This really is The Best Snickerdoodle Recipe! These Snickerdoodles are thick and soft with a crispy cinnamon sugar exterior!

If you love these, try my Chai Cookies Recipe next!

We all love a dolled up cookie around Christmas time, right? Chocolate Peppermint Icebox Cookies, Soft Maple Cookies, Mint Hershey Kiss Cookies, and Peanut Butter Turtle Thumbprint Cookies I’ve got it all!

But sometimes the best way to satisfy a cookie craving is to keep it simple. Enter these classic Snickerdoodle cookies!

Snickerdoodles bring cookie baking back to the basics with a simple list of ingredients and just one bowl. The result is soft, thick, chewy, and perfectly sweet cookies that are coated in cinnamon and sugar and ready in just 25 minutes.

Throw them on a pretty plate with some of Grandma’s Sour Cream Sugar Cookies, some Peppermint Bark and some Molasses Cookies Recipe and I’m one happy woman!

What are Snickerdoodles?

Snickerdoodles are soft and chewy sugar cookies that are coated in cinnamon and sugar!

Snickerdoodle cookies have a signature slightly tangy flavor and ultra soft and chewy texture thanks to the addition of cream of tartar and brown sugar in the dough.

Ingredients for Snickerdoodles:

• Unsalted Butter: bring the butter to room temperature so it mixes easily with the sugars.
• Granulated Sugar and Brown Sugar: Snickerdoodles utilize both sugars to add sweetness but the addition of brown sugar provides more moisture for a softer, chewier texture.
• Egg
• Vanilla Extract
• All-Purpose Flour: for the best results, I recommend weighing your flour so you don’t have too much or too little. You can also lightly fluff and scoop it into the measuring cup with a spoon so it doesn’t get too packed in.
• Cream of Tartar: one of the key ingredients that sets Snickerdoodle cookies apart from classic sugar cookies. The cream of tartar gives the cookies an extra chewy texture and adds a subtle tangy flavor.
• Baking Soda: helps prevent the cookies from flattening out too much as they bake.
• Granulated Sugar and Cinnamon: coats the cookie dough balls before the baked for the signature Snickerdoodle finish.

How to make the best Snickerdoodle cookies

This simple and easy Snickerdoodle cooke recipe comes together in a total of 25 minutes!

1. Combine all ingredients: You’ll beat together the wet ingredients, then mix in the dry ingredients directly. One-bowl recipes make for super easy clean-up!
2. Form the cookies: Combine the cinnamon and sugar in a small bowl. Portion the dough out into 1″ balls, then roll them in the cinnamon sugar mixture.
3. Bake: Place the dough balls on two baking sheets lined with parchment paper (12 on each sheet), and bake at 350ºF for 9-10 minutes. They should be slightly puffed but not browned and no longer gooey in the middle!

Snickerdoodle FAQs

Tips and tricks for Snickerdoodle cookies

• Line the baking sheet. I always line the baking sheet with parchment paper before baking the cookies. This makes for easier cleanup and
• Weigh the flour. This recipe yields a thick cookie that is still soft. The best way to get the perfect chewy Snickerdoodle texture is to weigh the flour so you get exactly the right amount. Too much flour and you’ll get a dry, crumbly cookie.
• If you accidentally add too much flour and the dough is to dry to roll into balls, don’t worry! You can work in 1 teaspoon of oil at a time until the dough is moist enough that it can be rolled into balls.
• For a thinner Snickerdoodle, you can use 1 ¾ cups of flour instead of the full 2 cups.

More easy cookie recipes to try

• Soft Maple Cookies
• Peanut Butter Oatmeal Chocolate Chip Cookies
• Molasses Cookies
• Grandma’s Sour Cream Sugar Cookies

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The Best Snickerdoodle recipe

This really is The Best Snickerdoodle Recipe! Classic sugar cookie dough is made into Snickerdoodle cookies with the addition of brown sugar and cream of tartar. The result is a big batch of soft, thick, and chewy cinnamon sugar cookies that are guaranteed to be a hit at any party!

