Snowball cookies go great with coffee, tea, or hot chocolate. But look out, as they are shockingly addictive.

Related: Gingerbread Cookies, Butter Cookies, The Best Cookie Recipes

Snowball Cookie Ingredients:

• All-purpose flour
• Pecans (or other nuts)
• Butter
• Salt
• Vanilla extract
• Powdered sugar (confectioner’s sugar)

Directions:

Snowball cookies have three main steps for success. First, toast the nuts for maximum flavor. Then, make and bake the cookies.

Last, roll the still-warm cookies in powdered sugar for that snowball effect and melt-in-your-mouth flavor. I like to roll them once, and after I’ve rolled them all, I will roll each one more time for maximum snow effect!

Tips for Making:

• Nuts – I like pecans, but sometimes snowball cookies are made with walnuts or other nuts. It’s up to your preference (or if allergies are an issue). Whatever nut you use, give them a good toasting before chopping them well.
• Roll each dough ball so it’s a 2-3 bite cookie. These don’t bake for long, so you don’t necessarily want oversized cookies.
• Roll the snowball cookies in powdered sugar while they are still warm, and then once more. The first layer will melt some (a good thing!), but for that snowy look, you’ll want a second layer.

Serving Suggestion – Coffee!

Snowball cookies go great with a hot beverage like coffee or tea (see our favorite herbal tea-it’s tastes like red hots candy!).

Here’s how to take your at-home coffee game to the next level:

• How to Brew Coffee in a Chemex
• How to Brew Coffee in an Aeropress
• Make Your Own Latte at Home (Without an Expensive Espresso Machine)

FAQ

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Snowball Cookies

nutty buttery cookies rolled in powdered sugar

Course Dessert

Cuisine American, Italian

Keyword cookies, snowball cookies

Prep Time 1 hour hour 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 20 cookies

Calories 174kcal

Author Emma Chapman

Ingredients

• 2 ⅛ cups all-purpose flour
• ¾ cup pecans
• ½ teaspoon salt
• 1 cup butter softened
• 1 ½ teaspoon vanilla extract
• ¾ cup powdered sugar divided

US Customary – Metric

Instructions

• In a dry pan, toast the pecans over medium heat until very fragrant.
• Once they are cool enough to handle, chop well.
• In a medium mixing bowl, stir together the flour, chopped pecans, and salt. Set aside.
• In a large mixing bowl, cream together the softened butter, vanilla extract, and 1/2 cup powdered sugar.
• Add the dry ingredients to the wet and stir until a dough forms.
• Cover and refrigerate for one hour, up to overnight.
• Roll into balls and place on a baking sheet.
• Bake at 400°F for 8-10 minutes. The bottoms should just begin to brown.
• Once cool enough to handle (but still warm), roll them in the remaining powdered sugar. Once you've rolled all the cookies, roll each one a second time.

Notes

You can swap the pecans for another nut, like walnuts, depending what you prefer. 

Nutrition

Calories: 174kcal | Carbohydrates: 15g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 24mg | Sodium: 132mg | Potassium: 33mg | Fiber: 1g | Sugar: 5g | Vitamin A: 286IU | Vitamin C: 0.04mg | Calcium: 7mg | Iron: 1mg

This recipe is simple and you can whip it up and enjoy it for weeks (or even months) in your fridge. Having this mix on hand makes mixing a cocktail faster and less messy. All you have to do is mix it with your spirit, shake, and pour over ice.

Related: If you’re already making some homemade syrups, why not try our Homemade Margarita Mix, Homemade Sour Mix, Classic Old Fashioned and Simple Syrup, and Mint Simple Syrup recipes while you are at it?!

Old Fashioned Mix Ingredients

• granulated white sugar
• water
• freshly squeezed clementine juice
• maraschino cherries
• cinnamon stick
• aromatic and orange bitters

How to Make Old Fashioned Simple Syrup

In a sauce pan, combine 3 cups sugar, 2 cups water, and 1 cup freshly squeezed clementine juice. I used 5 clementines and a citrus juice hand press to juice them.

Next, add 5 maraschino cherries cut into halves and stems removed. Add one cinnamon stick. Let the mixture simmer on medium heat until the sugar has completely dissolved into the water.

Next, remove the mixture from the heat and let it sit to cool and for the flavors to steep for one hour.

After the ingredients have steeped for one hour, add aromatic and orange bitters. I used about 50 drops of each bottle, or you can measure out 1/2 tablespoon of each bitter type.

Use a fine mesh strainer and a funnel to decant your syrup into a glass bottle. I used this bottle set for mine.

As a finishing touch, you can use rubber stamps to create a label like I did. This is especially useful if you are getting ready for a party where guests will serve themselves, or if you are making more than one type of syrup.

Tips for Mixing an Old Fashioned

• To mix an Old Fashioned using this recipe, combine 2 ounces high quality bourbon and 1 ounce of mix. Stir and pour over a large ice cube to serve in a whiskey glass.
• Garnish your drink with an orange wedge and a maraschino cherry.
• If you are in the market for glassware that works great for an old fashioned, these glasses are great for whiskey cocktails.

An Old Fashioned Pairs Well With

Other recipes you may like:

• 20 Easy Party Appetizer Ideas
• 5 Tips for Creating the Perfect Cheese Platter
• Favorite Homemade Brownies

FAQ

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Homemade Old Fashioned Mix

Homemade mix recipe for making an Old Fashioned cocktail.

Course Drinks

Cuisine American

Keyword old fashioned mix, old fashioned syrup

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Steep Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 12

Calories 212kcal

Author Elsie Larson

Ingredients

• 3 cups granulated white sugar
• 2 cups water
• 1 cup freshly squeezed clementine juice 5 clementine oranges
• 5 maraschino cherries
• 1 cinnamon stick
• ½ tablespoon aromatic bitters
• ½ tablespoon orange bitters

US Customary – Metric

Instructions

• In a sauce pan, combine 3 cups sugar, 2 cups water and 1 cup freshly squeezed clementine juice (I used 5 clementines and a citrus juice hand press to juice them.

  Next, add 5 maraschino cherries cut into halves and stems removed. Add one cinnamon stick. Let the mixture simmer on medium heat until the sugar has completely dissolved into the water. 
• Next, remove the mixture from the heat and let it sit to cool and for the flavors to steep for one hour.
• After the ingredients have steeped for one hour, add aromatic and orange bitters. I used about 50 drops of each bottle or you can measure out 1/2 tablespoon of each bitter type.
• Use a fine mesh strainer and a funnel to decant your syrup into a glass bottle. I used this bottle set for mine. As a finishing touch, you can use rubber stamps to create a label like I did.

  This is especially useful if you are getting ready for a party where guests will serve themselves or if you are making more than one type of syrup.

Notes

• If you don’t have clementines, you can uses oranges as a substitution. 
• If you prefer to add the cocktail bitters to each drink individually, omit them from this mix recipe. 

Nutrition

Calories: 212kcal | Carbohydrates: 54g | Protein: 0.2g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 3mg | Potassium: 44mg | Fiber: 0.3g | Sugar: 53g | Vitamin A: 43IU | Vitamin C: 10mg | Calcium: 8mg | Iron: 0.1mg

Related: Butterbeer Recipe, Oreo Dip, Cookie Dough Dip, Wendy’s Frosty, Orange Julius Recipe.

What is Candy Salad?

Candy Salad is a fun way to served a mixed assortment of different types of candies. Our recipe is for gummy candy salad, combining all our favorite gummy candies into a large serving (salad) bowl. We store our candy salad with a scoop for easy serving. The airtight container keeps the candy fresh and we serve scoops in small bowls for family movie nights.

