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    Home ยป Recipes ยป Cookies

    The WORST Chocolate Chip Cookie Recipe

    Updated: Dec 19, 2024 โ€ข Published: Mar 28, 2020 by Sam Merritt โ€ข 5,207 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Jump to Video
    Stack of worst chocolate chip cookies

    Go no further! While many have called these the best chocolate chip cookies, I assure you they are actually the worst, and this recipe might actually ruin your life.

    Consider yourself warned.

    Stack of cookies made from this chocolate chip cookie recipe with melty chocolate chips and a bite missing from the top cookie

    The Best Chocolate Chip Cookies are the Worst

    I can only assume that something must have gone horribly wrong to bring you here today.

    Amidst a cherry-picked Pinterest Sea of “perfect chocolate chip cookies”, a Google Forest of the “best chocolate chip cookies”, and dog-eared cookbooks of “award winning” and your family favorites, you have somehow found yourself here, face-to-cookie with the actual worst chocolate chip cookie recipe.

    Oh, I know what you’re thinking: It’s just a cookie, right?

    I mean, sure, they look innocent enough. Golden with melty chocolate chips, crinkled edges and chewy, melt-in-your-mouth interiors… but one bite and you’re positively ruined for life.

    These cookies will consume your life, shrink your jeans, and steal your boyfriend (I wouldn’t put it past them, anyway).

    They even contain a secret ingredient.

    A Secret Ingredient You’ll Wish You Never Discovered

    chocolate chip cookie broken in half to show the inside, perched on a shotglass filled with the secret ingredient (maple syrup)

    How obnoxiously cliche, and, even more obnoxiously, intriguing.

    I won’t drag it out. The secret ingredient is maple syrup. And sure, pure maple syrup (priced per ounce nearly the same as gold) would work just wonderfully here. But, if you have a sticky bottle of Aunt Jemima in your cabinet (as I happened to when I set out on the unholy quest for a secret ingredient for the worst-but-should-be best chocolate chip cookies), that will work just fine, too.

    What kind of self-respecting cookie doesn’t demand purity and quality?

    Only the worst kind.

    Ingredients (& Secret Ingredients)

    Ingredients
    Ingredients needed for the worst chocolate chip cookie recipe

    I credit (or, rather, blame) this “secret ingredient” for being the greatest offender in this positively worst chocolate chip cookie recipe. It gives the cookies a subtle, caramelized flavor as well as long-lasting chewiness and softness (these cookies stay soft for days, and the cornstarch helps with that as well), and the flavor is other-worldly.

    And, while anyone who takes a bite will be able to detect the extra richness of flavor, not a single taste-tester was able to identify exactly what the secret ingredient actually is. Just that they were enjoying “really, really good cookies”.

    OK, so what’s so bad about really good chocolate chip cookies?

    Overhead of the worst chocolate chip cookie on parchment paper on a wood surface, broken in half

    How about the fact that they will consume you as you consume them? I’m not kidding about them wrecking your relationships.

    Mom’s favorite chocolate chip cookie? Ditch it. You will snub your nose at every “favorite” cookie (chocolate chip or not) of the past and struggle to hold back scornful laughs at anyone who comments on their own personal best chocolate chip cookies. Nobody likes a cookie snob, and yet here you are.

    Here comes that girl again, the one who’s too good for Chips Ahoy.

    A Cookie Recipe for Ruining Your Life

    a glass bowl of chocolate chip cookie dough
    The worst chocolate chip cookie dough

    Be prepared for weight gain. It creeps up slowly, the cookies gently embracing you at first, then clinging to your thighs, your stomach, tighter and tighter until yoga pants are your only way out of the house. If you’re worried about your significant other noticing, don’t bother. They don’t notice anything anymore, only whether or not there are more chocolate chip cookies readily available for consumption.

    Perhaps worst of all is that this recipe can be made so easily. There’s no stand mixer or even an electric hand-held one required. They can be stirred by hand, dirtying only two bowls.

