Linen & Gray

menu icon
search icon

The Blog

homemade marshmallows

Homemade marshmallows are much better than store-bought and so easy to make. You will not see marshmallows the same way after trying these.

why you’ll love homemade marshmallows

  • Homemade marshmallows are MUCH tastier than store-bought marshmallows. They are fluffy and full of vanilla flavor.
  • They are very simple to make and come together quickly.
  • There are infinite ways to flavor homemade marshmallows, so you can always have a different marshmallow!

ingredients in homemade marshmallows

  • gelatin– I use powdered gelatin. The most common form is this little packet, but you can also buy large containers of gelatin.
  • water– to dissolve the gelatin and to make the sugar syrup
  • granulated sugar– to make the sugar syrup
  • corn syrup– to make the sugar syrup (it helps prevent crystallization and is NOT the same as high fructose corn syrup, as corn syrup sold in the store is pure glucose)
  • salt– I use Diamond Crystal kosher salt (it’s the best), but if you don’t have that, use half the amount of regular table salt.
  • vanilla bean paste– for flavor; you could alternatively use vanilla extract or any extract you’d prefer
  • powdered sugar– to dust the marshmallows when they’re done so they don’t stick to each other
  • cornstarch– to dust the marshmallows when they’re done so they don’t stick to each other

supplies needed to make homemade marshmallows

  • 8″x8″ or 9″x9″ square pan– using a smaller pan will yield fewer, larger marshmallows, while the larger pan will yield more, smaller marshmallows
  • parchment paper– to line the pan and make the marshmallows much easier to remove
  • stand mixer– a stand mixer will make this much easier, but I suppose you could use a hand mixer
  • instant read thermometer or candy thermometer– you will need to know the temperature of the sugar syrup
  • saucepan– to cook the sugar syrup
  • scale– to weigh the ingredients

It’s getting to be s’mores season, so keep this recipe on hand so you can make the best homemade marshmallows for your bonfires. These are also incredible in hot cocoa. (I would know. Last December, I had cocoa with my peppermint marshmallows nearly every day. I was nine months pregnant at the time, but still. So delicious.)

how to make homemade marshmallows

Prepare your pan by lightly greasing it with some butter or oil. Make a parchment paper sling by placing two pieces of parchment over each other in opposite directions with some overhang (my parchment was too short for an overhang). Parchment paper will make it much easier to remove the marshmallows from the pan. Sprinkle a layer of “dust” (powered sugar and cornstarch) all over the parchment paper and pan so that there are no exposed areas. Set the pan aside.

In a small bowl, combine the gelatin powder and ½ cup of cold water. Set aside.

In a medium sized saucepan, combine the granulated sugar, corn syrup, ½ cup of water, and the salt. Bring to the stovetop and stir gently to moisten the sugar entirely. Cook until the temperature reaches 238 F to 240 F, without stirring.

To the bowl of a stand mixer with a whisk attachment, add the puck of gelatin. Slowly stream in the sugar syrup while mixing on low speed. Once all the sugar syrup has been added, raise the speed of the mixer to medium speed and continue mixing until light, fluffy, and thick. (About ten minutes.) Add the vanilla bean paste and mix until combined.

The mixture should not run or pour too easily. It should be thick enough to track lines in the bowl and not flow easily when the whisk is lifted. Be careful not to over mix the fluff into a too thick mixture that is all gathered in the whisk or “stringing”.

If you want to make a colored, marbling effect, add a small drop or two of gel food coloring to the whipped marshmallow and gently stir a few times with a spatula. As you pour the marshmallow into the pan, the marbling will appear.

Pour the marshmallow fluff into the pan and spread it into place as best you can. Sprinkle the “dust” all over the surface and allow it to set for a few hours. Cover the top of the pan with a dish towel to prevent the marshmallow from drying out.

Once the marshmallows are dried and ready to cut (to test them out, give them a poke to check- they’ll be bouncy and not squishy or sticky), remove them from the pan and place on a “dust” covered surface.

Lightly grease a large knife and cover the blade with the “dust” to prevent sticking. Slice the marshmallow square into even strips. On the cut sides, sprinkle with the “dust”. Cut each strip again in the other direction, creating little squares. On the cut sides, sprinkle with the “dust”.

Toss the pile of marshmallows with more of the “dust” to ensure that all the sticky edges are covered. Store them in an airtight container for about three weeks (if they last that long!).

Depending on how many strips you cut, you can get about 72-81 marshmallows in a 9″x9″ pan.

success tips for making homemade marshmallows

  • Use a thermometer to take the temperature of your sugar. Don’t eyeball it, because you won’t be able to know. The temperature of the sugar syrup needs to be at 238 F to 240 F.
  • Use the dust liberally.
  • Don’t let the marshmallows sit out for too long, or they can develop a crust. In my photos, you can see a bit of crustiness. That’s what happens when you wait too long to cut them. It’s not really a problem, other than aesthetics.
  • If you under whip your marshmallows, they will take longer to set. If you whip them long enough, they will not take as long to set.
  • If you’re curious, the bovine gelatin from Perfect Supplements makes a much better marshmallow than the Knox gelatin, just saying.

making s’mores with homemade marshmallows

These homemade marshmallows work incredibly well for s’mores because they melt very easily with heat. The texture of a melted homemade marshmallow is so creamy and light. Add a char around the outside from flame? Insane.

FAQs

  • Why does my marshmallow smell insanely bad when I first pour the syrup into the mixture with the gelatin? Gelatin has a smell, and it is normal for it to smell bad. I promise the smell will go away in the final product. In my experience, high quality bovine gelatin smells much better than the cheaper Knox gelatin.
  • Can I flavor my marshmallows? There are many ways to flavor marshmallows, the simplest being with extracts. I love Watkins extracts, and I’ve flavored my marshmallows with caramel and peppermint extracts. Use about ½ teaspoon to 1 teaspoon of extract. Although I haven’t tried it yet, you can also flavor marshmallows with freeze dried fruit, fruit purees, caramel, or cocoa powder.
  • Do homemade marshmallows melt well? They melt incredibly well and are the most smooth and creamy melted marshmallows I’ve ever used.
  • What can I do with my marshmallows? Make s’mores, put them in cups of cocoa, or dip them in fondue.
Print

homemade marshmallows

vanilla bean marshmallows
Print Recipe

Homemade marshmallows are much better than store-bought and so easy to make. You will not see marshmallows the same way after trying these.

  • Author: Emily Loggans

Ingredients

Scale

The Marshmallow

21g unflavored gelatin (3 Knox envelopes)

½ cup cold water

300g (1 ½ cups) granulated sugar

320g (1 cup) corn syrup

½ cup water

½ tsp Diamond Crystal kosher salt (or ¼ tsp regular table salt)

1 tbsp vanilla bean paste

The Dust

60g (½ cup) powdered sugar

40g (¼ cup) cornstarch

Instructions

Prepare a 8”x8” or 9”x9” pan by lightly greasing it with some butter or oil. Make a parchment paper sling by placing two pieces of parchment paper over each other in opposite directions. Sprinkle a layer of powdered sugar “dust” over the parchment and sides of the pan. Set the pan aside.

In a small bowl, combine the gelatin and ½ cup of cold water. Set aside.

In a medium sized saucepan, combine the granulated sugar, corn syrup, ½ cup water, and the salt. Bring to the stovetop and stir gently to moisten the sugar entirely. Cook without stirring until the temperature reaches 238 F to 240 F.

To the bowl of a stand mixer with a whisk attachment, add the gelatin puck. Slowly stream in the sugar syrup while mixing on low speed. Once all the sugar syrup has been added, raise the speed of the mixer to medium speed and continue mixing until light, fluffy, and thick. (About ten minutes.) Add the vanilla bean paste and mix until combined.

Pour the marshmallow fluff into the pan and spread it into place. 

In a bowl, combine the powdered sugar and cornstarch.

Using a fine mesh sieve, sprinkle the powdered sugar “dust” all over the surface and allow it to set for a few hours. Cover the top of the pan with a dish towel to prevent the marshmallow from drying out.

Once the marshmallows are set, remove them from the pan and place onto a surface dusted with the powdered sugar mixture. Using a large greased knife, cut the marshmallow square into even strips. Cut each strip into even squares, dusting the cut edges as you go to prevent sticking. 

Store the marshmallows in an airtight container for up to three weeks.

Notes

  • Why does my marshmallow smell insanely bad when I first pour the syrup into the mixture with the gelatin? Gelatin has a smell, and it is normal for it to smell bad. I promise the smell will go away in the final product. In my experience, high quality bovine gelatin smells much better than the cheaper Knox gelatin.

