Welcome to a sweet journey through 20 Delicious Sugar Spun Run Recipes Amazing! Whether you’re craving cozy comfort food, quick weeknight dinners, or seasonal treats that’ll make your taste buds dance, we’ve got you covered. Each recipe is a testament to the joy of home cooking, designed to inspire and delight. So, grab your apron, and let’s dive into these irresistible creations that promise to bring a little extra sweetness to your table!
Classic Vanilla Sugar Spun Run Cake
Unbelievably soft and sweet, this Classic Vanilla Sugar Spun Run Cake is your go-to for any occasion. You’ll love how simple it is to whip up, yet it tastes like you spent all day baking.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3 1/2 tsp baking powder
- 1 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup whole milk
- 2 tsp vanilla extract
- 2 large eggs
- For the frosting:
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup whole milk
- 2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the softened butter, milk, vanilla extract, and eggs to the dry ingredients. Beat on medium speed for 2 minutes until smooth. Tip: Scrape the sides of the bowl to ensure everything is well mixed.
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pans halfway through baking for even cooking.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, milk, and vanilla extract, beating until smooth and fluffy. Tip: If the frosting is too thick, add a little more milk; if too thin, add more powdered sugar.
- Once the cakes are cool, frost the top of one cake layer, place the second layer on top, and frost the entire cake.
Just imagine slicing into this cake—the layers are so moist, and the vanilla flavor shines through in every bite. Serve it with a sprinkle of edible glitter for a magical touch at your next celebration.
Chocolate Sugar Spun Run Cupcakes
Mmm, you’re in for a treat with these Chocolate Sugar Spun Run Cupcakes. They’re the perfect blend of rich chocolate and sweet, spun sugar, making them a hit for any occasion.
Ingredients
- For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup water
- 1/3 cup vegetable oil
- 1 tbsp white vinegar
- 1 tsp vanilla extract
- For the sugar spun topping:
- 2 cups granulated sugar
- 1/2 cup water
- 1/4 tsp cream of tartar
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- Add the water, vegetable oil, vinegar, and vanilla extract to the dry ingredients. Mix until just combined. Tip: Don’t overmix to keep the cupcakes light and fluffy.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even cooking.
- Let the cupcakes cool completely on a wire rack before adding the sugar spun topping.
- For the sugar spun topping, combine sugar, water, and cream of tartar in a saucepan over medium heat. Stir until the sugar dissolves.
- Increase the heat to high and bring to a boil without stirring. Use a candy thermometer to reach 300°F (150°C), the hard crack stage. Tip: Avoid stirring to prevent crystallization.
- Remove from heat and let cool slightly. Then, use a fork to drizzle the sugar syrup over the cupcakes in thin strands, creating a spun sugar effect.
Absolutely divine, these cupcakes offer a crunchy sugar topping that contrasts beautifully with the soft, moist cake beneath. Serve them at your next party to wow your guests with both taste and presentation.
Strawberry Sugar Spun Run Cheesecake
Craving something sweet and creamy? This strawberry sugar spun run cheesecake is your next dessert obsession. It’s a perfect blend of tangy and sweet, with a crust that’ll have you coming back for more.
Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- For the filling:
- 24 oz cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- For the topping:
- 1 cup fresh strawberries, sliced
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
Instructions
- Preheat your oven to 325°F. This ensures a perfectly baked cheesecake without cracks.
- Mix graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl. Press firmly into the bottom of a 9-inch springform pan. Tip: Use a flat-bottomed cup to press the crust evenly.
- Bake the crust for 10 minutes. Let it cool while you prepare the filling.
- Beat cream cheese and 3/4 cup sugar until smooth. Add eggs one at a time, then mix in vanilla and sour cream. Tip: Don’t overmix to avoid air bubbles.
- Pour the filling over the crust. Smooth the top with a spatula.
- Bake for 45-50 minutes until the edges are set but the center is slightly wobbly. Tip: A water bath can prevent cracks.
- Turn off the oven and let the cheesecake cool inside for 1 hour. Then refrigerate for at least 4 hours.