    They do need to chill for at least 30 minutes, which would only serve as a deterrent if 25 of those minutes weren’t spent sneaking copious chunks of cookie dough from the refrigerator.

    Two chewy chocolate chip cookies on a dark backdrop

    If you’ve made it this far, I fear it may already be too late for you.

    It’s too late for me, sadly, and I’ve made these cookies nearly a dozen times in the past two weeks. I’m swapping gym time for cookie time to keep my refrigerator well-stocked with dough, and the photo shoot for this post took three times as long as it should have because I kept eating the subjects.

    If you can, stick to the “best” chocolate chip cookies. Stick to Grandma’s chocolate chip cookie recipe and the old family favorites. Those cookies are safe, your friends, made to be consumed by you.

    These cookies will consume you, instead.

    Good luck out there. Just don’t say I didn’t warn you.

    Chocolate chip cookie with bite missing

    Frequently Asked Questions

    Why did my cookies spread too much?

    Did you run into cookies that spread all over the baking sheet in the oven? Here are your most likely culprits:
    The butter was too hot when you added your sugar, causing the sugar to melt and creating a greasy cookie dough that never stood a chance.
    You didn’t add enough flour. If the flour was under-measured, your cookies could spread when baking.
    Your baking powder/baking soda was bad. These need to be stored properly and often will expire after 6 months, if yours is old, that could be the problem.
    The dough didn’t chill long enough. If your dough is still very sticky after 30  minutes, let it chill longer.
    You put your cookie dough on a hot cookie sheet. It actually starts to melt before it can even begin baking.
    If your cookies are spreading too much, you can try stirring in a bit more flour or just chilling them (covered) for longer.

    Why didn’t my chocolate chip cookies spread in the oven?

    It could be that your flour was over-measured. Never scoop your flour directly into your measuring cup, it packs the flour into the cup and you end up with way more than the recipe actually calls for. Instead, use a scale (this is the scale that I use) or use a spoon to pour the flour into your measuring cup and then level off the top with a straightedge (like the back of a knife).

    Can I substitute something else for the maple syrup?

    Honey or light or dark corn syrup would work instead of the syrup, just note that the flavor will be slightly different.

    Why do you call them the “worst” instead of the best chocolate chip cookies?

    Easily one of the most-asked questions that I get, I suspect those who ask this question were merely so distracted by the siren call of these cookies that they were unable to read the blog post. Just know that they would be the best chocolate chip cookies… if they didn’t turn you into a cookie obsessed monster at first bite.
    If you’re looking for something a little tamer but still delicious, check out my best chocolate chip cookie recipe, instead.

    Let’s bake together! Subscribe to my email list to be notified of all my newest recipes and find my video tutorials on YouTube.

    Stack of cookies made from this chocolate chip cookie recipe with melty chocolate chips and a bite missing from the top cookie

    The WORST Chocolate Chip Cookie Recipe

    My apologies, it seems you've somehow stumbled upon the absolute worst chocolate chip cookie recipe. Turn back now or you'll end up like all the commenters on this post.
    4.90 from 2458 votes
    Print Pin Rate
    Prevent your screen from going dark
    Course: Cookies, Dessert
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 13 minutes minutes
    Chilling Time: 30 minutes minutes
    Total Time: 58 minutes minutes
    Servings: 32 large cookies
    Calories: 223kcal
    Author: Sam Merritt

    Ingredients

    • 1 cup (226 g) unsalted butter melted and then cooled until no longer warm to the touch (see note)
    • 1 ½ cups (300 g) light brown sugar firmly packed
    • ½ cup (100 g) granulated sugar
    • 2 large eggs room temperature preferred
    • 1 teaspoon vanilla extract
    • ¼ cup (60 ml) maple syrup²
    • 3 ⅓ cups (415 g) all purpose flour
    • 2 teaspoons cornstarch
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 2 cups (340 g) chocolate chips I used half regular semisweet chips and half mini semisweet chips

