Category: Dessert Recipes

Keto Friendly Low Carb Mini Cheesecakes

Make sure you give these super easy low carb keto cheesecakes a try! These mini cheesecake fat bombs will be the best thing you have eaten all day. Plus, they won’t kick you out of ketosis! You can make these mini cheesecakes in cupcake liners so you’ll have less mess and  you don’t need a springform pan!

(Not following a low carb/keto diet? Check out the other dessert recipes I have posted!)

If you have been doing low carb for any length of time, you know how hard it can be to conquer the standard American diet sweet tooth! Old habits die hard and many low carbers choose to avoid anything sweet completely to avoid getting “triggered”.

I am not that kind of low carber ;)

I love my sweets! Most sweets can be easily adapted to be low carb/keto friendly. Cheesecake is one of the EASIEST desserts to adapt for your low carb lifestyle. In most cases, it just involves subbing a low carb/keto approved sweetener! My favorite is Pyure.

What is funny to me about these mini cheesecakes is that typically I am NOT a fan of cheesecake crust. I will eat all of the cheesecake filling and leave the crust typically. However, with these mini cheesecakes…I actually ENJOY the crust! Imagine that?

I hope you’ll make these and report back what you think!

Keto Friendly Low Carb Mini Cheesecakes

Ingredients:

  • 1/2 cup almond flour/meal
  • 2 Tbsp Butter
  • 8 oz cream cheese
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon lemon juice
  • 1/4 cup pyure
  • 1 pinch salt

Directions:

  1. Preheat your oven to 350 degrees
  2. Melt your butter in the microwave. Stir the almond flour/meal until your mixture looks crumbly.
  3. Place 8 cupcake liners in your cupcake tin
  4. Put about 1 teaspoon of the almond/butter mixture in each cup and press it down.
  5. Bake 5 minutes.
  6. Meanwhile, mix your cream cheese until fluffy (I use my KitchenAid stand mixer).
  7. Then add the vanilla, lemon, egg, pyure and salt. Beat until smooth.
  8. After you have removed your cupcake tin from the oven, pour equal amounts of cheesecake mixture into each cupcake liner.
  9. Bake 15 minutes.
  10. Place cheesecakes into fridge to set. Preferably overnight.
  11. Enjoy!!
Keto Friendly Low Carb Mini Cheesecakes
Ingredients
  • 1/2 cup almond flour/meal
  • 2 Tbsp Butter
  • 8 oz cream cheese
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon lemon juice
  • 1/4 cup pyure
  • 1 pinch salt
Instructions
  1. Preheat your oven to 350 degrees
  2. Melt your butter in the microwave. Stir the almond flour/meal until your mixture looks crumbly.
  3. Place 8 cupcake liners in your cupcake tin
  4. Put about 1 teaspoon of the almond/butter mixture in each cup and press it down.
  5. Bake 5 minutes.
  6. Meanwhile, mix your cream cheese until fluffy (I use my KitchenAid stand mixer).
  7. Then add the vanilla, lemon, egg, pyure and salt. Beat until smooth.
  8. After you have removed your cupcake tin from the oven, pour equal amounts of cheesecake mixture into each cupcake liner.
  9. Bake 15 minutes.
  10. Place cheesecakes into fridge to set. Preferably overnight.
  11. Enjoy!!
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Individual Monkey Bread Muffins – Great for Breakfast or Dessert!

Individual Monkey Bread Muffins

These individual monkey bread muffins take the mess and hassle out of an otherwise big deal breakfast and makes them just the right size for a quick on the go breakfast or a tasty single serving dessert! Make a batch of these individual monkey bread muffins and you can heat and eat all week! This is an excellent recipe to bake with kids, because they will love the finished result!

Do you love monkey bread, but hate the mess and the hassle? Plus, I don’t know about your family, but my family does not need to consume an entire bundt pan of monkey bread in one morning.

My Monkey Bread with a Surprise! recipe is one of the most popular recipes here on Family Friendly Frugality, so I know y’all love Monkey Bread too!

