WHY YOU’LL LOVE THIS CINNABON RECIPE

• Tastes just like Cinnabon (maybe better!)
  
• Ultra-soft, fluffy dough that stays tender
  
• Thick, gooey cinnamon filling in every bite
  
• Classic cream cheese frosting that’s rich and smooth
  
• Perfect for make-ahead mornings or special occasions

Cinnabon Cinnamon Roll Recipe

These cinnamon rolls have a whole story behind them.

Chad first took me to Cinnabon back in 1998, and I fell hard. For the cinnamon rolls first… and then eventually for him too. Although honestly, the cinnamon rolls might’ve helped {wink}.

And all these years later, we still love them.

So, of course, I had to figure out how to make Cinnabon cinnamon rolls at home.

And this version? This is the one we keep coming back to. Soft, gooey, loaded with that cinnamon sugar filling… it just hits the same way every time.

I’ve made this Cinnabon cinnamon roll recipe for Christmas morning, the weekends, and anytime a craving hits. Because why wait for a special occasion when you don’t have to? 

If you love making Cinnabon at home, our Copycat Cinnabon Cinnamon Sticks help you make even more of their sweet treats right at home!

If you love cinnamon treats, our Cinnamon Pecan Pull-Apart Bread should be your next bake!

INGREDIENT NOTES

• Active Dry Yeast: Make sure your water is warm, not hot. Using a kitchen thermometer will help. If it’s too cold, the yeast won’t bloom. Too hot, and you’ll kill it.
  
• Buttermilk: Adds tenderness and a slight tang that balances the sweetness.
  
• Eggs & Butter: Bring these to room temperature before starting this Cinnabon cinnamon rolls recipe, even for the portion of butter that needs to be melted. 
  
• All-Purpose Flour: Add this gradually. Too much will make the rolls dense instead of soft.
  
• Cornstarch: Helps keep the filling soft and gooey instead of melting away.
  
• Brown Sugar: Packed for that deep, molasses-rich sweetness in the filling.
  
• Cream Cheese: Use full-fat for the best texture and flavor in the frosting.

VARIATIONS

Extra Gooey: Add a little extra butter and brown sugar to the filling.

Pecan Crunch: Sprinkle chopped pecans over the filling before rolling the dough.

Orange Cream Cheese Frosting: Add a bit of orange zest to the frosting.

Lighter Sweetness: Reduce the amount of brown sugar slightly.

Single Pan Batch: Bake all of the Cinnabon cinnamon rolls in one pan for softer edges.

Overnight Rolls: Assemble the night before and bake fresh in the morning.

SERVING SUGGESTIONS

• Pair with a strawberry banana smoothie for something fresh on the side.
  
• Serve warm with coffee and our Easy Breakfast Casserole for a full spread.
  
• Add rolls to a brunch table with our Baked French Toast Casserole.
  
• Serve this Cinnabon recipe alongside sausage breakfast sliders for a sweet and savory mix.
  
• Enjoy one warm… standing at the counter… before anyone else gets to them!

CINNABON CINNAMON ROLLS FAQ

HOW TO MAKE CINNAMON ROLLS WITHOUT A MIXER

With a little bit of elbow grease, you can mix the dough by hand instead.

1. Activate the yeast. Combine water, yeast, and sugar in a large bowl and let the mixture sit for 5-10 minutes until foamy. Then, stir in the buttermilk, eggs, and melted butter.
   
2. Form the dough. Add the salt and flour and mix until you can no longer stir with a spoon.
   
3. Knead. Turn the dough out onto the floured countertop and knead for 3-5 minutes. Once the dough is no longer sticky, add it to an oiled bowl for the first rise. Continue the Cinnabon cinnamon roll recipe from there.

I’ve made this recipe of cinnamon rolls from Cinnabon enough times to know… the dough tells you everything.

If it feels too firm while you’re mixing, it probably is. That’s where people go wrong. They keep adding flour until it’s easy to handle, but that’s not what you want here.

You want soft. Slightly tacky. That’s what gives you that fluffy, pull-apart texture.

And the double frosting? That’s not extra. That’s intentional.

The first layer melts into the rolls, the second sits on top. That’s how you get that true Cinnabon-style finish.

TOOLS NEEDED

• Stand Mixer with Dough Hook: Makes kneading easy and consistent.
  
• Mixing Bowls: For dough, filling, and frosting.
  
• Rolling Pin: To get that large, even rectangle.
  
• 9×13 Baking Dishes: Gives the rolls space to rise and bake evenly.
  
• Sharp Knife or Bench Scraper: For clean cuts without squishing the rolls.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Favorite Breakfast Recipes

🍔 Copycat Creations Vol 1
Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

👉 Buy your copy now and start cooking the meals you love!

Get the Ebook

Print

Cinnabon Cinnamon Roll Recipe (Copycat)

This Cinnabon Cinnamon Roll Recipe makes soft, sweet rolls with cinnamon-sugar filling and cream cheese frosting… just like the originals!

Course Dessert

Cuisine American

Method Oven

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Rise ime 2 hours hours

Total Time 2 hours hours 50 minutes minutes

Servings 12

Calories 627cal

Author Donna Elick

Ingredients

Rolls

• 1 tablespoon unsalted butter
• 2 1/4 teaspoons active dry yeast, 1 packet
• 1 cup warm water 110 to 120°F
• 1/2 cup granulated sugar
• 1/4 cup buttermilk
• 2 large eggs
• 7 tablespoons unsalted butter
• 5 1/2 to 6 cups all-purpose flour
• 2 teaspoons kosher salt

Filling

• 1 stick unsalted butter, softened 1/2 cup
• 1 1/2 cups packed light brown sugar
• 2 tablespoons ground cinnamon
• 1 tablespoon cornstarch

Frosting

• 4 ounces cream cheese, softened
• 1/2 stick unsalted butter, softened 1/4 cup
• 1 cup powdered sugar
• 1/2 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• 1/2 teaspoon kosher salt

Instructions

• PREHEAT AND PREP PANS: Preheat the oven to 350°F. Grease two 9 x 13 inch baking dishes with 1 tablespoon unsalted butter
• ACTIVATE YEAST: In the bowl of a stand mixer, combine 1 cup warm water and 1/2 cup granulated sugar. Sprinkle 2 1/4 teaspoons active dry yeast, 1 packet over the top and stir gently. Let sit for 5 to 10 minutes until foamy.
• MELT BUTTER: Melt 7 tablespoons unsalted butter and set aside to cool slightly.
• MAKE DOUGH: Add 1/4 cup buttermilk, 2 large eggs, and the melted butter to the yeast mixture. Mix on low speed. Add 5 1/2 to 6 cups all-purpose flour, 1 cup at a time, then add 2 teaspoons kosher salt. Continue adding flour slowly until a soft dough forms, about 5 ½ to 6 cups total.
• KNEAD DOUGH: Knead with a dough hook on medium speed for 5 minutes until the dough is smooth and slightly tacky. The dough should be soft but not sticky.
• FIRST RISE: Transfer the dough to a lightly greased bowl if needed. Cover loosely and let rise in a warm place for 60 to 90 minutes until doubled in size.
• MAKE FILLING: In a medium bowl combine 1 1/2 cups packed light brown sugar, 2 tablespoons ground cinnamon, and 1 tablespoon cornstarch. Stir until well combined.
• ROLL DOUGH: Turn the dough onto a lightly floured surface and roll into an 18 x 24 inch rectangle.
• ADD FILLING: Spread 1 stick unsalted butter, softened evenly over the dough, leaving a 1 inch border along one long edge. Sprinkle the brown sugar mixture evenly over the butter and press gently so it sticks.
• ROLL AND CUT: Starting from the long edge, roll the dough tightly into a log. Pinch the seam to seal. Cut into 12 equal rolls.
• SECOND RISE: Place 6 rolls in each prepared baking dish, spacing them evenly. Cover and let rise for 60 to 90 minutes until doubled in size.
• BAKE: Bake for 18 to 22 minutes until golden brown, rotating pans halfway through baking.
• MAKE FROSTING: In a large bowl beat 4 ounces cream cheese, softened and 1/2 stick unsalted butter, softened until smooth and fluffy. Add 1 cup powdered sugar, 1/2 tablespoon fresh lemon juice, 1 teaspoon vanilla extract, and 1/2 teaspoon kosher salt. Beat for 3 to 5 minutes until light and creamy.
• FROST ROLLS: Spread half of the frosting over the warm rolls. Let cool slightly, then spread the remaining frosting on top.
• SERVE: Serve warm and enjoy.

Video

Notes

Make-Ahead: Assemble the rolls and place them in the baking dishes. Cover and refrigerate overnight. Let sit at room temperature for 30 minutes before baking.

Storage: Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.

Reheating: Warm individual rolls in the microwave for 15 to 20 seconds or reheat in a 300°F oven for 8 to 10 minutes.

Freezing: Freeze baked rolls in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Ingredient Tip: The dough should feel soft and slightly tacky. Avoid adding too much flour or the rolls will be dense.

Nutrition

Serving: 1 | Calories: 627cal | Carbohydrates: 97g | Protein: 9g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 89mg | Sodium: 544mg | Sugar: 46g | Fiber: 3g | Calcium: 72mg | Iron: 3mg

Originally published November 2013, updated and republished May 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Cinnabon Cinnamon Roll Recipe (Copycat) + Video appeared first on The Slow Roasted Italian.

