Notes from the baker
These chocolate mousse cups feature my favourite easy way to make mousse - by whipping lots of air into cream and combining it with chocolate so that it holds together when chilled but still has a creamy, airy, and melty texture.
They're so simple and can be garnished in so many different ways. Keep it simple for a pure chocolate experience or add fresh fruits or incorporate other elements like caramel sauce or toasted meringue.
Why you'll love this recipe
- Melt-in-your-mouth chocolate mousse. Creamy mousse texture with the richness of dark chocolate.
- Easy to make. You only need a few simple ingredients. No gelatine or eggs needed!
- No-bake dessert. This chocolate mousse sets right up in the fridge so you can make it ahead of time and serve it the next day.
Ingredient notes
As always, the full recipe card with ingredient amounts and instructions is at the bottom of this post! Keep reading for more details on each ingredient or skip ahead to the recipe.
- Dark or semi-sweet chocolate - I like to use a good quality dark chocolate bar since it's the main ingredient and the star of the show. You can use semi-sweet chocolate or even milk chocolate if you prefer a sweeter and lighter chocolate flavour. Make sure it's finely chopped so it melts evenly.
- Espresso powder - This enhances the chocolate flavour. I would skip it if you're using milk chocolate as it can overpower the chocolate flavour but it's recommended otherwise!
- Vanilla extract
- Whipping cream - This is the base of the mousse and also used for the optional garnish on top. You can use whipping cream for a lighter chocolate mousse or heavy cream for a thicker and richer mousse.
- Powdered sugar - This is just for the optional whipped cream topping. If you don't want to add any more sweetness, you can also just omit this.
Tips for making the best chocolate mousse cups
- Finely chop the chocolate. Smaller pieces of chocolate will melt faster and more evenly under the hot cream. If you still have any stubborn chunks of chocolate left in the mixture, gently heat the mixture in the microwave in 10-15 second increments, stirring in between each interval until it's smooth.
- Don't overwhip the cream. Whip the cream just until it reaches soft peaks (when you pull the whisk out of the cream, the cream should stand up slightly in a droopy point). You'll still need to mix it some more after adding the chocolate ganache so keep that in mind. If the cream is overmixed, the mousse will be drier and more crumbly.
Storage
These chocolate mousse cups should be stored covered or in an airtight container in the fridge for up to 3 days.
Serve straight from the fridge for a thicker and fudgier texture or let them sit out at room temperature for about 15 minutes for a creamier pudding-like consistency.
Frequently asked questions
Baking by weight is much more accurate than volume. When using US standard cups, ingredients like flour and sugar can easily be overpacked into the cup causing you to add too much of certain ingredients. Recipes with weight measurements are also easier to scale to smaller or bigger batches without dealing with weird fractions. To measure by weight, you simply need a kitchen scale which you can usually pick up for less than $20.
Small measurements are given in tablespoons and teaspoons because most kitchen scales are not accurate under about 10g. Tiny amounts like a ¼ teaspoon may not register accurately unless you have a pharmaceutical-grade scale. Mixing these measurements is a common practice among other recipe sites and commercial kitchens.
More chocolate recipes to try
Recipe
Chocolate Mousse Cups
Ingredients
Chocolate Mousse
- 200 g dark or semi-sweet chocolate finely chopped
- 2 teaspoon espresso powder
- 1 teaspoon vanilla extract
- 400 g whipping cream divided into 200g + 200g
Toppings (optional)
- 100 g whipping cream cold
- 1 tablespoon powdered sugar
- ½ teaspoon vanilla extract
- 2 fresh strawberries halved
Instructions
Chocolate Mousse
- Chocolate mixture: In a small bowl, add the chopped chocolate, espresso powder, and vanilla extract.
- Heat cream: Heat half (200g) of the whipping cream in a saucepan on medium heat or in the microwave until it just begins to simmer. Pour the hot cream over the chopped chocolate and let it sit undisturbed for 2 minutes. Then, stir until all the chocolate has melted. Set aside.
- Whip cream: To a medium mixing bowl, add the remaining 200g whipping cream. Whisk until it becomes soft peaks.
- Fold together: Add the melted chocolate mixture to the whipped cream and fold together with a spatula until no streaks remain.
- Fill serving glasses: Transfer the chocolate mousse mixture to your serving glasses or containers of your choice. I overfilled coupe glasses and used a bench scraper to scrape the excess off the top for a perfectly flat surface.
- Chill: Chill the mousse in the fridge for at least 4 hours or overnight until completely set.
Toppings
- Whip cream: In a small mixing bowl, add the whipping cream, powdered sugar, and vanilla extract. Whisk together until it becomes firm peaks.
- Garnish: Add a dollop of whipped cream on top of each chocolate mousse cup. Place half a strawberry on top of the whipped cream. Use a microplane add some chocolate shavings on top.
- Serve: When serving, serve straight from the fridge for a fudgier texture or let the mousse cups come back to room temperature for about 15 minutes for a creamier texture.
Nutrition
Tools
Ingredient notes
As always, the full recipe card with ingredient amounts and instructions is at the bottom of this post! Keep reading for more details on each ingredient or skip ahead to the recipe.
- Egg whites
- Granulated sugar
- Cream of tartar, optional
- Milk
- Whipping cream or heavy cream
- Dark chocolate, finely chopped
- Graham crackers, for garnish and dipping
Storage
This s'mores hot chocolate should be served immediately while it's hot. The hot chocolate will thicken as it cools so keep it covered and warm if not serving right away or reheat it right before serving.
Frequently asked questions
Baking by weight is much more accurate than volume. When using US standard cups, ingredients like flour and sugar can easily be overpacked into the cup causing you to add too much of certain ingredients. Recipes with weight measurements are also easier to scale to smaller or bigger batches without dealing with weird fractions. To measure by weight, you simply need a kitchen scale which you can usually pick up for less than $20.
Small measurements are given in tablespoons and teaspoons because most kitchen scales are not accurate under about 10g. Tiny amounts like a ¼ teaspoon may not register accurately unless you have a drug scale. Mixing these measurements is a common practice among other recipe sites and commercial kitchens.
