This homemade cinnamon rolls recipe requires only one rise and one rest. You can also make these the night before if you are in need of overnight cinnamon rolls.

Related: Does this recipe make more than you need? If so, try our small batch cinnamon rolls instead.

Ingredients

• Unsalted butter
• Milk – whole milk is what I tend to use
• Vanilla extract
• Granulated white sugar
• Active dry yeast
• All-purpose flour
• Salt
• Large eggs
• Brown sugar
• Cinnamon
• Cream cheese
• Powdered sugar – also called confectioner’s sugar

I often bake these in a 10.5 x 7.5-inch baking dish (that’s what is pictured here) but a 9 x 13-inch pan will also work well.

How to make Cinnamon Rolls

First, make the cinnamon roll dough. In a medium to large pot, melt the butter over medium heat. Stir in the milk and vanilla extract and cook until warm. Remove from heat and stir in the sugar. Then sprinkle the yeast over the top of this mixture and give it a few minutes to activate and get foamy.

Now, in a large mixing bowl add the flour and salt and stir together. Pour in the yeast mixture as well as the eggs and stir together until a dough ball forms. On a floured work surface turn the dough out and knead for a couple minutes until it comes together and become almost elastic-like. Lightly flour the bowl and place the dough ball inside. Cover with a clean dish towel and allow to rise in a warm spot for 1-2 hours, until doubled in size.

Toward the end of the rise time, make the cinnamon sugar spread. While some like to spread the softened butter and sprinkle the cinnamon sugar over this for the cinnamon roll filling, I will combine the softened butter, sugars, and cinnamon in a small mixing bowl and cream them together in a compound butter.

Use a rolling pin to roll the dough out into a large rectangle. Spread the cinnamon sugar filling all over the surface of the rectangle. Roll this up and slice with a sharp knife into cinnamon rolls. I start by slicing the roll in half, and then half or 1/3 those pieces. You could also use a measuring stick or ruler if you want to be more exact.

Place the rolled dough in the buttered baking dish. Allow to rest for 20 minutes. Bake at 350°F for 30 minutes until the edges are golden brown. Allow to partially cool before adding the frosting glaze.

To make the cream cheese frosting in a stand mixer, blend together the softened cream cheese, powdered sugar and milk. Spread the glaze over the cinnamon rolls and serve.

Tips & Notes

• If your yeast doesn’t foam, it may be old, so check the expiration date on the package. I would recommend starting over with fresh yeast.
• If your kitchen and house are not particularly warm this time of year and you are concerned your dough will not rise, turn your oven on for a couple minutes. Then turn it off and place the dough inside, shutting the door to keep it warm. Make sure the oven is not so hot it will begin to bake the dough.
• I’ve also seen bakers use unflavored dental floss to slice through the cinnamon rolls.
• The best way to avoid lumps in your cream cheese topping is to make sure your cream cheese is soft and whip it first before adding the other ingredients. And the second best way is to sift the powdered sugar into the glaze, rather than dumping from a measuring cup or spoon. But a few small lumps never killed anyone.
• I will often set the baking dish on top of a baking sheet as this makes it a little easier the move in and out of the oven.
• If you want to make these cinnamon rolls the night before you plan to bake them, then follow the recipe up to the point of resting them. Instead, cover in plastic wrap and store them in the refrigerator overnight. Set them out for at least 30 minutes, aiming for room temperature, before baking the next day.
• Store any leftovers in an airtight container or with aluminum foil over the top of the dish in the fridge for at least 3 days. You can rewarm them in the microwave for 30-45 seconds.

More Breakfast Recipes

• Crepes
• Monkey Bread
• Pecan Pie Sticky Buns
• Chocolate Sticky Buns
• Hashbrown Casserole
• Tater Tot Casserole
• Biscuits and Gravy Casserole
• Chocolate Chip Banana Bread
• Breakfast Casserole
• French Toast Casserole
• The best French Toast
• The best Fruit Salad
• Air Fryer Donuts
• How to Cook Bacon
• Air Fryer Breakfast Potatoes
• Baked Apple Donuts
• Baked Chocolate Donuts
• Stuffed French Toast
• Chocolate Chip Bread
• Pumpkin Bread

Print

Cinnamon Rolls

Soft and flaky rolls filled with cinnamon sugar and topped with a cream cheese glaze.

Course Breakfast, Dessert

Cuisine American, Swedish

Keyword cinnamon roll

Prep Time 2 hours hours

Cook Time 30 minutes minutes

Total Time 2 hours hours 30 minutes minutes

Servings 12

Calories 414kcal

Author Emma Chapman

Ingredients

Dough

• ¼ cup butter
• 1 cup milk
• ½ teaspoon vanilla extract
• 2 tablespoons granulated white sugar
• 2 ¼ teaspoons active dry yeast 1 packet
• 3 cups all-purpose flour
• ½ teaspoon salt
• 2 eggs

Filling

• ½ cup butter softened
• ½ cup granulated white sugar
• ½ cup brown sugar
• 2 tablespoons cinnamon

Glaze

• 8 ounces cream cheese softened
• ⅔ cup powdered sugar
• ¼ cup milk

Instructions

• First, make the dough. In a medium to large pot, melt the butter over medium heat. Stir in the milk and vanilla extract and cook until warm. Remove from heat and stir in the sugar. Then sprinkle the yeast over the top of this mixture and give it a few minutes to activate and get foamy.
• Now, in a large mixing bowl, add the flour and salt and stir together. Pour in the yeast mixture as well as the eggs and stir together until a dough ball forms.
• On a floured surface, turn the dough out and knead for a couple minutes until it comes together and become almost elastic-like.
• Lightly flour the bowl and place the dough ball inside. Cover with a clean dish towel and allow to rise in a warm spot for 1-2 hours, until doubled in size.
• Toward the end of the rise time make the cinnamon sugar spread. While some like to spread the softened butter and sprinkle the cinnamon sugar over this for the cinnamon roll filling, I will combine the softened butter, sugars, and cinnamon in a small mixing bowl and cream them together in a compound butter.
• Roll the dough out into a large rectangle. Spread the cinnamon sugar butter all over the surface of the rectangle.
• Roll this up and slice into cinnamon rolls. I start by slicing the roll in half, and then half or 1/3 those pieces. You could also use a measuring stick or ruler if you want to be more exact.
• Place the cinnamon rolls in the buttered baking dish. Allow to rest for 20 minutes.
• Bake at 350°F for 30 minutes. Allow to partially cool before adding the frosting glaze.
• To make the cream cheese frosting, blend together the softened cream cheese, powdered sugar and milk. Spread the glaze over the cinnamon rolls and serve.

Notes

I often bake these in a 10.5 x 7.5-inch baking dish (that’s what is pictured here) but a 9 x 13 dish will also work well.

If your yeast doesn’t foam, it may be old, so check the expiration date on the package. I would recommend starting over with fresh yeast.

