Tag Archives: frosting

Frosting Stuffed Cookies

frosting-stuffed-cookiesA word about my life… it’s crazy.  And getting crazier all the time.

Between The Lizard’s graduation, The Fruitarian’s new job, the upcoming big family vacation, The Hippie Chick’s heavily planned social life, my new job, and Robb’s extensive traveling, I’m sometimes amazed we have time to sleep, let alone bake cookies.

But, when you do finally get some cookies made, everyone is just so happy to have them.

Today, it’s the first Monday in June, which means it’s time for the Cookie of the Month. This month we are all making cookies with frosting. It can be tough to come up with new good ideas for frosted cookies. I mean, I already did this one, and this one, and let’s not forget this one.


Ultimately, I decided to put the frosting inside the cookie, just to be different.

Also, because I stole it from Shelley at Cookies and Cups. I’m not really as unique as I’d like everyone to think. True story.

Of course, Shelley’s cookies were all fat and mine are all flat, and that’s because I made frosting with butter while she used shortening. Also, mine are chocolate, which doesn’t make any difference to the texture of the frosting, I just like chocolate.


My friends have awesome ideas for frosted cookies too! Check these out:

Chocolate Chip Sandwich Cookies from That Skinny Chick Can Bake
Oatmeal Maple Cream Pies from Cookie Dough and Oven Mitt
Frosting Stuffed Cookies from Jen’s Favorite Cookies
Twix Cookies from Kelli’s Kitchen
Oreo Whoopie Pies from Tastes of Lizzy T
Strawberry Buttercream Sugar Cookies from 365 Day of Baking and More


Frosting Stuffed Cookies
Cook time
Total time
Large chocolate chip cookies stuffed with chocolate frosting.
Recipe type: Cookies
Serves: 18
  • ¼ cup butter, softened
  • 2 cups powdered sugar
  • 2 tablespoons cocoa powder
  • 2 tablespoons mik
  • ½ cup butter, softened
  • 1 cup sugar
  • ½ cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 2 cups flour
  • 1 cup chocolate chips
  1. FOR FROSTING: Place butter, powdered sugar, cocoa powder, and milk in a bowl. Use a hand mixer to beat until smooth. (The frosting should be kind of thick.)
  2. Place very small spoonfuls of frosting on a lined baking sheet. (I used a small cookie scoop and split each scoop into two frosting balls.) Freeze for about an hour.
  3. FOR COOKIES: Cream butter, sugar, and brown sugar. Add eggs and vanilla and mix well.
  4. Add salt and baking soda and mix well. Add flour and mix just until combined. Fold in chocolate chips. (Dough should be kind of thick.)
  5. Wrap dough around frozen frosting to form large (2-inch) balls. Bake at 350F for 14-17 minutes. Let sit on the baking sheet for 1-2 minutes before removing to a cooling rack.


Carrot Cake with Lemon Ginger Frosting

 This original carrot cake recipe uses fresh carrots and cream cheese frosting.

Carrot Cake with Lemon Ginger Cream Cheese FrostingOne difference I have noticed between my beloved sister and myself, is that when we are baking, I really prefer to make cookies and bars, while Em tends to bake a lot of cakes.

The real problem with this is that she and I live in different states, so if I want a sample, I have to make it myself.  I’m turning it over to Em now, to tell you about her latest genius cake creation.


Whenever I’m thinking about recipes that I could underwrite to this blog, I have to do my homework to make sure I’m not repeating something Jen has already done.

This week I decided to make a carrot cake as a homecoming surprise for my sister-in-law who has been out of town caring for her 94-year-old grandmother for two weeks because, let’s be honest, she’s kind of a saint.  My husband requested carrot cake.

I figured, of course Jen has already done a carrot cake recipe, but then I checked, and then I double-checked.  Then I triple-checked only to find that no such recipe existed on that pages of Jen’s Favorite Cookies.  Upon a little introspection, I’ve decided both to right this wrong and disown my sister for having a baking blog without this obvious and amazing staple.

(See related post: Hummingbird Cake)

Carrot Cake with Lemon Ginger Cream Cheese Frosting from JensFavoriteCookies.com

Add this to your Cake Recipes board on Pinterest!

I discovered not too long ago that people either love or loathe carrot cake, which I find surprising since carrot is one of the few cakes that I actually enjoy.  Having said that, I ordered a slice of carrot cake from a bakery once and I learned that day how painful and cruel life can sometimes be because I bit into it and found a raisin.

Maybe people who dislike carrot cake have only tasted the ones riddled with superfluous garbage like raisins and walnuts.  “Yuck!” said the woman who is posting a recipe with ginger and lemon zest in a cream cheese frosting.

Carrot Cake with Lemon Ginger Cream Cheese Frosting from JensFavoriteCookies.comCarrot Cake with Lemon Ginger Cream Cheese Frosting from JensFavoriteCookies.com

I guess I get it though, putting vegetables in cake sounds a little off-putting, albeit markedly less offensive than the time my Mom put vegetables in Jell-O (true story).

Another possibility is that none of these carrot cake haters has had a carrot cake made specifically for them…a really fun gesture when you’re not trying to take photos of your creation afterword to make it look like you know what you’re doing, which I never do.

So, you know, ignore the smears of orange frosting where there used to be lettering because the welcome home gesture was both hilarious and well-deserved.


Want more?  Try these made-from-scratch cakes!



Carrot Cake with Lemon Ginger Frosting
Cook time
Total time
A fresh carrot cake from scratch with lemon ginger cream cheese frosting.
Recipe type: Cake
  • 1½ Cups flour
  • ½ Cup sugar
  • ½ Cup brown sugar
  • 1 tsp. baking soda
  • 1½ tsp. salt
  • 1 tsp. cinnamon
  • 2 eggs
  • ¾ Cup vegetable oil
  • 1½ Cup grated carrots
  • drizzle of honey
  • 1 8-oz. package cream cheese, softened
  • 3 Tbsp. butter, softened
  • ¼ powdered sugar
  • ¼ milk
  • 1 tsp. fresh ginger, grated finely
  • zest of 1 lemon
  1. For the cake: . Preheat oven to 350 degrees. Grease a 9-inch round cake pan; line bottom of pan with parchment paper (trust me).
  2. In a large bowl, combine flour, sugar, brown sugar, baking soda, salt, and cinnamon. Add eggs and vegetable oil until well mixed. Add carrots and mix.
  3. Pour into pan. Drizzle with honey. Bake for approximately 40 minutes (or until a cake test comes out clean). Remove from oven and cool 10 minutes. Remove from pan and allow to cool completely before frosting.
  4. For frosting: In a large bowl, combine all ingredients. Mix until smooth.
  5. Add more powdered sugar and/or milk to get a consistency you like.


Oatmeal Cream Pies

Little Debbie oatmeal cream pies copycat recipe;  You’ll love this simple homemade oatmeal cream pie recipe with marshmallow filling.

Oatmeal Cream Pies from JensFavoriteCookies - you'll love this Little Debbie copycat recipe with marshmallow filling!A long time ago, (2011) when this blog was in its infancy, I used to only do recipe reviews, and I never made up my own recipes.

My, how times have changed.

I remember when I started creating my own recipes, how nervous I was about it.  “This is not like throwing a bunch of stuff in a pot and calling it a stew,” I told Robb.  “Baking is chemistry.  And I am really bad at chemistry.”

But I forged ahead.  One of my early successes was these Pumpkin Swirl Cookies.  They were mighty tasty, and I rode the high from that win for quite a while.

Today, I wanted to re-blog a recipe I reviewed way back when.  This recipe is fully not mine.  I borrowed it (and made only the most minor of changes) from Craving Chronicles.  Click through and see for yourself.  It totally belongs to Craving.