More hot chocolate recipes to try
Recipe
S'mores Hot Chocolate
Equipment
- 1 large round piping tip optional
Ingredients
Meringue
- 2 large egg whites
- 75 g granulated sugar
- ⅛ teaspoon cream of tartar optional
Hot Chocolate
- 470 g milk
- 230 g whipping cream or heavy cream
- 150 g dark chocolate finely chopped
- graham crackers for garnish and dipping
Instructions
Meringue
- Double boiler: In a small saucepan, bring about 1" of water to a boil. Add the egg whites and sugar to a heat-safe bowl that fits perfectly into the saucepan without touching the water. Once boiling, turn off the heat and place the bowl on top of the saucepan.
- Dissolve sugar: Stir the mixture often for about 4-5 minutes or until the sugar has completely dissolved. Rub a bit in between your fingers - it should feel completely smooth without any sugar granules. Remove the bowl from the saucepan, being careful not to get any water in the bowl.
- Beat to stiff peaks: Add the cream of tartar. Use an electric hand mixer to beat the egg white mixture on medium-high speed for 5-7 minutes or until it becomes stiff peaks.
- Fill piping bag: Transfer the meringue to a piping bag fitted with a large round piping tip or just cut off the tip of the bag. Set aside.
Hot Chocolate
- Heat cream: In a small saucepan, add the milk and whipping cream. Cover and heat on medium heat until it comes to a simmer.
- Melt chocolate: Add the chopped chocolate and let it sit for about 1 minute before stirring it until all the chocolate has melted.
- Assemble drink: Pipe the meringue around the rim of a mug. Use a kitchen blowtorch to toast the meringue until golden brown. Fill the mug with hot chocolate. Garnish with graham crackers and serve immediately while hot.
Nutrition
Storage
Without the brûléed sugar topping, the eggnog custard can be stored well-covered and in the fridge for up to 3 days. Add the sugar topping right before serving.
Once the sugar topping has been added and caramelized, this eggnog crème brûlée should be served immediately. The sugar topping will start to soften and dissolve as it absorbs moisture from the custard over time.
Frequently asked questions
Baking by weight is much more accurate than volume. When using US standard cups, ingredients like flour and sugar can easily be overpacked into the cup causing you to add too much of certain ingredients. Recipes with weight measurements are also easier to scale to smaller or bigger batches without dealing with weird fractions. To measure by weight, you simply need a kitchen scale which you can usually pick up for less than $20.
Small measurements are given in tablespoons and teaspoons because most kitchen scales are not accurate under about 10g. Tiny amounts like a ¼ teaspoon may not register accurately unless you have a drug scale. Mixing these measurements is a common practice among other recipe sites and commercial kitchens.
More crème brûlée recipes to try
Recipe
Eggnog Crème Brûlée
Equipment
Ingredients
- 250 g whipping cream or heavy cream
- 200 g eggnog
- 3 large egg yolks
- 60 g granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 40 g granulated sugar for topping
Instructions
- Prep: Preheat the oven to 325°F. Place 4 ramekins onto a baking tray that is at least 1" deep. Set aside. Boil a kettle of water for later.
- Heat cream mixture: In a small saucepan, heat the whipping cream and eggnog on low-medium heat until it comes to a simmer.
- Whisk: Meanwhile, in a medium mixing bowl, whisk together the egg yolks, granulated sugar, vanilla extract, nutmeg, and salt.
- Temper the egg mixture: Very slowly pour the hot cream mixture into the egg mixture while whisking constantly until you have a thin mixture.
- Fill ramekins: Use a ladle to pour the mixture into your ramekins until almost full. If there are any large air bubbles, you can dab at them with a paper towel to get rid of them.
- Water bath: Place the baking tray into the oven and fill the baking tray with hot water until it reaches about halfway up the ramekins.
- Bake: Bake for 28-30 minutes or until the surface and edges look set but the middle is still slightly jiggly.
- Chill: Carefully pour out some of the water in the baking tray and let the custard cool completely on a wire rack. Chill the custard in the fridge for at least 4 hours or overnight.
- Bring to room temp: Right before serving, take the ramekins out of the fridge and let them come back to room temperature for about 30 minutes so that the condensation on the surface doesn't interfere with the sugar topping.
- Sugar topping: Sprinkle a tablespoon of sugar on top of each custard. Use a kitchen blowtorch to torch the sugar by passing over the surface quickly but repeatedly until the sugar melts, bubbles, and becomes golden brown. Let the sugar cool and harden for about 5 minutes before serving.
Nutrition
Notes from the baker
Once I started making hot chocolate in the thick and creamy French or European style, I could never go back to making it any other way. Thin and watery American hot chocolate just pales in comparison.
This tiramisu hot chocolate is a play on a classic tiramisu dessert by adding a touch of espresso into the hot chocolate and topping it with mascarpone cream and cocoa powder. Together, it tastes so rich and decadent and even more perfect when you dip ladyfingers into it and enjoy it all together.
Why you'll love this recipe
- Thick French-style hot chocolate. Known for being very rich and thick, like a drinking chocolate.
- Hint of espresso flavour. The espresso compliments the chocolate flavour and makes it taste even better.
- Rich mascarpone cream. Thicker than whipped cream and tastes just like the cream in a tiramisu.
Tools
- Small saucepan - For making and heating the hot chocolate on the stovetop. If you have to, you can also make this recipe in the microwave.
- Electric hand mixer - For whipping the mascarpone cream. You can also use a whisk but it'll take longer and the mascarpone cheese might get stuck in the wire hoops.
- Fine mesh sieve - For dusting cocoa powder on top of the mascarpone cream for a classic tiramisu look.
Ingredient notes
As always, the full recipe card with ingredient amounts and instructions is at the bottom of this post! Keep reading for more details on each ingredient or skip ahead to the recipe.
- Mascarpone cheese
- Whipping cream or heavy cream
- Powdered sugar
- Vanilla extract
- Milk
- Dark chocolate or semi-sweet chocolate
- Instant espresso powder
- Ladyfingers
- Cocoa powder
Storage
This tiramisu hot chocolate should be served hot and fresh for the best experience.
The hot chocolate can be made ahead of time and kept warm or reheated when serving. It will thicken as it cools so it's important to serve it hot.
The mascarpone cream can be stored covered in the fridge for up to 3 days.
Frequently asked questions
Baking by weight is much more accurate than volume. When using US standard cups, ingredients like flour and sugar can easily be overpacked into the cup causing you to add too much of certain ingredients. Recipes with weight measurements are also easier to scale to smaller or bigger batches without dealing with weird fractions. To measure by weight, you simply need a kitchen scale which you can usually pick up for less than $20.