  • Can I flavor my marshmallows? There are many ways to flavor marshmallows, the simplest being with extracts. I love Watkins extracts, and I’ve flavored my marshmallows with caramel and peppermint extracts. Use about ½ teaspoon to 1 teaspoon of extract. Although I haven’t tried it yet, you can also flavor marshmallows with freeze dried fruit, fruit purees, caramel, or cocoa powder.

  • Do homemade marshmallows melt well? They melt incredibly well and are the most smooth and creamy melted marshmallows I’ve ever used.

  • What can I do with my marshmallows? Make s’mores, put them in cups of cocoa, or dip them in fondue.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

mini pavlovas with vanilla bean chantilly & lemony, vanilla infused blackberry compote

These individual pavlovas are a perfect dessert with a light, vanilla bean chantilly (sweetened whipped cream with a fancy name) and topped with a bright, lemony vanilla-infused blackberry compote.

why you’ll love pavlovas with vanilla bean chantilly & blackberry compote

  • They are a perfect way to use up some egg whites after making lemon bar cookies.
  • They are refreshing and light with the perfect balance of textures: crunchy, chewy, fluffy, and saucy.
  • The chantilly cream is incredibly easy to make, as it is nothing more than whipped heavy cream with some sugar, salt, and vanilla.
  • The blackberry compote is infused with lemon zest and vanilla bean, giving it a lovely depth of flavor. To keep things simple (and cheaper), all the vanilla flavor is coming from vanilla bean paste rather than whole vanilla bean pods.

ingredients in mini pavlovas with vanilla bean chantilly & lemony, vanilla infused blackberry compote

the pavlova

  • egg whites– make up the base of the meringue
  • granulated sugar– to stabilize and sweeten the meringue
  • salt– for flavor and a better whip on the meringue; I use Diamond Crystal kosher salt. If you don’t have that, use half the amount of table salt.
  • cream of tartar– to help stabilize the meringue
  • cornstarch– to aid in a fluffy texture inside the pavlova
  • white vinegar– adding an acid helps to stabilize and add structure to the meringue so the pavlovas *hopefully* don’t collapse
  • vanilla bean paste– for flavor

the chantilly whipped cream

  • heavy whipping cream
  • powdered sugar– to sweeten the whipped cream; powdered sugar is better here than granulated sugar for two reasons: 1) powdered sugar dissolves much more quickly than granulated sugar and 2) the cornstarch in powdered sugar helps stabilize the whipped cream
  • salt– for flavor; I use Diamond Crystal kosher salt. If you don’t have that, use half the amount of table salt.
  • vanilla bean paste– for flavor

the blackberry compote

  • blackberries– obviously
  • granulated sugar– for sweetness and texture
  • lemon zest– for flavor and brightness
  • lemon juice– for flavor and brightness
  • salt– for flavor; I use Diamond Crystal kosher salt. If you don’t have that, use half the amount of table salt.
  • vanilla bean paste– for flavor

supplies needed

  • stand mixer (preferred) or hand mixer– You really don’t want to be making the meringue with a wire whisk. The chantilly can be made with a wire whisk, but even that will be a workout.
  • scale– trust me on this; it will make your life so much easier
  • measuring spoons
  • baking sheet
  • parchment paper– I love pre-cut parchment paper from Kana Lifestyle
  • piping bags– I use these for my royal icing decorating, so they are what I have on hand and use for bakes like these.
  • Wilton 6B piping tip– optional, although pretty
  • large cookie scoop (like a #12)- optional, but makes it easier to scoop the meringue onto the baking sheet; you could alternatively use a big spoon
  • offset spatula– optional; you could alternatively use a silicone spatula or a spoon to shape the pavlovas
  • microplane/zester– for the lemon zest
  • juicer– for the lemon juice; I just use a simple and inexpensive citrus juicer
  • saucepan– to cook the compote

how to make mini pavlovas with vanilla bean chantilly & lemony, vanilla infused blackberry compote

These individual pavlovas are a perfect dessert with a light, vanilla bean chantilly (sweetened whipped cream with a fancy name) and topped with a bright, lemon infused blackberry compote. They are not complicated to make, and make a fantastic, somewhat fancy dessert. There are three components: the pavlovas, the whipped cream (i.e., chantilly), and the blackberry compote.

make the pavlovas first

These mini, individual pavlovas are made from a French meringue that is either piped or shaped to resemble little bowls and then baked until crispy on the outside and marshmallowy/chewy on the inside.

Start out by making your French meringue in the bowl of a stand mixer- weigh your egg whites and add the cream of tartar and salt. Whip on medium-low speed until the egg whites are foamy. Slowly add the granulated sugar to the meringue until it is thick and glossy. I add the sugar in about one tablespoon increments every 30 seconds to a minute. No need to time this; it’s not an exact science. Just make sure to not have a bunch of sugar not incorporated when the meringue is nearly done. That will cause a grainy meringue since the sugar won’t have time to dissolve.

Once the meringue has reached a stiff peak and is thick and glossy, take the bowl off the stand mixer and gently fold in the cornstarch, vinegar, and vanilla bean paste.

Once the meringue is ready to go, scoop mounds of meringue onto a parchment lined baking sheet and gently shape them how you’d like. There are so many ways to shape them, but for these, I decided to go a very simple route. I scooped my meringue with a very large cookie scoop in large dollops a couple inches apart, making about 10-12 (I always get 10) little pavlovas. Using an offset spatula, I smoothed out the sides of my dollops, making a short cylinder. For the top, I made sure to leave a bit of an indentation to allow for some filling.

Bake the mini pavlovas at 275 F for 30 minutes, reduce the heat to 250 F and bake for an additional 30 minutes. Turn off the oven, and leave the pavlovas in the oven for at least another hour, or even overnight if you’re making these ahead.

make the blackberry compote

The blackberry compote is incredibly easy- just add all the ingredients to a saucepan and cook on medium-low heat, stirring every once in a while, until the compote is simmering and the berries are easily smashed. Don’t smash the berries entirely- you want to have some pieces of berry in the compote. The cooking process takes about 15 minutes. Once the compote is cooked thoroughly, transfer to a container and store in the fridge to cool down entirely before using. (This is a great component to make ahead!)

make the chantilly whipped cream

Chantilly cream is a fancy name for sweetened whipped cream. If you’ve never made homemade whipped cream, buckle up because it is delicious and will ruin you for pre-made whipped toppings forever. I sweeten my heavy cream with powdered sugar rather than granulated sugar because powdered sugar is fine enough to dissolve quickly without making the whipped cream grainy. As an added bonus, it helps stabilize the whipped cream thanks to the starch that’s added to the sugar (typically cornstarch).

Never forget to season your whipped cream! It makes all the difference. I use a bit of kosher salt and vanilla bean paste. Vanilla extract works just as well with just a bit less of a vanilla-forward taste and no vanilla bean speckles.

Whip the cream in a glass or metal bowl on medium-high speed (or with a wire whisk) until you reach stiff peaks, scraping down the sides and bottom of the bowl every once in a while. *A pro tip is to chill the bowl and whisk/beaters before whipping, but I have never done that, nor am I willing to, honestly.

Store in the fridge until you’re ready to assemble, but don’t make this too far in advance. A few hours is fine, but it’s quick enough to whip up right before assembling.

assemble the mini pavlovas

Once everything is ready, chilled, and the pavlovas thoroughly dried out, it’s time to assemble. Gather the compote, chantilly, pavlovas, a spoon, a piping bag (optional), and a 6B piping tip (optional; you could also choose a different tip, like a 1M if you’d like). If you don’t want to pipe the whipped cream, just spoon it on top of the pavlovas.

I piped my whipped cream in a bit of a flower pattern, piping shells on the outer edge. Using a spoon, I created a divot in the center of the flower to hold my blackberry compote.

Pour a large spoonful of blackberry compote in the center of the whipped cream flower.

success tips for making mini pavlovas with vanilla bean chantilly & blackberry compote

  • Don’t be too slow about adding your sugar. It is best to add it slowly, however, if you go too slow, then the sugar will not be fully added by the time the meringue is thick and fluffy. This will cause the meringue to be grainy since the sugar hasn’t had time to fully dissolve. Best to add it a tablespoon at a time every 30-60 seconds once the meringue starts to get foamy and less liquidy.
  • Serve the pavlovas right away after assembling them. However, this is a great make ahead dessert. Make all of the individual parts and store them individually- the pavlova meringues in an airtight container, the chantilly in the fridge (although this is sometimes best, and easy, to make right before serving), and the blackberry compote in the fridge.
  • If you have a Costco membership, don’t forget to check there for blackberries. I was able to purchase 12 oz. packages for $3.99 each.
  • This is the perfect recipe to make when you have leftover egg whites from a dessert that used only or primarily egg yolks, such as a curd or custard (like my lemon bar cookies). If you do not have leftover whites, after making this, you will have leftover yolks. Try making pastry cream, pudding, curd, or lemon bar cookies.

