Holiday Archives | What Molly Made

Breakfast Smash Tacos (Crispy Cheese, Sausage + Egg)

Molly Thompson — Tue, 31 Mar 2026 12:35:35 +0000

These breakfast smash tacos are crispy, cheesy, and packed with savory sausage, then finished with finely grated hard boiled eggs for the best texture and flavor.

They cook fast in one pan and are the perfect way to use leftover hard boiled eggs in a totally new way. Top them with avocado, pico, and lime and you’ve got a high-protein breakfast that feels fun but is actually really easy.

Why You’ll Love These Breakfast Smash Tacos

They’re crispy on the outside, juicy in the middle, and layered with flavor.

The melted cheese creates that golden, crunchy crust. The sausage cooks right into the tortilla. And the grated egg on top adds this soft, almost fluffy finish that melts into everything. It’s one of those bites where you go… oh wow, that’s so good.

This is also one of my favorite ways to use leftover hard boiled eggs. After Easter, we always have extras sitting in the fridge and this turns them into something easy you can repurpose the next day or throughout the week (similar to my viral grated egg toast!).

The Trick That Makes These Smash Tacos So Good

It’s all about cooking the cheese first, then smashing the sausage into the tortilla.

That layer of cheese hits the pan and starts to sizzle and crisp. Then you press the sausage on top so it spreads thin and cooks evenly. The result is a crispy, golden edge with a juicy center.

Here’s the key: If the cheese doesn’t release easily from the pan, it’s not ready yet. The maillard reaction is what turns it golden brown and helps it release easily. So if it’s stuck, give it another minute.

Ingredients You’ll Need

Olive oil
Shredded cheddar or Mexican cheese blend
Breakfast sausage
Small flour tortillas (street taco size works best)
Hard boiled eggs
Toppings I love: Pico de gallo, Avocado, Lime juice Cilantro

If you need a guide, you can follow this hard boiled egg tutorial to get perfectly cooked, easy-to-peel eggs every time.

How to Make Breakfast Smash Tacos

Step 1. Melt the cheese: Drizzle olive oil in a hot pan. Sprinkle small piles of cheese and let them melt and sizzle until bubbly and just starting to brown, about 1 minute.

Step 2. Smash the sausage: Add a scoop of sausage on top of the cheese, place a tortilla over it, and press firmly so the sausage spreads edge to edge. This is one of my favorite tricks—it cooks faster and gives you the best texture.

Step 3. Cook until crispy: Let it cook for 3–4 minutes until the sausage is cooked through and the cheese is deep golden brown and crisp. Flip with a thin spatula and cook 1-2 minutes on the other side.

Step 4. Grate the egg: Finely grate hard boiled egg over the top. It should fall like soft little ribbons and melt slightly into the taco.

Step 6. Finish and serve: Add avocado, pico, lime juice, and cilantro. Serve warm.

The Best Way to Use Hard Boiled Eggs Here

Grating the egg instead of slicing it makes a huge difference.

It creates this soft, fluffy layer that almost melts in your mouth.

Bonus: it creates a fun illusion like the egg is actually the shredded cheese on the taco!

This easy recipe is perfect if you have leftover Easter eggs from making my viral egg flight or bacon jalapeno deviled eggs. Just make sure they’ve been stored properly! Keep hard boiled eggs refrigerated and use them within a week for best quality.

Breakfast Taco Toppings

Keeps it fresh and a little bright to balance the richness.

Avocado or homemade guacamole
Pico de gallo or black bean and corn salsa
Fresh lime juice and Cilantro
Sour cream or creamy jalapeno ranch would be so good
Hot sauce or hot honey

You can also serve these with air fryer breakfast potatoes or mexican street corn salad for a little fresh crunch.

Tips to Get Them Perfect Every Time

Use medium-high heat so the cheese crisps, rather than melting slowly
Press the sausage thin so it cooks evenly
Don’t flip too early, wait for that deep golden crust
Use a thin metal spatula for easy flipping
Grate the egg right before serving so it stays light and fluffy

Easy Variations and Swaps

Use ground turkey or chicken instead of sausage
Swap cheddar for pepper jack for a little heat
Add scrambled eggs inside for extra protein
Use corn tortillas if you prefer (just press gently)

If you love high-protein breakfasts, try my cottage cheese egg bites or high-protein breakfast burrito next.

This post is sponsored by the Ohio Poultry Association.

How to Store and Reheat

Store leftover tacos in an airtight container in the fridge for up to 3 days.

Reheat in a skillet over medium heat to bring back the crispiness. The microwave works, but you’ll lose that crunchy cheese edge.

Store extra hard boiled eggs separately and grate fresh when serving for the best texture.

Breakfast Smashed Tacos

These 10-minute breakfast smash tacos are filled with flavorful sausage, a special layer of crispy melted cheese, and a soft grated egg in every bite. They’re easy to make with simple toppings and come together fast in one pan, but they feel more fun than your usual breakfast. It’s one of the easiest, most delicious ways to turn hard boiled eggs into something you’ll actually crave.

Course Breakfast

Cuisine American

Diet Diabetic

Keyword easy breakfast, high protein

Prep Time 5

Cook Time 10

Total Time 15

Servings tacos

Calories 384kcal

Author Molly Thompson

Ingredients

1 Tablespoon olive oil
8 oz shredded cheddar cheese or Mexican cheese blend
1 lb breakfast sausage ground or casings removed
8 soft taco shells street taco size is best
4 hard boiled eggs peeled
Toppings: pico de gallo, avocado, lime juice, cilantro

Instructions

Melt the cheese: Drizzle the olive oil in the pan over medium-high heat. Once it’s hot and sizzling, sprinkle about 1 oz of cheese in three piles around the pan. Let it melt and sizzle for one minute.
1 Tablespoon olive oil, 8 oz shredded cheddar cheese
Cook and smash the sausage: Place a heaping scoop (about 2 oz) of breakfast sausage on top of the cheese piles. Place a tortilla on top of each then use a burger press or the back of a spatula to press the sausage down firmly so it spreads to all edges of the tortilla. Let it cook for 3-4 minutes, until the sausage is cooked through and the cheese is a deep golden brown. If the cheese is not coming up easily, it needs more time. Give it 1-2 more minutes.
1 lb breakfast sausage, 8 soft taco shells
Flip and finish cooking: Use a thin metal spatula or a fish spatula to release the cheese from the pan. Flip and continue cooking for 1-2 minutes, until the tortilla is golden in spots. Transfer to a serving plate. Repeat with remaining tacos and sausage (mine made 8 tacos).
Grate the egg: Use a cheese grater to finely grate half of a hard boiled eggs on top of each taco.
4 hard boiled eggs
Finish and serve: Top with your favorite taco toppings like avocado, pico de. gallo, sour cream, hot sauce, cilantro, and lime juice. Serve warm.
Toppings: pico de gallo, avocado, lime juice, cilantro

Notes

Tortilla Size: Street-size tortillas work best so the sausage reaches the edges and cooks evenly. However, you can use a gluten-free or grain-free tortilla, like Siete, and it will work. I tested these with corn tortillas as well and they broke in places, but were still good, so keep that in mind!

Hard boiled eggs: You can use leftover hard boiled eggs or follow this easy peel hard boiled egg guide.

Nutrition

The post Breakfast Smash Tacos (Crispy Cheese, Sausage + Egg) appeared first on What Molly Made.

Pillowy Soft Cinnamon Rolls

Molly Thompson — Tue, 24 Mar 2026 14:50:58 +0000

Why These Cinnamon Rolls Are So Soft

These are soft because the dough is built differently from most recipes. Instead of relying only on butter alone, this recipe uses:

Honey to lock in moisture: Honey is hygroscopic, meaning it pulls in and holds moisture. That’s why they stay soft instead of drying out the next day.
Greek yogurt to keep the crumb tender: it gently weakens gluten and holds onto moisture, which creates a tender, plush texture (instead of a chewy or bready)
Bread flour for tall, stretchy layers: it gives cinnamon rolls more structure so they rise taller and form soft, pull-apart layers instead of baking up flat or dense.
and a warm cream soak that melts into the rolls while baking

The result is soft, pull-apart cinnamon rolls that stay fluffy even after they cool. Not just warm-out-of-the-oven soft. Actually soft the next day.

If you’re planning a full brunch spread, I love pairing these with something savory like everything bagel casserole or savory bread pudding so it doesn’t feel overly sweet.

What Makes Cinnamon Rolls Pillowy (Not Bready)

Pillowy cinnamon rolls come down to air structure.

Bready rolls have a few large air pockets.
Pillowy rolls have thousands of tiny ones.

That’s why the dough is only allowed to get puffy during the first rise, not fully doubled. You want the yeast to save its strength for the second rise after shaping, which creates those soft, layered spirals.

This is one of my favorite tricks. It makes a huge difference.

It’s the same trick I use for my mini cinnamon rolls.

The One Step That Changes Everything

Adding butter at the right time is what keeps these soft and tall.

Most recipes mix everything together at once. That gives you soft dough, but flatter rolls.

Here, the dough is kneaded first, then the butter is added slowly at the end. That builds structure first, then softens it. You end up with cinnamon rolls that are fluffy, layered, and still melt-in-your-mouth tender.

How to Tell If Your Dough Is Right

This dough should feel soft, smooth, and slightly tacky. It will stick just a little to the bottom of the bowl but not your hands.

After the first rise:

it looks puffy
slightly domed
springs back slowly when pressed

It should not fully double. Trust me on this.

If you’re newer to yeast, this is a great recipe to start with before trying my cottage cheese dinner rolls.

My Trick for Proofing Cinnamon Rolls

If your kitchen runs cool or you want a more consistent rise, this is the easiest way to do it.

Turn your oven to the lowest setting and let it preheat for a few minutes, then turn it off. Crack the oven door open slightly and place the covered dough or rolls inside. It creates a warm, gentle environment that helps the dough rise evenly without overheating.

I use this all the time, especially in the winter, and it makes a huge difference in how soft and fluffy the rolls turn out.

I use it for all of my sweet bread recipes including pumpkin cinnamon rolls, pecan sticky buns, and protein cinnamon rolls.

Don’t Skip the Heavy Cream

Right before baking, you’ll pour warm heavy cream around the rolls, not over the tops.

As they bake, the cream soaks into the dough and creates a soft, almost custardy texture in the center. This is what gives you that bakery-style gooeyness without making them soggy.

How to Get Tall Cinnamon Rolls

Rolling tightly is key.

Instead of slicing a big log, this method cuts strips and rolls each one individually. It keeps the centers from unraveling and gives you those tall, even spirals.

Things I Definitely Would NOT Do

There are a few things that will quietly ruin cinnamon rolls, even if everything else is right. I’ve tested this so many times, and these are the ones that actually make a difference.

I would not use cold ingredients. Cold eggs and yogurt slow down yeast activity and make it harder for the dough to come together smoothly. Room temp ingredients helps the dough mix evenly, rise properly, and bake up soft and fluffy.

I would not let the dough fully double on the first rise: It seems like the right thing to do, but it leads to bready rolls. You want the dough to be puffy and rise slightly, but not double. The yeast still has energy for the second rise, which is what creates that soft, layered texture.

I would not add a bunch of extra flour: This dough is supposed to be soft and slightly tacky. Adding too much flour makes the rolls dense and dry. If it’s sticking a little, that’s exactly what you want.

I would not over bake them: They should be lightly golden, not deeply browned. The centers should look just set. Your best bet is to use an instant read thermometer and insert it into the center. It should read 190 degrees F.

I would not rush the second rise: This is where the texture actually happens. The rolls should look puffy and slightly expanded before they go in the oven.