If your kitchen and house are not particularly warm this time of year and you are concerned your dough will not rise, turn your oven on for a couple minutes. Then turn it off and place the dough inside, shutting the door to keep it warm. Make sure the oven is not so hot it will begin to bake the dough.

The best way to avoid lumps in your cream cheese topping is to make sure your cream cheese is soft and whip it first before adding the other ingredients. And the second best way is to sift the powdered sugar into the glaze, rather than dumping from a measuring cup or spoon. But a few small lumps never killed anyone.

If you want to make these cinnamon rolls the night before you plan to bake them, then follow the recipe up to the point of resting them. Instead, cover in plastic wrap and store them in the refrigerator overnight. Set them out for at least 30 minutes before baking the next day.

Store any leftovers in an airtight container or with aluminum foil over the top of the dish in the fridge for at least 3 days. You can rewarm them in the microwave for 30-45 seconds.

Nutrition

Calories: 414kcal | Carbohydrates: 53g | Protein: 7g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 80mg | Sodium: 271mg | Potassium: 134mg | Fiber: 2g | Sugar: 28g | Vitamin A: 693IU | Vitamin C: 0.1mg | Calcium: 83mg | Iron: 2mg

While those are yummy, this butter cookie recipe is less crispy. These are soft butter cookies. Think of butter cookies as the perfect cross between a sugar cookie and shortbread.

Related: Snowball Cookies, Gingerbread Cookies and Christmas Wreath Cookies.

Butter Cookie Ingredients

• Butter, softened
• Granulated White Sugar
• Egg Yolks
• Vanilla Extract
• All-Purpose Flour
• Salt

Butter Cookie Directions:

The dough for these is very straightforward to make; mixing the dry ingredients separate from the wet and then combining them. But, the real “trick” to these is freezing the dough before baking. You can do this a few different ways.

If you want simple/plain looking butter cookies, then I recommend freezing the dough in a log shape. This way you simply slice the cookies from the log before baking.

If you’d like to shape or press the butter cookies, like I have in these photos, then do so before freezing. You can freeze for 30 minutes or up to overnight before baking with this method.

Tips for Making Butter Cookies:

• The dough will be soft before freezing, so if you are rolling it out to make cutout shapes (like I have in these photos), be sure to use more flour than the recipe card calls for. This will be for dusting the surface and the rolling pin.
• I used cookie stamps to create designs.
• You could also use a cookie press gun or cookie stamp roller to create designs.
• Another traditional method is to pipe dough using large pastry tips. I don’t recommend this method. Even if your dough is very soft, it takes a lot of hand strength to do this method. Maybe for some it works great, but I’ve never had success with it.

Other Holiday Baking Recipes

If you are looking for more recipes to bake this season, try these!

• 20 Easy Holiday Desserts
• Soft & Chewy Gingerbread Cookies
• Christmas Cupcakes – Easy Ideas
• Pinwheel Cookies
• Easy Chocolate Oreo Truffles
• Browse all our Holiday Ideas

Print

Butter Cookies – 6 Ingredients

Soft and delicious butter cookies

Course Dessert

Cuisine American

Keyword butter cookies, cookies

Prep Time 35 minutes minutes

Cook Time 10 minutes minutes

Total Time 45 minutes minutes

Servings 20 cookies

Calories 141kcal

Author Emma Chapman

Ingredients

• 1 cup butter softened
• ½ cup granulated white sugar
• 2 egg yolks
• 1 teaspoon vanilla extract
• 1 ½ cups all-purpose flour
• ¼ teaspoon salt

US Customary – Metric

Instructions

• In a medium to large mixing bowl, cream together the butter and sugar.
• Stir in the egg yolks and vanilla extract.
• Add the flour and salt. Stir until a soft dough forms.
• If you are not planning to shape or press the cookies, then roll the dough into a log shape and cover in plastic. Freeze for at least 30 minutes, and up to overnight.
• If you would like to shape or press the cookies, then roll the dough out on a lightly floured surface and do so. Place them on a lined baking sheet after. Then freeze for at least 30 minutes and up to overnight.
• Bake at 350°F for 8-10 minutes, until the edges begin to brown.

Nutrition

Calories: 141kcal | Carbohydrates: 12g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 44mg | Sodium: 103mg | Potassium: 15mg | Fiber: 0.3g | Sugar: 5g | Vitamin A: 310IU | Calcium: 7mg | Iron: 0.5mg

This cream pie recipe is also super customizable—there are multiple ways to change up the layers. You can swap the traditional pie crust with a graham cracker or other cookie crust if you prefer. And you can easily update the filling to be coconut cream pie, chocolate cream pie, or really any pudding flavor you can find.

If you do swap the traditional crust for a cookie crust, this pie becomes a no-bake pie! It does not contain any eggs, egg yolks or other ingredients that need to be baked, while it still has a silky, custard-like texture. You won’t even have to cook or boil anything! Just mixing.

Related: Next up, try our Coconut Lime Pie, Banana Cream Pie or Chocolate Silk Pie.

Ingredients

• All-purpose flour
• Salt
• Butter
• Ice water
• Jell-O pudding mix
• Whole milk
• Cream cheese
• Vanilla extract
• Heavy cream
• Granulated white sugar

For the pie filling, all you need is the pudding mix, cream cheese and vanilla extract. The other ingredients are for the pie crust and homemade whipped cream. You could use a store-bought pie crust (including other kinds, like graham cracker crust). And if you want to swap the fresh whipped cream for store-bought or Cool Whip, you can!

Instructions

First, make the pie crust. You will also need to blind bake the pie shell. Place a sheet of parchment paper in the center and fill with dry rice, beans or pie weights. Bake in the oven at 400°F for 15-20 minutes.

If you are using a store-bought crust, follow the instructions to pre-bake or blind bake. And if you are using a graham cracker crust or something like it, you can skip this step altogether.

Next, make the vanilla filling. In a large mixing bowl, follow the instructions on the instant pudding mix box, which usually has you stir in milk. Then whisk in the softened cream cheese and vanilla extract. Once ready, pour the mixture into the cooled pie crust and level out.

Make the whipped cream. And top the pie with the whipped cream. Decorate if you desire. Serve chilled, as this will also make it a little easier to slice. 

Tips & Substitutions

• Using softened cream cheese will ensure you don’t get big lumps of cream cheese throughout your pudding batter. But, if you do see some lumps, I find using an immersion blender or running the filling through a food processor or blender for a few seconds will help make that silky smooth texture.
• If you get lumps in your whipped cream, this likely means you’ve overmixed it. Add just a little more cold heavy whipping cream, like one tablespoon, and whisk to fix it. I also think decorating the top can cover a few small imperfections.
• Top the pie with white chocolate shavings, crushed peppermint, or decorated cookies like shortbread or Pirouline.
• This vanilla cream pie can be made a day or two in advance. I would wait to add the whipped cream to the top until serving (just store them separately).
• Store any leftovers covered in aluminum foil or in an airtight container in the refrigerator for at least two days. While the pie will be safe to eat for much longer, I find the crust begins to get too soft if left too long.
• If you want to change up the flavor of this cream pie, the easiest way to do so is to swap the vanilla pudding mix for another flavor like banana, coconut, chocolate or lemon.