However, if you, like me, shy away from making monkey bread except for those occasions where you can take it to a potluck or you have a bunch of people over…this recipe is FOR YOU!

Individual Monkey Bread Muffins!

This recipe is just as easy and tasty as the original, except THIS one can be baked all at once and stored away to be heated up as needed! Yes! Score! Monkey bread every day y’all! (okay, probably  not a good idea, but you get the point..convenience!!!)

This is  a GREAT recipe to get the kids in the kitchen with you by the way. There are so many steps that are easy for little hands and they will LOVE being a part of baking with you!

Individual Monkey Bread Muffins

Ingredients: 

  • 1 container of flaky layers canned biscuits (there should be 8 biscuits in your can)
  • 1 tablespoon cinnamon
  • 1/4 cup white sugar
  • 1/2 cup melted butter
  • 3/4 cup brown sugar
  • 1 Tablespoon cinnamon
  • 1/2 cup powdered sugar
  • milk (amount will vary)
  • cupcake liners

Directions: 

  1. Set your oven on 350 degrees to pre-heat
  2. First, you’ll need to cut up each of your 8 biscuits into 8 pieces and gently roll them into balls (don’t compact them into balls)
  3. Next, mix up your first tablespoon of cinnamon and your white sugar into a plastic sandwich baggie. Mix the sugar/cinnamon together well.
  4. Put your cupcake liners into your cupcake tin
  5. Now, take your biscuit pieces and put them a few at a time into your ziploc sugar mixture and shake them all around!
  6. Place your now coated biscuit piece into the cupcake liner. I did about 6 pieces per cupcake, but you’ll be able to tell visually if you need to move some around. You want them all to be about the same size.
  7. Once you have all of your coated biscuit pieces in your cupcake liners, mix your melted butter with the brown sugar and the second tablespoon of cinnamon.
  8. Drizzle about a tablespoon full of the brown sugar/butter/cinnamon mixture on each muffin
  9. Now bake for 20 minutes at 350 degrees.
  10. While your muffins are baking, mix together your powdered sugar with tiny bits of milk until you reach a “glaze” consistency (you want the glaze to very slowly drip off your spoon when you lift it up). If you mess up and add too much milk, just add a bit more powdered sugar until you reach the correct ratio.
  11. Take your Individual Monkey Bread Muffins out of the oven and allow them to cool a few minutes.
  12. Glaze your Individual Monkey Bread Muffins and then EAT!

Note: the beauty of these Individual Monkey Bread Muffins is that you don’t have to eat them all in one sitting! I store mine in a container just like this and we pull them out and reheat them in the microwave for about 15 seconds and they taste FRESH from the oven every time!

I am not sure if you can freeze these, because mine would NEVER make it to the freezer before they were all eaten. However, I think once the kids are back in school, I will make a secret batch of these and freeze them to see if it works. I will update the post at that time!

Individual Monkey Bread Muffins
Ingredients
  • 1 container of flaky layers canned biscuits (there should be 8 biscuits in your can)
  • 1 tablespoon cinnamon
  • 1/4 cup white sugar
  • 1/2 cup melted butter
  • 3/4 cup brown sugar
  • 1 Tablespoon cinnamon
  • 1/2 cup powdered sugar
  • milk (amount will vary)
  • cupcake liners
Instructions
  1. Set your oven on 350 degrees to pre-heat
  2. First, you’ll need to cut up each of your 8 biscuits into 8 pieces and gently roll them into balls (don’t compact them into balls)
  3. Next, mix up your first tablespoon of cinnamon and your white sugar into a plastic sandwich baggie. Mix the sugar/cinnamon together well.
  4. Put your cupcake liners into your cupcake tin
  5. Now, take your biscuit pieces and put them a few at a time into your ziploc sugar mixture and shake them all around!
  6. Place your now coated biscuit piece into the cupcake liner. I did about 6 pieces per cupcake, but you’ll be able to tell visually if you need to move some around. You want them all to be about the same size.
  7. Once you have all of your coated biscuit pieces in your cupcake liners, mix your melted butter with the brown sugar and the second tablespoon of cinnamon.
  8. Drizzle about a tablespoon full of the brown sugar/butter/cinnamon mixture on each muffin
  9. Now bake for 20 minutes at 350 degrees.
  10. While your muffins are baking, mix together your powdered sugar with tiny bits of milk until you reach a “glaze” consistency (you want the glaze to very slowly drip off your spoon when you lift it up). If you mess up and add too much milk, just add a bit more powdered sugar until you reach the correct ratio.
  11. Take your Individual Monkey Bread Muffins out of the oven and allow them to cool a few minutes.
  12. Glaze your Individual Monkey Bread Muffins and then EAT!
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I hope you enjoy!

