These Angel Biscuits give you the best of a biscuit and a dinner roll in one. They’re light, fluffy, and extra tender thanks to a combination of yeast, baking powder, cake flour, and buttermilk. They come together much like a classic biscuit and bake up beautifully puffed and golden in about 30 minutes.

Ingredient Notes

Angel biscuits use a few simple ingredients to create biscuits that are light, tender, and full of that classic buttermilk flavor. Here’s a quick look at what each ingredient does in the recipe.

• Quick Rise Yeast – Make sure your yeast is fresh so it proofs properly and gives the biscuits a good rise.
• Warm Water – The warm water helps activate the yeast and get it bubbly before adding it to the dough.
• All-Purpose Flour – This gives the biscuits structure while keeping the dough easy to work with.
• Cake Flour – Cake flour makes the biscuits extra tender and light.
• Sugar – Just a little sugar adds a touch of sweetness to the biscuits.
• Salt – Salt balances the sweetness and brings out the flavor of the other ingredients.
• Baking Powder – Along with the yeast, baking powder gives these biscuits extra lift and helps keep them light.
• Vegetable Shortening – Use chilled shortening for the best texture since it helps create soft, tender layers in the biscuits.
• Buttermilk – Buttermilk adds a little tang and gives the biscuits their classic flavor and texture.

How to Make Angel Biscuits

Making these Angel Biscuits is simple, even though the dough uses both yeast and traditional biscuit leaveners. Here’s how to make them from start to finish. You’ll find the full recipe with exact measurements in the recipe card below.

Step 1: Prepare the Pan

Preheat your oven to 400°F. Line a baking sheet or cast-iron skillet with parchment paper, then lightly spray it with nonstick cooking spray. Set it aside while you make the dough.

Step 2: Proof the Yeast

In a small bowl, stir the quick-rise yeast and warm water together. Set it aside for a few minutes until the yeast gets foamy.

Step 3: Mix the Dry Ingredients

In a large bowl, whisk together the all-purpose flour, cake flour, sugar, salt, and baking powder until everything is well combined.

Step 4: Add the Shortening, Yeast, and Buttermilk

Cut the cold shortening into the flour mixture until it looks crumbly and the pieces are about the size of small peas. Pour in the proofed yeast and buttermilk, then stir just until the dough comes together.

Step 5: Roll and Cut the Biscuits

Turn the dough onto a lightly floured surface and gently roll it out to about 1 inch thick. Cut the dough into 8 circles and place them in the prepared pan.

Step 6: Brush and Bake

Brush the tops with a little milk to help them brown, then bake for 15 to 20 minutes, or until the biscuits are puffed, golden, and cooked through. Serve warm.

Tips for Success

A few small things can make a big difference with Angel Biscuits, especially when it comes to getting that soft, fluffy texture.

• Use the right water temperature for the yeast. The water should feel warm, not hot. Water that’s too hot can affect the yeast and keep the biscuits from rising properly.
• Don’t twist the biscuit cutter. Press straight down and lift it back up. Twisting the cutter can seal the edges of the dough and keep the biscuits from rising as well.
• Handle the scraps as little as possible. Gather and reroll leftover dough gently so the last few biscuits stay as tender as the first ones.
• Give the biscuits enough room in the pan. A little space around each biscuit helps the sides bake evenly while still allowing them to puff up.
• Watch the biscuits near the end of baking. Since ovens can vary, start checking around the 15-minute mark. They’re ready when the tops are golden and the centers are fully baked.

What to Serve With Angel Biscuits

Angel Biscuits are great with hearty breakfasts, holiday dinners, and comforting soups. These recipes pair especially well with their soft, buttery texture.

• Mississippi Pot Roast – The savory gravy and tender beef are especially good with warm biscuits on the side.
• Classic Breakfast Casserole – Eggs, sausage, and potatoes make this a hearty breakfast to serve with warm Angel Biscuits.
• Chicken Pot Pie Soup – The biscuits are perfect for dipping into the creamy chicken and vegetable soup.
• Moist Meatloaf– Serve the biscuits alongside meatloaf for a filling comfort-food dinner.
• Creamy Chicken Wild Rice Soup – The tender biscuits are great for soaking up the creamy soup.

Angel Biscuit Toppings & Ideas

• Honey Butter – Spread it over warm biscuits for a simple sweet and buttery topping.
• Nutella – Adds a sweet, chocolatey spread.
• Butter and Honey – A simple topping for warm biscuits.
• Breakfast Sandwiches – Split them open and fill with eggs, bacon, sausage, or cheese.

These Angel Biscuits are a great one to keep in your recipe box. Serve them warm with your favorite meal, or save a batch in the freezer for another day. The printable recipe card is below. Have a wonderful day!

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Angel Biscuits

These light & fluffy Angel Biscuits are half-biscuit, half-roll! Seriously, the best of both worlds in one tasty package. AND, they are so darn easy to make. 

Course Breads, Breakfast

Cuisine American

Keyword angel biscuit recipe, angel biscuits, how to make biscuits

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 8 biscuits

Calories 263kcal

Author Katie Cooksey

Ingredients

• 1 envelope quick rise yeast
• 2 tablespoons warm water
• 1 3/4 cups all purpose flour
• 1 cup cake flour
• 1 1/2 tablespoons sugar
• 1/2 teaspoon salt
• 3 teaspoons baking powder
• 1/3 cup vegetable shortening chilled
• 1 cup buttermilk cold

US Customary – Metric

Instructions

• Preheat oven to 400°F. Line baking sheet or cast-iron skillet with parchment paper and lightly spray with nonstick cooking spray. Set aside.
• In a small bowl, stir the yeast and warm water together. Set aside to proof.
• In a large bowl, stir all dry ingredients together to combine.
• Cut cold shortening into flour mixture until it is the size of small peas. Pour in the proofed yeast and the buttermilk. Stir to moisten ingredients.
• Roll out onto a floured surface and cut into 8 1-inch thick circles. Place into prepared pan.
• Brush tops with milk {to help with browning} and bake for 15-20 minutes or until puffed, golden and fully cooked. Serve warm.

Nutrition

Calories: 263kcal | Carbohydrates: 37g | Protein: 6g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 3mg | Sodium: 180mg | Potassium: 245mg | Fiber: 1g | Sugar: 4g | Vitamin A: 50IU | Calcium: 106mg | Iron: 2mg

Tools You’ll Need

Here are the basic tools that make preparing and shaping these Italian Angel Biscuits simple.

• Mixing bowls – Use a large bowl to mix the biscuit dough comfortably without making a mess.
• Pastry cutter – Makes it easier to cut the cold shortening into the flour for a crumbly, even mixture.
• Rolling pin – Helps roll the dough to an even thickness so the biscuits bake evenly.
• Biscuit cutter – Cuts the dough into neat rounds for evenly sized biscuits.
• Cast-iron skillet – A great option for baking the biscuits until golden and fluffy.

More Biscuit Recipes to Try!

• Butter Drop Biscuits
• Whole Wheat Soda Biscuits
• Garlic and Herb Pull-Apart Biscuits
• Cinnamon Buttermilk Biscuits
• Gluten-Free Cheddar Bay Biscuits

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tag me @laurens_latest.

This Baked Honey Mustard Chicken gives you tender, flavorful chicken and crispy bacon in less than an hour. The chicken bakes in a sweet and tangy honey mustard sauce that keeps it juicy and adds plenty of flavor. Serve it over rice to soak up all that extra sauce.

Ingredient Notes

You only need a few simple ingredients to make this baked honey mustard chicken. Here are a few quick notes before you get started.

• Bacon: Cook the bacon until crisp, then crumble or chop it into small pieces for plenty of smoky, salty flavor.
• Dijon Mustard: This gives the sauce that classic tangy mustard flavor and keeps the honey from making it too sweet.
• Honey: Honey adds sweetness and helps the sauce stay glossy as it bakes.
• Dried Rosemary: You only need a little dried rosemary to add some herby flavor to the chicken.
• Chicken Breasts: Cut the chicken into 1-inch pieces so everything cooks evenly.
• Butter: A little melted butter makes the sauce richer and helps coat the chicken.
• Salt & Black Pepper: Keep the seasoning simple here. Use just enough salt and pepper to bring out the other flavors.
• Dried Chives: Optional, but I like sprinkling a little over the top before serving for extra color and flavor.

How to Make Baked Honey Mustard Chicken

This chicken comes together in one baking dish, so once the bacon is cooked, the rest is pretty easy. Here’s how to make it step by step.

Step 1: Preheat the Oven

Start by preheating your oven to 375°F so it’s ready to go when the chicken is assembled.

Step 2: Cook the Bacon

Cook the bacon in a small skillet until crisp. Transfer it to a plate lined with paper towels, let it drain, then crumble it into small pieces and set aside.

Step 3: Mix Everything in the Baking Dish

Add the Dijon mustard, honey, dried rosemary, chicken pieces, salt, and black pepper to a 9×9 glass baking dish. Stir everything together until the chicken is evenly coated and the ingredients are well combined.

Step 4: Add the Butter and Bake

Dot the top with butter, then bake for 20 to 25 minutes, or until the chicken reaches 165°F in the center.

Step 5: Stir and Add the Bacon

Take the chicken out of the oven and stir everything well. Scatter the cooked bacon over the top while the chicken is still warm.

Step 6: Garnish and Serve

Finish with dried chives and serve the chicken over rice, if you like. The rice is great for soaking up the honey mustard sauce.

Tips for Success

A few small things can make a big difference with this baked honey mustard chicken.

