What You’ll Need:

Protein Powder – choose a high quality protein powder here! I love Transparent Labs Grass Fed Whey Protein. I use the unflavored kind because I don’t like tasting protein powder in my recipes.

Oats – we’ll grind some into oat flour, and leave some whole! Toasting the oats also adds such a great flavor to the bars.

Dates – some natural sweetener here, plus great vitamins in the dates! Also, I had to add these in since they’re great for pregnancy lol.

Maple Syrup & Honey – I like to use a little of each. You can certainly just use one if you would prefer.

Nut Butter – I use Kirkland Peanut Butter which just has two ingredients: peanuts and salt.

Avocado oil, water, and salt – these last few ingredients will bring the bars together perfectly!

How to Make Protein Bars From Scratch

It is actually SO simple to do!

Step 1: Prep

First, grind and toast your oats. Then, chop your dates. This is the only prep things to do before combining everything!

Step 2: Mix

Combine ALL the ingredients except the water. I like to use a hand mixer here to make the process super easy – but you could do it by hand if you want to work your muscles LOL.

Now check the consistency. We want it to be slightly crumbly but not so crumbly that it won’t form into the bars. You’ll likely need to add somewhere between 1-3 tbsp of water to get there. I did 2 tbsp. This is what my dough looked like when I was done:

Step 3: Form!

Now, here is where I like to get super precise. Since I’m tracking my protein, I don’t like to put the dough into one pan and cut it into bars later. I’m just not great at getting the bars all the same size.

So instead, I weigh the dough, divide it by 8, and use that amount (2.35 oz) to determine the size of my bars!

I called these rustic protein bars because I form them by hand. Just take your portion of dough and form it into a rough mass first.

Then, slowly pat and mold the bar until you get a shape you like. They will likely turn out to be slightly oval.

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Rustic Homemade Protein Bars (14g Protein Each!)

Store bought protein bars, while touted as "healthy" usually have with the worst ingredients! These homemade protein bars, on the other hand, are filled with whole ingredients that you can be confident in. Plus, they're delicious!

Course Snacks

Keyword healthy homemade protein bars

Prep Time 30 minutes minutes

Cook Time 0 minutes minutes

Servings 8 bars

Calories 249kcal

Ingredients

• 66 grams unflavored protein powder I use Transparent Labs 100% grass fed whey protein
• 10 tbsp natural peanut butter (160 grams)
• 1 1/4 cups rolled oats ground into oat flour
• 1/4 cup rolled oats leave whole
• 5 Dates
• 2 tbsp maple syrup
• 1 tbsp honey
• 2 tsp avocado oil
• 2 tbsp water to help it come together
• Pinch salt
• Flaky salt optional

Instructions

• Preheat the oven to 300 degrees. Prepare a baking sheet with parchment paper.
• Grind 1 1/4 cups whole oats into oat flour using a wheat grinder, blender, or food processor.
• Spread the oat flour and whole oats onto the baking sheet evenly. Bake until lightly toasted. (You will be able to smell it!)
• While the oats are toasting, cut the 5 dates into small pieces (the smaller the better, or adjust based on your preference).
• In a large bowl, combine the toasted oats, cut up dates, and all the rest of the ingredients except the water and flaky salt.
• Using a hand mixer, begin mixing all the ingredients together on low speed. Gradually increase speed until everything is incorporated.
• The mixture should be a little bit crumbly, but not too much (see photo). If it is too crumbly, add the water 1 tbsp at a time to desired consistency. You will probably need at LEAST 1 tbsp, but I needed 2.
• Cover a small baking dish or plate with more parchment paper.
• Form the mass of ingredients into a rough ball and weigh it. It should weigh about 19 oz total.
• Divide the dough into 2.35 oz portions for each bar (or your total ingredient weight divided by 8).
• Take each portion and form it into a rough clump first. Then, mold it and pat it until it forms a bar. It doesn't have to be perfect!
• Put your finished bars on the prepared dish. Top with more honey and flakey sea salt, then let bars set in the fridge for at least an hour before enjoying.

Notes

• Feel free to sub peanut butter for your favorite nut butter.
• To achieve the 14g of protein per bar, your protein powder of choice should have 28g of protein in a 33g serving (in 1 scoop). My protein powder of choice is Transparent Labs 100% Grass Fed Whey Protein.
• Feel free to adjust the sweetener amount or sub some maple syrup for honey, etc. Just keep in mind if you use less or more you may need to adjust the amount of water you put in as well.

Nutrition

Calories: 249kcal | Carbohydrates: 24.3g | Protein: 14.1g | Fat: 12.1g | Saturated Fat: 1.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.9g | Cholesterol: 3.8mg | Sodium: 148mg | Potassium: 100.3mg | Fiber: 3.8g | Sugar: 10g

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Why Make Air Fryer Pears?

I know, pears in the air fryer is probably not how you originally expected to use your air fryer when you bought it.

Pears have never been my #1 favorite fruit either, but this recipe…I gotta say it is pure deliciousness! If you have some pears on hand that you’re about to throw away, try this instead.

The air fryer makes cooking these pears a breeze. Since it only takes about 5 minutes of prep plus cook time, you have nothing to lose! The pears are done in no time and they go great with ice cream for a last minute dessert.

Ingredients

Here’s what you’ll need to make these easy “baked” pears in the air fryer:

Pears – You’ll need two ripe pears. I used Bartlett pears that were pretty ripe when I bought them (more info on that farther down!)

Brown sugar – A little brown sugar will offset the tartness of the pears. Depending on how ripe your pears are, you can adjust the amount of sugar you add.

Butter – You’ll need 2 tbsp of butter. I used salted butter; this works well because again, it balances out the sweetness.

Oats – 2 tbsp of oats will add a crunchy texture almost like a crisp topping!

Vanilla – A little bit of vanilla helps bring out all the other flavors.

Cinnamon – I used a full tsp of cinnamon. It tastes wonderful mixed with the brown sugar and butter.

Nutmeg – I always add more warming spices whenever possible! A little bit of nutmeg adds a lot to the final flavor!

Cloves – Lastly, a touch of cloves is the perfect final addition to the spices going on the pears.

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Recipe Substitutions

There are quite a few ways you can adjust and customize this recipe to make it your own based on your preferences/what ingredients you have on hand.

• About the brown sugar: while I love the caramelly flavor it gives the pears, you can sub white sugar if it’s all you have. You can also use more brown sugar if your pears aren’t very ripe (and vice versa).
• Use whichever spices you have! Allspice would be another good “warming spice” to use. Or you can just use pumpkin pie spice since it is a mix of many of the same spices.
• If you are dairy free, you can try a vegan butter, but I do think these pears would be best using real butter.
• The oats are not required, but they are highly recommended! They add a nice change in texture since the pears are very soft.

