Category Archives: Cookies

Chocolate Sugar Cookies {Recipe}

Chocolate Sugar Cookies | Lil Miss Cakes

When a recipe for chocolate sugar cookies from Handmade Charlotte showed up on my Instagram feed, I knew I had to try it. I’ve been craving a chocolate sugar cookie for as long as I could remember and this cookie looked perfect.. But if you have been here before you know I specialize in dairy free desserts so I had to adapt the recipe to fit my needs. I also added a pinch of cinnamon for a bit more of a complex flavor. You won’t really taste it but it gives a nice background flavor that pairs nicely with the chocolate.

Chocolate Sugar Cookie Bite | Lil Miss CakesThese cookies are chocolate heaven. They are intense but also sweet. The sugar coating adds a really nice crunchy coating while the inside is chewy and tender. To get the cookies this really deep almost black color I used Hershey’s Special Dark cocoa. It’s a combination of regular cocoa powder and dutch process cocoa powder and I’m kind of obsessed with it lately. I find it in my local supermarket but I’ll include an affiliate link in case you can’t find it locally: Hershey’s Special Dark Cocoa, 8-Ounce Container (Pack of 2). You can probably use regular cocoa powder but your cookies will look a lot lighter in color. They also freeze well! Here is my dairy-free recipe adapted from Handmade Charlotte.

Chocolate Sugar Cookies {Recipe}
Author: 
Serves: 36
 
Ingredients
  • 2 cups + 2 Tbs. flour
  • ¾ cup Hershey's Special Dark Cocoa
  • 1 tsp. baking soda
  • ¾ tsp. salt
  • 1 cup vegetable shortening
  • 4 Tbs. margarine
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 2 tsp. vanilla extract
  • pinch of cinnamon
  • ¼ cup sugar for rolling
Instructions
  1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper, set aside.
  2. In a medium sized bowl combine flour, cocoa powder, baking soda, and salt. Whisk to combine and set asode.
  3. In the bowl of an electric stand mixer fitted with the paddle attachment beat the shortening, margarine, and sugars until smooth.
  4. Add in the eggs one at a time making sure to combine well after each addition.
  5. Add the vanilla and cinnamon and mix to combine.
  6. With the mixer on low add in the flour mixture and mix until the cookie dough comes together.
  7. Using a medium sized cookie scoop, form balls of batter. Roll in the sugar and set each cookie on the prepared cookie sheet.
  8. Bake for 12-15 minutes until the cookies are flat and cracked on top.
  9. Allow to cool on wire rack before enjoying!

Here’s an affiliate link to my favorite cookie scoop and the size I used in this recipe:

Apple Cinnamon Oatmeal Cookies {Recipe}

Apple Cinnamon Oatmeal Cookies | Lil Miss Cakes

Summer is winding down and Fall is in the air! It’s time for cozy sweaters, boots, and apple recipes! I love apple picking this time of year, and I always pick way too many. Here’s one great way to incorporate apples into a delicious dessert. This is also a great alternative to oatmeal raisin cookies. They are sweet and full of cinnamon for that delicious Fall flavor.

Apple Cinnamon Cookies | Lil Miss Cakes

 

These cookies are sweet and full of cinnamon to satisfy your Fall flavor cravings. My recipe is simple and dairy free! I shared it with my friend Melinda of Kitchen Tested fame. You can find my Apple Cinnamon Oatmeal Cookie recipe there!

If you are looking for more apple desserts try my Spiced Apple Cider, Apple Honey Crumb Muffins, Apple Pie Bundt Cake, or Mini Apple Pies.

Snickerdoodle Hamantaschen {Recipe}

Snickerdoodle Hamantaschen | Lil Miss Cakes

It’s that time of year again! Crazy and exciting hamantaschen recipes coming your way! I love my original recipe, it makes a soft, sweet and tender cookie with classic jam filling. While the classics are always great, my fun flavors are not to be overlooked. Try my recipe for peanut butter and jelly, pina colada, funfetti, pumpkin chai, or cookies n’ cream! I’m not so sure you will be able to pick a favorite!

This year I wanted to come up with a simple flavor, nothing too crazy and I thought that cinnamon sugar aka snickerdoodle hamantaschen would be perfect! I had never heard of this take on the classic so what do I do first? I google it and…it’s not original! Town and Cooking shared a recipe just last year. Instead of getting completely bummed out, I used the recipe posted as an inspiration.