FAQs

  • Do I need a stand mixer to make mini pavlovas? No, you don’t need a stand mixer, but it does make making meringue much easier. You can make them with a hand mixer, but I don’t recommend mixing meringue with a wire whisk.
  • Why is my egg white mixture not whipping up? Whipping egg whites is not hard, but there are a few things than cause trouble.
    • 1) Do NOT let any bits of egg yolk get in the egg whites. It will cause them to not whip up. It’s best practice to crack the egg white in a little dish and transfer it to the main mixing bowl rather than cracking the eggs directly into the main mixing bowl. This way, if a little egg yolk sneaks in, you can simply save that egg for breakfast and try again.
    • 2) Wipe your mixing bowl, whisk, and spatula down with an acid like lemon juice or white vinegar. This cleans the bowl from any lingering fat that could prevent the egg whites from whipping up. (I don’t typically do this.)
    • 3) If the humidity in your house is extremely high, like 75% or even higher, it can greatly hinder the egg whites from whipping up. One summer, I was trying to make macarons, and my kitchen was 85% humidity and the meringue just would. not. whip. up. Use a dehumidifier while you whip the meringue if your kitchen gets incredibly humid. (It’s really helpful to have a hygrometer in your kitchen, especially during the summer or if you’re in a humid climate.)
  • Can I use a different berry? While I have not tried it, raspberries would be an amazing swap. Blueberries and strawberries would also be great. When swapping berries, keep the sweetness in mind. If the berries you use are more tart, then you may need more sugar (I’m looking at you, raspberries).
Print

pavlova with vanilla bean chantilly & lemony, vanilla infused blackberry compote

mini, individual pavlova with chantilly whipped cream and a lemony, vanilla infused blackberry compote
Print Recipe

These individual pavlovas are a perfect dessert with a light, vanilla bean chantilly (sweetened whipped cream with a fancy name) and topped with a bright, lemony vanilla-infused blackberry compote.

  • Author: Emily Loggans

Ingredients

Scale

Pavlova

5 large egg whites (about 150g-165g)

¼ tsp Diamond Crystal kosher salt (or ⅛ tsp regular table salt)

¼ tsp cream of tartar

250g (1 1/4/ cup) granulated sugar

1 tsp white vinegar

1 tbsp cornstarch

2 tsp vanilla bean paste

Lemony Vanilla-Infused Blackberry Compote

12 oz. Blackberries

¼ tsp Diamond Crystal kosher salt (or ⅛ tsp regular table salt)

67g (⅓ cup) granulated sugar

2 Tbsp lemon juice (about ½ lemon)

Zest from one lemon

1 tsp vanilla bean paste

Vanilla Bean Chantilly Cream

480g (2 cups) heavy whipping cream

60g (½ cup) powdered sugar

½ tsp Diamond Crystal kosher salt (or ¼ tsp regular table salt)

2 tsp vanilla bean paste

Instructions

Make the Pavlovas

Preheat the oven to 275 F.

To the bowl of a stand mixer, add the egg whites, cream of tartar, and salt. Whip on medium-low speed until the egg whites are foamy. Slowly add the granulated sugar, a tablespoon at a time every 30-60 seconds with the mixer on medium-high speed until the meringue is thick and glossy and holds a stiff peak.

Once the meringue has reached stiff peaks, remove the bowl and gently fold in the cornstarch, vinegar, and vanilla bean paste.

Scoop dollops of meringue about two inches apart onto a parchment lined baking sheet. Gently shape them with a spoon or offset spatula, keeping the sides higher and the top like a bowl to hold fillings later.

Bake the pavlovas at 275 F for thirty minutes. Lower the temperature to 250 F, and bake them for an additional thirty minutes. Turn off the heat and leave them in the oven for at least one hour, or even overnight.

Make the Blackberry Compote

To a saucepan, add the blackberries, salt, sugar, lemon juice, lemon zest, and vanilla bean paste. Stir together and place over medium-low heat, stirring occasionally as the mixture comes to a simmer. Cook for 10-15 minutes until the berries are soft enough to mash slightly. Continue cooking for another 5 minutes until the mixture is glossy and thickened slightly. 

Remove from heat and transfer to a heat proof container. Cool completely before using and store in the refrigerator when not in use.

Make the Chantilly Whipped Cream

To a mixing bowl, add the whipping cream, powdered sugar, salt, and vanilla bean paste. Whip on medium-high or high speed until the cream reaches stiff peaks, scraping the bottom and sides of the bowl occasionally.

Use immediately, or store in the refrigerator for a few hours before assembling.

Assemble the Mini Pavlovas

Assemble the pavlovas right before consuming or serving.

Gather the pavlova meringues, compote, chantilly, a spoon, a piping bag, and a piping tip (I used Wilton 6B). 

Fill a piping bag with the Chantilly and pipe onto the top of each pavlova. I  piped mine in a flower pattern, piping shells on the outer edge. Use a spoon to create a divot in the center of each whipped cream “flower” to hold the blackberry compote.

Fill each whipped cream flower with a big spoonful of blackberry compote.

Serve and enjoy.

Notes

  • Do I need a stand mixer to make mini pavlovas? No, you don’t need a stand mixer, but it does make making meringue much easier. You can make them with a hand mixer, but I don’t recommend mixing meringue with a wire whisk.

  • Why is my egg white mixture not whipping up? Whipping egg whites is not hard, but there are a few things than cause trouble.

    • 1) Do NOT let any bits of egg yolk get in the egg whites. It will cause them to not whip up. It’s best practice to crack the egg white in a little dish and transfer it to the main mixing bowl rather than cracking the eggs directly into the main mixing bowl. This way, if a little egg yolk sneaks in, you can simply save that egg for breakfast and try again.

    • 2) Wipe your mixing bowl, whisk, and spatula down with an acid like lemon juice or white vinegar. This cleans the bowl from any lingering fat that could prevent the egg whites from whipping up. (I don’t typically do this.)

    • 3) If the humidity in your house is extremely high, like 75% or even higher, it can greatly hinder the egg whites from whipping up. One summer, I was trying to make macarons, and my kitchen was 85% humidity and the meringue just would. not. whip. up. Use a dehumidifier while you whip the meringue if your kitchen gets incredibly humid. (It’s really helpful to have a hygrometer in your kitchen, especially during the summer or if you’re in a humid climate.)

  • Can I use a different berry? While I have not tried it, raspberries would be an amazing swap. Blueberries and strawberries would also be great. When swapping berries, keep the sweetness in mind. If the berries you use are more tart, then you may need more sugar (I’m looking at you, raspberries).

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

lemon bar cookies

These cookies are the love child of a lemon bar and a thumbprint cookie. They are made with a buttery & soft, shortbread type of dough, filled with a bright & tart lemon curd, and dusted with powdered sugar. These are so easy to make and perfect to make during winter when citrus fruit is at its peak.

why you’ll love lemon bar cookies

  • They are a soft, buttery cookie and full of bright lemon flavor thanks to a delicious, homemade lemon curd made with lemon zest and fresh squeezed lemon juice.
  • They are made with a very easy lemon curd that tastes incredible, and the lemon curd recipe makes exactly the amount you need to make the cookies.
  • These cookies have a very minimal and convenient chill time- chill one tray while preparing the other and chill the second tray while baking the first tray.
ingredients for lemon bar cookies gathered on a baking tray

ingredients in lemon bar cookies

lemon curd

  • granulated sugar– Sugar aids in the texture and sweetness of homemade lemon curd.
  • lemon zest– Lemon zest has even more lemon flavor than the lemon juice, so adding it to lemon curd will make a much more lemony flavor. In the end, we’ll strain it out so that the texture of our curd isn’t chunky. Try to get organic lemons since they don’t have wax on them, but if you can only find regular lemons it’s fine. Wash them well!
  • lemon juice– Lemon juice is responsible for the liquid and flavor of our curd. Do not swap this out for store-bought lemon juice. However, I have been known to splash a bit of store-bought lemon juice into my measuring cup when my fresh squeezed juice came up short.
  • egg yolks & an egg– This recipe uses four yolks and one whole egg as the thickener. This is a perfect way to use up egg yolks after making an egg white recipe, but if you don’t already have egg yolks to use up, now you’ll have egg whites to use up. Make meringue cookies, Eton mess, mini pavlovas, or meringue kisses.
  • butter– I am using unsalted, but let’s be honest, salted butter will not make this too salty. Butter will make the curd silky and creamy.
  • Diamond Crystal kosher salt– (Don’t swap this for another salt if you can. It is the BEST salt for baking. Grab a box here. However, if you only have table salt or a fine sea salt available, use half the amount of salt called for in this recipe, which would be ¾ tsp.)