What Kind of Pears to Use

As I mentioned earlier, I used Bartlett pears. These are very standard so you shouldn’t have a problem finding them.

However, recipes differ as to whether you should use ripe pears or more firm pears.

From what I’ve found, either will work. The riper the pear, the more it may lose its shape after being air fried. This personally didn’t bother me. I would prefer to use a riper pear and less sugar.

Plus, riper pears don’t take as long to cook! Mine only needed about 10 minutes at 325 degrees. If you’re using firmer pears, just keep in mind that you may need to cook them longer.

More Tips:

When cutting the pears, try to get each half as even as possible. This will help them cook evenly, rather than one being extra done.

Also keep in mind that all air fryers are different. You don’t necessarily have to cook your pears exactly 10 minutes. Check them for doneness—look for softened pear flesh and bubbly topping.

More Air Fryer Recipes:

• Air Fryer Apples
• Air Fryer Peppers & Onions
• Air Fryer Breakfast Potatoes

How to Make Air Fryer Pears

When you’re ready to start your pears, here are the steps to take. Hopefully the photos and video are helpful!

Step 1: Make the Oat Crumble

Start by combining all the ingredients for the oat crumble: melted butter, brown sugar, oats, vanilla, cinnamon, nutmeg, and cloves. Mix it all together well, then set aside.

Step 2: Prep Pears

Next, get your pears ready. Wash and dry them first, then take the core/seeds out. I did this with a spoon, which didn’t look perfect, but that doesn’t really matter once the topping is on. If you do want perfection, you can use a melon baller.

Step 3: Fill Pears with topping

Next, take your topping and put a spoonful in the center of each pear. Use the spoon to then rub the topping all over the top of the pear. Don’t leave any flesh uncovered!

If you have any topping left fill up the center with it again.

Step 4: Air Fry

Preheat your air fryer to 325 degrees (IF your air fryer requires preheating). Then, place the pears in the air fryer basket—however many will fit. I found that my small 2 quart air fryer always fit 2 pear halves so I worked in 2 separate batches.

Air fry for 10-12 minutes, until the pears are soft and the topping is caramelized!

How to Serve This Air Fryer Pear Dessert

Once your pears are done, there are a few ways you can serve them.

The first option is to simply eat them as is. I made these for myself one night and proceeded to devour 2 pear halves in a matter minutes with nothing added.

That said, this air fryer pear dessert could be even better with ice cream! You can serve the ice cream right on top, or on the side in a bowl.

Here are some more serving ideas:

• Serve with homemade whipped cream
• Serve with greek yogurt for a healthier option
• Add chopped pecans or almonds on top
• Drizzle caramel sauce on top

Print

Air Fryer Pears With Crumble Topping

Enjoy a delicious and healthy dessert with this air fryer pears recipe. You’ll love the juicy pears topped with a buttery oat mixture cooked to perfection in the air fryer. Simply slice, season, cook for 10 minutes, and serve with a scoop of ice cream for a satisfying air fryer pear dessert!

Course Dessert

Cuisine American

Keyword air fryer pears, pears in air fryer

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Equipment

• Air Fryer
• Chef's Knife

Ingredients

• 2 ripe pears
• 2 tbsp butter melted
• 4 tsp brown sugar
• 2 tbsp oats
• 1/4 tsp vanilla
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/8 tsp cloves

Instructions

• Preheat your air fryer to 325 degrees.
• Wash the pears well, then evenly slice in half with a sharp knife. Use a spoon to remove the center core/seeds.
• Melt the butter. Add brown sugar, oats, vanilla, cinnamon, nutmeg and cloves. Stir well until combined.
• Put a spoonful of the butter/sugar mixture inside the hole of each pear. Spread the mixture out onto all of the top flesh. If you have more butter/sugar left, add more to the center of each pear.
• Place pears into air fryer (for a 2-quart air fryer, use only 2 halves; anything bigger should fit 3 or 4).
• Air fry at 325 for 10-12 minutes, or until carmelized and juicy.
• Eat alone or serve with ice cream, granola, etc. and enjoy!

Video

Notes

• Ripe pears cook faster and are sweeter than firmer pears. If your pears aren’t ripe, you may need to cook them a bit longer and/or add extra sweetener.
• Use a spoon or a melon baller to core your pears.
• Serve with ice cream, whipped cream, greek yogurt, chopped pecans or almonds, caramel sauce, etc.!
• Try to cut the pear halves as evenly as possible so they cook at the same rate.

Conclusion

Perfect for a cozy night in or a quick dessert after dinner, these air fryer pears are sure to be a hit with your family and friends. I hope you will give this delightful recipe when you need an easy but delicious treat! Be sure to share the recipe with others so more people can try it!

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Nothing says the holidays are here more than seeing the fresh bright red cranberries in the produce aisle! I look forward to making all the cranberry recipes and these cranberry walnut muffins are at the top of my list. So simple to make yet full of bright fresh flavors. To dress them up even more top them with orange glaze!

Not to mention, these muffins would also make a great brunch item for a red or yellow themed baby shower!

Cranberry Nut Muffin Ingredients

Flour – This recipe uses all-purpose flour.

Sugar – Regular granulated sugar is great for this recipe.

Baking Soda – This recipe uses a combination of baking soda and baking powder for
the perfect rise and flavor.

Baking Powder – Baking powder activates when it is added to the batter. Use in
combination with baking soda for the perfect taste and rise.

Salt – Just a pinch of salt is necessary for this recipe. I used about a 1/4 teaspoon.

Eggs – Eggs add moisture, structure, and volume to these yummy muffins. Allow eggs
to warm to room temperature before baking for best results.

Oil – Canola or vegetable oil is great for this recipe. You could also use coconut oil if it is liquid.

Almond Extract – This almond extract adds too much complimentary flavor to this
recipe! You can also add a bit of vanilla as well if desired.

Orange Juice – Orange is one of my favorite compliments to cranberry and using
orange juice for a liquid just adds even more flavor to these muffins.

Cranberries – Use whole fresh cranberries that are washed and allowed to fully dry.

Walnuts – Lightly chop walnuts to evenly distribute throughout the muffins. You could also use pre-chopped walnuts to make this recipe even more simple.

Orange Glaze Ingredients
Powdered Sugar – Powdered sugar is granulated sugar that is ground into a very fine powder. This makes the glaze soothe and glassy.

Orange Juice – Instead of water or milk like a traditional glaze, this recipe uses orange juice to give it a fresh bright flavor!

How to make Cranberry Walnut Muffins

1. Preheat the oven to 350.

2. Spray grease your muffin tin or line the muffin tin with paper liners.

 3. In a medium-sized mixing bowl, measure in flour, baking soda, baking powder, sugar, and salt and mix together until combined.

4. In a separate bowl whisk together eggs, then add oil, orange juice, and almond extract. Mix together until totally combined.