Course Dessert

Cuisine American, canadian

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 24 cookies

Calories 113cal

Author Ashley Fehr

Ingredients

• ½ cup unsalted butter (room temperature)
• ½ cup granulated sugar (100 grams)
• ½ cup brown sugar (100 grams)
• 1 large egg
• 1 teaspoon vanilla
• 2 cups all purpose flour, fluffed and levelled* (260 grams)
• 1 teaspoon cream of tartar
• ½ teaspoon baking soda

Cinnamon Sugar

• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F and line two baking sheets with parchment paper.
• In a large bowl, beat butter and sugars with an electric mixer on high until light and creamy (about 2-3 minutes).
• Add egg and vanilla and beat until combined.
• Add flour (be sure to fluff it or weigh it!), cream of tartar and baking soda and beat on medium speed until combined, scraping down the sides as necessary.
• In a small bowl, combine the sugar and cinnamon for the Cinnamon Sugar.
• Roll cookie dough into 1" balls and roll in cinnamon sugar. Place 12 on each baking sheet.
• Bake for 9-10 minutes, until slightly puffed but not browned, they may have a slight sheen but not be gooey in the middle. Remove from the oven and allow to cool on the baking sheet for 10 minutes before removing to a cooling rack.

Video

Notes

*These Snickerdoodles have just the perfect amount of flour that yields a thick cookie that is still soft. Therefore, it is very important to either weigh the flour (the best method!) or lightly fluff and scoop the flour into the measuring cup with a spoon. If you accidentally overdo it and your dough is too dry to roll, work in 1 teaspoon of oil at a time until you can just roll it into balls.

*For a thinner Snickerdoodle, use 1 ¾ cup flour instead of the full 2 cups

Notes:

• Line the baking sheet. I always line the baking sheet with parchment paper before baking the cookies. This makes for easier cleanup and
• If you accidentally add too much flour and the dough is to dry to roll into balls, don’t worry! You can work in 1 teaspoon of oil at a time until the dough is moist enough that it can be rolled into balls.

 

Storage:

If we’re not going to eat our cookies within a few days, I like to store them in the freezer to keep them fresh.
They will last about 1 week at room temperature or 3 months in the freezer.

Nutrition

Calories: 113cal | Carbohydrates: 18g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 28mg | Potassium: 42mg | Fiber: 1g | Sugar: 10g | Vitamin A: 128IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg

The post The Best Snickerdoodle Recipe appeared first on The Recipe Rebel.

These Soft Maple Cookies are perfectly chewy and crispy on the edges, drizzled with an easy maple glaze!

Love baking? You’ll also enjoy The Best Snickerdoodle Recipe, this Millionaire Shortbread recipe and these Seven Layer Magic Bars Recipe!

These Maple Cookies were a spur-of-the-moment addition to my holiday baking line-up, but sometimes I think those are my favorite ones!

Those times I get in the kitchen just to bake, just for fun.

And then out comes these gloriously soft, and sweet and maple-y cookies, right?

Not exactly.

This recipe came about because I had found a recipe in a popular magazine that looked incredible, and I thought they’d be a fun weeknight baking project.

They were a total flop, and ended up flatter than a pancake.

But they were still delicious, so I couldn’t just forget about them. So these soft and chewy Maple Cookies here are round 2, and they are perfect.

They are a simple vanilla maple cookie, drizzled with a two-ingredient maple glaze that packs in a ton of maple flavor.

Perfect for fall baking or those holiday cookie boxes (or for stashing for yourself in the freezer )!

How to make these Glazed Maple Cookies your own:

• Opt for a thicker cookie: add ¼ cup more flour to the dough for a thicker, but still soft and chewy cookie.
• Add a ½ teaspoon of maple extract to the cookie dough for even more maple flavor — keep in mind that with the glaze I find they have just the right amount of maple! You may want to use a vanilla glaze if you add maple extract
• Add ¼ cup of toffee bits to the cookie dough before baking for a salty-sweet twist
• Stir in chocolate chips, butterscotch chips, dried fruit or chopped nuts — just keep it to 1 cup of mix ins.

How to store these Maple Cookies:

• You can store these Maple Cookies in an airtight container at room temperature for 3-4 days.
• You can also store these cookies in the freezer for up to 3 months, which makes them great for stashing so you have treats around when you want to share (or when you just need a treat! We all have those days )

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Glazed Maple Cookies

These Soft Maple Cookies are perfectly chewy and crispy on the edges, drizzled with an easy maple glaze!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 8 minutes minutes

Total Time 28 minutes minutes

Servings 40 cookies

Calories 94cal

Author Ashley Fehr

Ingredients

• 3/4 cup unsalted butter
• 1 cup granulated sugar
• 1/4 cup brown sugar
• 1/4 cup pure maple syrup
• 1 egg
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 2 1/4 cups all purpose flour

Maple Glaze

• 1/2 cup powdered sugar
• 2-3 tablespoons pure maple syrup

Instructions

• Preheat oven to 350 degrees F.
• In a large bowl with an electric mixer, beat butter until smooth.
• Add sugar, brown sugar and maple syrup and beat until light and creamy, about 2-3 minutes.
• Add egg and beat until combined.
• Add baking soda, cream of tartar, vanilla and salt and beat on low speed just until combined.
• Add flour and beat on low speed until a dough comes together.
• Roll into 1" balls and place on baking sheets (I like to line mine with parchment paper). Bake for 8-9 minutes, until tops appear dry and puffed and edges may be slightly golden.
• Let cool for 5 minutes before removing from the pan to cool completely.