- Combine strawberries, 1/4 cup sugar, and lemon juice in a saucepan. Cook over medium heat for 10 minutes until syrupy. Cool before spreading over the cheesecake.
Perfectly creamy with a hint of tang, this cheesecake is a showstopper. Serve it chilled with extra fresh strawberries on top for a burst of color and freshness.
Lemon Sugar Spun Run Bars
Unbelievably easy and irresistibly sweet, these Lemon Sugar Spun Run Bars are your next favorite treat. Perfect for when you’re craving something tangy and sweet without the fuss.
Ingredients
- For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 3/4 cup unsalted butter, softened
- For the filling:
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1/2 cup lemon juice
- 1/4 cup all-purpose flour
- 1 tbsp lemon zest
- For the topping:
- 1/4 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a medium bowl, mix 1 1/2 cups flour and 1/2 cup powdered sugar. Cut in the softened butter until the mixture resembles coarse crumbs. Press firmly into the bottom of the prepared pan. Tip: Use the back of a spoon to smooth the crust for an even bake.
- Bake the crust for 15 minutes, or until lightly golden. Let it cool slightly while you prepare the filling.
- In a large bowl, whisk together the eggs, granulated sugar, lemon juice, 1/4 cup flour, and lemon zest until smooth. Pour over the slightly cooled crust.
- Bake for 20-25 minutes, or until the filling is set and the edges are lightly browned. Tip: The center should jiggle slightly; it will firm up as it cools.
- Allow the bars to cool completely in the pan on a wire rack. Once cooled, dust with 1/4 cup powdered sugar. Tip: For clean cuts, chill the bars for 30 minutes before slicing.
Delightfully tangy with a buttery crust, these bars are a burst of sunshine in every bite. Serve them chilled with a dollop of whipped cream for an extra indulgent treat.
Caramel Sugar Spun Run Brownies
Now, imagine biting into a brownie that’s not just any brownie but a masterpiece of caramel and sugar spun into a rich, fudgy delight. You’re in for a treat with these Caramel Sugar Spun Run Brownies, a recipe that’s as fun to make as it is to eat.
Ingredients
- For the brownies:
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/4 tsp salt
- For the caramel sugar spun:
- 1 cup granulated sugar
- 1/4 cup water
- 1/4 tsp cream of tartar
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper.
- In a large bowl, mix the melted butter and sugar until well combined.
- Add the eggs one at a time, stirring well after each addition, then mix in the vanilla extract.
- Sift together the flour, cocoa powder, and salt, then gradually add to the wet ingredients, mixing until just combined. Tip: Overmixing can make the brownies tough.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted comes out with a few moist crumbs. Tip: Don’t overbake; the brownies will continue to set as they cool.
- While the brownies cool, make the caramel sugar spun. In a small saucepan, combine sugar, water, and cream of tartar over medium heat. Stir until the sugar dissolves, then stop stirring and let it boil until it turns a deep amber color. Tip: Watch closely to prevent burning.
- Immediately drizzle the caramel over the cooled brownies, then use a fork to pull and spin the caramel into thin strands across the top.
- Let the caramel set for about 10 minutes before cutting into squares.
Chewy, rich, and with a delightful crunch from the caramel sugar spun, these brownies are a showstopper. Serve them with a scoop of vanilla ice cream for an extra indulgent treat.
Peanut Butter Sugar Spun Run Cookies
Very few things beat the comfort of biting into a warm, chewy cookie, especially when it’s packed with the rich, nutty flavor of peanut butter and a sweet, sugary crunch. You’re going to love how simple these are to whip up, and the way your kitchen smells while they bake is just a bonus.
Ingredients
- For the dough:
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- For rolling:
- 1/4 cup granulated sugar
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together 1 cup peanut butter, 1 cup sugar, the egg, and 1 tsp vanilla extract until well combined. Tip: If the dough feels too sticky, chilling it for 10 minutes makes it easier to handle.
- Place the 1/4 cup sugar in a small bowl. Roll the dough into 1-inch balls, then roll each ball in the sugar to coat evenly.
