Sometimes the best baking is the simplest. These Hog Pogs are made from everyday ingredients: flour, sugar, butter, eggs, milk, baking powder, and vanilla. You cream the butter and sugar, beat in the eggs, add the dry ingredients alternately with the milk until a soft dough forms, and scoop spoonfuls onto a lined baking sheet. Fifteen minutes in a moderate oven later, you have golden-edged treats with a soft, tender middle that go beautifully with a cup of coffee or tea.
The recipe is easy enough for a beginner, needs only one baking sheet and two bowls, and makes 12 servings. The dough is also a handy blank canvas. You can sprinkle cinnamon sugar on top, fold in chocolate chips or nuts, change the extract, or add a little lemon zest.
Note that this Hog Pogs recipe is a sweet baked treat. The name is also used for other, unrelated dishes, so if you are searching for a savory recipe by this name, this is not it.
This guide covers why you will love these treats, the ingredients and what each one does, the method with the reasoning behind each step, a recipe card with nutrition information, tips, variations, serving ideas, storage and freezing advice, troubleshooting, and answers to common questions.
Why You Will Love These Hog Pogs
- Simple ingredients. You probably have everything you need in your kitchen already.
- Easy dough. There is no chilling and no rolling. You scoop and bake.
- Quick bake. The treats are done in 12 to 15 minutes.
- Crisp edges, soft middle. Golden edges contrast with a soft, tender center.
- Easy cleanup. One baking sheet lined with parchment paper keeps it tidy.
- Very customizable. Add mix-ins, swap extracts, or sprinkle on cinnamon sugar.
- Good for sharing. Pack them for lunchboxes or picnics, or give them as homemade gifts.
- Make-ahead friendly. The dough can be shaped into balls and frozen.
At a Glance
| Detail | Amount |
|---|---|
| Course | Dessert |
| Difficulty | Easy |
| Servings | 12 |
| Prep time | 15 minutes |
| Cooking time | 15 minutes |
| Oven temperature | 350°F (180°C) |
| Bake time | 12 to 15 minutes |
| Portion size | Tablespoon-sized scoops |
| Calories (per serving) | 220 kcal |
Ingredients for Hog Pogs
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup butter
- 2 eggs
- 1/2 cup milk
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- A pinch of salt (mentioned in the method)
Optional: cinnamon sugar for sprinkling on top.
A Closer Look at the Ingredients
All-Purpose Flour
Flour gives the Hog Pogs their structure. Whole wheat flour can be used for a nuttier flavor, though the texture will change. Measure by spooning the flour into the cup and leveling it off, so the dough does not become dry.
Sugar
A cup of sugar sweetens the dough and helps the edges turn golden. Honey can be used as a natural sweetener alternative, but it will affect the texture and flavor, and the source does not give adjusted amounts.
Butter
Butter gives richness and flavor. It should be soft enough to cream easily with the sugar. The recipe does not specify salted or unsalted butter, so use what you have and adjust the pinch of salt to taste.
Eggs
Two eggs bind the dough and add richness. Room temperature eggs blend more smoothly.
Milk
Milk loosens the dough to a soft, scoopable consistency. Almond or coconut milk can be used as a dairy-free option.
Baking Powder
A full tablespoon of baking powder helps the treats rise and stay tender.
Vanilla Extract
Vanilla rounds out the flavor of the butter and sugar. You can swap it for almond or orange extract for a different flavor.
Salt
The method calls for a pinch of salt in the dry ingredients. It balances the sweetness.
How to Make Hog Pogs
Step 1: Preheat and Prepare the Pan
Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
Step 2: Cream the Butter and Sugar
In a mixing bowl, cream together the butter and sugar until light and fluffy.
Creaming whips air into the butter, which helps give the finished treats a tender texture.
Step 3: Add the Eggs and Vanilla
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and a pinch of salt.
Whisking spreads the baking powder and salt evenly through the flour.
Step 5: Combine
Gradually add the dry ingredients to the wet mixture, alternating with the milk, until a soft dough forms.
Alternating the flour and milk helps the dough come together smoothly without becoming lumpy or overmixed.
Step 6: Scoop
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, leaving space between each one to allow for spreading.
Step 7: Bake
Bake for 12 to 15 minutes, until the edges are golden brown. Let the Hog Pogs cool slightly before serving.
Optional: Cinnamon Sugar
For a sweet, aromatic finish, sprinkle cinnamon sugar on top before baking.
Hog Pogs Recipe Card
Course: Dessert
Difficulty: Easy
Servings: 12
Prep time: 15 minutes
Cooking time: 15 minutes
Calories: 220 kcal per serving
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup butter
- 2 eggs
- 1/2 cup milk
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each. Stir in the vanilla.