Maple Glaze

• Whisk together powdered sugar and maple syrup, one tablespoon at a time, just until it reaches a drizzling consistency. You want it thick so that the glaze sets completely and doesn't stay sticky.
• Drizzle over cooled cookies and serve or store.

Nutrition

Serving: 1cookie | Calories: 94cal | Carbohydrates: 15g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 45mg | Potassium: 30mg | Fiber: 1g | Sugar: 10g | Vitamin A: 112IU | Calcium: 7mg | Iron: 1mg

The post Soft Maple Cookies appeared first on The Recipe Rebel.

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Recipe first posted on The Recipe Critic.

I know there are all sorts of awesome things about summer — sunshine, strawberries, beaches, cold drinks, ice cream, grilled everything…. but you know? I think s’mores are one of my favorites.

I just can’t think of a much better combination than melty chocolate and marshmallow, and the graham cracker adds the perfect crunch.

But sometimes there’s no campfire, and then what?

S’mores Pie.

I needed at least one more s’mores inspired dessert in my repertoire (along with this No Bake S’mores Cheesecake from last year), preferably something just as easy and no bake.

Long ago, I decided that I would never again share a s’mores dessert topped with toasted store-bought marshmallows, because what happens when they don’t get eaten 10 minutes after they’re toasted? They get hard. So hard and impossibly sticky. Which makes it totally not easy and make-aheadable.

So if you’re wondering if the homemade marshmallow cream is worth the extra effort, it is. And if you just don’t think you can swing it (it’s seriously so easy), I would go with homemade whipped cream instead.

I did cheat though, and use boxed instant chocolate pudding. Go ahead and judge, I can handle it.

If you want to go all out and make your own homemade chocolate pudding pie filling, just use the recipe from this Homemade Dark Chocolate Pudding Pie instead, and stir in some marshmallows while it’s still warm to melt. It will be divine, I promise you.

Tips and Tricks for Making this No Bake S’mores Pie:

• Make sure you really press the crust in firmly so that it sets up properly and doesn’t break when you are removing it from the pan.
• After toasting the marshmallow cream on top, I recommend refrigerating for at least another couple hours so that the pie is completely chilled — otherwise it will still be warm and not quite as refreshing on a hot day!
• Leftovers will last for a few days in the fridge no problem — not that you’ll have any

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No Bake S’mores Pie Recipe

This No Bake S’mores Pie is an easy no bake dessert made with a chocolate pudding filling, no bake graham crust and loaded with homemade marshmallow cream!

Course Dessert

Cuisine American

Prep Time 25 minutes minutes

Total Time 25 minutes minutes

Servings 10 servings

Calories 363cal

Author Ashley Fehr

Ingredients

Crust

• 1/2 cup butter melted
• 2 1/2 cups graham cracker crumbs

Filling

• 1 1/2 cups mini marshmallows
• 2 packages fat free instant chocolate pudding mix 4 serving size
• 3 cups 1% milk

Marshmallow Cream

• 3 egg whites
• 3/4 cup granulated sugar
• 1/4 teaspoon cream of tartar

Instructions

• Combine butter and graham cracker crumbs and press into the bottom and up the sides of a 9″ pie plate. Set aside.
• Lightly grease a medium microwave-safe bowl and add marshmallows. Microwave on high in 20 second intervals just until puffed and soft — stir until completely melted and smooth.
• In a medium bowl, whisk together pudding mix and milk until smooth. Add marshmallows and whisk vigorously until smooth.
• Pour into prepared crust and refrigerate until set, at least 2 hours.
• To make the marshmallow cream, place egg whites, sugar and cream of tartar in a glass bowl and whisk to combine. Add 1/2-1″ of water to the bottom of a small pot (make sure that the glass bowl will rest on top and not touch the water) and bring to a simmer over medium-high heat.
• Reduce heat to medium and place glass bowl over top, whisking constantly until egg whites are warmed (not hot) and sugar is dissolved.
• Remove from heat and beat with an electric mixer on high until stiff peaks form — this can take 5-8 minutes.
• Spread marshmallow over the top and toast with a kitchen torch if desired. Chill for at least 2 hours before serving.