Small measurements are given in tablespoons and teaspoons because most kitchen scales are not accurate under about 10g. Tiny amounts like a ¼ teaspoon may not register accurately unless you have a drug scale. Mixing these measurements is a common practice among other recipe sites and commercial kitchens.
More hot chocolate recipes to try
Recipe
Tiramisu Hot Chocolate
Equipment
Ingredients
Mascarpone Cream
- 100 g mascarpone cheese cold
- 100 g whipping cream cold
- 25 g powdered sugar
- ½ teaspoon vanilla extract
Hot Chocolate
- 470 g milk
- 280 g whipping cream or heavy cream
- 150 g dark chocolate or semi-sweet chocolate finely chopped
- 1 tablespoon instant espresso powder
- ladyfingers for dipping
- cocoa powder for dusting
Instructions
Mascarpone Cream
- Whip cream: In a small mixing bowl, add the mascarpone cheese, whipped cream, powdered sugar, and vanilla extract. Use a hand mixer to beat until it becomes soft peaks. Set aside.
Hot Chocolate
- Simmer: In a small saucepan, add the milk and whipping cream. Cover and heat the mixture on low-medium heat until it just comes to a simmer.
- Melt chocolate: Add the chopped chocolate and espresso powder. Let it sit for 1-2 minutes and then stir until all the chocolate has melted.
- Serve: Pour the hot chocolate into your mugs. Serve hot as the hot chocolate will thicken as it cools. Top with a dollop of mascarpone cream. Use a fine mesh sieve to dust cocoa powder on top of the cream. Garnish with ladyfingers.
Nutrition
Storage
This cranberry orange cheesecake can be stored in an airtight container or covered in the fridge for up to 3 days.
Leftovers can be frozen in an airtight container for up to 1 month. Thaw in the fridge overnight before eating.
Frequently asked questions
Baking by weight is much more accurate than volume. When using US standard cups, ingredients like flour and sugar can easily be overpacked into the cup causing you to add too much of certain ingredients. Recipes with weight measurements are also easier to scale to smaller or bigger batches without dealing with weird fractions. To measure by weight, you simply need a kitchen scale which you can usually pick up for less than $20.
Small measurements are given in tablespoons and teaspoons because most kitchen scales are not accurate under about 10g. Tiny amounts like a ¼ teaspoon may not register accurately unless you have a drug scale. Mixing these measurements is a common practice among other recipe sites and commercial kitchens.
More cheesecake recipes to try
Recipe
Cranberry Orange Cheesecake
Equipment
Ingredients
Crust
- 350 g biscoff cookies about 45 cookies
- 150 g unsalted butter melted
Cheesecake
- 750 g cream cheese about 3 bricks, room temperature
- 150 g granulated sugar
- 200 g greek yogurt room temperature
- 1 tablespoon orange zest from 1 orange
- 3 tablespoons orange juice from 1 orange
- 1 tablespoon vanilla extract
- 4 large eggs room temperature
Cranberry Sauce
- 300 g cranberries fresh or frozen
- 150 g granulated sugar
- 150 g water
- sugared cranberries and rosemary optional, for garnish
Instructions
Crust
- Prep: Preheat the oven to 325°F. Line the bottom of a 9" springform pan with parchment paper by clamping it into between the bottom plate and the ring. Set aside.
- Crush biscoff: Place biscoff cookies in a large ziploc bag and whack then with a rolling pin until they're very finely crushed. You could also use a food processor for this. Transfer the biscoff crumbs to a large mixing bowl.
- Crumb mixture: Pour melted butter into the biscoff crumbs and mix with a spatula until the crumbs are saturated and the mixture resembles wet sand. Dump this crust mixture into your lined pan.
- Press crust into pan: Use the flat bottom of a cup or measuring cup to firmly press the crust mixture into an even layer on the bottom of the pan and up the sides of the pan. Chill the crust in the fridge while you make the cheesecake batter.
Cheesecake
- Mix: To a large mixing bowl, add the cream cheese. Use an electric hand mixer to beat the cream cheese until creamy. Add the sugar, greek yogurt, orange zest, orange juice, and vanilla extract. Mix until smooth and creamy.
- Beat in eggs: Beat in one egg at a time, mixing well in between each addition, until the batter is smooth.
- Water bath: Pour the batter into the chilled crust. Place the cheesecake on the middle rack of the oven. Place a second baking tray on the bottom rack and fill it with hot water as a water bath.
- Bake: Bake cheesecake for 60-65 minutes or until the outer edges are set but the middle is still jiggly.
- Chill: Let it cool on a wire rack completely before chilling it in the fridge for at least 4 hours or overnight, preferably.
Cranberry Sauce
- Cook: In a small saucepan, add the cranberries, sugar, and water. Cover and bring to a boil on medium-high heat. Uncover and continue cooking, stirring occasionally, until it thickens into a jam consistency.
- Strain: Push the cranberry sauce through a fine mesh sieve into a bowl to remove any tough cranberry skins. Let the sauce cool completely at room temperature or in the fridge before using.
- Release cheesecake: Once chilled, run an offset spatula around the edges of the cheesecake. Release it from the pan and transfer it to a serving dish.
- Toppings: Add the cranberry sauce on top of the cheesecake and garnish with sugared cranberries and rosemary (optional).
Nutrition
Notes from the baker
These hot chocolate brownies are everything you would want in a good brownie. They have a soft and fudgy texture that's underdone just enough to be perfectly moist or fudgier if you keep them in the fridge.
The sought-after crackly top is dotted with mini marshmallows to embody the feeling of a mug of hot chocolate. Use milk chocolate or semi-sweet chocolate for more of a classic hot chocolate mix kind of flavour!
Why you'll love this recipe
- Soft and fudgy brownies.
- Crackly brownie top.
- Marshmallow topping.
Tools
- Electric hand mixer - You'll need a hand mixer to whip the eggs and sugar together for long enough to achieve the crackly crust on top of the brownies. It's possible to do it with a whisk but it'll just take longer.
- 9x9" pan - This recipe is scaled for a 9x9" pan but an 8x8" pan would also work and just give you thicker brownies.
Ingredient notes
As always, the full recipe card with ingredient amounts and instructions is at the bottom of this post! Keep reading for more details on each ingredient or skip ahead to the recipe.
- Semi-sweet or dark chocolate - I prefer using dark chocolate to offset the sweetness but using semi-sweet or milk chocolate will give you a lighter and sweeter flavour that's closer to the taste of hot chocolate mix. Finely chop the chocolate so that it melts evenly and quickly.
