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Double Chocolate Snowball Cookies

Double Chocolate Snowball Cookies

Double Chocolate Snowball Cookies - These holiday snowball cookies are rich, buttery, delicate, delicious, and have a burst of chocolate in every bite. A perfect Christmas cookie recipe for anyone who loves chocolate and cookies!

What are double chocolate snowball cookies?

Double chocolate snowballs are a variation of the classic snowball cookies, which are also known as Mexican wedding cookies, Russian tea cakes, and Italian wedding cookies. These little cookies are made by incorporating cocoa powder and chocolate chips into the dough, giving them a deep chocolate flavor. They're tender, rich, chocolatey, buttery, and coated in powdered sugar, giving them the lovely "snowball" look.

These tiny shortbread cookies are perfectly sweet, crumbly, chocolatey, addictive and they just melt in your mouth. These are super easy to make and can be a great addition to your Christmas cookie platters.

Why you'll love this recipe:

Delicious and crumbly cookies that literally melt in your mouth.

Perfect for chocolate lovers!

So easy and fun to make! Can be a great addition to your Christmas cookie tray!

They make a great edible gift for any holiday!

Ingredients & Substitutions:

Flour - Plain flour or all purpose flour is the base of the cookie dough. You could also use whole wheat flour but the texture of the baked cookie will be vary. I haven't tried them with gluten-free flour yet.

Butter - have used softened unsalted butter in this recipe. It can be replaced with margarine but the flavor and texture might vary slightly. Make sure the butter is at room temperature before making the dough. Replace it with vegan butter if you are looking for a vegan cookie recipe.

Powdered Sugar - Also known as confectioners sugar. If you don't have it, grind sugar into a smooth powder.

Cocoa Powder - Use a good-quality unsweetened cocoa powder for the best chocolate flavor. Dutch-processed cocoa can also be used.

Chocolate Chips - Adds bursts of chocolate in every bite. Make sure you are using a good quality mini chocolate chips. Do not use the regular size chips. These can be substituted with white chocolate chips or milk chocolate chips. Use vegan chocolate chips for a dairy-free version.

Vanilla - Enhances the flavor of the cookies. It can be replaced with almond extract.

Salt - Skip it if you are using salted butter.

Serving suggestions:

Add these cookies to a dessert platter along with other treats, brownies, or sweets during holiday gatherings.

Serve them with hot beverages like tea, coffee or hot cocoa.

These can be a perfect edible gift during the festive season. Pack them in a festive box or tin along with other holiday treats for a wonderful gift.

Storage suggestions:

Once the cookies are completely cooked, store them in an airtight container at room temperature. They'll stay fresh for about a week at room temperature.

You can also freeze them for up to 2 months. Once the cookies are baked and rolled in powdered sugar, arrange them in an freezer-safe container and separate the layers with parchment papers and store in the freezer. Let them thaw at room temperature and roll them in some powdered sugar again before serving.

You can also store the unbaked dough in the refrigerator for 4-5 days. If you want to store it longer, freeze it for about 2 months.

Variations:

You can add a bit of orange zest to the dough for a citrusy flavor.

Add a 1-2 teaspoons of instant espresso / coffee powder to the dough.

If you are a fan of peppermint flavor, add a little bit of peppermint extract to the dough and roll the baked cookies in powdered sugar mixed with crushed candy canes.

Add a tablespoon of orange zest to the dough for a citrus flavor variation.

You can swap half of the chocolate chips with chopped hazelnuts, pecans, almonds or walnuts for added crunch and texture.

Add a little bit of cinnamon, nutmeg, cardamom, or cayenne for a warm, aromatic and festive touch.

You can also incorporate spices like cinnamon, nutmeg, or cardamom into the dough for a warm, aromatic and festive touch.

Tips & Notes:

Use a good quality butter and other ingredients for the best flavor.

Use a cookie scoop or tablespoon to portion out the dough, ensuring uniform sizes for even baking.

DO NOT skip chilling the dough. Refrigerating the shaped dough balls for an hour before baking can prevent excessive spreading while baking.

Be careful not to overbake them.

You will need to roll the baked ones in powdered sugar while they are still warm.

If you want to make super white snowball cookies, roll them twice in powdered sugar.

Step by step instructions:

Cream butter, ¼ cup of powdered sugar and cocoa powder in a large bowl. You can use use a stand mixer, hand mixer, or spatula.

Add in vanilla extract and salt to the butter mixture. Mix well.

Add four to the chocolate-butter mixture.

Gently mix everything until incorporated.

Add in mini chocolate chips to the cookie dough.

Gently fold everything to make a soft dough.

Wrap the prepared dough with plastic wrap / cling film and chill it in the refrigerator for an hour or until the dough is firm.

Line a baking tray with parchment paper and keep it aside.

Preheat the oven to 180 degrees C (350F).

Remove the dough from the refrigerator and let it sit at room temperature for few minutes for easy rolling.

Using a cookie scoop or tablespoon, take a small portion of the chilled dough. Roll dough into 1 inch small balls.

Arrange the cookie dough balls on the prepared cookie sheet spacing about 1 inch apart.

Let them bake in the preheated oven for about 15 minutes or until the bottom of cookies are slightly browned at 180 degrees C.

Once they are baked, take them out of the oven and let them cool down a bit for 3-5 minutes

When the baked cookies are still warm, roll them in powdered sugar.

Arrange them on a cooling rack and let them cool completely. Once cooled, roll them again in powdered sugar for super white snowballs.

More snowball cookie recipes:

Print Recipe

Double Chocolate Snowball Cookies

These holiday snowball cookies are rich, buttery, delicate, delicious, and have a burst of chocolate in every bite. A perfect Christmas cookie recipe for anyone who loves chocolate and cookies!
Prep Time15 minutes
Cook Time15 minutes
Chilling Time1 hour
Total Time1 hour 30 minutes
Course: Cookies
Cuisine: International
Keyword: Christmas Cookies, Double Chocolate Snowball Cookies
Servings: 33 Cookies
Calories: 64kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • ½ Cup Unsalted Butter, softened
  • ¼ Cup Powdered Sugar for dough
  • 2 Tablespoons Unsweetened Cocoa Powder
  • ½ Teaspoon Vanilla Extract
  • ¼ Teaspoon Salt
  • 1 Cup All Purpose Flour
  • ½ Cup Mini Chocolate Chips
  • ½ Cup Powdered Sugar for rolling

Instructions

  • Cream butter, ¼ cup of powdered sugar and cocoa powder in a large bowl. You can use use a stand mixer, hand mixer, or spatula.
  • Add in vanilla extract and salt to the butter mixture. Mix well.
  • Add four to the chocolate-butter mixture.
  • Gently mix everything until incorporated.
  • Add in mini chocolate chips to the cookie dough.
  • Gently fold everything to make a soft dough.
  • Wrap the prepared dough with plastic wrap / cling film and chill it in the refrigerator for an hour or until the dough is firm.
  • Line a baking tray with parchment paper and keep it aside.
  • Preheat the oven to 180 degrees C (350F).
  • Remove the dough from the refrigerator and let it sit at room temperature for few minutes for easy rolling.
  • Using a cookie scoop or tablespoon, take a small portion of the chilled dough. Roll dough into 1 inch small balls.
  • Arrange the cookie dough balls on the prepared cookie sheet spacing about 1 inch apart.
  • Let them bake in the preheated oven for about 15 minutes or until the bottom of cookies are slightly browned at 180 degrees C.
  • Once they are baked, take them out of the oven and let them cool down a bit for 3-5 minutes.
  • When the baked cookies are still warm, roll them in powdered sugar.
  • Arrange them on a cooling rack and let them cool completely. Once cooled, roll them again in powdered sugar for super white snowballs.

Video

Nutrition

Calories: 64kcal | Carbohydrates: 8g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 20mg | Potassium: 10mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 92IU | Vitamin C: 0.02mg | Calcium: 5mg | Iron: 0.3mg

Sweet Potato Pie Overnight Oats

Sweet Potato Pie Overnight Oats - Easy, creamy, and healthy breakfast with all the warm, spiced flavors of sweet potato pie. This no-cook breakfast dish is the perfect way to kick off your day during the fall season!

What is sweet potato pie overnight oats?

Overnight oats are one of the easy and healthy breakfast recipes made with staple ingredients. It is a no-cook breakfast dish that can be flavored with various fruits and spices. Sweet potato pie overnight oats is a unique variation of classic overnight oats. it is inspired by the flavors of sweet potato pie. It is made by combining old-fashioned oats with milk, sweet potato puree, vanilla, sweetener and spices like cinnamon, nutmeg and ginger. It is then chilled overnight, letting the oats to soften.

After chilling in the refrigerator, it turns into a rich, creamy, and flavorful dish that feels like dessert and is ready to enjoy in the morning as breakfast.

Ingredients & Substitutions:

Sweet Potato Puree - It is packed with nutrients and flavor. You can use homemade or canned sweet potato puree in this recipe. It can be substituted with pumpkin puree.