How to Keep Cinnamon Rolls Soft Overnight

Two things matter most:

don’t over bake
store them covered

They’re done when the tops are lightly golden and the center looks just set, around 185–190°F inside.

Because of the honey and dairy in the dough, these stay soft for up to 2 days at room temperature. After that I’d store them in the fridge. After one of my tests we warmed these up from the fridge 5 days later and they were still soft and gooey!

Make Ahead Instructions

After shaping the rolls, cover the pan tightly and refrigerate overnight.

In the morning, let them sit at room temperature for 45–60 minutes, until puffy. Pour the cream around the rolls, then bake as directed.

Perfect for holidays, brunch, or when you just don’t want to deal with dough first thing!

If you love prepping ahead for busy mornings, you’d also like my overnight blueberry waffle casserole or my high protein breakfast burritos. Same idea, less stress in the morning.

Step-by-Step Instructions (With Photos)

Step 1. Activate the yeast: Whisk warm milk, yeast, and sugar together and let sit until foamy.

Step 2. Mix the dough: Add honey, sugar, yogurt, eggs, and vanilla. Mix, then add flour and salt until a shaggy dough forms. Let rest 10 minutes.

Step 3. Knead: Switch to the dough hook and knead until smooth and elastic.

Step 4. Add butter: Add softened butter one tablespoon at a time until fully incorporated and the dough is soft and stretchy.

Before 1st rise.

After 1st rise.

Step 5. First rise: Let rise until puffy but not doubled.

Step 6. Fill and shape: Roll into a large rectangle, spread the cinnamon filling, cut into strips, and roll into spirals.

Before 2nd rise.

After 2nd rise.

Step 7. Second rise: Let the rolls rise until noticeably puffy and touching.

Step 8. Add cream and bake: Pour warm cream around the rolls and bake until lightly golden and just set in the center.

Step 9. Frost: Spread cream cheese frosting over the warm rolls and serve.

FAQs

What makes cinnamon rolls soft and gooey?

Soft cinnamon rolls come from a combination of hydration and structure. Ingredients like milk, yogurt, and honey help retain moisture, while proper kneading and proofing create a light, airy texture instead of a dense crumb.

Can I use all-purpose flour instead of bread flour?

Yes, you can substitute all-purpose flour. The rolls will still be soft, but slightly less tall and chewy. Bread flour creates more structure, which helps the rolls rise higher and form better layers.

Can I make these cinnamon rolls overnight?

Yes. After shaping the rolls, cover them tightly and refrigerate overnight. In the morning, let them sit at room temperature for 45–60 minutes until puffy, then pour the cream around the rolls and bake.

What to Serve With Cinnamon Rolls

If you’re making these for brunch, I like to pair them with something savory like [high protein egg casserole] or [sheet pan breakfast potatoes] to balance out the sweetness.

More Breakfast Recipes

If you’re planning a weekend breakfast or brunch, here are a few more favorites:

Pillowy Soft Cinnamon Rolls

These pillowy soft cinnamon rolls bake up tall, fluffy, and perfectly gooey with a melt-in-your-mouth texture. Made with honey, yogurt, and a simple cream soak, they stay soft for days instead of drying out. If you’ve struggled with dense or bready cinnamon rolls, this is the one that actually fixes it.

Course Breakfast

Cuisine American

Diet Vegetarian

Keyword christmas breakfast, cinnamon rolls, holiday breakfast, thanksgiving breakfast

Prep Time 30

Cook Time 25

Rise Time 1 30

Total Time 2 25

Servings cinnamon rolls

Calories

Author Molly Thompson

Ingredients

Cinnamon Roll Dough

¾ cup whole milk warmed to 110-113°F
2 ¼ teaspoons instant yeast 1 standard packet
¼ cup granulated sugar divided
⅓ cup honey
½ cup full-fat plain Greek yogurt or sour cream, room temperature
2 large eggs + 1 egg yolk room temperature
1 teaspoon vanilla bean paste or vanilla extract
4 ¼ cups bread flour
1 ½ teaspoons salt
6 tablespoons unsalted butter very soft but not melted
½ cup heavy cream warmed

Cinnamon Filling

½ cup unsalted butter very soft but not melted
1 cup light brown sugar packed
2 Tablespoons cinnamon
¼ teaspoon kosher salt
½ teaspoon vanilla bean paste or vanilla extract

Cream Cheese Frosting

4 oz full-fat block cream cheese softened to room temperature
4 tablespoons unsalted butter softened to room temperature
1 ¼ cups powdered sugar
1 teaspoon vanilla extract
Pinch salt to taste
1-2 Tablespoons heavy cream or milk, as needed

Standard – Metric

Instructions

Activate the yeast: Warm the milk in the microwave for 30-40 seconds, until it’s 110-113°F. Add it to the bowl of a stand mixer (or large bowl) with the yeast and 1 tablespoon (12g) sugar. Whisk it together and let sit for 5 minutes until foamy.
¾ cup whole milk, 2 ¼ teaspoons instant yeast, ¼ cup granulated sugar
Mix the wet ingredients: Add the honey, remaining sugar (38g), Greek yogurt, eggs, egg yolk, and vanilla. Mix briefly with the paddle attachment to combine.
⅓ cup honey, ½ cup full-fat plain Greek yogurt, 2 large eggs + 1 egg yolk, 1 teaspoon vanilla bean paste
Add the dry ingredients and rest the dough: Add the bread flour and salt. Using the paddle attachment, mix on low speed until a shaggy dough forms, about 2 minutes. Let the dough rest uncovered for 10 minutes to relax the gluten and allow the flour to absorb some of the moisture.
4 ¼ cups bread flour, 1 ½ teaspoons salt
Develop the gluten: After resting 10 minutes, switch to the dough hook and knead on medium speed for 5–6 minutes, until smooth and elastic. It should pull away from the sides of the bowl.
Add the butter: With the mixer running on low, add the softened butter 1 tablespoon at a time, allowing each piece to fully incorporate before adding the next. Continue kneading 4-6 minutes until the dough is smooth, stretchy, slightly tacky, and sticks somewhat to the bottom of the bowl.
6 tablespoons unsalted butter
First rise: Transfer dough to a lightly greased bowl. Cover with plastic wrap and let rise in a warm place for 45-60 minutes, until puffy, but not fully doubled in size. I like to turn on my oven to the lowest temperature (about 200°F) then turn off the heat and place the dough inside with the door cracked to let it rise.
Make the filling: While the dough rises, mix the softened butter, brown sugar, cinnamon, salt, and vanilla into a spreadable paste in a medium bowl.
½ cup unsalted butter, 1 cup light brown sugar, 2 Tablespoons cinnamon, ¼ teaspoon kosher salt, ½ teaspoon vanilla bean paste
Spread the filling: Grease a 9×13-inch light metal baking pan. Turn the dough onto a lightly floured surface and roll lengthwise into a 24×18-inch rectangle. Dollop the filling evenly on the rolled out dough and use the back of a spoon or offset spatula to spread it in an even layer over the dough, all the way to every edge.
Roll the cinnamon rolls: Starting on the long (24-inch) edge, use a pizza cutter to cut the dough into 12 even 2-inch strips. For even strips (without measuring), I like to cut down he middle of the rectangle, then cut each half down the middle (you’ll have 4 pieces). From there, cut each piece twice (to get 3 strips), so you end up with 12 total. Tightly roll the strips into rolls then arrange them in the prepared baking pan.
Second rise: Cover the cinnamon rolls tightly and rise again for 45 minutes to 1 hour, until noticeably puffy and almost doubled in size. Preheat the oven to 350°F.
Add the cream and bake: Warm the heavy cream slightly (about 15 seconds in the microwave). Slowly pour around and between the rolls, not directly over the tops. Bake for 25-30 minutes, until lightly golden brown on top. The internal temperature should be about 185–190°F. Let them cool for 10 minutes.
½ cup heavy cream
Make the frosting: beat the cream cheese and butter together until smooth. Add the powdered sugar, vanilla, and salt and mix until creamy. Add 1–2 tablespoons cream or milk to reach a soft, spreadable consistency. Spread frosting over the warm cinnamon rolls.
4 oz full-fat block cream cheese, 4 tablespoons unsalted butter, 1 ¼ cups powdered sugar, 1 teaspoon vanilla extract, Pinch salt

Notes

Measure flour correctly: Spoon and level or weigh. Too much flour will make the rolls dense. If the dough is very sticky you can add 1 Tablespoon of flour.

Using all-purpose flour: You can substitute all-purpose flour. The rolls will still be soft, but slightly less stretchy and pillowy. Bread flour has more protein which creates more structure, which helps keep them light and fluffy.

Dough texture matters: It should be soft and slightly tacky, not dry. Avoid adding extra flour unless absolutely necessary.

Use room temperature ingredients: Eggs and yogurt should not be cold for proper mixing and rise.

Don’t fully double the first rise: Stop when the dough is puffy so the second rise creates a soft, layered texture.

Add butter after kneading: This keeps the rolls tall and fluffy instead of flat.

Pour cream around, not over: This keeps the centers soft without making the tops soggy.

Watch the bake, not the clock: Remove when lightly golden and centers look just set (190–195°F).

Avoid over baking: Slightly underbaked is better than dry.

Bread flour recommended: For best height and soft, pull-apart layers. All-purpose works but is slightly less fluffy.

Cut evenly for even baking: Cut the strips as even as possible for even baking. If you don’t want to cut into strips first, roll the entire dough log then use floss or a sharp knife to avoid squishing the rolls.

Make ahead (overnight): Follow the instructions to make the dough, fill, and roll. Place them in the baking pan and cover tightly. Store in the fridge overnight. Remove from the fridge 50 minutes before baking. Bake as directed.

Freeze the dough: Follow the instructions to make the dough, fill, and roll. Cover with plastic wrap and foil and freezer for up to 2 months. Thaw overnight in the fridge. Remove from the fridge 50 minutes before baking. Bake as directed.

Store covered: Keeps rolls soft for up to 2 days at room temperature.

Nutrition

Serving: 1cinnamon roll

Recipe by: Molly Thompson of What Molly Made | Photography by: Sierra Inn

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Lemon Chicken Gnocchi (Dump and Bake)

Molly Thompson — Tue, 10 Mar 2026 11:26:29 +0000

If you’re looking for a cozy dinner that still feels fresh and bright, this lemon chicken gnocchi is an easy recipe to keep on repeat. Tender chicken, pillowy potato gnocchi, garlic, and lemon zest bake together in one dish while ricotta melts into the broth to create a light, creamy sauce.

It’s the kind of dinner that feels comforting without being too heavy. And the best part is everything cooks in one pan in under 30 minutes.

Just like chicken alfredo gnocchi bake, it’s a great weeknight meal when you want something homemade but don’t want to stand at the stove stirring a sauce. Just toss everything together, bake it, and finish with parmesan, basil, and a little red pepper flake.

If you love simple dinners like this, you’ll also love this creamy chicken and gnocchi, one pot creamy lemon chicken orzo, or this sheet pan green goddess chicken that keep weeknight cooking simple.

Why This Lemon Chicken Gnocchi Works

Many creamy gnocchi recipes rely on heavy cream and multiple steps. This version keeps things simple and balanced so it actually works on a busy weeknight.

One-pan dinner: Everything bakes together in a single dish, which means very little cleanup.
Creamy without heavy cream: Ricotta melts into the broth while baking to create a creamy sauce that coats the gnocchi.
Bright lemon flavor: Fresh lemon zest and lemon juice adds brightness and keeps the dish from feeling too rich.
Quick and practical: Prep takes about 5 minutes and dinner is ready in under 30 minutes.
Family-friendly comfort food: The flavors are simple enough for kids but still satisfying for adults.