This recipe became viral on TikTok. Candy Salad videos have been sweeping the internet, creating a fun and very sweet candy salad trend. When I saw it, I knew it was an immediate yes for my family because we love gummy candy and I knew my children would enjoy the activity of creating this candy mix together. Try making this for your summer get-togethers.

Candy Salad Ingredients

• Gummy Bears – Choose your favorite flavors.
• Gummy Worms – Choose sour or sweet.
• Sour Punch Bites
• Watermelon Gummies
• Starmix – Or any variety pack gummies.
• Nerds Gummy Clusters
• Peach Rings – Or peach gummies.
• Gummy Sharks
• Happy Cola Gummies
• SweetTarts Chewy Fusions
• Sour Brite Crawlers
• Mini Starbursts

Important note: Substitute any favorite gummy candies of your own. Eyeballing the ingredients is sufficient and anything goes.

We mixed some bags of store-bought gummies such as Haribo with a big bag of mixed candy we purchased from a bulk candy store. We used a salad bowl with a wood lid as well as a metal scoop for serving the candy mix.

Instructions

In a large salad bowl, decant a variety of gummy candies. Mix together with a large wooden spoon.

If you have any long candies such as sour straws or nerds rope, cut them into smaller pieces before adding to the mixture.

Store in an airtight container in a cool, dry place. Use a scoop to serve portions.

Tips for Making

• When stored in an airtight container, this candy salad will stay fresh for several months.
• This is a great recipe to bring for a road trip or a family vacation.
• Feel free to substitute your favorite candies. This is the key to making the perfect candy salad.
• Choose flavors that blend well together.

Variations

• Chocolate Candy Salad – Combine miniature candy bars, M&Ms and chocolate candies.
• Reeses Candy Salad – Mix various types of Reese’s candies along with peanuts and chocolate candies to create a peanut butter cup-themed candy salad.
• Sour Candy Salad – Use sour candies such as Sour Patch Kids and Warheads to create a mouth puckering sour candy mixture.
• Fruit Candy Salad – Use fruit flavored candies and Skittles, Starburst and Twizzlers or any fruity candy.
• Halloween Candy Salad – Choose candies in a yellow, lavender, black and white color scheme. Find themed candies such as gummy eyeballs or gummy fingers for a creepy vibe.
• Christmas Candy Salad – Choose candies in a color scheme of red, green and white. Incorporate stars, candy cane stripes and gumdrops into your mix.
• 4th of July Candy Salad – Choose candy in a color scheme of red, white and blue.
• Easter Candy Salad – Mix jelly beans, candy eggs and pastel gummy candies for a fun Easter-themed mix.

More Movie Night Recipes

• Root Beer Float
• Butterbeer
• Popcorn Balls
• Chex Mix

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Candy Salad

Learn to make Candy Salad with assorted gummy candies.

Course Dessert, Snack

Cuisine American

Keyword Candy Salad

Prep Time 5 minutes minutes

Servings 20 servings

Calories 224kcal

Author Elsie Larson

Equipment

• 1 salad bowl with airtight lid
• 1 scoop

Ingredients

• 1 cup gummy bears
• 1 cup gummy worms
• 1 cup nerds gummy clusters
• 1 cup peach rings
• 1 cup gummy sharks
• 1 cup mini starbursts

Instructions

• In a large salad bowl, decant a variety of gummy candies.
• Mix together with a large wooden spoon.
• If you have any long candies such as sour straws or nerds rope, cut them into smaller pieces before adding to the mixture.
• Store in an airtight container in a cool, dry place. Use a scoop to serve portions.

Notes

• When stored in an airtight container, this candy salad will stay fresh for several months.
• This is a great recipe to bring for a road trip or a family vacation.
• Feel free to substitute your favorite candies. This is the key to making the perfect candy salad.
• Choose flavors that blend well together.

Nutrition

Calories: 224kcal | Carbohydrates: 52g | Protein: 6g | Sodium: 28mg | Sugar: 30g

Caramel apples also make great gifts so you can make a batch to hand out at Halloween parties, as a thank-you present, or just make a few for your family on a crisp fall day. Add fun toppings to make it a gourmet treat!

Looking for more fall recipes? Check out:

• 15 Pumpkin Desserts To Bake This Fall
• Candy Apples
• Classic Hot Toddy
• Overnight Cinnamon Rolls – Small Batch
• Soft Pumpkin Muffins

What kind of apples are best for caramel apples?

The variety of apple that you choose for your caramel apple depends entirely on your taste! If you have a sweet tooth, you would probably enjoy a sweeter variety like a Fuji, Honeycrisp, Gala, or a Pink Lady as your apple base. For a more tart contrast to your sweet caramel topping, Granny Smith apples are the most popular choice. These are all firmer choices than say a softer Macintosh variety and give you a better crunch factor when eating your treat.

Caramel Apple Ingredients:

• Wrapped Caramels: Using premade caramels is the fastest and easiest way to go about making your caramel apples. Most grocery stores sell these in the baking area or right next to the apples in fall, but you can also get them online if your local store doesn’t carry them.

• Fresh Apples: Choose a firm apple that is either more sweet or more tart depending on how much sweetness you want to add to the caramel layer. Make sure to wash off the wax before dipping your apple so that the caramel has a better chance of sticking and won’t slide off.

• Heavy Cream or Milk: Just adding a little heavy cream or milk to the caramel will help thin it out a bit to make it more “dippable.”

• Toppings (optional): For a gourmet caramel apple, you can do a second dip after the caramel into fun toppings like crushed candy bars like Butterfingers or mini M&Ms, pretzels, sprinkles, flaked sea salt, chopped pecans or other nuts, crushed Oreos, or coconut! You can also use chopped dark chocolate, milk chocolate, or white chocolate chips as well.

Looking for a delicious caramel dip to eat with apples? Try our Cream Cheese Fruit Dip (4 Ways!)

Tools You Need To Make Caramel Apples:

• Skewers: While the classic caramel apple is usually perched upon a wooden stick, you can also use a popsicle stick, or, in a pinch, even just stick a fork into it if you don’t have any thick skewers at home.

• Melting tools: To melt your caramel, you want either a microwave and microwave-safe bowl, a saucepan, a double-boiler pot, or a glass Pyrex-type bowl to set on top of a saucepan of boiling water.

• Nonstick Cooking Spray: You’ll want to make sure your apples don’t stick to the plate or pan you are placing them on, so use some nonstick cooking spray on the surface first to make sure you can remove them easily. You can also use a lined baking sheet to cool your apples on, so just lay some wax paper on a baking sheet or flat surface.

• Dipping container (optional but helpful): While you can just roll your apple around in the bowl or pot you melted the caramel in, for smaller batches it’s also nice to have a Pyrex glass measuring cup to melt the caramel in so you have a nice little container to dunk the apple right in to.

Tips for Making Caramel Apples:

• Remove the wax from your apples. You’ll want to wash your apples and try to remove the wax from the apples before dipping them so the caramel will stick better. Run the apples under some hot water and use a fruit wash or dish soap and a clean scrubby pad or textured towel to rub vigorously over the apples to help remove some of the wax. Dry apples very well so no moisture remains.

• Chill apples before and after dipping. After you add your skewer, you can chill your apples in the fridge so that the caramel sets up faster and less will run off the surface when dipping (and then put them back in the fridge so the caramel will set up faster).

