Christmas – Tessie's Table

Red Velvet Truffles

Therese Buchanan — Wed, 11 Feb 2026 17:59:57 +0000

These Red Velvet Truffles are an easy no-bake dessert made with baked red velvet cake, cream cheese, and white candy melts. They’re simple to prep, easy to decorate, and fit right in on a holiday dessert table any time of year.

Photo Credit: Tessie’s Table.

Red velvet truffles work well for holidays when you want something that is easy to make and looks great. You can make them ahead, keep them chilled, and pull them out when needed, which makes them great for parties, gifting, or dessert trays. If you like no-bake treats like my Oreo Truffles, this recipe follows the same low-stress idea but with a red velvet twist.

Why you’ll love these Red Velvet Truffles

Easy to make ahead:
These truffles can be prepped in stages, so you’re not rushing on the day you need them. You can roll them, chill them, dip them, and store them without worrying about texture changes.
Classic red velvet flavor:
Using baked red velvet cake gives you that familiar cocoa flavor and soft texture without being heavy. The cream cheese keeps the filling smooth but not sticky.
Works for multiple occasions:
The white candy coating and red crumb topping fit right in for winter holidays or February desserts. You can dress them up or keep them simple depending on what you need.

Are Red Velvet Truffles a Good Make-Ahead Dessert?

If you’ve ever hosted during the holidays, you know how helpful make-ahead desserts are. These red velvet truffles are easy to prep early and keep chilled until you’re ready to serve. They also work really well for Valentine’s Day since they can be made in advance and decorated simply, just like my Heart Cake Pops!. Having them ready in the fridge takes a lot of pressure off, no matter the occasion.

Ingredients Needed for Red Velvet Truffles

Red velvet cake: This recipe uses half of a baked red velvet cake made according to the box directions. Using baked cake gives the truffles a soft, even texture that holds together well.
Cream cheese: Softened cream cheese binds the cake crumbs and keeps the filling smooth without making it greasy.
Unsalted butter: A small amount adds richness and helps the mixture come together without overpowering the cake.
Powdered sugar: This adds sweetness and firms up the mixture so the truffles are easy to roll.
Vanilla extract: A little vanilla rounds out the cocoa flavor in the cake.
White candy melts: These coat the truffles smoothly and set up well, making them easy to handle.

How to make Red Velvet Truffles

**For more detailed instructions, please refer to the printable recipe card below.**

Bake the red velvet cake according to the instructions on the box and let it cool completely.

Crumble half of the cooled cake into fine crumbs and set aside one tablespoon of crumbs for topping.

Beat the softened cream cheese, butter, powdered sugar, and vanilla until smooth.

Add the cake crumbs to the cream cheese mixture and mix until evenly combined and the mixture holds together easily

Scoop and roll the mixture into 24 evenly sized truffles and place them on a parchment-lined baking sheet.

Melt the white candy melts until smooth.

Dip each truffle into the melted coating and return to the baking sheet.

Drizzle extra melted chocolate over the top and sprinkle the reserved red velvet crumbs on top.

Variations

Chocolate coating: Swap the white candy melts for milk or dark chocolate if you want a deeper chocolate flavor. The red velvet still comes through nicely.
Pink drizzle finish: Use pink candy melts for a light drizzle on top if you want a softer color variation without changing the base recipe.
Mini truffles: Roll the mixture smaller and make bite-sized truffles. They work well for dessert platters or gifting boxes.
Crumb-free topping: Skip the cake crumbs and finish with sanding sugar or sprinkles if you want a cleaner look.
Extra cream cheese: If your cake is very dry, add an extra tablespoon of cream cheese to help the mixture bind.

Serving Suggestions

Holiday dessert trays: These pair well with cookies like my Pinwheel Cookies and White Chocolate Cranberry Cookies when you want a mix of baked and no-bake options on one tray.
Valentine-style dessert boards: Add them alongside Strawberries and Cream Fudge for a mix of textures and colors that still feels cohesive.
No-bake dessert spread: Serve these with Biscoff Cheesecake Cups when you want a fully no-bake dessert table.
Slice-and-serve desserts: Balance the truffles with something larger, like No-Bake Peanut Butter Pie, so guests can choose small bites or full slices.
Gifting boxes: They hold up well in treat boxes and don’t crumble, which makes them easy to package and share.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Red Velvet Truffles?

Store the truffles in an airtight container in the refrigerator for up to five days. Keep them chilled until serving so the coating stays firm.

Can I freeze Red Velvet Truffles?

Yes, they freeze well. Freeze them in a single layer, then transfer to a freezer-safe container for up to two months. Thaw overnight in the fridge before serving.

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Tips & Tricks

Use fully cooled cake: Warm cake will melt the cream cheese and make the mixture too soft to work with.
Chill before rolling: A short chill makes rolling easier and keeps the truffles uniform in size.
Dip in batches: Keep the truffles cold and only dip a few at a time so the coating sets cleanly.
Tap off excess coating: Lightly tap the truffle against the bowl to avoid thick pools of candy melts at the base.
Work on parchment: This makes cleanup easier and prevents sticking while the coating sets.

More Easy Desserts

Looking for more meal inspiration?

Browse my Cookies or check out my Desserts for more yummy ideas.

Photo Credit: Tessie’s Table.

FAQ

Can I make Red Velvet Truffles ahead of time?
Yes, they are a great make-ahead dessert. You can prepare them one to two days in advance and keep them chilled.
Do I need to use red velvet cake specifically?
Red velvet gives the best flavor and color, but chocolate cake can work if that’s what you have.
Why is my mixture too soft?
This usually means the cake was still warm or the cream cheese was overly soft. Chill the mixture longer before rolling.
Can I skip the butter?
You can, but the butter helps the filling feel smoother and less dense.
What if my truffles crack while dipping?
Let them sit at room temperature for a minute before dipping so the temperature difference isn’t too extreme.
Can I use homemade red velvet cake?
Yes, as long as the cake is fully baked and cooled.
How do I keep the coating smooth?
Melt the candy melts slowly and stir often to avoid overheating.
Can I double the recipe?
Yes, just use the full cake and double the filling ingredients.
Are these safe for kids’ parties?
Yes, there’s no raw batter in this version since the cake is fully baked.
Can I decorate them differently?
Absolutely. Sprinkles, drizzle, or sanding sugar all work well.

Red Velvet Truffles

Easy no-bake Red Velvet Truffles dipped in white chocolate with a red crumb topping. An easy no-bake dessert for holidays, gifting, Valentine’s Day and parties.

Course Dessert

Cuisine American

Keyword Chocolate, Family Gathering, Party Food

Prep Time 30

Chill Time 30

Total Time 1

Servings

Calories 149kcal

Equipment

Ingredients

1 box red velvet cake mix baked as directed on the box. Only use have the baked cake.
6 oz cream cheese softened
1 tablespoons unsalted butter softened
1/3 cup powdered sugar
1 teaspoon vanilla extract
14 oz white candy melts for dipping and drizzling

Instructions

Bake the red velvet cake according to the directions on the box. Let it cool completely, then cut it in half. Use only half for this recipe.
Crumble the cooled cake into a large bowl. Scoop out 2 tablespoons of crumbs and set them aside for topping.
Beat the softened cream cheese, butter, powdered sugar, and vanilla until smooth.
Add the cake crumbs to the cream cheese mixture and mix until fully combined and the texture holds together easily.
Chill the mixture for 30–45 minutes so it firms up for rolling.
Scoop and roll into 1-inch truffle balls and place them on a parchment-lined baking sheet.
Chill again for 15–20 minutes to make dipping easier.
Melt the 12 oz white candy melts until smooth.
Dip each chilled truffle in the melted candy coating and place them back on the baking sheet.
Melt the remaining 2 oz white candy melts and drizzle over the tops.
Sprinkle the reserved red velvet crumbs on top before the drizzle sets.
Refrigerate until fully set.

Video

Notes

Use fully cooled cake: Warm cake will melt the cream cheese and make the mixture too soft to work with.

Chill before rolling: A short chill makes rolling easier and keeps the truffles uniform in size.

Dip in batches: Keep the truffles cold and only dip a few at a time so the coating sets cleanly.

Tap off excess coating: Lightly tap the truffle against the bowl to avoid thick pools of candy melts at the base.

Work on parchment: This makes cleanup easier and prevents sticking while the coating sets.

Nutrition

The post Red Velvet Truffles appeared first on Tessie's Table.

Heart Jam Cookies

Therese Buchanan — Sun, 08 Feb 2026 14:12:40 +0000

These heart jam cookies are simple butter cookies made with a Wooden Cookie Stamp and filled with jam. They look detailed but are very manageable once you know how the stamp works. If you’re baking for Valentine’s Day or just want a pretty cookie that isn’t complicated, this is a solid one to make.

Photo Credit: Tessie’s Table.

Heart jam cookies are stamped butter cookies with a shallow center filled with jam. They work well for Valentine’s Day, cookie boxes, bake sales, or gifting because they hold their shape and travel well. If you like cookies with a jam center but want something different, my Cherry Pie Cookies or my Linzer Cookies are other good options that use a more traditional cut-and-fill method.

Why you’ll love these Heart Jam Cookies

Straightforward dough that behaves well:
This butter cookie dough is easy to mix and easy to handle. It’s firm enough to hold the stamped shape without spreading.
Classic butter cookie flavor:
The cookie itself isn’t overly sweet, which lets the jam shine. It’s a nice balance if you’re serving these with richer cookies.
Great for Valentine’s Day and beyond:
The heart shape works well for February, but you can use the same dough and method year-round. They are great for Mother’s Day, baby showers and Christmas cookie boxes.

How to Make Heart Jam Cookies with a Wooden Cookie Stamp

Wooden cookie stamps don’t cut the dough like traditional cookie cutters. If you’re used to rolling and cutting cookies like Samoas Cookies or classic Christmas Cut-Out Cookies, this method is different. The stamp presses the design and creates the jam well at the same time, so the cookies are shaped directly on the baking sheet. Once you think of it as a press instead of a cutter, it’s very straightforward.

Ingredients Needed for Heart Jam Cookies

Unsalted butter: The butter needs to be very soft so the stamp presses cleanly into the dough. Cold butter will cause cracking.
Powdered sugar: Powdered sugar keeps the cookies tender and smooth instead of crisp.
Vanilla extract: Vanilla adds flavor without overpowering the jam.
All-purpose flour: Regular flour gives the dough enough structure to hold the heart design.
Salt: A small amount balances the sweetness and keeps the cookies from tasting flat.
Thick jam or preserves: Strawberry, raspberry, or cherry jam all work well. Thicker jams stay put better while baking.