- Place the sugared dough balls on the prepared baking sheet, spacing them about 2 inches apart. Flatten each ball slightly with a fork, creating a crisscross pattern. Tip: Dipping the fork in sugar before pressing prevents sticking.
- Bake for 10-12 minutes, or until the edges are just starting to turn golden. Tip: They’ll look underdone, but they’ll firm up as they cool, so don’t overbake.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
You’ll adore the melt-in-your-mouth texture of these cookies, with their crisp sugar coating giving way to a soft, peanut buttery center. Try sandwiching a scoop of vanilla ice cream between two for an indulgent treat that’s sure to impress.
Blueberry Sugar Spun Run Muffins
Mmm, imagine biting into a muffin that’s perfectly sweet, bursting with blueberries, and has that irresistible sugar crust. That’s exactly what you get with these Blueberry Sugar Spun Run Muffins, a treat that’s as fun to make as it is to eat.
Ingredients
- For the muffins:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups fresh blueberries
- For the sugar topping:
- 1/4 cup granulated sugar
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, 1/2 cup sugar, baking powder, and salt.
- In another bowl, mix the milk, vegetable oil, egg, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to tough muffins.
- Gently fold in the blueberries. Tip: Tossing the blueberries in a little flour before adding them can prevent them from sinking to the bottom.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Sprinkle the tops with the remaining 1/4 cup sugar. Tip: For an extra sparkly top, use coarse sugar.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
You’ll love the contrast between the moist, berry-packed interior and the crisp, sugary top of these muffins. Try serving them warm with a dollop of whipped cream for an extra indulgent treat.
Pumpkin Sugar Spun Run Bread
Kickstart your fall baking with this cozy, aromatic Pumpkin Sugar Spun Run Bread. It’s like your favorite pumpkin bread got a sweet, sugary upgrade that’s impossible to resist.
Ingredients
- For the bread:
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp pumpkin pie spice
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup pumpkin puree
- 1/4 cup water
- For the sugar coating:
- 1/2 cup granulated sugar
- 1 tsp pumpkin pie spice
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
- In a large bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.
- In another bowl, mix granulated sugar, brown sugar, oil, eggs, pumpkin puree, and water until smooth.
- Combine wet and dry ingredients, stirring just until blended. Tip: Overmixing can make the bread tough.
- Pour the batter into the prepared loaf pan. Bake for 60-65 minutes, or until a toothpick inserted comes out clean.
- While the bread bakes, mix sugar and pumpkin pie spice for the coating in a small bowl.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. Tip: Cooling slightly makes it easier to handle.
- Brush the warm bread with melted butter and roll in the sugar coating. Tip: Do this while the bread is still warm for the best sugar adherence.
Wrapped in a crackly sugar shell, this bread is moist, spiced, and just sweet enough. Try serving it toasted with a smear of cream cheese for an extra indulgent treat.
Apple Cinnamon Sugar Spun Run Pie
Ever find yourself craving something sweet, comforting, and a little bit fancy? This apple cinnamon sugar spun run pie is your answer, combining juicy apples, warm cinnamon, and a crispy, sugary crust in every bite.
Ingredients
- For the crust:
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and diced
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 4-6 tbsp ice water
- For the filling:
- 4 large apples, peeled and thinly sliced
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 tbsp lemon juice
- 2 tsp ground cinnamon
- 1/4 tsp nutmeg
- For the topping:
- 1 tbsp granulated sugar
- 1 tsp ground cinnamon
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix flour, sugar, and salt for the crust. Add butter and blend until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tbsp at a time, until the dough comes together. Tip: Don’t overwork the dough to keep it flaky.
- Roll out the dough on a floured surface to fit a 9-inch pie dish. Trim and crimp the edges.
- In another bowl, toss apples with sugars, lemon juice, cinnamon, and nutmeg until well coated. Tip: Let the filling sit for 10 minutes to draw out juices.
- Pour the apple mixture into the crust, spreading evenly.
- Mix sugar and cinnamon for the topping and sprinkle over the apples.
- Bake for 45-50 minutes, until the crust is golden and the filling is bubbly. Tip: Cover the edges with foil if they brown too quickly.