• Cut the chicken evenly: Try to keep the pieces close in size so the smaller pieces don’t dry out while the larger ones finish cooking.
• Don’t overbake the chicken: Chicken breast can go from juicy to dry pretty quickly. Start checking the temperature toward the lower end of the baking time, especially if your pieces are smaller.
• Give the sauce a good stir after baking: Some of the honey mustard sauce will settle around the bottom of the dish while it cooks. Stirring everything together helps coat the chicken before serving.
• Watch the edges if your oven runs hot: The honey can brown faster around the sides of the baking dish. If the chicken is cooking more slowly in the center but the edges are getting too dark, loosely cover the dish with foil for the rest of the baking time.
• Use freshly cooked bacon for the best texture: Bacon can soften as it sits in the sauce, so adding it after baking helps keep some of that crisp texture.
• Let the chicken rest for a couple of minutes: This gives the sauce a chance to settle onto the chicken instead of running straight to the bottom of the dish.

What to Serve With Baked Honey Mustard Chicken

Baked Honey Mustard Chicken goes really well with simple sides that can soak up the sauce or add something fresh to the plate.

• Butter Rice: Buttery and simple, this rice is perfect for soaking up the honey mustard sauce.
• Roasted Asparagus: Tender asparagus brings a lighter vegetable side to the meal.
• Cream Cheese Mashed Potatoes: Creamy mashed potatoes pair well with the sweet and tangy sauce.
• Roasted Brussels Sprouts: Crispy edges and roasted flavor make these a great match for the tender chicken.
• That Good Salad: Crisp vegetables and a flavorful dressing add a fresh contrast to the warm chicken and bacon.

That’s everything you need to make this easy Honey Mustard Chicken. Serve it over rice, add your favorite side, and enjoy! The printable recipe card is below.

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Baked Honey Mustard Chicken

Baked Honey Mustard Chicken topped with bacon is a sweet and tangy delight. Serve with rice and enjoy all the honey mustard gloriousness.

Course Dinner

Cuisine Asian

Keyword Baked Honey Mustard Chicken

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 332kcal

Author Katie Cooksey

Ingredients

• 4 slices bacon
• 1/4 cup dijon mustard
• 1/2 cup honey
• 1/2 teaspoon dried rosemary
• 2 chicken breasts cut into 1-inch pieces
• 1 1/2 tablespoons butter
• salt to taste
• black pepper
• dried chives for garnish, optional

US Customary – Metric

Instructions

• Preheat oven to 375° F.
• In a small skillet, cook bacon until crisp. Remove to drain and crumble. Set aside.
• In a 9×9 glass baking dish, stir mustard, honey, rosemary, chicken, salt and black pepper together until well mixed.
• Dot the top with butter and bake 20-25 minutes or until chicken internal temperature reads 165° F.
• Remove from oven, stir, and top with cooked bacon.
• Garnish with chives and serve over rice, if desired.

Nutrition

Calories: 332kcal | Carbohydrates: 36g | Protein: 16g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 62mg | Sodium: 418mg | Potassium: 299mg | Fiber: 1g | Sugar: 35g | Vitamin A: 168IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg

Variations

A few simple swaps can change the flavor or texture while keeping the same easy honey mustard base.

• Use chicken thighs: Boneless, skinless chicken thighs make this dish extra juicy and a little richer.
• Make it less sweet: Cut the honey in half for a stronger mustard flavor with less sweetness.
• Add garlic: Stir in a little minced garlic for extra savory flavor.
• Try a different herb: Swap the rosemary for dried thyme or Italian seasoning for a slightly different flavor.

More Honey Mustard Recipes to Try!

• Honey Mustard Chicken
• Ham & Cheese Honey Mustard Pretzel Melts
• Honey Mustard Chicken Pretzel Pockets
• Smothered Baked Pork Chops

Storage & Reheating

To Store: Let the chicken cool, then transfer it to an airtight container and refrigerate for up to 3 days.

To Freeze: Freeze the cooled chicken in an airtight freezer-safe container for up to 3 months. The sauce may separate slightly after freezing, but it will come back together as it warms.

To Reheat: Reheat gently in the microwave or in a covered skillet over low heat until hot. Add a splash of water or broth if the sauce has thickened too much.

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tag me @laurens_latest.

Shake up your salad game with this quick and easy Sesame Noodle Salad recipe. This Asian-inspired dish is packed full of veggies, topped with a made from scratch sesame ginger dressing, making it delicious AND nutritious! It’s one of my most popular recipes from way back in 2010 with all 5-star reviews. Try it for yourself!

Ingredient Notes

Here’s a quick look at what you’ll need to make this sesame noodle salad. Most of the ingredients are easy to find at Asian markets or your local grocery store.

For salad:

• Whole Wheat Spaghetti Noodles- These will be our noodles for the salad.
• Red Bell Pepper – You can use another color of pepper if you’d like; just know that they have slightly different tastes.
• Savoy Cabbage – This has a milder flavor than regular napa cabbage. You can use either here.
• Green Onions – Great subtle onion taste.
• Carrots – A great source of beta-carotene and color in this dish.
• Cashews – For a crunchy, nutty topping.
• Cilantro – For garnish and for taste.
• Ramen Noodles – Another element of crunch; just use the plain kind here.

For dressing:

• Garlic – Fresh garlic adds a savory flavor to the homemade dressing.
• Ginger – A super important flavor for any Asian dish. I used fresh ginger!
• Soy Sauce – To add umami and saltiness.
• Brown Sugar – To balance out acidity and salt.
• Sesame Oil – This is where that sesame flavor comes from.
• White Wine Vinegar – You can also use rice vinegar, apple cider vinegar or plain white vinegar.
• Pantry Staples: Avocado oil (or other light colored oil), salt + black pepper

How to Make Sesame Noodle Salad

One of the best things about this salad is that it tastes great warm or cold. Serve it right after making it, or chill it and enjoy it the next day. For full recipe details and measurements, see the printable recipe card below.

Step 1: Make the Sesame Dressing

In a small bowl, whisk garlic, ginger, soy sauce, brown sugar, sesame oil, vinegar, canola oil, salt and black pepper together. Set aside. 

Step 2: Cook Spaghetti to Al Dente

In a large pot of water, cook spaghetti until al dente- you want it to be chewy, not soft and mushy. Drain pasta and toss with half of the prepared dressing while it is still warm. Set aside. 

Step 3: Combine Vegetables, Spaghetti and Dressing

In a large bowl, toss all chopped vegetables (red pepper, cabbage, green onions, and carrots) together. Add in cooked noodles and mix. Pour in remaining dressing and toss to coat. At this point, it all should be lukewarm. It’s really good like this, or you can refrigerate it until it’s cold. 

Step 4: Serve

Once you’re ready to eat, top the salad with crushed ramen noodles, cashews and cilantro.

Tips for Success

• Don’t overcook the spaghetti: Cook it just until al dente so the noodles stay firm after they absorb the dressing and hold up well when tossed with the vegetables.
• Toss the noodles while they’re warm: Warm noodles absorb the dressing better, which helps the sesame and ginger flavors work their way through the salad.
• Taste before serving: The flavor can change as the noodles absorb the dressing. Give the salad a taste and add a little more soy sauce or vinegar if it needs more seasoning or brightness.
• Keep the crunchy toppings separate: If making the salad ahead, store the crushed ramen noodles and cashews separately and add them just before serving so they stay crunchy.
• Don’t skip the fresh ginger: Fresh ginger gives the dressing a stronger, brighter flavor than dried ginger and works especially well with the sesame oil and soy sauce.

What to Serve With Sesame Noodle Salad

• Orange Chicken – Sweet and savory chicken adds a nice contrast to the fresh, crunchy salad.
• Asian Baked Salmon – Rich, flaky salmon balances the lighter noodles and fresh vegetables.
• Kung Pao Chicken – Spicy, savory chicken pairs well with the salad’s cool crunch.
• Easy Pork Potstickers – Crispy potstickers pair well with the crunchy salad.
• Beef and Broccoli – Tender beef and savory sauce pair well with the noodles and vegetables.
• Cauliflower Fried Rice – Simple fried rice adds another veggie-packed side to the meal.
• Crab Rangoon – Crispy wrappers and creamy filling add a nice contrast to the crunchy salad.

This sesame noodle salad is an easy addition to any meal and one you can enjoy warm or cold. The printable recipe card is below. I hope you enjoy it, friends!

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Sesame Noodle Salad

A quick and easy Sesame Noodle Salad Recipe. Enjoy lukewarm or cold, either way, this Asian side dish is packed full of delicious flavor.

Course Dinner, Lunch, Side Dish

Cuisine Asian

Keyword noodle salad, sesame noodle salad

Prep Time 30 minutes minutes

Cook Time 6 minutes minutes

Total Time 36 minutes minutes

Servings 6 servings

Calories 504kcal

Author Katie Cooksey

Ingredients

• 1 pound whole wheat spaghetti
• 1 red bell pepper chopped into bite size pieces
• 1 cup savoy cabbage shredded, or napa
• 3 green onions diced
• 1/3 cup cilantro chopped
• 1 large carrot julienned
• 1/4 cup cashews toasted, chopped, for topping
• 1/2 package ramen noodles crushed, for topping

for the dressing:

• 2 cloves garlic fresh, finely minced
• 1 tablespoon ginger fresh, finely minced
• 3 tablespoon soy sauce
• 1/4 cup brown sugar
• 2 tablespoons sesame oil
• 2 tablespoons white wine vinegar or plain white vinegar
• 1/4 cup avocado oil or any other light oil
• salt
• black pepper

US Customary – Metric

Instructions

• In a small bowl, whisk all ingredients for the dressing and set aside.
• Cook spaghetti until al dente- you want it to be chewy, not soft and mushy. Drain pasta and toss with half of the prepared dressing while it is still warm. Set aside.
• In a large bowl toss all vegetables together. Add in cooked spaghetti and mix. Pour in remaining dressing and toss to coat. At this point, it all should be luke warmish. It's really good like this, or you can refrigerate it until its cold.
• Once you're ready to eat, top the salad with crushed ramen and cashews.

