Tag Archives: cookies

Animal Cookies

12 May

Today I made some animal cookies for the Mother’s Day afternoon tea at my daughter’s daycare. Since it is a kid’s place, I decided to make some animal cookies that are attractive to kids (although any cookies are always attractive to kids!). I had a sense of achievement when I received a few compliments. I must say they do look very cute! 🙂

Honestly the cookies were not perfect. The piggy nose was not in the center. Some pig ears came off. Anyway I am going to put the steps here and a few notes that I learnt from my mistakes.

The cookies recipe is from Karen’s Cookies. It is very easy to make and the cookies don’ spread. It is perfect for cut out cookies. Taste wise, the cookies are buttery, soft and melting in the mouth.

Basic cookie dough

  • 227g butter, softened
  • 1 cup icing sugar
  • ½ tsp salt
  • 1 large egg
  • 1 large egg yolk
  • 2 tsp vanilla extract
  • 2 ½ cups all-purpose flour

Cream butter, sugar and salt until light and fluffy, about 3 minutes with mixer set at medium speed. Add yolk, beat well. Add whole egg, vanilla extract and beat until well-incorporated. Add flour; beat at low speed just until flour is mixed in; do not overmix. Divide dough in halves or thirds and wrap in plastic wrap. Refrigerate until firm, at least one hour and up to 2 days.

Because I was making 2 animals so I divided the dough in half for each animal  and colour them respectively before I refrigerate it.

For the bear: I divided the dough again – 1/3 as plain and add 1½Tbsp coco power to the rest of the dough and mix well.

For the piggy: left 2/3 dough in plain and add a few drop of the pink food color into the rest of the dough and mix well.

To make the bear

Roll 2/3 of the chocolate dough into a long log, about 2 cm diameter. Roll the rest into 2 small long logs, same length as the first log. Use a wooden dowel or something similar to make 2 indentations at 2 sides of the top half of the big log (for the ears to sit in nicely). Push the 2 small logs into the indentations (at this point if the dough become too soft, put the entire log in the fridge or freezer until it firms up).

Reserve a small amount of plain dough and roll it into a small log, this is to make the nose. Roll the rest of the plain dough into a rectangle sheet, big enough o wrap around the logs. After wrap it, slightly push the plain dough against the chocolate log, make sure no gap around.

Freeze it for about 20 mins or refrigerate it until it is firm. Cut it into about 0.5 cm thick. Cut the small plain log into small discs and stick them on the bear face. I used black food colour to draw the eyes and nostrils (or you can use melt chocolate to draw after baking).

To make the piggy

Roll the pink dough into 1 big log and 2 small logs, in same length.

Roll the plain dough into a thick rectangle, big enough to wrap around the big pink log. Because the nose should be close to the bottom half of the face, the plain dough should wrap around the pink log 1.5 times, make sure no gap around.

Use the wooden dowel to make 2 indentations like the bear above. Push the small pink logs into the indentations and make sure they sick to the face nicely.

Refreeze it for about 20 mins or refrigerate it until it is firm. Cut it into about 0.5 cm thick. I used black food colour to draw the eyes and nostrils (or you can use melt chocolate to draw after baking).

Bake the cookies in the oven for 15-20 mins or until they are cooked.


Measuring the right size is important. Make sure the plain dough is big and thick enough to wrap around. Because I didn’t get the size right, I rolled the dough for a few time and I added some flour on the working bench to prevent it sticky each time. Eventually the dough was dry, it didn’t stick well. There were gaps around and some cookies even cracked after baking.

If the ear comes off after baking (oops!) you can use some buttercream or melt sugar to glue it on again.

Once you know the basics, you can create your own animals, e.g. cat and bunny can be similar to the bear but the ears are in different shapes!


Peanut cookies

3 Apr

This recipe is very simple. It only took me 30 mins from prep to finish. It doesn’t use butter but vegetable oil which is a huge time saver and also dairy free. Cookies are not too sweet, and flaky with great peanut flavor. Not a fan of peanuts, then you can use walnuts or any other nuts you like. It is better to use roasted nuts – add aroma and depth of flavor. If you don’t have much time but you want a snack with minimum work, then give it a go! 😉

Peanut cookies
Makes 10 8-diameter cookies

  • Vegetable oil 100g
  • Caster sugar 80g
  • Egg 1
  • Salt 1g
  • Plain flour 225g
  • Baking power 4g (1tsp)
  • Roasted peanut, chopped 60g
  • Sesame seeds for sprinkle (optional)
  1. Preheat the oven at 180C. Line a baking pan with baking paper.
  2. Whisk vegetable oil and caster sugar together, then add egg and whisk again.
  3. In a separate bowl, sift plain flour, salt and baking power together.
  4. A the dry ingredients into the egg mixture, mix well. Finally add chopped peanuts and mix again (you will have a very oily dough, oil makes the cookies flaky).
  5. Roll 2 tablespoons worth of dough into a ball, flatten it with your fingers (about 1cm thick) on the baking pan. Repeat for the rest of the dough.
  6. Sprinkle some sesame seeds on top of each cookie. Bake in the oven for 20 mins or until it is slightly brown.



Panda Cookies

18 Aug

Recently I have bought some panda cookies cutters, these are the results. They look cute, don’t they? 🙂

Again I adapted Anna Olson’s recipe. I added some cocoa powder to 2/3 of the dough, while leaving the rest as plain. The dough was quite easy to work with. The cookies are really tasty, I love them!

Panda cookies

Panda cookies

Here is the twist – while I was having fun, I decided to reverse the color of the panda, also made a marble panda. Two new species were created! Obviously they look odd, no wonder they don’t exist in real life. 😛

New species

New species

Raisin, cranberry and oat cookies

23 Jun

I love raisin & oat cookies. It is easy to make and tasty (even a week after), and they are healthier than other sugar cookies 🙂

I have made this many times, so I decided to make a twist of the recipe this time. I replaced the brown sugar with the dark muscovado sugar, also added some dried cranberries. It worked! The dark muscovado sugar made the cookies moister and softer. The tiny tartness of the cranberries balanced off the sweetness of the raisins.

Raisin, cranberry and oat cookies

Raisin, cranberry and oat cookies