- Let the pie cool for at least 30 minutes before serving.
Buttery, flaky crust meets tender, spiced apples in this pie. Serve it warm with a scoop of vanilla ice cream for the ultimate comfort dessert.
Raspberry Sugar Spun Run Tart
Oh, you’re going to love this Raspberry Sugar Spun Run Tart. It’s the perfect blend of sweet and tart, with a crust that’s just the right amount of crumbly. Plus, it’s surprisingly easy to make, even if you’re not a baking pro.
Ingredients
- For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/4 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg yolk
- For the filling:
- 2 cups fresh raspberries
- 1/2 cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- For the topping:
- 1/4 cup granulated sugar
- 1 tbsp water
Instructions
- Preheat your oven to 350°F (175°C).
- In a food processor, combine 1 1/2 cups all-purpose flour, 1/2 cup powdered sugar, and 1/4 tsp salt. Pulse a few times to mix.
- Add 1/2 cup cold, cubed unsalted butter to the flour mixture. Pulse until the mixture resembles coarse crumbs.
- Add 1 large egg yolk. Pulse until the dough starts to come together.
- Press the dough evenly into a 9-inch tart pan with a removable bottom. Chill in the fridge for 15 minutes.
- Bake the crust for 15 minutes, or until lightly golden. Let it cool slightly.
- In a medium saucepan, combine 2 cups fresh raspberries, 1/2 cup granulated sugar, 1 tbsp lemon juice, and 1 tbsp cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens, about 5 minutes.
- Pour the raspberry filling into the baked crust. Smooth the top with a spatula.
- In a small saucepan, combine 1/4 cup granulated sugar and 1 tbsp water. Cook over high heat until the sugar dissolves and turns amber in color, about 3 minutes.
- Quickly drizzle the caramelized sugar over the raspberry filling in a zigzag pattern. Let the tart cool completely before serving.
The tart has a buttery crust that contrasts beautifully with the juicy, tangy raspberry filling. For an extra touch, serve it with a dollop of whipped cream or a scoop of vanilla ice cream.
Banana Sugar Spun Run Pancakes
Just imagine waking up to the sweet aroma of bananas and sugar wafting through your kitchen. These Banana Sugar Spun Run Pancakes are your ticket to a blissful breakfast, fluffy, golden, and just the right amount of sweet.
Ingredients
- For the pancakes:
- 1 cup all-purpose flour
- 2 tbsp granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup buttermilk
- 1 large egg
- 2 tbsp unsalted butter, melted
- 1 ripe banana, mashed
- For the sugar spun topping:
- 1/4 cup granulated sugar
- 1 tbsp water
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the buttermilk, egg, melted butter, and mashed banana until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Don’t overmix; a few lumps are okay.
- Heat a non-stick skillet over medium heat and lightly grease it with butter or cooking spray.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip the pancakes and cook for another 1-2 minutes until golden brown. Tip: Keep cooked pancakes warm in a 200°F oven while you finish the batch.
- For the sugar spun topping, combine sugar and water in a small saucepan over medium heat. Stir until the sugar dissolves, then stop stirring and let it boil until it turns a light amber color, about 5 minutes.
- Remove from heat and let it cool slightly. Then, drizzle over the pancakes in a thin, spun sugar pattern. Tip: Work quickly as the sugar will harden fast.
You’ll love how these pancakes are perfectly fluffy with a crispy sugar spun top. Serve them with extra banana slices and a drizzle of maple syrup for an extra indulgent breakfast.
Coconut Sugar Spun Run Macaroons
Kickstart your baking adventure with these Coconut Sugar Spun Run Macaroons, a sweet treat that’s as fun to make as it is to eat. Perfect for those who love a little crunch with their chew, these macaroons are a dreamy blend of tropical coconut and caramel-like sugar.
Ingredients
- For the macaroons:
- 3 cups shredded coconut
- 1/2 cup coconut sugar
- 1/4 cup almond flour
- 2 large egg whites
- 1 tsp vanilla extract
- 1/4 tsp salt
- For the sugar spin:
- 1/2 cup granulated sugar
- 2 tbsp water
Instructions
- Preheat your oven to 325°F and line a baking sheet with parchment paper.