Snickerdoodle Hamantaschen | Lil Miss Cakes

The dough I used is a soft sugar cookie recipe. I made this dough 4 or 5 different times until I got it just right. I wanted the texture to be crisp on the outside and a bit softer in the center to mimic a snickerdoodle. But it wasn’t that simple because I also needed them to keep this perfect triangle shape without puffing too much. Phew, glad it worked out! I adapted the filling recipe from Town and Cooking, and I think I made it even better! Some of their filling seemed to be leaking out, but I had no issues like that. After forming the hamantaschen, I dipped them in cinnamon sugar before baking to a light golden brown. Don’t overbake these or they won’t be soft and tender!!

Enjoy my simple, dairy-free, printable recipe below.

Having trouble forming your hamantaschen just right? Check out my picture tutorial here and my YouTube video below the recipe.

Snickerdoodle Hamantaschen
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 3 dozen
 
Ingredients
Dough
  • ½ cup vegetable shortening, such as crisco
  • 1 cup sugar
  • 1 tsp. vanilla extract
  • 1 egg
  • 1 egg yolk
  • 2½ cups flour
  • 2 Tbs. corn starch
  • ½ tsp. salt
  • 4 Tbs. soy milk
Cinnamon Schmear Filling
  • ½ cup margarine, softened
  • ½ cup brown sugar
  • ½ cup flour
  • 1 egg white
  • 1 tsp. vanilla extract
  • 2 tsp. cinnamon
  • pinch of salt
Cinnamon-Sugar Coating
  • ¼ cup sugar
  • 1 Tbs. cinnamon
Instructions
Dough
  1. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
  2. In the bowl of an electric stand mixer fitted with the paddle attachment, mix the shortening, sugar, and vanilla and beat until smooth.
  3. Add the egg and egg yolk (reserve the egg white for the filling) and mix until combined.
  4. Add in the flour, corn starch, and salt, and mix until combined.
  5. With the mixer running on low, stream in the soy milk and mix until the dough comes together.
  6. Set aside while you prepare the filling.
Filling
  1. Place the margarine in a small heatproof bowl and in the microwave.
  2. Add in the brown sugar, flour, egg white, vanilla, cinnamon, and salt and stir to combine.
Form the Hamantachen
  1. Turn the dough out onto a floured surface and roll the dough out thin.
  2. Using a round drinking glass, or round cookie cutter (2½ to 3 inches in diameter), cut out the cookies.
  3. Using a spoon or pastry bag fitted with a plain tip, fill the cookies with the cinnamon schmear filling. Don't add too much; 1 tsp. is enough.
  4. Pinch 3 corners together to form the signature shape.
  5. Combine the sugar and cinnamon in a small bowl. Dip each hamantasch in the cinnamon sugar and make sure each one is completely coated.
  6. Bake for 8-10 minutes until light brown.
  7. Cool on a wire rack before enjoying.

Valentine’s Day Slice and Bake Cookies {Video + Recipe}

Valentines Day Cookies | Lil Miss Cakes

I’m pretty obsessed with this cookie style right now. I’m so obsessed that I’m posting them twice in a row!! They are basically my signature slice and bake cookie as far as I’m concerned. I first came up with the idea when I was trying to think of a rainbow dessert that wasn’t full of tons of food coloring. I’m in no way against food coloring, but sometimes you feel the need to lighten it up! So I came up with these rainbow swirl slice and bake cookies. After coming up with those I realized that these cookies would be perfect for so many occasions and holidays! I made them for Super Bowl 50 and swirled the team colors inside while wrapping the edges in matching sugar crystals. And only a week later I’m back with a Valentine’s Day version. These cookies are simple to put together but to make the process super clear, I made a video tutorial to help! So grab my recipe, and follow my pictorial or my video below.


Valentine's Day Slice and Bake Cookies {Video + Recipe}
Author: 
 
Ingredients
  • 1½ cups vegetable shortening, such as Crisco
  • 1½ cups powdered sugar
  • 3 cups flour
  • 1¼ tsp. baking powder
  • pinch of salt
  • 2 eggs
  • 1 tsp. clear vanilla extract
  • gel food color
  • sprinkles, optional
Instructions
  1. In the bowl of an electric stand mixer fitted with the paddle attachment, mix the shortening and powdered sugar.
  2. Add in the flour, baking powder, and salt and mix to combine. The dough will be crumbly.
  3. Add in the eggs and vanilla and mix until dough forms.
  4. Follow my blog tutorial or youtube video for coloring and forming dough.
  5. Freeze your logs of dough for at least ½ hour.
  6. While your dough is chilling, preheat the oven to 350 degrees F.
  7. Slice your dough into about ½ inch wide slices.

