Ever since I can remember, I’ve had a passion for baking. In elementary school, I recall spending days with my grandparents filled with tea parties complete with costumes, dancing, and homemade decorative cookies fresh from the oven. As an educator, I’ve had amazing opportunities to travel abroad and learn to appreciate food through cultural customs and traditions. With a change in diet due to the diagnosis of an autoimmune disease, my husband and I have chosen to eat primarily clean with most everything we eat being homemade. These life experiences have led me to this journey of wanting to discover the world through baking. It is through baking from scratch where I can control the ingredients in our food and learn to appreciate the history and culture of baked goods from around the world .
About a year ago while reading a novel, I discovered the word “hardtack”, a wafer eaten by characters in the book. With an interest in baking, I decided to check it out. In my search, I found that “hardtack” is basically a hard cracker made from flour and water. With a lack of moisture, “hardtack” traveled well and was often eaten by soldiers during wartime. This discovery caused me to pause and think about how every culture has a staple “bread” based on local ingredients and tastes. I began a basic search as to what types of “bread” are specific to different countries, i.e. tortillas to Mexico, baguettes to France, etc. This realization turned into a desire to bake these “breads” to learn more about history and culture to see how we are all connected through food.
Here’s where my blogging journey begins. The goal is to bake a traditional “bread” from each country every weekend along with a traditional dish to accompany it. During my research, I’ve discovered there are many options, so I might spend a couple of weekends (maybe at different times) on one country to better understand the culture and ingredients. I plan to blog the experiences, post pictures of the process, and describe what I’ve learned. I will also include the history of the “bread” and dish in hopes to encourage others to venture out and discover the world through food in their own kitchens. Selected recipes will include ingredients located in local grocery stores or will include appropriate substitutions.
Please join me on this journey and feel free to comment with your thoughts, ideas, and suggestions. For me, this blog is to share new experiences, to learn about and appreciate others while encouraging adventure through food.
One of my grandma’s was well-known by family and friends for her moist, skillet cornbread. While incredibly rich and tasty, that cornbread recipe has ingredients not everyone can eat. The cornbread recipe in this post tastes like grandma’s but is gluten free and vegan. If you want one bread that many can eat, this is it! Many of us have food intolerances and diet restrictions and want to eat like everyone else. We can! This recipe uses plant-based ingredients to include non-dairy milk, plant-based butter, and flax eggs for a richer, deeper, more nutritious hearty bread to satisfy that craving.
This Skillet Cornbread Recipe Inspiration
Recently, I took cornbread to a friend’s house for dinner to go with her chili. With multiple food intolerances represented at the meal, I really wanted to take something everyone could eat. After 5-6 different recipe tests during the week leading up to the dinner, I came up with a version I was happy to share. With that, I also decided to share it with you in this post. Let’s check out a skillet cornbread version that is crispy on the outside (like my grandma’s), moist in the center (also like my grandma’s), and is surprisingly gluten free and vegan!
Gluten-Free Vegan Skillet Cornbread Ingredients
shortening, plant-based milk, white vinegar, cornmeal, gluten-free all-purpose flour blend, baking powder, baking soda, salt, flax meal, and plant-based butter
For the ingredients, you’ll need plant-based shortening (like vegetable), unsweetened plant-based milk (I’m used my homemade almond milk but any kind will work), white vinegar, medium-coarse ground yellow cornmeal, gluten-free all-purpose flour blend, baking powder, baking soda, salt, flax meal (or 2 eggs if not vegan), and salted plant-based butter.
Prepare Skillet & Preheat Oven: Achieving the Crispy Crust
I use my grandmother’s technique for producing the crispiest cornbread. That involves two very specific elements, a very hot oven and a cast-iron skillet. To a 9- to 10- inch cast-iron skillet, add 24 grams (2 tablespoons) of shortening. Place the skillet in a cold oven and preheat the oven to 500˚F (260˚C). Yes, 500˚F (260˚C)!! Hot, hot, hot!
TIP: If you do not have a cast-iron skillet, you can use an 8-x8-inch baking dish. Grease the dish and set it aside. You will not preheat the baking dish in the oven like the skillet. However, you should preheat the oven to 375˚F (190˚C). Keep in mind, the cornbread will not be crispy, but it will still taste good and moist.
9- to 10- inch skillet w/ 24 g (2 tbsp) shortening (place in COLD oven) & preheat to 500˚F (260˚C)
Make the “Buttermilk” Ingredient
Buttermilk is a common ingredient in traditional southern American cornbread. I love to combine Greek yogurt and either water or milk for that buttermilk ingredient, however, for a vegan version, that ingredient is subbed. To a 2-cup measuring cup, add 21 milliliters (1½ tablespoons) of white vinegar. Pour in enough plant-based milk to equal 360 milliliters (1½ cups). Stir the mixture and set it aside for 5 minutes to sour like buttermilk.
TIP: You can use any milk you like or have on hand. I used my homemade almond milk (beverage) that I make every week. However, you can use soy, oat, cashew, pecan, etc.
1. 21 ml (1½ tbsp) white vinegar
2. ~360 ml (~1½ cups) unsweetened plant-based milk
3. stir & set aside 5 minutes to “sour”
Make the Flax Eggs
Eggs are typically added to cornbread for both moisture and rise. I love flaxseed as an egg substitute as it adds texture and flavor depth to a simple cornbread recipe. To a small bowl, add 13 grams (2 tablespoons) of flaxseed meal and 90 milliliters (6 tablespoons) of tap water. Stir the mixture and set it aside for 5 minutes to soften. Flax provides health benefits and fiber that eggs do not. It makes a great egg substitute in cornbread.
TIP: If not vegan, you can add 2 large eggs in place of using the flax eggs.
1. 13 grams (2 tbsp) flaxseeds
2. 90 ml (6 tbsp) water
3. stir & set aside 5 minutes to soften
Soak the Coarse Cornmeal
Coarse cornmeal adds texture and a pleasant, defined corn flavor to cornbread, but it needs to soften before adding it to the mixture. Add 152 grams (1 cup) of medium-coarse cornmeal to a medium bowl. Pour in the milk and vinegar mixture. Stir or whisk the mixture until combined. Set the mixture aside for 10 minutes to allow time for the cornmeal to soften.
TIP: If the cornmeal is not soaked, it will be very gritty and difficult to chew.
1. 152 g (1 cup) medium-coarse ground yellow cornmeal
In a small bowl, combine 140 grams (1 cup) of gluten-free all-purpose flour, 8 grams (2 teaspoons) of baking powder, 2 grams (½ teaspoons) of baking soda, and 3 grams (½ teaspoon) of salt. Stir or whisk to combine all ingredients.
stir together 140 g (1 cup) gluten-free flour blend, 8 g (2 tsp) baking powder, 2 g (½ tsp) baking soda, & 3 g (½ tsp) salt
Combine All Ingredients
In a separate bowl, melt 57 grams (4 tablespoons / ¼ cup) of plant-based butter in the microwave ~30 seconds. Stir the moistened cornmeal; it should be soft and have absorbed much of the liquid. Then stir in the flour mixture until combined. Add the flax egg mixture and melted butter. Stir just until combined. Set the mixture aside until the oven and skillet are preheated.
1. add flour mixture to soaked cornmeal & stir
2. pour in flax eggs (or 2 eggs)
3. pour in melted 57 g (4 tbsp/¼ cup) plant-based butter
4. stir just until combined
Pour Cornbread Batter into HOT Skillet
Use oven mitts to remove the hot skillet from the oven. Swirl the hot oil around in the skillet along the bottom and sides. Pour about 1 tablespoon (half) of the hot melted shortening into the cornmeal batter and quickly stir. Pour or spoon the cornmeal batter into the skillet and smooth out the top.
TIP: If not using a preheated hot skillet, simply pour or spoon the batter into the cold, greased 8-x8- inch baking dish. Place in the 375˚F (190˚C) oven and bake for the same time 25-30 minutes.
1. remove HOT skillet & swirl fat around bottom & edges
4. spoon batter into skillet
2. pour half of the fat into the batter
5. smooth out the top
3. stir until combined
Bake the Skillet Cornbread!
Return the skillet to the oven. Reduce the heat temperature down to 450˚F (232˚C). Bake 25-30 minutes or until golden brown on top. A toothpick inserted in the center should come out clean.
1. batter going into the oven; reduce oven temp to 450˚F (232˚C) & bake 25-30 minutes
2. baked cornbread out of the oven
Keep Skillet Cornbread Crispy
Once the cornbread is removed from the oven, immediately run a knife along the inside edge of the skillet to loosen the cornbread. Invert the cornbread out onto a plate and serve or return it upside down (crust side up) back into the skillet. The darker bottom will remain crispy if left upside down and exposed to air. Regardless, serve the cornbread immediately while hot and crispy.
TIP: Whether on the serving plate or in the skillet, you can cut the whole bread into 8 slices (cut into quarters and each quarter in half).
invert cornbread onto a serving plate so the bottom stays crispy
Gluten-Free Vegan Skillet Cornbread Close Ups
Notice the even golden brown on top and dark crispy brown bottom. It rose even though there were no eggs in this recipe. The slices removed easily. The interior was moist and held together (no crumbling!😉). You can spot the cornmeal pieces along with the flax meal. Looks like a regular cornbread. Who would’ve thought this was both gluten free and vegan?
Top view of Gluten-Free Vegan Skillet CornbreadCrispy Bottom View of Gluten-Free Vegan Skillet CornbreadClose Up of Interior View of Gluten-Free Vegan Skillet CornbreadServing View of Slice Gluten-Free Vegan Skillet Cornbread
Serving Suggestions
This cornbread would be great served with a pat of plant-based butter, a drizzle of maple syrup, or crumbled in your favorite soup or chili. While this cornbread still has great flavor and texture days later, it is best eaten the day it is made. Once the cornbread sits or is stored in a covered container or bag, the crispy bottom softens.
Storing Suggestions
If you need to store the cornbread, place slices in a sealed container or bag at room temperature for up to a few days. The bread will dry out as it sits, and the crispy bottom will soften. However, the flavors will remain.
Substitution Options
If you lack any of the ingredients or you are not dairy free, gluten free, or vegan, there are some simple typical pantry ingredients you can use instead.
2 large eggs for 2 flax eggs
120 g (1 cup) regular all-purpose flour for gluten-free flour
regular whole milk, 2%, 1%, or skim in same quantities for plant-based milk
360 ml (1½ cups) buttermilk (omit vinegar entirely) for both milk and vinegar
2 tbsp of bacon fat or lard for 2 tbsp shortening
regular salted butter for plant-based butter
Gluten-Free Vegan Skillet Cornbread Final Thoughts
I grew up in a family that made cornbread weekly, only fresh cornbread, too. Cornbread is my comfort food. We ate lots of vegetables and my dad loved cornbread with all vegetables but especially greens, beans, soups, and chili. My grandmother’s cornbread was the best, but normally my mom made a simple skillet version. Cornbread is so quick and easy to make; there’s no need to make it ahead of time. This gluten-free, vegan version hits the spot for both gluten and non-gluten eaters. As your vegetables, soup, or chili are cooking on the stove, make and bake a batch of cornbread in the oven. Your comfort meal will be ready in no time for many to enjoy 😊.
For a gluten-free, vegan cornbread, this recipe isn’t difficult, but it does have several steps. Making the “buttermilk”, soaking the cornmeal, and making the flax eggs all require a little extra work, but they are very simple steps. Even with the extra steps, the recipe can still be prepared in 20 minutes (minus the baking). This recipe can be adjusted depending on ingredients and equipment (skillet) you have on hand. You can use regular buttermilk and eggs if not vegan or dairy free. A baking dish can be used in place of a skillet; the oven temp needs adjusting and there’s no preheating the baking dish. Regardless, this recipe can be made during the time the rest of the meal is cooking.
The crispy bottom adds a nice crunchy texture. The richness is due to the butter and shortening. The interior is soft and moist. It’s not dry. I can certainly taste the corn and corn texture, but since the cornmeal was soaked, it is soft and not gritty. The flax meal adds a earthy flavor depth and texture. This is my kind of cornbread. Scott and I both enjoyed it even though we can eat gluten. He’s not the biggest cornbread eater because he’s not a fan of big corn flavoring and dry cornbread, but he did like this version since it was moist and contained flaxseeds. Whether gluten-free and vegan or not, this cornbread recipe hits the spot, at least for us 😋.
This cornbread recipe tastes like grandma's but is gluten free and vegan. If you want one bread that many can eat, this is it! Many of us have food intolerances and diet restrictions and want to eat like everyone else. This recipe uses plant-based ingredients to include non-dairy milk, plant-based butter, and flax eggs for a richer, deeper, more nutritious hearty bread to satisfy that craving.
~360ml(~1½ cups) unsweetened plant-based milk almond, coconut, oat, soy, etc.
2flax eggs13 grams / 2 tbsp flaxseed + 90 ml (6 tbsp) water
152g(1 cup) medium-coarse ground yellow cornmealBob’s Red Mill
140g(1 cup) gluten-free all-purpose flour blendNamaste, Cup4Cup, King Arthur, etc.
8g(2 tsp) baking powder
2g(½ tsp) baking soda
3g(½ tsp) salt
57g(4 tbsp/¼ cup) plant-based buttermelted
Instructions
Add shortening to a 9–10-inch cast-iron skillet. Place the skillet in a cold oven and preheat it to 500˚F (260˚C).TIP: If you don’t have a cast-iron skillet, grease an 8×8-inch baking dish and do not preheat the pan in the oven, but bake the cornbread at 375˚F (190˚C) for same time duration listed below.
To a 2-cup measuring cup, add vinegar and pour in enough milk to equal 360 ml (1½ cups). Stir the mixture and set aside for 5 minutes.
To a small bowl, add flax meal and tap water. Stir and set aside for 5 minutes.TIP: If not vegan, you can add 2 large eggs in place of using the flax eggs.
Add cornmeal to a medium bowl. Pour in the milk and vinegar mixture and stir until combined. Set aside for 10 minutes for the cornmeal to soften.TIP: If the cornmeal is not soaked, it will be very gritty and difficult to chew.
In a small bowl, combine flour, baking powder, baking soda, and salt. Stir to combine.
In a separate bowl, melt butter.
Stir the moistened cornmeal. Then stir in the flour mixture until combined. Add the flax egg mixture and butter. Stir just until combined. Set aside until the oven is preheated.
Use oven mitts to remove the hot skillet from the oven. Swirl the hot oil around in the skillet on bottom and sides. Pour about 1 tbsp (half) of hot oil into the cornmeal mix and quickly stir. Pour or scoop the cornmeal batter into the skillet and smooth out the top.TIP: If not using a preheated hot skillet, simply pour or spoon the batter into the cold, greased 8-x8- inch baking dish. Place in the 375˚F (190˚C) oven.
Return the skillet back to the oven. Reduce the heat to 450˚F (232˚C). Bake 25-30 minutes until brown on top and a toothpick inserted in the center comes out clean.TIP: If using a cold, greased 8-x8- inch baking dish, bake for the same time 25-30 minutes at 375˚F (190˚C).
Once removed from the oven, run a knife along the inside edge of the skillet to loosen the cornbread. Immediately, invert the cornbread out onto a plate and serve or return it upside down back into the skillet (crust side up). The darker bottom will remain crispy if left upside down and exposed to air. Cut into 8 slices and serve with plant-based butter, maple syrup, or crumble in your favorite soup or chili.
Video
Notes
Storage Suggestions:Skillet cornbread is best eaten the day it is made as the crust will soften once it is enclosed in a container or bag. However, it is good (just not crispy) days later. If you need to store the cornbread, place slices in a sealed container or bag at room temperature for up to a few days. The bread will dry out as it sits, and the crispy bottom will soften. However, the flavors will remain. For optimal flavor and moisture, store the cornbread in the freezer for several months (the crust will not be crispy). From frozen, remove desired amount and heat in the microwave.Substitution Options: -2 large eggs for 2 flax eggs-120 g (1 cup) regular all-purpose flour for gluten-free flour-regular whole milk, 2%, 1%, or skim in same quantities for plant-based milk-360 ml (1½ cups) buttermilk (omit vinegar entirely) for both milk and vinegar-2 tbsp of bacon fat or lard for 2 tbsp shortening-regular salted butter for plant-based butter
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Chicken Pot Pie is a common comfort food in American culture. Chicken, veggies, in a souped-up flavorful suprême sauce (which is a cross between a béchamel and velouté) and baked in a pie crust creates quite the hearty dish. Pot pies can be easy to make. I prefer from-scratch baking and cooking, so this recipe focuses mainly on homemade ingredients including my own poultry seasoning. However, you can make this recipe in no time using pre-made pie crusts, rotisserie chicken, and commercial poultry seasoning.
My Chicken Pot Pie Inspiration
Cold months for me include seasonal dishes like soups, casseroles, and veggie or meat pies. Throw in some homemade yeast rolls or southern biscuits and I’m a happy camper. Growing up, I didn’t eat a lot of pot pies, and when I did, they were usually frozen, single serving-size versions. After getting married and learning to cook from scratch, since we didn’t have much money, I decided to try my hand at a homemade chicken pot pie. Luckily, my first attempt worked. We loved the warm, comfort, homey feel of a pot pie so much it became an annual winter dish. I’ve been making versions of this recipe for years and we just love it! I’m excited to share this one with you going rustic all the way to make it easier and fun. No fuss! No fancy pie crust crimping or artistic designs. This is truly a homey, feel-good kind of dish.
From-Scratch or Commercial Ingredients?
Any and all work in a homemade pot pie. The ingredients I use in this pot pie are mainly homemade except for the chicken, stock, and vegetables 😉. You’ll see my grandma’s 3-ingredient pie crust, my homemade poultry seasoning, and a souped-up suprême sauce that incorporates butter, flour, poultry seasoning, chicken broth, and whole milk. However, you can always substitute the homemade versions with store-bought variations. You can use 2 commercial pie crusts, store-bought poultry seasoning, or even a jar of Alfredo sauce instead of making your own suprême sauce. It’s hard to make a mistake with homemade savory pies. Let’s check out this chicken pot pie!
