Healthier Chocolate Pumpkin Doughnuts Recipe with Chocolate Glaze


Tis the season for all things pumpkin. Since I love my Healthier Baked Pumpkin Doughnuts so much, I thought it would be fun to try it with a chocolate twist. I present a Healthier Chocolate Pumpkin Doughnuts Recipe with Chocolate Glaze. This recipe is also baked like the non-pumpkin version.

I actually drafted this recipe last year but never got around to blogging it. I had the photographs done and everything. I considered using the recipe and photos from last year. But, I decided to test out the recipe one more time just to be sure it would come out okay. It did! And since I had some cute mini pumpkins, I decided to re-shoot the donuts, too. Read on for the recipe…

Healthier Chocolate Pumpkin Doughnuts Recipe with Chocolate Glaze

Normally, I like to roll my baked doughnuts in a cinnamon sugar mixture. Because I’m lazy like that. When you can have dessert in under 20 minutes, the extra few minutes it takes to make the glaze can add up.

Healthier Chocolate Pumpkin Doughnuts Recipe with Chocolate Glaze

So, if you’re looking to shave off a couple minutes from this recipe, these Healthier (baked) Chocolate Pumpkin Doughnuts would also be delicious rolled in cinnamon sugar. If you’re looking for as much chocolate-y goodness as possible, then definitely set aside a couple extra minutes to whip up the chocolate glaze recipe.

Healthier Chocolate Pumpkin Doughnuts Recipe with Chocolate Glaze

To make these Healthier Chocolate Pumpkin Doughnuts extra beautiful, add some orange or Halloween-themed sprinkles on top!

Healthier Chocolate Pumpkin Doughnuts Recipe with Chocolate Glaze

It was difficult to not eat all six of these Healthier Chocolate Pumpkin Doughnuts. But, I managed to share them with hubby and save one for the next day. It was pretty good cold, straight out of the fridge. But, I think they’re best when they’re eaten with that fresh-baked warmth still in them. Mmm!

Healthier Chocolate Pumpkin Doughnuts Recipe with Chocolate Glaze

Healthier Chocolate Pumpkin Doughnuts Recipe with Chocolate Glaze
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Here’s a quick & easy dessert that’s a perfect use of leftover canned pumpkin – Healthier Chocolate Pumpkin Doughnuts Recipe with Chocolate Glaze. I’m loving baked doughnuts because I can make them so quickly and they’re just so darned good. One batch never lasts long in our house. We gobble them right up and you can, too, with this recipe.
*Vegetarian, Vegan options*
Recipe type: Dessert
Serves: 6
Baked Chocolate Pumpkin Doughnuts
  • ½ cup Unbleached All-Purpose Flour
  • ¼ cup cocoa powder
  • ¼ cup, plus ¼ cup granulated sugar (preferably raw, brown sugar would probably be delicious)
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon, plus ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • ¼ cup canned pumpkin
  • ¼ cup milk of choice
  • 1 large egg (or sub flaxseed egg)
  • ¼ teaspoon vanilla extract
  • ¼ teaspoon white vinegar
Chocolate Glaze
  • ½ tablespoon butter (or sub Earth Balance)
  • ½ tablespoon milk
  • 2 tablespoons semi-sweet chocolate chips (use vegan option if preferred)
  • ¼ teaspoon vanilla extract
  • ¼ cup powdered sugar, sifted Note: Do NOT skip sifting or it will be more difficult to get a smooth glaze
Baked Chocolate Pumpkin Doughnuts
  1. Pre-heat oven to 375 degrees F. Spray 6-count doughnut pan with non-stick spray.
  2. In a medium-large bowl, add flour, sugar, baking powder, baking soda, cinnamon, and salt. Whisk to combine.
  3. In another medium-large bowl, whisk together pumpkin and milk. Whisk in egg. Add vanilla extract and white vinegar and whisk to combine.
  4. Pour wet ingredients into dry ingredients and gently mix until just combined (careful to not over-mix).
  5. Evenly distribute in doughnut pan. Note: This dough is pretty thick, so you’ll want to spread the tops as flat as possible using the back of a spoon or spatula.
  6. Tap pan on counter to release air bubbles. Bake for 7-9 minutes, until doughnuts are cooked through (when a toothpick inserted into the doughnut comes out clean). (Mine were perfect at 8 minutes, but oven temperatures can vary, so check at 7 minutes)
  7. Make the chocolate glaze (recipe follows).
  8. When doughnuts are safe to touch, but while they’re still warm, dip the smooth side (bottom) into the chocolate glaze.
  9. Serve and enjoy!
Chocolate Glaze
  1. Place butter and milk in a medium microwave safe bowl. Heat until butter is almost melted, about 20-30 seconds. Add chocolate chips, let sit for a minute and then whisk until the chocolate chips are melted and the mixture is combined. Whisk in vanilla extract. Whisk in powdered sugar until evenly combined.
Note: You can use cinnamon sugar instead of the chocolate glaze if you want to save some time or prefer the different flavor/topping. Stir ¼ cup granulated sugar with ½ teaspoon ground cinnamon with a fork and dip warm doughnuts into the sugar mixture.