Video

Nutrition

Calories: 504kcal | Carbohydrates: 76g | Protein: 14g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Sodium: 671mg | Potassium: 381mg | Fiber: 2g | Sugar: 11g | Vitamin A: 2863IU | Vitamin C: 32mg | Calcium: 60mg | Iron: 4mg

Sesame Noodle Salad Variations

• No Nuts? If you don’t have cashews, then use almonds or peanuts. The nuts are optional, too, so if you don’t have them on hand, it’s not the end of the world.
• Vegetables: Feel free to switch out the fresh veggies for ones your family will like/what you have in the fridge. Bell peppers, snow peas, green beans, or broccoli slaw would be good options- if you like them. The dressing is pretty strong, so it makes vegetables more palatable for picky eaters.
• Noodles: Feel free to use a different type of noodles if you like- angel hair pasta, brown rice noodles, or various Japanese noodles like lo mein noodles or buckwheat soba noodles.

More Asian Inspired Recipes to Try!

• Pan Fried Sesame Butternut Squash Noodles
• Chinese Chicken Salad Recipe
• Asian Chicken & Orzo Salad
• 15 Minute Chow Mein Recipe
• Chinese Chop Salad

Storage + Make Ahead Directions

If you’re planning to save some for later, keep the ramen noodles and cashews separate until you’re ready to serve. They’ll lose their crunch if they sit in the salad overnight.

Store the salad in an airtight container in the refrigerator for up to 5 days. The flavors have more time to come together as it sits, so it’s a great make-ahead option. Add the ramen, cashews, and cilantro just before serving.

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tag me @laurens_latest.

These Grape Jelly Meatballs are an easy slow-cooker appetizer made with frozen meatballs and a simple, sweet-and-tangy sauce. They take just a few minutes to prep, then the slow cooker does the rest. They’re great for parties, holidays, game day, or any gathering where you need an easy appetizer that stays warm and ready to serve.

Looking for more slow cooker appetizer recipes? Try Chicken Quesadillas or Chicken Nacho Dip for two more easy recipes that are great for sharing.

Ingredient Notes

These simple ingredients give the meatballs their sweet, savory, slightly tangy sauce.

• Homestyle Meatballs: Frozen, fully cooked meatballs make this recipe quick and easy since they just need to be heated through in the sauce.
• Grape Jelly: Grape jelly adds sweetness and helps create the sticky, glossy sauce around the meatballs.
• Chili Sauce: Balances the grape jelly with a tangy, slightly savory flavor.
• Worcestershire Sauce: Brings a deeper savory flavor that rounds out the sauce.
• Garlic Powder: Adds a little garlic flavor and ties everything together without overpowering the sauce.

How to Make Grape Jelly Meatballs

These grape jelly meatballs are made in the slow cooker, so they’re easy to prep and let the slow cooker do the work. For full recipe details and measurements, see the printable recipe card at the bottom of the post.

Here are my simple step-by-step directions for making Grape Jelly Meatballs:

Step 1: Make the Sauce

Add the grape jelly, chili sauce, Worcestershire sauce, and garlic powder to the slow cooker. Stir until the ingredients are well blended and the jelly starts to loosen into the sauce.

Step 2: Add the Meatballs

Add the frozen, fully cooked meatballs to the slow cooker and gently toss them with the sauce. Take a minute to make sure the sauce covers as many meatballs as possible so they all pick up plenty of flavor as they cook.

Step 3: Let Them Cook

Cover the slow cooker and cook on low for 3 to 4 hours or high for 1 1/2 to 2 hours.

Give the meatballs a gentle stir once or twice as they cook to help keep the sauce evenly distributed. They’re ready when the meatballs are heated through, and the sauce is hot and glossy.

Step 4: Give Everything a Good Stir

Once the meatballs are done, stir well so the sauce coats them evenly. This also helps bring any sauce from the bottom back over the meatballs before serving.

Step 5: Keep Warm and Serve

Set the slow cooker to WARM for serving, if needed, to keep the meatballs hot while everyone helps themselves. Add toothpicks and serve them straight from the slow cooker as an easy party appetizer.

Tips for the Best Grape Jelly Meatballs

• Choose evenly sized meatballs: Keeping the meatballs the same size helps them heat through at about the same time, so you don’t end up with some cold in the center while others are overheated.
• Let the sauce loosen as it cooks: The grape jelly will soften with heat, so don’t worry if the sauce looks thick at first. It will become smoother and coat the meatballs better as everything warms up.
• Keep the lid closed: Try not to lift the lid more than needed while cooking. Each time you open it, heat escapes and the meatballs can take longer to cook.
• Don’t overcrowd the slow cooker: Use a slow cooker that gives the meatballs enough room to sit in a fairly even layer. This helps the sauce reach more of the meatballs as they cook.
• Give the meatballs a few minutes before serving: Let them sit in the sauce briefly after cooking so the coating settles and sticks better instead of sliding off when you pick them up.

What to Serve With Grape Jelly Meatballs

These sides are easy to add to a party spread and pair well with the sweet and tangy meatballs.

• Coleslaw – The creamy, crunchy coleslaw contrasts nicely with the warm meatballs.
• Creamy Potato Salad – Tender potatoes and a creamy dressing make this an easy side for a casual gathering.
• Mac and Cheese – Creamy and cheesy, this adds something hearty to the spread.
• Doctored Up Baked Beans – Sweet and savory baked beans pair well with the meatballs.
• Deviled Eggs – These classic bite-sized appetizers are an easy addition to a party table.

I hope these grape jelly meatballs become a favorite for your next get-together. They’re so easy to make and perfect for serving straight from the slow cooker. The printable recipe card is below. Enjoy, friends!

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Grape Jelly Meatballs

These easy Grape Jelly Meatballs are sweet, tangy, and made with just a handful of ingredients in the slow cooker. They're an easy party appetizer for game day, holidays, and entertaining.

Course Appetizer

Cuisine American

Keyword Grape jelly meatballs

Prep Time 5 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 5 minutes minutes

Servings 10

Calories 181kcal

Author Katie Cooksey

Ingredients

• 2 pounds homestyle meatballs frozen fully cooked
• 1 1/2 cups grape jelly
• 1 1/2 cups chili sauce
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon garlic powder

Instructions

• Add the grape jelly, chili sauce, Worcestershire sauce, and garlic powder to the slow cooker. Stir to combine.
• Add the frozen meatballs and toss until evenly coated in the sauce.
• Cover and cook on LOW for 3–4 hours or HIGH for 1 1/2–2 hours, stirring once or twice during cooking, until the meatballs are heated through and the sauce is hot and glossy.
• Stir well before serving to coat the meatballs in the sauce.
• Reduce the slow cooker to WARM for serving, if desired. Serve with toothpicks as an appetizer.

Notes

Meatballs: Use fully cooked frozen meatballs. Homestyle beef or beef-and-pork meatballs work well.

Chili sauce: Use bottled tomato-based chili sauce, not Asian sweet chili sauce.

Keep warm: These are great for parties because they can be kept on the WARM setting in the slow cooker after they’re heated through.

Storage: Refrigerate leftovers in an airtight container for up to 4 days.

Nutrition

Calories: 181kcal | Carbohydrates: 44g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 587mg | Potassium: 206mg | Fiber: 2g | Sugar: 30g | Vitamin A: 280IU | Vitamin C: 11mg | Calcium: 20mg | Iron: 1mg

Variations

Want to change up the flavor a little? These simple swaps are easy to make without changing the basic cooking method.

• Spicy Grape Jelly Meatballs: Add a pinch of red pepper flakes or a splash of hot sauce to the sauce for a little heat.
• BBQ Meatballs: Swap some of the chili sauce for your favorite BBQ sauce to give the meatballs a smoky, savory flavor.
• Apricot Meatballs: Use apricot preserves instead of grape jelly for a slightly different fruity flavor.
• Cranberry Meatballs: Replace some of the grape jelly with cranberry sauce for a tart, holiday-style version.

More Meatball Recipes to Try

• BBQ Turkey Meatballs
• Swedish Meatballs
• Mozzarella Stuffed Meatballs
• Halloween Meatballs
• Crockpot Cranberry Turkey Meatballs

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tag me @laurens_latest.

Cheesy Hashbrown Casserole is an easy, cheesy side dish that’s perfect for breakfast, brunch, holidays, or family dinners. It’s made with shredded hash browns, plenty of cheese, and a creamy sauce, then baked until hot and bubbly. It’s simple to make and always a table favorite.

Ingredient Notes

These ingredients come together to make a creamy, cheesy hash brown casserole with plenty of flavor and a golden top.

• Shredded Hash Browns – Use thawed shredded hash browns so they mix evenly with the creamy sauce and bake up tender.
• Condensed Cream of Chicken Soup – This makes the casserole creamy and helps bring all the ingredients together.
• Sour Cream – Adds creaminess and a little tang that balances the rich cheese and butter.
• Unsalted Butter – Melted butter adds richness and a buttery flavor.
• Yellow Onion – Finely diced onion adds a little sweetness and savory flavor throughout the casserole.
• Sharp Cheddar Cheese – Shredded sharp cheddar melts into the casserole and gives it plenty of cheesy flavor.
• Garlic Powder – Adds a simple boost of garlic flavor without overpowering the other ingredients.
• Salt & Black Pepper – Season the casserole and bring out the flavors of the cheese, onion, and creamy sauce.