Chicken Pot Pie Ingredients
2 unbaked pie crusts, cooked shredded or ground chicken or turkey, all-purpose flour, poultry seasoning, salt, black pepper, oil, onion, garlic, frozen mixed vegetables, 1 medium Russet potato, mushrooms, butter, chicken broth, milk, and any kind of melting shredded cheese
The ingredients are quite a few, but remember that most of them can be store-bought and many are found the typical kitchen pantry, fridge, or freezer. For the ingredients, you’ll need 2 unbaked pie crusts (like my grandma’s 3-ingredient shortening based), cooked shredded or ground chicken or turkey (like rotisserie), all-purpose flour, poultry seasoning, salt, black pepper, oil, onion, garlic, frozen mixed vegetables, 1 medium Russet potato, mushrooms, butter, chicken broth, milk, and any kind of melting shredded cheese (like Colby Jack).
Preheat Oven
Preheat oven to 425°F (220˚C). This high heat is needed to par-bake the bottom pie dough. The heat will be decreased to bake the pie.
TIP: Par-baking the bottom crust is important to eliminate a soft, mushy, doughy bottom crust at the end. You can also eliminate the bottom crust entirely to make it easier.
Make the Filling
Combine Dry Ingredients Needed for the Sauce
To a small bowl, add 40 grams (⅓ cup) of all-purpose flour, 5 grams (1 tablespoon) of poultry seasoning, 6 grams (1 teaspoon) of salt, and 1 gram (½ teaspoon) of ground black pepper. Stir the ingredients to combine and set the bowl aside.
TIP: I use my homemade poultry seasoning in this pot pie, but I have used commercial versions in the past. Whatever you have on hand will be just fine. I would not skimp on the poultry seasoning; it is important to the overall flavor of the dish.
1. combine 40 g (⅓ cup) all-purpose flour, 5 g (1 tbsp) poultry seasoning, 6 g (1 tsp) salt, 1 g (½ tsp) ground black pepper
2. whisk until combined & set aside
Sauté the Vegetables
Add 1 tablespoon of oil (avocado, canola, olive, etc.) to a large skillet over medium heat. Once heated, add ½ of a small, diced onion and cook until softened and translucent (about 2-4 minutes). Add 2 cloves of minced garlic and cook for 1 minute. Then, add 130 grams (1 cup) of frozen mixed vegetables of any kind, 175 grams (1 cup /1 medium) Russet potato that is diced small about the size of the other veggies, and 100 grams (1 cup) of fresh or frozen chopped mushrooms cut about the size of the other veggies. Add a pinch of salt. Cook until the vegetables are soft. The potatoes will take the longest to cook. Once all veggies are cooked, turn off the heat and set the skillet of vegetables aside.
TIPS: Use 3 cups of any vegetable combination you like or have on hand. You might consider broccoli, cauliflower, sweet potatoes, squash (delicata, acorn, zucchini, yellow squash, etc.)
1. heat 1 tbsp oil in skillet, sauté ½ small, diced onion 2-4 minutes
2. add 2 minced garlic cloves & cook 1 minute
3. 130 g (1 cup) frozen mixed vegetables, 175 g (1 cup /1 medium) diced Russet potato, 100 g (1 cup) fresh or frozen chopped mushrooms
4. cook until all vegetables are soft & set aside
Make the Sauce
To a large saucepan, add 76 grams (⅓ cup / 5¼ tablespoons) of butter (salted is fine). Heat on medium until melted. Whisk in the flour mixture consistently for 1-2 minutes to reduce the raw flour taste. While whisking, slowly pour in 420 milliliters (1¾ cup) of chicken stock or broth, and 160 milliliters (⅔ cup) of milk. I prefer whole milk, but any kind will work. Reduce the heat to medium-low and continue to whisk while simmering until thickened. It will take 5-15 minutes.
TIPS: The mixture will thicken more quickly if using warmed broth and milk. Consider heating the broth and milk together either on the stove or in the microwave prior to pouring them into the saucepan. The sauce is thick enough when the sauce clings to the spoon when dipped into the sauce and removed.
1. melt 76 g (⅓ cup / 5¼ tbsp) butter
4. 160 ml (⅔ cup) milk
2. whisk in flour mixture 1-2 minutes
5. whisk 5-15 minutes until mixture has thickened
3. 420 ml (1¾ cup) chicken broth or stock
Combine All Filling Ingredients
Turn off the heat. To the thickened sauce, stir in 113 grams (1 cup) of cheese; you can use any type of cheese or mix of cheese you like. Add 1 pound of cooked shredded or ground meat. Dark meat chicken thighs would add a nice, rich addition here. I just used shredded chicken breast. A rotisserie chicken that you shredded would be easier. Add the sautéed vegetable mixture. Stir well. Set the mixture aside to slightly cool.
TIP: You can make the filling the previous day. If so, transfer the cooked filling to another bowl and store in the refrigerator. Reheat the filling over the stove or in the microwave prior to filling the pie crust.
1. 170 g (1½ cups) shredded Colby Jack cheese
2. 1-lb cooked, shredded chicken or turkey (rotisserie or ground)
3. sautéed veggies
4. stir until combined & set aside
Assemble the Pie
Roll out 1st Pie Dough & Shape to Dish
Place one rolled out pie crust (12 inches) into an ungreased 9-10-inch pie plate or 1½- 2-quart casserole dish. I like to use a deep casserole dish for my chicken pot pies, because I like a double crust with a thick runny center. I guess it becomes more of a casserole than a pie 😉. Regardless, form the dough to the dish allowing the crust to hang up and slightly over the dish. Trim off excess pie dough to just above the edge. The dough will shrink as it bakes so leave a little at the top. Sit the pie plate or casserole dish on a metal baking sheet covered with foil.
TIPS: Placing the dish on a foil- lined baking sheet catches any crust or filling that may fall. You can also bake excess dough pieces on the baking sheet during baking, so there are extra pieces to add to the pie. Yummy!
1. roll out 1st pie dough & place in ungreased 9-10-inch pie plate or 1½- 2-quart casserole dish (this is a 1.5-quart casserole dish)
2. form to baking dish & trim off excess pie dough BUT leave some extra at the top for shrinkage
Blind Bake the Pie Crust
Blind bake the pie crust by adding a sheet of crumpled parchment paper or foil to cover the inside bottom and up sides of the dough. Add pie weights, dried beans, or dried rice just to cover the bottom of the paper or foil. Bake for 10-15 minutes just until the dough is no longer raw and still pale. Upon removing the blind baked crust from the oven, lift the parchment paper or foil edges to remove it and the weights and set them aside to cool. Reduce oven temperature to 350°F (177°C). Once the crust has baked, if there is any crust hanging over the dish, while warm, take a knife and trim it off, so that the top is flush with the edge of the dish.
TIPS: After removing the paper/foil and weights from the crust, if the dough still looks a bit underbaked or wet, return the pie crust to the oven (without the parchment paper/foil and weights). Bake for another 2 minutes to dry out. The parchment paper/foil and weights prevent the crust from bubbling up as it bakes. Once the weights (beans, rice, etc.) have cooled, you can keep them to use for another par-baking pie day 😊. No wasting!
1. line inside dough with opened crumpled parchment paper (or foil)
2. line the bottom of the parchment paper with pie weights, dried rice, or dried beans (I’m using dried pinto beans 😉)
3. pie dough is par-baked, return to oven for 2 minutes without paper & pie weights if still under baked
Fill the Pie
Scatter the remaining 56 grams (½ cup) of cheese over the par-baked crust to act as a barrier between the crust and the liquid ingredients. This helps keep the bottom crust from getting soggy. Scoop the filling into the par-baked, crust-lined casserole dish on top of the cheese. Fill dish to the top if not slightly above in the center.
TIP: If you happen to have more filling than your dish can hold, simply set it aside and eat it when ready. It is cooked so it can be eaten with a side of extra crust (cook’s treat 😉).
1. scatter remaining 56 grams (½ cup) of cheese over bottom crust
2. scoop pie filling over the cheese to the top
Top Pie with Remaining Pie Dough
Roll out the remaining pie crust to 10 inches or a couple of inches beyond the casserole dish/pie plate. Place the 2ndpie crust over the filling allowing the crust to hang rustically over the dish. If you want a “clean” look, trim off excess pie dough that’s more than 2 inches beyond the dish edge and tuck and crimp the edges against the dish. However, I like the extra crust and prefer to leave it hanging over the dish. It looks rustic, and you can break off the extra crust once baked and eat it with the filling.
1. roll out 2nd pie dough & gently place over the pie filling
2. keep it rustic as you see it; no need to trim the edges unless you want to
Cut Vent Slits in top of Dough
Use a knife to cut 3-4 slits in the top crust for vents to allow steam to escape during baking. It’s important to bake the pot pie on a larger baking sheet to catch any crust that may fall off or any liquid that may ooze out of the pie.
TIP: While any pie crust should work, I have found that a shortening-based pie crust (as opposed to butter or mix of butter/shortening) holds together better when hanging rustically down along the dish. A water-based fat like butter used in a pie crust tends to separate when melted and can split during baking causing any dough hanging down to fall to the baking sheet. No worries if this happens, though! Just serve it on the side with the pie.
cut 3-4 slits in top crust for steam to escape during baking
Bake the Pie
Place the pie in the oven to bake for 50 minutes or until the crust is golden brown. Once baked, allow the pie to sit for 15 minutes to set and cool a little before cutting and serving. The pie will be runny, but that’s expected in this rustic pie.
Check it out: Chicken Pot Pie is Baked!
Notice the crust baked all around. Since this is rustic, it doesn’t matter if any crust falls off. You’re just going to eat it anyway. Waste not want not 😉! Once cut, the filling will be runny, but it will firm and set once cooled completely; however, we want to eat it hot and fresh so runny is what we get. Use a big serving spoon to dig down deep to reach the bottom crust and scoop it up and out onto the plate. Don’t forget the extra crust on the edges, too! The filling will ooze down into the crevices in the casserole dish. Check out all the veggies and chicken in the filling. The sauce has a brown tent from the poultry seasoning and chicken stock. The crust is crusty! This pot pie is rustic, sort of a down-home comfort food for the soul 😋.
1. chicken pot pie is hot out of the oven
2. a section of the crust fell off during baking, but it baked just fine on the baking sheet
3. while still warm the filling will ooze down once some is removed
Rustic Chicken Pot Pie
close up of edge of baked rustic chicken pot pie
notice all the ingredients of this rustic chicken pot pie close up
Serving Suggestions
Serve chicken pot pie along with a salad, roasted veggies, yeast rolls, biscuits, cornbread, or whatever your heart desires. There are no rules. For us, this is comfort food on a cold winter day, so we prefer a side of bread and roasted veggies.
Storing Suggestions
This chicken pot pie stores very well covered in the fridge for several days. Once chilled, the filling firms and holds its shape making it much easier to cut and scoop out onto a plate. The crust remains crunchy even days later. When ready, scoop out desired amount onto a plate and heat until warm in the microwave or oven. Eat and enjoy with more crust!
Ingredient Substitution Suggestions
Short on time? Here’s a quicker way to make a pot pie or substitutions to adjust the ingredients. For commercial substitutions or ingredient substitutions, consider…
rotisserie chicken in place of boiling and shredding the chicken yourself,
16 ounces (1 pound) of cooked, crumbled tofu in place of meat for a vegetarian option,
vegetable broth or stock in place of chicken broth or stock,
cheddar, mozzarella, or other melting cheese in place of Colby Jack,
1 cup of any other vegetable to replace each mushrooms or potato,
any 3 cups (total) of vegetables you have or like (consider broccoli, cauliflower, sweet potatoes, diced squash (delicata, acorn, zucchini, yellow squash, etc.)
commercial bottle of poultry seasoning or make a homemade version ahead of time,
store-bought Alfredo (pasta) sauce and heat it up. Stir in poultry seasoning, cooked chicken, cooked veggies. You may or may not want 1 cup of additional cheese in the sauce. You decide! Then follow the recipe as described.
Chicken Pot Pie Final Thoughts
We eat a version of this recipe at least once during the winter or early spring seasons. We often eat a vegetarian version using tofu or adding extra veggies. This recipe is so versatile, it’s like cleaning out the fridge or freezer when I make this dish; whatever I need to use up… in the casserole dish it goes! I think the key ingredients are having good pie crusts and a good sauce. I focus on making these from scratch and with that the pie never disappoints.
Baker’s Perspective
This chicken pot pie can be as easy as you need it to be. Use store-bought ingredients and forgo any tucking, crimping, or pretty decor of the crust. To save time, you can make the pie dough and filling the day before and store both separately in the fridge. On baking day, you simply need to assemble the pie and bake. You can even forgo the bottom crust and just grease the dish, add the filling, and top with 1 sheet of pie dough. You can bake any pie dough pieces that were trimmed off the dough on the baking sheet around the casserole dish for the same time and duration as the pie. These are great, tasty pieces to add along side a scoop of chicken pot pie on a serving plate. This pie is versatile and doesn’t waste.
Taster’s Perspective
Can I say… oh, yeah!? We love this meat pie. The crust adds texture and flavor to the ooey, gooey filling. In one bite, you get a variety of vegetables, chicken, and the balanced flavored sauce. The poultry seasoning is evident with the variety of spices. The cheese adds richness but also contributes to the sauce thickening. I love the extra pie crust on the side! Yummy! We look forward to the next winter season!
Chicken, veggies, in a souped-up flavorful suprême sauce and baked in a pie crust creates quite the hearty dish. Pot pies can be easy to make. This recipe focuses mainly on homemade ingredients including my own poultry seasoning. However, you can make this recipe in no time using pre-made pie crusts, rotisserie chicken, commercial poultry seasoning, or even a jar of Alfredo sauce.
Prep Time50 minutesmins
Cook Time50 minutesmins
Cooling Time15 minutesmins
Total Time1 hourhr55 minutesmins
Course: Main Course
Cuisine: American
Keyword: chicken pot pie, chicken casserole, poultry seasoning, pie crusts, savory pie
Servings: 6servings
Author: Summer
Ingredients
2pie crusts or double-crust pie crust recipestore-bought or homemade
1lbcooked shredded chicken such as thighs, breasts, tenderloins rotisserie or ground chicken or turkey
40g(⅓ cup) all-purpose flour
5g(1 tbsp) poultry seasoningstore-bought or homemade
6g(1 tsp) salt
1g(½ tsp) ground black pepper
15ml(1 tbsp) oilavocado, olive, canola, etc.
½small oniondiced
2clovesgarlicminced
130g(1 cup) frozen mixed vegetablesgreen beans, corn, carrots, peas, etc.
175g(1 cup/1 medium) Russet potatodiced (size of other veggies)
100g(1 cup) fresh or frozen mushrooms (cremini or bellas)chopped (size of other veggies)
76g(⅓ cup/5¼ tbsp) buttersalted or unsalted
420ml(1¾ cup) chicken broth or stockor other broth like vegetable or beef
160ml(⅔ cup) milkwhole is preferred but any kind will work
170g(1½ cups) Colby Jack cheese (or mix of cheeses)shredded & divided
additional salt and pepper to taste
Instructions
Make the Filling:
Preheat oven to 425°F (220˚C) to blind bake the pie crust.
In a small bowl, whisk together flour, poultry seasoning, salt, and black pepper. Set aside.
Add oil to a large skillet over medium heat. Once heated, add onion and cook until softened ~ 2-4 minutes. Add garlic and cook for 1 minute. Then, add frozen vegetables, potato, and mushrooms. Add a pinch of salt. Cook until the vegetables are soft, about 10 minutes or until the potatoes are soft and set aside.
Add butter to a large saucepan and heat until melted. Whisk in flour mixture consistently for 1-2 minutes.
While whisking, slowly pour in chicken broth and milk. Reduce heat and continue to whisk while simmering until thickened, about 5-15 minutes. Remove from heat and set aside.TIP: The mixture will thicken more quickly if pouring in warmed broth and milk. Consider heating the broth and milk together in a measuring cup in the microwave prior to pouring it into the saucepan.
To the sauce, stir in 113 g (1 cup) of cheese, all meat, and vegetable mixture. Taste mixture and add more salt and pepper to your tastes. Set aside to slightly cool.
Assemble the Pie:
Place one rolled out pie crust (12 inches) into a 9-10-inch pie plate or 1½- 2-quart casserole dish and form it to the dish allowing the crust to hang up and slightly over the dish. Sit the casserole dish on a foiled-lined metal baking sheet.
Blind bake the pie crust by adding a sheet of opened, crumpled parchment paper or foil to cover the inside bottom and sides of the dough and add pie weights, dried beans, or dried rice to cover the bottom. Bake for 10-15 minutes just until the dough is no longer raw and still pale. Once removed from the oven, lift the parchment paper or foil edges to remove it and the weights. Reduce oven temperature to 350°F (177°C).TIP: If dough is still wet or raw after removing the paper/foil and weights, return the pie crust to the oven (without the paper/foil and weights) and bake another 2 minutes until dry.
Scatter the remaining cheese (56 g or ½ cup) over the par-baked crust to act as a barrier between the crust and the liquid ingredients. Scoop filling into the par-baked, crust-lined casserole dish. Fill to the top, if not slightly above, in the center. Trim off the overhanging pie crust edges with only the top exposed.
Roll out the other pie crust rustically to about 10 inches or to a couple of inches beyond the casserole dish/pie plate. Place 2nd pie crust over the filling allowing the crust to hang rustically over the dish. Use a knife to cut 3-4 slits in the top crust for vents to allow steam to escape during baking.TIPS: If you want a "clean" look, trim off excess pie dough that’s more than 2 inches beyond the dish edge and tuck and crimp the edges against the dish like a regular pie. While any pie crust should work, a shortening-based pie crust (as opposed to butter or mix of butter/shortening) holds together better when hanging rustically down along the dish.
Place the pie on the baking sheet in the oven to bake for 50 minutes or until the crust is light golden brown.TIPS: Baking the pie on a larger baking sheet prevents any leaks or crust from falling off onto the oven floor. During baking, some crust may separate and fall off onto the baking sheet. No worries, allow the crust to bake the same duration of time as the pie. Serve the fallen off crust with the pot pie.
Once baked, allow the pie to sit for 15 minutes to set before cutting and serving. Dig in a enjoy with a side of additional pie crust to dip into the pie filling. The pie will still be runny. Serve along with a salad, roasted veggies, yeast rolls, biscuits, etc.
