Easy Recipe for Strawberry Cheesecake Smoothie

This smoothie tastes just like strawberry cheesecake, except it’s way more wholesome and something I feel good about sipping any time of day. The cottage cheese makes it super creamy and adds a little cheesecake-like tang, while the frozen banana and strawberries give it the perfect thick, frosty texture. And while the toppings are optional, I’ll be honest…I never skip them. A little whipped cream and crushed cookies on top? They take this healthy breakfast smoothie and make it feel like dessert in a cup real quick. 😉

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Strawberry Cheesecake Smoothie Recipe

This Strawberry Cheesecake Smoothie tastes like dessert but is made with wholesome, budget-friendly ingredients like frozen fruit and cottage cheese!

Course Breakfast, Dessert, Drinks, Snack

Cuisine American

Total Cost $4.31 recipe / $2.15 serving

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 2 servings (3 cups)

Calories 415kcal

Author Jess Rice

Equipment

• Small Blender
• Hand Mixer

Ingredients

Smoothie

• 1 frozen banana (½ cup if pre-diced)* $0.26
• 1 ¼ cup frozen strawberries $2.17
• ¼ cup cottage cheese* $0.24
• 1 cup milk $0.18
• ¼ tsp vanilla extract $0.17

Toppings

• half a batch of Beth's Homemade Whipped Cream**
• ½ cup heavy whipping cream $0.84
• 1 Tbsp granulated sugar $0.04
• ½ tsp vanilla extract $0.33
• 2 vanilla cream sandwich cookies, crumbled $0.08

Instructions

• Gather ingredients. Prepare half a batch of Beth’s Homemade Whipped Cream (using the heavy whipping cream, granulated sugar, and vanilla extract), and put it in the freezer to chill while you make your smoothie.
• Add banana, strawberries, cottage cheese, milk, and vanilla extract to a blender.
• Blend until smooth.
• Top with homemade whipped cream and crumbled vanilla sandwich cookies.

See how we calculate recipe costs here.

Notes

*I used 4% fat cottage cheese, but any fat % will do!

**You won’t use all the whipped cream to top these smoothies, so I recommend freezing the rest in dollops on parchment to use later…or hey, grab a spoon! I won’t tell! I didn’t cut the recipe in half further because it was too little liquid for the hand mixer to manage turning into whipped cream.

Nutrition

Serving: 1serving | Calories: 415kcal | Carbohydrates: 36g | Protein: 10g | Fat: 27g | Sodium: 151mg | Fiber: 3g

how to make a Strawberry Cheesecake Smoothie step-by-step photos

Gather all of your ingredients. Start by making half a batch of Beth’s Homemade Whipped Cream using ½ cup heavy whipping cream, 1 Tbsp granulated sugar, and ½ tsp vanilla extract. Place it into the freezer to chill while you make your smoothie base.

Make the smoothie: Add 1 frozen banana (½ cup if pre-sliced), 1 ¼ cup frozen strawberries, ¼ cup cottage cheese, 1 cup milk, and ¼ tsp vanilla extract to your blender.

Blend everything together until nice and smooth, with no chunks of frozen fruit left.

Add the toppings: Pour your delicious strawberry cheesecake smoothie into two glasses. Top each glass with a dollop of the homemade whipped cream and a crumbled vanilla sandwich cookie each. Serve immediately and enjoy!

How to Freeze Fresh Fruit

I mentioned earlier about buying bananas from the sale cart and freezing them. This is one of my favorite ways to reduce food waste and save a little money while stocking up on smoothie staples. Here’s exactly how I freeze fresh fruit to keep things quick and easy when a smoothie craving hits:

1. Wash, peel, and slice larger pieces of fruit (e.g. bananas) into evenly sized chunks so they blend more easily later on.
2. Lay the pieces out on a baking sheet. I try to keep them from touching too much so they don’t freeze into one big clump.
3. Freeze until solid.
4. Transfer to a freezer bag or container. I label mine with the date and keep them in my freezer until I’m ready to blend.

You can freeze just about any fruit, including avocados (I love an avocado smoothie!). I also recommend mixing and matching different frozen fruits to make smoothie packs with all sorts of fun flavors.

More Smoothie Recipes

Green Smoothie

$6.21 recipe / $0.78 serving

Mixed Berry Smoothie

$6.92 recipe / $3.46 serving

Peanut Butter Banana Smoothie

$0.76 each

Pineapple Protein Smoothie

$0.98 each

The post Strawberry Cheesecake Smoothie appeared first on Budget Bytes.

Easy Carrot Cake Recipe

This recipe is just like my carrot muffins recipe, except I scaled it up to bake in a 9×13” baking dish and smothered it in the BEST carrot cake frosting made with cream cheese, butter, powdered sugar, and a touch of vanilla. I always use freshly grated carrots for the best texture and flavor, and I promise it’s worth the extra few minutes. Everything else is just super simple staples you probably already have on hand! This cake is my only choice for a last-minute dessert for Easter, birthdays, or, honestly, anytime I want a lightly spiced, moist carrot cake (which is often!!).

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Carrot Cake Recipe

This Carrot Cake recipe is soft, moist, and topped with the best cream cheese frosting EVER. Made with simple pantry staples and freshly grated carrots!

Course Dessert

Cuisine European, General

Total Cost $13.92 recipe / $0.93 serving

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 15 slices

Calories 533kcal

Author Marsha McDougal

Equipment

• 9×13 Baking Dish
• Handheld Mixer

Ingredients

Cake

• 3 cups finely grated carrots (4-5 large carrots) $1.00
• 2 cups all-purpose flour $0.36
• 1 ½ tsp baking powder $0.06
• ½ tsp baking soda $0.01
• ½ tsp salt $0.02
• 1 ½ tsp ground cinnamon $0.15
• ¼ tsp ground nutmeg $0.04
• ½ tsp ground ginger $0.05
• 4 large eggs, lightly beaten $1.48
• 1 cup dark brown sugar $0.48
• 1 cup granulated sugar $0.96
• ⅔ cup unsweetened applesauce* $0.40
• ¾ cup cooking oil* $0.48
• 2 tsp vanilla extract $1.30
• ¾ cups golden raisins, optional** $1.49

Frosting

• 8 oz. cream cheese, softened $2.00
• 6 Tbsp salted butter, softened $0.74
• 1 tsp vanilla extract $0.65
• 3 cups powdered sugar $1.50
• ½ cup chopped pecans, to garnish $0.75

Instructions

• Preheat the oven to 350°F. Wash, peel, and grate the carrots using the small/fine holes on a box grater. Set the grated carrots to the side.
• In a large bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt, cinnamon, ground nutmeg, and ground ginger) until well combined.
• In a separate bowl, whisk together the wet ingredients (eggs, brown sugar, granulated sugar, applesauce, oil, and vanilla extract) until well combined.
• Add the wet ingredients to the same bowl as the dry ingredients. Stir together until just combined. Be careful not to overmix.
• Add the grated carrots and raisins to the bowl and fold them into the batter until just combined.
• Pour the batter into a greased or parchment-lined 9×13” baking dish*** and bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.
• Remove the cake from the oven and allow it to cool completely at room temperature before frosting.
• To make the frosting, combine the softened cream cheese, softened butter, vanilla extract, and 1 cup of powdered sugar in a large bowl and mix using a handheld mixer until smooth. Then, continue to add the rest of the powdered sugar (1 cup at a time). Blend together until creamy and smooth.
• Once the cake has cooled, spread the cream cheese icing on top, then sprinkle the chopped pecans on top. Slice into 15 slices or your desired amount of servings, and enjoy!