Be sure to check out my Healthier Baked Pumpkin Doughnuts and Healthier Baked Apple Cider Doughnuts.


Hope you enjoy this baked Healthier Chocolate Pumpkin Doughnuts Recipe with Chocolate Glaze!

By the way, what is your favorite brand of canned pumpkin? Though I prefer using organic canned pumpkin, I must say Libby’s is probably the best. Libby’s canned pumpkin is not only a beautiful, vibrant orange color, it has a great texture and flavor, too!

Healthy Hot Chocolate Recipe {Clean Eats}


Snowed in? Here’s an idea – try this…

Healthy Hot Chocolate Recipe (made with only four ingredients)

Healthy Hot Chocolate Recipe - only 4 ingredients!

I used hot chocolate packets for many years. They were just too convenient. Open, add to hot milk or water, stir, drink. So simple, right? You can make from-scratch hot chocolate with the same simplicity. Even better, you can also control the quality of ingredients and make it a little healthier.

Plus, have you seen what they put in some conventional hot chocolate packets? Here’s an example from one popular, unnamed brand:


What is all that stuff? There are more than a dozen ingredients in that list. If you’re a Michael Pollan fan like me, you’ll notice you can’t pronounce many of them. Food Rules fail. On top of that, who puts vegetable oil in hot chocolate? I mean, can you imagine making hot chocolate and stirring vegetable oil and corn syrup into your mug? And instead of sprinkling in cinnamon, you sprinkled in a dash of sodium aluminosilicate or sodium caseinate. Yum?

You know what the ingredient list is for the Ghirardelli unsweetened cocoa powder I used? It’s:


Yup, that’s it.

Healthy Hot Chocolate Recipe - only 4 ingredients!

But, then, I started thinking, well maybe they used semi-sweet chocolate pieces that were melted down?

However, here’s the ingredient list for a Ghirardelli Semi-Sweet Chocolate Premium Baking Bar:

Semi-sweet chocolate (sugar, unsweetened chocolate, cocoa butter, milk fat, soy lecithin – an emulsifier, vanilla)

I’m not saying the long ingredient list is bad. I just wonder…why would you want to eat that when you can eat hot chocolate made with only four simple ingredients?

(I keep referencing Ghirardelli because I bought a bunch on major sale awhile back, but there are lots of good, pretty clean chocolate producers out there. Check your local health food store.)

Healthy Hot Chocolate Recipe - only 4 ingredients!

My healthy hot chocolate ingredient list contains the following:

Milk, cocoa powder, raw sugar, vanilla extract

It’s a simple list and pretty much just as easy to make as the kind that comes out of a box. I wrote the recipe for heating the milk on the stove because I’m one of those hippies who doesn’t like using the microwave. But, you can use whatever you want to warm up your milk.

Bottom line – you don’t need those packets once you know how easy from-scratch hot cocoa is!

Healthy Hot Chocolate Recipe - only 4 ingredients!