Video
Notes
Serving Suggestions:Serve chicken pot pie along with a salad, roasted veggies, yeast rolls, biscuits, cornbread, or whatever your heart desires. There are no rules. For us, this is comfort food on a cold winter day, so we prefer a side of bread and roasted veggies.Storing Suggestions:This chicken pot pie stores very well covered in the fridge for several days. Once chilled, the filling firms and holds its shape making it much easier to cut and scoop out onto a plate. The crust remains crunchy even days later. When ready, scoop out desired amount onto a plate and heat until warm in the microwave or oven. Eat and enjoy with more crust!Ingredient Substitution Suggestions:Short on time? Here’s a quicker way to make a pot pie or to adjust the ingredients. For commercial substitutions or ingredient substitutions, consider…
rotisserie chicken in place of boiling and shredding the chicken yourself,
16 ounces (1 pound) of cooked, crumbled tofu in place of meat for a vegetarian option,
vegetable broth or stock in place of chicken broth or stock,
cheddar, mozzarella, or other melting cheese in place of Colby Jack,
1 cup of any other vegetable to replace each mushrooms or potato,
any 3 cups (total) of vegetables you have or like (consider broccoli, cauliflower, sweet potatoes, diced squash (delicata, acorn, zucchini, yellow squash, etc.)
commercial bottle of poultry seasoning or make a homemade version ahead of time,
store-bought Alfredo (pasta) sauce and heat it up. Stir in poultry seasoning, cooked chicken, cooked veggies. You may or may not want 1 cup of additional cheese in the sauce. You decide! Then follow the recipe as described.
You might be interested in some of these other recipes.
Thanks for reading! If you enjoyed this post, please share it. Check out my YouTube Channel as well to see videos of kitchen tips, blog bakes, and dishes. Until next time, go bake the world!
Chocolate and cherries are one of my favorite sweet combinations. The first black forest cake I ever ate was the one my grandmother baked for one of my childhood birthdays. I loved it so much; it is the only birthday cake I truly remember from my childhood (even though I had one every year). I can still taste that combination of chocolate, cherries, and cream. To relive that combination craving, I took those flavors and turned them into gluten-free, vegan-friendly Black Forest Fudgy Brownies.
Great Dessert for Both Gluten & Non-Gluten Eaters!
You don’t have to eat a gluten-free or vegan diet to enjoy these. I eat these regardless of my diet. I actually created this recipe during my gluten- and dairy-eating days (which I’m back to doing). And they are still yummy😋! This recipe is very simple and comes together quickly in a food processor… one bowl mixing! Now that’s easy peasy!! Even if you are a gluten eater, you might be surprised at how tasty these guys are. Let’s check them out!
Black Forest Fudgy Brownies: Ingredients
For the ingredients, you’ll need coconut oil, black beans, oats, cocoa powder, baking powder, salt, brown sugar, maple syrup, maraschino cherries and cherry juice or cherry extract, vanilla and almond extracts, along with chocolate chips.
coconut oil, black beans, oats, cocoa powder, baking powder, salt, brown sugar, maple syrup, maraschino cherries and cherry juice, vanilla and almond extracts, along with chocolate chips
Preheat Oven & Prepare Baking Dish
This recipe is quick to make, so begin by preheating the oven to 350°F (177°C). Line an 8-x 8- inch baking dish with parchment paper and set it aside.
TIP: Cut the parchment paper corners down to where the paper meets the dish and overlap the flaps, so the paper sits flush with the dish.
1. 8- x 8- inch baking dish
2. line with parchment paper & cut corners down to dish. Overlap flaps to sit flush
Combine all Ingredients in a Food Processor
“Mise en Place”
It’s best to have all ingredients measured out and ready to go to make the process of mixing move quickly and easily.
“mise en place” of ingredients
Melt Coconut Oil
To a small bowl, add 60 grams (¼ cup) of coconut oil. Melt it in the microwave for 30 seconds or until melted.
TIP: I don’t recommend an already melted fat like oil, because the fat needs to set up once cooled since these brownies are very fudgy.
1. 60 g (¼ cup) coconut oil
2. heat 30 seconds or so in microwave to melt
Add All but Cherries & Chocolate Chips
To the bowl of a food processor, add all ingredients except maraschino cherries and chocolate chips. We’ll start with 425 grams (one 15 ounce can) of black beans, rinsed and drained. Then add 48 grams (½ cup) of old-fashioned or quick cooking oats (gluten free, if gluten free), 10 grams (2 tablespoons) of cocoa or cacao powder, 2 grams (½ teaspoon) of baking powder, 1 gram (¼ teaspoon) of salt, 28 grams (2 tablespoons packed) brown sugar, 79 milliliters (⅓ cup) of pure maple syrup or honey if not vegan (or combination), 2 teaspoons of maraschino cherry juice (from the maraschino cherry jar) or 1 teaspoon of cherry extract if you have it, 1 teaspoon of vanilla extract, and ½-1 teaspoon of almond extract. Blend until smooth, about 1 minute.
TIPS: The amount of almond extract may seem excessive, but the chocolate is very strong, so I find this amount appropriate for enhancing the cherry flavor. However, if you are not a big almond extract fan, you can leave it out or cut it back to ½ teaspoon. The batter will be thick, much thicker than cake batter. You should see small oat and black bean pieces, but smooth other than that.
1. all ingredients added to food processor except for chocolate chips and chopped maraschino cherries
2. blend ~1 minute until smooth (some tiny bits of black beans and oats may be visible)
Pulse in Cherries & Chocolate Chips
Measure out 75 grams (⅓ cup) of maraschino cherries reserving the liquid in the jar. Chop the cherries and pat them dry with a paper towel. Add the cherries and 107 grams (⅔ cup) of chocolate chips to the food processor. Pulse only 5-6 times to just mix the cherries and chocolate into the batter.
Scoop the mixture out into the parchment-lined baking dish. Use the back of a spoon or spatula to smooth out the batter to the edges.
1. spoon batter into prepared baking dish
2. smooth batter out to edges
Top with MORE Chocolate Chips & Chopped Cherries
Scatter extra chocolate chips and chopped, patted dry maraschino cherries over the top. Add as many as you would like, no measuring needed here 😉. The brownies should look indulgent. The combination of dark chocolate and bright red cherries leaves a pretty decor.
1. scatter additional chocolate chips over the top
2. scatter additional dried, chopped maraschino cherries over the top
Bake the Black Forest Fudgy Brownies!
Place the brownie batter in the oven. Bake the brownies for 15-18 minutes. I usually bake mine for 18 minutes. The brownies will not rise much, but they should look dry. You should also notice that the brownies barely separate from the parchment paper edges.
Black Forest Fudgy Brownies hot out of the oven
Cool, Cover, & Refrigerate to Firm
Once removed, allow the brownies to cool on the counter. Then, place the pan of brownies covered in the fridge for several hours to overnight so they will firm. You can sneak a bite as they cool, but they are best eaten once they are firm.
Cut & Serve or Add Elegance & Serve
Once completely cooled, slice into 9 brownies and serve. Once cooled, they are firm. Notice they are loaded with cherries and chocolate. You can spot small black bean pieces which look like chocolate. The white specks are small bits of oats. They are dense and fudgy.
Black Forest Fudgy Brownies Prior to CuttingEdge View of Black Forest Fudgy Brownies Prior to CuttingInternal View of Black Forest Fudgy Brownies After CuttingBlack Forest Fudgy Brownies Stacked & Ready to Serve (without extra toppings)
Elegant Serving
To serve, place one on a serving plate, add a dollop of whipped topping along with some chocolate chips or shavings and a maraschino cherry. For additional cherry flavoring, drizzle maraschino cherry juice over the top. Now that looks like an indulgent sweet treat.
1. add a dollop of whipped topping (this is a vegan coconut whipped topping)
2. sprinkle on additional chocolate
3. add a whole cherry to the top
4. spoon on a little maraschino juice for color, flavor, & texture
Black Forest Fudgy Brownies Stacked & Ready to Serve with Additional Toppings
Storing Black Forest Fudgy Brownies
Slice and store these bars in an air-tight container in the fridge for a week or so (if they last that long). They need to remain in the fridge to maintain their firmness. These bars do not have any flour to absorb liquid, so they will be a fudgy consistency instead of cake-y, thus they need to stay firm. They can be sliced or left in their baking pan. For longer storage, you can place slices in a sealed container in the freezer for up to 3 months. You can eat them frozen or leave them on the counter to thaw for 30 minutes.
Black Forest Fudgy Brownies Final Thoughts
These are very chocolatey, fudgy, and cherry. If you like those flavors, you should enjoy these. The cream on top adds to that Black Forest Cake feel. Since these bars do not have any flour to absorb liquid, they will be a fudgy consistency not cake-y in anyway. They make a great quick snack to satiate a cherry, chocolate craving. I enjoy these even if I’m not eating a gluten-free or vegan diet.
Baker’s Perspective
I love how simple and easy this recipe is to make. Using a food processor to combine all the ingredients makes it a quick dessert to whip up for a nice elegant, indulgent sweet treat, particularly if you add the cream and toppings. However, I find it aesthetically appealing simply with the chocolate chip and chopped cherry topping. The only downside in making these brownies is that they need to set up for several hours. I can’t deny that I have, on more than one occasion, scooped out a spoonful of hot brownie, indulged in the flavors and gooeyness, and thoroughly enjoyed it 😋.
Taster’s Perspective
These brownies may contain some unconventional “brownie” ingredients like black beans, oats, and maple syrup, but the flavors are not. Beans in general are hearty and substantial in texture making them great substitutes for flour in dense foods, including desserts. In fact, garbanzo beans (chickpeas) are often used as a flour substitute in making blondie brownies where chocolate is not the focus. These brownies, however, are chocolatey (thanks to the cocoa powder and chocolate chips). The maraschino cherries have a strong presence thanks to the combination of the fruit and cherry juice along with the almond extract. With the cream on top and fudgy brownie texture, I’m reminded of a cherry cordial. A black forest cake or a cherry cordial, regardless, if you like cherries and chocolate, these should do the trick to satisfying a chocolate cherry craving.
Easy Black Forest Fudgy Brownies: Surprisingly Gluten Free & Vegan!
Chocolate and cherries are a favorite sweet treat combination. This recipe is a take on a black forest cake with chocolate, cherries, and cream. However, instead of a cakey layer, you get a fudgy brownie… no cake here! This recipe is simple to make with all ingredients combined in a food processor. Easy peasy!
Prep Time15 minutesmins
Cook Time15 minutesmins
Cooling Time10 minutesmins
Total Time40 minutesmins
Course: Dessert, Snack
Cuisine: American
Keyword: black bean brownies, chocolate bars, brownies, black forest brownies, cherry brownies, chocolate and cherry bars
Servings: 9brownies
Author: Summer
Ingredients
60g(¼ cup) coconut oilmelted
425g(1-15-oz can) black beansrinsed and drained
48g(½ cup) old-fashioned or quick cooking oatsgluten free
10g(2 tbsp) cocoa powder
2g(½ tsp) baking powder
1g(¼ tsp) salt
28g(2 tbsp packed) brown sugar
79ml(⅓ cup) pure maple syrupor honey if not vegan (or combination)
2tspmaraschino cherry juicefrom maraschino jar or 1 tsp cherry extract
1tspvanilla extract
½-1tspalmond extractuse less if not a fan of almond extract
10oz jar(283 g) whole maraschino cherries in juicedivided
107g(⅔ cup) chocolate chipsplus more for topping (use dairy free if vegan)
Toppings:
whipped cream or whipped toppingcoconut whipped topping, if vegan
chocolate shavings or chopped chocolate chipsdairy free if vegan
maraschino cherries
Instructions
Preheat oven to 350°F (177°C). Line an 8-x 8- inch baking dish with parchment paper. Set it aside.TIPS: You can eliminate the parchment paper by only greasing the pan. If you want pretty brownie slices, use parchment paper as the paper makes it easy to remove and cut the brownies. Cut the parchment paper corners down to where it meets the dish and overlap the flaps, so the paper sits flush with the dish.
In a small bowl, melt the coconut oil in the microwave for 30 seconds or until melted.TIP: I don't recommend an already melted fat like oil, because the fat needs to set up once cooled since these brownies are very fudgy.
In a food processor, add all ingredients (black beans through almond extract) except maraschino cherries and chocolate chips. Blend until smooth for about 1 minute.TIP: The batter will be thick, much thicker than cake batter. You should see small oat and black bean pieces, but smooth other than that.
Add the chopped maraschino cherries and chocolate chips. Pulse 5-6 times to mix the chocolate and cherries into the batter. Spoon the mixture in the parchment-lined baking dish.
Scatter additional chocolate chips or chocolate shavings and chopped (patted dry) maraschino cherries over the top of the batter.
Bake the brownies for 15-18 minutes. Let them cool for at least 10 minutes before trying to cut into them. If they still look a bit underbaked, they are not, place them in the fridge for several hours to overnight so they will firm. Makes 9-12 brownies.
Video
Notes
Storage Suggestions:
Since these bars do not have flour to absorb liquid or eggs, they will be more of a fudgy consistency than cake-y. Store the brownies in an airtight container in the fridge to maintain their firmness for up to a week. They can be sliced or left in their baking pan. For longer storage, you can place slices in a sealed container in the freezer for up to 3 months. You can eat them frozen or leave them on the counter to thaw for 30 minutes.Possible Substitutions:
-replace coconut oil with butter or shortening-eliminate brown sugar and add additional 2 tbsp of maple syrup
Thanks for reading! If you enjoyed this post, please share it. Check out my YouTube Channel as well to see videos of kitchen tips, blog bakes, and dishes.
Poultry seasoning does more than enhance flavor to poultry dishes. The most common ingredients in poultry seasoning are sage and thyme with many variations. Thus, you can imagine the possibilities for flavoring your favorite savory dishes. I love using my homemade poultry seasoning to herb and spice up casseroles, soups, stews, chili, rice, veggies, and pot pies. Tis the season when it’s cold 😋. I’m excited to share with you my poultry seasoning blend version.
My Poultry Seasoning Inspiration
Winter is the season I spend in the kitchen making primarily soups, stews, chili, warm casseroles, and homemade bread. This time of year, the oven and stove become my best friends; they warm up the kitchen (and me 😉). I keep poultry seasoning on hand to make my chicken pot pie (or veggie variation). It can also be added to rice dishes and soups. I made a fresh batch of poultry seasoning recently and decided to share it with you.
Poultry is a Fav! Why not spruce it up?
According to the United Nations Food & Agriculture Organization, poultry is the second most widely eaten meat in the world at 33%. Coming in first is pork by only 3% more at 36%. So, with poultry apparently on many of our minds, poultry seasoning is a good place to start when it comes to adding flavor to those simple chicken and turkey cuts. Poultry seasoning is not just for poultry either or to be used only at Thanksgiving! You can pretty much add it to many of your favorite savory dishes including fish, tofu, salads, and sandwiches.
What is Poultry Seasoning?
Common Seasoning Ingredients
The typical poultry seasoning herb and spice mix contains thyme, sage, marjoram, rosemary, nutmeg, and black pepper. Other variations might include celery seed, coriander, onion, allspice, cayenne pepper, and ginger. In looking at the ingredient list, you may notice they resemble the herbs and spices often bought to season a Thanksgiving turkey. These flavors certainly go well with turkey, but they can be used any time of year with many different foods.
Different Texture Varieties
1. ground herb and spice version
2. leafy herb version
Commercial brands of poultry seasoning can either be a homogeneous brown powder made of all ground herbs and spices or a green leafy mix of ground spices and leafy herbs. Regardless, both versions can contain the same herbs and spices. Growing up, I only ever saw the ground version; it’s the version I think is most common, at least in the United States. You can choose the texture you prefer without adjusting the ingredient list. Therefore, you have a choice of texture in my recipe version, and I’ll explain how to achieve both texture varieties.
Poultry Seasoning Ingredients
Poultry seasoning can be made of all ground spices and herbs or a mix of ground spices and leafy herbs. For my poultry seasoning blend, I use a mix of both. However, the result is more of a ground mixture. There are seven ingredients; they include dried ground thyme, dried ground sage, dried crushed rosemary, dried leaf marjoram (or oregano), dried ground coriander, ground nutmeg, and ground black pepper. For an all-leafy variation, just use all dried leafy herbs with ground spices. As with all homemade herb and spice blends, you have freedom. Create a mixture that best suits your pantry ingredients and your preferred flavors. Feel free to use my ratios for the herbs and spices you have or like and add or subtract as you desire.
It’s best to have a “mis en place”, which is French, meaning to have all the ingredients measured out and ready to go. It makes it easier to keep track of them.
bottom right counterclockwise: thyme, sage, rosemary, marjoram, coriander, nutmeg, & black pepper
Add All Herbs & Spices to Small Bowl
To a small bowl, measure out and add 6 grams (1 tablespoon) of dried ground thyme, 3 grams (1 tablespoon) of dried ground sage, 3 grams (1 tablespoon) of dried crushed rosemary, 3 grams (1 tablespoon) of dried marjoram leaf (or oregano leaf), 2 grams (½ tablespoon) of dried ground coriander, ½ gram (¼ teaspoon) of ground nutmeg, and ½ gram (¼ teaspoon) of black pepper.
TIP: Marjoram may not be easy to find in your area. Feel free to use oregano as a substitute for marjoram in this recipe. While they are different herbs, they are both from the mint family and both are used in Mediterranean cooking.
Use a spoon or small whisk to mix up and combine all the herbs and spices. This recipe makes a little more than a ¼ cup or 4 tbsp which is enough to fill a small spice jar. Transfer the spices to a spice jar or container that has a tight-fitting lid. You can use a spoon or small funnel to easily transfer the poultry seasoning blend. The seasoning is ready to be used whenever you’re ready. Store this poultry seasoning blend in a sealed container for up to a year or based on the shortest expiration date of the oldest individual spice.
TIP: For a finer texture, purchase all herbs in ground form or grind them yourself. You can grind them using a mortar and pestle, coffee grinder, or pepper mill. For all leafy herbs, use all dried leaves.