Easy Ice Box Cake with Berries & White Chocolate Drizzle

This easy no bake dessert recipe is PERFECT year round, but you will especially love this easy ice box cake as a great summer no bake treat! This easy ice box dessert has layers of tasty pudding, berries and graham crackers and is a quick and easy dessert that anyone can make! This recipe is simple enough, even your kids can make it.

Texas is currently experiencing record breaking temperatures. It’s HOT, it’s humid and honestly if you aren’t in a pool, you have no business being outside. People have posted pictures of tar in parking lots actually MELTING and bubbling.

Yuck.

I have been using my Instant Pot and Slow Cooker a LOT to avoid heating up the house with the oven. This easy ice box cake requires NO heat whatsoever and comes together really quickly. Plus, it’s a nice cold treat. Make this for your family or bring this to your next summer poolside potluck!

FYI, I used strawberries and blueberries for this easy ice box cake this time. However, my family prefers this with strawberries, raspberries & blackberries. I just knew I was going to photograph it this time, and thought the strawberry/blueberry combo would be prettier ;) . All that to say, what fruit you use is up to you!

Easy Ice Box Cake with Berries & (Optional) White Chocolate Drizzle

Inspired By Cakes Cottage

Ingredients: 

  • 1 pack of Vanilla Pudding (3.4 oz)
  • 6 oz of whipped cream or Cool Whip
  • 1 1/4 cup cold milk
  • 4 oz cream cheese (softened)
  • Graham Crackers (I use about one sleeve)
  • 1 1/2 cups sliced strawberries
  • 3/4 cup blueberries
  • (optional) Melt White Chocolate Chips to drizzle on the top

Directions: 

  1. In your mixing bowl or stand mixer (I have a KitchenAid…I love it and could not live without it!) whip up your softened cream cheese and dry pudding mix
  2. Next beat in your milk about a 1/4 cup at a time.
  3. Fold in 4 oz of your whipped cream (you’ll save a small amount of it to layer the bottom of your loaf pan) until well combined
  4. Grab a glass loaf pan (I like to use the glass loaf pan so you can see the layers!) and spread the rest of your whipped cream on the bottom.
  5. Put a single layer of graham crackers on top of the whipped cream, breaking crackers where necessary to get the most coverage.
  6. Next spread 1/3 of the pudding mixture on top of the graham crackers.
  7. Top with 1/3 of the berries
  8. Repeat the graham cracker/pudding/fruit layers two more times (for a total of 3 layers).
  9. Cover and refrigerate at least 6 hours (the graham crackers will soften).
  10. Drizzle your white chocolate on top and then serve!
Easy Ice Box Cake with Berries & White Chocolate Drizzle
Ingredients
  • 1 pack of Vanilla Pudding (3.4 oz)
  • 6 oz of whipped cream or Cool Whip
  • 1 1/4 cup cold milk
  • 4 oz cream cheese (softened)
  • Graham Crackers (I use about one sleeve)
  • 1 1/2 cups sliced strawberries
  • 3/4 cup blueberries
  • (optional) Melt White Chocolate Chips to drizzle on the top
Instructions
  1. In your mixing bowl or stand mixer (I have a KitchenAid…I love it and could not live without it!) whip up your softened cream cheese and dry pudding mix
  2. Next beat in your milk about a 1/4 cup at a time.
  3. Fold in 4 oz of your whipped cream (you’ll save a small amount of it to layer the bottom of your loaf pan) until well combined
  4. Grab a glass loaf pan (I like to use the glass loaf pan so you can see the layers!) and spread the rest of your whipped cream on the bottom.
  5. Put a single layer of graham crackers on top of the whipped cream, breaking crackers where necessary to get the most coverage.
  6. Next spread 1/3 of the pudding mixture on top of the graham crackers.
  7. Top with 1/3 of the berries
  8. Repeat the graham cracker/pudding/fruit layers two more times (for a total of 3 layers).
  9. Cover and refrigerate at least 6 hours (the graham crackers will soften).
  10. Drizzle your white chocolate on top and then serve!
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Copy Cat Williams Sonoma Peppermint Bark Recipe