I swear, this is the perfect comfort food. There are so many boxed versions out there, but I’m so over the flavor of those! 

What I love about this homemade macaroni is that there are many different types of cheeses. You’ll love this new family favorite that shows how easy mac can be. 

This recipe can be a side dish or the main star of the dinner table for your family gatherings. I think that this is a main course – why not? 

When it comes to comfort food dishes, you can’t top this. It literally has the best flavor, and every bite is loaded with each kind of cheese. 

This is a must at family dinners moving forward, without a doubt. To make this crazy good mac n cheese recipe, follow the simple tips on the recipe card below! 

Mac and Cheese with Cream Cheese

If macaroni and cheese is one of your favorite meals, you’re in the right place, because it is one of our favorite comfort foods too! 

One pot meals are always a winner in my book, and using a crock pot just takes that to the next level. 

Every ooey, gooey bite of this homemade mac and cheese with cream cheese creates an explosion of flavor in your mouth!

When life is hectic, there’s nothing better than tossing a handful of ingredients into a pot. 

Flip a switch and come back a few hours later to a hot, delicious meal, ready to eat.

This is our daughter’s favorite recipe, and she has been making it herself since she was 7 years old. 

I guess this is the best testimonial you could have — crock pot mac and cheese with cream cheese is a kid-friendly favorite, and the recipe is easy enough for a picky 7 year old to make!

Love mac and cheese? Don’t miss our copycat for TGI Fridays’ rich & indulgent Mac and Cheese Copycat next!

Try more restaurant style macs in the comfort of your own kitchen with our Applebee’s 4 Cheese Mac and Cheese & KFC Mac and Cheese Copycat!

Macaroni and Cheese with Cream Cheese

Cream cheese and white cheddar are a bit tangy, while freshly grated Pepper Jack adds enough heat to make it interesting. 

Plus, because it cooks right in the creamy sauce, corkscrew pasta soaks up all of that fantastic cheesy, saucy goodness!

The best thing about this macaroni and cheese with cream cheese recipe is the short prep time – it takes just 5 minutes! 

Oh, and it cooks to creamy, heavenly goodness in only 2 hours!!

I’ve got another easy crock pot macaroni and cheese recipe made with Gruyere and mozzarella, plus a few extra spices for plenty of bold flavor. 

Or, try another one — homemade mac and cheese with cream cheese, PLUS bacon and fresh chiles! 

I think that dish tastes just like a jalapeño popper! Or try our smoked cream cheese that is always a hit!

Ingredient Notes and Substitutions

• Cream cheese – Using cream cheese in mac and cheese helps add another layer of flavor to the cheese sauce. Also, it acts as a thickener, helping the sauce stick to the ridges of the noodles. 
  
  You can also use my smoked cream cheese in this recipe to really amp up the flavor.
  
• Other cheeses
  
  This macaroni and cheese with cream cheese also has 2 other cheeses — medium sharp white cheddar and Pepper Jack. 
  
  When I make it for a potluck dish or when I know kids will be eating with us, I often swap the Pepper Jack out and use Colby Jack instead. 
  
  You could also easily use Monterey Jack Cheeses or mature cheddar cheese for a fun flavor. Any type of melty cheese will work! 
  
• Pasta – We use cellentani, otherwise known as corkscrew pasta, for this creamy mac and cheese. 
  
  If you want a substitute, any type of small pasta with ridges on it works well. Good options are penne, ziti, rigatoni, or even elbow macaroni would be fine.
  
• Cayenne pepper – There is only a pinch of cayenne in this dish, just enough spicy heat to wake up your taste buds. 
  
  If you’re sensitive to spicy foods, feel free to leave it out.

Crock Pot Macaroni and Cheese Recipe Tips & Tricks

• Cook to al dente. 
  
  The initial cooking time will vary based on the type of noodle you use. If possible, start checking the noodles at the 1 hour mark. 
  
  When the pasta is no longer crunchy and has a slight bite to it, you’re ready for the next step.
• How to keep it creamy. 
  
  The three cheese sauce does thicken as it cools, which can sometimes make it a bit dry and difficult to scoop. 
  
  If you plan on keeping the crockpot mac n cheese in the slow cooker, use the “warm” setting, and stir in a little extra milk before everyone digs in. 

Crock Pot Mac and Cheese with Cream Cheese FAQs

Prep Ahead Instructions

There’s not much to do in advance for this recipe, except maybe grate the cheeses. (You can also buy pre-shredded cheese to save on time!) 

However, we do sometimes make 3 cheese mac and cheese to portion out for lunches during the week.

KITCHEN HACK – Reheating Mac and Cheese

I have a hack that makes reheating even easier, especially if you’re taking lunch on the go!

Before transferring to storage containers, stir additional milk into the mac n cheese to thin out the sauce. 

This way, it will be easier to scoop when it’s cold from the fridge, and you won’t need to add any additional liquid when you reheat it.

Storing and Reheating Cream Cheese Mac and Cheese

Once cool, you can refrigerate the leftovers for 3 to 5 days in an airtight container. (You can also cover it with plastic wrap until the next time you eat it) 

Use the same trick of adding extra milk as noted above, or simply add the liquid before reheating.

Or, for individual portions, reheat in the microwave or on the stove top until creamy and warmed through.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Easy Mac n Cheese Recipes

Print

Crockpot Mac and Cheese with Cream Cheese + Video

Mac and Cheese with Cream Cheese is made in a slow cooker with THREE cheeses! This recipe makes the cheesiest comfort food meal ever!

Course Main

Cuisine American

Method Slow Cooker

Prep Time 5 minutes minutes

Cook Time 2 hours hours 10 minutes minutes

Total Time 2 hours hours 15 minutes minutes

Servings 8

Calories 584cal

Author Donna Elick

Equipment

• slow cooker
• box grater
• slow cooker liners

Ingredients

• 1 pound cellentani (corkscrew) pasta uncooked, or other small pasta shape
• 4 tablespoons unsalted butter sliced into tablespoon-sized pieces
• 4 ounces cream cheese cut into 1 ounce pieces
• 1 teaspoon kosher salt
• 1/2 teaspoon cayenne pepper
• 3 cups whole milk
• 1/2 cup heavy cream
• 2 cups freshly shredded cheddar cheese I use sharp cheddar
• 1 cup freshly shredded pepper jack cheese

Instructions

• Pour the uncooked pasta onto the bottom of a 6-quart slow cooker. Scatter the butter and cream cheese pieces over the pasta.
• Sprinkle the salt and cayenne pepper over the top and pour the milk and cream into the slow cooker.

  Stir to combine everything and smooth the pasta into one even layer coated in sauce.
• Cover and cook on low for 1 to 2 hours, until the pasta is chewy (not quite crunchy, but very al dente). Your cook time will vary if you use a different pasta or different size crockpot, so start with 1 hour and adjust from there.
• Stir once halfway through the cook time and be sure to smooth the pasta into one layer so it is well coated with the sauce.
• Once the pasta is ready, sprinkle on the cheddar and pepper Jack cheeses and stir to combine. Cover and continue cooking for 10 minutes.

  The cheeses will melt into the sauce to create the most luxurious creamy cheese sauce.
• Stir before serving. Enjoy!

Video

Notes

1. I love the flavor in this recipe, but when I am preparing it for a crowd I substitute Colby Jack cheese for the Pepper Jack. It gives it a great flavor, but it isn’t overly spicy for sensitive palates.
2. The cheese sauce will thicken as it cools. If you plan to hold the mac and cheese in the slow cooker on warm, add extra milk as needed to keep the sauce nice and creamy.
3. Also, if you are going to refrigerate it to eat later, add enough milk to the pasta to thin out the sauce before refrigerating. That way when you pull it out, it will scoop easily and the mac and cheese will warm up perfectly in the microwave or on the stove top. We do this every week and portion it out for easy lunches.

Nutrition

Serving: 1cup | Calories: 584cal | Carbohydrates: 49g | Protein: 22g | Fat: 34g | Saturated Fat: 20g | Cholesterol: 98mg | Sodium: 648mg | Sugar: 7g | Fiber: 2g | Calcium: 455mg | Iron: 1mg

Originally published October 2017, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Crockpot Mac and Cheese with Cream Cheese + Video appeared first on The Slow Roasted Italian.

Beef taquitos are the ultimate game day snack or party appetizer, and these are loaded with plenty of jalapeno popper flavor!

The lean ground beef paired with the crispy corn tortilla creates a great recipe without taking much time to do. 

I love recipes like this that use simple ingredients while giving maximum flavor. You can whip these up for game day events or have these easy taquitos as fun treats for home. 

The next time that you have a craving for Mexican food, you’re going to want to whip up this family favorite. 

It’s a great way to add a fun new flavor to your dinner table, and you can easily change up the taquito filling to try new things. 

Oven baked taquitos can be stuffed with leftover chicken breasts, shredded cheese, Mexican rice, shredded chicken, refried beans, diced green onions or red onions, or anything else that you want to add to the center of the tortilla. 

I’ve changed up the filling ingredients here and there, and it’s always a fun way to add new flavors! Even using cilantro lime rice and some salsa verde is a hit! 

This is just one of the reasons that this homemade taquitos recipe is a big hit for busy weeknights with only 15-20 minutes of cook time! 

