Cake Batter Shortbread

Need I say anything to make you more excited for these cookies than you already are? Cake batter. Sprinkles. Shortbread. Oh YES. Shortbread has to be one of the most simple cookie recipes yet- with just 5 ingredients and no required refrigeration time, you can make these as fast and you can say "sprinkles make life better." Which, by the way, is the truest statement there is. Make these perfectly sweet, crispy, crunchy cookies for any occasion! They have real cake mix in them so they will without a doubt put you in a great mood with a happy tummy. 


1 Cup + 1 Tbsp all-purpose flour

3 Tbsp french vanilla cake mix

1/2 Cup (1 stick) salted butter, room temperature

2 Tbsp granulated sugar

1/2 Cup sprinkles



1. Preheat oven to 350F. Line a cookie sheet with parchment paper or a Silpat. Set aside.

2. In a stand mixer or a medium mixing bowl, mix together the flour, cake mix, butter and sugar until smooth. It may be crumbly- keep on mixing until it all comes together! Then fold in the sprinkles. Roll out the dough onto a floured surface (about 1/2 inch thick) and cut into whatever shape you desire. I used a heart shape cookie cutter. 

3. Place 1 1/2 inches apart on the baking sheet and bake 8-10 minutes, just before they turn golden. I have a strong oven so I only baked them for 8 minutes. Let cool on the cookie sheet for a few minutes, then once slightly more firm, transfer to a wire rack and let cool completely. 

Almond Spritz Cookies With Strawberry and Blackberry Jam

You will be surprised with how simple and amazing these cookies are. You can make them in no-time and everyone will love them. 


If you don't have a spritz cookie maker, I strongly suggest you get one. I bought mine at Michaels Arts & Craft store. They come with different "slides" so you can make tons of different shaped cookies such as pumpkins, Christmas trees, flowers, etc. 



1 Cup Salted butter, softened

1 Cup sugar

1 egg

1 Tbsp whole milk

1/2 Tsp almond extract

1/2 Tsp vanilla extract

1 tsp baking powder

2+1/2 Cups flour

any type of jam/jelly you prefer (I used strawberry and Blackberry)



1. Preheat your oven to 350F. Line a baking sheet with parchment paper and set aside.

2. In a stand mixer with a paddle attachment, cream together butter and sugar. Once its combined, add egg, milk almond extract and vanilla extract. Scrape down the bowl as needed. 

3. In a separate bowl, mix together the flour and baking powder. Slowly add the flour mixture to the butter mixture. Mix until combined.

4. For the next step, you can either roll the dough into small balls with your hands and press your thumb into them OR you can put the dough in a spritz cookie maker and press them onto the baking sheet using whatever shape you prefer (make sure you use a slide that presses enough cookie dough out to where your jelly will not be directly on the pan. This will result in it burning and that is never fun!) and press your thumb into the shaped cookie so there is enough space to hold the jelly. These cookies do not spread much so feel free to place the dough an inch and a half apart. Once all of the dough is pressed and ready, place a small amount (about half a teaspoon)of jelly in the middle.

5. Bake for 10-13 minutes or until the edges are light golden brown. Let cool and enjoy!

Adapted from the recipe that came with my spritz cookie maker** 

Salted Caramel Apple Bars



For the shortbread crust:

1 1/2 Cups salted butter, softened

3/4 Cups powdered sugar

3 Cups flour


For the apple filling:

4 small or 3 large granny smith apples, washed and sliced into small pieces (I did not peel mine because I like the skin left on. If you don't, feel free to peel them!)

1/4 Cup flour

1/2 Cup sugar

1 Tbsp Cinnamon

1 tsp nutmeg

1 tsp fresh lemon juice


For the oat topping:

1/2 Cup brown sugar, packed

1/2 Cup salted butter, softened

1 Cup flour

3/4 Cup rolled oats

1/2 tsp baking soda


Fleur De Sel Caramel Sauce (I bought mine from Trader Joes) 


1. Preheat the oven to 350. Line a 9X13 inch pan with foil or parchment paper. Set aside.

2. For the shortbread:

-In a stand mixer, cream together the butter and powdered sugar until smooth. Slowly add the flour and press mixture evenly into the 9X13 inch baking pan. 

3. For the apple filling:

-In a separate bowl, mix the flour, sugar, cinnamon, nutmeg and lemon juice until combined. Toss in the apple slices until they are all coated evenly. Spread the apple mixture evenly over the shortbread in the baking dish. 

4. For the oat topping:

-In a stand mixer, mix together the brown sugar and butter until combined. Slowly add the flour, rolled oats and baking soda until the dough sticks together. Scrape down the sides as needed. Add this mixture to the baking dish, covering the apples and dropping the dough piece by piece. (I broke off pieces with my hands and dropped it over the apples)

5. Bake for 35-40 minutes or until the oat topping is golden brown. Let cool and drizzle with the salted caramel topping. Enjoy!

Caramel Shortbread Bars

Happy Tuesday! 

I want to share with you this simple yet delicious recipe. I am a HUGE fan of salted caramel and this recipe is exactly that! It's easy to make and is perfect for any occasion all year round. I didn't sprinkle salt on top because of the salted butter. If you are not a fan of salted caramel or if you only have unsalted butter, feel free to use that. It still comes out great. 



-for shortbread

4 Cups flour

1 Cup white sugar

1 1/2 Cup powdered sugar

1 lb salted butter (2 Cups) 

1 Tbsp vanilla extract

-for caramel 

14oz bag of soft caramels (like Kraft)  

1/3 Cup Half and Half or heavy cream



Preheat the oven to 325F. In a stand mixer, cream together the butter and sugars until fluffy. Slowly add vanilla extract and flour until combined. 

Press half of the dough into a greased 9X13 pan. bake until light brown- about 15 minutes. While that is in the oven, make the caramel.

In a medium saucepan, add caramels and half and half. stir until combined- about 5 minutes. 

Remove dough from the oven and pour caramel mixture over it evenly. Then drop the remaining dough piece by piece over the caramel mixture. Return to the oven for about 30 minutes- when the top is firm. Let it cool completely and serve!


** it is important that you let it cool completely because the caramel stays very hot!!