Nutrition

Calories: 363cal | Carbohydrates: 59g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 28mg | Sodium: 500mg | Fiber: 1g | Sugar: 42g

The post No Bake S’mores Pie Recipe appeared first on The Recipe Rebel.

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Friends.

This cheesecake is unreal.

I know you probably expect me to say that about everything I make but I don’t (do I?!?!). THIS HERE though. My word.

It’s one of those moments when you’re almost done snapping photos and go in for that bite shot with a resounding, “mmmmm….”.

And when you decide the photo shoot is over and take a few more bites. “Mmmm……. mmmmmmmm…….mmmmmm!!!” So seriously good.

In most of my no bake cheesecakes (like this No Bake Mint Chocolate Cheesecake and this No Bake Lemon Cheesecake), I use gelatin to make sure the whole thing holds up and slices beautifully. With this S’mores Cheesecake, I figure the melted chocolate and melted marshmallow would do the trick for me, since both firm back up once chilled.

This cheesecake has the most gloriously smooth texture and holds together perfectly! I debated doing a plain marshmallow cheesecake and adding a layer of chocolate ganache, but who needs an extra step?? I just threw it all in together!

When I decided I was going to make a S’mores Cheesecake for National S’mores Day (today!!), I knew one thing I would absolutely NOT do. Top the whole thing with marshmallows and toast them.

Have you guys ever added toasted marshmallows to a dessert and then let them cool? They turn hard and impossibly sticky. You can hardly cut a piece, let alone eat it with any dignity, the whole cooled marshmallow mess coming off in one chewy bite (so maybe I have some experience with this).

So even though the homemade marshmallow cream is an extra step and I am 100% Anti Extra Steps, do not leave it out — homemade toasted marshmallow cream is life.

You can, however, swap with store bought marshmallows, cold, if you like and absolutely do not have 15 extra minutes to go homemade. Or if you are going to serve the entire thing within 10 minutes of toasting them, you can use store bought marshmallows and toast them up.

Do feel free to garnish with an unreasonable amount of crushed graham crackers and chocolate chunks for good measure.

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No Bake S’mores Cheesecake

This No Bake S’mores Cheesecake is one of THE BEST cheesecakes I’ve ever made! A smooth chocolate marshmallow cheesecake on a graham cracker crust, topped with toasted homemade marshmallow cream!

Course Dessert

Cuisine American

Prep Time 45 minutes minutes

Cook Time 5 minutes minutes

Total Time 50 minutes minutes

Servings 12

Calories 495cal

Author Ashley Fehr

Ingredients

• 2 1/2 cups graham cracker crumbs
• 1/2 cup butter melted
• 1/2 cup chocolate chopped
• 1 1/2 cups mini marshmallows
• 1 teaspoon vanilla plus 1 teaspoon
• 24 oz light cream cheese 3 packages
• 1 1/4 cup powdered icing sugar
• 1 1/2 cups + 3 tbsp heavy cream 35%

Marshmallow Cream

• 3 large egg whites
• 3/4 cup granulated sugar
• 1/4 teaspoon cream of tartar

Instructions

• In a medium bowl, combine graham cracker crumbs and butter. Line a 9″ Springform pan with parchment paper (snapping it between the outer ring and the bottom so that it sticks out the edges). Press crumbs firmly into the bottom of the pan. *See NOTES for option to bake crust*
• In a small bowl, combine chocolate and 3 tablespoons cream. Microwave on high for 15 seconds at a time, stirring each time, until melted. Set aside to cool to room temperature.
• In a medium bowl, toss marshmallows with 1 teaspoon vanilla. Microwave for 20 seconds and stir until smooth, heating again for another 10 seconds if necessary. Set aside to cool for 10 minutes.
• With an electric mixer, beat cream cheese and sugar until smooth. Add 1½ cups cream and beat on high for 3-4 minutes, until fluffy.
• Add in cooled chocolate mixture and melted marshmallows and beat until smooth and combined. Pour over graham cracker crust and refrigerate at least 6 hours or until set.
• Marshmallow CreamPlace about 1″ of water into a small pot and bring to a simmer on the stove. Place a larger glass bowl over top, so that it’s not touching the water. Add the egg whites, sugar and cream of tartar and whisk until combined.
• Continue heating and whisking until sugar is dissolved and egg mixture is warm but not hot.
• Beat with an electric mixer until cooled to room temperature and soft peaks form — this can take some time, just be patient. It may take 5-8 minutes.
• Remove outer ring of the Springform pan and pipe or spread marshmallow cream over top. Use a kitchen torch to toast marshmallow if desired (optional).