Baked Taquitos Recipe

Cook up a large batch of these easy oven taquitos to serve everyone at once, or freeze them for whenever a future craving strikes. 

You can add them to a freezer-safe bag or airtight container for storage for later. 

If you can’t get enough of these spicy flavors, you’ll love my jalapeno popper meatball and pretzel bomb versions of this recipe.  

Or cook everything to make a full meal or fun finger food options to enjoy. 

There’s even a cheesy jalapeno dip if you want to double down on the heat!

Round out your feast with some crock pot buffalo wings and this copycat version of Hooter’s deep fried pickles.

Oven Taquitos Tips and Tricks

• Don’t overstuff! Adding more than 1 tablespoon of filling to each taquito will cause corn tortillas to separate. However, flour tortillas can hold up to 2 tablespoons of the meat mixture. 
  
• Rolling tip: Fresh tortillas are more pliable and easier to work with. 
  
  If you’re still having trouble, microwave a few at a time for about 20 seconds with a wet paper towel on top. Make sure to place seam-side down on the prepared baking sheet. 
  
• Swap out the meat. Ground turkey or chicken would be just as delicious, and both are a wonderful lean alternative. It’s such an easy recipe to customize! 
  
• Make clean-up a breeze! Line your pans with aluminum foil before adding nonstick spray. 
  
  When it’s time to do the dishes, just toss the foil in the trash! I also quick wipe the tray down with some paper towels. It’s the best busy weeknight meal with easy clean up. 
  
• Adjust the heat. New Mexico chile powder is earthy and a bit sweet, so these jalapeno cream cheese taquitos shouldn’t be too spicy. 
  
  If you like spice, add more hot sauce or cut the heat with some fresh lime juice. 
  
  That said, feel free to reduce the amount by half for a milder flavor. Or, add extra if you dare! 
  
  You could also add adobo sauce to this taquito recipe, or fill the center of each tortillas with diced chicken breast, leftover rotisserie chicken, or any other flavors. 
  
  This recipe is simple to change into baked chicken taquitos just by swapping the meat! 

Oven Taquitos Serving Suggestions

Set up a station with a variety of different dipping options and let everyone create their own plate!

Guacamole, sour cream, homemade salsa, or creamy nacho cheese sauce would all be delicious with these baked taquitos.

Baked Taquitos Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Amazing Mexican Recipes

Print

Baked Beef Taquitos (Cheesy Jalapeno Recipe) + Video

Baked Taquitos with jalapenos, beef, and gooey cheese will knock your socks off. Make this recipe for dinner or a easy party appetizers!

Course Main

Cuisine Mexican

Method Oven

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 24 – 48

Calories 257cal

Author Donna Elick

Ingredients

• 3 jalapeños 3-6, diced (more for spicy, less for mild)
• 16 ounces lean ground beef about 88%
• 1 tablespoon New Mexico chili powder
• 1 teaspoon ground cumin
• 1 teaspoon onion powder
• 1 teaspoon kosher salt plus more for sprinkling
• 1/2 teaspoon garlic powder
• 1 cup bacon crumbles 1 pound cooked and diced
• 8 ounces cream cheese softened
• 4 cups shredded Colby Jack cheese
• 24 small flour tortilla or corn tortillas 24 – 48 6 inch tortillas
• cooking spray

Instructions

• Heat oven to 425°F. Line 2 baking sheets with aluminum foil and lightly coat with cooking spray. Set aside.
• In a large (10 inch) skillet over medium-high heat cook ground beef and jalapeños, until cooked through. Break beef up with a spatula as it cooks. Add all seasonings and 1 cup of water. Stir and cover with the lid. Cook 10 minutes, remove the cover and continue to cook until water evaporates. Remove from heat. Add bacon. Stir to combine.
• Meanwhile, place cream cheese in a large bowl. Set aside.
• Add cooked beef mixture to cream cheese and stir until combined well. Add cheese and stir again until completely combined.
• Layout 4 tortillas at a time and add 1-2 tablespoons of mixture to the lower 1/3 of the tortilla. Roll the taquito tightly without tearing the tortilla. Place taquitos seam side down on the baking sheet. Repeat until the baking sheet is full, being careful not to allow the taquitos to touch. If the taquitos are unrolling or tearing, see cook’s note for tips.
• Spray taquitos with cooking spray and sprinkle with salt. Bake 15-20 minutes until the tortillas are crisp or the ends begin to brown.

Video

Notes

Filling tortillas with 1 tablespoon of the mixture will make approximately 48 taquitos. This works best with the corn tortillas, adding more causes the tortillas to separate. Flour tortillas perfectly hold 2 tablespoons of mixture.

Using fresh tortillas will give the best results, if you are having trouble rolling them, microwave a few at a time, for about 20 seconds, with a wet paper towel over the top. This extra step will help make them more pliable.

If taquitos are unrolling, add a dab of jalapeno popper mixture to the inside end of the taquito and gently press down to seal.

To freeze for later use: Prepare taquitos as described, but do not bake. Place baking pan in the freezer. Allow taquitos to freeze solid. Once frozen place into a resealable freezer bag (1 gallon works great)and store until ready to use.

They keep well for 6 months. To prepare frozen taquitos, preheat oven to 425°F and bake frozen taquitos for 20 minutes or until tortillas are crisp or ends are beginning to brown.

Why New Mexico Chile Powder? It has a deep dark reddish-brown color and features an earthy, sweet flavor and subtle, spicy heat. It is mildly hot and absolutely perfect in this sauce. It creates a truly authentic flavor! New Mexico Chili Powder can be found in the international aisle in the bulk bags or on Amazon. If you can’t find it you can substitute Ancho Chili Powder.

Nutrition

Serving: 1 | Calories: 257cal | Carbohydrates: 16g | Protein: 14g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 49mg | Sodium: 640mg | Sugar: 2g | Fiber: 1g | Calcium: 208mg | Iron: 2mg

Originally published September 2014, updated and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Baked Beef Taquitos (Cheesy Jalapeno Recipe) + Video appeared first on The Slow Roasted Italian.

The secret to extra gooey melt-in-your-mouth treats? Make your chocolate chip cookies with vanilla pudding!  

It’s the perfect spin for a classic cookie, and turns this cookie from a good recipe into a great recipe, featuring two types of vanilla – vanilla extract and vanilla pudding!

If you’re a fan of traditional chocolate chip cookies, you’ll love this easy twist! 

They taste like regular chocolate chip cookies, but what is different is the texture of these cookies. They’re a thicker cookie but still  light and fluffy – and so good. 

Plus, they’re such an easy homemade cookie recipe to make! The next time that you have a craving, keep this recipe at your fingertips.

It’s sure to be one of your favorite recipes for making chewy chocolate chip pudding cookies moving forward. 

This has been my go to chocolate chip pudding cookie recipe for many years. You are going to love these.

These are particularly amazing when made into ice cream sandwiches. Simply add a scoop of vanilla ice cream between two rounds and press together. 

For extra flair, roll the edges in sprinkles or your favorite toppings.

If you have a bake sale or cookie swap coming up, you’ll find plenty more cookie recipes to choose from especially our cherry cheesecake cookies. They make the perfect baked cookies for any occasion!

Add a satisfying crunch with my rich & gooey Dark Chocolate Marshmallow Cookies with Walnuts!

Or just put a sweet twist on classic chocolate chip with our soft & chewy Cherry Chocolate Chip Cookies!

These chewy cookies are guaranteed to be a hit!

Chocolate Chip Pudding Cookies – Tips and Tricks

• Use room temperature ingredients. Butter needs to be softened to cream properly, and eggs will incorporate more evenly into the dough when they aren’t cold. 
  
  Let them sit on the counter for 30 minutes or so before starting the recipe.
  
• Check the label carefully. It’s crucial to use the instant variety for chocolate chip cookies with pudding. Regular mixes won’t set up correctly and the dough will be too soft.
  
• Want a different size? You can make these any size you would like with a few adjustments. 
  For larger treats, increase the time and lower the temperature if they start to get too dark. 
  
  Smaller treats will bake up quickly, so keep a close eye on them to avoid burning.
  
• Get them perfectly round. Grab a biscuit or round-shaped cutter that is slightly larger than the chocolate chip pudding cookies. 
  
  When they first come out of the oven, place the cutter around each one and move it in a circular motion. It will shape the soft edges into a perfect circle!
  
• Cooling: Once your soft cookies are out of the oven for a couple minutes, they can be transferred to a wire rack to cool completely, or enjoy the baked cookies right out of the oven!
  
• Storage: These will keep at room temperature in a airtight container for up to a week.

Variations

• Change the chocolate. These soft chocolate chip cookies are already perfection, but you can use other options like white chocolate chips, butterscotch chips, peanut butter chips, semi-sweet chocolate chips, or dark chocolate chips, too. 
  
• Use a different dry pudding mix. The fun part about adding the secret ingredient (pudding mixture) is that you can try adding a different box of pudding mix to the recipe.
  
  Instant vanilla pudding mix, instant chocolate pudding mix, instant mint pudding mix – all are great options and is sure to create delicious pudding cookie recipes. 
  
• Add peanut butter. A lot of people LOVE adding peanut butter to their cookie recipes, you can do this in the recipe itself or adding peanut butter chips on top! 
  