How to Make Cheesy Hashbrown Casserole

This cheesy hashbrown casserole is creamy, cheesy, and easy to make. For exact ingredient measurements and the full recipe, see the recipe card below.

Step 1: Prep the Baking Dish

Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish so the casserole is easy to scoop and serve later.

Step 2: Make the Creamy Sauce

In a large bowl, stir together the cream of chicken soup, sour cream, melted butter, diced onion, garlic powder, salt, black pepper, and 2 cups of the shredded cheddar cheese.

Step 3: Add the Hash Browns

Add the thawed shredded hash browns to the bowl and gently stir until they’re evenly coated with the creamy cheese mixture.

Step 4: Add to the Baking Dish

Transfer the hashbrown mixture to the prepared baking dish and spread it out into an even layer.

Step 5: Add the Remaining Cheese

Sprinkle the remaining 1/2 cup of shredded cheddar evenly over the top for a cheesy, golden finish.

Step 6: Bake

Bake the casserole uncovered for 45–55 minutes, until it’s hot and bubbling around the edges and the top is lightly golden.

Step 7: Let It Rest

Let the casserole stand for 5–10 minutes before serving. This gives it a chance to set slightly, making it easier to scoop.

Tips for Success

A few simple tricks can help you get a creamy casserole with evenly cooked hashbrowns and a nicely browned top.

• Pat the hash browns dry: After thawing, blot away excess moisture with paper towels. Too much water can make the casserole loose instead of creamy.
• Use freshly shredded cheese: It melts more smoothly into the sauce and gives the casserole a better cheesy texture than some pre-shredded cheeses.
• Keep the layer even: Spread the mixture evenly in the baking dish so the center and edges cook at the same rate.
• Check the center before taking it out: The edges may bubble first, so make sure the middle is hot and set before serving.
• Cover if needed: If the top starts browning too quickly while the center still needs more time, loosely cover the dish with foil.

What to Serve With Cheesy Hashbrown Casserole

These recipes pair well with the creamy, cheesy casserole and make an easy meal for breakfast, brunch, dinner, or holidays.

• Moist Meatloaf – The savory meatloaf makes the casserole a hearty side dish.
• Oven Baked Ribs – The smoky BBQ flavor pairs nicely with the creamy hashbrown casserole.
• Creamy Ranch Chicken Casserole – The tender chicken makes this casserole a filling comfort-food meal.
• Honey Mustard Chicken – The sweet and tangy chicken gives the creamy potatoes a nice flavor contrast.
• Green Chili Pork Enchiladas – The savory pork and green chiles add bold flavor alongside the mild, creamy casserole.

I hope this Cheesy Hashbrown Casserole becomes an easy favorite for your next meal. The printable recipe card with all the details is below.

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Cheesy Hashbrown Casserole

This easy Cheesy Hashbrown Casserole combines tender shredded potatoes with a creamy, cheesy sauce and bakes until hot and bubbly with golden cheese on top. It's an easy side dish for holidays, potlucks, brunch, or family dinner.

Course Casserole, Dinner, Main Course

Cuisine American

Keyword Cheesy Hashbrown Casserole

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 7 hours hours 15 minutes minutes

Servings 10

Calories 347kcal

Author Katie Cooksey

Ingredients

• 1 package shredded hash browns 30 ounces, thawed
• 1 can condensed cream of chicken soup 10.5 ounces
• 2 cups sour cream
• 1/2 cup unsalted butter melted
• 1/2 cup finely diced yellow onion
• 2 1/2 cups shredded sharp cheddar cheese divided
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt

Instructions

• Preheat oven to 350°F. Lightly grease a 9×13-inch baking dish.
• In a large bowl, combine the cream of chicken soup, sour cream, melted butter, onion, garlic powder, black pepper, salt, and 2 cups of the cheddar cheese.
• Add the thawed shredded hash browns and stir until the potatoes are evenly coated.
• Spread the mixture evenly into the prepared baking dish.
• Sprinkle the remaining 1/2 cup cheddar cheese evenly over the top.
• Bake uncovered for 45–55 minutes, or until the casserole is hot and bubbling around the edges and the top is lightly golden.
• Let stand for 5–10 minutes before serving.

Notes

Thaw the potatoes: Thawed hash browns mix more evenly into the sauce and help the casserole cook consistently.

Cheese: Sharp cheddar gives the casserole plenty of flavor, but mild or medium cheddar can also be used.

Make ahead: Assemble the casserole, cover tightly, and refrigerate until ready to bake. Allow a little additional baking time if putting it into the oven cold.

Nutrition

Calories: 347kcal | Carbohydrates: 12g | Protein: 9g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 82mg | Sodium: 539mg | Potassium: 210mg | Fiber: 1g | Sugar: 2g | Vitamin A: 909IU | Vitamin C: 4mg | Calcium: 259mg | Iron: 1mg

Variations

There are a few easy ways to change up this casserole depending on what you have on hand or what flavors you like.

• Add bacon: Stir in cooked, crumbled bacon for a smoky, savory flavor.
• Try a different cheese: Swap the cheddar for Monterey Jack, Colby, or Pepper Jack.
• Add ham: Mix in diced cooked ham for a heartier casserole.
• Add vegetables: Stir in chopped broccoli or bell peppers for extra flavor and texture.

More Cheesy Potato Recipes

• Funeral Potatoes
• Scalloped Potatoes
• Twice Baked Potatoes
• Air Fryer Baked Potatoes
• Crockpot Hash Brown Casserole

Storage and Reheating

To Store: Cover leftover casserole and refrigerate for up to 3–4 days.

To Reheat: Reheat individual portions in the microwave, or warm the whole casserole in a 350°F oven until heated through.

Can I Freeze It? Yes. Let the casserole cool completely, then wrap it tightly and freeze for up to 2–3 months. Thaw in the refrigerator overnight before reheating. The texture may be a little softer after freezing and thawing.

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tag me @laurens_latest.

These Peanut Butter Toffee Cookies are soft, chewy, and packed with peanut butter flavor, crunchy toffee bits, and little hints of chocolate. They’re a great addition to a holiday cookie tray and easy to make for sharing with family and friends. After testing this recipe several times, I found the right balance for soft cookies with plenty of toffee in every bite.

Ingredient Notes

• Butter – This provides fat and flavor to these cookies. This ingredient also helps with texture, be sure to use softened, room temperature butter, not melted.
• Natural Peanut Butter – I used chunky because I love the extra crunch from the peanuts, but feel free to use smooth pb if desired.
• Granulated Sugar + Brown Sugar – Both are used to sweeten but brown sugar specifically aids in keeping these cookies soft.
• Large egg – For texture and structure.
• Vanilla extract – A little vanilla adds extra flavor and rounds out the peanut butter and toffee.
• Baking Soda – This is the leavening agent, aka the ingredient that makes them rise.
• All-purpose Flour – This fills out the cookies and prevents them from spreading too much.
• Toffee Bits – These are mixed in by hand and provide amazing toffee flavor as well as bits of crunchiness. I used Heath Toffee Bits in this recipe. Butterscotch chips or peanut butter chips would also be really good in this recipe if you didn’t want the hints of chocolate!

How to Make Peanut Butter Toffee Cookies

This is definitely a recipe for peanut butter lovers! For full details on how to make these chewy peanut butter cookies, including ingredients and measurements, see the printable recipe card down below:

Step 1: Preheat + Prep

Preheat oven to 350° F. Line 2 baking sheets with silicone baking mats or parchment paper and set aside.

Step 2: Make the Dough

In the bowl of a stand mixer or a large bowl, cream softened butter, peanut butter, brown sugar and white sugar together on medium speed until light and fluffy. Stir in egg and vanilla. Scrape the sides of the bowl and mix again. Incorporate the rest of the dry ingredients- baking soda and flour until just combined. Stir in toffee chips by hand.

Step 3: Scoop + Flatten

Scoop 8 dough balls onto the prepared cookie sheet leaving lots of room around each cookie to expand. Press down cookie dough balls using a fork.

Step 4: Bake + Cool

Bake 7-8 minutes. Cool on baking sheet 3 minutes and then remove to a wire rack to cool. Serve immediately or store!

Pro Tip: These cookies spread as they bake, so only place 8 cookies on each baking sheet. This recipe makes 16 cookies.

Tips for Success

A few small details can make a big difference with these peanut butter toffee cookies, especially for texture and spread.

• Use well-stirred peanut butter. Natural peanut butter can separate in the jar, so mix it thoroughly before measuring to keep the dough from becoming too oily or dry.
• Watch the butter temperature. Softened butter should be easy to press but still cool to the touch. Butter that is too warm can make the dough overly soft and cause the cookies to spread more than expected.
• Don’t overmix after adding the flour. Mix just until the flour disappears so the cookies stay soft and tender instead of turning dense.
• Chill the dough if it feels too soft. If the dough seems greasy or difficult to scoop, refrigerate it for 15 to 20 minutes before baking to help the cookies hold their shape.
• Use the center of the cookie as your guide. Take the cookies out when the edges look set, but the centers still look slightly soft. They will continue cooking on the hot baking sheet as they cool.
• Watch the toffee on later batches. Melted toffee can spread onto the pan and become very crisp around the edges. Let the baking sheet cool between batches or use a clean lined sheet for more consistent results.

What to Serve With Peanut Butter Toffee Cookies

These cookies pair well with creamy, chocolatey, and warm desserts that complement the peanut butter and toffee flavors.

