sugar cookies with royal icing

Another cookie post.

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I am not a big fan of devouring cookies but I love baking them.  Well, as long as my family find cookies incredibly good and approve of them, then that’s all that matters!

I wanted to try something where I could play around with the shapes.  Sugar cookies are the best ones to do that.

These cookies made me super happy because my boys loved em’ and they were so much fun to make.  They can be frosted and decorated in countless ways.  This is the only sugar cookie recipe you will ever need.  Don’t wait until an occasion to make them. Get to it now. I totally mean it !!

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If you want to learn how to outline and fill the cookies, then you should watch this video.

For the cookies you will need:

  • 1 cup butter, softened
  • 1 cup icing sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 tsp almond extract
  • 1 tsp salt
  • 2 1/2 cup flour

In the bowl of a stand mixer with paddle attachment, cream butter and icing sugar on medium speed until smooth.

Beat in egg, vanilla, and almond extract.  Gradually blend in flour and salt.

Cover the bowl and refrigerate it for an hour.

Preheat oven to 375 F.

Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into desired shapes with cookie cutters.

Place cookies 1 inch apart on lightly greased cookie sheets.  Bake for 8 mins and cool completely before icing.

For the royal icing you will need:

  • 3 cups icing sugar
  • 2 tbsp meringue powder
  • 1/4 cup water

Beat all the ingredients on low speed for five to 10 mins, or until icing forms peaks.   Keep the icing covered in air tight container to protect it from drying out quickly.

Source: adapted from annieseats


brown sugar spice cookies

Hello!  I’m back after an extended long break from blogging and baking in general.   My baby is 9 months now.  He’s already so independent, totally giving mama time to bake!   Anyway, hope you all are doing great!!

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Let’s talk about weather before we get to the cookie recipe.  Man oh man, probably the best winter ever?  This winter has been so good to us this year.  Pretty warm compared to last nine years.

Its been snowing since 4 am but I don’t mind a bit, really no room to complain.  Instead I decide to bake some cookies for my family and neighbors.  Whats better than cookies and tea on a snowy day?


I love brown sugar, who doesn’t? How does brown sugar with a hint of cinnamon and ginger sounds like? Too good eh?  These cookies have it all.  Make it to believe it!

You will need:

  • 1/2 cup shortening
  • 1/2 cup butter, softened
  • 1 1/4 cup brown sugar, packed
  • 1 large egg
  • 1 tsp vanilla
  • 2 cups flour
  • 1/2 tsp baking soda
  • 1 tsp cinnamon powder
  • 1 tsp ginger powder
  • 1/4 tsp salt
  • white sugar to roll the balls

Preheat oven to 350 F.  Line baking sheets with parchment paper or silicone baking mats and set aside.

In a large bowl, whisk together flour, baking soda, cinnamon, ginger, and salt.  Set aside.

In the bowl of a stand mixer, cream together shortening, butter, and sugar until combined. Add in egg and vanilla, mix until incorporated.

Slowly add flour and beat on medium speed until all is combined.

Make small balls, roll them into sugar, and place it on the baking sheets.

Bake for 10 mins.  Let the cookies cool for few mins before transferring them to wire rack.



rose meringue swirl cookies

This past week I attempted to make jam swirled meringue but something went wrong and I ended up with sticky meringue cookies.

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It might be something to do with the humidity level in the kitchen, that same day my oven was turned on for 2 hours before I baked the cookies.  Anyhow,  next day, I skipped the jam and just made simple meringue cookies, because my little boys were really looking forward to the “pink cookies”.

I find meringue to be on very sweet side, so I bake them once in a blue moon.  My husband totally loved these, he couldn’t stop eating them.   He takes 2-4 tsp of sugar in his tea, so that totally makes sense.    Maybe all that sugar is what makes him overly sweet?  He-he.


The recipe is so simple, I wasnt even sure I should share it, but I’m sure you guys don’t mind, eh?

You will need:

  • 3 egg whites
  • 1/4 tsp cream of tartar
  • 3/4 cup sugar
  • 1/2 tsp vanilla
  • few drops of red gel color

Preheat oven to 200 F and line 2 cookie sheets with parchment paper.

