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    Iced Gingerbread Latte Cookies

    Put some pep in Santa’s step with Iced Gingerbread Latte Cookies – the café-inspired treat that combines the warmth of gingerbread and rich coffee flavors.

    Special Report: These Iced Gingerbread Latte Cookies are my new favorite cookie of the season. I have so many cookies on my ‘holiday favorites’ list, but this one goes right to the top. What makes them so great? First, I love the bold taste of coffee in baked goods. And there’s nothing subtle about the coffee flavor in these treats. They are absolutely loaded with cozy ginger and rich coffee flavors. Soft, with crackled tops, their middles are tender and fudgy in texture. The coffee glaze sets to a shine on top, and a few grains of coarse sea salt makes them absolutely crave-worthy!

    Make the Dough
    I love that this dough mixes up in one bowl! To get started, melt the butter in a big heatproof mixing bowl in the microwave. You can also do this in a saucepan on the stovetop. Immediately add instant espresso powder and ground spices to the warm butter. This is important! The butter needs to be warm in order to dissolve the espresso powder.

    Whisk everything together, then add the sweeteners: molasses, light brown sugar, and granulated sugar. Whisk these ingredients in until well combined. This may take a couple of minutes. Because it takes a little extra whisking for the thick, syrupy molasses to incorporate. Also, add the salt at this stage.

    Next, add 1 large egg, vanilla extract, and baking soda to the bowl. Whisk well to combine.

    Finally – the flour! Add the flour to the bowl and mix on low speed. I used a hand mixer, which worked well and quickly. You could probably stir by hand, but this dough is thick and will take a few minutes to get smooth.
    When smooth and thick, cover with plastic wrap and refrigerate for 2 hours (or overnight).

    Shape the Cookies
    Scoop the chilled dough by the 1/8 cup, or 2 tablespoons. Roll the dough into balls between your palms. This is a fun and easy job, because the chilled dough is so play-doh-like. Space the dough balls at least 2 inches apart.

    Bake the cookies at 375°F for about about 10 minutes. The ball shape will flatten, and the cookies should form cracks on top. They should be puffy when initially removed from the oven, and will deflate slightly as they cool.

    Cool completely before icing. The cookies are pretty darn tasty un-iced, but OH, the icing! It’s so coffeelicious.

    Make the Icing
    Pour 1 cup of confectioners’ sugar in a medium mixing bowl. Add 1 teaspoon high quality instant coffee and 3 tablespoons boiling water; whisk. For the coffee, I used Starbucks Blonde Roast Premium Instant.
    You could use the same instant espresso powder that is used in the dough recipe, if you prefer. But start with a much smaller amount, about 1/4 teaspoon. And add more to taste. Why start with a small amount? Because espresso powder is stronger, and more concentrated in flavor than instant coffee.

    Ice the Gingerbread Latte Cookies
    There’s nothing to it! Just dip the cookies, crackled face down, into the warm icing, and let the excess drip back into the bowl. Turn the cookie upright. You’ll still have those gorgeous crackles! Everything else will be coated in glaze.

    The icing will set up quickly! So, as you dip each cookie, sprinkle on a few grains of coarse sea salt immediately. If you wait too long, the salt will bounce right off. I have a bag of course light grey Celtic Sea Salt, and just a few grains does the trick. The salt is optional, but it will round out the sharpness or bitterness, in the coffee. (Read more here about why adding a pinch of salt to your coffee is a good idea!)

    The cookie centers have a soft, almost fudgy texture, and the icing really ties everything together in a neat little package for coffee-lovers. Make these for someone who loves gingerbread lattes, or just your favorite coffee connoisseur!
    Related recipe: Muddy Reindeer Cookies (Chocolate-Dipped Gingerbread Cookies)

    Iced Gingerbread Latte Cookies

    Heather Baird

    This coffee house-inspired treat combines the warmth of gingerbread with the bold, rich flavor of coffee. Make them for the coffee connoisseur in your life!Plan ahead. The cookie dough needs to chill for 2 hours minimum before baking. You can make this dough up to 2 days ahead and keep refrigerated. You’ll need 1/4 cup of instant espresso powder for the cookie dough. I use and recommend DeLallo brand or Medaglia D’Oro. Also needed is 1 teaspoon of instant coffee for the icing. I recommend Starbucks Blonde Roast Premium Instant. It has smooth flavor and dissolves well. You could also use the instant espresso powder for the icing, but begin with a much smaller amount than 1 teaspoon. Stir in 1/4 teaspoon for starters, then add more to taste if needed. Yields 16-18 cookies (my batch yielded 16 1/2).

