Tag Archives: cookies

Christmas Pinwheel Sugar Cookies

Christmas Pinwheel Sugar Cookies | Revamperate Christmas Pinwheel Sugar Cookies | RevamperateWhat treats come to mind when you think of Christmas? Eggnog? Peppermint? Pie? Well, I just think of cookies. Sometimes even pie cookies and cookies with peppermint or eggnog. Yeah, those are real things I’m planning. I’m actually really excited because this is the only time of year it’s social acceptable to share eggnog recipes.

Anyway, this cookie is a classic one with a Christmas spin. These classic sugar cookies feature red and green spirals (aka pinwheel cookies) to get you in the holiday mood. You can also see how I used this recipe to make autumn themed sugar cookies with royal icing a while back.

To make 20-25 cookies, you’ll need:

  • 1 cup butter, softened
  • 1 cup confectioners sugar
  • 1 teaspoon vanilla
  • 2 teaspoons baking powder
  • 3 cups of flour
  • 1 egg
  • Red and green food coloring

First, beat together the softened butter and sugar until creamy. Add in the vanilla and egg and beat until combined. In a separate bowl, combine flour and baking powder, and slowly add to the wet mixture. It will become very thick and difficult to mix. If that happens, pull the dough onto a piece of wax paper and continue to massage with your hands until the flour is completely mixed.

Separate the dough into two large balls and use your knuckle to push a small hole in each piece. In one, add about 4 drops of red food coloring, and in the other add about 4 drops of green (note, this can get messy so wear gloves if you prefer). Use your hands to close the opening and, one at a time, massage the food coloring into the dough until it is not longer streaky. Add more food coloring until you reach you desired color. I kind of looked like I’d beat someone after I finished kneading the red dough because my hands were covered in red coloring…but luckily it’s washable!

Sprinkle some flour on the waxed paper and on a rolling pin, and roll out each piece of dough separately until it is about 1/4 inch thick. If you can, try to maintain the same shape between the two colors. Then peel one piece off of the paper and place it on top of the other, evening it out as much as you can. If needed, use the rolling pin to gently roll over the dough to maintain shape. Christmas Pinwheel Sugar Cookies | Revamperate Christmas Pinwheel Sugar Cookies | RevamperateStarting at one end, roll the dough into a log as tightly as you can without tearing it. Leave it on a cookie sheet and chill in the fridge for 30 minutes. Once chilled, it should be a little stiffer and easier to cut. Using a sharp non-cerated knife, cut off a 1/2 wide slide at the end of the dough (set aside if the dough didn’t match up). Reshape into a circle with your hands if needed and continue to cut until you have used the entire log. Christmas Pinwheel Sugar Cookies | Revamperate Christmas Pinwheel Sugar Cookies | RevamperateBake on 350 degrees for 12-16 minutes until the edges begin to lightly brown. Baking times will vary depending on the thickness of the cookies. Let them cool on a cooling rack before devouring, and enjoy! These holiday cookies make a nice holiday party item for your friends, family or coworkers. For an added touch, you can also roll the sides in sprinkles before baking if you’re a sprinkle fanatic (yeah, that’s a real thing). Now get baking!

Autumn Sugar Cookies with Royal Icing

DSC_1017 DSC_0991Autumn in Southern California isn’t really autumn at all, but the weather gets a little cooler and the leaves begin to fall. Unfortunately, they don’t change colors, but it still feels like autumn to us locals. Most of all, I feel the seasons change when I can finally bake without feeling guilty for heating up the house. With that, here are some autumn-themed sugar cookies to brighten up your day!

To make 18-24 cookies, you’ll need:

  • 1 cup butter, softened
  • 1 cup confectioners sugar
  • 1 teaspoon vanilla
  • 2 teaspoons baking powder
  • 3 cups of flour
  • 1 egg

I use this royal icing recipe from Wilton because it’s proven the best for me. You’ll need meringue powder for the recipe. You can also make royal icing with egg whites or other ingredients, but I’ve found that meringue powder makes the icing easiest to work with and hardens quickly. This recipe is for piping the edges – you’ll want to add water for flooding. DSC_0937First, beat together the softened butter and sugar until creamy. Add in the vanilla and egg and beat until combined. In a separate bowl, combine flour and baking powder, and slowly add to the wet mixture. It will become very thick and difficult to mix. If that happens, pull the dough onto a piece of wax paper and continue to massage with your hands until the flour is completely mixed.

