Lime Cake with Lime Frosting

Last updated on: 2022-05-30 02:08:10

2022-05-04

This lime cake with lime frosting is a moist lime cake filled with homemade lime curd. It is topped with honey lime cream cheese frosting.

You are going to love this recipe for lime cake! It features three fluffy layers of homemade lime cake. It’s topped with luscious lime curd and cream cheese lime frosting.

A layer cake decorated with frosting and lime slices on a cake stand.

This is going to become your instant favorite recipe for lime cake! Fresh tangy limes are the star of this delicious cake! The moist layers are hinted with lime zest, filled with lime curd and frosted with honey lime cream cheese.

The idea for this lime cake with cream cheese frosting was inspired by my Lime Slice. I loved the idea of making lime the star of a dessert!

If you’re looking for another delicious citrus dessert, try my Lemon Blackberry Cake and my Lemon Rosemary Olive Oil Cake.

WHY YOU’LL LOVE THIS CAKE

  • Lime cake– This cake has a moist, tender texture and is hinted with lime flavor!
  • Three layers- This cake is made with three 8-inch round layers.
  • Lime curd– Homemade lime curd turns this cake into a lime curd cake! Lime curd is spread in between the layers and drizzled over the cake!
  • Lime cream cheese frosting– Cream cheese frosting with honey and lime makes the best lime cake filling and topping!
A piece of cake on a small plate with a lime next to it.

INGREDIENTS

Below are notes about some of the ingredients for this curd cake. See recipe card below for full list of ingredients and their quantities.

Flour and sugar in bowls, butter on a plate, eggs in a bowl and two limes.
Ingredients for homemade lime cake
  • All-purpose flour-When you measure the flour, spoon your flour into your measuring cup then level it off with the back of a knife.
  • Unsalted butter-Take the butter out 2 hours before making the cake.
  • Oil– Use canola or vegetable.
  • Vanilla extract
  • Limes- Use key limes or regular limes. We are using both the zest and juice in this recipe. The oils in the zest add lots of tart citrus flavor.
  • Milk- Use whole, room temperature milk.
  • Sour cream- Use full fat, room temperature sour cream.
  • Eggs and yolks- Use large eggs, room temperature eggs.
  • Cream cheese– Use full fat, room temperature cream cheese.
Ingredients in white bowls and plates on a wooden board.
Ingredients for lime curd
Two sticks of butter, some honey, cream cheese, some powdered sugar and a lime.
Ingredients for lime frosting

Instructions

Here are the instructions on how to make a lime cake. Please see recipe card below for full instructions including measurements.

Step One-Beat the butter and sugar. Beat room temperature butter and granulated sugar in a large mixing bowl.

Step Two- Mix in the oil. Add the oil. Beat for an additional minute.

A glass bowl with sugar and butter in it and a mixer.
A glass bowl with creamed butter and sugar and a mixer next to it.

Step Three- Add the eggs. With the mixer on medium, add the eggs one at a time. Beat til eggs are incorporated fully.

A glass mixing bowl, a hand mixer a bowl of sour cream and a lime.
Cake batter in a large glass bowl, a small bowl with eggs, and a lime.

Step Four-Add the vanilla extract and sour cream. Beat until just combined.

Step Five- Combine dry ingredients. Whisk to combine the flour, baking powder and salt in a medium sized bowl.

Step Six- Add the dry ingredients and milk. Mix in half the dry ingredients. Beat on low speed. Add the milk followed by the rest of the dry ingredients.

A glass bowl with cake batter being mixed and two small white bowls.
A bowl with batter and a spatula and a mixer and a bowl with a whisk.

Step Seven- Bake the cake. Pour the batter into three 8-inch cake pans. Bake for 18-20 minutes. Allow cakes to cool completely.

Step Eight- Make the lime curd. Whisk the sugar and egg yolks in a saucepan. Stir in the lime zest, lime juice and salt.

Place pan on low heat and stirring constantly until  mixture thickens. Remove pot from heat, then add the butter. Stir until the butter has melted.

Three cake pans with cake batter.
A glass bowl with lime curd and a spoon in it.

Step Nine-Make the cream cheese frosting. Beat the butter and the cream cheese with a mixer until combined. With the mixer to low and add the powdered sugar, lime zest, vanilla extract and salt. Beat 2-3 minutes or until light and fluffy.