- Natural cocoa powder - We're using natural cocoa powder (the most common kind) for the slightly lighter colour. Some hot chocolate brownie recipes use actual hot chocolate mix but since it contains other additives, it doesn't really work as well or yield much flavour.
- Unsalted butter - We're going to be making browned butter so we're starting off with more butter than needed since the water will evaporate out of it as it cooks. Different brands and batches of butter contain different amounts of water content so be sure to use exactly 125g of browned butter and top it up with extra butter if needed. Roughly cube the butter so that it melts evenly.
- Eggs - These should be at room temperature so that they don't cause the butter and chocolate to harden on contact.
- Granulated sugar
- Brown sugar
- All-purpose flour
- Mini marshmallows - You can't have hot chocolate without marshmallows! These are a must-have addition to add to the feeling of a mug of hot chocolate.
Tips for making the best hot chocolate brownies
- Weigh the browned butter. The water content in the butter will be cooked off during the browning process. Different brands and even batches of butter contain different amounts of water so you may end up with more or less browned butter than I did. To ensure you're still using the same amount of browned butter, weight it and top it up with a bit of extra butter (the heat will melt it quickly) if you're short.
- Whip the eggs and sugar for a full 5 minutes. The crackly top of these brownies is created by whipping the eggs and sugar together until the sugar dissolves into the eggs which will then rise back up to the surface of the brownies during baking. Make be sure to whip it for long enough for this to happen!
- Let the brownies cool completely before slicing. The brownies will be very soft and gooey straight out of the oven and when warm. It's important to let it cool completely before slicing so that it has time to firm up otherwise they will just fall apart. You can pop it in the fridge to speed up the process. If you want to enjoy them warm, just reheat individual slices afterwards.
Storage
These hot chocolate brownies can be stored in an airtight container at room temperature for up to 3 days. For a firmer and fudgier texture, store them in the fridge.
They can be frozen in an airtight container or freezer bag for up to 1 month. Thaw at room temperature or reheat until warm before eating.
Frequently asked questions
Baking by weight is much more accurate than volume. When using US standard cups, ingredients like flour and sugar can easily be overpacked into the cup causing you to add too much of certain ingredients. Recipes with weight measurements are also easier to scale to smaller or bigger batches without dealing with weird fractions. To measure by weight, you simply need a kitchen scale which you can usually pick up for less than $20.
Small measurements are given in tablespoons and teaspoons because most kitchen scales are not accurate under about 10g. Tiny amounts like a ¼ teaspoon may not register accurately unless you have a drug scale. Mixing these measurements is a common practice among other recipe sites and commercial kitchens.
More brownie recipes to try
Recipe
Hot Chocolate Brownies
Equipment
- 1 9x9" pan
Ingredients
- 100 g semi-sweet or dark chocolate finely chopped
- 60 g natural cocoa powder
- 150 g unsalted butter roughly cubed
- 3 large eggs room temperature
- 200 g granulated sugar
- 50 g brown sugar
- 80 g all-purpose flour
- 30 g mini marshmallows
Instructions
- Prep: Preheat the oven to 350°F. Line a 9x9" pan with parchment paper and set aside.
- Chocolate mixture: In a small mixing bowl, add the chopped chocolate and cocoa powder. Set aside.
- Brown the butter: In a small pan, heat the butter on medium heat, stirring often, until the butter has melted and the white milk solids start separating out. The butter will start sizzling. When the sizzling slows down, the surface starts getting foamy, and the milk solids sink to the bottom of the pan, stir it constantly and watch for the milk solids to turn golden brown. Remove it from the heat the moment they have browned to prevent them from burning.
- Melt chocolate: Pour the browned butter into your bowl of chocolate and cocoa powder. You should have 125g of browned butter. If you have less than that, top it off with a bit more butter to make it 125g. Let the mixture sit undisturbed for about 2 minutes before stirring it until all the chocolate has melted and the mixture is smooth. Set aside.
- Whip eggs: In a large mixing bowl, add the eggs, granulated sugar, and brown sugar. Use an electric hand mixer to beat together on medium-high speed for 5 full minutes until it's pale in colour and doubled in volume.
- Combine: With the mixer on low speed, slowly pour in the melted chocolate mixture. Mix until combined. Add the flour and use a spatula to fold together until just combined.
- Fill pan: Transfer the batter to your lined pan. Use an offset spatula to smooth the batter into a flat layer.
- Bake: Bake brownies for 23-25 minutes or until the edges are set and the middle is just slightly jiggly. Remove the pan from the oven and scatter the mini marshmallows on top. Return it to the oven to bake for another 1-2 minutes just until the marshmallows have puffed up slightly and the heat helps them stick.
- Cool and slice: Let the brownies cool completely in the pan before slicing into squares. Dust the top with a bit of extra cocoa powder (optional). When slicing, rub a knife with a bit of cooking oil before each cut to prevent the marshmallows from stick to the knife.
Nutrition
Notes from the baker
I'm in love with this holiday version of my favourite roll cake or swiss roll recipe. I've made them countless times and they always turn out light, fluffy, airy, and creamy, just the way they should be.
This gingerbread roll cake with eggnog whipped cream is the epitome of the holidays and I'm obsessed. Just like my other roll cakes, it tastes like it could have come from a bakery. This time, with all the gingerbread spices and holiday flavours to make it extra festive.
Why you'll love this recipe
- Soft and fluffy chiffon cake. This is my go-to chiffon cake recipe that is so soft and pliable, it never rips when rolled.
- Spiced gingerbread flavour. It's lightly spiced for just the right flavour.
- Eggnog whipped cream. The addition of eggnog really makes the filling taste special and so festive.
- Stays soft even straight from the fridge. Since this cake is made without butter, it stays soft even after chilling and when served cold straight from the fridge.
- Great for making in advance. Since this roll cake needs to be chilled overnight, preferably, it's perfect for making 1-2 days before you plan to serve it.
Tools
- 12x17" baking tray - The cake sheet for this roll cake is baked in a regular 12x17" baking tray that I normally use for baking cookies. You use any similarly sized pan as long as the walls are at least 1" tall.
- Electric hand mixer - A hand mixer or stand mixer is essential for whipping the egg whites until they reach stiff peaks.
- Fine mesh sieve - For sifting the flour mixture into the batter to break up clumps and aerate the flour.