Oats - Use a high-quality rolled oats or old-fashioned oats for the best texture. You can also swap them with quick oats or instant oats but the final oatmeal will have a softer texture. I haven't tried this recipe with steel cut oats yet.

Milk - Regular milk or plant-based milk such as oat milk, almond milk or coconut milk can be used.

Chia Seeds - It adds protein and makes it filling. Use black or white chia seeds. You can skip it if you want.

Spices - I have used cinnamon, nutmeg and ginger for the warm and cozy flavors of sweet potato pie. You can use any of your favorite spices.

Honey - Adds sweetness to the oatmeal. It can be replaced with maple syrup or any other sweetener.

Vanilla - It enhances the flavor.

Pecans - Use raw or toasted pecans. They can be substituted with walnuts. It is totally optional.

Serving suggestions:

Add a dollop of regular yogurt or greek yogurt on top of the oatmeal and top it with chopped pecans and serve it as breakfast. If you want to serve it as a dessert, top it with some whipped cream before serving.

It can be served cold or warm depending on your preference. You can also sprinkle some cinnamon powder on top before serving.

Add some sliced bananas, chopped apples or a handful of berries on top to make it wholesome.

A sprinkle of granola can also be added for crunch and texture.

Storage suggestions:

It can be stored in an airtight container in the refrigerator for up to 4 days. It can also be stored in the freezer for longer period of time.

Variations:

Swap sweet potato puree with pumpkin puree and use pumpkin pie spice for a fall-inspired twist.

Add some unsweetened cocoa powder or melted chocolate for a delicious, chocolatey variation. You could also top it with chocolate chips or grated chocolate bar for extra indulgence.

Add a spoonful of peanut butter, almond butter or cashew butter for a nutty flavor.

Tips & Notes:

Use fresh and high quality ingredients for the best results.

For the best flavor, use store-bought or homemade sweet potato puree. If you want to make it at home, roast, steam or boil them until soft, then blend them to a smooth puree.

Let the oats soak for at least 4 hours to make sure they are soft and fully absorbed in the liquid.

Use ¾ cup of milk if you want a thicker consistency.

Add more or less maple syrup or honey according to your taste. Start with small amount and add more if needed.

For extra creaminess, add greek yogurt or coconut yogurt to the mixture.

Feel free to experiment with different toppings. You can try chopped pecans, walnuts, chocolate chips, toasted coconut, a drizzle of maple syrup, melted chocolate or even a dollop of whipped cream for a indulgent breakfast.

Step by step instructions:

In a medium bowl, combine rolled oats, chia seeds, ground cinnamon, nutmeg, ginger, a pinch of salt and chia seeds.

Mix everything.

Add sweet potato puree, vanilla extract, honey/maple syrup and milk to the dry ingredients.

Mix everything until well combined without any lumps. Adjust the sweetness at this stage. Cover and chill in the refrigerator overnight or at least for 4 hours.

When it is thick and set, remove it from the fridge and give it a mix.

Transfer it to serving bowls and top it with yogurt, whipped cream, or any of your favorite toppings. Sprinkle chopped pecans on top and serve!

More breakfast recipes:

How to make sweet potato overnight oats recipe video below:

Print Recipe

Sweet Potato Pie Overnight Oats

Sweet Potato Pie Overnight Oats - Easy, creamy, and healthy breakfast with all the warm, spiced flavors of sweet potato pie. This no-cook breakfast dish is the perfect way to kick off your day during the fall season!
Prep Time5 minutes
Cook Time0 minutes
Total Time5 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: overnight oats recipes, sweet potato pie overnight oats
Servings: 2
Calories: 267kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • ½ Cup Rolled Oats
  • ¼ Cup Sweet Potato Puree
  • 1 Cup Milk
  • 1 Tablespoon Chia Seeds
  • 1-2 Tablespoons Honey or Maple Syrup
  • ½ Teaspoon Ground Cinnamon
  • ¼ Teaspoon Ground Nutmeg
  • ¼ Teaspoon Ground Ginger
  • ½ Teaspoon Vanilla Extract
  • A Pinch of Salt
  • Pecans for Topping

Instructions

  • In a medium bowl, combine rolled oats, chia seeds, ground cinnamon, nutmeg, ginger, salt and chia seeds. Mix everything.
  • Add sweet potato puree, vanilla extract, honey/maple syrup and milk to the oats mixture.
  • Mix everything until well combined without any lumps. Adjust the sweetness at this stage. Cover and chill in the refrigerator overnight or at least for 4 hours.
  • When it is thick and set, remove it from the fridge and give it a mix.
  • Transfer it to serving bowls and top it with yogurt, whipped cream, or any of your favorite toppings. Sprinkle chopped pecans on top and serve!

Video

Nutrition

Calories: 267kcal | Carbohydrates: 47g | Protein: 8g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 71mg | Potassium: 448mg | Fiber: 6g | Sugar: 26g | Vitamin A: 6852IU | Vitamin C: 7mg | Calcium: 210mg | Iron: 2mg

Sweet Potato Puree

Sweet Potato Puree - A creamy, easy homemade puree made with cooked sweet potatoes. It's perfect for swirling into oatmeal, adding to holiday pies, baked goods and casseroles. Super simple to make in 15 minutes!

What is sweet potato puree?

It is a smooth and creamy blend made by steaming and blending the sweet potatoes. The puree has a naturally sweet and earthy flavor, a vibrant orange color, and a creamy texture, making it incredibly versatile for both sweet and savory dishes. It is very easy to make at home in 15-20 minutes.

Homemade sweet potato puree is a favorite for holiday recipes, especially pies, casseroles, and holiday bakes. It adds a rich flavor, color, and nutrition to a wide range of dishes.

How to use sweet potato puree?

Season it with salt, black pepper, butter, and fresh herbs and serve as a creamy alternative to mashed potatoes.

This easy sweet potato puree can be added to soups, smoothies, and pasta sauces for added creaminess.

If you are serving this to a baby, add a little milk to think it out.

You can mix it into various dishes like cookies, pies, dips, crackers, cheesecakes, muffins, cakes, breads, oatmeal, brownies, hummus, and pancakes.

Storage suggestions:

It needs refrigeration. Transfer the pureed sweet potato to an airtight container and store in the refrigerator for up to 5 days. If you want to store it for longer period of time, freeze for up to 3-4 months.

Tips & Notes:

Choose firm and smooth-skinned sweet potatoes without any blemishes or spots.

Make sure you chop them evenly for even cooking.

I usually prefer steaming them as it prevents excess water absorption, resulting in a thicker puree. You can also roast or boil them until fork-tender.

To check the doneness, test with a fork. They are ready when they are soft and easily pierced.

Use a blender, food processor, or immersion blender to puree the steamed vegatble. You can also mash using a fork or potato masher.

Step by step instructions:

Wash, peel and chop the sweet potatoes into ¾ inch cubes.

Add enough water to a large pot and place a steamer basket inside the pot. The water level should be just below the steamer basket.

Cover the pot with a lid and steam cook them over a medium heat for about 15 minutes. When they are soft and cooked remove them from heat.

Let them cool completely.

Transfer the pieces to a blender jar and grind it until smooth creamy. Do not add any water if you want a thicker consistency.

Transfer to an airtight container and store in the refrigerator.

You might like these recipes:

How to make sweet potato puree video below:

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Homemade Sweet Potato Puree

Sweet Potato Puree - A creamy, easy homemade puree made with cooked sweet potatoes. It's perfect for swirling into oatmeal, adding to holiday pies, baked goods and casseroles. Super simple to make in 15 minutes!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: American
Keyword: Sweet Potato Puree
Servings: 12 Tablespoons
Calories: 19kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • 2 Cups Sweet Potatoes

Instructions

  • Wash, peel and chop the sweet potatoes into ¾ inch cubes.
  • Add enough water to a large pot and place a steamer basket inside the pot. The water level should be just below the steamer basket.
  • Cover the pot with a lid and steam cook them over a medium heat for about 15 minutes. When they are soft and cooked remove them from heat.
  • Let them cool completely.
  • Transfer the pieces to a blender jar and grind it until smooth creamy. Do not add any water if you want a thicker consistency.
  • Transfer to an airtight container and store in the refrigerator.

Video

Nutrition

Calories: 19kcal | Carbohydrates: 4g | Protein: 0.3g | Fat: 0.01g | Saturated Fat: 0.004g | Polyunsaturated Fat: 0.003g | Sodium: 12mg | Potassium: 75mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3145IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 0.1mg

Roasted Sweet Potatoes and Apples

Roasted Sweet Potatoes and Apples - A warm, cozy, healthy, and perfect fall side dish for Thanksgiving dinner. The sweet potatoes and apples are roasted to perfection with a touch of cinnamon, making it a flavorful, great addition to your holiday meal.

What are roasted sweet potatoes and apples?

Roasted sweet potatoes and apples are one of the cozy, flavorful, and easy side dish made by oven-roasting sweet potatoes and apples with olive oil, cinnamon, honey and rosemary. This delicious side dish is a perfect addition to your holiday menu. It is versatile, healthy and easy to prepare with simple ingredients.