5. Slowly add dry ingredients to the wet ingredient bowl. Mix together until combined. Avoid over-mixing.

6. After the batter is fully incorporated, fold in cranberries and chopped walnuts.

7. Scoop muffin batter into muffin tin filling about 3/4 full.

8. Bake at 350 for about 20 minutes.

9. While the muffins are baking make the glaze by whisking together powdered sugar and orange juice.

10. Once muffins are baked and cooled to the point where they can be handled, dip or drizzle glaze on each muffin top.

11. Enjoy warm or the next day for brunch!

Recipe Tips and Tricks

• Avoid over-mixing muffin batter. Over-mixing can cause the muffins to be tough and not as moist. Skip the mixer and opt to hand mix your muffins. Unlike cakes, muffins are OK to have a few lumps in the batter.
• If fresh cranberries are unavailable you can substitute them with dried cranberries. This will produce a slightly different result, but you will still get a lovely cranberry flavor.
• Only fill the muffin tin 3/4 full. This leaves room for them to have a gentle rise without spilling too far over the muffin tin.
• Each oven will bake slightly differently. To see if your muffins are done, look for a light golden edge and the top of the muffin will spring back after touching. You can also insert a toothpick. If it comes out clean, the muffins are finished baking.
• Cool muffins only enough to handle before applying the glaze. Warm muffins will soak in more glaze!
• Use spray oil to grease muffin tins or line them with paper muffin liners. This is a personal preference and the choice is yours!

Storage

Store your muffins in a sealed container. Add a layer of paper towels to the bottom of the container. Line the paper towels with muffins and cover. You can also freeze these muffins in a freezer-safe bag.

Serving

These muffins are beautiful to serve almost any time of day. They are great to bake the night before and serve for breakfast, or brunch, with hot tea or coffee. These are also delicious for an afternoon snack slathered with butter!

The glaze on these muffins dresses them up and gives them a special holiday feel. Any way you decide to serve them, they are sure to be a crowd- pleaser!

More Questions About Baking with Cranberries

Can I substitute dried cranberries for fresh cranberries?

Yes, you can substitute with dried cranberries. Use 3/4 Cup of dried cranberries for every 1 cup of fresh cranberries.

Can I use frozen cranberries in baking?

Yes, you can use frozen cranberries. No need to defrost them before baking. Just stir into your batter as you would fresh cranberries.

Do cranberries need to be cooked before using in baking?

No need to cook cranberries before adding them to your muffins. Just wash and dry cranberries and fold them into your batter!

More Muffin Recipes to Try

• Old Fashioned Blueberry Muffins
• Strawberry Shortcake Muffins

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Best Cranberry Walnut Muffins (With Orange Glaze!)

These amazingly flavorful cranberry walnut muffins are bursting with bright tart cranberries and the nutty flavor of walnuts! A drizzle with orange glaze finishes these perfect holiday muffins.

Course Breakfast

Cuisine American

Prep Time 8 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 12 servings

Calories 300kcal

Ingredients

• 2 cups all purpose flour
• 3/4 cup sugar
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/8 tsp salt
• 1 tsp almond extract
• 2 eggs
• 1/3 cup oil
• 3/4 cup orange juice
• 1/2 cup walnuts,
• 1 cup whole cranberries

Orange Glaze

• 1 cup powdered sugar
• 3 tbsp orange juice

Instructions

• Preheat the oven to 350. Spray grease your muffin tin or line the muffin tin with paper liners.
• In a medium-sized mixing bowl, measure in flour, baking soda, baking powder, sugar, and salt and mix together until combined.
•  In a separate bowl whisk together eggs, then add oil, orange juice, and almond extract. Mix together until totally combined.
• Slowly add dry ingredients to the wet ingredient bowl. Mix together until combined. Avoid over-mixing.
• After the batter is fully incorporated, fold in cranberries and chopped walnuts.
• Scoop muffin batter into muffin tin filling about 3/4 full.
• Bake at 350 for about 20 minutes.
• While the muffins are baking make the glaze by whisking together powdered sugar and orange juice.
• Once muffins are baked and cooled to the point where they can be handled, dip or drizzle glaze on each muffin top.

Notes

• Avoid over-mixing muffin batter. Over-mixing can cause the muffins to be tough and not as moist. Skip the mixer and opt to hand mix your muffins. Unlike cakes, muffins are OK to have a few lumps in the batter.
• If fresh cranberries are unavailable you can substitute them with dried cranberries. This will produce a slightly different result, but you will still get a lovely cranberry flavor.
• Only fill the muffin tin 3/4 full. This leaves room for them to have a gentle rise without spilling too far over the muffin tin.
• Each oven will bake slightly differently. To see if your muffins are done, look for a light golden edge and the top of the muffin will spring back after touching. You can also insert a toothpick. If it comes out clean, the muffins are finished baking.
• Cool muffins only enough to handle before applying the glaze. Warm muffins will soak in more glaze!
• Use spray oil to grease muffin tins or line them with paper muffin liners. This is a personal preference and the choice is yours!

Nutrition

Calories: 300kcal

Conclusion

Cranberry walnut muffins are a delicious treat for breakfast or snacks, especially during the holidays when fresh cranberries are widely available! I hope you enjoyed this muffin recipe – if you did, be sure to share it with your friends!

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Strawberry Shortcake Muffin Ingredients

Here is what you’ll need to make some yummy strawberry shortcake muffins at home:

Flour – I just used simple all purpose flour.

Baking powder – this will help the muffins rise!

Butter – it is important to make sure your butter is COLD. Take it out of the fridge right when you’re ready to use it, because we will be “cutting” it into the flour.

Sugar – white sugar works best in this recipe.

Vanilla – just a touch will add flavor to the muffins!

Egg – you’ll just need 1 egg.

Heavy cream – this will add the richness of classic strawberry shortcake! It is definitely a must.

Strawberries – slice the strawberries and then measure the amount called for after they are cut. Make sure they are fresh and not starting to go bad.

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More Fruity Recipes:

Personally, I love using fruit as the star in lots of recipes! Here are some more strawberry recipes and other fruit baking recipes.

• Strawberry Grape Smoothie
• Strawberry Cherry Smoothie
• Old Fashioned Blueberry Muffins
• Peach Cobbler French Toast

Recipe Tips & Tricks

• This is a shortcake-style muffin, so the batter will be different than what you may be used to in muffins. It will be thick and a little sticky. That is exactly what we want!
• To keep the fresh strawberries from bleeding into the batter, I throw them in the freezer for 20-30 minutes before adding. If you are short on time, you can do 10 minutes in the freezer. If you choose this, just make sure to coat the strawberries with about 2 tbsp of flour before adding them in.
• The size you cut the strawberries is up to you. You can do a smaller dice/chop, but I like to leave them in beautiful rounds (or rounds cut in half if they are too big).
• I can’t emphasize this enough – make sure you use butter that is straight from the fridge for this recipe! Cutting in cold butter to the flour mix is what will give us our shortcake style dough.

