Delicious Every Time: KidLit Confections Croissant Cookies

Sometimes, I come across a book that I know I'm going to love just from the blurb. One that I know I'm going to want on my home library shelves even before I read a single page. This is one of those books.

(The recipe, including a link to the index of printable PDF files, can be found at the bottom of this post.)

Clear back at the beginning of 2025, I saw a cover reveal and preorder announcement for IT'S YOU EVERY TIME by Charlene Thomas on Bluesky. I love a good time loop story, and the cover was so adorable that I was certain I was going to love this book. I immediately contacted one of my favorite local indie bookstores to preorder a copy, and then because I simply couldn't wait clear 'til May to read it, I managed to snag an advance copy from NetGalley to read it early. 

And of course I loved it--even more than I expected to. And I immediately had an ambitious idea for a new cookie to pair this delicious book with. I had hoped to have it ready to post for the book's release (in May 2025), but getting the cookie recipe just right took a while. I'm still thinking about the story after over a year, so now that I have the perfect cookie to pair it with, I might just sit down with a plate of Croissant Cookies and read it all over again!

The Book:

IT'S YOU EVERY TIME by Charlene Thomas

Description from the Publisher:

A story about self-discovery, grief, and destiny that begs the question: How do you keep going when your world has stopped spinning?

When Sydney Michaels stops for breakfast in order to put off scholastic ruin a little longer, she never expected to—quite literally—bump into cute-boy stranger, Marcus Burke.

When Marcus invites her to have breakfast with him instead of going to class, she can’t ignore the urge to get to know him better—or the fact that this charming new acquaintance seems just as interested in her.

After a magical day together in their hometown of New York City, Sydney is finally willing to believe that maybe—just maybe—after years of loss and heartache, she’s finally reached the good part.

But when it comes time to say goodbye, as they linger in a crosswalk, something happens. An accident? Sydney isn’t sure—all she knows is that, after screeching tires, blinding headlights, and a moment of searing pain, she opens her eyes and is back in her bed. On September 24–the morning of her big exam—again.

My Thoughts:

Time loop stories are my favorite tropes! I’m a huge sucker for the “soulmates who will always find each other” time loops. This one is one of the best I’ve ever read—and the surprise twist at the end absolutely floored me!

Both main characters are dealing with grief and trying to cope with the loss of someone close to them. And during the course of their repeated days, they help each other through in multiple little ways. But it’s not done in a heavy “this is a sad book about grief” kind of way. The biggest emotional arc that runs through the whole book is Hope.

The cute start-each-day moment of the time loop is that they both go to the same Dunkin’ and order croissant breakfast sandwiches. Hers: a sausage, egg and cheese croissant without the sausage and egg. His: a sausage, egg and cheese croissant sandwich without the cheese. So between them, they make a complete sandwich. And they have the same order number (#2), which is how they have their little meet cute. I really love this detail and especially how it fits in to that twist at the end that I did *not* see coming!!

The Recipe:

Usually, my #KidLitConfections recipes are delicious desserts that I already have in my recipe files (often created for folks who write me letters about the minor miracles they're seeing in the world in exchange for custom cookie creations). I love pairing the recipes I've created for people I love with  the delicious books I discover! But every once in a while, the book itself captures my heart in a way that requires a special custom recipe for that particular story. This is one of those books.

The meet-cute in IT'S YOU EVERY TIME, with the croissant sandwich order mix-up, was so integral to the story that I absolutely had to have a croissant-themed cookie to pair with the book! And I could immediately imagine the flavor and texture for this perfect croissant cookie. But I didn't have anything like it in my files, so I had to start experimenting. And because the two characters in this story had different croissant orders, the recipe had to also have different filling options. I have included a few of my favorites, but feel free to experiment with your own favorite fillings.

And leave me a comment below to let me know how you like to fill your Croissant Cookies! 

Croissant Cookies

2 c. butter, softened

2 (8 oz) blocks cream cheese

1 (14 oz) can sweetened condensed milk

2 tsp. salt

6 c. gluten-free all-purpose flour

Fillings (choose 1 for each of the 8 dough rounds):

2 Tbsp. brown sugar

2-3 Tbsp. jam or preserves

¼ c. very finely chopped  walnuts or pecans

2-3 Tbsp. chocolate hazelnut spread

Cream together butter and cream cheese.

