Tag

butter

Browsing
Desserts

EASY 3-Ingredient Strawberry Dump Cake

By
overhead image of 3 ingredient strawberry dump cake in a baking dish with ice cream on top.

I’m going to need you to trust me on this one. This strawberry dump cake is made with just 3 ingredients — fresh strawberries, a box of vanilla cake mix, and cold butter — and it is one of the most delicious, impressive, shockingly EASY desserts you’ll ever make! My husband tried it and declared it the best dessert I’ve ever made. And I make A LOT of desserts. So that’s really saying something.

The beauty of a dump cake is right there in the name – you literally dump the ingredients into a baking dish, one on top of the other, and let the oven do all the work!. The strawberries get jammy and bubbling, the cake mix bakes into a golden, slightly crispy, buttery crust on top, and the whole thing comes out looking and smelling like something that required serious skill. Serve it warm with a scoop of vanilla ice cream and you have an absolutely perfect summer dessert. Easily made gluten-free, endlessly customizable with any fruit you love, and on the table in under 45 minutes. If you love easy summer desserts, this one belongs right alongside my 4-Ingredient Peach Cobbler and Easy Baked Peaches in your warm-weather rotation!

Why You’ll Love This 3-Ingredient Strawberry Dump Cake

  • Just 3 ingredients you probably already have at home! Fresh strawberries, a box of vanilla cake mix, and butter. That’s the entire recipe. No mixing bowls, no electric mixer, no measuring anything beyond the strawberries. This is as easy as dessert gets!
  • Completely customizable. Use whatever fruit you have on hand, swap the cake mix flavor, make it gluten-free – this recipe is endlessly adaptable and turns out beautifully every single time. See the variations section below for all the ways to make it your own!
  • So delicious nobody will believe how easy it was. The golden, buttery cake crust on top, the warm bubbling strawberries underneath, a scoop of vanilla ice cream melting on top – this dessert is a total showstopper that tastes like you spent hours in the kitchen. You didn’t. Nobody needs to know.
close up image of 3 ingredient strawberry dump cake being scooped.

Ingredients

  • 2 pounds strawberries, hulled and sliced – Fresh, ripe, in-season strawberries make this cake absolutely incredible. The juicier and sweeter your berries, the better the final result. You don’t need to add any sugar or cornstarch – the strawberries will release their own juices as they bake, creating the most beautiful bubbling strawberry filling.
  • 1 box vanilla cake mix – The dry cake mix goes on straight from the box – do not follow the box directions, don’t add eggs or oil or water. Just sprinkle the dry powder directly over the strawberries! I used the Miss Jones gluten-free vanilla cake mix and it was absolutely perfect.
  • 12 tablespoons butter, cold and sliced into pieces – Cold butter is key here! As it bakes, it melts slowly and evenly into the dry cake mix, creating that gorgeous golden, buttery, slightly crunchy crust on top. Use a good quality butter – you’ll taste it in every bite.

Instructions

  1. Preheat oven to 350°F.
  2. Place the hulled and sliced strawberries in a 9×13-inch baking dish in an even layer.
  3. Sprinkle the dry cake mix evenly on top of the strawberries, spreading it out into a flat, even layer that covers the berries completely. Do not stir!
  4. Evenly place the sliced butter pieces across the top of the cake mix, covering as much surface area as possible so the crust bakes evenly.
  5. Bake for 35–40 minutes, or until the top is golden brown and the strawberry filling is visibly bubbling around the edges.
  6. Remove from the oven and let cool for at least 10 minutes before serving. Serve warm with a generous scoop of vanilla ice cream on top and enjoy!

Recipe Variations & Substitutions

Make it gluten-free: Simply swap the standard vanilla cake mix for a gluten-free vanilla cake mix, I love Miss Jones Gluten-Free Classic Yellow Cake Mix, which is what I used in this recipe. Everything else stays exactly the same. The result is just as golden, buttery, and delicious as the original!

Make it dairy-free: Replace the butter with a vegan butter alternative like Miyoko’s or Earth Balance, sliced cold and placed on top just as directed. Use dairy-free vanilla ice cream for serving. The rest of the recipe is already dairy-free!

