When I bring these meatballs to a party, people ALWAYS ask for the recipe! Everyone is so surprised when I tell them how easy these party meatballs are to make! I use frozen pre-cooked meatballs to make it even easier, but you can make your own homemade meatballs if you really want to impress your friends!

Why Meatballs are the Perfect Appetizer

• The sweet and tangy sauce is delicious! It kind of reminds me of sweet and sour meatballs.
• They are perfect for spearing with toothpicks so you can eat on the go.
• They are easy to make, and perfect for even a novice home chef to make.
• Since they warm in the crockpot, all you have to do is throw everything in the pot and go!
• They are a huge hit at parties! Kids and adults both love them!

Ingredients for Easy Grape Jelly Meatballs

You only need three simple ingredients to make the sauce for these crockpot meatballs:

• Grape Jelly (you can also use jam which is what I prefer)
• Chili sauce (I prefer Heinz chili sauce but any brand will do)
• Worcestershire sauce (optional, but adds a bit of umami, so I highly suggest it)

Grab a 26-ounce bag of frozen meatballs from the grocery store as well to easily make this dish. I like frozen homestyle meatballs, but Italian meatballs are great too.

You can find the exact amount of ingredients you’ll need in the recipe card at the bottom of the post.

How to Make This 3-Ingredient Grape Jelly Meatball Recipe

You hardly need any prep for these meatballs. You can make this easy recipe in just two easy steps:

1. Place all ingredients into a slow cooker and stir well.
2. Set the slow cooker to low, cover it, and cook for 3-4 hours. Stir occasionally.

To serve, set the slow cooker to warm. Serve garnished with chopped green onions or freshly chopped parsley. These slow cooker grape jelly meatballs can be served alone as an appetizer or over rice for a main dish for four to six people depending on what else you choose to serve with it.

Recipe Variations

• You could use ketchup or barbecue sauce in place of the sweet chili sauce for a slightly different flavor profile.
• You can make your own meatballs instead of using frozen meatballs.
• You can heat the sauce in a saucepan before pouring it over the meatballs in the crockpot to better emulsify the ingredients.

FAQs

How many meatballs should I plan per person?

This recipe is calculated for about 5 meatballs per person. The great news is that this recipe is easy to scale up if you need to feed more people!

How do you store leftover meatballs?

Transfer the meatballs and sauce to an airtight container and store them in the fridge for 3-5 days. Reheat in a saucepan on medium-low heat until warmed throughout or in a crockpot on LOW for 1-2 hours.

Can I make Grape Jelly Meatballs ahead of time?

Absolutely! You can make the cocktail meatball recipe in its entirety, refrigerate and simply reheat it on the stove or crockpot (see instructions above).

Can I use turkey meatballs?

Of course! You will hardly be able to tell the difference. Turkey meatballs are lower in fat, so they are a good choice if that is important to you.

Looking for More Meatball Recipes?

If you want to try this recipe with homemade meatballs, or you want homemade ones in pasta, sub sandwiches or on their own with some veggies, then I highly recommend this Homemade Meatball Recipe.

Cranberry Meatballs are a must-try! These delicious, beefy cocktail meatballs are smothered in a tangy sauce, making the perfect bite! 

Mozzarella Stuffed Meatballs are meatballs made with onion and garlic, breadcrumbs, Parmesan and Romano cheeses, basil, oregano, onion and filled with a cube of mozzarella cheese to give your family or guests a tasty surprise as they cut into it.

Buffalo Chicken Meatballs – flavorful meatballs made with ground chicken, buffalo sauce, and Panko bread crumbs. They are the perfect game-day party appetizer or in a roll topped with your choice of blue cheese or ranch dressing.

Try These Game Day Snacks!

I’ve got all sorts of fun recipes you can prepare for your next party:

• Baked Spiced Almonds
• Easy Layered Taco Dip
• Pepperoni Bread
• Chicken Nachos
• Beer Cheese Dip and Homemade Pretzel Bites
• Aloha Sloppy Sliders

 What’s your favorite appetizer to serve at parties?

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3-Ingredient Grape Jelly Meatballs

These sweet and savory Grape Jelly Meatballs are an easy appetizer for any occasion. A few simple ingredients – THREE to be exact, and very little prep, make them perfect for holidays and game days!

Course Appetizer

Cuisine American

Keyword Grape Jelly Meatballs

Prep Time 5 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 5 minutes minutes

Servings 8 servings

Calories 461kcal

Author Lynne Feifer

Ingredients

• 26 ounces frozen bite size meatballs
• 18 ounces grape jelly I use grape jam, but either is fine
• 12 ounces Chili Sauce
• 1 ½ tablespoons Worcestershire sauce optional, but strongly suggested

Instructions

• Place all ingredients into a slow cooker and stir well.
• Set slow cooker to low, cover, and cook for 3-4 hours. Stir occasionally.
• To serve, set slow cooker to warm. Serve garnished with chopped green onions or freshly chopped parsley. Can be served alone as an appetizer or over rice for a main dish for six people.

Notes

Nutritional information calculated for about 5 meatballs per person. 

Nutrition

Serving: 1serving | Calories: 461kcal | Carbohydrates: 53g | Protein: 17g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 66mg | Sodium: 683mg | Potassium: 496mg | Fiber: 2g | Sugar: 37g | Vitamin A: 298IU | Vitamin C: 13mg | Calcium: 38mg | Iron: 2mg

The post 3-Ingredient Grape Jelly Meatballs appeared first on 365 Days of Baking.

Serve this as a game day appetizer or pair it with a salad, and some buttered pasta, and you’ve got a great and easy weeknight dinner.

This recipe is sure to be a hit with family and friends if it isn’t already.

SAVE THIS PEPPERONI BREAD TO YOUR FAVORITE PINTEREST BOARD!

Pepperoni Bread 

This recipe is one that I ALWAYS serve on Game Days.
This pepperoni bread is just something that is so great to snack on during the big game and there’s never any left when I make it.

I make pepperoni bread when we go to parties because it’s great finger food. Everyone loves when I bring this to tail gaiting parties! 

Pepperoni bread is a fantastic easy appetizer served with your favorite dipping sauce. I’ll also serve it with a salad and some buttered pasta for dinner. Either way, the family and any friend who’s eaten some love it. 

We’ve also eaten our pepperoni bread with some bottled marinara, but our preferred dipping sauce is just a bottle of Good Seasons Italian Dressing. It’s SOOOO good!!