• Have toppings already prepped. If you are dipping your apple into toppings, make sure you already have your bowls of toppings ready so the caramel doesn’t set before you can get your toppings together.

• Drizzle chocolate after cooling: You can also drizzle melted chocolate over your apple for a yummy addition, but wait until the apples are cool so the warm caramel doesn’t melt the chocolate.

How to Make Caramel Apples:

Prepare the apples: Once clean, make sure the apples are thoroughly dry before dipping! Skewer your apple with your stick or fork and set aside.

Melt the caramel: Put your caramels and heavy cream/milk in a microwave-safe bowl and heat for 30-second increments, stirring well between each heating session, until the caramel is smooth and melted. If the mixture seems thin, let it sit for a minute or two to thicken up a bit before dipping.

Can I make caramel apples on the stovetop without a microwave?

Yes! If you don’t have a microwave, you can still make caramel apples easily in a saucepan, a double-boiler pot, or a glass Pyrex-type bowl set on top of a saucepan of boiling water (it will take longer to melt this way, so be patient).

For a regular saucepan, add caramels and milk to the pan and heat on medium-low heat, stirring until melted. If using the double-boiler or bowl on top method, just bring a few inches of water to a boil in a pot, set the top of the double boiler or glass bowl on top with your caramel and milk, reduce the heat to a low boil/simmer and stir occasionally until melted.

Dip apples: Now that your caramel is melted, spray a tray or plate with nonstick cooking spray and dip your apple into the melted caramel at an angle, twisting it around until the apple is coated as well as you would like.

Lift the apple to let the excess caramel drip off and scrape the bottom over the side of the bowl to get extra excess. As the caramel gets lower in the bowl, you can also use a spoon to pour the caramel over the apple to cover the sides or tilt the bowl or pan so the caramel pools in one spot.

After dipping in your caramel, you can do a second dip into your topping of choice to give it some added flavor before setting it on your tray or plate. Try some black and orange sprinkles for a Halloween caramel apple treat!

If your caramel starts to set as you continue dipping your apples, reheat it for 15 seconds at a time in the microwave until the texture is dippable again.

Let the caramel set: Let your apples cool in the fridge for about 15-30 minutes to allow the caramel to fully set on your nonstick sprayed parchment paper or lined wax paper surface. Now your apple is ready to eat!

How do I store caramel apples?

You can store caramel apples in the fridge for up to two weeks and you can also wrap them in cellophane or clear treat bags individually to give as gifts!

Looking for more apple recipes? Check out:

• Apple Dumplings
• No-Bake Caramel Apple Cheesecake
• Baked Apple Donuts with Cinnamon Sugar
• 5-Minute Apple Crisp (For One!)
• Apple Dumpling Monkey Bread
• Easy Apple Pie Bars

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Easiest Homemade Caramel Apple

Make delicious caramel apples at home and add gourmet toppings

Course Dessert

Cuisine American

Keyword caramel apple, homemade caramel apple

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Cooling Time 30 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 10 people

Calories 97kcal

Author Laura Gummerman

Cost $15

Equipment

• 8-10 wooden skewers
• microwave or saucepan or double boiler if using the stove
• microwave or heatproof bowl

Ingredients

• 2 11-ounce bag of wrapped caramels like Kraft brand
• 8-10 small to medium apples
• 3 tablespoons heavy whipping cream or milk
• chopped toppings of your choice

Instructions

• Prepare the apples: Make sure the apples are thoroughly dry before dipping! Skewer your apple with your stick or fork and set aside.
• Melt the caramel: Put your caramels and heavy cream/milk in a microwave-safe bowl and heat for 30-second increments, stirring well between each heating session, until the caramel is smooth and melted. If the caramel seems thin, let it sit for a minute or two to thicken up a bit before dipping.
• Dip the apples: Now that your caramel is melted, spray a tray or plate with nonstick cooking spray and dip your apple into the melted caramel at an angle, twisting it around until the apple is coated as well as you would like. Lift the apple to let the excess caramel drip off and scrape the bottom over the side of the bowl to get extra excess. As the caramel gets lower in the bowl, you can also use a spoon to pour the caramel over the apple to cover the sides or tilt the bowl or pan so the caramel pools in one spot.

  After dipping in your caramel, you can do a second dip into your topping of choice to give it some added flavor before setting it on your tray or plate. Try some black and orange sprinkles for a Halloween caramel apple treat!

  If your caramel starts to set as you continue dipping your apples, reheat it for 15 seconds at a time in the microwave until the texture is dippable again.
• Let the caramel set: Let your apples cool in the fridge for about 15-30 minutes to allow the caramel to fully set. Now your apple is ready to eat!

Notes

Can I make caramel apples on the stovetop without a microwave?

Yes! If you don’t have a microwave, you can still make caramel apples easily in a saucepan, a double-boiler pot, or a glass pyrex-type bowl set on top of a saucepan of boiling water (it will take longer to melt this way, so be patient). For a regular saucepan, add caramels and milk to the pan and heat on medium-low heat, stirring until melted. If using the double-boiler or bowl on top method, just bring a few inches of water to a boil in a pot, set the top of the double boiler or glass bowl on top with your caramel and milk, reduce the heat to a low boil/simmer and stir occasionally until melted.

 

You can store caramel apples in the fridge for up to two weeks and you can also wrap them in clear treat bags individually to give as gifts!

 

 

Nutrition

Calories: 97kcal | Carbohydrates: 20g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 4mg | Potassium: 162mg | Fiber: 3g | Sugar: 15g | Vitamin A: 167IU | Vitamin C: 7mg | Calcium: 13mg | Iron: 0.2mg

Candy apples may look like an impressive dessert (and hard to make), but it’s actually pretty easy (just like our Easy Caramel Apples!)! We’ll show you how …

And just as a side note, since the sugar is extremely hot and you can get burned if not careful, we don’t recommend doing this project with kids. Just let them eat the final result rather than help with this one.

Looking for more fall treats? Check out:

• Easy Pumpkin Cookies
• Homemade Caramel Sauce
• Baked Apple Donuts with Cinnamon Sugar
• Apple Cinnamon Hot Toddy

What are candy apples?

Candy apples are a whole apple on a stick dipped in hot melted sugars which hardens to form a thin candy shell. While usually red, they can also be dyed other colors and they first appeared in 1908 in New Jersey when candy maker William Kolb created them. Red Hots candies were a popular choice to use for the outer coating, so some prefer to make theirs a cinnamon flavor coating to mimic that nostalgic flavor.

Ingredients for candy apples:

• Apples: Using smaller apples will get you more finished apples out of one batch of candy coating. Try and pick ones with a nice round shape for the best looking candy apples.
• White sugar: This candy apple recipe uses plain granulated white sugar to give the candy coating its sweetness.
• Light corn syrup: Corn syrup helps you get that smooth candy finish.
• Water: The water mostly boils off while the candy rises up to the proper hard crack stage temperature.
• Red food coloring: Gel food coloring is preferred if you have it since it’s more concentrated so the color is brighter for the best candy apples.

Supplies for candy apples:

• Apple skewers: You can also use popsicle sticks or even sticks from branches for your skewers, but we like these bamboo ones since they already have a point for easy insertion.

• Candy thermometer: Having a candy thermometer with a pot clip is super helpful. You can also use a multi purpose digital thermometer but you’ll have to stand there and hold it if you don’t have a clip.

How to prepare your apples:

Wash and dry apples: You want to try and remove any wax coating that’s on the apples so your coating will stick and you can avoid getting annoying bubbles that pop out of the coating.

