Double Chocolate Chip Cookie Cups | Gluten Free

Delectable, double chocolate cookie cups that are easy to make, quick to bake, and delicious to eat. These gluten free cookie cups are a great last-minute chocolate treat!Double Chocolate Chip Cookie Cups | Gluten Free | Thoroughly Nourished LifeThe unwavering support and belief of your partner no matter what your creative pursuit is a precious thing, but it can get downright frustrating when you are a blogger with a list of ‘must try recipes’ a thousand pages long (not kidding) and you can’t make up your mind what to make next. In fact, you may feel like picking up your favourite cookie sheet and applying it to said partner’s head when he shrugs and says ‘everything you make is good’. That is not an answer that a chocolate-starved mad woman wants to hear on a Wednesday night when she needs something to make for dessert with her in-laws on Friday.Double Chocolate Chip Cookie Cups | Gluten Free | Thoroughly Nourished LifeLuckily Jessica from Sweetest Menu was there to save me, the cookie sheet, and Chris’s head (love you babe). One of the first photos to greet me this morning was Jessica’s post about her delectable and charming Chocolate M&M Cookie Cups. I just knew these chewy chocolate cookie treats were the perfect sweet treat to take with us to Chris’s parents.

These delightful cookies mix up like any basic cookie recipe, but instead of waiting for them to chill so that you don’t get molten cookie disaster (this happens to me all the time because I am super impatient, not that you’ve noticed that by now…), you bake them in a well-greased muffin tin. This ensures that each cookie has that thickness that is so desirable. Cooking these cookies in a muffin tin also ensure crispy edges on every cookie. Crispy edges + thickness + soft, pillowy, chocolate-filled centre = cookie monster win.Double Chocolate Chip Cookie Cups | Gluten Free | Thoroughly Nourished LifeI cannot wait to make these cookie cups again, and I can only imagine all the other incarnations these cups might take. If you are new to gluten free baking, these are a great place to start, and this is a wonderful recipe to make with kids (they nestle perfectly inside little lunchboxes). If you’re making these for a special occasion dessert you might want to pile them up with a little ice cream too…just a suggestion….Double Chocolate Chip Cookie Cups | Gluten Free | Thoroughly Nourished Life

Double Chocolate Chip Cookie Cups

Gluten Free | Makes 12 cookie cups | Store leftovers in an airtight container at room temperature for up to four days


  • 50 grams buckwheat flour
  • 50 grams sorghum flour
  • 40 grams white rice flour
  • 50 grams (1/2 cup) cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cornflour
  • 115 grams butter, softened
  • 100 grams (1/2 cup) brown sugar
  • 70 grams (1/3 cup) caster sugar
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1-2 tablespoons milk
  • 1/2 cup white chocolate chips (plus extra for decorating)


  1. Preheat your oven to 180C (350F) and grease a 12-hole muffin tin very thoroughly.
  2. In a medium bowl whisk together the buckwheat flour, sorghum flour, white rice flour, cocoa powder, baking soda and cornflour. Set aside until required.
  3. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld mixer, beat the butter, caster sugar, brown sugar and vanilla on a medium-high speed until light and fluffy. About 3 minutes.
  4. Add egg and beat until incorporated. Scrape down the sides of the bowl to ensure thorough mixing.
  5. Reduce mixer speed to low and add whisked dry ingredients. Beat until the batter starts to form a sturdy dough. Add 1-2 tablespoons of milk to help everything come together into a thick, cookie dough consistency.
  6. Switch to a wooden spoon and mix in the white chocolate chips.
  7. Divide dough between holes in muffin tin.
  8. Bake for 12-15 minutes. The edges should look puffed and the middles will have sunken a little. Decorate with extra white chocolate chips while still warm from the oven. Allow cookies to cool completely in the tin.
  9. Remove from tin when cool and devour!

Double Chocolate Chip Cookie Cups | Gluten Free | Thoroughly Nourished Life

Chocolate Peanut Cookies (gluten free)

Do you listen to the radio? Are you a Top 40 fan? An alternative station faithful? Do you make cool playlists that are the hit at parties far and wide: are you that friend who always knows what’s next?

