seeds so you get that gorgeous little black speckles.
• Egg yolk and milk – both are used for richness and they also allow the dough to be soft enough to be piped.
• All purpose flour – of course you need some sort of flour to create cookies and these ones just need the regular all purpose variety.

How To Make Danish Butter Cookies:

This incredibly simple dough is the work of minutes using a stand mixer, definitely my prefer way to mix this thick dough.

1. Wet ingredients: mix together the butter, vanilla, egg yolk, most of the milk and the sugar in a stand mixer – just using a paddle attachment.
2. Add flour: Add the flour in 3 parts, then give it a good beat until it’s forms a soft dough.
3. Pipe: Transfer the dough to a piping bag, then pipe in any shape you like – see my tips below.
4. Bake: Bake them at 350F for roughly 14 minutes or until the edges just start turning golden. Let them cool completely before decorating.
5. Decorate: These are gorgeous dunked in chocolate with some sprinkles. Add any colour to suit the season or whatever you love. You can also sprinkle sugar over them before baking.

Tips and Variations:

• The dough: After adding the flour, you give it good beat for 30 seconds or so until it becomes a nice soft dough and everything is fully combined.
• Milk: You can add a little more milk if it’s not soft enough to pipe but don’t add too much or they will use their shape as they bake. It should take some pressure to pipe but should not break as you do so.
• The piping bag: Use a small piping bag. This is quite a thick dough and easier to pipe when you have a small amount to handle at a time.
• Piping: So they keep their shape, pipe them high with the piping bag completely vertical (not at an angle). Hold the tip ½ inch from the baking tray, use both hands on the bag and press firmly to pipe.
• Designs: Use a piping bag, cookie press or freeze in logs to make slice and bake cookies. When you pipe use an open star tip like an Ateco 829. Pipe in a small circle so it becomes a rosette. You can also pipe logs of dough or large stars (without making a circle) then add a glace cherry to the centre.
• Hold down the paper: Quick trick to hold that baking paper down, dot a little of the dough under the corners and it will assist in holding it in place while you pipe.
• When decorating: Be gentle with the cookies when you’re dipping them as they are very delicate.

How Long Will These Cookies Keep?

These homemade cookies are good at room temperature for up to 7 days. Keep them in an airtight container. You can also freeze them for up to 2 months – perfect for getting ahead if you’re gifting them. Again make sure they are in an airtight container.

• One last tip: While they’re best known for their pale color, go ahead and ‘over-bake’ a few so they get quite golden – the nutty butter flavor this gives is absolutely amazing.

More Amazing Cookie Recipes:

• Spiced Shortbread Christmas Cookies
• Cinnamon Roll Cookies
• Easy White Chocolate Macadamia Nut Cookies
• Almond Thumbprint Cookies with a Salted Caramel Center
• Maple Sugar Cookies

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Butter Cookies

Buttery, tender and unbelievably light these homemade Danish butter cookies are so much better than the tinned version. Loaded with flavour,they’ll literally melt in your mouth and are so easy to make.

Course Dessert

Cuisine American, Danish

Keyword best butter cookies, butter cookies, butter cookies recipe, danish butter cookies, homemade butter cookies

Prep Time 10 minutes

Cook Time 14 minutes

Total Time 24 minutes

Servings 25 cookies

Calories 154kcal

Author Marie Roffey

Equipment

• medium piping bag

Ingredients

• 8 oz unsalted butter, softened (226g / 2 sticks)
• 1/2 cup granulated sugar (3.5oz / 100g)
• 1 1/2 teaspoons vanilla extract
• 1 egg yolk
• 4-5 teaspoons milk
• 2 cups all purpose flour (9.2oz / 260g)
• 5.5 oz semi-sweet chocolate, melted (3/4 cup, chopped)
• Sprinkles if desired.

Instructions

• Preheat the oven to 350F. Line two baking trays with baking paper.
• WET INGREDIENTS: Beat together the butter, sugar egg yolk, vanilla and 3 teaspoons of milk together for a few minutes until well combined and looking a little creamy.
• DRY INGREDIENTS: Add the flour in two or three parts, beating until well incorporated and it turns to soft dough.
• PREP FOR PIPING: Transfer a little of the dough to a medium piping bag with an open star piping tip.
• TEST: Test pipe a rose holding the bag directly upright and about half an inch from the tray. If it cracks or breaks or you can't pipe it, return it to the bowl and beat in a little more milk. Don't add too much. The consistency should be thick and still require some pressure to pipe but should pipe smoothly. See notes.
• PIPE: Once you're happy with the consistency, pipe rosettes of dough about 2 inches wide, leaving 2 inches space between each so they have room to spread.
• CHILL: Chilling is optional but doing this for 10-15 minutes may keep your design even more defined.
• BAKE: Bake for around 14 minutes or until just starting to turn golden on the edges.Transfer to a wire rack to cool completely.
• DECORATE: Line a baking tray with baking paper. Dip half of each cooled cookie in chocolate, scraping the base on the edge of the bowl, then place on the tray and add sprinkles if you like. Let them set in the fridge for 1/2 an hour.

Notes

1. There's no need to beat the butter mixture too long as it may soften your piped design on baking.
2. I find a stand mixer best for this thick dough but a handheld electric beater and some elbow grease at the end will work too.
3. Different brands of flours will absorb different amounts of moisture which matters in this dough. Only add enough milk that, while still requiring pressure to pipe, you can pipe it smoothly. Too soft and you won't get the defined design on top.
4. Decorating: You can add a variety of sprinkles to suit the season. You could even sprinkle over granulated or turbinado sugar before baking.
5. Piping: You don't have to pipe these cookies. You could just scoop like regular cookies, or use a cookie press. You can also roll the dough into logs and place in the freezer for 1 hour. Later, slice and bake.

Nutrition

Serving: 31g | Calories: 154kcal

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