- In a separate bowl, whisk together the flour, baking powder, and a pinch of salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, until a soft dough forms.
- Scoop tablespoon-sized portions onto the prepared baking sheet, leaving space between each.
- Bake for 12 to 15 minutes, until the edges are golden brown. Cool slightly before serving.
Nutrition Information
The original recipe lists the following per serving. Units for everything except calories were not given in the source; the units below are the usual ones for these values.
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Fat | 8.5 g |
| Carbohydrates | 33.5 g |
| Protein | 3.8 g |
| Sodium | 180 mg |
| Fiber | 1.2 g |
| Sugar | 18 g |
These are the source’s own estimates, based on 12 servings.
Why This Recipe Works
Creaming builds tenderness. Beating butter and sugar together traps air and gives the treats a soft texture.
Eggs added one at a time blend smoothly. The batter stays even and does not curdle.
Alternating flour and milk keeps the dough soft. Adding both gradually prevents overmixing.
Baking powder provides lift. A tablespoon helps the Hog Pogs stay light.
Space on the pan allows spreading. The dough relaxes into rounds with golden edges.
A short bake keeps them tender. Twelve to fifteen minutes is enough to set the edges without drying out the centers.
Expert Tips for Success
- Use room temperature ingredients. They blend more smoothly and make a better dough.
- Do not overmix. Overmixing can make the Hog Pogs tough.
- Leave space between the scoops. The dough spreads as it bakes.
- Watch the edges. Pull the pan when the edges are golden brown.
- Cool slightly before serving. They are delicate when hot.
- Keep portions even. Equal-sized scoops bake at the same rate.
- Store airtight. This prevents sogginess and keeps the treats fresh.
- Experiment with mix-ins. Chocolate chips, nuts, or dried fruits give a personal touch.
Variations and Substitutions
Different Extracts
Swap the vanilla for almond or orange extract for a different flavor.
Mashed Banana or Applesauce
Add mashed bananas or applesauce for moisture and natural sweetness. The source does not give amounts, so start small and watch the texture of the dough.
Savory Version
For a savory twist, mix in herbs such as rosemary or thyme and top with grated cheese before baking. The source does not give amounts or adjust the sugar, so this version would need testing.
Lemon Zest
Add lemon zest for a refreshing twist.
Whole Wheat Flour
Use whole wheat flour for a nuttier flavor.
Honey
Use honey as an alternative sweetener.
Dairy-Free
Use almond or coconut milk in place of dairy milk. The recipe also contains butter and eggs, so it is not dairy-free or egg-free as written.
Gluten-Free
Substitute almond flour or a gluten-free flour blend for the all-purpose flour. Results will vary.
Other Sweeteners
Maple syrup or agave nectar can be tried. These substitutions may change the texture and flavor slightly.
What to Serve with Hog Pogs
- Coffee or tea. A cozy afternoon treat.
- Whipped cream or vanilla ice cream. Serve warm for a decadent dessert.
- Lunchboxes and picnic baskets. They are an easy portable snack.
- Holiday gatherings and gifts. Share them with loved ones or package them as a homemade gift.
Storage and Freezing
Room Temperature
Store the Hog Pogs in an airtight container at room temperature. They stay fresh for up to 3 to 4 days.
Freezing the Dough
Prepare the dough in advance, shape it into balls, and freeze them. When you are ready to bake, thaw the dough and follow the baking instructions. The source does not give a freezing time or say whether the dough can be baked straight from frozen.
Freezing Baked Treats
For longer storage, freeze the baked treats and reheat them in the oven before serving.
Understanding the Method
Why Cream the Butter and Sugar?
Creaming is the foundation of many tender baked goods. The sugar crystals cut tiny air pockets into the butter, and those air pockets expand in the oven. The result is a lighter, softer texture than you would get by simply stirring the two together.
Why Add the Eggs One at a Time?
Adding the eggs gradually lets the mixture absorb each one before the next goes in. That keeps the batter smooth and creamy instead of separated.
Why Alternate the Flour and Milk?
Adding flour in stages, with milk in between, helps the dough hydrate evenly. It also reduces the amount of mixing needed once the flour is in, which keeps the treats tender.
Why Use Tablespoon-Sized Scoops?
Small, even portions bake quickly and evenly. They also make it easy to produce a batch that looks consistent.
Why Leave Space?
The dough softens and spreads as it bakes. Space on the pan lets each one spread without touching its neighbors.
Planning Your Bake
Before You Start
Take the butter and eggs out of the fridge about 30 minutes before you begin. Room temperature ingredients blend smoothly, which is why the recipe tips recommend them. Line the baking sheet with parchment first so you can scoop the dough straight onto it while the oven heats.