If you enjoy cozy dinners like this, I think you’ll love this creamy Boursin chicken or my one pot chicken bacon ranch pasta for similar easy meals.

Ingredients You’ll Need

This recipe uses simple grocery store ingredients and pantry staples.

Chicken breast: Cubed chicken breast cooks quickly and stays tender while baking.
Potato gnocchi: Shelf-stable or refrigerated potato gnocchi both work well in this recipe. If you’re new to cooking with gnocchi, it’s also delicious in recipes like creamy chicken gnocchi soup or sheet pan tuscan sausage and gnocchi.
Ricotta cheese: Whole milk ricotta melts into the broth and creates the creamy base of the sauce that never splits or separates.
Chicken broth: Adds flavor and helps cook the gnocchi.
Garlic: Fresh grated garlic gives the sauce depth and aroma.
Lemon zest and juice: Brightens the whole dish and balances the richness of the gnocchi.
Italian seasoning: Adds herb flavor without needing multiple fresh herbs.
Cornstarch: Helps the sauce thicken slightly while the dish bakes.

How to Make Lemon Chicken Gnocchi

This recipe is designed to be as easy as possible. Everything cooks together in one baking dish!

Step 1. Season the chicken: Add the cubed chicken to a large baking dish. Drizzle with olive oil and toss with Italian seasoning, lemon zest, grated garlic, kosher salt, black pepper, and cornstarch until evenly coated.

Step 2. Add the gnocchi and broth: Add the uncooked gnocchi directly to the baking dish with the broth and toss it together with the chicken.

Step 3. Add ricotta and bake: Dollop scoops of the ricotta across the top.Cover the dish tightly with foil and bake at 400°F for 20 minutes, until the chicken is cooked through and the gnocchi are tender.

Step 4. Stir and finish with spinach: Remove from the oven and stir everything together so the ricotta melts into the broth and creates a creamy sauce. Stir in parmesan cheese and spinach if using then bake for another 5-7 minutes, until bubbly and golden in spots.

If you love this recipe, you’ll love this easy chicken sausage pasta or one pot garlic parmesan chicken pasta next.

Common Questions

Do you need to cook gnocchi before baking?

Nope. Shelf-stable or refrigerated potato gnocchi cooks directly in the broth while baking. The liquid and steam soften the gnocchi so it becomes tender and pillowy.

Can I use chicken thighs instead?

Yes, but I prefer breasts for this recipe. Just cut them into small pieces so they cook through in the same time.

Can I make it dairy free?

You can substitute the ricotta with a dairy-free ricotta alternative or use dairy-free cream. The flavor will be slightly different but still delicious (though I haven’t tested it).

Can I add vegetables?

Yes, this lemon gnocchi would be delicious with asparagus or peas. Spinach is my favorite option to stir in at the end.

Can you freeze lemon chicken gnocchi?

This dish is best eaten fresh, so I don’t recommend freezing becuase the sauce can split when thawing. However, keep leftovers keep well in the refrigerator for 3–4 days.

What to Serve with Lemon Chicken Gnocchi

Because this dish is creamy and comforting, lighter vegetable side dishes work best. Some of my favorite easy options include:

A simple kale salad
Roasted broccoli
Garlic green beans or french green beans
Roasted garlic mini peppers
lemony arugula salad

These balance the richness of the gnocchi.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.

To reheat, warm gently in the microwave or on the stove with a splash of broth or cream to loosen the sauce.

More Easy Chicken Dinner Recipes

Lemon Chicken Gnocchi

This dump-and-bake lemon chicken gnocchi is an easy one-dish dinner made with tender chicken breast, pillowy gnocchi, garlic, lemon zest, and creamy ricotta. Everything bakes together in about 30 minutes, creating a bright, cozy lemon sauce perfect for busy weeknights.

Course Dinner

Cuisine American

Diet Kosher

Keyword one pot meal, weeknight dinner

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 465kcal

Author Molly Thompson

Ingredients

1 1/2 lbs chicken breast cut into 1-inch cubes
1 Tablespoon olive oil
1 teaspoon Italian seasoning
1 Tablespoon lemon zest
1 teaspoon kosher salt
2 cloves garlic grated or minced
½ teaspoon fresh cracked black pepper
1 Tablespoon cornstarch
1 lb potato gnocchi
1 1/4 cups chicken broth
8 oz whole milk ricotta cheese
½ cup grated parmesan cheese
2 Tablespoons lemon juice
2 cups baby spinach optional
For serving: fresh basil, red pepper flakes, extra parmesan cheese

Instructions

Season the chicken (3 min): Preheat the oven to 400°F. Add the cubed chicken to a large baking dish. Drizzle with the olive oil and toss with the Italian seasoning, lemon zest, kosher salt, garlic, black pepper, and cornstarch until the chicken is evenly coated.
1 1/2 lbs chicken breast, 1 Tablespoon olive oil, 1 teaspoon Italian seasoning, 1 Tablespoon lemon zest, 1 teaspoon kosher salt, 2 cloves garlic, ½ teaspoon fresh cracked black pepper, 1 Tablespoon cornstarch
Add the broth, gnocchi, and ricotta (2 min): Add the gnocchi to the pan and gently toss everything together. Pour the chicken broth over the top, then dollop the ricotta evenly across the dish.
1 lb potato gnocchi, 1 1/4 cups chicken broth, 8 oz whole milk ricotta cheese
Bake (20 min): Cover tightly with foil and bake for 20 minutes, until the chicken is cooked through and the gnocchi are tender.
Stir and bake again (5 min): Remove from the oven and stir everything together so the ricotta melts into the broth and creates a creamy sauce. Stir in the parmesan cheese, lemon juice and spinach, if using. Return to the oven uncovered and bake for 5-7 more minutes, until bubbly and golden brown in spots.
½ cup grated parmesan cheese, 2 Tablespoons lemon juice, 2 cups baby spinach
Finish with fresh cracked black pepper, more parmesan, basil, and a pinch of red pepper flakes before serving.

Notes

Gnocchi: Shelf-stable or refrigerated potato gnocchi both work well in this recipe and do not need to be boiled first. The gnocchi cooks directly in the broth while baking. For gluten-free, use Delallo gluten-free gnocchi.

Sauce Consistency: The sauce may seem thin at first when stirring, but it thickens up. If the sauce feels too thick after stirring, add a splash of chicken broth or cream to loosen it.

Leftovers: Leftovers keep well in the refrigerator for up to 4 days. Reheat on the stove or in the microwave with a splash of broth or milk to bring the sauce back to a creamy consistency.

Nutrition

The post Lemon Chicken Gnocchi (Dump and Bake) appeared first on What Molly Made.

Mini Cinnamon Rolls (Pillowy Soft)

Molly Thompson — Fri, 06 Mar 2026 17:01:39 +0000

Mini cinnamon rolls are soft, pillowy bite-size cinnamon rolls baked together in a 9×13 pan and finished with cream cheese frosting. They take about 2 hours start to finish and are made with bread flour, honey, yogurt, butter, and a cinnamon sugar filling for bakery-style texture.

The dough is rolled into a large rectangle, cut into thin strips, and rolled into tiny spirals so you get dozens of mini rolls in one pan. Right before baking, pour warm cream between the rolls to create tender and gooey mini rolls that stay soft for days.

These mini rolls are perfect for holiday brunch, baby showers, Christmas morning, or feeding a crowd, because everyone can grab one or two without committing to a giant cinnamon roll.

After testing cinnamon roll dough dozens of ways over the years, this version consistently produces the softest, most pillowy rolls with visible pull-apart layers.

How to Make Mini Cinnamon Rolls

Instead of slicing one large log like traditional cinnamon rolls, this method creates 60 tiny rolls that you roll and bake together into soft pull-apart layers.

The quick overview:

Make the enriched dough
Let it rise until puffy
Roll into a large rectangle
Spread cinnamon sugar filling
Cut into thin strips
Roll each strip into mini spirals
Let them rise again
Pour warm cream between the rolls and bake
Frost and enjoy!

The result is dozens of soft mini rolls with caramelized cinnamon layers and goeey centers.

Why These Mini Cinnamon Rolls Stay Soft for Days

The dough for these mini rolls are the exact same as the classic soft cinnamon roll. The technique is where they go from class to mini. But that dough still matters! This recipe uses 5 specific techniques that keep the rolls moist and fluffy for days instead of drying out overnight.

Honey retains moisture: Honey is hygroscopic, meaning it attracts and holds moisture. Using honey in the dough keeps the rolls soft for 2 to 3 days longer than sugar alone.
Yogurt creates a tender crumb: Greek yogurt slightly weakens gluten development. This makes the dough more tender and less chewy (exactly what we want).
Bread flour gives the rolls structure: Bread flour contains more protein than all purpose flour. That extra strength helps the rolls rise tall while still staying soft.
Butter is kneaded in after gluten develops: Adding butter during kneading coats the gluten strands and creates the delicate pull apart layers you see when tearing the rolls. This technique produces the soft, almost stringy bakery style crumb around the edges.
Warm cream soak creates a custardy interior: Right before baking, warm heavy cream is poured between the rolls. As the rolls bake, the cream melts into the dough and creates an ultra soft interior texture.

How to Shape Mini Cinnamon Rolls

Mini cinnamon rolls are shaped by cutting the dough into thin strips and rolling each strip individually. This method produces many small rolls that bake together evenly.

Here is exactly how to do it.

Roll the dough into a 20×18 inch rectangle.
Spread the cinnamon sugar filling evenly across the dough.
Cut the dough into three long strips running horizontally.
Cut those strips into 1 inch pieces vertically.
You should end up with about 60 small dough strips.
Roll each strip tightly into a mini spiral and arrange them in the pan.

Do your best to keep each strip roughly 1 inch. If they’re wider or uneven, some of the cinnamon rolls will be taller than others and can affect the bake time. You can use a ruler or tape measure to score the dough so you know where to cut.

Step-by-Step Instructions: With Photos at Each Step

Step 1. Activate the yeast: Warm the milk to 110 to 113°F. Add it to a stand mixer bowl with the yeast and 1 tablespoon of sugar. Whisk and let sit for about 5 minutes until foamy.

Step 2. Mix the wet ingredients: Add the honey, remaining sugar, yogurt, eggs, egg yolk, and vanilla. Mix briefly with the paddle attachment until combined.

Step 3. Add the dry ingredients and rest the dough: Add the bread flour and salt and mix on low speed until a shaggy dough forms, about 2 minutes. Let the dough rest for 10 minutes. This allows the flour to hydrate and relaxes the gluten.

Step 4. Develop the gluten: Switch to the dough hook and knead on medium speed for 5 to 6 minutes until the dough becomes smooth and elastic. The dough should pull away from the sides of the bowl.

Step 5. Add the butter: With the mixer running on low, add softened butter one tablespoon at a time. Allow each piece to fully incorporate before adding the next.

Continue kneading for 4 to 5 minutes until the dough is smooth, stretchy, and slightly tacky.

Step 6. First rise: Transfer the dough to a greased bowl and cover. Let rise in a warm place for 45 to 60 minutes until puffy.

The dough does not need to fully double in size.

Before First Rise

After First Rise

Step 7. Make the cinnamon filling: Mix the softened butter, brown sugar, cinnamon, salt, and vanilla into a smooth spreadable paste.

Step 8. Roll and fill the dough: Roll the dough into a 20×18 inch rectangle. Spread the filling evenly all the way to the edges.

Step 9. Cut and roll mini cinnamon rolls: Cut the dough into three long horizontal strips. Then cut those strips into 1 inch sections.

Roll each strip into a tight spiral and place them into a greased 9×13 baking pan.