5.0 from 1 reviews

Healthy Hot Chocolate Recipe {Clean Eats}
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Ditch the packets of hot chocolate that come out of a box! Clean eats hot chocolate is just as easy and a thousand times better. Here’s a simple recipe that uses only four primary ingredients.
*Vegetarian, Vegan*
Recipe type: Drinks
Serves: 1
  • 1 cup, plus 1-2 tablespoons milk of choice (I used rice milk, vegan)
  • 2 rounded teaspoons unsweetened cocoa powder
  • 1 teaspoon raw sugar (or sweetener of choice)
  • ¼ teaspoon vanilla extract
  • cinnamon, optional
  1. Place milk in a small pot over medium low heat.
  2. Meanwhile, place cocoa powder, sugar, and extra tablespoon of rice milk in a small bowl. Whisk until a paste/thick mixture forms and powder is absorbed. Add additional tablespoon of rice milk, if needed.
  3. Whisk cocoa mixture into milk mixture. Heat till hot but not boiling.
  4. Pour into a mug and sprinkle with cinnamon, if using.
  5. Serve and enjoy once the drink is cool enough to safely drink.
The directions above are for a stovetop preparation, but you can just as easily make this in the microwave.

Multiplies easily if you need more than a single serving.

You may also like these tasty recipes:
Coconut Milk Hot Chocolate Recipe
A simple twist gives hot chocolate a fun new flavor with this Coconut Milk Hot Chocolate Recipe

Chocolate Cake Minis
It has a funny name, but this cake recipe makes the perfect portion for two (or one if you’re feeling like doubling up!). If you can mix fast, you could have luscious chocolate cake in 30 minutes with this Chocolate “Depression” Cake Minis Recipe.

Healthier Chocolate Pumpkin Doughnuts Recipe with Chocolate Glaze
And I put a chocolate twist on one of my most popular recipes to make this Healthier Chocolate Pumpkin Doughnuts Recipe with Chocolate Glaze. Remember to try the plain pumpkin version, too!

Hope you enjoy this Healthy Hot Chocolate Recipe! Thanks for stopping by!

Just Right Oatmeal Chocolate Chip Cookies {Recipe}


A new cookie has taken the lead as my favorite cookie – oatmeal chocolate chip. The old favorite was chocolate chip. I know, it’s not much of a difference. And yet, that simple addition of oats gives the texture and flavor something special that I just love.

Of course, this meant I needed to come up with a recipe so I could make the oatmeal chocolate chip cookies just the way I like – a little chewy. I started with this recipe for butterscotch oatmeal cookies that I made a couple years ago with good success, but I made a couple changes, also looking at my dough ball recipe for some ideas. I liked the flavor and chewiness of those butterscotch cookies, but I wanted to reduce the sugar and make them less flat, plus I wanted to make far fewer cookies. I played with the recipe over several batches, about 8 or 9 over the last couple years. I started by halving the butterscotch cookie recipe, adding flour, and reducing the sugar amounts. The first couple tries were decent but not great. I thought simply adding flour would make the cookies less flat, but it didn’t work as I expected. I tried some batches with far less sugar, far less flour, different amounts of butter, using baking powder instead of baking soda, and many other variations. Each try was just okay but not just right. I tracked my adjustments and made notes along the way. Most recently, I tried doing some google research.

I did some online searching for how to make cookies chewy, and it turns out sugar is one thing that that helps make them chewy (so much for reducing it lol). Apparently using melted butter and baking soda instead of baking powder helps, too. So, I tried a couple more times, tweaking things all along the way. The final result is what I’d consider a “just right” oatmeal chocolate chip cookie – a little chewy, a little soft, and a little crispy all in one delicious package.









5.0 from 2 reviews

Just Right Oatmeal Chocolate Chip Cookies {Recipe}
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The ingredients are simple and the results are delicious. They whip up pretty quickly, too! I started with this cookie recipe and experimented, analyzed, and re-experimented, and re-analyzed over several batches until I was happy with the results. According to some google research, melted butter, sugar, and baking soda help give the cookie a chewy texture, so keep that in mind if you modify the recipe at home, especially if you like chewy cookies, too. Be sure you use kosher salt or reduce the amount if you use table salt instead. And mini chocolate chips distribute better than large ones, so I was able to reduce that amount versus the ¾ cup of the regular size chocolate chips I’d recommend. Hope you like these cookies as much as I do!
*Vegetarian, vegan options listed below*
Recipe type: Dessert
Cuisine: American
  • 1¼ cup quick-cooking oats (old-fashioned would probably work just fine, too)
  • ¾ cup flour
  • ¾ teaspoon kosher salt (reduce amount if you use table salt, maybe ¼ – ½ depending on how you like your cookie flavor)
  • ¼ teaspoon baking soda
  • ½ cup (1 stick) butter, melted and cooled slightly (vegan – sub Earth Balance or similar product)
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 1 egg (vegan – sub a flaxseed egg)
  • 1 teaspoon vanilla
  • ½ cup mini chocolate chips (or use ¾ cup regular sized chocolate chips)
  1. Pre-heat oven to 350 degrees F. Prepare three baking sheets with parchment paper. Note: I could bake all the cookies in one batch with 2 shelves and 3 baking sheets.
  2. In a large bowl, add oats, flour, salt, and baking soda. Whisk to evenly combine.
  3. In a medium bowl mix butter, brown sugar, and granulated sugar. Make sure butter mixture isn’t too hot so it doesn’t cook the egg when add it, and add the egg and vanilla. Whisk to evenly combine.
  4. Pour wet mixture into dry mixture and gently mix with a large spatula. Fold in chocolate chips.
  5. Using a medium sized sorbet scoop (2 tablespoon), scoop dough and evenly distribute on baking sheets, leaving about 3 inches of space in between each ball of dough.
  6. Bake 10-12 minutes, until edges are slightly brown. Remove from oven and let cool on baking sheets to room temperature. Enjoy!