A glass bowl with cake batter being mixed in it and a mixer.
A mixing bowl with frosting, some lime zest and a bowl with honey.

ASSEMBLING THE CAKE

  • First, use a serrated knife trim the domes of the cake layers. Cover the layers with plastic wrap and freeze them for 30 minutes before decorating.
  • Place the first layer on your cake stand or turntable, spread ¾ cup of frosting. Pipe a border of frosting around the edge of the cake. This will keep the curd filling secure. Pipe another circle of frosting in the middle of the cake. Fill the middle of the two circles of frosting with lime curd.
Cream cheese frosting being mixed together in a glass bowl.
A cake with frosting piped on it.
  • Next, spread about 3/4 cup of frosting on top of the lime curd layer.
  • Repeat with the second layer.
  • Place the third layer upside down so that the bottom of the layer is on top of the cake. This gives will make sure the top is even and flat.
A close up of a layer cake with lime slices and frosting piped on top.
Lime cake on a cake stand with lime halves on top.
  • Spread a light layer of frosting over the top and sides of the cake. Freeze the cake for 15 minutes. Freezing the cake will ensure crumbs don’t get into your second coat of frosting.
  • Frost the rest of the cake. If making a naked cake, use a cake scraper to scrape off any excess frosting.

DECORATING THE CAKE

Pour some of the lime curd into a squeeze bottle or use a teaspoon to drizzle lime curd along the edge of the cake. Add a little extra lime juice to the curd if you need to thin it out.

Decorate the top of the cake with more frosting and lime slices. I used a Wilton 1M piping tip to pipe the frosting on top.

  • Limes – instead of limes, you can use lemons
  • Lime curd – leave out the lime curd and simply decorate the cake with the cream cheese frosting

I have not tried making a gluten free version of this cake. For a delicious gluten free lime cake, try this Gluten Free Lime and Coconut Cake by the Gluten Free Blogger.

A lime layer cake with a slice cut out out and a jar of silverware.

VARIATIONS

This cake can be made using regular limes or key limes. To make a key lime cake from scratch, use key limes in place of regular limes.

Instead of drizzling lime curd along the cake’s edge, pour and spread it in an even layer on the top of the the frosted cake. Pipe frosting on top, if you like.

Lime cake on a cake stand with limes and plates next to it.

EQUIPMENT

Below is a list of some equipment that is useful for making this cake.

  • 3 8-inch round cake pans
  • Parchment paper-I prefer buttering my cake pans and lining them with a round of parchment paper.
  • A microplane- I love using a microplane to zest my limes.
  • A serrated knife-to trim the tops of the layers
  • Piping bags– for piping frosting
  • Ateco 808 tip– for piping borders of frosting on two of the layers. Alternatively, use a zip lock with the end snipped off.
  • Wilton 1M tip- for piping decorative frosting on top of cake. Alternatively, leave out the decorations or use your favorite piping tip!
  • A plastic squeeze bottle-for drizzling the lemon curd on top. You could also use a teaspoon to drizzle the lemon curd on top.
Lime cake on a stand with forks in a jar and a knife nearby.

FAQ

What is the zest of one lime?

On average, one lime should give you about 2 teaspoons of zest.

How much juice is in one lime?

An average lime should give you about 2 tablespoons of lime juice. To get the most juice possible, roll your lime on the counter or microwave it for about 20 seconds.

How long does cream cheese frosting last?

According to this article from Allrecipes called Does Cream Cheese Frosting Need to Be Refrigerated? cream cheese frosting will last 2 hours at room temperature or up to 2 weeks refrigerated in an airtight container.

A beautiful lime cake on a marble stand with a glass jar of forks.

STORING AND FREEZING

Store leftover cake in an airtight container in the refrigerator for up to 5 days. 

FREEZING

The frosted cake can be frozen up to 1 month. Thaw overnight in the refrigerator and bring to room temperature before serving.

Unfrosted cake layers can be frozen for up to 2 months. Thaw before decorating.

A three layer cake sliced in half with curd and frosting inside.

EXPERT TIPS

Avoid the white part of the rind when zesting the limes. You want only the outer green zest. The white rind can be bitter.