More Great Pie Recipes

• Apple Pie
• Pumpkin Pie
• Sweet Potato Pie
• Eggnog Pie
• No-Bake Key Lime Pie
• No-Bake Peanut Butter Pie
• No-Bake Pumpkin Pie
• Rhubarb and Strawberry Pie
• Peach Pie
• Blueberry Pie
• Lemon Meringue Pie
• Toasted Coconut Chess Pie
• Chocolate Meringue Pie
• Chocolate Pecan Pie
• Ricotta and Raspberry Pie

Print

Vanilla Cream Pie

Three layers—buttery crust, vanilla pudding filling and whipped cream topping!

Course Dessert

Cuisine American

Keyword cream pie, pie

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 8

Calories 367kcal

Author Emma Chapman

Ingredients

• 1 ¼ cups all purpose flour
• ¼ teaspoon salt
• ½ cup cold butter
• ¼ cup ice water

Filling

• 1 box instant vanilla pudding 3.4 ounce size
• 2 cups milk
• 8 ounces cream cheese
• 1 teaspoon vanilla extract

Whipped Cream

• 1 cup heavy whipping cream
• 1 tablespoon granulated white sugar

Instructions

• First, make the pie crust.
• You will also need to blind bake the pie shell. Place a sheet of parchment paper in the center and fill with dry rice, beans or pie weights. Bake in the oven at 400°F for 15-20 minutes.
• If you are using a store-bought crust, follow the instructions to pre-bake or blind bake. And if you are using a graham cracker crust or something like it, you can skip this step altogether.
• Next, make the vanilla filling. In a large mixing bowl, follow the instructions on the instant pudding mix box, which usually has you stir in milk.
• Then whisk in the softened cream cheese and vanilla extract. Once ready, pour the mixture into the cooled pie crust and level out.
• Make the whipped cream. And top the pie with the whipped cream.
• Decorate if you desire. Serve chilled, as this will also make it a little easier to slice. 

Notes

You can find instructions for making the pie crust dough and fresh whipped cream on the corresponding post, linked. 

Using softened cream cheese will ensure you don’t get big lumps of cream cheese throughout your pudding batter. But, if you do see some lumps, I find using an immersion blender or running the filling through a food processor or blender for a few seconds will help make that silky smooth texture.

If you get lumps in your whipped cream, this likely means you’ve overmixed it. Add just a little more cold heavy whipping cream, like one tablespoon, and whisk to fix it. I also think decorating the top can cover a few small imperfections.

Top the pie with white chocolate shavings, crushed peppermint, or decorated cookies like shortbread or Pirouline.

This vanilla cream pie can be made a day or two in advance. I would wait to add the whipped cream to the top until serving (just store them separately).

Store any leftovers covered in aluminum foil or in an airtight container in the refrigerator for at least two days. While the pie will be safe to eat for much longer, I find the crust begins to get too soft if left too long.

If you want to change up the flavor of this cream pie, the easiest way to do so is to swap the vanilla pudding mix for another flavor like banana, coconut, chocolate or lemon.

Nutrition

Calories: 367kcal | Carbohydrates: 31g | Protein: 5g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 72mg | Sodium: 275mg | Potassium: 149mg | Fiber: 1g | Sugar: 15g | Vitamin A: 904IU | Vitamin C: 0.2mg | Calcium: 103mg | Iron: 1mg

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I have been dessert obsessed my whole life, apparently. So if you are looking for a Christmas pudding dessert, try this easy figgy pudding recipe!

My goal with this recipe was to create a bread pudding-esque cake that heavily featured figs, but also just felt festive. The kind of Christmas dessert you might serve at the end of a fancy dinner.

The batter uses fig jam and dried figs, so if you can’t find fresh figs where you live (I couldn’t), don’t worry! The result is a sweet, nutty mini cake with a lightly spiced syrup.

History

While this recipe feels like a classic Christmas dessert to me, it does not resemble what would be traditional figgy pudding. My understanding is the traditional British dish is more like a steamed cake made with raisins, currants, and brandy; it could also include oranges, plums, golden raisins, rum and spices like cinnamon, cloves and nutmeg.

I’ve also read that figgy pudding could even have referred to a savory dish made with fish. This is a different take.

This reminds me more of a Midwest “poke cake” in that I poke small holes throughout the cake before drizzling on the syrup, which makes the inside moist and gooey, more like a custard.

Ingredients

• Butter
• Granulated white sugar
• Large eggs
• Vanilla extract
• Fig jam
• Self-rising flour
• Walnuts
• Dried figs

How to make Figgy Pudding

This figgy pudding recipe (or you could call it Christmas pudding, up to you) has three components:

Cake + Syrup + Cream = Christmas pudding

Each of these is important to the final dish. The cake mixture is very easy to make—it’s just as simple as a muffin or baked donut recipe. The syrup is only three ingredients and takes less than 10 minutes to make on the stove, but it’s essential.

Once the cake is baked in the oven, you must use a fork or toothpick to poke lots of small holes in the cake. Then, drizzle the syrup over it. The syrup will then ooze into these small holes you created, creating a moist and sort of bread pudding-type texture.

Last, you should serve this with whipped cream or even a scoop of vanilla (or egg nog) ice cream! This adds a creamy component that I think pairs well with the flavors and also just serves to make this dessert feel all the more special.

Tips for Success

• I like to use both fig jam and dried figs (chopped up) in the cake batter. You can add chopped walnuts or another nut like pecans. All these add to the flavor and texture of the cake.
• Poking holes in the cake before drizzling on the syrup might sound trivial, but I promise it’s not! This is what reminds me of Midwest “poke cake,” which has such a great texture.
• I love to use a mini or decorative bundt pan for this! But if you don’t have one and don’t want to buy it for just this recipe, you can also bake these in jumbo muffin tins or a baked donut pan.

Serving Suggestions – Christmas Dinner

If you are looking to host a special Christmas dinner, this makes the perfect dessert. Here are some other recipes you might add to the menu:

• Bacon Wrapped Filet – How to Broil Steak
• How to cook steak
• Baked chicken
• Meatloaf
• Chicken Alfredo
• Easy Vodka Sauce – over gnocchi or any pasta!
• Overnight No-Boil Lasagna
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FAQ

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Figgy Pudding – Christmas Pudding

a nontraditional take on this classic pudding

Course Dessert

Cuisine American, English

Keyword christmas pudding, figgy pudding

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 12 cakes

Calories 448kcal

Author Emma Chapman

Equipment

• mini bundt pan optional

Ingredients

• ½ cup butter
• 1 cup granulated white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• ½ cup fig jam approximately 5 ounces
• ½ cup dried figs chopped
• 2 ½ cups self-rising flour
• ½ cup walnuts chopped

Glaze

• 1 cup brown sugar
• ½ cup whipping cream heavy
• ¼ cup butter

Instructions

• In a large bowl, cream together the 1/2 cup butter and sugar.
• Stir in the eggs.
• Then, stir in the vanilla extract and fig jam.
• Stir in the flour, chopped walnuts, and chopped dried figs until a cake batter forms.
• In well greased mini bundt pan, jumbo muffin tin, or baked donut pan, spoon in the batter.
• Bake at 350°F (177°C) for 15-18 minutes until the tops are golden brown.
• Allow to cool before inverting onto a cooling rack.
• To make the glaze, add the brown sugar and heavy whipping cream to a saucepan and whisk together over low heat.
• Allow to come to a low boil and continue to stir for a couple of minutes until thickened, probably 2-3.
• Turn off the heat and stir in the butter, which should quickly melt into the sauce.
• Using a fork or toothpick, add holes all over the cakes. Then spoon the glaze over the tops of the cakes, so the glaze seeps into the holes.
• Serve while the glaze is still warm, with whipped cream or a scoop of ice cream.