    #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

    Prep Time 15 minutes minsCook Time 10 minutes mins2 hours chill time 2 hours hrsTotal Time 2 hours hrs 25 minutes mins

    Course DessertCuisine American

    Servings 16 cookies

    Equipmentlarge cookie sheets (2)
    Ingredients US CustomaryMetric Cookies3/4 cup unsalted butter1/4 cup instant espresso powder2 teaspoons ground ginger1 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1/4 teaspoon ground cloves1/2 cup granulated sugar1/2 cup light brown sugar packed1/4 cup molasses1 teaspoon fine grain sea salt1 large egg1/2 tablespoon vanilla extract1 teaspoon baking soda2 cups all-purpose flourCoffee icing3 tablespoons boiling water1 cup confectioners’ sugar1 teaspoon instant coffeeCoarse grain sea salt
    Instructions CookiesIn a large microwave-safe bowl, heat the butter at 100% power until completely melted and hot (about 1 minute, to 1 minute 30 seconds). Immediately whisk in the espresso powder, ginger, cinnamon, nutmeg, and cloves. Whisk well until completely incorporated.Add the brown sugar, granulated sugar, molasses, and salt to the bowl, and whisk to combine, about 2 minutes. Add the egg, vanilla, and baking soda. Whisk well until smooth. Add the flour and mix using an electric hand mixer on low speed. Mix until a thick consistent batter/dough forms.Cover the bowl with plastic wrap and chill in the refrigerator for at least 2 hours, or overnight (and up to 2 days before baking). The chilled dough will be firm and pliable like clay or play-doh.Preheat the oven to 375°F. Line two large baking sheets with parchment paper.Scoop the dough by the level 1/8 cup, or 2 tablespoons. Roll into a ball between your palms and place on the parchment sheet. Place dough balls 2 inches apart on the baking sheets.Bake each pan for 10 minutes. The dough balls will flatten as they bake, and the tops will become cracked. Remove and let cool on the pans until firm enough to transfer to wire racks, about 5 minutes. Cool completely.Coffee icingPut the tea kettle on for the boiling water.In a medium bowl, whisk together the confectioners’ sugar and the instant coffee. When the water boils, add 3 tablespoons of boiling water to the mixture and whisk until the coffee is dissolved and creamy coffee hue is achieved.Dip a cookie crackled face-down into the icing. Let the excess drip back into the bowl and turn upright. Place on a wire rack and sprinkle a few grains of the coarse sea salt on the cookie before the icing sets. Repeat with the remaining cookies. The icing will want to form a crust if it stands for too long, so use it immediately, or cover it with a damp paper towel to prevent drying.Allow cookies to stand until the icing sets completely, about 20 minutes. Serve to delighted coffee lovers and gourmands.
    NotesDough balls can be frozen for up to 2 months and thawed in the refrigerator overnight. Bake as directed.
    This recipe is adapted from a NY Times recipe for Gingerbread Latte cookies by Vaughn Vreeland. 

    Keyword Christmas cookies, crinkle cookies, gingerbread latte cookies, ground ginger, ground nutmeg, iced gingerbread latte cookies, instant coffee granules, instant espresso powder, molasses

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    Sweet and Salty Nut Bars

    Sweet and Salty Nut Bars will be the latest and greatest addition to your holiday sweets menu. Made with a buttery shortbread crust, soft chocolate-peanut butter center, and topped with salty mixed nuts – they hold something for everyone!

    No doubt about it, these Sweet and Salty Nut Bars are perfect for the holidays! A cross between a cookie bar and a candy bar, they’re sure to be welcome on either cookie or candy tray. A crumbly shortbread crust is the base for a nutty chocolate-peanut butter fudge center. Then, it’s topped with more roasted, salted, mixed nut goodness. It’s the best of salty and sweet together.

    Make the Shortbread Crust
    Begin the crust with 1/2 cup butter, brown sugar and flour. It’s such a simple combination of ingredients that make magic when mixed together. Start with a wooden spoon, and when the mixture clumps, use your hands to knead the mixture together.

    After everything is combined and crumbly, pour the mixture into the bottom of a parchment-lined 8×8 inch square baking pan. Tamp the crust down into the pan with your palms or with the bottom of a flat measuring cup. Bake it for 12 minutes in a preheated 350F oven, and then cool completely.

    Make the Smooth Peanut Butter-Chocolate Filling
    Next, prepare the filling. It’s such an easy fix! Combine sweetened condensed milk, semisweet chips, and peanut butter. Heat on the stove top and stir until smooth.

    When the mixture is smooth, add in mini marshmallows. Stir while cooking over medium heat. It will take a few minutes for the marshmallows to melt and incorporate. Just keep stirring!

    Add Salty Mixed Nuts
    Stir in a cup of roasted, salted mixed nuts. Don’t go for ‘lightly salted’, we’re looking for well-seasoned mixed nuts with roasty flavor. The Planter’s mix I used has peanuts, almonds, cashews, and pistachios (similar here).

    Pour the chocolaty mixture over the prepared, cooled shortbread crust. It will begin to set up quickly, so smooth the top as best you can and then…

    Sprinkle the nuts evenly over the surface of the fudgy filling.

    Even the Top
    Using flat palms, or the bottom of a flat measuring cup, tamp the nuts down into the chocolate filling. Allow the candy to set until completely cool and firm. You can also refrigerate the pan to speed setting.

    Remove the slab from the pan by lifting it out by the parchment paper. Then cut it into squares. I portioned generous slices (16 total), however, these are rich. You could easily cut them smaller to double the yield.

    Salty-sweet-crunchy-nutty – what’s not to love? These travel well, and can be easily be packaged for gift giving. While they’re not exactly cookies, I think they’d be welcome at any cookie swap!
    Related recipe: Easy Toffee Walnut Bars

    Sweet and Salty Nut Bars

    Heather Baird

    These bars are a harmonious blend of sweet and salty, featuring a buttery shortbread base, luscious chocolate-peanut butter filling, and a generous sprinkle of roasted, salted mixed nuts on top. With their dual personality as both a cookie and a candy, they’re the ideal treat for holiday dessert gifts or gatherings. Please note that salted butter is used in the shortbread crust. Unsalted butter can be used in its place. If you do this, add a pinch of fine grain salt to the flour mixture.