Oatmeal Cream Pies from JensFavoriteCookies - you'll love this Little Debbie copycat recipe with marshmallow filling!

I should probably tell you that I did consider making some changes to this recipe, just to make it my own.  I even looked at some other recipes to get some ideas.  I found one that used a cream cheese frosting, and another that used heavy cream, but I couldn’t imagine anything giving a better, more authentic flavor than this marshmallow filling, so I stuck with it.

It has a nice texture that works well with the soft cookie, without squishing out the sides.

No one needs a cookie with the filling squishing out.  They’re messy enough as it is.  Just ask my camera, which is now spotted with marshmallow filling fingerprints.

Oatmeal Cream Pies from JensFavoriteCookies - you'll love this Little Debbie copycat recipe with marshmallow filling!Oatmeal Cream Pies from JensFavoriteCookies - you'll love this Little Debbie copycat recipe with marshmallow filling!

I do think that September just feels right for these cookies.  Maybe it’s that back-to-school season that has me ready, I don’t know.

I’ll admit that I devoured a couple of these babies before the kids got home from school.  Once they are home, there’s no hope.  I had to stash a few to put in lunches the next day, and I had to loudly and strongly insist that they leave a couple for Robb.

Which just goes to prove, this cookie is perfect just the way it is.


Want more?  Try these oaty cookies!

plain-oatmeal-cookies-6Plain Oatmeal
choc-oat-cinnamon-bars-7Cinnamon Chocolate
Oatmeal Cookie Bars
peanut butter peanut butterPeanut Butter
Oatmeal Cookies


Oatmeal Cream Pies
Cook time
Total time
A soft oatmeal sandwich cookie with marshmallow filling.
Recipe type: Cookies
Serves: 20
  • 1 cup butter, softened
  • ½ cup sugar
  • ¾ cup brown sugar
  • 1 tablespoon molasses
  • 2 eggs
  • 1 teaspoon vanilla
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ½ teaspoon cinnamon
  • 1½ cups quick oats
  • 1½ cups flour
  • 2 teaspoons very hot water
  • ½ teaspoon salt
  • 7 oz. marshmallow creme
  • ½ cup shortening
  • ⅓ cup powdered sugar
  • 1 teaspoon vanilla
  1. Cream butter and sugars. Add molasses, eggs, and vanilla, and mix well.
  2. Add salt, soda, and cinnamon and mix well.
  3. Add quick oats, and mix until combined. Add flour and mix until combined.
  4. Drop spoonfuls onto a baking sheet, and bake at 350F for 10-12 minutes.
  5. For filling, mix salt and hot water in a small dish, until salt dissolves. Let cool.
  6. Mix remaining ingredients in a bowl until smooth and fluffy. Add salt water and mix well.
  7. Frost cooled cookies, and sandwich together.


Royal Icing

Learn how to make royal icing for cookies and cupcakes!  Royal icing is easy to make and stores well.  This post contains affiliate links.ne

I’ve never been great at making things look cute.  Tasty, yes.  Cute, not so much.  Case in point, royal icing.  There are so many cute things you can do with it!  But I am not good at any of them.  *wipes tear*  So, for those of you who are ready to tackle royal icing and making totally adorable cookies, I’ve invited my friend Diane of Created by Diane to share her royal icing recipe with you!

Diane is always making cute cut-out cookies, cupcakes, and other decorations with royal icing.  I think you will learn a lot from her today!

How to make Royal Icing for cookies and cupcakes - JensFavoriteCookies.com
Royal icing is an icing that is great for decorating cookies, it dries hard so you can stack the cookies and even ship them. It’s smooth and can be drizzled over cookies, you can use it to outline cookies as well as flood the icing in so the icing is smooth and solid on top of the cookies.

You can also use royal icing to make cupcake toppers. Any simple shape can be made, in any color you can imagine. Wow the possibilities are endless. You can also put the royal icing toppers on brownies, cakes and cookies. They really create a 3D effect.

How to make Royal Icing for cookies and cupcakes - JensFavoriteCookies.com How to make Royal Icing for cookies and cupcakes - JensFavoriteCookies.com
 How to make Royal Icing for cookies and cupcakes - JensFavoriteCookies.com  How to make Royal Icing for cookies and cupcakes - JensFavoriteCookies.com

There are lots of online baking supply stores to order meringue powder and colorings from or check in your area for a cake supply store.

Here are a few ideas of what to do with the royal icing:

Chocolate-Peppermint-Cut-Out-Cookies-@createdbydiane-Halloween-peppermint-Ghosts.jpgCut-Out Cookies How-to-make-GOOFLY-EYES-with-Royal-Icing-@createdbydiane.jpg-530x353Googly Eyes Royal-Icing-Pumpkins-@createdbydiane-530x357Pumpkin Cupcakes
Reindeer-Cupcakes-Rudolph-@createdbydiane-530x353Reindeer Cupcakes gingerbread-cupcakes-@createdbydiane-530x353Gingerbread Cupcakes soft-sugar-cookies-13-3Perfect Sugar Cookies




Royal Icing
Prep time
Total time
A basic recipe for royal icing.
Recipe type: Icing
Serves: 3.5 cups
  • 1 pound powdered sugar (about 4½ cups)
  • 1 tablespoon + 1 teaspoon meringue powder (*see notes)
  • about ⅓ cup warm water (or more as needed for consistency)
  • 2 teaspoons vanilla extract
  • gel food coloring
  1. In mixer bowl on low mix powdered sugar and meringue powder until it's combined, this will also reduce any clumping in the powdered sugar
  2. Add warm water and extract and mix on low until combined
  3. Turn mixer on medium-high and beat until it's fluffy and stiff. When beater is removed from mixer the icing should stand up and the peek should gently fall over.
  4. Add more water as needed for the consistency you desire for your project.
  5. Add food coloring and mix until the color is completely blended, remember some colors get darker as they sit especially when using gel colors. I prefer Americolor Food Colorings as they don't have taste and are not water based and won't effect the consistency of my icing if I add another drop as water based colors will do.
  6. I use the 20 second method for outlining and flooding cookies and for drizzling over top of baked items along with making royal icing toppers. I use a little stiffer icing for eyes and writing.
  7. Royal icing lasts 4 weeks at room temperature. If it separates, whip for 1-2 minutes to restore the texture.
I prefer to use Americolor meringue powder over the brands you can get at the craft store, because it is better quality and tastes better. I also use Americolor food coloring gels. Even when making white icing, the white gel color makes a very bright vibrant white.


Vanilla Buttermilk Cookies

Vanilla Buttermilk Cookies from JensFavoriteCookies.com

Oh, buttermilk.  You’re the key to this girl’s heart.

My kids always go crazy when I buy buttermilk.  I generally buy it a quart at a time, and they love using it for buttermilk pancakes, and more importantly buttermilk syrup.  I don’t often let them make buttermilk syrup because it’s even more candy-like than regular syrup, and it’s sort of a big mess too.

Personally, I would rather use my buttermilk for baked good than for pancakes.  I’m just not much of a pancake kind of girl, what can I say?

There is really no way to turn down cookies and muffins and cakes and scones made with buttermilk.  Maybe it’s the acidic quality of buttermilk that breaks everything down, and makes it soft and flavorful and amazing, I don’t know.  And I don’t care, as long as I have some buttermilk baked goods in the house.

Vanilla Buttermilk Cookies from JensFavoriteCookies.com

For today’s buttermilk creation, I decided to keep it simple and flavor the cookies with vanilla.

The problem with vanilla is that it is so frequently used in baking, it can actually be a hard flavor to recognize.  When my son, The Lizard, ate a cookie, I asked him what it tasted like.  He first talked about the texture (creamy, he called it), and then started guessing at flavors.  Cinnamon?  Lemon?