Below you can see the flour mixture and the cold butter being added in cubes. From here you just need to use a pastry cutter to “cut in” the butter until it forms small, pea-like crumbs.

And this is what the dough should look like when it is all done and being added to the muffin cups:

Serving & Storing

After making your muffins, let them cool for a few minutes before taking them out of the pan and serving. These muffins are very tender and need to cool quite a bit before you can remove them without falling apart. So be patient!

If you’re saving the muffins for later, make sure to store them at room temperature in an airtight container. Typically, muffins are not kept in the fridge. Either keep them on the counter in a container, or freeze them.

As far as serving goes, you can have these for either breakfast or dessert. If you want to splurge on dessert, the best way to enjoy these is to use some extra heavy cream to make homemade whipped cream. Yum!

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Strawberry Shortcake Muffins

Delicious strawberry shortcake muffins make for the perfect family-friendly breakfast! You get all the elements of strawberry shortcake but wrapped up in a muffin. Serve with whipped cream for extra strawberry shortcake feels.

Course Breakfast

Cuisine American

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 9 servings

Calories 300kcal

Ingredients

• 1 1/4 cups all purpose flour
• 1 tsp baking powder
• 1/2 cup cold butter, cubed
• 1/2 cup sugar
• 1/2 tsp vanilla
• 1 egg
• 1/2 cup heavy cream
• 1 cup sliced strawberries
• 1 extra tbsp sugar

Instructions

• Wash and dry the strawberries, remove the green and then cut into small pieces until you have 1 cup.
• Spread the strawberries on a plate and then place in the freezer for about 20-30 minutes.*
• Preheat the oven to 375 degrees.
• In a large bowl, mix flour with baking powder. Put cubes of cold butter on top. Grind into small crumbs with your hands or a pastry cutter.
• Measure 2 tbsp of the flour/butter mixture, and set aside for later.
• In a small bowl, mix the sugar, vanilla, and egg.
• Combine all ingredients in the large bowl. Then, add in the heavy cream.
• Lastly, fold in the strawberries.
• Spoon the batter into 9-10 muffin cups. You can use a muffin tin sprayed with cooking spray, or use muffin liners.
• Take the reserved flour/butter mixture and mix with 1 extra tbsp of sugar. Sprinkle this on top the muffins before cooking.
• Bake 20-25 minutes or until a toothpick comes out clean!

Notes

• This will keep the strawberries from sinking and discoloring the batter. If you are short on time, place the strawberries in the freezer for only 10 minutes while mixing the rest of the ingredients. Then, coat them with 2 tbsp flour before adding to the batter.
• Unlike other muffin recipes, this batter will be thick and sticky since it is based on a strawberry shortcake. This is what we want in this recipe!

Nutrition

Calories: 300kcal

FAQ

Should I coat the strawberries in flour before baking?

If you are not able to freeze the freshly-cut strawberries for the full amount of time recommended (25-30 minutes) then yes, I recommend coating them. This will keep them from discoloring the batter.

Can I make these muffins dairy-free?

I don’t recommend trying, no. This shortcake-style muffin uses butter as a fundamental ingredient that is cut into the flour. Substituting oil just wouldn’t be the same.

Can I use pre-packaged frozen strawberries?

I have not tested this recipe with frozen strawberries. I wouldn’t imagine it would work very well, since it would be hard to cut the whole frozen strawberries. If anything, just make sure your strawberries are sliced and slightly firm, and/or coated with flour, before adding. You definitely wouldn’t want to use thawed frozen strawberries that are leaking juice everywhere.

Conclusion

Strawberry shortcake muffins are rich, moist, and overall delicious. You can make one batch for the family for breakfast, or make several batches if you need to feed more! These are certainly a great crowd pleaser, either for breakfast, snacks, or dessert! My family loved these and I’m sure yours will too.

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Fix dry cookie dough by identifying the cause; if the dough lacks fat, add more fat. If the dough lacks liquid, add more liquid. If the dough has too much flour or dried out in the fridge, work in the remaining liquids and add more. If the dough is overmixed, let it rest until workable.

It’s hard to roll or pat out dry, crumbly cookie dough that refuses to hold together. Throwing out a batch of cookie dough is a waste of time and ingredients. Is there a solution to dry cookie dough?

5 Ways to Fix Dry Cookie Dough

Fortunately, we’ve got five reasons your cookie dough is dry, and five ways to fix it and transform it into a pliable dough that makes delicious cookies.

1. Dry Cookie Dough Has Too Little Fat

The first reason cookie dough is dry is that there is not enough fat in it.

at is an essential ingredient in cookies as it binds the ingredients and makes the dough soft and moist. The fat also coats the flour, preventing it from absorbing water and creating stretchy gluten (great in bread, but not in crisp cookies). Fat, especially butter, also creates that rich, decadent cookie flavor.

The dough may lack fat because:

• The recipe is flawed: there may be an error or misprint in the original.
• You measured incorrectly: your scale is set in ounces when the recipe is in grams, or your scale is broken.
• You used the wrong kind of fat: you substituted margarine, which is only 35% fat, for butter, which is 85% fat.

Fix #1: Add Fat

If your dough is too dry because of a lack of fat, you need to add more fat to soften and bind the dough.

Begin by adding one teaspoon of the fat you used (e.g. butter, oil, or margarine) and knead it in with your hands to prevent overmixing. Add teaspoons of fat until the dough reaches the right consistency.

However, take care when adding fat to dough: too much fat in cookie dough changes the cookies’ texture, causing them to puddle and spread in the oven.

2. Dry Cookie Dough Doesn’t Have Enough Liquid

Another reason your cookie dough may be dry is that there is too little liquid to bind the dough. Cookie recipes often include milk, eggs, or buttermilk to enrich the dough and vanilla or other essence for flavor.

Your dough might not have enough liquid because:

• The recipe is flawed.
• You measured incorrectly: you added one egg when the dough needed two, or confused liquid ounces and milliliters.
• You substituted the flour: coconut flour, for example, absorbs more liquid than regular flour, so you’ll need to add more liquid to avoid a dryer dough.

Fix #2: Add Liquid

The solution to dry dough can be to add a little more liquid.

Add a teaspoon of the liquid used in the recipe and gently knead the dough to moisten. Keep adding a teaspoon at a time until the dough is pliable. Use your hands to avoid overmixing.

Use a plain-flavored liquid, like milk or egg whites, rather than flavored extracts so that the taste of the dough doesn’t change.

If you have to add a quarter of a cup of liquid or more to make the dough workable, there is a problem with the recipe or your measurement of other ingredients. The cookies may not be a success.