See how we calculate recipe costs here.

Notes

*The combination of both oil and applesauce keeps the cake moist. You also gain more flavor and moisture by incorporating the applesauce.

**I love adding golden raisins to my batter for a little added sweetness and texture. Feel free to leave them out.

***I chose to line my baking dish with parchment paper just to make it easier to remove the cake completely after it was done. But this step is also optional.

Nutrition

Serving: 1slice | Calories: 533kcal | Carbohydrates: 75g | Protein: 5g | Fat: 25g | Sodium: 276mg | Fiber: 2g

how to make Carrot Cake step-by-step photos

Gather all of your ingredients.

Grate the carrots: Preheat your oven to 350°F. If you haven’t already, wash, peel, and grate 4-5 large carrots using a box grater. I use the small/fine holes on my box grater. You need 3 cups of finely grated carrots for this recipe. Set the grated carrots to one side.

Whisk together the dry ingredients: Add 2 cups flour, 1 ½ tsp baking powder, ½ tsp baking soda, ½ tsp salt, 1 ½ tsp ground cinnamon, ¼ tsp ground nutmeg, and ½ tsp ground ginger to a large mixing bowl. Mix until well combined.

Whisk together the wet ingredients: Add 4 large eggs, 1 cup dark brown sugar, 1 cup granulated sugar, ⅔ cup apple sauce, ¾ cup cooking oil, and 2 tsp vanilla extract to a separate mixing bowl. Whisk until well combined.

Make the batter: Pour the wet ingredients into the dry ingredients and stir until just combined. Be very careful not to overmix at this point.

To the cake batter, add the grated carrots and ¾ cup golden raisins (if using) and fold them in carefully until just combined.

Bake: Either grease a 9×13” baking dish with butter or line it with parchment paper, as I did here. Pour the batter into the prepared baking dish. Bake in your preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean (with no wet batter).

Let the cake cool completely at room temperature before you add the cream cheese frosting.

Make the frosting: Add 8 oz. softened cream cheese, 6 Tbsp softened butter, 1 tsp vanilla extract, and 1 cup of powdered sugar to a large bowl.

Use a handheld mixer to mix the frosting ingredients together. Now, continue to add the rest of the powdered sugar (1 cup at a time). Keep mixing with the mixer after each addition. Blend until all the powdered sugar is added and the frosting is creamy and smooth.

When your cake is cooled (and only when it is cooled!), spread the homemade cream cheese frosting on top.

Now, sprinkle ½ cup chopped pecans over top. Slice your sheet pan carrot cake into 15 slices (or as many slices as you want), and serve!

Can I Make this A Layer Cake?

How to Store

Keep any leftover slices in an airtight container (or wrapped in plastic wrap) in the fridge for up to 3 days. Let them sit out at room temperature for about 15 minutes before serving to let the frosting soften a bit. I actually really like my carrot cake most after it’s had a little time to rest. The flavors deepen, and the frosting soaks into the cake just a bit, making it extra moist and dreamy. You can also freeze the unfrosted cake for up to 3 months. Let it thaw at room temperature before frosting.

More Easy Cake Recipes

“Do Nothing” Cake

$9.31 recipe / $0.62 serving

Strawberry Sheet Cake

$11.72 recipe / $0.78 serving

Banana Cake

$10.80 recipe / $0.72 serving

Coffee Cake

$6.31 recipe / $0.70 serving

The post Carrot Cake appeared first on Budget Bytes.

Easy Banana Muffin Recipe

This recipe for banana muffins is a lot like our banana bread recipe, but with a little yogurt added for extra moisture. The combination of oil and yogurt keeps the muffins soft and tender, while a touch of cinnamon and nutmeg adds just the right amount of warmth. I also only use simple pantry ingredients, and this recipe is a great way to use up overly ripe bananas. I highly recommend making a double-batch and keeping some in the freezer (yep, they freeze perfectly!) to get ahead on your breakfast meal prep.

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Banana Muffins Recipe

These easy Banana Muffins are moist and fluffy, made with ripe bananas, yogurt, and pantry staples. The perfect quick and easy breakfast!

Course Breakfast

Cuisine American

Total Cost ($4.15 recipe / $0.35 serving)

Prep Time 15 minutes minutes

Cook Time 33 minutes minutes

Total Time 48 minutes minutes

Servings 12 muffins

Calories 259kcal

Author Marsha McDougal

Equipment

• Muffin Pan
• Hand Mixer
• 2 Mixing Bowls

Ingredients

• 4 Tbsp salted butter, room temperature $0.54
• ¼ cup cooking oil $0.16
• ½ cup granulated sugar $0.18
• ½ cup brown sugar $0.26
• 1.5 cups mashed ripe bananas (about 3-4 bananas) $0.84
• 2 large eggs, room temperature* $0.74
• ¼ cup plain yogurt, room temperature** $0.27
• 1 tsp vanilla extract $0.65
• 2 cups all-purpose flour $0.40
• 1 tsp baking powder $0.04
• ½ tsp baking soda $0.01
• ½ tsp salt $0.02
• ¼ tsp ground nutmeg $0.02
• ¼ tsp ground cinnamon $0.02

Instructions

• Preheat the oven to 350ºF. Add the room-temperature butter, cooking oil, granulated sugar, and brown sugar to a mixing bowl. Use a hand mixer or stand mixer to beat the ingredients together until they become light and creamy.
• Mash the bananas well, then add them to the mixing bowl with the butter and sugar, along with the eggs, yogurt, and vanilla extract. Use the mixer again to beat the ingredients together until smooth.
• In a separate mixing bowl, stir together the flour, baking powder, baking soda, salt, nutmeg, and cinnamon until well combined.
• Pour the flour mixture into the bowl of wet ingredients and fold them together just until combined. Do not overmix.***
• Divide the batter evenly between 12 greased or lined muffin wells.
• Bake the banana muffins for 30-35 minutes in the preheated oven or until they have risen all the way in the center, have browned nicely, and a toothpick inserted into the center comes out clean (crumbs are okay, but no wet batter). Mine took about 32 minutes to bake.
• Allow the muffins to cool for about 5 minutes, then carefully loosen the edges with a knife and transfer the muffins to a wire rack to finish cooling. Enjoy!