Maybe it’s his unrefined palate, but I suspect it’s at least partly because vanilla is a hard flavor to place.

Vanilla Buttermilk Cookies from JensFavoriteCookies.comVanilla Buttermilk Cookies from JensFavoriteCookies.com

My vanilla-obsessed daughter is always thrilled to have vanilla treats in the house!  I usually stick her with my triple chocolate treats every week.

This cookie makes us both happy! 


Leftover buttermilk?  Try one of these recipes:

chocolate muffinsChocolate
Buttermilk Muffins
sconesCoconut White Choc
Buttermilk Scones
vanilla cupcake recipeVanilla
Nutmeg Cookie recipeNutmeg
Buttermilk Cookies
Buttermilk Muffins
buttermilk cookiesChocolate
Frosted Cookies


4.9 from 11 reviews
Vanilla Buttermilk Cookies
Cook time
Total time
Cakey buttermilk cookies with vanilla buttermilk icing.
Recipe type: Cookies
Serves: 4 dozen
  • ¾ cup softened butter
  • 1½ cups sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • ⅔ cup buttermilk
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 3 cups flour
  • 3 tablespoons buttermilk
  • 1½ cups powdered sugar
  • 1 teaspoon vanilla
  1. Cream butter and sugar. Add eggs and vanilla and mix well. Add buttermilk and mix well.
  2. Add salt, soda, and flour, and mix until well combined.
  3. Drop spoonfuls onto a baking sheet and bake at 350F for 12-15 minutes.
  4. For icing, combine all ingredients, mixing until smooth and creamy.
  5. Lightly frost cooled cookies, and sit out to let icing set for a few minutes.


Red Velvet Sandwich Heart Cookies

Red velvet cookies heart shaped;  These easy cookies are sandwiched with chocolate frosting.  A perfect Valentine treat!  Red Velvet Cookies heart shaped.

Red Velvet Heart Sandwich Cookies from Jen's Favorite CookiesRed Velvet is all the rage these days, but I want you to know that when I was a kid, my mom would make Red Velvet Cake for special occasions.  Red velvet cake was all I knew, I could never have conceived of red velvet cookies, pancakes, crepes, fudge, brownies, dips, or any of the hundreds of other amazing creations I have seen lately.

My mom even had a heart shaped cake pan, and sometimes we would have a beautiful, heart shaped red velvet cake with pink frosting on Valentines Day.

My mom is kind of the best that way.  She’s great at making holidays fun, and giving little gifts she knows you’ll enjoy.

I haven’t decided yet whether I’ll go all out on a big red velvet cake for my kids this year.  I’m pretty lazy, after all.  Maybe I’ll tell them that only kids with good grades get red velvet cake.

Or maybe I’ll tell them that only adults get red velvet cake.  That’s even better.

Red Velvet Heart Sandwich Cookies from Jen's Favorite Cookies

I already know this Valentines Day is going to be a good one, because I get to celebrate it with my blog buds!  We’re back!

This time around, everything is so cute; red, pink, chocolatey, or otherwise perfect for your Valentine.  With all this talent, you’re bound to find a recipe or two you can fall in love with!  You’ll want to check out each and every one, just in case.

VDay-3  Continue reading “Red Velvet Sandwich Heart Cookies” »

Key Lime Sugar Cookie Bars

Key lime cookie recipe; If you like fresh citrus flavor, you’ll love this key lime sugar cookie recipe.

Key Lime Sugar Cookie Bars from Jen's Favorite CookiesSomeday I’m going to come up with a fantastic Key Lime Pie recipe.


In the meantime, I really want that sweet lime flavor in some kind of dessert.

I have a couple sugar cookie recipes that I make regularly.  THIS ONE is the perfect one for rolling and cutting out shapes, but if you’re too impatient to wait for dough to chill, or you are freaked out by shortening, or you just want to make a drop cookie, THIS RECIPE is the one.

It uses a lot of butter, I’ll give you that.  But they mix up so delicious and creamy, you’ll forgive them for it.

Plus, this recipe is great for making in one big pan, and cutting into bars.

Key Lime Sugar Cookie Bars from Jen's Favorite Cookies

I used some lime juice to give these cookies their flavor, and punched them up with more lime juice in the frosting.

The real mystery is why no one in my home seems to be able to identify that flavor.  A few people tried them, and guessed the wrong flavor before I told them they were lime.  I kind of assumed the green frosting would be a big giveaway.

But you know what they say about assuming.

Key Lime Sugar Cookie Bars from Jen's Favorite CookiesKey Lime Sugar Cookie Bars from Jen's Favorite Cookies

You can substitute any citrus juice you like.  I’ve had fantastic luck with both lemon and orange juices, and don’t be surprised if you see a grapefruit or tangerine version on here someday.

Citrusy desserts are just yummy; they have a fresh, clean flavor.  I guess that’s why I wanted to make these in January.  It kind of reminds me of the fresh start you get each new year.  And, much like fresh starts, key lime cookies were also much needed in my life today!

More citrus desserts for you!

lemon sugar cookies square3Lemon
Sugar Cookies
lemon crinkles cookiesLemon
key lime dip thumbKey Lime
Fruit Dip


5.0 from 1 reviews
Key Lime Sugar Cookie Bars
Prep time
Cook time
Total time
A lime flavored sugar cookie bar topped with lime frosting.
Recipe type: Cookies
Serves: 24
  • 1 cup butter, softened
  • 1¾ cup sugar
  • 1 egg
  • 1 tsp. vanilla
  • ¼ cup lime juice (if using key lime juice, reduce to 2-3 T.)
  • 1 tsp. baking soda
  • ½ tsp. baking powder
  • ½ tsp. salt
  • 3 cups flour
  • 12 T. butter
  • ¼ cup lime juice
  • about 3 cups powdered sugar
  • 1 drop green food coloring
  1. Cream butter and sugar. Add egg, vanilla, and lime juice and mix well.
  2. Add soda, baking powder, and salt and mix well.
  3. Add flour and mix just until combined.
  4. Press dough evenly into a jelly roll pan and bake at 350F for 20-25 minutes, until lightly browned on top.
  5. Remove from oven and let cool.
  6. For Frosting: Combine all ingredients, mixing until smooth and creamy. (If needed, consistency can be adjusted by adding more juice to thin, or more powdered sugar to thicken)
  7. Spread frosting on cooled bars, cut into squares.

If you enjoy this recipe, you might also enjoy:

Funfetti Sugar Cookies from Averie Cooks
Cinnamon Roll Sugar Cookie Bars from Cooking Classy
Snowman Snowflake Cookies from Created by Diane

key lime cookie recipe

How to Make Perfect Soft Sugar Cookies

How make sugar cookies;  The best sugar cookies recipes use this secret ingredient!  Learn how make sugar cookies perfectly.

How to Make the Perfect Sugar Cookies from Jen's Favorite CookiesThese cookies are my all-time fav for basically every single holiday.  Seriously, they’re like your favorite pair of black pumps, they go with everything.

Valentines Day?  Heart shaped cutter and pink frosting.
St. Patricks Day?  Shamrock cutter and green frosting.
4th of July?  Star shaped cutter and white frosting with red and blue sprinkles.
Your dog’s birthday?  Bone shaped cutter and make the frosting your dog’s favorite color.

Wait, dog’s don’t see in color.  Or is that horses?

While these are popular at any holiday, at our house, they are an inarguable MUST at Christmas.

Over the years, I have taken my mother’s long-time favorite sugar cookie recipe, and perfected the details.  These cookies are soft, never crumbly, and the cream cheese frosting is decadent, creamy, but never too oily.  While the recipe itself is heavenly, it is the process that makes them absolutely perfect.