You can scrub them really well with a clean textured scrubber after rinsing them in hot water and rub them dry with a textured towel to try and remove as much wax as you can, or some people like to boil water and dip the apples in the water for about 5 seconds before rubbing dry (longer than 8-10 seconds can start to cook the apples, so don’t leave them in too long!).

Make sure the apples are fully dry before dipping as any amount of water will create bubbles in your coating.

Add skewers: Push or tap your wooden skewers or lollipop sticks halfway into the top of your dried apples and set aside.

How to make candy apples:

Prepare your pan: Prepare a sheet pan or parchment paper sprayed with nonstick spray or butter so you’ll be able to remove the apples easily once cooled.

Cook your coating: Combine sugar, water, corn syrup, and food coloring in a saucepan over medium heat. Stir together with a wooden spoon or silicone spatula and bring the sugar mixture to a boil with a candy thermometer clipped to your pot (make sure it’s not touching the bottom of the pot or it won’t be an accurate read).

Bring coating up to 300°: Let the mixture boil for about 15-20 minutes on medium-high heat until it reaches between 300°-310°. Remove the coating from the heat and allow the bubbles to settle down for a minute until smooth.

Dip your apples: Working quickly, tilt your pan to the side and dip an apple in the candy mixture, swirling the apple to get each side coated. Pull the apple out and let the excess drip off before placing on a prepared baking sheet, wax paper, silicone mat or parchment paper (just coat whichever one you use with cooking spray).

If the candy coating starts to harden before you are done dipping all your apples, put it back on medium heat until it thins out again.

Let cool: Once all your apples are dipped, let the coating harden (it just takes a few minutes) and your apples are ready to eat! Remember, candy apples have a hard sticky coating, so eat with caution!

Tips for Making Candy Apples

• Use organic apples if you can since some companies don’t use wax on their apples so you don’t have to try to remove it. Or use apples from a local orchard that doesn’t wax their apples.

• Make sure your sugar reaches the 300° mark or the coating won’t harden and it will be more of a taffy texture.

• Try and keep the candy shell thin when you dip; it doesn’t need to be super thick and will be harder to eat.
• If you want to add a topping to your apples, just roll them in chopped coconut, nuts or sprinkles before the candy coating sets.

• You can make your candy apples a color other than red if you want! Just remember the color of the apple comes through a bit and may muddle your final color depending on what shade you pick, but purple or black for Halloween is fun!

What the best way to clean your pot after making candy apples?

Now that your candy apples are made, you may be staring at your pot thinking “Now, how am I ever going to clean that?!” It’s actually pretty easy!

• Fill your pot with water.
• Boil the water on the stove, stirring every so often.
• Once the candy leftover is dissolved, pour the water out and the hardened sugar is gone!

If you have some sugar up on the sides of your pot above the boiling water line, just use a spatula to keep pulling up some of the hot water over that spot until it starts to dissolve.

You can also dip your thermometer into the water as it boils to remove any hardened candy for the tip of that as well.

How do you store candy apples?

Candy apples can be stored in an airtight container for up to three days in the refrigerator, although they are usually best eaten in the first 24 hours. The outer hard shell will last longer than three days, but the hole that is poked into the apple is what starts to oxidize the apple after a few days and makes it mushy inside.

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Easiest Candy Apples

Create homemade easy candy apples at home—perfect for fall and Halloween!

Course Dessert

Cuisine American

Keyword candy apples, homemade candy apple

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8

Calories 347kcal

Author Laura Gummerman

Cost $10

Equipment

• wooden skewers
• saucepan
• candy thermometer

Ingredients

• 8-10 apples
• 2 cups white sugar
• ¾ cup water
• ½ cup corn syrup
• ½ teaspoon red gel food coloring

Instructions

• Prepare your pan: Prepare a sheet pan or parchment paper sprayed with nonstick spray or butter so you’ll be able to remove the apples easily once cooled.
• Cook your coating: Add the sugar, water, corn syrup, and food coloring to a saucepan over medium heat. Stir together and bring to a boil with a candy thermometer clipped to your pot (make sure it’s not touching the bottom of the pot or it won’t be an accurate read).
• Bring coating up to 300°: Let the mixture boil for about 15-20 minutes until it reaches between 300°-310°. Remove the coating from the heat and allow the bubbles to settle down for a minute until smooth.
• Dip your apples: Working quickly, tilt your pan to the side and dip an apple in the coating, swirling the apple to get each side coated. Pull the apple out and let the excess drip off before placing on a sheet pan or parchment paper.

  If the candy coating starts to harden before you are done dipping all your apples, put it back on medium heat until it thins out again.
• Let cool: Once all your apples are dipped, let the coating harden (it just takes a few minutes) and your apples are ready to eat! Remember, candy apples have a hard sticky coating, so eat with caution!

Notes

NOTE: Remember, this sugar is very hot, so be sure to keep your skin away from the sugar to avoid burns. You can also have a bowl of ice water nearby just in case you make contact with the sugar so you can quickly dip your hand in that, or even use heatproof gloves made for cooking.

How to prepare your apples:

Wash and dry apples: You want to try and remove any wax that’s on the apples so your coating will stick and you can avoid getting annoying bubbles that pop out of the coating.

You can scrub them really well with a clean textured scrubber after rinsing them in hot water and rub them dry with a textured towel to try and remove as much wax as you can, or, some people like to boil water and the dip the apples in the water for about 5 seconds before rubbing dry (longer than 8-10 seconds can start to cook the apples so don’t leave them in too long!).

Make sure the apples are fully dry before dipping as any amount of water will create bubbles in your coating.

Add skewers: Push or tap your skewers halfway into the top of your dried apples and set aside.

Tips for Making

• Use organic apples if you can since some companies don’t use wax on their apples so you don’t have to try to remove it. Or use apples from a local orchard that doesn’t wax their apples.
• Make sure your sugar reaches the 300° mark or the coating won’t harden and it will be more of a taffy texture.
• Try and keep the candy shell thin when you dip; it doesn’t need to be super thick and will be harder to eat.
• You can make your candy apples a color other than red if you want! Just remember the color of the apple comes through a bit and may muddle your final color depending on what shade you pick, but purple or black for Halloween is fun!

Nutrition

Calories: 347kcal | Carbohydrates: 91g | Protein: 0.5g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 17mg | Potassium: 196mg | Fiber: 4g | Sugar: 85g | Vitamin A: 98IU | Vitamin C: 8mg | Calcium: 15mg | Iron: 0.2mg

You could also make these Oreo Cake Pops for a no-bake option! And whether it’s food, desserts, costumes, or decoration ideas you need, we’ve got tons of ideas to make this Halloween special!

Looking for more Halloween treats? Check out:

• Halloween Punch Bowl
• Halloween Jello Shots
• Halloween Cupcakes – Easy Ideas
• Halloween No-Bake Truffles
• Witch Cupcakes for Halloween
• Vampire Milkshake
• Candy Apples and Caramel Apples

Want an easy no-bake “cake pop” idea? Try using large marshmallows on a stick and get to the decorating right away!

Tips for Making Cake Pops:

• Add your icing to your cake crumble in small quantities so you just get the point of having enough for it to stick together.
• Use a small cookie scoop to scoop cake mixture so you get even portions for each cake pop.
• Make sure your cake balls are well chilled before coating.
• Have your decorations nearby and prepped to go so you can attach them while the chocolate is still melted.
• You can use a tall glass to pour your melted chocolate in so you have a little dunk tank to fully submerge your cake pop into.
• Want colored cake pops? Add a little gel food coloring when you smush together your cake and icing for a fun color surprise!
• Use orange candy melts to create a pumpkin cake pop, pipe on a face with black icing and place a chocolate chip upside down on top for the stem.
• Try using a pumpkin spice cake mix with cream cheese frosting for extra fall flavor!

