Des 12, 2023
Vegetarian Lasagna Recipe – Love and Lemons

This vegetarian lasagna recipe is my favorite dish to make for family and friends! Filled with savory roasted vegetables, it’s healthy and delicious.


Vegetarian lasagna


Vegetarian lasagna was the first big dinner I learned how to make. When I was in college, a vegetable lasagna would always be the main event when I cooked a meal for a group. Fast forward to now, and I still like to make one when I’m serving a crowd, especially around the holidays. A veggie lasagna is comforting, flavorful, and great for making ahead. Plus, who doesn’t love to swap stories at the table over red sauce and pasta?!

I’m sharing my favorite vegetarian lasagna recipe below. It’s savory and satisfying, filled with roasted veggies, creamy ricotta cheese, ruffly noodles, and plenty of marinara sauce. I think you’re going to love it!


Recipe ingredients - fresh veggies, cheese, tomato sauce, and pasta


How to Make Vegetable Lasagna

My vegetarian lasagna recipe starts with these ingredients:

Vegetarian Lasagna Ingredients

  • Fresh veggies, of course! I pack this vegetable lasagna with roasted red bell peppers, zucchini, onions, mushrooms, and baby spinach. They add SO much flavor.
  • Lasagna noodles – No-boil noodles seem convenient—but trust me, the regular kind are better. They take less than 10 minutes to cook, and they have a perfect tender texture in the final lasagna.
  • Marinara sauce – Make homemade marinara sauce, or use a 24-ounce jar of store-bought sauce. I like Rao’s.
  • Ricotta cheese – It creates a creamy, cheesy layer between the noodles, sauce, and veggies. I season it with garlic and lemon zest for bright, savory flavor.
  • Shredded pecorino and mozzarella cheese – For topping the lasagna. Not a pecorino person? Parmesan cheese works too!
  • And fresh basil and/or parsley – For garnish.

Find the complete recipe with measurements below.

Before you assemble the lasagna, complete these 3 prep steps:

  1. Roast the veggies. Toss the peppers, zucchini, onions, and mushrooms with olive oil, salt, and pepper. Bake at 425°F until they’re tender and caramelized.
  2. Boil the noodles until al dente. Toss them with a drizzle of olive oil to prevent sticking!
  3. Make the ricotta filling. Mix the ricotta cheese with the lemon zest, garlic, salt, and pepper.

You’re ready to layer!


How to layer veggie lasagna - sauce, then noodles, then ricotta, then vegetables in baking dish


How to Layer Vegetable Lasagna

Start with a 9×13-inch baking dish. Spread 1 cup of the tomato sauce on the bottom.

  1. Then, add a layer of noodles.
  2. Top the noodles with half the ricotta mixture.
  3. Layer half the spinach over the ricotta, and scatter half the roasted vegetables in an even layer.
  4. Dot the vegetables with 2/3 cup of the marinara sauce.

Repeat the layering process in the same order:

  1. Noodles
  2. Ricotta
  3. Spinach + roasted veggies
  4. 2/3 cup marinara sauce

Top with a final layer of noodles, the remaining sauce, and the shredded cheese.

That’s it!


Vegetarian lasagna assembled in baking dish


How Long to Bake Vegetarian Lasagna

If using fully cooked lasagna noodles: Bake uncovered at 400°F for 30 minutes, or until the cheese is browned and bubbling.

If using no-boil lasagna noodles: Cover the veggie lasagna with aluminum foil. Bake at 400°F for 40 to 50 minutes, or until the noodles are tender. Remove the foil and bake until the cheese is browned and bubbling.

Let the vegetable lasagna stand at room temperature for 20 minutes before slicing and serving.

Variation

To make vegan lasagna: Replace the ricotta mixture with this vegan ricotta. Skip the cheese on top of the lasagna. Bake, covered, until the pasta is tender and the lasagna is heated through, 30 to 50 minutes at 400°F.


Homemade vegetable lasagna


What to Serve with Vegetarian Lasagna

This vegetable lasagna recipe is a satisfying meal on its own, but it pairs well with all sorts of side dishes, too!

Serve it with a salad, such as

Or pair it with a veggie side dish like

You also can’t go wrong with garlic knots or garlic bread!

Storage and Freezing Instructions

Leftover vegetarian lasagna keeps well in an airtight container or covered dish in the refrigerator for up to 4 days. Reheat it in the microwave or a 350°F oven.

To freeze vegetable lasagna: Assemble the lasagna in the baking dish. Cover tightly with foil and store in the freezer for up to 3 months. Allow to defrost overnight in the fridge before baking. When ready to serve, bake, covered, for 20 minutes at 400°F. Uncover and bake for 20 to 25 minutes, or until the cheese is bubbling and the lasagna is heated through.


Vegetarian lasagna recipe


More Veggie Comfort Food Recipes

If you love this vegetarian lasagna, try one of these veggie comfort food recipes next:

Best Vegetarian Lasagna

Prep Time: 40 minutes

Cook Time: 50 minutes

Total Time: 1 hour 30 minutes

Serves 8

The best vegetable lasagna recipe! This easy, homemade vegetarian lasagna is packed with roasted veggies, spinach, tomato sauce, and ricotta cheese. Use gluten-free lasagna noodles to make this recipe gluten-free. For a vegan variation, see the notes below.

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  • Preheat the oven to 425°F and line a baking sheet with parchment paper. Oil a 9×13-inch baking dish.

  • Place the mushrooms, red pepper, zucchini, and onion on the baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Spread evenly on the baking sheet and roast for 20 to 25 minutes, or until tender and browned around the edges. Reduce the oven temperature to 400°F.

  • Meanwhile, cook the noodles.* Bring a large pot of salted water to a boil and prepare the lasagna noodles according to the package instructions, cooking until al dente. Drain and toss with a drizzle of olive oil to prevent sticking.

  • Make the ricotta filling: In a large bowl, stir together the ricotta, garlic, lemon zest, salt, and several grinds of pepper.

  • Assemble the lasagna. Spread 1 cup of the marinara sauce at the bottom of the prepared baking dish. Top with a layer of noodles, followed by half the ricotta mixture. Spread the ricotta in an even layer, then arrange half the spinach evenly on top. Top with half the vegetables and dot with ⅔ cup of the remaining marinara sauce. 

  • Repeat with another layer of noodles, followed by the remaining ricotta, spinach, vegetables, and another ⅔ cup sauce. Top with the remaining noodles.

  • Spread the remaining ⅔ cup marinara over the pasta, then evenly sprinkle with the mozzarella and pecorino cheeses. Bake in the 400°F oven for 30 minutes, or until the cheese is browned and bubbling. Let stand for 20 minutes before garnishing with fresh basil or parsley, slicing, and serving.

*I recommend using regular lasagna noodles here. They are more tender than no-boil noodles in the final lasagna. However, if you prefer to use no-boil noodles, make these adjustments:
  • No-boil noodles tend to be shorter than regular lasagna noodles. Instead of counting noodles, expect to use about ¾ of a 1-pound box.
  • Change the bake time: Cover the lasagna and bake for 40 to 50 minutes, or until the noodles are tender, then uncover and bake until the cheese is browned and bubbling.

 
For vegan lasagna, replace the ricotta mixture with this vegan ricotta. Skip the cheese on top of the lasagna. Bake, covered, until the pasta is tender and the lasagna is heated through, 30 to 50 minutes at 400°F.

 

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Des 11, 2023
The 4 Best KitchenAid Attachments of 2023

Turn your trusty stand mixer into a versatile cooking tool with a few KitchenAid attachments! Find a detailed guide to our favorites below.