See how we calculate recipe costs here.

Notes

*Be sure to use room-temperature salted butter, yogurt, and eggs to ensure the batter comes together smoothly.

**Plain Greek yogurt can also be used.

***Avoid overmixing the batter by gently folding the dry ingredients into the wet ingredients. Mix until just barely combined with no traces of flour in the bowl. This will help create perfectly light and soft muffins!

Nutrition

Serving: 1muffin | Calories: 259kcal | Carbohydrates: 40g | Protein: 4g | Fat: 10g | Sodium: 225mg | Fiber: 1g

how to make Banana Muffins step-by-step photos

Gather all of your ingredients and preheat your oven to 350ºF.

Cream the butter and sugar: Add 4 Tbsp room-temperature salted butter, ¼ cup cooking oil, ½ cup granulated sugar, and ½ cup brown sugar to a mixing bowl.

Using a hand mixer, cream together the butter, oil, and sugars until light and creamy.

Mash the bananas: If you haven’t already, mash 3-4 ripe bananas well using the back of a fork. It’s okay if there are still some little lumps. You need 1.5 cups of mashed bananas in total.

Make the batter: Add the mashed bananas to a mixing bowl with the creamed butter and sugar. Now add 2 large room-temperature eggs, ¼ cup room-temperature plain yogurt, and 1 tsp vanilla extract to the same bowl. Use your hand mixer to beat them together until nice and smooth.

In a different mixing bowl, add 2 cups all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, ½ tsp salt, ¼ tsp ground nutmeg, and ¼ tsp ground cinnamon. Mix together until well combined.

Add the dry ingredients to the bowl of wet ingredients. Carefully fold them together until just combined. It’s very important not to overmix at this point, as that can create tough muffins rather than light and fluffy ones.

Bake: Grease a muffin pan with butter (or use muffin liners) and divide the batter between 12 muffin wells.

What Else Can I Add?

I really love the simplicity of these muffins because the banana flavor truly shines through. But, sometimes, I like to mix it up and add extra ingredients for a little variety. Here are a few of my favorite additions:

• Chocolate chips and cocoa powder to make banana chocolate muffins!
• Dried fruit, like raisins, cranberries, or chopped apricots
• Chopped walnuts or pecans
• Fresh blueberries (use 1 cup)
• Add a streusel topping (the one from my apple cinnamon muffin recipe would be delicious)
• Once cooled, top with a cream cheese frosting to make banana cake-style muffins

Storage Instructions

Let your homemade banana muffins cool before transferring them into an airtight container in the fridge for 4-5 days. For longer storage, place the muffins in a freezer-safe bag or container and freeze them for up to 3 months. You can thaw them at room temperature, but honestly, I usually just warm them in the microwave for about 30 seconds until they’re thawed and warm!

More Easy Muffin Recipes

Zucchini Muffins

$3.53 recipe / $0.44 each

Lemon Blueberry Muffins

$7.00 recipe / $0.70 serving

Homemade Blueberry Muffins

$3.83 recipe / $0.48 each

Carrot Cake Muffins

$4.55 recipe / $0.45 each

The post Banana Muffins appeared first on Budget Bytes.

bakery-style lemon blueberry muffins

I’ve made my fair share of muffins over the years, and I’ve got my base recipe down to a tee. It’s light, fluffy, and always turns out perfectly moist—no dry, crumbly muffins here! From there, I’ve been experimenting with different mix-ins. I love my apple cinnamon muffins (a must-try if you love warm, cozy flavors), but these homemade lemon blueberry muffins have definitely taken the top spot on my list. They’re bright and fresh and so incredibly easy to make! This means I can skip the coffee shop line and whip up a batch at home whenever the craving strikes. Budget-friendly AND delicious? Yes, please!

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Lemon Blueberry Muffins Recipe

This easy Lemon Blueberry Muffins recipe is made with juicy blueberries and is topped with a sweet lemon glaze. These bakery-worthy treats are a MUST-TRY!

Course Breakfast, Dessert

Cuisine American

Total Cost ($7.00 recipe / $0.70 serving)

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 10 muffins

Calories 305kcal

Author Marsha McDougal

Equipment

• Muffin Pan
• Hand Mixer

Ingredients

• 2 lemons $1.16
• 1 ¾ cup all-purpose flour $0.36
• 1 tsp baking powder $0.06
• 1 tsp baking soda $0.04
• ½ tsp salt $0.02
• ¼ tsp cinnamon $0.03
• 1 cup granulated sugar $0.40
• 4 tbsp salted butter, melted $0.49
• 2 Tbsp cooking oil $0.08
• ½ cup plain yogurt, room temperature $0.62
• 2 large eggs, room temperature $0.74
• 1 ½ tsp vanilla extract $0.95
• 1 cup blueberries $1.50

Glaze (optional)

• 1 cup powdered sugar $0.55
• 2 Tbsp lemon juice $0.00
• 1 tsp lemon zest $0.00

Instructions

• Preheat the oven to 350°F. Wash, zest and juice the lemons. Set the lemon zest and the lemon juice to the side.
• In a large bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt, and cinnamon) until well combined.
• In a separate bowl, combine the sugar, melted butter, and oil. Use a hand mixer to beat the ingredients together until combined. Now add the room temperature yogurt, room temperature eggs, vanilla extract, 2 Tbsp of lemon juice, and 2 tsp of lemon zest. Blend together using the mixer to combine.
• Pour the wet ingredients into the same bowl as the dry ingredients. Stir both together until just combined. Be careful not to overmix at this point.
• Add the blueberries to the bowl and fold them into the batter until just combined.
• Divide the batter between ten or twelve greased or lined muffin wells.
• Bake the muffins for 25 minutes or until golden brown and a toothpick inserted into the middle comes out clean. Allow the muffins to cool for about 5 minutes, then carefully loosen the edges with a knife and transfer the muffins to a wire rack to finish cooling.
• While the muffins are cooling, make the glaze. In a small bowl combine the powdered sugar, 2 Tbsp of lemon juice, and 1 tsp of lemon zest. Drizzle the glaze over the muffins once they're fully cooled. Enjoy!

See how we calculate recipe costs here.

Notes

• Fresh blueberries are my preferred choice, but you can also use frozen blueberries. No need to thaw them first! 
• Be sure to use room temperature eggs and yogurt. Room temperature ingredients will help the batter come together smoothly and evenly.
• Don’t overmix the batter. Overmixing will cause the muffins to become dense instead of light and fluffy. Mix the dry and wet ingredients together until they are just barely combined and there are no traces of dry flour left in the bowl.

