Simple Sugar Cookie Cut Outs

Who says you need to wait 2 hours to chill sugar cookie dough before cutting? This recipe and simple method proves that old method wrong.

The simple technique to speed up the process, which also happens to be less of a mess as well, is to roll the dough between two sheets of parchment paper and freeze for just 15 minutes it to firm it up.

From there the dough is easy to work with and ready to go to cut into various shapes.

It's a process I use in my gingerbread men recipe and it works amazingly well here also.

You end with cookies that hold there shape nicely, that have crisp edges, chewy centers and a deliciously buttery flavor.

Decorating Suggestion

Then to keep the simplified method going I would suggest trying the cheater icing option like I've done here.

• Make one recipe of icing found here.
• Pipe an outline of the cookie with the icing.
• Then drizzle back and forth within the shape leaving some space uncoated, it's a quick rough fill.
• Immediately cover with sprinkles and shake off the excess.

Cut out sugar cookies really don't get any easier than this, and that's without sacrificing flavor or texture either.

A Favorite Holiday Cookie!

If you haven't made Linzer cookies before I'd say it's due time! They are reminiscent of the Knots Berry Farm cookies / jammy Pepperidge Farm cookies but easily a thousand times better because they are homemade and fresh. Plus they have much more flavor.

They are similar to thumbprint cookies, butter cookies and shortbread. But they have the addition of preserves sandwiched between the center and finely ground nuts in the dough (here we go the easier route with pre-ground almond flour).

These are such a fun cookie to make and they are great for parties and gifting (just be mindful and careful to not give to those with nut allergies).

You can use various shapes of cookie cutters here. I recommend rounds, squares, stars or hearts, and you'll just need to have a smaller cookie cutter to cut the mini shape from their centers.

Once you make these decadent sandwich cookies quickly hide them away. They'll disappear in no time if you don't!

No one can resist the layers of flavor, that nutty goodness, the perfect blend of textures and that tempting jammy goodness? It's one dangerously delicious cookie!

Chocolate Brownie Cookies

These cookies have the perfect chocolate intensity. Not too overwhelming bitter and dark but definitely a tasty step above milk chocolate. And they are easily a hundred times better than any boxed brownie mix cookie!

Around here we are completely obsessed with them and their deep complex flavor. I think they'll quickly become a new favorite cookie at your house too, especially for those who love chocolate!

They are a quick and easy to make cookie (you can have them ready in 30 minutes) and they always will satisfy those chocolate cravings!

Two of the best classic desserts come together to create one unforgettable treat. Premium brownie flavor in fun individual cookie form.

What's not to love?

About This Homemade Chocolate Pudding

I think pudding can have a bad reputation. Because when we think of pudding many of us instantly think of the shelf stable singles highly lacking in flavor that are filled with artificial flavor and preservatives. This freshly made pudding is a thousand times better!

And the method to making it is incredibly easy.

Just whisk the ingredients, simmer over the stovetop, (strain if you are picky and like it lump-free like me), then mix in the chopped chocolate at the end.

From there the hardest part is waiting for it to chill in the fridge to fully thicken (which also makes it nicely cold and refreshing).

It's the perfect dessert year round but especially during hot summer days.

Spoon finished pudding into pretty glasses or cups, finish each with a billowy mound of airy whipped cream, and fine shavings of dark chocolate. Here you'll have an elegant dessert that's destined to impress anyone.

I think this is even worthy of being deemed as the best pudding recipe! It's definitely the favorite around here, we just can't get enough of it!

Red Velvet White Chocolate Chip Cookies

Red velvet cookies would have to be one of the ultimate Christmas or Valentines Day cookies with their pretty and festive red color.

These are an easy to make cookie that uses basic ingredients and they're sure to satisfy those red velvet cravings!

These cookies are a combination of two of the best desserts - red velvet cake and chocolate chip cookies.

Really you just can't go wrong with these cookies! You just get simple classic flavors and a fun new take on cookies.

It's a simple baking project that's perfect for the weekend, just don't wear your best attire with all that red. Also plan some time since cookie dough needs to chill (otherwise cookies will spread too much).

I've made these Soft Frosted Sugar Cookies countless times. These irresistible cutout cookies are addictive!

Once you try one bite you'll crave them forever more.

They have a texture like the Lofthouse cookies but they aren't full of the strange flavor from preservatives and artificial flavors.

Plus these are fun to make and decorate. The kids love to help too!

What makes these so soft? They're made with that secret ingredient of sour cream, it gives them the perfect texture!

