Sydney’s Pretty Baked

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Sydney’s Pretty Baked

Homemade Desserts & Pastries | Chicagoland’s NW suburbs

01/16/2026

2016: baker edition

Some things never change, I’m still a girl with a dream (and making pies!) 💛

01/13/2026

Another year older, another excuse to bake for others 🤍

To celebrate my birthday today, I’m hosting a little pay-it-forward giveaway!!

Three winners will receive their choice of one of the following:

- a full-size pie 🥧
- 1 dozen cupcakes 🧁 or
- 1 dozen cookies 🍪

any flavor of your choosing

To enter:
🧡 Follow
🧡 Like this post
🧡 Share this post with friends

+ tag your friends in the caption for an additional entry to win!!

Winners announced January 19th 💛

12/31/2025

2025 — a year I will never forget.

This was the year I officially launched my business… and the response completely blew me away.

I sold out of nearly every market, met the kindest souls, and had the honor of baking for families and being a small part of your most special days. This year was more than I ever could have imagined. And while I may not have hit every personal goal I set for 2025, I hit so many I didn’t even know I had.

I’m endlessly grateful for this community and the love you’ve shown me. I cannot wait to keep baking for you all in 2026 🤍

A special thank you to the for welcoming me in and giving me the space to build a community that now holds such a special place in my heart.

And of course, none of this would be possible without my boyfriend, — who supports me in every way, even when it means sacrificing every single Saturday to help make my dreams happen. I am so thankful for you.

With love,
Sydney

12/11/2025

Day 11 - Bourbon Pecan Pie Cookie

We’re nearing the end of my 12 Days of Christmas Cookies series…but the recipes are still going strong! Today’s cookie is my own twist on the Crumbl Pecan Pie Cookie.

Bourbon Pecan Pie Cookie
(Yield: 10 ½ cookie servings, 5 XL cookies)

INGREDIENTS
Sugar Cookie Crust:
16 Tbsp butter, softened
¾ cup (150 g) sugar
¼ cup (60 g) coconut oil, melted
1 egg
2 tsp vanilla
1 tsp bourbon
3 cups flour
½ cup powdered sugar
2 tsp baking powder

Pecan Pie Filling:
1 ½ cups brown sugar
2 Tbsp salted butter
1 cup light corn syrup
1 ¾ cup chopped pecans
¾ tsp salt
1 tsp vanilla
2 tsp bourbon

DIRECTIONS:
1. Preheat the oven to 350°. Line baking sheet with parchment paper. Cream together the butter and granulated sugar until light and fluffy. Scrape the sides of the bowl and add in the coconut oil, egg, and vanilla. Once mixed well, add in the flour, powdered sugar and baking powder. Mix until the dough forms.
2. Portion out the dough using a 1/4 cup measuring cup. You should end up with 10 portions of cookies. Roll the cookie dough into a ball and then flatten the dough with the palm of your hand or measuring spoon. Press the edges of the dough with your hand or around the edge of the measuring spoon to create a ‘crust’. Repeat with the remaining cookie dough. Arrange 5 cookies on each tray. Refrigerate for 20 minutes.
3. Bake at 350° for 12-15 minutes. The edges should very slightly be golden and the cookie centers should puff slightly and no longer look glossy on top. Immediately after taking the crusts out of the oven, use the back of a spoon to gently press the edges of the cookie back into the ‘crust’ shape, so that it will hold the pecan pie filling.
4. Once the cookies are out of the oven, make the pecan pie filling by adding all of the ingredients of the pie filling besides the vanilla and bourbon into a medium sized sauce pan. Continuously stir the mixture until it just begins to boil then immediately remove from heat. Stir in the vanilla. Allow the mixture to cool in the pan for 10 minutes.
5. Spoon approx 3 tbsp of pie filling into each sugar cookie. Allow to set completely before serving.

12/07/2025

Day 7 - Butterscotch Shortbread Cookies

Welcome to Day 7 of my 12 Days of Christmas Cookies! Today’s cookie is an eggless shortbread cookie with a homemade butterscotch flavor using browned butter with a bit of molasses and bourbon! Save this post so you can try the recipe yourself.

Yield: 8-12 wedges

Ingredients:

COOKIES
1 cup unsalted butter
½ cup brown sugar, packed
2 tbsp heavy cream
1 tbsp vanilla extract
½ tsp fine sea salt
2 ¼ cups all-purpose flour
1 tbsp cornstarch
½ tsp molasses
¼ tsp bourbon
Pinch of espresso powder

SALTED BUTTERSCOTCH SUGAR:
1 tbsp brown sugar
1 tbsp granulated sugar
pinch of flaky salt

- In a saucepan, melt the butter over medium heat. Cook, stirring occasionally, until you see milk solids turning a golden brown color and there is a nutty aroma. Immediately remove from heat.
- While butter is still hot, add: brown sugar, heavy cream, and salt. Stir until the sugar is fully dissolved and the mixture looks glossy.
Cool until just warm, about 10–15 minutes. Stir in the vanilla, molasses, bourbon, and espresso. This mixture should resemble a thick butterscotch sauce.
- In a mixing bowl, whisk together the flour and cornstarch. Add the wet ingredients. Mix with a spatula or hand mixer until a cohesive dough forms. Shortbread dough should be soft but not sticky. If it feels too sticky, chill for about 10–15 minutes.
- Press dough into a parchment lined 9 inch round pan. Whisk together salted butterscotch sugar and sprinkle over the dough.
- Preheat the oven to 325°F. Bake for 14–18 minutes until: edges are lightly golden and the tops are set but not browned. Cool fully before cutting. Remove from pan and cut into wedges.

Address

Arlington Heights, IL
60004, 60005, AND 60006 (PO BOX ONLY)

Website

http://sydneysprettybaked.com/

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