Add sweetened condensed milk and salt. Beat until smooth and creamy.

Stir in flour, just until the dough comes together. Press into a large ball (it might be a bit crumbly in the mixing bowl, but it should come together nicely when pressed) and cut into 8 equal pieces. Form each piece into a ball.

Roll each dough ball into a 12-inch circle between two sheets of parchment paper, as if you were preparing a pie crust.* Stack the 8 dough circles on a baking sheet (keep them on their parchment papers to separate the layers and to make it easier to transfer the dough in the next step), and transfer to the fridge to chill for 30 minutes to an hour. Don’t skip this step, or your dough will be too soft to work with in forming the cookies!

Take one prepared dough circle out of the fridge** and cut it into 8 wedges*** with a pizza cutter. Leave the other dough circles in the fridge while you work, so they remain chilled. Spread filling of your choice over the full circle (filling layer should be very thin), then roll each wedge, starting at the outer edge and ending at the triangle tip. (It might seem counterintuitive to cut the dough before spreading the filling, but it keeps your pizza cutter from getting gunked up with the filling!) Form each roll into a crescent shape and place on a parchment-lined baking sheet. (Feel free to use the parchment paper you rolled and shaped the cookies on.) If the dough cracks or breaks while rolling it, let it sit for a minute or so to come closer to room temperature.

Bake at 425 degrees Fahrenheit for 12-15 minutes, until slightly golden brown. Let cool for a few minutes, then transfer to a wire rack to cool completely before storing in an airtight container.

Makes 64 cookies.

* Incidentally, this dough can also be used as a crust for your favorite pies. One circle makes one crust.

** It helps to peel the circle off the parchment before cutting it, then just set it back on the paper while cutting and prepping, so it won’t stick when you’re trying to roll each cookie up.

*** You can do 12 or 16 wedges if you want smaller cookies.

This recipe pairs well with IT’S YOU EVERY TIME by Charlene Thomas. 

Printable PDF Recipes

Birthday Wishes ... & Struggles: KidLit Confections Allergy-safe Cupcakes

Some of the people I love most have birthdays in September, and so this is a good month to share one of my favorite, most ambitious recipes: Chocolate Cake! ... How is chocolate cake ambitious? Well, this isn't just any chocolate cake. It's allergy-safe for all of the top food allergies, but you'd never know it's not "regular" cake.

(The recipe, including a link to the index of printable PDF files, can be found at the bottom of this post.)

I've had this recipe in the queue to share as an official #KidLitConfections recipe for nearly a year, but I couldn't quite settle on which book to share it with. Because there are so many delicious books that pair well with chocolate cake! How do you pick just one?

So I didn't pick just one. Instead, here are three great books to enjoy with your cake!

The Book:

BIRTHDAY BASH by Blair Northen Williamson and Taylor Woolley

Description from the Publisher:

Set sail for fun, friendship, and a splash of self-awareness with Kiko and his crew!

For fans of Grumpy Monkey and Don't Let the Pigeon Drive the Bus! comes Birthday Bash, an uptight mouse with a party to plan.

A laugh-out-loud adventure that teaches kids how to handle big emotions and find creative solutions!

Kiko the Mouse is determined to host the perfect birthday party aboard his houseboat.

But when a buzzing bug crashes his cupcake preparations, Kiko's frustration leads to a chaotic chain of mishaps--boat holes, gushing leaks, and sinking party plans!

Can Kiko, with the help of his clever friends, keep his cool long enough to patch things up?

Or will his over-the-top reaction sink his party?

Packed with hilarious antics and relatable lessons, Birthday Bash is perfect for kids ages 4-8.

With its vibrant illustrations and playful storytelling, Birthday Bash helps children identify their feelings, laugh at life's messes, and discover that sometimes, even uninvited guests become unexpected friends.

My Thoughts:

Kiko wants everything about his birthday party to be perfect. Especially his gourmet cupcakes. But when a bug tries to sample the treats too, Kiko isn't having it!

After all, a bug in a treat is no fun to eat!

But when his zealous attempts to oust the uninvited guest destroy not just his party but his houseboat as well, Kiko has to work quickly with his friends to fix the mess.