This soft sugar cookie recipe is easily worthy of having a space in your recipe box! What's not to love?

An Easy Breakfast Pastries Recipe

Let's be honest, what's the real reason we all love the holidays? I think many of us could say it's all about the food!

Holidays only come about 10 times a year so it's fun to have a day of splurging with delicious treats like so.

Though these may appear just fit for Valentines day this heart shaped, tender and flaky puff pastry breakfast is sure to put a smile on anyones face any day of the year! They are great for making in the summer when all the fresh fruit is in season too.

And since these begin with store-bought puff pastry they are easy to prepare. And who could resist that cream cheese strawberry combo?

Perfect Chocolate Cake Recipe

Here's the rundown in what you'll find in each slice of this irresistible chocolate cake:

• Chocolate flavor: This cake, loaded with it. The boiling water intensifies the chocolate flavor of the cocoa. I'm starting to think it's a must for all chocolate cakes. You also get plenty of chocolate flavor in the buttercream frosting as well.
• Moisture: We all hate dry cakes. I like mine really moist and this cake is brimming with moisture.
• Rich decadence: This cake is packed with richness in both the cake and the frosting.
• Perfect crumb texture: Is it soft? Is it fluffy or dense? Does it have stability? Soft is definitely a must and I like my chocolate cake somewhere between fluffy and dense. I'm not a big fan of the chocolate cakes that are so fluffy they just crumble apart and don't have much structure but I also don't want it so dense that it's like eating a cheesecake.
• Buttercream frosting: A heavenly frosting is just as important as a good cake. It is going to crown the cake after all. This frosting is likely the best chocolate frosting you'll ever make! It's perfectly buttery and rich with the perfect intensity of chocolate flavor.

In other words this cake is what dreams are made of! It's the best way to satisfy those chocolate cravings and always perfect for any birthday or celebration.

Chocolate Cake Video

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Ingredients for Chocolate Cake:

• Granulated sugar, brown sugar and powdered: this sweetens the cake and the brown sugar also adds a little extra flavor and moisture. Powdered sugar is used in the frosting.
• Cocoa powder: we use a fair amount of cocoa powder here a decadent chocolate flavor. Use good quality cocoa powder for best results.
• Baking soda: this helps the cake rise. No substitutes here (since the sour cream and cocoa are acidic baking soda is used instead of baking powder).
• Salt: have you ever accidentally left out the salt. It's crazy how a small amount of of this can significantly impact a recipe.
• Boiling water: carefully measure after water reaches a boil. Some of the water steams off while cooking so measuring after is important.
• Vegetable oil: canola oil works great too. This makes the cake super moist instead of using just butter.
• Unsalted butter: this adds flavor. While vegetable oil makes moister cakes butter adds a better flavor so I had to sneak in some. You'll also need lots of butter for the frosting.
• Eggs and egg yolks: eggs help bind ingredients and also help the cake to rise. Why add additional egg yolks? These have natural emulsifiers which help soften the cake and they also add rich flavor.
• Vanilla extract: we use a generous 1 tablespoon here because it is the perfect compliment to chocolate.
• All purpose flour: do note in this recipe how ingredients are measured. Flour should be scooped and leveled (I use the same method as America's Test Kitchen) vs. spooning and leveling.
• Sour cream: this adds a very light tang which adds so much flavor and really compliments the chocolate. It also keeps the cake moist and rich.
• Milk: you'll only need a little since we used sour cream and water for moisture already. Preferably use whole or 2% milk.

How to Make Chocolate Cake:

• Heat oven and prepare pans: Preheat oven to 350 degrees. Butter two 9-inch round cake pans then line bottom of each with a round of parchment paper. Butter parchment paper. Wrap cake pans with baking strips for the most level cake.
• Mix dry ingredients, then mix in boiling water: In a large, heat proof mixing bowl, whisk together granulated sugar brown sugar, cocoa powder, baking soda and salt. Carefully pour boiling water in to cocoa mixture and immediately whisk to blend well. Allow to cool 5 minutes.
• Mix in wet ingredients: Using an electric hand mixer set on low speed blend in vegetable oil and melted butter until combined. Add eggs, egg yolks and vanilla extract and blend just to combined. Then add flour and blend until combined, and finish by blending in milk and sour cream just until combined.
• Pour into pans and bake: Divide mixture evenly among 2 prepared pans. Bake in preheated oven until toothpick inserted into center of cake comes out clean, about 29 - 34 minutes.
• Cool: Allow to cool in pan 5 minutes, run butter knife around edge of cake and invert onto a wire rack and allow to cool completely.
• Frost: Add frosting to top of one round then top with second cake and frost top and sides of cake. Store in an airtight container.