Notes

*OPTIONAL: Bake the crust at 350 degrees for 10 minutes if desired — this only ensures that it will be firmer and less crumbly.

Nutrition

Calories: 495cal | Carbohydrates: 53g | Protein: 7g | Fat: 29g | Saturated Fat: 16g | Cholesterol: 86mg | Sodium: 447mg | Potassium: 239mg | Sugar: 39g | Vitamin A: 920IU | Vitamin C: 0.2mg | Calcium: 122mg | Iron: 1mg

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So, I made you cupcakes and I wrote you a book. How is that for a Wednesday??

First: cupcakes. Because chocolate.

Since today is kind of a special day, I wanted to bring you kind of a special treat. I love s’mores everything, all year round. We have a wood-burning fireplace so we eat just as many s’mores in the winter as we do in the summer, but this winter has been so warm that we haven’t had many fires.

I had to get my s’more fix somehow (and this S’mores Overnight French Toast might be next!).

But “smore’s cupcakes” just wasn’t BIG enough, you know?

So I added Nutella, because you should add Nutella to everything (I mean, what’s left over in the jar after you’re done with the spoon anyway).

These cupcakes are fluffy, and chocolatey, but they don’t crumble when you hollow them out and fill them. They’re filled with homemade marshmallow cream (though you could use the store bought stuff if you’re really lazy — I just like how easy the homemade stuff is to work with!) and topped with Nutella frosting, graham cracker crumbs and marshmallow bits. Because why not?

Now — the cupcake recipe!

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Nutella S’mores Cupcakes

Fluffy, rich chocolate cupcakes filled with homemade marshmallow cream and topped with Nutella frosting, graham crumbs and marshmallow bits — a decadent treat!

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Total Time 55 minutes minutes

Servings 14 cupcakes

Calories 387cal

Author Ashley Fehr

Ingredients

Cupcakes:

• 4 ounces milk or semisweet chocolate chopped
• 1/3 cup cocoa powder
• 3/4 cup hot coffee or water
• 6 tablespoons canola oil
• 2 large eggs
• 2 teaspoons white vinegar
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda

Marshmallow Filling:

• 1 large egg white
• 1/4 cup granulated sugar
• 1/8 teaspoon cream of tartar
• 1/2 teaspoon vanilla extract

Nutella Frosting:

• 1/2 cup butter room temperature
• 1/4 cup Nutella or other chocolate hazelnut spread
• 3 cups powdered icing sugar
• 1 tablespoon heavy cream or milk

Garnish:

• marshmallow bits
• crumbled graham crackers

Instructions

• Cupcakes:Preheat oven to 350 degrees F and line a muffin pan with paper liners. Set aside.
• In a large bowl, place chocolate and cocoa powder. Pour hot coffee over and let sit for 1-2 minutes. Whisk until smooth. Set aside for 10-15 minutes or until cooled to room temperature (the amount of time this takes will depend on the temperature of your liquid — mine wasn’t very long at all, just warm enough to melt the chocolate).
• Add canola oil and eggs and whisk until smooth. Add the vinegar, vanilla, flour, sugars, salt and baking soda and whisk until smooth.
• Fill paper liners ¾ full — I got 14 cupcakes. Bake for 15-18 minutes, or until a toothpick comes out clean. Set aside to cool.
• Marshmallow filling:Place about 1″ of water into a small pot and bring to a simmer on the stove. Place a larger glass bowl over top, so that it’s not touching the water. Add the egg white, sugar and cream of tartar and whisk until combined.
• Continue heating and whisking until sugar is dissolved and egg mixture is warm but not hot.
• Beat with an electric mixer until cooled to room temperature and soft peaks form — this can take some time, just be patient. It may take 5-8 minutes.
• Frosting:With an electric mixer, beat butter and Nutella together until combined. Add powdered sugar and beat on low until combined. Add heavy cream and beat on high until light and fluffy, adding more sugar or cream to reach desired consistency if necessary.
• Assembly:Using a paring knife, hollow out the middle of the cupcakes, making sure not to cut through the bottom. Don’t discard the cake — those are great for snacking!
• Fill cupcakes with marshmallow filling, then frost with Nutella frosting and garnish with graham cracker crumbs and marshmallow bits as desired. Store in the refrigerator for up to 4-5 days.