• Hot Chocolate – The warm chocolate flavor goes well with the peanut butter and toffee in the cookies.
• Homemade Brownie – Fudgy brownies pair nicely with the soft peanut butter cookies for a rich dessert combination.
• Peanut Butter Sauce – Extra peanut butter flavor makes this a natural pairing with the cookies.
• Caramel Apple Crumble – The warm apple and caramel flavors complement the toffee in the cookies.
• Homemade Apple Cider – The spiced apple flavor balances the rich, buttery cookies.

The best part of these chewy cookies is the little bit of crunch in each bite! Go grab a cold glass of milk and cozy up with a plate of these cookies right away! These are always a huge hit when I make them. Enjoy friends

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Peanut Butter Toffee Cookies

Peanut Butter Toffee Cookies are so soft and chewy with little hints of toffee and chocolate throughout! You will absolutely LOVE these!

Course Dessert

Cuisine American

Keyword Peanut Butter Toffee Cookies

Prep Time 15 minutes minutes

Cook Time 8 minutes minutes

Total Time 23 minutes minutes

Servings 16

Calories 259kcal

Author Katie Cooksey

Ingredients

• 1/2 cup butter softened
• 1/2 cup natural chunky peanut butter
• 1/2 cup packed brown sugar
• 1/2 cup granulated sugar
• 1 egg
• 1 teaspoon vanilla
• 1/2 teaspoon baking soda
• 1 1/2 cups all purpose unbleached flour
• 3/4 cup toffee bits

US Customary – Metric

Instructions

• Preheat oven to 350° F. Line 2 baking sheets with silicone baking mats or parchment paper and set aside.
• Cream butters and sugars together until light and fluffy. Stir in egg and vanilla. Scrape sides and mix again. Incorporate baking soda and flour until just combined. Stir in toffee bits by hand.
• Scoop 8 dough balls onto baking sheet leaving lots of room around each cookie to expand. Press down cookie dough balls using a fork. Bake 7-8 minutes. Cool on baking sheet 3 minutes and then remove to cooling rack. Serve immediately or store in airtight containers for up to 3 days.

Video

Nutrition

Calories: 259kcal | Carbohydrates: 31g | Protein: 4g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 136mg | Potassium: 79mg | Fiber: 1g | Sugar: 21g | Vitamin A: 320IU | Vitamin C: 0.02mg | Calcium: 19mg | Iron: 1mg

Variations

There are a few easy ways to change up these peanut butter toffee cookies depending on the flavors you like.

• Smooth Peanut Butter – Use smooth peanut butter instead of chunky for a softer texture without the extra peanut pieces.
• Butterscotch Chips – Swap the toffee bits for butterscotch chips for a sweet, buttery flavor.
• Peanut Butter Chips – Use peanut butter chips for even more peanut butter flavor in every bite.
• Chocolate Chips – Replace the toffee bits with chocolate chips for a classic peanut butter and chocolate cookie.

More Peanut Butter Cookies to Try!

• Peanut Butter Blossoms
• Peanut Butter Chocolate Chip Bars
• Peanut Butter Thumbprint Cookies
• Peanut Butter Cookies
• Peanut Butter Caramel Cookies
• Peanut Butter and Jelly Bars
• Reese’s Pieces Cookies

Storing Directions

Allow cookies to cool to room temperature before storing in an airtight container for up to 3 days.

To keep cookies soft, store with a slice of white bread in the container (the bread regulates the moisture content in the cookies).

Freezing Directions: If you want to bake this cookie dough later, you can freeze it! Fill a cookie sheet with dough balls, cover with plastic wrap, and freeze for about an hour. Then you can place the frozen dough balls in a bag or airtight container for up to 3 months in the freezer.

To Bake From Frozen: Let the cookie dough balls thaw a bit while the oven preheats. Bake as the recipe card indicates. You may need to add a couple of minutes to the baking time.

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tag me @laurens_latest.

This Zuppa Toscana Recipe is exactly the kind of soup you want on a cold day. Italian sausage, tender potatoes, and kale simmer in a rich, creamy broth for a hearty dinner that warms you right up. Serve it with Four Cheese Texas Toast or my Mom’s Potato Rolls for dipping.

Looking for even more soup recipes? Here are some of my favorites: Creamy Cauliflower Soup, Chicken Noodle Soup with Homemade Noodles, Loaded Baked Potato Soup, and Crockpot Chicken Tortilla Soup.

Ingredient Notes

Here’s a quick look at the ingredients that make this Zuppa Toscana rich, creamy, and full of flavor.

• Italian Sausage: Use sweet or spicy Italian sausage, depending on how much heat you like.
• Butter: Butter builds the soup’s base and adds extra richness.
• Onion: Diced onion adds a mild sweetness and savory flavor to the soup.
• Garlic: Fresh minced garlic adds plenty of flavor and pairs well with the sausage and potatoes.
• All-Purpose Flour: Flour thickens the soup, giving the broth a creamy consistency.
• Chicken Broth: Chicken broth makes up the flavorful base of the soup.
• Bay Leaf: A bay leaf adds subtle flavor as the soup simmers.
• Salt & Pepper: Salt and pepper bring out the flavors of all the other ingredients.
• Kale Stalks: Remove the tough stalks, then tear the kale into bite-sized pieces so it cooks evenly.
• Russet Potatoes: Russet potatoes hold up well in the soup and help make it hearty and filling.
• Heavy Cream: Heavy cream gives the soup its smooth, creamy texture and rich finish.

How to Make Zuppa Toscana Soup

Here’s how to make Zuppa Toscana Soup step by step. For exact measurements and complete instructions, see the recipe card below.

Step 1: Cook Sausage

In a large pot, cook the sausage until browned and cooked through. Remove it from the pot and drain on a paper towel-lined plate.

Step 2: Add Remaining Ingredients (except heavy cream)

In the same pot, melt the butter and sauté the onion for about 5 minutes, or until softened. Add the garlic and cook for another minute, until fragrant.

Stir in the cooked sausage and flour. Cook for 2 minutes to remove the raw flour taste. Add the chicken broth and seasonings, then bring the soup to a boil.

Reduce the heat to a simmer and stir in the kale and potatoes. Cover and cook for 10 to 15 minutes, or until the potatoes are tender.

Step 3: Add Heavy Cream + Serve

When the potatoes are tender, remove the bay leaf and stir in the heavy cream. Serve warm.

Tips for Success

A few small details can make a big difference in the texture and flavor of Zuppa Toscana.

• Cook the flour long enough. After adding the flour to the sausage and onions, give it a full couple of minutes. This cooks off the raw flour flavor and helps it blend smoothly into the broth.
• Cut the potatoes evenly. Keeping the potato pieces close in size helps them cook evenly, so you don’t end up with some pieces falling apart while others are still firm.
• Don’t boil the soup after adding the cream. Once you add the heavy cream, keep the heat low and warm the soup gently. A hard boil can affect the creamy texture.
• Taste before adding more salt. Italian sausage and chicken broth can both contain quite a bit of salt, so check the seasoning near the end and adjust as needed.
• Use the soup’s natural starch to your advantage. As the russet potatoes cook, some of their starch releases into the broth and helps give the soup a thicker, creamier texture.

My Soup Isn’t Thick Enough. What Do I Do?

If your Zuppa Toscana isn’t as thick or creamy as you’d like, it’s easy to fix.

If the soup is already made: Whisk 2 tablespoons flour with 1/2 cup water to make a slurry. Slowly stir it into the soup and let it cook for 1 to 2 minutes, until slightly thickened.

Before you start cooking: Increase the flour to 6 tablespoons instead of 1/4 cup. Stir the flour into the cooked onions and sausage before adding the chicken broth. This will give the soup a thicker consistency.

What to Serve With Zuppa Toscana

Zuppa Toscana is hearty on its own, but a simple salad or warm bread makes it a complete meal.

• Garlic Bread: Buttery, cheesy garlic bread is perfect for dipping into the creamy broth and soaking up every last bit.
• Whole Wheat Rolls: These soft, fluffy rolls are a simple side for soup and are especially good served warm with butter.
• Garlic and Herb Pull Apart Biscuits: These buttery biscuits are topped with garlic, Parmesan, and herbs for a savory side that pairs well with the soup.
• Caesar Salad: A crisp Caesar salad adds fresh lettuce, crunchy croutons, Parmesan, and a creamy dressing alongside the rich soup.
• Oven Roasted Asparagus: Tender roasted asparagus makes an easy vegetable side that pairs well with a hearty bowl of Zuppa Toscana.

With the cold months of the year starting to settle in, make a nice, big, comforting pot of Zuppa Toscana soup. It’s sure to please even the pickiest eaters! Have a great week, friends!

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Zuppa Toscana (Olive Garden Copycat)

Made with Italian Sausage, kale, and potatoes, Zuppa Toscana is exactly what you need to warm up on a cold day!

Course Soup

Cuisine American

Keyword sausage kale soup, zuppa toscana

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings

Calories 549kcal

Author Katie Cooksey

Ingredients

• 1 pound Italian Sausage sweet or spicy, you choose
• 2 tablespoons butter
• 1 onion diced
• 2 cloves garlic minced
• 1/4 cup all purpose flour
• 6 cups chicken broth
• 1 bay leaf
• salt & pepper to taste
• 4 cups kale stalks removed & torn into bite sized pieces
• 2 medium russet potatoes washed and sliced into 1/2 inch pieces
• 1 cup heavy cream

US Customary – Metric

Instructions

• In large pot over medium heat, cook sausage until browned and cooked thoroughly. Remove from pot and drain on paper towels.
• In same pot, melt butter and saute onions until softened, about 5 minutes.
• Add garlic and cook until fragrant, another minute.
• Stir in cooked sausage and flour. Cook 2 minutes to cook out the raw flour taste.
• Stir in chicken broth and seasonings. Bring to boil, then reduce to simmer.
• Stir in kale and potatoes. Cover and cook 10-15 minutes or until potatoes are tender.
• When ready to serve, remove the bay leaf and stir in heavy cream.