  While I’m more of a classic chocolate chip cookies type of gal, do what makes you happy! Peanut butter cookies are yummy, too. 

Video‌: Chocolate Chip Cookies With Vanilla Pudding

To‌ ‌see‌ ‌us‌ ‌make‌ ‌this‌ ‌from‌ ‌start‌ ‌to‌ ‌finish,‌ ‌watch‌ ‌the‌ ‌video‌ ‌at‌ ‌the‌ ‌top‌ ‌of‌ ‌this‌ ‌post.‌ ‌

Kitchen‌ ‌Tools‌ ‌You‌ ‌Will‌ ‌Need‌ ‌

• Stand mixer or large mixing bowl with hand mixer 
• Baking Sheets – A standard 13×18 jelly roll pan is the perfect size for these chocolate chip pudding cookies. I’m able to fit two dozen rounds per pan.
• Parchment Paper or Silpat Mats – Line your pans with these for easy cleanup!
• 2 Tablespoon Scoop – Also great for meatballs, ice cream, and portioning out leftovers.
• Cooling Racks – Cool a large batch of treats without taking up a lot of counter space.

FAQ‌ ‌-‌ ‌Common‌ ‌Recipe‌ ‌Questions‌ ‌ ‌

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Cookie Recipes

Print

Best Chocolate Chip Pudding Cookies Recipe with Video

Chocolate chip pudding cookies are pillowy soft in the center with perfectly crisp edges. Try them – you’ll never go back to your old recipe!

Course Dessert

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 48

Calories 129cal

Author Donna Elick

Ingredients

• 1 cup unsalted butter
• 1 1/2 cups light brown sugar packed
• 3.4 ounce package instant French vanilla pudding unprepared
• 2 large eggs room temperature
• 1 tablespoon pure vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup semi sweet chocolate chips
• 1 1/4 cup milk chocolate chips divided

Instructions

• Preheat the oven to 350°F. Prepare 2 baking sheets with parchment paper or silpat mats. Set aside.
• Reserve 1/4 of milk chocolate chips to top the cookies to make them extra pretty. You can skip this step if you prefer.
• In the bowl of your stand mixer (or in a large bowl with an electric mixer) beat butter, sugar and pudding mix together until light and creamy, about 3 minutes.
• Add eggs and vanilla. Beat together until mixed, 2 minutes.
• Sprinkle in flour, baking soda, baking powder and salt. Mix until combined (until you don’t see flour.
• Add the remaining 1 cup milk chocolate chips and the semi sweet chocolate chips and run the mixer on low (or hand mix) until chocolate chips are incorporated into the dough, about 30 seconds.
• Using a 2 tablespoon scooper, scoop cookies onto a baking sheet (I bake 6 rows of 4 per 13×18 jelly roll pan).
• Top each cookie dough scoop with 4 or 5 chocolate chips (from the reserved ¼ cup) and gently press them in so they don’t fall off.
• Bake for 8-10 minutes, until lightly golden brown around the edges and the top looks matte.
• Remove from the oven and cool on the baking sheet for 5 minutes. The cookies will be puffy, but they will settle down and hug your chocolate chips as they cool.
• Use a spatula to place cookies on a cooling rack to cool completely.
• Serve and enjoy!

Video

Notes

Store at room temperature in a sealed container.

If you make bigger cookies than 1 tablespoon, you will need to adjust your cooking time to be a little longer, and lower the temperature if your cookies are getting dark too quickly

If you make smaller cookies than 1-2 Tablespoons, your cookies will bake in a shorter amount of time. Just keep an eye on them to make sure they don’t burn.

These are amazing when made into ice cream sandwiches. Just grab 2 cookies and add vanilla ice cream between the two. Top with chocolate syrup or your favorite toppings!

I recommend this cookie scoop it’s slightly bigger than 1 tablespoon (holds 4 teaspoons)

Tip for making cookies perfectly round: When cookies first come out of the oven, place a biscuit cutter or round-shaped cookie cutter (slightly larger than your cookie), and move your cutter in a circular motion. This will make your cookies perfectly round!

 

Nutrition

Serving: 1 | Calories: 129cal | Carbohydrates: 17g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 99mg | Sugar: 11g | Fiber: 1g | Calcium: 16mg | Iron: 1mg

Originally published November 2021, updated and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Best Chocolate Chip Pudding Cookies Recipe with Video appeared first on The Slow Roasted Italian.

Taco Rice Recipe 

One of the best things about this easy dinner recipe is that it makes a whole meal, all in one dish.

Taco rice casserole has been a family favorite for years. Munchkin was asking for seconds even as a toddler!

It’s often on the weekly dinner menu, and I always have some in the freezer to pull out for quick lunches or to take to friends.

Plus, cheesy taco rice is a fun spin for Taco Tuesday and a great way to whip up a simple recipe for the whole family to enjoy. 

Skillet meals are a lifesaver for any family with a hectic schedule. Everything cooks together, and you won’t be stuck washing a pile of dishes before bed.

I’m also a fan of lazy day recipes! 

When you can’t make it to the grocery store, just grab what’s in your pantry and fridge and put together something quick and easy. 

Sometimes that looks like a pot of enchilada pasta, while other nights it’s grilled cheese sandwiches… with a little something extra, of course.

And I can always count on my 5 ingredient chili to save the day! It’s delicious on its own and just as tasty over baked potatoes, hot dogs, nachos, and more.

Need something easy for the kids? Make this Hot Dog Fried Rice in under 30 minutes!

Ingredient Notes and Substitutions

• Ground Beef – Use a lean blend if possible to cut down on the amount of grease you’ll need to drain after browning the meat. Not too lean, though, or you’ll miss out on flavor.
  
  You could also use ground chicken or ground turkey in place of ground beef for a lighter option.
  
• Black Beans – Add protein and bulk to this taco rice recipe! Pinto beans are a good alternative.
  
• Diced Tomatoes – Use fire-roasted diced tomatoes in place of crushed or regular diced tomatoes. They add that “cooked all day” taste to quick and easy recipes like this one.
  
• Corn – Here’s where you really have flexibility. I’ll usually toss in canned corn, but frozen kernels work just as well. You don’t even have to thaw them first!
  
  Or, make use of fresh corn when it’s on sale in the summer. Fire-roasted canned corn adds extra smokiness, but I’d avoid it if you’re already using fire-roasted tomatoes and peppers.
  
• Fire-Roasted Diced Jalapeños – These pack a punch, so feel free to reduce the amount or substitute diced green chiles for a milder dish.
  
• Jasmine Rice – Any long-grain rice should work fine. Just keep an eye on it, since different varieties may need longer cooking times.
  
• Colby Jack Cheese – Everything is better with cheese! Colby Jack has a great balance of flavor and melt, though cheddar or a fiesta blend would be yummy too.
  
• Spices – The secret to authentic Mexican flavor is using New Mexico chili powder! Unlike traditional chili seasoning, this spice is made entirely from ground chiles.
  
  It has an earthy, sweet flavor and subtle, spicy heat. Find it in bulk bags in the international aisle, or order some online.
  
  You’ll also want to add ground cumin, smoked paprika, and onion powder for plenty of smoky, savory flavor. Salt the ground beef as it cooks, then add more (with pepper) after draining any grease.

How to Make Taco Rice Casserole

First, get all your ingredients prepped and ready! Measure things out, open up all the cans, and have prep bowls within reach.

Brown the ground beef in a wide skillet with a little bit of salt, breaking it up into smaller pieces as it cooks. Drain off any excess grease, then season with more salt and the rest of the spices.

Stir in the beans, corn, tomatoes, peppers, and rice until well combined. Pour the water into the skillet and stir again, then cover and bring the mixture to a boil.

Once bubbling, give it a quick stir and scrape along the bottom of the skillet to loosen anything that’s stuck.

Reduce the heat and simmer your Mexican taco rice for about 15 minutes. I’ll usually stir it halfway to make sure nothing sticks to the bottom, but get that cover back on quickly if you do!

As soon as the rice is tender and fully cooked, turn off the heat and sprinkle cheese over the top. Broil for a couple minutes (until the cheese is melted) or simply put the lid back on and let it sit.

Then, dish up taco rice casserole with some fresh cilantro and all your favorite toppings!

Prep Ahead

• Rinse and drain beans and corn
• Shred cheese
• Measure spices

Serving Suggestions

One of the biggest reasons that this dish works so well for busy weeknights is that everyone has the chance to add their favorite toppings! Some of our top picks include:

• Sliced black olives
• Diced green onions
• Pico de gallo
• Chopped bell peppers
• Shredded lettuce
• Diced avocado

For a truly lazy meal, scoop up cheesy taco rice with tortilla chips or spoon it onto a tortilla!

I think that this would make a killer taco salad as well, but you could easily serve a green salad on the side.

Storing and Reheating Mexican Taco Rice

I actually make this recipe quite often for easy lunches!

Once the dish has cooled, scoop portions onto a parchment-lined baking sheet (or use a Silpat mat) and flash freeze for at least 4 hours. Then, toss them into gallon-sized freezer bags and store for up to 3 months!

Mexican taco rice is great for regular leftovers too. It’ll keep for 3 to 4 days in the refrigerator when stored in an airtight container.

Warm individual portions in the microwave, or toss larger servings back in a skillet and heat on the stovetop!