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Game Day

This Sunday, I’m also looking forward to serving these Touchdown Taco Cups, and Sheet Pan Loaded Chicken Nachos. Of course, no game day menu is complete without wings, so we’ll be eating these Black & Blue Chicken Wings too. 

For the rest of the season, we have these Ham and Cheese Party Sandwiches and this Buffalo Chicken Cheese Ball

on deck. I’m also looking forward to trying this Pepperoni Pizza Dip.

Pepperoni Bread Recipe

In the past, I have used Pillsbury French Bread loaves to make our pepperoni bread but wasn’t nuts about the taste. I’ve gotten good results with packaged bread dough or the canisters of pizza dough I’ve gotten from grocery stores.

My best results have been with pizza dough from restaurants or from dough that I’ve made myself. If you have a favorite place just ask them if they’ll sell some to you.

There’s a great pizza place that we fell in love with up near my daughter’s college and I asked them if they sold their dough. They charged me $5 per bag which I thought was worth it because it saved me the trouble of making it and I LOVED the taste.

Confession time: I have this habit which drives my kids nuts when we go out for pizza. When I get down to the crust, I tear it open, stick my nose in it and take a deep whiff.

Aaaaahhhhhhhh, it’s so awesome! Many times I’ve heard from the kids as they’re rolling their eyes, “Here she goes again”. It’s a ritual, what can I say!

So if you find a place you like, ask them! 

For a pizza dough lover like me, it doesn’t get any better than pepperoni bread made with a delicious and freshly made pizza dough. 

Want to make your own pizza dough for this recipe? The dough from my Grilled Margherita Pizza recipe works great! 

Here’s one of my first pictures showing you how to place the pepperoni and cheese on the dough.

Thankfully for us all my photography skills have improved a lot over the years! But my technique for pizza bread making remains the same. 

You layer the pepperoni and cheese together one section of the dough at a time, rolling as you go until you get an awesome long tube of pepperoni and cheese stuffed dough like this. 

I curved my dough to fit it on my standard sized cookie sheet.

Then comes my favorite part; the thing that takes this pepperoni bread from “good” to “HOLY COW!

You brush melted butter over the entire roll and then sprinkle with Italian seasoning and garlic powder before baking it in the oven. After about 25 minutes in the oven and a couple minutes of cooling, your pepperoni bread is ready to be cut.

I cut this into even rectangles and served it on a big platter for sharing. We enjoy this bread dipped in Italian dressing or marinara sauce. I’ve heard from pizza-and-ranch lovers that this pepperoni bread is also delicious dipped in ranch dressing.

Appetizers

No party is a party without a table full of appetizers, finger foods and dips to enjoy. This Roasted Garlic Hummus and Roasted Garlic and Red Pepper Hummus are delicious served with crackers, chips, veggies or Grandma’s Italian Bread for any occasion. 

Sweet and Spicy Coca-Cola Shredded Pork Bites are sure to steal the show at your next get-together. They’re often one of the first appetizers to disappear when I bring them to a potluck! ‘We also love Buffalo Chicken Meatballs and a bowl of Baked Spiced Almonds for sharing. 

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Pepperoni Bread

Pepperoni Bread – refrigerated pizza dough, pepperoni and provolone cheese rolled up to make one heck of an appetizer. Remember the marinara for dunking!

Course Main Course

Cuisine American

Keyword Pepperoni Bread

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 people

Calories 729kcal

Author Lynne Feifer

Ingredients

• 13.8 ounces package refrigerated pizza dough
• 6 ounces sliced pepperoni
• 8 ounces sliced provolone cheese
• 3 tablespoons butter
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning

Instructions

• Preheat oven to 375 degrees F. and prepare a rimmed baking sheet by spraying it with cooking spray.
• Remove the pizza dough from the canister and roll it out onto a lightly floured surface or parchment so that it measures into a rectangle about 10 X 15 – inches.
• Beginning at one of the longer ends, place the pepperoni in an overlapping layer down the length of the dough.
• Tear a few of the provolone slices in half and place over the pepperoni.
• Pull the dough up from under the pepperoni and roll it over the cheese so that it sticks to the dough beyond the pepperoni.
• Repeat adding the pepperoni and cheese and rolling until you have completely rolled the dough.
• Place the roll seam side down onto the prepared rimmed baking sheet. You may have to curve it so that it fits.
• In a microwavable-safe bowl, melt the butter for about 30 seconds.
• Mix in the garlic powder and Italian seasoning.
• Brush completely over the Pepperoni Bread.
• Bake for 20 – 25 minutes or until lightly golden.
• Remove to a large cutting board to set for about 3 – 5 minutes before cutting to serve.

Nutrition

Serving: 1g | Calories: 729kcal | Carbohydrates: 49g | Protein: 32g | Fat: 45g | Saturated Fat: 22g | Cholesterol: 106mg | Sodium: 2028mg | Potassium: 206mg | Fiber: 2g | Sugar: 6g | Vitamin A: 761IU | Vitamin C: 1mg | Calcium: 449mg | Iron: 4mg

Looking for even more delicious appetizer recipes like this pepperoni bread? Give this Spaghetti and Meatball Braid and this Taco Braid a try, too.

Check out even more great game day snack ideas! 

Chicken Enchilada Bites 

Spinach Pepperoni Bread

This spin on classic pepperoni bread is a must for veggie lovers! Fresh spinach adds a delicious element to the pepperoni bread. 

Sweet and Spicy Coca-Cola Shredded Pork Bites

This appetizer keeps everyone coming back to the table for “just one more.” Shredded pork marinated in cola and served on top of crackers makes an unforgettable finger food. 

Cream Cheese Stuffed Mushrooms

Mushroom lovers will go nuts for these bite sized mushrooms stuffed with cream cheese and topped with even more cheese. 

Be sure to check out my 25 Best Game Day Eats before you go! 
This post was Day 3 in my original 365 Days of Baking. It was updated with new pictures on 1/18/17, and again on 6/8/22.

The post Pepperoni Bread appeared first on 365 Days of Baking.

Have you ever had a Linzer cookie?
They are quite delicious, and I love the jam inside.
These festive cookies are perfect for the holidays and much easier to make than I originally thought they’d be.
Just some extra time and a little bit of patience are required, but I know you’ll be quite pleased with the tasty results!

These Linzer Cookies filled with raspberry jam are Day 2 of our 12 Days of Cookies!

Be sure to check out all of the other days for more goodies!