Video

Nutrition

Calories: 549kcal | Carbohydrates: 25g | Protein: 17g | Fat: 43g | Saturated Fat: 20g | Cholesterol: 122mg | Sodium: 1483mg | Potassium: 951mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5162IU | Vitamin C: 78mg | Calcium: 136mg | Iron: 3mg

Variations:

There are plenty of easy ways to change up Zuppa Toscana based on what you have on hand. Here are a few ideas to try:

• Spinach: Replace the kale with spinach. Spinach will wilt more than kale, but it still adds plenty of flavor and nutrition.
• Beans: Instead of using potatoes, try canned white beans. You can also use pretty much any canned bean you have on hand.
• Bacon: Sauté some bacon along with the sausage for an extra boost of flavor.
• Veggies: Feel free to load the soup up with vegetables. Carrots, celery, zucchini, and broccoli are all great options.
• Smoked Sausage: Don’t like Italian sausage? Try a flavorful smoked sausage instead. Since the sausage adds so much flavor to the soup, choose one you really enjoy.

Love Kale? Here are More Kale Recipes:

• Kale Salad Recipe
• Garlic Chicken & Kale Spaghetti (family favorite!)
• Kale, Pomegranate, and Bacon Salad with Warm Maple-Bacon Dressing
• Teriyaki Glazed Garlic Kale Meatballs with Mango Avocado Salsa

Storing and Reheating Leftover Zuppa Toscana Soup

Store leftover Zuppa Toscana in an airtight container in the refrigerator for up to 3 to 4 days.

To Freeze: Let the soup cool completely, then transfer it to a freezer-safe, airtight container. Freeze for up to 3 months.

To Thaw: Thaw the soup overnight in the refrigerator.

To Reheat: Warm the soup gently on the stovetop over medium-low heat, stirring occasionally. Avoid bringing it to a boil, as the potatoes can become too soft and the cream can separate.

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tag me @laurens_latest.

This Chocolate Cake Recipe is a classic you’ll want to keep in your recipe box. Made with simple pantry ingredients and finished with rich chocolate frosting, it makes a soft, moist cake that’s perfect for birthdays, celebrations, or just dessert at home. You can also pair it with Cream Cheese Frosting or Vanilla Buttercream, but the chocolate frosting is a classic choice.

If you’re looking for my egg-free, Vegan Chocolate Cake, you can find that recipe here.

Ingredient Notes

Ordinary pantry staples come together to create this amazing chocolate cake. Here’s what you’ll need:

• Flour + Dutch Processed Cocoa Powder – The flour gives the cake structure, while Dutch processed cocoa adds a deep chocolate flavor.
• Baking Powder + Baking Soda – These work together to help the cake rise and stay light.
• Salt – A little salt balances the sweetness and brings out the chocolate flavor.
• Buttermilk – This helps keep the cake moist. If you don’t have buttermilk use milk and white vinegar (1 1/2 cups of milk and 1 1/2 teaspoons of white vinegar).
• Vanilla – A splash of vanilla rounds out the flavors and adds a little extra depth.
• Instant Coffee Granules– This is optional, but a small amount makes the chocolate flavor taste richer without making the cake taste like coffee. I recommend adding 1 teaspoon to your batter. I used Folgers Instant Coffee Crystals and they worked perfectly.
• Vegetable Oil – Oil keeps the cake moist and tender.
• Sugar – Adds sweetness and helps give the cake a soft texture.
• Eggs + Egg Whites – The eggs give the cake structure, while the extra egg whites help keep it light.

Dutch Processed Cocoa Powder Versus All the Others

After testing and re-testing this chocolate cake recipe, I have found the best cocoa that will give you the best chocolatey flavor is Dutch Processed Cocoa Powder.

Regular unsweetened cocoa powder is a little more acidic while Dutch processed is neutral. This just has to do with the way the cocoa beans are processed.

Both will work in this recipe, but Dutch processed is my favorite for this cake. Ghirardelli makes a great Dutch processed cocoa powder that works really well here.

How to Make Chocolate Cake

For full details, including increments, see the printable recipe card down below!

Step 1: Preheat Oven and Prepare Pans

Preheat oven to 350 degrees. Line three 8-inch round baking pans with parchment paper and/or spray well with nonstick cooking spray and set aside. (See notes)

Step 2: Prepare the Dry + Wet Ingredients

In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

In a liquid measuring cup, stir together the buttermilk, instant coffee granules (if using), and vanilla. Stir to dissolve the coffee granules. They will slowly dissolve over 5-10 minutes as they sit in the buttermilk and as you add them to the chocolate cake batter. Set aside.

Step 3: Make the Cake Batter

In a large bowl, mix oil and sugar together until combined. Add in the eggs and egg white, one at a time, until the mixture becomes lighter in color. Scrape the sides of the bowl and mix again briefly.

Alternate adding in flour mixture with milk mixture, being sure to start and end with flour. Scrape the sides and mix again to ensure a smooth batter.

Step 4: Bake and Cool

Using an ice cream scoop, divide chocolate cake batter evenly between baking pans and smooth the tops. Bake 22-30 minutes in the lower two-thirds of the oven. Cake will be done when a toothpick comes out clean or mostly clean with a few moist crumbs.

Cool 15-20 minutes in cake pans before trying to invert onto cooling racks. Once you can handle the warm pans with your bare hands, you can flip them out. Cool completely before frosting and decorating.

Frosting Your Chocolate Cake

Make sure the cake layers are completely cool before frosting. Warm cake can soften the frosting and make it harder to spread.

For the best results, the frosting should be smooth, creamy, and easy to spread while still holding its shape. If there are lots of air bubbles, stir the frosting by hand with a wooden spoon to smooth it out.

What Frosting Should I Use?

The best, most classic frosting for this chocolate cake recipe is my Easy Chocolate Frosting Recipe! I have that added to the recipe card below. However, it depends on what kind of overall product you are looking for too. Consider these other great frosting recipes to try:

• Reese’s Peanut Butter Cup Frosting
• Chocolate Sour Cream Frosting
• Cream Cheese Frosting

Same Recipe, Different Cakes!

This Chocolate Cake Recipe will make:

• 1- 9×13 thick cake (bake for 30-40 minutes)
• 2- 8 or 9-inch round cakes (bake for 28-35 minutes)
• 32 cupcakes (bake for 15-22 minutes)

Regardless of how you bake this cake recipe, be sure to use lighter-colored baking pans (or glass). Darker Teflon will make the edges cook much faster than the center, giving you darker, crispier edges, which isn’t what we’re going for with this chocolate cake recipe.

Tips for Success

• Don’t let the batter sit too long. Once you’ve combined the wet and dry ingredients, move the batter into the pans and into the oven so it can rise properly.
• Rotate carefully if needed. If your oven has a hot spot, rotate the pans once the cakes have started to set. Avoid opening the oven too early, since this can cause the centers to sink.
• Watch for overbaking. Chocolate cake can go from moist to dry quickly. Start checking toward the earlier end of the baking time, especially if your oven runs hot.
• Level the layers before stacking. If the cakes have rounded tops, trim them with a serrated knife once they are completely cool. This makes the layers easier to stack and frost evenly.
• Use a cake board for layered cakes. It gives the cake a sturdy base and makes it easier to move while frosting and decorating.

What to Serve With Classic Chocolate Cake

A slice of chocolate cake pairs well with something creamy, fruity, or a little extra chocolatey. Here are a few easy recipes to serve alongside it:

• Vanilla Ice Cream – A scoop of cold, creamy vanilla ice cream is a simple match for rich chocolate cake.
• Strawberry Sauce – Sweet strawberry sauce adds a fruity contrast to the deep chocolate flavor.
• Cheesecake – For a larger dessert spread, creamy no-bake cheesecake pairs well with chocolate cake.
• Rocky Road Ice Cream – Chocolate ice cream with marshmallows and almonds pairs well with a slice of chocolate cake.
• Whipped Cream – A spoonful of light, fluffy whipped cream adds a simple creamy finish to each slice.

This classic chocolate cake is rich, soft, and simple to make. I hope you enjoy making it as much as I do!

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Classic Chocolate Cake

This Chocolate Cake Recipe is quick, easy and most importantly delicious! Pair it with your favorite frosting recipe and you've got dessert!

Course Dessert

Cuisine American

Keyword chocolate cake recipe

Prep Time 40 minutes minutes

Cook Time 30 minutes minutes

Cooling time 1 hour hour

Total Time 2 hours hours 10 minutes minutes

Servings 16 servings

Calories 613kcal

Author Katie Cooksey

Ingredients

For the Chocolate Cake:

• 1 3/4 cups all purpose flour
• 3/4 cup dutch processed cocoa powder
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups buttermilk
• 1 teaspoons vanilla extract
• 1 teaspoon instant coffee granules such as Folgers (optional)
• 3/4 cup vegetable oil or canola oil
• 2 cups granulated sugar
• 2 eggs
• 1 egg whites

For the Chocolate Frosting:

• 1 1/2 cups butter softened
• 1 1/2 pounds powdered sugar
• 3/4 cup dutch processed cocoa powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons vanilla
• 1/3 cup heavy cream or more, as needed

US Customary – Metric

Instructions

• Preheat oven to 350 degrees. Line three 8-inch round baking pan with parchment paper and/or spray well with nonstick cooking spray and set aside. (See notes)
• In a large bowl, whisk flour, cocoa powder, baking powder, baking soda and salt together to combine. Set aside. In a liquid measuring cup, stir buttermilk, vanilla and instant coffee granules (if using) together. Set aside.
• In a separate large bowl, mix oil and sugar together until combined. Mix in eggs and egg white, one at a time, until mixture becomes lighter in color, about 90 seconds.
• Alternate adding in flour mixture with milk mixture, being sure to start and end with flour. Scrape the sides and mix again to ensure a smooth batter.
• Divide evenly between baking pans and smooth the top. Bake 22-30 minutes in the lower 2/3rds of the oven. If you're using two cake pans instead of three, you will need to bake this cake 28-35 minutes. Cake will be done when a toothpick comes out clean or mostly clean with a few moist crumbs. Cool 15-20 minutes in cake pans before trying to invert on cooling racks. Once you can handle the warm pans with your bare hands, you can flip them out. Cool completely before frosting and decorating.