I do not listen to the radio. I rely on the years of exposure to Mum’s choice in music (50s-80s and heavy on the saxophone solos), Jess’s iPhone playlists when we are in the car, and Chris’s latest obsessions, to inform my music choices. When I do have to listen to the radio, that is, when I have forgotten to plug my iPhone into the car with a preloaded podcast, I often fall back on news and information heavy stations like Radio National or classical music stations. I am not a cool kid. When I listen to music at home I turn to the classics: Edith Piaf, Dean Martin, Cher… My point is, I am not the person you come to when you need a musical recommendation. I am, however, the person you come to when you are in need of a cookie recommendation.

Chocolate Peanut Cookies 4

The combination of dough and mix-ins seems infinite to me. A whole orchestra of flavours and textures at my fingertips. I am the composer, the conductor and the soloist. While I know I will never write a symphony, I am certain that I can keep conducting sweet treats from my kitchen for many years to come.

Chocolate Peanut Cookies 2

These cookies were born from the flavours of one of my new addictions: Mayver’s Organic Peanut & Cacao Spread. I blame my blog friend Jennifer from Milk and Honey for introducing me to its intense chocolate and peanut flavour. With this as my background tempo (is that a real music term?) I set about layering on the other notes: salted peanuts, chocolate chips, brown sugar. In the end these all came together in a tangle of salty sweet chunky perfection. These are similar in texture to my Chocolate Chip Pebble Cookies, but the taste of the Cacao Spread comes through in the dough. They are a cakey cookie, a brownie in more portable biscuit form, studded with milk chocolate chips and moreish salted peanuts. Maybe not worthy of Mozart (I am working up the courage to attempt gluten free pastry Wolfgang), but welcome on the side of plate while listening to whatever pleases your ears.

Chocolate Peanut Cookies 5

Chocolate Peanut Cookies

Gluten Free | Makes approximately 24 cookies


  • 80 grams butter, softened
  • 80 grams Mayver’s Organic Peanut & Cacao Spread at room temperature
  • 1/2 cup brown sugar
  • 1/2 cup caster sugar
  • 2 teaspoons vanilla essence
  • 2 large eggs, room temperature
  • 90 grams buckwheat flour
  • 75 grams sorghum flour
  • 70 grams brown rice flour
  • 40 grams cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk chocolate chips
  • 1/2 cup salted peanuts


  1. Preheat your oven to 180C (350F) and line two large cookie sheets with baking paper. Set aside until required.
  2. In a large mixing bowl cream together butter, peanut and cacao spread, brown sugar, caster sugar and vanilla essence. Beat until fluffy.
  3. Add eggs and beat until well incorporated and smooth.
  4. In a separate bowl whisk together buckwheat flour, sorghum flour, brown rice flour, cocoa powder, baking powder and salt.
  5. Add whisked flours to egg mixture and beat until combined. This is a dry dough so watch out for pockets of flour.
  6. Stir in chocolate chips and salted peanuts.
  7. Roll tablespoons of dough into balls and place on prepared baking sheets, leave a few centimetres between dough balls for spreading. Press down lightly on top to flatten slightly.
  8. Bake in preheated oven for 15-20 minutes. Rotate trays halfway through cooking time. Cookies are done when the edges are firm to the touch.
  9. Remove from oven and cool on a rack.
  10. Cookies can be stored at room temperature in an airtight container for up to 5 days, or wrapped well and frozen for up to 2 months.

Chocolate Peanut Cookies 3

Chocolate Chip Pebble Cookies

I made these cookies before I went to a wedding. Because naturally, when one is going to an event where there is going to be amazing food, amazing wine, and then amazing cake, one really needs to eat cookies before one goes. Possibly not. However, Jessica did point out that they are small, therefore they could be considered a snack food, and everyone knows that you should have a small snack before you head out to an event so that you aren’t hungry and therefore angry, and don’t overeat the appetisers and/or bread basket.

Chocolate Chip Pebble Cookies | Gluten Free | Thoroughly Nourished Life

I know that you should really snack on something healthy like an apple and some nut butter, or some low-fat Greek yoghurt. That’s what sensible Amy does on normal days, but there are some days, like a Saturday where your awesome and unintended sleep in gets interrupted by your alarm for an appointment, and then you show up at said appointment to find out that they meant to call you and cancel. Three weeks ago.