Step 10. Second rise: Cover and let the rolls rise 15 to 30 minutes until puffy. Mini rolls should look slightly underproofed before baking because they expand quickly in the oven. Preheat the oven to 350°F.

Before 2nd Rise

After 2nd Rise

Step 11. Add the cream and bake: Warm the heavy cream slightly. Pour it between the rolls, not over the tops.

Bake for 18 to 22 minutes until lightly golden brown and the internal temperature reaches 185 to 190°F. Let cool for 10 minutes.

Step 12. Make the frosting and serve: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt and mix until creamy. Add cream as needed until spreadable.

Spread frosting over the warm cinnamon rolls.

The Secret to Pillowy Cinnamon Rolls

The most important technique in this recipe is developing the dough first, then kneading in the butter.

After testing this multiple ways, adding butter during kneading creates a crumb with delicate strands that pull apart in sheets around the edges.

Instead of dense bread texture, the rolls develop soft layered gluten strands coated with butter, which produces that bakery style softness.

How to Tell When Mini Cinnamon Rolls Are Ready to Bake

Mini cinnamon rolls should look puffy but slightly underproofed before baking.

If they fully double before baking, they can collapse or become dense.

Because mini rolls are small, they finish rising quickly once they hit the oven.

Common Mistakes When Making Mini Cinnamon Rolls

Adding too much flour: Too much flour creates dense rolls. The dough should feel slightly tacky but smooth.
Overproofing the rolls: If the rolls rise too long before baking, they may collapse or lose their structure.
Skipping the cream soak: The warm cream creates the soft custardy texture between rolls. Skipping it will make the rolls drier.
Baking too hot

Make Ahead and Storage Tips

Make ahead overnight: Assemble the rolls and cover the pan tightly. Refrigerate overnight. Let them sit at room temperature for 45 to 60 minutes before baking.
Storing leftovers: Store covered at room temperature for up to 2 days or refrigerate for 4 to 5 days.
Reheating: Warm individual rolls in the microwave for 15 to 20 seconds.
Freezing: Freeze baked unfrosted rolls for up to 2 months.

Frequently Asked Questions

Why are my cinnamon rolls dense?

Dense cinnamon rolls usually happen when too much flour is added or the dough was not kneaded long enough to develop gluten.

Can I make mini cinnamon rolls the night before?

Yes. Make the dough, rise, then assemble the rolls. Arrange them in the pan and cover tightly and refrigerate overnight. Let them sit at room temperature for 45 minutes before baking.

Why pour cream over cinnamon rolls before baking?

The warm cream melts into the dough during baking and creates a soft, almost custard like texture between the rolls.

Can I freeze mini cinnamon rolls?

Yes. Freeze baked unfrosted cinnamon rolls for up to 2 months and thaw before reheating.

Mini Cinnamon Rolls

Mini cinnamon rolls are soft, pillowy bite-size cinnamon rolls baked together in a 9×13 pan and finished with cream cheese frosting. The dough is enriched with honey and yogurt for tenderness, kneaded with butter for delicate layers, and baked with a warm cream soak that keeps the rolls moist and fluffy for days. Perfect for holiday brunch, baby showers, or feeding a crowd.

Course Breakfast

Cuisine American

Diet Vegetarian

Keyword holiday breakfast, kid friendly

Prep Time 55

Cook Time 22

Rise Time 1 15

Total Time 2 32

Servings mini cinnamon rolls

Calories 112kcal

Author Molly Thompson

Ingredients

Dough

¾ cup whole milk warmed to 110-113°F
2 ¼ teaspoons instant yeast 1 standard packet
⅓ cup honey
¼ cup granulated sugar divided
½ cup full-fat plain Greek yogurt or sour cream, room temperature
2 large eggs + 1 egg yolk room temperature
1 teaspoon vanilla bean paste or vanilla extract
4 ¼ cups bread flour
1 ½ teaspoons salt
6 tablespoons unsalted butter very soft but not melted
½ cup heavy cream warmed slightly

Cinnamon Filling

½ cup unsalted butter very soft
1 cup light brown sugar packed
2 Tablespoons ground cinnamon
¼ teaspoon salt
½ teaspoon vanilla bean paste or vanilla extract

Cream Cheese Frosting

4 oz full-fat block cream cheese softened to room temperature
4 tablespoons unsalted butter softened to room temperature
1 ¼ cups powdered sugar
1 teaspoon vanilla extract
pinch salt
1 Tablespoon heavy cream or milk as needed

Standard – Metric

Instructions

Activate the yeast (5 min): Warm the milk in the microwave for 30-40 seconds, until it’s 110-113°F. Add it to the bowl of a stand mixer (or large bowl) with the yeast and 1 tablespoon (12g) sugar. Whisk it together and let sit for 5 minutes until foamy.
¾ cup whole milk, 2 ¼ teaspoons instant yeast, ¼ cup granulated sugar
Mix the wet ingredients (2 min): Add the honey, remaining sugar (38g), Greek yogurt, eggs, egg yolk, and vanilla. Mix briefly with the paddle attachment to combine.
⅓ cup honey, ½ cup full-fat plain Greek yogurt, 2 large eggs + 1 egg yolk, 1 teaspoon vanilla bean paste
Add the dry ingredients and rest the dough (12 min): Add the bread flour and salt. Using the paddle attachment, mix on low speed until a shaggy dough forms, about 2 minutes. Let the dough rest uncovered for 10 minutes to relax the gluten and allow the flour to absorb some of the moisture.
4 ¼ cups bread flour, 1 ½ teaspoons salt
Knead to develop the gluten (6 min): After resting 10 minutes, switch to the dough hook and knead on medium speed for 5–6 minutes, until smooth and elastic. It should pull away from the sides of the bowl.
Add the butter and knead again(6 min): With the mixer running on low, add the softened butter 1 tablespoon at a time, allowing each piece to fully incorporate before adding the next. Continue kneading 4-5 minutes until the dough is smooth, stretchy, slightly tacky, and sticks somewhat to the bottom of the bowl.
6 tablespoons unsalted butter
First rise (45 min): Transfer dough to a lightly greased bowl. Cover with plastic wrap and let rise in a warm place for 45-60 minutes, until puffy, but not fully doubled in size. I like to turn on my oven to the lowest temperature (about 200°F) then turn off the heat and place the dough inside with the door cracked to let it rise.
Make the filling (5 min): While the dough rises, mix the softened butter, brown sugar, cinnamon, salt, and vanilla into a spreadable paste in a medium bowl.
½ cup unsalted butter, 1 cup light brown sugar, 2 Tablespoons ground cinnamon, ¼ teaspoon salt, ½ teaspoon vanilla bean paste
Roll the dough and spread the filling (8 min): Grease a 9×13-inch light metal baking pan. Turn the dough onto a lightly floured surface and roll into a 20×18-inch rectangle with the long edge facing you. Dollop the filling evenly on the rolled out dough and use the back of a spoon or offset spatula to spread it in an even layer over the dough, all the way to every edge.
Cut and roll the cinnamon rolls (15 min): Starting on the short (18-inch) edge, use a pizza cutter to cut the dough into 3 even 6-inch strips (you should be cutting parallel to your counter). Next, cut the long edge into 1-inch strips all the way up through each of the 3 sections. You should ned up with 60 small strips (20 in each section). Tightly roll the strips into mini cinnamon rolls then arrange them in the prepared baking pan. I do 10 rolls down and 6 across.
Second rise (30 min): Cover the cinnamon rolls tightly and rise again for 15-30 minutes, until noticeably puffy and almost doubled in size. Preheat the oven to 350°F.
Add the cream and bake (25 minutes): Warm the heavy cream slightly (about 15 seconds in the microwave). Slowly pour around and between the rolls, not directly over the tops. Bake for 22-25 minutes, until lightly golden brown on top. The internal temperature should be about 185–190°F. Let them cool for 10 minutes.
½ cup heavy cream
Make the frosting (5 min): beat the cream cheese and butter together until smooth. Add the powdered sugar, vanilla, and salt and mix until creamy. Add 1–2 tablespoons cream or milk to reach a soft, spreadable consistency. Spread frosting over the warm cinnamon rolls.
4 oz full-fat block cream cheese, 4 tablespoons unsalted butter, 1 ¼ cups powdered sugar, 1 teaspoon vanilla extract, pinch salt, 1 Tablespoon heavy cream or milk

Notes

Use a scale for best results: Bread dough is very sensitive to flour measurement. If possible, weigh the flour (510g) instead of measuring by cups to prevent dense rolls.

The dough should be slightly tacky: After kneading, the dough should feel soft and slightly sticky to the touch but still pull away from the sides of the bowl (not the bottom). Avoid adding extra flour unless the dough is extremely wet.

Add the butter slowly during kneading: The butter is kneaded into the dough after the gluten develops. This technique coats the gluten strands and creates the delicate, pull-apart layers in the finished rolls.

Mini rolls should look slightly underproofed before baking: Because mini rolls are small, they expand quickly in the oven. If they fully double before baking, they may collapse or bake up dense.

Pour the warm cream between the rolls
Pour the cream around and between the rolls, not directly on top. The cream melts into the dough while baking and creates an ultra-soft interior texture.

Bake until the centers reach 185–190°F: The rolls should be lightly golden on top and fully cooked in the center. An instant-read thermometer helps prevent underbaking.

For overnight cinnamon rolls: Assemble the rolls, cover tightly, and refrigerate overnight (instead of the second rise). Let them sit at room temperature for 45–60 minutes before baking.

Storage: Store covered at room temperature for up to 2 days or refrigerate for up to 5 days. Warm individual rolls in the microwave for 15–20 seconds before serving.

Sheet Pan Option (for more space between rolls): If you prefer mini cinnamon rolls with more space between them and slightly crispier edges, bake them on a rimmed sheet pan instead of a 9×13 pan. Arrange the rolls about 1½–2 inches apart so they have room to expand. Because they aren’t packed tightly together, they may bake 1–2 minutes faster, so start checking around 16–18 minutes. Note that the rolls will be less pull-apart and slightly more golden around the edges compared to baking them close together in a pan.

Nutrition

The post Mini Cinnamon Rolls (Pillowy Soft) appeared first on What Molly Made.

Ground Turkey Enchilada Quinoa Skillet

Molly Thompson — Wed, 04 Mar 2026 09:44:00 +0000

This ground turkey enchilada skillet is a fast, all-in-one dinner made with ground turkey, quinoa, enchilada sauce, black beans, and corn. Everything cooks together in one pan, so the quinoa absorbs all that smoky, saucy flavor while the turkey stays juicy and tender.

It’s the kind of weeknight meal that replaces tacos or pasta without feeling like a swap. The quinoa turns fluffy, not mushy. The sauce is rich, but not soupy. The cheese melts into the top for that familiar comfort factor. And because it’s packed with protein and fiber, it keeps everyone full without a crash an hour later.

If you love meals like my taco bowls or my slow cooker enchilada quinoa casserole, this skillet hits that same balanced, family-friendly note. And if you’ve ever made quinoa that turned out crunchy or gluey, this method fixes that.

Why This Enchilada Quinoa Skillet Works for Weeknights

This enchilada quinoa skillet cooks raw quinoa directly in the sauce, so you get a true one-pan dinner in about 20 minutes.

There’s no pre-cooking grains. No extra pot. No complicated layering. The quinoa simmers in enchilada sauce and broth, soaking up flavor while it cooks. The result is fluffy, separate grains with just enough sauciness to feel comforting.

Using 2 full pounds of 93 percent lean ground turkey keeps it protein-forward and filling without relying on cheese as the main source of substance.

How to Cook Quinoa in a Skillet Without It Turning Mushy or Crunchy

Quinoa turns out fluffy when it cooks at a gentle simmer with the correct liquid ratio and is stirred a few times to prevent sticking.