This is a cute story about working together and asking for help when needed. And about letting go of the little annoyances that threaten our idea of what "perfect" is. A story about learning to let it go before the situation gets out of hand (or walking it back to fix things after it did get out of hand).

Also, the illustrations are bright and colorful and the characters are just so cute!! This book is an easy one to read over and over again. Perfect for anyone who sometimes experiences Big Emotions.

Also: BIRTHDAY BASH was published in September 2025, so this month is its book birthday! That makes it extra-perfect to celebrate with some yummy cupcakes!!

The Book:

PAISLEY'S BIG BIRTHDAY by Heather Pierce Stigall and Natallia Bushuyeva

Description from the Publisher:

A sweet story about having patience as we grow. For everyone ages 4 years and up.

Paisley’s birthday is today, right? Then why doesn’t she feel any older? She still has trouble reading, still has trouble jumping in the Hopstacle Course, and is still in Bunnygarten. When will she finally be big?

My Thoughts:

Paisley is excited! Today is her birthday. Which means she is a big girl!! 

Except... Mom says she still has to go to Bunnygarten. No Big Bunny School until next fall. 

And when she tries to read the big words or finish the whole Hopstacle course without help... Paisley stutters and flops. 

Maybe she's not a big girl yet after all? 

This is such a real and relatable emotion! When we hit those life milestones (like birthdays or anniversaries), it can be a bit frustrating to realize "Hey, I don't feel any different than I did yesterday." And sometimes in our frustration with how far we still have to go, we forget to notice how far we've already come. 

Reading this book reminded me of how one of my daughters absolutely sobbed as she was getting close to her third birthday because she didn't know how to read yet. She had heard stories about her big sister learning how to read at age three, so she thought she was so far behind!! But we all have our own race to run. We all have our own strengths and struggles. Arbitrary milestones aren't as important as we sometimes think they are.

The soft, gentle illustration style of this picture book gives it an added layer of coziness, reminding readers to relax and settle in, and to go a bit easier on themselves.

The Book:

THE SECRET BOOKSTORE SLEUTH SOCIETY by Lindsay Currie

Description from the Publisher:

"Currie crafts an enthralling series launch in this locked-room murder mystery... a gripping and expertly cultivated suspense novel." -- Publishers Weekly, STARRED review

In this exciting series starter, four best friends are trapped in a book-themed inn during an ice storm and they must use each of their special skills, as well as a few tips from an armchair-detective grandma, to figure out who killed one of the regular customers. From #1 New York Times bestselling author of The Mystery of Locked Rooms comes a thrilling murder mystery.

Merrick McGee has been having a tough time. When her Grandma Ida gets sick and moves in, the family can't afford to keep sending Merrick to her beloved private school. So, she spends most of her time in the small room at the back of the bookstore/inn her mother works at being homeschooled, bored out of her mind, and lonely for her best friends.

But when an ice storm hits their town, and fate brings her friends together to ride out the storm at the inn with her, she's stoked to finally be able to spend time with the people she loves the most. Until... the unthinkable happens, and someone is found dead--facedown in a birthday cake sitting right at Merrick's own desk.

With the storm picking up the police remove the body and suggest the victim died of old age. But to Merrick it seems more like a murder. Luckily, she and her friends love solving mysteries, and with the suspects all under the same roof, and her friends eager to crack the case--the Secret Bookstore Sleuth Society is born! As the club begins to investigate, more questions come to light, and Merrick soon realizes her own grandmother may be the key to solving the case...

My Thoughts:

Merrick hates that she's home schooled (working every day from her mom's bookstore in a book-themed inn) now that her sick grandma has moved in and they can no longer afford her fancy private school. She's afraid her friends will move on and forget all about her. And nothing's worse, when you're in middle school, than being forgotten!

But when an ice storm hits trapping Merrick and her friends inside the inn for the night (along with their mothers, Merrick's grandma and aunt, the owner of the inn, a couple of employees and a few guests--one of whom is found dead at Merrick's school desk!!), the Secret Bookstore Sleuth Society is born.