Last year, my sister purchased tins of Williams Sonoma Peppermint Bark and handed it out to everyone for Christmas.

I fell deeply in love.

However, this year when I went to go purchase some lovely Peppermint Bark for myself, I had a bit of sticker shock!

It’s quite pricey!

I decided to see if I could recreate the magic at home and started googling “copycat Williams Sonoma Peppermint Bark” recipes.

I found the ingredients were actually quite simple!

So simple in fact, that I didn’t actually follow any one recipe when making this. I just kind of made it based on the ingredients I saw repeatedly in the recipes I came across.

It’s super simple and while it is less expensive than purchasing the bark from Williams Sonoma, I’m not sure it’s EXACTLY the same.

Still…so worth it. So good. You need to make this!

Copycat Williams Sonoma Peppermint Bark

Ingredients: 

Directions: 

Crush up your candy canes! Be sure to crush them up well. I had some bigger pieces in my bark and they were a bit overwhelming.

Next, melt your semisweet chocolate chips over a double boiler being VERY careful to not over do it. (take it off the heat before fully melted! and stir stir stir the whole time)

Add 1/4 teaspoon peppermint oil to your chocolate and stir

Pour your chocolate into a foil lined 13×9 pan

Allow to set and cool for just a bit

Melt your white chocolate the same way.

Pour over the semisweet chocolate and then sprinkle your candy cane pieces on top.

Let fully cool/harden (I put mine in the fridge) and enjoy!

This is so super simple and it’s so tasty. Give it as a gift or enjoy it all by yourself!

Ingredients
  • 1 bag of Ghirardelli White Chocolate Chips
  • 1 bag of Ghirardelli Semisweet Chocolate Chips
  • About 5 or 6 Peppermint Candy Canes
  • Peppermint Oil (found this by the candy making section or purchase here)
Instructions
  1. Crush up your candy canes! Be sure to crush them up well. I had some bigger pieces in my bark and they were a bit overwhelming.
  2. Next, melt your semisweet chocolate chips over a double boiler being VERY careful to not over do it. (take it off the heat before fully melted! and stir stir stir the whole time)
  3. Add 1/4 teaspoon peppermint oil to your chocolate and stir
  4. Pour your chocolate into a foil lined 13×9 pan
  5. Allow to set and cool for just a bit
  6. Melt your white chocolate the same way.
  7. Pour over the semisweet chocolate and then sprinkle your candy cane pieces on top.
  8. Let fully cool/harden (I put mine in the fridge) and enjoy!
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Easy Pecan Pie Bars Recipe

These are so good y’all!

This makes a LOT of Pecan Pie bars though, so if you are like me and you are the only pecan pie eater in your household…get out some goodie bags for friends and family!

This would be perfect to bring to a potluck or a church dinner. I’m thinking about making it for the week my Bible Study group does breakfast for our church! (so what, I have had a few of these as breakfast sometimes. Nuts. Those are healthy.)