More Cookie Tips

• How to Thicken Cookie Dough
• How to Tell if Cookie Dough is Bad

3. Dry Cookie Dough Has Too Much Flour

A third cause of dry dough is adding too much of the dry ingredients (usually flour, but also baking powder, salt, oatmeal, etc.).

Dry ingredients are critical to the structure of the cookies, making them thick and chewy. Without flour, cookies would be flat and shapless. With too much flour, the cookies end up dense, doughy, and solid.

Your dough may have too much flour because:

• There are errors in the recipe.
• You measured incorrectly: guesstimating dry ingredients is risky, as even one-quarter cup overmeasured will influence the dough’s texture. Invest in a set of accurate measuring cupes. To measure flour correctly, spoon it into the correct size measuring cup. Once the cup is full, carefully level off the flour with the flat side of a knife.

Fix #3: Use Your Hands

If you think your dough is crumbly and not coming together because there’s too much flour, the first step is to ensure that you have thoroughly combined the wet and dry ingredients.

If you’re using an electric mixer, it’s easy to miss butter on the base of the mixing bowl. Carefully scrape up any ingredients stuck to the bottom and sides of the bowl with a spatula. Your problem here is undermixing, which leads to dry dough with pockets of moisture and inconsistently baked cookies.

Use your hands to gently work the cookie dough, kneading and pressing to work the fats and liquids into the flour. You’ll often find that the dough comes together and smooths out.

It’s best to use your hands if the cookies need to be rolled into balls, as you can scoop dough and press it together.

If the dough is still too dry, take a look at Fixes 1 and 2, adding fats and liquid.

4. Dry Cookie Dough Is Overmixed

Another reason your cookie dough may be dry and tough is that it is overmixed.
Overmixing dough means that you mixed the ingredients for too long. What happens is that the flour develops too much gluten, an elastic-like protein that creates structure and height in baked goods. That structure is lovely in a ciabatta loaf but not in a tender cookie.

The main reason people mix the dough for too long is because they’ve used a standing mixer.

Stop mixing when you can’t see streaks of flour in the dough anymore.

Fix #4: Rest The Dough

Fortunately, the tough gluten developed by overmixing can be tamed. The best solution is to rest your cookie dough so that the gluten relaxes and softens.

Letting the dough rest in the refrigerator is an excellent idea even if it’s not dry. As the dough rests, the ingredients cool, the gluten relaxes, and the flour absorbs liquid. The cookie dough’s flavor intensifies, and the texture softens.

Leave the cookie dough for at least half an hour or even overnight.

Once you remove the cool cookie dough from the fridge, it will be soft and easier to work with.

5. Dry Cookie Dough Is Dried Out

This may sound repetitive, but hear me out:

The fifth cause of dry cookie dough is leaving the dough exposed in the fridge so that it dries out.

Cold air circulating in the fridge will dehydrate the dough through evaporation.
Ensure that you wrap dough tightly before refrigerating.

Never leave cookie dough in the refrigerator for longer than three days as the raw ingredients will spoil.

Fix #5: Bring The Dough To Room Temperature

If your cookie dough has hardened in the fridge, try letting it come to room temperature and see if it softens.

Another option is to turn to Fixes 1 and 2, adding a little fat or liquid to the dough and kneading it in.

However, if the dough has completely dried out in the fridge, you will have to discard it.

More Questions About Dry Cookie Dough

Why is my cookie dough cracking?

Cracking dough is another symptom of one of the problems we talked about earlier – not having enough fat. If your dough is cracked, go back to that section to understand what you can do to solve the problem.

Can I add milk to cookie dough?

Yes, if you discover that your cookie dough doesn’t have enough liquid, milk is a great liquid to add. You can use dairy or non-dairy milks. Just remember, if you have to add more than 1/4 cup of liquid, your cookies probably won’t turn out right and you may have to start over.

How do you fix dry vegan cookie dough?

Vegan cookies can be even more tricky to make because you have less ingredients to work with. However, the concept is basically the same, because all cookies need a combination of flour, fat, and sugar to “work.” Go back through the steps and see if you might be missing fat or liquid. If you come to the conclusion that you are, just use the vegan alternatives to fix the dry dough.

How do you fix dry gluten-free cookie dough?

Now, gluten free cookies are a whole OTHER ball game, even besides vegan! It is not uncommon for gluten free cookies to turn out dry or spread a whole lot when baking. If you need help with this, definitely check out these tips for gluten free cookies.

Conclusion

Dry cookie dough is a problem that we may all face at one time or another. While it isn’t an ideal situation to be in, there is often a remedy to the situation! Liquid or fat can be added to help the dryness, or sometimes the dough simply needs some more working with the hands.

However, if your dough is dry because it’s been sitting in the fridge too long, you may not be able to fix it. Keep all these things in mind next time when you make cookies…and hopefully you’ll never face the same struggle again!

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Ingredients:

Here is what you’ll need to make some delicious old-fashioned blueberry muffins.

Flour – I just used all purpose flour. You’ll need some for the muffins and some for the streusel topping too.

Sugar – White sugar will be needed for the batter, and brown sugar for the topping.

Baking Powder – just a teaspon will help the muffins rise!

Salt – A pinch of salt makes all baked goods better!

Eggs – I used two for this recipe. It is best if you bring them to room temperature before using. These will hold the muffins together, but also make them nice and moist too!

Butter – You’ll need some melted butter for the batter, and cold cubed butter for the streusel topping.

Vanilla – A teaspon of vanilla will give the muffins a better flavor!

Milk – I used regular milk, but you can sub for non-dairy milks if needed.

Moist Blueberry Muffins

These old fashioned muffins are not only delicious in flavor, but they are also very tender and moist! The recipe calls for two eggs to help with that moistness. But also, make sure you don’t overmix the batter, because this will help keep it moist too.

More Recipes to Try:

• Strawberry Shortcake Muffins
• Peach Cobbler French Toast
• Blackberry Cookies
• Banana Pear Smoothie

How to Make Old Fashioned Blueberry Muffins

Step 1:

Mix together the dry ingredients in a small mixing bowl (flour, baking powder, salt, and sugar). When making muffins, it is best to mix the sugar into the dry ingredients rather than creaming it with the butter.

Step 2:

Mix together the wet ingredients (melted butter, egg, vanilla, and milk). This will work best if your ingredients are room temperature so the butter doesn’t cause the egg and milk to curdle. Then, whisk in the dry ingredients quickly, being careful not to overmix. It is fine if the batter is lumpy.

Step 3:

Fold in fresh or frozen blueberries. I prefer fresh, but if you need to use frozen, you may want to toss them in some flour before folding them into the batter. This helps them not sink to the bottom while cooking.

Step 4:

Make the streusel topping. Make sure to use cold, cubed butter for this. Use a pastry cutter to cut the cold butter into the flour and sugar. You should end up with perfect little crumbles!