Day 1 – Copycat Crumbl Reese’s Peanut Butter Cookies
Day 2 – You’re on it!
Day 3 – Chocolate Dipped Orange Cookies
Day 4 – Turtle Tassies
Day 5 – Fruity Pebbles Cookies
Day 6 – Brownie Mix Cookies
Day 7 – Cornflake Wreaths
Day 8 – Double Chocolate Peppermint Cookies
Day 9 – Pizzelles
Day 10 – Bourbon Toffee Cookies
Day 11 – Peppermint Gooey Bars
Day 12 – Chocolate Cherry Thumbprints

What is the origin of Linzer cookies?

The city of Linz in Austria has the oldest known recipe of the Linzer torte, the “father” of this delightful sandwich cookie. While the tart recipe dates back to the 1600s, it was introduced to America in the mid-1800s. Linzer cookies use the same recipe as the Linzertorte but are served sandwiched around jam or preserves, usually raspberry. As one of the prettiest cookies, these are popular at holiday gatherings!

Are these cookies hard to make?

Because these Austrian Linzer cookies are so beautiful, they look a lot harder to make than they really are! You simply need two cookie cutters– a round cookie cutter or biscuit cutter, and a smaller cookie cutter in whatever cut-out shape you want for the top cookie. They do sell a kind of specific Linzer cookie cutter but you don’t need one. I do have this set, and like the spring release on the cutter. It makes it easy to release the dough once it’s been cut.

You also need a little extra time, as the dough needs to be refrigerated for two hours before use.

Linzer Cookie ingredients

Before we get to the whole recipe, here are some notes about the ingredients you’ll need to make these buttery cookies.

• Flours– you’ll need both all-purpose flour and almond flour for this recipe. If you want to make this recipe gluten-free, you can substitute a gluten-free flour for the regular flour. You can also substitute ground almonds for the almond flour. You’ll need about ¼ cup of ground almonds in its place.
• Cinnamon and nutmeg– these warm spices provide a nice contrast to the almond and fruit preserves, but can be omitted.
• Butter– use unsalted butter in this recipe. If you only have salted butter, that’s fine, but omit the ¼ tsp of salt. 
• White sugar– these cookies are made with traditional granulated sugar.
• Egg– use one large egg to bind ingredients together
• Vanilla extract– I love using this to bring out the flavor of the shortbread. You could also use almond extract for some extra nutty flavor.
• Raspberry jam or preserves– use your favorite jam in this recipe. While raspberry jam is traditional, feel free to experiment with other flavors of jam, or even lemon curd!
• Powdered sugar– a little bit of confectioners’ sugar is used to dust the tops of the cookies for that beautiful holiday look.

How to make Raspberry Linzer Cookies

Prep the dough: In a small bowl, whisk together dry ingredients. In a separate large bowl, beat the butter and sugar together until it is light and fluffy, then add egg and vanilla and mix well. Add the flour mixture to the butter mixture and mix until just incorporated. Be sure to scrape down the sides of the bowl, if needed.

Roll and Refrigerate: Divide the Linzer cookie dough in half and place each half on plastic wrap. Use a rolling pin to roll each half into sheets about 1 inch thick and wrap them in plastic. Refrigerate dough sheets for 2 hours or until firm.

Prepared Baking Sheets and Surface: When you are ready to bake, preheat your oven to 350 degrees. Line two baking sheets with parchment paper, then roll out one dough disk on a lightly floured surface to ⅛ inch thickness while keeping the other disc of dough refrigerated.

Cut Out Cookies: Cut out 3-inch rounds in the first sheet of dough for the bottom cookies. Place them on one cookie sheet. Re-roll dough scraps and refrigerate as necessary to keep dough firm in between batches.

With the second sheet of dough, cut out cookies with the round cutter and the middle insert of your choice for the top of the cookie. Place cookies on the second parchment-lined baking sheet, re-rolling and refrigerating scraps as necessary to keep the dough firm in between batches.

Bake Cookies: Bake cookies for 10-12 minutes until light and slightly golden. Transfer them to a wire rack to cool. Dust baked tops of cookies with powdered sugar if desired before assembling the cookies. I absolutely LOVE using this dusting wand to sprinkle the powdered sugar over the cookies because it distributes the powdered sugar so evenly.

Cookie Assembly: When cookies are fully cooled, spread a teaspoon of jam on each of the whole cookie bottoms. Then gently place the top cutout cookie onto the jam layer to form the sandwich cookie.

View the complete list of ingredients and full instructions in the recipe card below.

How to store leftover Linzer cookies

These whole cookies can be stored at room temperature in an airtight container. To freeze finished cookies, separate layers of cookies in an airtight container with sheets of parchment.

Other Cutout Cookies

If you love these beautiful treats, you might like our Vanilla Cut-out Sugar Cookies or these gorgeous Stained Glass Cookies.

Our Favorite Raspberry Recipes

Raspberry Jam is the star of these delicious cookies, but we have tons of other recipes that feature raspberries here on the blog. 

• Raspberry Star Bread
• Simple Raspberry Syrup
• Blue Raspberry Dream Bars
• Raspberry Cream Cheese Scones
• No Bake Raspberry Cream Dream Bars
• Orange-Spice Cake with Cran-Raspberry Filling

Filled with raspberry jam or preserves and dusted with powdered sugar, these Linzer Cookies make a beautiful addition to cookie trays. They are popular and festive dessert during the holiday season, and are often made into hearts for Valentine’s day, too!

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Linzer Cookies

Traditional Linzer Cookies are rich, buttery cookies beautifully accentuated by almonds, fruit preserves, and cinnamon. Cut out in all sorts of fun shapes and filled with your choice of jam filling, Linzer cookies deserve a starring role on your Christmas cookie platter!

Course Cookies, Dessert

Cuisine Austrian

Keyword Linzer Cookies

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Refrigeration 2 hours hours

Total Time 2 hours hours 40 minutes minutes

Servings 35 sandwich cookies

Calories 125kcal

Author Lynne Feifer

Ingredients

• 2 cups all-purpose flour
• ⅔ cup almond flour can also use ground almonds, see NOTE
• ¼ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon kosher salt
• 1 cup unsalted butter room temperature
• ⅔ cup granulated sugar
• 1 large egg
• ¾ teaspoon pure vanilla extract
• ¾ cup raspberry jam or preserves can use seedless
• ¼ cup powdered sugar for dusting