Make it with other fruit: This is where the dump cake truly shines – it works with virtually any fruit you love or have on hand! Try it with:

  • 🍑 Fresh or frozen peaches – classic and incredible
  • 🫐 Blueberries – beautiful and jammy
  • 🍒 Cherries – rich and deeply flavorful
  • 🍓 Mixed berries – strawberries, blueberries, and raspberries together is stunning
  • 🍍 Pineapple – for a tropical twist with a yellow cake mix

Swap the cake mix flavor: Yellow cake mix, white cake mix, lemon cake mix, or even chocolate cake mix all work beautifully depending on which fruit you’re using. Lemon cake mix with blueberries is especially incredible!

3 ingredient strawberry dump cake on a plate.

Sam’s Recipe Tips

  • Serve it slightly warm for the best experience. Dump cake is at its absolute best served warm, straight from the oven (or reheated!) with a scoop of cold vanilla ice cream melting on top. The contrast of the warm, bubbling strawberry filling, the golden cake crust, and the cold ice cream is genuinely unbeatable. Avoid serving it cold straight from the fridge, instead heat it in a 350° Fahrenheit oven for a few minutes before serving.
  • For a softer cake layer, cover with foil for the last 10 minutes. If you prefer a softer, more cake-like topping rather than a crispy crust, loosely tent the baking dish with aluminum foil for the last 10 minutes of baking. This traps steam and keeps the top from getting too crispy while still allowing it to cook through.
  • Don’t skip covering the berries completely with cake mix. Any gaps in the cake mix layer will result in dry pockets of uncooked cake mix powder rather than a cohesive crust. Take an extra moment to spread the cake mix evenly all the way to the edges of the pan before adding the butter.
  • Use cold butter – not melted. I know it might seem like melted butter would be easier, but cold butter sliced into pieces is the secret to that golden, even, cobbler-like crust. It melts slowly and distributes evenly as it bakes, giving you a much more beautiful, consistent result.

Made this recipe? I’d love to see it! Tag me on Instagram @samdoesherbest or TikTok @samdoesherbest – I repost my favorites! And if you loved it, please leave a ⭐⭐⭐⭐⭐ rating and written review below. It means the world and helps other readers find this recipe!

overhead image of 3 ingredient strawberry dump cake in a baking dish with ice cream on top.
No ratings yet

3-Ingredient Strawberry Dump Cake

This strawberry dump cake is made with just 3 ingredients and comes together in under 45 minutes with almost NO effort! The strawberries bake down into a jammy, bubbling filling while the cake mix and butter create the most golden, buttery crust on top. Serve it warm with a scoop of vanilla ice cream and it tastes like something that took hours to bake!
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 9 servings

Equipment

  • 1 9×13-inch baking pan

Ingredients

  • 2 pounds strawberries hulled and sliced
  • 1 box vanilla cake mix I used Miss Jones gluten-free cake mix
  • 12 tablespoons butter cold and sliced

Instructions

  • Preheat oven to 350°F.
  • Place strawberries and 2 tablespoons of the cake mix in a 9×13-inch baking dish, then stir to coat the strawberries in the cake mix.
  • Sprinkle the remaining dry cake mix evenly over the strawberries. Do not stir!
  • Place sliced butter pieces evenly across the top of the cake mix.
  • Bake for 35–40 minutes, until golden brown on top and the filling is bubbling.
  • Cool for 10 minutes, then serve warm with a scoop of vanilla ice cream. Enjoy!

Notes

  • Do not follow the cake mix box directions — use the dry powder straight from the box.
  • Use cold butter, not melted, for the best golden, even crust.
  • Spread the cake mix completely to the edges so there are no dry pockets of powder.
  • For a softer cake layer, tent loosely with foil for the last 10 minutes of baking.
  • Easily made gluten-free with a GF cake mix (I love Miss Jones!).
  • Store leftovers covered in the fridge for up to 4 days. Reheat individual portions in the microwave for 30–60 seconds before serving.

Nutrition

Serving: 1serving | Calories: 320kcal | Carbohydrates: 42g | Protein: 2g | Fat: 16g | Fiber: 2g | Sugar: 24g
View Post
By
30 Minutes or Less

Butter Pecan Stuffed Dates

By
hand holding a butter pecan stuffed date.