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    Prep Time 29 minutes minsCook Time 12 minutes mins1 hour setting time. 1 hour hrTotal Time 1 hour hr 41 minutes mins

    Course DessertCuisine American

    Servings 16 pieces

    Equipment8×8 inch baking pan
    Ingredients US CustomaryMetric 1/4 cups all-purpose flour1/2 cup brown sugar lightly packed1/2 cup salted butter room temperature1 can 14 ounces sweetened condensed milk2 cups semisweet chocolate chips½ cup creamy peanut butter2 cups mini marshmallows2 1/4 cups roasted salted mixed nuts such as almonds, cashews, pistachios, and peanuts
    Instructions Preheat oven to 350°F. Line 8×8-inch square baking pan with parchment paper so paper hangs over all four sides.Combine flour, brown sugar and butter in large bowl. Stir, using wooden spoon, until large clumps form and then use hands to knead mixture together. Press dough into bottom of prepared pan; bake 12 minutes. Remove pan from oven and place on cooling rack to cool completely.In medium saucepan, combine sweetened condensed milk, semisweet chocolate chips and peanut butter. Cook over medium heat, stirring occasionally, until chips are melted and mixture is smooth. Add marshmallows and stir well. Cook until marshmallows melt and can be stirred into the chocolate- peanut butter mixture. Add 1 cup of mixed nuts; stir to incorporate. Pour mixture over crust and spread evenly using spatula.Sprinkle remaining 1 1/4 cup mixed nuts on top of the filling while still warm. Gently press the peanuts into filling using fingertips. Refrigerate bars 1 hour or more before cutting. Bring to room temperature before serving.Store bars at room temperature in air-tight container or covered in plastic wrap.

    Keyword brown sugar, christmas candy, Christmas cookies, fudge filling, mini marshmallows, salted mixed nuts, shortbread crust, sweet and salty nut bars, sweetened condensed milk

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    Cowboy Cookies

    These Cowboy Cookies are chock-full of flavor with a soft, chewy texture. Rustle up some oats, chocolate chips, chopped pecans, and flake coconut for a big batch to feed your whole posse.

    The first time I made these cookies, I knew I wanted to post them here on the blog during the holidays – a.k.a. cookie season. The recipe makes a big batch of delicious cookies. If the dough is portioned with a 1/4 cup measure, you’ll get about 3 1/2 dozen extra-large cookies. If you use a smaller cookie scoop, you’ll get about 6 dozen! So if you’re a cookie swapper, or just a cookie gift-giver, then you may want to bookmark this one!
    The original Cowboy Cookies recipe was made famous by former first lady Laura Bush in 2000, when it appeared in Family Circle magazine. I’d never given it much serious consideration, and I’d pass it by to try other kitchen sink-style cookies. But earlier this year, when it came across my desktop again, I gave the ingredients another look. Oats, cinnamon, brown sugar… pecans. (Yum!) I’d just bought a 2 lb. bag of pecans so the timing seemed right.

    My Secret Ingredient: Whole Wheat Flour
    As you can see, this recipe uses quite a few ingredients. However, most are pantry staples. It would be really easy to change up this recipe with dried cranberries, other nuts, and other chips. But I didn’t do that. I kept everything the same. Except one thing. I used a little whole wheat flour. Swapping in whole wheat flour for some of the all-purpose flour in equal amounts adds a new depth of nutty flavor to your cookie recipe (additional interesting reading in this informative article).

    Cream the Butter and Sugars
    Use your largest mixing bowl, preferably the bowl of a stand mixer. Start with 1 1/2 cups of unsalted butter, at room temperature. Whip it until it’s completely smooth and creamy, then gradually beat in the white and brown sugars. Add the eggs one at a time, then the vanilla. (This formula almost sounds like the beginning of a cake!)

    Add the Dry Ingredients
    Next, whisk together the flours, baking soda, salt, and a tablespoon of ground cinnamon. The cinnamon is so nice in this batter, and really unifies the flavors. So don’t skip it! Pour the dry ingredients over the creamed mixture and stir until just combined. If you have a stand mixer, then paddle the mixture together on the lowest setting.

    Add the Good Stuff
    On top of the base batter, add all of the mix-ins. Can you see how full my mixer bowl is? It’s almost to the top! Stir these ingredients in using short bursts of on-off power on your standing mixer. Or gently fold them in by hand using a rubber spatula. Why? Because you want to avoid redecorating your kitchen with oats, chips, and nuts flung all over the place (ha!).

    A the end of mixing, you should have a thick, scoopable, and not very sticky dough.

    Portion these cookies on large parchment-lined baking sheets by the 1/4 cups full. Or, if you have a standard-size trigger ice cream scoop, those are about 1/4 cup capacity. And you can use that instead for the quickest job. Or, as I mentioned earlier, smaller cookies can be made using a small cookie scoop, or portion the dough by the 1/8 cup (or 2 tablespoons).

    Bake the Cowboy Cookies for 15-ish minutes at 350°F, just until the edges are browned but the centers are still soft. Then transfer them to wire racks to cool completely.

    This is the treat I want in my purse during marathon Christmas shopping trips. They’ll sustain you better than any protein or granola bar. But don’t let that description give you the wrong idea. These are just as worthy of a spot on a fancy holiday dessert buffet. Enjoy!