How to Make the Perfect Soft Sugar Cookies from Jen's Favorite Cookies

And so, it is the process I’ll be discussing today.  Below are your rules for making the perfect soft sugar cookies, the ones your friends will remember for years and years.  (Mine do.)

RULE #1: Follow the recipe exactly.

Those of you who do more cooking than baking may need to be reminded that when baking, you must measure.  You must be precise.  You don’t add flour until it looks about right, you add the exact amount of flour called for.

While normally I respect the choice of anyone to use butter or shortening more or less interchangeably, in this case, I strongly strongly recommend you use the shortening.  My apologies to the Europeans who can’t find the stuff.  Butter melts easier, which means your cookies will spread more, the consistency will change, and they may not turn out as well as hoped.  If you absolutely must use butter, honestly, you might want to scour the interwebs for a recipe that calls for butter.

My very favorite thing about this recipe, the secret ingredient if you will, is the sour cream.  It is the secret to success.  Sour cream makes these cookies so soft and creamy, they are even amazing to eat frozen.

RULE #2:  Chill the dough for 8 hours or more.

If you ever get impatient and think you’re going to chill for only 2-3 hours, you are going to regret it.  This particular recipe needs, NEEDS, the full 8-10 hours of chill time.  Personally, I chill the dough overnight before cutting.

Chilling the dough does two things.  One is that it gives the ingredients time to combine, time to become one, time to taste even more amazing.  The second is that it changes the texture of the dough.  The dough needs to be cold when you roll it out, and cold when it goes in the oven.  This will make the cutting clean and keep the cookies from spreading too far.

Plus, once you see the finished dough, you’ll know there is no way you can roll this dough without chilling it first.

RULE #3:  Roll the dough on a non-stick surface.

I’m hoping this one goes without saying, but I’ll say it anyway.

If you are really passionate about preserving the softness of your cookies, you can roll the dough between two layers of wax paper.  However, I normally roll them on a floured countertop.  A WELL floured countertop.  It’s imperative the dough doesn’t stick to your rolling surface, because the cookies will not maintain their shape or thickness otherwise.


RULE #4:  Roll the dough to the correct thickness.

If this post only had one rule, it would be this one.  This is the absolute, total, and complete secret to well-made sugar cookies.  Do not, I repeat, DO NOT roll them too thin!  I find it’s a tendency of most people to roll the dough thinner than it needs to be.  The dough should be thicker than 1/4 inch.  Mine is generally somewhere between 1/4 – 1/2 inch.  Let’s call it 3/8 inch.

If the cookies are too thin, they will be crispy.  The edges will be brown, and have a tendency to break off.  They will lose all of the gorgeous softness that makes these cookies great.

Of course, if they are too thick, they can have different problems, like spreading too much and not being cooked through in the center.

If you are going to take care during just one step of the process, make it this step.  Dough thickness is key.

How to Make the Perfect Soft Sugar Cookies from Jen's Favorite Cookies

RULE #5:  Don’t overwork the dough.

Get as many cookies as you can out of each roll.  You can gather and re-roll the leftover dough pieces, but be aware that the more you do this, the chewier the cookies will be.  The added flour (from the floured countertop) and the added working activates the gluten and turns your cookies into bread.  Which no one wants.  Trust me on this.

Instead of more rolling, I like to use up the little scraps with little cookie cutters like these.  I love these cute little 1-inch cutters!  And instead of frosting a bunch of little cookies, you can make the frosting a little thin (by adding more milk or using less powdered sugar) and just dip the cookies in it.  It’s fun, and kids love it.

Normally, I roll half the dough, and re-roll it once.  Then I start with the second half, and re-roll it once.  What is left from both halves is combined for a third and final roll.  Any dough left after that is eaten raw.  Because this might be the best raw cookie dough in the history of humanity.

RULE #6:  Trust the timer.

This one is actually a little tough, because altitude and some other factors can affect baking time.  I live in Utah, at an altitude of about 4500 feet.  Technically, this is a high altitude environment.  You may have to experiment just a little to get your baking time right.  Mine bake for 10 minutes exactly.  (Unless they’re tiny, then they bake for 8 minutes) Once you’re certain of the baking time, stick with it.

The reason I’m telling you this is that these bake slightly differently than an average cookie.  When I make chocolate chip cookies, I make sure the edges and tops are just ever-so-slighly browned before I take them out of the oven.  But sugar cookies are a different story.  If they get brown, in my opinion, they’re overdone.  There’s really no clear visual cue to when the cookies are done.  Trust your timer, pull them out at the right time, and don’t let them get brown.

How to Make the Perfect Soft Sugar Cookies from Jen's Favorite Cookies

RULE #7:  Make the frosting soft and creamy.

First of all, the cream cheese and butter both need to be soft when you make the frosting.  Plan accordingly.  Maybe when you put the dough in the fridge, it’s a good time to take the cream cheese and butter out, and set the on the countertop to soften.

As much as I love mixing things simply, in a glass bowl with a wooden spoon, to make this frosting smooth, I recommend using beaters.  The small hand held electric beaters work great for this, much better than a spoon could ever do.

You can also adjust the texture of your frosting quite easily by adding more powdered sugar or more milk.  I like the frosting a little on the soft side to match the softness in the cookies.  I find that when I use a piping bag, I tend to use much more frosting than if I just spread it on with a knife, so if you’re planning to pipe the frosting, you may want to double the recipe.

RULE #8:  Store in an airtight container.

Once the cookies cool, you can frost them right away.  If you’re not going to frost them within an hour or so, though, put them in an airtight container, and make sure they are sealed up tight.  Even large plastic zipper bags will do.

After frosting, if you want to use sprinkles, do it quickly.  After you’re done frosting, let the cookies sit out for an hour or so, to let the frosting sit and harden a little.  After that, there are a couple choices.

CHOICE #1: Place the cookies on a baking sheet or tray, in a single layer, (I can fit about 14-15 cookies on a baking sheet) and freeze them.  Once frozen, put them in your airtight box with wax paper between layers.  Then keep the box in the fridge or freezer.  These cookies are fantastic frozen, but if you prefer them at room temperature, take them out of the freezer 60-90 minutes before serving.

CHOICE #2: (The faster choice)  Skip the freezing, and just layer your cookies in your airtight box with wax paper between each layer.  The down side here is that without freezing first, the wax paper will smush the frosting and all the work you did to make them pretty will go to waste.

If you’re going to eat your cookies within a day or two, you can leave them on the countertop with no problems.  If they need to last longer, keep them in the fridge or freezer.

How to Make the Perfect Soft Sugar Cookies from Jen's Favorite Cookies

Is that enough rules?  Honestly, it seems like a lot of rules, but these cookies are sooooo worth it.  They’re just so soft and creamy and wonderful.  I know a lot of people use royal icing or a simple glaze on their cookies (my mom uses a lemon juice and powdered sugar glaze) but there is just nothing that can compare to cream cheese frosting.

I hope you enjoy these cookies, and please feel free to leave questions or comments below.  I will try to answer all questions!

Soft Sugar Cookies
5 from 4 votes

Soft Sugar Cookies

A simple soft sugar cookies with cream cheese frosting.