For this enchilada quinoa skillet, the ratio is:

1 1/4 cups uncooked quinoa
1 1/4 cups enchilada sauce
1 1/4 cups chicken broth

It’s a 1:2 quinoa to liquid ratio. That total liquid allows the quinoa to absorb flavor while cooking evenly.

Key success tips:

Bring the mixture to a simmer over high heat, then immediately reduce to medium-low and cover.
Stir once or twice during the 14 to 15 minute cook time so the bottom does not scorch.
If the quinoa is slightly firm at 15 minutes, add 2 to 3 tablespoons of broth, cover, and cook 2 more minutes.

After testing this multiple ways, cooking it uncovered the entire time made the texture uneven. Covering it traps just enough steam to finish cooking the center without making it soggy.

Ingredient Choices That Make This Skillet Filling and Balanced

This enchilada quinoa skillet works because I developed it intentionally so each ingredient plays a specific role in texture, flavor, and balanced macro nutrition.

Ground turkey: Using 93 percent lean gives you juicy meat without excess grease pooling in the skillet. A full 2 pounds keeps this hearty and satisfying for a 4-5 person family.

Enchilada sauce: Store-bought works great here. Mild is kid-friendly and medium adds depth without overwhelming heat. If you prefer homemade, my gluten free enchilada sauce uses pantry staples and is so delicious.

Quinoa: Rinse it well before cooking to remove bitterness. White quinoa cooks most predictably in this recipe.

Black beans and corn: They add fiber and texture without adding prep or chop time (busy mom life). Stir them in after the quinoa is tender so they warm through without overcooking.

Cheese: One cup is enough for melt and flavor without turning it into a heavy casserole.

Step-by-Step Directions

Step 1. Brown the turkey first: Cook the ground turkey in olive oil over medium-high heat for 2 to 3 minutes, breaking it up. It should lose its pink color and start to develop small golden edges before adding spices.

Step 2. Bloom the spices: Once cumin, chili powder, smoked paprika, garlic powder, and salt are added, cook briefly until fragrant. You should smell the spices immediately. This builds flavor into the meat instead of the sauce alone.

Step 3. Add quinoa and liquids.
Stir in the rinsed quinoa, enchilada sauce, chicken broth, and green chiles. Scrape the bottom of the pan to lift any browned bits. The mixture will look very liquid at this stage. That is correct.

Step 4. Simmer covered: Reduce to medium-low, cover, and cook 14 to 15 minutes. The liquid should be mostly absorbed and the quinoa should look fluffy with small spiral tails visible.

Step 5. Finish with beans, corn, and cheese: Stir in black beans and corn. Sprinkle cheese evenly over the top, cover for 1 to 2 minutes, and let it melt into a gooey layer.

The finished skillet should be saucy but not wet, cohesive but not sticky.

Can You Meal Prep This Enchilada Quinoa Skillet?

Yes. This enchilada quinoa skillet stores well for up to 4 days in the refrigerator and reheats without drying out if you add moisture.

Store leftovers in an airtight container. To reheat, add a splash of broth before microwaving so the quinoa softens and steams instead of tightening up.

It also works well portioned into lunch containers with avocado or a dollop of sour cream added fresh before serving.

Easy Swaps That Actually Work

You can customize this enchilada quinoa skillet without changing the cooking method.

Swap ground turkey for ground chicken.
Use ground beef if preferred, but drain excess grease.
Skip the cheese for dairy-free and top with avocado instead.
Add diced bell peppers or zucchini with the turkey if you want more vegetables.

I do not recommend reducing the liquid without adjusting the quinoa. That ratio is what keeps the texture balanced.

What to Serve With Enchilada Quinoa Skillet

This skillet is designed to be a full meal on its own, but toppings make it feel customizable. It eats like a taco bowl and a cozy skillet dinner combined. Try these toppings:

Chopped cilantro
Sliced avocado or homemade guacamole
Crushed tortilla chips
Sour cream or dairy free cashew queso
Diced tomatoes or black olives

FAQs

Can you cook quinoa directly in a skillet with raw meat?

Yes. Quinoa can cook directly in the same skillet as browned meat as long as there is enough liquid and the pan is covered during simmering. The key is bringing the mixture to a simmer first, then reducing heat and covering so the quinoa cooks evenly.

Why is my quinoa still crunchy after 15 minutes?

Quinoa can stay slightly firm if the heat is too high or if the lid was lifted frequently. Add 2 to 3 tablespoons of broth, cover tightly, and cook 2 more minutes. The trapped steam finishes softening the center.

Is this enchilada quinoa skillet gluten free?

Yes. Quinoa is naturally gluten free, and most enchilada sauces are as well. Always check the label on store-bought sauce to confirm.

Can I make this dairy free?

Yes. Simply omit the cheese and finish the skillet with cashew queso, avocado or dairy-free sour cream. The flavor is still rich from the spices and enchilada sauce.

Does this freeze well?

This recipe can be frozen for up to 2 months. Let it cool completely, store in a freezer-safe container, and thaw overnight in the refrigerator. Reheat with a splash of broth to restore texture.

More One Pan Skillet Dinners

Ground Turkey Enchilada Skillet with Quinoa

This ground turkey enchilada skillet is a high-protein, one-pan dinner made with 2 pounds of lean ground turkey, fluffy quinoa, red enchilada sauce, black beans, and corn. Everything simmers together in the same skillet so the quinoa cooks right in the sauce and absorbs all the flavor. It’s hearty, family-friendly, and ready in about 30 minutes, making it perfect for busy weeknights or easy meal prep.

Course Dinner

Cuisine Mexican

Diet Gluten Free

Keyword family friendly, healthy dinner, one pan dinner

Prep Time 2

Cook Time 18

Total Time 20

Servings

Calories 489kcal

Author Molly Thompson

Ingredients

1 Tablespoon olive oil
2 lb ground turkey 93% lean
1 1/2 teaspoons cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
1 1/2 teaspoons garlic powder
1 teaspoon kosher salt
1 1/4 cups uncooked quinoa rinsed
1 1/4 cups red enchilada sauce store bought or homemade
1 1/4 cups low sodium chicken broth
1 (4.5-oz) can diced green chilies
1 (15-oz) can corn drained
1 (15-oz) can black beans drained and rinsed
1 cup shredded Mexican cheese or cheddar cheese
For serving: chopped cilantro avocado, tortilla chips, sour cream, tomatoes

Instructions

Cook onion and brown turkey: Heat the olive oil in a large skillet over medium-high heat. Add the ground turkey and cook, breaking it up until browned, 2-3 minutes. Season with cumin, chili powder, smoked paprika, garlic powder, and salt and cook until fragrant.
1 Tablespoon olive oil, 2 lb ground turkey, 1 1/2 teaspoons cumin, 1 teaspoon chili powder, 1 teaspoon smoked paprika, 1 1/2 teaspoons garlic powder, 1 teaspoon kosher salt
Stir in quinoa and liquids: Add the quinoa, enchilada sauce, chicken broth, and green chiles. Stir well, scraping any brown bits from the bottom of the pan.
1 1/4 cups uncooked quinoa rinsed, 1 1/4 cups red enchilada sauce, 1 1/4 cups low sodium chicken broth, 1 (4.5-oz) can diced green chilies
Simmer: Bring the mixture to a simmer over high heat, then reduce to medium-low, cover, and cook, until the quinoa is tender and most of the liquid is absorbed, 14-15 minutes, stopping to stir a few times so the bottom doesn’t burn. While it’s simmering, prep your toppings, drain the corn, and rinse the beans.
Finish and top with cheese: Stir in the black beans and corn. Sprinkle cheese on top and close the lid for for 1-2 minutes, until melted. Serve with your favorite toppings.
1 (15-oz) can corn, 1 (15-oz) can black beans, 1 cup shredded Mexican cheese

Notes

Turkey: A full 2 pounds keeps this skillet filling and protein-forward and matches how ground turkey is typically sold.

Quinoa texture: If quinoa isn’t tender after 15 minutes, add 2–3 Tbsp broth, cover, and cook 2 more minutes until fluffy.

Skillet size:Use a large, deep skillet (12-inch) so the quinoa cooks evenly.

Enchilada sauce: Mild = kid-friendly. Medium adds more heat without being spicy.

Dairy-free: Skip the cheese and finish with cashew queso, avocado or dairy-free sour cream.

Storage: Store leftovers in the fridge up to 4 days. Reheat with a splash of broth.

Nutrition

The post Ground Turkey Enchilada Quinoa Skillet appeared first on What Molly Made.

Gingerbread Latte Cookies

Molly Thompson — Wed, 10 Dec 2025 16:36:40 +0000

What Makes These Gingerbread Latte Cookies Taste Like Your Coffee Shop Favorite

What makes these taste like an actual gingerbread latte? It comes down to three things I tested a few times:

Warm molasses + gingerbread spices for that classic cozy base.
Espresso powder to echo the latte flavor without overpowering the spice.
Brown-butter brown sugar glaze that mimics the caramel sweetness of steamed latte foam.

The result is a soft, lightly crackled molasses cookie that smells like a coffee shop in December and tastes even better dunked in an actual latte. They stay soft for days and the glaze sets beautifully for holiday gifting.

Looking for more Christmas cookies? Try espresso martini cookies, chai oatmeal cream pies, or soft gingerbread man cookies next.

My Best Tips After Testing This Recipe

Use room-temperature butter (about 69°F) so they stay thick and don’t spread.
Measure the flour correctly by weighing it (best option) or using the spoon and level method.
Don’t skip rolling the dough in coarse sugar it helps form the crackly tops.
Don’t over bake the cookies for soft, chewy centers.
Cool them completely before glaze or the glaze will melt off.

Ingredients You’ll Need (+ Why They Matter)

Flour (all-purpose or GF): gives structure. GF All-purpose flour works too.
Baking soda: creates lift.
Ginger + cinnamon + cloves: the classic trio for gingerbread depth.
Butter: room temperature so it creams fluffy and aerates the dough.
Granulated sugar: sweetens and helps with crackly tops.
Egg: binds and adds tenderness.
Molasses: the star of gingerbread cookies that makes them rich and adds flavor depth.
For the Brown Butter Brown Sugar Glaze: butter, brown sugar, milk, and powdered sugar.

Jump to Recipe

Do you love brown butter? Try my brown butter chocolate chip cookies, Christmas crack cookies, or brown butter pistachio cookies next.

How to Make Gingerbread Latte Cookies

Step 1. Whisk the dry ingredients: to ensure it’s evenly distributed throughout the dough.

Step 2. Make the cookie dough: cream the butter and sugar, add the wet ingredients, then beat in the dry ingredients until just combined.

Step 3. Roll in coarse sugar: cover each dough ball in sugar. I tested this with and without and the sugar-rolled dough had much more crinkly tops.

Step 4. Bake: drop on a parchment lined baking sheet and bake for 10 ish minutes, until the tops start to crack. Don’t overbake!

Step 5. Make the icing: brown the butter, whisk in the brown sugar and milk until the sugar dissolves then remove from the heat and stir in the powdered sugar.

Step 6. Drizzle the cookies: use a spoon to drizzle the glaze over the cookies or dunk one half of the cookies into the glaze.

Variations to Try

Stronger Latte Flavor: add ½ teaspoon espresso powder to the glaze.
Chai Gingerbread Latte: replace the cinnamon with chai spice or use the homemade chai spice from my taylor swift chai cookies.
Mini cookies: scoop into 1-tablespoon balls and bake for less time for coffee-dipping cookies (like my mini Christmas cookies!).