If you’re going to pipe frosting on top of the cake, chill frosting in the fridge. 20 minutes should be enough to help ensure the frosting will hold its shape once piped.

A piece of lime curd cake on a plate with a lime next to it.
Natalie
This lime cake with lime frosting is a layered moist lime cake filled with homemade lime curd. It is topped with honey lime cream cheese frosting and decorated with drizzled lime curd and fresh lime slices.
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • cups granulated sugar
  • ¾ cup unsalted butter room temperature
  • ¼ cup oil canola or vegetable
  • 2 ½ teaspoons vanilla extract
  • 2 tablespoons fresh key lime zest or zest from regular limes
  • 1 cup whole milk room temperature
  • 1 cup full fat sour cream room temperature
  • 2 tablespoons key lime zest or zest from regular limes
  • 1 ½ cups granulated sugar
  • 6 large eggs
  • 4 large egg yolks
  • 8 tablespoons unsalted butter cold
  • 1 cup key lime juice or juice from regular limes
  • ¼ teaspoon salt
  • 1 cup unsalted butter room temperature
  • 8 ounces full fat cream cheese room temperature
  • 2 teaspoons vanilla extract
  • 3 teaspoons key lime zest or zest from regular limes
  • 2 teaspoons key lime juice or juice from regular limes
  • 2 teaspoons honey
  • 7 cups powdered sugar sifted
  • ¼ teaspoon salt
  • Preheat oven to 350 F. Grease 3 8″ cake pans with butter. Line with parchment paper. Grease parchment paper with butter.
  • In a medium bowl, whisk to combine the flour, baking powder, and salt. Set aside.
  • In a standing mixer fitted with the paddle attachment or in a large bowl using a hand held mixer cream the butter, lime zest, and sugar for 2 minutes
  • Add the oil and beat for another minute.
  • With the mixer on medium speed, add the eggs one at a time til incorporated.
  • Add the vanilla extract followed by the sour cream. Beat til just incorporated.
  • Add in half the dry ingredients. Mix on low speed til just incorporated. Beat in the milk followed by the other half of the dry ingredients.
  • Pour cake batter evenly among the three pans. Bake for 24-29 minutes or until a tooth pick comes out clean when inserted into the middle of the cake. Place cake pans on a wire rack and allow to cool completely before frosting.
  • Separate the yolks from the whites. Zest and juice the limes.
  • In a small bowl, whisk the eggs and yolks.
  • In a medium saucepan, combine the sugar, zest, juice and salt. Whisk til combined. Place pan over medium-low heat. Whisk in the eggs and yolks mixture.
  • Stir constantly with a wire whisk (or use a rubber spatula) until mixture thickens (it should be thick enough to coat the back of a wooden spoon), about 5-7 minutes.
  • Turn heat to low, then add the cold, cubed butter. Stir until the butter has melted.
  • Pour curd into a sealable, heat safe container such as a jar with a lid or a bowl. If you’ve poured it into a bowl, place some plastic wrap directly on top to prevent a skin from forming. Allow to cool completely before using.
  • In the bowl of an electric mixer fitted with the paddle attachment or in a large mixing bowl using a handheld electric mixer, beat the cream cheese on medium for one minute.
  • Add the butter and honey. Beat for 2-3 minutes until combined and fluffy.
  • Turn  the mixer to low and add the sifted powdered sugar one cup at a time. Add the lime zest, lime juice, vanilla extract and salt. Turn mixer to medium high and beat for an additional 2-3 minutes until light and fluffy.
  • Use a serrated knife trim the domes of the cake layers. Cover the layers with plastic wrap and freeze them for 30 minutes before decorating. Place the first layer on your cake stand or turntable, spread ¾ cup of frosting.
  • Pipe a border of frosting around the edge of the cake. This will keep the curd filling secure. Pipe another circle of frosting in the middle of the cake. Fill the middle of the two circles of frosting with lime curd.
  • Spread about ¾ cup of frosting on top of the lime curd layer. Repeat with the second layer. Place the third layer upside down so that the bottom of the layer is on top of the cake. This gives will make sure the top is even and flat.
  • Spread a light layer of frosting over the top and sides of the cake. Freeze the cake for 15 minutes. Freezing the cake will ensure crumbs don't get into your second coat of frosting. Frost the rest of the cake. If making a naked cake, use a cake scraper to scrape off any excess frosting.
  • Pour some of the lime curd into a squeeze bottle or use a teaspoon to drizzle lime curd along the edge of the cake. Add a little extra lime juice to the curd if you need to thin it out.
  • Decorate the top of the cake with more frosting and lime slices. I used a Wilton 1M piping tip to pipe the frosting on top. Slice and enjoy!
Recipe for Grilled or Fried Halloumi Cheese