Chocolate Chip Pebble Cookies | Gluten Free | Thoroughly Nourished Life

Still, no big fuss. Just go home via the supermarket, pick up some buckwheat flour and chocolate chips, remember that you have some egg dregs leftover from your sensible Friday night dinner of egg white omelette and make yourself some cookies. Three cookies disappeared while I was getting dressed and glammed for said wedding. Mental health snack: sensible. Then you really should proceed to eat the bread roll (because for goodness sake they actually found you a gluten free one) with butter (of course); lick the plate clean when they bring you an amazingly tasty dinner; and then dance with your significant other like a crazy person (Pulp Fiction has nothing on us). Then, definitely remember to have a cookie before breakfast on Sunday while you are trying to make bacon for your slightly hungover significant other in a mildly hungover state yourself. Couch time for most of the day: sensible. Note: I did also go for a cookie-fuelled run in the afternoon. Perhaps not sensible, but definitely required.

Chocolate Chip Pebble Cookies | Gluten Free | Thoroughly Nourished Life

These cookies are chocolate in the best way. The dough isn’t overly sweet so the cocoa shines through. The milk chocolate chips are little bursts of sweetness among the darker dough. The reason these are called pebble cookies is because they are soft and slightly crumbly and fit in the palm of your hand, smooth and full of chocolaty promise before you gobble them down. I dare you to stop at just one.

 Chocolate Chip Pebble Cookies

Note: If you do not require these to be gluten free, simply replace the buckwheat flour and rice flour with the equivalent weight of plain flour.

Gluten Free. Makes 18 cookies.


  • 100 grams butter, softened
  • 1/2 cup white sugar
  • 1 egg
  • 2 egg yolks
  • 1 teaspoon vanilla essence
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 50 grams cocoa powder
  • 75 grams buckwheat flour
  • 75 grams brown rice flour
  • 3/4 cup milk chocolate chips


  1. Preheat your oven to 160C (320F) and line two cookie sheets with baking paper.
  2. In a medium mixing bowl use a wooden spoon to cream butter and sugar until light and fluffy.
  3. Add egg, yolks, and vanilla essence and beat until smooth.
  4. In a small bowl whisk together baking powder, baking soda, salt, cocoa powder, buckwheat flour and rice flour.
  5. Add flour mixture to butter mixture and stir until combined.
  6. Mix in chocolate chips until well distributed.
  7. Roll heaped tablespoons of mixture into balls and place on baking trays, allow room for a small amount of spreading.
  8. Bake in preheated oven for 12-15 minutes or until edges are firm. The middle may still be soft. This is good otherwise your cookies will be overly hard.
  9. Remove and allow to cool completely before storing in an airtight container for up to 4 days.

Chocolate Chip Pebble Cookies | Gluten Free | Thoroughly Nourished Life

Espresso Hazelnut Flourless Chocolate Cookies (gluten free)

Mondays are hard, Tuesdays are harder. Monday has already worn you out and reminded you that four more of its brothers and sisters follow it before the blessed relief of the weekend.

Tuesdays are hard because on Monday you were still trying to get over the weekend’s activities (which reminded you that you aren’t 21 anymore) and only an intravenous caffeine drip is going to help you now.

But Tuesdays don’t have to be so daunting. Coax a little chocolate and sugar into a miraculous form and with one bite you will forget about deadlines, grocery store lines, and panty lines. All is good when chocolate comes knocking. Oh, and there’s espresso in here too, so you’ve got your coffee bases covered.


I first started fantasising about these cookies when I saw them on Shutterbean. I’ve taken Tracy’s amazing recipe for Flourless Coconut Drops and added my own Thoroughly Nourished Life tweaks: namely coffee and hazelnuts.

You are going to love these Espresso Hazelnut Flourless Chocolate Cookies because as amazingly decadent as they taste and sound they are extremely easy to make and even easier to eat. The finished cookies are like a cross between an ultra chewy meringue and the most chocolaty cookie you can imagine. Like a brownie playing dress-ups as a macaroon. You can fancy them up for dessert (I served them with ice cream at a dinner party recently) or you can wrap them up for a lunchbox treat. Or, you can nibble them while reading something that sweeps you far away from your Tuesday blues.

Espresso Hazelnut Flourless Cookies

They are people-pleasers for certain, and they are gluten free too – just make sure the icing sugar you use is gluten free. They will last in the fridge (in the hot weather) for three to four days, but lets be honest, do you really think you’ll be able to keep your hand out of the cookie jar?