How to make Heart Jam Cookies

**For more detailed instructions, please refer to the printable recipe card below.**

Beat the softened butter and powdered sugar together until smooth and creamy.

Mix in the vanilla extract until the butter mixture looks creamy and evenly blended.

Add the flour and salt and mix just until the dough comes together.

Scoop the dough and roll it into smooth, evenly sized balls.

Lightly brush flour into the wooden cookie stamp, making sure to coat all the details.

Place one dough ball into the center of the floured cookie stamp.

Press the dough firmly into the stamp and smooth it so it’s level with the edges.

Place one dough ball into the center of the floured cookie stamp.

Chill for 20 min, then bake for 6 to 7 minutes until the cookies look set but still pale.

Remove the baking sheet from the oven and spoon about ½ teaspoon of jam into the center of each cookie. Return the cookies to the oven and bake for another 6 to 7 minutes.

Variations

Strawberry Heart Jam Cookies: Use strawberry preserves for a classic Valentine’s Day look. This is a good choice if you’re serving these with Heart Shaped Brownies.
Raspberry Heart Jam Cookies: Raspberry jam adds a slightly tart contrast and deeper color. It pairs well with chocolate desserts.
Cherry Heart Jam Cookies: Cherry jam gives these a richer flavor and works nicely alongside Heart Shaped Cherry Hand Pies.
Chocolate Heart Jam Cookies: Add cocoa powder to the dough and fill the centers with cherry or raspberry jam for a chocolate version.
Plain Stamped Heart Cookies: Skip the jam and dust the baked cookies with powdered sugar for a simpler cookie.

Serving Suggestions

Valentine’s Day dessert boards: Serve these with Red Velvet Truffles and Heart Cake Pops for a mix of textures and flavors.
Cookie boxes: Heart jam cookies hold their shape well, which makes them a good option for gifting.
Afternoon coffee or tea: The buttery texture pairs nicely with coffee or tea without feeling heavy.
Holiday cookie trays: Mix these with colorful cookies like Chocolate Christmas Tree and Coconut Snowball Cookies for contrast.
Bake sales and parties: They look polished without extra decorating, which saves time.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Heart Jam Cookies?

Store heart jam cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Can I freeze Heart Jam Cookies?

Yes. You can freeze the baked cookies in a single layer, then store them in a freezer-safe container for up to 2 months. Thaw at room temperature before serving. The jam may soften slightly after freezing, but the cookies will still taste great.

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Tips & Tricks

Use very soft butter: Soft butter helps the dough press cleanly into the stamp without cracking.
Don’t overfill the jam: A small amount keeps the center neat and prevents overflow.
Chill before baking: A short chill keeps the heart shape sharp in the oven.
Stamp on the baking sheet: Stamping directly on the tray prevents the cookies from losing shape when moved.
Watch the bake time closely: These cookies should stay light in color. Overbaking dries them out.

More Cookie Favorites

Looking for more meal inspiration?

Browse all my Cookies or check out my Desserts for more yummy ideas.

Photo Credit: Tessie’s Table.

FAQ

Can I make the dough ahead of time?
Yes, the dough can be made a day ahead and refrigerated. Let it soften slightly before rolling.
What jam works best for heart jam cookies?
Thick jams or preserves work best because they stay in place during baking.
Can I use granulated sugar instead of powdered sugar?
You can, but the texture will be firmer and less tender.
Why did my cookies spread too much?
The dough was likely too warm or the portions were too large. Chilling helps prevent spreading.
Do I need to grease the wooden cookie stamp?
No grease is needed. A light dusting of flour or powdered sugar is enough.
Can I make these gluten free?
A 1:1 gluten-free flour blend should work, though the texture may be slightly softer.
Should I add the jam before baking?
Adding the jam partway through baking keeps it from bubbling over.
Can I freeze the dough?
Yes, freeze portioned dough balls and thaw slightly before stamping.
How do I keep the backs of the cookies flat?
Flatten the dough balls slightly before stamping and avoid pressing too hard.
Can I skip the stamp and make thumbprints instead?
Yes, but the wooden stamp gives a more defined heart shape and even jam well.

Heart Jam Cookies

Heart Jam Cookies made with a buttery dough and wooden cookie stamp. Easy jam cookies perfect for Valentine’s Day baking.

Course Dessert

Cuisine American

Keyword Christmas Cookies, Holiday Cookies, Party Food, Valentine’s Day

Prep Time 20

Cook Time 12

Chill Time 20

Servings

Calories 185kcal

Equipment

Ingredients

1 cup unsalted butter very soft but not melted
¾ cup powdered sugar
1 teaspoon vanilla extract
2¼ cups all-purpose flour
¼ teaspoon salt
⅓ to ½ cup thick jam or preserves strawberry, raspberry, or cherry

Instructions

Preheat the oven to 350°F and line a baking sheet with parchment paper.
Beat the softened butter and powdered sugar together until smooth and creamy.
Mix in the vanilla extract until fully incorporated.
Add the flour and salt and mix just until a soft dough forms.
Scoop the cookie dough and roll it into smooth, evenly sized balls.
Lightly dust the inside of the wooden cookie stamp with flour, using a pastry brush to get flour into all the details.
Lightly dust the outside of each dough ball with flour as well.
Place one dough ball into the center of the floured cookie stamp.
Press the dough firmly into the stamp, pushing it into the design and smoothing the surface so it is level with the edges of the stamp.
Gently loosen the dough from the sides of the stamp with your fingers.
Turn the stamp upside down over the prepared baking sheet and tap firmly on the back until the stamped cookie releases.
Repeat with the remaining dough, re-flouring the stamp as needed to prevent sticking.
Chill the stamped cookies in the refrigerator for about 10 minutes.
Bake for 6 to 7 minutes until the cookies look set but are still pale.
Remove the baking sheet from the oven and spoon about ½ teaspoon of jam into the center of each cookie.
Return the cookies to the oven and bake for another 6 to 7 minutes, until the edges are lightly golden.
Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Video

Notes

Use very soft butter: Soft butter helps the dough press cleanly into the stamp without cracking.

Don’t overfill the jam: A small amount keeps the center neat and prevents overflow.

Chill before baking: A short chill keeps the heart shape sharp in the oven.

Stamp on the baking sheet: Stamping directly on the tray prevents the cookies from losing shape when moved.

Watch the bake time closely: These cookies should stay light in color. Overbaking dries them out.

Nutrition

The post Heart Jam Cookies appeared first on Tessie's Table.

White Chocolate Cranberry Cookies

Therese Buchanan — Fri, 30 Jan 2026 19:31:49 +0000

These white chocolate cranberry cookies are soft in the middle, lightly golden around the edges, and packed with sweet white chocolate and chewy dried cranberries. With simple ingredients and easy steps, they make a great go-to cookie for Christmas, Valentine’s Day, or just because.

Photo Credit: Tessie’s Table.

These cookies work for more than one season, which makes them handy to have on rotation. I usually bake them with Cherry Pie Cookies, Strawberry Pie Crust Cookies, and Pinwheel Cookies when I’m putting together a mixed cookie tray that works for both Christmas and Valentine’s Day. They also fit in nicely next to lighter desserts like Strawberries and Cream Dessert or Strawberries and Cream Fudge if you want a little balance.

Why you’ll love these White Chocolate Cranberry Cookies

Easy to make with simple ingredients:
Nothing fancy here. This is a straightforward cookie dough that comes together quickly with pantry staples and a short chill time to help the cookies hold their shape.
Great texture every time:
Chilling the dough keeps the cookies from spreading too much, giving you soft centers with just enough structure around the edges.
Perfect for sharing and gifting:
These cookies travel well, freeze beautifully, and look great mixed into holiday cookie boxes or dessert platters.

What Makes These White Chocolate Cranberry Cookies So Good?

These white chocolate cranberry cookies work because the flavors balance each other really well. The white chocolate brings the sweetness, while the dried cranberries add just enough tartness to keep the cookies from feeling heavy. I’ve always loved white chocolate. Milky Bars were my favorite growing up, so this combo hits that sweet spot without being too much.

Ingredients Needed for White Chocolate Cranberry Cookies

Unsalted butter: Softened butter helps create a smooth, well-mixed dough and gives the cookies a rich base. You can use salted butter, just remove the salt from the recipe if you do.
Brown sugar: Adds moisture and depth, keeping the cookies soft.
Granulated sugar: Balances the brown sugar and helps with structure.
Egg: Brings the dough together and adds richness.
Vanilla extract: Enhances the sweetness without overpowering the other flavors.
All-purpose flour: The base of the dough, measured carefully to avoid dry cookies.
Baking soda: Helps the cookies rise just enough while baking.
Salt: Balances the sweetness and brings out the flavors.
Dried cranberries: Add chewiness and a slight tart contrast to the white chocolate.
White chocolate chips: Sweet, creamy, and perfect with cranberries.

How to make White Chocolate Cranberry Cookies

**For more detailed instructions, please refer to the printable recipe card below.**

Cream the butter, brown sugar, and granulated sugar together until smooth and well combined.

Mix in the egg and vanilla extract until fully incorporated.

Add the flour, baking soda, and salt and mix just until combined.

Fold in the dried cranberries and white chocolate chips, then chill for 30 minutes.

Scoop the dough onto the prepared baking sheet, spacing the cookies a few inches apart.

Bake for 10–12 minutes, until the edges are lightly golden and the centers are just set.

Variations

White Chocolate Cranberry Orange Cookies: Add a little fresh orange zest to the dough to bring in a subtle citrus flavor that works really well with the white chocolate.
Nutty White Chocolate Cranberry Cookies: Stir chopped pecans or walnuts into the dough for extra crunch. This version is great if you like a bit of texture mixed in with softer cookies.
Extra White Chocolate Cookies: Press a few extra white chocolate chips into the tops of the cookie dough before baking. It adds more chocolate in every bite and makes the cookies look a little more finished without extra effort.
Chewier White Chocolate Cranberry Cookies: Bake the cookies closer to the 10-minute mark rather than the full 12. The centers will stay softer while the edges still set nicely.
Mini White Chocolate Cranberry Cookies: Use a smaller scoop to make bite-sized cookies and reduce the baking time slightly. These are great for cookie trays when you want more variety without oversized cookies.

Serving Suggestions

Holiday Cookie Boxes: These cookies work really well in Christmas or Valentine’s cookie boxes alongside Pinwheel Cookies and Cherry Pie Cookies. The mix of colors and textures makes the whole box feel more interesting.
Afternoon Coffee or Tea: Serve these with coffee or tea for a simple treat that doesn’t feel heavy. They’re sweet enough to feel special but still easy to enjoy mid-day.
Dessert Tables: Pair these cookies with lighter desserts like Victoria Sponge Cake to balance out richer sweets. They fit right in on a mixed dessert spread.
Cookie Platters: Stack them on a platter with Strawberry Pie Crust Cookies for a festive-looking display that works for multiple seasons. The colors alone do most of the work.
Gifting: These cookies hold their shape well and travel nicely, which makes them great for gifting. Wrap them up in a box or bag and they’ll still look good when opened.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store White Chocolate Cranberry Cookies?