Best KitchenAid attachments


My KitchenAid stand mixer has a permanent spot on my countertop. It’s an invaluable tool for making baked goods like cookies, bagels, and pizza dough, but that’s not all. My collection of KitchenAid attachments can turn the mixer into a pasta maker, spiralizer, ice cream maker, and more!

Below, you’ll find my guide to the best KitchenAid attachments. These add-ons can simplify your everyday cooking by doing tasks like slicing, shredding, weighing, and grinding, or they can take the place of an entire standalone appliance, saving space in your cabinets. I’m highlighting my favorites below, all of which have stood the test of time in my kitchen. If you want to make your mixer more versatile, check them out! I hope you find one you love.

My Top Picks

  1. What’s In My Kitchen: KitchenAid 3-Piece Pasta Roller & Cutter Set Attachment – $149.95 at Amazon
  2. My Other Favorite: KitchenAid Spiralizer Attachment – $69.95 at Amazon
  3. Best for Making Sweets: KitchenAid Ice Cream Maker Stand Mixer Attachment – $69.95 at Amazon
  4. Also Great: KitchenAid Vegetable Sheet Cutter – $59.97at Amazon

Reviews of The Best KitchenAid Attachments


KitchenAid pasta maker attachment


I’ve had the KitchenAid pasta roller and cutter set for years, and out of all the KitchenAid mixer attachments I own, it’s the one I use most often. My homemade pasta recipe is my favorite cooking project, and this attachment makes working with the fresh pasta dough a breeze! Because it’s electric, it rolls and cuts the pasta SO much more quickly than a manual pasta maker would.

This KitchenAid attachment set includes 4 items: a stainless steel pasta roller, spaghetti cutter, and fettuccine cutter, plus a handy cleaning brush. I love the variety of pasta shapes you can make with the set—in addition to spaghetti and fettuccine, we’ve used sheets of fresh pasta to make ravioli and lasagna! Overall, I highly recommend this attachment. It yields smooth, consistent pasta every time.

The Specs:

  • Dimensions: 9.7 by 3.8 by 2.2 inches
  • Components: Pasta roller, spaghetti and fettuccine cutter attachments, and cleaning brush
  • 8 different thickness options

The Pros:

  • Saves time when making fresh pasta
  • Option to make stuffed pasta with the pasta sheets
  • Yields consistent noodles every time

The Cons:

  • Can be difficult to clean

What Others are Saying:

Wirecutter and America’s Test Kitchen named it one of the best KitchenAid attachments. It also has a 4.8-star rating from nearly 7,000 reviews on Amazon.

Buy the KitchenAid 3-Piece Pasta Roller & Cutter Set Attachment:

$149.95 at Amazon $149.99 at Target


KitchenAid spiralizer attachment


I use spiralized veggies in SO many recipes. They’re just so fun! I’ve tried a range of spiralizers over the years, and if you ask me, the KitchenAid Spiralizer Attachment is the best way to spiralize your favorite vegetables. With the power of the KitchenAid mixer behind it, it’s much faster and more powerful than other ones on the market. It easily cuts through everything from tender zucchini to tough sweet potatoes and butternut squash, which would require some serious elbow grease with a manual spiralizer.

Other great benefits of this attachment are that it can make “noodles” of different thicknesses and that it’s dishwasher safe. Use it to make veggie noodles to add to bowls, salads, and soups!

The Specs:

  • Dimensions: 12.36 by 12.36 by 2.91 inches
  • Components: Five different blades, including peeling and coring
  • Storage case for blades

The Pros:

  • The blades are easy to store
  • Makes spiralizing easy
  • Skewer holds the item in place
  • Dishwasher safe

The Cons:

  • Requires more setup than some other spiralizers
  • Pricier than some other spiralizers

What Others are Saying:

SpruceEats gave this attachment a very good rating, and Food & Wine named it the best splurge in its roundup of spiralizers. It also has over 8,000 reviews on Amazon averaging a 4.7-star rating.

Buy the KitchenAid Spiralizer Attachment:

$69.95 at Amazon $69.99 Target


KitchenAid ice cream maker


I break out my KitchenAid Ice Cream Maker Attachment every summer to make homemade ice cream. It consists of a plastic dasher and an ice cream bowl, which screws right into the base of the stand mixer. I like that it’s more compact to store than a standalone ice cream maker, and we’ve had a blast experimenting with different homemade ice cream flavors and mix-ins over the years. It makes fantastic traditional ice cream (see this homemade ice cream recipe!), as well as vegan ice cream, sorbet, and gelato.

Just remember to freeze the bowl for at least 12 hours before you get churning!

The Specs:

  • Capacity: 2 quarts
  • Material: Plastic
  • Connects to the stand mixer
  • Dasher incorporates mix-ins

The Pros:

  • Makes ice cream in under 30 minutes
  • Bowl is easy to clean with warm soapy water
  • Easier to store than a standalone ice cream maker

The Cons:

  • None! We love this ice cream maker. 🙂

Buy the KitchenAid Ice Cream Maker Stand Mixer Attachment:

$69.95 at Amazon $69.99 at Target


Vegetable sheet cutter stand mixer attachment


The KitchenAid Vegetable Sheet Cutter plays a very specific role in perfecting one of my favorite recipes: Sweet Potato Lasagna! In this dish, thin sheets of sweet potato take the place of noodles. Cutting them can be very tedious to do by hand or with a mandoline, but this powerful stand mixer attachment makes the vegetable prep safe and easy. Use it to make sheets of zucchini, apple, or other fruits and veggies for veggie lasagnas, plant-based wraps, casseroles, and desserts.

I love that this attachment can cut sheets to two different levels of thickness. It also never tears the produce, and all the parts are dishwasher safe.

The Specs:

  • Dimensions: 10.8 by 7.9 by 3 inches
  • Components: Two thickness blades
  • Includes carrying case

The Pros:

  • Creates even sheets from oddly shaped vegetables
  • Easier to use than a mandoline
  • Dishwasher safe

The Cons:

  • Harder to use with smaller vegetables like zucchini
  • One specific use

What Others are Saying:

The KitchenAid Vegetable Sheet Cutter received a 4.6-star rating from more than 1,800 reviews on Amazon. Good Housekeeping also named it one of the best KitchenAid attachments.

Buy the KitchenAid Spiralizer Attachment:

Other KitchenAid Attachments to Consider

I love all the KitchenAid attachments that I own. However, there are still a few that I have yet to add to my collection and others that don’t fit my cooking needs but would be great for someone else! These popular and highly rated attachments are worth checking out as well:

Best for Bread Baking: KitchenAid Sifter + Scale Attachment

I’ve seen the KitchenAid Sifter + Scale attachment in person and wish I had it when I was baking lots of bread at home a few years ago. It would have come in super handy for measuring ingredients for the dough. I’d recommend it for avid bakers to simplify measuring flour and other dry ingredients. The KitchenAid Sifter + Scale Attachment is available at Amazon for $99.99.

Best for Shredding: KitchenAid Fresh Prep Slicer/Shredder Attachment

Love cheese but don’t want to grate it manually? The KitchenAid Fresh Prep Slicer/Shredder Attachment would be a great attachment for you, especially if you don’t own a food processor. I usually grate by hand, but this attachment, which comes with three blades for shredding cheese and vegetables, would be a major timesaver if you’re cooking large quantities for meal prep or entertaining. It’s also quite affordable compared to other KitchenAid attachments. The KitchenAid Fresh Prep Slicer/Shredder Attachment is available at Amazon for $44.95.

