Pretzel Shortbread Cookies

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Pomegranate Glazed Pretzel Shortbread Cookies are the perfect way to show your love.

I can’t help it—I have a deep love for all things beautiful. Some might call it a blessing; other times, it feels like a curse (hello, endless tweaking and reworking). And when it comes to cookies? They need to be just as delicious as they are stunning. These Pretzel Shortbread Cookies meet all the criteria.

Most decorated cookies look amazing but taste like… well, just sugar. Royal icing, while pretty, can be overly sweet and one-note. I wanted to create a cookie that actually delivers on flavour and looks

This pretzel shortbread recipe comes from Amy at @constellationinspiration, and it’s perfection. Buttery, crisp-edged, melt-in-your-mouth goodness with a salty crunch from finely ground pretzels. That little hit of salt balances the sweetness beautifully and makes these cookies completely addictive.

For the best results, I roll the dough between two sheets of parchment before chilling, then chill the cut shapes again before baking. This helps keep the edges nice and sharp—no wonky cookies here!

I bought a few sets of new heart cutters that I really love. Check out these deep v heart cookie cutters and these charming scalloped ones.

The Glaze

I’ve been obsessed with using freeze-dried fruit in icings for a while now. It adds such a vibrant, natural colour and brings real fruit flavour to the party.

Freeze dried strawberry powder packed a berry delicious punch to these Strawberry Glazed Chewy Brown Sugar Cookies . Freeze dried raspberry powder flavoured the buttercream in these stunning Raspberry Sandwich Cookies.

When I found freeze-dried pomegranate powder, I knew it had to become a glaze. This glaze is tangy, punchy, and perfectly balanced—made with icing sugar, freeze-dried pomegranate powder, a little pomegranate juice, and lemon juice to brighten everything up.

At first, I tried dipping the cookies, but the glaze dried unevenly, and the edges weren’t crisp. So I switched things up—piping a border with a thicker glaze and then flooding the inside with a thinner one, decorating just half of each heart. The result? A smooth, glossy finish that lets the natural pink colour shine.

For outlining, the glaze should be thick like toothpaste, holding its shape without running. For flooding, thin it to a honey-like consistency so it flows smoothly but doesn’t drip off the edges. Adjust with tiny amounts of liquid or powdered sugar until just right.

The Toppings

Since these were for Valentine’s Day, I went all in on the toppings. I wanted a mix of texture, colour, and a little sparkle:

• Chopped pistachios – for crunch, flavour and that gorgeous pop of green.

• Crushed rose petals – because they’re just so pretty.

• Gold sprinkles – because, let’s be honest, gold makes everything better.

Pomegranate Glazed Pretzel Shortbread

Sweet, salty and tangy, these Pomegranate Glazed Shortbread Cookies combine buttery shortbread with the crunch of ground pretzels.
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Servings 20 cookies
Calories 225 kcal

Equipment

  • 1 #2 piping tip
  • 4 disposable piping bags

Ingredients
  

Cookies

  • 150 grams pretzels
  • 132 grams all purpose flour
  • 227 grams unsalted butter, removed from fridge 30 minutes before making dough
  • 120 grams icing sugar, sifted
  • 1 teaspoon vanilla bean paste or vanilla extract

Pomegranate Glaze

  • 500 grams icing sugar, sifted
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup Pomegranate juice
  • 1/4 cup Freeze Dried Pomegranate Powder
  • 1/2 teaspoon vanilla bean paste or vanilla extract
  • 1/2 teaspoon Diamond Crystal Kosher salt, or 1/4 teaspoon Morton's Kosher salt

Decorations

  • 2 Tablespoons edible dried rose petals, finely chopped in a spice grinder or by hand with sharp knife
  • 1/3 cup shelled pistachios, toasted and finely chopped
  • 2 Tablespoons gold sprinkles

Instructions
 

Cookies

  • In food processor or blender, pulse pretzels until the texture resembles flour. Transfer pretzel flour to a medium sized bowl, add all purpose flour to bowl and set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth, 1-2 minutes. Add powdered sugar and vanilla and mix until fully combined. Scrape down the sides of the bowl and mix on medium speed for another 2 – 3 minutes, until the colour lightens and the texture becomes fluffy and smooth.
  • Add pretzel flour mixture to the bowl and mix on low speed until just combined. Gather the dough into a ball. Using your palms, press dough into a rough rectangular shape and place between 2 sheets of parchment paper.
  • Using a rolling pin, roll out dough to a rough rectangle, about 9×12 inches. The dough should be 1/4 inch thick. I use these rolling pin guides to help me get an even thickness. Place dough, still between 2 sheets of parchment paper, on a baking sheet and chill in fridge for about 45 minutes.
  • Line 2 baking sheets with parchment paper. Remove dough sheet from the fridge and place on work surface.  Peel off top parchment sheet and gently lay it back in place. Flip the dough over; peel off and discard second parchment layer. 
  • Cut the dough, using cookie cutters of your choice. I used a variety of heart sizes and shapes. Transfer shapes to prepared baking sheets, using a wide metal spatula, spacing them 2 inches apart.  Chill cookies in freezer for about 15 minutes before baking. This will help prevent spreading and help cookies retain their shape.
  • Adjust the oven racks to the upper and lower middle positions and heat the oven to 350°F.
  • Bake cookies for 5 minutes. Rotate baking sheets from front to back and switch positions from top to bottom. Bake for a further 5 minutes until golden brown. Set cookie sheets on a wire rack and allow to fully cool.
  • Gently re-roll dough scraps between 2 sheets of parchment, chill and cut out more cookies. Transfer to cookie sheets and bake as above.

Glaze and Decorate

  • Place sifted icing sugar into large bowl. Add lemon juice, pomegranate juice, pomegranate powder, vanilla and salt whisk vigorously until smooth and no lumps remain.
  • In a small bowl, mix together finely ground rose petals, chopped pistachios and gold sprinkles.
  • Prepare border icing. Place about 1/4 cup of glaze into a small bowl. Fit one disposable piping bag with a #2 tip. This will be used for piping a border/outline of the cookie shape.
    Place about 1/2 a cup of glaze into a small bowl. For outlining, the glaze should be thick but pipeable, similar to toothpaste or soft frosting. It should hold its shape without spreading but still flow smoothly from a piping bag. When you lift a spoonful, it should ribbon off slowly and settle back into itself after several seconds. If it’s too thick, add a few drops of liquid (pomegranate juice or lemon juice) until it reaches the right consistency. If too thin, mix in a bit more powdered sugar to thicken.
    Transfer border icing to bag with piping tip. Cut a small hole in bottom of bag to allow tip to come halfway through. Twist top of bag and close with twist tie. Set aside.
  • Prepare flooding icing: Pour about 1 cup of glaze into a small bowl. For flooding, the glaze should be thin enough to flow smoothly but thick enough to hold a slight shape before settling—similar to honey or maple syrup. When you lift a spoonful, it should ribbon off easily and disappear back into the bowl within 10-15 seconds. It should spread evenly when piped but not be so runny that it drips off the edges. If it’s too thick, add tiny amounts of pomegranate or lemon juice; if too thin, mix in more powdered sugar until you reach the perfect balance.
    Transfer flooding icing to bag without piping tip. Twist top of bag and close with twist tie. Do not cut hole in bag until ready to flood icing.
  • Glaze cookies: Arrange about 4 cookies on baking sheet and outline cookies with border icing. I just outlined half the heart. Cut a small hole in flooding icing bag and flood the center of each cookie with the thinner glaze. Use a toothpick or wooden skewer to gently coax the icing to the edges of the border.
  • While the glaze is still wet, sprinkle with pistachio mixture. Repeat decorating the rest of the cookies. Let set for several hours until glaze has hardened.
  • Store cookies in airtight container, separating layers with parchment or waxed paper so they do not stick to each other. They will be fine at room temperature for a few days. For longer storage, freeze.