Someone has murdered Daniel (an old man who frequents the bookstore, and who Merrick calls "Pipey" because he always carried a tobacco pipe in his pocket). The murderer is still there too, trapped at the inn by the storm, just like Merrick and her friends. And it's up to them to catch the culprit. The police think Daniel died of natural causes so they aren't investigating anything. The Secret Bookstore Sleuth Society will have to solve the case and catch the villain before the storm breaks and a murderer escapes with zero consequences.

Part Nancy Drew, part Scooby-doo, this book is a fun cozy mystery perfectly suited to the middle grade crowd. It has all the angst of first crushes and family drama that makes it super-relatable at that age, and there was just enough puzzle and mystery to keep you turning pages without getting too intense for the audience.

I can't wait to read more books centered around this group!

The Recipe:

This is a recipe I came up with for my daughter's friend when, shortly before her 16th birthday, she discovered that she was allergic to all eight of the most common food allergens, plus gluten. And how can you have a birthday cake that actually tastes good when you have to follow a diet that's free from gluten, dairy, eggs, peanuts, tree nuts, soy, fish, shellfish, and sesame? (Okay, the fish and shellfish are generally not found in birthday cakes... though you'd be surprised how often you see "may contain shellfish..." on ingredient labels!) After much trial and error (and more errors than I'd like to admit), this recipe took shape. Chocolate cake (or cupcakes) good enough that even my "I won't eat gluten free things" friends didn't know they weren't eating "the real thing!

Each of the books in this group has a bit of a "birthday gone horribly wrong" element to it, just like the fear that threatened to ruin Brit's sweet 16. But no matter how frustrating, scary, or disappointing life gets... with a little persistence and creativity, you can always find a way to have your cake and eat it too!

Brit's Allergy-safe Chocolate Cake

 2 c. gluten-free all-purpose flour*

1 ½ c. sugar

2 Tbsp cornstarch*

1 c. cocoa powder*

1 Tbsp. baking powder*

2 tsp. baking soda

1 tsp. salt

½ c. canola oil

1 ¾ c. oat milk

1 Tbsp. vanilla extract

First, check the ingredient lists and labels on ALL of your ingredients! You’d be surprised how many things have hidden dairy, wheat, nuts, or soy (including gluten-free flour, baking powder, baking soda, cornstarch, cocoa powder, oat milk, etc.) I always check labels, even if I've previously checked for that brand, because things sometimes change and you can never be too safe! (Life is not easy when you’re on a restricted diet!)

In a large bowl, combine flour, sugar, cornstarch, cocoa powder, baking powder, baking soda, and salt.

Warm oat milk in the microwave just until small bubbles form (not a full boil). Add oil and vanilla to the oat milk, then pour into the dry ingredients.

Mix just enough to combine.

Pour a few drops of canola oil into a 13x9-inch glass cake pan and use a clean paper towel to spread the oil. (Cooking spray usually contains soy lecithin, so that’s not usually the best option for greasing the pan.) Or line muffin cups with paper or silicone liners.

Spread batter in the prepared pan and bake in a preheated 350F oven for 30-35 minutes for cake or 25-28 minutes for cupcakes, until a cake tester inserted into the center comes out clean.

Dust warm cake with powdered sugar. Or let it cool completely and frost with icing of your choice.

* I used King Arthur brand flour, Argo brand cornstarch, Hershey’s Special Dark Cocoa Powder, and my local store-brand baking powder and baking soda, which were both safe options.

 

This recipe, originally created for Brit Mason, pairs well with BIRTHDAY BASH by Blair Northen Williamson and Taylor Woolley, PAISLEY'S BIG BIRTHDAY by Heather Pierce Stigall and Natallia Bushuyeva, and THE SECRET BOOKSTORE SLEUTH SOCIETY by Lindsay Currie

Printable PDF Recipes

Dreams Can be Delicious: KidLit Confections Gooey Butter Cookies

Sometimes, when I tell people about my #KidLitConfections, they think that a book has to be about food, or at least somewhat food-related to inspire a book-themed confection. If you've been here for a while, you'll know this simply isn't true. But sometimes I read a deliciously funny story that is about food, and these can be even more challenging to pair with a perfect recipe!

(The recipe, including a link to the index of printable PDF files, can be found at the bottom of this post.)