Cook Time 10 minutes
Servings 4 dozen
Author Jen @ Jen's Favorite Cookies



  • 1 cup shortening
  • 2 cups sugar
  • 3 eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 5 cups flour (+ more for rolling)


  • 4 ounces cream cheese softened
  • 2 tablespoons butter softened
  • 2 tablespoons milk
  • 2 cups powdered sugar
  • 2-3 drops food coloring (optional)


For Cookies:

  1. Cream shortening and sugar. Add eggs, sour cream, and vanilla and mix well.

  2. Add salt, soda, and baking powder, and mix well. Add flour, and mix just until combined.

  3. Wrap dough tightly in plastic, or place in a plastic zipper bag, and chill 8-10 hours or overnight.

  4. Roll dough to ⅜-inch thickness and cut out shapes. Place on baking sheet and bake at 350F for 10-12 minutes.

For Frosting:

  1. Combine all ingredients, mixing until smooth. Frost cooled cookies.

  2. Store in an airtight container between layers of wax paper. Will keep best if refrigerated or frozen.


Eggnog Cookies

Welcome to #cookieweek my little cookie monsters! Susan of The Girl In The Little Red Kitchen and Kim of Cravings of a Lunatic have joined together this week with 23 of their blog friends to present to you a week of cookie treats! We have every type of cookie you can think of listed this week, including something for our furry friends! Now is the time to bookmark these recipes for the upcoming holidays and cookie swaps or simply visit our Pinterest board!  Make sure you enter the giveaway with some fabulous prizes from KitchenAidKing Arthur FlourOXO,Silpat and Zulka Pure Cane Sugar to help with your cookie making needs!

Eggnog-CookiesOur daughter, The Hippie Chick, finally tested for her brown belt last week.  It’s been a long time coming, let me tell you.  Getting that girl to actually hit someone is nearly impossible, and I find myself yelling things like “hit him!” and “harder!” while she is sparring.  You’d think she was sparring with people made of glass, the way she hits sometimes.

As a celebration, we went to a local fast food place for shakes.  It’s kind of a tradition.

It’s always interesting to see what flavors the kids will choose.  The Lizard is quite adventurous, and chooses something different every time.  This time was coconut cream, which was not too bad.  The Fruitarian, despite his fruit-loving reputation, usually opts for chocolate (that’s my boy!), but this time chose root beer.  Yum.

The Hippie Chick always chooses something bizarre, and this time she wanted an eggnog shake.

I opted to just get a spoon and take a little “mom tax” from everyone.  (The shakes are ridiculously humongous, so it’s no big loss for them to share.)  Eating a few bites of that eggnog shake really made me ready for winter baking.

Eggnog Cookies for #cookieweek from Jen's Favorite Cookies

I came home and immediately dreamed up these eggnog cookies.

Eggnog is kind of a weird thing, when you think about it.  I always love when eggnog season rolls around each winter, but I don’t actually drink that much of it, and I am never sad to see the season end in the spring.

The kids loved the eggnog cookies, but I think they were even more excited to know there was eggnog in the fridge, and more importantly, that they were allowed to drink it.

Eggnog Cookies for #cookieweek from Jen's Favorite Cookies

Maybe one of these days, I’ll have to share my homemade eggnog recipe with you.  Until then, these cookies will have to tide you over!

We have an amazing  giveaway lined up this week thanks to our fabulous sponsors,KitchenAidOXOKing Arthur FlourSilpat and Zulka Pure Cane Sugar.  

Four lucky winners will win one of the following:

Prize #1: 1 (one) KitchenAid 9-Speed Hand Mixer plus 1 (one) 4lb bag of  Zulka Pure Cane Sugar

Prize #2: 1 (one) OXO gift set including the following:  1 (one) 3-in-1 Egg Separator, 1(one) Cookie Press, 1(one) Autumn Cookie Disk Set, 1(one) 3 piece Cookie Cutter Set, 1(one) Bowl Scraper, 1(one) 2 Cup Adjustable Measuring Cups

Prize #3: 1 (one) King Arthur Flour gift set including the following: 1(one) King Arthur Unbleached All Purpose Flour -5lb bag, 1(one) Snowflake Cookie Cutter Set, 1(one) King Arthur Flour Pure Vanilla Extract, 1(one) Sparkling Sugar Collection, 1(one) Semi-Sweet Chocolate Wafers – 16oz and 1(one) 4lb bag of Zulka Pure Cane Sugar

Prize #4: 1 (one) Silpat Halfsize Mat and 1(one) 4lb bag Zulka Pure Cane Sugar

This giveaway is open to US residents from November 11, 2013 through November 16, 2013 11:59pm EST and will be picked from random draw.  The winners will be notified via email and have 72 hours to respond, if not their prize is forfeited and another winner will be chosen.

How to Enter:

  1. Mandatory Entry: Leave a comment with  your favorite cookie to bake during the holidays or for cookie swaps.
  2. Many more ways to enter in the rafflecopter widget!

 a Rafflecopter giveaway

A little about our sponsors:

The iconic Kitchenaid stand mixer was born in 1919, from there stemmed an entire kitchen of  high-performance appliances -all created with the same attention to detail and quality.  OXO’s mission is dedicated to providing innovative consumer products that make everyday living easier.  King Arthur Flour was founded in 1790, as America’s oldest flour company they provided pure, high-quality flour to residents of the newly formed U.S., still going strong, they are the nation’s premier baking resource.  Silpat was founded in 1965 by M Guy Demarle in Northern France.  He was an experience baker seeing a better way to bake bread with forms using non-stick silicone coatings.  He invented the first non-stick baguete baking trays and a few  years later invented  and created the original Silpat.  Zulka Pure Cane Sugar is a Non GMO Project Verified “Morena” sugar – a term used to described granulated sugars that do not undergo conventional refining processes.  Zulka is perfect for baking, it tastes better, is less processed and is a cup for cup replacement.

Disclaimer: KitchenAid, OXO, King Arthur Flour, Silpat and Zulka Pure Cane are providing the prizes free of charge.  All opinions stated are my own.


Brown Butter Chocolate Chip Cookie Dough Sandwich Cookies by The Cooking Actress
Caramel Apple Cider Cookies by Like Mother Like Daughter
Chocolate Chip Sugar Cookie Bars with Peanut Butter Frosting by Cupcakes & Kale Chips
Chocolate-Filled Christmas Thumbprint Cookies by Food Lust People Love
Chocolate Fudge Brownie Sandwich Cookies by Cravings of a Lunatic
Chocolate Peanut Butter Pie Cookie Cups by The Girl In The Little Red Kitchen
Chocolate Peppermint Raisin Cookies from It’s Yummi!
Classic Gingersnap Cookies by In The Kitchen With KP
Coffee-Toffee Thumbprint Cookies from Crumb
Dark Chocolate Andes Cookie Cups by Beyond Frosting
Double Chocolate Biscotti by Love and Confections
Eggnog Cookies by Jen’s Favorite Cookies
Extra-Chewy Peanut Butter and Oatmeal Cookies from Omeletta
Fruit Coolers by Texana’s Kitchen
Gluten-free Elisenlebkuchen cookies by Masala Herb
Iced Molasses Cookies with by i heart eating
Nutella Cookies by Total Noms
Orange Cream Cookies by Frugal Antics of a Harried Homemaker
Peanut Butter Cup Sandwich Cookies by Chocolate Moosey
Pumpkin Coconut Macaroons by 52 Kitchen Adventures
Rolo Brownie Cookies from That Skinny Chick Can Bake
Saketini Christmas Balls from NinjaBaking.com

More eggnog favorites for you to enjoy!

eggnog cheesecake barsEggnog Bars Nutmeg Cookie recipeNutmeg Cookies eggnog mocktailBlack Cherry Eggnog
4.4 from 10 reviews
Eggnog Cookies
Cook time
Total time
A soft, cakey cookie made with eggnog, topped with eggnog frosting.
Recipe type: Cookies
Serves: 4-5 dozen
  • ¾ cup softened butter
  • 1 cup sugar
  • ½ cup brown sugar
  • 2 eggs
  • ⅔ cup prepared eggnog (store-bought)
  • 1 tsp. vanilla
  • ½ tsp. salt
  • ½ tsp. baking soda
  • ¾ tsp. nutmeg
  • 3 cups flour
  • 6 T. prepared eggnog
  • 2½ cups powdered sugar
  • 1 tsp. nutmeg
  1. Cream butter and sugars. Add eggs, eggnog, and vanilla, and mix well.
  2. Add salt, soda, and nutmeg and mix well. Add flour and mix until combined. It should form a very soft dough.
  3. Drop spoonfuls onto a lined baking sheet. (*see notes) Bake at 350F for 12-15 minutes, until lightly brown. Let cool before frosting.
  4. For frosting, combine all ingredients, mixing until smooth. Frost cooled cookies, and store between layers of wax paper or parchment paper.
The kind of eggnog you purchase at the store is much different from the homemade variety. For this recipe, be sure you are using store-bought prepared eggnog in both the cookie and the frosting.