Nutrition

Serving: 1muffin | Calories: 305kcal | Carbohydrates: 54g | Protein: 4g | Fat: 9g | Sodium: 324mg | Fiber: 2g

how to make Lemon Blueberry Muffins step-by-step photos

Gather all of your ingredients.

Prep the lemons: Preheat your oven to 350°F. Thoroughly wash, zest, and juice 2 lemons. Place the lemon zest and juice to one side for now.

Mix dry ingredients: Add 1 ¾ cup flour, 1 tsp baking powder, 1 tsp baking soda, ½ tsp salt, and ¼ tsp cinnamon to a large mixing bowl. Whisk together until well combined.

Beat in a separate bowl: In a different bowl, add 1 cup granulated sugar, 4 tbsp melted salted butter, and 2 Tbsp cooking oil. Beat these ingredients together using a hand mixer until combined.

Combine: Now add ½ cup room temperature yogurt, 2 large room temperature eggs, 1 ½ tsp vanilla extract, 2 Tbsp of lemon juice, and 2 tsp of lemon zest. Use your hand mixer to combine everything together.

Mix wet and dry ingredients together: Pour your wet ingredients into the bowl of dry ingredients. Mix until just combined with no traces of flour left in the batter. Be careful not to overmix the batter.

Add blueberries: Fold 1 cup of fresh blueberries into the batter until just combined. Folding in the blueberries gently will help prevent them from breaking and avoid overmixing the batter.

Put in muffin tin: Evenly divide the batter between ten (or twelve) well-greased or lined muffin wells.

Bake: Bake your lemon blueberry muffins for 25 minutes, or until they’re golden brown on top and a toothpick inserted into the center comes out clean. Let them cool in the muffin pan for about 5 minutes before carefully loosening the edges with a knife. Transfer the muffins to a wire rack to finish cooling.

Make the glaze: While you wait for the muffins to cool, you can make the glaze (this is optional, but recommended!). Pour 1 cup of powdered sugar into a small bowl.

Add 2 Tbsp of lemon juice and 1 tsp of lemon zest to the powdered sugar and combine.

Top the muffins: Drizzle the glaze over your freshly baked blueberry lemon muffins. Enjoy!

Storage Instructions

These lemon and blueberry muffins store really well, and my family loves snacking on them throughout the week. Once cooled and glazed, pop them into an airtight container and keep them in the fridge for 4-5 days. Want to save some for later? They freeze great for up to 3 months—just be sure to freeze them without the glaze. You can let them thaw at room temperature, but if you’re like me and can’t wait, pop them in the microwave for 30 seconds for a quick thaw and warm-up. Add the glaze after thawing, if desired.

More Easy Muffin Recipes

Zucchini Muffins

$3.53 recipe / $0.44 each

Chocolate Banana Muffins

$3.97 recipe / $0.33 serving

Carrot Cake Muffins

$4.55 recipe / $0.45 each

Pumpkin Muffins

$5.43 recipe / $0.45 each

The post Lemon Blueberry Muffins appeared first on Budget Bytes.

This is the cookie recipe that I whip up whenever my family’s craving something sweet but not messy. (I love a messy dessert once in a while, but when I need a quick, stress-free treat, these cookies are it!) It’s super easy to “clean as you go” when you’re making these, and you can even make extra dough and freeze it for later. I’ve got this recipe memorized now; that’s how often we make these café-quality chocolate chip cookies at home.

Why this Recipe is Budget & Beginner Friendly

How to Freeze Chocolate Chip Cookie Dough

This tasty chocolate chip cookie recipe is perfect for making ahead of time and freezing for later. Follow the recipe up to step 8, and pop the baking tray into the freezer rather than the oven. Let the dough balls flash-freeze for an hour, then place them into a freezer container or bag. The cookie dough can be stored in the freezer for up to 2 months. I’d thaw the dough at room temperature before baking to ensure it bakes evenly.

Storage Instructions

This recipe makes a LOT of cookies (the more the merrier, in my opinion!) So there’s a very good chance you’ll have some leftovers. Once fully cooled, I store mine in an airtight container for 3-5 days. You can also freeze them in a freezer-safe container for up to 3 months. Just thaw at room temperature before enjoying!

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Chocolate Chip Cookies Recipe

This easy Chocolate Chip Cookies Recipe makes deliciously chewy, cafe-quality cookies from basic pantry staples. No chilling time required!

Course Dessert

Cuisine American

Total Cost ($4.57 recipe / $0.15 serving)

Prep Time 15 minutes minutes

Cook Time 8 minutes minutes

Total Time 23 minutes minutes

Servings 30 cookies (made with a 1 oz scoop)

Calories 116kcal

Author Jess Rice

Equipment

• 1 oz. Cookie Scoop
• Baking Sheet
• Parchment Paper
• Hand Mixer

Ingredients

• 1 stick salted butter, softened $1.06
• ½ cup granulated sugar $0.42
• ¾ cup light brown sugar $0.36
• 1 egg $0.33
• 1 tsp vanilla $0.65
• 1 ½ cups flour $0.25
• ½ tsp baking soda $0.01
• ½ tsp salt $0.01
• 1 cup chocolate chips $1.48

Instructions

• Preheat oven to 350°F and gather ingredients.
• Add the softened butter, granulated sugar, and light brown sugar to a large mixing bowl.
• Cream butter and sugars together with a hand mixer on medium speed.
• Add egg and vanilla extract to the creamed sugar and butter and beat with hand mixer until combined, barely a minute or so.
• In a separate bowl, whisk together dry ingredients, flour, baking soda, and salt.
• Add half of the dry mixture to the wet mix bowl and mix with hand mixer until consistent. Then, add the remaining dry ingredients and mix until dough forms.
• Fold in the chocolate chips by hand.
• Using a cookie scoop, scoop out dough onto a parchment-lined cookie sheet, I was able to fit 12 per sheet.
• Bake for 8 minutes or until the edges are just barely golden. Remove from oven and let cool for a perfectly chewy cookie. If you like your cookies a little crispier, leave in for up to 11 minutes. If you want a larger “café style” cookie, combine 2 scoops and roll them into a ball by hand. You can fit 6 cookies per sheet if you up the size. Bake time for larger cookies increases to 14 minutes.
• Optional step: When you remove the cookies from the oven, you can sprinkle a little extra sea salt on top while they're still hot. I highly recommend it!

See how we calculate recipe costs here.

Nutrition

Serving: 1cookie | Calories: 116kcal | Carbohydrates: 17g | Protein: 1g | Fat: 5g | Sodium: 85mg | Fiber: 0.2g

How to Make Chocolate Chip Cookies – Step by Step Photos

Preheat oven to 350°F and gather ingredients. Add 1 stick softened salted butter, ½ cup granulated sugar, and ¾ cup light brown sugar to a large mixing bowl. Cream butter and sugars together with a hand mixer on medium speed.