Step 5:

Divide the batter into 12 muffin cups, then top with the streusel. Bake in a 350 degree oven for about 30 minutes, or until a tooth pick comes out clean!

Serving & Storing

After making your muffins, let them cool for a few minutes before taking them out of the pan and serving.

If you’re saving the muffins for later, you’ll want to let them cool completely on a wire rack! Then, store them at room temperature in an airtight container.

Typically, muffins are not kept in the fridge. Either keep them on the counter in a container, or freeze them.

Want to print out this recipe? See below!

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Old Fashioned Blueberry Muffins

Old fashioned blueberry muffins are tender, moist, and delicious! Topped with streusel, the whole family is sure to enjoy these muffins for breakfast or a snack. They might just remind you of grandma’s house!

Course Breakfast

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 12 servings

Calories 327kcal

Ingredients

• 1 3/4 cups all purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup sugar
• 1 stick butter + 2 tbsp
• 2 eggs (room temp)
• 1/2 cup + 3 tbsp milk (room temp)
• 1 tsp vanilla
• 1 cup fresh blueberries*

Streusel Topping

• 1/2 cup flour
• 1/4 cup brown sugar
• 1/4 cup cold butter,

Instructions

• Preheat oven to 350 degrees and prepare a muffin tin with paper cups.
• In a small mixing bowl, mix together flour, sugar, baking powder, and salt. Set aside.
• Melt the butter. Whisk together eggs, milk, vanilla, and melted butter.
• Mix the dry ingredients into the wet ingredients, mixing until just combined.
• Fold in the blueberries.
• Make the streusel topping by combining flour, brown sugar, and cold butter. Use a pastry cutter to cut in the butter until it becomes crumbly.
• Top the muffin batter with streusel, then put in the oven and bake for 30 minutes, or until a toothpick comes out clean.

Video

Notes

• Note on blueberries: you can either use fresh or frozen, though fresh is preferred. If you do go with frozen, toss them in some flour before baking to keep them from sinking to the bottom of the muffins.
• If you do not want to use so much butter, you can also do half butter half vegetable oil.
• You can also make this recipe in a stone muffin tin. I love my stone. Just make sure to preheat it before putting the batter in.

Nutrition

Calories: 327kcal

Muffin FAQ

What temperature is best to bake muffins?

350 is the most commonly used oven temperature for muffins and quick breads!

Should you coat blueberries in flour before baking?

It’s up to you. What coating does is make sure the blueberries don’t sink to the bottom. But this only seems to happen if the muffin batter is on the thin side. For this recipe, the fresh blueberries didn’t really need coating, but the frozen blueberries did.

Can I make these muffins dairy-free?

You can definitely try! While this is a butter-based muffin recipe, you can try substituting vegetable oil (like canola, grapeseed, or avocado oil). You can also use a non-dairy milk. However, the streusel topping probably wouldn’t work unless you have a non-dairy butter that can be cut in the same way as regular butter.

Conclusion

Old Fashioned blueberry muffins are a winner in the household time and time again! My family loves these muffins, and always wants me to make them for breakfast. So now it’s your turn—grab your ingredients and make batch for your family or guests! They are sure to love them.

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A few weeks ago, I stayed at a bed and breakfast . When morning came, I ate a delicious homemade breakfast, consisting of quiche, fruit, and french toast casserole. I honestly don’t remember what type of french toast casserole it was, but I’m leaning towards apple cinnamon.

Fast forward a few days, and I’m trying to figure out new recipes to try out.

Why not french toast casserole?

But what can I add to the dish to make it special? Unique? Delicious? Stand out?

Eventually, I settled on peaches. Peach cobbler is one of my favorite desserts, so why not make it into a breakfast recipe? It turned out delicious. Keep reading to see exactly what I used and how I made this yummy dish.

Ingredients

Here’s what you’ll need to make your own peach cobbler french toast at home:

Peaches – You can use fresh, frozen, or canned peaches in this recipe. Fresh, ripe peaches are my personal favorite option. If you use canned peaches, make sure to drain out all the juice first. As for frozen, they definitely give off more liquid than the others but it still turned out good.

Bread – My favorite type of bread for this recipe is brioche. This is one of the best types of bread for french toast! However, you can also use challah, french bread, or basic white bread.

Eggs – You’ll need just 4 eggs for my recipe.

Milk – Just about 2 tablespoons will get mixed into the eggs!

Butter – 1 stick of butter (melted) will do the trick. I like to use salted butter as it offsets the sugar well.

Brown Sugar – We’ll mix this into the melted butter to make a delicious topping for our french toast!

Cinnamon – This will also get combined into the butter and sugar mixture. You only need about a teaspoon.

Powered Sugar – This ingredient is totally optional. I must say it is pretty good sprinkled on top afterward though!

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Variations

There are a variety of ways you can change up this recipe to make it your own. Here are a few ideas that come to mind:

• Make a double batch in a 9″ by 13″ pan if you need to serve a crowd
• Add nuts if you like more of a crunch
• Add additional spices like nutmeg or allspice
• If you like a sweeter french toast, add some white sugar to your peaches before topping with the bread/egg mixture
• Sub peaches for your personal favorite fruit

More Peach Recipes:

• Peach Smoothie Recipe
• 3 Ingredient Peach-Mango Smoothie
• How to pit clingsone peaches

How to Make Peach Cobbler French Toast

Step 1: Slice the peaches

Before you do anything else, preheat your oven to 350 degrees and start slicing your peaches. It is up to you whether you leave the skin on or not.

Once you’re done, place the peaches in the bottom of a square casserole dish (make sure to grease the pan first!)

Step 2:

Next, drench ripped-up pieces of bread in an egg/milk mixture that is all whisked up. Coat it as well as you can, then add to the pan on top of the peaches.

Step 3: Make the drizzle

All the sweetness in this french toast comes from the brown sugar drizzle. Combine a stick of melted butter, brown sugar, and cinnamon and drizzle HALF over the french toast casserole before baking.

Once the egg is cooked in the french toast (20-25 minutes) you’ll add in the rest of the drizzle.

For detailed info on this, make sure to follow the recipe below!

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Peach Cobbler French Toast – Delicious Recipe

A delicious peach cobbler french toast recipe filled with a sweet bread topping and tart peaches. Serve for breakfast alongside yogurt or ice cream and a glass of orange juice. You’re sure to satisfy your dessert cravings for breakfast with this peach cobbler french toast!