Notes

Pretzel shortbread cookie recipe created by Amy of Constellation Inspiration. The pomegranate glaze recipe was my addition. 

Nutrition

Calories: 225kcalCarbohydrates: 32gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 24mgSodium: 153mgPotassium: 58mgFiber: 1gSugar: 20gVitamin A: 297IUVitamin C: 1mgCalcium: 9mgIron: 1mg
Tried this recipe?Let us know how it was!

These cookies are proof that decorated cookies can be both stunning and packed with flavour.

Peppermint Bark Brownie Cookies

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Peppermint Bark Brownie Cookies

If a brownie and a cookie had a love child, it would be this fudgy masterpiece. These Peppermint Bark Brownie Cookies are so rich and chocolaty, they’ll steal your heart. And let’s be honest—chocolate and peppermint isn’t just for December! It’s basically a love language, making it perfect for Valentine’s Day too.

Got leftover candy canes from the holidays? This is their moment to shine. No candy canes? No problem—peppermint candies work just as well. Pro tip: Place them in a Ziploc bag before crushing unless you enjoy finding rogue peppermint shards in your kitchen for days. (Ask me how I know.)

Fudgy Brownie Cookies topped with Peppermint Bark

Tips for Perfect Peppermint Bark Brownie Cookies:

Leave some peppermint pieces bigger for crunch. A mix of fine and chunky bits gives the best texture.

• Use real white chocolate, not white baking chips. White chocolate (almost always sold in bar form) contains cocoa butter, while white baking chips don’t—meaning they won’t melt the same way. I recommend a good-quality white chocolate bar for the best flavor.

• Start with good chocolate. This is not the time for supermarket chocolate chips. I used Lindt Excellence 70% Bittersweet Bars, but if you prefer a sweeter cookie, try Valrhona Manjari (64%) or Ghirardelli Baking Bars.

• Use both brown sugar and granulated sugar. Brown sugar makes the cookies moist and fudgy, while white sugar helps create that signature crinkly top.

• Whip the eggs and sugar for at least 3-4 minutes. This step is key—it incorporates air, which gives the cookies their perfect texture.

• Sift your cocoa powder with the flour. Cocoa powder loves to clump, and sifting ensures a smooth batter.

  • Use a cookie scoop for even sizes, and right after baking, do the ‘cookie scoot’—it’s the secret to getting perfectly round cookies. A round cookie cutter, just slightly bigger than the cookie works perfectly to reshape a wonky cookie.

• Don’t over bake! The cookies should be just set at the edges but still soft in the center when they come out of the oven. They’ll firm up as they cool.

Watch as they come together .

Peppermint Bark Brownie Cookies

Fudgy Chocolate Cookies topped with a Peppermint Bark heart
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Servings 12 cookies
Calories 321 kcal

Equipment

  • small heart shaped cookie cutter, about 1 -2 inches wide

Ingredients
  

White Chocolate Peppermint Bark Hearts

  • 100 grams white chocolate
  • 8 mini candy canes or 4 full size candy canes

Cookies

  • 225 grams bittersweet chocolate, coarsely chopped
  • 85 grams unsalted butter
  • 2 large eggs, room temperature
  • 50 grams granulated sugar
  • 160 grams brown sugar
  • 1 teaspoon vanilla bean paste
  • 1/2 teaspoon peppermint extract
  • 105 grams all-purpose flour
  • 21 grams dutch process cocoa powder
  • 1/2 teaspoon Diamond Crystal Kosher salt, or 1/4 teaspoon Morton's Kosher salt

Instructions
 

White Chocolate Peppermint Bark

  • Place candy canes in a zip loc bag and seal well. Using a rolling pin, bottom of a heavy saucepan or the flat side of a meat tenderizer, coarsely crush candy. Set candy aside.
  • Line a small baking sheet with parchment paper and set aside. Place a heatproof glass or stainless steel bowl over a pot of simmering water, making sure the bottom of the bowl doesn’t touch the water. The bowl should sit snugly on top of the pot without sinking in. Add the chopped white chocolate to the bowl. Stir occasionally until smooth and melted.
  • Pour melted chocolate onto prepared baking sheet. Spread it into a rectangle, about 8×10 inches in size. Sprinkle crushed candy canes over the top. Chill in fridge for about 15 minutes, until firm.
  • Using a small heart shaped cookie cutter, about 1-2 inches wide, cut out hearts from the chilled peppermint bark. Store hearts in the fridge until ready to top the baked cookies.

Cookies

  • Place racks in upper and lower thirds of oven and preheat to 350°F. Line 2 baking sheets with parchment paper and set aside.
  • Melt bittersweet chocolate and butter. Place a heatproof glass or stainless steel bowl over a pot of simmering water, making sure the bottom of the bowl doesn’t touch the water. The bowl should sit snugly on top of the pot without sinking in. Add the chopped bittersweet chocolate and butter to the bowl, stirring occasionally until smooth and melted.
  • Place eggs, granulated sugar, brown sugar, vanilla bean paste and mint extract in bowl of stand mixer, fitted with whisk attachment. Beat on medium high speed for 3-4 minutes until mixture is very thick and pale. You can also use an electric hand mixer but I would not recommend trying to whisk by hand.
  • Once the eggs and sugar are light and pale, turn mixer down to low speed Slowly pour melted chocolate mixture into the bowl with the sugar and egg mixture. Mix until completely incorporated.
  • Sift flour, cocoa powder and salt. Add dry ingredients to mixer, and whisk on low speed until thoroughly combined.
  • Using a 2 Tablespoon cookie scooper, scoop dough and place on prepared baking sheets, 6 cookies per sheet. You can also use an 1/8 cup measuring cup to portion the dough. Just roll it between your palms to form a round ball before placing on baking sheet. Flatten each cookie slightly with your palm before baking.
  • Bake cookies, rotating pans top to bottom and front to back after 4 minutes of baking. Bake for a further 4-5 minutes, until the tops are crackled and edges are set. They will still be gooey in the center. Set cookie sheets on wire racks to cool.
  • Let cool for about 15 minutes. Place one peppermint bark heart in the center of each cookie, while cookies are still warm, but not hot. The warmth of the cookie will melt the bottom of the heart and help the heart to stick. Allow to cool completely before removing from baking sheet.

Notes

Cookies can be baked 3 days ahead and stored in an airtight container at room temperature. They can also be frozen for 2 months. Let thaw before serving, unless you are a member of my family and adore frozen cookies!

Nutrition

Calories: 321kcalCarbohydrates: 40gProtein: 4gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 49mgSodium: 123mgPotassium: 197mgFiber: 2gSugar: 29gVitamin A: 234IUVitamin C: 0.04mgCalcium: 49mgIron: 2mg
Tried this recipe?Let us know how it was!

These cookies are chewy, fudgy, and loaded with peppermint bark goodness—everything you want in a Valentine’s Day treat. Because let’s face it: peppermint deserves more than just one month a year.

Lentil and Root Vegetable Power Soup

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Lentil and Root vegetable Power Soup is packed with 25 grams of protein and 24 grams of fibre. A nutritional powerhouse.

Whenever I serve soup for dinner, my husband gives me a look—the kind that says, ‘Nice appetizer… but what’s for the main course?’ Challenge accepted sweetie. This Lentil and Root Vegetable Power Soup isn’t just a starter; it’s a full-blown, protein-packed, stick-to-your-ribs meal. Loaded with lentils, split peas, and all the best winter veggies, this bowl means business. And because we’re not monsters around here, I always serve soup, with toppings. For crunch and funk I added crispy, spiced chickpeas and a flurry of Parmesan.

Protein rich diets are all the rage now. Curious to learn more about how much protein you actually need? Check out this New York Times article. Think eggs are the best choice for a high protein meal? Check out these alternate suggestions.

