Friday Five Sweets

No ratings yet

A delightful collection of five classic sweets perfect for a Friday treat, including chocolate chip cookies, brownies, lemon bars, cinnamon rolls, and macarons.

Prep : 10 Total : 25 minutes

Rate Pin Pin Recipe Print Recipe

Ingredients

Main Ingredients

2 cups all-purpose flour
1 cup granulated sugar
0.5 cup unsalted butter, softened
2 large eggs
1 tsp vanilla extract
0.5 tsp baking soda
0.25 tsp salt
1 cup semisweet chocolate chips
8 oz cream cheese, softened
1 cup powdered sugar
1 tbsp lemon zest
2 tbsp fresh lemon juice
0.25 cup butter, melted
0.25 cup brown sugar
0.5 cup heavy cream
2 cups cake flour
1 tsp ground cinnamon
0.5 cup granulated sugar
0.5 cup unsalted butter, cubed
0.25 cup water
0.25 cup brown sugar
0.5 tsp cinnamon
0.5 cup almond flour
0.5 cup powdered sugar
2 egg whites egg whites
0.25 tsp almond extract

Instructions

Preparation Steps

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
For chocolate chip cookies: Cream butter and sugar. Beat in eggs and vanilla. Mix in flour, baking soda, and salt. Fold in chocolate chips. Drop spoonfuls onto prepared sheets and bake 10–12 minutes until golden.
For brownies: Melt butter and mix with sugar, eggs, and vanilla. Stir in flour and cocoa powder. Pour into greased pan and bake 25–30 minutes until set.
For lemon bars: Whisk flour, sugar, and salt. Cut in butter to form crumbly dough. Press into pan. Bake 15 minutes. Meanwhile, mix cream cheese, sugar, lemon zest, and juice. Pour over crust and return to oven for 20 minutes. Cool and chill before cutting.
For cinnamon rolls: Dissolve yeast in warm milk and sugar. Let sit 5 minutes. Add butter, egg, and vanilla. Mix in flour. Knead and let rise until doubled. Roll out, spread filling, roll up, slice, and place on pan. Let rise 30 minutes. Bake 20–25 minutes at 375°F.
For macarons: Sift almond flour and powdered sugar. Whip egg whites with almond extract. Gradually add sugar and beat until stiff peaks form. Fold dry ingredients into meringue. Pipe onto sheets and let rest 30 minutes. Bake 15–18 minutes at 300°F.

Notes