Nutrition

Calories: 448kcal | Carbohydrates: 65g | Protein: 5g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 69mg | Sodium: 114mg | Potassium: 145mg | Fiber: 2g | Sugar: 42g | Vitamin A: 542IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg

To make your Christmas cookies a snap, we use a cake mix so you can get to the baking (and eating!) part of your cookie experience even faster and easier. Maybe, like the movie, these festive crinkle cookies will make your heart grow three sizes too!

Looking for more holiday recipes? Try our:

• Grinch Punch or Sherbet Punch
• Melted Snowman Cookies
• Christmas Cake Pops
• Christmas Wreath Cookies
• Eggnog Pie
• Overnight Cinnamon Rolls – Small Batch
• Soft & Chewy Gingerbread Cookies
• Spiced Gingerbread Waffles

Ingredients for Grinch Cookies:

• White cake mix: These cake mix cookies use your favorite brand of white or vanilla cake mix that comes in a 15.25-ounce size.
• Eggs: You’ll want two eggs as the binder for this recipe.
• Vegetable oil: You can use any vegetable or canola oil.
• Vanilla extract: I’m using vanilla extract in my cookies, but you can choose to omit it if you choose a vanilla flavored box mix. Use a pure vanilla extract rather than an artificial vanilla for the best cookie taste.
• Powered sugar: Rolling the cookie dough in powdered sugar gives it that snowy look with an extra touch of sweetness.
• Cornstarch: Adding cornstarch to the powdered sugar helps it lay on top of the cookie rather than soak right in. You can also use arrowroot powder or tapioca starch as well.
• Green food coloring: You’ll want to add a few drops at a time until you get the perfect green that you’re looking for! Green gel food coloring is a little more intense in color but liquid food coloring will work as well.
• Heart sprinkle: To represent the Grinch’s heart, add a heart shaped sprinkle or red hot candy after baking.

Grinch Cookie Instructions:

Mix your dough: Add your cake mix, eggs, oil, and vanilla extract to a large mixing bowl. Mix on medium speed with a hand mixer or stand mixer until combined.

Add your green food coloring one drop at a time until you reach your perfect shade of green and mix on low until just combined (I used 5 drops of gel food coloring).

Cover cookie dough and let chill in fridge for 30-60 minutes so it’s easier to scoop.

Roll your cookies: Whisk together powdered sugar and cornstarch in a bowl.

Using a cookie scoop or a spoon, scoop 1-2 tablespoon size cookie dough balls and plop them into your powdered sugar and cornstarch mixture. Dough will be really sticky but once it lands in the powdered sugar it’s easier to handle.

Roll it around until covered and place on a baking sheet lined with parchment paper or a silicone baking mat.

Bake your cookies: Bake cookies at 375°F in the oven for 8-10 minutes or until the center is just set but the cookies haven’t started to brown on top yet.

Add heart and cool: While still warm, add your red heart sprinkle and after 3-5 minutes transfer to a wire rack to completely cool. Once cool, enjoy your holiday treats!

Tips for Making Grinch Cookies:

• Try adding flavored extracts like peppermint, pistachio, or almond to your dough for a fun twist!

• Make sure to mix the dough fully once you add your green food coloring so you don’t have any white streaks in your dough.

• If you don’t have cornstarch, you can just roll the cookies in powdered sugar—some will sink into the cookie but you should still get a dusted effect.

• Make sure to keep an eye on your cookies so they don’t start to brown, as that will affect the pretty green color of the cookie. These cookies should be soft and chewy.

• If you don’t have heart sprinkles on hand, you could also use pink royal icing to pipe on the shape of a heart once the cookies are cool or stick on a few red and green M&Ms for some added chocolate flavor.

These cookies are so soft and chewy and they are a fun one to make with kids and do some Christmas crafts or games by the fire. Enjoy!

Love a good cookie recipe? Check out:

• Soft Peanut Butter Cookies
• M&M Cookies
• Snowball Cookies
• Thumbprint Cookies

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Grinch Cookies (With Cake Mix!)

Make a holiday favorite with these easy green Grinch cookies

Course Dessert

Cuisine American

Keyword christmas, cookies

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Chill Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 24 cookies

Calories 126kcal

Author Laura Gummerman

Cost $7

Equipment

• 1 mixer or hand blender
• 1 cookie scoop (optional but helpful)

Ingredients

Cookie batter

• 1 box white cake mix (15.25 ounces)
• 2 eggs
• ⅓ cup oil
• ½ teaspoon vanilla extract
• 5 drops green food coloring

Powdered sugar

• ⅓ cup powdered sugar
• ⅓ cup cornstarch

Instructions

• Mix your dough: Add your cake mix, eggs, oil, and vanilla extract to a large mixing bowl. Mix on medium speed until combined. Add your green food coloring one drop at a time until you reach your desired color and mix on low until just combined (I used 5 drops of gel food coloring). Cover dough and let it chill in fridge for 30 minutes so it’s easier to scoop.
• Roll your cookies: Whisk together powdered sugar and cornstarch in a bowl. Using a cookie scoop or a spoon, scoop a 1-2 tablespoon size ball of dough and plop it into your powdered sugar and cornstarch mixture. Dough will be really sticky but once it lands in the powdered sugar it’s easier to handle. Roll it around until covered and place on a baking sheet lined with parchment paper or a silicone baking mat.
• Bake your cookies: Bake cookies at 375°F for 8-10 minutes or until the center is just set but the cookies haven’t started to brown on top yet.
• Add heart and cool: While still warm, add your heart sprinkle and after 3-5 minutes transfer to a cooling rack to completely cool.

Notes

Tips for Making Grinch Cookies:

• Try adding flavored extracts like mint, pistachio, or almond to your dough for a fun twist!

• Make sure to mix the dough fully once you add your green food coloring so you don’t have any white streaks in your dough.

• If you don’t have cornstarch you can just roll the cookies in powdered sugar—some will sink into the cookie but you should still get a dusted effect.

• Make sure to keep an eye on your cookies so they don’t start to brown as that will affect the pretty green color of the cookie. These cookies should be soft and chewy.