What You Need to Make Cake Pops:

Cake mix: For this cake pop recipe, you can use any flavor of boxed cake mix: chocolate, vanilla, red velvet, yellow, etc. Be sure to check your cake mix to ensure you have whatever other cake ingredients the mix recommends for baking (eggs, oil, etc.).

Can of frosting: You will also need one container of store-bought frosting. I like to use anything with a simple texture like vanilla, chocolate, or strawberry.

Cake pop sticks: While it’s most common to use sticks like this, you can also use lollipop sticks, forks, or edible items like pretzel rods!

Candy melts: These melting wafers are the easiest way to get that chocolate coating as they melt easily and come in lots of color options.

Microwave or Double Boiler: You can melt candy melts in the microwave, but you can also use a double boiler to do it on the stove top or a chocolate melter like this one.

Edible decorations: For these Halloween cake pops you’ll want candy eyeballs for the mummy and bat, Oreo-type cookies for the bat wings, chocolate chips for the bat ears, green candy melts or a large candy eye for the eyeball and an edible marker to draw on the red veins. Feel free to decorate with sprinkles or other edible candies!

How to Make Halloween Cake Pops:

1. Bake the cake: Bake your cake according to the package instructions and allow to fully cool in the pan.

2. Add the frosting and mix: Spoon the baked cake into a large mixing bowl and break it up with your hands so it resembles large crumbs. Add 2/3 of the container of frosting. Using the full container makes the cake pops a bit too soft and harder to work with once we dip them in chocolate. But, this is how you get cake pops to stick together—with frosting. Use clean hands to mix together the frosting and cake. The cake pop batter is going to be pretty soft, but moldable.

3. Roll cake balls: Form your cake pop batter into small balls (about 3-4 tablespoons each). You don’t want them to be too big, just so they easily fit in the palm of your hand.

Once you have formed all your pops (a standard size cake will make around 35-40 cake pops), put them in the refrigerator for 1-2 hours or the freezer for 30 minutes.

4. Melt your candy melts: Melt candy melts in the microwave in 30-second increments on half power. You could also use a double boiler to do it on the stove top or a chocolate melter like this one. If you need to thin your candy melts, you can stir in a teaspoon of canola or vegetable oil once melted and can reheat the chocolate for 15 seconds at a time to remelt if it starts to set up at any point.

5. Attach the cake pop stick: First, put your stick into the melted chocolate and push the stick 2/3 through a cold cake pop. The melted chocolate will act like a glue to keep the cake pop attached to the stick.

6. Dip the cake pop: Dip the attached cake pop into the melted chocolate and allow any excess chocolate to drip off the pop. Gently tap the cake pop stick on the side of your bowl to also shake off extra chocolate. Then, add any extra decorations and store the cake pop upright in a cake pop holder or styrofoam block while it sets (unless you don’t mind a flat bottomed cake pop then you can let them lay on wax or parchment paper).

You can keep them upright in a number of ways like sticking them into a container that is filled with granulated white sugar or rice or you can stick them into a block of styrofoam.

How to make a mummy Halloween cake pop:

• Follow directions above to make a general cake pop and dip the cake pop into white candy melts.
• Add two candy eyes and let the chocolate set.
• Using more melted white chocolate, either use a piping bag (or a ziplock baggie with a bit of the corner tip cut off) or a spoon to drizzle lines of chocolate over the mummy face to make the wrapping effect (set cake pop on wax paper to catch excess icing).
• Allow the drizzled chocolate to set and your mummies are ready!

How to make a bat Halloween cake pop:

• Follow directions above to make a general cake pop and dip the cake pop into black or brown chocolate.
• Add two candy eyes, half an Oreo or chocolate cookie into each side for the wings, two chocolate chips on top for ears, and let the chocolate set.

TIP: When adding the bat wings, have your cake pop standing up in a stand or jar of rice/sugar to hold it upright and insert the wings on both sides at the same time. Just go in far enough to stick but not so far that you split your cake pop in half.

• Once the chocolate is set, your bats are ready to eat!

How to make an eyeball Halloween cake pop:

• Follow directions above to make a general cake pop and dip the cake pop into white chocolate.
• Add a green candy melts or a large candy eye to the eyeball and let the chocolate set. If you do the candy melt, you can add some melted black chocolate to a ziplock bag, cut the corner, and add a drop of black for the pupil or you can draw it on with a black food marker.
• Allow the cake pop to dry and then draw on red veins with a food marker and you’re ready to serve!

Looking for more cake pop tips? Check out our How To Make Cake Pops for more!

How cute are those?! We love a good Halloween treat that is a little spooky but mostly fun. You can also use a little food dye in vanilla cake to make the inside cake pop batter a fun Halloween color for an extra surprise when you bite inside. You could even add some of these to a “Boo bag” to boo your neighbors and friends or try our Birthday Cake Pops for your next party. Happy baking!

Looking for other cake pop ideas? Check out:

• Birthday Cake Pops
• Christmas Cake Pops
• Chocolate Cake Pops
• Oreo Cake Pops
• How To Make Cake Pops

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Halloween Cake Pops

Create halloween cake pops for your themed party.

Course Dessert

Cuisine American

Keyword bat cake pop, eyeball cake pop, halloween cake pops, mummy cake pop

Prep Time 30 minutes minutes

2 hours hours

Total Time 2 hours hours 30 minutes minutes

Servings 35 cake balls

Calories 55kcal

Author Laura Gummerman

Cost $15

Equipment

• 1 small cookie scoop optional
• 35-40 cake pop sticks
• 1 microwave or double boiler

Ingredients

• 1 boxed Funfetti or vanilla cake mix and whatever other ingredients you need to make the cake (eggs, oil, etc.)
• 1/2-3/4 of a 16-ounce can of vanilla frosting (add little by little until you have right consistency)
• candy melts in white
• sprinkles

Instructions

• Bake the cake: Bake your cake according to the package instructions and allow to fully cool.
• Add the frosting and mix: Spoon the baked cake into a large mixing bowl. Add 1/2-2/3 of the container of frosting. Using the full container makes the cake pops a bit too soft and harder to work with once we dip them in chocolate. But, this is how you get cake pops to stick together—with frosting. Use clean hands to mix together the frosting and cake. The cake pop batter is going to be pretty soft, but moldable. Should feel like play dough consistency.
• Roll cake balls: Form your cake pop batter into small balls (about 3-4 tablespoons each). You don’t want them to be too big, just so they easily fit in the palm of your hand. Once you have formed all your pops (a standard size cake will make around 35-40 cake pops), put them in the refrigerator for 1-2 hours or the freezer for 30 minutes.
• Melt your candy melts: Melt candy melts in the microwave in 30-second increments on half power. You could also use a double boiler to do it on the stove top or a chocolate melter like this one. If you need to thin your candy melts, you can stir in a teaspoon of canola or vegetable oil once melted and you can reheat the chocolate for 15 seconds at a time to remelt if it starts to set up at any point.
• Attach the cake pop stick: First, put your stick into the melted chocolate and push the stick 2/3 through a cold cake pop.
• Dip the cake pop: Dip the attached cake pop into the melted chocolate and allow any excess chocolate to drip off the pop. Gently tap the cake pop stick on the side of your bowl to also shake off extra chocolate. Then, add any extra sprinkle decorations and store the cake pop upright while it sets (unless you don’t mind a flat bottomed cake pop).