Add 1 egg and 1 tsp vanilla extract to the creamed sugar and butter and beat with a hand mixer until combined, barely a minute or so.

Fold in 1 cup of chocolate chips by hand.

Using a cookie scoop, scoop out dough onto a parchment-lined cookie sheet, I was able to fit 12 per sheet.

Bake for 8 minutes or until the edges are just barely golden. Remove from oven and let cool for a perfectly chewy cookie. If you like your cookies a little crispier, leave in for up to 11 minutes. If you want a larger “café style” cookie, combine 2 scoops and roll them into a ball by hand. You can fit 6 cookies per sheet if you up the size. Bake time for larger cookies increases to 14 minutes.

Optional step: When you remove the cookies from the oven, you can sprinkle a little extra sea salt on top while they’re still hot. I highly recommend it!

More Cookie Recipes

Sugar Cookies

$5.65 recipe / $0.23 serving

Chocolate Molasses Cookies

$6.50 recipe / $0.27 each

Snickerdoodles

$3.83 recipe / $0.24 serving

Homemade Biscotti

$3.11 recipe / $0.17 each

The post Chocolate Chip Cookies appeared first on Budget Bytes.

Why I Love this Recipe

Rice pudding is a thick and sweet mixture of rice cooked in milk until it becomes soft and creamy. It’s often flavored with warm spices like vanilla and cinnamon and sometimes has other add-ins like raisins or nuts. It’s a simple, warm, and comforting dish that is always satisfying. While this dish is said to have originated in China, several cultures across the globe have some form of rice pudding, each with its own unique combination of rice varieties, spices, and add-ins. I love making this particular recipe around Christmas—there’s just something about the warm spices and creamy texture that gives me all the holiday feels!

“I’ve never made rice pudding or really been a big fan of it, but my boyfriend is so I decided to make this tonight for him for Xmas eve dessert tomorrow. Did a little taste test while it was cooling and it’s SO GOOD!! I’ll definitely have to make this again.”

Lindsay Pound

More Flavor Ideas to Try!

Do You Eat Rice Pudding Hot or Cold?

Another reason that I love rice pudding is because it tastes great both hot and cold! When it’s warm it’s super comforting and it feels like a big cozy cinnamon-vanilla hug. When you eat it cold the next day, it’s actually rather refreshing, similar in a way to horchata.

Make It Vegan!

This recipe is really easy to convert into a vegan recipe. I’d use coconut oil to toast the almonds and rice in the beginning and then swap the whole milk for your favorite non-dairy milk. I would suggest something extra creamy like coconut, soy, or oat milk.

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Creamy Rice Pudding

Creamy Rice Pudding is a simple, delicious, and inexpensive dessert full of warm flavors like vanilla, cinnamon, and nutmeg.

Course Breakfast, Dessert

Cuisine American

Total Cost $1.76 recipe / $0.44 serving

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Total Time 50 minutes minutes

Servings 4 1 cup each

Calories 391kcal

Author Beth Moncel

Equipment

• Measuring Cups Spoons

Ingredients

• 1 Tbsp butter $0.14
• 1/4 cup sliced almonds $0.44
• 1/2 cup uncooked long-grain jasmine rice* $0.16
• 1/4 tsp cinnamon $0.02
• 1/4 tsp nutmeg $0.02
• 4 cups whole milk* $0.80
• 1/4 cup sugar $0.04
• 1/4 tsp vanilla extract $0.12
• 1/4 tsp salt $0.02

Instructions

• Add the butter, almonds, and rice to a saucepot and heat over medium. Cook and stir the rice and almonds in the melted butter for 1-2 minutes, or until they begin to smell toasty.
• Add the cinnamon and nutmeg to the pot and continue to stir and cook for 30-60 seconds more.
• Add the milk, sugar, vanilla, and salt to the pot and stir to combine. Allow the mixture to come up to a simmer over medium heat, stirring occasionally.
• Once simmering, turn the heat down to medium-low. Continue to simmer the rice without a lid, stirring occasionally, for about 40 minutes, or until the rice is very soft and the mixture has thickened considerably. The pudding will thicken further as it cools.
• Serve it warm or refrigerate and serve cold the next day.

See how we calculate recipe costs here.

Video

Notes

*You can use the rice and milk of your choice. See the notes above the recipe for more information.

*To use leftover cooked rice in this recipe, use 2 cups of cooked rice and 2 cups of milk.

Nutrition

Serving: 1cup | Calories: 391kcal | Carbohydrates: 46g | Protein: 13g | Fat: 18g | Sodium: 262mg | Fiber: 2g

How to Make Rice Pudding – Step By Step Photos

Add 1 Tbsp butter, ¼ cup sliced almonds, and ½ cup uncooked long-grain jasmine rice to a sauce pot. Stir and cook over medium heat for about two minutes, or until the almonds and rice begin to smell a bit toasty.

Add ¼ tsp cinnamon and ¼ tsp nutmeg to the rice and almonds, and continue to stir and cook for 30-60 seconds more. Finally, pour in 4 cups whole milk (or milk of your choice).

Also add ¼ cup sugar, ¼ tsp vanilla extract, and ¼ tsp salt. Stir to combine.

Bring the mixture up to a simmer over medium heat, stirring occasionally. Once it begins simmering, reduce the heat to medium-low and continue to simmer for about 40 minutes (without a lid), stirring occasionally, or until the rice is very soft and the mixture has thickened considerably. Keep in mind that it’ll continue to thicken further as it cools.

Serve the super creamy pudding warm, or refrigerate and serve cold the next day!

More Recipes for Leftover Rice

Scrambled Eggs with Rice

$2.28 recipe / $0.57 serving

Leftover Rice Pancakes

$0.71 recipe / $0.36 serving

Vegetable Fried Rice

$4.5 recipe / $1.13 serving

Chicken and Rice Casserole

$6.74 recipe / $1.12 serving

This Rice Pudding recipe was originally published 3/23/22. It was updated and republished 1/10/25.

The post Creamy Rice Pudding appeared first on Budget Bytes.

What are Black and White Cookies?

What’s the Difference Between Frosting and Icing?

This recipe uses an icing, not a frosting. Icing is typically thinner and glossier and is used as a glaze on top of baked goods. It also usually hardens as it dries, making it perfect for creating a smooth finish. Our sugar cookies are another example of a recipe made with icing rather than frosting! On the other hand, frosting is thicker and creamier, like what I use in my eggnog cookies or in our strawberry sheet cake recipe. It can be spread or piped and stays soft and fluffy. Both are delicious, but for these cookies, I want a smooth, shiny finish (just like a real NYC black and white cookie!), so icing is the only way to go.