In the bowl of an electric mixer, beat egg whites until foamy.  Add the cream of tartar and beat until soft peaks form.  On high-speed, add sugar, 1 tablespoon at a time.  Add vanilla and color.  Keep beating until glossy stiff peaks form.   Rub a little of the meringue between your thumb and index finger.  If it feels gritty the sugar has not dissolved, keep beating until it feels smoother between your fingers.

Using 1M tip, pipe the swirls on prepared baking sheets.  Alternatively, spoon mounds of meringue, using two spoons, onto the baking sheets.

Bake in preheated oven for 1 1/2 hours, rotating sheets half way through, for even baking.   Meringues are done when they are crispy and release easily from the parchment paper.    Turn off the heat, leave the sheets in the oven, open the door little bit, and let the meringue finish drying completely for a couple of hours.

Store the cookies in an airtight container at room temperature.

Source: joy of baking (slightly altered by me)  

coconut snowballs

Coconut lovers, these are for you…


I love these coconut cookies, because they are quick and amazing.  You just have to cream the butter, sugar, and vanilla.  Add flour and shredded coconut.  Roll the balls and bake for 15 mins. These cookies are finished with a coating of powdered sugar to complete a delicious winter dessert.  Isn’t that so freakin’ easy?

Goes perfect with a cuppa joe or tea!


Here’s a tip: If you are not a fan of coconut, then replace it with coarse almond and add some almond extract.

You will need: 

  • 1/2 cup butter, softened
  • 1 1/2 tbsp sugar
  • 1 tsp vanilla
  • 1/4 tsp coconut extract
  • 1 cup flour
  • 3/4 cup finely shredded coconut (I used half sweetened and other half unsweetened)
  • 1 tbsp melted coconut oil, optional

Preheat the oven to 325 F.

In a bowl of your stand mixer with paddle attachment, cream the butter, sugar, and vanilla.  On low speed, add flour and shredded coconut.  If the mixture seems too dry add a tbsp of coconut oil.

Make small balls (around 24) and place them on an ungreased cookie sheet.

Bake in the preheated oven for 15 mins until the bottom is slightly golden.

Remove from the oven and let it cool for couple mins.   Put powdered sugar into a bowl and add warm cookies, gently toss them until coated.  Put them back on the sheet.   After 10 mins, return to the bowl with sugar and coat again.  Cool completely before eating.

Cookies will remain fresh if kept in an airtight container in the refrigerator for up to a week.

nutella toffee cookies

There’s something amazing about Nutella … add a spoonful to anything and it makes it better, doesn’t it?

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My kids love nutella cookies, its their second favorite after gingersnap.   That’s the reason I love incorporating nutella in cookies.  Happy kids make a happy mommy!

These cookies have a deliciously sweet, nutty, caramel-y flavor, not so easy to resist eating them.   I usually keep some and give away the rest, because kids and I have very little self control when it comes to baked goods with Nutella. *sigh* If you share cookies, then you have reason to make more cookies especially when the urge to bake strikes, which is likely to happen very often with me.

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These cookies are soft and chewy. The toffee bits inside give an irresistible crunch, and nutella gives that hint of dreamy hazelnut flavor. Purely delicious!


The best part about the recipe: you’re most likely to have everything you need in your pantry, except maybe the toffee bits.  In that case, I’d recommend you to go ahead and get some toffee bits and start baking!  I’m sure you are going to love them.

You will need:

  • 1/2 cup butter, softened
  • 1/2 cup nutella
  • 1/3 cup white sugar
  • 1/3 cup brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 3 tablespoon milk
  • 1 1/2 cup flour
  • 1/8 cup heap dark cocoa powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2/3 cup toffee bits
  • extra white sugar for rolling the cookies

Preheat the oven to 350 F and line the cookie sheet with parchment paper.

To the mixing bowl of a stand mixer, fitted with paddle attachment, beat butter, nutella, white sugar, and brown sugar on medium-high speed until fluffy.  Add egg, vanilla, and milk. Beating well.  Turn the mixer on low, and add flour, cocoa powder, baking soda, and salt.  Mix until fully incorporated, be careful not to over mix the batter.  Fold in toffee bits with a spatula.

Roll dough into 1 inch balls. Roll each ball in white sugar before placing 2 inches apart on cookie sheet.

Bake for 8-9 mins, remove from the oven and let them rest for few mins before transferring to a cooling rack.