For the Chocolate Frosting:

• See recipe notes for how much frosting you will need to make. In a large bowl, measure and add butter, powdered sugar, cocoa, salt and vanilla. Stir with beaters on low (or paddle attachment on stand mixer) to mix and break up the butter. It will still be very powdery and dry.
• Slowly add in the heavy cream. Once you notice the frosting start to come together stop adding the cream. You may need to add more than the amount listed. This is also normal. Increase mixer speed to medium to get rid of any lumps and create a smooth frosting.
• Scrape the sides and the bottom of the bowl and mix again to ensure a completely smooth frosting. Chocolate frosting will be done when it can hold its shape, but you can easily move a butter knife through it. If its too thick, add more cream and mix. If you've added too much cream and the frosting is too soft, add more powdered sugar. If you notice there are a lot of air bubbles in your frosting, use a large wooden spoon to beat a lot of the air out of the frosting by hand.

Video

Notes

How much frosting should I make? The listed recipe makes enough frosting to fill and frost a three layer cake. If you’re only baking two layers, I recommend cutting the recipe down. Use the following increments: 1 cup softened butter, 1 pound powdered sugar, 1/2 cup cocoa powder, 1/3 teaspoon salt (or a scant 1/2 teaspoon), 1 teaspoon vanilla, 1/4 cup heavy cream (or more, as needed). Use the same directions to make the frosting as listed in the recipe card. 

Nutrition

Calories: 613kcal | Carbohydrates: 84g | Protein: 5g | Fat: 32g | Saturated Fat: 22g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 406mg | Potassium: 230mg | Fiber: 3g | Sugar: 68g | Vitamin A: 672IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 2mg

More Chocolate Cake Recipes!

Be sure to check out the rest of my cake recipes while you’re at it

• Black Forest Cake
• Molten Lava Cake
• Dark Chocolate Cake
• Chocolate Candy Cane Cake
• Flourless Chocolate Cake
• Chocolate Birthday Cake
• Chocolate Swiss Roll Cake
• Chocolate Peanut Butter Sheet Cake

Storing Chocolate Cake

Store the frosted cake covered at room temperature for up to 2 days. For longer storage, keep it refrigerated and let it come to room temperature before serving for the best texture.

Individual cake layers can also be wrapped tightly and frozen for up to 3 months.

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tag me @laurens_latest.

This Mississippi Pot Roast is the kind of dinner you can get into the slow cooker and let it do its thing. Ranch seasoning, au jus gravy mix, butter, and pepperoncini cook with the beef until it’s fall-apart tender and packed with savory flavor. Serve it for Sunday dinner or an easy weeknight meal when something hearty sounds good.

Why Mississippi Pot Roast Is So Tender

Chuck roast has plenty of connective tissue, which breaks down during the long, slow cooking process. As it cooks, that collagen softens and gives the beef its tender, pull-apart texture while the cooking juices keep the meat flavorful and moist.

For another hearty beef dinner, try Crispy Sesame Beef with tender beef and a savory sesame sauce.

Ingredient Notes

These simple ingredients give Mississippi Pot Roast its rich flavor and tender, juicy texture.

• Beef Chuck Roast: Chuck roast works best here because it becomes tender and flavorful when cooked low and slow.
• Olive Oil: A little olive oil helps brown the roast and adds flavor.
• Ranch Seasoning Mix: Ranch seasoning adds savory herbs and seasoning that give the roast its signature flavor.
• Au Jus Gravy Mix: This adds rich beef flavor and helps create a flavorful gravy as the roast cooks.
• Unsalted Butter: Butter melts over the roast, adding richness while helping keep the meat moist.
• Pepperoncini Peppers: Pepperoncini add a mild, tangy flavor that balances the roast’s richness.
• Pepperoncini Juice: The juice adds extra tang and seasoning to the cooking liquid.
• Black Pepper: Adds a simple kick and brings out the other flavors.

How to Make Mississippi Pot Roast

This recipe comes together in a few easy steps. Start by browning the beef, then add the seasonings, butter, and pepperoncini, and let the slow cooker do the rest.

Step 1: Season the Roast

Pat the chuck roast dry with paper towels, then season with black pepper. Drying the surface first helps the roast brown nicely in the skillet.

Step 2: Sear the Roast

Heat the olive oil in a large skillet over medium-high heat. Add the roast and cook for 3–4 minutes on each side, until it has a nicely browned crust. Transfer it to the slow cooker.

Step 3: Add the Seasoning

Sprinkle the ranch seasoning mix and au jus gravy mix over the roast. Spread them as evenly as you can so the seasonings distribute as the beef cooks.

Step 4: Add the Butter and Pepperoncini

Place the butter on top of the roast, then add the pepperoncini peppers around the sides. Pour the pepperoncini juice into the slow cooker for extra flavor and a little tang.

Step 5: Cook Until Tender

Cover and cook on LOW for 8–9 hours, until the roast is tender enough to pull apart easily with a fork. The long, slow cooking time gives the beef plenty of time to soften and absorb the seasonings.

Step 6: Shred the Beef

Remove any large pieces of fat from the cooked roast. Then use two forks to shred the beef right in the slow cooker while it is still warm.

Step 7: Mix With the Juices and Serve

Toss the shredded beef with the juices in the slow cooker so every bite is well coated. Serve it warm with your favorite sides.

Tips for Success

A few small details can make a big difference with Mississippi Pot Roast, especially when it comes to texture and seasoning.

• Choose a well-marbled chuck roast: Look for a roast with some visible marbling throughout the meat. The fat melts during the long cooking time, helping the beef stay tender and flavorful.
• Don’t add extra salt too early: Ranch seasoning, au jus mix, butter, and pepperoncini juice already bring plenty of seasoning. Taste the cooking juices after the beef has cooked, then add more salt if needed.
• Check the roast before shredding: If the beef still feels firm when you try to pull it apart, give it more time. Chuck roast can vary in size, so tenderness is a better guide than the exact cooking time.
• Keep the juices with the beef: When serving leftovers, spoon some of the cooking juices over the shredded meat before reheating. This helps keep the beef moist and restores flavor after refrigeration.
• Remove excess fat after cooking: A little fat adds flavor, but removing the larger pieces before shredding keeps the finished roast from feeling too greasy.

What to Serve With Mississippi Pot Roast

Mississippi Pot Roast pairs well with simple sides that can soak up the flavorful juices. These recipes are great choices for a hearty family dinner.

• Mashed Potatoes: Creamy mashed potatoes are a classic pairing for pot roast, especially when you can spoon some of the cooking juices over the top.
• Roasted Green Beans: These roasted green beans add a lighter vegetable side to balance the rich beef.
• Corn Casserole: This buttery, slightly sweet corn casserole makes a comforting side for a hearty roast dinner.
• Dinner Rolls: Soft homemade dinner rolls are perfect alongside the roast for soaking up the flavorful juices.
• Cornbread: Buttery cornbread adds a simple Southern-style side to the meal and works especially well with the savory roast and its juices.

I hope this Mississippi Pot Roast becomes an easy favorite for your dinner table. Serve it with your favorite sides, and enjoy!

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Mississippi Pot Roast

This Mississippi Pot Roast is an easy slow cooker dinner made with tender chuck roast, ranch seasoning, au jus gravy, pepperoncini, and butter. It's rich, savory, and practically falls apart when it's done.

Course Dinner

Cuisine American

Keyword Mississippi Pot Roast

Prep Time 10 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours

Servings 8

Calories 407kcal

Author Katie Cooksey

Ingredients

• 3-4 pound beef chuck roast
• 1 tablespoon olive oil
• 1 ounce ranch seasoning mix 1 packet
• 1 ounce au jus gravy mix 1 packet
• 6 tablespoons unsalted butter
• 8 whole pepperoncini peppers
• 1/4 cup pepperoncini juice from the jar
• 1/2 teaspoon black pepper

Instructions

• Pat the chuck roast dry with paper towels and season with black pepper.
• Heat the olive oil in a large skillet over medium-high heat. Add the roast and sear for 3–4 minutes per side, until well browned. Transfer to a slow cooker.
• Sprinkle the ranch seasoning and au jus gravy mix evenly over the roast.
• Place the butter on top of the roast. Add the pepperoncini peppers and pour the pepperoncini juice around the roast.
• Cover and cook on LOW for 8–9 hours, or until the beef is very tender and easily pulls apart with a fork.
• Remove any large pieces of fat, then shred the beef directly in the slow cooker using two forks.
• Toss the shredded beef with the cooking juices and serve warm.

Notes

No additional liquid needed: The roast releases plenty of liquid as it cooks. The small amount of pepperoncini juice adds flavor without making the finished roast watery.