Recipe Tips!

1. Let your melted butter cool before mixing it into the cookie dough batter. I use melted butter to keep the cookies soft with a slightly chewier texture, but if it’s too hot when you mix it in, it might accidentally cook your eggs!
2. Mix the dry and wet ingredients separately before slowly combining. This stops you from overmixing the dough, which can make the cookies dense and tough rather than soft and pillowy.
3. Double-check that your baking soda isn’t expired! If you’ve had it for a while, I highly recommend checking the expiration date on your baking soda. Expired baking soda won’t give the same rise, and I don’t want that to ruin your homemade treats! You can also test the activeness of your baking soda by adding it to a small amount of vinegar—if it fizzes, it’s still good.
4. Decorate the flat side of the cookies. Once they’re fully cooled, flip the cookies over so the bottom is facing up. This will give you a smooth surface to decorate with the chocolate and vanilla icing. If you want the colors to become more opaque and defined, I recommend letting the first layer of icing dry before adding more.

Storage Instructions

I like these cookies best within the first 24 hours of baking while they’re still super soft and fresh. However, they can be stored in an airtight container at room temperature for up to 3-4 days. You can also freeze them, without the icing, for up to 3 months and thaw at room temperature before decorating and serving!

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Black and White Cookies Recipe

These homemade Black and White Cookies are soft, sweet, and topped with half vanilla and half chocolate icing—just like the ones you'll find in New York!

Course Dessert

Cuisine American

Total Cost ($4.44 recipe / $0.14 serving)

Prep Time 25 minutes minutes

Cook Time 15 minutes minutes

Chill Time 30 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 30 cookies (using a 1 oz cookie scoop)

Calories 112kcal

Author Jess Rice

Equipment

• Mesh Sieve
• Hand Mixer
• Wire Cooling Racks

Ingredients

Cookie Ingredients

• ⅓ cup milk $0.09
• 1 tsp distilled white vinegar $0.01
• 1 ½ cups flour, sifted $0.24
• ¼ tsp salt $0.01
• ½ tsp baking soda $0.01
• 7 Tbsp unsalted butter, melted and cooled $0.91
• ¾ cup granulated sugar $0.29
• 2 large eggs $0.66
• 1 tsp vanilla extract $0.64

Icing Ingredients

• 2 ¼ cups powdered sugar, sifted $0.99
• 1 tsp lemon juice $0.01
• 1 Tbsp hot water $0.00
• ½ tsp vanilla extract $0.32
• 2 Tbsp light corn syrup $0.14
• 2 tsp unsweetened cocoa powder $0.12

Instructions

• Preheat oven to 350°F and combine milk and vinegar together to make buttermilk. Set aside. Then, sift flour in a mesh strainer (or a sifter if you have one) over a large mixing bowl. Measure out 1 ½ cups of sifted flour.
• Combine sifted flour, salt and baking soda in a mixing bowl, whisking to combine.
• Pour melted-but-cooled butter to a large mixing bowl with sugar. Mix with a hand mixer on low to combine.
• Then, beat eggs and vanilla together and add it to the sugar butter mixture.
• Add some of the sifted flour mixture to the wet mixture and mix on medium speed.
• Then, alternating with the flour mixture, add buttermilk. Do this back and forth until the flour mixture and buttermilk have both been used up and are completely combined.
• Cool the batter for 30 minutes to one hour in the refrigerator.
• Using a 1 oz cookie scoop, scoop cookie dough onto parchment-lined baking sheets, giving the cookies at least 2 inches of space between them.
• Bake for 15 minutes until the edges are just barely golden. Let them cool completely while you prepare the icing!
• Sift powdered sugar to get rid of any lumps.
• Combine the powdered sugar, lemon juice, hot water, vanilla extract and light corn syrup, stirring to combine. Equally divide the icing into 2 small bowls.
• To the second bowl, add the cocoa powder, stirring until smooth.
• Once your cookies have completely cooled after baking, frost the flat side of each cookie (yes, the side that was down on the baking sheet!) carefully with a butter knife or elevated spatula. You may need to ice them a couple times to tidy up the lines and have 2 colors that stand out.
• However, don't worry if the colors run into each other; your cookies will still taste delicious! Let them dry completely on a wire rack before serving.

See how we calculate recipe costs here.

Nutrition

Serving: 1cookie (made with a 1 oz scoop) | Calories: 112kcal | Carbohydrates: 20g | Protein: 1g | Fat: 3g | Sodium: 45mg | Fiber: 0.2g

how to make Black and White Cookies – step by step photos

Preheat oven to 350F and combine ⅓ cup milk and 1 tsp distilled white vinegar together to make buttermilk. Set aside. Then, sift flour in a mesh strainer (or a sifter if you have one) over a large mixing bowl. Measure out 1 ½ cups of sifted flour.

Combine sifted flour, ¼ tsp salt, and ½ tsp baking soda in a mixing bowl, whisking to combine.

Pour 7 Tbsp of melted-but-cooled butter to a large mixing bowl with ¾ cup granulated sugar. Mix with a hand mixer on low to combine.

Then, beat 2 large eggs and 1 tsp vanilla extract together and add it to the sugar butter mixture.

Add some of the sifted flour mixture to the wet mixture and mix on medium speed.

Then, alternating with the flour mixture, add buttermilk. Do this back and forth until the flour mixture and buttermilk have both been used up and are completely combined.

Cool the batter for 30 minutes to one hour in the refrigerator.

Using a 1 oz cookie scoop, scoop cookie dough onto parchment-lined baking sheets, giving the cookies at least 2 inches of space between them.

Bake for 15 minutes until the edges are just barely golden. Let them cool completely while you prepare the icing!

Sift 2 ¼ cups powdered sugar to get rid of any lumps.

Combine the powdered sugar, 1 tsp lemon juice, 1 Tbsp hot water, ½ tsp vanilla extract, and 2 Tbsp light corn syrup, stirring to combine. Equally divide the icing into 2 small bowls.

In the second bowl, add 2 tsp cocoa powder, stirring until smooth.

Once your cookies have completely cooled after baking, frost the flat side of each cookie (yes, the side that was down on the baking sheet!) carefully with a butter knife or elevated spatula.

You may need to ice them a couple times to tidy up the lines and have 2 colors that stand out.

However, don’t worry if the colors run into each other; your cookies will still taste delicious! Let them dry completely on a wire rack before serving.

More Delicious Cookie Recipes

Chocolate Crinkle Cookies

$2.57 recipe / $0.13 each

5 from 5 votes

Strawberry Cookies

$5.61 recipe / $0.35 each

4.86 from 7 votes

Oatmeal Cookies

$3.77 recipe / $0.21 each

4.75 from 16 votes

Chocolate Chip Cookies

$4.57 recipe / $0.15 serving

5 from 3 votes

The post Black and White Cookies appeared first on Budget Bytes.