These cookies are cakey and the dough is quite soft. I recommend lining your baking sheet with parchment paper or a silicone mat, to avoid sticking.

 santa cookies eggnog

Molasses Waffle Cookies with Chocolate Frosting

Ginger cookies with molasses;  These easy ginger molasses cookies are made in a waffle iron and topped with chocolate frosting.

ginger-cookies-with-molassesIt’s fall, and I have a lot of cookie recipes planned to share with you.

A LOT.  So many, in fact, I was having trouble deciding which to share first.

I polled my Facebook fans… most of them voted for an eggnog cookie.  I polled my children… they voted for cookies I’ve already made.  I polled my friends… many of them suggested an apple pie cookie.

Oh, the decisions!

Here’s the thing.  I already made an Apple Pie Cookie.  Alright, the photos are pretty bad (practice makes perfect, right?) but the cookies are pretty good.  And I have ideas for eggnog cookies but I haven’t worked out the details yet.  And I don’t have any eggnog in the fridge today.  (If you’re having eggnog dessert cravings, I recommend these bars or these cookies.  Both excellent, if I do say so myself.)

Ultimately, the deciding factor was that my life got a little nuts.  I forget what it’s like when Robb leaves town.  My already crammed full schedule gets even worse, with no support from him.  It was lucky we had dinner this week, let alone cookies.

Molasses Waffle Iron Cookies from Jen's Favorite Cookies

Have you ever made cookies in the waffle iron?  Granted, you can only make 4 cookies at a time, but they cook quickly, and you don’t have to heat up your oven. Continue reading “Molasses Waffle Cookies with Chocolate Frosting” »

Lemon Cookie Truffles

Truffles recipe; This lemon cookie truffles recipe is simple to make with leftover lemon cookies.

truffles recipeI’m a big fan of treats that don’t require much time or baking.

I also like when a new recipe helps me clean up the flubs from an old one.  Not too long ago, I made these yummy Lemon Sugar Cookies.  But what I didn’t tell you was that the recipe I posted was my second try.  My first try was not that impressive.  Nothing to blog home about, if you know what I mean.

But I kept the leavings of my not-that-lemoney and not-that-soft first batch of lemon cookies, just in case I could put the crumbs to good use.

Carla suggested I make truffles.  Good idea, Carla.  I think I will.

Most of the cookie truffle recipes I’ve seen call for cream cheese.  I decided to rebel, to stick it to the man, and use frosting instead.  Yep, I’m a rebel.  I’ll be going out for a tattoo any minute now.

truffles recipe

The really great thing about using frosting is that you can buy this lemon frosting which kicks up the lemon flavor a notch or two.  The cookies by themselves were just not enough.

And normally I’m a make-your-own-frosting kind of girl, but for an quick and easy treat like this, I couldn’t resist the urge to let someone else make the frosting.

lemon-trufflestruffles recipe

I feel that way about dinner all the time.  Let someone else make it.  I’ll pay you to do it.

Because if I do it, dinner will be just like these truffles… quick, easy, and with no cooking required.

lemon ricotta cookies Lemon Ricotta Cookies no bake dessertsNo Bake PB Bars peanut butter pretzelPB Pretzel Bites

Continue reading “Lemon Cookie Truffles” »

Strawberry Lemonade Cookies

Recipe for lemon cookies with strawberry frosting;  These strawberry lemonade cookies are easy to make with fresh strawberries!  Cake mix lemon cookies and easy fresh strawberry frosting.

lemon cookiesI’ve been noticing lately how many of my stories begin with the phrase, “So I went to Costco….”

So, I went to Costco and came home with a giant box of strawberries.  Gorgeous, sweet, juicy strawberries.  I wanted nothing more than to bake with them.

Only, baking with strawberries is a total disaster.  TOTAL.  They have such a high water content, they completely change the chemistry of anything you might want to make strawberry-flavored.

Don’t believe me?  Check for yourself.  Google “strawberry cookies” and notice that they are all made with strawberry cake mix, or freeze dried berries, or even strawberry milk mix.  Which actually doesn’t sound bad, but it doesn’t help me use up the 4 pounds of fresh berries in my fridge either.

I ate a few plain berries with this Key Lime Fruit Dip while I thought about it.

lemon cookies

My second idea was to make strawberry frosting.  I went all out and spent a half hour on a batch of Strawberry Swiss Meringue Buttercream.  Either I am really bad at Swiss meringue buttercream, or it is fussier than I was led to believe.

Probably both.

True story: after my meringue frosting disaster, I dropped onto my bed in frustration, only to have my husband point out (quite animatedly and repeatedly, actually) that I had frosting all over my face.

No, I did not go into a homicidal rage.  But I did contemplate it.

strawberry lemonade

In the end, the frosting was far easier than I expected it to be.  However, I did learn one very important trick.

The trick is to create a puree ahead of time, that has been reduced.  This concentrates the strawberry flavor, and reduces the water content.  Let it cool, and you’ll have no trouble at all mixing it with butter and powdered sugar to make one tasty fresh berry buttercream.

Which is perfect, because the cookies were crazy easy, too.  Summery, easy, and delicious… it’s the trifecta of perfect cookies!



You’re reading one of my Top 10 Most Popular Posts!  Check out the others here:

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4.8 from 4 reviews
Strawberry Lemonade Cookies
Cook time
Total time
A soft lemon cookie with fresh strawberry frosting.
Recipe type: Cookies
Serves: 1.5 dozen
  • 1 box lemon cake mix
  • ½ cup shortening
  • 2 eggs
  • 3 T. butter, softened
  • 3 T. strawberry puree *(see notes)
  • 1 cup powdered sugar
  1. Mix all ingredients until well combined. Drop small spoonfuls onto a baking sheet and bake at 350 degrees for 9-10 minutes.
  1. Combine all ingredients, and mix until smooth and soft.
  2. Frost the bottom side of one cooled cookie, and sandwich it with a second cookie of a similar size.
To make strawberry puree, dice several berries (about 5-6) and place in a saucepan with 1-2 tsp. water. Bring to a boil, and use a fork or potato masher to mash berries. Continue cooking until puree is reduced by about half. Let puree cool completely before using.


Funfetti Oreo Stacks

Funfetti Oreo Stacks; Funfetti cake layered with Oreo cookies, frosting, and sprinkles.  A great funfetti recipe for birthdays!

funfettiWhoever came up with the word “funfetti” was brilliant, because everyone knows sprinkles are more fun.

Since the neighbor and long time friend of the Hippie Chick was having a birthday, we wanted to celebrate with something, well… fun.  And, obviously it’s more fun if it has the word “fun” in it.

Or if it has Oreos.

And so I used both.

Truth be told, I’m not completely prepared for the upcoming birthday season at our house.  It begins in May and lasts until October.  It’s intense, it’s expensive, and it means my kids are getting old.