This lentil and root vegetable power soup weighs in at a whopping 25 grams of protein and 24 grams of fibre. I used all the orange winter veggies, (carrots, sweet potatoes and butternut squash), but this soup is entirely customizable.

Orange winter veggies, (carrots, butternut squash and sweet potatoes) star in this Lentil and Root Vegetable Power Soup.

Tips to Success for Lentil and Root Vegetable Soup

  • Blend for the best texture – Blending about a third of the soup gives you that perfect balance of creamy and chunky, so every bite is satisfying.
  • Brown the tomato paste – Don’t just stir it in—let it cook with the onions until deep and caramelized. This adds a rich, umami-packed depth of flavor.
  • Choose the right lentils – Green or brown lentils hold their shape, giving the soup texture. Red lentils? They go mushy, so save those for a different dish.
  • Double up on legumes – Adding yellow or green split peas alongside the lentils makes the soup extra hearty and layered with flavor.
  • Stock matters – For the best taste, use a good-quality veggie broth. My go-to is Better Than Bouillon for maximum richness.
  • Garnish like you mean it – Don’t skip the crispy spiced chickpeas and shaved Parmesan! The chickpeas bring crunch, and the Parmesan adds salt and a little funk. They’re the difference between ‘just soup’ and ‘wow, this is dinner!’

Lentil & Root Vegetable Power Soup

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Cook Time 1 hour
Servings 8 servings
Calories 514 kcal

Ingredients
  

Soup

  • 1 large yellow onion, about 350 grams, peeled, halved and finely diced
  • 1 Tablespoon olive oil
  • 4 cloves garlic, finely chopped or grated with micro plane grater
  • 2 inches fresh ginger root, grated with micro plane grater
  • 2 Tablespoons tomato paste
  • 1 teaspoon Aleppo pepper, or 1/4 teaspoon red pepper flakes
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon turmeric
  • 1 teaspoon Diamond Crystal Kosher salt, or 1/2 teaspoon Morton's Kosher salt
  • 1 small butternut squash, about 800 grams, peeled, seeded and cut into 1/2 inch dice
  • 1 large sweet potato, about 400 grams, peeled and cut into 1/2 inch dice
  • 4 large carrots, about 350 grams, peeled ans cut into 1/2 inch dice
  • 200 grams green lentils, about 1 cup
  • 200 grams yellow split peas, about 1 cup
  • 8 cups vegetable stock or water
  • 2 Tablespoons olive oil
  • 175 grams Lacinato kale (also called Tuscan kale or black kale), about 1 small bunch

Garnishes:

  • 400 grams chick peas, rinsed and drained
  • 2 Tablespoons olive oil
  • 1 teaspoon Aleppo pepper, or 1/4 teaspoon red pepper flakes
  • 1 teaspoon ground cumin
  • 1/2 teaspoon Diamond Crystal Kosher salt, or 1/4 teaspoon Morton's kosher salt
  • 100 grams Parmesan reggiano cheese, grated on large holes of box grater
  • 3 Tablespoons red wine vinegar

Instructions
 

Soup

  • Heat 1 tablespoon olive oil in a large, heavy bottom pot or Dutch oven. Add diced onion and cook over low heat until softened, about 5-6 minutes. If onion starts to burn, add a a few tablespoons of water.
  • Add garlic and ginger and saute on low for another 2 minutes, stirring well. Add tomato paste, Aleppo pepper, cumin, coriander, turmeric and salt and stir well. Cook for 2-3 more minutes
  • Add squash, sweet potatoes and carrots and mix well. Continue sautéing on low heat for another 3 minutes.
  • Add lentils, split peas and stock or water. Bring to a boil, reduce heat to low and simmer for 40-45 minutes until lentils and peas are tender.

Roasted Chickpeas

  • While soup is simmering, preheat oven to 400°F. Line a sheet pan with parchment paper. Place rinsed and drained chickpeas on baking sheet. Drizzle with olive oil and sprinkle with Aleppo, cumin and salt. Use your hands to mix everything so that the chickpeas are coated evenly. Roast for 23-30 minutes until crispy. Set aside as a garnish for the soup.

Finishing soup:

  • Ladle about 1/3 of the soup into a blender. Puree until smooth. Drizzle in 2 tablespoons olive oil and blend until mixed in. Pour pureed soup back into pot and mix soup.
  • Wash kale leaves. Strip kale leaves from stem. I find the tip of a paring knife is the best job for separating the leaf from the stem. Discard stems. Pile the leaves up and use a sharp chef's knife to slice across into 1/4 inch strips. Mix kale into soup and stir well. The heat from the soup will wilt the kale.
  • Ladle soup into bowls. Mix 1 teaspoon of red wine vinegar into each serving. Garnish with parmesan cheese and some crispy chickpeas.

Nutrition

Calories: 514kcalCarbohydrates: 75gProtein: 25gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 9mgSodium: 1691mgPotassium: 1412mgFiber: 24gSugar: 14gVitamin A: 25069IUVitamin C: 48mgCalcium: 342mgIron: 7mg
Tried this recipe?Let us know how it was!
Lentil and Root Vegetable Power Soup is a big hug in a bowl.

Looking for more soup inspiration? Check these out:

Mushroom Sausage and Kale Pasta

Mushroom, Sausage and Kale Pasta

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Is it just me, or does January feel like the longest month ever? It feels like we’ve been in January for 4 months now! When the nights are dark and endless, a cozy, satisfying meal makes all the difference—and this Mushroom, Sausage, and Kale Pasta delivers.

Over the years, my taste buds have changed. I never used to love mushrooms, but now I crave their deep, earthy flavour. Kale? I once avoided it, but now I appreciate that peppery, slightly bitter bite that balances rich dishes like this one.

Oyster, Shiitake and Cremini mushrooms take center stage in this Mushroom, Sausage and Kale Pasta

Keys to Success for Mushroom Sausage and Kale Pasta:

  • Go big on mushrooms. This recipe calls for a full pound, and using a mix of varieties adds depth. I used oyster, cremini (brown button mushrooms), and shiitake, but any combination will work.
  • Hold off on the salt. Don’t salt the mushrooms right away—wait until they’re golden brown and caramelized. Salt draws out moisture too soon, preventing them from developing that deep, savory flavor.
  • Use a potato masher. It’s the best tool for breaking up sausage as it browns, giving you the perfect bite-sized texture.
  • Choose the right kale. Black kale (also called Tuscan, dinosaur, or lacinato kale) is my favorite for this dish. It’s slightly sweet, delicate, and less bitter than curly kale.
  • Finish with whipped ricotta. A generous dollop at the end adds a creamy, fresh contrast to the earthy mushrooms and spicy sausage. It takes this dish to the next level.
  • Pick the right pasta. Any tubular shape works well here—I used rigatoni. The key is choosing something that will catch all the little bits of flavour in every bite.
Lacinato kale is a great option for Mushroom, Sausage and Kale Pasta.
Mushroom Sausage and Kale Pasta

Mushroom, Sausage and Kale Pasta

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Servings 4 servings
Calories 814 kcal

Ingredients
  

  • 175 grams ricotta cheese
  • 45 grams 2% milk
  • 1 Tablespoon Diamond Crystal Kosher salt, or 1 1/2 teaspoons Morton's Kosher salt
  • 350 grams Lacinato kale (also called Tuscan kale or black kale), about 2 small bunches
  • 340 grams dried pasta, penne or rigatoni
  • `1 tablespoon olive oil
  • 400 grams plant based spicy or sweet Italian sausage, removed from casing
  • 1 Tablespoon olive oil
  • 454 grams mushrooms, cut into 1/2 inch slices or pieces, a mix of crimini, shitake, button and oyster is nice
  • 2 large sprigs fresh thyme
  • 1 teaspoon Diamond Crystal Kosher salt or 1/2 teaspoon Morton's Kosher salt
  • 4 medium shallots, peeled and finely diced
  • 2 cloves garlic, grated or finely minced
  • 250 millilitres dry white wine
  • 50 grams Parmesan cheese grated or shaved for garnish
  • 10 large basil leaves, for garnish