Don’t know it ’til ya try it! A sweet, chewy Medjool date stuffed with a cold piece of butter and a whole crunchy pecan, drizzled in chocolate and finished with a pinch of flaky sea salt. The combination sounds simple, but the flavor is absolutely delicious! It’s giving butter pecan ice cream meets chocolate truffle, in a completely wholesome, no-bake, 5-ingredient package.

The best part? These take about 10 minutes to put together and they live in your fridge or freezer, ready to grab whenever that post-dinner sweet craving hits. Dates are one of nature’s most perfect foods — naturally sweet, packed with fiber, and deeply satisfying — and when you pair them with butter, pecan, chocolate, and sea salt, you get something that feels wildly indulgent but is actually pretty nourishing. If you love easy no-bake treats, you’ll want these right alongside my Healthy Peanut Butter Cup Bars and 6-Ingredient Healthy Snickers in your freezer at all times.

Why You’ll Love These Butter Pecan Stuffed Dates

  • Shockingly delicious! I cannot stress this enough – the combination of sweet, chewy date + cold butter + crunchy pecan + chocolate + flaky sea salt is one of those flavor combinations that genuinely stops you in your tracks. It sounds simple, but the taste is extraordinary.
  • Healthy and high in fiber. Medjool dates are packed with fiber, natural energy, potassium, and antioxidants. They’re essentially nature’s candy – and when stuffed and drizzled with dark chocolate, they taste like it too.
  • Gluten-free and no-bake. No oven, no flour, no complicated steps. Just a few simple ingredients, a plate lined with parchment paper, and your refrigerator.
  • Ready in 10 minutes. Slice, stuff, drizzle, chill. The active prep time on these is genuinely under 10 minutes – the fridge does the rest.
  • Perfect for entertaining or everyday snacking. Set these out at a dinner party and watch them disappear! Or keep a batch in the fridge all week for a healthy sweet treat whenever the craving strikes. Either way, they always impress.
close up image of butter pecan stuffed dates on a plate.

Recipe Variations and Topping Options

The butter pecan chocolate combination is truly one of the best – but stuffed dates are endlessly customizable. Here are some of my favorite ways to switch things up:

🥜 Peanut Butter Chocolate Swap the butter and pecan for 1 teaspoon of natural peanut butter per date. Drizzle with chocolate and flaky sea salt as directed. Tastes like a peanut butter cup in date form.

🧀 Cream Cheese & Walnut Fill each date with a small spoonful of softened cream cheese and a walnut half. Drizzle with honey instead of chocolate. This is a beautiful sweet-and-tangy appetizer option.

🥥 Almond Butter & Coconut Fill with a teaspoon of almond butter, top with toasted shredded coconut, and drizzle with white chocolate for a tropical twist.

🌰 Tahini & Sesame Fill with a teaspoon of tahini and top with toasted sesame seeds and a drizzle of honey. This sweet-nutty combination is deeply satisfying and a little more unexpected.

🍫 Dark Chocolate & Pistachio Fill with a small chunk of dark chocolate (it will slightly soften from the warmth of the date), top with crushed pistachios and a drizzle of honey. Stunning for a dinner party dessert plate.

Extra topping ideas:

  • Crushed graham crackers on top for a s’mores vibe
  • A sprinkle of cinnamon mixed into the melted chocolate
  • Freeze-dried raspberry pieces for a fruity pop
  • Drizzle of tahini over the chocolate
  • Chopped candied pecans instead of whole
hand holding a butter pecan stuffed date.
No ratings yet

Butter Pecan Stuffed Dates

These butter pecan stuffed dates are a sweet, chewy Medjool date stuffed with cold butter and a crunchy whole pecan, drizzled in chocolate and finished with flaky sea salt – and the flavor combination is shockingly, ridiculously DELICIOUS! They're no-bake, gluten-free, high in fiber, and come together in just 10 minutes with 4 simple ingredients.
Print Pin Rate
Prep Time: 5 minutes
Chill Time: 5 minutes
Total Time: 10 minutes
Servings: 6 servings

Equipment

  • 1 plate

Ingredients

  • 6 medjool dates pitted
  • 4 tablespoons butter sliced into 6 chunks
  • 6 whole pecans
  • 1/2 cup chocolate chips melted
  • flaky sea salt for topping

Instructions

  • Slice each medjool date open, then place a chunk of butter and a whole pecan inside each date. Gently close the date back up, then place them on a plate lined with parchment paper.
  • Transfer the stuffed dates to the fridge while you melt the chocolate. Then, once the chocolate is melted, drizzle it over the stuffed dates and top each date with a pinch of flaky salt.
  • Place the dates in the refrigerator one last time until the chocolate has hardened, then either enjoy right away or store in an airtight container for up to 5 days!