Store the baked cookies in an airtight container at room temperature for up to four days. Keep them fully cooled before storing so they don’t trap moisture.

Can I freeze White Chocolate Cranberry Cookies?

Yes, both the baked cookies and the dough freeze well. Freeze baked cookies in a freezer-safe container for up to two months, or freeze dough balls and bake straight from frozen with an extra minute or two added to the bake time.

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Tips & Tricks

Chill the Dough: Even a short chill makes a big difference in how these cookies bake. It helps control spreading and gives you thicker, softer cookies.
Watch the Bake Time: Fill the cookies when the centers look just set, not fully firm. They’ll continue to cook slightly as they cool on the baking sheet.
Measure Flour Carefully: Too much flour can make the cookies dry. Spoon the flour into your measuring cup and level it off rather than scooping straight from the bag.
Let Them Set on the Pan: Leave the cookies on the baking sheet for a few minutes before moving them. This helps them finish setting without falling apart.
Use Good White Chocolate: White chocolate quality really matters here. A good brand will melt better and give you a smoother, creamier flavor.

More Delicious Cookies

Looking for more meal inspiration?

Browse my Cookies or check out my Desserts for more yummy ideas.

Photo Credit: Tessie’s Table.

FAQ

Can I make White Chocolate Cranberry Cookies ahead of time?
Yes, the dough can be made a day ahead and kept chilled until ready to bake. You can also bake the cookies in advance and store them until serving.
Can I freeze the cookie dough?
Absolutely. Scoop the dough into balls, freeze until solid, then store in a freezer-safe bag. Bake straight from frozen when needed.
Do these cookies spread too much?
Not if the dough is chilled first. The chill time helps the cookies keep their shape while baking.
Can I use sweetened dried cranberries?
Yes, most dried cranberries are sweetened and work perfectly in this recipe. They balance nicely with the white chocolate.
Can I use fresh cranberries instead?
Fresh cranberries aren’t recommended for this recipe since they release too much moisture and can make the cookies soggy.
Can I double this recipe?
Yes, this recipe doubles easily and is great for batch baking. Just make sure to chill the dough in batches if needed.
Why did my cookies turn out dry?
Dry cookies are usually caused by too much flour or overbaking. Measure carefully and pull the cookies while the centers still look soft.
Can I make these cookies smaller?
Yes, just use a smaller scoop and reduce the baking time slightly. Keep an eye on them so they don’t overbake.
What’s the best way to keep them soft?
Store them in an airtight container once fully cooled. Adding a small piece of bread to the container can help maintain softness.
Are these cookies good for gifting or shipping?
Yes, they hold their shape well and don’t crumble easily, making them a solid choice for gifting or mailing.

White Chocolate Cranberry Cookies

White Chocolate Cranberry Cookies with sweet white chocolate chips and tart dried cranberries. Soft, chewy cookies that work for any holiday.

Course Dessert

Cuisine American

Keyword Chocolate, Christmas Cookies, Party Food, Valentine’s Day

Prep Time 15

Cook Time 12

Chill Time 30

Total Time 57

Servings

Calories 177kcal

Equipment

Ingredients

¾ cup unsalted butter softened
¾ cup brown sugar
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1¾ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¾ cup dried cranberries
1 cup white chocolate chips

Instructions

Cream the butter, brown sugar, and granulated sugar together until smooth and well combined.
Mix in the egg and vanilla extract until fully incorporated.
Add the flour, baking soda, and salt and mix just until combined, being careful not to overmix.
Fold in the dried cranberries and white chocolate chips.
Cover and chill the dough for 30 minutes to help prevent spreading.
Preheat the oven to 350°F and line a baking sheet with parchment paper.
Scoop the dough onto the prepared baking sheet, spacing the cookies a few inches apart.
Bake for 10–12 minutes, until the edges are lightly golden and the centers are just set.
Let the cookies cool on the baking sheet for a few minutes, then transfer to a cooling rack to cool completely.

Notes

Chill the Dough:
Even a short chill makes a big difference in how these cookies bake. It helps control spreading and gives you thicker, softer cookies.

Watch the Bake Time:
Pull the cookies when the centers look just set, not fully firm. They’ll continue to cook slightly as they cool on the baking sheet.

Measure Flour Carefully:
Too much flour can make the cookies dry. Spoon the flour into your measuring cup and level it off rather than scooping straight from the bag.

Let Them Set on the Pan:
Leave the cookies on the baking sheet for a few minutes before moving them. This helps them finish setting without falling apart.

Use Good White Chocolate:
White chocolate quality really matters here. A good brand will melt better and give you a smoother, creamier flavor.

Nutrition

The post White Chocolate Cranberry Cookies appeared first on Tessie's Table.

Brown Butter Chocolate Chip Cookies

Therese Buchanan — Wed, 14 Jan 2026 23:31:08 +0000

Brown Butter Chocolate Chip Cookies are a simple upgrade on the classic. They bake up with crisp edges, soft centers, and a deeper flavor thanks to browning the butter first. If you like easy cookie recipes that feel bakery-style, this is one to save. Just like my Snickers Cookies, they are always a hit.

Photo Credit: Tessie’s Table.

Browning the butter gives these chocolate chip cookies a richer flavor without changing the ingredient list. A short chill helps control spreading, so the cookies stay thick and bake evenly.These pair really well with shortbread-based cookies like my Samoas Cookies or fruity cookies like Cherry Pie Cookies. For holidays, I also include them in my Christmas Cookie Roundup of 12 favorite cookies.

Why you’ll love these Brown Butter Chocolate Chip Cookies

Straightforward process:
Browning the butter is the only extra step, and it only takes a few minutes on the stove. After that, everything follows a familiar chocolate chip cookie process, so nothing about this recipe feels complicated or fussy.
Great texture:
These cookies bake up with lightly crisp edges and soft centers. The added egg yolk helps keep them tender, so you don’t end up with dry or cakey cookies.
Easy to use year-round:
These cookies work for everyday baking, holiday trays, and things like Valentine’s Day dessert spreads. They’re the kind of cookie you can bake any time and know people will actually eat.

Soft and Chewy Brown Butter Chocolate Chip Cookies

This dough is built to stay thick and soft. Using brown sugar, an extra egg yolk, chilling the dough, and taking the cookies out of the oven while the centers are still slightly underbaked all help keep the texture chewy rather than dry. They firm up as they cool, but stay soft inside.

Ingredients Needed for Brown Butter Chocolate Chip Cookies

Unsalted butter: Browning the butter creates that nutty flavor, so unsalted keeps everything balanced.
Brown sugar: Adds moisture and helps keep the cookies soft in the center.
Granulated sugar: Helps the edges bake up lightly crisp.
Egg and egg yolk: The extra yolk adds richness and improves texture.
Vanilla extract: Enhances the brown butter and chocolate flavors.
All-purpose flour: Gives structure without making the cookies dense.
Baking soda: Helps the cookies spread just enough while baking.
Salt: Balances sweetness and brings out flavor.
Chocolate chips or chunks: Chips hold their shape, chunks melt more. Either works.

How to make Brown Butter Chocolate Chip Cookies

**For more detailed instructions, please refer to the printable recipe card below.**

Brown the butter in a saucepan over medium heat until golden with browned bits, then let cool slightly.

Whisk the brown butter with the brown sugar and granulated sugar until smooth.

Mix in the egg, egg yolk, and vanilla extract.

Stir in the flour, baking soda, and salt just until combined.

Fold in the chocolate chips or chunks.

Chill the dough for 30 minutes.

Scoop dough onto the baking sheet, spacing evenly.

Bake in a preheated oven at 350°F until edges are set and lightly golden, centers still soft.

Variations

Dark chocolate brown butter cookies: Swap the chocolate chips for dark chocolate chunks if you like a less sweet cookie. The deeper chocolate flavor works really well with the brown butter.
Sea salt topped cookies: Sprinkle a small pinch of flaky sea salt on the cookies right after they come out of the oven. It balances the sweetness and makes the brown butter flavor stand out more.
Valentine’s Day cookies: Mix in a small handful of pink or red candy-coated chocolates or heart sprinkles. These are great on a dessert table with Heart Cake Pops or Strawberries and Cream Fudge.
Nutty chocolate chip cookies: Add chopped pecans or walnuts for extra texture. They add crunch without taking away from the soft center of the cookie.
Thick bakery-style cookies: Roll the dough balls taller instead of wider and don’t flatten them. This helps the cookies bake up thicker with soft centers.

Serving Suggestions

Cookie trays and boxes: These cookies fit right in with other favorites like Coconut Snowball Cookies, and Pinwheel Cookies. They balance richer or more decorative cookies really well.
Valentine’s Day dessert spread: Serve them alongside Double Chocolate Cake and Heart Cake Pops for a simple but fun Valentine’s setup that doesn’t feel overdone.
Holiday baking: These are a great everyday cookie to include with more festive options from my Christmas Cookie Roundup. They’re familiar, so they always get eaten.
With coffee or tea: The brown butter flavor pairs really nicely with coffee or tea, which makes these great for casual get-togethers or afternoon treats. Try my Tres Leches Iced Latte, it is delicious.
Make-ahead desserts: Because they store and freeze well, these cookies are easy to bake ahead for parties, school events, or busy weeks.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Brown Butter Chocolate Chip Cookies?

Store baked cookies in an airtight container at room temperature for up to 4 days. Adding a piece of bread helps keep them soft.

Can I freeze Brown Butter Chocolate Chip Cookies?

Yes, these cookies freeze really well. Freeze baked cookies or unbaked dough balls for up to 2 months. Bake the frozen dough for 1–2 extra minutes.

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Tips & Tricks

Cool the butter slightly: Let the browned butter sit for a few minutes before mixing. If it’s too hot, it can make the dough greasy and cause the cookies to spread more than you want.
Don’t skip the chill: That short chill time really helps the dough hold its shape. Even 30 minutes makes a difference, especially if your kitchen is warm.
Underbake slightly: Pull the cookies when the centers still look soft. They’ll finish setting as they cool, which keeps them from drying out.
Use a cookie scoop: Even portions mean even baking. A Cookie Scoop makes things easier, but a spoon works if you keep the sizes consistent.
Add extra chocolate on top: Press a few chips or chunks into the dough before baking. It makes the cookies look better and adds extra chocolate in every bite.