A Simple Order of Work
- Set the oven to 350°F (180°C) and prepare the pan.
- Cream the butter and sugar while the oven heats.
- Beat in the eggs and vanilla.
- Whisk the dry ingredients in a second bowl.
- Combine, scoop, and bake.
The whole process, from first bowl to cooling rack, fits comfortably inside the 15 minutes of prep and 15 minutes of cooking listed in the recipe.
Equipment
You need two mixing bowls, a whisk, a spoon or electric mixer for creaming, measuring cups and spoons, a baking sheet, parchment paper, and a spoon or small scoop for portioning. A cooling rack is helpful but not required.
About the Texture
The original description promises a crisp exterior and a soft, pillowy interior. That balance comes from the dough itself. The batter is looser than a classic cookie dough because it contains a full half cup of milk and a tablespoon of baking powder, so it behaves a little like a cross between a drop biscuit and a soft cookie. The edges set first and turn golden, while the center stays tender.
Because the dough is soft, it spreads gently on the pan. That is why the method asks you to leave space between scoops. If you like a taller, more cake-like result, scoop slightly smaller portions and keep them closer to the middle of the pan, but still leave a little gap. This is my own suggestion, not part of the original method, so test it with a small batch first.
A Note on Size and Yield
The recipe lists 12 servings and asks for tablespoon-sized scoops. This is the part of the recipe I would watch most closely the first time you bake it. A batch made from 2 cups of flour, 1 cup of sugar, 1/2 cup of butter, 2 eggs, and 1/2 cup of milk will usually produce more than 12 tablespoon-sized pieces. The simplest reading is that each “serving” is a few pieces. [Editor note: the source does not state how many pieces the recipe makes. Count your own batch and update the yield before publishing.]
Making It Your Own
The dough is plain on purpose, so it takes well to additions. The source suggests chocolate chips, nuts, and dried fruit. A few practical points apply to any mix-in:
- Add them at the end. Fold them in gently once the dough has come together, so you do not overmix.
- Keep the amounts modest. The source does not give quantities. Start with a small handful and see how the dough handles it.
- Chop large pieces. Smaller pieces scoop more neatly and bake more evenly.
- Scoop with a light hand. Mix-ins can make the spoonfuls uneven, so check that the portions are similar in size.
If you use cinnamon sugar, sprinkle it over the scooped dough just before the pan goes into the oven so it stays on the surface.
Troubleshooting Guide
The Hog Pogs are tough
The dough may have been overmixed. Mix only until the dough comes together.
The Hog Pogs are dry
Too much flour or too long in the oven can dry them out. Measure the flour carefully, and pull the pan when the edges are golden.
They spread too much
The butter may have been too soft or the dough too warm. Use butter that is soft but not melted. The source does not mention chilling, so I have not added it to the method.
They are pale
Bake a minute or two longer, until the edges are golden brown.
They are too sweet
You can use slightly less sugar, though the source does not give an adjusted amount.
They became soggy in storage
Use an airtight container, and allow them to cool completely before storing.
The dough is too sticky
Make sure the flour was measured correctly, and add the milk gradually.
Frequently Asked Questions
Can I freeze the dough?
Yes. Shape it into balls and freeze them. Thaw before baking.
How long do Hog Pogs stay fresh?
Up to 3 to 4 days in an airtight container at room temperature.
Can I use other sweeteners?
Maple syrup or agave nectar can be tried, though the texture and flavor may change slightly.
Can I make them gluten-free?
Substitute almond flour or a gluten-free flour blend for the all-purpose flour.
Can I add chocolate chips or nuts?
Yes. Chocolate chips, nuts, or dried fruits are suggested mix-ins.
How many does it make?
The recipe lists 12 servings. The source does not give a number of individual pieces.
Can I make a savory version?
The source suggests herbs and grated cheese, but gives no amounts.
Should I use salted or unsalted butter?
The source does not say. Use what you have, and adjust the salt to taste.
What is the best way to reheat them?
In the oven.
Are they dairy-free?
Not as written. The recipe contains butter and milk, though almond or coconut milk can replace the milk.
Final Thoughts
Hog Pogs are a reminder that simple baking can be very satisfying. A handful of pantry ingredients, a few minutes of mixing, and a short bake give you golden-edged treats with a soft center, ready for coffee, lunchboxes, or sharing.
Cream the butter and sugar well, mix gently, leave space on the pan, and pull them from the oven when the edges turn golden. Add a sprinkle of cinnamon sugar or your favorite mix-in, and make the recipe your own.