(I didn’t think so!)

Espresso Hazelnut Flourless Cookies

Espresso Hazelnut Flourless Chocolate Cookies (gluten free)

Adapted from the ever-so-lovely Tracy Shutterbean’s Flourless Coconut Chocolate Drops.


  • 3 cups icing sugar
  • 3/4 cup cocoa powder
  • 1/2 teaspoon salt
  • 1 cup milk chocolate chips
  • 3/4 cup hazelnuts, toasted, chopped
  • 4 egg whites at room temperature
  • 2 teaspoons instant coffee powder
  • 1 teaspoon vanilla


  1. Preheat your oven to 160C (325F) and line three baking sheets with baking paper.
  2. In a large deep mixing bowl sift together icing sugar, cocoa powder, and salt. Ensure that they are fully combined and there are no streaks of cocoa or icing sugar.
  3. Mix in chocolate chips and hazelnuts until well combined.
  4. In a separate bowl briefly stir together egg whites, coffee powder, and vanilla just until coffee is dissolved and the liquid is a uniform colour.
  5. Add egg whites to icing sugar mixture and stir until just combined.
  6. Drop rounded tablespoons of mixture onto the prepared baking sheets. Leave room for spreading.
  7. Bake in preheated oven for 12-15 minutes. The tops will look dry and shiny. Allow to cool completely.
  8. Eat as they are or dress them up with your favourite flavour of ice cream!

Espresso Hazelnut Flourless Cookies

Salted Cashew and White Chocolate Cookies (gluten free)

Today is Saturday. I don’t think you can find a person in the world who doesn’t understand the fragile and fleeting beauty of a Saturday morning. More energetic than a Friday night when you are tired from working all week, and less worrisome than a Sunday afternoon when work looms large on the horizon. Saturday morning are one of my favourite times of the week. Saturday mornings mean the farmers markets with my mum and sister, Saturday mornings mean a long run when I am in training (such as at the moment), and after that run, Saturday mornings mean cookies.


These cookies are a riff on the Chunky Dunkers that I made a few months ago. (And by made we all know that I mean that they barely made it out of the oven before I was double-fisting them and cursing my mouth for not being big enough to hold more than one bite at a time.)

The Salted Cashew and White Chocolate Cookies are slightly salted, in fact next time I make them I may bump the salt up to a whole teaspoon rather than a half just to get that extra little salty kick. The cashew butter is subtle but more pronounced once the cookies are cooled, and it makes the crumb oh so tender. And when that tender, salty dough meets salted cashews and creamy sweet white chocolate chunks your mouth explodes in a divine explosion of cookie goodness.


Salted Cashew and White Chocolate Cookies (gluten free)

If you don’t need these to be gluten free you can use 250 grams of plain flour in place of the rice flour and buckwheat flour). 

Makes about 20 cookies.


  • 50 grams butter, softened
  • 60 grams cashew butter
  • 50 grams caster sugar
  • 125 grams brown sugar
  • 1 ½ teaspoons vanilla essence
  • 1 large egg
  • 3 tablespoons milk
  • ½ teaspoon salt
  • 1 ½ teaspoons baking powder (ensure this is gluten free)
  • 100 grams white rice flour
  • 150 grams buckwheat flour
  • 150 grams white chocolate chips
  • 3/4 cup salted cashews, roughly chopped


  1. Preheat your oven to 180C (350F) and line two large cookie sheets with baking paper.
  2. In a large bowl beat butter, cashew butter, sugars, and vanilla until light and fluffy. I used a wooden spoon, but you can use a hand-held mixer instead.
  3. Add egg and milk and beat well.
  4. Sift in salt, baking powder, and flours. Stir until well combined.
  5. Mix in chocolate and nuts until evenly distributed.
  6. Scoop out mounds of dough with a soup spoon (or an ice cream scoop if you want extra-large cookies). Leave about 6 cm between cookies to allow for spreading.
  7. Bake for 12-15 minutes. Rotate halfway through cooking time.
  8. Remove from oven and allow cookies to cool completely before storing in an airtight container for up to 5 days.



Sometimes the bribe of a cookie keeps my feet turning over in the last mile or two. Sometimes the craving hits after I get home, but the cookie can never be ignored. So go on, treat yourself. It’s the best way to start the weekend.

Tell me dear reader, how do you like to start your Saturday mornings? Anything special that you look forward to all week?