More Pumpkin Desserts

Looking for more meal inspiration?

Browse my Slow Cooker Meals or check out my Desserts for more yummy ideas.

Photo Credit: Tessie’s Table.

FAQ

Can I make the dough ahead of time?
Yes. You can make the dough and keep it covered in the fridge for up to 48 hours. If it feels very firm when you’re ready to bake, let it sit at room temperature for a few minutes so it’s easier to scoop.
Can I freeze the dough?
Absolutely. Scoop the dough into balls first, then freeze them. When you’re ready to bake, you can bake straight from frozen and just add a minute or two to the bake time.
Why are my cookies spreading too much?
This usually means the butter was still too warm or the dough didn’t chill long enough. Chilling helps the cookies hold their shape, especially if your kitchen is warm.
Can I use salted butter instead of unsalted?
You can, but I’d slightly reduce the added salt. Different brands vary, so this helps keep the cookies from tasting overly salty.
Can I use milk chocolate instead of semi-sweet?
Yes, but keep in mind the cookies will be sweeter. Milk chocolate works well if you prefer a more classic, sweeter cookie.
Why does this recipe use an extra egg yolk?
The extra yolk adds richness and helps keep the cookies soft. It’s one of the reasons these don’t dry out as quickly.
Can I double the recipe?
Yes, this recipe doubles easily. Just make sure to brown the butter in a larger pan so it cooks evenly.
How do I know when the cookies are done?
The edges should look set, but the centers should still look slightly soft. They’ll continue to firm up as they cool on the baking sheet.
How can I make these cookies thicker?
Chill the dough longer and shape the dough balls taller rather than wider. This helps control spread in the oven.
Do these cookies stay soft after baking?
Yes. Stored properly, they stay soft for several days, especially thanks to the brown sugar and extra egg yolk.

Brown Butter Chocolate Chip Cookies

Brown Butter Chocolate Chip Cookies with soft centers and crisp edges. An easy cookie recipe with rich flavor from browned butter.

Course Dessert

Cuisine American

Keyword Chocolate, Holiday Cookies, Party Food

Prep Time 15

Cook Time 12

Chill Time 30

Total Time 57

Servings

Calories 159kcal

Equipment

Ingredients

¾ cup unsalted butter
¾ cup brown sugar
¼ cup granulated sugar
1 large egg
1 egg yolk
1½ teaspoons vanilla extract
1½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1½ cups chocolate chips or chunks

Instructions

Add the butter to a saucepan and cook over medium heat, stirring often, until melted, nutty-smelling, and golden bits form on the bottom. Remove from heat and let cool for about 10 minutes.
Pour the brown butter into a mixing bowl and whisk in the brown sugar and granulated sugar until smooth and well combined.
Mix in the egg, egg yolk, and vanilla extract until fully incorporated.
Add the flour, baking soda, and salt and stir just until combined, being careful not to overmix.
Fold in the chocolate chips or chunks.
Cover and chill the dough for 30 minutes to help control spreading.
Preheat the oven to 350°F and line a baking sheet with parchment paper.
Scoop the dough into balls and place them on the baking sheet, spacing them a few inches apart.
Bake for 10–12 minutes, until the edges are set and lightly golden but the centers still look soft.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

*Cool the butter slightly:
Let the browned butter sit for a few minutes before mixing. If it’s too hot, it can make the dough greasy and cause the cookies to spread more than you want.

*Don’t skip the chill:
That short chill time really helps the dough hold its shape. Even 30 minutes makes a difference, especially if your kitchen is warm.

*Underbake slightly:
Pull the cookies when the centers still look soft. They’ll finish setting as they cool, which keeps them from drying out.

*Use a cookie scoop:
Even portions mean even baking. A scoop makes things easier, but a spoon works if you keep the sizes consistent.

*Add extra chocolate on top:
Press a few chips or chunks into the dough before baking. It makes the cookies look better and adds extra chocolate in every bite.

Nutrition

The post Brown Butter Chocolate Chip Cookies appeared first on Tessie's Table.

Pinwheel Cookies

Therese Buchanan — Wed, 14 Jan 2026 21:38:35 +0000

These classic Pinwheel Cookies are one of my recipes that always gets attention, but they’re actually very simple to make. With a soft shortbread-style dough and that red-and-white swirl, they work beautifully for Valentine’s Day, Christmas, or anytime you want a fun cookie
They slice clean, bake evenly, and hold their shape, which makes them great for gifting, cookie boxes, or holiday platters.

Photo Credit: Tessie’s Table.

Pinwheel Cookies are a great choice when you want something that looks beautiful but doesn’t require decorating or icing. You can make the dough ahead, bake them off when you need them, and they travel well too.

These cookies fit right in on a Valentine’s dessert table alongside my Cherry Pie Cookies or a slice of Double Chocolate Cake, but they also hold their own in Christmas cookie tins and holiday swaps.

Why you’ll love these Pinwheel Cookies

Easy dough with no stress:
This dough is forgiving and simple to work with. If it feels crumbly, a small splash of milk brings it together, so you’re never stuck with dry dough.
Classic flavor everyone likes:
These have that buttery, lightly sweet shortbread flavor that works for kids and adults. Nothing overpowering, just a solid cookie you’ll want more than one of.
Perfect for multiple holidays:
Red and white makes them ideal for Valentine’s Day and Christmas, but you can easily swap colors later if you want to use the same recipe year-round.

Easy Pinwheel Cookies for Valentine’s Day and Christmas Baking

I’ve been making some version of pinwheel cookies for years, and they’re one of those recipes that always surprises people. Everyone assumes they’re complicated, but once you’ve rolled the dough once, you realize how straightforward they really are.

Ingredients Needed for Pinwheel Cookies

Unsalted butter: This should be very soft but not melted. Soft butter is key to getting a smooth dough that rolls easily.
Powdered sugar: This keeps the cookies tender and gives them that classic shortbread texture without making them too sweet.
Vanilla extract: Adds warmth and balances the buttery flavor without overpowering it.
All-purpose flour: Regular flour works perfectly here and keeps the dough sturdy enough to roll and slice cleanly.
Salt: Just enough to balance the sweetness and bring out the butter flavor.
Milk or cream: This is optional but important if your dough feels dry. A teaspoon or two makes all the difference.
Red or Pink gel food coloring: Gel works best so the dough doesn’t get too soft or sticky.

How to make Pinwheel Cookies

**For more detailed instructions, please refer to the printable recipe card below.**

Cream the softened butter and powdered sugar together in a mixing bowl until smooth and fully combined.

Mix in the vanilla extract until the butter mixture looks creamy and evenly blended.

Add the flour and salt and mix just until the dough comes together.

Divide it in half and color one portion red.

Mix until the color is fully combined.

Roll the plain dough between sheets of parchment paper into a rectangle about ¼ inch thick.

Roll the red dough into a similar rectangle, keeping both pieces roughly the same size.

Stack the red dough on top of the plain dough, then roll tightly into a log and slice into rounds.

Place the sliced pinwheel cookies onto a parchment-lined baking sheet, and bake for 12-15 minutes.

Variations

Pink Pinwheel Cookies: Use pink gel coloring instead of red for a softer Valentine’s look. They pair really nicely with lighter desserts on a Valentine’s spread.
Chocolate Pinwheel Cookies: Add cocoa powder to one half of the dough for a chocolate-and-vanilla swirl. This version works especially well around Christmas.
Almond-Flavored Pinwheels: Swap vanilla extract for almond extract for a bakery-style twist. The flavor is subtle but noticeable.
Holiday Color Swaps: Red and green for Christmas or pastel shades for spring make this one recipe stretch through multiple seasons.
Mini Pinwheel Cookies: Roll thinner logs and slice smaller rounds for bite-sized cookies that are great for cookie boxes.

Serving Suggestions

Valentine’s Dessert Board: Serve these with Strawberry and Cream Fudge and Heart Cake Pops for a simple Valentine’s dessert spread that looks great without a lot of prep.
Cookie and Cake Combo: Pair these cookies with slices of Victoria Sponge Cake for a mix of soft cake and crisp cookies.
No-Bake Dessert Pairing: Add these alongside a Strawberries and Cream Dessert for a balance of baked and no-bake treats.
Holiday Cookie Tins: These are perfect layered between parchment paper in Christmas cookie boxes since they hold their shape well, just like my Gingerbread Cheesecake Cookies.
Coffee or Tea Treat: Serve them with an Iced Latte or tea for an easy afternoon dessert that doesn’t feel over the top.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Pinwheel Cookies?

Store baked pinwheel cookies in an airtight container at room temperature for up to 5 days. Keep layers separated with parchment paper to protect the swirl.

Can I freeze Pinwheel Cookies?

Yes. You can freeze the dough log wrapped tightly for up to 2 months, or freeze baked cookies once fully cooled. Thaw at room temperature before serving.

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Tips & Tricks

Use very soft butter: If the butter is too firm, the dough won’t come together properly. Soft butter makes everything easier from mixing to rolling.
Don’t overmix the flour: Stop mixing as soon as the dough looks crumbly. Overmixing can make the cookies tough.
Fix dry dough early: If the dough feels dry, add milk a teaspoon at a time. Waiting too long makes it harder to correct.
Chill until firm: If the log isn’t firm enough, slicing will smear the swirl. Give it the full chill time.
Slice with a sharp knife: A clean, sharp knife helps keep the pinwheel pattern crisp.

More Yummy Cookies

Looking for more meal inspiration?

Browse my Dinner Ideas or check out my Desserts for more yummy ideas.

Photo Credit: Tessie’s Table.

FAQ

Can I make pinwheel cookie dough ahead of time?
Yes, the dough can be made and chilled up to 48 hours in advance. Just keep it tightly wrapped.
Why is my dough crumbly?
This usually means it needs a bit of moisture. Add milk or cream slowly until it holds together.
Can I use liquid food coloring?
Gel food coloring is best. Liquid coloring can soften the dough too much.
Do these cookies spread while baking?
Very little. That’s why they keep such a clean shape.
Can I double the recipe?
Yes, this recipe doubles easily and is great for holiday baking days.
Can I freeze the sliced dough instead of the whole log?
You can, but it’s easier to slice cleanly before freezing or freeze the full log.
Why did my swirl look uneven?
Uneven rolling or mismatched dough thickness can cause this. Try to keep both layers the same size.
Are these good for shipping?
Yes, once baked and fully cooled, they ship well with padding.
Can I change the flavor extract?
Absolutely. Almond, peppermint, or even orange extract all work well.

Pinwheel Cookies

Pinwheel Cookies are a classic swirl cookie made with simple ingredients. This easy recipe works for Christmas, Valentine’s Day, and everyday baking.