Best for Whole Grain Lovers: KitchenAid All Metal Grain Mill Attachment

This KitchenAid attachment is for all the whole grain bakers out there. The KitchenAid All Metal Grain Mill grinds wheat, oats, corn, rice, and more into great homemade flours. You can adjust the texture to add some extra flair to baked goods and breads. Just note it can be a little loud. The KitchenAid All Metal Grain Mill Attachment is available at Amazon for $114.95.

Best for Summertime: KitchenAid Shave Ice Attachment

Hello, summer! The KitchenAid Shave Ice Attachment is new to the KitchenAid lineup, and it’s on my list to try ASAP. You can use it to make shaved ice for dessert or add crushed ice to drinks, and you can add syrups, coffee, and more directly into the attachment. It would be a great addition to any backyard party! The KitchenAid Shave Ice Attachment is available at Amazon for $74.95.

How I Tested The Best KitchenAid Attachments


Pasta roller KitchenAid attachment


I spend a lot of time in the kitchen, and my KitchenAid stand mixer is always on the counter. As a cookbook author and recipe developer, I want to make it easier and more delicious for folks to eat well. All of these attachments help you do just that!

My top picks are the most used in my kitchen—they’ve earned their spot and are key to making some of my favorite recipes. I also shared some attachments I have my eye on—based on my cooking, I wouldn’t use them as much as my top picks, but they are still worth checking out depending on your interests.

I’ve been using my KitchenAid attachments for years and am constantly impressed by how easy they make cooking and baking. These attachments have helped me streamline my appliance collection and have allowed me to make unique dishes like homemade pasta and ice cream at home on a regular basis. I love cooking with them, and I hope this guide helps you choose the best KitchenAid attachments for you!

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Des 11, 2023
How To Layer Lasagna Recipe

Learn how to layer lasagna! Yes, there is a proper order for the noodles, sauce, and cheese. This step-by-step guide will help you nail it every time.


How to layer lasagna


Learn how to layer lasagna! Below, you’ll find my guide to layering a perfect lasagna, complete with pictures that show you every step.

Lasagna was one of the first dinners that I learned how to make. After a few attempts, I was confident enough to cook the noodles and prep the filling without a recipe…but I could NEVER remember the right way to layer the ingredients in the baking dish. Is it noodles first and then sauce? Or sauce first and then cheese?

How to Layer Lasagna

If you’ve ever had the same struggle, you’ll love this guide to how to layer lasagna. In it, I break down the right way to layer lasagna and share my best lasagna-making tips. Check it out—in no time, you’ll be a lasagna pro!


How to layer lasagna - partially assembled lasagna in a baking dish


Start with Sauce

Whether you’re making a vegetable lasagna with tomato sauce or a traditional lasagna with meat sauce, sauce should be the first ingredient that goes in your baking dish. It prevents the pasta from sticking to the pan so that the lasagna is easy to slice and serve.

You only need a thin layer. I use 1 cup in a 9×13-inch baking dish.


How to layer lasagna - adding ricotta, then vegetables and sauce


Add the Middle Layers in the Proper Order

After you add the sauce, add the other components in the following order:

  1. A layer of lasagna noodles
  2. Half the ricotta cheese (or béchamel sauce)
  3. Half of any other fillings, such as roasted vegetables
  4. More sauce

Repeat this sequence so that you have 2 layers of noodles, ricotta, etc. in the middle of the lasagna.


Adding noodles, then more marinara sauce


The Final Layer

Top the middle layers with a final layer of pasta.

Spread it with more sauce, and sprinkle it evenly with shredded cheese. I like to use a mix of shredded mozzarella cheese and Parmesan cheese here.

Lasagna = layered!


Assembled lasagna in a baking dish


How to Bake Lasagna

Lasagna bake time and temperature can vary based on the type of lasagna you’re making and the type of noodles you’re using (no-boil vs. fully cooked).

Generally, you want to bake a lasagna until it’s heated through, any raw components are fully cooked, and the cheese on top is browned and bubbling.

  • When I make my vegetable lasagna with fully cooked lasagna noodles, I bake it uncovered for 30 minutes in a 400°F oven.
  • When I make the same recipe with no-boil noodles, I cover it with foil and bake it for 40 to 50 minutes, until the noodles are tender. Then, I remove the foil and bake until the cheese is browned and bubbling.

Refer to whatever lasagna recipe you’re using for specific bake time and temperature.

Lasagna Tips

  • Season every layer. For the most flavorful lasagna, season every layer. Instead of using plain crushed tomatoes, simmer them with seasonings like garlic, oregano, and basil to make marinara sauce (or use store-bought marinara sauce). And at a minimum, mix the ricotta with salt and fresh black pepper. I love to add garlic and lemon zest to the ricotta mixture too!
  • Wait to slice it. No matter what type of lasagna you make, let it stand at room temperature for 20 minutes after baking. The rest time will help the lasagna set up so that it’s easy to slice. If you slice it sooner, the pieces will be messy!
  • Get ahead. For a delicious make-ahead meal, layer a lasagna in advance! Cover it with foil and store it in the refrigerator for up to a day, or freeze it for up to 3 months. Allow a frozen lasagna to thaw overnight in the fridge before baking.


Slice of lasagna with layers of sauce, pasta, cheese, and vegetables


Ready to layer lasagna?

Test out your skills with this vegetable lasagna or this eggplant lasagna recipe!

How to Layer Lasagna

Prep Time: 20 minutes

Total Time: 20 minutes

Learn how to layer lasagna in the proper order! This method will work with any type of lasagna. For a full lasagna recipe, see my best vegetarian lasagna.
  • Extra-virgin olive oil
  • Tomato sauce
  • Lasagna noodles, no-boil or fully cooked
  • Ricotta cheese, seasoned with salt and pepper
  • Desired fillings, such as roasted vegetables
  • Shredded cheese, I like mozzarella and Parmesan

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  • Oil a baking dish.

  • Spread a thin layer of sauce at the bottom.

  • Top with a layer of noodles, followed by half the ricotta, half your desired fillings, and more sauce.

  • Repeat with another layer of noodles, the remaining ricotta, remaining fillings, and more sauce.

  • Top with a final layer of noodles, and spread the remaining sauce evenly on top. Sprinkle with the shredded cheeses.

  • For a full lasagna recipe, see my vegetable lasagna.
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Des 9, 2023
Vegan Ricotta Recipe – Love and Lemons

Don’t do dairy? You’ll love this easy vegan ricotta cheese. Just like regular ricotta, it’s rich and creamy. Perfect for lasagna, stuffed shells, and more!


Vegan ricotta cheese


Good vegan ricotta is the secret to a great vegan lasagna or stuffed shells. It should be rich, thick, and creamy—so delicious that you don’t miss the cheese. I’ve tried making it all sorts of ways over the years—with nuts like cashews and almonds…even sunflower seeds! But this tofu ricotta cheese is hands down my favorite.

This vegan ricotta cheese is easy to make in the food processor. The recipe calls for less than 10 ingredients and whizzes up in minutes! It has a savory, cheesy flavor and perfect creamy texture. Add it to your next plant-based pasta or homemade pizza. I think you’re going to love it!


Vegan ricotta recipe ingredients - tofu, nutritional yeast, olive oil, lemon juice, red pepper flakes, garlic, and oregano


How to Make Vegan Ricotta Cheese

This vegan ricotta recipe is easy to make! It starts with 9 simple ingredients:

Ingredients

  • Extra-firm tofu – No need to press the tofu to make this recipe! The water inside it helps it blend into a creamy puree.
  • Fresh lemon juice and zest – They add bright, tangy flavor.
  • Extra-virgin olive oil – For richness.
  • Nutritional yeast – You’ll find this plant-based ingredient in savory dishes like my vegan mac and cheese and vegan Alfredo sauce. It’s a great way to add cheesy flavor to vegan recipes, no dairy required!
  • Garlic – For savory bite.
  • Dried oregano and red pepper flakes – For Italian flare.
  • And salt – To make all the flavors pop!