Pecan Pie Bars Recipe

Ingredients: 

  • 1 cup butter (leave out on the counter for about 30 minutes)
  • 1 cup white sugar
  • 2 cups flour
  • 2 large eggs
  • ¾ cup corn syrup
  • ¾ cup packed brown sugar
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla
  • 2 cups pecans
  • sea salt (optional)

Directions:

  1. Cream together the butter and white sugar.
  2. Add the flour and either use two forks or a pastry cutter until the dough is kind of crumbly. If you pick up a ball of dough,  you should be able to smush it together.
  3. Add the dough mixture into a greased 9×13 baking dish and bake at 375 for 12-15 minutes. Until just very slightly brown on top. Remove from oven.
  4. Next,  mix together the eggs, corn syrup, brown sugar, maple syrup and vanilla until well combined. Add the pecans.
  5. Pour the pecan mixture over the top of the crust and put it back in the oven for around 15-20 minutes.
  6. When you remove it, you can top it with some sea salt.
  7. Once it cools, place it in the refrigerator until it cools. Then cut it into 24 bite sized pieces or larger pieces if you want to serve it as a full dessert.

Do you see that ooey gooey layer there? That’s  my favorite thing in the whole wide world I think.

 

Enjoy!

Fun and Festive Reindeer Chow!

 

Click here to enter to win a $100 WinCo gift card when you share your party all-stars!

Several years back I was handed a baggie of what looked like messy, muddy cereal. Um, thanks?

I am not sure why I chose to taste this concoction, maybe I had skipped lunch? I did taste it though, and I haven’t looked back! It is now something I look forward to every single year.

What was this bag of scrumptiousness? Puppy chow!

Except in this case, we are making Reindeer Chow!

Reindeer Chow is very very similar to Puppy Chow, except it has a festive dash of red and green M&M’s! I made this for my kiddos class and handed it out with some printable bag toppers. Unfortunately, the past few days have been so hectic that I did not get a pic of the Reindeer Chow in the baggies, but they were adorable!

To make this for 2 classrooms worth of kiddos, I doubled this recipe (but I made it in 2 different batches because it’s easier to work with).

FYI, WinCo shoppers should head on over here to grab great coupons on many ingredients in this recipe!

Suprise…a Giveaway! 

To celebrate the fact that winter break is ALMOST here (just HOURS away!), I am giving away $10 in PayPal! To enter, just simply click here and then come back and let me know what recipe you would love to make with Chex cereal (in the comment section below)!

You must have a valid PayPal account to enter. This giveaway is self hosted, I am the one and only sponsor. This giveaway is not associated with the makers of Chex Mix, WinCo or PayPal.

This giveaway ends on 12/23/15 at 11:59PM!

Now on to the recipe!

Reindeer Chow Recipe

Ingredients: 

  • 9 cups of Rice Chex Cereal
  • 1 cup semi sweet chocolate chips
  • 1/2 cup peanut butter
  • 1/4 cup butter
  • 2 1/2 cups powdered sugar
  • (1) 8 oz bag of festive M&M’s

Directions: 

1. Find a large surface and cover it with wax paper, or just use your biggest baking sheet. Lay your chex out as flat as possible. Go ahead and make sure your powdered sugar is ready and measured out and your M&M bag is open…your hands are about to get messy!

2. In a microwave safe bowl, melt the chocolate chips, butter and peanut butter together until smooth and creamy. Microwave for about 30 seconds, stir, 30 more seconds, stir, etc until it is nice and smooth.

3. Drizzle the chocolate mixture all over the chex mix. Once you have it all dispersed, use your hands and really get in there! Make sure each piece is covered. Work quickly because you need to add the powdered sugar before the chocolate fully cools/hardens.

4. Once every piece is covered, add your powdered sugar and repeat.

5. Finally, add your festive M&M’s!

I love this stuff! I know you will too! You can doctor this up anyway you want. I’ve seen people add peanut butter chips, pretzels, different candies, etc. Have fun with it!

Enjoy!

 

Powdered Sugar Lemon Cake Cookie Recipe

Click here to enter to win a $100 WinCo gift card when you share your party all-stars! 