Super Bowl 50 Slice and Bake Cookies {Recipe}

Super Bowl 50 Cookies | Lil Miss Cakes

Are you ready for some football? When I first came up with this cookie concept, I was trying to develop and simple but really pretty rainbow dessert. I used the concept of a marble cookie but instead of swirling chocolate into the dough, I swirled different colors of gel food coloring. Those cookies came out perfect on the first try and I knew I had a winner. I could not wait to use this technique again! In honor of Sundays Super Bowl, I made a batch of cookies in the competing teams colors. The Carolina Panthers are black and turqoise so I used Americolor super black and sky blue to create the swirl. I rolled those cookies in Wilton black and blue crystal sugar sprinkles. To create the Denver Broncos cookies, I swirled in Americolor orange and royal blue gel food color. Then I rolled the cookies in Wilton orange and pearlized blue crystal sugar.

Slice and Bake Cookies | Lil Miss Cakes

After mixing my dough, I divided the dough into 2 sections (one for the Pnathers team colors and one for the Broncos team colors) and worked on one at a time. For full directions on creating these cookies, see this previous post. For more fun football desserts try my football shaped whoopie pies and my chocolate sandwich cookies with mint chocolate ganache. Here is my dairy-free slice and bake cookie recipe:

Super Bowl 50 Slice and Bake Cookies {Recipe}
Serves: 36 cookies
 
Ingredients
  • 1½ cups vegetable shortening, such as Crisco
  • 1½ cups powdered sugar
  • 3 cups flour
  • 1¼ tsp. baking powder
  • pinch of salt
  • 2 eggs
  • 1 tsp. clear vanilla extract
  • gel food color
  • sprinkles, optional
Instructions
  1. In the bowl of an electric stand mixer fitted with the paddle attachment, mix the shortening and powdered sugar.
  2. Add in the flour, baking powder, and salt and mix to combine. The dough will be crumbly.
  3. Add in the eggs and vanilla and mix until dough forms.
  4. Follow my blog tutorial or youtube video for coloring and forming dough.
  5. Freeze your logs of dough for at least ½ hour.
  6. While your dough is chilling, preheat the oven to 350 degrees F.
  7. Slice your dough into about ½ inch wide slices.
  8. Arrange your cookies cut side up on cookie sheet, spacing them apart because they spread.
  9. Bake for 10-12 minutes until the cookies no longer look wet.
  10. Enjoy!

Thanksgiving Place Card Cookies

IMG_0418 water

Last year I had some great Thanksgiving cookie ideas. One was the easy to decorate 2 part layered turkey cookie and the other was a turkey platter (original design by the great cookier Sweet Sugarbelle.) I almost didn’t post both ideas at that time becuase I didn’t think I would come up with anything cuter. But I shared because I couldn’t hold back. Luckily, a great design popped in my head just in time for Thanksgiving! I had this idea for a cookie stick that could be used as a place card to decorate your holiday table. I thought it would be so festive to help decorate your holiday table if each guest got his or her own cookie. I baked my perfect sugar cookies and I used royal icing to decorate mine and just wrote a simple holiday message, but they could also be personalized with names or initials. I wanted to design one that could work horizontally and one vertically, but it seemed like it would be confusing to offer 2 different cutters. I figured I could probably make each design work both ways if I tweaked it enough and it totally worked!  These cutters are so cute and user friendly.

Thanksgiving Cutter Imprint | Lil Miss Cakes

The cutter cuts a nice clean edge and then leaves an imprint of the design on the cookie. After it is baked, all the outlines are there for you-there is no guesswork or extra stenciling to get the perfect design. I decorated my cookies with royal icing but to demo how the cutter cuts I used fondant. That gave me another idea! I think if you used fondant to cover your sugar cookie, you could use edible markers to decorate them. The kids would love to decorate these as well! Imagine each guest at your table getting a cookie with his or her name on it decorated with love by your kids. Super cute idea! This is especially great if you aren’t so good with royal icing or if you simply don’t have the time. These would be cute on each guests plate or even standing up in a glass! Those are just some of my ideas, but I can’t wait to see what you come up with! You can find all my holiday place card cutters in my shop.

