Werewolf Cookies

Wee Werewolf Cookies … Howl cute! These so-soft chocolate sugar cookies with chocolate buttercream are super fun for Halloween! You’ll definitely want to sink your teeth into a few.  These cookies are quick, easy and kind of addictive. And you should totally bake some even if you don’t want to decorate them. I based them […]

Howl Cute Werewolf Cookies

Wee Werewolf Cookies … Howl cute! These so-soft chocolate sugar cookies with chocolate buttercream are super fun for Halloween! You’ll definitely want to sink your teeth into a few. 

Chocolate Cookie Dough

These cookies are quick, easy and kind of addictive. And you should totally bake some even if you don’t want to decorate them. I based them off these vanilla sugar cookies that I can’t stop making. They are so good!

The dough is scooped, rolled and then flattened slightly for a sweet little round canvas. 

So Soft Chocolate Cookies

Once the cookies are baked and cooled, scoop a small amount of chocolate buttercream on top. 

Wee Werewolf Chocolate Cookies

But how do we go from that to these sweet-fanged faces.

Let me show you.

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Better Morning Blueberry Muffins

What’s your favorite morning muffin? Mine is blueberry. Since I was a kid, I’ve always enjoyed them warm and right out of the oven – served with a little bit of butter, melted on top. These are so good and will definitely make your day better. Break them open and take a look at those […]

Warm Blueberry Muffins

What’s your favorite morning muffin? Mine is blueberry. Since I was a kid, I’ve always enjoyed them warm and right out of the oven – served with a little bit of butter, melted on top.

These are so good and will definitely make your day better.

Bursting with Blueberries Muffins

Break them open and take a look at those berries! These muffins are made with a duo of fresh and frozen blueberries – Smaller in scale fresh blueberries and larger frozen blueberries – but you could certainly bake them with all of either kind.

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Cake Pops Book Anniversary

Hi friends! My Cake Pops Book turns 10 today and to celebrate, I couldn’t think of a more appropriate treat to make than pops that look like the book cover. I can’t believe it’s been more than a decade of sharing these tiny treats with you guys and now officially ten years since the book […]

Cake Pops by Bakerella

Hi friends! My Cake Pops Book turns 10 today and to celebrate, I couldn’t think of a more appropriate treat to make than pops that look like the book cover.

I can’t believe it’s been more than a decade of sharing these tiny treats with you guys and now officially ten years since the book was released. When I started making pops and giving instructions on the blog, I never could have predicted the impact they would have around the world. It’s been so fun seeing your creative treats, meeting you guys on book signings, and sharing so many smiles with you over the past years. Thank you for making this adventure so sweet!

Yay, I’m having a fun Cake Pops Collection Giveaway!!!

You could win a copy of all three of my books, my cake pops toy, kits and cards, too. Basically, everything in the photo below except for the candy jars. ;  ) See how to enter at the end of the post.

Cake Pops Collection

 

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All-Occasion White Cake

I love cake. But mostly chocolate cake. Actually, I will probably always pick chocolate cake first. My mom on the other hand loves, loves, loves vanilla cake. White cake. Wedding cake. That’s her favorite flavor. Wait, is wedding cake a flavor?! Sure. Well for her birthday recently, I wanted to bake her a white cake. […]

I love cake. But mostly chocolate cake. Actually, I will probably always pick chocolate cake first. My mom on the other hand loves, loves, loves vanilla cake. White cake. Wedding cake. That’s her favorite flavor. Wait, is wedding cake a flavor?! Sure.

Well for her birthday recently, I wanted to bake her a white cake. And surprise. I did not have a recipe here on my site. I have my go to yellow cake that is a forever keeper, but not a white cake. So, I obviously had to remedy that. And would you know, I’ve made this cake three times in the last four weeks.

White Cake Ingredients

It’s so good and you just need basic ingredients to make it. Win-Win!

This is basically a vanilla cake, but it uses all egg whites in the batter and not the yolks that give it a more yellow color.

Favorite White Cake

Look at that slice. It’s a thing of beauty – bathed in buttercream.

And what I love even more is that it’s my new favorite all-occasion cake. It’s a great go-to for birthdays, celebrations, and anniversaries at home. You get it.

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Berry Lemonies

Hey friends! I’m sharing the recipe for these super sweet squares today and they are berry berry good. This crowd pleaser is based off my regular Lemony Lemonies recipe and I think you’ll love it. They’re like brownies, but totally lemony. They are packed with lemon flavor and dotted with fresh blueberries throughout. And when […]

Berry Good Lemonies

Hey friends! I’m sharing the recipe for these super sweet squares today and they are berry berry good. This crowd pleaser is based off my regular Lemony Lemonies recipe and I think you’ll love it. They’re like brownies, but totally lemony.

Lemon and Blueberries

They are packed with lemon flavor and dotted with fresh blueberries throughout. And when I say packed, I mean you better pucker up because these are for all my lemon lovers out there.