Chocolate Cardamom Fete Cookies

Do you remember the joy of a school fete? I do.

Not my own school actually (we had an ‘arts festival’ – not quite as good really for reasons that shall soon become apparent), but I remember with particular fondness the school fetes of my cousin’s primary school. Every year we would go along one Saturday morning and see the school and churchyard transformed. Stalls would be set up in the grass and line the concrete paths, a miniature Ferris Wheel would spin around those under four feet, and items of all natures would be for sale: the second hand book stall, which I always came away from with a heavier bag and lighter purse; student artwork that had been completed over the semester; and, my favourite of all – the homemade sweets and baked goods.

(This is where it becomes apparent why my school fete/ arts festival wasn’t as good – there were never any baked goods. What?!)

Before glaze, and still yummy

Before glaze, and still yummy

There upon the wooden trestle tables festooned with plastic tablecloths would be the offerings of the parents and grandparents of the pupils: buttery shortbread rounds their tops patterned with forks, splodge-shaped jam drops with sweet raspberry jam, sugary caramel fudge, pink and white coconut ice, ANZAC biscuits, patty cakes with pink butter icing decorated with lollies, and always, always, chocolate slice – my favourite.

I would search among all the other treats, wrapped in plastic packets, or little cardboard boxes, to find the chocolate slice. Sometimes with coconut, sometimes without. Always with a thin cocoa glaze. And always, always, my favourite.

Many years have passed since the last school fete of my cousin’s primary days, and many years have passed since I have eaten chocolate slice (too many other treats to spoon/fork/hand-shovel into my mouth).

To be honest, when I made these biscuits I didn’t even have chocolate slice in mind. I had four egg yolks to use up and a yen for something with a chocolate content. But, when I took the first bite of this puffy, lightly-spiced, cocoa and hazelnut treat I was transported back to those fetes – back to the damp schoolyard lawn on a Saturday morning clutching a plastic bag burgeoning with books in one hand and a crumbling piece of chocolate slice in the other. They are a little dry, a little cake-like inside, and infinitely better with a tea/coffee/milk.


Glazed and ready to devour

Glazed and ready to devour

Chocolate Cardamom Fete Cookies (gluten free)

Makes 9 large cookies, or 18 smaller ones. I suppose it depends how greedy you are feeling really. I made this using four egg yolks I had left over from a batch of seven-minute frosting, but it also works with whole eggs. Oh yeah, and these are gluten free!


  • 1 whole egg
  • 1 egg yolk
  • 3 tablespoons olive oil
  • 75 grams brown sugar
  • 1 teaspoon vanilla essence
  • 1/2 cup no fat natural yoghurt
  • 1/4 teaspoon ground cardamom
  • 80 grams hazelnut meal
  • 80 grams buckwheat flour
  • 50 grams cocoa powder
  • 1 teaspoon baking powder


  1. Preheat oven to 180C (350F) and line a cookie sheet with baking paper.
  2. In a medium bowl whisk together the whole egg, egg yolk, olive oil, sugar and vanilla essence until smooth and thickened slightly.
  3. Add yoghurt and incorporate well.
  4. Weigh hazelnut meal, buckwheat flour, and cocoa powder into a small bowl then measure in ground cardamom and baking powder. Use a clean whisk to beat together until no lumps remain.
  5. Add dry ingredients to the egg and yoghurt mixture and beat well.
  6. Use an ice-cream scoop or tablespoon to measure out mounds of dough onto the cookie sheet. Leave some room between scoops as they will spread slightly during cooking.
  7. Place tray in oven and cook for 10-12 minutes. Rotate tray 180 degrees halfway through cooking time.
  8. Remove cookies from the oven and cool completely on a rack.
  9. Once completely cooled mix up glaze and spoon on top of the cookies and allow it to dribble enticingly down the side. This is about childhood sweets, not perfection, after all.
  10. Eat.

Glaze: Beat together 1 cup icing sugar, 2 tablespoons cocoa powder and 2 tablespoons of milk.

Oh yum.

Oh yum.

Tell me, dear reader what were school fetes like at your school?

More importantly, what was your favourite homemade treat?