Happy baking! Thanks for reading!

Which do you prefer: regular chocolate chip or oatmeal chocolate chip?

Chocolate Coconut Cacao Muffins Recipe


The mystery muffins are revealed! Did you guess the flavor? They are…

Chocolate Coconut Cacao Muffins!

But, I guess you already read that in the title, right? Anywho, these could be a fun weekend project if you’re looking for something to bake.

I was inspired by a recent walk through the bulk bins at my local health food store to make these. I noticed they had a newer product – cacao nibs. I figured I’d get a small bag and do something interesting with them. In the past, I’ve only thrown them into oatmeal or into the morning coffee grounds pre-brewing (makes it taste sort of chocolate-y). Since I’ve been on a pretty big muffin kick lately, and I’ve never really seen cacao muffins (though I’m sure someone out there makes them), I thought it would be fun to bake up a new muffin flavor.

Tossing cacao nibs into plain muffin batter seemed too boring, so I thought about adding cacao powder, too, to up the cacao ante. Unfortunately, I didn’t have any cacao powder on hand, so cocoa powder it was. And just for kicks, I decided to use coconut milk and add coconut flakes to the batter. Because…why not? I love the way the coconut flakes get nice and toasty while the muffins bake. Of course, if you don’t like coconut, you can sub out a different kind of milk and omit the coconut fakes. My muffin recipes are pretty adaptable and forgiving, so make them as you like!

Chocolate Coconut Cacao Muffins Recipe

Chocolate Coconut Cacao Muffins Recipe

Chocolate Coconut Cacao Muffins Recipe

Chocolate Coconut Cacao Muffins Recipe

Chocolate Coconut Cacao Muffins Recipe

Chocolate Coconut Cacao Muffins Recipe

Chocolate Coconut Cacao Muffins Recipe

Chocolate Coconut Cacao Muffins Recipe

Chocolate Coconut Cacao Muffins Recipe
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Cacao nibs add a chocolatey bite to this Chocolate Coconut Cacao Muffins Recipe without all the excess sweetness of chocolate chips. But, if you’re feeling a more sugary muffin, feel free to make the switch. If you’re not a coconut fan, you can sub out a different milk and omit the coconut flakes. If you are a coconut fan, you may want to toss in an extra handful of coconut flakes. Bake these up for a healthy take on cocoa-laced muffins that seem more indulgent than they actually are.
*Vegetarian, Vegan options listed*
Serves: 6
  • 1 cup unbleached all purpose flour
  • ¾ cup spelt flour (or sub your favorite flour)
  • ½ cup cacoa nibs, plus additional for garnish
  • ½ cup coconut flakes (finely grated/shredded), plus additional for garnish
  • ¼ cup cocoa powder
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ¾ cup sucanat (or sub sugar for a sweeter taste)
  • ¼ cup canola oil
  • 1 egg (or flaxseed eggs for a vegan recipe)
  • 1 cup canned coconut milk (be to sure shake can well before using)
  • 1 teaspoon white vinegar
  • ½ teaspoon vanilla
  • non-stick spray or muffin liners
  1. Pre-heat oven to 350 degrees F. Prepare 12 cup muffin tin with either muffin cups or non-stick spray.
  2. In a large bowl, combine all purpose flour, spelt flour, cacao nibs, coconut flakes, cocoa powder, baking powder, and salt. Whisk till evenly combined.
  3. In a medium bowl, whisk together sucanat and canola oil. Whisk in egg. Add coconut milk, vinegar, and vanilla extract. Whisk till evenly combined.
  4. Pour wet ingredients into bowl with dry ingredients. Stir gently to combine, just till all dry ingredients are mixed in (careful to not over-mix – batter will be a little lumpy).
  5. Evenly distribute batter into each cup of a 12-cup muffin tin (should fill muffins cups pretty full). Top each muffin with a little bit of cacao nibs and coconut flakes.
  6. Bake muffins for 18-22 minutes, until muffins are cooked through (a toothpick inserted in the center of the muffin or loaf comes out clean). Note: It will be hard to tell when the muffins are done since the cocoa powder gives them a naturally dark color, and it will be hard to see when the edges start to brown, etc. Your best bet is to use the toothpick check.
  7. Let muffins cool till they’re safe to touch. Serve warm or wait longer and serve room temperature. Enjoy!
Note: The batter is on the thick side.