Mexican Rice Casserole FAQ

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Easy One Pot Meals

Print

Cheesy Taco Rice Recipe + Video

My Taco Rice ‌Recipe is a one pan family favorite that's ready in 30 minutes. Packed with meat, beans, veggies, cheese, and Mexican flavor!

Course Main

Cuisine Mexican

Method Stovetop

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 555cal

Author Donna Elick

Equipment

• large skillet
• box grater
• can opener

Ingredients

• 1 pound lean ground beef
• 1 1/2 teaspoons kosher salt divided
• 2 teaspoons New Mexico chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon onion powder
• 1 teaspoon fresh ground black pepper
• 15 ounce can low-sodium black beans, rinsed and drained
• 14.5 ounce can fire roasted diced tomatoes with garlic
• 15.25 ounce can niblet corn rinsed and drained (or 1 cup frozen corn)
• 4 ounce can fire roasted diced jalapenos
• 1 cup jasmine rice
• 2 cups water
• 8 ounces Colby jack cheese shredded
• optional garnish: fresh cilantro chopped

Instructions

• Warm a large (10″) skillet over medium high heat. Add ground beef and 1/2 teaspoon salt. Cook until beef is cooked through. Drain excess drippings if necessary (I had very little drippings and did not have to drain). Sprinkle spices over the beef (chili powder, cumin, paprika, onion powder, pepper and remaining 1 teaspoon salt). Stir to combine.
• Add black beans, tomatoes, corn, jalapenos and rice to skillet. Stir to combine. Add water. Stir to combine. Cover and bring to a boil. Once mixture is boiling, stir well making sure there are no bits stuck to the bottom. Reduce to simmer.
• Cook 15 minutes or until rice is cooked through. Remove cover half way through and stir well, unstick any bits stuck on the bottom of the pan.
• Remove skillet from the heat, sprinkle with cheese. Place skillet under broiler until cheese is completely melted, about 2 minutes.
• Sprinkle with cilantro. Serve and enjoy!

Video

Notes

If you prefer a less spicy dish, you can substitute the diced jalapenos with green chiles. Another option is to serve with a dollop of sour cream on top. The cream will mellow out the heat in the jalapenos.

Nutrition

Serving: 1 | Calories: 555cal | Carbohydrates: 63g | Protein: 37g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 83mg | Sodium: 981mg | Sugar: 6g | Fiber: 10g | Calcium: 328mg | Iron: 5mg

Originally published February 2016, updated and republished July 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Cheesy Taco Rice Recipe + Video appeared first on The Slow Roasted Italian.

This just might be one of my favorite dip recipes. I love all the layers of this 7-layer dip and tend to make it all the time. 

I’ve made this great recipe for the big game, as an easy dip for parties, and, sometimes, just as a delicious dip to eat at home. 

The best part about making this 7-layer bean dip is that you can change up the process and ingredients to your cravings. 

A lot of people double the amount of black olives and green onions, but I’m always about adding more cheddar cheese! 

I also love to have options for other fun additions that people can add to their own personal side of this Mexican dip. 

I’ll have some chunky salsa, chili powder, fresh pico de Gallo, store-bought guacamole, and other types of shredded cheese in the middle of the table for people to grab and add. 

You can totally make your own homemade guac as well – but sometimes I just don’t have the time! 

Don’t forget that you can use this crowd pleaser for homemade tortilla chips, blue corn tortilla chips, or even as a favorite appetizer to serve with other chips as well! 

I love to squeeze a bit of fresh lime juice on top of this 7 layer bean dip recipe as well for a burst of taste! 

I promise you that it’s a crowd favorite and is one of the best party appetizers out there. 

The first thing people do is ask me for the recipe. It’s a crowd pleaser – so be sure to get the printable recipe card below! 

7 Layer Bean Dip

Pair this easy layered bean dip with chips, or spoon some into warm tortillas for an easy dish that feeds a crowd.

If you’re building a dip spread for game day, pair this with our Chicken Enchilada Dip, and some guacamole with my Garden Fresh Salsa for something classic!

For another easy party recipe, try these Cheesy Jalapeno Popper Pretzel Bombs. 

Better yet, make it a whole party plate with stuffed peppers, jalapeno poppers, and nachos!

Soft, bite-sized pretzels stuffed with jalapenos and cream cheese filling — these will definitely get you invited back!

Taco Bean Dip Ingredient Notes and Substitutions

• Ground beef – Easily replace this with ground chicken or turkey for a leaner option.
  
• Rice – I love using my chicken rice for this recipe, but Spanish or cilantro lime varieties would taste just as great!
  
• Salsa verde – This is a green sauce made from tomatillos, chile peppers, and herbs. You can replace it with a few cans of diced green chiles if you prefer.
  
• Red enchilada sauce – Use your favorite brand or make my homemade recipe in just 10 minutes!
  
• Cheese – Try other varieties like sharp cheddar, Monterey Jack, Pepper Jack, or a blend of Mexican cheeses.

You can also have some plain Greek Yogurt as an option for this great dip. You can’t go wrong with options! 

The fun part about making this easy appetizer is that you can add even layer of just about anything that you want.

While I do follow the recipe card, sometimes I branch out and adda guacamole layer using fresh guacamole and spices. It’s just a simple way to add extra flavor! 

Serving Suggestions

Tortilla chips are the obvious pairing for this easy 7 layer bean dip — grab a bag of your favorite or make them yourself!

You can also serve this baked layered bean dip recipe with a variety of toppings for an easy burrito bar! Guacamole, sour cream, and cilantro are my top picks.

Want the crunch without the chips? Celery sticks and thick bell pepper slices are excellent for scooping up this scrumptious dip!

Layered Bean Dip Recipe Tips and Tricks

• Make individual portions! Divide the ingredients into several 2-cup oven safe bowls so no one has to huddle around one bowl of taco bean dip.
  
• Tip for easy meal prep: Prepare the layered bean dip recipe as directed, but don’t bake. Instead, wrap oven-safe dishes in aluminum foil and freeze. 
  
  Then, bake for 30-45 minutes at 350°F until warmed through. Uncover for the last 10 minutes to melt the cheese.
  
• Need to free up your baking dish? Line it with enough foil to hang over the sides before making the Mexican layer dip. 
  
  Cover and freeze, then lift the whole thing out of the pan and crimp the two layers of foil together to seal. 
  
  When you’re ready to bake, just pop it right back in the pan for a perfect fit!

Mexican Layer Dip FAQ

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Easy Dip Recipes

Print

Best Ever 7 Layer Mexican Bean Dip Recipe + Video

7 Layer Bean Dip is loaded with layers of cheesy rice, beef, and refried beans! Make this Mexican dip recipe for a full meal or party snack.

Course Appetizer

Cuisine Mexican

Method Oven

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 12

Calories 351cal

Author Donna Elick

Equipment

• large skillet
• 9×13-inch casserole dish
• rimmed baking sheets
• box grater

Ingredients

• 1 pound ground beef
• 2 tablespoons Mrs Dash Southwest chipotle seasoning
• 1/4 cup water
• 1 can refried beans I like spicy refried beans
• 2 cups chicken rice cooked or your favorite cooked rice
• 1/2 cup salsa verde green chile sauce
• 1/2 cup red enchilada sauce
• 12 ounces Colby Jack cheese shredded
• 1/2 can large black olives sliced

Instructions

• Preheat oven to 350°F.
• In a medium skillet over medium, add ground beef and salt. Cook, until cooked through. Once it is cooked, add chipotle seasoning and stir to combine. Add water and cover. Simmer 15 minutes, remove cover and cook until water is cooked out. Set seasoned beef aside until needed.
• In a medium casserole dish or heat safe bowl (I used a 1.75 quart). Spread refried beans into dish and add 4 ounces of the cheese. Mix to combine well.
• Add cooked rice and spread evenly. Add salsa verde and smooth over the rice layer.
• Sprinkle approximately 4 ounces cheese onto salsa verde layer. Sprinkle cooked beef evenly over cheese layer.
• Add enchilada sauce and smooth evenly over the seasoned beef.
• Sprinkle remaining cheese over top. Arrange sliced olives on top of cheese.
• Place dish on a small baking sheet and place in center of oven. Bake for 15 minutes or until cheese is melted and lightly browned (or up to 30 minutes if ingredients are cold).
• Serve with chips.

Video

Notes

This dish freezes very well. I like to make (6) 2-cup servings and freeze them for easy dinners. Each one serves 2 with chips.

To pre-make: Prepare recipe as written, but do not bake it. Wrap oven safe dishes in aluminum foil and freeze. Then, place in oven for 30-45 minutes on 350°F until warmed through. Uncover the last 10 minutes to melt the cheese.

This is an incredibly versatile recipe that can be made with your favorites. Substitute the seasoned ground chicken layer with ground beef or turkey, Italian sausage (omit seasoning) or even diced left over chicken, turkey, beef or pork.

Diced green chiles are fabulous in place of the Salsa Verde Layer.

I also like to double the seasoned beef in this recipe for a heartier meal.

Nutrition

Serving: 1 | Calories: 351cal | Carbohydrates: 30g | Protein: 17g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 53mg | Sodium: 726mg | Sugar: 2g | Fiber: 2g | Calcium: 224mg | Iron: 2mg

Originally published September 2011, updated and republished March 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Best Ever 7 Layer Mexican Bean Dip Recipe + Video appeared first on The Slow Roasted Italian.