- Offset spatula - An offset spatula has the perfect angle for smoothing the whipped cream onto the cake sheet and for cleaning up any edges.
- Piping bag - You'll need a piping bag if you want to pipe a rosette of whipped cream on top of the cake rolls.
- Closed star piping tip - I used a closed star piping tip for the rosette on top of the cake rolls but you can use any piping tip you like.
Ingredient notes
As always, the full recipe card with ingredient amounts and instructions is at the bottom of this post! Keep reading for more details on each ingredient or skip ahead to the recipe.
- Cake flour - Cake flour contains less gluten than all-purpose flour and makes a lighter and fluffier cake.
- Cinnamon - This blend of spices gives this cake a light gingerbread flavour.
- Ginger
- Nutmeg
- Allspice
- Cloves
- Baking powder - This cake is leavened by the air whipped into the egg white meringue but I still like adding baking powder just in case the meringue fails.
- Eggs - These should be at room temperature. Room-temperature eggs whip up faster. For this recipe, you'll be separating the eggs into bowls of egg whites and egg yolks.
- Cream of tartar - This is an acidic powder that helps stabilize the egg whites and helps them whip up faster into a stable meringue. If you don't have this, you can just omit it.
- Granulated sugar - Divide your sugar into separate bowls of 100g and 50g to make it easier when using them in the recipe.
- Milk - Use any dairy or non-dairy milk prefer. I usually use oat milk or almond milk because it's what I have on hand. It's a small amount so it doesn't matter.
- Oil - Use any light-tasting, neutral oil such as canola oil, avocado oil, or grapeseed oil.
- Vanilla extract
- Whipping cream - I usually use whipping cream but heavy cream also works well for a richer and thicker cream filling.
- Eggnog - The eggnog gives the whipped cream an amazing flavour.
- Powdered sugar
Tips for making the best gingerbread roll cake
- Be careful not to get any egg yolk in the egg whites. Even just a bit of yolk or an oily mixing bowl will prevent the egg whites from whipping up properly. I recommend cracking the eggs into a separate small bowl, one at a time. Scoop the egg yolk up in your hand and pass it in between your hands until the egg whites drop into the bowl. This way, if any yolks break, you will only ruin one egg and not the whole batch.
- Whip the egg whites to stiff peaks. When you pull the mixer out of the egg whites, it should leave pointy peaks on the surface of the meringue and mixer attachment that curl over slightly at the tips. When you flip the bowl upside down, the meringue should not budge at all. This is the correct consistency. If it's not at this point yet, keep mixing!
- Pre-roll the cake sheet while it's still warm. Pre-rolling the cake sheet helps train the cake to stay that rolled up shape once it has cooled. When you roll it up again with the filling, the cake should not rip.
- Chill the cake roll before slicing. The whipped cream needs time to set and firm up otherwise it'll just ooze out when sliced. Once chilled and firmed up a bit, you can shape the roll with your hands for a rounder shape and the firm whipped cream should be able to hold the shape.
Storage
This gingerbread roll cake can be stored in an airtight container in the fridge for up to 4 days.
Leftovers can be frozen in an airtight container for up to 1 month. Thaw in the fridge overnight before eating.
Frequently asked questions
Baking by weight is much more accurate than volume. When using US standard cups, ingredients like flour and sugar can easily be overpacked into the cup causing you to add too much of certain ingredients. Recipes with weight measurements are also easier to scale to smaller or bigger batches without dealing with weird fractions. To measure by weight, you simply need a kitchen scale which you can usually pick up for less than $20.
Small measurements are given in tablespoons and teaspoons because most kitchen scales are not accurate under about 10g. Tiny amounts like a ¼ teaspoon may not register accurately unless you have a drug scale. Mixing these measurements is a common practice among other recipe sites and commercial kitchens.
More roll cake recipes to try
Recipe
Gingerbread Roll Cake
Equipment
Ingredients
Gingerbread Cake Sheet
- 110 g cake flour
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- ½ teaspoon ground cloves
- ½ teaspoon baking powder
- 6 large eggs room temperature
- ½ teaspoon cream of tartar
- 150 g granulated sugar divided into 100g + 50g
- 50 g milk dairy or non-dairy
- 50 g oil e.g. canola oil, avocado oil, etc.
- 1 teaspoon vanilla extract
Eggnog Whipped Cream
- 460 g whipping cream cold
- 125 g eggnog cold
- 50 g powdered sugar
- 1 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 8 gingerbread men cookies optional, for garnishing
Instructions
Gingerbread Cake Sheet
- Prep: Preheat oven to 350°F. Line a 12x17" baking tray with parchment paper and set aside.
- Flour mixture: In a small mixing bowl, stir together cake flour, cinnamon, ginger, nutmeg, allspice, cloves, and baking powder. Set aside.
- Separate eggs: Carefully separate the egg whites and egg yolks into two separate large mixing bowls. Set the yolks aside.
- Egg white meringue: To the egg whites, add the cream of tartar. Use an electric hand mixer to beat the egg whites until they become frothy like cappuccino foam. Sprinkle in 100g of granulated sugar, one spoonful at a time, mixing well in between each addition. Once all the sugar has been added, continue beating on medium-high speed until it becomes stiff peaks. Set aside.
- Egg yolk mixture: To the egg yolks, add the remaining 50g of sugar. Use the same hand mixer to mix until combined. Add the milk, oil, and vanilla extract. Mix on low speed until combined. Use a fine mesh sieve to sift the flour mixture into the egg yolk mixture. Mix until combined.
- Combine: Add about ⅓ of the egg white meringue to the egg yolk mixture. Fold together with a spatula until combined. Add the rest of the meringue and fold together until no streaks remain and the batter is fluffy, making sure to scrape the bottom of the bowl where the batter tends to settle.
- Fill pan: Pour the batter into your lined baking tray. Use an offset spatula to spread the batter into the corners of the tray and into an even layer.
- Bake: Bake the cake sheet for about 12-15 minutes or until the edges are lightly golden brown and the cake sheet is puffy.
- Cool: Let the cake cool in the tray for only about 5 minutes. While it's still warm, run an offset spatula around the edges of the cake to release it from the tray.
- Release cake sheet: Place a sheet of parchment paper on top of the tray, grip the tray and parchment paper with both hands and flip it upside down. Peel the parchment paper off the cake sheet. Place another sheet of parchment paper on top and flip it over again so that the nicer looking side of the cake sheet will be on the outside of the roll cake.