Nutrition

Serving: 1serving | Calories: 200kcal | Carbohydrates: 28g | Protein: 2g | Fat: 12g | Fiber: 5g | Sugar: 20g
View Post
By
Desserts

Mom’s BEST Strawberry Shortcakes Recipe 🍓

By
close up image of a strawberry shortcake stuffed with whipped cream and strawberries.

My mom’s been making her FAMOUS strawberry shortcakes every summer for as long as I can remember! Flaky, buttery shortcake biscuits piled high with juicy, fresh strawberries and homemade whipped cream. It’s simple, classic, totally nostalgic, and the perfect summer dessert!

I always thought this recipe seemed more complicated than it actually was, which is why it took me years to try making it myself. But once my mom finally shared it with me, I was genuinely shocked at how simple it is. You don’t need a stand mixer, you don’t need any special equipment, and the whole thing – biscuits, strawberries, and homemade whipped cream – can be on the table in just over an hour! It’s the kind of recipe that feels fancy but is actually pretty simple, which makes it absolutely perfect for summer parties, Fourth of July, and honestly any time you can get your hands on fresh, in-season strawberries. If you love fresh berry-forward desserts like this one, then you’ll want to try my 4-Ingredient Peach Cobbler and 4-Ingredient Baked Peaches next!

Why You’ll Love These Strawberry Shortcakes

  • My mom’s famous recipe! This isn’t just any strawberry shortcake – it’s the one my mom has made every single summer for as long as I can remember, and the first thing I crave every year when the weather warms up. Some recipes are just special, and this one is. I’m so excited to finally share it here!
  • Perfect for summer parties. Flaky biscuits, juicy macerated strawberries, and homemade whipped cream. This is a showstopping dessert that always gets rave reviews, whether you’re serving it at a backyard barbecue, a Fourth of July gathering, or a casual dinner party. You can even set up a shortcake bar and let everyone build their own!
  • Amazing during strawberry season. Ripe, in-season strawberries are the star of this recipe, and when they’re at their peak sweetness there is truly nothing better. Macerated in sugar and a little lemon juice, they become incredibly juicy and flavorful in a way that store-bought strawberry sauce just can’t replicate.
  • Feels fancy, but is actually pretty simple. I know shortcake biscuits can sound intimidating, but they’re really just a lightly sweetened, butter-packed dough that comes together in minutes. No mixer or special equipment, just your hands, a bowl, and a baking sheet.
  • Easily made gluten-free! Simply swap the cake flour for a gluten-free all-purpose flour blend and you’ve got a completely gluten-free strawberry shortcake that nobody will ever know is different. See the variations section below for all the details!
three plates of strawberry shortcakes with whipped cream and strawberries.

Recipe Variations and Substitutions

Make ahead: The macerated strawberries can be made up to 24 hours in advance and stored covered in the fridge. The biscuits are best eaten the day they’re baked, but can be stored in an airtight container at room temperature for up to 2 days and warmed slightly before serving. Make the whipped cream fresh just before serving.

Make it gluten-free: Swap the cake flour for a gluten-free all-purpose flour blend (I love Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure) in a 1:1 ratio. The texture may be very slightly different but still absolutely delicious. Just make sure your baking powder is certified gluten-free as well.

Make it dairy-free: Swap the butter in the biscuits for cold vegan butter (Miyoko’s or Earth Balance work great), the heavy cream in the biscuits for full-fat coconut cream, and the heavy cream in the whipped cream for a chilled can of coconut cream. Whip the coconut cream until fluffy — it’s a wonderful dairy-free whipped topping!

Add blueberries: Toss a handful of fresh blueberries into the macerated strawberries for a beautiful red, white, and blue summer dessert. This is especially perfect for Fourth of July!

