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christmas cookies

Inside Out Peanut Butter Blossoms (dairy-free)

December 17, 2020 by Rachael Ng Leave a Comment

Dark chocolate thumbprint cookies filled with sweet peanut butter frosting “kisses”. These Inside Out Peanut Butter Blossoms are the “inside out” version of the popular Christmas cookie!

Inside Out Peanut Butter Blossoms

Peanut butter and chocolate. A classic combo that’s known to get people really excited. I’m one of those people. And these cookies are an absolute dream. Soft dark chocolate cookies coated in crunchy sugar and “filled” with the easiest peanut butter frosting. Pipe the frosting to resemble the chocolate kisses of the original peanut butter blossoms, and I promise that these cookies will excite any chocolate + peanut butter lover.

These cookies come together quickly and easily (no chilling!!) and then the frosting is made up of runny peanut butter and powdered sugar. Get out your piping bag and a Wilton 2A tip and start practicing those peanut butter “kisses”! And if you’re not the best piper (hello, it’s me), don’t worry. The frosting is thick and pliable (not sticky) so you can re-pipe the kisses as many times as you need to – you can literally peel them out of the thumbprints and add the frosting back to your piping bag without a mess! The result is a stunning little cookie, perfect for any movie night or small gathering.

Ingredients You’ll Need + Substitutes

  • Dutch-process cocoa powder is richer in flavor and darker in color than regular cocoa powder. It really elevates the chocolate flavor of these cookies! Hershey’s Special Dark is what I use as it’s affordable and easily available!
  • All-purpose flour
  • Baking soda
  • Salt
  • Sugar sweetens the cookies AND decorates them. For the cookie dough, you can mix in white granulated sugar, coconut sugar, or unrefined cane sugar. For rolling the dough balls, you want to use white granulated sugar.
  • Egg binds the cookies together. For a vegan option, you can use a flax egg – mix 1 Tbsp of flaxseed meal with 3 Tbsp of warm water; allow to thicken for 5 minutes.
  • Olive oil is my go-to baking oil (you won’t taste it in these cookies). Avocado oil or light olive oil would work as well.
  • Peanut butter makes up the frosting kisses. You’ll want to use runny “natural” peanut butter made with only peanuts and salt. In order to get the perfect frosting, the peanut butter must be room temperature (in its runny state).
  • Powdered sugar thickens and sweetens the peanut butter. If you’re looking for something less sweet, you can replace 1 Tbsp of the sugar with a starch such as arrowroot.
Yield: 13 Cookies

Inside Out Peanut Butter Blossoms

Inside Out Peanut Butter Blossoms

Dark chocolate thumbprint cookies filled with sweet peanut butter frosting "kisses". These festive cookies are the inside out version of your favorite peanut butter blossoms!

Prep Time 30 minutes
Cook Time 10 minutes
Additional Time 45 minutes
Total Time 1 hour 25 minutes

Ingredients

Chocolate Cookies

  • 1/2 cup Dutch-process cocoa powder
  • 3/4 cup unbleached all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup granulated sugar (coconut, unrefined cane, or white cane)
  • 1 large egg
  • 1/3 cup olive oil
  • 1/3 cup white granulated sugar (for rolling)

Peanut Butter Filling

  • 1/2 cup natural runny peanut butter (made with just peanuts and salt), room temp (see Note 1)
  • 1/4 cup powdered sugar

Instructions

  1. Preheat your oven to 350°F and line your baking sheet(s) with parchment paper.
  2. In a large bowl, whisk together the cocoa powder, flour, baking soda, and salt; set aside.
  3. In a small bowl, whisk together the sugar, egg, and olive oil. Add the liquid ingredients to the dry and mix until totally combined.
  4. Add 1/3 cup of white granulated sugar to a small bowl/dish. Begin scooping dough balls (6 at a time) 1.5 Tbsp in size. Roll the dough balls smooth and then roll each one in the granulated sugar until well coated.
  5. Bake the sugared dough balls at 350°F for 5 minutes. Immediately press light "thumbprints" into the center of each hot cookie (I used the cap of my vanilla extract bottle). Allow the cookies to cool on the baking sheet for 3 minutes before transferring to a cooling rack. Then, re-press each thumbprint to make a deeper well. Repeat until all cookies are baked.
  6. Once the cookies are cool, make the frosting by combining the peanut butter and powdered sugar in a small, microwave-safe bowl. Heat the frosting for 10-15 seconds in the microwave.
  7. Add the frosting to a piping bag fitted with a Wilton 2A tip. Pipe peanut butter "kisses" into each of the cookie thumbprints. If you mess up, don't fret; the frosting is thick enough that you can pull it off, add it back to the piping bag, and pipe it again without making a mess - yes, I did this multiple times!
  8. After you've piped all of the kisses, you can use your fingers to gently twist the tips of each kiss for a cleaner, pointier look.
  9. Store cookies in a single layer in an airtight container.