Spread a little bit of flour onto a rolling pin, and roll out the dough until it is about 1/4 of an inch thick if not thicker. Personally, I like my cookies soft, so I try to keep them thicker. Use cookie cutters (like these autumn cookie cutters that I used) to cut shapes out of the dough and move to a foil covered cookie sheet. Continue until all of the dough is cut. Bake on 350 degrees for 8-10 minutes, checking them often so they don’t overcook. Remove when they begin the brown on the edges and cool on a cooling rack.DSC_0961 DSC_0935In the meantime, mix your royal frosting. Separate into multiple bowls and mix in your desired food coloring with a spoon. Individually scoop a little of each color into its own piping bag and pipe around the edges of your design. Once done, add a little water, one teaspoon at a time, to the royal icing until it drips easily off of a spoon. Carefully use the spoon (or a squeeze bottle) to flood the area within your piping boundaries. It’s easiest to do this a little at a time because flooding too much icing too quickly can overflow your borders. Set the cookies on the cooling rack to harden before storing in an airtight container. They’ll keep for a few days and still taste like freshly baked sugar cookies!

If you don’t feel like fussing with icing, they also taste great on their own – soft and sweet. I’m looking forward to making lots of themed cookies over the next few months. Enjoy!


S’more Oatmeal Cookie Sandwiches

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If you haven’t caught on by now, I love s’mores. For more on my love of chocolate, graham cracker and chocolate, you can see the recipe for my s’more brownie bars.

These oatmeal cookie sandwiches with marshmallow filling, dipped in chocolate were made for my company’s summer barbecue. They’re not very difficult but a little time consuming because this recipe calls for a lot of cookies. This will make you at least 60 cookies total, translating into about 30 sandwiches.

You will need:

  • 3 sticks of butter, softened AND 1/4 stick of butter (set aside)
  • 1 1/2 cup white sugar
  • 1 1/2 cup brown sugar
  • 2 eggs
  • 2 teaspoons of vanilla
  • 2 teaspoons of cinnamon
  • 1 teaspoon of salt
  • 1 1/2 teaspoons of baking soda
  • 3 cups of flour
  • 2 cups of oats
  • 1 10.5 oz bag of mini marshmallows (easier to melt)
  • 2 cups chocolate chips
  • 2 teaspoons of vegetable oil

First, whip together the softened butter, white sugar and brown sugar. Then beat in each egg and vanilla. Combine cinnamon, salt, baking powder and flour, and beat into sugar mixture. Use a large spoon to mix in the oats. Then put the bowl in the fridge for 45 minutes to an hour.


In the meantime, preheat the oven to 375 degrees.

Once dough has cooled for an hour, place one-inch balls (I recommend a cookie scoop – it’s my new favorite kitchen tool!) onto cookie sheets and use your hand or the back of a spoon to flatten the balls. Bake for 10-12 minutes until lightly browned. Flat cookies are good because they’re easier to make into sandwiches.

While the cookies bake, begin melting your marshmallows. Place a small amount of butter (about 1/4 stick) in a pot on the stove, melt on low and slowly add in marshmallows, stirring as you go. Continue on low heat until all the marshmallows are melted.

Once all the cookies have cooled, choose similar sized cookies to make sandwiches, using a spatula or knife to spread marshmallow filling over one cookie and placing the second on top. Set aside and continue to fill all of the sandwiches.


In a microwave safe bowl, melt about 2 cups of chocolate chips for 1 minute. Add vegetable oil, stir and continue to melt for 15 seconds at a time until chocolate is completely melted. Add more oil as necessary and stir well. Then dip the cookies into the mixture so that about one-third of the sandwich is covered in chocolate. Set them on a piece of foil overlaying a cookie sheet and place in the fridge to set.

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I brought these for our company picnic, and they were popular enough that I didn’t have any leftovers! I chose not to make all of the cookies into sandwiches and served the oatmeal cookies by themselves as well, and because they’re pretty limited in oats, they taste more like brown sugar cookies with a hint of oatmeal. Enjoy!

Homemade Cookie Butter


Like so many people these days, I am hooked on cookie butter. It’s my new favorite guilty pleasure, and I thought it was about time that I try to make it myself.

Because I had a lot of graham crackers left over from my s’mores brownie bars, I wanted a reason to use them. That’s when I thought, why not use them to make cookie butter? It’s actually pretty easy and ALMOST just as good as the jars I buy at Trader Joe’s.