• If you don’t have heart sprinkles on hand, you could also use pink royal icing to pipe on the shape of a heart once the cookies are cool.

Storage and Freezing:

In an airtight container, Grinch cookies will last for about 5 days before starting to get stale.

To freeze, put your cookie sheet in the freezer to first flash freeze the cookies for 30 minutes and then you can put them in a freezer bag for 2-3 months. Let the cookies thaw in the fridge or on the counter before eating.

Nutrition

Calories: 126kcal | Carbohydrates: 21g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 155mg | Potassium: 19mg | Fiber: 0.3g | Sugar: 11g | Vitamin A: 20IU | Calcium: 49mg | Iron: 0.5mg

And think of all the fall treats this pie has inspired like a pumpkin spice latte, pumpkin cheesecake, pumpkin pasties, pumpkin juice, pumpkin bread, pumpkin cream cold brew and more!

Related: You can absolutely use a store-bought crust for this pie recipe, BUT here’s my favorite pie crust recipe if you want to make one from scratch.

Ingredients

• Pumpkin
• Sweetened Condensed Milk
• Eggs
• Pumpkin Pie Spice
• Salt

You will also need a homemade pie crust, or store-bought is OK too. Make sure to buy canned pumpkin purée and not pumpkin pie mix. And if you don’t have pumpkin pie spice blend see the recipe card below for substitutions. Top with whipped cream!

Directions

In a large bowl, whisk together the pumpkin and sweetened condensed milk. Then whisk in the eggs, spice mix and salt.

Pour the pumpkin pie filling into your prepared pie crust. Bake at 400°F for 15 minutes. Then reduce the oven heat to 350°F and bake for an additional 35-38 minutes. The mixture will slightly puff up but will settle back down as it cools. The center will still have some jiggle to it even though it’s done baking.

Allow the pie to cool for at least an hour before serving. I personally love to make this the night before so I can serve the pumpkin pie cold.

Tips for Making

• Crack eggs into a small bowl before adding to your batter. This ensures that if you do get an egg shell in the mix you can fish it out (using the larger piece of shell) and it won’t get into your pie batter.
• You do not need to pre-bake, also called blind bake, the pie crust before adding your pie filling and baking.
• Place the pie pan on a baking sheet. This makes it easier to transfer in and out of the oven.
• Wrap the edges of the pie crust in aluminum foil or a pie shield and uncover the last 10-15 minutes of baking so it doesn’t over bake or get burnt.
• If you don’t have pumpkin spice you can use: 1 teaspoon cinnamon, 1/4 teaspoon ginger, 1/4 teaspoon nutmeg, 1/4 teaspoon cloves, 1/4 teaspoon allspice and a pinch of black pepper.

More Homemade Pie Recipes

• Sweet Potato Pie
• Apple Pie
• Apple Tart
• Vanilla Cream Pie
• Rhubarb Strawberry Pie
• Blueberry Pie
• Chocolate Pecan Pie
• Chicken Pot Pie
• Lemon Meringue Pie
• Pumpkin Swirl Slab Pie
• Peach Pie
• Coconut Chess Pie
• Strawberry Poppy Seed Pie

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Pumpkin Pie

An easy homemade pumpkin pie made with only 5 ingredients.

Course Dessert

Cuisine American

Keyword pumpkin pie

Prep Time 5 minutes minutes

Cook Time 50 minutes minutes

Total Time 55 minutes minutes

Servings 8

Calories 293kcal

Author Emma Chapman

Ingredients

• 15 ounces pumpkin puree 1 can
• 14 ounces sweetened condensed milk 1 can
• 2 eggs
• 1 tablespoon pumpkin pie spice
• ½ teaspoon salt
• 1 pie crust

Instructions

• In a large bowl, stir together the pumpkin and sweetened condensed milk. Then stir in the eggs, pumpkin pie spice and salt.
• Pour the pumpkin mixture into your prepared pie crust.
• Bake at 400°F for 15 minutes.
• Then reduce the oven heat to 350°F and bake for an additional 35-38 minutes. The pie filling will slightly puff up but will settle back down as it cools. The center will still have some jiggle to it even though it’s done baking.
• Allow the pie to cool for at least an hour before serving.

Notes

Crack eggs into a small bowl before adding to your batter. This ensures that if you do get an egg shell in the mix you can fish it out (using the larger piece of shell) and it won’t get into your pie batter.

You do not need to pre-bake, also called blind bake, the pie crust before adding your pumpkin pie batter and baking.

Wrap the edges of the pie crust in aluminum foil or a pie shield and uncover the last 10-15 minutes of baking so it doesn’t over bake or get burnt.

If you don’t have pumpkin pie spice you can use: 1 teaspoon cinnamon, 1/4 teaspoon ginger, 1/4 teaspoon nutmeg, 1/4 teaspoon cloves, 1/4 teaspoon allspice and a pinch of black pepper.

Nutrition

Calories: 293kcal | Carbohydrates: 42g | Protein: 7g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.004g | Cholesterol: 58mg | Sodium: 314mg | Potassium: 334mg | Fiber: 2g | Sugar: 29g | Vitamin A: 8467IU | Vitamin C: 4mg | Calcium: 170mg | Iron: 2mg

We’ll also show you the secret to making cake pops in just minutes if you want a handy shortcut to get the decorating part faster, so look for that below …

Looking for more Christmas desserts? Check out:

• Christmas Wreath Cookies
• Melted Snowman Cookies
• Grinch Cookies (With Cake Mix!)
• Soft & Chewy Gingerbread Cookies
• Eggnog French Toast
• Spiced Gingerbread Waffles
• Eggnog Pie

What You Need to Make Christmas Cake Pops:

• Cake mix: You can use any flavor cake mix: chocolate, vanilla, red velvet, yellow, etc. Be sure to check your cake mix to ensure you have whatever other cake ingredients the mix recommends for baking (eggs, butter, oil, etc.).
• Can of frosting: You will also need one container of store-bought frosting. I like to use anything with a simple texture like vanilla, chocolate, or strawberry. You can also mix flavors like cream cheese frosting with red velvet cake for a festive flavor. If you have a favorite buttercream recipe you want to use, you can use that in place of store-bought.
• Cake pop sticks: While it’s most common to use sticks like this, you can also use forks or edible items like pretzel rods!
• Candy melts: These discs of chocolate are the easiest way to get that chocolate coating as they melt easily and come in lots of color options.
• Microwave or Double Boiler: You can melt candy melts in the microwave, but you can also use a double boiler to do it on the stove top or a chocolate melter like this one.
• Edible decorations: For these Christmas cake pops, you’ll want mini pretzels, candy eyes, and red M&Ms for the reindeer, chocolate coins, Rolo or mini Reese’s cups, and orange sprinkles for the snowmen, and sprinkles or mini M&Ms to decorate your Christmas tree.

Looking for more cake pops? Check out our Chocolate Cake Pops, Birthday Cake Pops, Halloween Cake Pops, and Oreo Cake Pops!