Notes

*You can keep them upright in a number of ways while they set like sticking them into a container that is filled with granulated white sugar or rice or you can stick them into a block of styrofoam.

 

Tips for Making Cake Pops:

• • Add your icing to your cake crumble in small quantities so you just get the point of having enough for it to stick together. It should feel like play dough.

• • Use a small cookie scoop to scoop cake mixture so you get even portions for each cake pop.

• • Make sure your cake balls are well chilled before coating.

• • Have your decorations nearby and prepped to go so you can attach them while the chocolate is still melted.

• • You can use a tall glass to pour your melted chocolate in (or melt it in a microwaveable mug) so you have a little dunk tank to fully submerge your cake pop into.

Nutrition

Calories: 55kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.1g | Sodium: 102mg | Potassium: 9mg | Fiber: 0.2g | Sugar: 6g | Calcium: 32mg | Iron: 0.3mg

While these are obviously an adult treat, you can also make these without the alcohol to serve at a kid-friendly party as well (try serving along with our Halloween Cake Pops or Candy Apples and Caramel Apples!).

Looking for more Halloween cocktail ideas? Check out:

• Spider Bite Cocktail
• Candy Corn Jello Shots!
• Evil Eye Halloween Cocktail
• Halloween Punch Bowl
• Vampire Milkshake
• 25+ Halloween Cocktails

Ingredients for Halloween Jello Shots:

Alcohol: Vodka is the most commonly used alcohol for jello shots, but you can use lots of different spirits too. A lighter flavor like white rum will still allow the jello taste to be dominant, but you can also use stronger tasting options like gin, whiskey, or tequila if that’s your preference or goes best with your flavor profile.

Jello Box Mix: Using a boxed jello mix is the easiest way to get your jello shots made and in the fridge quickly to set, so pick your favorite flavor and get started! This recipe is for a 3-ounce box (which will make 10-12 shots), so just double the water and alcohol if you are making a 6-ounce box.

Water: Water and your alcohol will be the two liquids that you use for your jello shots.

Decorations: Depending on which shot you make, you’ll want green boba pearls for the witch’s cauldron and monster, swizzle sticks for cauldron sticks, candy eyeballs for the monster, gummy eyeballs for the eyeball shots, and jello shot syringes for the blood syringe shots.

Check out this video and post for How to Make Vodka Jello Shots!

Tips and Tricks for Halloween Jello Shots:

• Try squeezable cups to get your jello shot out easier.
• Don’t add the boba pearls, candy eyes, or gummy eyes until right before you are ready to serve.
• Use a flavored vodka (like vanilla or chocolate) to add another layer of flavor to your shot.
• Layer your shots with different flavors and Halloween colors by pouring a small amount of one flavor in each cup, let that flavor set in the fridge, and add another flavor on top. Repeat with as many flavors as you would like!

How to Make Halloween Jello Shots:

Boil your water: For the base of your shots, boil 1 cup of water and add it to a mixing bowl that contains your flavored gelatin powder. Whisk the powder and hot water until the powder is dissolved.

Add your liquid: Pour in your remaining cold water and alcohol and whisk until combined.

Pour into cups: Pour your mixture into your small cups 3/4 of the way full (it’s easiest to pour from a spouted measuring cup) and add lids. Make sure your liquid is completely cool before adding lids so you don’t get condensation forming on the inside of the lid.

Set your jello shots: Put your jello shots in the fridge for 2-4 hours until set. Once ready to eat, set them out for your guests and enjoy!

How to make Halloween witch’s cauldron jello shots:

• Make the base of your jello shot with the directions above, but use a black container if possible.
• Once the jello is set, add green boba pearls to the top of your container to make the cauldron bubbles and break a swizzle stick shorter to be the stirring wand.
• Serve your shots!

How to make Halloween eyeball jello shots:

• Make the base of your jello shot with the directions above.
• Once the jello is set, add a gummy eyeball on top of the shot and serve!

How to make Halloween syringe jello shots:

• Make the base of your red jello shot with the directions above (you can also make them green or other fun colors), but instead of pouring the mixture into cups to set, use your jello shot syringes to suck up the liquid into the syringe.
• Allow the jello to set in the fridge and serve!

How to make Halloween monster jello shots:

• Make the base of your green jello shot with the directions above.
• Once the jello is set, add green boba pearls to the top of your container to make the monster body and add candy eyeballs on top to make a silly face.
• Serve your shots!

Hope these easy Jello shots make it onto your Halloween party table this year, or you could also make easy Pudding Shots instead!

Looking for more Halloween treats? Check out:

• Halloween Cupcakes
• Edible Chocolate Pumpkin Candy Bowl DIY
• Halloween No-Bake Truffles
• Make Your Own Autumn Trail Mix

Print

Easy Halloween Jello Shots

4 easy ideas to make fun Halloween jello shots for your Halloween party!

Course Drinks

Cuisine American

Keyword halloween, halloween desserts, halloween jello shots, halloween party, jello shots

Prep Time 15 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 15 minutes minutes

Servings 12 shots

Calories 50kcal

Author Laura Gummerman

Cost $10

Equipment

• 1 mixing bowl
• 1 whisk or spoon
• 1 cup with spout for pouring (optional but helpful)
• 12 small cups or jello syringes

Ingredients

For Jello Shot Base

• 1 3-ounce box of jello
• 1 cup boiling water
• ½ cup vodka or alcohol of your choice
• ½ cup cold water

Additional Ingredients For Eyeball Jello Shot

• 12 gummy eyeballs

Additional Ingredients For Monster Jello Shot

• green boba pearls
• candy eyeballs

Additional Ingredients For Witch's Cauldron Jello Shot

• green boba pearls

Instructions

Jello Shot Base

• Boil your water: For the base of your shots, boil 1 cup of water and add it to a mixing bowl that contains your flavored gelatin powder. Whisk the powder and hot water until the powder is dissolved.
• Add your liquid: Pour in your remaining cold water and alcohol and whisk until combined.
• Pour into cups: Pour your mixture into your small cups 3/4 of the way full (it’s easiest to pour from a spouted measuring cup) and add lids. Make sure your liquid is completely cool before adding lids so you don’t get condensation forming on the inside of the lid.
• Set your jello shots: Put your jello shots in the fridge for 2-4 hours until set. Once ready to eat, set them out for your guests and enjoy!

How to make Halloween witch’s cauldron jello shots:

• Make the base of your jello shot with the directions above, but use a black container if possible. Once the jello is set, add green boba pearls to the top of your container to make the cauldron bubbles and break a swizzle stick shorter to be the stirring wand. Serve your shots!

How to make Halloween eyeball jello shots:

• Make the base of your jello shot with the directions above. Once the jello is set, add a gummy eyeball on top of the shot and serve!

How to make Halloween syringe jello shots:

• Make the base of your red jello shot with the directions above (you can also make them green or other fun colors), but instead of pouring the mixture into cups to set, use your jello shot syringes to suck up the liquid into the syringe. Allow the jello to set in the fridge and serve!

How to make Halloween monster jello shots:

• Make the base of your green jello shot with the directions above. Once the jello is set, add green boba pearls to the top of your container to make the monster body and add candy eyeballs on top to make a silly face. Serve your shots!

Notes

This recipe is for a 3-ounce box, so just double the water and alcohol if you are making a 6-ounce box.