Course Breakfast

Cuisine American

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings

Calories 480kcal

Ingredients

• 5 peaches
• 10-12 slices of bread
• 4 eggs
• 2 tbsp milk
• 1/2 cup brown sugar
• 1/2 cup butter
• 1 tsp cinnamon
• Powdered sugar, to top

Instructions

• Preheat the oven to 350°
• Slice the peaches and put them into a greased 8” x 8” casserole dish.
• Whisk together the eggs and milk in a medium to big sized bowl.
• Break the bread into small pieces and add it to the egg mixture to soak evenly.
• Toss the bread into the casserole dish over the pan of peaches.
• Mix the melted butter, cinnamon, and brown sugar. Pour half the mixture over the bread. Set the other half aside.
• Bake for 20-25 minutes, until the eggs are cooked through.
• Add the rest of the butter sauce to the casserole.
• Cook for 5-10 minutes more.
• Serve and enjoy with yogurt or ice cream!

Notes

• I used fresh peaches mainly because I like to avoid the inner aisles at the supermarket, but you could use a can of peaches if you prefer! This allows you to skip the slicing or make the recipe out of season. You can use two cans of peaches. Be sure to drain out the excess liquids before putting them in the casserole dish.
• When you add the bread to the egg mixture, it might get messy. I would recommend using a bigger bowl than you think you’d need. (Or just embrace the mess and save the space in your dishwasher. That’s the method I opted for!)
• When you add the butter sauce, try to find pieces of bread that need a little bit of love. The fewer dry pieces of bread you cook, the fewer crunchy bites you’ll have. (A little bit of crunch can be nice, but I’ve had straight-up croutons in my french toast casserole and that was not a pleasant experience.)
• Ice cream goes great with this dish! However, yogurt would be a better option for breakfast. Unless you choose to live on the edge!

Nutrition

Calories: 480kcal

French Toast Questions

Let’s close out this post by talking about some of the commonly asked questions about making french toast!

Which bread is best for french toast?

The 3 recommended breads for french toast are brioche, challah, and french bread. I used a mix of brioche and standard white bread when I made this recipe. It turned out great. You can experiment with a variety of breads to see what you like best!

Is French toast casserole supposed to be gooey in the middle?

Yes, French Toast casserole usually has an element of soft, gooeyness to it. This doesn’t necessarily mean the egg isn’t done. The juices from the peaches or other fruit you’re using can cause sogginess as well. Now that said, you still want to cook your french toast casserole well. Make sure to always follow recipe instructions.

How do you keep cinnamon from clumping in French toast?

Whisk the cinnamon with butter or another ingredient to make sure it doesn’t clump. In this recipe, we whisk it with butter and brown sugar. No clumping at all!

Can I use a different fruit than peaches?

Yes! If you’re not a fan of peaches, you can follow this same recipe but with other fruits placed at the bottom. I’m thinking fruits like berries, pears…the skies the limit! Try whatever your favorite fruit is!

Conclusion

Peach Cobbler french toast is a delicious way to start the morning. This recipe is sure to be a family favorite (my family sure did love it!) So now it’s your turn—get in that kitchen and start cooking, and soon enough you’ll be trying it for yourself! Make sure to post pictures and tag me on Instagram when you’re done!

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I am a fruit lover. I adore fruit smoothies, fruit ice cream, and now…fruit cookies!

Fruit in cookies is an interesting thing. It is very difficult to add fruit to cookie dough without messing with the way the cookies turn out.

For my first attempt at blackberry cookies, I simply added blackberries to my base dough and baked…

Let’s just say, they spread out like crazy and did NOT look appetizing! This is because there is so much liquid in fruit.

For the next version of my blackberry cookie recipe, I had a better idea of what I wanted. I decided it would work much better to put the blackberries on AFTERWARD.

In my opinion, this is better anyway because fruit tastes much different after being cooked. This way, you get the delicious fresh blackberry flavor right on top. Not to mention, a very pretty and eye-catching cookie!

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Ingredients

Here’s what you’ll need to make your own batch of delicious blackberry cookies:

Blackberries – you will need fresh blackberries for this recipe! We will use them in the frosting and also top the cookies with them in various ways.

Butter – I always use salted but you can use whatever you have on hand.

White & Brown Sugar – we’ll use both types of sugar in this recipe! Just enough brown sugar to help the cookies stay chewy and turn a light brown.

Eggs – this recipe definitely needs the eggs. They will bind all the ingredients together and help them become puffy and fluffy!

Flour – I like to use bread flour in my cookies, but you can use regular all purpose flour as well. If you can, weigh your flour to get the most accurate results.

Baking soda & powder – we’ll use a half teaspoon of each to give our cookies a nice rise!

Salt – a pinch will always make cookies just that much better!

Vanilla – I’ve made these cookies with and without vanilla. If you don’t have any on hand the cookies will be just as good without it!

Cream cheese – we will top the cookies with a drool-worthy cream cheese blackberry frosting. Make sure your cream cheese is softened well before mixing it to form the frosting.

Powdered sugar – we’ll mix this along with some blackberry puree into the cream cheese!

Variations

If you want to create blackberry cookies with a different twist, I have a few ideas for you!

My favorite variation on these cookies is to add dash of cinnamon. These cookies are great both with cinnamon and without it. For the final recipe I chose to leave it out, but it can give a nice twist in flavor!

Another variation to try is adding chocolate chips. I think white chocolate would go well with the blackberries. I didn’t add them to the recipe because they would affect the look of the cookies. But if you are going for flavor more than looks, I think they’d make a great addition!

Step by Step Tutorial

These blackberry cookies are made in the traditional way that most cookies are made.

You’ll start by mixing all the dry ingredients together – the flour, salt, baking powder, and baking soda.

Next, make your wet ingredient mixture. Combine the white sugar, brown sugar, and butter and cream them all together.

Next, add the eggs and vanilla and beat well until the mixture is nice and smooth.

From here, simply add the dry ingredients into the wet ingredients in two different sittings. Mix until all the flour is well combined. Your finished dough should be somewhat thick (see photo below on the top left).

(By the way, if you ever end up with cookie dough that is too thin, read about how to thicken dough here!)

After your dough is done, it is time to start rolling your cookies! Make a rolling mixture of chopped almonds and white sugar. Then, use a two table-spoon cookie scoop to make dough balls. Roll each ball in the sugar-almond mix, then set on a baking sheet lined with parchment paper!

IMPORTANT NOTE:

After your cookies come OUT of the oven, you have 2 options for decoration. If you want to put whole blackberries in the center, make sure to do this while the cookies are still hot.

For the other decorating option, do not place blackberries in the center. Instead, let the cookies cool exactly how they are out of the oven. Then you can put frosting in the center and decorate with sliced blackberries (rather than whole).

Making the Blackberry Cream Cheese Frosting

While the cookies are cooking and cooling, you can make the cream cheese frosting!

Simply start by mixing powdered sugar and cream cheese in a small bowl. The cream cheese should be softened well so it does not turn out lumpy. Make sure to mix until well combined!

Next, take a few extra blackberries (6-10 should do) and set up a station to strain out the seeds. I used a strainer with tiny holes, and a bowl underneath. Then, I used a wooden spoon to smash them.