What are Sugared Cranberries?

Don’t Throw Out the Leftover Simple Syrup!

You’ll have some of the water and sugar mixture left over in your saucepan—don’t throw it out, reuse it! You can use it to sweeten your tea, cocktails, lemonade or even add a splash to your morning oatmeal. Another fun way to use it is to brush it over freshly baked cakes, muffins, or loaves (say, our cranberry orange bread) to help keep them moist.

How Long Do Sugared Cranberries Last?

So long as your cranberries are fresh and ripe, they can last for a couple of days stored in an airtight container at room temperature or in the fridge. I personally try to use them within 3 days of making them. The sugar will ‘weep’ (meaning it’s soaking up moisture from the cranberries and the environment), so they’ll start to feel a little wet the longer they’re stored. I’d toss them in more sugar (so long as the berries are still ripe!) to freshen them up if this happens.

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Sugared Cranberries Recipe

These easy Sugared Cranberries are made with 3 ingredients and are a festive way to elevate your holiday cheese platters, drinks, and desserts!

Course Dessert, Snack

Cuisine American

Total Cost ($2.29 recipe / $0.19 serving)

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Dry Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 12 servings (1 oz per serving)

Calories 109kcal

Author Jess Rice

Ingredients

• 1 ½ cups granulated sugar, divided 0.51
• 1 cup water $0.00
• 1 12 oz bag of fresh cranberries, rinsed $1.78

Instructions

• Combine 1 cup sugar and water in a small saucepan and bring to a boil. Once boiling, stir and reduce to a simmer.
• Once all of the sugar has dissolved, add rinsed cranberries. Stirring often so they are all covered in the sticky sugar water. Let them cook in the sugar water briefly, for just 1 minute. Remove from heat.
• In a small mixing bowl, pour in the remaining ½ cup of granulated sugar. Using a slotted spoon, remove the hot cranberries, allowing them to drip dry before tossing them in the reserved sugar.
• Carefully remove the sugared berries with a clean, dry spoon and transfer to a cookie sheet. If needed, you can retoss some of the berries in the sugar again.
• Let them dry and crisp up for 10-15 minutes before enjoying.

See how we calculate recipe costs here.

Nutrition

Serving: 1serving (1 oz per serving) | Calories: 109kcal | Carbohydrates: 28g | Protein: 0.1g | Fat: 0.1g | Sodium: 2mg | Fiber: 1g

how to make Sugared Cranberries – step by step photos

Combine 1 cup sugar and 1 cup water in a small saucepan and bring to a boil. Once boiling, stir and reduce to a simmer.

Once all of the sugar has dissolved, add 1 12 oz bag of rinsed fresh cranberries. Stirring often so they are all covered in the sticky sugar water. Let them cook in the sugar water briefly, for just 1 minute. Remove from heat.

In a small mixing bowl, pour in the remaining ½ cup of granulated sugar. Using a slotted spoon, remove the hot cranberries, allowing them to drip dry before tossing them in the reserved sugar.

Carefully remove the sugared berries with a clean, dry spoon and transfer to a cookie sheet. If needed, you can retoss some of the berries in the sugar again. Let them dry and crisp up for 10-15 minutes before enjoying.

More Easy Christmas Recipes

Peppermint Bark

$11.05 recipe / $0.69 serving

Sugar Cookies

$5.65 recipe / $0.23 serving

Homemade Biscotti

$3.11 recipe / $0.17 each

Candied Almonds

$6.61 recipe

The post Sugared Cranberries appeared first on Budget Bytes.

I know making a traditional pie crust can feel a little tricky, especially if you’re new to baking. But you’ve got nothing to worry about with this easy, no-fail graham cracker pie crust recipe. It honestly couldn’t be simpler, and you don’t have to worry about rolling out dough or getting the perfect flaky texture. And you only need a handful of ingredients to make it!

Why Should I Make a Homemade Graham Cracker Crust?

How to Use

You can use this homemade crust in ANY recipe that calls for a graham cracker crust. Our key lime pie bars and no-bake pretzel peanut butter bars both use it, but feel free to get creative and try it with any recipe you like. A classic fruit pie or the filling from my peanut butter pie would be delicious with this crust. I’d also swap out the vanilla wafer crust in our lemon cream pie recipe for this one to switch things up a bit. You could even use it as a base for a cheesecake!

Make it Ahead!

This crust freezes and refrigerates well, so having some prepped and ready to go this time of year is always a pro move! I’d make it up to 2-3 days ahead of time and then keep it in the fridge until ready to use. If you’re freezing it, wrap it tightly with plastic wrap and store it for up to 3 months. Make sure your pie dish is freezer-safe before freezing. Thaw completely before using it in your chosen recipe.

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Graham Cracker Crust Recipe

This easy Graham Cracker Crust recipe makes two 9-inch shallow pie crusts! Buttery, sweet, and perfect for any baked or no-bake pie.

Course Dessert

Cuisine American

Total Cost ($1.42 recipe / $0.71 serving)

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 2 shallow 9” pie crusts

Calories 865kcal

Author Jess Rice

Equipment

• Food Processor
• Glass Pie Plate

Ingredients

• 18 sheets of graham crackers (279 g) $0.74
• 5 Tbsp salted butter, cut into cubes $0.65
• 1 Tbsp light brown sugar $0.03

Instructions

• Preheat oven to 350 degrees. Break apart the graham cracker sheets into a food processor.
• Add cubes of salted butter and brown sugar on top of graham crackers.
• Pulse until a fine, crumbly mixture forms (the consistency of coarse sand)
• Dump half of the graham cracker butter mixture into a 9” deep pie pan and press it down into the pan firmly with clean, dry hands.
• To make the thickness and coverage of the crust in your pie pan consistent on the bottom and sides, add another tablespoon at a time, if needed.*
• Bake the crust in the oven for 10-15 minutes**, until golden brown.
• Remove crust from oven, allowing it to cool completely. Use this homemade graham cracker crust with any pie recipe you like.

See how we calculate recipe costs here.

Notes

*Pie pan depths can vary quite a bit, so I was generous with this crust recipe. If you have shallow pie pans, this will be enough for 2 9” pie crusts. If you have a deeper pie pan, this will be enough for 1 pie crust with a little left over. Any leftover graham cracker butter crumbs can be frozen or refrigerated, or used in a crumble topping of whatever dessert you are making!

**This crust holds together better and has a more pronounced flavor with a quick bake in the oven. I recommend baking for 10 minutes if you plan to bake the crust again with a filling (ex: a cooked fruit pie) or 12-15 minutes if you’re adding a cold filling to finish your pie (ex: a pudding or cream pie).