    Recommended Equipment

    • Mixing bowls
    • Cookie sheet
    • 1 ยฝ Tablespoon cookie scoop
    • Kitchen Scale

    Instructions

    • In a large bowl, stir together melted butter and sugars.
      1 cup (226 g) unsalted butter, 1 ½ cups (300 g) light brown sugar, ½ cup (100 g) granulated sugar
    • Add eggs, one at a time, stirring until combined.
      2 large eggs
    • Stir in vanilla extract and maple syrup.
      1 teaspoon vanilla extract, ¼ cup (60 ml) maple syrup²
    • In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
      3 ⅓ cups (415 g) all purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt
    • Gradually add flour mixture to wet ingredients, stirring until completely combined.
    • Stir in chocolate chips.
      2 cups (340 g) chocolate chips
    • Cover bowl with clear wrap and allow to chill for at least 30 minutes (chilling!? I told you, this recipe is the worst) and up to 3 days (the cookies look and taste even better after a longer chill. Note the dough will be harder to scoop after a longer chill time, just let it sit at room temperature a bit until it's scoopable)
    • While the dough is chilling, preheat oven to 350F (175C) and prepare cookie sheets by lining with parchment paper (if you don’t have parchment paper, you can bake directly on an ungreased cookie sheet).
    • Scoop about 2 Tablespoons of cookie dough and roll into balls, making them slightly taller than they are wide. Place them at least 2 inches apart on prepared cookie sheet.
    • Bake about 13 minutes (cookies will appear to be a bit underdone, but edges should be just beginning to turn golden brown).
    • Allow cookies to cool completely on cookie sheet.
      If desired, gently press a few chocolate chips on top of the warm cookies.
    • Keep unbaked cookie dough in fridge while waiting to put the next batch in the oven, and do not place cookie dough on a hot cookie sheet.

    Notes

    ¹Butter

    You do not want your butter to be too hot or it may melt the sugar and you’ll have a very runny dough. Best practice would be to cut the butter into about Tablespoon-sized pieces, microwave in 10-second increments (stirring after each) until it is just completely melted, and then allow it to sit for 5 minutes. If your butter is too hot it could make your cookie dough or resulting cookies greasy.

    ²Maple Syrup

    I don’t recommend leaving out the maple syrup, it is critical to the flavor and is what makes these truly the “worst” chocolate chip cookies. In a pinch, honey or even corn syrup or golden syrup will work as a substitute to give you the same texture, but the flavor will not be the same. Pure maple syrup and imitation “pancake syrup” both work just fine here, the former lends itself to slightly flatter cookies and the latter to slightly thicker ones.

    Storing

    Store in an airtight container at room temperature for up to a week. Cookie dough may be chilled, scooped, individually wrapped in plastic wrap and then frozen in an airtight container for up to 6 months. 

    Gluten Free

    A number of readers have commented that this recipe works well when substituting the flour 1:1 with Cup4Cup Gluten Free Flour, but I have not tested this myself.

    Nutrition

    Serving: 1cookie | Calories: 223kcal | Carbohydrates: 33g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Monounsaturated Fat: 1g | Cholesterol: 27mg | Sodium: 119mg | Potassium: 12mg | Fiber: 1g | Sugar: 21g | Vitamin A: 500IU | Calcium: 10mg | Iron: 1.3mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

    Related Cookie Recipes That are Also Pretty Terrible But Not As Bad:

    • Peanut butter cookies with a criss cross fork design on top.
      The BEST Peanut Butter Cookie Recipe (Seriously!)
    • Stack of oatmeal cookies with pink cloth in background
      Oatmeal Cookies
    • chocolate chip cookie bar studded with chocolate chips
      Chocolate Chip Cookie Bars
    • plate of iced and decorated sugar cookies neatly arranged according to type, including christmas trees, gold stars, candy canes, and snowflakes
      Easy Sugar Cookie Recipe (With Icing!)