More Holiday Cookies to Try

Gingerbread Latte Cookies

These gingerbread latte cookies taste like your favorite holiday latte in cookie form! They have soft, chewy centers, crackly molasses tops, and a sweet brown brown sugar glaze. They’re spiced just right, rich with coffee flavor, and finished with a glaze that gives buttery, caramel-latte vibes. Perfect for cookie boxes, gifting, or pairing with your morning coffee (of course!).

Course Dessert

Cuisine American

Diet Vegetarian

Keyword christmas cookie, holiday dessert

Prep Time 13

Cook Time 11

Total Time 24

Servings cookies

Calories 282kcal

Author Molly Thompson

Ingredients

2 1/4 cups all purpose flour
1 teaspoons baking soda
2 teaspoons ground ginger
3/4 teaspoons cinnamon
1/2 teaspoon ground cloves
2-3 Tablespoons espresso powder
1/2 teaspoon salt
2/3 cup unsalted butter, room temperature
1 cups granulated sugar
1 large egg room temperature
1/4 cup molasses unsulphured

Brown Sugar Brown Butter Glaze

6 Tablespoons unsalted butter cubed
1/4 cup light brown sugar packed
3 Tablespoons milk any kind
1 cup powdered sugar

Standard – Metric

Instructions

Preheat the oven to 350°F. Line baking sheets with parchment.
Mix dry ingredients (2 min): Whisk flour, baking soda, ginger, cinnamon, cloves, espresso, and salt in a medium bowl.
2 1/4 cups all purpose flour, 1 teaspoons baking soda, 2 teaspoons ground ginger, 3/4 teaspoons cinnamon, 1/2 teaspoon ground cloves, 1/2 teaspoon salt, 2-3 Tablespoons espresso powder
Cream the butter and sugar (3 min): In a stand mixer with the paddle attachment, or bowl with a hand mixer, beat the butter and sugar for 2–3 minutes, until light and fluffy.
2/3 cup unsalted butter, room temperature, 1 cups granulated sugar
Add the wet ingredients (2 min): Add the egg and molasses and beat 1–2 minutes, until fluffy.
1 large egg, 1/4 cup molasses
Mix in the dry ingredients (1 minute): Add dry ingredients on low speed until a soft dough forms.
Scoop and bake (11 min): Using a large cookie scoop (or scant ¼-cup), scoop the dough and roll in coarse sugar. Drop them 2-3 inches apart on the baking sheets. Bake 11–13 minutes, until puffed with cracks forming on the tops. Cool on the baking sheet for 5 minute then transfer to a wire rack to cool completely.
Make the glaze (5 min): Brown butter over low heat. Whisk in the brown sugar and milk. Continue to stir while it bubbles, settles, and the brown sugar dissovles. Remove from the heat and whisk in the powdered sugar. Let it cool slightly to thicken.
6 Tablespoons unsalted butter, 1/4 cup light brown sugar, 3 Tablespoons milk, 1 cup powdered sugar
Glaze the cookies: Use a spoon to drizzle the glaze over the cookies. Leave as is or dust with powdered sugar, espresso powder, or sprinkles.

Notes

Glaze: the glaze sets as it cools for storing and transporting. Stir with a spoon if the top sets while you’re drizzling.

Gluten-free: swap the all purpose flour for 1:1 gluten-free baking flour (my favorite is Bob’s Red Mill)

To make ahead: Chill the dough up to 48 hours. Bake and glaze as directed.

To freeze: Freeze unbaked dough balls up to 3 months. Bake from frozen, adding 1–2 minutes. Freeze baked cookies without glaze for best texture.

To store: Store glazed cookies at room temp for 3–5 days in an airtight container.

Nutrition

Can I make these without espresso powder?

Yes, you’ll still have a classic iced gingerbread cookie! No need to adjust any other ratios.

How do I keep gingerbread cookies soft?

Measure your flour correctly (too much can dry them out) and don’t overbake them. Store in an airtight container for moisture.

What kind of molasses should I use?

Molasses is the key to soft, chewy and rich gingerbread cookies. I use Grandma’s unsulphured dark molasses.

Why didn’t my cookies crack on top?

Your butter may have been too warm or under mixed. Or you may have skipped rolling them in sugar (it absorbs surface moisture, drying the outside faster, creating cracks).

The post Gingerbread Latte Cookies appeared first on What Molly Made.

Christmas Kitchen Sink Cookies

Molly Thompson — Tue, 09 Dec 2025 19:22:28 +0000

Every December, my kitchen turns into a full-blown north pole bakery. Between my Grinch Linzer Cookies, mini Christmas cookies, a it’s basically a Christmas magic-fueled holiday party.

But these Christmas Kitchen Sink Cookies might be the most festive (and most loved) of the bunch. If there’s ever a cookie that says “I had fun making this,” it’s this one.

I like to think of these Christmas kitchen sink cookies as the sweet baked version of “clean out the fridge” dinners.

Whatever you have left in your pantry or baking cabinet will likely work (see mix-in options below), though I have a simple formula so they don’t get too sweet (50% sweet, 30% salty, and 20% festive).

The base is thick and buttery with brown sugar and cornstarch for structure (the same as my peppermint chocolate chip cookies). Then the fun begins. You fold in chocolate, toffee, crushed potato chips, pretzels, and holiday sprinkles. They’re fun, dramatic, and a guaranteed hit on every cookie tray (especially for kiddos!).

They’re a must-make every December because they deliver maximum payoff with zero fuss (no chilling required!)

My Testing Notes: Tips That Make All the Difference

Here’s what mattered most during testing:

Butter temperature matters: 68–70°F and still cool to the touch (30–60 minutes on the counter) is actually room temp butter. Too soft and they’ll spread on you. A tip I learned when testing these pudding cookies years ago.
Weigh the flour. Too much and the cookies won’t spread at all.
Holiday jimmies > nonpareils: nonpareils bleed and melt (it’s what I recommend for frosted Christmas cookies too).
Add toppings after baking for the prettiest finish.
Shaping is everything: swirling a glass around the edges creates perfect bakery circles.
Pull them early: over baked kitchen sink cookies lose their chew so they should look just done in the centers.

The Key Ingredients That Make These Thick, Soft, and Festive

Even though they look over-the-top, the base of this cookie is strategic and intentional:

Butter + brown sugar: Keeps the centers soft and chewy.
Cornstarch: Helps the cookies stay thick and prevents overspreading.
Egg + extra yolk: Adds richness and gives the dough strength to hold heavy mix-ins.
The sweet-and-salty mix-ins: Chocolate, toffee, potato chips, pretzels, and holiday sprinkles.

Jump to Recipe

Want to add more Christmas cookies to your holiday cookie box? Try Oreo polar bear paws, millionaire cookies, or gooey butter cake cookies too.

Exactly How to Make Christmas Kitchen Sink Cookies

Step 1. Cream the butter and sugar: A full 3 minutes introduces air into the dough and helps them lift, so don’t cut this short.

Step 2. Finish the dough: add the eggs and vanilla then mix in the dry ingredients until just combined (overworking develops the gluten too much).

Step 3. Add the mix-ins: Stir in the chocolate, candy, chips and pretzels until it’s evenly distributed.

Step 4. Bake and finish: Roll the dough into tall mounds so they stay thick and bake until just done on top (about 10 min).

More Christmas Mix-Ins That Work

This is where you get to have fun with more festive ingredients! Stick to the ratio for best results: 50% sweet · 30% salty · 20% festive.

Sweet options: semi-sweet chocolate, white chocolate, dark chocolate, milk chocolate, chopped chocolate chunks, butterscotch chips, or malt balls.
Salty options: saltine crackers, salted peanuts,
Festive additions: red and green M&Ms, dried cranberries, crushed candy canes, holiday jimmies

Note: avoid nonpareils sprinkles because they bleed into the dough (jimmies don’t).

Make-Ahead, Storing, and Freezing for the Holiday Rush

Storage: store airtight for 4–5 days (the potato chips may soften slightly).

Refrigerate the dough: up to 48 hours.

Freeze dough balls: scoop, freeze, then bake from frozen +1–2 minutes.

Freeze baked cookies: up to 2 months.

More Holiday Cookies to Bake Next

Kitchen Sink Cookies

These Christmas Kitchen Sink Cookies bake up thick, chewy, and packed with everything sweet, salty, and festive. The buttery dough is loaded with chocolate, toffee bits, crushed potato chips, pretzels, and holiday jimmies (red and green M&Ms work great too!) They're rich and chewy without falling apart and easy to make (no chilling!). They stay soft and look bakery-perfect on a holiday tray.

Course Dessert

Cuisine American

Diet Paleo

Keyword christmas cookie, christmas dessert, cookie exchange, cookie recipe, homemade cookies

Prep Time 15

Cook Time 10

Total Time 25

Servings cookies

Calories 282kcal

Author Molly Thompson

Ingredients

2 1/4 cups 270g all-purpose flour
1 teaspoon baking soda
1 Tablespoon 8g cornstarch
1/2 teaspoon salt
3/4 cup 170g unsalted butter, room temperature
3/4 cup 150g light brown sugar, packed
1/4 cup 50g granulated sugar
1 egg room temperature
1 egg yolk room temperature
1 teaspoon vanilla extract
1/2 cup semi-sweet chocolate chips chopped chocolate or white chocolate chips work too
1/2 cup toffee bits or red & green M&Ms
3/4 cup crushed potato chips
1/2 cup chopped pretzels
1/4 cup holiday jimmies (not nonpareils)

Instructions

Preheat the oven to 350°F and line baking sheets with parchment paper.
Whisk dry ingredients (2 min): In a medium bowl, whisk together the dry ingredients including the flour, baking soda, corn starch, and salt.
2 1/4 cups 270g all-purpose flour, 1 teaspoon baking soda, 1 Tablespoon 8g cornstarch, 1/2 teaspoon salt
Cream the butter & sugar (3 min): In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar until light and creamy, 2-3 full minutes.
3/4 cup 170g unsalted butter,, 3/4 cup 150g light brown sugar,, 1/4 cup 50g granulated sugar
Add the wet ingredients (2 min): Add the egg, egg yolk, and vanilla, and beat for another 1-2 minutes, until light and fluffy, scraping down the sides of the bowl as needed.
1 egg, 1 egg yolk, 1 teaspoon vanilla extract
Add the dry ingredients (2 min): With the mixer on low, slowly add the dry ingredients and mix until combined.
Stir in the mix-ins (1 min): Add the chocolate chips, jimmies, toffee, potato chips, and pretzels and stir with a rubber spatula until combined.
1/2 cup semi-sweet chocolate chips, 3/4 cup crushed potato chips, 1/2 cup chopped pretzels, 1/4 cup holiday jimmies, 1/2 cup toffee bits
Bake (10 min): Use a large cookie scoop (or a scant 1/4 cup), to scoop out the dough and drop on the cookie sheets. Roll the dough balls into tall ovals (rather than balls) for thicker cookies. Bake for 10-12 minutes, until the edges are slightly golden and the tops are just set.
Finish the cookies: Immediately swirl the rim of a large glass gently around the outside of the warm cookies for perfect circle and press extra topping pieces on top. Transfer to a cooling rack after 5 minutes to cool completely.

Notes

Room temp butter: butter temp is critical to the success of this cookie. Room temp butter is actually cool to the touch (about 69°F). I leave my butter out for 30-60 min. This prevents spreading.

Sprinkles: you have to use holiday jimmies for this recipe because they don’t melt/bleed into the dough while they heat/bake. They’re the long, classic sprinkle shape.

More mix-ins: try white chocolate chips, red and green M&Ms, chocolate chunks, salted peanuts, or crushed peppermint.

Make-ahead: you can make the dough and store it covered for up to 2 days in the fridge. The chips may not be as crunchy.