 

Tips and Tricks for Halloween Jello Shots:

• Try squeezable cups to get your jello shot out easier.
• Don’t add the boba pearls, candy eyes, or gummy eyes until right before you are ready to serve.
• Use a flavored vodka (like vanilla or chocolate) to add another layer of flavor to your shot.
• Layer your shots with different flavors and Halloween colors by pouring a small amount of one flavor in each cup, let that flavor set in the fridge, and add another flavor on top. Repeat with as many flavors as you would like!

Nutrition

Calories: 50kcal | Carbohydrates: 6g | Protein: 1g | Sodium: 35mg | Potassium: 1mg | Sugar: 6g | Calcium: 1mg | Iron: 0.01mg

Elsie and I have an inside joke about what we call the “pumpkin spice latte effect.” It’s our theory that right around the beginning of September, everybody gets a little bit nicer/more considerate/happy. Us included.

We are for SURE affected by the PSL effect. So, of course, making your own pumpkin spice syrup at home is a great way to take advantage of this good vibes effect. And in case you need here’s how to make the best latte recipe at home with or without an espresso machine.

Related: Pumpkin Spice Latte, Pumpkin Cream Cold Brew, Simple Syrup Recipe, Apple Crisp Macchiato and Pumpkin Smoothie.

I love to try coffee from just about anywhere, but I’m not above getting excited about PSL day at Starbucks! And, I think on a “deeper” level, somehow PSL day reminds us all that fall is in full swing.

Here in southern Missouri, that means cooler weather, hay rides, hot chocolate, apple picking, pumpkin carving, hot cider, layered clothing, and (most importantly) the holidays are on their way.

I LOVE how this pumpkin spice syrup recipe turned out. I may have to make this a new tradition every year and create my own pumpkin spice latte effect. Here’s my recipe, but feel free to adjust the spices to your own liking.

Pumpkin Spice Syrup Ingredients

2 cups water
1 1/2 cups sugar
1/2 cup packed brown sugar
1 teaspoon cinnamon or 4-5 cinnamon sticks (I used half cinnamon and half cinnamon sticks)
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves (I go easy on the cloves, because I think they are such a strong flavor)
4 heaping tablespoons of pumpkin puree

Directions

In a pot, combine all the ingredients. Stir together over medium heat until the sugar has dissolved. Continue cooking over low/medium heat for an additional 5-6 minutes (do not allow to boil).

Strain the mixture through a fine mesh strainer and store in an airtight container. You can keep the unused syrup in the refrigerator for up to two weeks.

Be sure to give the syrup a good shake before reusing.

Combine the coffee, psl syrup, and hot milk and enjoy!

I have a little home espresso maker that I got for Christmas last year, so I use that to make homemade lattes or Americanos. As you can see by my (lack of) latte art, I am no barista. But, the syrup is really what makes this drink!

If you don’t have a home espresso maker, just brew some (really) strong coffee and heat some milk in a pot over medium/high heat. Once it’s hot, use a whisk to incorporate air, creating foam.

More Pumpkin Recipes

• Pumpkin Cream Cold Brew
• Pumpkin Bread
• Pumpkin Juice
• Pumpkin Pasties
• More Pumpkin Recipes

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Pumpkin Spice Syrup Recipe

the best at-home PSL syrup recipe

Course Drinks

Cuisine American

Keyword PSL syrup, Pumpkin spice latte syrup

Author Emma Chapman

Ingredients

• 2 cups water
• 1 ½ cups sugar
• ½ cup brown sugar packed
• 1 teaspoon cinnamon or 4-5 cinnamon sticks I used half cinnamon and half cinnamon sticks
• ½ teaspoon nutmeg
• ½ teaspoon ginger ground
• ½ teaspoon ground cloves I go easy on the cloves, because I think they are such a strong flavor
• 4 heaping tablespoons pumpkin puree be sure to use puree, not pumpkin pie filling

US Customary – Metric

Instructions

• In a pot, combine all the ingredients. Stir together over medium heat until the sugar has dissolved. Continue cooking over low/medium heat for an additional 5-6 minutes (do not allow to boil).
• Strain the mixture through a fine mesh strainer and store in an airtight container. You can keep unused syrup in the refrigerator for up to two weeks.

  Be sure to give the syrup a good shake before reusing.

Homemade cookie butter from any cookie! I hope you appreciate the hours I’ve spent with cookies over the last couple of days—all the tasting and sampling of cookie after cookie. It was all for you guys!

But seriously, we wanted to bring you a recipe that would work for any cookie. So we searched until we found the perfect base for our cookie butter, and I think we found it!

You can either make one of our many delish cookie recipes to use for this, or you can buy some at the store to get started.

Related: Cookie Dough Dip, Oreo Dip, Dunkaroo Funfetti Dip, and 30+ Easy No-Bake Desserts.

Cookie Butter (with any cookie!), makes 1 1/2 cups

2 cups cookie crumbs
1/2 stick butter
1/2 cup sweetened condensed milk
1/4 cup evaporated milk
water as needed
jars with lids for gifting/storage

First, you’ll want to make your cookie crumbs. If you have a cookie with no creamy middle filling (like a chocolate chip or sugar cookie), then you can put them straight into the food processor.

If you do have a filling (like an Oreo or Nutter Butter would), then you’ll want to open the cookie and scrape out the filling with a butter knife first. You want a dry crumb to work with, so the filling has to be removed.

Some cookies have a solid middle that you can’t open and get to (like a Milano cookie), but I think that would be OK since the chocolate chip cookies have some chocolate bits mixed in and they turned out fine.

Place your cookies into a food processor and blend until it forms a very fine powder.

You’ll need 2 cups, so just keep blending cookies until you get there (since all the cookies are different sizes or have two sides per cookie, the number of cookies needed won’t be the same).

In a small saucepan, heat the butter over low heat until melted, and then stir in your sweetened condensed milk and evaporated milk until it’s all melted together.

Starting with 1/2 cup of the liquid, pour it into your cookie crumbs and mix together with a spoon. Keep adding small amounts of the liquid until the cookie butter is just wet enough to stay together.

Depending on how dry the cookie is to begin with, you’ll need more or less liquid. Really buttery cookies (like the sugar cookies) didn’t need nearly as much as the drier Oreo cookies, so just keep checking and stirring as you add the liquid.

Once your cookie butter is blended, allow it to cool in the fridge for an hour or two. If you want to, you can actually stop at this point, and it will taste delicious.

But if you want to make the cookie butter smoother and easier to dip things in, then remove the cookie butter from the fridge and stir very small amounts of water (start with 1/8 teaspoon) into the dough.

At first it will look like the water is separating from the dough, but just keep stirring and mashing.

You should start to notice that the cookie butter loosens up a bit as you stir in more water. Keep adding and stirring until you get to a consistency you like and refrigerate the mixture again.

Store your cookie butter in the fridge and it should be good for at least a week or two. It may be good for even longer but it usually doesn’t last long enough to find out! And here’s a quick video tutorial of the process:

I love all my cookie butter children equally, buuuut, the Oreo is my secret favorite. I am addicted to chocolate-covered pretzels, so you can imagine how good dipping pretzels into the Oreo cookie butter is. Elsie ate it with apples one morning for breakfast!

And of course, spooning the cookie butter into jars (these small jars with wooden lids are really cute for gifting) and adding a simple paper label makes your homemade treat the perfect gift!

If you’d rather just skip to the eating part, you can also just buy some already made cookie butter and get to the good part faster.