Instructions

• In a small bowl, whisk together both flours, cinnamon, nutmeg, and salt.
• In a large bowl, beat the butter and sugar together until light and fluffy, about 3 -4 minutes. Add the egg, and vanilla and mix well.
• Add the dry ingredients to the wet, and mix only until just incorporated.
• Divide the dough in half and place each onto a sheet of plastic wrap. Form each into disks about 1-inch in thickness. Wrap in plastic and refrigerate for at least 2 hours until firm.
• When ready to bake, preheat oven to 350° F. Prepare two baking sheets by lining them with parchment paper. Lightly flour a clean work surface, and roll out one dough disk to about ⅛-inch in thickness, keeping the other refrigerated.
• Cut out 3-inch rounds in the dough. These will be the bottoms of the cookies. Place onto a baking sheet and bake for 10-12 minutes until light and golden in color. Transfer to a wire rack to cool completely. Re-roll the scraps, form into a disk, and refrigerate for 30 minutes to firm up before continuing process.
• With the second half of the disk, cut out cookies with the middle insert of your choice. Place onto prepared baking sheet and bake for 10-12 minutes, until light and slightly golden. Transfer to a wire rack and cool. Re-roll the scraps, form into a disk, and refrigerate for 30 minutes to firm up before continuing process. Dust tops of cookies with powdered sugar, if desired. It is important to do this before assembly so that the powdered sugar doesn't cover the jam.

Assembly

• Spread a teaspoon of jam on each of the whole cookies. Gently place the top cutout onto a bottom.

Storing

• Cookies can be stored in an airtight container at room temperature. To freeze, separate layers of cookies stored in an airtight container with a sheets of parchment.

Notes

If you’d like, you can substitute the almond flour for ⅔ cup of ground almonds. You will need about ¼ cup or 2 ounces. 
Also, instead of raspberry jam, you can use any flavor jam you’d prefer or even lemon curd.

Nutrition

Serving: 1cookie | Calories: 125kcal | Carbohydrates: 16g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 22mg | Potassium: 17mg | Fiber: 1g | Sugar: 8g | Vitamin A: 170IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 0.5mg

This post was originally published November 26, 2022. It has been updated with brighter images on December 21, 2023.

The post Linzer Cookies appeared first on 365 Days of Baking.

I’m excited to share this recipe with you from my friend Jocelyn, creator of the site, Grandbaby Cakes, and author of Grandbaby Cakes: Modern Recipes, Vintage Charm, Soulful Memories. This old-fashioned Southern recipe is the very first cake she learned how to make as a 9-year-old girl!

Her Mama’s 7 Up Pound Cake has a perfectly crunchy crust with a great lemon-lime glaze and is very moist inside. Surprisingly, it doesn’t need a leavening agent because it gets its height from the long and beautiful creaming process. How I wish there was still a piece of it left!

What is Pound Cake?

Pound cake gets its name from the fact that a typical recipe is made with a pound each of butter, flour, sugar, and eggs. It tastes like a classic vanilla cake with an even richer flavor, and it is nearly foolproof to make!

This 7-up cake adds a dash of citrus flavor both to the cake and the sugary glaze. I think you’ll love the lemon-lime twist in this moist pound cake!

Ingredients for 7Up Cake

You can make this delicious pound cake with just a handful of simple ingredients! Here’s what you need:

• 1 ½ cups (3 sticks) of unsalted butter, room temperature
• 3 cups granulated sugar
• 1 teaspoon salt
• 5 large eggs, room temperature
• 3 cups sifted cake flour
• ½ cup 7Up soda, room temperature
• 1 tablespoon lemon extract

For the Glaze

• 1 cup powdered sugar (or confectioners’ sugar)
• 3 tablespoons 7Up soda
• ½ teaspoon lemon extract

How to Make 7Up Pound Cake from Scratch

Don’t be nervous to try a Bundt cake! The key to a successful Bundt cake every time is properly greasing the pan. Generously grease a 10-cup Bundt pan with nonstick cooking spray, or grease and flour the pan.

Preheat the oven to 315 degrees F. While it heats, beat the butter in the bowl of a stand mixer fitted with the paddle attachment for 2 minutes on high speed. Slowly add the sugar and salt, then cream together for an additional 7 minutes, until the butter mixture is pale yellow and fluffy.

Add the eggs 1 at a time, mixing after each addition and scraping down the sides of the bowl as necessary.

Turn the mixer down to its lowest speed and slowly add in the flour in 2 batches. Mix until just combined—you don’t want to overmix it!

Pour in the 7UP and lemon extract. Scrape down the sides and bottom of the bowl and mix the batter until just combined. Be careful not to overmix.

Pour the cake batter into the prepared Bundt pan and bake for 75-85 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Let the cake cool in the pan on a wire rack for 10 minutes. Then gently loosen the cake from the pan and invert it onto a serving plate.

Let the cake cool to room temperature. Lightly cover the cake with foil or plastic wrap so it doesn’t dry out.

Prepare the Glaze

In a small bowl, whisk together all the ingredients until smooth. When the cake is completely cool, spoon the glaze over the entire cooled cake and allow it to harden.

Serve the 7up Pound Cake at room temperature with whipped cream or fresh fruit and enjoy!

Recipe Variations

• If you don’t have 7Up (or don’t like it!), you can use any lemon-lime soda. They all taste slightly different, but you shouldn’t notice a difference in the taste of the cake. However, 7Up’s carbonation level helps the cake rise so high in this recipe, so stick with it if you can!
• If you like a thicker glaze, use more confectioners’ sugar.
• Add in some lemon zest for extra citrus flavor!
• If you don’t have a Bundt pan, you can make this cake in 2 loaf pans or in a regular tube pan. 

The Key to a Moist Pound Cake

1. If you want to make sure your pound cake turns out perfectly, room temperature ingredients are the key! They blend together smoothly and ensure maximum volume for your cake!
2. Use real butter, not margarine for this recipe. The fat content matters when making a cake!
3. Consider baking this cake a day in advance! This gives time for the flavors to come together and it actually gets more moist as it rests!

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

Yes, you can. However, cake flour will give you the soft, tender crumb you want in this cake. But if you only have all-purpose flour, you’ll still have a very similar cake with just a slight difference in texture.

You can also make your own cake flour substitute by following these easy instructions!

How do I store leftover 7Up Pound Cake?

This pound cake recipe does not need to be refrigerated! Simply keep it covered at room temperature for up to 4-5 days. I love using a cake keeper just for this purpose!

To extend the life of your cake, wrap it tightly or place it in an airtight container and store it in the fridge for up to 1 week.

Can you freeze 7Up Cake?

Yes, you can freeze this delicious cake! Wrap it tightly in a layer of plastic wrap, then a layer of aluminum foil. Store it in the freezer for up to 3 months.

To thaw, just let it come to room temperature on the counter.