I keep thinking, if I plan early, if I prepare ahead of time with birthday cake recipes and party ideas, maybe the emotional blow my childrens’ birthdays are becoming to me will be easier to handle.

It probably won’t work.  But it’s all I’ve got.

funfetti cake

So, the Hippie Chick and I were having a conversation about this.

Me: Bean’s birthday is tomorrow.  Should we get her a gift?
Hippie Chick: Yes!
Me:  What should we get her?
HC: I don’t know.  I can’t think of anything good.
Me: Maybe we should bake her a treat?
HC: Yes!  Great idea!  Let’s make something vanilla.  Everyone likes vanilla.

I literally cannot break her of this belief.  Lord knows I’ve tried.

funfettifunfetti cake

The process is amazingly simple.  Get yourself a Funfetti box cake mix, and make it according to the package directions, except pour it into a sheet pan to bake, so you get this thin sheet cake with cute sprinkles.  Use a round cookie cutter to cut little circles from the cake, then layer them between Oreos with frosting.

Top with sprinkles.  Devour.  Repeat.

Happy Birthday, Miss Bean!

homemade oreoSmall Crispy Oreos pudding cookiesCookies-n-Cream Cookies vanilla cupcake recipeVanilla Cupcakes

Continue reading “Funfetti Oreo Stacks” »

Chocolate Frosted Cookies

These chocolate cookies are a lot like brownies, rich, moist, and delicious.  This chocolate cookie recipe uses buttermilk in both the cookie and the frosting.

chocolate cookiesWhen I first started this blog, my mom tracked down an old family recipe for a cakey, frosted chocolate cookie that my great-grandmother used to make.  In fact, it was one of the first cookies I shared with you.

Lately, I have been dreaming of that cookie, remembering how wonderfully rich and flavorful it was.  I’ve been meaning to make it again.

Then last week, my great aunt passed away.  We knew it was coming, but it was still sad.  She was an amazing woman, warm and caring, with 8 children and approximately 452 grandchildren.

Seriously.  They’re my cousins, and I don’t know who half of them are, because there are far too many to keep track of.

If the whole family was in high school together… the school would be overcrowded.  You get the idea.

chocolate cookies

The passing of beloved Aunt B was the final excuse I needed to bake chocolate cookies.  Well, I never need much of an excuse to make something chocolate.  Let me rephrase.  It was the final excuse I needed to make the family recipe.

Oh, hooray for family recipes that are chocolate!!

chocolate cookie recipe

I learned something new this time around, while chatting with my mom about the funeral and the cookies.  Mom said that Aunt B stopped making the cookies because they are a lot like brownies, and it’s easier to make brownies.

I might be the world’s biggest brownie fan, but honestly? I think I’d rather have these cookies.  They are deliciously cakey and moist and brownie-like, but please don’t let that stop you.

Besides, they are coated in the single tastiest chocolate frosting in the known universe.

I’m sure when I get to heaven, I’ll find both Aunt B and these cookies there.


5.0 from 4 reviews
Chocolate Frosted Cookies
Cook time
Total time
A chewy, cakey chocolate cookie with chocolate frosting.
Recipe type: Cookies
Serves: 2-3 dozen
  • ½ cup shortening
  • 1 cup brown sugar
  • 1 egg
  • 2 oz. unsweetened chocolate, melted
  • 1 tsp. vanilla
  • ½ cup buttermilk
  • ½ tsp. salt
  • ½ tsp. baking soda
  • 1⅔ cup flour
  • 4 T. butter, melted
  • ½ tsp. vanilla
  • 1 T. cocoa powder
  • 1 tsp. buttermilk
  • ¾ cup powdered sugar
  1. Cream shortening and sugar. Add egg, melted chocolate, and vanilla, and mix well.
  2. Add buttermilk, salt, and soda and mix well.
  3. Add flour, and mix just until combined.
  4. Drop spoonfuls onto baking sheet, and bake at 350 degrees for 10-12 minutes. Remove carefully and allow to cool completely before frosting.
  5. For frosting, combine all ingredients, mixing until smooth. Use a small amount of frosting on each cookie.
  6. Store in an airtight container between layers of wax paper.

9 Minute Chocolate Microwave Cake

This chocolate cake recipe is fast, easy, and made in the microwave.  Who knew microwave cake could be so delicious?

chocolate cake recipe

Packing my kids’ lunches in not my favorite chore ever.

Our oldest kid, The Lizard, is easy to please, and since their school has a couple microwaves, it’s even easy to pack leftovers.

The Fruitarian is another matter entirely.  Once, I put some chili in a thermos for him (I make a mean batch of turkey chili!), but he didn’t eat it because it didn’t stay hot enough.  The next time, I put chili in a container so he could heat it up at school.  It came home with not a single bite taken, because he didn’t want to stand in line for the microwave.

“So you didn’t eat your lunch at all?  Not even a bite?”
“No.  I’m hungry, is there an after school snack?”

I wanted to strangle him that day.

microwave cake

I assume the kids get tired of sandwiches, so sometimes I pack a pasta salad.  Fruitarian brings that home untouched, too.

“It tastes weird.”  (by “weird,” he means he may have spotted something green in it.) {pause}  “I’m hungry.”

On top of all that, his years of orthodontia have made him unable to eat a whole apple, corn on the cob, or anything sticky.  Fruit must always be cut up for him.

And he is Always. Hungry.  And he always wants my fresh fruit.

Thank goodness for fast and easy recipes.  When the inevitable herd of teenage boys tramples through the house at 3:00 today, I’ll be ready for them with the fastest chocolate cake in the west.

chocolate cake recipemicrowave cake

**IMPORTANT NOTE Number One** about baking in the microwave:  It’s all about the pan.  It needs to be a silicone bundt pan for this to work right.  Because, obviously, metal pans do not belong in the microwave, and if there is not a hole in the middle, the middle will never be cooked through.

**IMPORTANT NOTE Number Two** about this recipe: {because I know you’re going to ask} YES.  You do put the frosting on BEFORE cooking.  I know you’re worried about it, I know it sounds strange, baking frosting, but trust me.  It’s Okay.  What happens is that the frosting melts down through the cake mix while it bakes, making it all moist and delicious, and when you turn the bundt pan over, there is all this gorgeous melty frosting on the bottom, which is now the top, and it runs beautifully and temptingly all over the cake.

**IMPORTANT NOTE Number Three** about the frosting: If you are using a can of store bought frosting, you can use the entire can, if you want.  (This is what I normally do.)  If you find it to be too moist and delicious for you, feel free to back that down to about half a can.  For the cake pictured in this post, I used homemade frosting, in an amount that would be close to about half a can of the store bought stuff.  I do like it more frosting-y, but this is one of those recipes that is, shall we say, open to interpretation.

You can use any cake mix/frosting combo you like, although in my humble opinion, Devil’s Food with chocolate frosting is the best.

chocolate cake recipe

9-Minute Microwave Chocolate Cake

A very easy cake which is baked in the microwave.

Cook Time 9 minutes
Servings 12 slices


  • 1 box chocolate cake mix + ingredients listed on box
  • 1 can prepared chocolate frosting


  1. Prepare cake batter according to package directions.

  2. Pour batter into a silicone bundt pan. 

  3. Drop spoonfuls of frosting on top of the cake batter.

  4. Place bundt pan in the microwave and cook for 9 minutes on high. Immediately overturn onto a large platter. Serve immediately.

Recipe Notes

This recipe can be made with any cake/frosting flavor combination you prefer.