Making a mouthwatering Italian dinner that your family will love doesn’t get much simpler than with my homemade pasta sauce recipe!!!

This great recipe is perfect for busy weeknights and my go-to recipe. The simple ingredients are so much better than store-bought pasta sauce, and home cooks will agree.

Forget about the jarred sauce, and make this easy homemade spaghetti sauce on your own. The steps on the recipe card are easy to follow – and you’ll have creamy sauce in no time at all! 

Simple Pasta Sauce

Tangy, smooth, and bursting with heavenly, aromatic Mediterranean flavors, this quick and simple marinara sauce has a boatload of uses! 

Of course, it’s fabulous over pasta like spaghetti – this is kind of a given. But, I also use it in Italian casseroles, like Chicken Parmesan Pasta. 

Traditionally, marinara is intended to be used as a dipping sauce. It’s a fabulous fit with my recipes for Air Fryer Garlic Knots, Air Fryer Arancini, and Italian Garden Breadsticks!

This sauce is absolutely made for our Baked Italian Meatballs — simmer them together for 20 minutes and you’ve got a classic Italian dinner the whole family will rave about.

And if you love this easy pasta sauce, you’ll love the same variation in my Easy Bolognese Pasta Bake!

Ingredient Notes and Substitutions

• Fire Roasted Tomatoes With Garlic– There are all kinds of jarred and canned options to choose from, so any brand will do. 
  
  To cut back on the sodium, start with a low sodium sauce, then add salt to taste just before serving. I prefer using canned tomatoes or whole tomatoes, but that’s because it’s a personal preference because it’s such a time savor.
  
  When making your own sauce, you can use either. Just know that fresh vs canned does change the consistency of the sauce and you might have to add more seasonings, etc. 
  
• Italian Seasoning – If you have dried oregano, basil, rosemary, and thyme, you can make homemade Italian seasoning instead of using a premade blend.
  
  If you do make it yourself, don’t hesitate to use the Italian seasonings you like best.
  
• Red Pepper Flakes – If you don’t like spicy marinara, you can leave this out — but I recommend using at least a pinch! 
  
  Substitutes include cayenne pepper and paprika, though they are not as spicy as crushed red pepper flakes.

You can also keep this easy pasta sauce simple and use salt and black pepper for taste. I like to add a little heat, but it’s not a requirement. (and it’s not a good idea to make it spicy if you’re the only one that likes spice!)

Fresh minced garlic is also super yummy in this easy homemade pasta sauce. 

For another sauce that’s just as quick and versatile, our Easy Pesto Pasta uses garlicky pesto & spaghetti noodles to create a simple bowl of pasta that’s fresh & tasty!

Tips for Amazing Pasta Sauce

1. Leave it a bit chunky.

Don’t puree it completely! Marinara is best with a bit of texture and body to it. 

So give it a few pulses, check the consistency, and don’t be afraid to leave some tomato chunks in there.

2. Adjust the spiciness.

Increase the red pepper flakes to 1 teaspoon for more heat. If that’s still not spicy enough, add a small pinch of cayenne pepper. 

3. Use fresh aromatics.

You can use fresh onions, garlic, and herbs if you happen to have them on hand. 

This homemade pasta sauce recipe intentionally uses shortcuts, because I wanted a quick and simple pasta sauce. 

But, if you have time and desire, feel free to add some home cooked touches to your marinara sauce!

Storing, Freezing, and Reheating

Leftovers of the homemade pasta sauce recipe need to be refrigerated and used up within 4 days. 

Be sure to store it in an airtight container, such as a mason jar, to maximize its shelf life

For longer storage, your marinara can be frozen for up to 3 months without losing flavor.

Don’t reheat the sauce too many times, because it loses flavor each time it’s reheated. Instead, only heat up as much as you need and store the rest in the fridge. 

Heating, cooling, and reheating is just an open invitation for bacteria to grow.

Marinara Sauce FAQ

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Simple Italian Sauces

Print

Quick Homemade Simple Pasta Sauce Recipe (5 Minutes)

A simple pasta sauce with fresh, robust flavors is much better than store bought. This recipe for easy marinara sauce takes just 5 minutes!

Course Pantry Staple, Sauce

Cuisine Italian

Method Blender

Prep Time 2 minutes minutes

Cook Time 3 minutes minutes

Total Time 5 minutes minutes

Servings 4 makes 24 ounces

Calories 69cal

Author Donna Elick

Equipment

• can opener
• measuring spoons
• blender OR
• immersion blender

Ingredients

• 14.5 ounces fire roasted tomatoes with garlic
• 15 ounces tomato sauce
• 1 tablespoon Italian seasoning
• 1 tablespoon granulated sugar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1 pinch crushed red pepper flakes for spicier sauce, use more, up to 1 teaspoon

Instructions

• Add all ingredients to a blender. Pulse on High power until pureed.
• Pour into a medium saucepan over medium-high heat. Cook until warmed through, about 3 minutes.
• Serve and enjoy.

Nutrition

Serving: 1cup | Calories: 69cal | Carbohydrates: 15g | Protein: 2g | Fat: 0.4g | Saturated Fat: 0.1g | Sodium: 1245mg | Sugar: 9g | Fiber: 3g | Calcium: 70mg | Iron: 2mg

Originally published January 2013. Last updated and republished March 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Quick Homemade Simple Pasta Sauce Recipe (5 Minutes) appeared first on The Slow Roasted Italian.

Every family has their own special holiday traditions, and one of ours is making these festive and scrumptious braided Italian sweet bread loaves for Easter!!

Deliciously tender and lightly sweet, the braided baskets are like a festive present for each of your guests! We have an entire menu for your Easter dinner.

This is one family tradition that I look forward to each year. It’s amazing how a ball of dough can turn into the most delicious fluffy braided bread. 

You can easily add different colors right on top of the finished bread to make it look unique and fun.

The soft pieces of dough paired with the Easter eggs are a must-make recipe. 

This isn’t something that you can just head to the grocery store and bough, and why would you want to? 

You can make this for Palm Sunday, or as a delicious bread to have on your dinner table. 

Once the dough forms, you’re well on your way to enjoying that baked braided wreath. 

Italian Easter Bread

Pane di Pasqua, which literally translates to “Easter bread,” has long been a staple on spring holiday tables across Italy.

While we prefer a sweet Easter bread, you could easily make a savory version. Vegetables, garlic, sun-dried tomatoes — the options for additions are nearly endless!

You can change the flavor of this type of bread by adding sweet toppings or fun citrus flavoring like lemon zest or orange zest. 

This change gives this recipe a whole new life! 

Looking for Easter cookies? Try these soft sugar cookies.

Create more traditional Italian treats at home with my recipes for struffoli (crispy honey balls), pignoli, and wedding cookies.

And if you need an entrée to steal the show, you can’t do better than Papa’s Braciole recipe!

Sweet Easter Bread Recipe Tips and Tricks

When making this break for the Easter holiday, be sure to follow these tips. You’ll have the perfect loaf of bread for Easter Sunday if so! 

• Take your time. 

While this sweet Easter bread recipe may be time consuming, the finished product is well worth the wait! 

Don’t rush the process — a double rise is key to the delicious, tender crumb. Hold your patience after the first rise, you’re almost there! 

• Use fresh yeast. 

It’s important to have really fresh yeast. It’s one of the main dry ingredients needed to make this bread work and form correctly.

I keep mine in the freezer in a mason jar for optimum freshness. 

• Don’t boil the eggs! 

They will cook through in the oven, so all you need to do is color them first. 

If chilled, set them on the counter while you prepare the Easter sweet bread dough to bring them to room temperature. 

You can have the kids help with the colored eggs, and use natural dyes for the color. The eggs just fit so perfectly in the shape of a wreath! 

• Serve immediately. 

Every part of this Italian Easter bread with eggs can be eaten fresh from the oven. It’s literally so yummy on Easter morning! 

You can top it with melted butter, or let it cool completely on a wire rack and top with something sweet. Serve with milk or a cup of cold orange juice! 

If you’ll be making this recipe ahead of time, remove each egg from the center and keep them in the refrigerator. 

Then, pop them right back in the middle before serving.

Kitchen Tools You Will Need

• Stand Mixer with the dough hook attachment
• Medium Saucepan – This pan is wonderful! It heats evenly and is easy to clean too.
• Rimmed Baking Sheets lined with parchment paper
• Mixing Bowls – You will need a variety of sizes for this Italian sweet bread recipe, and this set has them all!

Easter Sweet Bread FAQ

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Easy Easter Recipes

Print

Italian Easter Bread

Italian Easter Bread features a tender, sweet dough baked with an Easter egg in the center. Your family will love this classic bread recipe!