Find the complete recipe with measurements below.


Crumbled tofu, nutritional yeast, garlic, red pepper flakes, oregano, and lemon zest in food processor


Got your ingredients? This recipe comes together in one easy step:

Place everything in a food processor, and pulse until smooth.

Yep, it’s that simple!

Can I use a blender?

I recommend using a food processor for this vegan cheese recipe. Pureeing it in a blender will require more liquid, resulting in a runnier, less creamy, texture.


Vegan ricotta cheese in food processor


How to Use Vegan Ricotta

There are so many ways to use this homemade vegan ricotta! Substitute it for regular ricotta in any savory recipe, such as my stuffed shells or baked ziti, or try one of these tasty serving suggestions:

  • Make a vegan lasagna. Layer this vegan ricotta into my go-to veggie lasagna. Skip the cheese on top. Cover and bake the lasagna until heated through.
  • Dot it on a pizza. Make this Margherita pizza without the cheese. When it comes out of the oven, dollop it with vegan ricotta and scatter it with fresh basil leaves.
  • Upgrade vegan meatballs. Serve them over pasta with marinara sauce and a scoop of vegan ricotta.
  • Spread it on a sandwich. Make an epic plant-based sandwich with grilled zucchini, grilled eggplant, roasted red peppers, basil pesto, and a slather of vegan ricotta.
  • Serve it as a dip. Garnish it with lemon zest, red pepper flakes, and fresh parsley. Scoop it up with crackers or crostini for a delicious dairy-free appetizer!

How do you like to use vegan ricotta cheese? Let me know in the comments!

Storage

If you don’t use all the ricotta in one go, that’s ok! Store leftovers in an airtight container in the fridge for up to 4 days.


Vegan ricotta recipe


More Vegan Basics

If you love this recipe, try one of these vegan basics next:

Looking for more plant-based cooking inspiration? Check out these 85 Best Vegan Recipes!

Vegan Ricotta Cheese

Prep Time: 10 minutes

Total Time: 10 minutes

This vegan ricotta cheese tastes just as rich and creamy as the real thing! It’s a delicious dairy-free, nut-free, and gluten-free substitute for the ricotta in lasagna, stuffed shells, and more. Find additional uses in the blog post above.

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Des 7, 2023
Love & Lemons Cooking Club – December!

Join the Love & Lemons Cooking Club Challenge this month! It’s easy to enter, and one lucky winner will receive a prize. Find all the details below.

Gingerbread cookies

Our Cooking Club is a fun way to celebrate the Love & Lemons community of readers. The concept is super simple—each month, I choose a recipe. You make it, and you leave a comment on the recipe’s blog post. At the end of the month, I randomly select one winner to receive a prize.

I love the sense of community that comes from so many people cooking one recipe each month. We’re kicking off our December challenge today with our gingerbread cookie recipe, and I hope you’ll join in the fun. Here’s how it works:

Join the Love & Lemons Cooking Club

  1. Each month, I choose one seasonal recipe. Sign up for our email list so you’ll know as soon as I share each month’s recipe.
  2. Make that recipe during the month.
  3. Leave a comment (include your first and last name) on the challenge recipe’s blog post by the end of the month. This time, the deadline is December 31! 
  4. For a bonus entry, send a picture of what you made to [email protected].
  5. For another bonus entry, post your photo on Instagram, tagging @loveandlemons and #loveandlemonscookingclub.

THIS IS A CHANGE from past cooking club challenges. A photo entry is no longer required. This month, comment on the recipe’s blog post to secure your spot in the drawing!

The Prize: A $200 Whole Foods Gift Card!

At the end of the month, I’ll randomly select a winner and share some of your photos. This time, we’re giving away a $200 Whole Foods Gift Card.


Gingerbread cookie recipe


The holidays are here! For me, making Christmas cookies is one of the highlights of the season. I especially love these gingerbread cookies. They’re thick, soft, and warmly spiced with ginger, cinnamon, and cloves. Enjoy them plain, or have fun decorating them with royal icing and sprinkles. Tip: This is a GREAT recipe to make with kids!

Last Month’s Recipe

Last month’s challenge was a little different. We had a virtual Love & Lemons Thanksgiving! You each made one (or more!) of these 50 Thanksgiving Side Dishes. It was an AMAZING spread…

And that’s just the start! Check out all your photos below. They look delicious!






























And congratulations to our winner, Cheryl!





To Recap

Enter the December Cooking Club Challenge by…

  1. Making my gingerbread cookie recipe sometime in December.
  2. Leaving a comment on the gingerbread cookies blog post by December 31.
  3. Sending a picture of it to [email protected] for a bonus entry.
  4. And for another bonus entry, posting your photo on Instagram, tagging @loveandlemons and #loveandlemonscookingclub.

Happy cooking!

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Des 6, 2023
21 Best Christmas Cookie Recipes

Celebrate the holiday season with these easy Christmas cookies! Find recipes for gingerbread cookies, sugar cookies, shortbread, and more.


best christmas cookies


Let’s make Christmas cookies! The holiday season is here, and I’m ready to bake.

Every year, I make Christmas cookies to share with friends and family. These sweet treats are my favorite way to spread holiday cheer. They look so festive—cut into seasonal shapes, decorated with icing, or dusted with powdered sugar—and they taste delicious. If you want to make someone smile this season, gift them a Christmas cookie tray. Just be sure to save some cookies for yourself too!

I’ve rounded up my best Christmas cookie recipes below. They range from classics like gingerbread and sugar cookies to unique treats like tahini cookies with pomegranates. They’re all easy and fun to make. I hope you find some you love!

Classic Christmas Cookies

No holiday cookie plate is complete without one or more of these Christmas classics.


Christmas gingerbread cookies


Gingerbread Cookies

Warmly spiced with cinnamon, ginger, and cloves, these gingerbread cookies will make your house smell amazing as they bake. Once they cool, have fun decorating them with icing, sprinkles, and/or seasonal candy!


Mexican wedding cookies


Mexican Wedding Cookies

This recipe makes a big batch—we’re talking 40 cookies!—but trust me, it goes fast. With their rich pecan flavor and melt-in-your-mouth texture, Mexican wedding cookies (also called snowball cookies) are impossible to resist.


Jam thumbprints


Thumbprint Cookies

One of my favorite Christmas cookie recipes! These treats are tender, buttery, and filled with vibrant pools of apricot and raspberry jam.


Chewy molasses cookies


Chewy Molasses Cookies

Set out these cookies for Santa on Christmas Eve, and they’ll all be gone the next morning! They’re soft, chewy, and packed with ginger-molasses flavor.


Christmas sugar cookie recipe


Easy Sugar Cookies

These thick, soft sugar cookies are perfect for decorating with frosting, royal icing, and/or colorful sprinkles. Kids and adults will love making them!


Peanut butter blossoms


Peanut Butter Blossoms

Peanut butter blossoms are some of the most popular Christmas cookies. It’s not hard to see why. Who doesn’t love chocolate and peanut butter together?!

Shortbread

I make shortbread cookies all year round, but they feel especially perfect for Christmas. What better treat to enjoy with a mug of hot chocolate?


Christmas shortbread recipe


Shortbread Cookies

This classic shortbread is easy to make with 5 ingredients! For a festive twist, add a few drops of almond extract to the cookie dough.