06-07-2019 · Slice the halloumi into 1/3″ slices and blot dry. Heat your grill to 400 F. Brush the slices with a little olive oil and arrange them on the hot grill, making sure the slices are not touching. Grill for 1-3 minutes on the first side (until you see golden brown grill marks). Flip and grill another 1-2 minutes.

06-07-2019
Freshly fried halloumi slices arranged on a bed of lettuce next to a red cabbage salad.

Halloumi cheese can be grilled or fried without losing its shape. It’s slightly salty, delicious and easy to cook! Make this recipe for grilled or fried halloumi cheese in less than five minutes. Enjoy it as an appetizer or as a hearty addition to salad. I am sure you’ll love halloumi cheese!

WHAT IS SPECIAL ABOUT HALLOUMI?

Halloumi is a special and impressive cheese because of its high melting point. It can be fried in a hot pan or cooked on a 400 degree grill without melting! It will get nice and brown when fried and develop grill marks when grilled. It’s somewhat soft, chewy, salty and incredibly delicious.

Lightly browned fried halloumi slices in a frying pan with olive oil.

HOW TO GRILL HALLOUMI CHEESE

  1. Slice the cheese into slices about 1/3″ thick, blot them dry with paper towels to remove excess water then brush them with a little olive oil to prevent sticking.
  2. Put the slices on a hot grill until you see golden brown grill marks (1-3 minutes). Flip them and cook the other side for about a minute. That’s it!

HOW TO FRY HALLOUMI CHEESE

Some people like adding olive oil for added flavor and to ensure that it doesn’t stick to the pan. If you’re using a non stick pan, you don’t need olive oil unless you want the additional flavor.

My husband think halloumi is fatty enough on its own, so he doesn’t add oil. My husband’s cousin goes all out and fries halloumi in butter! I’ll have to try that sometime!

To fry halloumi:

  1. Slice the cheese into slices about 1/3″ thick, blot them dry with paper towels to remove excess water. If using a nonstick pan, then add a touch of olive oil only if desired for flavor. If you’re not using a nonstick pan, it’s a good idea to use at least a little olive oil to prevent sticking. Heat your pan over medium heat.
  2. Add the halloumi slices and fry for about 1-3 minutes on the first side or until it starts to get golden brown. Flip the slices and fry for an additional 1-2 minutes on the other side.
Grilled halloumi cheese slices cooking on a grill.

HOW TO EAT HALLOUMI CHEESE

  • Grill or fried for a few minutes on each side and eat it as is! This is my favorite way of eating it!
  • Serve it on top of a salad or simply along with sliced tomatoes with a balsamic vinaigrette. It’s also delicious served with shakshuka or a simple salad.
  • Enjoy it in a wrap with tomatoes, olives and a drizzle of olive oil.
  • Add it to your favorite bread and make a panini or grilled cheese!
  • Enjoy it with some watermelon and mint! Can’t wait to try it this way this summer!
  • A nice addition to halloumi is black sesame seeds. Sprinkle some on top of the hot slices right before serving. They are nutritious but serve mostly as decoration since it’s gives a pretty contrast of white and black.

Halloumi is best enjoyed as soon as it’s been fried or grilled. It can be refrigerated, but does not reheat well.

Freshly grilled slices of halloumi cheese on a bed of arugala and baby tomatoes.

WHERE TO BUY HALLOUMI

Halloumi is increasingly making its way into cheese counters in North American grocery stores! I don’t always find it, but it’s worth looking for.

Since it’s common in Middle Eastern cuisine, you can almost always find it in Middle Eastern stores.

HALLOUMI CHEESE POEM

My love for halloumi cheese actually inspired me to write a poem about it! I know-so nerdy but once I started my Instagram food page, I felt like I could finally let out my inner food nerd! Maybe after trying halloumi, you’ll write a poem about it too.