Course Bread

Cuisine Italian

Method Oven

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Rise Time 2 hours hours 30 minutes minutes

Total Time 3 hours hours 20 minutes minutes

Servings 6 breads

Calories 628cal

Author Donna Elick

Equipment

• stand mixer
• mixing bowls
• rimmed baking sheet
• parchment paper

Ingredients

• 5 tablespoons unsalted butter divided
• 1 1/4 cups whole milk
• 2 1/4 teaspoons active dry yeast (1 packet)
• ½ cup granulated sugar
• 3 large eggs divided
• 1 tablespoon pure vanilla extract
• 3 1/2 to 4 cups all-purpose flour spooned and leveled
• 1 1/2 teaspoons kosher salt
• 1/2 cup simple syrup (see Notes)
• Nonpareil sprinkles for garnish
• 6 large eggs hard boiled and dyed

Instructions

• PREPARE MILK MIXTURE: In a microwave-safe bowl, combine 1 1/4 cups whole milk and 4 tablespoons unsalted butter. Microwave in 30-second intervals, stirring between each, until the butter is melted and the milk is warm, not hot. It should feel like warm bath water, about 110-120°F. Pour into the bowl of a stand mixer.
• ACTIVATE YEAST: Sprinkle 2 1/4 teaspoons active dry yeast and ½ cup granulated sugar over the top of the warm milk mixture. Stir gently. Let sit for 10 minutes until foamy and bubbly on top. It should smell lightly sweet and yeasty, like fresh bread dough.
• PREP EGGS: In a small bowl, beat 2 large eggs until smooth. Pour the beaten eggs into the stand mixer bowl. Set the remaining egg aside to use as an egg wash after the 2nd rise.
• START DOUGH: Attach the dough hook to the stand mixer. Add 1 tablespoon pure vanilla extract, 2 cups all-purpose flour, and 1 1/2 teaspoons kosher salt to the yeast mixture. Mix on low speed until combined and shaggy.
• BUILD DOUGH: With the mixer on low, add more all-purpose flour, ½ cup at a time, until the dough pulls away from the sides of the bowl. The dough should feel soft and slightly tacky, but should not stick to clean fingers. Mine takes a total of 3 1/2 to 4 cups.
• KNEAD DOUGH: Increase speed to medium-low and knead for 5 minutes. The dough should look smooth and elastic and bounce back slowly when pressed.
• FIRST RISE: Melt the remaining 1 tablespoon unsalted butter in the microwave and coat a large bowl. Transfer the dough to the bowl and turn to coat. Cover with plastic wrap and a towel. Let rise in a warm spot for about 60-90 minutes, until doubled in size. It should look puffy, airy, and feel light when touched.
• SHAPE DOUGH: Punch down the dough to release air. Divide into 12 equal pieces. Roll each piece into a rope about 12 to 14 inches long and about 1 inch thick.
• FORM RINGS: Twist 2 ropes together, pinch the ends, then shape into a circle and seal the ends. Place on a parchment-lined baking sheet.
• SECOND RISE: Cover loosely with a towel and let rise again for 60 minutes, until doubled again and very puffy. The dough should slowly spring back when gently pressed.
• MEANWHILE, PREPARE FOR BAKING: Preheat oven to 350°F. Whisk the remaining 1 large egg with 1 tablespoon water to make the egg wash. Set aside. Brush each dough ring with the prepared egg wash. Gently press 1 dyed hard boiled egg into the center of each ring.
• BAKE: Bake for 20 to 25 minutes, until golden brown. The tops should be shiny, lightly crisp, and sound slightly hollow when tapped.
• FINISH: Cool on the baking sheet for 10 minutes, then transfer to a rack. Brush each warm bread with ½ cup simple syrup and sprinkle with nonpareil sprinkles.

Video

Notes

Make-Ahead: You can prepare the dough the night before and let it rise slowly in the refrigerator. Bring to room temperature before shaping.

Storage: Store in an airtight container at room temperature for up to 2 days.

Reheating: Warm in a 300°F oven for 5 to 7 minutes until soft and fragrant.

Freezing: Freeze baked bread without the egg for up to 2 months. Thaw at room temperature and warm before serving.

Simple Syrup (Microwave Method): In a microwave-safe bowl, combine ½ cup granulated sugar and ½ cup water.

Microwave for 1 to 2 minutes, stirring halfway through, until the sugar is fully dissolved and the liquid is clear. Cool before using.

Beginner Tip: Yeast should smell pleasantly bready and slightly sweet. If it smells sour or like nothing at all, it will not rise properly.

Nutrition

Serving: 1 | Calories: 628cal | Carbohydrates: 96g | Protein: 19g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 299mg | Sodium: 141mg | Sugar: 40g | Fiber: 2g | Calcium: 121mg | Iron: 6mg

Originally published April 2012. Updated and republished February 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for your support; it allows us to keep creating new recipes.

The post Italian Easter Bread (Traditional Recipe) + Video appeared first on The Slow Roasted Italian.

I love this Italian version of mac and cheese! It’s a yummy twist on traditional mac n cheese and will quickly become your favorite pasta to make.

New recipes like this are a great way to introduce fun flavors! 

The next time you’re craving Italian-style mac and cheese, keep this simple recipe handy. Every bite has an Italian twist, but it is still loaded with that classic flavor.

The cheese mixture paired with the tender noodles is what this recipe is all about! 

And just as a side note – this is one of those recipes that you can easily eat in one sitting! It’s just that good! 

Italian Mac and Cheese

This is the ultimate weeknight dinner helper since it’s ready in just 15 minutes.

A simple list of ingredients doesn’t mean it’s lacking in flavor though! 

This pasta recipe packs a punch of flavor that the whole family will love. There’s lots of cheese, tons of flavor, and it makes the perfect side dish and comfort food. 

This Italian macaroni and cheese has the perfect blend of gooey sauce and Italian seasoning for a taste that everyone will love. 

For another easy, cheesy meal try my Paccheri Pasta! Or, try my mac and cheese recipes for the slow cooker and Instant Pot when you need something a little more hands-off!

And if you want something a little fancier, you can’t go wrong with this baked version with lobster and a golden brown topping.

Mix-Ins for Mozzarella Mac and Cheese

Make this meal more filling or stretch the servings to feed a crowd! Feel free to get creative with your favorite mix-ins and combinations.

• Vegetables

When there are 5 minutes left on the penne, stir 2 cups of frozen peas or broccoli into the pot. Cover with a lid to bring back to a boil and strain together when done.

Or, stir in a few handfuls of fresh baby spinach after the pasta and sauce have been combined. 

Let your Italian mac and cheese sit for a few minutes before servings so the spinach can wilt.

• Protein

After draining the penne, add it back to the pan with some cooked ground chicken or ground turkey. 

You can use up leftover rotisserie or shredded chicken as well since the heat from the rest of the dish will warm it through. Italian sausage would be a fun option, too! 

This mozzarella mac and cheese also tastes great with leftover ground beef, sausage, hamburger, or rinsed and drained beans. Navy, kidney, and pinto are our favorites.

• Add a topping

Transfer your Italian macaroni to a casserole dish, then top with a mixture of melted butter and breadcrumbs (plain or Italian). 

Pop it under the broiler for a minute or two until golden brown and bubbly!

Best Cheese For Macaroni and Cheese

Regardless of the type you use, I highly recommend you shred it yourself instead of using prebagged shreds. 

These contain an additive to prevent clumping that gives the shreds a waxy texture and keeps them from melting properly.

Next, pair at least one good melting variety with an aged variety for bolder flavor. 

You can use all mozzarella if you’d like, but I typically mix equal parts of that and provolone. 

For a true Italian blend of cheese, include a little Romano, Asiago, or Fontina!

Just be sure to use at least 4 ounces of mozzarella for this Italian mac and cheese.

Italian Mac and Cheese FAQ

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Easy Italian Pasta Recipes

Print

Best Ever Italian Mac and Cheese Recipe + Video

Italian mac and cheese is creamy, full of flavor, and it comes together in a snap! You will love this mozzarella mac and cheese recipe!

Course Main

Cuisine Italian

Method Stovetop

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6

Calories 554cal

Author Donna Elick

Ingredients

• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 2 cups whole milk 2% is good too
• 1 pound dry mini penne pasta
• 8 ounces Italian blend shredded cheese *see below to make your own blend
• 1/3 cup fresh grated Parmesan cheese
• 1 tablespoon dried Italian seasoning I prefer McCormick Tuscan Style Italian Seasoning

Instructions

• Bring a large pot of water to a boil, salt it, cook pasta according to package directions, to al dente. Drain pasta once it is cooked and set aside. Work on the next step while your pasta is cooking.
• Meanwhile, in a medium sauce pan over medium heat melt butter, add flour and Italian seasoning and whisk for about 2 minutes to cook out the ‘flour-y’ taste. Add milk and continue to whisk occasionally, allowing the mixture to thicken. Add cheeses and whisk until fully combined.
• Pour cheese sauce over strained pasta and stir to combine. Sauce will thickens as it sits.
• Serve and enjoy!

Video

Notes

I do not use pre-shredded cheese as much as I used to. Now I use 4 ounces mozzarella and 4 ounces provolone (or 8 ounces mozzarella). I shred them and add them to the recipe in place of the cheese blend. From time-to-time I will add a little Romano, Asiago or Fontina into the mix. It depends on what I have in the house. But the essential part is to use at least 4 ounces of mozzarella in your blend.

Veggie ideas:

When there is about 5-6 minutes left on your pasta cook time add 2 cups frozen peas or frozen broccoli (cover the pot to help it come back to a boil more quickly and remove the cover once boiling again). They will be done the same time the pasta is done and it will combine to make an incredible dinner. Another vegetable option is to stir in 3 cups fresh baby spinach, once the pasta and cheese sauce have been fully combined (at the end). It will be just wilted perfectly when it is time to serve.