For Mama: Quickest Chocolate Cookies with Chocolate Frosting

My Mum’s favourite school holiday period was always the mid-year winter break. Two whole weeks of Mum and girls time when the days were short and crisp and the nights come early. Mum, Jess, and I would watch our favourite movies (including ‘First Wives Club’, ‘The Birdcage’, and ‘Under Siege’), or spend hours in silence as we were all caught up in our own books, or build huge Lego towns that took over half the lounge room. Those were our days. Some of the best days.

Last Friday Mum came into my room after her morning walk and climbed onto my bed, she said “I really miss snuggling with you and Jess in the mornings. Remember when you two would climb in with me after Dad had left for work and we would just lie there and cuddle. We had the whole day to do whatever we wanted,” she sighed “I know you two are grown up now, but sometimes I miss those winter mornings and our whole day movie marathons on school holidays.”

Mama, Jess, and Me.

Mama, Jess, and Me.

Mama, I miss them too sometimes. And even though I am (supposedly) ‘grown up’ now, I still need your hugs, they are  the meaning of home and comfort. I am so grateful that we had you at home for all those years while we were growing up. I still remember the flood of relief and happiness that would rush through me when I saw your face at the school gate when the afternoon bell rang. Whenever I am in doubt, scared, or frightened by the big wide world, your voice reminds me of the cloud of love that surrounds me and reassures me that everything will turn out okay in the end.

You are my favourite Miss Marple watching companion, my ‘person’ when I am troubled or when I have big fat exciting news, or when I want to daydream about the many possible futures that may lie ahead.

Mum/Mama/Mama Chickpea/Shrieking Trout (don’t ask, it’s a long story) – you are the meaning of love. I am pretty sure that if someone cut you open they would find at your core the meaning of love itself: sacrifice, total acceptance, unlimited affection, and always believing the very best of everyone. If I grow up to be half the woman you are, then I will be happy.

Thank you for being my Mama for 26 years, and Jess’s Mama for (nearly) 23 years. We love you more than we can show.

Happy Mother’s Day Mama.



Quickest Chocolate Cookies with Chocolate Frosting

This really is the easiest cookie recipe and came about by accident – namely my impatience with reading a recipe when I really just want to be in the kitchen up to my elbows in butter and sugar. The cookies are soft and lightly chocolatey and the frosting is super sweet. These are the perfect treat to say thanks to Mum on Mother’s Day.


  • 80 grams butter, softened
  • 1/4 cup icing sugar
  • 1/2 teaspoon hazelnut extract (if you can’t find this, use vanilla essence)
  • 3/4 cup plain flour
  • 1/2 teaspoon baking powder
  • 1 egg
  • 40 grams dark chocolate, melted and cooled


  1. Preheat your oven to 160C (320F) and line a large cookie sheet with baking paper.
  2. Place all ingredients in a large bowl and using a hand-held mixer beat all ingredients until smooth and shiny. (See I told you they were the quickest).
  3. Spoon mixture into a piping bag fitted with a medium-sized round tip and pipe equally sized rounds onto the lined baking sheet. If you do not have a piping bag simply spoon equally sized portions of dough onto the sheet. Leave about 3cm between cookies to allow for spreading during baking.
  4. Slide the filled tray into the oven and bake for 8-10 minutes, rotating the tray halfway through baking.
  5. Remove from the oven and place the tray on a cooling rack. Allow cookies to cool on the tray for 5 minutes, then remove and allow to cool completely before frosting and decorating.
  6. Once decorated, make a cup of tea and share a plate of biscuits with your Mum.

Chocolate Frosting

  • 2/3 cup butter, softened
  • 2 1/2 cups icing sugar
  • 1 teaspoon vanilla essence
  • 1/4 cup cocoa powder
  • 2 tablespoons milk
  1. Place butter into a medium size bowl and using hand-held mixer beat until very soft and pale. This will take about 2-3 minutes.
  2. Add the remaining frosting ingredients and beat until smooth and lighter in colour.
  3. Spoon into a piping bag fitted with a small star-tip (or other desired shape) and create a swirl on top of the cooled cookies. Sprinkle with coloured sanding sugar or other decoration. If you do not have a piping bag you can spread the icing on with a small knife and then decorate as desired.

Tell me, dear reader, how will you treat your Mum this Mother’s Day? Are you celebrating with breakfast, lunch, dinner, a phone call?

To all my other awesome Mama friends (looking at you Jenelle) – Happy Mother’s Day for Sunday.

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