cookie dough

  • butter– (I use unsalted, but if you use salted butter, everything will be fine. I promise. If you’re worried, lower the salt by ¼ teaspoon of Diamond Crystal kosher salt.)
  • granulated sugar– Of course sugar adds sweetness, but it is also important for creating the texture of this cookie.
  • Diamond Crystal kosher salt– (Don’t swap this for another salt if you can. It is the BEST salt for baking. Grab a box here. However, if you only have table salt or a fine sea salt available, use half the amount of salt called for in this recipe, which would be ¾ tsp.)
  • lemon zest– This is optional but adds a pop of lemon flavor to the buttery cookie. If you have some extra zest, why not?
  • vanilla bean paste or extract– Vanilla bean paste is a secret weapon for baking! Get a bottle here or here or here. However, plain vanilla extract is fine. Don’t use imitation vanilla or ‘baking’ vanilla if you can. Classic, pure vanilla extract is the way to go.
  • lemon paste– This is totally optional, but I happened to have some Nielsen Massey lemon paste that I need to use up. Using it will just add a bit more lemon flavor to the cookie. You could also use lemon extract.
  • egg yolks– You could just use a whole large egg instead of two egg yolks, but the yolks give more tenderness to the dough thanks to the fat content in a yolk. (Don’t toss your whites! Make angel food cake, pavlovas, or meringues.)
  • all purpose flour
  • baking powder– to lighten the cookie
  • cornstarch– makes this dough even more tender

supplies needed to make lemon bar cookies

  • microplane/zester
  • instant read thermometer (to check the temp of the curd)
  • sieve (to strain the curd)
  • hand mixer or stand mixer
  • scale (trust me on this)
  • #30 cookie scoop, like this one
  • spatula
  • measuring spoons
  • cookie sheets, two half sheet
  • parchment paper- this is my favorite

how to make lemon bar cookies

These lemon bar cookies are the perfect combination of buttery, soft cookie and creamy, sweet-tart lemon curd. Their crackly edges, ring of powdered sugar, and bright yellow centers make them a pretty cookie to add to a cookie box, serve as dessert, or snack on as an afternoon pick-me-up.

make the lemon curd first

This is the easiest, stress-free lemon curd. If you’ve never made lemon curd, don’t be scared. It’s not as complicated as it seems. I’ve been testing my lemon curd recipe for years, and this is my favorite iteration so far with the most lemon flavor, perfect balance of sweetness, and least eggy flavor.

To your pot, add the granulated sugar, salt, and lemon zest. Using either your fingertips or a spatula, rub the zest into the sugar until it looks like wet, yellow sand. This pulls the oil (aka, flavor) from the lemon zest into the sugar, therefore making a more flavorful lemon curd.

Pour the fresh squeezed lemon juice into the pan with the sugar mixture and stir until combined. Add the eggs and whisk well to combine. Place the pot on the stovetop at medium-low heat, stirring constantly. It will thicken quickly and without stirring, the curd will thicken unevenly and become chunky. Once temperature reaches 170F, or when the mixture is thick and evenly coats the back of the spatula, remove from heat and pour into a sieve that is resting in a heat proof bowl. Whisk in the butter until it is melted.

Store lemon curd in the refrigerator while waiting for the next step. Cover the top of the curd with cling film to prevent it from developing a skin.

make the cookie dough

This dough is incredibly easy to make. It starts out by creaming room temperature butter with sugar, lemon zest, and salt. Make sure to mix the butter and sugar for a few minutes until it lightens in color and looks less grainy.

Add the egg yolks, vanilla, and lemon paste/extract (if using) to the creamed mixture and mix until it is emulsified. The mixture will be thick and smooth.

Add the dry ingredients (flour, baking powder, and cornstarch) and mix just until the dough comes together and there are no more dry pockets. You don’t want to over-mix this or the dough will be tough.

how to shape & fill lemon bar cookies

Scoop the dough into balls immediately after making the dough using a #30 cookie scoop. You’ll get 18 balls of dough that weigh approximately 40g-42g. Roll each ball in powdered sugar to coat before placing on a parchment lined baking sheet. I fit nine cookies on each sheet for a total of two sheets.

Using a tablespoon measuring spoon, press a divot into each ball of dough. The dough may crack on the edges, but gently press the dough back together. Using your fingers, pinch the edges of the thumbprint shape to thin them out while keeping the height. Press the center of the dough down slightly so that it is not very thick, but be careful not to make it too thin.

Evenly divide the lemon curd among the prepared cookies, about a heaping tablespoon each. While preparing the second sheet of cookies, if you find that you have either not enough or too much lemon curd left, either share some with the cookies chilling in the fridge or steal some from the cookies chilling in the fridge.

help, my butter is cold!

This recipe requires the use of room temperature butter. This can be confusing though, because rooms are all different temperatures depending on how cold/warm you keep your house. Typically, room temperature butter is about 68 F – 72 F. However, my house is 66 F in the winter, so even if I leave my butter out all night, it is a little cold. A fridge is 40 F, so butter straight from the fridge is way too cold to use in a recipe like this. To quickly solve the problem, I microwave my butter sticks for 2-3 seconds, flip them over, microwave for another 2-3 seconds until they have a nice texture that is not soft but is more pliable. I leave them in the wrapper for this. Do NOT melt or warm the butter. Just take the chill out.

Using too-cold butter for a butter cookie dough will cause lumps of butter to be throughout your dough that makes your cookies bake unevenly with little pools of melting butter in the oven. It’s not ideal. Just quickly soften your butter.

help, my eggs are cold!

Since most people keep their eggs in the fridge, eggs are always going to be cold before baking. There is almost a 0% chance that I will be preparing enough to take my eggs out an hour or two before baking. The best way to quickly get an egg ready to go is to place it in a cup of really warm water while prepping the rest of your ingredients. Adding a cold egg to a creamed butter mixture can cause the butter to harden in places, resulting in little lumps of butter that are pretty impossible to get rid of.

success tips for making lemon bar cookies

  • ‘Mise en place’ is a French phrase with the idea of putting everything in its place before beginning to make a recipe. It helps everything to go smoothly and eliminates so much possible stress. Getting all of your supplies and ingredients together before ever starting the recipe will help tremendously.
  • Weigh your ingredients, particularly the flour. It is the most important measurement in this recipe to weigh. Flour can be off in volume measurements by up to 30g, which is a quarter cup! Having incorrect flour measurements can cause your cookies to spread too much or, alternatively, be dry and crumbly. Weighing your ingredients makes everything so much easier, as you don’t have to wash all the measuring cups at the end. However, I do not use the scale to weigh out teaspoon or tablespoon measurements for things like baking powder, salt, vanilla, or cornstarch, for example.
  • Room temperature ingredients make all the difference in baking lemon bar cookies.
  • Creaming the butter/sugar mixture really well will make a lighter, more tender cookie.
  • Chill time is very minimal in this recipe; you only need to chill each sheet of cookies for about 15 minutes.
  • Don’t overtake them. These cookies are meant to be on the softer side. They’ll be a bit crispy at the edges, but we are not looking for a lot of browning. Bake them until they start getting a bit golden at the bottom edges.

FAQs

  • Can I use store bought lemon curd? While I haven’t tried it myself, I don’t see why not! If you do try it, let me know how it goes!
  • Can I use store bought lemon juice when making the curd? I do NOT recommend using store bought lemon juice in the curd. Fresh squeezed lemon juice is infinitely better, and you only need a couple of lemons.
  • Will I have leftover lemon curd from the homemade recipe? No, this recipe makes the exact amount of curd that you need. If you double the cookies, double the curd. If you want extra curd for something else, double the recipe.
  • How do I store lemon bar cookies? Store lemon bar cookies in an airtight container at room temperature if they’ll be consumed within the day. However, if you plan on keeping them around for longer, store them in the fridge. These cookies get even softer with time. I like them even more the second day.
Print

lemon bar cookies

Print Recipe

These cookies are the love child of a lemon bar and a thumbprint cookie. They are made with a buttery & soft, shortbread type of dough, filled with a bright & tart lemon curd, and dusted with powdered sugar. These are so easy to make and perfect to make during winter when citrus fruit is at its peak.