Cherry Cookies with Vanilla Frosting Dip

These pink cookies are so fun to dip in vanilla frosting.  The cookies get their pink color from maraschino cherries, and the frosting is made a little thin, to be the perfect consistency for dipping.

pink cookiesConfession time.  Sometimes I fall flat on my face in the kitchen.  Not literally, although that would be really funny.

I mean sometimes my cookies are not all-that-and-a-bag-of-chips.  Recently, I had this brilliant {I thought} idea to make cookies with sunflower seeds.  I even broke one of my cardinal rules and put applesauce in them.

Then I was reminded why those rules are there in the first place.  I mean, applesauce in a cookie?  What was I thinking?!

I took these really beautiful photos, with sunflowers in the background.  It was a little heartbreaking to scrap them, to be honest.

I’ll put them on my facebook page anyway, because that’s the kind of vain person I am.pink cookies

My decision to scrap the cookie altogether came when my kids came home from school.  They emptied their lunchboxes of napkins and leftover baggies, and the only thing left uneaten… was the cookies.

I was obviously thrilled.  Robb told me to just throw the whole box of cookies away, because no one is going to eat that sorry excuse for a cookie in this house.

I hate when he’s right.

I went back to the drawing board with this idea that’s been floating around my head for a while, this idea for cute pink heart-shaped cherry cookies.

vanilla frosting vanilla frosting

The funny thing about this whole story is that I like sunflower seeds.  They’re delicious.  But they make a terrible cookie.  Maraschino cherries, on the other hand?  Gag.  I won’t even eat the one on top of my chocolate milkshake.  Maybe one of these days McDonald’s will get the hint and quit giving them to me.

But… maraschino cherries make really delicious cookies.  No joke.

You should know, and I promise I am not exaggerating about this, my kids ate almost the entire batch of cookies within the space of an hour.  Robb had to fight to get one for himself.

I know after you eat these, you are going to consider making them at other times of the year besides just Valentines Day.  Besides, the cherries are far better this way than on top of a milkshake.


pink cookies

Cherry Cookies with Vanilla Frosting Dip

A cherry flavored sugar cookie with vanilla frosting.

Cook Time 9 minutes
Author Jen @ Jen's Favorite Cookies


For Cookies:

  • 1 cup shortening
  • 2 cups sugar
  • 3 eggs
  • 1 10-ounce jar maraschino cherries
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 5 cups flour + more for flour

For Frosting Dip:

  • 1/2 cup butter
  • 1 teaspoon vanilla
  • 1 tablespoon milk
  • about 1 cup powdered sugar


  1. Remove cherries from jar, reserving juice, and roughly chop them.

  2. Cream shortening and sugar. Add eggs, cherries and cherry juice, and mix well.

    Add salt, soda, and baking powder, and mix well.

    Add flour and mix just until incorporated.

  3. Wrap dough in plastic and chill for 3-4 hours. Roll dough on floured surface, to ½" thickness, and cut small shapes.

  4. Bake cookies at 350 degrees for 7-10 minutes. (7 min for smaller cookies, and 9-10 for average size cookies) Place on a cooling rack and let cool before serving.

  5. For frosting, melt butter, and combine all ingredients, mixing until smooth. Adjust consistency by adding more milk (to thin) or more powdered sugar (to thicken).

Double Chocolate Brownie Cookies with Marshmallow Creme Frosting

These chocolate brownie cookies think they’re all that and a bag of chips.

Well, let’s face it.  They are.  They’re like the popular kid at school.  Everyone wants to sit by the brownie cookies at lunch.

brownies cookies

I’ve long been a fan of brownies.  I mean, given the choice between chocolate cake or chocolate brownies, I’ll take the brownies every time.  I’ve been wanting to turn them into cookies for a while now.  I’ve been looking at how other people are doing it, and pinning some fantastic pictures of brownie cookies, and dreaming and planning until I could stand it no longer.

Kelly at Just a Taste makes such fabulous stuff all the time, and in the end it was her brownie cookie recipe that I finally decided to use.  Sort of.  I made a few changes, just to make it my own.marshmallow fluff

frosting recipes for cupcakesIsn’t it amazing how many flavors taste amazing with chocolate?  Like mint.  And peanut butter.  Caramel.  Strawberry.  Raspberry.  Blackberry.  Vanilla.  Orange.  And let’s not forget… marshmallow.

My kids get very excited when I buy marshmallow fluff.  Or “that marshmallow stuff,” as they call it.  The thing is, most marshmallow frosting recipes I’ve seen are all egg whites and sugar, like making homemade marshmallows, but I really wanted a marshmallow creme frosting.  I found a marshmallow creme frosting recipe for cupcakes, and decided to give it a whirl.

It did turn out very loose, but also very, very tasty.

If runny frosting that forces you to lick your fingers is not your thing, I recommend adding more powdered sugar, or chilling the frosting, {or frosted cookies} until you’re ready to eat them.

Personally, I like licking my fingers. Continue reading “Double Chocolate Brownie Cookies with Marshmallow Creme Frosting” »

Cinnamon Waffle Cookies

Whose idea was it to break my vacuum the same week I got a dog?  Thanks for that, universe.  Good one.

My bedroom has been in a pretty desperate condition, overflowing with useless crap, and dirty clothes, and dust.  I just keep putting new containers on the floor.  My husband has about had it with me and the bedroom mess.  I’d love to tell you that I put it off because my vacuum broke, but honestly, I was putting it off long before that.

Today, I borrowed a vacuum from my neighbor, and tackled the bedroom.  I’m allergic to dust, so I was not really enjoying myself, but I distracted myself from the discomfort with some episodes of What Not to Wear and The Office.

Did I ever tell you how much I love having a DVR?

Continue reading “Cinnamon Waffle Cookies” »

Carrot Cookies

A crumbly carrot cake – like cookie with cream cheese frosting.

Source: Adapted from a recipe given to me by my neighbor, Cheryl, who says her grandmother has been making it for years.  

Yield: About 3-4 dozen

Carrot cake always seems like an autumn dessert to me.  I think it’s the cinnamon that does it.  But, with Easter and bunnies and eggs, a carrot-based dessert seemed appropriate.  My friend and neighbor Cheryl brought me a plate full of these cookies, along with a copy of the recipe, quite some time ago.  I stashed the recipe away in my files, and made a mental note to make my own batch sometime, but there always seemed to be something more… I don’t know… chocolate to make.  Thanks to the onset of Easter, I finally had a good excuse to mix up the cookie I have intended to bake for months now.

Continue reading “Carrot Cookies” »

Gateau Cookies

A soft lemon cookie, filled with orange marmalade and topped with icing.

Source: Betty Crocker Cooky Book… a very old one, from the 1960’s, I think.

Yield: varies widely.  I ended up with about 3 dozen, but it could easily have been more.

I was looking for something new and fun to try, so I went diving into my mother-in-laws old cook books.  (Don’t be surprised if I post more recipes from this source!) I will say that this is by far and away the fussiest, the fanciest, the most fragile cookie I have ever made.  I am not a person with a passion for tedium, so these cookies tested my patience.  The fact that I made them at 11:00 pm while in a bad mood didn’t help.  The results, however, were better than I expected.  Quite delicious!

One of the main reasons I decided to make this cookie this week was one of the ingredients, the orange marmalade.  I never, and I mean never, have orange marmalade in the house.  I like it okay, but the rest of my family flatly refuses to eat it.  I don’t think I have ever even purchased it.  But, a friend of mine gave me a jar of homemade orange marmalade and I have been enjoying it in small doses for several weeks now.  I thought, if I am ever going to make this cookie, I ought to do it now, while I know I have marmalade to use.  I won’t lie… a piece of me was sad to see it go into a cookie.  I means no more marmalade for toast or crackers.  But it found an excellent home, so I couldn’t stay sad long.

Continue reading “Gateau Cookies” »