Today's book felt like it should have included a recipe (or two) for the mouthwatering creations that the main character bakes in the story, but unfortunately it didn't. (At least, the advance reader copy I had didn't include a recipe--please correct me if the full version does!!) But I did verify that the recipes referenced in the story are actual recipes that exist in real-life, and rather than trying to create a recipe that is already very likely quite delicious, I am pairing this book with a cookie that gives the same vibes as the winning recipe in the story. 

The Book:

GABBY TORRES IS THE BEST WINNER EVER by Angela Dominguez

Description from the Publisher:

In the second book in the Gabby Torres graphic novel series, nine-year-old Gabby discovers the true meaning of winning when she enters a baking contest, perfect for fans of THE CUPCAKE DIARIES and DORY FANTASMAGORY.

Gabby has a new idea: now that she’s finally learned how to not burn her cookies, she will become the best baker the world has ever seen!

The local grocery store's baking competition is the perfect opportunity to show everyone what she’s made of… winner material!

All she needs to do is buy books for research and baking supplies... and more baking supplies... and more baking supplies... oh dear.

What will happen when her money, and her parents’ patience, runs out?

This heartwarming series is written and illustrated by Angela Dominguez, the New York Times bestselling illustrator who created the beloved Stella Díaz series. Gabby Torres is tenacious, bold, relatable, and hilarious, reminiscent of favorite characters like Junie B. Jones, Clementine, and Ramona Quimby.

My Thoughts:

Gabby‘s best friends, Priya and Kat, win competitions (Kat for bouldering and Priya for an essay she wrote)… And Gabby wants to win something too! But what?

When she sees a poster advertising a kids’ baking competition, she’s determined to win that! But even though she’s already a good baker, coming up with the perfect, winning recipe is hard. Especially when recipe after recipe ends in disaster in the kitchen!

I’m a sucker for baking-related storylines, especially when there’s a contest involved! (I really wished the recipe for Gabby‘s sugar cream pie had been included in the back of the book… But it’s probably a recipe that exists somewhere. So I will just Google it.)

I loved Gabby spunk and determination. (She reminds me of a young me—we even have the same hobbies: reading and baking delicious desserts!) And the illustrations were simple and adorable. I think this is a series that will resonate with fans of Tara Daman’s “All Four Stars” series, with whimsical and fun illustrations reminiscent of Jeff Benton’s “Dear Dumb Diary” series.

The Recipe:

This was another of my cookies created for a missionary who wrote me a letter. I've never met Kami Lewis in person, but she heard about my promise to send cookies to missionaries who write to me about the daily miracles they see. She decided to try it out and wrote me a beautiful letter and requested cookies based on the flavor of Bluebell Gooey Butter Cake ice cream. Talk about a challenge!! First of all, I can't get the Bluebell brand of ice cream here... and even if I could, I wouldn't be able to eat it in order to figure out the flavor of this particular variety. (I checked the ingredients online, and it contains palm kernel oil, which I'm allergic to.) So I had to find some of my own spunk and determination and figure out another plan! 

In my research, I discovered that the Bluebell Gooey Butter Cake ice cream is based on the famous dessert from St. Louis. Which I had never heard of before, but I found several recipes for! So my first step was to bake a Gooey Butter Cake. Or two. 

I had to try a couple of different recipes to make sure I knew what the flavor was supposed to be (because who knows which recipe the ice cream used to base their flavor around?) 

And once I had a good idea of both the flavor and texture, it was time to translate it into cookie form. Which was an adventure in itself, resulting in many, many failed attempts before I figured out the secret. If Gabby's parents had seen my kitchen, they likely wouldn't have allowed me to keep trying! 

Luckily, my family knows that sometimes even the failed baking attempts that come out of my cookie kitchen can be delicious, even if they don't look good. They love sampling my mistakes!

These Gooey Butter Cookies are addictive, and they have quickly become a family favorite. (My mom, who always insists that gluten-free baking will never be as good as "the real thing," even asked me to make a batch for her for Christmas!)  

After writing and sharing my review for GABBY TORRES IS THE BEST WINNER EVER, I did, in fact, Google to find a recipe for Sugar Cream Pie, and I haven't made one yet, but it looks like it could be the pie version of the original cake version of this cookie! 