- In a large bowl, mix the shredded coconut, coconut sugar, almond flour, and salt until well combined.
- Add the egg whites and vanilla extract to the bowl. Stir until the mixture sticks together when pressed.
- Using a cookie scoop or your hands, form the mixture into 1-inch balls and place them on the prepared baking sheet.
- Bake for 20-25 minutes, or until the macaroons are golden brown around the edges.
- While the macaroons bake, combine the granulated sugar and water in a small saucepan over medium heat. Stir until the sugar dissolves, then stop stirring and let it boil until it reaches 300°F on a candy thermometer.
- Once the macaroons are done, let them cool for 5 minutes. Then, drizzle the hot sugar syrup over them in thin strands to create the sugar spin effect.
- Let the macaroons cool completely before serving to allow the sugar spin to harden.
Now, these macaroons aren’t just any ordinary treat. The sugar spin adds a delightful crunch that contrasts beautifully with the chewy coconut center. Serve them on a platter with fresh berries for a pop of color and a hint of acidity to balance the sweetness.
Almond Sugar Spun Run Biscotti
Oh, you’re going to love this Almond Sugar Spun Run Biscotti. It’s crunchy, sweet, and perfect for dipping into your morning coffee or evening tea. Plus, it’s surprisingly simple to make at home.
Ingredients
- For the dough:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp almond extract
- 1/2 cup sliced almonds
- For the sugar spun topping:
- 1/4 cup granulated sugar
- 1 tbsp water
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the softened butter, eggs, and almond extract to the dry ingredients. Mix until a dough forms.
- Fold in the sliced almonds until evenly distributed throughout the dough.
- Divide the dough in half and shape each half into a log about 12 inches long. Place them on the prepared baking sheet, spacing them apart.
- Bake for 25 minutes, or until the logs are lightly golden and firm to the touch.
- Remove from the oven and let cool for 10 minutes. Reduce the oven temperature to 325°F (165°C).
- Slice the logs diagonally into 1/2-inch thick pieces. Lay the slices cut side down on the baking sheet.
- Bake for an additional 10 minutes, then flip each slice and bake for another 10 minutes until crisp.
- For the sugar spun topping, combine the sugar and water in a small saucepan over medium heat. Stir until the sugar dissolves, then let it boil without stirring until it turns a light amber color.
- Drizzle the caramelized sugar over the biscotti in thin strands. Let it cool and harden before serving.
Crunchy on the outside with a slightly chewy center, these biscotti are packed with almond flavor. Serve them alongside a scoop of vanilla ice cream for an extra special treat.
Cherry Sugar Spun Run Scones
You’re going to love these Cherry Sugar Spun Run Scones. They’re the perfect blend of sweet and tart, with a texture that’s just right—not too dry, not too crumbly.
Ingredients
- For the dough:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup heavy cream
- 1 large egg
- 1 tsp vanilla extract
- For the filling:
- 1 cup fresh cherries, pitted and halved
- 2 tbsp granulated sugar
- For the glaze:
- 1/2 cup powdered sugar
- 1 tbsp milk
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cubed butter to the dry ingredients. Use your fingers or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs. Tip: Keep the butter cold for flakier scones.
- In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing will make the scones tough.
- Gently fold in the cherries and sugar until evenly distributed.
- Turn the dough out onto a floured surface and shape it into a 1-inch thick circle.
- Cut the dough into 8 wedges and transfer them to the prepared baking sheet.
- Bake for 15-18 minutes, or until the scones are golden brown. Tip: Check the scones at the 15-minute mark to avoid overbaking.
- While the scones cool, whisk together the powdered sugar and milk to make the glaze.
- Drizzle the glaze over the cooled scones.
Perfect for a morning treat or an afternoon snack, these scones boast a delightful cherry flavor with a sweet glaze. Serve them warm with a cup of coffee for the ultimate experience.
Maple Sugar Spun Run Donuts
Forget about your diet for a second because these Maple Sugar Spun Run Donuts are about to become your new obsession. They’re fluffy, sweet, and have that perfect maple kick that’ll make you wanna run through a field of sugar.