If you like Mama’s 7Up Pound Cake, try these cakes next:

• Double Chocolate Coconut Cream Filled Bundt Cake
• Banana Chocolate Chip Bundt Cake
• Lemon Ricotta Pound Cake
• Maple Chiffon Cake
• Brown Sugar Pound Cake

Reprinted with express permission from Jocelyn Delk Adams, author of Grandbaby Cakes: Modern Recipes, Vintage Charm, Soulful Memories. Copyright 2015 Surrey Books, an imprint of Agate Publishing. ISBN# 1-57284-173-7.

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7Up Cake

This easy 7UP Cake has a soft inside and crunchy glazed crust on the outside. This incredible lemon-lime Bundt cake from Jocelyn Delk Adams cookbook, Grandbaby Cakes is sure to impress your guests.

Course Dessert

Cuisine American

Keyword 7UP Cake

Prep Time 20 minutes minutes

Cook Time 1 hour hour 25 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 12 servings

Calories 579kcal

Author Lynne Feifer

Ingredients

CAKE

• 1 ½ cups unsalted butter room temperature
• 3 cups granulated sugar
• 1 teaspoon salt
• 5 large eggs room temperature
• 3 cups sifted cake flour
• ½ cup 7UP soda room temperature
• 1 tablespoon lemon extract

GLAZE

• 1 cup confectioners’ sugar
• 3 tablespoons 7UP soda
• ½ teaspoon lemon extract

Instructions

CAKE

• Preheat oven to 315° F. Prepare a 10-cup Bundt pan with the nonstick method of your choice.
• In the bowl of your stand mixer fitted with the whisk attachment, beat the butter for 2 minutes on high speed. Slowly add the sugar and the salt. Cream together for an additional 7 minutes, until very pale yellow and fluffy.
• Add the eggs 1 at a time, combining well after each addition an scraping down the bottom and sides of the bowl as needed.
• Turn your mixer down to its lowest speed and slowly add the flour in 2 batches. Be careful not to overbeat.
• Pour in the 7UP and lemon extract. Scrape down the sides and bottom of the bowl and mix the batter until just combined. Be careful not to overmix.
• Pour the batter into the prepared pan and bake for 75 -85 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Let the cake cool in the pan on a wire rack for 10 minutes, then invert onto a serving plate.
• Let cool to room temperature. Lightly cover the cake with foil or plastic wrap so it does not dry out.

GLAZE

• In a small bowl, whisk together all the ingredients until the mixture is pourable.
• When the cake is completely cool, spoon the glaze over the cake and allow it to harden.
• Serve at room temperature.

Nutrition

Serving: 1serving | Calories: 579kcal | Carbohydrates: 84g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 226mg | Potassium: 65mg | Fiber: 1g | Sugar: 61g | Vitamin A: 809IU | Calcium: 23mg | Iron: 1mg

This post was originally published September 30, 2016. It has been updated in format and with pictures on November 3, 2023.

Jocelyn Delk Adams is the creator of the blog Grandbaby Cakes. Not only is she a fantastic blogger and recipe creator, but she’s also becoming a television celebrity as well. You may have seen her on the Today show, Rachel Ray, and various shows on the Food Network.

I had the pleasure of meeting Jocelyn in person a few years ago. So incredibly vivacious and funny, and always emanating joy and happiness, it’s no wonder this beautiful and very gifted woman is a natural in front of the camera.

She’s also one of the sweetest people you’d ever want to meet. I hope that someday you have the opportunity to do so for she’ll leave you with a very warm and happy fuzzy feeling. She’s just that kind of girl.

Her cookbook, Grandbaby Cakes: Modern Recipes, Vintage Charm, Soulful Memories is not only full of her incredible recipes, but it also contains treasured family photos, childhood stories, and loving memories.

These memories include time spent in the kitchen with those who profoundly influenced her – her Big Mama (her grandmother), mother and aunt.

With such a vast selection of cake recipes to choose from, you won’t be at a loss when you’re looking to make one. They are all perfect for a family party, neighborhood potluck, church event or weeknight dessert.

From cover to cover, she’s got everything – pound cakes, layer cakes, sheet cakes, cupcakes, celebration cakes, even seasonal and holiday cakes. Each recipe also includes a beautiful picture taken by Jocelyn herself.

This book is clearly a family treasure for Jocelyn, but I also know that it will become one for every family who owns it. It’s just that kind of book – one to be read cover to cover with recipes that will be made over and over again by generations to come.

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On busy weeknights when I need an easy recipe but still want a hearty meal, I turn to pasta dishes. While these jumbo shells may look a bit complicated, they are actually pretty easy to make! And they come together in less than an hour. Who can say “no” to something so deliciously cheesy? Your whole family will love them too.

Don’t want pasta shells stuffed with ricotta? Make my Easy Stuffed Shells with Cottage Cheese.
My husband wants me to make those from now on because he loves the flavor better!

Tips for Perfect Pasta

• When boiling the shells, undercook your pasta by 1-2 minutes. This makes them easier to stuff, and they will continue to cook when baking.
• Save any broken shells in the package to use in other dishes. You’ll want complete shells for this recipe to keep all that cheesy stuffing inside!
• Whole wheat pasta is a healthy choice if you’re looking for a bit more fiber in your diet.

Ingredients for Baked Stuffed Shells

Gather the ingredients you’ll need to make this tasty dinner. You will need the following things:

• 20 jumbo pasta shells (or about 6 ounces)
• 2 tablespoons olive oil
• 1 small onion, chopped
• 3 cloves garlic, minced
• ½ lb. ground beef
• 1 24-ounce jar of pasta sauce
• 1 15-ounce container of ricotta cheese
• 2 cups shredded mozzarella divided
• ½ cup grated Parmesan cheese
• 1 egg
• 2 tablespoons dried parsley

What kind of pasta sauce should I use?

Use your favorite marinara sauce, or if you don’t have one, look for a high-quality jarred marinara sauce like Newman’s Own or Classico.
It’s a little more expensive, but we absolutely love the fresh homemade taste of Rao’s Homemade Marinara Sauce.
Marinara sauce is the perfect sauce to keep on hand in your pantry for use in all those last-minute dinners. Or, if you’re up to it, you can even use our own homemade meat sauce that I use in my lasagna!

How to make this Stuffed Shells recipe

Pasta: Preheat your oven to 350 degrees and prepare a 9×13 casserole dish by spraying it with cooking spray. While the oven is heating up, cook the shells in a large pot of salted water according to the package directions for al dente pasta, or reduce the total boiling time by 1-2 minutes (see the note above). Drain the shells and set them to the side.