Swap the fruit: This recipe works beautifully with any summer fruit. Try it with fresh peaches, mixed berries, or a combination of raspberries and strawberries.

close up image of a strawberry shortcake stuffed with whipped cream and strawberries.
No ratings yet

Mom’s BEST Strawberry Shortcakes Recipe 🍓

These strawberry shortcakes are my mom's famous recipe – flaky, buttery biscuits piled high with juicy strawberries and homemade whipped cream, and the first dessert I crave every single summer when fresh berries are at their peak! They feel fancy enough for a summer party but are surprisingly simple to make from scratch, with no mixer or special equipment required. It's a classic strawberry shortcake recipe SO good, everyone will ask for the recipe!
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 8 servings

Ingredients

For the strawberries:

  • 6 cups strawberries sliced
  • 1/4 cup sugar
  • 1 tablespoon fresh lemon juice can sub orange or lime juice

For the shortcakes:

  • 2 cups cake flour or gluten-free all purpose flour
  • 1/2 teaspoon salt
  • 4 teaspoons baking powder
  • 1/2 teaspoon cream of tartar
  • 3 tablespoons sugar
  • 1/2 cup cold butter (1 stick)
  • 1 egg beaten
  • 1/3 cup heavy cream

For the homemade whipped cream:

  • 1 cup heavy cream
  • 1-2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  • Combine sliced strawberries, sugar, and lemon juice in a large bowl. Toss to combine. Let sit for 1–2 hours to release their juices.
  • Preheat oven to 425°F.
  • Combine the cake flour, salt, baking powder, cream of tartar, and sugar in a large bowl.
  • Cut butter into small bits and add to the dry ingredients. Using a pastry cutter or fork, work butter in until the mixture resembles coarse breadcrumbs.
  • Add the beaten egg and heavy cream and mix with a fork until the mixture just holds together.
  • Turn out onto a well-floured surface and knead by folding over 8–10 times, rotating as you go.
  • Pat into a ½-inch thick rectangle. Cut into 6 larger or 8 smaller equal squares.
  • Place biscuits on a parchment-lined baking sheet (do not grease). Separate biscuits slightly for crispier edges, or place touching for softer sides.
  • Bake 15–20 minutes until light golden brown.
  • While the shortcakes bake, add the heavy cream, powdered sugar, and vanilla extract to a clean bowl. Whip with a hand or stand mixer until soft peaks form.
  • Slice shortcakes in half horizontally. Spoon a generous helping of macerated strawberries onto the bottom half, top with a dollop of homemade whipped cream, place the top half on, and serve immediately. Enjoy!
View Post
By
30 Minutes or Less

One-Bowl Gluten-Free Molasses Cookies

By
overhead image of gluten-free molasses cookies on a table.

My focus this holiday season has been on creating family traditions. With the recent arrival of my second baby, I’ve fallen in love with the idea of creating family recipes that will hopefully last us generations – like the gluten-free cinnamon rolls I plan on making every Christmas morning and the gluten-free Christmas cookies we’ll bake for family and friends.

These gluten-free molasses cookies are classic and totally timeless – yet easy to make in just one-bowl, NO chilling required! It’s these minor tweaks I made over rounds of recipe testing that I hope one day even my great grandkids will appreciate. I also baked these cookies with my toddler last week, and it passed the kid-friendly test with flying colors! He loved rolling the cookies in sugar, and I loved that I only had one bowl to clean. 🙂 Win, win!

a gluten-free molasses cookie with a bite taken out.

What Makes These the BEST Gluten-Free Molasses Cookies

These gluten-free molasses cookies check every box:

  • Soft, chewy, and perfectly spiced like classic bakery-style molasses cookies
  • Made in one bowl with easy pantry-staple ingredients
  • No chilling required—meaning cookies in under 20 minutes
  • Naturally gluten-free, and easily dairy-free/vegan with simple swaps
  • Perfect crackly tops thanks to rolling the dough in sugar
  • A reliable dough that doesn’t spread too much and bakes evenly every time

If you’ve been looking for a gluten-free molasses cookie that tastes exactly like the real thing, this is the recipe you’ll keep forever!