Instructions
 

  • Place ricotta and milk in a medium bowl. Using a wire whisk, whisk until creamy and smooth. Store in fridge until ready to serve finished pasta.
  • Wash kale leaves. Strip kale leaves from stem. I find the tip of a paring knife is the best job for separating the leaf from the stem. Discard stems. Pile the leaves up and use a sharp chef's knife to slice across into 1/4 inch strips.
  • Bring a large pot of water to a boil. Add 1 Tablespoon salt and dried pasta. Cook pasta according to package directions for al dente. Reserve 1 cup pasta water before draining. Drain pasta.
  • While pasta is cooking, heat a large saute pan over medium heat and add 1 Tablespoon olive oil. Add sausage and use a potato masher or wooden spoon to break sausage into small crumbles. Continue cooking and stirring until sausage is browned and cooked through, about 4-5 minutes. Transfer cooked sausage to large bowl or plate.
  • Put pan back on medium heat and add 1 tablespoon olive oil to pan. Add mushrooms and cook, stirring occasionally, until just slightly softened, about 2 minutes. As the mushrooms release their water, use a wooden spoon to scrape up all the browned bits at the bottom of the pan. Add thyme sprigs and 1 teaspoon salt and continue cooking, stirring occasionally until liquid is evaporated and mushrooms are browned. This will take about 6-7 minutes. Remove thyme stems. Transfer mushrooms to bowl with sausage.
  • Add shallots and 1/4 cup water and cook over medium heat for 2-3 minutes until softened. Add garlic and cook for another minute or two. Add white wine and cook over high heat for 2-3 minutes until liquid is reduced by about half. Add kale and stir for another 2 minutes until kale starts to wilt.
  • Add drained pasta and 1/2 cup reserved pasta water to pan. Mix well over medium heat until most of liquid has evaporated. Add reserved sausage and mushrooms and mix well.
  • Transfer pasta to serving platter. Garnish with shaved parmesan, little scoops of whipped ricotta and fresh basil leaves.

Nutrition

Calories: 814kcalCarbohydrates: 87gProtein: 48gFat: 26gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 32mgSodium: 3298mgPotassium: 1180mgFiber: 13gSugar: 9gVitamin A: 9123IUVitamin C: 88mgCalcium: 519mgIron: 26mg
Tried this recipe?Let us know how it was!

This dish is hearty without being heavy, packed with bold flavors, and exactly what I want on a chilly January night. Hope you love it as much as I do!

Holiday Cookies 2024

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Holiday cookies are my love language, but packaging them can be just as fun as baking them. This post is full of Holiday Cookie packaging ideas. Gifting cookies has been one of my favourite holiday traditions for over 30 years. It all started when my kids were little—I’d bake treats for their teachers and even for the receptionist at the pediatrician’s office (because let’s be honest, she’s the gateway to getting an appointment when your kids are sick).

Over the years, I’ve built up lots of knowledge—and quite a collection of tools and materials—for packaging cookies. Whether it’s for friends, family, or faraway loved ones, thoughtful packaging can make your cookies look just as special as they taste. In this post, I’ll share my favourite tips to ensure your cookies arrive fresh, protected, and beautifully presented.

Why Packaging Matters

Packaging cookies isn’t just about making them look pretty (though that’s definitely a bonus). It’s all about keeping them fresh, intact, and as inviting as they were when you first baked them. Here’s why it’s worth taking a little extra time to package them up thoughtfully:

  • Freshness First: Nobody wants to open a cookie tin and find stale treats! A little planning goes a long way in keeping those soft cookies chewy and those crisp cookies, well, crispy. Airtight bags or boxes are your best friends here.
  • Protect the Pretty Stuff: Whether it’s a perfect drizzle of icing or a sprinkle-topped masterpiece, cookies can be fragile. Good packaging keeps them from getting crushed or cracked—especially if they’re traveling long distances.
  • A Gift That Feels Special: Packaging is like wrapping a present—it’s the first thing people notice. A cute ribbon, a festive box, or a custom label makes your gift feel extra thoughtful. It’s all in the details!
  • Making It Easy for the Recipient: Separating cookies into individual bags or layers keeps flavours from mingling (because let’s face it, no one wants their peppermint cookie tasting like gingerbread). It also makes it easy for people to share—or to stash a cookie for later without making a mess.
  • It’s Just Fun (and Fulfilling): Honestly, packaging cookies has become one of my favourite holiday rituals. There’s something so satisfying about picking out just the right box, choosing the boxes, designing the labels and deliberating over fonts. It feeds my creative soul. And seeing the joy on someone’s face when they open a beautifully wrapped box? That’s the best part.

Essentials for Packaging

  • Cello bags are sturdy and a great way to keep the flavours of different cookies separate. If you’re in the USA, I like ordering these from Clear Bags. If you’re in Canada, I like ordering from Pritchard Packaging in Ottawa (I ordered the Clear Stand Up Pro Bags in 2 sizes: 68-BG-1LB and 68-BG-2LBplus).
  • Bag Sealer Nothing says professional like a bag sealer. It will keep the cookies fresher than tying with a ribbon.
  • Beautiful Boxes These adorable boxes are from karentology
  • Shipping boxes. Choose something slightly larger than your container. For the gingerbread boxes I shipped my cookies in these boxes. Uline has a great selection of sizes. I wrapped each gingerbread box in a thin layer of bubble wrap and packed it in the corrugated box. Make sure to fill all empty space with cushioning material, such as more bubble wrap or styrofoam peanuts.

Choose a variety of flavours and shapes and nothing too delicate. Here is my 2024 lineup:

That’s a wrap

There’s something so special about giving cookies during the holidays. It’s more than just a treat—it’s a way to share a little sweetness and show someone you care. Whether you’re hand-delivering a beautifully wrapped box or mailing a package full of cookies across the miles, thoughtful packaging makes the gift even more meaningful.

Do you have any go-to tips for packaging or shipping cookies? I’d love to hear about them! Share your ideas in the comments—I’m always looking for new ways to make cookie gifting even better. Happy baking and happy holidays!

Chocolate dipped oat crumble cookies

Chocolate Dipped Oat Crumble Cookies

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chocolate dipped oat crumble cookies

Recipe inspiration often comes from unexpected places. For me it was a beautifully designed box of cookies at a gourmet shop. With my obsession with fonts and strong sense of aesthetic, I was instantly smitten by the packaging. I couldn’t resist buying the Oat Chocolate Crumbles—and broke into the box before I even made it home.

The packaging caught my eye, but it was the cookies that truly wowed me—chocolate-coated, chewy in the center, and crispy on the edges. Naturally, I had to recreate them. Research revealed they were an elevated take on “Hobnobs” the classic British biscuit. My version of chocolate dipped oat crumble cookies aims to capture that same essence.

This oat crumble cookies recipe uses wholesome ingredients like whole grain oats and whole wheat flour. They make the cookies not only delicious but also almost healthy. I added some gold sanding sugar and edible gold leaf because fancy is how we roll around here at salt and serenity.

Watch them come together

Tips for Success

1. Use Golden Syrup, Not Corn Syrup

Golden syrup, a key ingredient in these chocolate-dipped oat cookies, adds a rich, caramel-like flavour that’s essential to their signature taste. Unlike the neutral sweetness of corn syrup, golden syrup brings depth and a buttery caramel note that makes these oatmeal cookies stand out. While corn syrup is made from cornstarch and has a mild flavour, golden syrup is made from sugar and offers a more pronounced, complex sweetness.