    I originally published my chocolate chip cookie recipe on 3/21/16. I have since updated it to include new photos and a video, but the recipe has remained unchanged.

    More Easy Cookie Recipes

    • French toast cookies with a buttercream pat of butter and syrup being drizzled overtop.
      French Toast Cookies
    • Arrangement of black bottom cookies with the center cookie broken in half showing a cream cheese center.
      Black Bottom Cookies
    • Thick and soft gourmet sugar cookies that have been rolled in sugar before baking.
      Gourmet Sugar Cookies
    • Stack of homemade berger cookies.
      Berger Cookies

    Reader Interactions

    Comments

    1. Taryn Clark

      October 07, 2024 at 7:05 am

      5 stars
      Well, I’m back again with another review. As I stated in my last review of your pretzel coated chicken, I’ll be making all your recipes and rating them as I go. So far, all have been easily 5 stars, including this absolute WORST chocolate chip cookie recipe. The texture, the flavor, 13 minutes… everything is just perfect, per usual. Also, I’m a HUGE fan of corn starch. When my husband asked me why I said because it sounds like snow, to which he looked at me with a rather worried look. But if you know, you know! Ive never used it in cookies, so I looked up what benefits it adds to the cookie and I never knew! Fascinating. Thank you again, Super Lady. (Super woman and super girl have already been taken). You really are doing the Lord’s work.

      Reply
      • Sam

        October 07, 2024 at 10:16 am

        I’m so glad they’ve been such a hit, Taryn! ๐Ÿ™‚ ๐Ÿ™‚

        Reply
    2. James

      October 05, 2024 at 11:15 pm

      5 stars
      This recipe is great. I really love the cookies. This will be my fifth or sixth time making them, and always love the results.
      Thanks!

      Reply
    3. Tina

      September 22, 2024 at 4:04 pm

      5 stars
      The best recipe for cookie dough!! I have been searching for YEARS for a basic, yet tasty cookie dough recipe and Iโ€™m so glad to have found this. Iโ€™ve made it countless times now and Iโ€™m still obsessed with how amazing these taste. Iโ€™ve been having fun with adding in different mix-ins! Perfect texture and just the right amount of sweetness.

      Reply
      • Sam

        September 23, 2024 at 7:14 am

        I’m so glad you enjoyed them so much, Tina! ๐Ÿ™‚

        Reply
    4. Tory

      September 09, 2024 at 3:01 pm

      5 stars
      After making this recipe repeatedly, and telling everyone how great you are, Iโ€™ve begun adding 1/4 toasted milk powder (subtracting 1/4 of flour fro recipe). It amps up the caramel, toasty flavor.

      Reply
      • Sheri

        September 21, 2024 at 9:49 pm

        Do you just toast some milk powder? How did you get it toasted?

        Reply
        • Victoria Malmer

          September 23, 2024 at 1:24 pm

          5 stars
          I toast 2 cups at a time, on stovetop (it burns too quickly in oven). You can toast 1/4 cup in the melted butter, too.

    5. Hillary

      September 08, 2024 at 11:12 pm

      5 stars
      I found this recipe back in 2017 when I thought my chocolate chip cookies were unbeatable. I did a blind taste test with friends and family, and this recipe wonโ€”my old one got zero votes! One family friend even joked after a single bite, โ€œShe has to marry my son. I donโ€™t care if theyโ€™ve never metโ€”theyโ€™ll learn to like each other!โ€ I now call these my โ€œmost requested chocolate chip cookiesโ€ because theyโ€™re a hit at every event. Thanks for sharing!