Key Ingredients & Substitutions

  • Molasses: I recommend using unsulphured molasses and avoiding blackstrap molasses – it’s more bitter and a little too thick for this cookie recipe.
  • Gluten-Free Flour: A high-quality gluten-free all-purpose flour with xanthan gum works best. I love and recommend either the King Arthur Gluten-Free Flour or Bob’s Red Mill 1:1 Gluten-Free Flour. If your blend does not contain xanthan gum, add ½ teaspoon.
  • Butter: To make these cookies dairy-free, swap the butter for vegan butter sticks or softened coconut oil.
  • Spices: The spice blend of ginger, cinnamon, nutmeg, and cloves gives these cookies their classic “gingersnap meets molasses cookie” flavor. Adjust ginger for more or less spice!
one gluten-free molasses cookie with a bite taken out.

Frequently Asked Questions

How do I store these gluten-free molasses cookies?

Store in an airtight container at room temperature for 4–5 days. They also freeze beautifully – store baked cookies in a freezer-safe bag for up to 3 months, thawing on the counter before enjoying.

Can I make them dairy-free?

Yes! Replace the butter with vegan butter or softened coconut oil. The texture remains soft and chewy.

How do I also make these cookies vegan?

Yes – simply use vegan butter and replace the egg with a flax egg (1 tbsp flax meal + 2.5 tbsp water). Bake time remains the same!

Sam’s Baking Tips

  • Don’t skimp on the spices! Molasses cookies need a strong spice profile.
  • Avoid over-mixing once the flour is added to keep the cookies chewy and tender.
  • Roll in sugar for that perfect crackly top and bakery-style finish!
  • Use a cookie scoop for evenly sized cookies that bake uniformly.

Why You’ll Love This Recipe

These gluten-free molasses cookies are soft, chewy, perfectly spiced, made in one bowl, and require no chilling—a holiday win! They taste just like the classic version, and no one will ever guess they’re gluten-free or dairy-free.

overhead image of gluten-free molasses cookies on a table.
No ratings yet

One-Bowl Gluten-Free Molasses Cookies (no chilling required!)

These soft and chewy gluten-free molasses cookies are packed with warm holiday spices and made in just one bowl – no chilling required! They bake up with perfectly crackled tops, rich molasses flavor, and a tender, melt-in-your-mouth texture no one will believe is gluten-free. The perfect easy Christmas cookie that’s also dairy-free friendly and ideal for gifting, parties, or cozy winter baking!
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 24 cookies

Equipment

  • 2 large cookie sheets
  • 1 large bowl

Ingredients

  • 6 tablespoons butter softened (or non-dairy butter)
  • 1/2 cup brown sugar or coconut sugar for a healthier option
  • 1/3 cup molasses
  • 1 egg at room temperature
  • 2 teaspoons vanilla extract
  • 1 3/4 cups gluten-free all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground cloves

Optional:

  • 1/4 cup granulated sugar for coating the cookies

Instructions

  • Preheat oven to 350° Fahrenheit and line a large cookie sheet with parchment paper.
  • Beat butter and brown sugar together in a large bowl with either a hand or stand mixer, until light and fluffy. Add in molasses, egg, and vanilla extract and beat again until combined.
  • Add in the gluten-free flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Mix again just until a dough forms – careful not to over-mix the cookie dough!
  • Scoop 2 tablespoon-sized balls of dough, roll the dough between the palm of your hands to form a smooth ball, then roll the ball in sugar before placing it on your prepared baking sheet.
  • Lightly press down each cookie just a little to flatten it, then bake the cookies for about 10-12 minutes. Remove the cookie from the oven and transfer to a wire cooling rack to cool completely before serving or storing.

Nutrition

Serving: 1cookie | Calories: 90kcal | Carbohydrates: 14g | Protein: 0.5g | Fat: 3g | Sugar: 7g
View Post
By
30 Minutes or Less

6-Ingredient Cinnamon Sugar Pretzel Bites (gluten-free!)

By
cinnamon sugar pretzel bites on a plate, one with a bite taken out.

Like most of my recipes, this cinnamon sugar pretzel bites recipe started with a craving. Specifically a craving for a cup of warm cinnamon sugar pretzel bites from the mall… yup, you know the kind. The pretzels you smell as soon as you enter the mall and crave the entire time you shop. (No but really, they should seriously make a candle out of them because they smell so good!) Unfortunately though, those mall pretzel bites are made with regular flour and I’m sure a bunch of other ingredients that aren’t great for us. So I figured, why not make them myself?! Though if you look up pretzel bite recipes, you’ll find a bunch of very complicated ones that require kneading, rising, and a ton of steps I simply don’t have the time for. So, I came up with this 6 ingredient pretzels bites recipe that requires just 6 ingredients (!!!) and there’s no kneading, rising, or confusing steps required. Simply mix the dough, roll them into balls, quickly boil, then bake! And if cinnamon sugar really isn’t your thing, you can sprinkle these with salt instead. Either way, I just know you’re gonna love ’em!