    Cowboy Cookies

    Heather Baird

    Cowboy cookies are packed with oats, chocolate chips, pecans, and flake coconut. They’re hearty and substantial, and one batch makes about 3 1/2 dozen if scooped by the 1/4 cups. Or, use a standard size cookie scoop to yield about 6 dozen. These cookies are an evergreen favorite, but I think they’re especially good for sharing around the holidays.Use a standing mixer fitted with the paddle attachment for this recipe, if you have one. As I mentioned, the dough is high yield, so the dough almost reaches the top of my 5 quart KitchenAid stand mixer bowl. If you don’t have a stand mixer, use your largest mixing bowl, or even a large stainless steel stock pot to mix the dough in. Note the use of unsweetened flake coconut in this recipe. You can use sweetened flake coconut, with a sweeter end result. I do recommend the unsweetened coconut because it’s not as stringy as the sweet stuff, however, you could whiz the sweetened coconut in a food processor for 1-2 seconds for shorter flakes.

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    Prep Time 25 minutes minsCook Time 15 minutes minsTotal Time 40 minutes mins

    Course DessertCuisine American

    Servings 3.5 dozen

    Equipmentlarge cookie sheets (2 or more)
    Ingredients US CustomaryMetric 1 1/2 cups unsalted butter at room temperature1 1/2 cups granulated sugar1 1/2 cups light brown sugar packed3 large eggs1 tablespoon vanilla extract2 cups all-purpose flour1 cup whole wheat flour1 tablespoon baking soda1 tablespoon baking powder1 tablespoon ground cinnamon1 teaspoon fine grain sea salt3 cups semisweet chocolate chips3 cups old-fashioned rolled oats2 cups unsweetened flake coconut2 cups chopped pecans
    Instructions Preheat the oven to 350°F. Cover two or more large baking sheets with parchment paper.In the bowl of a stand mixer fitted with the paddle attachment, or in a very large mixing bowl, beat the butter with an electric mixer until smooth and creamy. Add the granulated sugar and brown sugar. Beat to combine.Add the eggs one at a time, mixing well after each addition, and adding the next only after the previous one is completely incorporated. Mix in the vanilla extract.In a separate large bowl, whisk together the flour, wheat flour, baking soda, baking powder, cinnamon, and salt.Stir the flour mixture into the creamed mixture until just combined.Add the chocolate chips, oats, coconut, and nuts. Mix on low speed until all the ingredients are dispersed throughout the dough.For extra large cookies, scoop cookie dough by level 1/4 cups, or use a standard size trigger ice cream scoop to portion dough onto the prepared pans. Or, use a standard size cookie scoop for smaller cookies. Space the dough mounds at least 3” apart.Bake large cookies for 17-20 minutes, and smaller cookies for 14-16 minutes, or until the edges are lightly brown and the centers are still soft and a little pale. Let the cookies stand on the pan for 3-5 minutes or until firm enough to transfer to wire racks to cool completely.
    NotesLevel 1/4 cups of the dough will yield an extra-large sized cookie. This dough can be portioned for smaller cookies using a standard size cookie scoop. This will yield about 6 dozen cookies.
    Store the cookies airtight for longevity.
    Avoid over-baking these cookies. Be sure to bake just until the edges are golden and the centers are set but still soft. When cool, the cookies will have slightly crisp edges with a soft, chewy center.

    Keyword brown sugar, chocolate chips, chopped pecans, cinnamon, coconut chips, malted milk eggs, rolled oats

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    Mincemeat Wreath

    The history of mincemeat itself is as rich as this fruit-filled bread. Mincemeat was first created as a method of preserving meat, but around the 19th century, the meat was left out, and eventually, it became the fruity mixture known today. The history of mince wreaths and pies can be traced back to the Crusades, […] LEGGI TUTTO

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    Sweet Potato Biscuits

    Real mashed sweet potatoes take these fluffy Sweet Potato Biscuits to a whole new level of tenderness. These easy homemade biscuits are sweet, flaky, and melt-in-your-mouth, perfect with honey butter or pimento cheese!

    Table of Contents

    Tender and Flaky Sweet Potato Biscuits
    If there ever was a must-bake biscuit recipe, I think I’ve found it. And that’s saying something because biscuits are kind of a thing around here. I love my traditional Skillet Biscuits, which always have a place on my table whether it’s weekend brunch or Thanksgiving dinner.
    Adding sweet potato to the mix was an unexpected twist I never knew I needed. I traveled to North Carolina not too long ago and Sweet Potato Biscuits were on the menu at a restaurant we visited. They were so great that I knew I needed to recreate them at home. And now they’ve definitely gone into our regular rotation! 
    This simple biscuit recipe has a subtle, irresistible sweetness from the sweet potatoes and a hint of sugar. They’re perfect all year long, but in the fall time these will be extra delicious with a pinch of pumpkin pie spice!
    Why You’ll Love This Biscuit Recipe
    These tender sweet potato biscuits are about to change your life. Here’s why:

    Easy. These sweet potato biscuits are the easiest to make with only 5 ingredients. Using self-rising flour means there’s no need for additional leavening.
    Versatile. Homemade biscuits make the perfect side dish for breakfast, lunch, and dinner! Whip up a batch of soft sweet potato biscuits for the holidays, or any time of the year.
    Sweet, cozy flavor. Mashed sweet potato brings a unique, cozy flavor and lovely orange color to buttermilk biscuits. These are perfect for fall baking! You could even spice them up with cinnamon or nutmeg, see further on for easy variations.

