#cozybaking

With just a few ingredients and a little time, you’ll have a dessert that looks and tastes amazing.

Ginger Spice Delight Cookies These delightful cookies are soft, chewy, and packed with the warm flavors of ginger and spices. Perfect for any occasion or just a cozy treat at home. Ingredients 3/4 cup butter, softened 1 cup sugar, plus additional for rolling 1 large egg, room temperature 1/4 cup molasses 2-1/4 cups all-purpose flour 2 teaspoons ground ginger 1 teaspoon baking soda 3/4 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon salt Directions In a large bowl, cream the softened butter and 1 cup of sugar together until the mixture is light and fluffy, about 5-7 minutes. Next, beat in the egg and molasses until well combined. In a separate bowl, mix the flour, ground ginger, baking soda, cinnamon, cloves, and salt. Gradually add this dry mixture to the creamed mixture, stirring well until fully incorporated. Shape the dough into 1-1/2-inch balls, then roll each ball in additional sugar. Arrange the cookies 2 inches apart on ungreased baking sheets. Bake in a preheated oven at 350° for 10-12 minutes, or until the cookies are puffy and lightly browned. Once baked, transfer them to wire racks to cool completely.

Real. Imperfect. With heart.💙

Apple Pie Cookies Ingredients: Apple Pie Filling 3 Gala apples, peeled and sliced 1/4 cup brown sugar, packed 2 tbsp unsalted butter 1 tbsp cornstarch 1/2 tsp ground cinnamon Salted Caramel 1/2 cup white granulated sugar 2 tbsp unsalted butter, cubed, at room temperature 1/4 cup heavy cream, at room temperature 1/2 tsp salt 1/2 tsp pure vanilla extract Cinnamon Cookies 3 1/4 cups all-purpose flour 1 tsp baking powder 1 tsp ground cinnamon 1 tsp cornstarch 1 tsp salt 1 cup unsalted butter, melted and cooled 1 cup brown sugar, packed 1/2 cup white granulated sugar 1 tsp pure vanilla extract 2 large eggs, room temperature Cinnamon Sugar Coating 2 tbsp unsalted butter, melted 1/2 cup white granulated sugar 1 tsp ground cinnamon Directions: Apple Pie Filling In a medium saucepan over medium heat, melt the butter. Add apple slices, brown sugar, cornstarch, and cinnamon. Heat until the mixture starts to bubble, then cook and stir for about 5 minutes until the apples soften and the filling thickens. Set aside to cool completely. Salted Caramel In a small saucepan over medium heat, melt the sugar until it turns an amber color. This takes about 30 seconds; remove from heat immediately. Gradually add half the cubed butter and whisk until melted. Add the remaining butter, stirring carefully as the mixture bubbles up. Slowly add half the heavy cream and whisk, then add the remaining cream. Stir in vanilla and salt. Let cool completely. Cinnamon Cookies In a medium bowl, combine flour, baking powder, cinnamon, cornstarch, and salt. In a large bowl, whisk together melted butter, brown sugar, granulated sugar, vanilla, and eggs until smooth. Add dry ingredients and mix with a spatula until just combined. Let the dough rest for 10 minutes. Preheat oven to 350°F (175°C). Line two cookie sheets with parchment paper. Scoop dough into balls and place on the cookie sheet. Press a circle into the dough balls with a measuring cup or spice jar, then shape into a neat circle. Bake for 11 minutes, remove from the oven and press the circle indentation again, then bake for an additional 1-3 minutes until edges are golden. Cool on a rack. Brush cookies with melted butter, then roll edges in cinnamon sugar. Assembly Fill each cookie indentation with apple pie filling, and drizzle salted caramel over the top. Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes | Kcal: 275 | Servings: 18 cookies The warmth of baked cinnamon and apples fills the air with these Apple Pie Cookies. Each cookie is a soft, buttery cinnamon base, topped with a filling of caramelized apples and drizzled with salted caramel. Perfect for fall gatherings, these treats bring a taste of classic apple pie in every bite! These Apple Pie Cookies are a cozy treat, ideal for any fall day. The rich caramel and cinnamon flavors complement the sweet apple filling, creating a nostalgic dessert that’s easy to share and enjoy. With a mix of textures and flavors, these cookies are as inviting as they are delicious.