Lemon Shortbread Cookies


Lemon Shortbread Cookies

Lemon juice, lemon zest, and fresh thyme leaves add bright, unexpected flavor to these cookies. Drizzle them with my quick and easy lemon glaze to take them over the top!


orange shortbread cookies


Orange Shortbread Cookies

We always have fresh oranges around the house at Christmastime. If you do too, use their juice and zest to add a citrusy kick to these cut-out shortbread cookies!

Quick and Easy Christmas Cookies

Need a cookie NOW? These no-chill Christmas cookie recipes are quick and easy to make.


Snickerdoodles


Snickerdoodles

You can whip up these holiday cookies in less than 30 minutes! With a crisp cinnamon-sugar coating and soft, chewy middles, they’re sure to satisfy your sweet tooth.


Peanut butter cookies


Best Peanut Butter Cookies

They taste like the inside of a peanut butter cup!


Lemon Cookies


Lemon Cookies

Love lemon poppy seed muffins? You’ll go crazy for these lemon cookies too. With a perfect chewy texture and delicate citrus flavor, they taste like a gourmet bakery treat.


Christmas cranberry cookies


Cranberry Cookies

Dried cranberries and pistachios give these chocolate chip cookies holiday flair. To make them even more festive, use white chocolate chips!

Oatmeal Cookies for Christmas

I can never resist an oatmeal cookie on a holiday cookie plate!


Oatmeal cookies


Perfect Oatmeal Cookies

This classic oatmeal cookie recipe calls for raisins and walnuts, but don’t hesitate to change up the mix-ins for the holidays. Dried cranberries, pecans, macadamia nuts, or chocolate chips (any kind!) would be great too.


No Bake Cookies


No Bake Cookies

Give your oven a break, and whip up these chewy chocolate cookies on the stovetop!

Vegan Christmas Cookie Recipes

You don’t need dairy or eggs to make these delicious Christmas cookie recipes.


Vegan Gingerbread


Vegan Gingerbread Cookies

A plant-based twist on the traditional dessert! Almond butter keeps these cookies perfectly soft and chewy.


Vegan Sugar Cookies


Vegan Sugar Cookies

Ever had a cream cheese cookie? These cookies have a similar tangy taste and soft texture, but they’re totally vegan. No cream cheese here! I’m happy devouring them plain, but they look super-cute with frosting and sprinkles on top.


Tahini Cookies


Tahini Cookies

These holiday cookies are made with almond flour, so they’re totally gluten-free! I love to top them with pomegranate arils for a bold pop of color, but dried cranberries and chocolate chips are yummy here too.


Vegan Peanut Butter Cookies


Vegan Peanut Butter Cookies

These cookies taste like Nutter Butters in the best possible way. They’re bursting with sweet peanut butter flavor!


Almond butter cookies recipe


Almond Butter Cookies

Like peanut butter cookies, but made with almond butter. Take one bite, and you’ll wonder why you didn’t try them sooner!


Vegan chocolate chip cookies


Vegan Chocolate Chip Cookies

The only chocolate chip cookie recipe you need! Tahini, vanilla extract, and brown sugar make them SUPER flavorful. A heaping cup of dark chocolate chips doesn’t hurt either.

Tips for Baking Success

  • Spoon and level your flour. Measuring flour is surprisingly tricky. You might think you’re using the right amount for a recipe but accidentally add too much. That’s because flour can easily become compacted. To avoid packing it down in your measuring cup, use the spoon-and-level method for measuring flour. Find step-by-step photos in this blog post!
  • Bake one sheet at a time. Temperatures can vary throughout an oven, so for the most even baking, I recommend baking one sheet of cookies at a time. If the oven is too crowded, some cookies may over-bake before others are ready.
  • Decorate the cookies once they’ve cooled. If they’re still warm, the frosting will melt! I often bake gingerbread cookies and sugar cookies a few days in advance and freeze them until I’m ready to decorate.

How long will Christmas cookies stay fresh?

Most Christmas cookies keep well in an airtight container at room temperature for about a week. Refer to each recipe for specific storage instructions.

Can you freeze Christmas cookies?

Yes! All of these Christmas cookie recipes freeze well. Store the cookies in an airtight container or bag in the freezer for up to 3 months. Allow them to thaw at room temperature before enjoying!


best christmas cookies recipe


Best Christmas Cookies: Easy Sugar Cookies

Prep Time: 2 hours 30 minutes

Cook Time: 10 minutes

Serves 20

We love this cut-out sugar cookie recipe! These easy sugar cookies have crisp edges and thick, soft middles. They’re perfect for decorating.

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  • In a medium bowl, combine the flour, baking soda, cream of tartar, and salt.

  • Cream the butter in the bowl of a stand mixer fitted with the paddle attachment. Add the sugar and beat until fluffy, scraping down the sides of the bowl as needed. Add the egg and beat well, then add the vanilla extract, almond extract, and lemon zest and mix again. Add the dry ingredients, one-third at a time, mixing until well combined. Divide the dough into two balls and flatten into disks. Wrap in plastic wrap and transfer to the fridge to chill for 2 hours.

  • Preheat the oven to 350°F and line two baking sheets with parchment paper.

  • Roll the dough on a lightly floured surface to ¼-inch thickness. Use cookie cutters to cut out desired shapes. Transfer to the baking sheets and bake, one sheet at a time, for 10 minutes. Let cool on the baking sheet for 2 minutes, then transfer to a wire rack to continue cooling. Cool completely before icing.

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Des 4, 2023
Gingerbread Cookies Recipe – Love and Lemons

Our best gingerbread cookie recipe! These festive treats are soft and warmly spiced, with a rich molasses flavor. Perfect for spreading holiday cheer!


Gingerbread cookies


What could be more festive than gingerbread cookies?! With Christmas just a few weeks away, I’m ready to turn up the holiday cheer around here, and making this gingerbread cookie recipe seems like a great place to start. For one, it makes the house smell amazing, filling it with the comforting aroma of cinnamon, ginger, and cloves. It’s also a blast to make–rolling out the dough, cutting out gingerbread people, baking them, and decorating them once they cool.

But more important than all of that, these gingerbread cookies are delicious! They’re soft, warmly spiced, and richly flavored with molasses and brown sugar. To me, they’re the perfect holiday treat, especially with a mug of hot chocolate to drink. I hope you love them too.


Gingerbread cookie recipe ingredients


Gingerbread Cookie Recipe Ingredients

Here’s what you’ll need to make this gingerbread cookie recipe:

  • All-purpose flour – Spoon and level it to avoid packing too much into your measuring cup.
  • Unsalted butter – Allow it to come to room temperature before you start to bake.
  • Brown sugar and molasses – They sweeten the cookies and add rich molasses flavor. We’ve had success baking these cookies with Wholesome and Brer Rabbit blackstrap molasses.
  • An egg yolk – It makes the cookies extra-soft and chewy.
  • Baking soda – It helps the cookies rise.
  • Ground ginger, cinnamon, and cloves – They give these gingerbread cookies their signature spice.
  • Vanilla extract – For warm depth of flavor.
  • Almond milk – For moisture. Any other milk, such as cow’s milk or oat milk, would work here too.
  • And sea salt – To make all the flavors pop!

Find the complete recipe with measurements below.


Cookie dough in the bowl of a stand mixer


How to Make Gingerbread Cookies

Once you’ve assembled your ingredients (is your butter at room temperature?), this gingerbread cookie recipe is simple to make:

First, make the dough. Using an electric mixer or a stand mixer fitted with the paddle attachment, cream the butter and brown sugar together until light and fluffy. Mix in the molasses, egg yolk, and vanilla.

In a separate bowl, whisk together the dry ingredients–the flour, spices, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing after each addition. Finally, mix in the almond milk.