  • Author: Emily Loggans

Ingredients

Scale

Lemon Curd

100g (½ cup) granulated sugar

¼ tsp Diamond Crystal kosher salt (or ⅛ tsp table salt)

lemon zest, from about 2 medium-large lemons

120g (½ cup) lemon juice, from about 2 medium-large lemons

4 egg yolks, large

1 whole egg, large

56g (4 Tbsp) unsalted butter

Cookie Dough

226g (16 Tbsp) unsalted butter, room temperature

150g (¾ cup) granulated sugar

1 ½ tsp Diamond Crystal kosher salt (or ¾ tsp table salt)

1 Tbsp lemon zest, optional

2 tsp vanilla bean paste or extract

1 tsp lemon paste or extract, optional

2 egg yolks, large

270g (2 ¼ cups) all purpose flour

2 tsp baking powder

2 Tbsp cornstarch

60g (½ cup) powdered sugar, for rolling

30g (1//4 cup) powdered sugar, for dusting

Instructions

Make the Lemon Curd

To a saucepan, add the granulated sugar, salt, and lemon zest. Use your fingertips or a spatula to rub the zest into the sugar to release the oils. Pour in the lemon juice and stir to combine. Add the eggs and whisk well. 

Place the saucepan on medium-low heat and stir constantly until the lemon curd thickens and reaches 170 F.

Pour the lemon curd into a sieve placed over a heat proof bowl. Stir in the butter until melted and combined. Cover the curd with cling film and refrigerate until ready to use, up to two weeks.

Make the Cookies

Preheat the oven to 350 F.

Cream the butter, sugar, salt, and lemon zest until light and fluffy, about three minutes. Add the vanilla, lemon paste, and egg yolks and continue mixing until the mixture is emulsified, i.e. thick, glossy, and fully combined.

Add the flour, baking powder, and cornstarch to the mixture and mix just until the flour is incorporated. Do not over-mix, or the cookies will be tough.

Scoop the dough into 18 dough balls weighing approximately 40g-42g using a #30 cookie scoop. Roll each ball in powdered sugar and place on a parchment lined baking sheet, about 9 cookies per sheet. These will spread, so they will need a few inches between each other.

Using a tablespoon measuring spoon, gently press a divot into each dough ball. If the dough cracks, press it back together. Using your fingers, pinch the edges of the thumbprint shape to thin them out while keeping the height. Press the center of the dough down slightly so that it is not very thick, but be careful not to make it too thin.

Evenly divide the lemon curd among the prepared cookies, about a heaping tablespoon each.

Refrigerate the cookies for about 15 minutes to chill the butter. This helps the cookies spread a bit less and more controlled.

Bake the cookies one sheet at a time for 14-18 minutes, or until the bottom edges of the cookies starts turning golden. 

Remove the cookies from the oven and cool on the sheet for about five minutes before transferring to a wire rack to cool completely. Once the cookies are completely cool, dust with powdered sugar.

Store cookies in an airtight container at room temperature if they’ll be eaten within the day, or in the refrigerate up to a week.

Notes

    • ‘Mise en place’ is a French phrase with the idea of putting everything in its place before beginning to make a recipe. It helps everything to go smoothly and eliminates so much possible stress. Getting all of your supplies and ingredients together before ever starting the recipe will help tremendously.

    • Weigh your ingredients, particularly the flour. It is the most important measurement in this recipe to weigh. Flour can be off in volume measurements by up to 30g, which is a quarter cup! Having incorrect flour measurements can cause your cookies to spread too much or, alternatively, be dry and crumbly. Weighing your ingredients makes everything so much easier, as you don’t have to wash all the measuring cups at the end. However, I do not use the scale to weigh out teaspoon or tablespoon measurements for things like baking powder, salt, vanilla, or cornstarch, for example.

    • Room temperature ingredients make all the difference in baking lemon bar cookies.

    • Creaming the butter/sugar mixture really well will make a lighter, more tender cookie.

    • Chill time is very minimal in this recipe; you only need to chill each sheet of cookies for about 15 minutes.

    • Don’t over-bake them. These cookies are meant to be on the softer side. They’ll be a bit crispy at the edges, but we are not looking for a lot of browning. Bake them until they start getting a bit golden at the bottom edges.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Brown Butter Banana Bread Cake Featuring Cream Cheese Frosting

This post contains affiliate links. If you clink on the links and make a purchase, I receive a small commission at no extra cost to you. Thank you so much for your support, as it allows me to keep creating blog posts like this one.

Banana bread is my comfort food. Baking it in a 9′ square cake pan is quite possibly one of the best decisions I’ve ever made. Add cream cheese frosting to that, and consider yourself comforted.

This recipe comes together so quickly since it is all mixed together in one bowl. It is based on a recipe I’ve made my entire life since growing up, and there are so many ways to customize it.

How to Make the Brown Butter Banana Bread Cake

Make the Bread Cake (it’s kind of both, so let’s just call it a bread cake)

Preheat oven to 350 Farenheit.

Brown butter is delicious and can be used in a variety of baking recipes, and it is so simple to make. Start by melting your butter in a saucepan over medium heat, giving it a stir as it melts. Once the butter is completely melted, it will start to bubble and sizzle while the water evaporates. Once the water has mostly evaporated, the milk solids toast and turn brown. It is helpful to whisk often at this stage, because the toasty bits can burn without movement. Keep cooking the butter until it has reached a nice golden brown with toasted brown bits. Pour butter into a large, heat proof bowl.

To the bowl, add granulated sugar and salt and whisk together. Add the mashed bananas, milk, and eggs and whisk until combined.

Add baking soda and all purpose flour to the bowl and gently stir together with a spatula.

Pour the batter into a parchment lined and greased 9″x9″ cake pan and bake for 28-35 minutes. Let cool.

Make the Cream Cheese Frosting

This cream cheese frosting is so easy and doesn’t require a stand mixer. It is not a large amount of frosting, so I find the stand mixer to be less helpful in this case.

In a bowl, mix together the softened butter and cream cheese until smooth. Add the salt, vanilla, and powdered sugar and mix together until smooth, adding the milk in little by little until the desired consistency is reached.

Once the banana bread cake is cooled, frost with the cream cheese frosting and enjoy.

A Note About Salt

I use Diamond Crystal Kosher salt in all of my recipes. It should be assumed when reading the word ‘salt’ on this website that I mean Diamond Crystal Kosher salt (unless I say otherwise). If you do not have this salt, and you want to use table salt, use only half the amount called for. Regular table salt is much finer than Diamond Crystal Kosher salt, so a teaspoon of each would not actually yield the same amount of salt. A teaspoon of regular table salt vs. kosher will give a much saltier taste in the recipe. It’s no big deal, just make sure to use half of what the recipe calls for. Although, if you can get your hands on some Diamond Crystal, I totally recommend it.

A Note About Measurements

I bake using weight measurements rather than volume measurements, with the exception of teaspoons or tablespoons in small amounts of things like baking powder or salt. I prefer to weigh my ingredients in grams because it is the most accurate way to measure ingredients. Using cup measurements can vary from cup to cup, making it impossible for everyone to have accurate measurements. Weighing out ingredients using grams is accurate and also much easier. Trust me, a scale will change your baking life.

Brown Butter Banana Bread Cake with Cream Cheese Frosting

A one-bowl brown butter banana bread baked in a 9"x9" pan and slathered in cream cheese frosting.

Brown Butter Banana Bread Cake

  • 127 grams browned unsalted butter ((one stick and one tablespoon))
  • 200 grams granulated sugar
  • 1 teaspoon kosher salt
  • 2 eggs
  • 3 tablespoon whole milk
  • 330 grams mashed ripe bananas ((about three))
  • 1 teaspoon vanilla extract
  • 240 grams all purpose flour
  • 1 teaspoon baking soda

Cream Cheese Frosting

  • 3 oz cream cheese (softened)
  • 6 tablespoon unsalted butter (softened)
  • ½ teaspoon kosher salt
  • 2 teaspoon vanilla bean paste
  • 390 grams powdered sugar ((about three cups))
  • 1 tablespoon milk or cream

Brown Butter Banana Bread Cake

  1. Preheat oven to 350 Farenheit.

  2. Prepare a 9"x9" cake pan by lining with parchment paper and a bit of oil spray.

  3. Start by melting your butter in a saucepan over medium heat, giving it a stir as it melts. Once the butter is completely melted, it will start to bubble and sizzle while the water evaporates. Once the water has mostly evaporated, the milk solids toast and turn brown. It is helpful to whisk often at this stage, because the toasty bits can burn without movement. Keep cooking the butter until it has reached a nice golden brown with toasted brown bits. Pour butter into a large, heat proof bowl.