1. whisk or stir to combine
4. use a funnel & spoon to transfer seasoning
2. ingredients all mixed
5. add a tight-fitting lid; use immediately or store
3. store in a sealed container like a spice jar
Final Product Close Up
Notice the mix of finely ground herbs like thyme and sage and the leafy herbs like marjoram and rosemary. I gravitate towards the mix of textures because the specific textures of the individual herbs and spices are what is readily available in my grocery stores. You can adjust the texture based on the versions that are available to you. Regardless of the texture, you can still create a flavorful herb and spice blend to fit your needs.
Poultry Seasoning close up: mix of ground dried herbs & spices along with leafy herbs
Usage Suggestions
Add this poultry seasoning as you would a commercial version in a 1:1 ratio in your favorite recipes that call for poultry seasoning. It adds an earthiness to your dishes and complement chicken, turkey, roasted vegetables along with fish, beef, pork, and even tofu. The herbs in the mixture also work well with many savory dishes. Add it to eggs, casseroles, soups, stews, chili, and my favorite chicken pot pie. Why not sprinkle it on salads and sandwiches for an enhanced herbal and spice flavoring?
Final Thoughts
Store-bought poultry seasoning ingredients vary between brands. Since the ingredients and ratios vary, you can easily create a version that’s a perfect fit for your taste buds. The recipe I’m sharing with you is a version I like. You can start by following my ratios and add or subtract the ingredients and quantities based on what you like. What I love about making your own herb and spice blends is that they are extremely customizable. No more store-bought versions are needed when you can make what you like or have available in your pantry. I created a version that I like to eat; you can do the same. 😊
Poultry seasoning does more than enhance flavor to poultry dishes. The most common ingredients in poultry seasoning are sage and thyme with many variations. Thus, you can imagine the many possibilities for flavoring your favorite savory dishes. I love using this homemade poultry seasoning to herb and spice up casseroles, soups, stews, chili, rice, veggies, pot pies, and more.
Prep Time5 minutesmins
Total Time5 minutesmins
Course: ingredient
Cuisine: American
Keyword: poultry seasoning, spice mix, herb mix, sage and thyme blend, holiday spice mix, holiday herb blend
Servings: 4tablespoons
Author: Summer
Ingredients
6g(1 tbsp) dried ground thyme
3g(1 tbsp) dried ground sage
3g(1 tbsp) dried crushed rosemary
3g(1 tbsp) dried marjoram leaf (or oregano leaf)crushed between fingers
2g(½ tbsp) dried ground coriander
½g(¼ tsp) ground nutmeg
½g(¼ tsp) ground black pepper
Instructions
In a small bowl combine all ingredients. Rub dried herbs between your fingers to crush prior to adding them to the bowl. Stir until combined using a small whisk or the back of a spoon to break up any small masses of spices. You can also use a small sifter or mesh sieve. Taste the mixture and increase slightly any preferred herb. TIP: For a finer texture, purchase all herbs in ground form or grind them yourself using a mortar and pestle, coffee grinder, or pepper mill. For all leafy herbs, use all dried leaves (not ground) for each herb.
Scoop or use a small funnel to transfer the spices from the small bowl to a spice jar or container that has a tight-fitting lid. This recipe makes a little over a ¼ cup (4+ tbsp).
Video
Notes
Storage Suggestion:Store the seasoning mix in an airtight container at room temperature for up to a year. Keep in mind that the seasoning mix should keep as long as the expiration dates on the individual seasoning packages or bottles. Thus, the newer and fresher the individual herbs and spices, the longer the mix will keep.Usage Suggestions:Add this poultry seasoning as you would a commercial version in a 1:1 ratio in your favorite recipes that call for poultry seasoning. It adds an earthiness to your dishes and complement chicken, turkey, roasted vegetables along with fish, beef, pork, and even tofu. The herbs in the mixture also work well with many savory dishes. Add it to eggs, casseroles, soups, stews, chili, rice dishes, and chicken pot pie. Why not sprinkle it on salads and sandwiches for an enhanced herbal and spice flavoring?
You might be interested in some of these other recipes for homemade spice blends and mixes.
Thanks for reading! If you enjoyed this post, please share it. Check out my YouTube Channel as well to see videos of kitchen tips, blog bakes, and dishes.
Potatoes, butter, sour cream, cheese, chives, and bacon oh, my! Why not mix all these ingredients with flour and milk to make a quick bread, more specifically, a biscuit or scone? This baked potato biscuit recipe has it all, meaning all the traditional flavors of a baked potato in a bread.
My Baked Potato Biscuits Inspiration
American biscuits are a southern favorite and a bread I grew up eating. I make biscuits about every 10-14 days for my husband. Biscuits are as young as America and as old as a scone in Great Britain. After all, biscuits likely originated from the British scone. Biscuits, in general, are so simple, and versatile that I love adding savory and sweet flavors. I have a standard version I make, but sometimes I’m inspired by a completely different dish to turn it into a biscuit. Since it’s been cold lately and we eat a lot of potatoes… the inspiration hit! What about a a biscuit made with baked potato ingredients? Then, the creating and testing began. Let’s check out my latest biscuit creation, a Baked Potato Biscuit.
For these baked potato biscuits, you’ll need 2 russet potatoes, all-purpose flour, baking powder, salt, black pepper, butter, cheddar cheese, fresh chives, crumbled bacon, sour cream, and milk. Don’t those all sound like ingredients of a baked potato, minus the flour and baking powder?
Potatoes in Bread
Potatoes are not an uncommon ingredient found in bread. Do you remember the “Spudnut Shops” located all around the country (US) years ago that sold donuts using potato flour? That idea actually originated in Germany. Plain mashed potatoes (no seasoning) mixed with flour contribute to a fluffy and tender bread. However, while they contribute to the overall texture, potatoes mixed with flour to make a potato bread is often undetectable in flavor. If you think about it, potatoes, in general, are largely a blank slate canvas; you can add whatever seasonings and flavors you like. It just so happens; mashed potatoes also work in making biscuits. 😊
Prepare the Potatoes
First, we need to cook the potatoes. While I haven’t tried it, you can probably just use any leftover mashed potatoes in place of cooking raw ones just for this recipe. We eat a lot of potatoes but only mashed potatoes during the holidays, so I start from scratch for this recipe and just boil and mash them without any seasoning. If you decide to try using pre-made or homemade mashed potatoes from another meal, you’ll likely need to adjust the liquid in this bread recipe, so the potato dough isn’t wet or moist.
TIP: Since potatoes really only contribute to the texture of the bread, more than flavor, you can get by using only 1 medium russet potato (about 200 grams). The biscuits will be a little lighter and a little more milk may need to be added to the biscuit dough.
Boil, Drain, & Dry Out Diced Potatoes
From scratch, place 2 medium-sized peeled and diced potatoes in a small-medium saucepan. Cover them with cold water by 1 inch. Heat on high until boiling. Reduce heat to a simmer, cover with lid ajar, and cook for 12-15 minutes or until soft. When soft and tender, drain the potatoes and return them back to the saucepan and set it back on the hot burner (with the heat off) to dry potatoes out completely. This should take 5-10 minutes.
TIPS: There is no need to add salt or seasoning to these potatoes; they will be seasoned when added to the flour mixture to make the baked potato biscuit dough. Potatoes are cooked when a knife easily cuts through a larger potato chunk.
1. place 2 peeled, diced russet potatoes in a medium saucepan
2. cover by 1 inch with cold water & heat on high to boiling
3. once boiling, cover with lid ajar & simmer for 12-15 minutes or until soft
Mash & Cool Potatoes
Once dried, mash potatoes with a fork or potato masher. Potatoes should be dry and crumbly. Set aside to cool completely. You can transfer the mashed potatoes to a separate bowl and place it in the fridge for 20-30 until cool.
TIP: You can cook the potatoes a day or two in advance and store the mashed potatoes in a sealed container in the fridge. Once cooked, the potatoes should not oxidize and turn brown if used within a couple of days.
1. drain potatoes & return them to the hot saucepan over the hot burner with heat OFF until potatoes are dry
2. mash potatoes until smooth
3. allow potatoes to cool; cover & place in fridge until ready to use them (up to 2 days)
Make the Baked Potato Biscuit Dough
Preheat Oven & Prepare Baking Sheet
Preheat the oven to 450˚F (232˚C). Line a large baking sheet with parchment paper or silicone mat for an easy cleanup.
line baking sheet with parchment paper or a silicone mat
Combine All Dry Ingredients
In a large bowl, combine all dry ingredients. You could also use a food processor for mixing. Add 480 grams (4 cups) of all-purpose flour, 30 grams (2 tablespoons) of baking powder, 9 grams (1½ teaspoons) of salt if using unsalted butter or 6 grams (1 teaspoon) of salt if using salted butter, and 1½ grams (½ teaspoon) of freshly cracked black pepper. Stir until all the ingredients are dispersed.
combine 480 g (4 cups) all-purpose flour, 30 g (2 tbsp) baking powder, 9 g (1½ tsp) salt, if using unsalted butter; 6 g (1 tsp) salt if using salted butter, & 1½ g (½ tsp) ground black pepper
Cut in Cooled Mashed Potatoes
Cut in the cooled mashed potatoes using a pastry cutter, knives, forks, or food processor until blended well. The mixture should have a crumble to it from the small potato chunks.
TIPS: This recipe also works with 1 medium russet potato about 200 grams. The biscuits will rise a little more as they won’t be as dense. However, you’ll likely need to add a little more milk to the dough. If the flour feels warm due to the potato still being warm, place flour and potato mixture in the fridge for 15-20 minutes until cool. The mixture needs to be cool to cold when the cold butter is added.
1. add cooled mashed potatoes
2. cut in mashed potatoes until crumbly
Cut in Cold Butter
Cut in 113 grams (4 ounces/ 8 tablespoons / 1 stick) of diced COLD butter until the mixture resembles small pieces about the size of peas.
1. 113 g (4 oz / 8 tbsp / 1 stick) COLD butter (unsalted or salted)
2. mixture should be crumbly
Stir in Baked Potato Mix-Ins: Cheese, Chives, & Bacon
To the flour mixture, add 170 grams (1½ cups) of grated cheddar cheese, 1 package (14 grams / ⅓ cup) of fresh chopped chives, and 28 grams (¼ cup / 1 ounce) of crumbled bacon or bacon pieces. Stir until all of the ingredients are mixed. The mixture will look very crumbly.
1. 170 g (1½ cups) grated cheddar cheese, 1 pkg (14 g / ⅓ cup) chopped fresh chives, 28 g (¼ cup / 1 oz) crumbled bacon, real bacon bits/pieces
2. stir until combined
Stir Together Sour Cream & Milk
To a 2-cup measuring cup, add 255 grams (1 cup) of sour cream. Pour in 120 milliliters (½ cup) of milk. Stir until the mixture is smooth. Regular sour cream and whole milk were used in this post and my preferred dairy; however, you can use other lower fat options.
TIP: If using lower fat options, the moisture may vary. Thus, more or less liquid might be needed.
stir together 255 g (1 cup) sour cream & 120 ml (½ cup) milk
Stir in Sour Cream & Milk Mixture
Make a well in the center of the flour mixture. Pour in the sour cream and milk mixture. Stir until all ingredients are moistened. Depending on the moisture in your potatoes and in your environment, you may need to add up to another 40-60 ml or ¼- ⅓ cup more of milk. However, if anything, you’ll likely need to knead 😉 in more flour to produce a “dry” dough.
TIP: The dough might resemble creamy mashed potatoes. If so, you’ll knead in more flour prior to cutting out biscuits.
1. pour sour cream mixture into dry mixture
2. stir until mixed (may resemble creamy mashed potatoes)
Pat out Dough & Cut out Biscuits
Traditional Biscuit Cut-out Method
I generally need to add a little more flour to this mixture, so I prefer the traditional cut-out method using a biscuit/cookie cutter for shaping the biscuits. Therefore, scoop the dough out onto a floured work surface. Lightly knead the dough into a large disc adding flour as necessary to produce a dry dough, if the dough is wet. Flatten the dough out into a 1-inch-thick circle. Use a 2 ½ -inch biscuit/cookie cutter or small drinking glass (anything round or preferred shape). Cut out biscuits using the cutter. Place each biscuit on the prepared baking sheet touching other biscuits.
TIP: For any remaining dough, reshape, pat, and cut out biscuits until all dough is used.
1. knead in flour until dry
4. cut out rounds & place on baking sheet
2. pat out dough to 1-inch thick
5. gather remaining dough, reshape, pat out, & cut out biscuits until all dough is used
3. use biscuit or cookie cutter to cut out biscuits
The Easier Square Method
The square cut is another method I have tried with my yeast rolls and works well. I have not, however, tried it with biscuits. I’m sharing it with you anyway. This method was suggested in a previous comment. The commenter said her mother shapes the entire biscuit dough into a rectangle or square and then cuts the dough into squares. I suppose you could do this directly on the baking sheet or place each square on the baking sheet separately. This method actually reminds me of cutting scones. Go with whatever method works best for you and your time.
Bake the Baked Potato Biscuits
Regardless of the cut-out method, fill the baking sheet with the biscuits. Then, place the baking sheet in the preheated oven. Bake for 20-25 minutes or until golden brown. You will likely have an additional 4-5 biscuits that will not fit on the baking sheet. I usually just bake them separately on a smaller baking sheet or pan.
20 biscuits ready to bake (4-5 more will bake separately)
Baked Potato Biscuits Baked!
Remove biscuits from the oven. Enjoy them while still hot!
biscuits baked for 22 minutes
Baked Potato Biscuits: Close Up
They are evenly brown all around. You can spot the cheese, chives, and bacon pieces throughout the exterior. The biscuits are a bit crispy on the outside from the high heat and caramelized butter. The interior is soft, tender, and steamy. You can still spot the baked potato elements throughout the interior. They truly smell and look like a souped-up biscuit.
They are great eaten by themselves with a pat of butter for breakfast or snack. You can enjoy them as a breakfast sandwich split with a fried or scrambled egg within. How about a biscuit with a bowl of soup for a light lunch? Why not add a biscuit for dinner with steak and side salad? This is a bread for every meal or snack.
Storage Suggestions for Baked Potato Biscuits
With perishable bacon and dairy ingredients in this bread, I would recommend storing these biscuits in a sealed bag or container in the freezer until you’re ready to eat them. The fridge tends to dry out bread, so either eat them once baked and/or store them in the freezer. Biscuits in a sealed bag or container can be frozen for up to 3 months. You can easily heat as many as you want from frozen in the microwave or oven and enjoy them when ready.
Baked Potato Biscuits: Final Thoughts
Baked Potato Biscuits: Baker’s Perspective
This biscuit recipe contains the elements of a biscuit. The mashed potato certainly adds an extra step in preparation, but that step can be done a day or two prior to making the biscuit dough. Due to the mashed potato addition, the dough itself is a bit crumblier than a traditional biscuit; thus, requiring a little less added moisture from the sour cream and milk. The more mashed potatoes, the denser the biscuits will be. I have made these biscuits using half the potatoes and they are little lighter, but no less flavorful. Ultimately, Scott and I decided we prefer the 2-potato version a little better. However, you can try both (1 potato or 2 potatoes) and see which texture you like best.
Baked Potato Biscuits: Taster’s Perspective
These baked potato biscuits are soft like a traditional southern biscuit. The potato isn’t defined in flavor, but it contributes to the texture making them soft and tender. The bacon, while not much, definitely comes through in every bite. The cheese is rich and gooey. The chives provide a very mild but earthy taste. The sour cream adds a bit of tang, and the milk adds to the indulgence. We really like the overall flavor of these biscuits. This recipe certainly produces baked potato flavors combined with fresh homemade bread. Yum 😋!
Potatoes, butter, sour cream, cheese, chives, and bacon oh, my! Why not mix all these ingredients with flour and milk to make a quick bread, more specifically, a biscuit or scone? This baked potato biscuit recipe has it all, meaning all the traditional flavors of a baked potato in a bread.
2medium(400 grams/14 oz) russet potatoespeeled and diced
480g(4 cups) all-purpose flourfluffed, scooped, & leveled off using a measuring cup
30g(2 tbsp) baking powder
9g(1½ tsp) salt, if using unsalted butter6 g (1 tsp) salt, if using salted butter
1½g(½ tsp) ground black pepper
113g(4 oz/8 tbsp/1 stick) COLD butterunsalted or salted
170g(1½ cups grated) cheddar cheesemedium, sharp, or extra-sharp
1pkg(14 g/⅓ cup) chopped fresh chives
28g(¼ cup / 1 oz) crumbled baconreal bacon bits/pieces
255g(1 cup) sour cream
120ml(½ cup) milkwhole is preferred
Instructions
Prepare & Cook Potatoes:
Place peeled, diced potatoes in a small-medium saucepan. Cover with cold water by 1 inch. Heat on high until boiling. Reduce heat to simmer and cook for 12-15 minutes or until soft. Drain potatoes. Return potatoes back to the hot saucepan and set back on the hot burner (with the heat off) to dry out completely 5-10 minutes.TIPS: There is no need to add salt or seasoning to these potatoes; they will be seasoned when added to the flour mixture to make the baked potato biscuit dough. Potatoes are cooked when a knife easily cuts through a larger potato chunk.
Once dried, mash potatoes with a fork or potato masher. Potatoes should be dry and crumbly. Set aside to cool completely.TIPS: Transfer the mashed potatoes to a separate bowl and place in the fridge 15-20 until cool. You can cook the potatoes a day or two in advance and store the mashed potatoes in a sealed container in the fridge. Once cooked, the potatoes should not oxidize and turn brown if used within a couple of days.
Make Biscuit Dough:
Preheat oven 450˚F (232˚C). Line a large baking sheet with parchment paper or silicone mat.TIP: A hot oven will ensure a crispy biscuit exterior and flaky interior. The heat begins to "solidify" the dough prior to melting the butter chunks resulting in pockets of flakiness when the butter melts.
In a large bowl, combine all dry ingredients, flour, baking powder, salt, and black pepper. Stir until all ingredients are dispersed.TIP: You can use a food processor for mixing the dry ingredients and cutting in the mashed potatoes and butter.
Cut in mashed potato using a pastry cutter, food processor, knives, forks, or your fingers to blend well. The mixture should be crumbly.TIPS: This recipe also works with 1 medium russet potato about 200 grams. The biscuits will rise a little more as they won't be as dense. However, you'll likely need to add a little more milk to the dough. Also, If the flour feels warm due to the potato still being warm, place flour and potato mixture in the fridge for 15-20 minutes until cool. The mixture needs to be cool to cold when the cold butter is added.