Nutrition

Serving: 19” pie crust | Calories: 865kcal | Carbohydrates: 112g | Protein: 10g | Fat: 42g | Sodium: 1146mg | Fiber: 5g

how to make a Graham Cracker Crust – step by step photos

Preheat oven to 350 degrees. Break apart 18 graham cracker sheets (279g total) into a food processor. Add 5 Tbsp of salted butter (cut into cubes) and 1 Tbsp brown sugar on top of graham crackers.

Pulse until a fine, crumbly mixture forms (the consistency of coarse sand).

Dump half of the graham cracker butter mixture into a 9” deep pie pan and press it down into the pan firmly with clean, dry hands. To make the thickness and coverage of the crust in your pie pan consistent on the bottom and sides, add another tablespoon at a time, if needed.

Bake the crust in the oven for 10-15 minutes, until golden brown. Remove crust from oven, allowing it to cool completely.

You can use this homemade graham cracker crust with any pie recipe you like!

More Easy Pie Recipes

Pecan Pie

$9.65 recipe / $1.20 serving

Pumpkin Pie

$7.49 recipe / $0.62 serving

Chocolate Cream Pie

$10.57 recipe / $1.32 serving

Sweet Potato Pie

$5.08 recipe / $0.64 serving

The post Graham Cracker Crust appeared first on Budget Bytes.

Eggnog has a long-standing history as a holiday drink, spanning all the way back to Medieval Britain, with many variations and adaptations over the years. But nowadays, we typically associate it with a creamy, spiced drink, which is often spiked with rum, whiskey, or brandy. But I know not everyone is a fan of straight-up eggnog drinking. So, I wanted to find a way to incorporate those delicious flavors into a tasty treat that everyone can enjoy!

What are Eggnog Cookies?

Storage Instructions

These frosted eggnog cookies will keep for about 4 days in an airtight container in the fridge. However, please note this is only a guideline and will depend on the freshness of the heavy cream used in your frosting. You can also freeze these cookies (without the frosting) between layers of parchment paper for up to 3 months. Just let them thaw at room temperature before adding the frosting!

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Eggnog Cookies Recipe

These homemade Eggnog Cookies are super chewy, soft, perfectly spiced, and topped with a creamy, buttery frosting. Perfect for Christmas!

Course Dessert

Cuisine American

Total Cost $6.63 / $0.27 serving

Prep Time 20 minutes minutes

Cook Time 8 minutes minutes

Chill Time 30 minutes minutes

Total Time 58 minutes minutes

Servings 24 cookies

Calories 224kcal

Author Jess Rice

Equipment

• Hand Mixer
• Baking Sheet
• Piping Bag, optional
• 1 oz. Cookie Scoop

Ingredients

Cookie Ingredients

• 2 ¾ cups flour $0.52
• ¼ tsp salt $0.01
• 1 tsp ground nutmeg $0.55
• ½ tsp cinnamon $0.04
• 1 tsp baking powder $0.04
• 1 tsp baking soda $0.01
• 2 sticks unsalted butter, softened $2.13
• 1 ½ cups granulated sugar, divided (¼ cup reserved for rolling) $0.52
• 1 large egg $0.30
• ½ tsp vanilla extract $0.29
• ½ tsp rum extract $0.18

Icing Ingredients

• 1 ½ cups powdered sugar $0.82
• ¼ cup unsalted butter, softened $0.53
• ½ tsp vanilla extract $0.29
• ¼ tsp rum extract $0.09
• 3 Tbsp heavy cream $0.30

Instructions

• Preheat oven to 350F. In mixing bowl, combine flour, salt, nutmeg, cinnamon, baking powder, and baking soda. Whisk to combine and set aside.
• Add the room temperature softened unsalted butter and 1 ¼ cups granulated sugar to a mixing bowl. Cream them together with hand mixer on low speed.
• Beat the egg, vanilla, and rum extract together and add to the butter/sugar mixture. Mix on low until combined.
• Slowly add all the dry ingredients to wet mixture and mix until a sticky dough forms.
• Chill the dough for 20-30 minutes. Then, using a 1 oz cookie scoop, portion cookies and roll each into a ball in your hands. Toss each ball in the remaining ¼ cup granulated sugar.
• On a parchment-lined baking sheet, place the dough balls 2 inches apart and flatten slightly with the bottom of a clean cup.
• Bake for 8-10 minutes. Let them cool completely before frosting, for about 10 minutes.
• To make the icing, add powdered sugar, softened unsalted butter, vanilla extract, rum extract, and heavy cream to a mixing bowl and mix on medium-high with a hand mixer until smoothly whipped and creamy.
• Transfer icing to a piping bag (or a ziplock bag with one of the corners snipped off!) and frost each cookie. Alternatively, you can smooth the frosting on each cookie by hand with a butter knife. Enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1cookie | Calories: 224kcal | Carbohydrates: 31g | Protein: 2g | Fat: 11g | Sodium: 108mg | Fiber: 0.4g

how to make Eggnog Cookies – step by step photos

Preheat oven to 350F. In mixing bowl, combine 2 ¾ cups flour, ¼ tsp salt, 1 tsp nutmeg, ½ tsp cinnamon, 1 tsp baking powder, and 1 tsp baking soda. Whisk to combine and set aside.

Add 2 sticks room temperature softened unsalted butter and 1 ¼ cups granulated sugar to a mixing bowl. Cream them together with hand mixer on low speed.

Beat 1 large egg, ½ tsp vanilla, and ½ tsp rum extract together and add to the butter/sugar mixture. Mix on low until combined.

Slowly add all the dry ingredients to wet mixture and mix until a sticky dough forms.

Chill the dough for 20-30 minutes.

Then, using a 1 oz cookie scoop, portion cookies and roll each into a ball in your hands. Toss each ball in the remaining ¼ cup granulated sugar.

On a parchment-lined baking sheet, place the dough balls 2 inches apart and flatten slightly with the bottom of a clean cup.

Bake for 8-10 minutes. Let them cool completely before frosting, for about 10 minutes.

To make the icing, add 1 ½ cups powdered sugar, ¼ cup softened unsalted butter, ½ tsp vanilla extract, ¼ tsp rum extract, and 3 Tbsp heavy cream to a mixing bowl.

Mix on medium-high with a hand mixer until smoothly whipped and creamy.

Transfer icing to a piping bag and frost each cookie. Alternatively, you can smooth the frosting on each cookie by hand with a butter knife. Enjoy!

More Christmas Dessert Recipes

Sugar Cookies

$5.65 recipe / $0.23 serving

Peppermint Bark

$11.05 recipe / $0.69 serving

Chocolate Truffles

$5.69 recipe / $0.37 serving

Easy Chocolate Fudge

$6.88 recipe / $0.43 serving

The post Eggnog Cookies appeared first on Budget Bytes.