- Pre-roll cake sheet: Starting from one of the short ends, roll up the cake sheet with the parchment paper and let it cool completely in this rolled up shape.
Eggnog Whipped Cream
- Whip cream: In a large mixing bowl, add the whipping cream, eggnog, powdered sugar, nutmeg, and vanilla extract. Whisk until it becomes stiff peaks.
Assemble the roll cake
- Spread cream: Unroll the cooled cake sheet. Add some dollops of eggnog whipped cream on top of the cake sheet and use an offset spatula to spread it into an even layer, leaving about 1" empty at the end of the sheet. Keep any leftover whipped cream in the fridge for decorating later.
- Roll cake: Firmly roll the cake sheet up in the same direction it was pre-rolled in. If any whipped cream squishes out of the seam or the ends, use an offset spatula to remove the excess and clean it up. Wrap the roll cake in plastic wrap and chill it in the fridge for at least 4 hours or preferably overnight to allow the cream to firm up.
- Slice: Once chilled, use a serrated knife to cut the roll cake into about 8 slices, depending on how thick you want them.
- Decorate: Re-whip the remaining eggnog whipped cream if needed and transfer it to a piping bag fitted with a closed star piping tip. Pipe rosettes on top of each roll cake slice and press a gingerbread man cookie on top (optional).
Notes
- Gingerbread men cookies: I made a half batch of my Gingerbread Cookies to use as decoration on this cake but you can simply go without if you prefer.
Nutrition
Notes from the baker
Chocolate and peppermint is a flavour combination that I love and look forward to every holiday season. Something about the peppermint is so refreshing and cuts through the heaviness of chocolate. And it always tastes like Christmas!
These chocolate peppermint cookies have exactly that festive flavour while having the perfect brownie cookie texture that I can't get enough off. Every bite is incredible. If you're a chocolate lover, you have to make these.
Why you'll love this recipe
- Brownie-like cookies. These chocolate peppermint cookies are soft and fudgy with a crackled top just like your favourite brownies.
- Chocolate peppermint flavour. Delicious flavour that's so festive and easy to create with just peppermint extract.
- Crunch from the candy canes. Not only do the crushed candy canes look super fun, they add extra texture and peppermint flavour.
- Ready in an hour. This recipe is easy and quick to make!
Tools
- Baking sheet - You can use any baking sheet or baking tray you have to bake these cookies. The size of baking sheet will determine how many cookies you can bake at once.
- Small saucepan - You'll need a small saucepan or pan to melt the chocolate mixture. If you're using a double boiler to melt the chocolate, you'll need a saucepan or pot and a heat-safe bowl that fits perfectly on top without touching the 1" of water in the pot.
- Electric hand mixer - Since we're beating the eggs and sugar together for at least 5 minutes, you'll need a hand mixer to do it easily and whip the mixture enough to form the crackled look to these cookies.
- 4-tablespoon cookie scoop - I always like using large cookie scoops for big, bakery-style cookies that have enough dough to spread nicely. Using a scoop also allows you to portion out the same amount of dough for each cookie and it's especially important for this recipe because the dough can be very soft and you wouldn't be able to scoop it out any other way.
Ingredient notes
As always, the full recipe card with ingredient amounts and instructions is at the bottom of this post! Keep reading for more details on each ingredient or skip ahead to the recipe.
- Dark chocolate - I always prefer using dark chocolate in brownies or brownie cookies to offset the sweetness. Finely chop the chocolate so that it'll melt faster and more evenly.
- Unsalted butter - Roughly cut the butter into cubes to help it melt evenly.
- All-purpose flour
- Dutch-processed cocoa powder - Dutch-processed cocoa powder has been neutralized (natural cocoa powder is acidic) and gives a milder, less bitter chocolate flavour and darker colour. Since it's neutral, it pairs best with baking powder (also neutral) to help these cookies rise.
- Baking powder
- Salt
- Eggs - These should be at room temperature so that they don't cause the melted chocolate and butter to harden upon contact.
- Granulated sugar
- Brown sugar
- Peppermint extract - Peppermint extract is an easy way to add peppermint flavour to these cookies. It's a clear liquid that you can usually find in the baking aisle of most grocery stores.
- Vanilla extract
- Candy canes - For sprinkling on top of the cookies! Finely crush them by placing them in a ziploc bag and hitting them with a mallet or crushing them with the side of a knife as you would with garlic.
Tips for making the best chocolate peppermint cookies
- Melt the chocolate on very low heat. Chocolate can seize (become hard, clumpy, and unusable) when exposed to high heat. On my flat stovetop, I can melt chocolate with no issues on the lowest heat setting but if you have a gas stovetop or if your stovetop can't hold a very low temperature, I'd recommend using a double boiler or even a microwave (10 second intervals, checking in between each one).
- Beat the eggs and sugar for at least 5 minutes. Just like brownies, these cookies get their crackly tops and fudgy texture by whipping the eggs for a long time to allow the sugar to fully dissolve and to aerate the eggs. The mixture should change to be very pale in colour, thick, and doubled in volume.
- Use a cookie scoop to scoop the dough. This cookie dough can be a bit moist depending on the temperature of your kitchen and the kind of chocolate you use. Portioning it out with a cookie scoop is the best way to work with it mess-free and ensure that all the cookies are the same size and shape.
Storage
These chocolate peppermint cookies can be stored at room temperature in an airtight container for up to 3 days.
They can be frozen in an airtight container or freezer bag for up to 1 month. Thaw completely at room temperature before eating.
Frequently asked questions
Baking by weight is much more accurate than volume. When using US standard cups, ingredients like flour and sugar can easily be overpacked into the cup causing you to add too much of certain ingredients. Recipes with weight measurements are also easier to scale to smaller or bigger batches without dealing with weird fractions. To measure by weight, you simply need a kitchen scale which you can usually pick up for less than $20.
Small measurements are given in tablespoons and teaspoons because most kitchen scales are not accurate under about 10g. Tiny amounts like a ¼ teaspoon may not register accurately unless you have a drug scale. Mixing these measurements is a common practice among other recipe sites and commercial kitchens.