Course Dessert

Cuisine American

Keyword Baking, Family Friendly, Holiday Cookies, Party Food

Prep Time 25

Cook Time 12

Chill Time 1

Total Time 1 37

Servings

Calories 126kcal

Equipment

Ingredients

1 cup unsalted butter softened (very soft but not melted)
¾ cup powdered sugar
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
¼ teaspoon salt
1–3 teaspoons milk or cream as needed
Red or pink gel food coloring

Instructions

Cream the butter and powdered sugar together until smooth and fully combined, scraping down the bowl as needed. Mix in the vanilla extract.
Add the flour and salt and mix on low speed just until the dough looks crumbly and starts to clump. At this point, stop the mixer.
Use your hands to gently press and knead the dough together in the bowl. If the dough will not come together when pressed, add milk or cream 1 teaspoon at a time, kneading gently after each addition, just until a smooth dough forms. The dough should hold together easily without feeling sticky.
Divide the dough evenly in half. Knead red gel food coloring into one half until evenly colored. If the colored dough feels slightly softer than the plain dough, that’s normal.
Place each dough between two sheets of parchment paper and roll into rectangles about ¼ inch thick, keeping them roughly the same size.
Peel off the top parchment, stack the doughs on top of each other, then gently roll into a tight log, starting from the long edge. Wrap the log tightly in parchment or plastic wrap.
Chill the dough for at least 1 hour, or until firm enough to slice cleanly.
Preheat the oven to 325°F and line a baking sheet with parchment paper.
Slice the chilled dough into ¼-inch rounds and place them on the baking sheet about 1½ inches apart.
Bake for 12–15 minutes, just until the cookies are set. Do not let them brown.
Cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely before stacking or packaging.

Notes

*Use very soft butter: If the butter is too firm, the dough won’t come together properly. Soft butter makes everything easier from mixing to rolling.

*Don’t overmix the flour: Stop mixing as soon as the dough looks crumbly. Overmixing can make the cookies tough.

*Fix dry dough early: If the dough feels dry, add milk a teaspoon at a time. Waiting too long makes it harder to correct.

*Chill until firm: If the log isn’t firm enough, slicing will smear the swirl. Give it the full chill time.

*Slice with a sharp knife: A clean, sharp knife helps keep the pinwheel pattern crisp.

Nutrition

The post Pinwheel Cookies appeared first on Tessie's Table.

Texas Sheet Cake

Therese Buchanan — Tue, 16 Dec 2025 22:48:49 +0000

This Texas Sheet Cake is rich, chocolatey, and topped with warm chocolate frosting that melts right into the cake. It’s simple to make, perfect for sharing, and always a solid choice for Christmas parties, birthdays, or any time you need a dessert that feeds a crowd.

Photo credit: Tessie’s Table.

I love sheet cakes because they’re easy. You mix the batter, pour it into the pan, and you’re good to go. They’re the kind of dessert you can take anywhere and know people will be happy. If you love easy chocolate bakes, you might also enjoy my Sweet Potato Brownies, Oreo Cheesecake Brownies, Chocolate Peanut Butter Brownies, or Biscoff Brownies. They all have that same chocolate vibe and share well at parties.

Why you’ll love this Texas Sheet Cake

Easy to make:
Everything comes together fast, and the frosting goes on while the cake is warm which keeps the whole process simple.
Feeds a crowd:
This cake makes plenty of servings which makes it perfect for events, potlucks, and family gatherings.
Great chocolate flavor:
The cake and frosting both use cocoa which gives you a deep, rich chocolate taste without being heavy.

My Go To Texas Sheet Cake for Parties and Potlucks

I started making Texas Sheet Cake because I love having a dessert that slices neatly and serves a lot of people. It fits so many moments through the year, like cookouts in the summer or holiday parties in December. Every time I bring it somewhere, someone asks for the recipe, which is always a good sign that it needs to stay in the rotation.

Ingredients Needed for Texas Sheet Cake

Unsalted butter: Gives the cake its rich base and helps melt the cocoa. It also keeps the texture soft.
Water: Helps thin the cocoa mixture and brings everything together on the stove.
Unsweetened cocoa powder: This is where the deep chocolate flavor comes from.
All purpose flour: Creates a tender base that still holds a fudgy center.
Granulated sugar: Sweetens the cake and balances the cocoa.
Baking soda: Helps the cake rise just enough without losing that soft brownie-like texture.
Salt: Brings out the flavor of the chocolate.
Sour cream: Adds moisture and gives the cake a smooth, rich crumb.
Eggs: Add structure and help bind the batter.
Milk: Used in the frosting to make it creamy and pourable.
Powdered sugar: Sweetens the frosting and helps it set into a thick layer.
Vanilla extract: Gives the frosting a warm sweetness.
Walnuts: Optional, but they add a nice crunch if you like texture in your frosting.

How to make Texas Sheet Cake

**For more detailed instructions, please refer to the printable recipe card below.**

Melt the butter, water, and cocoa in a saucepan over low heat. Bring it to a gentle boil, take it off the heat and let it cool slightly.

Whisk the flour, sugar, baking soda, and salt in a large bowl.

Add the sour cream and eggs and mix until smooth. This can be very dry if your eggs are smaller.

Pour the slightly cooled cocoa mixture into the bowl and stir until the batter is fully blended.

Spread the batter into the prepared pan.

Bake for about 20 minutes, or until a toothpick comes out clean or with moist crumbs.

Add the milk, cocoa, and butter to a saucepan and heat until it reaches a gentle boil.

Whisk in the powdered sugar and vanilla until smooth.

Pour the warm frosting over the warm cake and spread quickly before it sets.

Sprinkle with walnuts and cut into squares.

Variations

No nut frosting: Skip the walnuts for a smooth chocolate topping. This gives you a classic look and keeps the texture soft for anyone who prefers nut free desserts.
Add espresso: A teaspoon of instant espresso in the batter deepens the chocolate flavor without turning it into a coffee cake. It just adds a richer base.
Orange chocolate twist: Add orange zest to the frosting for a citrus note that pairs so well with chocolate. It gives the cake a bright flavor without being strong.
Peanut butter swirl: Warm a bit of peanut butter and drizzle it over the frosting before it sets. Swirl it lightly with a knife for a fun finish.
Mini sheet pan version: Cut the recipe in half and bake it in a smaller pan. It bakes faster and is perfect when you want something chocolatey but don’t need twenty servings.

Serving Suggestions

Serve with ice cream: A scoop of vanilla on top of a warm slice is always a hit. The warmth melts the ice cream a bit and makes the cake feel extra special.
Add fresh berries: Raspberries or strawberries add a bright flavor against the chocolate. They also make the tray feel a little more dressed up for parties.
Make a dessert spread: Pair this with my Carrot Cake Sheet Cake to give guests a second flavor option. Both slice cleanly and look great on a dessert table.
Bring it to a potluck: Texas Sheet Cake travels well, so it’s perfect for school events, holidays, or summer parties. It sits nicely next to treats like my Coconut Cream Bars or Caramel Apple Cheesecake Bars.
Cut into small squares for snacking: If you want this to stretch even further, cut it into bite size pieces. It works well for big gatherings or office trays.

Photo credit: Tessie’s Table.

Storage and Freezing

How should I store Texas Sheet Cake?

Keep the cake covered tightly at room temperature for up to three days. If your kitchen is warm, you can refrigerate it, but bring it back to room temperature before serving so the frosting softens again.

Can I freeze Texas Sheet Cake?

Yes. Freeze slices in a single layer, then stack them with parchment once they are solid. They thaw well and keep the frosting intact. It’s handy for quick treats during busy weeks.

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Tips & Tricks

Pour the frosting while the cake is warm: This helps the frosting melt slightly into the surface and gives the cake that signature finish. It sets quicker and more evenly this way.
Use a light hand with the flour: Too much flour takes away from the brownie like texture. Level your measuring cups to keep the crumb soft.
Let the cocoa mixture cool a bit: If it’s too hot when added to the batter, it can scramble the eggs. A short rest makes everything blend smoothly.
Move fast with the frosting: Once the powdered sugar goes in, it thickens quickly. Have your spatula ready so you can spread it before it sets.
Slice after it cools: The frosting needs a little time to firm up. Once it does, you get clean squares that look great on a platter.

More Easy Desserts

Looking for more meal inspiration?

Browse my Cookies or check out my Desserts for more yummy ideas.

Photo credit: Tessie’s Table.

FAQ

Can I make Texas Sheet Cake ahead of time?
Yes. It stays fresh for a couple of days, so you can bake it the day before a party. Just keep it covered.
Can I leave out the nuts?
You can skip them without changing anything else. The frosting stays smooth and glossy.
Can I use Greek yogurt instead of sour cream?
Yes. Use a full fat version so the texture stays rich.
Why is my cake dry?
It may have baked too long or had too much flour. Start checking it around the 18 minute mark and level your flour when measuring.
Why didn’t my frosting set?
If the butter mixture didn’t reach a gentle boil before adding the powdered sugar, it may stay thin. Heating it properly helps it firm up.
Can I halve the recipe?
Yes, just bake it in a smaller pan and keep an eye on the time since it will bake faster.
Can I frost it once it cools?
You can, but the warm cake helps the frosting melt in slightly. Cooling it fully gives a different texture.
Can I use salted butter?
If you do, reduce the added salt in the batter so it doesn’t taste too salty.
Is this cake supposed to be fudgy?
Yes. Texas Sheet Cake has a softer center and a thick frosting, so it feels a little brownie like. That is part of what makes it so good.

Texas Sheet Cake

Rich, chocolatey Texas Sheet Cake with warm chocolate frosting and crunchy walnuts. Easy to bake in a sheet pan and perfect for sharing.

Course Dessert

Cuisine American

Keyword Celebration, Chocolate, Party Food, Sheet Cake

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 335kcal

Equipment

Ingredients

Cake

1 cup (2 sticks) unsalted butter
1 cup water
5 tablespoons unsweetened cocoa powder
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
2 large eggs

Chocolate Frosting

5 tablespoons unsweetened cocoa powder
6 tablespoons milk
1/2 cup 1 stick unsalted butter
4 cups powdered sugar
1 teaspoon vanilla extract
1 cup chopped walnuts optional

Instructions

Preheat the oven to 350°F. Line and grease an 11 x 17 inch sheet pan with butter or nonstick spray.
Melt the butter in a medium saucepan over low heat. Stir in the water and cocoa powder, then bring the mixture to a gentle boil. Remove from the heat and let it cool slightly.
Whisk the flour, sugar, baking soda, and salt together in a large mixing bowl.
Add the sour cream and eggs to the dry ingredients and mix until smooth. ****This can be dry if your eggs are on the smaller. Just mix it as best you can. It will all work out once the cooled cocoa mixture is added.
Pour the slightly cooled cocoa mixture into the bowl and whisk or stir until the batter is fully combined and no dry streaks remain.
Pour the batter into the prepared sheet pan and spread it into an even layer. Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Make the chocolate frosting while the cake bakes. Add the cocoa powder, milk, and butter to a saucepan and heat over medium heat until it comes to a gentle boil. Remove from the heat.
Whisk in the powdered sugar and vanilla until the frosting is smooth and glossy.
Pour the warm Chocolate frosting over the warm cake and spread it out quickly into an even layer. Sprinkle with walnuts and let it set. Slice into squares and serve.