If you are gifting these, they would be a great gift with a cute apron or some pretty kitchen utensils, too. What cookies would you use to make yours? xo. Laura

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Homemade Cookie Butter

an easy homemade cookie butter recipe (using any cookie!)

Course Dessert

Cuisine American

Keyword cookie butter

Servings 1.5 cups

Calories 1307kcal

Ingredients

• 2 cups cookie crumbs
• ½ stick butter
• ½ cup condensed milk sweetened
• ¼ cup milk evaporated
• water as needed

US Customary – Metric

Instructions

• First you’ll want to make your cookie crumbs. If you have a cookie with no creamy middle filling (like a chocolate chip or sugar cookie), then you can put them straight into the food processor.

  If you do have a filling (like an Oreo or Nutter Butter would), then you’ll want to open the cookie and scrape out the filling with a butter knife first.

  You want a dry crumb to work with, so the filling has to be removed. Some cookies have a solid middle that you can’t open and get to (like a Milano cookie), but I think that would be OK since the chocolate chip cookies have some chocolate bits mixed in and they turned out fine.

  Place your cookies into the food processor and blend until it forms a very fine powder.

  You’ll need 2 cups, so just keep blending cookies until you get there (since all the cookies are different sizes or have two sides per cookie, the number of cookies needed won’t be the same).
• In a small saucepan, heat the butter over low heat until melted, and then stir in your sweetened condensed milk and evaporated milk until it’s all melted together.

  Starting with 1/2 cup of the liquid, pour it into your cookie crumbs and mix together with a spoon.

  Keep adding small amounts of the liquid until the cookie butter is just wet enough to stay together. Depending on how dry the cookie is to begin with, you’ll need more or less liquid.

  Really buttery cookies (like the sugar cookies) didn’t need nearly as much as the drier Oreo cookies, so just keep checking and stirring as you add the liquid.
• Once your cookie butter is blended, allow it to cool in the fridge for an hour or two. If you want to, you can actually stop at this point, and it will taste delicious.

  But if you want to make the cookie butter smoother and easier to dip things in, then remove the cookie butter from the fridge and stir very small amounts of water (start with 1/8 teaspoon) into the dough.

  At first it will look like the water is separating from the dough, but just keep stirring and mashing.

  You should start to notice that the cookie butter loosens up a bit as you stir in more water. Keep adding and stirring until you get to a consistency you like and refrigerate the mixture again.
• Store your cookie butter in the fridge and it should be good for at least a week or two. It may be good for even longer but it usually doesn’t last long enough to find out! And here’s a quick video tutorial of the process:

Nutrition

Serving: 1cup | Calories: 1307kcal | Carbohydrates: 142g | Protein: 17g | Fat: 76g | Saturated Fat: 37g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 858mg | Potassium: 566mg | Fiber: 2g | Sugar: 86g | Vitamin A: 1394IU | Vitamin C: 3mg | Calcium: 366mg | Iron: 4mg

Similar to the Shirley Temple it’s simply a lot more fun to order a drink named after a famous actor than a basic cola with grenadine. Roy Rogers, known as King of the Cowboys, called this one of his favorite drinks. The Roy Rogers mocktail is a non-alcoholic mixed drink that tastes like a cherry coke.

Related: Shirley Temple Drink, Butterbeer, Virgin Mojito, Arnold Palmer, Wendy’s Frosty, Cherry Limeade, Homemade Fruit Punch, Agua Fresca and Easy Homemade Grenadine.

Roy Rogers Drink – A Brief History

The Roy Rogers drink has always been an alcohol-free drink, and it’s a drink you could have ordered at an old-fashioned soda shop.

The famous mocktail was named after Roy Rogers, who acted in western films and musical cowboy movies in the 1940s and 1950s. Roy Rogers didn’t drink alcohol, so it makes sense that he had a soda drink named after him.

The drink originally became famous in 1950s soda shops and in time has become an iconic mocktail to order when you want a fun drink that doesn’t contain alcohol.

Like the Shirley Temple, it’s a fun sounding drink to order to feel fancy (something my 5- and 8-year-old daughters love to do in restaurants!). Let yourself feel fancy, we say!

What is in a Roy Rogers Drink?

• Cola – I used Coca-Cola since it’s classic and so delicious. You can also choose a sugar free or organic cola if you like.
• Grenadine Syrup – You can buy grenadine syrup at many stores, and we also have an easy recipe to make your own grenadine (it’s a syrup made with pomegranate juice that is a bright red color).
• Maraschino Cherry – A must! Use one or a few.
• Ice Cubes Pebble or crushed ice is perfect if you have it.

The best glassware option to serve a Roy Rogers in is a collins glass or a highball glass. I also love to use glass straws for my homemade drinks.

How to Mix a Roy Rogers

Fill a cup with ice and add half an ounce of grenadine to one ounce if you want it very sweet.

Pour cola to top it off. Give it a gentle stir with a straw to mix.

Garnish with a nice bright red maraschino cherry and your work here is done. Enjoy!

Tips for Making

• Add lime To make a more balanced version add just half an ounce of grenadine and the juice of half a lime. This will balance some of the sweetness with acidity and you will taste a bit more tartness.
• Fresh mint Add fresh mint as a garnish to enhance the sensory experience of this soda drink.
• Roy Rogers cocktail If you are dead set on turning this into a cocktail, keep the lime and add two ounces of dark rum, whiskey or vodka. You can use a shot of liquor of your choosing. If you add a shot of vodka Roy Rogers himself may not approve, but we won’t judge.
• Organic Cola If you want to make a healthier version with less sugar, try substituting cola for a prebiotic drink such as Olipop or Poppi.

More Recipes to Try:

• Pizza– Deep Dish Pizza Recipe, Chocolate Chip Pizza, Pizza Dough, Pizza Sauce
• Appetizers– Pinwheel Sandwiches, 30+ Finger Foods for a Party
• Non-Alcoholic Drinks– We love an easy mocktail! Orange Julius, Pumpkin Juice, Italian Soda, Bubble Tea, Root Beer Float, More Mocktail Recipes.
• Desserts– Kool-Aid Pie, Chocolate Cake Pops, Chocolate Covered Strawberries

FAQ

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Roy Rogers Drink

Learn to make a Roy Rogers—a classic mocktail drink

Course Drinks

Cuisine American

Keyword roy rogers, roy rogers drink, roy rogers recipe

Prep Time 5 minutes minutes

Calories 109kcal

Author Elsie Larson

Ingredients

• ½ ounce Grenadine Syrup
• 6 ounces Cola
• 1 Maraschino Cherry

US Customary – Metric

Instructions

• Fill a cup with ice and add half an ounce of grenadine to one ounce if you want it very sweet.
• Top it off with cola. Stir well.
• Garnish with a nice bright red maraschino cherry and serve immediately.

Notes

• To make a more balanced “adult version,” add just half an ounce of grenadine and the juice of half a lime. This will balance some of the sweetness with acidity and is delicious.
• Add fresh mint as a garnish to enhance the sensory experience of this soda drink.
• If you are dead set on turning this into a cocktail, keep the lime and add two ounces of dark rum or whiskey. I don’t think Roy Rogers would approve, but if you must, you must. We won’t judge!

Nutrition

Calories: 109kcal | Carbohydrates: 28g | Protein: 0.1g | Fat: 0.04g | Sodium: 11mg | Potassium: 8mg | Fiber: 0.2g | Sugar: 24g | Vitamin A: 2IU | Calcium: 7mg | Iron: 0.2mg