Hands using rolling pin to roll out cookie dough


Then, chill the dough. Divide it into two equal disks, wrap it tightly in plastic wrap, and refrigerate it for at least 2 hours. Chilling the dough allows it to firm up, making it easier to roll out.

Next, roll out the dough. Use a rolling pin to roll out the first disk on a lightly floured surface until it’s 1/4-inch thick. Use cookie cutters to cut out your desired shapes (I always do gingerbread men and snowflakes!). Re-roll and cut out the dough scraps as necessary. Repeat with the remaining dough disk.

Finally, bake the cookies. Arrange the cut-outs on parchment-lined baking sheets, and bake in a 350°F oven until the edges are just set but the middles are still soft. I like to bake one sheet at time on the center oven rack so that the cookies bake evenly. Let them cool for 5 minutes on the baking sheet before transferring them to wire racks to cool completely.

Decorate, or enjoy as they are!


Cutting out gingerbread cookies


Gingerbread Cookies Recipe Tips

  • Don’t skimp on the chilling time. I’m usually all for not chilling cookie dough (you get to eat the cookies faster that way!), but in this recipe, it’s 100% necessary. The dough is soft and sticky when you first mix it together. Chilling it for at least 2 hours gives it a chance to firm up so that you can easily roll it out. The cut-outs also hold their shape better when baked.
  • The timing will depend on your cookie cutters. Differently sized and shaped cookies bake at different rates! For a perfect soft texture, I typically bake a 3-inch gingerbread man for 8 minutes. If you have smaller cut-outs, you’ll likely need to bake your cookies less. If you have larger cut-outs, you might need to go a bit longer.
  • Decorating is half the fun. As delicious as these soft gingerbread cookies are plain, they’re even tastier (and more festive!) with icing on top. For detailed lines and patterns like the ones in these pictures, use the royal icing recipe from this post. For a simpler glaze, stir together 1 cup powdered sugar and 2 tablespoons almond milk, adding more milk as needed to reach your desired consistency. Sprinkles, gumdrops, and other candies are fun decorations too!

Make-Ahead and Freezing Instructions

Make-ahead option 1: Make the gingerbread cookie dough ahead of time! Wrap it in plastic wrap and refrigerate for up to 2 days, or freeze it for up to 3 months. Allow frozen dough to thaw overnight in the fridge before rolling it out.

Make-ahead option 2: Make the cookies ahead! Gingerbread cookies keep well in an airtight container at room temperature for up to 5 days. (I actually like them best on day 2 or 3! They become even softer and chewier, and their spiced flavor deepens.)

These cookies also freeze well. Sealed in a freezer bag or container, they keep for up to 3 months. They thaw perfectly at room temperature.


Gingerbread cookie recipe


More Favorite Christmas Cookies

If you love these gingerbread cookies, try one of these festive cookie recipes next:

Gingerbread Cookies

Prep Time: 22 minutes

Cook Time: 8 minutes

Chilling Time: 2 hours

Total Time: 2 hours 30 minutes

Serves 24

Our BEST gingerbread cookie recipe! These festive treats are soft, warmly spiced, and full of delicious molasses flavor. Decorate with icing (see the tips in the post above for recipes), or enjoy plain.

  • ½ cup unsalted butter, at room temperature
  • cup packed dark brown sugar
  • cup unsulphured blackstrap molasses, we like the Wholesome brand
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • cups all-purpose flour, spooned and leveled
  • 2 teaspoons cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ¼ teaspoon ground cloves
  • 1 tablespoon almond milk, or any milk

Prevent your screen from going dark

  • In the bowl of a stand mixer, or using an electric mixer, cream the butter and brown sugar. Add the molasses, egg yolk, and vanilla and mix again.

  • In a medium bowl, whisk together the flour, cinnamon, ginger, baking soda, salt, and cloves. Gradually add the dry ingredients to the wet ingredients, mixing after each addition. Mix in the almond milk.

  • Form the dough into a ball, divide the ball in half, and flatten each half into a 1-inch-thick disk. Wrap in plastic and chill for at least 2 hours.

  • Preheat the oven to 350°F and line two large baking sheets with parchment paper.

  • Roll out the dough on a lightly floured surface until about ¼-inch thick. Use cookie cutters to cut out desired shapes, then transfer the cut-outs to the prepared baking sheets, re-rolling the dough scraps as necessary.

  • Bake, one sheet at a time, for 7 to 9 minutes, or until the edges of the cookies are just set but the middles are still soft. The cookies might seem underdone, but taking them out at this point will ensure that they stay soft once they cool. I typically use a 3-inch cookie cutter and bake my cookies for 8 minutes. The exact timing will depend on your oven, the size of your cookie cutters, and how soft or crunchy you like your gingerbread cookies.

  • Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Decorate as desired.

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Nov 30, 2023
Shortbread Cookies Recipe – Love and Lemons

This shortbread cookie recipe is easy to make with 5 simple ingredients. The cookies are tender and buttery. They practically melt in your mouth!


Shortbread cookies


Shortbread cookies are perfect for the holidays, but they’re so delicious that I make them all throughout the year. They have crisp edges, a buttery flavor, and a tender, melt-in-your-mouth texture. When I want a little treat to enjoy with a coffee or tea, shortbread cookies always hit the spot.

I’ve previously shared a lemon shortbread cookie recipe and an orange shortbread cookie recipe, but this classic shortbread recipe is the one I make the most. The cookies are simple, scrumptious, and easy to make with 5 ingredients. Add them to a Christmas cookie plate this season, or keep them on hand for whenever you’re craving something sweet. I think you’ll love them!


Shortbread cookie recipe ingredients on baking sheet


Ingredients in Shortbread Cookies

Traditional Scottish shortbread is made with just 3 ingredients:

  • Granulated sugar – Use regular white sugar, not natural cane sugar, for the best tender texture.
  • Butter – For rich, buttery flavor. I use unsalted butter and add salt to the dough separately. If you prefer, use salted butter and omit the salt from the recipe.
  • All-purpose flour – Spoon and level it to avoid packing too much into your measuring cup.

In my shortbread cookie recipe, I enhance the dough with 2 additional ingredients:

  • Vanilla extract – For warm depth of flavor.
  • And sea salt – To make the buttery flavor pop! Omit it if you’re using salted butter.

Find the complete recipe with measurements below.

What is the difference between butter cookies and shortbread?

While sugar cookies and butter cookies both have a lot in common with shortbread, they’re not exactly the same.

Shortbread contains no leavening, such as baking powder, baking soda, or eggs. Sugar and butter cookies, on the other hand, generally include one or more of these ingredients. The lack of a leavening agent in shortbread contributes to its signature crumbly texture.


Cookie dough in stand mixer


How to Make Shortbread Cookies

This shortbread cookie recipe is easy to make! Here’s how it goes:

First, make the cookie dough. Use a stand mixer or electric mixer to cream the butter. Add the sugar and vanilla, and beat until fluffy. Finally, add the flour and salt and mix on low speed to combine.


Slicing shortbread cookies from block of dough


Next, shape the dough. Turn it out onto a lightly floured surface, and divide it in half. Form each half into a rectangular block about 2 inches wide and 1 inch thick.

Then, chill the dough. Wrap each block tightly in plastic wrap, and chill for 1 hour, until firm.

When the dough has chilled, cut the cookies. Use a sharp knife to cut the block crosswise into 1/2-inch-thick slices. Place them on a baking sheet lined with parchment paper or a silicone mat. Use a toothpick to poke several holes in each cookie. Any pattern goes here! The holes minimize warping in the oven and give the cookies a classic look.