    What You’ll Need
    You can count the ingredients for these sweet potato biscuits on one hand! I outline them below. Be sure to scroll to the recipe card below the post for the full ingredients and recipe details.

    Flour and Sugar: For this biscuit recipe, I use self-rising flour and regular granulated sugar. Adding a bit of sugar makes these a little sweeter, and boosts the flavor of the sweet potatoes.
    Butter: Make sure to use cold, salted butter. Cutting it into cubes will make it easier to mix with the other biscuit ingredients. I also like to brush the tops of freshly baked sweet potato biscuits with a bit of additional melted butter.
    Mashed Sweet Potatoes: You’ll need about two medium-sized fresh sweet potatoes, cooked, cooled, and mashed before your start. See below for preparation notes!
    Buttermilk: Like your butter, you’ll want your buttermilk cold from the fridge. If you don’t have buttermilk, it’s easy to make your own.

    Preparing the Sweet Potatoes
    Before you make your biscuits, you’ll need some mashed sweet potatoes. This is easy to do by boiling them on the stove, roasting the sweet potatoes in the oven, or cooking the sweet potatoes in the microwave. These biscuits are also a great way to use up leftover baked sweet potatoes. 
    My preferred method is baking the sweet potatoes. Simply scrub your sweet potatoes clean and bake them in the oven at 400ºF for 45-55 minutes, until they’re soft. 
    Whichever way you go about cooking your sweet potatoes, once they’re done, squeeze them out of their jackets and use a fork to mash them. Make sure that you allow the puree to cool completely before making your biscuits.
    How to Make Sweet Potato Biscuits
    This recipe makes enough dough to comfortably fit 10 biscuits inside a 12-inch cast iron skillet (see my tips below and the recipe card for notes on other sizes). While your oven preheats to 450ºF, grease your skillet, and then get started on the biscuit dough:

    Combine the butter and dry ingredients. Whisk the flour and sugar together, then cut in the cold butter cubes. You can do this using two forks, or a pastry blender. You want the mixture to be crumbly with small pieces of butter throughout.
    Add the sweet potatoes. Next, stir buttermilk into the mashed sweet potatoes, then combine this with the dough. Do your best to not overwork the biscuit dough. We want all those small pockets of butter to stay intact for tender, flaky biscuits.

    Knead. Now, on a floured surface, fold the dough over itself a few times to create the layers. Then, use your hands to press the dough out into a disc (aim for about 1 ½ inches thick).

    Shape the biscuits. Finally, cut out the dough using a round biscuit cutter, and arrange the biscuits inside your greased skillet. It’s fine if the biscuits are touching the pan.
    Bake. Pop those babies into your preheated oven. Bake the biscuits for 20-25 minutes, until they’re golden, then take them out, brush the tops with melted butter, and serve.

    Tips for The Best Biscuits
    If you’re wary of making your own biscuits, I’ve got your back. Once upon a time, I was no stranger to the fear of my homemade biscuits turning out like hockey pucks, too! But I promise, with a bit of practice, this recipe, and some helpful tips below, you’re going to nail it.

    Keep your ingredients cold. Cold ingredients, like the butter and buttermilk in this recipe, are essential for the best flaky biscuits. This is why it’s also important to cool your mashed sweet potatoes completely before adding them to the dough.
    Don’t overwork the dough. It’s worth repeating, but make sure that you don’t handle the dough too much when mixing and kneading. Overworking activates the gluten in the dough, which leads to dense biscuits. 
    Don’t twist when cutting the biscuit dough. Twisting the biscuit cutter seals the edges of the biscuits, which prevents them from puffing up. Instead, press the cutter firmly into the dough.
    Different skillet sizes: You can make these sweet potato biscuits in a 10-inch skillet, though you’ll have 2 biscuits left over. If you’d like, you can bake the extra two in a smaller baking pan at the same time. Alternatively, bake your biscuits in two 8-inch skillets.
    Try adding spices. For an even cozier fall or holiday spin on these sweet potato biscuits, why not try adding cinnamon, nutmeg, or mixed spice to the dough. The spices play off of the sweet potato perfectly!

    Common Questions
    What’s the secret to light and flaky biscuits? The first key to flaky biscuits is cold ingredients. Keep your ingredients in the fridge until you’re ready to use them, and if you’re baking in a warm kitchen, refrigerate your biscuits before you bake them. Another rule is to not overwork the dough, as this yields a tough, dense biscuit. Can I use canned sweet potato puree? If you’re pressed for time, yes, it’s fine to make these biscuits with canned sweet potato puree. I recommend passing canned puree through a fine mesh sieve to drain any excess water.