Meat Sauce: Pour the olive oil into a skillet and warm it over medium heat. Sautée the garlic and onion until fragrant, about 3 minutes. Add the ground beef to the skillet and cook until browned, then pour the pasta sauce over the meat and simmer on low until you are ready to use it.

Filling: In a large mixing bowl, beat the egg. Add the ricotta cheese, 1 cup of mozzarella cheese, Parmesan cheese, and parsley. Mix well.

Stuff and Bake: Place ⅓ of the meat sauce in the bottom of a baking dish and spread evenly. Fill each shell with the filling using a spoon or by transferring the ricotta mixture to a piping bag and filling it that way. Place each shell into the baking dish, then pour the remaining sauce over the filled shells.

Cover the pan with aluminum foil and bake for 30 minutes. Then remove the tin foil and sprinkle the remaining mozzarella cheese over the shells. Return the dish to the oven without the tin foil to bake for another 5-10 minutes or until the cheese is fully melted.

How to store leftover Baked Stuffed Shells

If you have any of this cheesy goodness left, you can refrigerate them and serve them for up to four days, though they really taste best the next day. Cover the shells in the pan tightly with tin foil before refrigerating, or transfer them to an airtight container. 

Can these Baked Shells be made ahead of time?

Great news! You can make this dish in the morning for tonight’s dinner! Make this as directed up to 8 hours in advance, then cover tightly with foil and refrigerate until you are ready to bake them. If you make them much earlier than that, the shells may be too soggy to turn out properly.

Flavor Variations

There are all sorts of things you could add to this classic stuffed shell recipe:

• Swap your protein, or leave it out entirely! Try ground turkey or Italian sausage in place of the beef, or just stick with cheese and marinara sauce. It’d be a great meatless dinner if you omit the ground beef and just top them with a plain pasta sauce.
• Add cooked spinach to your ricotta filling before filling your pasta shells.
• Try different cheeses, such as cottage cheese, or swap out full-fat cheese for part-skim versions.
• Make it with Alfredo or pesto sauce instead of the meat-based tomato sauce.

What can I substitute the ricotta cheese with?

Add a bit more protein to your meal and lower the calories by substituting the ricotta cheese with a low-fat cottage cheese!
Use a 1:1 ratio, so use 15 ounces of cottage cheese instead of the 15 ounces of ricotta cheese called for in the recipe below.
Don’t like the texture of cottage cheese? Put it into the blender or food processor to make it smooth before combining it with the other ingredients.

What should I serve Baked Stuffed Shells with?

This tasty pasta dish pairs well with a simple green salad and some crusty bread. Try Grandma’s Homemade Italian Bread recipe! The bread and pasta go SO well together.

Other Pasta Recipes you’ll love

Ooh, we love pasta around these parts! You’ll find tons of delicious pasta recipes here. For now, try some of these favorites:

• Spinach Lasagna Roll-Ups
• Chicken Mozzarella Pasta
• Lasagna Pasta Skewers
• Pizza Stuffed Shells
• Lemon Garlic Shrimp Pasta

These easy stuffed pasta shells are a hearty dinner that the whole family will love. This shells recipe is one you’ll come back to again and again.

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Baked Stuffed Shells

These deliciously cheesy Baked Stuffed Shells are filled to the brim with three types of cheese, then topped with a meat sauce and more mozzarella. Baked to golden brown perfection, these stuffed shells never get old! You’ll want to add these stuffed pasta shells to your regular meal rotation!

Course Dinners

Cuisine Italian

Keyword Baked Stuffed Shells

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 6 servings

Calories 556kcal

Author Lynne Feifer

Ingredients

• 20 jumbo pasta shells 6 ounces
• 2 tablespoons olive oil
• 1 small onion chopped
• 3 cloves garlic minced
• ½ pound ground beef
• 24 ounces pasta sauce or my homemade meat sauce
• 15 ounces ricotta cheese
• 2 cups shredded mozzarella divided
• ½ cup grated Parmesan cheese
• 1 egg
• 2 tablespoons dried parsley

Instructions

• Preheat oven to 350 degrees F, and prepare a 9 X 13-inch baking dish by spraying it with cooking spray.
• Cook pasta shells according to package directions.
• Pour the olive oil into a large skillet and warm over medium heat.
• Sautée the garlic and onion until fragrant, about 3 minutes.
• Add the ground beef to the skillet and cook until brown.
• Pour in the pasta sauce and simmer on low until ready to use.
• In a large mixing bowl, beat the egg. Add the ricotta cheese, 1 cup of the mozzarella, Parmesan cheese and parsley. Mix well.
• Place 1/3 of the meat sauce into the bottom of the prepared baking dish.
• Fill each shell with the ricotta filling and place into the baking dish.
• Pour remaining meat sauce over the shells and cover the pan with tin foil.
• Bake for 30 minutes.
• Remove tin foil and sprinkle the remaining 1 cup of mozzarella over the shells. Return to oven to bake uncovered for another 5 – 10 minutes or until cheese is melted.

Notes

You can enjoy this dish with fewer calories, but with additional protein if you substitute a low-fat cottage cheese for the ricotta! Substitute it in a 1:1 ratio, using the same amount of ricotta called for. Leave the texture as it is or put the cottage cheese into a blender or food processor before mixing it with the rest of the ingredients. 

Nutrition

Serving: 1serving | Calories: 556kcal | Carbohydrates: 33g | Protein: 31g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.5g | Cholesterol: 127mg | Sodium: 1018mg | Potassium: 677mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1184IU | Vitamin C: 11mg | Calcium: 456mg | Iron: 3mg

This post was originally published 2/24/14. It has been updated in format and with pictures on 12/14/22.

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The best gifts are gifts you can eat. Do you agree?

Chocolate Peppermint Bark is one of the easiest Christmas treats to make. You don’t need any special equipment or baking skills. You don’t even need to turn on the stove! It takes 10 minutes to make with 3 simple ingredients

But did I mention yet how delicious this peppermint bark tastes? The combination of rich dark chocolate and sweet white chocolate is totally irresistible—especially paired with crunchy peppermint bits on top.

It’s the perfect Christmas candy to give away as gifts or bring to the office holiday party. Put it in a mason jar tied with a pretty ribbon, decorative cellophane bags or arrange it in Christmas cookie tins and you have an instant homemade gift. That is, if you can resist gobbling up the whole batch yourself.

You won’t be able to eat just one piece. That’s why I love to make a few batches of this recipe. You’ll have plenty to share with family and friends, plus a stash of your own to nibble on while you wrap presents and trim the tree.

This 3 ingredient Old Fashioned Potato Candy will make another great gift for the holidays, too!