Notes

  1. Your peanut butter must be in its runny, room temperature state in order to get the perfect frosting consistency. If you use cold, thick PB, then your kisses won't hold their shape after being piped.
  2. The cookies won't spread much in the oven, so you will flatten them out when making the thumbprints.

© Rachael | Sugared & Stirred
Cuisine: American / Category: Cookies

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Filed Under: Cookies, Dairy-free, Vegan Tagged With: chocolate peanut butter cookies, chocolate thumbprint cookies, christmas cookies, dairy free cookies, peanut butter blossoms, vegan cookies

Molasses Sprinkle Cookies (dairy-free)

December 7, 2020 by Rachael Ng Leave a Comment

Soft & chewy Molasses Sprinkle Cookies made extra fun & festive with sprinkles! This easy, one-bowl recipe is especially kid-friendly (hello, sprinkles!), but the molasses flavor will have both kids and adults swooning over these sparkly holiday cookies!

Molasses Sprinkle Cookies

I know, I know. There are A LOT of chewy molasses cookie recipes out there. And that’s because a good molasses cookie filled with warm, cozy spices is just what we all want for the holiday season! Add sprinkles and you’ve got one festive cookie that’s just begging to be the star of your cookie exchange. Seriously, these Molasses Sprinkle Cookies are delicious. They’re loaded with molasses flavor and the soft, chewy texture paired with the crunch of the sprinkles couldn’t be more perfect.

For maximum recipe success (i.e. to get cookies instead of a puddle of burnt dough) you will have to chill this cookie dough for at least two hours. The good news? The recipe is one-bowl and comes together very quickly – no mixer required! Whip up the cookie dough and throw that baby in the refrigerator. Leave it overnight or sort your sprinkles while you wait! I promise it’s worth it! And if you have kids, get them involved in the mixing process and let them pick the sprinkles – my daughter loved seeing the end result of all her hard work 😉

Yield: 18 Cookies

Molasses Sprinkle Cookies

Molasses Sprinkle Cookies

Soft & chewy spiced molasses cookies made extra fun & festive with sprinkles! These easy, kid-friendly cookies are perfect for cookie exchanges, holiday parties, or enjoying all to yourself - we don't judge.

Prep Time 30 minutes
Cook Time 15 minutes
Additional Time 2 hours
Total Time 2 hours 45 minutes

Ingredients

  • 1 large egg
  • 3/4 cup granulated sugar (white or raw)
  • 1/3 cup olive oil
  • 1/4 cup molasses
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1 tsp ground ginger
  • 3/4 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground allspice or nutmeg
  • 1 Tbsp corn starch
  • 3/4 tsp baking soda
  • 3/4 tsp baking powder
  • 1 1/2 cups unbleached all-purpose flour
  • 1/2 cup sprinkles

Instructions

  1. In a large bowl, whisk together the egg, sugar, olive oil, molasses, and vanilla. TIP: measure out the oil first and then use the same liquid measuring cup for the molasses for easy cleanup.
  2. Mix in the salt, spices, corn starch, baking soda, and baking powder. Add in the flour and gently mix until just combined. Cover and refrigerate the dough for at least two hours, or overnight.
  3. Once the dough has chilled, preheat your oven to 350°F and line two baking sheets with parchment paper. Add the 1/2 cup of sprinkles to a shallow dish/bowl.
  4. Scoop cookies, 8 at a time, 1.5 Tbsp in size, and then return the leftover dough to the refrigerator. Roll each cookie into a smooth ball and carefully dip and roll the top and sides in the sprinkles. The dough balls will be soft, so you may need to re-shape them a bit as you place them on your baking sheet.
  5. Bake at 350°F for 5-6 minutes or until the cookies have spread (see Note 1). Allow cookies to cool on the baking sheet for 3 minutes before transferring to a cooling rack.
  6. Repeat until all cookies are baked, being sure to alternate baking sheets so that you're always using a room temp baking sheet.
  7. Once the cookies have cooled, you can store them in an airtight container at room temperature. I've found them to be chewier and softer the next day!

Notes

  1. To keep these cookies chewy, be sure you don't over-bake them. They only need 5-6 minutes in the oven.

© Rachael | Sugared & Stirred
Cuisine: American / Category: Cookies

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Filed Under: Cookies, Dairy-free Tagged With: christmas cookies, confetti cookies, dairy free cookies, holiday cookies, molasses cookies, molasses ginger cookies, molasses sprinkles cookies, olive oil cookies, sprinkle cookies

Soft & Chewy Confetti Cookies (DF)

February 7, 2019 by Rachael Ng 4 Comments

It’s the holiday season! Which means I am excited for sprinkles! Take a small bowl of sprinkles and add them to a chewy sugar cookie and you’ve got me very excited for something that doesn’t include chocolate (if you know me or my recipes, you know I love chocolate!). These cookies are soft, chewy, and loaded with sprinkles. You can add as much or as little sprinkles as you’d like. Do what I did and add them to the batter and roll the dough balls in sprinkles, or choose one or the other. Whatever you do, just know that people will love these cookies! Especially around the holiday season.