Pumpkin Cheesecake Cinnamon Rolls Ingredients: 2 cans Pillsbury cinnamon rolls (5-cinnamon roll packs) 1/2 stick butter, softened (for greasing the pan) Pumpkin Cheesecake Filling: 1 block (8 oz) cream cheese, softened 2/3 cup pumpkin puree, well strained of liquid 6 tbsp brown sugar 1 large egg, at room temperature 1 tsp vanilla extract 2 tsp all-purpose flour 3/4 tsp pumpkin pie spice Streusel Topping: 1/2 cup plus 1 tbsp all-purpose flour 1/2 cup brown sugar 6 tbsp cold butter, cut into cubes Pumpkin Spice Icing Glaze: 1/4 cup melted butter 1 cup powdered sugar 2 tbsp milk 1/2 tsp vanilla extract 3/4 tsp pumpkin pie spice Directions: Preheat Oven and Prep Pan: Preheat your oven to 400°F (200°C). Generously grease each cavity of a muffin pan with softened butter to prevent sticking. Make the Pumpkin Cheesecake Filling: In a large bowl, combine the cream cheese, pumpkin puree, brown sugar, egg, vanilla, flour, and pumpkin pie spice. Whisk until the mixture is smooth and free of clumps. Set aside. Prepare the Streusel Topping: In a separate bowl, combine the flour, brown sugar, and pumpkin pie spice. Cut in the cold butter cubes using a pastry cutter or fork until the mixture resembles small sandy clumps. Set aside. Assemble the Cinnamon Roll Muffins: Place one cinnamon roll in each muffin cavity, pressing it to fit the base and up the sides to create a well. Spoon 1-2 tablespoons of the pumpkin cheesecake filling into each cinnamon roll well. Top with Streusel: Generously sprinkle the streusel topping over each cinnamon roll muffin, covering most of the surface. Bake: Lightly cover the muffin pan with aluminum foil. Bake for a total of 15-20 minutes, removing the foil halfway through. Bake until a toothpick inserted into the center of the cheesecake filling comes out clean. If the tops begin to brown too quickly, cover with foil again. Make the Icing: While the cinnamon rolls bake, make the pumpkin spice icing. In a medium bowl, combine melted butter, powdered sugar, milk, vanilla, and pumpkin pie spice. Whisk until smooth. Cool and Drizzle: Let the cinnamon rolls cool for at least 15 minutes in the pan. Once cooled, drizzle with the pumpkin spice icing. Serve and enjoy! Prep Time: 20 minutes Baking Time: 20 minutes Total Time: 40 minutes Kcal: 350 kcal per roll Servings: 10 rolls These Pumpkin Cheesecake Cinnamon Rolls combine everything we love about fall into a single indulgent bite. A soft cinnamon roll base filled with creamy pumpkin cheesecake and topped with a buttery streusel and pumpkin spice icing, these rolls are a perfect blend of flavors and textures. Ideal for a cozy morning treat or an impressive holiday brunch, these rolls offer a delightful twist on traditional cinnamon rolls. Each muffin-style roll is perfectly portioned and packed with seasonal spices, making them a favorite for fall gatherings and cozy celebrations.

Lemon Curd Sweet Rolls Ingredients: For the Sweet Rolls: 1/2 cup water (110-115°F) 3/4 cup milk (coconut milk used, 110-115°F) 3/4 cup granulated sugar 1/2 cup unsalted butter (soft or melted) 1 large egg (room temperature) 1 teaspoon salt 4 1/2 cups all-purpose flour 2 Tablespoons instant yeast 10 ounces lemon curd (homemade or store-bought) For the Glaze: 1 cup powdered sugar 1/4 teaspoon organic lemon flavoring 3-4 Tablespoons milk (coconut milk used) Directions: Heat the water and milk to 110-115°F. Add yeast to the warm liquid, stir, and let proof for 5-10 minutes. Add the yeast mixture to a stand mixer. Combine remaining dough ingredients and mix for 4-5 minutes until smooth. Place dough in a lightly oiled bowl, cover, and allow it to rise for 1.5 hours or until doubled in size. On a floured surface, roll out the dough into a 15" x 18" rectangle. Spread lemon curd over the dough, leaving a 1/2" border. Roll the dough lengthwise and slice into 1 1/2" thick pieces. Arrange the rolls in a greased 13" x 9" pan. Cover and let rise for 1 hour. Preheat the oven to 350°F and bake the rolls for 15-20 minutes or until golden brown. For the glaze, whisk powdered sugar, lemon flavoring, and milk until smooth. Drizzle over the warm rolls and serve. Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 2 hours 30 minutes Kcal: 280 kcal | Servings: 12 rolls These Lemon Curd Sweet Rolls are the perfect blend of soft, buttery dough and tangy lemon curd, creating a sweet and zesty treat. The rolls are light, fluffy, and full of citrusy flavor, making them a delightful option for brunch or dessert. Finished with a smooth lemon-flavored glaze, each bite melts in your mouth. Whether you're serving these for a family gathering or enjoying them as an indulgent breakfast treat, these rolls are sure to be a hit. The bright lemon flavor and the comforting texture make them ideal for spring and summer occasions, adding a refreshing twist to traditional sweet rolls.

Moon Mist Valley