When it comes to powdered sugar, I am definitely a fan. In fact, one time when I was younger and working at a restaurant, I was so desperate for a sweet fix that I dipped my finger in a bowl of (what I thought was) powdered sugar and quickly paid for my lapse in good judgement by the choking (like, literally CHOKING) realization that it was actually BAKING POWDER.

Let me tell you, you will never make that mistake twice.

Thankfully, my love for powdered sugar still stands and today comes your way in the form of these absolutely delicious and SUPER easy Lemon cookies! My husband who loves all things lemon canNOT stop eating them!

These are so simple to make and only require a few ingredients. You will definitely want to add them to your list of items to bake this month!

FYI, WinCo shoppers should head on over here for a great coupon for $.75/3 Betty Crocker Baking mix plus other fun coupons!

(This recipe is part of my 7 Days of Cookies series. Check back every day this week for a NEW cookie recipe!)

Powdered Sugar Lemon Cake Cookies 

Ingedients: 

  • Betty Crocker Super Moist Lemon Cake Mix OR for a less intense Lemon Flavor use Betty Crocker SuperMoist Yellow Cake Mix
  • 2 Eggs
  • 1/3 cup vegetable oil
  • zest of 1 lemon (I use this zester…it is the best!)
  • Juice of 1 lemon
  • 1/3 cup powdered sugar

Directions: 

1. Mix eggs, oil, lemon zest and lemon juice together. Add cake mix and mix thoroughly.

2. Roll the dough into tablespoon sized balls and refrigerate for 30 minutes to 1 hour.

3. Preheat your oven to 375 degrees

4. Roll the dough balls in your powdered sugar and slightly smush them down before placing them on your baking sheet.

5. Bake for approx 9 minutes

Enjoy!

Powdered Sugar Lemon Cake Cookie Recipe
Ingredients
  • Betty Crocker Super Moist Lemon Cake Mix
  • 2 Eggs
  • 1/3 cup vegetable oil
  • zest of 1 lemon (I use this zester…it is the best!)
  • Juice of 1 lemon
  • 1/3 cup powdered sugar
Instructions
  1. Mix eggs, oil, lemon zest and lemon juice together. Add cake mix and mix thoroughly.
  2. Roll the dough into tablespoon sized balls and refrigerate for 30 minutes to 1 hour.
  3. Preheat your oven to 375 degrees
  4. Roll the dough balls in your powdered sugar and slightly smush them down before placing them on your baking sheet.
  5. Bake for approx 9 minutes
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Simple and Scrumptious Snickerdoodle Cookie Recipe

Snickerdoodles. It is basically absolutely everything a cookie should be. Crispy on the outside, soft on the inside, sweet but not TOO sweet, with a hint of cinnamon spice. Oh bliss.

The best part is, they are really super simple to make. You can make the dough in advance (in fact, I suggest you do!) and pull them out just to bake them as needed so you always have warm and tasty Snickerdoodles on hand! Nothing beats a warm snickerdoodle…nothing!

(This recipe is part of my 7 Days of Cookies series. Check back every day this week for a NEW cookie recipe!)

Simple and Scrumptious Snickerdoodle Cookie Recipe

Inspired by Averie Cooks

Ingredients: 

  • 1/2 cup unsalted butter (softened)
  • 1/2 cup sugar (plus 1/4 cup of sugar for rolling)
  • 1/3 cup light brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/2 cups all purpose flour
  • 1/4 teaspoon cream of tartar
  • 1/2 tsp baking soda
  • 2 1/2 teaspoons cinnamon (plus 1 tsp cinnamon for rolling)
  • 1/4 tsp salt

Directions: 

1. Cream butters and sugars together until mixed thoroughly.

2. Add egg and vanilla and mix thoroughly

3. Mix your flour, cream of tartar, baking soda, cinnamon and salt in a separate bowl.

4. Slowly add the dry ingredients to the wet ingredients.

5. Roll the dough into 2 inch balls and slightly flatten them with your fingers.

6. Refrigerate dough for at least an hour.

7. Preheat oven to 350 degrees

8. Mix sugar and cinnamon for rolling together and roll each piece of dough in the mixture before setting on a slightly greased baking sheet.