Cut in the butter until the mixture resembles small pieces about the size of peas.TIP: You could also use a food processor blending just until the butter is cut into small pieces.
Stir cheddar cheese, chives, and bacon into the flour, potato, and butter mixture.
In a 2-cup measuring cup, combine sour cream and milk stirring until the mixture is smooth.TIP: If using lower fat options, the moisture may vary. Thus, more or less liquid might be needed.
Make a well in the center of the flour mixture and pour in the sour cream mixture. Stir until all ingredients are just moistened.TIP: The dough might resemble creamy mashed potatoes. If so, you'll knead in more flour prior to cutting out biscuits.
Cut Out Biscuits
Scoop the dough out onto a floured work surface. Knead the dough into a large disc adding flour as necessary to ensure the dough is dry.TIP: If the dough is moist, add enough flour to create a dry dough. It should not be wet, or it will spread too much in the oven.
Flatten the dough out into a 1-inch-thick circle.
Use a 2½ -inch biscuit/cookie cutter or small drinking glass (anything round or preferred shape). Cut out biscuits using the cutter. Place each biscuit on the prepared baking sheet touching each other.TIP: For any remaining dough, reshape, pat, and cut out biscuits until all dough is used. You will likely have an additional 4-5 biscuits that will not fit on the baking sheet. You can bake them separately on a smaller baking sheet or pan.
Bake & Enjoy
Once baking sheet is filled with biscuits, place the baking sheet in the preheated oven and bake for 20-25 minutes or until golden brown. Once baked, eat hot with a pat of butter.
Video
Notes
Serving SuggestionsThese biscuits are great eaten by themselves with a pat of butter for breakfast or snack. You can enjoy them as a breakfast sandwich split with a fried or scrambled egg within. How about a biscuit with a bowl of soup for a light lunch? Why not add a biscuit for dinner with steak and side salad? This is a bread for every meal or snack.Storage Suggestions:With perishable bacon and dairy ingredients in this bread, I would recommend storing these biscuits in a sealed bag or container in the freezer until you’re ready to eat them. The fridge tends to dry out bread, so either eat them once baked and/or store them in the freezer. Biscuits in a sealed bag or container can be frozen for up to 3 months. You can easily heat as many as you want from frozen in the microwave or oven and enjoy them when ready.
You might be interested in these other roll- or bun-type breads.
Thanks for reading! If you enjoyed this post, please share it. Check out my YouTube Channel as well to see videos of kitchen tips, blog bakes, and dishes. Until next time, go bake the world!
Gluten-Free, Vegan, Low-Fat Chocolate Chip Oatmeal Cookies with lots of flavor? Really? My husband and I have had our share of food intolerances over recent years, and I LOVE sweets. So, I created this recipe that we both can eat given our different intolerances. And there’s a bonus! These cookies, while super yummy, are easy on the hips using less fat than most cookie recipes. Check out the nutritional info per serving for details near the end of this post. I have been excited to share this recipe with you 😊.
Not Gluten Free or Vegan? Try this!
If you want this lighter cookie recipe but are not gluten free or vegan, you can use regular flour, butter, and an egg instead! I have made this recipe many times using regular flour instead of gluten free, 1 egg instead of a chia egg, and used butter instead of coconut oil. Keep in mind that modifying this recipe will also modify the nutritional information. Even with butter, the recipe is still easier on the hips because the amount of butter is limited due to the addition of applesauce. Also, the sugar content is neither considered “low” carbohydrate nor “high” carbohydrate but still less than a traditional cookie. Given that this recipe is gluten free and vegan, the “regular” cookie substitutions are embedded in this post as well as provided in the recipe at the end of this post. Let’s get to it!
Ingredients for these Chocolate Chip Oatmeal Cookies
For a gluten-free, vegan, low-fat cookie recipe, the ingredients aren’t too many or strange 😊. For the ingredients, you’ll need chia seeds to make the chia egg,coconut oil, granulated sugar, brown sugar, vanilla, applesauce, gluten-free oats, gluten-free all-purpose flour (like Namaste), baking powder, baking soda, salt, and semi-sweet chocolate chips (or preferred chocolate).
Make the Chia Egg
You can use 1 large egg in this recipe in place of this chia egg, if not vegan, or use another egg substitute. I prefer using a chia egg over other egg substitutes like flaxseed in this particular recipe. I like the dark seed addition for both texture, color, and health benefits. To make the chia egg, in a small bowl, add 10 grams (1 tablespoon) of chia seeds. Then, add 45 milliliters (3 tablespoons) of tap water. Stir the water and seeds together until the seeds are moistened and set the small bowl aside for 10-15 minutes to gel. Once gelled, the mixture will resemble the consistency of 1 large egg and serves as a binder just like eggs in most cookie recipes.
TIP: Chia seeds are one of those super foods adding healthy fat, protein, and omega-3 fatty acids.
stir together 10 g (1 tbsp) chia seeds & 45 ml (3 tbsp) tap water.
Preheat Oven & Prepare 2 Baking Sheets
Preheat the oven to 350°F (177°C). Line 2 large baking sheets with parchment paper or silicone mats for an easy clean up.
line 2 large baking sheets with parchment paper or silicone mats
To a large mixing bowl, add 30 grams (2 tablespoons) of coconut oil. Heat the oil in the microwave for 30 seconds or until melted to make it easier to mix with the other ingredients. Add 100 grams (½ cup) of granulated sugar and 96 grams (½ cup packed) brown sugar. Using an electric hand mixer, mix on medium speed until combined. The mixture will be crumbly.
TIP: You can substitute coconut oil with butter or shortening; remember to melt them like the coconut oil. Decrease the heating time to 20 seconds for the butter or it will splatter.
1. 30 g (2 tbsp) coconut oil
2. heat until melted (30 seconds)
3. 100 g (½ cup) granulated sugar & 96 g (½ cup packed) brown sugar
4. use electric mixer to mix until combined & crumbly
Add & Mix in Egg, Vanilla, & Applesauce
Add the chia egg (or 1 large egg), 1 teaspoon of vanilla, and 61 grams (¼ cup) of no-sugar added applesauce. Applesauce is a great substitute for oil and fat in sweetrecipes as it is doesn’t contain fat thus reducing the calories. It has a similar consistency to oil, and it enhances the flavor profile by adding a nuanced fruit flavor to the recipe. Mix again using the hand mixer until well blended and smooth.
To a large food processor, add 193 grams (2 cups) of gluten-free old-fashioned oats (you can use regular oats or quick cooking). Pulse the oats until mostly broken down to resemble a mix of coarse cornmeal and smaller oat pieces. Then add 138 grams (1 cup) of gluten-free flour (you can use 1 cup of all-purpose flour). Add 4 grams (1 teaspoon) of baking powder, 2 grams (½ teaspoon) of baking soda, and 3 grams (½ teaspoon) of salt. Pulse again until the flour is mixed well with the oats.
1. 193 g (2 cups) of gluten-free oats & blend until small pieces
2. 138 g (1 cup) gluten-free flour, 4 g (1 tsp) baking powder, 2 g (½ tsp) baking soda, & 3 g (½ tsp) salt
3. blend until all is mixed
Combine Wet & Dry Ingredients & Add Mix-Ins
Pour the dry (oat and flour) mixture into the wet (sugar and applesauce) mixture and stir until combined. The mixture will be thick and dense. Stir in 240 grams (1½ cups) of semi-sweet chocolate chips or preferred chocolate. You can also use candy-coated chocolate candies, toffee bits, or any other chocolate, nuts, or dried fruit. If adding other mix-ins, add enough to equal no more than a total of 1½ cups to include any chocolate chips. If you want to reduce the chocolate, simply add 160 grams (1 cup) of chocolate chips. The differences in nutritional information between the two chocolate chip amounts are included below near the end of this post.
1. pour dry mixture into wet
2. stir until a thick, dense mixture
3. 240 g (1½ cups) chocolate chips
4. stir until mixed
Scoop Dough onto Baking Sheets
Spoon about 1 tablespoon of dough (walnut size) onto a prepared baking sheet. Cookies will not spread much, so you can space them about 1 inch apart. You should get about 45 small cookies out of this recipe.
TIP: If you want a flat cookie instead of a dome-shape cookie, moisten 2 fingers with water and press down on each cookie to flatten. You can also dip a small drinking glass or cup bottom in flour and press down to flatten out each cookie.
1. 1-inch cookie scoop provides equal amounts of dough per cookie
2. scrape inside edge of scoop along bowl to remove excess cookie dough
3. place cookie dough 1 inch apart
4. use 2 damp fingers (dipped in water) to flatten cookies if desired
Baking Time!
Place the filled baking sheet in the oven and bake for 12 minutes or until the edges are set and the bottoms are lightly brown. I prefer to bake one batch of cookies while filling the remainder baking sheet with the remaining dough. You can also place the remaining cookie dough in the fridge or freezer to bake at a later time.
24 cookies on baking pan ready to bake
Baked & Ready to Cool
When cookies are hot out of the oven, let them sit for about 2 minutes on their baking sheet to cool slightly and firm. Then transfer them to a cooling rack. Eat and enjoy!
1st batch of cookies out of the oven
Chocolate Chip Oatmeal Cookies Up Close
Baking the cookies in their “scooped” shape means they will stay in that dome shape. The lack of fat in this recipe prevents them from spreading out in the oven. However, if they are flattened manually, they will look like a regular “flat” cookie. The exterior is crunchy while the interior is soft and chewy. The oats and chocolate chips are visible. They are bite size, so you can eat several and feel satisfied without all the guilt or greasy gut.
Chocolate Chip Oatmeal CookiesClose Up of Chocolate Chip Oatmeal CookiesInterior View of Chocolate Chip Oatmeal CookiesFlattened Version (left) Compared to Dome-Shaped Version (right)
Nutritional Information For 1 Serving (1 Cookie)
Extracted from verywellfit.com, the following 2 charts provide nutritional information for 1 cookie using the specific ingredients and grams as written in the recipe with adjustments to the chocolate chips only. If you have dietary concerns, please consult the numbers to determine your dietary needs. If there are any modifications to this recipe, the nutritional numbers will change. The first chart on the left shows the nutritional information for all 240 grams (1½ cups) of chocolate chips. The second chart on the right shows the nutritional information for a reduced 160 grams (1 cup) of chocolate chips. Notice the difference between the two charts specifically regarding calories, fat, and carbohydrates.
Nutrition Facts: 1 Chocolate Chip Oatmeal Cookie with 240 g / 1½ cups chocolate chips in recipe
Servings: 45 cookies
Amount per serving: 1 cookie
Calories
76
% Daily Value*
Total Fat 2.7g
3%
Saturated Fat 1.5g
8%
Cholesterol 0mg
0%
Sodium 39mg
2%
Total Carbohydrate 13.5g
5%
Dietary Fiber 0.9g
3%
Total Sugars 7.4g
Protein 1.2g
Vitamin D 0mcg
0%
Calcium 7mg
1%
Iron 1mg
3%
Potassium 13mg
0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
Recipe analyzed by
1 Chocolate Chip Oatmeal Cookie with 240 g / 1½ cups chocolate chips in recipe
Nutrition Facts: 1 Chocolate Chip Oatmeal Cookie with 160 g / 1 cup chocolate chips in recipe
Servings: 45 cookies
Amount per serving: 1 cookie
Calories
68
% Daily Value*
Total Fat 2.1g
3%
Saturated Fat 1.2g
6%
Cholesterol 0mg
0%
Sodium 39mg
2%
Total Carbohydrate 12.3g
4%
Dietary Fiber 0.8g
3%
Total Sugars 6.4g
Protein 1.1g
Vitamin D 0mcg
0%
Calcium 7mg
1%
Iron 0mg
3%
Potassium 13mg
0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
Recipe analyzed by
1 Chocolate Chip Oatmeal Cookie with 160 g / 1 cup chocolate chips in recipe
Final Thoughts about Chocolate Chip Oatmeal Cookies
If you’re tired of granola bars and regular cookies are too heavy, these little guys are a happy substitute or an in-between snack. From the oats, rice flour, chia seeds, and applesauce, you’re getting some health benefits like in a granola bar. The two different sugars and chocolate chips add that bit of indulgence that make you feel you are totally indulging in sweets while your belly may not really know 😉.
Baker’s Perspective
This is a simple cookie recipe. There are a few steps like mixing chia seeds with water to make an “egg” and pulsing the oats to break them down. However, in general, the steps are pretty standard. The regular flour, egg, and butter substitutions work well in both taste and texture if you need or want to substitute. Flattening the cookies takes a little extra time, so it’s quicker to leave them in their scooped, dome shape. Once baked, these cookies are fine for a few days at room temperature. They stay “fresher” when frozen.
Taster’s Perspective
This is my go-to chocolate chip oatmeal cookie when I’m craving sweets but don’t want all the fat, gluten, or eggs. The chocolate chips and oats are the dominant flavors. If you prefer less chocolate, use less chips (160 grams or 1 cup instead of 240 grams or 1½ cups). While the other flavors are very minor (coconut oil, chia seeds, brown sugar, applesauce, vanilla), they certainly contribute to the overall flavor depth of the cookie. If you’re looking for a sweet bake to accommodate gluten, dairy, or egg food intolerances or just want something a little “lighter”, you might give these a try and see what you think. We really enjoy them and hope you do as well. Thanks!
Try these gluten-free, vegan, and lower in fat chocolate chip oatmeal cookies with lots of flavor. Coconut oil, applesauce, chia seeds, oats, and rice flour replace the regular gluten, eggs, and fat found in a traditional cookie recipe. While these cookies are easier on the hips, they are super yummy and contain plenty of indulgence and sweetness.
In a small bowl, stir together chia seeds and 45 ml (3 tbsp) of water. Set aside for 10-15 minutes to gel.
Preheat oven to 350°F (177°C). Line 2 large baking sheets with parchment paper.
To a large mixing bowl, add coconut oil (heat in the microwave for 30 seconds or until melted). Add both sugars and mix on medium speed with an electric hand mixer until combined. Mixture will be crumbly.
Add the chia egg, vanilla, and applesauce. Mix again until well blended and smooth.
Add the oats to a large food processor and pulse until mostly broken down to resemble a mix of coarse cornmeal and smaller oat pieces. Then add flour, baking powder, soda, and salt. Pulse again until flour is mixed in well with the oat pieces.
Pour the dry mixture (oat and flour) into the wet mixture (sugars and applesauce) and stir until well mixed. The mixture will be thick and dense. Stir in chocolate chips and/or other mix-ins like nuts, chopped dried fruit, etc.
Spoon about 1 tbsp of dough (walnut size) onto the prepared baking sheet. Cookies will not spread much, so you can space them about 1 inch apart.TIP: If you want a flat cookie instead of a dome shape, dampen 2 fingers with water and press down on each cookie. You can also dip a small drinking glass or cup bottom in flour and press down to flatten out each cookie.
Bake for 12 minutes or until the edges are set and the bottoms are lightly brown. Once removed from the oven, allow cookies to sit on baking sheet 2 minutes to firm. Then transfer them to a cooling rack to cool completely. Eat and enjoy!
Video
Notes
Storage Suggestions:Store baked cookies in a sealed container or bag at room temperature for a few days. For longer storage, place baked cookies in a freezer bag or sealed container and store in the freezer for up to several months. From frozen, remove desired amount and thaw at room temperature or heat in the microwave 30-45 seconds until heated through and enjoy.Substitutions: The following substitutions may change the caloric & fat content. -use 1 large egg in place of 1 chia egg,-use butter or shortening in place of coconut oil in the same amount,-use vegetable oil or mashed banana in place of apple sauce,-use regular old-fashioned or quick cooking oats in place of gluten-free oats,-use all-purpose flour in place of gluten-free flour,-use any flavor chips like white chocolate or a mix of chocolate chips, toffee bits, candy-coated chocolate, nuts, or dried fruit to equal up to 1½ cups of total mix-ins.Keep in mind, the nutritional value will likely change based on any modification.
You might be interested in some of these other cookie recipes.
Thanks for reading! If you enjoyed this post, please share it. Check out my YouTube Channel as well to see videos of kitchen tips, blog bakes, and dishes.
Hello spice! It’s the holiday season and spice, spice, everywhere there’s spice! The German Pfeffernüsse gingerbread cookies are about as spicy as they get. I’m not referring to heat spice but warm, holiday, sweet spice. These cookies are packed with 7 spices along with black pepper, molasses, and brown sugar for an added punch of flavor. Cover them in powdered sugar and your holiday plate will scream winter.
A Little About Gingerbread
While ginger originated in Asia, gingerbread and gingerbread-type cookies were well in existence in Europe during the Middle Ages. Gingerbread is even mentioned in Shakespeare’s 16th century play “Love’s Labour’s Lost”. Gingerbread ingredients vary all over the world; even within one culture, a recipe can vary. I’m excited to share with you my spicy variation based on the German Pfeffernüsse version using Lebkuchengewurz (German gingerbread spice) that includes coriander and cardamom. Let’s check it out!
Ingredients for German Pfeffernüsse Gingerbread Cookies
all-purpose flour, baking soda, salt, ground black or white pepper, ground cinnamon, ground cloves, ground allspice, ground ginger, ground coriander, ground cardamom, ground nutmeg, butter, light or dark brown sugar, molasses, whole milk, vanilla extract, and powdered sugar
There are quite a few ingredients going into this cookie; however, you can substitute the many spices and use instead gingerbread spice, pumpkin pie spice, or apple pie spice. Those substitutions would decrease the prep time; see the recipe below on how to use these substitutions. The ingredients include all-purpose flour, baking soda, salt, ground black or white pepper, ground cinnamon, ground cloves, ground allspice, ground ginger, ground coriander, ground cardamom, ground nutmeg, butter, light or dark brown sugar, molasses, whole milk, vanilla extract, and powdered sugar.
Make the Dough for these Pfeffernüsse Gingerbread Cookies at least 1 Day Ahead of Baking
This cookie dough is best made at least the day before you want to bake the cookies to allow time for the spices to meld together and the dough to firm. Otherwise, the dough will be too sticky to shape and cut.