Nutrition

The post Texas Sheet Cake appeared first on Tessie's Table.

Easy Christmas Cookies Everyone Loves

Therese Buchanan — Thu, 11 Dec 2025 20:57:51 +0000

If you’re planning some holiday baking, this list of Easy Christmas Cookies everyone loves has a mix of classics, no-bake treats, and fun decorating cookies. These recipes are simple to make and perfect for parties, gifting, cookie exchanges, and family baking days. Pick a few favorites and fill your cookie trays with color and flavor.

Looking for more festive ideas? Be sure to check out my Holiday Recipes. They are packed with fun no-bake desserts, cute appetizers, and party food everyone will love.

Gingerbread Man Cookies

Phot credit: Tessie’s Table.

These gingerbread cookies always feel like Christmas. They hold their shape, taste amazing with warm spices, and are fun to decorate with simple icing.

→ Bake a batch with my Gingerbread Man Cookies recipe.

Christmas Sugar Cookies

Photo Credit: Tessie’s Table.

These sugar cookies are soft, sweet, and full of sprinkles. They look great on any Christmas cookie tray and are perfect for gifting.

→ Try them with my Christmas Sugar Cookies recipe

Coconut Snowball Cookies

Photo Credit: Tessie’s Table.

A no bake cookie that takes just a few minutes to make. They’re soft, coconutty, and a cute addition to winter cookie plates.

→ Make them with my Coconut Snowball Cookies recipe

Coconut Snowball Cookies

Photo Credit: Tessie’s Table

Soft gingerbread cookies with a creamy center that tastes so good with a cup of coffee or hot chocolate. A great twist on the classic gingerbread flavor.

→ Bake them with my Gingerbread Cheesecake Cookies recipe

Red Velvet Crinkle Cookies

Photo credit: Tessie’s Table.

These cookies are chocolatey, soft, and rolled in powdered sugar for that classic crinkle look. They’re always a hit on holiday dessert tables.

→ Make them with my Red Velvet Crinkle Cookies recipe

Chocolate Christmas Trees

Photo Credit:Tessie’s Table

These easy chocolate cookies are decorated to look like Christmas trees. They’re cute, simple, and fun for kids and adults to decorate.

→ Try them with my Chocolate Christmas Trees recipe

Linzer Cookies

Photo Credit: Tessie’s Table

Soft, buttery cookies filled with jam. They look delicate and festive without any extra work, and the flavor is always a classic.

→ Bake them with my Linzer Cookies recipe

Double Chocolate Chunk Cookies

Photo Credit: Tessie’s Table.

These cookies are rich, fudgy, and packed with big chocolate chunks. They add a bold chocolate flavor to your holiday cookie tray and pair perfectly with a cold glass of milk.

→ Make them with my Double Chocolate Chunk Cookies recipe

Turtle Thumbprint Cookies

Photo Credit: Tessie’s Table

A rich chocolate cookie rolled in pecans and filled with smooth caramel. These turtle cookies look impressive on a cookie tray but are easy to make and always a favorite.

→ Make them with my Turtle Thumbprint Cookies recipe

Pistachio Cookies

Photo Credit: Tessie’s Table.

These cookies are soft with a light nutty flavor and pretty green color that fits right into the holiday season. Simple and delicious.

→ Try them with my Pistachio Cookies recipe

Santa Nutter Butter Cookies

Photo Credit: Tessie’s Table

TA fun decorating cookie that turns simple Nutter Butters into little Santas. Great for parties, school events, or keeping kids entertained.

→ Try them with my Santa Nutter Butter Cookies recipe

Cherry Pie Cookies

Photo Credit: Tessie’s Table

Soft cookies topped with sweet cherry filling and a drizzle of icing. They add a bright pop of color to any holiday platter.

→ Make them with my Cherry Pie Cookies recipe

If you need more easy holiday desserts, take a look at my Biscoff Cheesecake Cups or Gingerbread Cake for fun seasonal treats.

→ Explore More Holiday Recipes Here

The post Easy Christmas Cookies Everyone Loves appeared first on Tessie's Table.

Baked Spinach Artichoke Dip

Therese Buchanan — Mon, 24 Nov 2025 13:28:48 +0000

Baked Spinach Artichoke Dip is one of those easy appetizers that fits right into the holiday season, especially when you need something warm and cheesy for Christmas, New Year’s, or even gameday! It pairs beautifully with other party favorites like my Smoked Salmon Appetizer and my Christmas Tree Charcuterie Board, so it’s a great one to keep in your back pocket.

Photo Credit: Tessie’s Table.

This baked spinach artichoke dip works for any holiday spread because it’s simple to prep and bakes into a nice bubbly dish you can serve right out of the oven. I love putting this out alongside my Slow Cooker Cranberry Meatballs or my Sausage Roll Wreath so guests can nibble on a mix of warm appetizers. If you enjoy hosting, this also fits perfectly with drinks like my Cinnamon Old Fashioned Cocktail.

Why you’ll love this Baked Spinach Artichoke Dip

Easy holiday appetizer:
This Baked Spinach Artichoke Dip is quick to mix in one bowl and goes straight into the oven. It works well when you’re juggling lots of dishes or entertaining guests.
Crowd friendly flavor:
It is perfect for gameday parties. It has cream cheese, parmesan, mozzarella, garlic, and artichokes, so every bite is creamy and savory. It also fits right in with other finger foods like my Buffalo Chicken Balls, Honey Garlic Chicken Wings, and my Smoked Salmon Appetizer
Perfect for Christmas and New Year’s gatherings:
This dip sits well on a buffet table and tastes great warm or at room temperature. It’s also ideal to pair with fun holiday drinks or with dessert-style party treats like my Eggnog Pudding Shots.

Baked Spinach Artichoke Dips For Every Party!

In Ireland, “party food” basically meant ham sandwiches and crisps (chips), so discovering warm dips in America was a pleasant upgrade. This spinach artichoke dip quickly became a staple for me. Christmas, New Year’s, Super Bowl, random Saturdays… it fits them all. It never lasts long, so make a double batch!

Ingredients Needed for Baked Spinach Artichoke Dip

Cream cheese: This gives the dip its creamy structure. Go for full fat so it bakes evenly and holds its texture. If it’s cold, it’s harder to mix, so letting it soften on the counter makes life easier.
Sour cream: This lightens the cream cheese and brings a little tang so the dip doesn’t taste heavy. Greek yogurt works if you need a swap, but sour cream gives the most traditional flavor.
Mayonnaise: This helps everything blend smoothly and gives the dip great flavor. Any regular mayo is fine. I wouldn’t go for light mayo because it can make the mixture a bit watery.
Mozzarella: This melts into those stretchy, cheesy pulls we all love. Freshly shredded mozzarella melts nicer, but pre-shredded works too for quick prep.
Parmesan: Adds sharper, saltier flavor. Freshly grated gives the dip a smoother texture, but the bagged stuff will still taste good.
Artichoke hearts: They add gentle tang and extra texture. Canned or jarred both work as long as you drain them well so the dip doesn’t end up watery.
Frozen spinach: Thaw it completely and squeeze it dry. If there is too much moisture, the dip won’t bake thick and creamy. A handful of fresh spinach can work too, but sauté it first so it softens.
Garlic: Adds depth and warmth. Fresh garlic gives the most flavor, but jarred minced garlic works fine if that’s what you have.
Salt and pepper: Season the whole dip and bring out the cheese flavor. You don’t need much because the parmesan already has salt.
Onion powder: Adds mellow onion flavor without the texture of raw onion. It blends easily and keeps the dip smooth.
Red pepper flakes: Optional but great for a subtle kick. Add a pinch or skip it depending on the crowd.

How to make Baked Spinach Artichoke Dip

**For more detailed instructions, please refer to the printable recipe card below.**

Stir the cream cheese, sour cream, and mayonnaise until smooth.

Add the cheeses, artichokes, spinach, garlic, and seasonings.

Spoon the mixture into a baking dish and add cheese on top.

Bake until the dip is hot and lightly golden at the edges.

Variations

Extra Cheesy Spinach Artichoke Dip: Just add more mozzarella or parmesan and it turns into a thicker, stretchier dip. It works great with bread slices or anything sturdy enough to scoop a big bite.
Jalapeño Spinach Artichoke Dip: Mix in some diced jalapeños for a little heat. It gives the dip a fun kick. It is great for Super Bowl parties or game day spreads when you want something with a bit more personality.
Bacon Spinach Artichoke Dip: Crumble in some cooked bacon and sprinkle a little on top. The salty crunch with the creamy dip is always a hit at holiday parties.
Roasted Garlic Version: Use roasted garlic instead of raw if you want a softer, sweeter garlic flavor. It blends right into the cheese and gives the dip a mellow finish.
Artichoke Parmesan Dip: Add extra artichokes and parmesan for a sharper, tangier flavor. It’s a good option if you want something a bit bolder to serve with toasted baguette slices.

Serving Suggestions

Toasted baguette slices: They soak up the warm dip nicely and make the whole thing feel a bit more special without adding extra work.
Crackers and pretzels: Easy, quick, and everyone always grabs a handful. Pretzels are great with this one because of the salty crunch.
Fresh veggies: Celery, carrots, cucumbers, and peppers work well if you want a lighter scoop option on the table.
Holiday appetizer board: Add this next to your Smoked Salmon Appetizer or Sausage Roll Wreath so you have a mix of hot and cold bites.
Game day spread: Put it out with Buffalo Chicken Balls or Honey Garlic Chicken Wings. It gives people a warm option between the spicy snacks.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Baked Spinach Artichoke Dip?

Store leftovers in the fridge for up to three days. The oven is the best way to reheat it so the cheese melts evenly again.

Can I freeze Baked Spinach Artichoke Dip?

I don’t recommend freezing the baked dip because dairy can separate. If you want to prep ahead, mix the dip and chill it unbaked, then bake it fresh.