Chocolate Coconut Cacao Muffins Recipe

In other news, TGIF! I was extra-excited for this weekend to come because I remembered late today that I have Monday off from work. Three cheers for a three day weekend. Who’s with me?! I’m trying to do better at spending more do-nothing time to relax. I’m usually very active and don’t like to be bored, so I fill my time right up. Plus, I try to do more things than I probably should. But anywho, I’m looking forward to some downtime this weekend, and I’m hoping for a relaxing Monday. Oh…and cooking projects. I definitely stopped by Trader Joe’s to stock up on some things, so I’m hoping to come up with some fun eats ideas. I’ll let you guys know how they work out!

What are you up to this weekend? Any fun projects…food-related or otherwise?

Emergency Blondies for Two


Sometimes you just need dessert…BAD!

Hubby and I celebrated our Valentine’s Day date with dinner and a musical. Unfortunately, we ran out of time at dinner to order dessert and decided to get some after the show. Double-unfortunately, the restaurant we wanted to hit up was closed! So, I took matters into my own hands and threw this together.


Emergency Blondies for Two

These Not So Sweet blondies may not have technically perfect texture, but they whipped together quickly and easily for those moments of desperation where you need want something FAST for dessert. It only took me about 5 minutes of simple mixing with basic ingredients, and I had these babies in the oven. Add in about 12 minutes of bake time and a little cool-down-time, and I had dessert prepped in a snap with a fully satisfied sweet tooth.


  • 1/4 cup, plus 1 tablespoon flour
  • 1/8 teaspoon baking powder
  • pinch salt
  • 1 tablespoon butter, softened
  • 1/4 cup sucanat (or sub sugar for a sweeter flavor)
  • 1 egg
  • 1/2 teaspoon vanilla
  • 2 tablespoons mini chocolate chips


  1. Pre-heat oven to 350 degrees F. Prepare two individual baking dishes with non-stick spray
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. Cream sucanat and butter together (you could use a hand held, but I found a firm spatula to be more efficient and faster). Stir in egg and vanilla till evenly combined.
  4. Add wet ingredients to dry ingredients and mix till just combined (careful to not overmix).
  5. Stir in chocolate chips.
  6. Evenly distribute dough into prepared baking dishes.
  7. Bake for 11-14 minutes, or until a toothpick inserted in the center comes out clean.


Not So Sweet Heart-Shaped Cookie Cake for Two


Love is in the air!


Or maybe that’s just the smell of sweet baked goods glowing gently from your oven? ;) I know I made a little something-something today for my sweetie. ;)


Check out the beautiful flowers hubby got me for Valentine’s Day! I can’t wait for all those lilies to bloom!


Hubby and I had a late lunch at Earthfare while we were out running errands. I had chicken noodle soup and salad.


Then we took a pit stop at Barnes & Noble for some snackage and magazine browsing.


I had a bite of hubby’s coffee cake.

It reminded me that I’ve been meaning to make a coffee cake from scratch some time. I’ve done a quick coffee cake before (click), but I want to do one NJ style next mirror.


I actually snagged a vegan chocolate chip muffin from Earthfare before we headed to the book store.