And if you love these 6-ingredient cinnamon sugar pretzel bites, you’ll also go crazy for my 5-ingredient single serve cinnamon roll and 3-ingredient gluten-free bagel bites. They even all use the same set of ingredients!

cinnamon sugar pretzel bites on a plate.

Why You’ll Love These Cinnamon Sugar Pretzel Bites

  • Gluten-free & 6 ingredients – just one bowl, no yeast required!
  • Quick prep + deep flavor – From mixing the dough to baking and coating, you’ll be done in about 30 minutes.
  • Versatile & crowd-friendly – Enjoy plain, with dips, or coated in cinnamon sugar for a delicious sweet treat!

Frequently Asked Questions

Can I make this recipe vegan?
Yes – use dairy-free yogurt (for the dough) and replace melted butter with a plant-based butter or coconut oil for the topping.

How do I store these pretzel bites?
Store in an airtight container at room temperature for up to 2 days. Reheat briefly in the oven or air fryer to restore texture.

Recipe variations?
Try topping with chocolate drizzle, sea salt instead of sugar, or adding shredded coconut. You could even roll in pumpkin spice for a seasonal twist.

close up image of cinnamon sugar pretzel bites on a plate.

Sam’s Recipe Tips

  • Dust your work surface generously with gluten-free flour to prevent sticking – gluten-free dough tends to be a bit softer.
  • After brushing or dipping in the baking soda wash, place the bites on parchment to avoid sticking and allow the coating to set properly.
  • Shake the warm finished bites in a large bowl with melted butter and cinnamon sugar to ensure even coating.
  • Serve warm for the best texture – if they cool down, pop them into a warm oven (350°F) for 2-3 minutes.
cinnamon sugar pretzel bites on a plate, one with a bite taken out.
No ratings yet

6-Ingredient Cinnamon Sugar Pretzel Bites (gluten-free!)

These 6-ingredient Cinnamon Sugar Pretzel Bites are soft, chewy, and coated in delicious cinnamon sugar! Made with gluten-free flour and Greek yogurt, this no-knead recipe comes together in just 30 minutes for a quick and easy treat. You’ll love how easy these pretzel bites are to make – no yeast, no rising, just mix, bake, and enjoy!
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings

Equipment

  • 1 large bowl
  • 1 small bowl
  • 1 large baking sheet

Ingredients

  • 1 cup gluten-free all purpose flour
  • 1 teaspoon baking powder
  • 1 cup plain Greek yogurt

For the baking soda wash:

  • 1 cup water
  • 1 tablespoon baking soda

For topping:

  • 3 tablespoons melted butter
  • 1/3 cup sugar
  • 1 teaspoon cinnamon

Instructions

  • Preheat oven to 425° Fahrenheit and line a baking sheet with parchment paper.
  • Mix together the gluten-free all purpose flour and baking powder in a large bowl. Then, add in the plain Greek yogurt and mix until a dough comes together (you may need to use your hands to help bring the dough together). If the dough seems dry and won’t come together in a ball, try adding an additional 1-3 tablespoons of Greek yogurt to the dough.
  • Scoop about 1 tablespoon of dough and roll it between the palms of your hands to form it into an oval nugget shape. Place each pretzel bite onto your prepared baking sheet.
  • Make the baking soda wash by whisking together the water and baking soda in a small bowl, then either brush or dip each pretzel bite into the wash.
  • Bake the pretzel bites for 15-20 minutes, or until deep golden brown. While the pretzel bites bake, make your cinnamon-sugar coating by mixing together the sugar and cinnamon in a small bowl.
  • Remove the pretzel bites from the oven and while they’re still warm, toss them in the melted butter then either toss or sprinkle them with the cinnamon sugar.

Nutrition

Serving: 1serving | Calories: 240kcal | Carbohydrates: 30g | Protein: 9g | Fat: 10g | Fiber: 1g | Sugar: 10g
View Post
By