More chocolate cookie recipes to try
- Mexican Hot Chocolate Cookies
- Chocolate Blossom Cookies
- Salted Chocolate Sablé Cookies
- Salted Caramel Chocolate Linzer Cookies
Recipe
Chocolate Peppermint Cookies
Ingredients
- 200 g dark chocolate finely chopped
- 50 g unsalted butter cubed
- 100 g all-purpose flour
- 2 tablespoons Dutch-processed cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs room temperature
- 100 g granulated sugar
- 50 g brown sugar
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla extract
- 2 candy canes crushed, for topping
Instructions
- Flour mixture: In a small mixing bowl, stir together flour, cocoa powder, baking powder, and salt. Set aside.
- Chocolate mixture: In a small pan on a stovetop, heat the chocolate and butter on very low heat until completely melted. If you aren't able to control the heat of your stovetop well, I'd recommend using a double boiler to prevent the chocolate from seizing.
- Whip eggs: Meanwhile, in a large mixing bowl, add the eggs, granulated sugar, brown sugar, peppermint extract, and vanilla extract. Use an electric hand mixer to beat the mixture for at least 5 minutes on medium speed until it becomes pale in colour and doubled in volume.
- Combine: Add the melted chocolate mixture into the egg mixture and beat on low speed until combined. Add flour and beat again on low speed until just combined.
- Rest batter: Let the batter rest at room temperature for 10 minutes to allow it to firm up.
- Prep: Meanwhile, preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- Scoop dough: Use a 3 or 4-tablespoon cookie scoop to scoop the cookie dough and release them onto your lined baking sheet, leaving about 2" in between each cookie to account for spreading.
- Bake: Bake cookies for 12-14 minutes or until the surface of the cookies is cracked and puffy. Immediately sprinkle crushed candy canes on top of each cookie to let the heat help them stick.
- Cool: Let the cookies cool on the baking sheet for about 10-15 minutes before transferring them to a wire rack to cool completely.
Nutrition
Notes from the baker
I love a good buttery shortbread cookie around the holidays. For some reason, it feels like the best time for it. These cranberry pistachio shortbread cookies are low-fuss and easy to make ahead of time which means it's one less thing to stress about if you're making holiday cookie boxes or just busy with other holiday baking and prep.
They feel like a breath of fresh air amidst all the super sweet and indulgent chocolatey desserts around this time. These are like more elegant and elevated cookies while still being festive and delicious.
Why you'll love this recipe
- Rich and buttery cookies. These cranberry pistachio shortbread cookies are crisp and crumbly while still being soft and buttery.
- Chunks of cranberries and pistachios. The festive add-ins add colour and flavour to the cookies.
- Not too sweet or heavy. These cookies are perfectly balanced so you'll want to snack on several at a time.
- Easy to make. The total prep and baking time is done in under an hour - the hardest part is just waiting for the dough to chill.
- Great for making in advance. The dough keeps well in the fridge or freezer so you can make it ahead of time and bake it off when you're ready.
Tools
- Baking sheet - Use any baking sheet or baking tray for baking the cookies. The size of your baking sheet will determine how many cookies you can bake at a time. Luckily, the cookie dough can be kept in the fridge with no issues while another batch bakes.
- Electric hand mixer - You'll need a hand mixer to beat the softened butter and sugars together easily and quickly.
Ingredient notes
As always, the full recipe card with ingredient amounts and instructions is at the bottom of this post! Keep reading for more details on each ingredient or skip ahead to the recipe.
- All-purpose flour
- Salt
- Unsalted butter - Butter is one of the most important ingredients in shortbread cookies and it's what makes them so rich and delicious. Use a good quality butter if you can. It should be softened to room temperature before to make it easier to mix and beat with the sugars.
- Granulated sugar - We're using a mix of both granulated sugar and powdered sugar to create the perfect shortbread texture. The granulated sugar gives a more crisp and crumbly texture while powdered sugar gives a softer texture.
- Powdered sugar
- Vanilla extract
- Dried cranberries - Finely chop the cranberries so that there aren't any large pieces that get in the way when slicing the cookies.
- Pistachios - Use unsalted pistachios. Salted also works if you want a saltier cookie but you can't really control how salty it will taste so I would just recommend using unsalted. Finely chop them so that there aren't any large pieces and so that they can be more evenly distributed throughout the cookie dough.
Tips for making the best cranberry pistachio shortbread cookies
- Finely chop the dried cranberries and pistachios. Smaller pieces become more evenly distributed throughout the dough and are less likely to break off from the dough when it's sliced.
- Spend the time to shape the dough into perfect logs. Split the dough in half to make two logs if it's easier for you to work with. Press the dough together firmly and roll it against the counter to make it evenly sized down the whole length. Use a ruler if you want to make sure it'll make enough cookies. Chill the log(s) standing on one end to prevent one side of the log from flattening. The shape and size of the log will determine what your cookies will look like after being sliced.
- Slice dough with a sharp knife. If it's hard to slice, let the dough warm up slightly at room temperature for 10 minutes or try passing the knife through the dough several times. I find the first few slices to be the hardest and then it gets easier as the dough warms up in your hand.
- Add sweetness by dipping in chocolate. These cookies would look and taste great dipped or drizzled with white chocolate or dark chocolate if you wanted to do something extra.
Storage
These cranberry pistachio shortbread cookies can be stored in an airtight container at room temperature for up to 5 days.
These cookies freeze well! They can be frozen in an airtight container or freezer bag for up to 1 month. Thaw at room temperature completely before eating.
Frequently asked questions
Baking by weight is much more accurate than volume. When using US standard cups, ingredients like flour and sugar can easily be overpacked into the cup causing you to add too much of certain ingredients. Recipes with weight measurements are also easier to scale to smaller or bigger batches without dealing with weird fractions. To measure by weight, you simply need a kitchen scale which you can usually pick up for less than $20.
Small measurements are given in tablespoons and teaspoons because most kitchen scales are not accurate under about 10g. Tiny amounts like a ¼ teaspoon may not register accurately unless you have a drug scale. Mixing these measurements is a common practice among other recipe sites and commercial kitchens.
More cookie recipes to try
- Lemon Shortbread Cookies
- Ruby Chocolate Shortbread Cookies
- Cranberry Linzer Cookies
- Salted Chocolate Sablé Cookies
Recipe
Cranberry Pistachio Shortbread Cookies
Equipment
Ingredients
- 260 g all-purpose flour
- ½ teaspoon salt
- 230 g unsalted butter softened to room temperature
- 50 g granulated sugar
- 50 g powdered sugar
- 1 teaspoon vanilla extract
- 70 g dried cranberries finely chopped
- 70 g pistachios shelled and finely chopped
Instructions
- Flour mixture: In a small mixing bowl, stir together the flour and salt. Set aside.