How to Make Christmas Cake Pops

1. Bake the cake: Create your batter by using an electric mixer and incorporating the listed ingredients for that boxed cake. Bake your cake batter according to the package instructions and allow to fully cool in the pan.

2. Add the frosting and mix: Spoon the baked cake into a large mixing bowl and break up a bit by hand so you have crumbled cake. Add 2/3 of the container of frosting (using the full container makes the cake pops a bit too soft and harder to work with once we dip them in chocolate). You can mix the cake and icing with clean hands, a wooden spoon, or use an electric mixer on low speed to help combine them. The frosting is how you get cake pops to stick together, so after mixing the cake pop batter is going to be pretty soft, but moldable.

3. Roll cake balls: Form your cake pop batter into small balls (about 3-4 tablespoons each). You don’t want them to be too big, just so they easily fit in the palm of your hand.

Once you have formed all your pops (a standard size cake will make around 35-40 cake pops), put them in the refrigerator for 1-2 hours or the freezer for 30 minutes.

4. Melt your candy melts: Melt candy melts in the microwave in 30-second increments on half power. You could also use a double boiler to do it on the stove top or a chocolate melter like this one. If you need to thin your candy melts, you can stir in a teaspoon of canola or vegetable oil once melted and can reheat the chocolate for 15 seconds at a time to remelt if it starts to set up at any point.

5. Attach the cake pop stick: First, put your lollipop stick into the melted chocolate and push the stick 2/3 through a cake pop cold from the fridge.

6. Dip the cake pop: Dip the attached cake pop into the melted chocolate and allow any excess chocolate to drip off the pop. Gently tap the cake pop stick on the side of your bowl to also shake off extra chocolate. Then, add any extra decorations and store the cake pop upright while it sets (unless you don’t mind a flat bottomed cake pop then you can just place them on parchment paper on baking sheets).

You can keep them upright in a number of ways, like sticking them into a container that is filled with granulated white sugar or rice or you can stick them into a block of styrofoam.

How To Make SUPER EASY Cake Pops:

• To make your cake pops even faster and easier, try using Little Debbie Snack Cakes or Zebra Cakes! Just crumble them into a bowl and mash them together with a mixing spoon until you get a thick dough (it will be the taste of vanilla cake with bits of chocolate throughout). Use your small cookie scoop to scoop out balls of cake and continue to chill, dip, and decorate just like you would with the regular recipe! Such a time saver and you get about one cake pop per snack cake.

How To Make a Reindeer Cake Pop:

• Follow directions above to make a general cake pop and dip the cake pop into brown chocolate (or dark chocolate if you prefer that to milk chocolate).
• Add two mini pretzels to the head for the pretzel antlers (or break off a section of a regular size pretzel), two candy eyes, and a red M&M or red candy melts for the nose. Make sure to work quickly before the chocolate candy coating sets!
• Allow the chocolate to set and your cake pop is ready!

How To Make a Christmas Tree Cake Pop:

• Follow directions above to make a general cake pop but shape the cake into a cone rather than a ball. Dip the cake pop into green chocolate. Allow the chocolate candy coating to set.
• Add some melted green chocolate to a piping bag (or ziplock bag with the tip cut off) and lay the cake pop on some wax paper. Drizzle the melted chocolate over the tree back and forth and add sprinkles or small candies to decorate.
• Allow the chocolate to set and your cake pop is ready!

How to Make a Snowman Cake Pop:

• Follow directions above to make a general cake pop and dip the cake pop into white chocolate.
• Glue your Rolo or mini Reese’s cup to your chocolate coin with a little melted chocolate to make a hat and add to your snowman’s head. Add your sprinkle nose and allow chocolate to set.
• Once chocolate is set, melt a small amount of black or brown chocolate to pipe the eyes and mouth (or you can use black sprinkles or mini chocolate chips placed before the chocolate sets!).
• Allow the chocolate to set and your cake pop is ready!

Other Christmas Cake Pop Ideas:

• Leave the cake balls round and decorate the dipped cake balls like Christmas tree ornaments with melted chocolate drizzled in other colors, sugar pearls, or dipped in sparkling sugar.

Looking for a seasonal cocktail? Check out:

• Cranberry Spiced Hot Toddy
• Apple Cinnamon Hot Toddy
• How to Make Mulled Wine
• Grinch Punch or Sherbet Punch (Nonalcoholic)
• Spiced Apple Cider Recipe
• Spiked Hot Chocolate (With A Secret Ingredient!)

FAQ

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Birthday Cake Pops

Create fun birthday cake pops for your next party!

Course Dessert

Cuisine American

Keyword birthday cake, cake pops

Prep Time 30 minutes minutes

2 hours hours

Total Time 2 hours hours 30 minutes minutes

Servings 35 cake balls

Calories 55kcal

Author Laura Gummerman

Cost $15

Equipment

• 1 small cookie scoop optional
• 35-40 cake pop sticks
• 1 microwave or double boiler

Ingredients

• 1 boxed Funfetti or vanilla cake mix and whatever other ingredients you need to make the cake (eggs, oil, etc.)
• 1/2-3/4 of a 16-ounce can of vanilla frosting (add little by little until you have right consistency)
• candy melts in white
• sprinkles

Instructions

• Bake the cake: Bake your cake according to the package instructions and allow to fully cool.
• Add the frosting and mix: Spoon the baked cake into a large mixing bowl. Add 1/2-2/3 of the container of frosting. Using the full container makes the cake pops a bit too soft and harder to work with once we dip them in chocolate. But, this is how you get cake pops to stick together—with frosting. Use clean hands to mix together the frosting and cake. The cake pop batter is going to be pretty soft, but moldable. Should feel like play dough consistency.
• Roll cake balls: Form your cake pop batter into small balls (about 3-4 tablespoons each). You don’t want them to be too big, just so they easily fit in the palm of your hand. Once you have formed all your pops (a standard size cake will make around 35-40 cake pops), put them in the refrigerator for 1-2 hours or the freezer for 30 minutes.
• Melt your candy melts: Melt candy melts in the microwave in 30-second increments on half power. You could also use a double boiler to do it on the stove top or a chocolate melter like this one. If you need to thin your candy melts, you can stir in a teaspoon of canola or vegetable oil once melted and you can reheat the chocolate for 15 seconds at a time to remelt if it starts to set up at any point.
• Attach the cake pop stick: First, put your stick into the melted chocolate and push the stick 2/3 through a cold cake pop.
• Dip the cake pop: Dip the attached cake pop into the melted chocolate and allow any excess chocolate to drip off the pop. Gently tap the cake pop stick on the side of your bowl to also shake off extra chocolate. Then, add any extra sprinkle decorations and store the cake pop upright while it sets (unless you don’t mind a flat bottomed cake pop).

Notes

*You can keep them upright in a number of ways while they set like sticking them into a container that is filled with granulated white sugar or rice or you can stick them into a block of styrofoam.