Protein ideas:

After you have drained your cooked pasta, add it back to the pan and add chopped leftover turkey, chicken or rotisserie chicken to the hot pasta. Then pour the sauce over top. The heat from the pasta and the cheese sauce will warm the meat through and it will be ready to serve when the mac and cheese is ready. I have also used leftover ground beef, burgers, rinsed and drained beans (navy, kidney or pinto are our favorites).

Nutrition

Serving: 1 | Calories: 554cal | Carbohydrates: 66g | Protein: 23g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 65mg | Sodium: 371mg | Sugar: 6g | Fiber: 3g | Calcium: 372mg | Iron: 2mg

Originally published September 2011, updated and republished January 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Best Ever Italian Mac and Cheese Recipe + Video appeared first on The Slow Roasted Italian.

There’s a helpful video in this post that you can watch to see the cookies being made! Watching the electric mixer combine the simple ingredients is soothing.

What I love about these easy sugar cookies is that they’re simple and fun to make!

One of my favorite things to do is make different cookie cutter shapes and cutout cookies as part of our baking Christmas tradition. 

All that’s left is to whip up some easy sugar cookie frosting – and you’re set! You’re about to find out that all it takes is a little bit of effort to make what is certain to be your new favorite sugar cookie recipe! Seriously easy cookies! 

Christmas Sugar Cookies

I love that there’s so much that you can do with sugar cookies: have a cookie decorating party, package them as a gift for your loved ones, or leave them out for Santa on Christmas Eve. 

The holiday season simply isn’t complete without Christmas sugar cookies!  Top them with festive sprinkles and don’t forget to use your favorite cookie cutters. 

Nothing beats the aroma of freshly baked cookies or the joy of decorating and sharing them with others.

I use this recipe every year, and it is the best sugar cookie recipe for decorating. The cookies hold their shape well and don’t spread out while baking. 

With my best tasting sugar cookie icing, you can decorate the cookies with a delicous glossy shine.

Your soft sugar cookies will look professional and taste absolutely amazing. If you love this Christmas sugar cookie recipe, try my Christmas Pinwheel Cookies next!

Love sugar cookies? Our Circus Animal Cookies are a fun year-round version with pink frosting, white chocolate, and sprinkles in every bite!

Serve these christmas sugar cookies with our Boozy Rum Balls! They come together in minutes with no oven required and they’re a treat the adults will get to enjoy!

And for a perfectly giftable Christmas treat, my Christmas cookie dough is irresistibly chewy!

Christmas Sugar Cookies Ingredient Notes and Substitutions

• Unsalted Butter – Using unsalted butter gives you more control over how much salt is in the overall recipe. 
  
  But if you only have salted butter on hand, you can use that instead – just omit additional salt from the recipe.
  
• Granulated Sugar – Cream sugar with the butter, softened at room temperature.
  
• Eggs – This will bind your dough together.
  
• Vanilla Extract and Almond Extract – These add flavor to the dough. You can skip the almond extract or use imitation, if allergies are a concern. 
  
  Other flavors, including lemon or maple, make great replacements!
  
• Flour – Regular all-purpose flour is recommended, but you can use any cup-for-cup all-purpose gluten free flour with this sugar cookie recipe, and they will turn out amazing
  !
• Salt – Omit this ingredient if you decide to use salted butter.
  
• Best Ever Sugar Cookie Icing – Ready in just 5 minutes, you’ll love how easy this icing is to whip up!

Christmas Sugar Cookies – Step by Step Instructions

Make The Dough

Start by creaming the softened butter and granulated sugar together. The texture should be light and fluffy, and the color will change to pale yellow.

Mix in the eggs and extracts until combined. Then, add the dry ingredients and blend until smooth.

Divide the dough into two even discs. Wrap in plastic and chill for at least one hour.

Roll It Out

Working with one disc at a time, roll out the dough on a lightly floured surface.

Use cookie cutters to cut out your shapes, then carefully transfer them to lined baking sheets.

Next, place the trays in the refrigerator to chill for another 15 minutes before baking. This helps them to hold their shape.

Bake, Cool, and Decorate

Transfer the baking sheets from the refrigerator straight to the oven, and bake until the cut out sugar cookies start to brown around the edges.

Let them sit on the pan for a few minutes to finish baking, then transfer to a wire rack to cool.

Finally, decorate them with my Sugar Cookie Icing for a beautiful glossy finish! You can use any colors, sprinkles, or sugar pearls to get your desired look.

Use Decorating Squeeze Bottles for easier decorating and minimal clean up.

Tips and Tricks for Cut Out Sugar Cookies 

• Prevent Sticky Dough. Keep adding a little more flour until the dough is tacky, meaning it doesn’t stick to your finger when touched. 
  
• Space Cookies Out. Place cookie cutouts at least one inch apart so that the heat of the oven has space to move and the cookies can bake evenly.   
  
• Rotate Halfway Through. Not all ovens have perfectly even heat. 
  
  Rotating your cookie tray halfway through the baking time will help ensure that no cookies end up burnt or undercooked.
  
• Time Batches Carefully. Allow each baking sheet to cool a bit before placing new cut-outs on the tray. 
  
  This guarantees that the heat doesn’t melt your dough or cause it to lose its shape before it can start baking.
  
• Cool Completely. The cookies will firm up as they cool. Make sure they are completely cooled before you decorate or transfer them to a container.

How to Prevent Sugar Cookies From Spreading

First, don’t use any leavening agents! That means no baking soda or baking powder — it’s the secret to get cut out cookies to hold their shape. 

This is a tip I picked up from a bakery over 20 years ago. Makes them perfect every time.

Next, allow your butter to soften before creaming it with the sugar for a smooth consistency. But, don’t use melted butter! 

This will thin your dough and create flat cookies.

I also recommend letting your eggs sit out at room temperature for about 30 minutes before you use them. 

Room temperature eggs are best for baking as they are easier to mix and incorporate into a dough.

Finally, chill your dough twice. Refrigerate it for at least an hour before rolling and cutting, then chill your shapes again on the trays for about 15 minutes before baking them — this will ensure that the cookies hold their shape. 

Kitchen Tools You Will Need

• Stand mixer or large mixing bowl with hand mixer for making the dough.
• Baking Sheets – Used for anything from cookies to roasting, a good baking pan will last for years.
• Silpat Mat – There are so many uses! Roll out doughs, cut out cookies and biscuits, or make other desserts. It even provides a non-slip surface for transporting pots and pans.
• Cooling Racks – I like these because you can cool a large batch of treats without taking up a lot of counter space.
• Adjustable Rolling Pin with Removable Rings – flattens dough to ensure uniform baking. 

Christmas Sugar Cookies FAQ

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Easy Christmas Cookie Recipes

Print

Best Easy Christmas Sugar Cookies Recipe + Video

Christmas Sugar Cookies are delicious! These no spread cut out sugar cookies are perfect to leave out for Santa or take to a cookie swap.

Course Dessert

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 11 minutes minutes

Chill Time 5 minutes minutes

Total Time 26 minutes minutes

Servings 36 Cookies

Calories 121cal

Author Donna Elick

Equipment

• stand mixer OR
• electric hand mixer
• mixing bowls
• measuring spoons
• measuring cups for dry ingredients
• heat-resistant silicone spatula
• silicone baking mat

Ingredients

• 1 cup unsalted butter 2 sticks, room temperature
• 1 cup granulated sugar
• 2 large eggs room temperature
• 1 teaspoon pure vanilla extract
• 1 teaspoon almond extract
• 4 cups all purpose flour
• 1/2 teaspoon salt
• Best Ever Sugar Cookie Icing
• Pearl Sugar Balls dragees

Instructions

• In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar, on medium speed until light and fluffy (about 3 minutes).
• Add the eggs, vanilla and almond. Beat until combined. Add the salt and 3 cups of flour; beat until you have a smooth dough. If the dough is sticky (meaning when you touch it and pull your fingers away the dough sticks to you), add more flour a tablespoon at a time until it comes together. Divide the dough in half and wrap each half in plastic wrap. Refrigerate for about one hour or until firm enough to roll.
• Preheat oven to 375°F. Line two baking sheets with parchment paper or silpat mats.
• Remove half of the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 1/4 inch. (Keep turning the dough as you roll, making sure the dough does not stick to the counter.)
• Cut out desired shapes using a lightly floured cookie cutter and transfer cookies to baking sheet.
• Place the baking sheets with the unbaked cookies in the refrigerator for about 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking. Note: If you are not going to frost the baked cookies, you can sprinkle the unbaked cookies with sparkling sugar at this point.
• Bake the cookies for about 9-11 minutes (depending on size) or until the edges are just starting to brown. Remove from oven and let cookies cool on baking sheet for 5 minutes before transferring to a wire rack to finish cooling.
• Decorate the cookies with Best Ever Sugar Cookie Icing if desired. Be sure to let the icing dry completely before storing. (This may take several hours or overnight.)

Video

Nutrition

Serving: 1 | Calories: 121cal | Carbohydrates: 16g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 23mg | Sodium: 37mg | Sugar: 6g | Fiber: 1g | Calcium: 5mg | Iron: 1mg

Originally published December 2012, updated and republished November 2024

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Best Easy Christmas Sugar Cookies Recipe + Video appeared first on The Slow Roasted Italian.