Make the Cookie Dough
Mix the Dry Ingredients: Flour and Spices
To a medium bowl, add 270 grams (2¼ cup) of all-purpose flour, 2 grams (½ teaspoon) of baking soda, 1½ grams (¼ teaspoon) of salt, ½ gram (¼ teaspoon) of freshly ground pepper (black or white), 5 grams (2 teaspoons) of ground cinnamon, 2 grams (1 teaspoon) of ground cloves, 1 gram (½ teaspoon) of ground allspice, 1 gram (½ teaspoon) of ground ginger, 1 gram (½ teaspoon) of ground coriander, 1 gram (½ teaspoon) of ground cardamom, and 1 gram (½ teaspoon) of ground nutmeg. Whisk or stir all the ingredients to combine and set the mixture aside.
“Mise en Place” – all dry ingredients (from flour to nutmeg) ready to go into the mixing bowl
1. add all dry ingredients from flour to nutmeg to a medium bowl
To a large saucepan over the stove, add 113 grams (1 stick/ 8 tablespoons) of diced butter, 162 grams (¾ cup packed) light or dark brown sugar, and 60 milliliters (¼ cup) of molasses. Heat on medium heat, stirring frequently, to melt butter and dissolve sugar; do not let the mixture boil. Once the butter is melted and sugar is dissolving, add 60 milliliters (¼ cup) of milk and 1 teaspoon of vanilla. Stir consistently for about 30 seconds to heat up the milk.
1. add 113 g (1 stick) diced butter, 162 g (¾ cup packed) brown sugar, & 60 ml (¼ cup) molasses
2. heat on medium heat & stir frequently until butter is melted
4. stir for 30 seconds to combine & heat up the milk
Add Flour Mixture to Butter Mixture & Cool
Remove the saucepan from heat and stir in the flour mixture. Stir until the mixture is homogeneous. The dough should be moistened and sticky. Allow the dough to cool to room temperature for 20-30 minutes.
1. add flour mixture to the butter mixture
2. stir until completely combined & set aside ~20 minutes to cool
Divide Dough, Wrap, & Refrigerate
Once cooled, divide the dough in half and mound each half into a ball. Wrap each dough half tightly in plastic wrap. Place the wrapped dough in the fridge overnight for up to 3 days. Storing the dough for hours in the fridge allows time for the dough to firm and for the spices to meld together producing a well-balanced spice cookie. If you intend on making cookies at a later date, freeze the dough and thaw overnight in the fridge before baking them.
1. divide dough in half & place each half on plastic wrap
2. wrap each half tightly in plastic wrap
3. store in fridge for at least overnight for up to 3 days
Roll, Cut, & Shape Pfeffernüsse Gingerbread Cookies
Remove Dough from Fridge, Preheat Oven, & Prepare Baking Pans
Remove one or both dough halves from the fridge depending on when you intend to bake them. Preheat the oven to 350˚F (177˚C). Line 2 baking sheets with parchment paper or silicone mats for an easy cleanup.
Hand Roll Dough Halves into Logs
On a unfloured work surface, take one dough half and remove it from the plastic wrap. Cut it in half again for easy manageability and set the other half aside. Roll one dough mass into a ¾-inch to 1-inch-thick log. If the log becomes too long for your surface, cut in half again.
1. unwrap 1 dough half, cut it in half again for easy manipulation, & set the other aside
2. hand roll one dough portion into a ¾-inch to 1-inch log
Cut Logs into 1-Inch Pieces
Use a knife to cut the log in 1-inch pieces for each cookie. Roll each 1-inch cookie into a ball that will be about 1-inch in diameter. Place cookies 2 inches apart on a lined baking sheet as they will spread as a they bake.
1. cut the log into 1-inch dough pieces
2. there should be 1-inch-sized dough pieces from the log
3. roll each dough piece into a smooth ball
4. place dough balls 2 inches apart on prepared baking sheet
Bake Pfeffernüsse Gingerbread Cookies
Once one baking sheet is filled, place it in the oven and bake the cookies for 13-15 minutes or until set and golden brown. While one pan of cookies bakes, continue cutting cookies out of the remaining dough and place them on the second baking sheet. You can also store the other dough half in the fridge or freezer for later baking. If frozen, thaw the dough in the fridge overnight before rolling and baking.
bake 1 pan of cookies 13-15 minutes while filling the other baking sheet; baked cookies on left, unbaked cookies on right
Cool Cookies & Decorate with Powdered Sugar or Powdered Sugar Glaze
Allow cookies to cool on their baking sheet for 2 minutes. Then, transfer the cookies to a cooling rack to cool completely. There are 2 ways to decorate and add the finishing touches to these cookies.
2 ways to decorate cookies; coated in powdered sugar on top left, dipped in powdered sugar glaze on top right
Decorating Option 1: Powdered Sugar Coating
This first decorating option is the easiest way to add décor. While the cookies are still warm (after about 10 minutes out of the oven). Add 240 grams (2 cups) of powdered sugar to a large zip top bag. Then, add a few cookies, zip/close the bag, twist at the top to tighten the bag to create a bubble (like a snow globe for the cookies and powdered sugar), and shake a few times so the cookies are covered in powdered sugar. Untwist and open the bag. Then, lift a cookie and tap it in the bag against the counter to remove excess powdered sugar. Place the cookie back on the cooling to cool completely. Continue with the remaining cookies. Easy-peasy!
1. add powdered sugar to a large zip top bag
4. tap each cookie on counter in removing them to release loose powdered sugar
2. add 4-5 warm cookies
5. return coated cookies to cooling rack to continue cooling
3. zip the top, twist the top to create a “snow globe” scenario, shake bag to coat each cookie
Decorating Option 2: Powdered Sugar Glaze
The second decorating option is also pretty but a little more involved. The cookies need to cool completely before dipping them in glaze. To make the glaze, to a small bowl add 240 grams (2 cups) of powdered sugar and 2 tablespoons of milk or water and whisk; add another 1-2 tablespoons of milk or water and mix until smooth. The glaze should be pourable, but not too thin. It should be thick enough to adhere to the cookies and not slide off too much.
TIP: Generally, 2 tablespoons of liquid per 1 cup of powdered sugar creates an appropriate ratio for the glaze.
1. add powdered sugar to a small bowl
2. add milk or water (1 tbsp at a time) & whisk until smooth
3. add enough liquid to create a pourable mixture but thick enough to adhere to the cookies (2 tbsp liquid per 1 cup powdered sugar)
Dip the German Pfeffernüsse Gingerbread Cookies in the Glaze
Use forks to dip each cookie completely in the glaze. Lift each cookie from the glaze and allow excess glaze to drip off into the bowl. Rake the fork along the edge of the bowl to continue removing any dripping glaze. Return each cookie to the cooling rack placed over a baking sheet to catch excess dripping. Leave glazed cookies on the cooling rack until the glaze hardens.
1. dip cookies in glaze (1 at a time)
2. use fork to lift cookie; allow excess glaze to drip off & rake the fork along bowl edge to remove excess glaze
3. return cookies to cooling rack over a baking sheet to catch excess glaze & allow to dry
German Pfeffernüsse Gingerbread Cookies Up Close
These cookies are soft in the center with a little exterior crunch. They have a little height to them instead of being flat since they were baked in dough balls. The powdered sugar and glaze add both sweetness and visual appeal for the holiday season.
German Pfeffernüsse Gingerbread Cookiesinterior close up of German Pfeffernüsse Gingerbread Cookies
Storage Suggestions
These German Pfeffernüssegingerbread cookies store very well at room temperature as the flavors actually improve over time. You can store them for up to 2 weeks on the counter or in the pantry. For longer storage, place cookies in a sealed container and freeze for up to 3 months. Keep these in the pantry until you need to give a gift or treat an unexpected guest during the holidays.
Spice Substitutions
If you don’t have the spices in the recipe, you can substitute 12 grams (1½ tablespoons plus 1 teaspoon) of gingerbread spice, pumpkin pie spice, or apple pie spice in place of all the spices listed in the recipe from cinnamon through nutmeg. You’ll still need to add the black or white pepper.
Final Thoughts for German Pfeffernüsse Gingerbread Cookies
Well, I have to say these have become my new favorite holiday Christmas cookie. The first time I took a bite, I was immediately reminded of my favorite childhood weekend breakfast treat… powdered sugar donuts. The dense texture and powdered sugar coating are similar to those breakfast treats but with added spice. So, it’s like a childhood indulgence with adult flavors. I have made several batches of these cookies this season and will be back in the kitchen tomorrow to make another; I just can’t help myself. It is the holiday season, so I’m all into indulgence. 😉
Baker’s Perspective for Pfeffernüsse Gingerbread Cookies
I find these cookies fairly easy to make especially since they are made over at least a 2-day period. Making the dough on the first day takes the longest because the many ingredients need to be measured. However, you can mix the dry ingredients one night, just before bed, and the next day on requires a quick heating of wet ingredients and sugar over the stove and stirring in the dry ingredients. You can freeze the dough for weeks or months or refrigerate the dough for several days. Not only that, but you can bake a half batch one day and the other on a different day. There are so many ways to break up this cookie recipe that it feels like it takes very little effort to make them.
Taster’s Perspective for Pfeffernüsse Gingerbread Cookies
When I look at these dark cookies, I automatically expect a punch of flavor. The spices immediately hit your tongue all around with nothing less than a wallop of “wow”. I like the chewy, spicy center combined with the sweet, powdered sugar exterior. For the glazed cookies, the icing provides an interesting thin crunch to the exterior, a very different texture from the ones shaken in powdered sugar. However, I like them both… no favorites here. I’m excited to get back in the kitchen to make another batch!
German Pfeffernüsse gingerbread cookies are about as spicy as they get. I’m not referring to heat spice but warm, holiday, sweet spice. These cookies are packed with 7 spices along with black pepper, molasses, and brown sugar for an added punch of flavor. Cover them in powdered sugar and your holiday plate will scream winter.
Prep Time30 minutesmins
Cook Time13 minutesmins
Resting Time8 hourshrs
Total Time8 hourshrs43 minutesmins
Course: Breakfast, Dessert, Snack
Cuisine: German
Keyword: gingerbread cookies, spiced cookies, holiday cookies, Christmas cookies, spiced biscuits, German Pfeffernusse cookies, pepper cookies
Servings: 35cookies
Author: Summer
Ingredients
Cookie Dough
270g(2¼ cup) all-purpose flourfluffed, scooped, & leveled off if using a measuring cup
2g(½ tsp) baking soda
1½g(¼ tsp) salt
½g(¼ tsp) freshly ground pepperblack or white
5g(2 tsp) ground cinnamon
2g(1 tsp) ground cloves
1g(½ tsp) ground allspice
1g(½ tsp) ground ginger
1g(½ tsp) ground coriander
1g(½ tsp) ground cardamom
1g(½ tsp) ground nutmeg
113g(1 stick/8 tbsp) butterdiced
162g(¾ cup packed) brown sugarlight or dark
60ml(¼ cup) molasses
60ml(¼ cup/ 4 tbsp) whole milk
1tspvanilla extract
Glaze
240g(2 cups) powdered sugar
2-4tbspmilk or waterthick glaze adheres to the cookies
Instructions
Day 1- Make the Cookie Dough:
To a medium bowl, add flour, baking soda, salt, pepper, and all spices to include cinnamon through nutmeg. Whisk or stir well to combine and set aside.
To a large saucepan over the stove, add diced butter, brown sugar, and molasses. Heat on medium heat to melt butter and dissolve sugar; do not let mixture boil. Once the butter is melted and sugar is almost dissolved, add milk and vanilla. Stir consistently for about 30 seconds to heat up the milk.
Remove saucepan from heat and stir in flour mixture until completely blended. The dough should be moistened and sticky.
Allow the dough to cool to room temperature for about 30 minutes. Divide dough in half and mound each half into a ball. Wrap each half tightly in plastic wrap. Place wrapped dough in the fridge overnight for up to 3 days.TIP: Storing the dough for hours in the fridge allows time for the dough to firm and for the spices to meld together producing a well-balanced spice cookie.
Day 2 up to 3 Days Later- Divide Dough & Roll into Balls:
Remove both dough halves from the fridge. Preheat oven to 350˚F (177˚C). Line 2 baking sheets with parchment paper or silicone mats.
Unwrap 1 dough half and divide it in half (again) and set it aside. On an unfloured work surface, roll each dough piece into a ¾-inch to 1-inch-thick log. Use a knife to cut the log every 1 inch for each cookie. Roll each cookie into a ball that will be about 1-inch in diameter. Place cookies 2 inches apart on a lined baking sheet.
Bake cookies in oven for 13-15 minutes or until set. While one pan of cookies bakes, continue cutting cookies out of the remaining dough and place them on the second baking sheet. You can also store the other dough half in the fridge or freezer for later baking.
Allow cookies to cool on baking sheet for 2 minutes before transferring them to a cooling rack to cool completely.
Cover in Powdered Sugar or Make Glaze & Cover Cookies:
Option 1- Coat in powdered sugar:For quick cookie decorating, once the cookies have slightly cooled (~10 minutes), add powdered sugar to a zip top bag, add several cookies and shake until each cookie is coated in powdered sugar, remove cookies, and return them to cooling rack to cool completely.
Option 2- Cover in powdered sugar glaze:To a small bowl, add powdered sugar. Slowly stir in milk or water, 1 tbsp at a time, until you reach a thick but pourable consistency. TIP: Usually, 2 tbsp of liquid per 1 cup of powdered sugar is enough.
Use forks to dip each cookie completely in the glaze. Lift each cookie from the glaze over the bowl to allow excess glaze to drip off into the bowl. Return each cookie to the cooling rack sitting over a baking sheet as some glaze will drip off the cookies. Leave glazed cookies on the cooling rack until the glaze hardens.
Video
Notes
Storage Suggestions:Store the cookies in a sealed container at room temperature for up to 2 weeks. For longer storage, place cookies in a sealed container and freeze for up to 3 months.Spice Substitutions: If you don’t have the spices in the recipe, you can substitute 12 g (1½ tbsp +1 tsp) of gingerbread spice, pumpkin pie spice, or apple pie spice in place of all the spices listed in the recipe from cinnamon through nutmeg.
You might be interested in some of these other holiday recipes.
Thanks for reading! If you enjoyed this post, please share it. Check out my YouTube Channel as well to see videos of kitchen tips, blog bakes, and dishes.
Is there a better sweet treat during the holidays than a soft, frosted sugar cookie decorated in holiday fashion? This sugar cookie recipe has been in my husband’s family for generations. It is by far our favorite sugar cookie, not because it’s a “family” recipe, but because in addition to the usual sugar cookie ingredients, this recipe contains cream cheese and almond extract giving the cookies a soft, rich texture with a flavorful punch. I have been making these cookies every year for several decades now and just can’t seem to get enough of them. I’m excited to share this generational family recipe with you.
Origin of These Holiday Sugar Cookies
We don’t know exactly where this recipe originated, but the original recipe calls for oleo (also known as margarine). That tells us this recipe likely dates to at least around World War II. Oleo, the antiquated name for margarine, is shortened from the French word “oléomargarine” created by French chemist Hippolyte Mège-Mouriès in 1869. He won a contest held by Emperor Napolean III to combat the butter shortage.
A Little About Oleo
Oleo was at first made from beef tallow (or beef fat which is harder in consistency than pig lard). Today, known as margarine, it is made from vegetable fat making it plant based and dairy free. It became very popular during wartime as a cheap butter substitute. It was originally white in color thus needing food coloring to make it resemble butter. Today, it can still be found in some grocery stores, but you mostly only see it listed in old recipes from our grandmothers’ (WWII) generation or older. If you have a family recipe with oleo as an ingredient, don’t fret, just use margarine or butter which is what we’re using in this recipe.
Ingredients for Holiday Sugar Cookies
butter (or oleo/margarine), cream cheese, granulated sugar, 1 egg, vanilla extract, almond extract, all-purpose flour, salt (if not using salted butter), baking powder, powdered sugar, milk, food coloring, and holiday sprinkles or other edible décor
I love the ingredients in this sugar cookie recipe, specifically the cream cheese and the almond extract. For the cookie ingredients, you’ll need salted butter (or oleo/margarine), cream cheese, granulated sugar, 1 egg, vanilla extract, almond extract, all-purpose flour, salt (if not using salted butter), and baking powder. In addition, the frosting and topping ingredients include powdered sugar, milk, food coloring, and holiday sprinkles or other edible décor.
Make the Holiday Sugar Cookie Dough
Make & Chill the Dough at least 1 Day Ahead
This cookie dough is best made the day before you want to bake the cookies. The dough needs to be chilled for at least a few hours to overnight for easy rolling and cutting. The easiest part of making these cookies is mixing the ingredients, particularly if you have a stand mixer, if not, you can stir the ingredients using a large bowl and spoon.
Combine the Butter & Cream Cheese
To stand mixer bowl or large bowl, add 226 grams (2 sticks or 8 ounces) of room temperature butter. I use salted butter in this recipe because salt enhances sweetness, and this recipe doesn’t call for salt. If using unsalted butter, add ¼ teaspoon of salt with the flour mixture. Use the paddle attachment or electric hand mixer and blend until the butter is soft and creamy. Add 226 grams (1 package / 8 ounces) of cream cheese. You’ll notice we have equal amounts of butter and cream cheese, thus lots of richness goes into these cookies. Mix again until combined and creamy.
1. 226 g (2 sticks / 8 oz) salted room temperature butter
2. 226 g (1 pkg / 8 oz) softened cream cheese
Add Sugar, Egg, & Extracts
Add 300 grams (1½ cups) of granulated sugar. Mix again until the mixture is creamy. Crack an egg in a separate bowl to eliminate broken shells or a bad egg and pour it into the butter mixture. Add 1 teaspoon of vanilla extract and ½ teaspoon of almond extract. Mix until the ingredients are combined and fluffy.
1. 300 g (1½ cups) granulated sugar
4. ½ tsp almond extract
2. 1 large egg
5. fluffy mixture
3. 1 tsp vanilla extract
Combine Dry Ingredients: Flour & Baking Powder
In a separate medium bowl, add 420 grams (3½ cups) of all-purpose flour. Then, add 4 grams (1 teaspoon) of baking powder (and ¼ teaspoon of salt if using unsalted butter). Give it a quick stir. With the machine on low, slowly add in the flour mixture. Continue to run the machine until all the ingredients are combined. If using a spoon or electric hand mixer, add the flour in 2-3 stages stirring in between each stage.