 

Tips for Making Cake Pops:

• • Add your icing to your cake crumble in small quantities so you just get the point of having enough for it to stick together. It should feel like play dough.

• • Use a small cookie scoop to scoop cake mixture so you get even portions for each cake pop.

• • Make sure your cake balls are well chilled before coating.

• • Have your decorations nearby and prepped to go so you can attach them while the chocolate is still melted.

• • You can use a tall glass to pour your melted chocolate in (or melt it in a microwaveable mug) so you have a little dunk tank to fully submerge your cake pop into.

Nutrition

Calories: 55kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.1g | Sodium: 102mg | Potassium: 9mg | Fiber: 0.2g | Sugar: 6g | Calcium: 32mg | Iron: 0.3mg

Related: Next up, try my sweet potato casserole or no-bake pumpkin pie.

Ingredients

• Sweet potatoes
• Mascarpone cheese
• Granulated white sugar
• Brown sugar
• Salt
• Eggs
• Milk
• Vanilla extract
• Butter
• Cinnamon
• Nutmeg

I often use store-bought pie crust, BUT if you want to make your own please try our favorite pie crust recipe.

In the recipe card below, I also share how to make the boozy homemade marshmallows you see pictured here.

How to Make Sweet Potato Pie

First, bake the sweet potatoes unless you are able to find canned sweet potatoes (for some reason, I never have much luck finding canned). Set out the mascarpone cheese so it can soften while you bake the potatoes.

In a stand mixer, beat the mascarpone cheese until creamy (the goal is to eliminate lumps in the final filling). Add the mashed sweet potatoes and beat until combined. Add the sugars and salt, and beat until combined. Add the eggs, half-milk, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and nutmeg, and beat until incorporated.

I used a store-bought pie crust this time. Simply follow the directions to pre-bake the crust slightly. Then add the filling to the crust.

Once you’ve poured the filling into the crust, bake at 350°F for 48-50 minutes, until the center is set but the pie may still have a slightly jiggle to it if you were to shake it. A little jiggle is OK, but you don’t want the pie to look like liquid (like it did before baking). Allow to cool before serving or storing.

More Reader Favorite Pie Recipes

• Apple Pie
• Vanilla Cream Pie
• Rhubarb Strawberry Pie
• Blueberry Pie
• Chocolate Pecan Pie
• Chicken Pot Pie
• Lemon Meringue Pie
• Pumpkin Swirl Slab Pie
• Peach Pie
• Coconut Chess Pie
• Strawberry Poppy Seed Pie

Tips for Success

• Really mash the sweet potatoes well before beginning to make the pie filling. You can use a food processor or immersion blender to puree them so no lumps remain.
• I like to whip the softened mascarpone before incorporating to get a silky smooth texture.
• If you notice the edges of your pie crust beginning to look burnt, wrap them in aluminum foil or use a pie shield as the pie finishes baking.
• You can store leftover sweet potato pie in an airtight container in the refrigerator for up to three days. If you topped with marshmallows, these will harden in the cold temperature, so you may want to rewarm in the microwave for 30 seconds before serving again. If you are using whipped cream, don’t add it until you’re ready to serve.

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Sweet Potato Pie

Course Dessert

Cuisine American

Keyword sweet potato pie

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 6

Calories 742kcal

Ingredients

For the pie:

• 8 ounces mascarpone cheese softened
• 2 cups sweet potatoes mashed
• ⅓ cup granulated white sugar
• ⅓ cup brown sugar
• ¼ teaspoon salt
• 2 eggs
• 1 cup milk
• 1 teaspoon vanilla extract
• ¼ cup butter melted
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1 pie crust

For the marshmallows:

• ½ cup water
• 1 ½ packets of gelatin 3 1/2 teaspoons
• ¾ cup granulated sugar
• ½ cup light corn syrup
• 1 teaspoon bourbon
• ½ teaspoon vanilla extract
• ¼ cup powdered sugar

Instructions

• First, bake the sweet potatoes unless you are able to find canned sweet potatoes. Set out the mascarpone cheese so it can soften while you bake the potatoes.
• In a stand mixer, beat the mascarpone cheese until creamy. Add the mashed sweet potatoes and beat until combined.
• Add the sugars and salt, and beat until combined. Add the eggs, half-milk, and melted butter, and beat until combined.
• Add the vanilla, cinnamon, and nutmeg, and beat until incorporated.
• If using a store-bought pie crust, simply follow the directions to pre-bake the crust slightly. Then add the filling to the crust.
• Once you’ve poured the filling into the crust, bake at 350°F for 48-50 minutes, until the center is set but the pie may still have a slightly jiggle to it if you were to shake it. A little jiggle is OK, but you don’t want the pie to look like liquid (like it did before baking).
• Allow to cool before serving or storing.
• Here’s how to make the boozy marshmallows.
• Spray a 8×8 pan with nonstick cooking spray and lightly dust with half of the powdered sugar (2 tablespoons). Set the rest aside.
• Set up your stand mixer with a whisk attachment. Pour 1/2 of the water and the gelatin into the bowl and allow that to sit for 10 minutes (don’t mix it). In the meantime, in a pot over high heat stir together the remaining 1/4 cup water, the sugar, the corn syrup, and salt. Attach your candy thermometer and allow mixture to reach 240 F. Remove from heat.
• Start your mixture on low and pour the hot sugar water into the mixer as it is running. Be careful! I always use my splash guard for this step. Once you’ve poured in all the sugar water, turn the mixer on high and beat until white and fluffy (7-10 minutes). You can add the bourbon and vanilla extract to the mixer as it’s running during the first few minutes.
• Then pour the marshmallow batter into your prepared dish, sprinkle with the remaining powdered sugar, cover and allow to set overnight.
• Go around the edge of the pan with a knife and plop the marshmallows out onto a cutting board. Cut with a pizza cutter or kitchen shears. You can store these in an airtight container or plastic bag.
• Once you are ready to serve your pie, top with the marshmallows and toast with a kitchen torch or for a few minutes under your kitchen broiler, just until the marshmallows look nice and toasty.

Notes

You can top this sweet potato pie with store-bought marshmallows or whipped cream instead. 

Nutrition

Calories: 742kcal | Carbohydrates: 101g | Protein: 8g | Fat: 35g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 118mg | Sodium: 378mg | Potassium: 280mg | Fiber: 2g | Sugar: 79g | Vitamin A: 7201IU | Vitamin C: 1mg | Calcium: 149mg | Iron: 1mg

Why is this homemade apple pie so good? First, let’s start with the crust. It’s ultra flaky, all-butter crust that to me is the prefect ratio of thin by leaves enough chewy bits on the edges that you are excited to eat the entire slice. The filling is simple but flavorful with sour (Granny Smith) apples and plenty of cinnamon and brown sugar. This pie is not soggy but feel free to top it with a scoop of vanilla ice cream if you want to elevate it just a little more. But I personally love it all on it’s own—it’s just that good. It’s very much a classic dessert—just like grandma’s apple pie. This tastes like Thanksgiving to me.