  4. Add granulated sugar and salt to the brown butter, whisking well.

  5. Add eggs, whole milk, vanilla, and milk to the butter mixture and whisk until fully combined.

  6. Gently stir in the baking soda and flour with a spatula.

  7. Pour batter into prepared pan and bake for 28-35 minutes or until a toothpick comes out clean. Let cool completely.

Cream Cheese Frosting

  1. Using a hand mixer, beat butter and cream cheese together until smooth.

  2. Add salt, powdered sugar, and vanilla and beat until smooth, adding milk as needed.

  3. Frost the banana bread cake with cream cheese frosting and serve.

Have You Made This Recipe & Loved It?

It would make me the HAPPIEST if you gave this recipe a quick review and tagged me on Instagram.

Lemon Curd Linzer Cookies

This post contains affiliate links. If you clink on the links and make a purchase, I receive a small commission at no extra cost to you. Thank you so much for your support, as it allows me to keep creating blog posts like this one.

It’s hard to beat the combination of tart, zesty lemon and sweet, buttery cookie. Turning these cookie sandwiches into linzer cookies with a simple cut of dough and a dusting of powdered sugar is all it takes to make two simple things one beautiful thing.

How To Make Lemon Curd Linzer Cookies

Make the Sugar Cookie Dough

I used my Vanilla Bean Base Ratio #1 recipe for these cookies. It can be found here.

Preheat oven to 400 Farenheit.

Cream butter, sugar, kosher salt, and lemon zest in the bowl of a stand mixer until combined. Scrape down the sides and bottom of the bowl before adding the eggs and vanilla bean paste. Mix until well combined and the mixture is homogenized. Scrape down the sides and bottom of the brown once again.

In a separate bowl, weigh the flour and whisk in the baking powder. Add the dry ingredients to the bowl of the stand mixer and mix on low until combined. Scrape down the sides and make sure there is no flour gathering at the base of the bowl.

Roll the dough to ¼″ between two sheets of parchment, and refrigerate for 30 minutes to an hour.

Cut the Cookies

Using a 2 ¼″ round circle cutter, cut the dough into about 48 circles. Place cut cookies on a parchment lined baking sheet at least an inch apart. Using a small cutter, cut out the center of half of the cookies.

Freeze cookies for five minutes before baking. This is optional, but it helps prevent spreading in the oven.

Bake the cookies for 8-10 minutes, or until slightly golden.

Let the cookies cool on the pan for about ten minutes before transferring them to a wire rack to cool completely.

Make the Lemon Curd

This recipe is based on Dorie Greenspan’s citrus curd.

Whisk together the sugar, kosher salt, lemon zest, and eggs in a saucepan. Whisk in the corn syrup and lemon juice before adding the butter. Cook for 6-8 minutes until thick and the temperature reaches 170 Farenheit. Stir in vanilla bean paste.

Transfer the curd to a heat proof bowl and cover the top with cling film. Refrigerate and allow to cool completely before using.

Lemon curd will last in the refrigerator for about a week and in the freezer for about a year.

Assemble the Cookies

Group together the cookies with the shapes cut from the center and dust powdered sugar over them. I prefer dusting them before assembling, because no powdered sugar gets inside the filling.

Spoon a small amount of the cooled lemon curd over the base cookie. Place the powdered sugar cookie on top.

Store the assembled cookies in the refrigerator.

A Note About Salt

I use Diamond Crystal Kosher salt in all of my recipes. It should be assumed when reading the word ‘salt’ on this website that I mean Diamond Crystal Kosher salt (unless I say otherwise). If you do not have this salt, and you want to use table salt, use only half the amount called for. Regular table salt is much finer than Diamond Crystal Kosher salt, so a teaspoon of each would not actually yield the same amount of salt. A teaspoon of regular table salt vs. kosher will give a much saltier taste in the recipe. It’s no big deal, just make sure to use half of what the recipe calls for. Although, if you can get your hands on some Diamond Crystal, I totally recommend it.

A Note About Measurements

I bake using weight measurements rather than volume measurements, with the exception of teaspoons or tablespoons in small amounts of things like baking powder or salt. I prefer to weigh my ingredients in grams because it is the most accurate way to measure ingredients. Using cup measurements can vary from cup to cup, making it impossible for everyone to have accurate measurements. Weighing out ingredients using grams is accurate and also much easier. Trust me, a scale will change your baking life.

Lemon Curd

This recipe is adapted from Dorie Greenspan's Citrus Curd.

  • 250 grams granulated sugar
  • ½ teaspoon kosher salt
  • 1 tablespoon lemon zest
  • 4 eggs
  • 180 ml lemon juice
  • 1 tablespoon light corn syrup
  • 113 grams unsalted butter (cubed)
  • ½ teaspoon vanilla bean paste

  1. Combine sugar, zest, and kosher salt in a saucepan.

  2. Add the eggs to the saucepan and whisk well.

  3. Whisk in the corn syrup and lemon juice before adding the butter.

  4. Cook for 6-8 minutes over medium heat while whisking until the curd is thickened and the temperature reaches 170 Farenheit.

  5. Stir in the vanilla bean paste.

  6. Transfer curd to a heat proof bowl and cover the surface with cling film. Cool completely.

Have You Made This Recipe & Loved It?

It would make me the HAPPIEST if you gave this recipe a quick review and tagged me on Instagram.

Simple Valentine’s Day Sugar Cookies

Sometimes you just want a classic vanilla sugar cookie with buttercream. Especially when the occasion calls for rush baking, and you can only work with what you have in your pantry. This buttery vanilla sugar cookie with a touch of almond paired with American buttercream is absolutely delicious, melts in your mouth, and is the perfect customizable cookie for any holiday or event, no matter the theme. This recipe has been used by my family since I was little, and although I’ve modified it over the years, it never fails.

This post contains affiliate links. If you clink on the links and make a purchase, I receive a small commission at no extra cost to you. Thank you so much for your support, as it allows me to keep creating blog posts like this one.

How to Make the Best (And Simplest) Vanilla Sugar Cookies with Buttercream Frosting

Make the Sugar Cookies

Preheat the oven to 400 Fahrenheit and line two cookie sheets with parchment paper. In the bowl of a stand mixer fixed with a paddle attachment, cream the butter, sugar, and salt until lighter in color and fluffy. Scrape down the sides and bottom of the bowl to make sure there are no lumps of butter. (Not doing this could cause the dough to have lumps of butter that melt in the oven and cause uneven baking and spread. And nobody wants that.) Add the eggs, vanilla, and almond (optional, but totally delicious- as long as you don’t have allergies) and mix for another 2-3 minutes on medium-low speed, scraping again. The mixture should be fluffy and light.

In a separate bowl, weigh out the flour and give it a little whisk. Add half of the flour to the creamed mixture and mix on low speed until it starts to combine. Add the rest of the flour and mix on low speed until a dough forms. If any of the flour clings to the sides or bottom of the bowl, scrape it down and mix again being careful not to over mix the dough. (Over mixing dough can cause excessive gluten formation, causing the final result to be a tough cookie.)

Lightly flour a piece of parchment paper before dropping half of the dough onto the parchment. Gently form it into a flat disk and flour the surface before placing a second sheet of parchment on top of the dough. Use a rolling pin to roll the dough to about ¼″ thick. I like to use a guided rolling pin, like this Joseph Joseph one. Repeat with the rest of the dough.

Refrigerate the sheets of dough for at least a half an hour or freeze for about fifteen minutes. Once the dough is chilled, cut out the desired shapes, placing the cookies about an inch apart.

Since Valentine’s Day is only a week away, I, of course, made heart shaped cookies. I used various shapes and sizes of heart cookies cutters that I’ve collected from Target and JoAnn Fabrics. You can find heart shaped cutters anywhere, and most small cookie cutter businesses carry various heart shapes as well.

I like to place the sheets of unbaked cookies in the freezer for five minutes before baking to help prevent spread, but it is completely optional. Bake the cookies at 400 Fahrenheit for about 8-9 minutes, or until the edges get lightly golden and the tops of the cookies are set and no longer shiny. Cool for about ten minutes on the cookie sheet before transferring to a wire rack to cool completely.