1. stir 420 g (3½ cups) all-purpose flour, 4 g (1 tsp) baking powder, & ¼ tsp salt if using unsalted butter
2. add flour mixture in 2-3 stages while mixing ingredients
3. cookie dough should be very moist & sticky; it will firm as it chills
Cover & Chill Sugar Cookie Dough: Overnight up to 3 Days
To save space in my fridge, I transfer the dough to a separate, smaller bowl and cover. Regardless, place the covered dough in the fridge overnight for up to three days until you’re ready to roll, cut, and bake the cookies.
cover cookie dough & place in fridge overnight for up to 3 days to chill & firm
Roll Dough & Cut Out Holiday Sugar Cookies
Remove Sugar Cookie Dough from Fridge
The day after making the cookie dough (or up to 3 days later if refrigerated), you can roll, cut, and bake the cookies. Remove the dough from the fridge, it should be firm almost hard since the dough includes butter; butter has a harder firmness than margarine. I prefer to set my dough out for 10-15 minutes before rolling it. However, as you roll the dough it begins to soften.
Preheat Oven & Prepare Baking Pans
Preheat the oven to 375˚F (190˚C). Line 2 baking sheets with parchment paper or silicone mats for an easy cleanup.
line 2 baking sheets with parchment paper or silicone mats
Prepare Work Surface
Flour & Sugar OR Powdered Sugar
Add a little flour and granulated sugar to a work surface. Whenever I roll and cut cookies, I like to use a combination of flour and sugar. The flour prevents sticking while the sugar adds sparkle and sweetness to the cookie exterior. In place of the flour and sugar mixture, you could just use powdered sugar. The powdered sugar absorbs in the cookie so there’s no white powder on the baked cookie and the cookie stays sweet on the exterior.
Divide, Roll Out, & Cut Out Cookie Dough
Divide & Roll Out Cookie Dough
To make rolling the dough manageable, divide the dough in half and return one dough half to the bowl. You can wrap one dough half in plastic and return it to the fridge for a different day or freeze for even later. Use a rolling pin to roll out the remaining dough half. Roll until the dough is ⅛- ¼-inch thick. Add flour and sugar to the work surface as needed to prevent sticking. Depending on the holiday, you can use whatever shaped cookie cutters you like or have. Since I usually make these at Christmas time, I like to use Christmas cookie cutters, but I have used hearts for Valentine’s Day, eggs and bunnies for Easter, sports themed for the summer, and small letters to spell Happy Birthday for a friend. 😉
1. divide dough in half for easy management; bake 1 now & save other for later
2. roll dough half until it is ⅛- ¼-inch thick
Cut Out Cookies, Place on Baking Pan, & Bake
Use desired cookie cutters and stamp out the cookies. Place each on a prepared baking sheet about 1-inch apart. They will spread some but not much. Once you have one pan filled, place the cookies in the oven and bake for 7-8 minutes for soft cookies and 8-9 minutes for firm cookies. They will not brown much (if at all) on the bottoms. The cookies should be pale on top and bottom. While one pan of cookies bakes, continue rolling and cutting out cookies until all the dough is used. You can bake one batch of cookies today and keep the remaining dough half in the fridge or freeze until you’re ready to bake them. If freezing the dough, allow the dough to thaw overnight in the fridge.
1. use desired cookie cutter shapes to stamp out cookies
2. using Christmas tree cookie cutter
3. place filled pan in oven & bake 7-9 minutes
4. gather dough pieces & continue to roll & cut out cookies
Cool Cookies
Once the cookies are out of the oven, let them sit on the baking sheet for 2 minutes to firm before removing them. Place another pan in the oven to bake. After 2 minutes, transfer the cookies to a cooling rack to cool completely. Then continue to fill the baking sheet with additional shaped cookie dough.
cookies are baked & being transferred to a cooling rack
Make the Frosting & Decorate the Cooled Holiday Sugar Cookies
Make the Powdered Sugar Frosting
Once the cookies are all baked and cooled, leave them naked as they are or decorate them. To make the frosting, you can make one color or many colors. Regardless of the color, the recipe is virtually the same, minus the color of course. To a small bowl, add 1 teaspoon of butter and 1 teaspoon of milk. Heat them together in the microwave for 10-20 seconds or until melted. Stir. Add 120 grams (1 cup) of powdered sugar and ⅛ teaspoon of almond extract. Stir and add another 1 -3 tsp of milk until the frosting reaches a spreadable consistency; not too thick that it doesn’t spread, but not too thin that it spreads off the cookie. For colored frosting, use the same recipe but add and stir in several drops of food coloring at the end to reach the desired color.
TIPS: Melting both the butter and a little milk first prevents the mixture from being lumpy. Once cold milk hits the butter, the butter solidifies; thus, melting a little milk with the butter maintains a smooth consistency. If the mixture is too thin and runs off the cookie, stir in more powdered sugar until the consistency is thick enough to spread and stay on the cookie.
1. melt 1 tsp butter & 1 tsp milk together in microwave 10-20 seconds
4. mix until mixture is crumbly
2. 120 g (1 cup) powdered sugar
5. add 1-3 more tsp milk until mixture is spreadable consistency (not runny)
3. ⅛ tsp almond extract
6. for colored frosting, make the white frosting & add desired food coloring
Decorate the Cooled Holiday Sugar Cookies
Use the back of a spoon, spatula, or knife to spread frosting on a cookie. While the frosting is still wet, add sprinkles, non-pareils, or other edible décor to the tops. Allow the frosting to set before eating or storing the cookies.
TIP: Frost and decorate the cookies over a baking sheet or pan with sides to keep any loose topping and frosting from falling on the table or floor.
1. use back of spoon, spatula, or knife to spread frosting on cookie
2. sprinkle on desired edible decoration like sprinkles
Holiday Sugar Cookies Close Up
The frosting is set thanks to the butter helping it to solidify. The décor on the frosting stays on the cookie. The bottoms are pale like the tops. The cookie crumb is soft and tender on the inside and out thanks to the cream cheese.
1. backs are pale like the tops
2. decorated tree cookie
3. decorated candy cane cookie
close up of interior & exterior of cooled & decorated holiday sugar cookiescookie platter of decorated holiday sugar cookies
Storage Suggestions
Store these cookies in a sealed container at room temperature for up to several days. Once frosted, place wax paper between the cookies so they don’t stick together. For longer storage, freeze in a sealed container between sheets of wax paper. Gift these to family and friends for the holidays and add them to your holiday cookie platter. This recipe of cookies makes a lot, so you have plenty to share and enjoy.
Make Now & Bake Later
This recipe makes a large batch of dough around 6 dozen (72) cookies. You can bake half the dough when ready and store the other half in the fridge for up to 3 days or freezer for up to several months. From frozen, thaw the dough in the fridge overnight before rolling, cutting, and baking.
Holiday Sugar Cookies: Final Thoughts
I’m not kidding when I say these are our favorite sugar cookies. The cream cheese combined with butter, sugar, and almond extract make (for us) the perfect bite of sweetness. The flavored frosting highlights the almond almost cherry flavor. They are very sweet. They remind me a lot of those bakery store-bought cookies that are thick, round, and topped with a thick, seasonal colored frosting with sprinkles… you know the ones!! 😋
Baker’s Perspective
Depending on my schedule, I can make, bake, and decorate the cookies over a 2-day period or multiple days. I like that this recipe can be made from start to finish in stages over days, weeks, or even months. This includes making the frosting and decorating the cookies on another day different from the day they are baked. These cookies are versatile to make for any season, holiday, or event. The dough is soft and easy to roll and manipulate once it warms up to room temperature. The frosting is thick and easy to spread on the cookies. I really hope you give these cookies a try and get your kiddos involved. These cookies are so much more enjoyable to make when you have family and friends to help you frost and decorate them. My husband even gets in on the action and helps me decorate when I’m too tired. He’s a gem; I think I’ll keep him a while. 😊
Taster’s Perspective
Yummy, yum, yum! These cookies are soft and tender thanks to the cream cheese. The almond extract takes these cookies to another level adding an almost cherry nuance. The frosting is sweet and compliments the cream cheese and butter base. The edible décor provides texture and a little crunch to the soft and tender crumb. Yum! It is such a treat for me to make and eat these at least once a year.
This sugar cookie recipe has been in my husband’s family for generations. It is by far our favorite sugar cookie, not because it’s a “family” recipe, but because in addition to the usual ingredients, this recipe contains cream cheese and almond extract giving the cookies a soft, rich texture with a flavorful punch.
226g(2 sticks / 8 oz) salted butterroom temperature; if using unsalted butter, add ¼ tsp salt with the flour
226g(1 pkg / 8 oz) cream cheesesoftened
300g(1½ cups) granulated sugar
1largeeggroom temperature
1tspvanilla extract
½tspalmond extract
420g(3½ cups) all-purpose flourfluffed, scooped, & leveled off if using measuring cup
4g(1 tsp) baking powder
1g(¼ tsp) salt ONLY if using unsalted butter
Frosting:
1tspbutter
1-4tspmilk
120g(1 cup) powdered sugar
⅛tspalmond extract
2-4drops or moredesired food coloringoptional
Decorative Topping:
sprinkles
non-pareilsetc.
Instructions
Make the Dough: Night Before up to 3 Days Before Baking
To a stand mixer bowl or large bowl, add butter and use paddle attachment to mix until soft and creamy. Add cream cheese and mix again until combined and creamy. Add sugar and blend again until fluffy.TIP: Use a large bowl and spoon to stir or electric mixer to combine ingredients.
Add egg, vanilla, and almond extracts. Mix until combined.TIP: Crack egg in a separate bowl to eliminate broken shells or a bad egg and pour it into the butter mixture.
To a separate medium bowl, stir together flour and baking powder (and salt if using unsalted butter). With machine on low, slowly add in flour mixture. Continue to run the machine until all the ingredients are combined. Cover bowl and store in fridge overnight for up to 3 days.TIP: If stirring by hand or using an electric mixer, add flour mixture in 2-3 stages stirring or mixing in between each stage.
Following Day or Days Later
Preheat oven to 375˚F (190˚C) and line 2 baking sheets with parchment paper or silicone mats.
Remove cookie dough from fridge and allow to soften ~10 minutes on counter. Add a little flour and granulated sugar to a work surface. Divide dough in half and return one dough half to the bowl. Use a rolling pin to roll out remaining dough half to ⅛-¼-inch thick. Use cookie cutter to cut out cookies and place each on a prepared baking sheet about 1-inch apart.TIPS: Use powdered sugar instead of flour and sugar to roll out dough. Sugar maintains sweetness on the cookie exterior. Save other dough half to make cookies at a later date. Store dough in sealed container or wrapped in plastic in fridge if using within a couple of days; store in freezer to bake weeks or months later. If freezing the dough, allow the dough to thaw overnight in the fridge.
Bake cookies in the oven for 7-9 minutes or until the tops are set. While one pan bakes, continue rolling and cutting out cookies until all the dough is used.TIP: Baking for 7-8 minutes produces a soft cookie; longer baking makes them firm to crunchy.
Once baked, let the cookies sit on the baking sheet for 2 minutes to firm before transferring them to cooling rack to cool completely.
Make the Frosting & Decorate:
To a small bowl, add 1 tsp of butter and 1 tsp of milk. Heat them together in the microwave for 10-20 seconds or until melted. Stir. Add powdered sugar and almond extract. Stir again and add another 1 -4 tsp of milk until the frosting reaches a spreadable consistency. For colored frosting, add drops of food coloring to reach desired color.TIP: If mixture is too thin and runs off the cookie, stir in more powdered sugar until the consistency is thick enough to spread and stay on the cookie.
Once cookies have cooled completely, use the back of a spoon, spatula, or knife to spread on the frosting. While the frosting is still wet, add sprinkles, non-pareils, or other edible décor to the tops. Allow the frosting to set before eating or storing the cookies.
Video
Notes
Storage Suggestions:Store decorated cookies in a sealed container between wax paper at room temperature for several days. For longer storage, freeze in a sealed container between sheets of wax paper. Gift these to family and friends for the holidays and add them to your holiday cookie platter.To Bake Later: This recipe makes a large batch of dough. You can bake half the dough and store the other half in the fridge for up to 3 days or freezer for up to several months. From frozen, thaw dough in the fridge overnight before rolling, cutting, and baking.
You might be interested in some of these other holiday recipes.
Thanks for reading! If you enjoyed this post, please share it. Check out my YouTube Channel as well to see videos of kitchen tips, blog bakes, and dishes.
Swedish gingerbread cookies are commonly eaten during the fall and winter holiday season. They are flavorful, spiced gingerbread crispy cookies often used as the cookie base for gingerbread houses due to their sturdiness and crispiness. I went all out on spice in my version of this recipe. The spices aren’t many, but they are pretty heavy. If you like spices, particularly cinnamon, ginger, cardamom, cloves, and of course black pepper, you should enjoy this variation.
Swedish Pepparkakor Cookies: Pepparkakor?
Pepparkakor is a Swedish word meaning pepper cookies; peppar for “pepper” and kakor for “cookies”. They are the Swedish version of gingerbread though not bread but thin, snappy ginger and pepper focused cookies, though pepper isn’t quite as common as it used to be. I went the traditional route by adding black pepper to this recipe.
The ingredients are fairly standard and include mostly those from a stocked pantry. They consist of all-purpose flour, baking soda, salt, ground cinnamon, ground ginger, ground cardamom, ground cloves, ground black pepper, butter, granulated sugar, molasses, whole milk, and powdered sugar for dusting on the baked cookies or for frosting.
Make the Cookie Dough at Least a Day Ahead
The cookie dough is best made a day before rolling, cutting, and baking the cookies. Leaving the dough in the fridge overnight for up to 3 days allows time for the spices to meld together to produce a well-balanced spice cookie as well as to firm the dough. In fact, you can store half of the dough in the fridge to make the next day and the other half in the freezer for a later date. From frozen, thaw the dough in the fridge overnight to bake the following day.
To make the dough, start with a medium-sized bowl. Add 300 grams (2½ cups) of all-purpose flour, 4 grams (1 teaspoon) of baking soda, 3 grams (½ teaspoon) of salt, 7.5 g (3 teaspoons) of ground cinnamon, 5 grams (3 teaspoons) of ground ginger, 3 grams (1½ teaspoons) of ground cardamom, 3 grams (1½ teaspoons) of ground cloves, and 2 grams (1 teaspoon) of ground black pepper. Stir well to combine all ingredients and set the bowl aside.
1. “mise en place” all dry ingredients are measured out
2. add all dry ingredients to a medium/large bowl
3. stir or whisk ingredients until combined
4. once mixed, set bowl aside
Cream & Blend Together Butter, Sugar, Molasses, & Milk
To a stand mixer bowl or large mixing bowl, add 113 grams (8 tablespoons / 1 stick) of softened butter. Use the paddle attachment or hand mixer to cream the butter on medium speed until smooth. Add 134 grams (⅔ cup) of granulated sugar, 38 milliliters (2½ tablespoons) of molasses, and 60 milliliters (¼ cup / 4 tablespoons) of milk. Blend until smooth.
1. 113g (8 tbsp) softened butter
4. 60 ml (¼ cup / 4 tbsp) whole milk
2. 134 g (⅔ cup) granulated sugar
5. blend ingredients until smooth
3. 38 ml (2½ tbsp) molasses
Add Dry Ingredients to Wet Ingredients
With the machine on low speed, slowly add the flour mixture. If using an electric hand mixer or stirring by hand, add the flour mixture in two to three stages mixing or stirring in between until combined. Dough is mixed when all flour has blended.
1. add flour mixture in stages while mixing
2. mix until no flour streaks remain
Divide, Shape, & Wrap Dough to Store in Fridge
Divide the dough in half. Shape each half into a small rectangle or oval. Wrap each half tightly in plastic wrap. Store the dough in the fridge overnight for up to 3 days. For longer storage, place well-wrapped dough in the freezer; thaw overnight in the fridge before rolling, cutting, and baking.
1. divide dough in half & place separately on plastic wrap
2. shape each dough half into rectangle or oval & wrap tightly
3. place both wrapped dough halves in fridge overnight for up to 3 days
Roll, Cut, & Bake Gingerbread Cookies
Preheat Oven & Prepare Baking Sheets
Either the following day after making the dough or later. Remove the dough from the fridge and set it on the counter to warm up for about 10 minutes, so it can be manipulated more easily. Preheat the oven to 375°F (190˚C). Line 2 baking sheets with parchment paper or silicone mats.
remove dough halves from fridge & line 2 baking sheets w/ parchment paper or silicone mats
Roll Dough
When the dough has slightly softened, place one dough half on a lightly floured work surface sprinkled with sugar. Whenever I roll and cut cookies, I use both flour and sugar on my work surface as flour prevents sticking, and sugar maintains a sweet cookie exterior. Use a rolling pin to roll dough to about ⅛ – ¼ -inch thick. A thinner cookie (⅛- thick dough) will result in an overall crispier cookie. A thicker cookie (¼ -inch dough or thicker) will be crispy on the exterior and slightly chewy in the center. You can try both and see which you prefer.
TIP: Instead of rolling cookie dough in flour and sugar, use powdered sugar. Powdered sugar dissolves in the cookie thus no “flour-y” exterior once baked. Also, the sugar enhances the exterior sweetness.
roll dough to about ⅛ – ¼ -inch thick
Cut out Gingerbread Cookies
Once dough is rolled out to desired thickness, use preferred or seasonal cookie cutters of any shape to cut out cookies. I prefer to use gingerbread people for my holiday shapes with this cookie dough. Place cookies 1-inch apart on the lined baking sheet; they will not spread much. For any remaining dough scraps, knead the dough back into a ball and flatten out as before. If any small amount of dough is left from the first dough half, add it to the other dough half, knead, flatten, and cut out more cookies.
1. use seasonal cookie cutters to cut out cookie shapes
2. I decided on gingerbread people for the holidays
Baking Time!