Rainbow Swirl Slice and Bake Cookies {Recipe}

Rainbow Swirl Cookies | Lil Miss Cakes

I am freaking out over these cookies right now! I know that rainbow desserts are sort of trending right now, and I wanted to come up with my own version. I wanted my dessert to be rainbow colored but elegant and easy to do. I did not want to separate batter into 6 different bowls to mix up each color of the rainbow. I didn’t want to bake 6 different cakes, or knead challah dough into 6 different colors and then braid the rainbow. I’ve seen people dye cookie dough into rainbow colors but something about that looks like play-dough to me and I just couldn’t do it! These tender cookies are my cute and simple rainbow treat. They are not too sweet and the texture is perfect for eating with tea or coffee. Kids will devour these, because of the fun colors and the rainbow sprinkles! The sprinkles are definitely optional but I love the added color and texture they bring to these cookies. This was my very first try making these cookies, I may add a bit more gel food coloring next time. I may also add a dot of white icing in the center to make them look like more of that traditional bakery style cookie. I love how easily these can be customized, you could mix and match the colors of the food gel and the sprinkles to match any party theme or occasion. I took a bunch of progress photos to show you how I made these, They aren’t the best but I hope they will be clear-please ask if you have any questions on the process! Applying gel food color to cookie dough

Mix your cookie dough (recipe at the end of the post). Roll out your dough or since it’s soft, press it out flat and square onto a piece of parchment or wax paper. Mine is about 11×11 inches. Using gel food coloring (I use Americolor brand) take a food only paintbrush and paint vertical lines of each color you want to include. I painted about 1 inch lines of red, orange, yellow, green, blue, and purple. I left spaces in between each color so I wouldn’t get any blending but next time I may paint each color up until the next color to get some blending. I cleaned my brush of in between painting each color.

Folding the cookie dough

Lift up your parchment or wax paper and fold the cookie dough over 1/3 of the way making sure to match up your colors, (You want your red folding down on the red, orange on orange…)

Remove wax paper

Peel the parchment or wax paper back onto your work surface.

Folding cookie dough again

Lift your paper and fold the bottom of the dough over 1/3 of the way to close up your dough and seal the food coloring inside.

peel paper back

Again, peel back your paper.

Dust with powdered sugar

Dust your cookie dough with flour or powdered sugar and roll it out with a rolling pin.

Roll out your cookie dough

You only want to roll out the dough in one direction, in the same direction that your vertical stripes are going, towards you and away from you. Do not widen it by rolling it left to right. Try to roll it to about 12×12 inches. At this point, I folded the dough the same way as before: from top to middle about 1/3 of the way down matching your vertical stripes, and then bottom up to form a rectangle. I then rolled it out the same way, towards and away, not left to right.

Rotate your dough and roll up

Now rotate your dough 90 degrees by turning your whole piece of paper. The colored lines should now be horizontal. Lift your dough from the bottom by lifting your paper (I started from the purple color) start rolling your dough into a log.

Rolling your dough into a log

Keep lifting the paper to allow it to roll up making sure to peel the paper away.

divide your dough

Once your dough is rolled up, divide it into 3 equal pieces (or as equal as you can get it-no need to measure). Cutting will make the dough easier to handle.

swirly rainbow cookie dough

Once you divided your dough, you will be able to see the cool swirly effect! Take each log and lengthen/ thin it by rolling it to about 8 inches long. You may feel some air inside the log. That’s okay, just squeeze the dough a bit to remove those pockets and continue to roll into a smooth tight log.

roll in sprinkles

This part is optional, but I couldn’t skip the rainbow sprinkles! Spread out some rainbow sprinkles and then roll your dough in the sprinkles. You can leave the ends bare since they will get sliced off anyway.

cookie dough covered in sprinkles

Once your dough is covered in sprinkles, tightly roll it up in wax or parchment paper and chill it in the freezer for at least 1/2 hour. (At this point you could store it in the freezer for up to 3 months, I would just store it in a freezer ziplock bag. Just slice and bake when needed).

slice your cookie dough

After your dough is chilled it will be easier to slice. Using a serrated knife, slice your cookies about 1/2 inch wide. You should get 12-15 cookies from each of your 3 logs.

ready to bake

Arrange your cookies cut side up on a parchment lined cookie sheet and bake at 350 degrees F for 10-12 minutes. You don’t really want to see any browning, you just want the cookies to look dry on top. If you brown them too much they may not be tender.