Make the Vanilla Buttercream

Beat the room temperature butter and salt in a stand mixer fitted with a whisk attachment on medium speed until light, fluffy, and smooth, making sure to scrape down the sides and bottom of the bowl occasionally. Once the butter is smooth and creamy, add half of the powdered sugar and beat on low until it starts to combine. Add the remaining powdered sugar, vanilla, and cream. Continue mixing on low until everything is combined. Scrape down once more. Exchange the whisk attachment for a paddle attachment and continue beating the buttercream on low for ten minutes. This extra mixing at the end helps smooth out the buttercream and gives a creamier result. (If you’re on a time crunch, just an extra few minutes will do.)

Frost and Decorate the Cookies

To make colored buttercream, decide into separate bowls and squeeze a couple drops of the desired food coloring into each bowl. It is important to use gel coloring, and not regular food coloring, which is liquid. Liquid food coloring can cause buttercream to separate and become too wet. I prefer Americolor gel food coloring, and I used Tulip Red, Warm Brown, and Dusty Rose to mix my colors. Start out with just a tiny amount, because a little goes a long way.

To decorate, simply grab an offset spatula (or even a butter knife) and smear the buttercream frosting onto the cookies. I like to scrape the sides of the cookie to give a clean, crisp look. If you’re feeling a little extra, you could also use piping bags and piping tips to add some rosettes and stars to the cookies. I used Wilton piping tips 22, 12, 32, 30, and 2D. My favorite was the small star tip (21 or 22), because it can be used for rosettes, little stars, and borders.

These cookies are insanely delicious and so easy to make. The *perfect* holiday cookie. 10/10 recommend. Enjoy.

A Note About Salt

I use Diamond Crystal Kosher salt in all of my recipes. It should be assumed when reading the word ‘salt’ on this website that I mean Diamond Crystal Kosher salt (unless I say otherwise). If you do not have this salt, and you want to use table salt, use only half the amount called for. Regular table salt is much finer than Diamond Crystal Kosher salt, so a teaspoon of each would not actually yield the same amount of salt. A teaspoon of regular table salt vs. kosher will give a much saltier taste in the recipe. It’s no big deal, just make sure to use half of what the recipe calls for. Although, if you can get your hands on some Diamond Crystal, I totally recommend it.

A Note About Measurements

I bake using weight measurements rather than volume measurements, with the exception of teaspoons or tablespoons in small amounts of things like baking powder or salt. I prefer to weigh my ingredients in grams because it is the most accurate way to measure ingredients. Using cup measurements can vary from cup to cup, making it impossible for everyone to have accurate measurements. Weighing out ingredients using grams is accurate and also much easier. Trust me, a scale will change your baking life.

Valentine Vanilla Sugar Cookies with Buttercream

Buttery vanilla sugar cookies with delicious American buttercream that will quickly become your go-to for every holiday.

Vanilla Sugar Cookies

  • 4 sticks unsalted butter (room temperature)
  • 230 grams granulated sugar
  • 2 teaspoon Diamond Crystal Kosher Salt
  • 1 whole egg
  • 1 egg yolk
  • 2 teaspoon vanilla bean paste (or vanilla extract)
  • 2 teaspoon almond extract (optional)
  • 570 grams all-purpose flour

American Buttercream

  • 2 sticks unsalted butter (room temperature)
  • 1 teaspoon Diamond Crystal Kosher Salt
  • 1 lb powdered sugar
  • 2 teaspoon vanilla bean paste (or vanilla extract)
  • 4 tablespoon heavy cream (or milk)

Vanilla Sugar Cookies

  1. Preheat the oven to 400 and line baking sheets with parchment paper.

  2. In the bowl of a stand mixer with a paddle attachment, cream butter, sugar, and salt until light and fluffy. Scrape down the sides and bottom of the bowl.

  3. Add the eggs, almond extract, and vanilla bean paste. Mix on medium speed until the mixture becomes smooth and fluffy, about 5 minutes. Scrape down the sides and bottom of the bowl.

  4. In a separate bowl, weigh the flour and give it a quick whisk. Add half of the flour to the mixer bowl and mix on low speed until the flour starts to incoporate. Add remaining flour and mix on low until all the flour is incorporated, scraping the bowl when necessary. Allow dough to rest in the bowl for ten minutes before rolling out.

  5. Drop half of the dough onto a lightly floured piece of parchment, gently shaping it into a flattened rectangle. Lightly flour the surface of the dough before placing a second piece of parchment over it. Roll the dough to about ¼".

  6. Cut cookies and place on a parchment lined baking sheet about one inch apart. Bake for 7-9 minutes, or until edges start to become golden and the surfaces of the cookies are dry.

  7. Cool on baking sheet for about ten minutes before transferring to a wire rack to cool completely before frosting.

American Buttercream

  1. In the bowl of a stand mixer with a whisk attachment, beat butter and salt until very light and fluffy.

  2. Add half of the powdered sugar and mix on low until nearly combined. Add remaining sugar and mix until combined.

  3. Add the vanilla bean paste and heavy cream and mix on medium-high speed until creamy and fluffy. Adjust cream as needed. Scrape down the sides of the bowl.

  4. Exchange the whisk attachment for the paddle attachment and continue to mix on low speed for about ten minutes to smooth out the air pockets.

  5. Color buttercream as desired. To decorate, use a butter knife (or palette knife) to spread frosting over cookies or fill piping bags fitted with small tips to pipe frosting on cookies.

  • American buttercream is a crusting buttercream, so the frosting will develop a light crust but it can still be crushed if too much weight is pressed on them.
  • Frosted cookies should be stored in an airtight container either in the refrigerator or at room temperature. Kept at room temperature, they are safe to eat for up to three days. Kept in the refrigerator, they are safe to eat for one to two weeks. The frosted cookies can also be frozen in an airtight container for up to three months. 
  • Unfrosted cookies can be stored in an airtight container at room temperature or in the refrigerator for up to two weeks. They can also be frozen for up to three months. 
Sugar Cookies

Have You Made This Recipe & Loved It?

It would make me the HAPPIEST if you gave this recipe a quick review and tagged me on Instagram.

How to Make Your Own Vanilla Extract

*This post contains affiliate links that when used, provides me with a tiny commission at no additional cost to you. As always, I only recommend products that I, myself enjoy and use. Thank you!

I recently fell down the rabbit hole that is making homemade vanilla extract. I am obsessed and am convinced this is the most fun one can have in the kitchen. This is it. 

I had thought of making my own extract a while back, but to be honest, the process scared me a bit and it seemed like it would be a pain and expensive. I was wrong about both, and I decided to write up a post explaining all the basics you need to know when making your own homemade vanilla extract. 

Why You Should Consider Making Your Own Vanilla Extract

  1. Cost Effective. Making your own vanilla extract is very cost effective and can lower the price of your vanilla by half or two thirds. Here’s a rough breakdown of some costs:

4 ounces Vanilla Beans- $40

1 Liter bottle of Vodka- $15

Total Cost for 32 ounces of Vanilla Extract- $55 ($1.72/ounce)

*This is based on the ratio of one ounce of beans to 8 ounces of vodka. Another acceptable ratio is one ounce of beans to 10 ounces of vodka, which then makes the price per ounce $1.38)

Below is the price breakdown of the ever popular Nielson Massey Vanilla Extract available on Amazon. You can see that the price goes down per ounce the more you purchase, but even a large bottle is about twice the price of the homemade version.

Nielson Massey Extract- 

  • 2 oz jar- $15.95 ($7.98)
  • 4 oz jar- $19.95 ($4.99)
  • 8 oz jar- $34.99 ($4.37)
  • 32 oz jar- $104.87 ($3.28)

A popular budget vanilla extract, McCormick, is still more expensive than the homemade vanilla extract.

McCormick Vanilla Extract– 16 oz bottle- $34.96 ($2.19)

  1. Quality. The quality of your store-bought vanilla extract can vary. Different brands use different ratios of vanilla to vodka (sometimes even adding water), and it is always possible (and sometimes likely) to get a very weak vanilla extract while still paying a high price. Making your own vanilla extract allows you to be in control of your vanilla bean’s quality and the potency based on how many beans you use. You can also experiment with different flavors by using different alcohols like bourbon or by using different types of beans, such as Madagascar, Ugandan, Tahitian, or others.
  1. Fluctuating Prices. Vanilla is always fluctuating in price, with it only getting more and more expensive. According to this article, vanilla prices began to rise in 2015, and have consistently been about ten times the original cost of vanilla. Making several jars of your own vanilla extract with beans bought at a good price ensures that you have vanilla in the future without having to pay unknown high prices.
  1. The Experience. Making your own vanilla extract is FUN. I love experimenting and trying new things, and this process didn’t disappoint. Incredibly simple and with more than one method to try, you can really have a lot of fun making the vanilla your own. And let’s be honest, who wouldn’t feel impressed with themselves after producing their own beautiful jars of vanilla extract?