Finally, bake the cookies in a 350°F oven for 10 minutes, or until the edges are just golden brown. Allow them to cool for 10 minutes on the baking sheet. Then, transfer them to a wire rack to cool completely.

Find the complete recipe with measurements below.

What happens if I don’t chill my shortbread dough?

When I make cookies, I want to enjoy them ASAP, so I’m always tempted to skip chilling the dough. But in this shortbread cookie recipe, it really makes a difference. Chilling the dough helps the cookies hold their shape. If you don’t chill your shortbread dough, the cookies will spread as they bake.


Shortbread cookies on blue plate


Tips for Making Shortbread Cookies

  • Plan ahead. This shortbread cookie recipe starts with room temperature butter. I recommend letting it soften on the counter for an hour before you start to bake!
  • Slice the cookies 1/2 inch thick. Any thinner, and they’ll come out crisp instead of tender. That’s not necessarily a bad thing, depending on your taste, but I personally prefer the delicate texture of a 1/2-inch-thick cookie.
  • Baking time determines texture. The longer you bake them, the crisper they’ll be. I like these shortbread cookies best after 10 minutes in the oven. At that point, their edges will be lightly golden brown, but they’ll still look underdone in the middle. Remove them from the oven, and let them rest on the pan for another 10 minutes. They’ll set up with a delicious crumbly texture!
  • Freeze the extras. Shortbread cookies keep well in an airtight container at room temperature for up to a week. If you want to keep them around for longer, I recommend freezing them. Stored in an airtight container or bag in the freezer, they keep well for up to 3 months. Let them thaw at room temperature before enjoying.


Shortbread cookie recipe


More Cookie Recipes

If you love these classic shortbread cookies, try one of these easy cookie recipes next:

Shortbread Cookies Recipe

Prep Time: 15 minutes

Cook Time: 20 minutes

Chilling Time: 1 hour

Total Time: 1 hour 35 minutes

Serves 24

These classic shortbread cookies have a delicious buttery flavor and melt-in-your-mouth texture. They’re perfect for the holidays or with a cup of coffee or tea for an afternoon treat!

Prevent your screen from going dark

  • In the bowl of a stand mixer fitted with the paddle attachment, or using an electric hand mixer, cream the butter. Add the sugar and vanilla and beat until fluffy, scraping down the sides of the bowl as needed. Add the flour and salt and mix on low speed to combine.

  • Turn the dough out onto a lightly floured surface and divide in half. Shape each half into a rectangular block about 2 inches wide and 1 inch thick. Wrap in plastic and chill for 1 hour, or until firm.

  • Preheat the oven to 350°F and line 2 baking sheets with parchment paper.

  • Unwrap the dough and use a sharp knife to cut it crosswise into ½-inch-thick slices.

  • Arrange the slices on the prepared baking sheets, leaving an inch between cookies. Use a toothpick to poke holes in the cookies, decorating them with your desired pattern. Bake, one sheet at a time, for 10 minutes. The cookies will just be turning golden brown around the bottom edges but will otherwise be very pale and soft. Let cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.

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Nov 29, 2023
The 3 Best Baking Sheets of 2023

We tested and reviewed the best baking sheets to help you pick the right ones for your kitchen. Use them to bake cookies, roast veggies, and more!


Roasted Brussels Sprouts on the Best Baking Sheet


Baking sheets are some of the most-used pans in my kitchen. I reach for them whenever I want to make roasted vegetables or bake chocolate chip cookies. I pull out a sheet pan when I’m whipping up a homemade pizza or cooking off crispy potato wedges. And when I want to make the easiest possible dinner, I grab a baking sheet to cook this tasty sheet pan gnocchi.

Given all that baking sheets can do, I think that everyone should own a good one. I recently tested and reviewed the best baking sheets to help you choose the right one for your kitchen. Luckily, these workhorse pans are durable and affordable. Invest a little in a great baking sheet now, and it will serve you well for years!

Our Top Picks

  1. Best Overall: Nordic Ware Naturals Baker’s Half Sheet – 2 for $21.99 at Amazon
  2. Our Other Favorite: Artisan Professional Classic Aluminum Half Sheet –  $23.99 at Amazon
  3. Best Nonstick Baking Sheet: OXO Good Grips Non-Stick Pro Half Sheet – $34.95 at Amazon

Reviews of The Best Baking Sheets


Nordic Ware Naturals Best Baking Sheets


I’ve been using the Nordic Ware Naturals Half Sheet Pan for years, and when I tested it alongside the other pans here, it still came out on top.

I love this pan because the pure aluminum material conducts heat beautifully for even baking. The reinforced encapsulated steel rim prevents the pan from warping, even at high temperatures, and it makes the pan strong enough to support a heavy roasted squash or pie. I recommend lining this pan with parchment paper or a silicone baking mat when making baked goods. When you’re roasting, it works great with or without parchment!

Another reason I love this pan? It’s insanely affordable. You can snag a 2-pack for $21.99—that’s just $11 per pan!

2 Half Sheet Pans for $21.99 at Amazon

The Specs:

  • Size: 17.9 x 12.9 x 1 inches
  • Weight: 1.7 pounds
  • Material: Uncoated aluminum
  • Dishwasher safe: Hand wash recommended

The Pros:

  • Conducts heat evenly
  • Steel rim prevents warping
  • Rust resistant
  • Affordable price point
  • Holds up well over time

The Cons:

  • Contact with acidic foods can cause corrosion
  • Metal utensils may scratch surface
  • Dishwasher use not recommended – may cause discoloration

What Others Are Saying:

Wirecutter, Epicurious, and The Strategist chose this pan as their #1 pick for the best baking sheet. The Food Network chose it as the best aluminum sheet pan, and AllRecipes said it was the best value baking sheet. It has a 4.7-star rating from over 49,000 Amazon reviews.

Try other sizes! If you love the Nordic Ware half sheet pan, you might enjoy their other cookware too. They offer jelly roll pans as well as eighth and quarter sheet pans that are great for making baked potatoes, baking small batches of cookies, and toasting nuts.


Artisan Professional Classic Aluminum Baking Sheet


The Artisan Professional Classic Aluminum Baking Sheet Pan is another of the best baking sheets. It shares many of the qualities I like in my top pick from Nordic Ware. The natural, uncoated aluminum material offers excellent heat conductivity and resists rust, and a reinforced rim prevents warping. I recommend lining this pan with a silicone mat or parchment paper for baking projects, but you could go without it when you’re roasting. When I roast veggies on this pan, they don’t stick to the smooth surface!

The reason I ranked this half sheet pan below Nordic Ware’s is the price. This heavy duty pan clocks in at $23.99.

The Specs:

  • Size: 18 x 13 inches
  • Weight: 1.2 pounds
  • Material: Uncoated aluminum
  • Dishwasher safe: Hand wash recommended

The Pros:

  • Conducts heat evenly
  • Reinforced rim prevents warping
  • Won’t rust

The Cons:

  • Pricier than Nordic Ware pans
  • Dishwasher use may deteriorate finish

What Others Are Saying:

Wirecutter chose this sheet pan as their runner up. It has a 4.6-star rating from over 1,300 Amazon reviews.


OXO Nonstick Half Sheet Pan


If you’re looking for the best baking sheets with a non-stick surface, you have two options:

  1. Line one of the above aluminum pans with parchment paper. This works perfectly for baking delicate cookies, and cleanup is a breeze!
  2. Buy a baking sheet with a non-stick coating.

If you want to go the second route, I recommend the OXO Good Grips Non-Stick Half Sheet Pan. It’s made of heavy gauge aluminized steel with a ceramic reinforced non-stick surface. The bottom of the pan has a grooved pattern, which promotes even baking and browning by increasing airflow around whatever’s on the pan.