Rainbow Swirl Cookies | Lil Miss Cakes

You did it! Hope you enjoy making these impressive cookies. They really are easy to make-I can’t wait to see your cookie designs! Here’s my easy dairy-free recipe.

Rainbow Swirl Slice and Bake Cookies {Recipe}
Serves: 36 cookies
 
Ingredients
  • 1½ cups vegetable shortening, such as Crisco
  • 1½ cups powdered sugar
  • 3 cups flour
  • 1¼ tsp. baking powder
  • pinch of salt
  • 2 eggs
  • 1 tsp. clear vanilla extract
  • gel food color
  • rainbow sprinkles, optional
Instructions
  1. In the bowl of an electric stand mixer fitted with the paddle attachment, mix the shortening and powdered sugar.
  2. Add in the flour, baking powder, and salt and mix to combine. The dough will be crumbly.
  3. Add in the eggs and vanilla and mix until dough forms.
  4. Follow my blog tutorial for coloring and forming dough.
  5. Freeze your 3 logs of dough for at least ½ hour.
  6. While your dough is chilling, preheat the oven to 350 degrees F.
  7. Slice your dough into about ½ inch wide slices.
  8. Arrange your cookies cut side up on cookie sheet, spacing them apart because they spread.
  9. Bake for 10-12 minutes until the cookies no longer look wet.
  10. Enjoy!

Pumpkin Spice Twist Cookies {recipe}

Pumpkin Spice Twist Cookies | Lil Miss Cakes

Don’t get me wrong, I love the summer. But there is something so great about Fall…oh yeah-pumpkin spice overload. Now I agree that the pumpkin craze can get a little overwhelming, but I absolutely love it! I think I’ve shared more pumpkin recipes than any other category. These cookies use pure pumpkin puree just as my pumpkin snickerdoodles (first blog post ever!!), doughnuts, doughnut holes, cinnamon buns, and hamantaschen. Last year I discovered pumpkin spice pudding mix and used that to make chocolate chip cookies, and simple pumpkin spice pudding cookies. I have a few more ideas for this pudding mix and I hope to do some recipe testing soon.

Pumpkin Spice Twists | Lil Miss Cakes

These cookies are similar to a classic cinnamon twist cookies, but they are perfectly seasonal. The pureed pumpkin give these a nice orange color. The cookie dough has a blend of pumpkin spice flavors mixed inside. Then the cookies are rolled in cinnamon sugar and twisted into this cute shape. These cookies are perfect alongside a cup of tea or coffee as the weather starts to cool down. My recipe is dairy-free, margarine-free, and freeze beautifully.

Pumpkin Spice Twist Cookies {Recipe}
Author: 
Serves: 4½ dozen
 
Ingredients
  • ⅔ cup brown sugar
  • ⅓ cup sugar
  • ½ cup oil
  • 2 eggs
  • 1 tsp. vanilla extract
  • ¼ cup 100% pure canned pumpkin
  • 3 cups flour
  • 1½ tsp. baking powder
  • 1 tsp. cinnamon
  • ½ tsp. salt
  • ¼ tsp. ground ginger
  • ⅛ tsp. freshly ground nutmeg
½ cup sugar + 1 Tbs. cinnamon for rolling
Instructions
  1. Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper and set aside.
  2. In the bowl of an electric stand mixer fitted with the paddle attachment, mix the sugars with the oil and eggs and beat until combined.
  3. Add in the vanilla and pumpkin and mix to combine.
  4. Add the flour, baking powder, cinnamon, salt, ginger, and nutmeg. Mix on low until the dough comes together.
  5. Cover the cookie dough with plastic wrap and refrigerate for about an hour so the dough is easy to work with.
  6. In a small bowl mix 1.2 cup sugar and 1 Tbs. cinnamon.
  7. Once dough is chilled, scoop dough into about 2 tsp. sized balls. I use a cookie scoop for even and easy measuring. Roll each ball of dough into a log about 3 inches long. roll the dough in the cinnamon sugar mix. Flatten dough slightly and then twist and set onto parchment lined cookie sheet.
  8. Bake for about 8 minutes until just lightly brown.
  9. Allow to cool and enjoy!