Ingredients
- For the dough:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 3/4 cup milk
- 2 tbsp unsalted butter, melted
- 1 large egg
- For the maple sugar coating:
- 1/2 cup pure maple syrup
- 1/2 cup granulated sugar
Instructions
- Preheat your oven to 375°F and grease a donut pan with butter or non-stick spray.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, mix the milk, melted butter, and egg until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Don’t overmix to keep the donuts fluffy.
- Fill each donut cavity about 2/3 full with the batter. Tip: Use a piping bag for less mess.
- Bake for 10-12 minutes or until the donuts spring back when touched.
- While the donuts bake, heat the maple syrup in a small saucepan over low heat until warm.
- Place the granulated sugar in a shallow bowl.
- Once the donuts are done, let them cool for 5 minutes, then dip each one in the warm maple syrup, followed by rolling in the sugar. Tip: Work quickly while the syrup is still warm for the best coating.
Craving something sweet? These donuts are your answer. The maple sugar coating gives them a crunchy outside, while the inside stays soft and pillowy. Serve them warm with a cold glass of milk for the ultimate treat.
Orange Sugar Spun Run Loaf
Craving something sweet and citrusy? You’re in for a treat with this Orange Sugar Spun Run Loaf. It’s the perfect blend of tangy orange and sweet sugar, making every bite a delightful experience.
Ingredients
- For the loaf:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup fresh orange juice
- 1 tbsp orange zest
- 1 tsp baking powder
- 1/2 tsp salt
- For the sugar spun topping:
- 1/4 cup granulated sugar
- 1 tbsp orange zest
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Tip: Make sure your butter is at room temperature for easier mixing.
- Beat in the eggs one at a time, then stir in the orange juice and zest.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet ingredients, mixing just until combined. Tip: Overmixing can lead to a tough loaf, so mix until you no longer see flour streaks.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: If the top starts browning too quickly, loosely cover with aluminum foil.
- While the loaf is still warm, mix the sugar and orange zest for the topping and sprinkle over the loaf.
- Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
What makes this loaf stand out is its moist texture and the burst of orange flavor in every bite. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.
Gingerbread Sugar Spun Run Cookies
Gingerbread sugar spun run cookies are the perfect treat to spice up your holiday baking. You’ll love how these cookies combine the warm flavors of ginger and molasses with a fun, spun sugar technique that’s easier than it looks.
Ingredients
- For the dough:
- 3 cups all-purpose flour
- 1 tbsp ground ginger
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/2 cup molasses
- 1 large egg
- For the spun sugar:
- 1 cup granulated sugar
- 1/4 cup water
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, ginger, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and brown sugar together until light and fluffy, about 2 minutes.
- Add the molasses and egg to the butter mixture, beating until well combined.
- Gradually mix in the dry ingredients until a dough forms. Tip: If the dough is too sticky, chill it for 30 minutes.
- Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are just set. Tip: The cookies will firm up as they cool, so don’t overbake.
- While the cookies cool, make the spun sugar. In a small saucepan, combine the granulated sugar and water over medium heat. Stir until the sugar dissolves, then stop stirring and cook until the syrup reaches 300°F on a candy thermometer.
- Remove from heat and let cool slightly. Tip: Use a fork to drizzle the syrup over the cookies in thin strands for a decorative effect.
- Let the spun sugar harden before serving.
Perfectly spiced and wonderfully chewy, these cookies are a festive twist on classic gingerbread. Try stacking them with a dollop of whipped cream for an elegant dessert presentation.
Peach Sugar Spun Run Cobbler
Craving something sweet and comforting? This peach cobbler is your answer. It’s easy, delicious, and smells amazing while baking.
Ingredients
- For the filling:
- 4 cups peeled, sliced peaches
- 1 cup granulated sugar
- 1/4 tsp ground cinnamon
- For the batter:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup milk
- For the topping:
- 1/2 cup unsalted butter
Instructions
- Preheat your oven to 350°F (175°C). This ensures it’s hot enough to start baking as soon as your cobbler is ready.