2. Choose Rolled Oats, Not Instant Oats

To achieve the perfect balance of chewiness and crispiness, use rolled oats (also called old fashioned oats) in your homemade oat cookies. Instant oats are too fine and can alter the texture. Rolled oats also provide more structure, making these British Hobnob-inspired cookies wonderfully satisfying.

3. Mix Coconut Oil into Melted Chocolate for Dipping

Want that glossy, professional finish for your chocolate-dipped cookies? Two teaspoons of coconut oil mixed into the melted chocolate keeps the coating shiny after it sets. Your baked treats will look Instagram-worthy.

4. Use Bamboo Tweezers for Applying Gold Leaf

When working with edible gold leaf in baking, bamboo tweezers are your best tool. Unlike metal tweezers or your fingers, bamboo creates less static, making it easier to handle the delicate gold leaf without tearing or smudging. This small detail ensures your fancy cookies with edible gold look flawless every time.

How to store your Oat Crumble Cookies

To keep your homemade oat cookies fresh and delicious:

1. In an Airtight Container: Store the cookies in a sealed container at room temperature for up to 5 days. This keeps them chewy in the center and crispy on the edges.

2. In the Fridge: If you live in a warm climate, you can refrigerate them for up to a week. Allow the cookies to come to room temperature before serving for the best texture.

3. Freezing Option: These cookies freeze beautifully! Place them in a freezer-safe container with parchment paper between layers to prevent sticking. They’ll keep for up to 3 months—just thaw them in the fridge or at room temperature when you’re ready to enjoy.

Chocolate dipped oat crumble cookies

Oat Crumble Cookies

These are my take on the British biscuit (cookie) called Hobnob. Full of oats they are buttery and packed with caramel flavour. Crispy at the edges and slightly chewy in the center, they are the perfect tea dunking cookie.
Since these cookies are packed with oats and whole wheat flour, they could almost be considered a healthy cookie.
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Prep Time 20 minutes
Cook Time 12 minutes
Chill time 1 hour
Servings 25 cookies
Calories 211 kcal

Ingredients
  

Cookies

  • 250 grams unsalted butter removed from fridge 30 minutes before making dough
  • 160 grams light brown sugar
  • 78 grams golden syrup
  • 188 grams rolled oats also called old fashioned oats
  • 200 grams wholewheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon Diamond Crystal Kosher salt or 1/2 teaspoon Morton's Kosher salt

For coating cookies

  • 200 grams bittersweet or semi-sweet chocolate coarsely chopped
  • 2 teaspoons coconut oil
  • 2 Tablespoons flaky sea salt
  • 200 grams edible gold leaf flakes optional
  • 100 grams gold sanding sugar optional

Instructions
 

Cookies

  • In a large bowl, with a hand mixer, or stand mixer fitted with paddle attachment, cream together butter and sugar until pale and smooth, abut 3-4 minutes.
  • Add golden syrup and beat well to combine. Mix in oats. Mix in whole wheat flour, baking powder, baking soda and salt.
  • Line a baking sheet with parchment paper and Using a 1.5 inch ice cream scoop, (I used this one),scoop out mounds of dough. Place scoops on parchment lined cookie sheet. They can be right next to each other on the baking sheet for now, as you are just putting them there to chill. Cover baking sheet with plastic wrap to prevent cookies from absorbing unwanted fridge odours. Chill dough for at least 1 hour, or up to 24 hours.
  • Preheat oven to 350°F. Stack 2 half sheet pans (13×18 inches) together, lining the top sheet with parchment paper. Doubling the baking sheets insulates the bottom of the cookies so they do not get burned.
  • Place on baking sheet, leaving at least 2 inches between cookies, as they will spread as they bake. I fit 8 cookies onto a half sheet pan (13×18 inches).
  • Bake for 7 minutes. Turn baking sheet 180°. Continue baking for an additional 6-7 minutes. The cookies may be a bit irregular looking, and not completely circular. While they are still warm, use a cookie cutter slightly bigger than the cookie to "scoot" the cookies (swirling motion to make cookies round again) Repeat with remaining cookie dough.

Decorating

  • Melt chocolate and coconut oil together in a heatproof bowl set over a pan of simmering water or in the microwave, for 1 minute at 50% power. Stir until melted.
  • Dip the bottom (flat surface) of each cookie in the melted chocolate and let excess drip off. Place on parchment lined baking sheet, chocolate side up and let harden.
  • Transfer any leftover melted chocolate to a disposable piping bag. Pipe a few decorative lines of chocolate onto cookie and while still wet, sprinkle lightly with sanding sugar and sea salt. If using gold flakes, apply a few tiny flakes to each cookie, using small bamboo tweezers.
  • Store cookies in airtight container for 3-4 days or freeze for up to 6 weeks.

Notes

This recipe calls for golden syrup, which is not the same as corn syrup. Corn syrup is made from corn(starch), whereas golden syrup is made from sugar. The flavour is also different. Corn syrup has a very mild flavour, whereas golden syrup has a more pronounced buttery caramel flavour. 
Golden syrup is available easily online and is worth seeking out for the unique flavour and texture it adds to these cookies. 
 
I have made my cookies extra fancy by topping them with edible gold leaf flakes and gold sanding sugar. Totally optional but so pretty. 
 
If you are going to use edible gold leaf flakes, I highly recommend buying an inexpensive set of bamboo tweezers for applying it. Metal tweezers cause too much static cling. 

Nutrition

Calories: 211kcalCarbohydrates: 24gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 22mgSodium: 716mgPotassium: 113mgFiber: 2gSugar: 12gVitamin A: 255IUCalcium: 29mgIron: 1mg
Tried this recipe?Let us know how it was!

I hope you’re inspired to bake these Oat Crumble Cookies and add your own fancy touch with a sprinkle of gold. They’re fun to make, delicious to eat, and sure to impress anyone lucky enough to try them. If you give this recipe a go, I’d love to hear how they turn out! Leave a comment or tag me on Instagram—I can’t wait to see your creations. Happy baking!

Coconut Lemon Shortbread Snowflakes

Coconut Lemon Shortbread Snowflakes

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Shortbread cookies are a timeless holiday classic, and this version adds a fresh twist. Packed with lemon zest and coconut, these delicate cookies will shatter your expectations—literally and figuratively. Lemon and coconut might not scream “holiday,” but they’re the perfect palate refresher after all the rich gingerbread and eggnog.

Rich, buttery, and melt-in-your-mouth, these cookies are tender—and yes, a bit fragile. I love using my set of snowflake cookie cutters to create a mix of sizes. After all, no two snowflakes are alike!

Keys to Success for Coconut Lemon Shortbread Cookies

  • Splurge on quality butter: Shortbread is all about the butter. I made mine with Kerrygold while in the U.S.—my favorite! If you’re in Canada like me, look for “European” or “European-style” butter, which has a higher butterfat content (82–86%) compared to typical butter at 81%. It makes all the difference.
  • Don’t over mix the dough: Stop mixing before it forms a ball. Dump it out and finish bringing it together by hand. Roll the dough between two sheets of parchment paper while it’s still soft, then chill the sheets before cutting out shapes. Rolling pin guides are a game-changer for even thickness.
  • Don’t skimp on the coconut sugar sprinkle: This adds both flavour and texture.
  • Chill cut-out cookies before baking: This helps them hold their shape beautifully in the oven.
    Cool completely before moving: These cookies are delicate, so let them set fully before transferring from the baking sheet.

I hope these Coconut Lemon Shortbread Cookies bring a little extra joy to your holiday baking. They’re a refreshing twist on a classic and always a hit at the table. If you give them a try, I’d love to hear how they turn out! Share your creations and let me know what you’re baking this season—I’m always inspired by your festive treats.”