    What to With Serve Sweet Potato Biscuits
    These sweet potato biscuits make wonderful breakfast biscuits, warmed up and spread with a pat of butter. I like to drizzle mine with maple syrup or honey. Of course, old-fashioned biscuits of any kind are a classic side for Southern cooking! Try these ideas:

    How to Store and Reheat Leftovers
    Store leftover sweet potato biscuits airtight at room temperature for up to 3 days. Reheat these biscuits in the oven for a few minutes, or in the toaster.
    Can I Freeze Sweet Potato Biscuits? 
    Yes! The baked and cooled biscuits can be stored in an airtight container or freezer bag and kept frozen for up to 3 months. Defrost your biscuits in the fridge or at room temperature before reheating and serving.
    More Homemade Biscuit Recipes


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    Sweet Potato Biscuits

    Author: Shelly

    Prep Time: 30 minutes

    Cook Time: 25 minutes

    Total Time: 55 minutes

    Yield: 10 biscuits 1x

    Category: Breads

    Method: Oven

    Cuisine: American


    Real sweet potatoes bring delicious tenderness and flavor to homemade Sweet Potato Biscuits! These flaky biscuits are perfect for breakfast or as a side dish.



    3 cups self-rising flour
    2 tablespoons granulated sugar
    1/2 cup cold salted butter, cut into small cubes
    1 1/2 cups cold cooked and mashed sweet potatoes (about 2 medium sweet potatoes)
    3/4 cup cold buttermilk
    2 tablespoons salted butter, melted


    Preheat your oven to 450°F. Coat a 12-inch cast iron skillet with butter (*see tip #1). Set aside.
    In a large bowl, whisk together the self-rising flour and sugar. Using a pastry blender or two forks, cut in the cold butter until the mixture is crumbly and the butter is in pea-sized pieces in the mixture. Set aside.
    In a small bowl, stir together mashed sweet potatoes and buttermilk. Add this mixture to the flour mixture and stir to combine. The dough shouldn’t be either too sticky or too dry. If it’s too dry add in a splash of buttermilk, or If the dough is very sticky add in a tablespoon more flour (see tip #2). The trick is to not handle the dough too much, as you want the cold butter pieces to remain. This is what will make your biscuits extra flaky.
    Transfer the dough to a lightly floured counter and knead by folding the dough over on itself 4 – 5 times. This is what creates layers. Press the dough into a 1 1/2- inch disk.
    Using a 3-inch round biscuit cutter dusted with flour (see tip #3), cut out biscuits and arrange them in the cast iron skillet (they will touch in the pan, this is fine). Use all the dough.
    Bake biscuits for 20 – 25 minutes, or until golden brown and cooked through.
    Remove the pan from the oven and immediately brush with melted butter.


    Tip #1: If you don’t have a 12-inch skillet you can make these in a 10-inch skillet but will have dough left over for 2 biscuits. Or you can use 2 8-inch skillets
    Tip #2: Keep all the ingredients cold. This will produce the fluffiest, flakiest biscuits.
    Tip #3: Don’t Twist the Biscuit Cutter. Firmly press the cutter down into the dough, but don’t actually twist. Twisting the biscuit cutter seals off the edges of the biscuits and they therefore will not rise as high.

    Keywords: sweet potato biscuits, sweet potato biscuit recipe, homemade biscuits

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    Cherry Amaretti Trifles

    No-bake Cherry Amaretti Trifles will help you entertain with ease this holiday season. Mascarpone cream is layered with spiced cherry jam and crushed crisp amaretti cookies.

    This is a wonderful little recipe that requires no cooking and no baking – there’s just a little assembly required. It’s perfect for entertaining because the trifles can be made ahead. Mascarpone cream layered with amaretti cookies gives the dessert Italian flair, while spiced cherry preserves provides a tart foil for all that creamy richness.

    Cherry Amaretti Trifles

    Cheesy cream filling.
    Whip together 8 oz. of mascarpone cheese, heavy whipping cream, a little sugar, and a splash of amaretto liqueur in a bowl until thick and fluffy. This creates a light cream filling reminiscent of cheesecake. It’s so silky and decadent!

    Sweet layers.
    Transfer the cream into a piping bag with the end snipped. Fill 4 oz. capacity dessert cups about 1/4 full with the mascarpone cream. Next, layer in some crispy crushed amaeretti cookies. You can find these in the international section at US grocery stores, or at specialty food shops (Lazzaroni Amaretti is an excellent choice!)
    Next, layer in some prepared cherry or red fruit preserves. I used Murray’s Spiced Cherry Preserves in this recipe because almond + cherry are a match made in heaven! It has a unique, almost mulled wine flavor, with cloves and balsamic vinegar reduction. However, you can use any fruit preserve in this recipe, but red preserves look especially festive at Christmastime.

    Repeat the mascarpone and crushed amaretti layer once more before topping the cups with whipped cream. Dollop it on with a spoon, or pipe it as I did using a large closed star piping tip.
    A sprinkle of toasted pine nuts on top of each dessert adds delicious nutty flavor and makes a beautiful finishing touch.

    The trifles look elegant in footed dessert glasses and presented on a serving tray. You can make them a day ahead, reserving the toasted pine nuts and crisp whole amaretti cookie toppings until ready to serve. The crisp amaretti cookies will soften slightly in the refrigerator overnight, which gives them cake-like texture.

    Related recipe: Wintry Coconut Cherry Amaretto Cupcakes

    Cherry Amaretti Trifles

    Heather Baird

    These small Italian-inspired trifles make holiday entertaining a breeze. The recipe uses purchased crisp amaretti cookies and prepared cherry preserves for shortcuts, with a homemade whipped mascarpone cream filling.Assemble the trifles partially a day ahead of time. Layer the cream, preserves, crushed cookies, and whipped cream in clear glasses but wait until the day of serving to add the pine nuts, and crisp whole amaretti cookies.I used Murray’s spiced cherry preserves in this recipe. It can be found at some US grocery stores (such as Kroger’s) or ordered online. It has unique flavor with cloves and balsamic vinegar reduction. However, you can use any fruit preserve in this recipe, but red berry of fruit preserves looks especially festive at Christmastime.