Ingredients & Substitutions:

Sweet Potatoes - They can be substituted with butternut squash or root vegetables like carrots or parsnips for similar texture and sweetness.

Apples - You can use any kind of apple in this recipe. Granny Smith, pink lady, fuji, or honey crisp apples work best. You can substitute them with pears.

Honey - Adds sweetness. Replace it with brown sugar or maple syrup.

Olive Oil - Melted butter, avocado oil, or coconut oil can be substituted.

Cinnamon - Ground cinnamon adds a warm flavor to the roasted veggies. It can be replaced with pumpkin pie spice or ground ginger for a similar flavor.

Rosemary - I have added fresh rosemary here. This is totally optional.

Salt & Pepper

Serving suggestions:

Serve along with your favorite main course as a delicious side dish. Pair it with cranberry sauce for a festive touch.

Pair it with your simple everyday salads. Serve with a side of avocado toast for a perfect brunch.

Storage suggestions:

Store any leftovers in the refrigerator. Let the roasted sweet potatoes cool completely before transferring to an airtight container. Store in the refrigerator for up to 3-4 days.

Reheat them in the oven to restore crispiness whenever you want to serve.

Variations:

Feel free to experiment with different herbs like rosemary or thyme. You can also use dried herbs.

Top it with toasted pecans or walnuts for added crunch and flavor. You can also add dried cranberries or pomegranate seeds for a festive touch.

You can also add halved Brussels Sprouts to include more fall vegetables.

You can also add a dash of smoked paprika or ground cumin for a savory touch.

Add a mixture of balsamic vinegar and honey for a sweet-tangy glaze.

Sprinkle some crumbled feta cheese or goat cheese on top for a sweet-savory taste.

Tips & Notes:

Cut the sweet potatoes into ¾-inch cubes and the apples into 1-inch cubes. Cut them into similar-sized pieces for even roasting.

Choose firm apples like Honeycrisp or Granny Smith, so they hold their shape well while roasting.

Do not overcrowd the baking pan. Spread the sweet potato and apple pieces in a single layer. Use 2 baking sheets if needed.

I usually line my baking pan with parchment paper for easier cleanup.

You can toss the apples in lemon juice to prevent from browning.

Make sure to flip them halfway through baking for even browning and caramelization.

Flip or toss the pieces halfway through roasting to ensure even browning and caramelization.

Step by step instructions:

Preheat the oven to 200 degrees C (400 F). Line a baking sheet with parchment paper and keep it aside.

Wash, peel, and chop sweet potatoes into ¾-inch pieces. Wash, core, and chop apples into 1-inch pieces. You can remove apple skins if you want. Add them to a large bowl.

Add ground cinnamon, rosemary (if using), salt, black pepper, honey, and olive oil to the apple and sweet potato cubes.

Mix everything together until they're evenly coated.

Transfer them to the prepared baking sheet and spread them evenly in a single layer.

Bake them in the preheated oven at 200 degrees C for about 25 minutes, or until the sweet potatoes are tender, flipping once halfway through the roasting time.

Serve this healthy side dish along with your favorite main dish.

More fall recipes:

Oven roasted sweet potatoes & apples recipe video below:

Print Recipe

Roasted Sweet Potatoes and Apples

Roasted Sweet Potatoes and Apples - A warm, cozy, healthy, and perfect fall side dish for Thanksgiving dinner. The sweet potatoes and apples are roasted to perfection with a touch of cinnamon, making it a flavorful addition to your holiday meal.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: American
Keyword: roasted sweet potatoes and apples, Thanksgiving Recipes
Servings: 4
Calories: 215kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • 3 Cups Cubed Sweet Potatoes (¾ inch pieces)
  • 2 Cups Cubed Apples (1 inch pieces)
  • 1 Tablespoon Chopped Rosemary (optional)
  • 1 Teaspoon Ground Cinnamon
  • ½ Teaspoon Ground Black Pepper
  • 2 Tablespoons Honey
  • ½ Teaspoon Salt (or to taste)
  • 2 Tablespoons Extra-Virgin Olive Oil

Instructions

  • Preheat the oven to 200 degrees C (400 F). Line a baking sheet with parchment paper and keep it aside.
  • Wash, peel, and chop sweet potatoes into ¾-inch pieces. Wash, core, and chop apples into 1-inch pieces. You can remove apple skins if you want. Add them to a large bowl.
  • Add ground cinnamon, rosemary (if using), salt, black pepper, honey, and olive oil to the sweet potatoes and apples.
  • Mix everything together until they're evenly coated.
  • Transfer them to the prepared baking sheet and spread them evenly in a single layer.
  • Bake them in the preheated oven at 200 degrees C for about 25 minutes, or until the sweet potatoes are tender, flipping once halfway through the roasting time.
  • Serve and enjoy!

Video

Nutrition

Calories: 215kcal | Carbohydrates: 38g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 347mg | Potassium: 417mg | Fiber: 5g | Sugar: 19g | Vitamin A: 14203IU | Vitamin C: 5mg | Calcium: 42mg | Iron: 1mg

Biscoff Truffles

3 Ingredient Biscoff Truffles - Rich, easy, soft and delicious holiday treat made with biscoff cookies, cream cheese and white chocolate. A perfect no bake treat for the holiday season!

What are biscoff cookies?

Biscoff cookies, also known as Speculoos, are spiced shortcrust cookies originally from Belgium. They are crunchy, thin, and have a unique caramelized flavor with warm spices. These are often served with coffee or tea and are also known for their versatility in various desserts like cheesecakes, tarts, puddings, cakes, and truffles!

What are biscoff truffles?

Biscoff truffles are one of the easy and best truffles made with 3 basic ingredients. These are made by combining the crushed biscoff cookie crumbs and cream cheese, then dipped in melted white chocolate. It is a rich, soft, bite-sized delicious treat that can be made in no time for any special occasion.

These little sweet treats have a warm cinnamon and caramel flavor, which makes them a perfect edible gift for the holiday season. They're super easy to make, no-bake dessert and perfect for those who are looking for last minute holiday treats.

Ingredients & Substitutions:

You can get the ingredient measurements and instructions from the recipe card below.

Biscoff Cookies - You will need lotus cookies or speculoos biscuits for this recipe. You can substitute them with any spiced cookies such as gingersnaps. Can be replaced with oreos for a different flavor variation. You can get the biscoff cookies from any grocery stores or online.

Cream Cheese - It binds the truffle mixture and makes it creamier. Make sure it is at room temperature before making the truffles. You can replace it with mascarpone cheese or cookie butter.

White Chocolate - I have used white chocolate bar in this recipe. You could also use white chocolate chips, almond bark or melting wafers. You can also substitute it with dark chocolate or milk chocolate.

Serving suggestions:

These white chocolate biscoff truffles make a wonderful choice for Christmas truffles due to their warm, spiced flavor. These are ideal for holiday gatherings, cookie trays and gift boxes.

They can be served along with a cup of coffee, tea or hot cocoa.

Storage suggestions:

If you want to serve them immediately, store them in an airtight container at room temperature for a day.

If you want to store them for longer period of time, place them in an airtight container and store in the refrigerator for up to 5 days.

You can also freeze them for up to 2 months. Thaw them at room temperature before serving.

Variations:

You can also drizzle melted biscoff cookie butter or colored candy melts on chocolate covered biscoff truffles to add a festive touch.

Mix in a bit of unsweetened cocoa powder into the cookie and cream cheese mixture for a chocolatey flavor.

Add a pinch of cinnamon, ginger, nutmeg or cloves to the filling to boost the spiced flavor.

Add 1-2 teaspoons of instant coffee powder or espresso powder for a coffee flavor.

Add chopped nuts to the filling for added crunch.

Decorate them with holiday sprinkles, crushed peppermint, rainbow sprinkles or cinnamon sugar for a warm, seasonal touch.

Tips & Notes:

If you feel the biscoff truffle mixture is too dry, add more cream cheese or lotus biscoff spread to adjust the consistency. You can also sprinkle little milk or condensed milk.

Use a good cream cheese for the best results. Make sure it is softened at room temperature.

Grind the cookies into fine crumbs without any large chunks for smoother truffles. If you don't have a food processor, add the cookies to a ziplock cover and crush them using a rolling pin.

If the stuffing is too soft to handle, chill it in the refrigerator for sometime before rolling it into balls.

Use a tablespoon or cookie scoop to portion the truffle mixture evenly for even sized balls.

Do not skip freezing the biscoff cookie balls before dipping in melted chocolate. It helps the chocolate coating set quickly. Do not chill them more than 30 minutes to prevent the chocolate coating from cracking. If you see any cracks, cover them with a drizzle of chocolate as a quick fix.

Always melt the chocolate slowly using a double boiler method or in the microwave in 30 second intervals. You can also add a teaspoon of coconut oil to thin out the chocolate.

Add your favorite toppings immediately after dipping, before the chocolate sets.

If you want a thicker chocolate shell, try double dipping them.

Step by step instructions:

Line a plate or tray with parchment paper and keep it aside until use.

Grind biscoff biscuits to fine crumbs using a food processor, reserve a tablespoon of cookie crumbs for garnishing.