What is Peppermint Bark?

Peppermint Bark is a homemade candy made from melted chocolate and topped with crushed candy canes. The most popular versions like Williams Sonoma Peppermint Bark, including today’s candy bark, are made with both white AND dark chocolate for a perfect rich flavor.

What do I need to make bark candy?

Some recipes call for all kinds of extra flavor add-ins and specialty chocolates. For our Peppermint Bark recipe, we keep it simple:

• Dark chocolate chips – you can also use milk chocolate or semi-sweet chocolate chips if you’d prefer.
• White chocolate chips
• Candy canes – Or use any other hard peppermint candies crushed into pieces.

No bells and whistles. Just the pure goodness of chocolate and peppermint!

How do I make this recipe similar to Ghirardelli Peppermint Bark?

It’s easy! Just follow these simple steps.

First step, line a cookie sheet with a sheet of wax paper or a piece of parchment paper.

Place the candy canes or peppermint candy into a zip-top bag and crush with a rolling pin or food processor.

Next, you’re going to melt your chocolate.

Place the dark chocolate chips into a microwave-safe bowl. Microwave the dark or semisweet chocolate for 45 seconds. Stir.

If the chocolate isn’t fully melted after stirring, microwave it for another 10 seconds. Stir and repeat until the chocolate is smooth and combined.

Follow the same method for the white chocolate layer by melting the white chocolate chips. Stir half of the peppermint pieces into the white chocolate.

Now pour the melted dark chocolate onto the parchment in the prepared baking pan. Use the back of your spoon to spread it into an even layer. Pour the melted white chocolate mixture on top, spreading carefully to cover the whole pan.

Sprinkle the remaining candy cane bits on top. Chill the bark in the refrigerator for about 10 minutes. When the chocolate is hardened, slice the bark into smaller pieces and enjoy!

What types of chocolate are best for peppermint bark?

Any kind of chocolate chips, chocolate bark or baking morsels will work well in this recipe. Know that when you use high quality chocolate though, the better your finished candy bark will taste.

I prefer the flavor of the dark or semi-sweet chocolate paired with the sweeter white chocolate. If you want a sweeter tasting bark, feel free to use milk chocolate morsels instead of semi-sweet.

You can also use chocolate melting wafers instead of morsels, if preferred. The peppermint bark will set up a little softer, but still delicious!

How to Store Homemade Peppermint Bark

Chocolate Peppermint Bark is best stored in the refrigerator in an airtight container. It stays good for up to 3 weeks in a cool place. But in my house it always gets eaten a lot sooner!

Need to leave it out at room temperature? No problem. There are no ingredients in this bark prone to spoiling, it just won’t stay tasting fresh as long. The bark is perfectly fine left out at room temperature for a few hours during your holiday party or gift exchange!

Peppermint Recipes

Christmas isn’t Christmas without plenty of candy canes and peppermint desserts!

Turn ordinary sugar cookies into a festive treat for the season with this recipe for Peppermint Frosted Sugar Cookies. You’ll love these Peppermint Sugar Cookie Cups too.

Chocolate and peppermint are one of my favorite flavor pairings for the winter holidays. These Easy Peppermint Brownie Bites have peppermint patties tucked inside! The combination reminds me of this Chocolate Peppermint Cream Pie, a chilled dessert based on my grandmother’s cream pie recipe.

The holidays give you a great excuse to eat cookies for breakfast. When you make biscotti, you can have cookies for breakfast any day! Try my Peppermint Chocolate Biscotti paired with a Peppermint White Chocolate Mocha for a sweet start to your morning.

When I don’t want to go to the trouble of making a whole peppermint mocha drink, I love having this Peppermint White Chocolate Coffee Creamer on hand. Just a splash can make a simple cup of brewed coffee taste as delicious as a coffee house specialty.

Holiday Favorite Desserts

Need a few more ideas to make your holiday season more delicious? Try a few more of the best reviewed holiday dessert recipes I’ve shared over the years.

• Christmas Sprinkle Cookies
• Chocolate M&M Christmas Cookies
• Stained Glass Cookies
• Peppermint Blossom Cookies
• Lace Cookies
• Viennese Crescents
• Easy Cranberry Pie
• Turtle Parfaits
• Ginger Molasses Snickerdoodles

3-Ingredient Recipes

• 3 Ingredient Peanut Butter Cookies – Ready in Just 13 Minutes!
• Easy 3 Ingredient Chocolate Covered Cherries
• 3 Ingredient Sugar Free Peanut Butter Cookies
• 3 Ingredient Strawberry Sauce
• 2-Ingredient Nutella Cinnamon Rolls

Whatever is on your baking list this year, make some room for this festive Peppermint Bark! You’ll love this easy candy bark recipe for homemade gifts or as a delicious treat to share around the tree. 

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Peppermint Bark Recipe

Peppermint Bark is a classic Christmas candy with just three ingredients! This easy candy bark with white chocolate, dark chocolate and a touch of peppermint is a great gift for everyone on your list.

Course Dessert

Cuisine American

Keyword Peppermint Bark

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Refrigeration 10 minutes minutes

Total Time 30 minutes minutes

Servings 8 servings

Calories 688kcal

Author Lynne Feifer

Ingredients

• 18 ounces dark chocolate chips can use semi-sweet or milk chocolate chips
• 18 ounces white chocolate chips
• ½ cup crushed candy canes or hard peppermint candies

Instructions

• Line a baking sheet with parchment paper.  Melt dark chocolate in a microwave safe dish for 45 seconds.  Stir, then continue to heat in 10 second intervals, stirring in between, until completely melted.
• Melt white chocolate chips in a separate bowl in microwave following melting instructions above.  Add ¼ cup of the crushed peppermint candies to the white chocolate and stir to combine. 
• Pour melted dark chocolate onto parchment paper and spread evenly to about ¼ inch in thickness. Pour white chocolate on top and carefully spread over dark chocolate. Sprinkle with remaining ¼ cup crushed peppermints. Refrigerate for 10 minutes or until hard. Cut pieces with a sharp knife.

Nutrition

Serving: 1serving | Calories: 688kcal | Carbohydrates: 74g | Protein: 9g | Fat: 41g | Saturated Fat: 31g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 14mg | Sodium: 126mg | Potassium: 586mg | Fiber: 3g | Sugar: 59g | Vitamin A: 26IU | Vitamin C: 1mg | Calcium: 320mg | Iron: 1mg

The post 3-Ingredient Peppermint Bark Recipe appeared first on 365 Days of Baking.