I don’t know if you do this, but when I find something I like, I look for it relentlessly, no matter the odds. I say odds, because for awhile I thought Earthfare had canned these delicious little muffins. One day I was seeing them there all the time, the next…no mas. *sad face* Seriously, I’ve spent the last few months making sure to swing by the muffin case on my grocery trips to look for this little guy and for the last few months, I’ve been disappointed. But today, just as I was giving up on my scrumptious little treat, there it was! Score!

Perhaps I should come up with a recipe to replicate them just in case, eh? ;)


Hubby and I were pretty tired today, so we did a cheat meal and got a rotisserie chicken for dinner from Earthfare. We also made micro-baked potatoes with butter and dried herbs, plus steamed organic broccoli with a drizzle of real butter.


I know I said I was tired, but not too tired to bake something sweet for Valentine’s Day.


I’ve been thinking a lot about cookie cakes lately…I don’t know why.


But…I knew I just had to make one for V-day…heart-shaped of course.


I also went for a Not So Sweet concoction because that’s how I roll.


My frosting technique could use some work, but that’s another story. lol

Heart Shaped Cookie Cake for Two

Ok, so this cookie cake serves more like 4 or 5 people. But, it’s large enough so as not to be confused with a regular cookie and smaller than your normal cookie cake. I made this using a Not So Sweet cookie base, though the chocolate chips and buttercream frosting definitely add a sweet kick here. While the cookie is less sweet than normal, I didn’t want to mess with the buttercream. I’m not sure a Not So Sweet buttercream would go over, though I do have some ideas using sucanat to test the waters.

Be sure to set your butter out long enough in advance for your butter to come to room temperature…at least for the frosting part. You could probably microwave the butter to soften it a bit for the cookie base, but that won’t go over so well with the buttercream. Luckily, if you set the butter out when you start, by the time your cookie cake is baked and cooled, your butter should be close.


  • 1 cup flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 stick butter, softened
  • 1/3 cup brown sugar
  • 1 teaspoon granulated sugar
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1/3 cup mini semi-sweet chocolate chips


  1. Pre-heat oven to 350 degrees F. Prepare a 9×12 heart-shaped cookie pan with non-stick spray. Line bottom with parchment paper and spray lightly on top of the paper.
  2. In a large bowl, whisk together the flour, salt, and baking powder.
  3. In a medium bowl, cream butter, brown sugar, and granulated sugar until light. Stir in egg and vanilla until well-combined.
  4. Add wet mixture to dry mixture and mix until just combined (incorporate all dry flour, but be careful to not overmix). It will look like there isn’t enough of the wet mixture, but be patient and carefully combine.
  5. Gently stir in chocolate chips.
  6. Pour cookie dough into the baking pan and carefully press cookie dough into the bottom of the pan. It will be a very thin layer of dough. If you want, wet fingers and smooth dough.
  7. Bake for 12-14 minutes, until edges are lightly brown and a toothpick inserted into center comes out clean.
  8. Let cookie cake cool to room temperature and decorate with buttercream frosting, recipe following (see below).


Cookie cake always makes me think of my friends Justin and Emily. When they got married, they had a traditional wedding cake AND a cookie cake because Justin loves them so much. It was the only time I’ve seen a cookie cake at a wedding…and it was awesome! Come to think of it, I’m pretty sure Justin always gets cookie cakes for his birthdays, too (even the ones on boats).

Buttercream for Cookie Cake Decoration

This recipe makes just enough buttercream to decorate your Heart-Shaped Cookie Cake for Two. You may even have some leftover!

I used a stand mixer to do the work, but you could use a hand held mixer or even do it by hand.

Be sure to use the gel coloring recommended – the drop kind is too liquidy. You can get the gel color at stores selling cake decorating tools. I got mine from Michael’s.


  • 3/4 cup confectioner’s sugar
  • 1/2 stick butter, room temperature
  • 1/2 – 2 teaspoon milk
  • gel coloring of desired color


  1. Starting on a low speed (so the sugar doesn’t go flying everywhere), whip sugar and butter together until just combined. Beat on medium speed until light and fluffy. Add milk, as needed, but in small increments, just until mixture comes together to desired texture.
  2. Use a toothpick to add a bit of gel color to frosting and mix in until evenly distributed. Repeat until frosting reaches desired color.
  3. Put frosting into a decorating bag with tip or decorating-gun-tool and decorate cookie cake as desired.

Do you prefer cake or cookie cake?

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