Halloumi CheeseAs an app or as a side, at breakfast, lunch, or dinnerHave it grilled or have it fried, it really is a winner!

I hope you enjoy the poem AND halloumi cheese recipe. I also hope you enjoy some halloumi for breakfast, a snack or your next barbeque. Make it and you’ll see it’s pretty much awesome any time of the day or year!

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This quick, easy recipe for Grilled and Fried Halloumi Cheese Recipe will tell you how to cook and eat delicious halloumi cheese! 

  • halloumi cheese, sliced into 1/3″ slices and blotted dry (quantity of cheese depends on number of people and number of slices per person)

FOR GRILLING:

  1. Slice the halloumi into 1/3″ slices and blot dry.
  2. Heat your grill to 400 F.
  3. Brush the slices with a little olive oil and arrange them on the hot grill, making sure the slices are not touching.
  4. Grill for 1-3 minutes on the first side (until you see golden brown grill marks).
  5. Flip and grill another 1-2 minutes. 
  6. Remove from the grill and serve right when they come off the grill.

FOR FRYING:

  1. Heat a nonstick pan over medium heat.
  2. Slice the halloumi into 1/3″ slices and blot dry.
  3. Add a little olive oil to your pan (optional) and arrange the slices in the pan making sure the slices aren’t touching.
  4. Fry for about 1-3 minutes on the first side or until it starts to get golden brown. Flip the slices and fry for an additional 1-2 minutes on the other side.
  5.  Enjoy immediately!

As mentioned, the amount of halloumi used is dependent upon the number of people you’re making it for. I usually plan on 2-3 slices per person.

Keywords: halloumi, cheese, halloumi cheese, appetizer, grilled, salad, breakfast

Edible Brownie Batter - Parsley and Icing

23-01-2020 · HOW TO MAKE EDIBLE BROWNIE BATTER. Making brownie batter is easier than making brownies or cookies because you don’t need to bake the batter. You follow similar steps to making …

23-01-2020
Fudgy, creamy edible brownie batter topped with m&ms in a bowl.

Grab a spoon and dive into this thick, fudgy, addicting Edible Brownie Batter! Made with heat treated flour and without eggs, it’s unbelievably easy and fast to whip up. This rich, creamy dessert is the perfect go-to for when you crave something sweet!

What is it about brownie batter and cookie dough that is so good?! Whether it’s my nutty, creamy Tahini Brownies, my Sour Cream Chocolate Chip Cookies, or my Shortbread Cookies with Mini Chocolate Chips, I’m almost always tempted to taste my batter and cookie dough when cooking. I know that it’s not the safest thing to do, so this edible brownie dough makes it possible to enjoy brownie batter guilt free!

HOW TO MAKE EDIBLE BROWNIE BATTER

Making brownie batter is easier than making brownies or cookies because you don’t need to bake the batter. You follow similar steps to making brownies, but leave out the eggs and will need to heat treat the flour.

HEAT TREATING THE FLOUR

To make sure the batter is edible, it’s as simple as omitting eggs from the recipe and heat treating the flour. Heat treating the flour is a precautionary step to kill off any existing bacteria. This step is option but recommended.

All you need to do is spread the flour on a large parchment paper lined baking sheet and put it in a 350 F oven for five minutes. Allow it to cool then use the flour according to the recipe instructions.

Once the flour has been treated and cooled, whisk it with the other dry ingredients.

Next, you’ll cream together the butter and sugars. I use a mixer for that but switch over to a wooden spoon when I then add my dry ingredients to the butter/sugar.

Add the dry ingredients in batches followed by the milk and vanilla. Lastly, toss in the chocolate chips (or whatever type of chips/chocolate you prefer). That’s it! Into some dishes or small glasses or directly onto spoons it goes!

TOPPINGS FOR EDIBLE BROWNIE BATTER

This is an amazing dessert as is, but it’s always fun to get creative with toppings. For chocolate chips that get stirred into the batter at the end, you have lots of options! Feel free to use dark or semisweet chocolate.

a bowl of fudgy edible brownie cookie dough topped with chocolate chips and sea salt.