What You Need to Make Your Own Vanilla Extract

Grade B Vanilla Beans

Vodka (at least 35%)

Glass Container

Vanilla Beans

There are many types of vanilla beans, and the quality and type you get will affect the overall flavor of the extract. Here are some important things to consider:

  1. Grade A or Grade B:

Grade A vanilla beans are beautiful and perfect in their condition. They are moist, plump, and without blemish. They are very expensive and considered gourmet. Because Grade A beans are more moist, they are able to infuse flavor more quickly into a dish, although that flavor is more diluted.

Grade B vanilla beans are smaller, less moist, and may have blemishes. Because they are visually not at the standard of Grade A, they are less expensive and perfect for making extract. Because a Grade B vanilla bean is less moist, the flavor is more powerful, although it takes longer to extract. This makes them perfect for vanilla extract, because the process of extracting vanilla flavor into alcohol is lengthy- giving the beans enough time to release the concentrated flavors and creating a dark, rich vanilla extract.

*source: https://www.slofoodgroup.com/blogs/recipes-stories/understanding-the-difference-in-grades-of-vanilla-beans

  1. Origin/Type:

How do you know which vanilla bean to choose? There are many varieties with their own flavor notes and special characteristics including Madagascar, Tahitian, Ugandan, Ecuadorian, and more.

Madagascar Bourbon Vanilla Beans are the most common vanilla beans used in extracts. If you are just starting out with making your own vanilla extract, I recommend using this type of bean as you will be most familiar with its flavor profile.

These are the three beans I used to make my extracts:

Madagascar Beans: When purchasing traditional Bourbon vanilla beans you will find a rich, creamy and familiar vanilla flavor. Madagascar vanilla beans are well-suited for baked goods and both hot and cold preparations.

Ecuadorian Beans: These beans are “fruity, floral, and much deeper in-depth than other Tahitian vanilla beans. To us, these vanilla beans have an aroma with notes of stone fruits, green apple, sour cherry, passion fruit with a touch of honey, and prickly pear.”

Ugandan Beans: “Grade B Ugandan vanilla beans (also referred to as extract beans), [are] the ideal vanilla bean choice for making a rich and complex vanilla extract. The earthy, chocolate undertones of these bourbon type vanilla beans from East Africa are a flavor bomb in a bottle waiting to be released into your favorite recipes.”

  1. Where to source the beans:

The quality of your vanilla extract is really dependent on the quality of the vanilla beans, as that is where all of the flavor exists. You can purchase vanilla beans in small quantities at many grocery stores, but this is not cost efficient as a single 8-10 ounce jar of alcohol will need an ounce of beans (which can be anywhere form 6-12 beans depending on the grade and size).

It is very important to choose beans that are ethically sourced, high quality, and have a good bulk price. I prefer to purchase my vanilla beans from SloFood Group because they check all the boxes AND they have free shipping. 

*side note of importance: they also carry the most beautiful spices, teas, salts, and gold flakes.

Alcohol

  1. Vodka:

The only important thing to know when shopping for vodka, is that it needs to be 70 proof/35% vodka. It is not critical to use a high quality or expensive vodka. In fact, I looked for a bottle that was less expensive to even further lower the costs. In the end, I paid $15 for a one liter bottle of Smirnoff’s that filled four eight ounce jars.

  1. Bourbon, Rum, and More…

It is possible to make vanilla extract in other alcohols as well as vodka. I (and a lot of pros who I learned this from) recommend using plain vodka for the first try, but I have heard a lot of good things from people who have fun creating specialty extracts with different alcohols. 

  1. Glycerin:

Glycerin is an alcohol free alternative to those who do not want to use alcohol in their extracts. I will not be going over how to make extract with glycerin, because I haven’t tried it yet, but know that it is a great alternative if you are not interested in using alcohol for whatever reason.

Containers

I do not recommend spending a lot of money (or any really) on any specific jars. I do recommend using glass jars with a good seal, but any old (clean) sauce jar will do. I happen to keep quite a lot of Ball canning jars on hand in various sizes, and those work perfectly. I love 12 ounce jars and 8 ounce jars.

I did purchase some beautiful 8 oz. amber bottles, but I’m going to be using them to pour my finished extracts into, rather than using them during the extraction process.

How to Make Your Own Vanilla Extract

You already know why you should make your own vanilla extract and what you need to make your own vanilla extract, but how do you actually make it? Here’s a simple breakdown of the different processes.

  • Option #1- Slicing/Cutting the Beans

Slicing the vanilla beans requires you to slice your beans down the middle to expose the vanilla seeds. Doing this allows your extract to be finished much more quickly, since the vanillin doesn’t have to go through the shell of the bean due to the caviar (vanilla bean seeds) being exposed. However, it is more difficult to use the beans afterwards in other uses, such as vanilla sugar or vanilla bean paste, and the vanilla will be filled with vanilla bean flecks rather than being a pure, clean liquid.

Cutting the beans is simply chopping them into smaller pieces and is ideal for when your jar is too small for whole beans (even folded whole beans). Since cutting also exposes the inside of the bean (although much less so than slicing), the extract will take much less time to be finished since the vanillin doesn’t have to travel all the way through the shell of the bean. Again, the caviar finds its way into the extract, and it is more difficult to use these cut beans after the extract is complete, although certainly not impossible.

When slicing or cutting your beans, you can expect your extract to be usable as soon as 3-4 months.

  • Option #2- Leaving the Beans Whole

Another way to make extract is to leave the vanilla beans whole. When using a jar shorter than the vanilla bean itself, simply fold the beans in half. Of course, an obvious reason to leave beans whole is that you can reuse the beans afterwards thanks to the caviar staying inside the bean. This method does take a significantly longer amount of time, with the vanilla extract being usable in about 6-12 months.

The Ratio:

One ounce of beans : Eight ounces of vodka

*It is not about bean count. You have to weigh them.

The Process

#1. Shop for your beans, making sure to select Grade B beans in whatever style you like.

#2. Choose which method you are going to use- slicing, cutting, or leaving the beans whole.

#3. Weigh your vanilla beans in a clean glass jar before pouring the correct measured amount of vodka over the beans. Make sure to fully submerge the beans.

#4. Cover tightly and shake well.

#5. Label the jars with what types of beans you used, how much the beans weighed, how much vodka was used, and the date it was made.

#6. Store the jars in a cool, darker environment and vigorously shake every week.

If you cut your beans, your vanilla may be ready in as little as 3-4 months. If you left them whole, it will be ready in 6-12 months.

Don’t stress too hard about your jar amounts being perfect. In order to make sure all my beans were covered in the 12 ounce jar, I had to put more vodka in it. Originally I had eight ounces of vodka with one ounce of beans. Because I added two ounces of vodka, I just added a few more beans.

The above photo shows the difference that a week can make. Obviously, the bottom one is not even close to being done, but there is definitely color to the alcohol.

The first jar of extract was made only a few minutes before taking the photo. The jar in the middle is over a week old. Both the first and second jar is made of whole, folded in half vanilla beans. The third jar is the same age as the middle jar, but the beans have been cut, sliced in half, and the caviar scraped into the jar. This jar is going to be ready much more quickly since the vanillin doesn’t need to travel slowly from the center of the bean and through the pod.

I can’t let you go without a warning, however. Making your own vanilla extract is EXTREMELY addicting. I plan to stock up on several 4 oz packs of beans during the sale at Slo Food Group because saving $10 per pack is not something to miss, and I want to make a few jars of extract every few months to make sure that I always have vanilla on hand. 

Make sure you hop on the homemade vanilla extract train while the sale is still on at Slo Food Group. Use code MY40 for $10 off a 4 ounce package of vanilla beans (Ecuadorian, Ugandan, PNG, and Madagascar).

Comment below which extract I should make next! I’m thinking chocolate, coffee, cinnamon, almond, lemon…

If you try making your own vanilla extract, make sure to tag me on Instagram @linenandgray so I can give it a like. Thanks for reading! 🙂

Emily