Storage: store baked cookies in an air tight container for up to 5 days or freeze for up to 2 months (thaw uncovered).

Freeze cookie dough: freeze the dough balls then transfer to a freezer bag and store for up to 3 months. Bake frozen dough balls by adding 1-2 extra minutes to the bake time.

Nutrition

Why are they called kitchen sink cookies?

Because they include “everything but the kitchen sink.”

Do the potato chips get soggy?

No, the fat in the dough keeps them crisp. And I specifically developed this recipe so the dough doesn’t have to chill so there’s little time from mixing to eating!

How do I keep the cookies from spreading?

Use room-temp (not warm) butter, weigh the flour, and scoop tall dough mounds.

Can I use different mix-ins?

Yes, just stick with a mix of sweet, salt, and festive. My favorite swaps are white chocolate chips and red and green M&Ms.

The post Christmas Kitchen Sink Cookies appeared first on What Molly Made.

Mint Oreo Cookies

Molly Thompson — Mon, 08 Dec 2025 17:48:57 +0000

What’s better than a thick, bakery-style cookie that requires no chilling? These oreo mint cookies along with my pudding cookies, frosted sugar cookies, and brown sugar pop tart cookies all fit the bill. Bonus: they’re all perfect for Christmastime (see also: all my Christmas cookies)!

These cookies were supposed to be a riff on Levain Bakery’s famous cookies, but as I tested them I decided they’re best with chewy ripply edges and more surface area on top to show off all those crushed minto oreos! And they couldn’t be more perfect.

They’re everything you want in a mint-chocolate cookie: thick edges, soft gooey centers, and plenty of crushed Mint Oreos in every bite. Here’s why I love them:

a bakery-style height (with no chilling)
a gooey, melty middle,
and the perfect mint-to-chocolate Oreo ratio.

If you’re looking for a cookie that tastes like a mint chocolate chip ice cream meets an Oreo cookie (but thicker and chewier), this is it.

What Makes These Cookies So Thick, Gooey and Ripply

After testing several rounds, here’s what gives these cookies their signature texture:

Cold butter keeps them thick: Starting with cold, cubed butter controls spread and creates a thicker cookie. It prevents the butter from fully incorporating to give you tiny air pockets that steam while baking for a crisp outside and gooey (just underbaked) center.

A mix of cake flour, all-purpose flour, and corn strach creates softness: Cake flour’s lower protein provides a tender interior while AP flour keeps the structure strong.

Shaping the dough into tall mounds = bakery-style height: A taller cone-shaped scoop melts on top of itself for thicker cookies.

Rounding the cookies with a cup makes the ripply edges. Swirling a large cup around the cookie right after baking gently tucks in the edges and gives that rippled finish.

Ingredients You’ll Need

Here’s what goes into the best bakery-style mint Oreo cookie:

Cold unsalted butter: the secret to no-spread cookies
Light brown sugar: chewiness + caramel flavor
Granulated sugar: crisp edges and sweetness
Eggs + egg yolk: richness and structure
Cake flour + all-purpose flour: the combination gives you thick, tender cookies
Cornstarch: keeps the center soft
Baking soda + salt: lift, chew, and balance.
Semi-sweet chocolate chips or chunks: melty pockets of chocolate!
Crushed Mint Oreos: crush lightly so you get big Oreo pieces

Jump to Recipe

How to Make Mint Oreo Cookies (Ste-by-Step)

Step 1. Cream the butter and sugar: beat on high speed for 3 full minutes to whip air into the dough.

Step 2. Finish the dough: add the rest of the wet ingredients and dry ingredients until combined.

Step 3. Add chocolate and mint Oreos: stir chopped chocolate or chocolate chips and chopped Mint Oreos into the cookie dough.

Step 4. Bake: Drop them on a cookie sheet and bake for 11-13 minutes, until the edges are lightly golden and tops are just set. Swirl the edges with a large-rimmed cup and press extra Oreos and chocolate into the top while they’re warm.

My Best Tips After Several Tests

Chill the dough between batches to prevent spreading.
Cold butter is essential, don’t soften it!
Don’t overmix because it develops the gluten in the flour and can make them tough.
Underbake slightly for gooey centers. They finish setting as they cool!
Add extra toppings right after baking so they melt into the cookie.
Use big Oreo chunks for more visual texture and flavor.

Fun Ways to Switch Up the Flavor

Double Mint: mix in chopped Andes mints (like in my Andes mint cookies) with the crushed Oreos.
Add festive red: stir in crushed candy canes (like my peppermint chocolate chip cookies).
Chocolate cookies: use my the peppermint bark cookie base and add in crushed Oreos.

More Mint Cookies

Mint Oreo Cookies

These thick mint Oreo cookies are soft, gooey, and packed with crushed Mint Oreos, chocolate chips, and big bakery-style texture. What started as a Levain copycat recipe turned into something better through a few rounds of testing! My family and friends said this is one of their favorite WMM cookies of all time!

Course Dessert

Cuisine American

Diet Vegetarian

Keyword chocolate chip cookie, christmas cookie

Prep Time 15

Cook Time 11

Total Time 26

Servings cookies

Calories 389kcal

Author Molly Thompson

Ingredients

1 cup cold unsalted butter cubed
1 cup light brown sugar packed
1/2 cup granulated sugar
2 large eggs room temperature
1 egg yolk room temperature
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 1/2 cups cake flour
2 Tablespoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped semi-sweet chocolate bar (about 1 1/2 bars) or chocolate chips
2 cups crushed mint oreos (about 14 Oreos), plus more for topping

Standard – Metric

Instructions

Preheat the oven to 350°F. Line large baking sheets with parchment paper.
Cream the butter and sugar (3 min): In a large mixing bowl with an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, cream together the cold butter, brown sugar, and sugar for 2-3 full minutes on high-speed, until light and fluffy.
1 cup cold unsalted butter, 1 cup light brown sugar, 1/2 cup granulated sugar
Add the eggs (2 min): With the mixer running on medium, add the eggs and egg yolk one at a time, mixing well after each one. Mix in the vanilla.
2 large eggs, 1 egg yolk, 1 teaspoon vanilla
Whisk dry ingredients (3 min): In a separate large bowl, whisk together the flour, cake flour, corn starch, baking soda, and salt.
1 1/2 cups all-purpose flour, 1 1/2 cups cake flour, 2 Tablespoons cornstarch, 1 teaspoon baking soda, 1/2 teaspoon salt
Combine the dough (2 min): Add the dry ingredients to the wet ingredients and mix on low until combined. Stir in the chocolate chips and crushed Oreos with a rubber spatula.
1 cup chopped semi-sweet chocolate bar, 2 cups crushed mint oreos
Scoop and bake (11 min): Using a heaping medium cookie scoop (about 3 Tbsp), drop the dough onto the prepared baking sheet and roll into a tall cone shape. Bake for 11-13 minutes (I baked mine closer to 13), until the edges are lightly golden brown.
Finish and cool (5 min): Right out of the oven use a large rimmed cup or bowl to swirl around the outside of the cookie to shape it into a circle. This also helps get the ripply edges. Press more chocolate chunks and chopped oreos into the top of the warm cookies. Allow to cool 5 minutes then transfer to a wire rack to cool completely.

Notes

Keep dough cold: I like to put the dough in the fridge between batches for the thickest cookies.

Don’t over bake: the centers should look pale and slightly underdone on top.

Storage: store baked cookies at room temp for up to 5 days.

Make the dough ahead: cover and chill the dough in the fridge for up to 2 days and bake as directed.

Freeze cookie dough: Shape the dough balls and freeze on a cookie sheet then transfer to a bag. Bake from frozen, adding 1-2 minutes to the bake time.

Freeze baked cookies: freeze the finished mint oreo cookies in a single layer. Thaw uncovered for the best texture.

Cake flour: the addition of cake flour makes the centers really soft, but you can swap it for equal amounts of all purpose flour if you don’t have it on hand.

Nutrition

Recipe FAQs

Do I need to chill the dough?

Nope! You don’t need to chill the dough before baking, but I do like to chill the dough between batches to keep the cookies tall and prevent spreading.

Can I use regular Oreos?

Definitely! Swap for regular Oreos if you just want an Oreo cookie or add in 1/8 tsp peppermint extract and maybe some crushed candy canes or Andes mints if you want to get the mint flavor another way.

How do I keep these cookies from spreading?

I developed the recipe in a way that shouldn’t yield flat cookies that spread. But there are a few tips to help! Use cold butter, weigh your flour, shape the dough balls tall, and store it in the fridge between batches.

Can I make these smaller?

You can use a smaller cookie scoop (1.5 – 2 Tablespoons) and bake the cookies for a few minutes less (like 9-11 min).

The post Mint Oreo Cookies appeared first on What Molly Made.

Orange Shortbread Cookies

Molly Thompson — Sat, 06 Dec 2025 12:59:59 +0000

If you’re searching for an orange shortbread cookie, you’re probably after two things:

a buttery, melt-in-your-mouth texture, and
a real orange flavor that actually comes through.

At least that’s what I want in a shortbread! And thanks to a few rounds of testing, this recipe delivers both. Fresh zest carries all the aromatic citrus oils you can’t get from extract, and the simple dough bakes into tender, no-spread cookies that hold their shape beautifully.

They don’t rely on sprinkles or chocolate to stand out, but that bright citrus flavor and the rich shortbread base do all the work. Especially when you add zest to the glaze!

Love shortbread cookies? Try shortbread cutout cookies, chocolate shortbread, or pecan shortbread cookies next.

Top Tips Before You Start…

Weigh the flour if you can. Even small variations affect shortbread texture.
The dough should look slightly crumbly at first but will come together as you mix.
Stop mixing once it forms a smooth dough. Overworking leads to tough cookies!
If the dough cracks while rolling, press it back together and keep going (totally normal, this happens in my pistachio linzer cookies too).
Pull the cookies from the oven early. Pale edges mean tender cookies and too much color dries them out.

What Gives These Cookies Their Bright Orange Flavor

Butter: The foundation of all good shortbread. Room-temperature butter creates a tender, crumbly-but-soft texture.
Powdered sugar: Dissolves seamlessly into the dough for a softer crumb. It also doesn’t spread as much which is why you don’t have to chill this dough.
Fresh orange zest: The biggest flavor-builder. Zest carries aromatic oils that infuse the dough with citrus flavor.
Orange juice: Just a tablespoon adds moisture and enhances the orange flavor without making the dough wet.
Vanilla extract: Rounds out the citrus and gives warmth.
All-purpose flour: Provides structure while keeping the cookie delicate.
Cornstarch: Key to melt-in-your-mouth tenderness.
Salt: Balances sweetness and brightens the orange.
Orange glaze: Optional, but adds a fresh pop of citrus and a pretty finish.

Jump to Recipe

The Simple Method That Keeps Shortbread Tender and No-Spread

Shortbread is naturally simple (minimal ingredients!), but how you mix and handle the dough is what makes or breaks it. whether they bake into crisp-edged cookies. Here’s my method for crisp-edged shortbread cookies with soft centers:

Creaming the butter and sugar creates structure without incorporating too much air.
Mixing the dough just until it comes together keeps the texture delicate.
Rolling to ½ inch thick ensures the cookies stay soft in the center.
Baking at 325°F keeps them pale, tender, and evenly baked.

This combo gives you shortbread that tastes bakery-level but is incredibly forgiving (aka fool-proof).

Step-By-Step: How to Make Orange Shortbread Cookies

Step 1. Mix the dough: Cream the butter and powdered sugar until smooth. Add orange zest, orange juice, and vanilla. Mix in the flour, cornstarch, and salt until the dough pulls away from the sides of the bowl.