For the shape of the chocolate, use:

  • regular
  • mini
  • chocolate chunks
  • chopped up chocolate
Thick, fudgy edible brownie batter in a bowl with m&ms.

Some other yummy things to stir into the batter are:

  • M&Ms
  • butterscotch chips
  • peanut butter chips
  • chopped up nuts
Creamy, chocolatey safe-to-eat brownie batter topped with roasted strawberry sauce.

Top it all off with:

  • hot fudge or caramel sauce
  • roasted strawberry sauce
  • chopped nuts
  • sprinkles
Rich, creamy edible brownie batter with strawberry, m&m and chocolate toppings

INDULGENT DESSERT

This is my second edible cookie dough recipe and I couldn’t love it more. It’s rich, sweet and addicting. My favorite topping way to eat it is definitely the roasted strawberry sauce! It adds a little freshness and is so amazing with the chocolate! I’m sure you all will come up with other yummy topping ideas and I can’t wait to hear them!

LOOKING FOR MORE INDULGENT CHOCOLATE RECIPES? TRY MY:

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This easy recipe for EDIBLE BROWNIE BATTER is a super rich, fudgy dessert that only takes minutes to make! Top it with your favorite toppings!

FOR THE BROWNIE BATTER

  • 1/3 cup plus 2 tablespoons unsweetened cocoa powder (Dutch processed cocoa powder recommended)
  • 3/4 cup plus 2 tablespoons all purpose flour, heat treated (directions below and in blog post)
  • 1/81/4 teaspoon sea salt (to taste)
  • 1/2 cup unsalted butter, room temperature
  • 1/4 to 1/2 cup granulated sugar (to taste)
  • 1/4 cup plus 2 tablespoons light brown sugar
  • 1 1/2 teaspoons vanilla
  • 45 tablespoons whole milk 
  • 1/2 cup– 3/4 cup semisweet chocolate chips (mini, regular sized or chunks) or butterscotch or peanut butter chips
  • Additional sea salt, optional (to sprinkle on when serving)

FOR THE ROASTED STRAWBERRY SAUCE (OPTIONAL)

  • 2 cups (about 1/2 lb) strawberries, hulled and halved if small or quartered if large
  • 23 tbsp sugar
  • 1 tsp vanilla
  • 2 tbsp lemon juice

FOR THE BROWNIE BATTER

  1. Begin by heat treating the flour. Preheat oven to 350 F. Spread the flour evenly on a baking sheet lined with parchment. Bake five minutes. Cool completely.
  2. In a medium sized bowl, whisk together the flour, cocoa and salt.
  3. In a large bowl or in the bowl of an electric mixer, cream the sugar and butter. Use a spoon or spatula to slowly stir in the flour followed by the milk and vanilla. Stir in the chocolate chips or have people stir in the chocolate chips or topping of their choice. Sprinkle with a little sea salt if you like.

FOR THE OPTIONAL ROASTED STRAWBERRY SAUCE

  1. Preheat oven to 350 F. Toss the strawberries with the vanilla, lemon juice and vanilla to coat. Place the strawberries and liquid on a lined baking sheet lined and roast for 15-17 minutes, stirring halfway. Allow the strawberries cool then lightly mash or chop them along with their liquid. Set aside. Serve as is or mash or lightly chop berries.

Keywords: brownies, brownie batter, brownie cookie dough, eggless, edible, strawberry sauce, sea salt, m&ms, chocolate, chocolate chips

Old Fashioned Peanut Butter Cookies - Parsley and Icing

06-08-2019 · This easy Old Fashioned Peanut Butter Cookie Recipe is the best! Peanut butter, vanilla, brown sugar and butter give their distinct sweet, rich taste. They are slightly chewy, perfectly crispy …

06-08-2019

This easy Old Fashioned Peanut Butter Cookie Recipe is the best! Peanut butter, vanilla, brown sugar and butter give their distinct sweet, rich taste. They are slightly chewy, perfectly crispy and delicious!

A stack of freshly made old fashioned peanut butter cookies on a rack.
An overhead view of a fresh batch of old fashioned peanut butter cookies cooling on a rack.