- In a medium bowl, mix the peaches, 1 cup sugar, and cinnamon. Set aside to let the flavors meld.
- In another bowl, whisk together flour, 1 cup sugar, baking powder, and salt. Gradually stir in milk until smooth. Tip: Don’t overmix to keep the batter light.
- Melt the butter in a 9×13 inch baking dish in the preheating oven. Watch it closely to prevent burning.
- Pour the batter over the melted butter. Do not stir. This creates a crispy crust as it bakes.
- Spoon the peach mixture over the batter. Again, do not stir. The layers will separate during baking.
- Bake for 40-45 minutes, until the top is golden and the edges are bubbly. Tip: Place a baking sheet underneath to catch any spills.
- Let it cool for 10 minutes before serving. This allows the filling to set slightly.
You’ll love the contrast between the crispy top and the juicy peaches underneath. Serve it warm with a scoop of vanilla ice cream for an extra treat.
Mint Chocolate Sugar Spun Run Cake
Zesty and refreshing, this Mint Chocolate Sugar Spun Run Cake is the perfect blend of cool mint and rich chocolate. You’ll love how the flavors come together in every bite, making it a hit for any occasion.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- For the mint frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1 tsp peppermint extract
- Green food coloring (optional)
- For the chocolate ganache:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Mix until well combined.
- Gradually stir in the boiling water until the batter is smooth. The batter will be thin, but that’s okay.
- Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the mint frosting, beat the butter until creamy. Gradually add the powdered sugar, heavy cream, and peppermint extract. Beat until light and fluffy. Add green food coloring if desired.
- Spread the mint frosting evenly over the top of one cake layer. Place the second layer on top.
- For the chocolate ganache, heat the heavy cream until it just begins to simmer. Pour over the chocolate chips and let sit for 2 minutes, then stir until smooth.
- Pour the ganache over the top of the cake, allowing it to drip down the sides.
Perfectly moist with a refreshing minty kick, this cake is a dream for chocolate lovers. Serve it chilled for an extra refreshing treat, or garnish with fresh mint leaves for a pop of color.
Espresso Sugar Spun Run Tiramisu
This Espresso Sugar Spun Run Tiramisu is your new go-to dessert for impressing guests or treating yourself. Think layers of coffee-soaked ladyfingers and creamy mascarpone filling, all dusted with cocoa for that perfect finish.
Ingredients
- For the coffee soak:
- 1 cup strong espresso, cooled
- 2 tbsp sugar
- For the mascarpone filling:
- 1 1/2 cups mascarpone cheese
- 3/4 cup heavy cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- For assembly:
- 24 ladyfingers
- 2 tbsp cocoa powder
Instructions
- In a small bowl, mix the cooled espresso and sugar until the sugar dissolves. Set aside.
- In a large bowl, beat the mascarpone cheese until smooth. Tip: Ensure the mascarpone is at room temperature for easier mixing.
- In another bowl, whip the heavy cream, powdered sugar, and vanilla extract to stiff peaks. Fold this into the mascarpone mixture gently to keep it light.
- Quickly dip each ladyfinger into the espresso mixture and layer them in the bottom of a 9×9 inch dish. Tip: Don’t soak them too long or they’ll fall apart.
- Spread half of the mascarpone filling over the ladyfingers. Repeat with another layer of dipped ladyfingers and the remaining filling.
- Chill the tiramisu for at least 4 hours, or overnight for best results. Tip: Cover it with plastic wrap to prevent it from absorbing other fridge smells.
- Before serving, dust the top with cocoa powder using a fine sieve for an even layer.
You’ll love how the espresso cuts through the richness of the mascarpone, creating a balanced flavor. Serve it chilled with a sprinkle of cocoa or a side of fresh berries for a refreshing contrast.
Conclusion
We hope this roundup of 20 Delicious Sugar Spun Run Recipes has inspired your next kitchen adventure! Each recipe is a testament to the joy of baking and cooking, perfect for home cooks across North America. Don’t forget to try them out, share your favorites in the comments, and pin this article on Pinterest to spread the sweetness. Happy cooking!