Remember these popular 3 Ingredient Peanut Butter Cookies?

Like all of you, my family can’t seem to get enough of them.
Today’s recipe is another take on the 3 ingredient criss-cross cookie concept–only this time it’s SUGAR FREE!

These 3 Ingredient Peanut Butter Cookies are Day 7 of our 12 Days of Cookies

Be sure to check out all of the other days for more goodies!
Day 1 – Fluffernutter Cookies
Day 2 – Toffee Coconut Oatmeal Bars
Day 3 – Double Chocolate M&M Christmas Cookies
Day 4 – Lace Cookies
Day 5 – Whipped Shortbread
Day 6 – Chocolate Spritz Cookies
Day 7 – You’re on it!
Day 8 – Wasabi Chocolate Crinkles
Day 9 – Christmas Sprinkle Cookies
Day 10 – Stained Glass Cookies
Day 11 – Cream Cheese Meltaways
Day 12 – Peppermint Sugar Cookie Cups

SAVE THIS 3 INGREDIENT COOKIE RECIPE TO YOUR FAVORITE PINTEREST BOARD!

Every batch of peanut butter cookies I make disappears almost as fast as you can say “cookie jar.” I can’t seem to resist “just one more” of those perfect treats.

Unfortunately, my blood sugar doesn’t always love sugary cookies as much as my taste buds do. Sure, I could just stop eating cookies to avoid the afternoon sugar crash.

But what kind of life is a life without COOKIES?

No life at all.

So, I dusted off my cookie crumb covered fingers and got to work. By swapping the sugar in the original 3 ingredient recipe for sugar substitute, I was able to get the same amazingly tasty results!

No complicated ingredients or methods. Just delicious, nutty and sweet peanut butter cookies–that won’t wreak havoc on your blood sugar.

Ingredients for Sugar Free Peanut Butter Cookies

• all natural peanut butter
• egg
• granulated sugar substitute (see below for my favorites)

THAT’S IT! I love not having to set out a zillion ingredients to make a batch of cookies. Always keep these ingredients stocked and you’re just minutes away from homemade cookies.

Steps for making Peanut Butter Cookies without sugar

Making these cookies is easy as can be.

STEP 1. Preheat the oven to 350 F. Line a cookie sheet with parchment paper.

STEP 2. Mix together the peanut butter, egg and sugar substitute in a mixing bowl.

STEP 3. Roll the cookie dough into 1 inch balls and arrange in rows on the baking sheet. Flatten the cookies with the back of a form, making a criss-cross shape on top of each cookie.

STEP 4. Bake cookies for about 12 minutes. Let them cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.

The hardest part is waiting for the sugar free peanut butter cookies to cool! The sweet peanut-y aroma as these cookies bake is almost impossible to resist.

TIP: The cookies will be soft when you first take them out of the oven. They continue hardening the longer they cool. Be careful not to over bake!

Sugar Substitute Suggestion

Choosing the right swap for your sugar makes all the difference in this peanut butter cookie recipe. The sugar substitute should be granulated, like regular white sugar. Do not use liquid or powdered sweeteners!

• Stevia – it’s what I used
• Granulated Monk Fruit – I haven’t yet tested this recipe with it, but plan on doing so in the future.
  If you use it to make this recipe, I’d love to hear what you think, so leave me a comment below.

These natural sugar free sweeteners mimic the texture and chemical make up of real sugar remarkably well. Unlike artificial sweeteners, they also tend to leave less of a “chalky” or “chemical” aftertaste.

That said, if you love baking with sweeteners like Splenda (sucralose), they are a great option for these 3 ingredient sugar free cookies!

What kind of peanut butter is best for cookies?

To make this recipe truly sugar free, use a creamy natural peanut butter with no added sugars. They will be a bit more crumbly than peanut butter cookies made with shelf-stable peanut butter.

If you’re not totally avoiding sugar, you can also make these cookies with a standard shelf creamy peanut butter (like Jif). It won’t be totally sugar free, but it’ll still have WAY less sugar than your average cookie!

Are these cookies gluten free?

Yes, they are! These easy sugar free cookies are also low carb, keto friendly and dairy free. Hip hip hooray!

Note: If you are baking for someone with celiac disease, make sure you check the label on your peanut butter to ensure cross contamination with gluten products.

Peanut Butter Recipes

After you fall in love with 3 ingredient sugar free peanut butter cookies, give these other delicious peanut butter desserts a try!

• Peanut Butter Crinkle Cookies
• Frosted Peanut Butter Cookie Cups
• Peanut Butter Cookies
• Reese’s Peanut Butter Rice Krispies Treats
• Peanut Butter and Jelly Thumbprints
• Peanut Butter Cookie Dough Dream Bars
• No Bake Peanut Butter S’Mores Cookies
• Peanut Butter Chocolate Chip Banana Bread

Looking for more sugar free peanut butter dessert ideas? This Sugar Free Peanut Butter Fudge created by my friend Aimee is a must-try!

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3 Ingredient Sugar Free Peanut Butter Cookies

These 3 Ingredient Sugar Free Peanut Butter Cookies are made with just 3 ingredients–and none of them are sugar! Satisfy your sweet tooth without the sugar crash with this easy recipe.

Course Cookies, Dessert

Cuisine American

Keyword Sugar Free Peanut Butter Cookies

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

Total Time 17 minutes minutes

Servings 18 Cookies

Calories 88kcal

Author Lynne Feifer

Equipment

• mixing bowl
• parchment paper
• Baking Sheet

Ingredients

• 1 cup granulated sugar substitute I use stevia
• 1 cup all natural creamy peanut butter
• 1 large egg

Instructions

• Preheat oven to 350° F.
• Prepare a baking sheet by lining it with parchment or with a silicone baking mat.
• In a medium bowl, mix the stevia, peanut butter and egg together until well incorporated.
• Roll the dough into 1-inch balls and place on the prepared baking sheet. Using the back of a fork, make a criss-cross pattern on each cookie.
• Bake for 12 minutes.
• Allow to cool on the baking sheet for a minute or two before transferring to a wire rack.

Notes

These cookies will not spread, so can be placed about an inch or so apart. They are not soft and chew and will be a bit crumbly in texture. Be sure to use an all natural peanut butter without any added sugar to get the best nutritional results. 

Nutrition

Serving: 1serving | Calories: 88kcal | Carbohydrates: 4g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Cholesterol: 9mg | Sodium: 59mg | Potassium: 93mg | Fiber: 1g | Sugar: 1g | Vitamin A: 13IU | Calcium: 9mg | Iron: 0.5mg

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