Gooey Butter Cookies

Butter Cookies:

2 c. butter

2 c. sugar

2 eggs

1 tsp. salt

2 Tbsp. vanilla extract

4 c. gluten-free all-purpose flour

Gooey Butter Topping:

¼ c. light corn syrup

1 Tbsp. water

2 tsp. vanilla extract

¾ c. butter

1 ¼ c. powdered sugar

½ tsp. salt

1 egg

¾ c. gluten-free all-purpose flour

Make the butter cookie dough: Cream together butter and sugar. Add eggs, salt, and vanilla, and mix slowly until fully combined, then increase mixer speed to high and beat until light and fluffy, approximately 3-5 minutes.

Stir in flour, 1 cup at a time, just to combine. Cover bowl and place in the fridge to chill while you mix up the topping.

Make the gooey butter topping: In a glass measuring cup, microwave butter 10-20 seconds at a time until half-melted. Remove from microwave and stir to finish melting (butter should be melted, but not hot—if it gets too hot, let it cool for a bit before proceeding). Pour into large mixing bowl. Add corn syrup, water, vanilla, salt, sugar, and egg. Gradually beat in gluten-free flour and mix well.

Scoop dough into 1-inch balls. Place each ball into a paper or silicone cupcake liner on a large baking sheet (Don’t skip this step! The cupcake liners keep the gooey filling from spilling out on the tray before the cookies have time to set properly.) Press the back of a round teaspoon measuring spoon into the center of each to create a space for the filling. Scoop about a teaspoon of filling into the center of each cookie. Chill for 30 minutes to an hour in the refrigerator.

Bake* at 400 degrees Fahrenheit for 9 minutes. Let cool about 5 minutes on tray before removing to a wire rack to cool completely. 

Makes about 6 dozen cookies.

*Optional: After chilling, bake just a few cookies & freeze the extras for 2-4 hours. Once frozen, transfer cookie dough (in cupcake liners) to a large freezer bag and return to your freezer. You can bake straight from frozen at 350 degrees Fahrenheit for 12-14 minutes. Freshly-baked cookies anytime you want!

This recipe pairs well with GABBY TORRES IS THE BEST WINNER EVER by Angela Dominguez.

Printable PDF Recipes

Twisting the Timeline: KidLit Confections Cheesecake Stroopwafel Cookies

I'm a sucker for time-travel stories and alternate timelines... and today's #KidLitConfections book is one of the best I've read in a long time! It's definitely on my "read it again soon" list!

(The recipe, including a link to the index of printable PDF files, can be found at the bottom of this post.)

It's not often that I have my stuff together well enough to post one of these on a book's release date, but I had the privilege to read an advance copy of the book a few months ago, and I immediately knew which recipe I wanted to pair it with. And when I was trying to decide last week which of the books on my backlog of #KidLitConfections possible pairings I wanted to write about next, I saw that this one was releasing today, so it jumped right to the front of the line!

The Book:

I'LL FIND YOU WHERE THE TIMELINE ENDS by Kylie Lee Baker

Description from the Publisher:

A teen descendant of a Japanese dragon god must find out the truth of what happened to her missing sister while trying not to fall for a handsome rogue agent in acclaimed author Kylie Lee Baker's magical new YA romance, I'll Find You Where the Timeline Ends.

“Here's one thing I know for certain: I’ll never see you again. And if I never see you again, then in fifty years, the world will end.” -Yejun

Yang Mina, descended from a Japanese dragon god, was born with the power to travel through time, and has spent her life training to take her place in the Descendants, a secret organization whose purpose is to protect the timeline. But since moving to Seoul, everything is falling apart. Mina has discovered that the Descendants are corrupt, that her sister has been erased from existence, and that she can’t pass Calculus, which puts her mission to kiss the cutest boy in her year at risk.

With her very existence on the line, Mina decides to tread a dangerous path: team up with a handsome rogue agent named Yejun, who has a plan to free the Descendants from the corrupt influence, and (hopefully) restore Mina’s sister. Between class and their time travel dates, Mina can’t stop herself from falling for the mysterious Yejun. Yet, as Mina grows closer to Yejun, she also grows closer to discovering the truth, which may be the very thing that breaks her…

My Thoughts:

This book gave the same vibes as the TV show Loki, with the same struggle to fix the timeline against the wishes of a powerful organization intent on bending the timeline to suit its own purposes. But I definitely not dismiss it as simply “Loki, but with dragons.“

There’s a strong thread of familial love and obligation, and what it means to be a part of a family, both the small immediate family you’re born into and the larger extended family or community you exist in. How far would you go to save a sister no one even remembers? Is it worth putting your own existence in jeopardy?