Nutrition

Calories: 387cal | Carbohydrates: 54g | Protein: 2g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 42mg | Sodium: 198mg | Potassium: 127mg | Fiber: 1g | Sugar: 45g | Vitamin A: 255IU | Calcium: 23mg | Iron: 1.5mg

Cupcake recipe adapted from Handle the Heat.

Marshmallow filling recipe from Baked by Rachel.
This post contains affiliate links — I get a teeny tiny percentage of whatever you spend to help keep me going!

The post Nutella S’mores Cupcakes appeared first on The Recipe Rebel.

Soooo….. I like cake.

Swimsuits? Not so much. Turns out I’m not 20 years old anymore. See how priorities change?

Thankfully, there is cake out there for people who also like swimsuits. Like this Skinny Lemon Meringue Poke Cake.

Now, I’m going to tell you right off the bat that I didn’t do any calorie-calculating for this cake. But if you cheat and make it with a cake mix like I did (don’t look at me that way — I’ll also share with you my favorite scratch vanilla cake if you want to go that route), you start off with 160 calories per piece. Lemon curd? Mostly lemon juice and eggs (hey — protein!) and a ¾ cup sugar divided over the whole cake. And meringue is such an awesome way to add a light and fluffy topping to any cake without the calories of whipped cream or frosting. Max? 275-300 calories would be my guess.

Like I’ve explained before, I’m not really into calorie counting — I just like to swap out the things I’d really like to eat (like cake) with healthier and lighter versions of them. I don’t like to include calorie calculations because it can really depend on the brand of ingredients you’re using, and a calorie count wouldn’t be accurate for everyone. But if you’re a calorie counter, don’t take my word for it. There are some great online calorie calculators out there like this one.

I just love citrus anytime of year, but especially in the summer! There’s just something so light and refreshing about a lemon dessert.

If you don’t want to use cake mix, check out my favorite vanilla cake recipe here! (It makes quite a large cake, so you might want to divide the batter between 1 9×13″ pan and about 6 cupcakes).

To keep things even easier, you can use store bought lemon curd.

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Skinny Lemon Meringue Poke Cake

Skinny Lemon Meringue Poke Cake: Starts with a cake mix or scratch vanilla cake, this poke cake is covered in homemade lemon curd (or use store bought for a shortcut) and easy meringue — a great light dessert for Spring or Summer! www.thereciperebel.com

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 12 servings

Calories 313cal

Author Ashley Fehr

Ingredients

Cake:

• 1 vanilla cake mix
• 355 ml can diet lemon lime soda

Lemon Curd:

• 2/3 cup granulated sugar
• 1/8 cup grated lemon zest
• 4 egg yolks
• 3 whole eggs
• 3/4 cup lemon juice
• 4 tbsp butter

Meringue

• 4 egg whites
• 1/4 tsp cream of tartar
• 1/8 tsp salt
• 1/2 cup sugar

Instructions

• Cake:Preheat oven to 350 degrees F and lightly grease a 9×13″ pan. Combine cake mix and soda in a large bowl until smooth. Pour into prepared pan and bake for 25-30 minutes or until a toothpick comes out clean or with moist crumbs (not batter!). Set aside to cool to room temperature. Poke holes into cake with the end of a wooden spoon or something of a similar size.
• Lemon curd:In a medium pot, combine sugar, zest, yolks, eggs, and lemon juice with a whisk until smooth. Cook over medium heat, whisking, until thickened (about 3-5 minutes).
• Pour over cake while curd is still warm.
• Meringue:In a large bowl, combine egg whites, cream of tartar and salt. Beat with an electric mixer on high speed until soft peaks form. Slowly add sugar and continue beating until stiff peaks form (see picture below).
• Preheat oven to 400 degrees F. Spread meringue on top of cake and bake for 10 minutes or until golden brown.
• Cool completely in the fridge before serving.

Nutrition

Calories: 313cal | Carbohydrates: 56g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 116mg | Sodium: 393mg | Potassium: 90mg | Sugar: 38g | Vitamin A: 265IU | Vitamin C: 7.2mg | Calcium: 113mg | Iron: 1.2mg

The post Skinny Lemon Meringue Poke Cake appeared first on The Recipe Rebel.