Searing: Searing adds extra flavor, but the roast can be placed directly into the slow cooker if you’re short on time.

Salt: Ranch seasoning and au jus mix both contain plenty of salt, so don’t add additional salt before cooking.

Pepperoncini: Add more or fewer peppers depending on how much tangy pepperoncini flavor you prefer.

Storage: Refrigerate leftovers with their cooking juices in an airtight container for up to 4 days.

 

Nutrition

Calories: 407kcal | Carbohydrates: 2g | Protein: 33g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 140mg | Sodium: 405mg | Potassium: 569mg | Fiber: 0.03g | Sugar: 0.01g | Vitamin A: 285IU | Calcium: 32mg | Iron: 4mg

Tools You’ll Need

You only need a few basic kitchen tools to get this recipe ready for the slow cooker.

• Slow cooker – Keeps the roast cooking gently for several hours until the beef is tender.
• Cast-iron skillet – Great for getting a deep brown crust on the roast before it goes into the slow cooker.
• Tongs – Make it easier to turn the roast while searing and move it to the slow cooker.
• Measuring cups and spoons – Help you measure the ingredients accurately.
• Two forks – Use these to shred the cooked beef right in the slow cooker.

More Slow Cooker Recipes to Try

• Pot Roast Crockpot
• Crockpot Pulled Pork
• Crockpot Beef Stew
• Slow Cooker Lasagna
• Crock Pot Teriyaki Chicken

Storage & Reheating

To Store: Place leftover pot roast in an airtight container with some of the cooking juices. Refrigerate for up to 4 days.

To Freeze: Let the beef cool completely, then transfer it to a freezer-safe container or bag with some of the juices. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

To Reheat: Gently warm the beef in the microwave or in a saucepan over low heat. Add a little reserved cooking juice as needed to keep the meat moist.

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tag me @laurens_latest.

Soft, chewy, and warmly spiced, Gingerdoodles combine the flavors of classic ginger cookies and snickerdoodles. Molasses, ginger, cinnamon, and other warm spices give them plenty of flavor, while a sugar coating adds a lightly crisp finish. They’re a great addition to a holiday cookie tray or an easy treat to enjoy with coffee or tea.

In the Christmas cookie baking mood? Try my oh so popular Shortbread Cookies, Christmas Sugar Cookies, Actually Perfect Chocolate Chip Cookies or check out this big list of 50 Christmas Cookies.

Ingredients Notes

Okay, let’s jump right into the ingredients list because once you start to smell those delicious spices, you’re going to want these cookies like NOW. So here’s what you’ll need:

• Butter: Softened for easy creaming and that rich, buttery flavor.
• Granulated Sugar & Brown Sugar: For sweetness and a touch of moisture.
• Egg: Helps bind the dough and creates a soft texture.
• Vanilla Extract & Molasses: The flavor duo that makes these cookies unforgettable.
• Spices: Ground ginger, cinnamon, nutmeg, and cloves for that warm spice profile.
• Salt: Balances the sweetness.
• All-Purpose Flour: The base of the cookie dough.
• Baking Soda: Helps the cookies rise and stay soft.
• Extra Granulated Sugar: For rolling and that classic sugar-crusted exterior.

How to Make Gingerdoodles

For full recipe details, including ingredient measurements, see the printable recipe card at the bottom of this post. Here are my step by step directions for making these festive gingerdoodle cookies:

Step 1: Preheat Oven + Prep Baking Sheet

Preheat the oven to 350°F. Lightly grease a cookie sheet or line it with parchment paper. Set aside.

Step 2: Cream the Butter + Sugars

Cream butter and both sugars together until light and fluffy.

Step 3: Mix Wet Ingredients

Stir in egg, vanilla extract and molasses. Whip for 1-2 minutes or until it turns a light brown color.

Step 4: Add in Dry Ingredients

Stir in salt, baking soda, flour, and spices. Mix until ingredients are just combined.

Step 5: Roll + Coat in Sugar

Roll a heaping tablespoon of cookie dough into a ball and coat in granulated sugar. Place on prepared baking sheet.

Step 6: Bake

Bake 7-9 minutes or until the outside looks cooked but the inside is still soft and gooey. Cool 5 minutes on cookie sheet before transferring to a cooling rack.

Step 7: Serve!

Serve warm or at room temperature.

Tips for Success

• Use softened butter, not melted butter: Softened butter creams properly with the sugars, while melted butter can make the dough too loose and cause the cookies to spread more than you want.
• Measure the flour carefully: Too much flour can make these cookies thick and dry, so spoon the flour into your measuring cup and level it off instead of scooping directly from the bag.
• Watch the mixing after adding flour: Mix just until the dry ingredients disappear. Overmixing can develop too much gluten and leave the cookies tougher than they should be.
• Keep an eye on the bake time: Gingerdoodles can look slightly underdone in the center when they come out of the oven. That soft center sets as the cookies cool, so taking them out too late can make them drier.
• Leave the cookies on the baking sheet for a few minutes: They’re very soft right out of the oven, and letting them set a bit makes them much easier to move without breaking.
• Use a cookie scoop for even-sized dough balls: This helps the cookies bake evenly, so you don’t end up with some cookies overbaked while others are still soft.

What to Serve With Gingerdoodles

These gingerdoodles are great with a warm drink or a scoop of something creamy. Here are a few recipes that pair especially well with their warm spices and molasses flavor.

• Hot Chocolate – Rich, creamy hot chocolate makes a classic pairing with soft, spiced gingerdoodles, especially during the holiday season.
• Vanilla Ice Cream – A scoop of creamy vanilla ice cream adds a cool contrast to the warm spices and soft centers.
• Lemon Bar Ice Cream – The bright lemon flavor contrasts nicely with the deeper ginger and molasses flavors in the cookies.
• Pumpkin Pie Ice Cream – Pumpkin and warm spices make a natural match for gingerdoodles, giving you an easy fall-inspired dessert pairing.
• Cinnamon Streusel Coffee Cake – Serve these together for a cozy afternoon spread with plenty of cinnamon and warm spice.

With their perfect balance of sweetness and spice, Gingerdoodles are sure to become a new favorite in your baking rotation. Whip them up for a festive occasion with some eggnog or just because; these cookies are always a good idea. Happy Holidays, friends!

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Gingerdoodles

These soft baked Ginger Cookies, or Gingerdoodles, are the quintessential Christmas cookie! Chewy, buttery and full of warm spices that everyone will love.

Course Cookies, Dessert

Cuisine American

Keyword ginger cookies, ginger cookies recipe, ginger molasses cookies, soft ginger cookies

Prep Time 15 minutes minutes

Cook Time 8 minutes minutes

Cool Time 5 minutes minutes

Total Time 28 minutes minutes

Servings 36 small cookies

Calories 85kcal

Author Katie Cooksey

Ingredients

• 1/2 cup butter softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar packed
• 1 egg
• 3/4 teaspoon vanilla extract
• 1/4 cup molasses
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1/4 cup granulated sugar for rolling

US Customary – Metric

Instructions

• Preheat oven to 350° F.
• In a medium bowl, using an electric hand mixer, cream butter, granulated sugar, and brown sugar together until light and fluffy.
• Stir in egg, vanilla extract, and molasses. Whip 1-2 minutes or until it turns a light brown color.
• Stir in remaining ingredients and mix until dry ingredients are just combined.
• Roll a heaping tablespoon of dough into a ball, and coat in granulated sugar.
• Place on silicone baking mat, lightly greased cookie sheet or parchment paper-lined cookie sheet.
• Bake 7-9 minutes or until outside looks cooked but inside is still soft and gooey.
• Cool 5 minutes on cookie sheet before transferring to a cooling rack.
• Serve warm or at room temperature. Store in an airtight container until ready to serve.

Video

Nutrition

Calories: 85kcal | Carbohydrates: 14g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 87mg | Potassium: 49mg | Fiber: 0.2g | Sugar: 9g | Vitamin A: 85IU | Vitamin C: 0.002mg | Calcium: 10mg | Iron: 0.5mg

Variations

You can make these ginger cookies your own with a few simple tweaks:

• Add Citrus Zest: A little orange or lemon zest brightens the flavor.
• Use Dark Molasses: For a deeper, richer flavor.
• Swap the Sugar: Try turbinado sugar for rolling for extra crunch.
• Extra Spice: Amp up the ginger or add a pinch of black pepper for a spicier kick.
• Candied Ginger: Mix into the dough, then roll in sugar and bake.
• Dipped in White Chocolate and Sprinkles. This dresses these up a bit and makes it look more festive. Plus, chocolate is always good.
• Icing. A simple mixture of powdered sugar, cinnamon, and milk. Skip the sugar coating if you do this one.

More Christmas Ginger Recipes to Love!

• Soft & Chewy Gingerdoodle Sandwich Cookies
• Crispy Ginger Cookie Recipe
• Gingerbread Cookies That Actually Taste Good + Royal Icing Recipe
• Gingerbread Bars with Cream Cheese Frosting
• Gingerbread Cream Pie
• Magnolia Bakery Pumpkin Gingersnap Banana Pudding

Storage + Make Ahead Directions for Gingerdoodles

Store in an airtight container or bag at room temperature for up to a week. You can extend their shelf life by keeping them in the fridge for an extra week or the freezer for up to 3 months!

To Make Ahead: Gingerdoodles are a great make-ahead recipe. Simply follow the recipe and stop before you roll the ginger cookie dough into sugar. Freeze the dough now for up to 3 months.

When ready to bake, take the cookie dough out of the freezer and let sit at room temperature for 30 minutes. Then pick up where the recipe left off by rolling the dough in sugar and baking.

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tag me @laurens_latest.