How do You Make Level Cake Layers?

For this recipe I like to use cake strips. Once in the oven these damp strips placed around the cake pans keep the exterior from getting too hot before the interior starts to heat so the cake rises more evenly all the way across.

There are also some DIY methods if you want to make some yourself. You can skip using these then just trim the top of the cake to level.

Can I Add Espresso Powder?

If you love that hint of espresso flavor then yes you can definitely add some instant espresso powder to the recipe as well. Use 1 - 3 tsp depending on how strong you'd like the flavor to be.

Can I Make it into Cupcakes?

• Yes. I've also made this same chocolate cake recipe into cupcakes.
• To do so divide paper liners among wells of 2 (12 count) cupcakes pans.
• Prepare batter as directed then divide among cupcake liners filling each 3/4 full.
• Bake at 350 until toothpick inserted into center comes out clean, about 18 - 22 minutes.
• If you want a tower of chocolate frosting (like that pictured below, make 1 1/2 times the amounts of the chocolate buttercream frosting listed).

Can I Halve the Recipe?

If you want to make a single layer cake or 12 cupcakes you can half the recipe. Just use 1 egg yolk.

Can I Make it Gluten-Free?

Yes. To do so use a Cup for Cup gluten free flour blend in place of all-purpose flour. Then of course check labels of other ingredients to be certain they are gluten free.

Or you can try my flourless chocolate cake recipe.

How to Store Homemade Chocolate Cake:

I usually set my cakes on a large flat plat and frost then store in an airtight cake carrier in the fridge up to 4 days. The cake cake can also be store at room temperature but it doesn't keep as long.

How to Freeze Chocolate Cake:

• This cake freezes incredibly well up to 3 months.
• Wrap layers separately in plastic wrap and aluminum foil then store in an airtight container.
• Thaw overnight in the refrigerator then frost and serve at room temperature.
• Leftover frosted cake can be frozen as well.

Wanting to Make a Chocolate Sheet Cake?

Try my recipe for Chocolate Sheet Cake HERE. It's baked in a 18 by 13-inch baking sheet so it's great for crowds.

Tips and Variations:

• Don't eyeball ingredients. As with any baking recipe it's a science, if ingredients aren't precisely measured it can drastically effect the outcome. If possible use a kitchen scale to measure for the most accurate results.
• Be sure to cake test for doneness. If you take a cake out too early the center may fall and cake can be gooey. Use a toothpick and poke into center of cake, it should come out free of batter. A moist crumb or two stuck on is fine.
• Wait and let cool completely before frosting cake or it will melt! You can speed up cooling in the refrigerator if needed.
• Frost cake then before frosting starts to set (that outer layer can start to develop a thin dry outer layer) decorate with mini chocolate chips, sprinkles or chopped chocolate.
• Try this cake with another type of frosting to mix things up. Good flavors include mint chocolate chip, strawberry, or salted caramel (double amounts of those listed for a two layer cake), or try with a cookies and cream frosting, yum!

More Cake Recipe Favorites:

• Coconut Cake
• Funfetti Birthday Cake
• Pound Cake
• Red Velvet Cake
• Yellow Cake

Recipe originally posted February 2014. Some changes to recipe have been made including adding 1/4 cup butter to the recipe and increasing sour cream from 1/3 cup to 1/2 cup. This makes an even moister and more fudgy cake with these updates.
Another update to this recipe is to use cake strips, I use these HERE.

Post contains affiliate links.

Chocolate Cupcakes with Strawberries!

These really do take a top stop for one of my favorite cupcakes. It's probably a tie between these Chocolate Covered Strawberry Cupcakes and my Carrot Cake Cupcakes.

It's just an absolutely perfect flavor combination. Rich and sweet and perfectly satisfying. And sure to curb those chocolate cravings!

I was savoring each and every bite of these. They are dreamy in every way!

Cranberry Cookies Dipped in Chocolate

I'm also crazy about all those little bits of cranberries in each bite! Chopping the dried cranberries up first ensures that their flavor is evenly spread out - plus that way you don't get big chunks in some bites and none in others.

And here I chose to use the cherry juice infused cranberries. If you can't find the cherry version the plain will work great as well. I just love that triple flavor combo of cranberry, cherry and chocolate.

Right about now I'm just wondering where these cookies have been all my life. They are definitely going to be a new go-to holiday cookie!

The adults loved them and the kids loved them too. The flavor reminds me something of cherry chocolates in cookie form.