The cookies I baked on this sheet pan baked evenly and slid right off. The veggies I roasted on it browned faster than on other pans. The textured surface really sped things up!

The Specs:

  • Size: 17.84 x 2.97 x 1.25 inches
  • Weight: 2.3 pounds
  • Material: Ceramic-reinforced aluminized steel
  • Dishwasher safe

The Pros:

  • Can bake cookies directly on nonstick surface
  • Textured surface promotes even baking and browning
  • Rolled edges minimize warping
  • Dishwasher safe

The Cons:

  • Non-stick coating may wear off over time
  • Grooved surface can be harder to clean
  • Heavier than other pans

What Others Are Saying:

The Strategist chose this pan as the best pan for baking, and Epicurious selected it as the best nonstick baking sheet. It has a 4.7-star rating from over 1,200 Amazon reviews.

Other Baking Sheets We Tested

Chicago Metallic Professional Non-Stick Baking Sheet

I loved this carbon steel pan for roasting veggies, but when I baked cookies on it, they burned underneath. Due to this pan’s nonstick coating, it is only oven-safe up to 450°F, and you shouldn’t use metal utensils on it to avoid scratching its surface. The Chicago Metallic Non-Stick Baking Sheet is available at Amazon for $17.99.

USA Pan Bakeware Half Sheet Pan

I’ve had a number of USA Pan cookie sheets in the past, and I’ve really liked them. Similar to the OXO non-stick pan, the USA Pan Half Sheet Pan is made of aluminized steel with a corrugated surface to promote air circulation. Reinforced rims provide a sturdy grip and diminish warping. I didn’t include this pan among my top choices because the nonstick coating wears off over time. The USA Pan Half Sheet Pan is available at Amazon for $23.99.

Vollrath Wear-Ever Half-Size Sheet Pan

Like my top 2 picks, this sheet pan is made of uncoated aluminum to promote even baking and browning. However, I can’t recommend this pan because the open rim has sharp edges. I worried about cutting myself while handling or cleaning it. The Vollrath Wear-Ever Sheet Pan is available at Amazon for $29.87.

How We Picked and Tested

I selected baking sheets to test based on online reviews, personal recommendations, and my past experiences with different baking sheets as a recipe developer. I narrowed my list to six rimmed half sheet pans because

  1. The 18 x 13-inch size is practical. You can fit an entire sheet pan dinner or a big batch of roasted vegetables or cookies on a half sheet pan. If you have a standard-size oven, this is the pan size I would recommend.
  2. The rim has benefits. It captures juices and oils released by whatever you’re cooking and gives the pan structure.

I roasted a mix of sweet potatoes, cauliflower, and broccolini on each selection, and I also baked a batch of my vegan chocolate chip cookies. I evaluated the vegetables for speed and evenness of browning and noted whether or not they stuck to the baking sheets. When baking the cookies, I looked to see if they stuck to nonstick pans (I recommend parchment for uncoated pans) and if they cooked evenly without burning underneath.

My top picks yielded consistent results—vegetables with crisp, golden brown edges and perfectly baked cookies—without warping every time.


Best baking sheets on stovetop


What to Do with Baking Sheets

Did you pick a sheet pan? Time to bake!

  1. Make cookies. Check out these 17 Easy Cookie Recipes.
  2. Roast vegetables. Try roasted broccoli, roasted Brussels sprouts, roasted cauliflower, or roasted butternut squash.
  3. Make a sheet pan dinner. We LOVE this sheet pan gnocchi recipe!
  4. Cook your favorite protein. I use my sheet pans for baking tofu, tempeh, and roasted chickpeas.
  5. Make homemade pizza! Try my veggie pizza, pesto pizza, or Margherita pizza recipe.

Prices were accurate at the time of publication.

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Nov 25, 2023
What is a Parsnip? (And How to Cook It) Recipe

Learn how to cook parsnips! Closely related to carrots, this humble root vegetable has a sweet, nutty flavor. It’s delicious roasted, mashed, and more.


Roasted parsnips


The humble parsnip is one of the most underrated vegetables. It’s cheap, versatile, easy to work with, and PACKED with flavor…but most of us cook it rarely, if at all.

I think it’s time parsnips got a lot more love, so I’m sharing my complete guide to them below. You’ll learn how to cook them, how to store them, and find my favorite parsnip recipes. I hope you’ll give this tasty root vegetable a chance!

What is a parsnip?

A parsnip is a pale, tapered root vegetable that resembles a white carrot. The resemblance makes sense, because parsnips and carrots are cousins. They’re both members of the Apiaceae family, along with fennel, parsley, celery, and more.

What do parsnips taste like?

Parsnips have a starchy texture and sweet, nutty, and earthy flavor.

Fun fact: Unlike many crops, parsnips benefit from cold temperatures while they’re in the ground. A cold snap converts the roots’ starches to sugars, making them sweeter.

Though parsnips are widely available throughout the fall and winter, the sweetest ones are harvested in spring. These have been overwintered (left in the ground during the winter), so they are high in natural sugars.


Parsnip recipe ingredients


How to Cook Parsnips

There are so many ways to cook this versatile root veggie! I enjoy

  • adding it to soups and stews,
  • boiling and mashing it,
  • shaving it for salads,
  • and using it in desserts (think carrot cake, but with parsnips).

But my favorite method for how to cook parsnips is roasting. Here’s how to do it:

Start with 1 1/2 pounds parsnips. Look for ones that are small to medium in size, as large parsnips often have a tough woody core. They should be firm, not flimsy, and free of any soft or browned spots.


How to cook parsnips - cut into sticks on a baking sheet prior to roasting


Next, chop them. No need to peel! The most flavorful part is right under the skin, so peeling can strip away flavor. Instead, give each root a good scrub and cut the parsnips into 1/2-inch-thick matchsticks.

Then, season them. Place the veggies on a baking sheet lined with parchment paper. Drizzle them generously with olive oil and sprinkle with salt and pepper. Toss to coat and spread in an even layer on the pan.

Roast in a 425°F oven for 30 to 40 minutes, or until tender and browned.


Roasted parsnips on a baking sheet


You could stop there, but a simple dressing really takes this recipe over the top!

While they’re still warm, toss the roasted roots with a simple mix of olive oil, garlic, and fresh rosemary. Add a squeeze of fresh lemon juice and a sprinkle of gremolata (or chopped parsley), and toss again. Season to taste and serve!

Find the complete recipe with measurements below.

Storage

Store the roasted veggies in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or a 350°F oven.

Store fresh parsnips in the fridge for up to 3 weeks. They keep best wrapped in a towel or a plastic bag.


Parsnip recipe


Favorite Parsnip Recipes

Looking for more ways to cook this flavorful veggie? We love these easy recipes:

And if you want more easy veggie sides, try these roasted Brussels sprouts, baked sweet potatoes, or roasted vegetables next.

Roasted Parsnips

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Serves 4

This recipe is one of our favorite cooking methods for parsnips! They come out perfectly tender with crisp, golden brown edges. Lemon juice, fresh herbs, and garlic take this easy side dish over the top.

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  • Preheat the oven to 425°F and line a baking sheet with parchment paper.

  • Place the parsnips on the baking sheet. Drizzle generously with olive oil and sprinkle with salt and pepper. Toss to coat and spread evenly on the baking sheet. Roast for 30 to 40 minutes, or until tender and browned around the edges.

  • In a large bowl, whisk together the olive oil, rosemary, and garlic. Add the parsnips and toss to coat. Add the gremolata and lemon juice and toss again. Season to taste and serve.

Sources used for this article: Six Seasons by Joshua McFadden; Johnny’s Selected Seeds

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