9. Bake cookies for 8-10 minutes until just barely browning.

10. Cool on a wire rack

Enjoy!

These are so tasty! You will love them and you will definitely want to gift them to everyone you meet! The dough will keep in the fridge for a few days, but if you are going to go longer, go ahead and freeze them in an airtight container or baggie.

Simple and Scrumptious Snickerdoodle Cookie Recipe
Ingredients
  • 1/2 cup unsalted butter (softened)
  • 1/2 cup sugar (plus 1/4 cup of sugar for rolling)
  • 1/3 cup light brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/2 cups all purpose flour
  • 1/4 teaspoon cream of tartar
  • 1/2 tsp baking soda
  • 2 1/2 teaspoons cinnamon (plus 1 tsp cinnamon for rolling)
  • 1/4 tsp salt
Instructions
  1. Cream butters and sugars together until mixed thoroughly.
  2. Add egg and vanilla and mix thoroughly
  3. Mix your flour, cream of tartar, baking soda, cinnamon and salt in a separate bowl.
  4. Slowly add the dry ingredients to the wet ingredients.
  5. Roll the dough into 2 inch balls and slightly flatten them with your fingers.
  6. Refrigerate dough for at least an hour.
  7. Preheat oven to 350 degrees
  8. Mix sugar and cinnamon for rolling together and roll each piece of dough in the mixture before setting on a slightly greased baking sheet.
  9. Bake cookies for 8-10 minutes until just barely browning.
  10. Cool on a wire rack
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Tasty and Unique Apple Pie Cookie Recipe

This cookie is less cookie and more super unique treat! It’s cookie shaped and can totally pass as a cookie in a cookie exchange situation, but it is SO not your same old same old sugar cookie (don’t worry, we have those too!).

These are mini apple pie cookies and you will love them! Even my husband, who is not an apple pie fan, really enjoyed them. Serve them warm out of the oven, or room temperature. Either way they are great!

(This recipe is part of my 7 Days of Cookies series. Check back every day this week for a NEW cookie recipe!)

Ingredients: 

  • 1 can of apple pie filling
  • caramel syrup
  • 1 egg
  • 1 package of refrigerated pie crust (2 crusts)
  • 1 tsp cinammon
  • 1 tsp nutmeg
  • 1/4 cup sugar

Directions: 

  1. Preheat the oven to 350 degrees.
  2. Spread out one of the pie crusts and spread a thin layer of caramel all over the top
  3. Top with apple pie filling
  4. Cut 2nd crust into thin strips and lattice across the top
  5. Using a circle cookie cutter, cut cookies out and place on a greased cookie sheet.
  6. Beat egg in a bowl and brush over the tops of the cookies.
  7. Mix sugar with cinnamon and nutmeg and sprinkle over the tops of the cookies.
  8. Bake for 20-25 minutes.

Enjoy!

Tasty and Unique Apple Pie Cookie Recipe
Ingredients
  • 1 can of apple pie filling
  • caramel syrup
  • 1 egg
  • 1 package of refrigerated pie crust (2 crusts)
  • 1 tsp cinammon
  • 1 tsp nutmeg
  • 1/4 cup sugar
Instructions
  1. Preheat the oven to 350 degrees.
  2. Spread out one of the pie crusts and spread a thin layer of caramel all over the top
  3. Top with apple pie filling
  4. Cut 2nd crust into thin strips and lattice across the top
  5. Using a circle cookie cutter, cut cookies out and place on a greased cookie sheet.
  6. Beat egg in a bowl and brush over the tops of the cookies.
  7. Mix sugar with cinnamon and nutmeg and sprinkle over the tops of the cookies.
  8. Bake for 20-25 minutes.
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