Once the baking sheet is filled, place the baking sheet in the oven and bake for 8-10 minutes. Cookies should be puffed, dry, and have darker brown bottoms. Bake the first pan of cookies while rolling and cutting out any remaining dough including the other dough half OR store and save the other dough half for later use.
TIPS: Consider baking only a few cookies first to ensure the thickness and crispiness are appropriate for your needs. If not, adjust by rolling the dough thicker or thinner and baking a minute more or a minute less.
one pan of cookies is full and ready to be baked; bake for 8-10 minutes
Cool & Decorate Gingerbread Cookies
Cool Gingerbread Cookies
Once baked, allow cookies to cool on their pans for 2 minutes. Then, transfer the cookies to a cooling rack to cool completely.
1. one pan of gingerbread cookies baked
2. the backsides should be a little darker brown
Decorate Gingerbread Cookies as Desired
Quick Powdered Sugar Dusting
Once cooled, dust powdered sugar over each cookie or pipe on icing. Since the cookies have lots of flavor, they don’t necessarily need frosting, so you can simply dust on powdered sugar. We prefer to eat them simply with a dusting of powdered sugar, so they stay crispy and snappy.
Swedish gingerbread cookies dusted in powdered sugar
Simple Icing or Glaze
If you want to spread on or pipe on icing, mix 1-2 cups of powdered sugar and 1-4 tablespoons of milk along with several drops of desired food coloring. Pipe or spoon on the icing and sprinkle on edible cookie décor like sprinkles and non-pareils.
TIPS: For additional flavors, add clear vanilla extract or other like almond or orange extracts to the icing. Test a cookie with the icing to determine if additional liquid or sugar should be added to adjust consistency. Allow icing to harden on the cookies before attempting to stack the cookies. Use a small piece of wax paper between cookies when stacking to prevent sticking icing. If you do not have a piping bag, place icing in a zip top bag, cut off the tip of the bag, and use the zip top bag like a piping bag in squeezing the icing onto the cookies.
Swedish Gingerbread Cookies
Serving Suggestions
It goes without saying that the holiday cookie platter or a cookie exchange works with this cookie. Don’t forget the gift bags! Place a few of these cookies in a decorative holiday cellophane bag, add a bow, attach the recipe; voila, you have a holiday gift! Since these flavors enhance with time, bake a batch, and store them covered in your pantry until you’re ready to serve them or give them away as gifts.
Swedish Gingerbread Cookies Final Thoughts
We love the simplicity of this gingerbread cookie. They are easy to eat (meaning, it’s too easy to eat several). They satisfy that sweet crunch when you need one. The dusting of powdered sugar adds elegance to a simple cookie and with hardly any effort when in a rush. This recipe is a simple and snappy Swedish sweet. 😊
Baker’s Thoughts
I appreciate the multiple stages in making this cookie. It’s one of those bakes where you can divide the tasks over 2-3 days or even weeks. Spend 20 quick minutes making the dough and freeze or refrigerate it. Then, when you’re ready (the next day, days, or weeks later), roll, cut out, and bake the cookies. And even later (the next day or several days later), you can add the icing. Crispy gingerbread cookies last a long time and improve in flavor over time. Don’t forget these are great to make as a family, or at least the decorative portion. 😊
Taster’s Thoughts
They are light, crispy, spiced, and addictive. Without the icing, it’s easy to grab a few and eat as you go. Before you know it, they’re all gone (not speaking from personal experience, mind you… 😉) I typically go for soft and chewy cookies, but these are a nice change (for me) for a light crisp. The spices are in abundance. Once you take a bite, wait for it… after a few moments on the tongue, the spices explode. I think the cinnamon and ginger are clear, hints of cardamom, cloves, and black pepper follow. They are light enough to go well with that morning or afternoon coffee, hot chocolate, or hot tea. While simple and tasty on their own (as the powdered sugar adds more visual attraction and texture than flavor), the icing adds that extra bit of sweet indulgence. They might be prettier with the icing, but no less tasty.
Swedish Gingerbread Cookies: Thin, Snappy, & Holiday Spiced
Swedish gingerbread cookies are commonly eaten during the fall and winter holiday season. They are flavorful, spiced gingerbread crispy cookies often used as the cookie base for gingerbread houses due to their sturdiness and crispiness. The spices in this version aren’t many, but they are pretty heavy. If you like spices, particularly cinnamon, ginger, cardamom, cloves, and of course black pepper, you should enjoy this variation.
Prep Time40 minutesmins
Cook Time8 minutesmins
Resting time8 hourshrs
Total Time8 hourshrs48 minutesmins
Course: Breakfast, Dessert, Snack
Cuisine: Swedish
Keyword: Swedish gingerbread cookies, ginger biscuits, ginger cookies, spiced cookies, holiday cookies
Servings: 40cookies
Author: Summer
Ingredients
Cookie Dough:
300g(2½ cups) all-purpose flourfluffed, scooped, and leveled off if using a measuring cup
4g(1 tsp) baking soda
3g(½ tsp) salt
7½g(3 tsp) ground cinnamon
5g(3 tsp) ground ginger
3g(1½ tsp) ground cardamom
3g(1½ tsp) ground cloves
2g(1 tsp) ground black pepper
113g(8 tbsp) buttersoftened
134g(⅔ cup) granulated sugar
38ml(2½ tbsp) molasses
60ml(¼ cup / 4 tbsp) whole milk
¼cuppowdered sugar for dusting on baked cookies if not icingoptional
Optional Icing & Décor:
240g(2 cups) powdered sugar
45–60 ml(3-4 tbsp) milk
food coloring
edible cookie décor like sprinklesnonpareils, etc.,
Instructions
Day 1: Make the Dough: ~20 minutes
To a medium bowl, add flour, baking soda, salt, cinnamon, ginger, cardamom, cloves, and black pepper. Stir well to combine all ingredients and set aside.
To a stand mixer bowl or large mixing bowl, add butter and use paddle attachment or hand mixer to blend the butter on medium speed until smooth. Add granulated sugar, molasses, and milk. Blend again until smooth.
With the machine on low, slowly add the flour mixture. If using a hand mixer, add the flour mixture in two to three stages mixing or stir in between until combined.
Divide the dough in half. Shape each half into a small rectangle or oval and wrap each tightly in plastic wrap. Store the dough in the fridge overnight up to 3 days.TIP: Storing the dough for hours in the fridge allows time for the spices to meld together producing a well-balanced spice cookie.
Day 2 or Another Day: Roll, Cut, Bake, & Decorate Cookies:
Remove dough from the fridge and set it on the counter to warm up for about 10 minutes, so it can be manipulated more easily. Line 2 baking sheets with parchment paper or silicone mats. Preheat the oven to 375°F (190˚C).
When dough has softened some, place one half on a lightly floured work surface sprinkled with sugar (or use powdered sugar). Use a rolling pin to roll dough to about ⅛ – ¼ -inch thick.
TIPS: Adding both flour and sugar (or powdered sugar) to a work surface prevents the dough from sticking along with maintaining a sweet exterior. A thinner cookie (⅛- thick dough) will result in an overall crispier cookie. A thicker cookie (¼ -inch dough or larger) will be crispy on the exterior and slightly chewy in the center.
Use preferred or seasonal cookie cutters of any shape to cut out cookies. Place cookies 1-inch apart on the lined baking sheet.
Once filled, place the baking sheet in the oven and bake for 8-10 minutes. Cookies should be puffed, dry, and have darker brown bottoms.TIPS: Bake the first pan of cookies while rolling and cutting out any remaining dough. For any dough scraps, knead the dough back into a ball and flatten out as before. If any small amount of dough is left from the first dough half, add it to the other dough half, knead, flatten, and cut out more cookies.
Remove from oven and allow cookies to cool on pan for 2 minutes before transferring them to a cooling rack. Cool completely.
Once cooled, dust powdered sugar over each cookie or decorate by piping on icing.
Make Icing & Decorate (Optional):
For one color, add powdered sugar to a small bowl. Add milk, 1 tablespoon at a time, to reach a smooth thick glaze.
For multiple colors, divide powdered sugar between several bowls and add a smaller amount of milk until desired consistency and add drops of food coloring to reach desired color.
Use a spoon to spread the icing and cover the cookie completely or use a piping bag to pipe on icing in specific designs. Then, add sprinkles or other edible décor.
Video
Notes
Serving Suggestions:Since these flavors enhance with time, bake a batch, and store them covered in your pantry until you’re ready to serve them or give them away as gifts. It goes without saying that the holiday cookie platter or a cookie exchange works with this cookie. Don’t forget the gift bags! Place a few of these cookies in a decorative holiday cellophane bag, add a bow, attach the recipe; voila, you have a holiday gift!Baking Suggestions:Consider baking only a few cookies first to ensure the thickness and crispiness are appropriate for your needs. If not, adjust by rolling the dough thicker or thinner and baking a minute more or a minute less.Icing Suggestions:For additional flavors, add clear vanilla extract or other like almond or orange extracts to the icing. Test a cookie with the icing to determine if additional liquid or sugar should be added to adjust consistency. Allow icing to harden before attempting to stack the cookies. Use a small piece of wax paper between cookies when stacking to prevent sticking icing. If you do not have a piping bag, place icing in a zip top bag, cut off the tip of the bag, and use the zip top bag like a piping bag in squeezing the icing onto the cookies.
You might be interested in some of these other holiday recipes.
Thanks for reading! If you enjoyed this post, please share it. Check out my YouTube Channel as well to see videos of kitchen tips, blog bakes, and dishes.
A warm, spiced, sweet, and chocolatey beverage makes everything better. I don’t’ know about you, but for me, a cup of warm, spiced hot cocoa hits the spot when the temps get cooler and the holiday season approaches. I’m happy to share the gingerbread hot cocoa recipe I’ve been making and giving away as gifts during the holidays for years. That’s right! Make this large batch, divide it, package it, tie on a bow, and give it away to your family and friends. All they need to add is water!
A Little About this Gingerbread Hot Cocoa Recipe
This is the go-to hot cocoa mix I make and drink during the holiday season from September to January. There is no shortage in chocolate, sugar, and spice in this recipe. It’s an easy recipe to make and lasts at least a couple of weeks, even if you drink it every day. Years ago, I took a simple homemade hot cocoa mix and souped it up (so to speak) with chocolate chips and spice. I used to make this recipe using pumpkin pie or apple pie spice and then added extra ginger for that “gingerbread” taste. These days, I use my homemade gingerbread spice; however, you can easily substitute with pumpkin pie or apple pie spice and extra ginger. The substitution amounts are in the recipe. Let’s check it out!
Gingerbread Hot Cocoa Mix Ingredients
granulated sugar, powdered sugar, cocoa powder, and gingerbread spice (or pumpkin pie or apple pie spice and ginger), instant milk powder, salt, and chocolate chips
For this gingerbread hot cocoa mix recipe ingredients, you’ll need granulated sugar, powdered sugar, cocoa powder, and gingerbread spice (or pumpkin pie or apple pie spice and ginger). You’ll also need instant milk powder (you can use coconut milk powder, if vegan or dairy free), salt, and chocolate chips.
Sift & Stir the Dry Ingredients (Minus the Chocolate Chips😉)
Add Ingredients to Sifter
To a sifter or mesh strainer over a large bowl, add and sift all the dry ingredients except for the chocolate chips. To that mesh strainer over the bowl, add 300 grams (1½ cups) of granulated sugar, 60 grams (½ cup) of powdered sugar, 60 grams (½ cup) cocoa/cacao powder, and 8 grams (1 tablespoon + 1 teaspoon) of gingerbread spice. Then, add 75 grams (¾ cup) of instant powdered milk. Lastly, add ½ gram (⅛ teaspoon / a pinch) of salt.
Vegan / Dairy Free Option: You can find many vegan milk options on Amazon including lactose free powdered milk. So, don’t feel you can’t make this hot cocoa mix if you or others have dairy issues.
Gingerbread Spice Substitution Option: If you’d rather use a substitute for gingerbread spice, add instead 5 grams or (2½ teaspoons) of pumpkin pie or apple pie spice along with 3 grams or (1½ teaspoons) of ground ginger.
TIP: I typically use superfine sugar for baking because it dissolves easily and quickly; however, it is often not necessary. For this recipe, my sugar is superfine and falls through the sifter, if your sugar is a standard, regular sugar, it will likely not fall through the sifter. Go ahead and sift what you can and then pour remaining particles in the bowl with the other ingredients.
1. 300 g (1½ cups) granulated sugar
4. 8 g (1 tbsp + 1 tsp) gingerbread spice OR 5 g (2½ tsp) pumpkin pie or apple pie spice and 3 g (1½ tsp) ground ginger
2. 60 g (½ cup) powdered sugar
5. 75 g (¾ cup) instant powdered milk
3. 60 g (½ cup) cocoa/cacao powder
6. ½ g (⅛ tsp / a pinch) salt
Sift & Stir the Ingredients
Sift the ingredients to break up any large lumps. You might use the back of a spoon as well to press the lumps through the mesh. Once all ingredients are sifted and put into the bowl, whisk or stir well to ensure everything is mixed and dispersed. The mixture should be homogenized and resembles a container of store-bought cocoa mix; no white specs of sugar or milk should be visible. Set the bowl of hot cocoa mix aside.
1. sift ingredients to break up any large pieces
2. add any remaining particles to the bowl
3. whisk or stir mixture until combined and no white pieces remain
Pulverize & Stir in Chocolate Chips
Process Chocolate Chips into Small Pieces
To a food processor, add 120 grams (¾ cup) of semi-sweet chocolate chips or preferred chocolate or mix of chocolate. Pulse first and then blend until the chocolate chips are broken up into very small pieces. The small chocolate pieces should resemble large-grain or coarse cornmeal.
120 g (¾ cup) semi-sweet chocolate chips
Stir Chocolate Chips Pieces into Hot Cocoa Mix
Add the chocolate pieces to the large bowl of hot cocoa mix. Use a spoon or whisk to stir everything together until the chocolate pieces are well dispersed. The pieces should be coated in hot cocoa mix. That’s it!
1. stir in chocolate pieces
2. mixture is blended
Storing Gingerbread Hot Cocoa Mix
This hot cocoa mixture can be stored for months (if it lasts that long 😋). Scoop the mixture into an air-tight container or large jar, cover, and store at room temperature for several months.
TIP: Use a dry-erase marker to label the jar on the lid or on the jar.
1. scoop mixture in large jars or containers with lids
2. label jars or containers and store at room temperature
How to Make a cup of Gingerbread Hot Cocoa
To a cup of gingerbread hot cocoa, spoon 3-4 tablespoons of the mixture into a heat-proof cup. Heat 8 ounces or 1 cup of water (or milk for a creamier cup of hot cocoa). Pour the water (or milk) into the cup and stir until the cocoa mixture has dissolved. Top with homemade whipped cream, commercial whipped topping, marshmallows, or marshmallow cream. For added spice, dust a little more gingerbread spice (or pumpkin pie/apple pie spice) over the top. Drink and enjoy!
1. scoop 3-4 tbsp of cocoa mix to heat-proof mug
2. stir in 1 cup of hot water or milk
3. add embellishments like whipped topping, marshmallows, and additional gingerbread spice
1. gingerbread hot cocoa
2. view of gingerbread hot cocoa in glass cup for a better visual
Turn This Gingerbread Hot Cocoa Mix into Gifts
If you’re looking for holiday gift ideas, make this mixture ahead of time. As the holidays approach, divide the mixture as you see fit and add it to decorative bags, small mason jars, or tins. Then, add a bow and peppermint stick and your many gifts are almost complete. You’ll have gifts available whenever you need them as the season progresses. The last thing you might want to do is add a small tag or note to each bag or tin that says to add 3-4 tbsp of hot cocoa mix to 1 cup of hot water or milk. Yes, even though there is milk in the recipe if you really want to make it creamy, use milk instead of water. Both are good.
Gingerbread Hot Cocoa Mix Final Thoughts
Gingerbread Hot Cocoa
I love this mix. I make a batch at the beginning of the season and mix it with hot water all season long. Sometimes I top it with marshmallows and extra chocolate chips if I need an indulgent pick-me-up. It works! 😊 The spice and chocolate share equal prominence. Adding the powdered milk to the mix makes for a super easy cup of hot chocolate when you’re ready without the need for milk. If you like holiday spice and chocolate, put them together and make a batch of gingerbread hot cocoa mix.
This easy gingerbread cocoa mix warms the soul adding spices with chocolate to create a hot beverage that's perfect on a cold winter day. It's fantastic for the holiday season to drink for breakfast, with a snack of holiday cookies, after a cold day out, or divide and give away as gifts.
Prep Time10 minutesmins
Total Time10 minutesmins
Course: Breakfast, Dessert, Drinks, Snack
Cuisine: American
Keyword: gingerbread hot cocoa, hot chocolate, holiday beverage, how to make hot cocoa mix
Servings: 16servings
Author: Summer
Ingredients
300g(1½ cups) granulated sugar
60g(½ cup) powdered sugar
60g(½ cup) cocoa/cacao powder
8g(1 tbsp + 1 tsp) gingerbread spiceOR 5 g (2½ tsp) pumpkin pie or apple pie spice and 3 g (1½ tsp) ground ginger
To a sifter or strainer over a large bowl, add all ingredients (except for chocolate chips) breaking up any lumps in the strainer. Add remaining particles left in the strainer to the bowl. Whisk or stir until all ingredients are dispersed and combined.
Place chocolate chips in a food processor and blend until broken into small pieces. Add pieces to the bowl with the hot cocoa mix and stir well.
Scoop hot cocoa mix in a container or jar with a sealed lid and store a room temperature for several months.
Video
Notes
Serving Suggestions:Add 3-4 tbsp (~¼ cup) of gingerbread hot cocoa mix to 1 cup (8 oz) of hot water or milk (for a creamier cup). Stir and enjoy! Top with marshmallows or whipping cream for extra yumminess.Give as Gifts:Divide the hot cocoa mixture as you see fit and add it to decorative bags, small mason jars, or tins. Then, add a bow, peppermint stick, and small note or tag with a message on how to use it… add 3-4 tbsp of hot cocoa mix to 1 cup of hot water or milk.
You might be interested in some of these other holiday recipes.
Thanks for reading! If you enjoyed this post, please share it. Check out my YouTube Channel as well to see videos of kitchen tips, blog bakes, and dishes.