Related: This recipe is a combination of my favorite pie crust recipe and homemade apple pie filling.

Ingredients

• Apples
• Brown sugar
• Butter
• Vanilla extract
• Cinnamon
• Cornstarch
• Water
• All-purpose flour
• Water

You may also want an egg for an egg wash to brush over the pie before baking. And I like to add a sprinkle of turbinado sugar, sometimes called sugar in the raw. But these are both optional additions, they simply elevate the look of the pie, giving it that golden brown top.

How to Make Apple Pie from Scratch

First, mix the pastry ingredients to make the crust. In a large bowl, add the flour and salt, stir to combine. Use a box grater to shred the cold butter. This is the secret to the best flaky pie crust! Add the cold butter to the flour mixture and mix together with your clean hands. The mixture will be crumbly, resembling small pebbles.

This should only take a couple minutes. Part of the goal is to touch/mix the pie crust dough the least amount possible, as this will result in the flakiest crust. Overworking the dough can make it gummy or crunchy like a giant cracker.

Add the ice water and again use your clean hands to mix until a dough ball forms. Press the dough together, you do not need to knead the dough. Divide in two and form small disks. Wrap in plastic wrap and refrigerate until you are ready to use.

Then make the filling. Peel and core the apples. Cut into small pieces. In a medium sauce pan, add the sugar, butter, vanilla extract and cinnamon. Cook over medium heat until melted. Add the apple slices to the pan and cook for 5 minutes until they begin to soften some.

In a small bowl or cup, stir together the cornstarch and water into a slurry. Pour this into the pan and continue to cook for 1-2 minutes. The liquid should begin to thicken.

Lightly flour your counter and rolling pin. Remove the dough from the refrigerator and unwrap from the plastic wrap. Use the rolling pin to press down and roll out the dough. If it sticks to the pin or counter, dust more flour onto these surfaces.

Once I have the bottom crust the size I need, I will gently roll it around my rolling pin and then transfer this over my prepared, meaning buttered, pie pan. Then unroll it from the pin.

Add the filling, cover with the top crust. Then crimp the edges. Pierce the center a few times with a sharp knife, this allows steam to escape as it bakes.

Cover the edges with aluminum foil or a pie shield. Bake at 400°F for 25 minutes. Remove the foil edges and reduce the oven temperate to 375°F. Bake for another 30 minutes.

Tips for Success

• Egg wash is simple an egg whisked with a couple teaspoons of water. You then brush this over the top of the pie before baking to give it that golden hue. If the egg wash pools in areas it can cause darker spots. But personally I don’t mind a little bit of this as I like the rustic look it gives a homemade pie.
• Excess dough? Use cookie cutters to make a few shapes or letters. You could make fall leaves or spell out something like “Apple Pie” to give your creation a fun Pinterest-worthy look.
• You can add more spices to the filling if you like—think nutmeg, allspice, or ginger.
• Place the pie pan on a baking sheet before putting in the oven. This will help catch any drips, plus it makes it easier to pull out of the oven with oven mitts on.
• Cool at least 30 minutes before slicing. This allows the filling to set up a little so it’s less liquid-y.
• You can store any apple pie leftovers covered in the refrigerator for at least 3 days.

More Great Pie Recipes

• Sweet Potato Pie
• Vanilla Cream Pie
• Rhubarb Strawberry Pie
• Blueberry Pie
• Chocolate Pecan Pie
• Chicken Pot Pie
• Lemon Meringue Pie
• Pumpkin Swirl Slab Pie
• Peach Pie
• Coconut Chess Pie
• Strawberry Poppy Seed Pie

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Apple Pie Recipe

This recipe makes one, double crust apple pie.

Course Dessert

Cuisine American

Keyword apple pie

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 8 pieces

Calories 487kcal

Author Emma Chapman

Equipment

• pie pan

Ingredients

For the Pie Crust

• 2 ½ cups all-purpose flour
• ½ teaspoon salt
• 1 cup butter cold
• ⅓ cup ice water

For the Pie Filling

• 5 apples
• ½ cup brown sugar
• 2 tablespoons butter
• ½ teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1 tablespoon cornstarch
• 2 tablespoons water

Instructions

• First, make the pie crust dough. In a large bowl, add the flour and salt, stir to combine. Use a box grater to shred the cold butter. This is the secret to the best flaky pie crust! Add the cold butter to the flour mixture and mix together with your clean hands. The mixture will be crumbly, resembling small pebbles.
• This should only take a couple minutes. Part of the goal is to touch/mix the pie crust dough the least amount possible, as this will result in the flakiest crust. Overworking the dough can make it gummy or crunchy like a giant cracker.
• Add the ice water and again use your clean hands to mix until a dough ball forms. Press the dough together, you do not need to knead the dough. Divide in two and form small disks. Wrap in plastic wrap and refrigerate until you are ready to use.
• Then make the filling. Peel and core the apples. Cut into small pieces. In a medium sauce pan, add the sugar, butter, vanilla extract and cinnamon. Cook over medium heat until melted. Add the apple pieces to the pan and cook for 5 minutes until they begin to soften some.
• In a small bowl or cup, stir together the cornstarch and water into a slurry. Pour this into the pan and continue to cook for 1-2 minutes. The liquid should begin to thicken.
• Lightly flour your counter and rolling pin. Remove the dough from the refrigerator and unwrap from the plastic wrap. Use the rolling pin to press down and roll out the dough. If it sticks to the pin or counter dust more flour onto these surfaces.
• Once I have the pie crust dough the size I need, I will gently roll it around my rolling pin and then transfer this over my prepared, meaning buttered, pie pan. Then unroll it from the pin.
• Add the filling, cover the top with the second rolled out dough and then crimp the edges. Pierce the center a few times with a sharp knife, this allows steam to escape as it bakes.
• Cover the edges with aluminum foil or a pie shield. Bake at 400°F for 25 minutes. Remove the foil edges and reduce the oven temperate to 375°F. Bake for another 30 minutes.

Notes

Egg wash is simple an egg whisked with a couple teaspoons of water. You then brush this over the top of the pie before baking to give it that golden hue. If the egg wash pools in areas, it can cause darker spots. But personally I don’t mind a little bit of this as I like the rustic look it gives a homemade pie.

Leftover pie dough? Use cookie cutters to make a few shapes or letters. You could make fall leaves or spell out something like “Apple Pie” to give your creation a fun Pinterest-worthy look.

Place the pie pan on a baking sheet before putting in the oven. This will help catch any drips, plus it makes it easier to pull out of the oven with oven mitts on.

Cool at least 30 minutes before slicing. This allows the filling to set up a little so it’s less liquid-y.

You can store any apple pie leftovers covered in the refrigerator for at least 3 days.

Nutrition

Calories: 487kcal | Carbohydrates: 60g | Protein: 5g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 357mg | Potassium: 191mg | Fiber: 4g | Sugar: 25g | Vitamin A: 859IU | Vitamin C: 5mg | Calcium: 35mg | Iron: 2mg