    #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

    Prep Time 45 minsTotal Time 45 mins

    Course DessertCuisine American, Italian-inspired

    Servings 6

    Equipment6 clear footed dessert glasses 4 oz. capacitydisposable piping bagslarge closed star decorator piping tip optional
    Ingredients US CustomaryMetric Trifles8 oz. container mascarpone cheese softened1 cup heavy whipping cream1/4 cup granulated sugar1 tablespoon amaretto liqueur optional5 oz. crisp amaretti cookies 1 package5 oz. prepared spiced cherry preserves or other red fruit preservesToppings3/4 cup heavy whipping cream2 tablespoons granulated sugar6 crisp amaretti cookies whole3 tablespoons pine nuts toasted
    Instructions TriflesIn the bowl of an electric mixer, beat the mascarpone cheese and the heavy cream together until combined. Slowly sprinkle in the granulated sugar as you mix. When the mixture is thickened, beat in the amaretto liqueur, if using. Transfer the cream mixture to a large piping bag with the end snipped. Pipe the cream into each of six 4 oz. clear footed dessert cups about 1/4 full. Spread the top evenly to the edges of the glass using a spoon.Remove 6 whole amaretto cookies from the package and reserve for later. Crush the remaining cookies. Add about 1 1/2-2 tablespoons of the crumbs to each of the cups, spread the crumbs to the edges of the glass using a spoon.Stir the preserves until loosened. Place 1 1/2 tablespoons of the preserves on top of the crushed cookies in each cup. Spread to the edges of the glass using a spoon.Repeat the mascarpone layer once more on to of each layer of preserves. Top the mascarpone layer with more cookie crumbs (you may not have to use all of the crumbs).ToppingsIn the bowl of an electric mixer, beat the heavy cream while sprinkling in the granulated sugar. When the mixture is thick, dollop spoonfuls on top of each dessert cup. Or use a piping bag fitted with a large closed star tip to pipe on a large swirl of whipped cream (as pictured).Just before serving, top the desserts with the pine nuts and a single crisp amaretti cookie.
    If you’re not inclined to use pine nuts on top of these dessert, try toasted almonds. They go so well with the almond amaretti cookies.
    Toast pine nuts in the microwave for a shortcut! Here’s how. Spread the raw pine nuts on a microwave-safe plate. Microwave at 100% power for about 45 seconds to 1 minute. Stir them around and heat in additional 30 second intervals until toasted and golden. be sure to watch them constantly to prevent burning. Pine nuts can be expensive, and I consider them an extra special touch for the holidays. So keep a sharp eye on them!
    8 oz. of cream cheese can be used in place of the mascarpone cheese.

    Keyword amaretti cookies, Cherry Amaretti Trifles, mascarpone cream, spiced cherry preserves, toasted pine nuts

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    Christmas Dessert Board

    Learn how to make a crowd-pleasing Christmas Dessert Board! Build your own board around a homemade touch, while adding semi-homemade and store-bought treats.

    ‘Tis the season for lots of sweets! And what better way to serve them to a crowd than with an abundant, filled-to-the-brim dessert board? I was asked by my friends at to create a guide for building a board that won’t keep you in the kitchen all day. This assembly holds everything your party guests could ask for, including scratch-made shortbread cookies, rich layered cheesecake bars, and a host of semi-homemade and purchased sweets.

    One dough, three cookies!
    This scratch-made cookie is perfect for filling up real estate on a large dessert board. And who doesn’t love shortbread? Whip up one barely sweet shortbread dough and divide it into three portions. Then, add sweet or savory ingredients to each dough. Toffee-chocolate chip, orange-cranberry, and savory smoked cheddar jalapeno cookies are all made from the same dough! Get the recipe at at this link: Gift or Enjoy: Endlessly Customizable Christmas Shortbread Cookies Recipe.

    Layered cheesecake bars.
    This is another homemade touch that will really make your dessert board special. Cheesecake bars are classic, but this recipe gives them a twist. Make three flavors of cheesecake from one pan of cheesecake bars: Peppermint Patty, Cookies ‘n Cream, and Pecan Pie. Get the tutorial and recipe on Endlessly Customizable Layered Cheesecake Bars.

    Semi-homemade treats.
    Some ready-made sweets just need a little dressing up for the holidays. Crushed peppermint and holiday sprinkles can make ordinary sweets look magical! And they’re easy to put together (kids can help!). Find instructions to make these treats in the photo gallery on

    Purchased sweets.
    Seek out colorful and beautiful ready-made ingredients to make your board extra-festive. You can’t go wrong with Sconza’s Holiday Jordan Almonds. I admire this company so much, because they take such care to make all of their sweets beautiful – so you can take them straight from the package and add them to your arrangement. I also used their Milk and White Chocolate Cherries and Gingerbread Toffee Mixed Nuts.