Add cream cheese to the biscoff crumbs and mix everything until smooth and well combined.

You should be able to shape the mixture easily. If it is too dry, add more cream cheese or cookie butter spread.

Divide the mixture using a small cookie scoop or a tablespoon, shape it into small balls.

Arrange them on the lined tray and let them chill in the freezer for about 30 minutes.

In a microwave-safe bowl, add chopped white chocolate and melt in microwave in 30 seconds intervals.

It should be thin and smooth. If you are using white chocolate chips, add a teaspoon of coconut oil for smoother consistency.

Using a fork, dip biscoff balls into melted chocolate and coat them well.

Gently tap to remove excess chocolate and place them back on the parchment lined platter.

While the chocolate is still wet, sprinkle crushed cookies or holiday sprinkles on top.

More holiday recipes:

Biscoff cookie truffles recipe video below:

Print Recipe

Biscoff Truffles

3 Ingredient Biscoff Truffles - Rich, easy, soft and delicious holiday treat made with biscoff cookies, cream cheese and white chocolate. A perfect no bake treat for the holiday season!
Prep Time20 minutes
Chill Time30 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Keyword: Bisoff truffles recipe, Christmas Truffles, Holiday Recipes
Servings: 18
Author: Hari Chandana Ponnaluri

Ingredients

  • 250 Grams Lotus Biscoff Cookies (32 Cookies)
  • ½ Cup Cream Cheese (softened)
  • 200 Grams White Chocolate

Instructions

  • Line a cookie sheet or tray with parchment paper and keep it aside until use.
  • Grind biscoff biscuits to fine crumbs using a food processor, reserve a tablespoon of cookie crumbs for garnishing.
  • Add cream cheese to the crumbs and mix everything until smooth and well combined.
  • Divide the mixture using a small cookie scoop or a tablespoon, shape it into small balls.
  • Arrange them on the lined tray and let them chill in the freezer for about 30 minutes.
  • In a microwave-safe bowl, add chopped white chocolate and melt in microwave in 30 seconds intervals.
  • It should be thin and smooth. If you are using white chocolate chips, add a teaspoon of coconut oil for smoother consistency.
  • Using a fork, dip biscoff balls into melted chocolate and coat them well.
  • Gently tap to remove excess chocolate and place them back on the parchment lined platter.
  • While the chocolate is still wet, sprinkle crushed cookies or holiday sprinkles on top.
  • Let them set and serve!

Video

Red Hot Cookies

Red Hot Cookies are sweet, spicy, buttery, and chewy cookies studded with red hot cinnamon candies. A perfect addition to holiday cookie trays alongside favorites like Chocolate Molasses Cookies, Cherry Wink Cookies, and Candy Cane Blossoms.

Red hot cinnamon cookies placed on a pink ceramic platter and decorated with red hot cinnamon candies

Quick Look: Red Hot Cookies Recipe

  • Prep Time: 15 Minutes
  • Cook Time: 12 Minutes
  • Total Time: 27 Minutes
  • Servings: 12 Cookies
  • Calories: 96 kcal per cookie
  • Difficulty: Easy, perfect for Christmas.
  • Dietary info: Vegetarian, egg-free.

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Red hot cookies is a soft, chewy, delicious, spiced cookie loaded with red hot candies which are small, red colored cinnamon candies. The candies are sweet and spicy and adds a spicy and cinnamon flavor and a pop of color to the cookies.

These sweet and spicy treats are super simple to make with simple ingredients and don't require chilling the dough. It's a fun way to add a spicy twist to traditional cookie recipes, and they are perfect for Valentine's Day and Christmas!

Looking for more festive treats? Try my Oreo Bark, Cream Cheese Mints, Sugar Plum Candy and Biscoff Truffles.

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Why you'll love this recipe:

  • The red hot candies melt slightly and give the cookies beautiful pops of color and flavor.
  • They are easy to make with simple ingredients but still feel festive.
  • Both kids and adults love them.
  • Perfect for cookie trays, gifting and cookie exchanges.

Ingredients & substitutions:

Ingredients needed to make red hot cookies

Flour - Provides a structure to the cookie. I have used all purpose flour or plain flour in this recipe.

Sugar - White sugar or light brown sugar can be used.

Butter - Do not replace it with anything. I used unsalted butter, skip salt if you are using salted butter. Make sure the butter is softened at room temperature.

Red Hots -These are tiny, sweet, spicy candies, known for their deep cinnamon flavor. Adds a bright red color and cinnamon flavor to the cookies. You can use any similar candies in this recipe.

Vanilla - Enhances the flavor of the cookies. Use a good quality vanilla extract. Can be replaced with vanilla bean paste.

Milk - Binds the ingredients together and adds moisture. You can swap it with oat milk or almond milk.

Baking Soda - Helps the cookies rise. Do not skip this.

Salt - Skip if you are using salted butter.

A full ingredient list with exact measurements can be found in the recipe card below.

a close-up shot of red hot cinnamon cookies placed on a pink platter

Variations:

Fold in some pecans, walnuts, white chocolate chips or dark chocolate chips along with red hots for added flavor and crunch.

You can also decorate the them with a simple frosting to add a festive touch.

Drizzle the baked and cooled cookies with melted chocolate or glaze to add sweetness.

Top the dough balls with more crushed cinnamon candies for intense cinnamon flavor.

You could also add ground cloves, nutmeg, or cinnamon for a spicier cookie.

How to Make Red Hot Cookies

Flour, salt and baking soda are combined in a small mixing bowl.

Preheat the oven to 180 degrees C (350F) and line a baking tray with parchment paper.

In a small mixing bowl, combine flour, salt and baking soda and keep it aside.

Softened butter and sugar are added to a ceramic mixing bowl.

In a large mixing bowl, beat together softened unsalted butter and sugar until light and fluffy.

Vanilla and milk are added to the butter-sugar mixture

Add in vanilla extract and milk.

all the wet ingredients are combined together.

Mix until well combined.

flour mixture added to the butter mixture to make a dough

Add the flour mixture to the butter mixture and mix until just combined. Do not overmix the dough.

Crushed red hot cinnamon candies are added to the prepared dough.

Add slightly crushed red hot candies.

Everything mixed together to make a dough.

Gently mix everything until combined.

Small dough balls are placed on a lined baking tray

Divide the dough into 12 round balls, using about a tablespoon of dough for each ball. Place them on the lined baking sheet, leaving about 2 inches between each cookie.

Freshly baked red hot cinnamon cookies on a lined baking tray

Bake in the preheated oven for 10-12 minutes at 180 degrees C. Transfer them to a cooling rack and let them cool completely. Serve & enjoy!

Tips & Notes:

  • Slightly crushing the candies before adding them to the dough can help spread the flavor more evenly, while still leaving some chunks with a burst of cinnamon.
  • Do not use cold butter, make sure the butter is softened.
  • Do not overbake the cookies for a perfect chewy texture.
  • Leave enough space between the dough balls when baking.
  • For extra cinnamon flavor, you can mix the dough with a little bit of ground cinnamon.

Serving suggestions:

They can be served with any hot beverage.

Add them to your Christmas cookie platter along with other favorite cookies, like chocolate crinkles, snowball cookies, and santa's whiskers.

Storage suggestions:

Store them in an airtight container at room temperature. They'll stay fresh for up to 5 days.

You can also freeze the unbacked cookie dough or baked cookies. Place them in a ziplock bag or airtight container for up to 3 months.

Red hot cinnamon cookies placed on a pink ceramic platter and decorated with red hot cinnamon candies

FAQs

Are red hot cookies too spicy?

Not at all. Even kids can enjoy them.

Can I make them smaller or larger?

Yes, just adjust the baking time accordingly. Smaller cookies bake faster and larger ones need a few minutes extra.

Can I freeze the dough or baked cookies?

Absolutely, freeze the dough balls or baked cookies for up to 3 months.

Can I use cinnamon chips instead of red hot candies?

Yes, cinnamon chips will give a similar flavor. The taste and texture will be different.

More holiday recipes:

If you tried this Red Hot Cookies Recipe or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments. Thanks for visiting my blog today!

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5 from 1 vote

Red Hot Cookies

Red Hot Cookies - Sweet, spicy, buttery, and chewy cookies studded with red hot cinnamon candies. A perfect addition to holiday cookie trays!
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Cookies, Dessert
Cuisine: American, International
Keyword: Christmas Cookies, Eggless Baking
Servings: 12 Cookies
Calories: 96kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • ¼ Cup Unsalted Butter, softened
  • 6 Tablespoons Sugar
  • 2 Tablespoons Milk
  • ½ Teaspoon Vanilla Extract
  • ¾ Cup All Purpose Flour / Plain Flour
  • ¼ Teaspoon Baking Soda
  • ⅛ Teaspoon Salt
  • 2 Tablespoons Crushed Red Hot Candies

Instructions

  • Preheat the oven to 180 degrees C (350F) and line a baking tray with parchment paper.
  • In a small mixing bowl, combine flour, salt and baking soda and keep it aside.
  • In a large mixing bowl, beat together softened unsalted butter and sugar until light and fluffy.
  • Add in vanilla extract and milk. Mix until well combined.
  • Add the flour mixture to the butter mixture and mix until just combined. Do not overmix the dough.
  • Add slightly crushed red hot candies.
  • Gently mix everything until combined.
  • Divide the dough into 12 round balls, using about a tablespoon of dough for each ball. Place them on the lined baking sheet, leaving about 2 inches between each cookie.
  • Bake in the preheated oven for 10-12 minutes at 180 degrees C. Transfer them to a cooling rack and let them cool completely. Serve & enjoy!