      Reply
      • Sam

        September 09, 2024 at 7:14 am

        I’m so glad to hear they have been such a huge hit, Hillary! ๐Ÿ™‚

        Reply
    6. Coleen

      September 02, 2024 at 6:01 pm

      4 stars
      The taste of these cookies are amazing just made them this morning. Only thing I am not liking or understanding is why the tops of my cookies do not look smooth. They looked crackly. I did bake the first batch at 13 minutes and the bottoms were a little too brown so I baked at 11 minutes for the second batch and they came out perfect. Both batches had the same cracking top. Any suggestions? I did follow directions and I do have my ingredients measured on my scale. But again the taste is phenomenal.

      Reply
      • Sam

        September 06, 2024 at 10:00 am

        Hi Coleen, sometimes the cookies become crackly if the butter/sugar/eggs are mixed quite vigorously and allowed to sit for a bit before the dry ingredients are added. Honestly this shouldn’t affect the taste, though.

        Reply
    7. Alli

      August 26, 2024 at 11:00 am

      5 stars
      My favorite chocolate chip cookie recipe ever!!!!! My son wants a giant cookie out of this recipe instead of a birthday cake! Any suggestions on how to transform into this with this recipe?

      Reply
      • Sam

        August 26, 2024 at 1:03 pm

        Hi Alli! I haven’t personally tried it, but I think it could work. I would just keep an eye on it to make sure it doesn’t over-bake.

        Reply
    8. Lena

      August 25, 2024 at 7:28 pm

      5 stars
      Iโ€™ve been using this recipe for yearssss and love it. Iโ€™m always getting asked to bake cookies for family and friends!
      I decided to try a โ€œgluten and sugar freeโ€ version of it for my grandma since sheโ€™s diabetic and substituted quite a few things. I used:
      – Almond flour instead of AP
      – Splenda brown sugar instead of regular brown sugar (only used 3/4 cup)
      – Granulated sweetener, instead of sugar
      – Pecans and walnuts instead of chocolate chips (she donโ€™t like chocolate)

      Safe to say it still came out delicious! I will say though, unfortunately the batter came out more โ€œliquidyโ€ than I thought and once they came out the oven, it was just a tad bit underdone from the inside. I think next time I need to add more Almond flour to get a thicker batter and better outcome once they come out the oven.

      Reply
    9. Karen

      August 17, 2024 at 7:10 am

      5 stars
      Just to add to my other comment, I used a cooking baking group for 13 years
      BC= before c**** shut it down.
      we would have a pot luck each month a differed theme
      but in December it was all about the cookie swap. So many people wanted to come so I two of them . I dont normally have rules in my group except the theme
      The only rule I had for the cookie swap was NO CCC, one of my members gave me a hard time and said, what do you mean no CCC — I told her what I mean is no plain ordinary CCC– take it to the next level, add something to it
      THIS WOULD HAVE BEEN THE ANSWER (THANKS for the recipe)
      now if only I have or go to a cookie swap this will be what I bring
      next BBQ (today 8/17/24)

      Reply
      • Sam

        August 19, 2024 at 1:13 pm

        I’m so glad you have enjoyed them so much, Karen! ๐Ÿ™‚

        Reply
    10. meme Shereen

      August 16, 2024 at 8:53 pm

      5 stars
      So good!

      We think it is even better the next day!

      Reply
      • Emily @ Sugar Spun Run

        August 19, 2024 at 9:41 am

        We’re so happy you like them! Thanks for the review ๐Ÿฉท

        Reply
    11. Karen

      August 16, 2024 at 8:17 pm

      5 stars
      making it for the second time in two days bringing them to a smoking party ( not not that kind of smoking
      smoking as in smoked food
      but the people that tried it so far from Thursday bake cant stop eating them
      thanks for the recipe

      Reply
    12. Julie

      August 16, 2024 at 2:21 pm

      5 stars
      I love stumbling on recipes who claim the best and really are (or in this case the worst ๐Ÿ˜‚). Most recipes donโ€™t really change much they tweak them. This recipe is both different and the best!! Thank you for this wonderful recipe my new favorite. You explain well and truly gave us something different but absolutely delicious. The only thing I did different was use dark brown sugar and cut it back slightly.