This recipe is pretty simple – the hardest part is waiting for the dough to chill for two hours! But once the dough is ready, you’ll shape your dough balls, dip the top and sides of each dough ball in sprinkles, and bake! And, like I mentioned, if eating a cookie covered in sprinkles is too much for you, you can skip that step. You’ll still have a delicious, chewy cookie with bits of festive colors inside!

Some of the ingredients I like for this recipe:

White granulated sugar makes these cookies irresistible, giving them a traditional chewy sugar cookie taste! The white sugar adds no extra color to the dough.

Extra light olive oil makes these cookies nice and chewy! I prefer the “light” variety simply for the color, but you can use regular olive oil or other vegetable oils. I don’t recommend using coconut oil.

Extra egg yolk also lends a hand to the chewiness of these cookies.

Vanilla extract flavors these cookies, which is why I like to use 2 whole teaspoons. You could use a mix of vanilla and almond extracts, but I prefer all vanilla.

Yield: 18 Cookies

Soft & Chewy Confetti Cookies

Soft & Chewy Confetti Cookies

Soft and chewy sugar cookies loaded with your favorite holiday sprinkles! The perfect cookie for any celebration!

Prep Time 20 minutes
Cook Time 20 minutes
Additional Time 2 hours
Total Time 2 hours 40 minutes

Ingredients

  • 1 1/2 cups unbleached all-purpose flour
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup white granulated sugar (or unrefined cane sugar)
  • 1/3 cup extra light olive oil
  • 2 tsp vanilla extract
  • 1 large egg + 1 large egg yolk, room temp
  • 3/4 cup sprinkles, divided

Instructions

  1. Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes. In a large bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
  2. In a medium bowl, mix together the sugar, oil, and vanilla. Whisk in the egg + egg yolk until mixture is completely combined and smooth. Add liquid ingredients to dry and use a large spatula or wooden spoon to gently mix until a few flour streaks remain. Gently stir in 1/4 cup of sprinkles. Cover and chill the dough for at least two hours.
  3. Preheat your oven to 350°F and line a baking sheet with parchment paper. Add 1/2 cup of sprinkles to a small bowl. Scoop cookies 1.5 Tbsp in size, rolling the dough into smooth balls – the cookies spread more evenly when rolled. Roll each dough ball in sprinkles (optional). I only rolled the top and sides of my dough balls! Place six cookies on your prepared baking sheet and slightly press down on each dough ball, reshaping as necessary into a neat circular shape.
  4. Bake cookies at 350°F for 5-7 minutes or until cookies have spread and puffed. Be careful not to over-bake them! Let cookies rest on baking sheet for 1-2 minutes before moving to a cooling rack. Cookies will deflate and soften as they sit.
  5. Store leftover cookies in an airtight container at room temperature.

Notes

  • I like adding olive oil to these cookies, but if you’re looking for something more neutral in taste, you can try grapeseed, avocado, canola, or safflower oil.
  • If you prefer less sprinkles, feel free to leave the sprinkles out of the batter OR only put sprinkles in the batter (and don't roll the dough balls in sprinkles).

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Stainless Steel Mixing Bowls
    Stainless Steel Mixing Bowls
  • Small Cookie Scoop, 1.5 Tbsp
    Small Cookie Scoop, 1.5 Tbsp
  • Baking Sheets Set
    Baking Sheets Set

Nutrition Information:

Yield:

18

Serving Size:

1

Amount Per Serving: Calories: 156Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 31mgSodium: 146mgCarbohydrates: 22gFiber: 0gSugar: 12gProtein: 2g

calculated nutrition information may not always be accurate

© Rachael | Sugared & Stirred
Cuisine: American / Category: Cookies

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Occasionally I update the photos in my posts, and I like to keep a couple of the original photos for anyone who may have saved the recipe prior to the update. In this case, Valentine’s Day confetti cookies!

More cookie recipes:

Coconut Oil Chocolate Chip Sprinkle Cookies (DF)
Peanut Butter Blossoms with Chocolate Ganache (DF)
Soft & Chewy Orange Sugar Cookies (DF)
Soft & Chewy Coconut Sugar Cookies (DF)

Filed Under: Cookies, Dairy-free Tagged With: christmas cookies, confetti, confetti cookies, dairy free sugar cookies, dairy-free, festive, holiday cookies, soft and chewy, sprinkle cookies, sprinkles, sugar cookie

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Meet Rachael

Hi! I’m Rachael, a home baker who creates dairy-free, indulgent treats. As a sweets lover and former candy addict, I believe we shouldn’t have to give up everything we love in pursuit of wellness. That’s why I create delicious and approachable desserts that you can enjoy, in moderation, no matter your goals! Because, let’s face it, sometimes you just need a giant slice of frosted cake, sans guilt! Read More…

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