Video

Notes

  • Do not use cold butter, make sure the butter is softened.
  • Do not overbake the cookies for a perfect chewy texture.
  • Leave enough space between the dough balls when baking.

Nutrition

Calories: 96kcal | Carbohydrates: 14g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 49mg | Potassium: 13mg | Fiber: 0.2g | Sugar: 8g | Vitamin A: 121IU | Vitamin C: 0.01mg | Calcium: 5mg | Iron: 0.4mg

Apple Nachos

Apple Nachos - A fun, healthy and delicious snack that combines crisp apple slices with a a drizzle of creamy peanut butter and is topped with chocolate chips. They're super easy to make and perfect for satisfying your sweet cravings with nutritional value!

What are apple nachos?

Apple Nachos are a fun snack where sliced fresh apples are arranged on a plate, topped with a drizzle of melted peanut butter and toppings. They are similar to classic nachos, but made with the apple slices instead of tortilla chips, making them a nutritious snack. They're both satisfying and fun to eat.

Apples provide natural sweetness and crunch and make a creative and refreshing alternative to the traditional tortilla chips. This is one of the easier snack recipes that requires no cooking and no baking, and can be customized to suit your taste. Peanut butter adds a rich and creamy texture to the crisp apples. Slightly warming the peanut butter makes it easier to drizzle.

Ingredients & Substitutions:

Apples - Any firm and crisp apple variety such as Honeycrisp, Granny Smith, Fuji, or Gala apples works well. You can also use pears for a different flavor.

Peanut Butter - Use natural unsweetened peanut butter for a healthier option. You can use either creamy or crunchy butter. It can also be replaced with almond butter, cashew butter or sunflower seed butter.

Chocolate Chips - Use mini chocolate chips. You can omit them if not needed.

Serving suggestions:

These are perfect for family gatherings, parties, or get-togethers. Serve them on a large platter along with your favorite toppings.

These nachos are great as a school snack or a simple dessert.

You can customize the nachos for different holidays. Sprinkle red and green sprinkles for Christmas, orange and black sprinkles for Halloween, or pink sprinkles for Valentine's day!

Storage suggestions:

Serve them right away, they taste best when the apples are fresh and crisp.

If you want to store the leftovers for a few hours, place them in an airtight container and refrigerate.

Variations:

Substitute peanut butter with caramel sauce, date sauce or any other nut butters such as almond butter or cashew butter.

You can also drizzle melted chocolate, maple syrup or honey along with peanut butter to add extra sweetness.

Sprinkle a little bit of apple pie spice, pumpkin pie spice or cinnamon powder to add warmth.

If you love sweet and salty treats, try adding a sprinkle of sea salt over the nachos.

Feel free to use any of your favorite toppings like mini marshmallows, pecans, walnuts, cranberries, cocoa nibs, raisins, dried berries, crushed peanuts, sunflower seeds, granola, or coconut flakes.

You can also add festive-themed sprinkles during the holiday season.

Tips & Notes:

Choose firm and crispy apples to hold up well to the toppings.

Use natural peanut butter with no added sugar if you want to keep this snack healthier.

If you are making the nachos beforehand, squeeze some lemon juice and coat the slices well with the juice before arranging on the platter to prevent oxidation. This step keeps the apples from turning brown.

Do no skip warming the peanut butter. Use a microwave or double boiler method to thin out the peanut butter.

Step by step instructions:

Wash and slice the apple into ¼ inch slices. Remove seeds.

Arrange them on a serving plate or tray.

In a microwave safe bowl, warm peanut butter for 20-30 seconds.

It should be smooth and pourable.

Drizzle melted peanut butter over the slices apples evenly.

Sprinkle chocolate chips or any other toppings as needed.

Serve immediately.

More healthy snack recipes:

Healthy apple nachos recipe video below:

Print Recipe

Apple Nachos

Apple Nachos - A fun, healthy and delicious snack that combines crisp apple slices with a a drizzle of creamy peanut butter and is topped with chocolate chips. They're super easy to make and perfect for satisfying your sweet cravings with nutritional value!
Prep Time10 minutes
Total Time10 minutes
Course: Dessert, Snack
Cuisine: American, International
Keyword: apple nachos, easy apple recipes
Servings: 4
Calories: 181kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • 2 Apples
  • ¼ Cup Peanut Butter
  • 2 Tablespoons Mini Chocolate Chips

Instructions

  • Wash and slice the apple into ¼ inch slices. Remove seeds.
  • Arrange them on a serving plate or tray.
  • In a microwave safe bowl, warm peanut butter for 20-30 seconds.
  • It should be smooth and pourable.
  • Drizzle melted peanut butter over the slices apples evenly.
  • Sprinkle chocolate chips or any other toppings as needed.
  • Serve immediately.

Video

Nutrition

Calories: 181kcal | Carbohydrates: 21g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 75mg | Potassium: 188mg | Fiber: 3g | Sugar: 16g | Vitamin A: 66IU | Vitamin C: 4mg | Calcium: 22mg | Iron: 0.5mg

Chocolate Covered Pretzels

Chocolate covered pretzels are a super delicious salty and sweet treat made by dipping crunchy pretzels in chocolate and decorating with holiday toppings. They're one of the easiest treat recipes, perfect for the holiday season!

What are chocolate covered pretzels?

Chocolate-covered pretzels are a simple homemade sweet-and-salty treat made with crunchy, salty pretzels and milk chocolate. The mini pretzel twists are dipped in melted choco chips and then decorated with sprinkles. These are a popular snack, often enjoyed during the holidays. They could be a wonderful addition to your holiday cookie platter!

These are super easy to make at home and can be perfect as holiday treats, party snacks or gifts. All you need is just 2-3 ingredients to make this wonderful no-bake Christmas treat!

Ingredients & Substitutions:

Pretzels - I have used mini crunchy pretzels in this recipe. You can use regular-sided pretzels, pretzel sticks or pretzel rods. Gluten-free pretzels can also be used if you want.

Chocolate - I have used milk chocolate chips here. You can use any kind of chocolate such as dark chocolate, semi-sweet chocolate or white chocolate. If you want to make them dairy-free, feel free to use vegan chocolate or dairy-free chocolate chips. You can also use baking chocolate bars or melting wafers.

Sprinkles - These are totally optional but adds a lovely festive touch and crunch. You can also use your favorite crushed nuts, desiccated coconut, sparkling sugar, crushed candy cane or mini choco chips. Use holiday-themed sprinkles or rainbow sprinkles.

Serving suggestions:

Arrange them on a dessert platter along with other sweet treats on special occasions, holiday gatherings or baby showers. You can also serve them as a snack along with other finger foods like nuts, popcorn, or candies.

Crush or break them into small pieces and sprinkle over frozen yogurt, ice cream or any of your favorite desserts to add a crunch and saltiness.

These make perfect holiday gifts or party favors. Pack them in decorated bags, cookie trays or tins.

Storage suggestions:

Store them in an airtight container for up to 2 weeks at room temperature. If you want to store them for longer period of time, refrigerate them for about a month of two. You could also freeze them for up to 3 months.

Make sure you store them properly in an airtight container to prevent them from getting stale or soggy.

Tips & Notes:

Make sure you are using high quality ingredients for the best results. You can use baking chocolate bars or candy melts. If you are using choco chips and it is not melting smoothly, add a teaspoon of coconut oil to help them melt smoothly. Use a double boiler or microwave in short intervals to melt chocolate slowly and perfectly.

Use a fork or dipping tool to coat the pretzels fully with chocolate, and gently tap or shake the fork to remove the excess chocolate.

Arrange the pretzels on parchment paper or wax paper liner tray. This prevents them from sticking to the tray and makes for easy cleanup.

Make sure you decorate the dipped pretzels before the chocolate is harden. Dip a few pretzels at a time and decorate them with sprinkles, crushed peppermint candy canes or crushed nuts before the chocolate coating sets. Repeat the process. You can also decorate them with chocolate drizzle instead of sprinkles. After the it has set, drizzle some contrasting melted chocolate using a spoon or piping bag.

For festive occasions, match the sprinkles to the the holiday season. Use red and green sprinkles or sparkling sugar for Christmas, red and white for Valentine's Day or black and orange sprinkles for Halloween.

Step by step instructions:

Line a baking sheet or tray with parchment paper and keep it aside until use.

Add semi-sweet chocolate chips or dark chocolate chips in a microwave safe bowl.

Heat in 30-second intervals, stirring in between, until it is smooth and melted. Do not overheat it. You can also melt them using a double boiler method by placing a heatproof bowl over a pot of simmering water, making sure the bottom of the bowl doesn't touch the water. Add the chocolate to the top bowl and stir until it is melted and smooth.

