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.
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.
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.
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!
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.
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…)
Peel the parchment or wax paper back onto your work surface.
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.
Again, peel back your paper.
Dust your cookie dough with flour or powdered sugar and roll it out with a rolling pin.
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.
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.
Keep lifting the paper to allow it to roll up making sure to peel the paper away.
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.
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.
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.
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).
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.
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.
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.
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.
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.
Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper and set aside.
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.
Add in the vanilla and pumpkin and mix to combine.
Add the flour, baking powder, cinnamon, salt, ginger, and nutmeg. Mix on low until the dough comes together.
Cover the cookie dough with plastic wrap and refrigerate for about an hour so the dough is easy to work with.
In a small bowl mix 1.2 cup sugar and 1 Tbs. cinnamon.
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.
Bake for about 8 minutes until just lightly brown.
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!
Line a half sheet pan (11x16 inch) with parchment paper and set aside.
In the bowl of an electric stand mixer fitted with the whisk attachment, pour in the egg whites.
Whisk the egg whites on high until frothy, about 1 minute.
Using the whisk attachment or paddle attachment, or mixing by hand, add in the sugar, brown sugar, and vanilla. Stir to combine.
Add in the flour, cocoa, baking soda, and salt. Stir to combine.
Add in the oil and stir to combine.
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.
Bake for 15 minutes.
Remove from oven and carefully cut the brittle into squares. I cut mine 8x6 yielding 48 pieces.
Return to oven for 5 more minutes to finish baking.
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.
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.
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!
My son and I had fun modeling these cookies, but he couldn’t wait to bite into one!
I couldn’t let Passover go without another funfetti recipe (see my funfetti coconut macaroons), because it’s pretty much everywhere. While doing some Passover ingredient shopping I spotted rainbow sprinkles and knew needed to use them! I took my famous Passover chocolate chip cookie recipe and replaced the chips with sprinkles. I also worked on relpacing the margarine with oil. Passover margarine is very expensive, hard to come by, and not the healthiest option. I had to bake and toss 3 batches of cookies until I got the oil just right. It was annoying, but worth it! Now I will say, these taste a bit more Kosher for Passover than the chocolate chip option because you are missing the delicious chocolate goodness, but this is a great option for people who don’t like chocolate. Or are allergic. I’ll just go with allergic, since I will never understand how people can prefer cookies without chocolate chips! Happy funfetti Passover! Here is the printable dairy free and margarine free recipe.
In the bowl of an electric stand mixer fitted with the paddle attachment, mix the oil, brown sugar and sugar until combined.
Add the eggs one at a time and mix until combined.
With the mixer on low speed add in the matzoh cake meal, potato starch, vanilla pudding, baking soda and salt. Mix until combined.
Add in the vanilla and sprinkles.
Using a 2 tsp. size cookie scoop, drop the dough onto a parchment lined baking sheet and bake for 8-10 minutes until the edges are slightly brown for a soft and chewy cookie. Bake 10-12 minutes for a crispy and crunchy cookie.
Allow to cool before transferring, these cookies are very soft and delicate when hot.
These cookies freeze well.
1 cup margarine or butter can be used in place of the oil.
Coconut macaroons are the first dessert that come to mind when I think of Passover. It is probably most peoples first thought as well. I happen to love coconut macaroons, so I look forward to having this treat on Passover. But most of my family members are so totally over macaroons. If I’m going to eat a coconut macaroon, you can bet it will be homemade. So I thought I would bring some fun back to this traditional dessert. I added rainbow sprinkles and shaped them into little hearts! These cookies are sweet, soft in the center, but crispy at the edges. They are dairy-free, kosher for Passover, and really easy to bake-no mixer required! Here’s my printable recipe.
½ cup chocolate chips + 1-2 tsp. vegetable oil (optional)
Preheat the oven to 300 degrees F.
In a medium sized bowl, stir the coconut flakes, sugar, and egg whites until combined and very wet. Fold in the sprinkles.
On a parchment lined baking sheet place a small cookie cutter down. Fill with 1-2 tsp. coconut mixture. With a finger, press down until fully packed down and even. Carefully lift the cookie cutter to reveal the shape.
Continue until all the coconut is finished. The macaroons can be positioned close together since they do not spread.
Bake for 20-30 minutes until the edges are slightly browned and toasted. Allow to cool on cookie sheet.
(Optional) In a heatproof bowl, melt the chocolate chips with the oil in the microwave. Microwave for 10 seconds and stir. Keep microwaving for 10 seconds at a time and stirring in between to be sure the chocolate doesn't burn.
Once the chocolate is smooth, dip the macaroons in the chocolate and place on a clean piece of parchment paper to firm up.
These cookies can be made with sweetened coconut or unsweetened. The coconut batter can be made in advance and stored covered in the fridge for a few days before baking. I would just leave out the sprinkled until ready to bake. These cookies freeze well.
Here’s just a quick post about these sweet sixteen birthday cookies I made for Leeba. Her mom was making her a really cute black cake with neon splatter paint all over and wanted some cute cookies to match. I used black royal icing to decorate these cookies and used neon colors for the words and outline. Happy Sweet 16!
I have a cookie cutter problem. I’m addicted to cookie cutters. When I saw this shape from Copper Gifts, I needed it! And I bought it. But I didn’t have any use for it at the time. When I got a last minute order for lingerie cookies, I was ready to go! I made these corset cookies in 3 shades of pink to keep them extra girly. And the black detailing makes them a bit sexy.
I really love how simple and elegant these turned out. I can’t wait to make these again! But I couldn’t stop there. Ever since getting a 3D printer I use it every chance I get. I wanted to design a bra and panty or bikini cookie cutter.
I really love how this shape turned out! I used the same 3 shades of pink for these cookies but I used a thicker black royal icing to pipe the ruffle details.
I heard that the bride absolutely loved her surprise cookies! Congrats on your engagement!