It’s a very well-written story, with fresh twists on the time travel and “coworkers to something more” tropes that I love so much. Highly recommend to anyone who enjoys fantasy and alternate realities, with a touch of “soul mates” and destiny thrown in.

The Recipe:

As with many of my most unique cookie recipes, this one was a challenge from one of the missionaries who write to me in exchange for the promise of "any cookie you want." This one was for a sister missionary who spent so much time at my house that she felt like one of my own daughters. And when she went home again after her mission was over, she came back to visit with her whole family, so I got to meet her parents and siblings... and I made these cookies to share during that visit. I've since lost touch with her (as happens far too often when friends move away), and I hope she's doing well.

Besides the obvious reason for pairing this cookie with this book (Mina loves a delicious cheesecake, and she and Yejun make a couple of time stops in this book to get a yummy slice!), this cookie is a reminder of a joyful connection with someone who was almost like family, who I hope to meet again someday (maybe when we reach the point where the timeline ends...) Sometimes, I wish I could twist the timeline to keep the folks I've drifted away from in my life a little bit longer, but I'm also just really grateful for the sparks of joy they leave behind. And I honestly believe that the connections we make here on Earth aren't as fleeting as we might think. I'll meet these special someones again. If not in this life, then maybe in the next.

Cheesecake Stroopwafel Cookies

Waffle Cookie Wafer:

3 eggs

¼ c. sugar

¼ c. canola oil

2 Tbsp. vanilla extract

¼ tsp. baking soda

½ tsp. cream of tartar

1 c. gluten-free all-purpose flour

Cheesecake Filling:

1 (8 oz.) pkg. cream cheese

1 egg

2 Tbsp. sugar

1 Tbsp. lemon juice

Caramel:

1 lb. brown sugar

1 c. corn syrup

1 stick (1/2 c.) butter

1 (14 oz) can sweetened condensed milk

Make Cookie Wafers:

Whisk together eggs & sugar. Beat in oil, vanilla, soda, and cream of tartar. Stir in flour, just until fully incorporated. Drop batter in 1-tsp. dallops onto an electric waffle cone maker.* Bake 2-3 minutes. Remove to a wire rack to cool completely. Set aside. (Makes approximately 60 wafers—enough for about 2 ½ dozen cookies)

Make Cheesecake Filling:

Mix together until creamy. Drop with 1-tsp. dallops about 1-2 inches apart onto parchment-lined cookie sheet. Bake at 350 degrees Fahrenheit for 12 minutes. Cool to room temperature, then chill in the fridge until ready to assemble. (Makes about 4 dozen cheesecake discs—extras can be frozen)

Prepare Caramel:

In a heavy pot over medium heat, melt together sugar and corn syrup, stirring constantly, until it comes to a boil. Boil 1 minute. Remove from heat and stir in butter, then milk. Return to medium heat and bring back to a boil. Boil 2 minutes, stirring constantly. (Makes enough for several batches.)

Assembling the Cookies:

Spoon a dollop of caramel onto one wafer. Place a cheesecake piece on top of the warm caramel. Add a second wafer on top of that, pressing down just slightly so that the caramel sticks all of the layers together. (If the cheesecake piece covers all of the caramel, you may need to add a little bit of caramel on top to stick the layers together – but don’t go overboard, or you’ll end up with a sticky, too-sweet mess! Store in an airtight container in the fridge or freezer.

This recipe pairs well with I'LL FIND YOU WHERE THE TIMELINE ENDS by Kylie Lee Baker

 

Printable PDF Recipes

*If you don’t have a waffle cone maker, you can cook the wafers on a cast-iron griddle, pressing them flat with a hot cast-iron skillet with a greased bottom. (Please forgive the shaky footage below... I was trying to film with one hand while working with a hot cast-iron skillet as a makeshift press in the other hand. (My regular phone stand didn't work to record from this angle.)