Using a fork or dipping tool, dip each pretzel into the melted chocolate, making sure it is fully covered with chocolate. Gently tap off any excess chocolate and transfer them to the lined baking sheet.

Immediately after dipping, while the chocolate is still wet, sprinkle the rainbow sprinkles or any of your favorite toppings over them to decorate.

Repeat the process with remaining chocolate and pretzels.

Let them chill in the refrigerator for 10-15 minutes or until set. Once the chocolate has set, transfer them to an airtight container.

Serve & Enjoy!

More Holiday Recipes:

Chocolate covered pretzels recipe video below:

Print Recipe

Chocolate Covered Pretzels

Chocolate covered pretzels are a super delicious salty and sweet treat made by dipping crunchy pretzels in chocolate and decorating with holiday toppings. They're one of the easiest treat recipes, perfect for the holiday season!
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Snack, Sweet
Cuisine: American, International
Keyword: chocolate covered pretzels, christmas recipes, Holiday Recipes, sweet treats
Servings: 70 Mini Pretzels
Calories: 17kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • 1 Cup Chocolate Chips ( 150 grams )
  • 70 Mini Pretzels
  • Sprinkles as needed (optional)

Instructions

  • Line a baking sheet or tray with parchment paper and keep it aside until use.
  • Add chocolate in a microwave safe bowl.
  • Heat in 30-second intervals, stirring in between, until it is smooth and melted. Do not overheat it. You can also melt chocolate using a double boiler method.
  • Using a fork or dipping tool, dip each pretzel into the melted chocolate, making sure it is fully covered with chocolate. Gently tap off any excess chocolate and transfer them to the lined baking sheet.
  • Immediately after dipping, while the chocolate is still wet, sprinkle the rainbow sprinkles or any of your favorite toppings over them to decorate.
  • Repeat the process with remaining chocolate and pretzels.
  • Let them chill in the refrigerator for 10-15 minutes or until set. Once the chocolate has set, transfer them to an airtight container.

Video

Nutrition

Calories: 17kcal | Carbohydrates: 3g | Protein: 0.2g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Trans Fat: 0.005g | Cholesterol: 0.4mg | Sodium: 4mg | Potassium: 4mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 6IU | Vitamin C: 0.03mg | Calcium: 3mg | Iron: 0.1mg

Chocolate Molasses Cookies

Chocolate Molasses Cookies - These are rich, chewy, delicious, and cozy holiday cookies with crispy exterior and a soft interior. It is a perfect holiday cookie, made with molasses, decadent chocolate, and a touch cinnamon.

What are chocolate molasses cookies?

Molasses chocolate cookies are rich, cozy and delicious holiday cookies made with molasses, chocolate, cocoa powder and cinnamon. These cookies are crispy on the outside and have a tender interior. The molasses gives the cookies a deep, smoky caramel flavor, while cinnamon adds warmth. Adding dark chocolate pieces to the cookie dough will bring a bittersweet contrast to the rich molasses sweetness.

These cookies are perfectly sweet, chewy, chocolatey, with a cracked, sugar-coated top that adds a slight crunch. These are super easy to make and can be a great addition to your Christmas cookie tray.

Ingredients & Substitutions:

Flour - I have used all purpose flour or plain flour. Whole wheat flour can be used.

Cocoa Powder - Use high-quality unsweetened cocoa powder or cacao powder. Dutch cocoa powder can also be used for a deeper chocolate flavor.

Molasses - Make sure you're using dark molasses or robust molasses for the best flavor. Avoid blackstrap molasses. I have used grandma's brand molasses.

Butter - Make sure the butter is softened at room temperature. If you are using salted butter, skip adding salt.

Dark Chocolate - I have used chopped dark chocolate into bite size pieces and added them to the dough. You can also use chocolate chips or chocolate chunks.

Brown Sugar - Use dark brown sugar for the best flavor and chewy texture. It complements the molasses flavor well. It can be replaced with regular sugar but the texture and taste of the cookies will be different.

Caster Sugar - Also known as fine granulated sugar, you will need this to roll the dough balls to create a crust around the cookies. It helps to create a crunchy outer layer.

Vanilla - It enhances the chocolate and molasses flavors. Use good quality vanilla for a aromatic flavor.

Cinnamon - Use a good quality ground cinnamon to add a warmth and festive touch.

Baking Soda - This is essential, don't skip this.

Milk - I used milk as a substitution of egg. You can use any kind of milk.

Salt - Skip if you are using salted butter.

Serving suggestions:

Serve them fresh out of the oven while the cookies are still warm. They will be melty, making them extra indulgent and chocolatey. They taste so good with a cup of coffee or tea. They can also be served with a glass of milk for a classic combination.

These soft molasses cookies are perfect for the holiday season, pack them in decorative boxes or cookie tins as gifts during the Christmas.

Storage suggestions:

This chewy molasses cookie can stay fresh in an airtight container at room temperature for up to a week. They can freeze well too. Once the cookies are baked and cooled, transfer them to a freezer-safe airtight container or ziplock bag and store them in the freezer for up to 3 months. Thaw them at room temperature before serving.

Variations:

You can add a bit of orange zest to the dough for a different flavor variation.

Add instant espresso powder to the dough for a deep and rich mocha flavor.

Add chopped walnuts or pecans for added crunch and texture. It will add a nutty flavor that works well with chocolate and molasses.

If you love peppermint flavor, top the cookies with some crushed candy canes before baking. You can also add a little bit of peppermint extract to the dough.

You can also dip half of the cooled cookie in melted dark or white chocolate to make them fancy.

Tips & Notes:

Use dark molasses or robust molasses for the best flavor. Do not use blackstrap molasses.

Make sure you're using high-quality dark chocolate for the best chocolate flavor.

Do not skip chilling the dough. It helps the flavors develop and keep the cookies from spreading too much. It will be easier to roll when the dough is chilled.

For chewy cookies, bake until the edges are just set, bake them longer for crispy cookies.

Feel free to experiment with different spices. You can also add ground ginger, cardamom, or cloves for extra warmth.

Don't skip rolling the dough balls in granulated sugar, it will create a lovely crust around the cookies.

Step by step instructions:

Combine all purpose flour, salt, baking soda and cocoa powder in a medium bowl.

Mix everything using a spoon or whisk until well combined and keep it aside until use.

In a large bowl, cream the softened unsalted butter, and packed brown sugar together until light and creamy.

Add in vanilla extract, molasses, and milk.

Mix until well combined.

Add the flour-cocoa mixture to the wet ingredients and mix until just combined.

Do not overmix at this stage.

Add chopped dark chocolate chunks or chips (Reserve some chocolate chunks for topping). Gently fold the dough until combined.

Cover it with a plastic sheet and let it chill in the refrigerator for an hour or until the dough is firm.

Preheat the oven at 180 degrees C (350F).

Line a cookie sheet with a parchment paper and set aside.

Scoop about 2 tablespoons of chilled dough and roll into a round ball. You can use a cookie scoop if you have one.

Gently roll the dough ball in granulated sugar until fully covered.

Place the chilled dough balls on the prepared cookie sheet. Leave about 2 inches between each cookie to allow for spreading.

Top the cookie dough with chocolate chunks.

Bake the cookies in the preheated oven for 13-15 minutes, or until the edges are set and tops are cracked a bit. Remember, they will firm up as they cool.

Once baked, transfer them to a wire rack and let them cool completely before storing.

Serve and enjoy!

More Christmas cookies on the blog:

Dark chocolate molasses cookies recipe video below:

Print Recipe

Chocolate Molasses Cookies

Chocolate Molasses Cookies - These are rich, chewy, delicious, and cozy holiday cookies with crispy exterior and a soft interior. It is a perfect holiday cookie, made with molasses, decadent chocolate, and a touch cinnamon.
Prep Time15 minutes
Cook Time15 minutes
Chill Time1 hour
Total Time1 hour 30 minutes
Course: Cookies, Dessert, Sweet
Cuisine: American
Keyword: chocolate molasses cookies, Christmas Cookies, Eggless Baking, Eggless Cookies
Servings: 12
Author: Hari Chandana Ponnaluri

Ingredients

  • 1 Cup All Purpose Flour
  • ¼ Teaspoon Salt
  • ½ Teaspoon Ground Cinnamon (Optional)
  • ¾ Teaspoon Baking Soda
  • 2 Tablespoons Unsweetened Cocoa Powder
  • 6 Tablespoons Unsalted Butter, softened
  • ½ Cup Dark Brown Sugar, packed
  • ½ Teaspoon Vanilla Extract
  • 2 Tablespoons Molasses
  • 2 Tablespoons Milk
  • ½ Cup Chopped Dark Chocolate or Chocolate Chunks Divided
  • Caster Sugar or Granulated Sugar for Rolling

Instructions

  • Combine all purpose flour, salt, baking soda and cocoa powder in a medium bowl.
  • Mix everything using a spoon or spatula until well combined and keep it aside until use.
  • In a large bowl, cream the softened unsalted butter, and packed brown sugar together until light and creamy.
  • Add in vanilla extract, molasses, and milk. Mix until combined.
  • Add the dry ingredients to the wet ingredients and mix until just combined.
  • Do not overmix at this stage.
  • Add chopped dark chocolate chunks or chips (Reserve some chocolate chunks for topping). Gently fold the dough until combined.
  • Cover it with a plastic sheet and let it chill in the refrigerator for an hour or until the dough is firm.
  • Preheat the oven at 180 degrees C (350F).
  • Line a cookie sheet with a parchment paper and set aside.
  • Scoop about 2 tablespoons of chilled dough and roll into a round ball. You can use a cookie scoop if you have one.
  • Gently roll the dough ball in white sugar until fully covered.
  • Place the chilled dough balls on the prepared cookie sheet. Leave about 2 inches between each cookie to allow for spreading.
  • Top the cookie dough with chocolate chunks.
  • Bake the cookies in the preheated oven for 13-15 minutes, or until the edges are set and tops are cracked a bit. Remember, they will firm up as they cool.
  • Once baked, transfer them to a cooling rack and let them cool completely before storing.