      Reply
    13. Victoria M

      August 10, 2024 at 12:08 pm

      5 stars
      The best chocolate chip cookie recipe. I love to tinker with recipes, but for The Worst recipe, I wouldnโ€™t change a thing.

      Reply
      • Emily @ Sugar Spun Run

        August 12, 2024 at 10:36 am

        We’re so happy you like the recipe, Victoria ๐Ÿ˜„

        Reply
      • Jennifer

        August 18, 2024 at 10:22 am

        I have been using this recipe ever since I found it around two years ago. Iโ€™m not the biggest fan of plain chocolate chip so I use this recipe as a base and I add other ingredients such as white chocolate, macadamia nuts, pecans, cranberries, etc. I often bake a double batch and do not add anything to it and freeze it other ingredients later and bake later. Everyone that has tasted this cookie has said that it is the best cookie theyโ€™ve ever had in their life. It truly is. I cannot speak highly enough about this cookie.

        Reply
        • Emily @ Sugar Spun Run

          August 19, 2024 at 10:49 am

          Thanks for commenting, Jennifer! We are so happy our recipe is a staple in your kitchen ๐Ÿฉท

    14. Fredda Gordon

      August 07, 2024 at 3:52 pm

      How do you think these compare to your brown butter chocolate chip cookies? I have made both but would like your opinion because I can’t decide. Also, what if I used brown butter in this recipe? Would that add anything?

      Reply
      • Sam

        August 08, 2024 at 4:10 pm

        I love them both! You can get the best of both worlds by using brown butter in the worst chocolate chip cookies as suggested. ๐Ÿ™‚

        Reply
        • Fredda Gordon

          August 12, 2024 at 11:35 pm

          5 stars
          I read the whole thing but somehow missed that. Thank you for the note. I made it with brown butter! I compensated for the loss of liquid by starting with an extra stick of butter (for double the recipe) so the weight was correct. The cookies were a big hit! However, I wondered if you could tell me why they took longer to bake and didnโ€™t bake evenly. The edges flattened and overcooked a bit because the middle stayed tall and needed more time than the edges. Everyone loved them but I would like them to be even better in the future.

      • Victoria M

        August 10, 2024 at 12:10 pm

        Browning the butter alters the moisture in the recipe. I tried it. The flavor was good, but the texture was not as soft/chewy/perfect.

        Reply
        • Fredda

          August 12, 2024 at 11:38 pm

          5 stars
          Thanks for sharing your experience. I added more butter to compensate for the loss of moisture.

        • Jamie

          August 20, 2024 at 12:05 pm

          Ooh I can’t wait to try this and see if I, or anyone else I have try them, can taste and detect the secret ingredient! I love making things that wow people, and if this delivers as promised I might need to add IT to my list of *EVERYBODY LOVES THIS* recipes ๐Ÿ˜œ๐Ÿ˜

        • Emily @ Sugar Spun Run

          August 21, 2024 at 11:08 am

          We hope you absolutely love them, Jamie! ๐Ÿฉท

    15. Miranda

      August 06, 2024 at 1:24 pm

      Hi Sam! For this recipe, would you recommend chilling the dough overnight (Iโ€™m sure itโ€™s great without that step but I typically chill) or does it not make a difference at all here?

      Reply
      • Sam

        August 08, 2024 at 4:29 pm

        Hi Miranda! You do need to chill the dough for at least 30 minutes, but overnight can help develop the flavor even more. They may be a little more difficult to scoop after chilling that long.

        Reply
        • Christine

          September 09, 2024 at 3:59 pm

          I’m out of maple syrup. Do you think Grandma’s molasses would work? Anyways, I’m going to try and see. Thanks

        • Emily @ Sugar Spun Run

          September 09, 2024 at 4:06 pm

          Hi Christine! Molasses will change the flavor quite a bit, but it will work.

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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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