Chocolate Brownie Brittle {Recipe}

Chocolate Brownie Brittle | Lil Miss Cakes

I have really missed sharing recipes with you, I guess that’s why I’m on a roll lately. This recipe is for the chocolate lover in your life. The brownie brittle  is just like it sounds, super crispy with just a bit of chewiness. The chocolate chips add some decadence and creaminess. This recipe comes together so quickly and is made from pantry ingredients, no specialty items! I would even dare to say it’s a bit healthy-using egg whites; not whole eggs, and only 1/4 cup oil. The best part is that this recipe is dairy-free and it freezes perfectly! But I wouldn’t worry about that-these crispy brownie bites are totally addictive!

Chocolate Brownie Brittle {Recipe}
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 48
 
Ingredients
  • 2 egg whites
  • ½ cup sugar
  • ½ cup brown sugar
  • ½ tsp. vanilla extract
  • ½ cup flour
  • 3 Tbs. cocoa powder
  • ¼ tsp. baking soda
  • ¼ tsp. salt
  • ¼ cup oil
  • 1 cup chocolate chips
Instructions
  1. Preheat the oven to 325 degrees F.
  2. Line a half sheet pan (11x16 inch) with parchment paper and set aside.
  3. In the bowl of an electric stand mixer fitted with the whisk attachment, pour in the egg whites.
  4. Whisk the egg whites on high until frothy, about 1 minute.
  5. Using the whisk attachment or paddle attachment, or mixing by hand, add in the sugar, brown sugar, and vanilla. Stir to combine.
  6. Add in the flour, cocoa, baking soda, and salt. Stir to combine.
  7. Add in the oil and stir to combine.
  8. Pour the batter onto the parchment lined baking sheet and spread as thin as possible, almost all the way to the edges of the baking sheet. Sprinkle the chocolate chips evenly all over the brownie batter and press down. The chips will be sticking up out of the batter.
  9. Bake for 15 minutes.
  10. Remove from oven and carefully cut the brittle into squares. I cut mine 8x6 yielding 48 pieces.
  11. Return to oven for 5 more minutes to finish baking.
  12. Remove from oven and allow to cool completely. Once cool, break the brittle into squares. The brittle should break evenly on the cuts you made earlier.

Mustache and Lips Cookie Straws

Mustache and Lip Cookie Straw Gift Package | Lil Miss Cakes

There is a fun Jewish holiday that falls around February or March each year. During the holiday of Purim it is customary to give cute packages of food to family and friends. It becomes a bit of a challenge to come up with creative ideas each year. I like to keep my packages small which in itself is a challenge. The past few years I have been pretty proud of my creativity! I made these cute popcorn cupcakes, fun ice cream scoop cookies, and gumball machine cupcakes that take a bit more planning. This year I made some cute mustache and lip sugar cookie straws to go with a cookies and milk concept.

Mustache and Lip Sugar Cookies | Lil Miss Cakes

Here is what I did. I baked my perfect sugar cookies and used mustache and lips cookie cutters to cut out cute shapes. After the cookies were baked, I iced them with white royal icing. Then for the lips, I mixed up some hot pink icing and using a small piping tip, I made some tiny dots to form the lips shape. Then I connected those lines to create a scribble scrabble look. While the icing was still wet, I dipped them in pink sparking sugar and let them dry. The mustaches were a similar concept. I used black royal icing and outlined the mustaches. Then I filled each side in with 2 lines of icing and dipped them in black sparkling sugar. Once the icing was dry I flipped the cookies over and attached them to these fun paper straws I found at the craft store. I piped a big dab of stiff royal icing on the center back of each cookie and pressed a straw into the icing. I wanted to be able to use the straws with the cookies attached so I attached them a few inches down the straw but if you wanted these for photo booth props, you could just as easily attach them to the highest point of the straw. Once the cookies were dry I placed them in these fun milk jars I found at the craft store and filled them with white chocolate candies. To gift these, I placed them in large cellophane gift bags and tied them up with metallic silver twist ties. Easy and cute!

Cookie Collage | Lil Miss Cakes

My son and I had fun modeling these cookies, but he couldn’t wait to bite into one!