Video

Nutellotti (Italian Nutella Cookies)

Nutellotti - Nutellotti are delicious, rich, soft, and chocolatey Italian cookies made with Nutella. With just a few ingredients, they are quick to whip up and make the perfect treat for Christmas!

What are nutellotti?

Nutellotti are soft, small Italian cookies made with Nutella, giving them rich and deep chocolate hazelnut flavor. These soft nutella cookies are one of the simplest cookies to make and require only basic ingredients. You need just 3 ingredients to make these delicious cookies.

These 3-ingredient nutella cookies made by combining nutella, flour and milk. The dough is shaped with a cavity in the middle, which filled with more nutella either before or after baking. They are very similar to nutella thumbprint cookies.

Ingredients & Substitutions:

Nutella - It is a very popular chocolate spread that chocolate hazelnut flavor and sweetness to the cookies.

Flour - The original recipe requires 00 flour, if you can't find it, plain flour or all-purpose flour is a suitable substitute. I used all purpose flour in this recipe.

Milk - I have used it as a substitute for egg.

Nuts or Sprinkles - These are totally optional. You can top the cookies with chopped nuts, chocolate sprinkles or holiday sprinkles for a festive touch.

Serving suggestions?

Pair them with hot coffee or hot tea. Serve them as a sweet snack.

Pack them in decorative gift boxes as holiday treats for friends and family.

Nutellotti can be a beautiful addition to your Christmas cookie platter.

Storage suggestions?

Store them in an airtight container, they stay fresh at room temperature for 4-5 days. If you want to store them longer, freeze them for up to 3 months. Thaw at room temperature before serving.

Can I use eggs?

Yes, the original recipe calls for eggs. You can replace the milk with 1 egg.

Tips & Notes:

Make sure the nutella is at room temperature, this makes it easier to mix.

Do not skip chilling the dough, it makes it easier to roll into small balls.

Divide the chilled dough into evenly sized balls to ensure even baking.

To fill the cookies, use a piping bag with a star nozzle for a neat and beautiful look. You can also use a ziplock bag if you don't have a piping bag.

Do not use more milk than required. If you feel your dough is too sticky, add a little more flour or chill longer.

Do not overmix the dough.

You can also use a hand mixer or stand mixture to make the nutella dough.

You can fill the cookies with nutella either before or after baking. If you want to add after baking, let the baked cookies cool completely before filling them with nutella.

I decorated the cookies with chopped hazelnuts and silver balls for extra crunch. Feel free to use any of your favorite sprinkles or nuts.

Step by step instructions:

Add measured nutella spread and milk to a mixing bowl.

Mix everything using a spatula until well combined.

Add flour to the nutella mixture and gently fold to make a soft dough.

The dough will be slightly sticky at this stage.

Wrap the dough tightly in plastic wrap and let it chill in the refrigerator for 20-30 minutes.

Divide the dough into 20 evenly sized 1 inch balls.

Line a baking tray with parchment paper.

Transfer the dough ball to the lined baking tray or baking sheet.

Make a dent in the centre of each ball using your finger or handle of a wooden spoon.

Put some nutella in a pastry bag fitted with a star nozzle and fill the each cookie.

Top them with crunchy chopped hazelnuts or sprinkles.

Transfer the tray to the preheated oven and bake them for 10-11 minutes at 170 degrees C.

Transfer them to a wire rack and let them cool completely before serving.

More holiday baking recipes:

How to make Italian nutella cookies recipe video below:

Print Recipe

Nutellotti (Italian Nutella Cookies)

Nutellotti - Nutellotti are delicious, rich, soft, and chocolatey Italian cookies made with Nutella. With just a few ingredients, they are quick to whip up and make the perfect treat for Christmas!
Prep Time15 minutes
Cook Time10 minutes
Chill Time20 minutes
Total Time45 minutes
Course: Baking, Cookies, Snack, Sweet
Cuisine: International, Italian
Keyword: Christmas Cookies, christmas recipes, Italian cookies recipes, Nutellotti cookies
Servings: 20 Cookies
Calories: 104kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • 180 Grams Nutella (Approx. ½ Cup+2Tbsp)
  • ¼ Cup Milk
  • 150 Grams All Purpose Flour / Plain Flour (Approx. 1 Cup+3Tbsp)
  • ¼ Cup Nutella for filling
  • 2 Tablespoons Chopped Hazlenuts (optional)

Instructions

  • Add measured nutella spread and milk to a mixing bowl.
  • Mix everything using a spatula until well combined.
  • Add flour to the nutella mixture and gently fold to make a soft dough.
  • The dough will be slightly sticky at this stage.
  • Wrap the dough tightly in plastic wrap and let it chill in the refrigerator for 20-30 minutes.
  • Divide the dough into 20 evenly sized 1 inch small balls.
  • Line a baking tray with parchment paper.
  • Transfer the dough ball to the lined baking tray or baking sheet.
  • Make a dent in the centre of each ball using your finger or handle of a wooden spoon.
  • Put some nutella in a pastry bag fitted with a star nozzle and fill the each cookie.
  • Top them with crunchy chopped hazelnuts or sprinkles.
  • Transfer the tray to the preheated oven and bake them for 10-11 minutes at 170 degrees C.
  • Transfer them to a wire rack and let them cool completely before serving.

Video

Nutrition

Calories: 104kcal | Carbohydrates: 14g | Protein: 2g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Trans Fat: 0.003g | Cholesterol: 0.2mg | Sodium: 7mg | Potassium: 71mg | Fiber: 1g | Sugar: 7g | Vitamin A: 4IU | Vitamin C: 0.1mg | Calcium: 20mg | Iron: 1mg

Moong Dal Ladoo

Moong Dal Ladoo - A traditional Indian sweet made with split yellow lentils, sugar, and ghee, flavored with cardamom. They're super easy to make and have a unique, nutty flavor with a rich, melt-in-your mouth texture that's perfect for any occasion.

What is moong dal laddu?

Ladoos are an Indian sweet balls typically made with lentils, semolina, milk solids, or grains. Moong laddu is a one of the traditional Indian ladoo variations made with moong dal (split yellow lentils), sugar, melted ghee (clarified butter), and cardamom. The lentils are slow roasted in a heavy-bottomed pan until golden and aromatic, then ground into a fine powder, mixed with powdered sugar, cardamom and ghee, and shaped into round balls.

Moong dal laddu is also known as Pesara Sunnundalu in Telugu and Pasi Paruppu Urundai in Tamil. These are one of the popular Indian sweets during festival, known for their nutty flavor and rich, melt-in-your-mouth texture. They are super simple to make with minimal ingredients and take very little time to prepare.

Ingredients & Substitutions:

Moong Dal - Moong dal is split yellow lentils. You can get it from any Indian store. Urad dal or chana dal can be substituted.

Sugar - I have used regular white sugar. You can substitute it with brown sugar but the flavor will be different. For a healthier version, replace sugar with powdered jaggery or coconut sugar.

Ghee - Use fresh and high quality ghee for the best flavor. It will help to bind the laddus and adds a rich and traditional flavor.

Cardamom - Do not skip cardamom. Use freshly ground cardamom for the best flavor.

Serving suggestions:

Serve them as a sweet snack along with a cup of coffee or tea. These can be served as part of a festive platter alongside other traditional Indian sweets during festivals such as Diwali, Holi, Ganesh Chaturthi or Raksha Bandhan!

Storage suggestions:

These have a really good shelf life. Store them in an airtight container for up to 2 weeks at room temperature. You can also store the moong-sugar powder mixture in an airtight container for up to 2 months. Add warm ghee to the mix and roll into laddus whenever you want.

Variations:

Add a little bit of desiccated coconut to the mixture for a subtle coconut flavor and texture.

Mix in finely chopped dry fruits and nuts like almonds, pistachios, or cashews for added crunch and flavor.

Add a bit of cocoa powder to the mixture for a chocolatey twist.