The seeds will stay in the strainer, while a nice puree will come out into the bowl. Continue with this process until you have 1 tbsp of blackberry puree. You can then add this to the frosting mixture and beat it well until all the way combined.

Note: you can also use a food processor to make your puree, but you still have to go through the same process of straining out the seeds afterward. I found it was less work and less dishes to do it this way.

Once your frosting is done and your cookies are cooled, you are ready to start decorating! You can really decorate however you’d like—feel free to get creative!

Here is an up-close shot of both the designs I did with my cookies:

How to Serve

And you’re done! Now you can serve your cookies a variety of different ways…

My favorite way to serve these cookies is for a fancy occasion because they look so eye-catching. Here are just a few serving suggestions:

• Serve along with a glass of milk (almond milk compliments them well!)
• Have a cookie along with a bowl of yogurt in the morning
• Make as a pretty dessert for a bridal shower or baby shower
• Make up a plate and deliver them to your neighbors, or use in a cookie exchange

If I’m being real honest, I gotta say I don’t like sharing these cookies too much. Between the 5 other members of my family, we can eat up a batch pretty quickly!

How to make the best blackberry cookies

• Use parchment paper, and make sure to let your pan cool off before starting another batch! If it’s taking too long for me, I put it in the freezer for a few minutes and that does the trick.
• Use a cookie scoop! I just got one and it has worked wonders for me. With these cookies, it is especially pretty if all your cookies turn out the same size. I used a 2-tbsp cookie scoop.
• Watch the cookies carefully! Ovens cook differently, so you’ll want to see the best cooking time frame in your particular oven. You’ll know the cookies are done when they are puffy and lightly browned along the edges and bottom. The top shouldn’t be too brown—if it is, the cookies are probably over done.
• Make sure your cream cheese is softened well. You don’t want a lumpy frosting! If you’re impatient and forgot to get it out of the fridge, you can defrost it in the microwave. Just put the microwave on 50% power and heat in 5 minute increments until soft (turn it after each 5 seconds to soften all sides).
• Plan out how you are going to use your blackberries! You will need 1 for decoration on top each cookie, plus a 6-10 for the frosting. I recommend looking through them beforehand and choosing 6-10 of the ugliest ones for the frosting. That way you can save the pretty ones to be seen on top!

Dietary Information

These cookies are not the best for most restrictive diets (unless you’re on a see-food diet!) However, there are a few things you can do to make this recipe more allergy friendly:

• Swap out the butter with a different oil to make these cookies dairy free
• Use coconut sugar and organic white sugar to make them a little healthier
• To make them gluten free, use a flour blend that contains xanthan gum

FAQ

Can I make this recipe with frozen blackberries?

I don’t recommend it. You might be able to use frozen blackberries in the frosting, but not as decoration as they will “leak” juices everywhere as they defrost. To me, the best part about these cookies is the fresh blackberry flavor!

Are these photos edited to be a deeper purple?

Nope! The only way I edited these photos was to make them look as accurate to real life as possible. The blackberry puree turns the cream cheese frosting a lovely lilac color, and it is totally natural! I love it.

Can I puree the blackberries with the seeds?

I do recommend only using blackberry puree in the frosting that has been strained of seeds. If you skip this step, the frosting will look much different as it will have chunks in it!

Can I make a half batch of blackberry cookies?

Yep, definitely! I originally tested this recipe with a small batch. It works just as good as the full batch. So if you only need a little over a dozen cookies, a half batch might be perfect for you.

How long are these cookies good for?

These cookies are best eaten fresh, within 1-3 days. However, they can last longer in the fridge. Make sure to store them in an airtight container and don’t let them sit out on the counter or the cream cheese may spoil. Here are more details about how to store cookie dough & how to tell if it’s bad.

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Blackberry Cookies

Decadant, fancy blackberry cookies that are rolled in almonds! This delicious blackberry cookie recipe is perfect for a tea party, bridal shower, or other special occasions.

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 8 minutes minutes

Total Time 38 minutes minutes

Servings 28 cookies

Calories 154kcal

Ingredients

• 14 oz flour ( )
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup butter (2 sticks)
• 4 oz brown sugar
• 4 oz white sugar
• 2 eggs
• 1/2 tsp vanilla
• About 30 blackberries

Additional Ingredients

• 3 tbsp finely chopped almonds
• 3 tbsp white sugar
• Extra blackberries (about 6-10)
• 2 oz cream cheese,
• 3/4 powdered sugar

Instructions

• Preheat oven to 350. Line a cookie sheet pan with parchment paper.
• In a large bowl, cream the butter and sugars together until smooth. Add eggs and vanilla and continue to beat.
• In a small bowl, combine flour, baking soda, baking powder, and salt.
• Mix the dry ingredients into the wet ingredients a little at a time.
• In a small bowl, combine the 3 tbsp additional white sugar and chopped almonds. Use a two-tablespoon cookie scoop to make the dough into balls. Roll into smooth balls and then roll in sugar/almond mixture to coat.
• Place cookies 1-2 inches apart on the baking sheet. Cook for 9-11 minutes, or until lightly browned and puffy. Remove from the oven and press a blackberry down into the center of half the cookies. Allow to cool before frostening.

Frosting

• Take 2 tbsp of softened cream cheese and 3/4 cup powdered sugar to a bowl. Beat using a hand mixer or wooden spoon until a frosting has formed.
• Place a small bowl underneath a strainer. Add additional blackberries and use a wooden spoon to smash them. A nice puree will drip into the bowl but the seeds will stay in the strainer. Repeat this process until you have 1 tbsp of blackberry puree.
• Stir 1 tbsp of blackberry puree into the cream cheese frosting until well combine.
• Decorate cooled cookies with frosting and additional blackberries! I did stripes of frosting on the cookies with the whole blackberry in the center. Then I did a circle of frosting on the cookies WITHOUT a whole blackberry, and topped these with 3 slices of blackberry.

Video

Notes

• I used a minimal amount of frosting on most of my cookies. If you choose to decorate with MORE frosting, you may need to make a double batch.
• You can make your blackberry puree in a food processor, but you’ll still have to strain out the seeds—so I found it to just be more work + more dishes this way.
• Store these cookies in the fridge in an airtight container for up to a week. (Don’t let them sit out for too long because of the cream cheese frosting).
• Each cookie contains approximately 154 calories – but please understand this is an estimate only.

Nutrition

Calories: 154kcal

Conclusion

Blackberry cookies with cream cheese frosting are decadent and delicious! This recipe yields a large batch of chewy cookies with a perfect fresh-blackberry flavor. Serve these at a fancy party, or enjoy them at home when you need to satisfy your sweet tooth craving. I hope you love this recipe as much as I loved coming up with it!

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