Here’s what you’ll need:

  • 30 graham crackers
  • 1 tsp cinnamon
  • 1/2 cup brown sugar
  • 1 tbs vanilla extract
  • 2 tbs vegetable oil
  • 1/2 cup low fat milk
  • Food processor
  • Spatula
  • Jar (I used a cleaned out jar of cookie butter)


Start out by grinding up 30 graham crackers in a food processor until they are extremely fine. Blend in the brown sugar and cinnamon until it’s well mixed. Then mix in the vanilla, vegetable oil and milk, keeping the food processor on a low setting.

The mixture should be thick, similar to the consistency of peanut butter. If the wet ingredients are not mixing together well enough, add a teaspoon of water to help it blend better. Scrape the sides of the processor down with a spatula as you go to make sure it is completely mixed.


When it’s finished, use the spatula to transfer the mixture to a jar for eating. That’s really all there is to it! Because it has milk in it, keep it refrigerated for up to about two weeks (not that it will last that long). Enjoy!

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**Tip: If you want to use your old cookie butter jar but can’t get the label off cleanly, let it stand in a bowl of hot water with a little bit of soap. After a few minute of soaking, the label will practically fall off.


Oreo Cookie Truffles


After my last experiment with truffle making, I thought it was time for a little more practice. These Oreo truffles are pretty easy to make, and they disappear quickly, if you know what I mean.

I tried this with three different dipping types – white candy melts, peanut butter candy melts and white chocolate chips. The easiest to dip were the white chocolate chips because I was able to dilute the chocolate with vegetable oil. I have not had enough practice with candy melts yet to master melting them properly.


You’ll need:

  • One package of Oreos (I guess you could use a knock-off brand)
  • An 8-oz package of cream cheese, thawed
  • One bag of candy melts or white chocolate chips
  • 1 teaspoon vegetable oil
  • Food processor
  • Spatula
  • Rolling pin

First, set aside four to five cookies without cream filling. This will be used for decoration later.


Put the remaining cookies and those additional cream fillings broken up slightly in the food processor. Grind them as fine as possible in the food processor. If there are still a lot of large pieces like there were in mine, lay the crumbs out on a cookie sheet or sheet of wax paper and use the rolling pin to break them up as much as possible.

Put the Oreo crumbs in a large bowl, and use a spatula or a large spoon to mix in the cream cheese. Mix well.


Use your hands to form small bite-sized balls and lay them out on a sheet of aluminum foil or wax paper. Put them in the fridge for about 30 minutes. This will help prevent them from breaking apart when you dip them.

While they cool in the fridge, prepare the Oreo topping. Grind up the cookies you put aside in the food processor as fine as possible. Use the rolling pin to smash them again if necessary. Set aside.

Melt your candy melts or white chocolate according to the directions on the package, or for white chocolate chips, melt approximately one cup in a microwave-safe bowl with one teaspoon of vegetable oil. How much you use will be based on preference, so double the amounts if necessary.

Create a dipping tool by breaking off two prongs of a four-prong plastic fork. Place the Oreo truffle ball on the tool and dip into the chocolate or candy coating. When completely covered, lay back on the wax or aluminum sheet. Depending on how they look, you may want to double dip them. If you want to dip them again, put them in the fridge first to harden before attempting a second coat. If you’re satisfied, sprinkle the Oreo cookie crumbs on top for a decorative look.



Once they cool and harden, they’re ready to eat!

Keep in mind that because these truffles have cream cheese, it is best to refrigerate them when they’re not being devoured. The hard candy coating will not melt, but the white chocolate coating might, so it’s also best to keep them refrigerated if you use white chocolate chips.

Enjoy! And stay tuned for my next adventure in treat making and decorating!

Inspiration from around the Web: Easter Edition

It’s almost Easter Sunday, and what better way to get in the Easter spirit than with a little inspiration from around the web? Here’s are some cute DIYs I’ve been eyeing this week:

Egg Candles

1. These simple egg shell candles from Go Make Me.

Funny Bunny Cookies2. These adorable funny bunny cookies from Munchkin Munchies.

Easter Treat Bags

3. These Miffy inspired Easter treat bags from Everything Emily.

Bunny Rolls

4. These delicious-looking whole wheat Easter bunny rolls from Dessert Now, Dinner Later.

Cadburry Eggs

5. These chocolatey homemade Cadbury creme eggs by Things that Make You Say: “Mmmmm”!