Tips & Notes:

Roast the lentils on low heat to prevent them from burning. This will add a rich and nutty flavor to the dal. Make sure to roast until the dal turns golden brown and aromatic. Roast constantly to avoid uneven browning.

Grind the roasted moong dal into a fine powder for smoother laddus. If it is course, the laddus will have a grainy texture. You can sift the ground lentils to remove any coarse bits if needed.

Make sure you are using high quality, pure desi ghee for the best flavor and texture. Always add ghee little by little until it binds the mixture. Do not use too much of ghee, it will make the ladoos greasy. Add more warm ghee if the mixture feels too dry to shape the laddus. If it feels too soft or greasy, let it cool a little before shaping.

Once the flour-sugar mixture is mixed with ghee, shape the ladoos while the mixture is still warm, if it cools down completely, it will become crumbly and will be hard to shape the laddus. If you are making them in large quantity, I would suggest to mix small batches of sugar-flour mix with ghee and repeat until it finishes.

Adjust the sugar level according to your sweetness preference. If you want to substitute sugar with jaggery, blend it with powdered moong dal to combine well.

Do not skip adding cardamom. It adds a wonderful flavor. You can also mix in some raw or roasted chopped cashews, almonds, pistachios for added texture and richness.

Step by step instructions:

Heat a heavy bottomed pan on a low heat. Add one cup of moong dal and dry roast them for about 8-10 minutes or until they are light golden brown color and fragrant.

Remove it from flame, transfer it a plate and let it cool completely.

Transfer the roasted lentils to a mixie jar or blender jar and grind to a fine powder.

Transfer it to a mixing bowl and keep it aside.

Add sugar and cardamom powder to the same blender jar.

Blend until the sugar is smooth and fine.

Add the powdered sugar to the moong dal powder. Mix everything using a spoon or spatula until well combined.

Heat ghee until it is warm and add it to the lentil-sugar mixture little by little.

Mix until well combined. Add more ghee if the mixture feels dry.

Immediately, tightly roll the mixture into round balls.

More Indian sweet recipes:

How to make moong dal ladoo recipe video below:

Print Recipe

Moong Dal Ladoo

Moong Dal Ladoo - A traditional Indian sweet made with split yellow lentils, sugar, and ghee, flavored with cardamom. They're super easy to make and have a unique, nutty flavor with a rich, melt-in-your mouth texture that's perfect for any occasion.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dessert, Sweet
Cuisine: Indian, South Indian
Keyword: diwali recipes, easy diwali sweets, easy indian desserts, Indian Sweets, moong dal ladoo recipe
Servings: 12
Calories: 125kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • 1 Cup Moong Dal
  • ½ Cup Sugar
  • ¼ Teaspoon Cardamom Powder (2-3 cardamom pods)
  • ¼ Cup Warm Ghee

Instructions

  • Heat a heavy bottomed pan on a low heat. Add one cup of moong dal and dry roast them for about 8-10 minutes or until they are light golden brown color and fragrant.
  • Remove it from flame, transfer it a plate and let it cool completely.
  • Transfer the roasted lentils to a mixie jar or blender jar and grind to a fine powder.
  • Transfer it to a mixing bowl and keep it aside.
  • Add sugar and cardamom powder to the same blender jar.
  • Blend until the sugar is smooth and fine.
  • Add the powdered sugar to the moong dal powder. Mix everything using a spoon or spatula until well combined.
  • Heat ghee until it is warm and add it to the lentil-sugar mixture little by little.
  • Mix until well combined. Add more ghee if the mixture feels dry.
  • Immediately, tightly roll the mixture into round balls.
  • Serve & enjoy!

Video

Nutrition

Calories: 125kcal | Carbohydrates: 19g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 3mg | Potassium: 216mg | Fiber: 3g | Sugar: 9g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg

Biscoff Ladoo

Biscoff Ladoo - An easy, rich and flavorful fusion Indian sweet made with crunchy biscoff cookies, condensed milk and coconut. These are so easy to prepare and irresistibly delicious!

What are biscoff cookies?

Biscoff cookies, also known as Speculoos, are spiced shortcrust cookies originally from Belgium. They are crunchy, thin, and have a unique caramelized flavor with warm spices. These are often served with coffee or tea and are also known for their versatility in various desserts like cheesecakes, tarts, puddings, cakes, and even ladoos!

What is biscoff ladoo?

Biscoff ladoo is a fusion dessert that combines the traditional Indian ladoo with the crunchy biscoff cookies. These are one of the easiest and delicious sweet recipes made with simple ingredients like lotus biscuit, desiccated coconut and condensed milk. The biscoff adds a warm and caramel-like taste, making them so unique and flavorful.

Ingredients & Substitutions:

Biscoff Cookies - You will need lotus cookies or speculoos biscuits for this recipe. I wouldn't recommend any other cookies for this recipe.

Coconut - Use fine desiccated coconut. You can find it from any Indian store or online.

Sweetened Condensed Milk - This adds sweetness and will bind the mixture. Use a dairy-free condensed milk alternative if you are vegan.

Milk - Use regular or dairy-free milk.

Ghee - Adds a great flavor and richness. Can be substituted with coconut oil or dairy-free butter for for a vegan option.

Can I make it vegan?

Absolutely! Replace condensed milk with sweetened condensed coconut milk and substitute regular milk with dairy-free milk such as almonds milk, coconut milk, or oat milk. Use coconut oil or vegetable oil instead of ghee.

Serving suggestions:

Serve them as a sweet snack along with coffee or tea.

Pack them in decorative boxes or tins during the Diwali or Christmas. They make a great edible homemade gift.

Include the biscoff coconut ladoos on a dessert platter with other sweets like burfi, brownies, cookies and cakes.

Storage suggestions:

They will stay fresh at room temperature for 2-3 days. If you want to increase the shelf-life, store them in an airtight container in the refrigerator for up to 5 days. They can also be frozen for a month or two.

Variations:

Add any of your favorite nuts like cashews, almonds or pistachios to the laddu mixture for added crunch and richness.

Add some unsweetened cocoa powder to the mixture or drizzle some melted chocolate over the shaped laddus for a chocolatey twist.

Add warm spices like cinnamon, ground ginger or ground nutmeg if you are making them during the holiday season.

You could also add a little bit of instant coffee powder or espresso powder to the mixture for a coffee-flavored sweet treat.

Tips & Notes:

Don't skip roasting the coconut in ghee, as it adds extra texture and flavor. Make sure to use fine desiccated coconut for smoother laddus.

Condensed milk helps to bind the ladoos. If the mixture feels too dry, you can adjust the consistency by adding more condensed milk or milk. If it feels too sticky, add more desiccated coconut.

You can also add a little bit of cardamom powder to enhance the flavor.

Roll the ladoos in crushed biscoff crumbs or sprinkles instead of coconut. You could also drizzle some melted white chocolate or dark chocolate over them.

Step by step instructions:

Grind the lotus biscoff cookies to a fine powder using a blender or mixie. If you don't have a blender, take them in a ziplock cover and crush them using a rolling pin.

Keep them aside until use.

Heat a tablespoon of ghee in a heavy bottomed pan. Add desiccated coconut and roast for 2 minutes.

Add the ground cookie crumbs and mix everything until well combined.

Add condensed milk and milk to the pan and mix well.

Keep stirring and cook for a minute until it thickens. When it turns into a dough, remove it from the heat.

Transfer it to a bowl or plate and let it cool completely.

Grease your hands with little ghee and divide the cooled mixture into round balls.

Roll them in more desiccated coconut until they are well coated.

More fusion Indian sweets:

Recipe adapted from Lotus Biscoff

How to make biscoff coconut ladoo recipe video below:

Print Recipe

Biscoff Ladoo

Biscoff Ladoo - An easy, rich and flavorful fusion Indian sweet made with crunchy biscoff cookies, condensed milk and coconut. These are so easy to prepare and irresistibly delicious!
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Dessert, Sweet
Cuisine: Fusion, Indian
Keyword: biscoff ladoo recipe, diwali recipes, easy indian desserts, fusion indian desserts, mithai for diwali
Servings: 12 Ladoos
Author: Hari Chandana Ponnaluri

Ingredients

  • 15 Biscoff Cookies (120 Grams)
  • 1 Tablespoon Ghee
  • ¾ Cup Desiccated Coconut (60 Grams + more for rolling)
  • ¼ Cup Sweetened Condensed Milk (60 ml)
  • 3 Tablespoons Milk (45 ml)

Instructions

  • Grind the lotus biscoff cookies to a fine powder using a blender or mixie. If you don't have a blender, take them in a ziplock cover and crush them using a rolling pin.
  • Heat a tablespoon of ghee in a heavy bottomed pan. Add desiccated coconut and roast for 2 minutes.
  • Add the ground cookie crumbs and mix everything until well combined.
  • Add condensed milk and milk to the pan and mix well.
  • Keep stirring and cook for a minute until it thickens. When it turns into a dough, remove it from the heat.
  • Transfer it to a bowl or plate and let it cool completely.
  • Grease your hands with little ghee if needed and divide the cooled mixture into round balls.
  • Roll them in more desiccated coconut until they are well coated.

Video