- Butter mixture: In a large mixing bowl, add the softened butter. Use an electric hand mixer to beat the butter until it becomes very creamy and slightly pale in colour. Add the granulated sugar, powdered sugar, and vanilla extract. Beat together until creamy.
- Combine: Add the flour mixture to the butter mixture. Mix on low speed until just barely combined, still a bit floury. Add the finely chopped dried cranberries and pistachios. Mix on low speed until the dough comes together. It will look too dry at first but just keep mixing and it will start to clump together and will hold together when squeezed.
- Shape dough: Turn the dough out onto a a sheet of plastic wrap. Press the dough together with your hands and roll and shape it into a log shape that's about 12" long and 2" in diameter. You can split it in half to make two 6" logs if that's easier for you.
- Chill dough: Wrap the log in plastic wrap and chill in the fridge for at least 4 hours or overnight, preferably. If you can, stand the log up on one end so that one side doesn't get flattened.
- Prep: Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- Slice: Once chilled and firm, use a sharp knife to cut the log into ½" coins. If any pieces break off, you can easily press the dough back together. Place the cookie dough coins on your lined baking sheet. They will only spread slightly but I still like to leave ½-1" in between each cookie.
- Bake: Bake cookies for about 15 minutes or until the bottom edges just start to become lightly golden brown.
- Cool: Let the cookies cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely.
Nutrition
Notes from the baker
After making my Matcha Crinkle Cookies last holiday (they were a hit!), I knew I had to make an ube version this year. These ube crinkle cookies are so plush and soft in texture with a sugary crunch on the outside.
It's super easy to infuse them with ube (purple yam) flavour too. You just need ube extract! It's flavour and vibrant colour all in one. These are unique and special cookies to make around the holidays and add to a Christmas cookie box!
Why you'll love this recipe
- Soft and thick cookies. The texture is my favourite thing about these cookies. It's so satisfying biting into them.
- Strong ube flavour. The ube extract makes them taste amazing and gives them an eyecatching deep purple colour.
- Festive crackled look. It's not the holidays without a classic powdered sugar-covered crinkle cookie.
- Easy to make. You only need a few ingredients, no special tools, and it comes together quickly.
Tools
- Baking sheet - Any baking sheet or baking tray will do for baking your cookies on.
- Whisk - No hand mixer needed for these cookies! You just need a whisk to beat the eggs and sugar until thick and fluffy.
- 3-tablespoon cookie scoop - I like using a 3-tablespoon scoop for large cookies but you can also use a smaller scoop for smaller cookies.
Ingredient notes
As always, the full recipe card with ingredient amounts and instructions is at the bottom of this post! Keep reading for more details on each ingredient or skip ahead to the recipe.
- All-purpose flour
- Baking powder
- Salt
- Eggs - These should be at room temperature. If you forget to take them out of the fridge ahead of time, you can submerge them in a bowl of warm water for 5 minutes.
- Granulated sugar
- Ube extract - Ube extract is a natural or artificial ube flavouring and colouring that gives ube treats its recognizable smell, flavour, and taste. You can find it at specialty Filipino grocery stores, some Asian grocery stores, the international section of supermarkets, and online.
- Unsalted butter - Melt the butter and let it cool slightly before using it.
- Powdered sugar
Tips for making the best ube crinkle cookies
- Chill the dough before scooping. The dough needs time to firm up otherwise it will be difficult to roll.
- Release the dough directly into the sugar, not your hands. The dough will be soft and sticky, especially from the heat of your hands. It's much easier to manage and roll after it gets a coating of sugar to take away the stickiness.
- Roll the dough in granulated sugar first, then powdered sugar. Rolling the dough in two layers of sugar is key to achieving that crackled look without the powdered sugar dissolving into the moisture of the cookie.
Storage
This ube crinkle cookies can be stored in an airtight container at room temperature for up to 5 days.
I don't recommend freezing them because the powdered sugar coating will dissolve when the cookies are thawed.
Frequently asked questions
Baking by weight is much more accurate than volume. When using US standard cups, ingredients like flour and sugar can easily be overpacked into the cup causing you to add too much of certain ingredients. Recipes with weight measurements are also easier to scale to smaller or bigger batches without dealing with weird fractions. To measure by weight, you simply need a kitchen scale which you can usually pick up for less than $20.
Small measurements are given in tablespoons and teaspoons because most kitchen scales are not accurate under about 10g. Tiny amounts like a ¼ teaspoon may not register accurately unless you have a drug scale. Mixing these measurements is a common practice among other recipe sites and commercial kitchens.
More cookie recipes to try
Recipe
Ube Crinkle Cookies
Equipment
- 1 whisk
Ingredients
Cookies
- 170 g all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs room temperature
- 150 g granulated sugar
- 2 teaspoons ube extract
- 60 g unsalted butter melted
For rolling
- 50 g granulated sugar
- 30 g powdered sugar
Instructions
- Flour mixture: In a small mixing bowl, stir together flour, baking powder, and salt. Set aside.
- Egg mixture: In a large mixing bowl, add the eggs and sugar. Whisk together for about 3 minutes until it becomes pale in colour. Whisk in the ube extract until thoroughly mixed. Slowly stream in the melted butter while whisking constantly.
- Combine: Add the flour mixture to the egg mixture and fold together with a spatula until just combined.
- Chill: Cover and chill the dough in the fridge for at least 1 hour to allow it to firm up.
- Prep: Preheat the oven to 325°F. Line a baking sheet with parchment paper and set aside. Place the granulated sugar and powdered sugar in two separate small bowls.
- Roll in granulated sugar: Use a 3-tablespoon cookie scoop to scoop the cookie dough. Release the cookie dough directly into the granulated sugar, not your hands. Swirl the bowl around to coat the dough ball completely in a layer of sugar. Once coated, roll the ball in between your hands to create a perfectly round ball.
- Roll in powdered sugar: Roll the ball in powdered sugar until generously coated. Place the dough ball on your lined baking sheet, leaving 1-2" in between each one to account for spreading.
- Bake: Bake cookies for about 11 minutes or until the powdered sugar forms a cracked pattern and the cookies are puffy.
- Cool: Let the cookies cool on the baking sheet before transferring them to a wire rack to cool completely.