Coconut Lemon Shortbread Snowflakes

Lemon Coconut Shortbread Snowflakes

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Servings 12 large (5 inch) cookies
Calories 325 kcal

Ingredients
  

For cookies

  • 110 grams granulated sugar
  • 225 grams unsalted butter, removed from fridge 30 minutes befroe making dough
  • 50 grams desiccated, unsweetened coconut
  • 200 grams all-purpose flour
  • 100 grams cornstarch
  • 1/4 teaspoon Diamond Crystal Kosher salt or 1/8 teaspoon Morton's kosher salt
  • 2 Tablespoons lemon zest

For sprinkling on top of cookies

  • 60 grams granulated sugar
  • 28 grams desiccated unsweetened coconut

Instructions
 

  • Preheat the oven to 325° F and line 2 large baking sheets with parchment paper.
  • In the bowl of a stand mixer, fitted with the paddle attachment, cream the butter and sugar together until light and fluffy, for about 3-4 minutes. Add the coconut, flour, cornstarch, salt and lemon zest and continue mixing just until dough begins to come together. Dump dough onto the counter and finish mixing by hand.
  • Divide dough in half and roll out each piece of the dough, between 2 sheets of parchment paper to a ¼ inch thick thickness. Chill dough for about 30 minutes.
  • After chilling, peel off top parchment sheet and gently lay it back in place.  Flip the dough over; peel off and discard second parchment layer.
  • Cut the dough, using cookie cutters of your choice. I used a few different sizes of snowflake cutters, ranging from. 5 inches to 2 inches. Transfer shapes to prepared baking sheets, using a wide metal spatula, spacing them 1 inch apart. Chill snowflakes in freezer for about 10 minutes to firm them up again. Set scraps aside. 
  • While cookies are chilling, place sugar and coconut for the topping, in a spice grinder or food processor, and pulse a few times to coarsely grind.
  • Sprinkle cookies liberally with sugar-coconut topping and bake for 6 minutes. Switch position of trays and bake for a further 7-8 minutes, until the cookies are lightly golden brown. Carefully lift one of the cookies with a spatula to check the bottom of the cookie. It should be lightly browned. Bake for a few more minutes, if it is still pale.
  • These are fragile cookies so you must let them cool completely on the baking sheet, set on a rack. Store in an airtight container. They will keep for about a week at room temperature, or can be frozen for 2 months.
  • Gather the scraps; repeat rolling, cutting and baking.

Nutrition

Calories: 325kcalCarbohydrates: 36gProtein: 2gFat: 20gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 40mgSodium: 54mgPotassium: 60mgFiber: 2gSugar: 15gVitamin A: 469IUVitamin C: 1mgCalcium: 10mgIron: 1mg
Tried this recipe?Let us know how it was!

100 Hour Brownies

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100 Hour Brownies? Yes, brownies that take 4 days to make. I had been seeing this technique all over my Instagram feed. I needed to find out if the all the hype was worth it. Join me on my journey to see.

The original technique was first reported by Alice Medrich in her book, Seriously Bitter Sweet: The Ultimate Dessert Maker’s Guide to Chocolate. She said that refrigerating the brownie batter in the pan for several hours, or as long as two days before baking, causes significant transformations. This process improves the top gloss and crustiness. It also blends the flavours, making the brownies taste much richer. The texture becomes chewier too.

Then Alvin Zhou posted a video on YouTube with a recipe for 100 Hour Brownies that went viral. Most of the 100 hours is hands off. The brownie batter is essentially aged for 3 days in the fridge before baking. The science behind this technique is that the flour in the batter becomes hydrated during the resting process. This leads to a super fudgy brownie.

Here’s a video showing you the best way to line you baking pan, so the brownies don’t stick.

Keys to Success in Baking 100 Hour Brownies:

  • As always, the quality of chocolate makes a huge difference. This recipe uses over a pound of chocolate, so use a dark bittersweet chocolate ranging from 55-70%. I tested this recipe with both Callebaut 55% and Valrhona 64%. Both were excellent.
  • Do not over bake brownies. They should be slightly jiggly in the center when you remove them from the oven.
  • As soon as they come out of the oven, cover top with foil and set in freezer for 30 minutes. This traps in the steam and helps with moisture retention.
  • Practice patience. After the freeze, let brownies rest in fridge for another 24 hours to chill.

The recipe I tested was created by Gemma over at biggerbolderbaking.com. It is perfect in every way and well worth the 100 hour wait. The brownies have an almost candy bar-fudge like consistency. Super creamy and very rich. Chocolate lovers will be smitten.

Try it soon.

Would you wait 100 hours for the fudgiest broiwne ever?

100 Hour Brownies

This brownie recipe, from Gemma's Bigger Bolder Baking, are the fudgiest brownies I have ever eaten. Brownie batter whips up in no time at all. Most of the 100 hours are chill and rest time. Well worth the wait.
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Prep Time 20 minutes
Cook Time 45 minutes
Resting time 4 days
Total Time 4 days 1 hour 5 minutes
Servings 16 brownies
Calories 316 kcal

Ingredients
  

  • 400 grams bittersweet chocolate coarsely chopped
  • 200 grams unsalted butter
  • 6 large eggs room temperature
  • 340 grams dark brown sugar
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 1/2 teaspoon Diamond Crystal Kosher salt or 1/4 teaspoon Morton's Kosher salt
  • 140 grams all-purpose flour
  • 85 grams bittersweet chocolate chopped into 1]4 inch pieces

Instructions
 

  • Day 1: Spray the bottom and sides of an 8 inch square baking pan with Pam and then line with parchment paper. Watch my video to see the most efficient way to do this.
  • Melt 400 grams of chocolate and butter. You can do this in a bowl set over a pot of simmering water, or in a glass bowl in the microwave. If microwaving, go for 1 minute on 50% power, stir and add additional time in 10 second increments, at 50% power, until melted.
  • Let melted chocolate/butter mixture sit for about 5 minutes. Whisk in eggs, one at a time. Mix in brown sugar, vanilla and salt.
  • Fold in flour. Mix just until no white streaks remain. Stir in 85 grams chopped chocolate. Pour into prepared baking pan. Cover pan with fopil and refrigerate for 72 hours (3 days). This gives the flour in the batter lots of time to hydrate and gives you FUDGY brownies.
  • Three days later: Preheat oven to 350°F. Remove foil from brownies and bake for 40-45 minutes. The brownies should be just about set in the center. You still want a slight jiggle. If you have an instant read thermometer, you are looking for a reading of about 200°F in the center of the brownies.
  • Remove brownies from oven, carefully cover with foil and put pan straight into the freezer for 30 minutes. This traps the moisture and increases fuginess.
  • Remove from freezer and place in fridge for 24 hours.
  • 4 days later: Remove from fridge and cut into 16 squares. Store in an airtight container in fridge for 3 days, or freezer for up to a month.

Notes

Emma’s recipe is perfect exactly as she wrote it! The only change I made is that I mixed in the extra 85 grams of chopped chocolate into the batter. Emma just sprinkled them on top of the batter. I prefer to have them evenly distributed into the batter.

Nutrition

Calories: 316kcalCarbohydrates: 44gProtein: 5gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 72mgSodium: 108mgPotassium: 236mgFiber: 3gSugar: 32gVitamin A: 116IUCalcium: 48mgIron: 3mg
Tried this recipe?Let us know how it was!

Apple Cider Caramel Slab Pie with Lattice Top

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One more apple dessert before we transition into the cozy flavours of gingerbread and peppermint. This Apple Cider Caramel Slab Pie is perfect for the crust lovers in your life. Most pie eaters fall into two camps, crust lovers and filling lovers. A slab pie is baked in a sheet pan, resulting in a higher crust to filling ratio. But even the crust lovers will adore the filling in this pie. The apple slices get bathed in an apple cider caramel sauce that balances sweetness with a bit of tang.