    Christmas Dessert Board
    The photo gallery on has all the information on how to put your own board together, including choosing a board, using containers, and styling tips for a gorgeous spread. See it all in a clickable slide show HERE on
    Related recipe: The Ultimate Southern Brunch Board with Homemade Pimiento Cheese

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    Easy Slow Cooker Peanut Clusters

    These Easy Slow Cooker Peanut Clusters are deliciously salty-sweet and packed with peanuts. This recipe makes more than 6 dozen, so there’s plenty to share for the holidays.
    Easy Slow Cooker Peanut Clusters
    This post was originally published 10/30/2009.
    This recipe is our family favorite that I’ve been making for more than a decade. I first posted it here in October 2009, just one month into my first year of blogging. It comes from our family friend, Ms. Bobbie Ivey. She was a special lady who was well known for her confections in our home town. She would sell them during Easter, Thanksgiving, and Christmas holidays.
    These peanut clusters were one of her most popular sweets. They appeal to all ages. In fact, my mom just made batch this week for the children’s program at her church. They are old-fashioned and hearty – so simple to whip up for a big gathering, and one batch makes 150 small clusters, or 75 large.

    Confectioners’ coating goes by many names: almond bark, candy coating, or you may recognize name brands like Candiquik. You can usually find it in 24 oz. blocks at the grocery store in the baking aisle next to the chocolate chips. You’ll need two packages of chocolate, and two of vanilla.

    Break up the blocks of candy and place them in a large slow cooker. Turn the crockpot to low and cover with the lid. Stir occasionally until the candy is completely melted and smooth.
    You may be asking – why not use real chocolate bars? I asked this same question before I made my first batch so long ago. So, I tried a batch with semisweet chocolate and the end result was just too rich and very expensive. The cocoa powder in the chocolate candy coating is just enough flavor without being aggressive. And the vanilla coating adds a creaminess. The creamy flavor is a big part of what draws you in, contrasting the salty peanuts.

    The peanuts.
    When the candy is melted add the peanuts. You’ll need two 16 oz. containers of roasted, salted peanuts, and two roasted, unsalted. Now, sometimes I’ll just use what I have on hand. Which may be 3/4 salted peanuts and 1/4 unsalted. Or any ratio thereof. Do try to use at least 1/4 unsalted peanuts give these clusters balanced flavor. Some brands of roasted peanuts are very salty, indeed.

    Stir until all the peanuts are coated and turn the slow cooker to WARM. Setting the temp to warm ensures the candy stays melted while you dip.
    You’ll notice when you stir everything together, that the candy coating is more like a dressing for the peanuts. It’s just enough melted candy to hold all those peanuts together.

    Cover a large work surface with parchment paper (or waxed paper) and – get to dippin! These days I use a cookie scoop to make uniform clusters. Two dips with this scoop make one large cluster. A standard trigger ice cream scoop makes them a little too large, unless you’re aiming for jumbo clusters.

    Candy coating sets up more quickly than chocolate at room temperature (about 70F). When the clusters lose their shine and become matte, peel them off the paper and store airtight. If storing them in Tupperware, separate layers with waxed paper.
    I always love revisiting this recipe. It’s easy and inexpensive considering the high yield, and everybody loves them. I hope you will too.
    (Check out another of our friend Bobbie’s recipes here: Strawberry Delight)

    Easy Slow Cooker Peanut Clusters

    Heather Baird

    This high yield recipe is quick and easy, perfect when you need a crowd-pleasing candy – it’s thrifty too! We always have a batch on the dessert buffet next to the fudge and bourbon balls at Christmastime. Two or four large clusters, packaged in cellophane and tied with festive ribbon makes a lovely homespun gift.

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    Prep Time 30 minsCook Time 35 mins1 hour setting time 1 hrTotal Time 2 hrs 5 mins

    Course DessertCuisine American

    Servings 75

    Equipmentslow cooker largeparchment papercookie scoop optional
    Ingredients US CustomaryMetric 24 oz. package chocolate candy coating (chocolate almond bark)24 oz. package vanilla candy coating (white almond bark)32 oz. dry roasted salted peanuts two 16 oz. containers32 oz. dry roasted unsalted peanuts two 16 oz. containers
    Instructions Place both chocolate and vanilla candy coating in a large slow cooker and turn to low setting. Cover with the lid.Stir occasionally to encourage even melting of the candies. Stir mixture until both candies are combined with no white streaks of candy remaining.Pour peanuts over the mixture and stir until peanuts are coated. Turn slow cooker to WARM setting.Drop by spoonfuls onto parchment or wax paper. Scoop heaping tablespoons for 150 small clusters, or two heaping tablespoons for 75 large. Allow to set completely, approximately 1 hour.Store candies air-tight in Tupperware between sheets of waxed paper, or package in cellophane bags with twist ties or ribbon for gifting.Candy will keep well airtight for up to 2 weeks, or longer if refrigerated.
    NotesUse a cookie scoop (4 teaspoon capacity) and scoop two level scoops for the perfect size large cluster. 
    I think these clusters are perfect as-is, but if you’d like to boost the chocolate flavor, add 1 cup of semisweet chips to the melted candy coating. Mix until melted, then pour in peanuts. This will help temper the semisweet chocolate, and avoid any clouding (fat bloom).
    You could make these with real chocolate bars; however, the end result will be very rich, and you’d need 21 bars (4 oz. each) for the required 84 oz. Very expensive these days.

    Keyword candiquik, candy coating, christmas candy, confectioners’ coating, dry roasted salted peanuts, millionaire candy, old fashioned peanut clusters, roasted unsalted peanuts, slow cooker peanut clusters

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