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Tips & Tricks

Squeeze the spinach well: This stops the dip from turning watery. It takes a minute but makes a big difference.
Use softened cream cheese: It blends faster and keeps the dip smooth instead of lumpy.
Freshly grated cheese melts better: If you can, grate your own parmesan and mozzarella. It melts smoother and gives the dip better flavor.
Bake in a shallow dish: Something like THIS works great. More edges get golden, and it’s easier to scoop.
Let the dip rest a few minutes: This helps it thicken slightly so it’s easier to serve.

More Easy Appetizers

Looking for more meal inspiration?

Browse my Holiday Favorites or check out my Desserts for more yummy ideas.

Photo Credit: Tessie’s Table.

FAQ

Can I make this ahead?
Yes, mix it and keep it in the fridge unbaked. Bake it when you need it.
Can I use fresh spinach?
Yes, just cook it down first and squeeze it dry so the dip doesn’t get watery.
Can I lighten it up?
You can swap in light sour cream, but keep the cream cheese full fat so the texture stays the same.
How do I reheat it?
Pop it back in the oven until warm. It reheats better than microwaving.
Can I skip the artichokes?
Sure, just use more spinach or add roasted peppers instead.
Can I add protein?
Bacon or shredded chicken both work well if you want it a bit heartier.
How long can it sit out?
About two hours is fine. If you want it warm longer, use a small slow cooker.
Good holiday pairings?
It works next to your Slow Cooker Cranberry Meatballs or Sausage Roll Wreath.
Good game day pairings?
Serve it with your Sweet and Sour Meatballs, Honey Garlic Chicken Wings, or Butter Garlic Steak Bites.

Baked Spinach Artichoke Dip

Warm, cheesy spinach artichoke dip baked until bubbly and golden. Easy, creamy, and perfect for parties or snacking.

Course Appetizer, Side Dish, Snack

Cuisine American

Keyword Celebration, Holidays, Party Food

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 450kcal

Equipment

Ingredients

8 oz cream cheese softened
1 cup sour cream
1 cup mayonnaise
1½ cup shredded mozzarella Keep ½ cup for the top.
1 cup grated parmesan
1 can 14 oz artichoke hearts, drained and chopped
1 cup frozen chopped spinach thawed and squeezed dry
2 cloves garlic minced
1 teaspoon salt
1 teaspoon pepper
1 teaspoon onion powder
½ teaspoon crushed red pepper flakes optional

Instructions

Stir the cream cheese, sour cream, and mayonnaise in a large bowl until smooth.
Add 1 cup of mozzarella, parmesan, artichokes, spinach, garlic, salt, pepper, onion powder, and red pepper flakes.
Mix everything together until the dip looks evenly combined.
Spoon the dip into a baking dish and smooth out the top.
Sprinkle the remaing cheese on top.
Bake at 350°F for 25 minutes or until hot and lightly golden at the edges.
Let it rest for a few minutes before serving with bread, crackers, or tortilla chips.

Nutrition

The post Baked Spinach Artichoke Dip appeared first on Tessie's Table.

Smoked Salmon Appetizer

Therese Buchanan — Sun, 23 Nov 2025 20:13:57 +0000

This smoked salmon appetizer is a quick little bite made with a creamy dill filling and flaky mini Puff Pastry Shells (also called vol au vents). They look lovely on a holiday table and take barely any time to put together. If you want something quick, pretty, and full of flavor, this is a great one to add to your party spread.

Photo Credit: Tessie’s Table

These no-bake pumpkin cheesecake bars are a go-to when you need a make ahead dessert that slices cleanly and serves a crowd. The creamy filling sets up perfectly in the fridge, making them a great option for potlucks, parties, or Thanksgiving desserts. If you’re planning a fall dessert spread, pair them with my Pumpkin Pie Cheesecake Cups, Pumpkin Pie or Pumpkin Hand Pies for a mix of classics and easy no-bake recipes.

Why you’ll love this Smoked Salmon Appetizer

Simple to prep ahead:
You can whip the cream cheese earlier in the day and keep it in the fridge. When it’s time to serve, all you have to do is fill the puff pastry shells and add the salmon and dill.
Perfect for holiday hosting:
Smoked salmon always feels like a classic party flavor, and these are the kind of little nibbles people love grabbing as they chat. If you already enjoy making my Christmas Tree Charcuterie Board or my Sausage Roll Wreath, this is another great one to add to your holiday routine.
Flexible ingredients:
I made these with Mini Puff Pastry Shells, but they’re just as good on crostini or melba toast. You could even serve the same filling on my Brown Bread, like we do in Ireland.

My Go-To Smoked Salmon Appetizer for Parties

Growing up in Ireland, smoked salmon was always part of our Christmas celebrations. It was usually served on Irish Brown Bread and appeared at nearly every family gathering. Now that I’m living in Atlanta, I still love bringing those flavors to my holiday table. These little vol au vents / puff pastry shells give me the same feeling, but with a fun party twist.

Ingredients Needed For This Smoked Salmon Appetizer

Mini Vol-au-Vents or Puff Pastry Shells: Light, flaky pastry cups that hold the filling well.
Cream cheese: Softened so it mixes easily.
Fresh dill: Minced for the filling and extra sprigs for the top.
Smoked salmon: Thinly sliced so you can roll it into little cones.
Lemon juice: Adds a little brightness.
Garlic powder: Optional for a bit of depth.
Salt and pepper: Just enough to balance the flavors.

How to make This Smoked Salmon Appetizer

**For more detailed instructions, please refer to the printable recipe card below.**

Whisk softened cream cheese with minced dill, salt, pepper, garlic powder, and lemon juice.

Transfer the cream cheese mixture to a piping bag or zip-top bag if you have one.

Pipe or spoon the mixture into each vol au vent shell.

Cut the smoked salmon into small strips and roll each piece into a cone.

Place one cone on top of each filled shell.

Garnish with a small sprig of dill.

Variations

Crostini Version: Use thin sliced baguette toasted with a bit of olive oil. The cream cheese spreads easily and the salmon sits nicely on top. This is a good choice if you want something sturdy for a big gathering.
Melba Toast Version: Melba toast gives a crisp, light base that feels neat and tidy on a party tray. It holds up well if you’re transporting the appetizers somewhere.
Brown Bread Bites: Serve the cream cheese and salmon on small squares of my Brown Bread. This is the classic Irish way to enjoy smoked salmon and it fits beautifully into Christmas hosting.
Creamy Lemon Filling: Add a little extra lemon juice and lemon zest to brighten the filling. It gives a fresh lift without overpowering the salmon.
Cucumber Rounds: If you want a lighter option, serve everything on thick cucumber slices. They give a clean bite and work nicely for warm weather parties too.

Serving Suggestions

Thanksgiving desserts: These cheesecake bars are perfect on a holiday dessert table next to pies and cakes, especially with my Pumpkin Hand Pies.
Coffee pairing: A square of pumpkin cheesecake bar with a cup of hot coffee or spiced latte makes a simple but cozy fall treat.
Potluck favorite: Since they slice cleanly, you can cut them into smaller bites and serve them on a tray for easy sharing.
Dessert platter: Pair them with my Pumpkin Cinnamon Rolls and my Pumpkin Pie Cheesecake Cups for a mix of baked and no-bake treats.
Caramel topping bar: Set out a bowl of caramel sauce, extra pecans, or even chocolate chips so everyone can add their own finishing touches.

Photo Credit: Tessie’s Table

Storage and Freezing

How should I store this Smoked Salmon Appetizer?

Store the cheesecake bars covered in the fridge for up to 4 days. Keep them chilled so the filling stays set and the crust holds its shape.

Can I freeze this Smoked Salmon Appetizer?

Yes, these bars freeze really well. Leave off the whipped cream and toppings, then wrap the pan tightly in plastic wrap and foil. Freeze for up to 2 months, and thaw in the fridge overnight before slicing and topping.

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Tips & Tricks

Whip the cream cheese well: The longer you whip it, the smoother it becomes, which makes piping easier and makes the finished bites look cleaner.
Keep the salmon cold: Cold smoked salmon firms up and slices more neatly so you can roll it into those little cones without tearing.
Don’t fill the shells too early: Puff pastry shells soften if filled too far ahead. Keep filling and shells separate until it’s nearly time to serve.
Use kitchen scissors for the salmon: Sometimes scissors work better than a knife for cutting thin smoked salmon, especially if it’s delicate.
Prep extra dill sprigs: Tiny sprigs of dill make these look polished and photo ready, so have a few more than you think you need.

More Party Favorites

Looking for more meal inspiration?

Browse my Holiday Favorites or check out my Desserts for more yummy ideas.

Photo Credit: Tessie’s Table

FAQ

Can I make these ahead?
Yes. Make the cream cheese filling a day before, keep it chilled, and assemble right before serving.
Do I have to use puff pastry shells?
No. These work great on crostini, melba toast, cucumber slices, crackers, or small squares of my Brown Bread.
What kind of smoked salmon is best?
Thinly sliced cold smoked salmon is easiest to roll and lay on top of the filling.
Can I add capers?
You can. Use small ones so they don’t overwhelm the flavor.
Do these need to be kept cold?
Yes. Because they contain cream cheese and salmon, keep them refrigerated until serving.
Can I use dried dill?
Use only a tiny pinch since dried dill is much stronger than fresh. Fresh gives the best flavor and look.
Can I double the recipe?
Yes. Just double all the ingredients and grab extra puff pastry shells.
How long do the puff pastry shells last?
Unfilled puff pastry shells (vol-au-vents) keep well at room temperature in an airtight container. Fill them only when you’re ready to serve.
Are these good for brunch?
Definitely, they work nicely with smoked salmon bagels, pastries, and fresh fruit.
Can I serve these with drinks?
Yes. They pair perfectly with my Cinnamon Old Fashioned Cocktail or anything bubbly.

Smoked Salmon appetizer

Mini vol-au-vents filled with whipped chive cream cheese and topped with delicate smoked salmon and fresh dill. Elegant little party bites that come together fast.

Course Appetizer

Cuisine American

Keyword 30-Minutes Or Less, Celebration, Holidays, No Bake, Party Food

Prep Time 10

Total Time 10

Servings

Calories 90kcal

Equipment

Ingredients

12 mini vol-au-vent shells or Melba Toast
8 oz cream cheese softened
1 teaspoon finely minced fresh dill (plus extra sprigs for garnish)
¼ teaspoon Salt
⅛ teaspoon Black pepper
¼ teaspoon garlic powder
1 teaspoon fresh lemon juice
4 oz smoked salmon

Instructions

Mix softened cream cheese, chopped dill, salt, pepper, garlic, lemon juice in a bowl until smooth.
Transfer the cream cheese mixture to a piping bag or zip-top bag and pipe it into each vol-au-vent shell.
Cut the smoked salmon into small strips or squares, then roll each piece into a little cone.
Place a salmon cone on top of the cream cheese in each shell.
Finish with a tiny sprig of dill and a light crack of black pepper.