I made a lattice top for my pie, mixing plain and braided strands. It looks gorgeous and with a bit of planning, it is easily accomplished. Check out the video to see how to create a lattice top.

Tips for success for Apple Cider Caramel Slab Pie

  • Don’t overwork the pie dough. When making it in the processor, stop before the dough gathers into a nice smooth ball. Don’t mix for more than 10 seconds once you add the water. The dough will look loose, but it holds together when pinched.
  • Form dough into a rough disc. Wrap it well, and chill for at least 30 minutes. This allows the flour to hydrate before rolling out the dough.
  • Make the Apple Cider Caramel Sauce a day ahead.
  • Slice apples thinly, rather than dicing them or cutting them into wedges. I prefer the pretty layered look of the sliced pie.
  • Bake the pie until deeply golden brown. No soggy bottoms wanted. If the top is getting too brown, tent with foil.
  • The dough needs to be quite cold if you plan to braid your lattice strips.
  • Let the dough soften before doing the weaving of the lattice. If it’s too cold, it will crack when. you bend the strips back.
  • Chill pie before baking for at least 30 minutes. That will result in a well defined lattice.

Apple Cider Caramel Slab Pie with Lattice Top

This is a pie for crust lovers. It's baked in a quarter sheet pan so the crust to filling ratio is higher than if it were baked in a regular pie plate. The apples are bathed in a tart apple cider caramel sauce for an intense hit of apple flavour.
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Servings 12 servings
Calories 598 kcal

Ingredients
  

Pie Dough

  • 600 grams all-purpose flour
  • 1/2 teaspoon cinnamon
  • 2 teaspoons Diamond Crystal Kosher salt
  • 3/4 teaspoon baking powder
  • 380 grams unsalted butter, cold, cut into 1/2 inch pieces
  • 2 Tablespoons apple cider vinegar
  • 3/4 cup ice cold water

Cider Caramel

  • 4 cups apple cider
  • 28 grams unsalted butter
  • 1/2 teaspoon Diamond Crystal Kosher salt
  • 1/2 teaspoon vanilla bean paste or vanilla extract

Apple Filling

  • 1.5 kilograms Honeycrisp or Granny Smith apples, (about 8 large apples) peeled, halved, cored, and thinly sliced into 1/4 inch slices
  • 125 grams light brown sugar
  • 40 grams all-purpose flour
  • 1 teaspoon ground cinnamon

Assembly

  • 1 large egg, whisked with 1 Tablespoon cold water
  • 3 tablespoons coarse sugar

Instructions
 

Pie Dough

  • Make the dough: In the bowl of a food processor, mix the flour, cinnamon, sugar, salt, and baking powder. Add the butter and pulse until pea-size nuggets of butter remain. Add the vinegar and water, holding back 3 Tablespoons of water, and pulse until dough is just holding together. Add additional water if needed. DO NOT continue processing until dough comes together in a ball.
  • Dump dough onto the counter and gently knead it together. Divide dough into 3 equal pieces. Roughly shape each piece into a rectangle, about 4×6 inches in size. Wrap each piece of dough in plastic wrap and chill for 30 minutes.
  • Remove dough from fridge, lightly flour counter and roll first piece into a 12×16 inch rectangle, about ⅛ inch thick. Place the pastry onto the bottom of an ungreased 9×13 1-inch-deep sheet pan pan, pressing firmly against bottom and sides.Trim the excess dough. Place dough lined pan in fridge.
  • Roll second piece of dough, between 2 sheets of parchment paper, into a 12×16 inch rectangle, about 1/8-inch thick. Chill dough for about 15 minutes. Using a ruler and sharp knife or pizza cutter, cut dough into 1/4 inch thick strips. Set strips on baking sheet and chill for another 10 minutes.
  • Roll third piece of dough, between 2 sheets of parchment paper, into a 12×16 inch rectangle, about 1/8-inch thick. Chill dough for about 15 minutes. Using a ruler and sharp knife or pizza cutter, cut 6 more 1/4-inch thick strips and then 7-inch thick strips. Set strips on baking sheet and chill for another 10 minutes.
  • Remove dough strips from fridge and braid the 1/4 inch thick strips into a tight braid. I like to start in the middle of the strand and go to one end, then flip the braid and finish the other end. Dough is much easier to braid when cold. It tends to break if too warm. You will get 7 braids. Gently, with two hands, return braided and plain dough strips to fridge while you get the apples and caramel filling ready.

Cider Caramel

  • In a large, wide heavy-duty pot (I used my 5-quart Le Creuset for this), bring the apple cider to a boil over high heat. Reduce heat to medium-low and continue cooking, without stirring, until the cider reduces to a sauce with the consistency of thin caramel. This will take 20-25 minutes, depending on the size of your pot. Check the progress every 15 minutes at the start, and then more frequently once it starts to thicken.
  • Add butter, salt and vanilla to the caramel and then pour it into a heatproof bowl to cool slightly, about 30 minutes. You can make the caramel ahead of time, but because of the high amount of pectin in apples, the caramel sauce will become jelly-like at room temperature. You will just need to warm it in the microwave in 15 second bursts, until it becomes fluid again. It shouldn’t be hot when you add it to the apples, a little bit warm is fine.

Apple Filling

  • Place sliced apples in a large bowl. Add brown sugar, flour, cinnamon, and cooled cider caramel. Use your hands to gently mix until the apples are thoroughly coated.
  • Place oven rack in lower third of oven and preheat oven to 425°F.

Pie Assembly

  • Remove bottom crust from fridge. Pour apples into crust. Use your hands to spread the apples out. Remove dough strips from fridge and let sit for about 5-10 minutes until dough is slightly pliable. To make a lattice topping, it is helpful to watch the video on the blog post. Here are some written instructions as well.
  • Brush edges of the bottom dough with a bit of water. Lay six plain dough strips diagonally over the filled pie parallel to each other and evenly spaced. Use longer strips in the middle and shorter towards the edges of the pie.
  • Arrange the pie in front of you with dough strips facing away. Carefully fold back the second, fourth and sixth strips towards you then lay a strip of braided dough perpendicular to other dough strips.
  • Unfold second, fourth and sixth dough strips over the new strip. Fold back the first, third and fifth strips towards you then lay another strip of braided dough across the pie. Unfold the first, third and fifth strips over the new strip. Repeat until pie is covered with a lattice crust.
  • Using scissors, trim dough strips overhanging the pie by ¾ inch. Use your fingers to fold edges of dough underneath itself so that it creates a thicker, ¼ -inch border that rests on the lip of the dish. Decoratively crimp the edges with your fingers or a fork. Place pie on larger rimmed baking sheet and freeze for about 15 minutes.
    Brush pie with egg wash and sprinkle with coarse sugar
  • Bake for 15 minutes. Reduce oven temperature to 375°F. Cover slab pie with foil so top crust does not get too dark, and bake for an additional 45-50 minutes until crust is golden and apples are tender, and filling is bubbling. Let cool at least 2 hours before slicing. Serve warm or at room temperature.

Notes

The filling recipe for this pie was created by the pie queen Erin Jeanne McDowell. She literally wrote The Book on Pie. She had the brilliant idea to reduce apple cider to a caramel-like consistency. It creates the most intense apple flavoured pie you will ever eat.
This is my adaptation of Erin’s pie. I made it into a slab pie, baking it in a quarter sheet pan (9×13”) and topped it with a pretty lattice top.

Nutrition

Calories: 598kcalCarbohydrates: 80gProtein: 7gFat: 29gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 89mgSodium: 530mgPotassium: 301mgFiber: 5gSugar: 34gVitamin A: 941IUVitamin C: 6mgCalcium: 59mgIron: 3mg
Tried this recipe?Let us know how it was!