ABOUT THIS CLASSIC PEANUT BUTTER COOKIE RECIPE

I call these cookies Old Fashioned Peanut Butter Cookies because the recipe is from an Amish family and it doesn’t get much more old fashioned than that! I had stopped at the family’s stand for cookies last summer.

The mother told me they had a batch of peanut butter cookies cooling AND cinnamon buns baking. To my delight, the woman invited me into her simple, sparse and very hot kitchen to wait for the cookies to cool!

A large black Amish oven with pots and pans on it and a wood bin next to it.

The cinnamon buns smelled so good, I decided to buy some of those too! While waiting for the buns to finish bake, I asked how they made their cookies.

In addition to getting some freshly baked cookies, the family also gave me their recipe! You’ll love the distinct sweet, rich taste. They are slightly chewy, perfectly crispy and delicious!

Like other classic recipes, there are so many good versions! For another delicious peanut butter cookie, definitely add these Peanut Butter Cookies from Simply Recipes to your baking list! For a less classic, but equally delicious recipes, make these Peanut Butter Marshmallow Chocolate Chip Cookies! If you love peanut butter and chocolate, then you will love these Peanut Butter Stuffed Salted Brownie Cookies!

A hand written recipe for old fashioned peanut butter cookies.

WHAT’S INGREDIENTS DO I NEED TO MAKE THESE COOKIES?

As with most peanut butter cookies, these Old Fashioned Peanut Butter Cookies are loaded with butter and sugar. Loaded meaning two sticks, or one cup, of butter and one cup each white and brown sugar. I love the light molasses flavor or the brown sugar.

Two bowls full of ingredients for old fashioned peanut butter cookies.

HOW TO MAKE HOMEMADE PEANUT BUTTER COOKIES

  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper. Whisk to combine the dry ingredients.
  2. Cream the butter, peanut butter and sugars with an electric mixer on medium for 2-3 minutes until light and fluffy.
  3. Add the eggs followed by the vanilla.
  4. With the mixer on low, gradually mix the dry ingredients into the sugar/butter mixture.
  5. Shape the dough into balls about the using a rounded tablespoon of dough. Place balls on a parchment paper or silpat lined baking sheet about two inches apart.
  6. Use the tines of a lightly floured fork to create a crisscross cookies on top of each cookie. The flour will help prevent the fork from sticking into the dough.
  7. Bake 8-10 minutes or until golden. 
  8. Cool on baking sheets five minutes before transferring to a wire rack to cool completely. 
A close up of freshly mixed old fashioned peanut butter cookie dough.
Peanut butter cookie dough on a baking sheet with a fork pressing down on one cookie
Freshly baked old fashioned peanut butter cookies on a cooling rack

I know you’ll enjoy making and eating these Old Fashioned Peanut Butter Cookies! To make an even more decadent dessert, whip up my No Churn Peanut Butter and Jelly Ice Cream with Peanut Butter Cups and scoop some in between two of these cookies for an amazing peanut butter ice cream sandwich!

FOR MORE DELICIOUS PEANUT BUTTER OR COOKIE RECIPES, TRY MY:

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The recipe for these Old Fashioned Peanut Butter Cookies is easy to make and is the best recipe for classic delicious peanut butter cookies! 

  • 1 cup unsalted butter, room temperature
  • 1 cup creamy peanut butter 
  • 1 cup granulated sugar
  • 1 cup brown sugar (light or dark 
  • 1 teaspoon vanilla
  • 3 large eggs, room temperature
  • 3 cups flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt 
  1. Preheat oven to 350 F. Whisk to combine the flour, baking soda, and salt. Set aside. 
  2. In a large bowl or the bowl of an electric mixer, beat the peanut butter, butter, and sugar on medium speed until light and fluffy, about 2 minutes. Continue beating as you add the eggs one at a time. Add the vanilla. 
  3. Turn the mixer on low and gradually mix in the dry ingredients.
  4. Drop the dough in rounded tablespoon sized balls onto a baking sheet lined with parchment paper about 2 inches apart. Dip the tines of a fork in some flour (to prevent sticking) and gently shake off the excess. Use the tines of the fork to press down and slightly flatten each ball, creating a criss-cross pattern. Bake 8-10 minutes or until golden. 
  5. Cool on baking sheets five minutes before transferring to a wire rack to cool completely. 

Keywords: peanut butter cookies

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