Nutrition

The post Smoked Salmon Appetizer appeared first on Tessie's Table.

Oreo Truffles

Therese Buchanan — Fri, 21 Nov 2025 13:09:16 +0000

These easy Oreo Truffles are a no bake dessert that works for just about any celebration. The rich Oreo filling, creamy center, and smooth chocolate coating make them a fun treat for Christmas, New Year’s Eve parties or a sweet option for Valentine’s Day

Photo Credit: Tessie’s Table.

Oreo Truffles are perfect for holiday dessert trays, party platters, or gifting to friends. They hold up well in the fridge, so you can make them ahead and keep things simple when you’re hosting. If you’re planning a New Year’s spread with fun treats, pair these with my Eggnog Pudding Shots and my Coconut Snowball Cookies for a nice mix of flavors.

Why you’ll love these No-Bake Oreo Truffles

So easy to make:
Oreo Truffles only need a few ingredients and come together in one bowl, so they’re ideal when you want a fast dessert without baking.
Great for holidays and parties:
These fit right into New Year’s dessert boards, Valentine’s Day boxes, and even simple weekend treats. You can decorate them with sprinkles, chocolate drizzles, or even crushed cookies.
Endless flavors:
With different chocolate coatings and toppings, you can switch up the look for any season. They go well with other no bake desserts on my blog like Peanut Butter Pie and No-Bake Biscoff Cheesecake

Oreo Truffles for Parties and Holiday Desserts

I make Oreo Truffles every holiday season because they fit into so many celebrations. They’re easy to prep ahead, they travel well, and they look great on dessert boards. I bring these to everything from New Year’s parties to gifting for Christmas and even small Valentine’s Day treat boxes, and they’re usually one of the first things gone.

Ingredients Needed for No-Bake Oreo Truffles

Oreo cookies: They’re the base of the truffles and give the filling that classic chocolate cookie flavor.
Cream cheese: This softens the crumbs and helps everything blend into a smooth dough that holds its shape.
White chocolate chips: They melt smoothly and coat the truffles in a sweet layer that balances the chocolate cookie filling.
Dark or milk chocolate chips: Either one works. Chocolate chips melt thinner when mixed with a little oil, which helps coat the truffles evenly.
Vegetable oil: This keeps the melted chocolate smooth and easier to work with.

How to make Oreo Truffles

**For more detailed instructions, please refer to the printable recipe card below.**

Add the Oreo cookies to a food processor and pulse until you have fine crumbs.

Stir the softened cream cheese into the crumbs until a smooth dough forms.

Scoop tablespoon portions and roll them into balls, then place them on the baking sheet. Freeze for 30 minutes.

Dip half of the truffles in the white chocolate and let the excess drip off before placing them back on the parchment.

Dip the remaining truffles in the dark or milk chocolate.

Use a Ziploc bag to drizzle white chocolate over the dark truffles and dark chocolate over the white truffles. Sprinkle with cookie crumbs

Variations

Holiday Sprinkle Truffles: Add festive sprinkles right after dipping. This is a fun idea for New Year’s Eve and adds a bit of sparkle without changing the flavor. These also look great next to my Biscoff Truffles for a full dessert table.
Valentine’s Day Truffles: Dip the truffles in pink tinted white chocolate or add heart sprinkles. These fit perfectly with Valentine’s Day desserts like my Red Velvet Brownies, Strawberries and Cream. or Heart-Shaped Cake Pops
Double Chocolate Truffles: Use extra dark chocolate wafers for the coating. This gives the truffles a richer finish and pairs well with no bake treats like my Hot Chocolate Pie.
Coconut Oreo Truffles: Roll the dipped truffles in shredded coconut before the coating sets. They work nicely with tropical style desserts like my No-Bake Coconut Cream Bars.

Serving Suggestions

New Year’s Dessert Board: Add these truffles to a large platter with Oreo Cheesecake Brownies and Eggnog Pudding Shots. They bring a nice mix of textures for guests to grab as they chat.
Christmas Dessert Tray: Add Oreo Truffles to a festive Christmas cookie platter with treats like my Linzer Cookies and Chocolate Christmas Trees. The mix of chocolate, sprinkles, and holiday colors makes them an easy addition.
Valentine’s Day Treat Box: Pack a few Oreo Truffles with Heart-Shaped Cake Pops and Red Velvet Crinkle Cookies. The mix of colors and flavors makes a sweet little gift for someone special.
After Dinner Dessert: Serve chilled Oreo Truffles after a home-cooked meal. They’re small enough for a light treat but still rich enough to feel satisfied.
Party Snack Table: Add Oreo Truffles to a table with other finger desserts. They fit nicely with easy no-bake treats like my Peanut Butter Pie or Coconut Cream Bars when you cut them into small squares.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Oreo Truffles?

Keep them in an airtight container in the fridge for up to 5 days. The chocolate coating keeps them fresh and helps the centers stay firm.

Can I freeze Oreo Truffles?

Yes, you can freeze them for up to 2 months. Freeze them on a baking sheet first, then transfer them to a freezer bag so they don’t stick together. Let them thaw in the fridge before serving.

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Tips & Tricks

Chill the dough: A short freeze helps the truffles stay firm when dipping, so don’t skip this step. It also keeps them round and neat.
Use chocolate chips for dipping: I’ve tested both, and chocolate chips melt thinner than wafers once you add a little oil. They stay smooth longer, which makes dipping the truffles a lot easier.
Stir the chocolate often: Melting in short intervals keeps the chocolate from overheating. It stays silkier and easier to drizzle.
Don’t make the truffles too big: Tablespoon-sized scoops keep them bite-sized and easier to coat. Larger ones can fall apart during dipping.
Decorate before the coating sets: If you’re adding sprinkles or crushed cookies, do it right away. Once the chocolate sets, they won’t stick as well.

More No-Bake Desserts

Looking for more meal inspiration?

Browse my Holiday Favorites or check out my Desserts for more yummy ideas.

Photo Credit: Tessie’s Table.

FAQ

Can I use flavored Oreos?
Yes, most flavored Oreos work well. Just avoid ones with chunky fillings or mix ins that might affect the texture.
Can I make Oreo Truffles ahead?
They’re perfect for making ahead since they store well in the fridge. You can even prep the centers one day and dip them the next.
Why is my dough too soft?
If the dough feels sticky, chill it for 10 to 15 minutes. Warm cream cheese softens quickly, so a short chill helps.
Why did my chocolate crack?
This can happen if the truffles are very cold and the chocolate is hot. Let them sit for a minute after leaving the freezer before dipping.
Can I use low fat cream cheese?
Full fat cream cheese works best for texture, but low fat is fine if that’s what you have. Just be sure it’s softened fully before mixing.
Can I add sprinkles inside the dough?
You can, but they may melt into the mixture. It’s better to add them on top of the coating.
Can I use white chocolate bars instead of chips?
Bars can be used, but they sometimes seize more easily. Add a touch of oil to help keep them smooth.
How long do Oreo Truffles last?
They last about 5 days in the fridge or up to 2 months in the freezer. Keep them airtight so they stay fresh.

Oreo Truffles

Easy Oreo Truffles made with cream cheese and dipped in white or dark chocolate, finished with pretty chocolate stripes for a simple no bake treat.

Course Dessert

Cuisine American

Keyword 5 Ingredients Or Less, Celebration, Holiday Cookies, Kid Friendly, Party Food

Prep Time 20

Chill Time 30

Total Time 50

Servings

Calories 198kcal

Equipment

Ingredients

36 Oreo cookies
8 ounces cream cheese softened
1 cup white chocolate chips
1 cup dark or milk chocolate chips
2 teaspoons vegetable oil divided

Instructions

Line a baking sheet with parchment paper.
Add the Oreo cookies to a food processor and pulse until they become fine crumbs.
Stir the softened cream cheese into the crumbs until a smooth dough forms.
Scoop out tablespoon sized portions and roll them into balls. Place the truffles on the lined baking sheet.
Freeze the truffles for 20 to 30 minutes so they are firm for dipping.
Place the chocolate chips in two separte microwave safe bowls with a teaspoon of oil in each.
Microwave in 20 to 30 second bursts, stirring until smooth.
Dip half of the truffles in the white chocolate and let the excess drip off before placing them on the parchment.
Dip the remaining truffles in the dark or milk chocolate and return them to the parchment.
Use a fork or piping bag to drizzle white chocolate stripes over the dark truffles and dark chocolate stripes over the white truffles.
Let the chocolate set before serving or storing.

Nutrition

The post Oreo Truffles appeared first on Tessie's Table.

Christmas – Tessie's Table

Red Velvet Truffles

Why you’ll love these Red Velvet Truffles

Are Red Velvet Truffles a Good Make-Ahead Dessert?

Ingredients Needed for Red Velvet Truffles

How to make Red Velvet Truffles

Variations

Serving Suggestions

Storage and Freezing

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Tips & Tricks

Recommended

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Looking for more meal inspiration?

FAQ

Red Velvet Truffles

Equipment

Ingredients

Instructions

Video

Notes

Nutrition

Heart Jam Cookies

Why you’ll love these Heart Jam Cookies

How to Make Heart Jam Cookies with a Wooden Cookie Stamp

Ingredients Needed for Heart Jam Cookies

How to make Heart Jam Cookies

Variations

Serving Suggestions

Storage and Freezing

Don’t forget to pin this for later!

Tips & Tricks

Recommended

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FAQ

Heart Jam Cookies

Equipment

Ingredients

Instructions

Video

Notes

Nutrition

White Chocolate Cranberry Cookies

Why you’ll love these White Chocolate Cranberry Cookies

What Makes These White Chocolate Cranberry Cookies So Good?

Ingredients Needed for White Chocolate Cranberry Cookies

How to make White Chocolate Cranberry Cookies

Variations

Serving Suggestions

Storage and Freezing

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Tips & Tricks

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White Chocolate Cranberry Cookies

Equipment

Ingredients

Instructions

Notes

Nutrition

Brown Butter Chocolate Chip Cookies

Why you’ll love these Brown Butter Chocolate Chip Cookies

Soft and Chewy Brown Butter Chocolate Chip Cookies

Ingredients Needed for Brown Butter Chocolate Chip Cookies

How to make Brown Butter Chocolate Chip Cookies

Variations

Serving Suggestions

Storage and Freezing

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Brown Butter Chocolate Chip Cookies

Equipment

Ingredients