Step 2. Roll the dough: Turn the dough onto a floured sheet of parchment. Roll to ½-inch thick. Cut into shapes using a 2-inch cutter.

Step 3. Bake: Arrange the cookie dough on a baking sheet and bake at 325°F for 10–12 minutes, or until the edges look set and very pale golden.

Step 4. Glaze: Whisk powdered sugar, orange juice, and milk. Dip cooled cookies, add zest or coarse sugar if you’d like, and let set.

Easy Ways To Switch Up The Flavor

Blood orange for a deeper, berry-like citrus taste
Orange + almond extract (like ⅛ tsp) would be SO good.
Orange + cranberry (add chopped dried cranberries to the dough)
Dip in dark chocolate for a holiday twist. I grew up lovinggg chocolate covered oranges at Christmas.

Orange Shortbread Cookies

These orange shortbread cookies are soft, buttery, and bright with fresh citrus flavor. The dough mixes in one bowl, rolls out easily, and bakes into perfectly tender, no-spread cookies with crisp edges and a melt-in-your-mouth center. A quick orange glaze adds even more brightness, making them a simple but standout cookie for any season.

Course Dessert

Cuisine American

Diet Vegetarian

Keyword christmas cookies, shortbread

Prep Time 10

Cook Time 12

Total Time 22

Servings cookies

Calories 155kcal

Author Molly Thompson

Ingredients

1 cup unsalted butter room temperature
3/4 cup powdered sugar sifted
Zest from 2 oranges (about 2 Tbsp)
1 Tablespoon fresh orange juice (1/2 an orange)
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 Tablespoon cornstarch
1/4 teaspoon salt

Orange Glaze

1 cup powdered sugar
1 Tablespoon milk any kind
1 Tablespoon fresh orange juice

Standard – Metric

Instructions

Preheat oven to 325°F and line light baking pans with parchment paper.
In a large bowl with a handheld mixer, or stand mixer fitted with the paddle attachment, beat the butter and powdered sugar on high speed until smooth and creamy, 1-2 minutes. Add the orange zest, orange juice, and vanilla and beat until combined, scraping down the sides of the bowl as needed.
1 cup unsalted butter, 3/4 cup powdered sugar, Zest from 2 oranges, 1 Tablespoon fresh orange juice, 1/2 teaspoon vanilla extract
With the mixer on low, add the flour, cornstarch, and salt and beat until it comes together, then turn it up to medium and beat until it starts to come together and pull away from the sides of the bowl.
2 cups all-purpose flour, 1 Tablespoon cornstarch, 1/4 teaspoon salt
Dust a piece of parchment paper or clean counter with flour then turn the dough out onto it. Using a floured rolling pin, roll the dough out to 1/2-inch thick circle/rectangle.
Use a 2-inch cookie cutter to cut out the dough. Re-roll and cut the dough until it’s all used.
Arrange the cookie dough 1-2 inches apart and bake for 10-12 minutes, or until the edges are set and very light golden. Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before icing.
To make the icing, whisk together the powdered sugar, milk, and orange juice. Dip the tops of the cooled cookies into the icing and place them back on the cooling rack. Sprinkle with orange zest and coarse sugar if desired then let it set for 30 minutes to 1 hour.
1 cup powdered sugar, 1 Tablespoon fresh orange juice, 1 Tablespoon milk

Notes

To make the dough ahead: Shortbread dough keeps in the fridge for 3–4 days tightly wrapped.

Freezing dough: Freeze cut cookies on a sheet pan, then store them in a freezer bag up to 2 months. Bake from frozen, adding 1–2 minutes.

Freezing baked cookies: Freeze unglazed cookies up to 3 months. Glaze after thawing.

Room-temp storage: Store glazed or unglazed cookies in an airtight container for 5–6 days. The glaze sets firm and won’t make them soggy.

Nutrition

The post Orange Shortbread Cookies appeared first on What Molly Made.

Salted Caramel Brownie Cookies

Molly Thompson — Fri, 05 Dec 2025 19:47:00 +0000

Next-Level Chocolate Brownie Cookies

These salted caramel brownie cookies taste like a brownie and a bakery-style caramel treat all in one. They’re rich, glossy, and crackly on top with soft, fudgy centers, just like a corner piece of brownie.

Each cookie is finished with a pool of silky homemade caramel and a pinch of flaky sea salt. Whether you’re making holiday cookies, gifting, or just craving a next-level chocolate cookie, this recipe delivers every time.

Love a caramel cookie? Be sure to try Caramel Cheesecake Cookies, Rolo Cookies with Gooey Caramel Centers, or Brown Butter Salted Caramel Chocolate Chip Cookies next.

Ingredients You’ll Need

Dark chocolate (60–70%): Gives these cookies their deep, brownie flavor and shiny top.
Butter: Melted with the chocolate for that classic fudgy texture.
Granulated sugar: Whipping it with the eggs creates lift, gloss, and crackles.
Egg + extra yolk: The key to rich, chewy centers.
All-purpose flour: Just enough to set the cookie without making it cakey.
Dutch-process cocoa: Deepens the chocolate flavor.
Soft caramels + heavy cream: Melt into a smooth, thick caramel for filling.
Flaky sea salt: Finishes the cookie and balances sweetness.

Jump to Recipe

How to Make Salted Caramel Brownie Cookies

Melt chocolate and butter in a microwave-safe bowl in 30 second increments until smooth. Allow to cool slightly.

Beat the sugars and eggs together until pale, very fluffy and tripled in volume, about 6 full minutes. It should create thick ‘ribbon-like’ trails before disappearing into the batter.

Combine batters. Fold or mix the slightly cooled chocolate mixture into the egg mixture until combined.

Stir in dry ingredients and gently fold until you get a smooth glossy batter, similar to brownie batter.

Use a medium (2 Tbsp) cookie scoop to scoop out all of the dough onto the prepared baking sheets. Bake 8-10 min at 350°F.

Shape, indent, and cool. Use a round cookie cutter or rim of a glass to nudge the cookies into a perfect circle. Use the back of a small spoon to press an indent into the center of each cookie. Cool slightly.

Melt the caramel in a microwave safe bowl in 30 second increments until melted and smooth. Cool for 5 min to firm up so it’s pourable but holds its shape.

Spoon the caramel into the indent of each cookie. Sprinkle with flaky sea salt and let the caramel set, about 20 minutes.

Top Recipe Tips from Testing

I tested these 8 different times to get the fudgy centers and crackly tops! Here are all the tips I wrote down while testing:

Don’t skip whipping the sugar and eggs: This aeration gives you the glossy crackly tops you get in classic brownies.

Weigh your ingredients: It’s the most accurate to make sure they turn out every time.

Scoop and bake immediately: These brownie cookies benefit from being baked right away. Fit them all on two cookie sheets and bake at once if you can. If not quickly one at a time!

Rounded edges: To get that perfectly rounded shape on the cookies, use a round cookie cutter or rim of a glass to nudge them into a perfect circle while they’re still warm. I use this tip for chai oatmeal cream pies and peppermint chocolate chip cookies too (or really any drop cookie recipe).

Recipe Variations

If you aren’t a caramel fan, you could try spooning chocolate ganache, nutella, or even natural peanut butter onto the center of the cookie.
Course sea salt will also work on top, but the flaky salt just looks better.
Dutch-process cocoa will deepen the chocolate flavor, but natural cocoa powder works as well.

Storage & Freezing

Storage: Once the cookies are completely cooled and the caramel is set, store cookies in an airtight container at room temperature for up to 5 days. I recommend placing a sheet of parchment paper between each layer to keep the cookies from sticking to each other.

Freezing: Freeze in an airtight container for up to 3 months. Layer a sheet of parchment paper between each layer of cookies.

More Caramel Desserts

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Salted Caramel Brownie Cookies

These Salted Caramel Brownie Cookies have the shiny, crackly tops of your favorite brownies with a rich, fudgy center, plus a pool of buttery caramel right in the middle and flaky sea salt on top. Soft, chewy, and ultra-decadent, these cookies are bakery-level but shockingly easy to make at home. Perfect for holiday gifting, parties, or anytime you’re craving a chocolatey caramel fix.

Course Dessert

Cuisine American

Diet Vegetarian

Keyword salted brownie cookies

Prep Time 15

Cook Time 8

Total Time 23

Servings

Calories

Author Molly Thompson

Ingredients

6 Tablespoons salted butter cubed
6.5 oz dark chocolate bar (60–70 % cocoa), chopped
1 tsp pure vanilla extract
2 large eggs room temperature
1 large egg yolk room temperature
3/4 cup granulated sugar
1/4 cup light brown sugar packed
1 1/2 cups all-purpose flour spooned and leveled
1/4 cup Dutch-process cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
11 oz soft caramels (1 bag), ie Werther’s or Kraft, unwrapped
2 Tablespoons heavy cream
Flaky sea salt for topping

Standard – Metric

Instructions

Adjust the oven rack to the middle position and preheat to 350°F. Line 2 large baking sheets with parchment paper.
In a microwave-safe bowl, melt the butter and chocolate together in 30 second increments until smooth. Stir in the vanilla and allow to cool slightly.
6 Tablespoons salted butter, 6.5 oz dark chocolate bar, 1 tsp pure vanilla extract
In a large bowl with an electric mixer or stand mixer with the whisk attachment, beat the sugars and eggs together until pale and very fluffy, 3-4 full minutes. When you lift the whisk out of the mixture, it should fall back into the mixture in thick ‘ribbon-like’ trails before disappearing into the batter.
3/4 cup granulated sugar, 2 large eggs, 1 large egg yolk
With the mixer running on low, pour in the chocolate mixture and beat on low until combined and no yellow streaks remain.
1 tsp pure vanilla extract
Stir together the cocoa powder, flour, baking powder, and salt. Gently fold until you get a smooth glossy batter, similar to brownie batter.
1 1/2 cups all-purpose flour, 1/4 cup Dutch-process cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon salt
Use a medium (2 Tablespoon) cookie scoop to scoop out all of the dough out at once onto the prepared baking sheets. This makes about 16 cookies and they should fit comfortable on 2 baking sheets. You need to bake them all quickly for the best crackly glossy tops.
Bake in the preheated oven for 8-10 minutes (I did 8), until shiny and cracked on top but still soft in the center.
Directly from the oven you can use a round cookie cutter or rim of a glass to nudge and shape the cookies into a perfect circle. Immediately use the back of a small spoon (like a Tablespoon) to press a shallow indent into the center of each warm cookies. Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack.
While they’re cooling, combine the caramels and heavy cream in a microwave safe bowl. Heat in 30 second increments until the caramels are full melted and smooth. Allow to cool slightly (5 minutes) to firm up so it’s pourable but thick enough to hold it’s shape.
11 oz soft caramels, 2 Tablespoons heavy cream
Spoon the caramel into the indent of each cookie. Sprinkle with flaky sea salt and let the caramel set, about 20 minutes.
Flaky sea salt

Recipe FAQs

Why did my cookies not get shiny, crackly tops?

You need to whip the eggs and sugar long enough (a full 6 minutes). This aeration is what creates the classic brownie-style finish.

My dough looks more like batter. Is that normal?

Yes. Brownie cookies start as a thick batter. Letting it sit 5–10 minutes helps it thicken before scooping.

Can I use store-bought caramel sauce?

Not recommended. Jarred caramel is thinner and won’t hold its shape. Soft caramel candies melted with cream work best.

Do these cookies spread?

Slightly. If you want perfectly round cookies, use a round cutter to “scoot” the edges right after baking.

Can I skip the caramel filling?

Yes! They’ll be fudgy brownie cookies. Or fill with chocolate ganache or Nutella for a variation.

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