Apple Cider Caramel Stuffed Snickerdoodles

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Apple Cider Caramel Stuffed Snickerdoodles are a fun twist on the classic Snickerdoodle cookie. A Snickerdoodle is a soft, chewy sugar cookie rolled in cinnamon-sugar for a tasty mix of flavours. This is the twist you never knew you needed. One bite into the center, and you’ll discover a chewy tangy caramel surprise. With the tangy flavour of apple cider and the yummy richness of caramel, this is autumn in a cookie. Whether you’re a Snickerdoodle fan or you are trying it for the first time, this version is sure to win you over.

I made my own apple cider caramels to stuff into the center for a fun surprise. A quick Google search revealed several sources for buying apple cider caramels online. (these or these) This is an option if you don’t want to make them yourself. The other choice is to use Werther’s Chewy Caramel Candies. It won’t be as apple forward in flavour, but they are an excellent second choice. They stay chewy even after the cookies cool. I used them in these cookies and they were excellent.

To really amplify the apple flavour, I’ve incorporated a secret ingredient into my sugar-cinnamon coating. A few spoonfuls of freeze-dried apple powder add a delightful tangy twist without any unwanted moisture.

Keys to success for Apple Cider Caramel Stuffed Snickerdoodles

  • The recipe calls for cream of tartar. Don’t leave it out. It serves two functions. It adds a tangy flavour. Second, it combines with baking powder’s lifting power. This leads to a cookie with crispy edges and a chewy center.
  • Use a cookie scoop for portion control as well as texture. It gives wonderful ridges on top of the cookie for all the cinnamon sugar mixture to adhere to. Scoop the dough when soft and then chill dough balls for the best texture.
  • Don’t put too many cookies onto cookie sheet. About 6 is perfect for a half sheetpan. (18 x 13 inches)
  • Double the baking sheets to insulate the bottom of the cookie from getting too brown.
  • Let cookies cool completely on baking sheet before trying to move them.
  • If any caramel oozes out, do the cookie scoot. See the video below. Use a cookie cutter slightly larger than the cookie.

Apple Cider Caramel Stuffed Snickerdoodles

A twist on the classic Snickerdoodle, with a surprising chewy apple cider caramel center.
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Servings 23 cookies
Calories 225 kcal

Equipment

  • 1 #30 cookie scoop holds about 2 tablespoons

Ingredients
  

Snickerdoodle Cookies

  • 227 grams unsalted butter, room temperature removed from fridge 30 minutes before making the cookie dough
  • 264 grams granulated sugar
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 2 teaspoons vanilla extract or vanilla bean paste
  • 375 grams all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon Diamond Crystal Kosher salt

Assembly

  • 23 apple cider caramels (recipe below) or 23 Werther's Chewy Caramel Candies
  • 1/2 cup coarse white sanding sugar
  • 1 teaspoon cinnamon
  • 1 1/2 teaspoons freeze dried apple powder

Instructions
 

  • In a large bowl and hand mixer or stand mixer fitted with paddle attachment, cream room temperature butter, and granulated sugar for 2-3 minutes, Scrape down sides of bowl. Add egg, egg yolk and vanilla and mix until well incorporated. Scrape down sides of bowl.
  • Place flour, cream of tartar, baking soda, cinnamon and salt in a medium sized bowl. Whisk gently to combine. On low speed, gradually add dry ingredients to mixer. Mix just until they dry ingredients are incorporated into the wet.
  • Using a #30 cookie scoop (about 2 tablespoons), scoop a ball of dough and pack it in well with your fingers to level out the top. Before releasing dough from scoop, stuff one caramel into the center of dough ball, pushing well, to bury it in the center of the dough. Release dough ball onto a parchment lined baking sheet, and continue until all the dough is scooped.
  • In a small bowl, mix together coarse sanding sugar, cinnamon and freeze dried apple powder. Roll dough balls in sugar mixture, pressing firmly to pack on lots of coating. Cover baking sheet with plastic wrap and chill for at least 1 hour or up to 3 days.
  • Preheat oven to 350°F. Stack 2 half sheet pans (13×18 inches) together, lining the top sheet with parchment paper. Doubling the baking sheets insulates the bottom of the cookies so they do not get burned.
  • Place on baking sheet, leaving at least 2 inches between cookies, as they will spread as they bake. I fit 6 cookies onto a half sheet pan (13×18 inches).
  • Bake for 6 minutes. Rotate pan 180 degrees, in case you have any hot spots in your oven. Continue baking for an additional 5-6 minutes. Remove from oven and let cool completely on baking sheet. The toffee may ooze out and create scraggly looking cookies. Use a cookie cutter slightly bigger than the cookie to "scoot" the cookies (swirling motion to make cookies round again) while still warm once they are done baking. Repeat with remaining cookie dough.
  • Cookies will flatten as they cool. These cookies will keep well at room temperature for a few days. For longer storage, freeze. The caramel will soften when thawed.

Notes

The Snickerdoodle cookie recipe base is adapted from sallysbakingaddiction. The chewy apple cider caramel center is from my imagination. The recipe for the caramels makes more than you will need for stuffing the cookies. They keep well in the fridge for several weeks.
If you don’t want to make your own caramels, you can certainly use store-bought to stuff the cookies with. They will still be delicious, just not as intensely apple flavoured. I recommend Werther’s Chewy Caramels. They stay soft in the center even after cooling. 
The Snickerdoodles get rolled in a cinnamon sugar mixture that includes a bit of freeze dried apple powder. It can be ordered online. A little bit really packs a wallop of apple flavour.

Nutrition

Serving: 1cookieCalories: 225kcalCarbohydrates: 34gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 38mgSodium: 91mgPotassium: 83mgFiber: 1gSugar: 20gVitamin A: 273IUVitamin C: 0.04mgCalcium: 29mgIron: 1mg
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Apple Cider Caramels

A tart and sweet caramel with intense apple notes. Delicious stuffed into Snickerdoodle cookies or on their own as a chewy treat.
Print Recipe
Servings 64 caramels
Calories 42 kcal

Equipment

  • 1 candy thermometer
  • 1 8 inch square baking pan straight sides preferred

Ingredients
  

  • 1 litre apple cider
  • 113 grams unsalted butter
  • 198 grams granulated sugar
  • 107 grams dark brown sugar
  • 75 grams 35% whipping cream
  • 1/2 teaspoon cinnamon
  • 2 teaspoons Maldon flaky sea salt

Coating ingredients

Instructions
 

  • In a heavy bottom 3.5-4 quart pot (a Le Creuset is ideal for this), bring apple cider to a boil and cook on high until thick and syrupy and reduced to 1/2 cup liquid. This should take about 25-30 minutes.
  • While cider is reducing, line an 8 inch square pan with parchment paper. Here is a video showing the best way to do this.
  • Remove pot of reduced cider from the heat. Add butter, both sugars and cream to reduced cider. Return to burner on medium heat and stir until everything is combined. Clip a candy thermometer to the side of the pot and continue cooking until caramel reaches 245°-250°F (firm ball stage). This happens fairly quickly, about 5 minutes, so don't walk away.
  • Remove pot from heat and stir in cinnamon and sea salt. Pour into parchment lined baking pan. Let sit for at least 2 hours, until cooled. You can chill in fridge to cool faster if you want. Once cooled, oil a large sharp chef's knife and cut into 64 1-inch squares (8 columns and 8 rows). Oil the knife before each slice so the caramel does not stick.
  • Store caramels in an airtight container in fridge until ready to use.

Nutrition

Calories: 42kcalCarbohydrates: 7gProtein: 0.1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.5gTrans Fat: 0.1gCholesterol: 5mgSodium: 74mgPotassium: 20mgFiber: 0.04gSugar: 6gVitamin A: 62IUVitamin C: 0.1mgCalcium: 4mgIron: 0.04mg
Tried this recipe?Let us know how it was!