Berry Lemonies Ingredients

Now, let’s grab our ingredients and get baking.

Berry Lemonies

Done. Just kidding. But dang, these look so good. I can taste them through the screen.

Lemon Zest

Fresh lemons and lemon zest are key to sweet success when baking these. I used a grater for zesting this time and I don’t think I will ever go back. So much easier than a regular zester. And the best part about making them is that you don’t even need a mixer. Just stir all the ingredients together in a large mixing bowl and you are good to go. (more…)

Lemonade Cupcakes

Take a big bite of sunshine! These lemon cupcakes are a fun take on your favorite summertime drink. And they are super easy to make and decorate … which I love. Obviously, lemons are the star of this sweet treat. A combination of lemon juice and lemon zest add all the flavor you need to […]

Lemonade Cupcakes

Take a big bite of sunshine! These lemon cupcakes are a fun take on your favorite summertime drink.

Lemon Cupcake Ingredients

And they are super easy to make and decorate … which I love.

Lemons and zest

Obviously, lemons are the star of this sweet treat. A combination of lemon juice and lemon zest add all the flavor you need to feel like you’re enjoying a tangy drink … just a little fluffy instead of fluid.  One large lemon = up to 4 tablespoons lemon juice and 1 tablespoon lemon zest. 

Cupcakes Batter

Cupcake Liners

Scoop the batter evenly into 18 baking cups. I recommend going with yellow cupcake liners to really finish off the look. But a light pink color would look good, too.

Lemon Cupcakes

Once the cupcakes are baked and cool, pipe yellow-tinted buttercream frosting right on top. You can also create a two tone look with a light and darker shade of yellow. Fill two separate decorating bags with two shades of frosting. Snip off the tips. Then place the two icing bags into one larger icing bag fitted with your favorite tip. I used an Ateco #827 tip to pipe tall swirls of buttercream.

Lemon Cupcakes

Place a thin slice of lemon right into the side of your buttercream frosting. 

You could stop right here and have cute little lemonade cupcakes. But let’s make them even cuter.

Lemonade Cupcakes

Yes! I like it. Lemons, striped straws, and adorable little price tags for effect. But you could totally change the price if you wanted to actually sell your cupcakes.

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Mega Chocolate Candy Cookies

As an Amazon Associate I earn from qualifying purchases. These are the kind of cookies that just make you smile when you see them. Simple and sweet, full of chocolate, and stuffed with so many bright and happy candy-colored gems. They’ll make you want to take a great big satisfying bite. Most of the ingredients […]

As an Amazon Associate I earn from qualifying purchases.

Mega Chocolate Candy Cookies

These are the kind of cookies that just make you smile when you see them. Simple and sweet, full of chocolate, and stuffed with so many bright and happy candy-colored gems. They’ll make you want to take a great big satisfying bite.

Cookie Ingredients

Most of the ingredients you need are probably in your pantry right now if you bake often. I did opt for some Guittard 60% semisweet chocolate wafers instead of chocolate morsels, though. Oh and there’s a little peanut butter mixed in for even more yum.

Chocolate Cookie Dough Batter

Look at that cookie dough batter. So thick. So dreamy.

Cookie Dough Mix-Ins

Cookie Dough Scoop

Add the M&M’s and chocolate wafers to the dough and mix it all together with a large spoon.

Then use a large 2-1/2 inch scoop (affiliate link) for jumbo-sized cookies.

Scooped Cookie Dough

Place the giant cookie dough balls a few inches apart on a parchment paper covered baking sheet. You’ll want to press more M&M’s candies on top so when they bake, the exterior is dotted with lots of color.

Candy Cookies

You can also place the candies in a bowl and gently press each scoop of dough into the bowl for candies to attach. Just make sure they are pressed in enough to stay secure when baking.

These cookies are big, so place them a few inches apart on a baking sheet.

Mega Chocolate Candy Cookies

Bake these beauties for about 9-11 minutes. If they are staying too domed when baking, take them out at about 9 minutes, drop the baking sheet on the counter 1-2 times and then place back in the oven for another minute or so.

 

Melty Chocolate Candy Cookies

And of course you have to eat one while they are still warm right out of the oven. It’s a rule. Place on a cooling rack (affiliate link) to cool completely…  if you can wait that long.

Double Chocolate Candy Cookies

But you probably won’t be able to stop there.

Big Bite Cookies

Have another bite, I won’t tell.

Thick Chocolate Cookies

Okay, maybe one more.

These are so good and kind of remind me of biting into a brownie.

Mega Chocolate Candy Cookies
Yield: 14 jumbo cookies

Mega Chocolate Candy Cookies

Prep Time 15 minutes
Cook Time 9 minutes
Total Time 24 minutes

Super chocolaty cookies – with colorful M&M's candies, semisweet chocolate wafers and creamy peanut butter baked inside.

Ingredients

  • 1-1/2 cups all purpose flour
  • 3/4 cup natural unsweetened cocoa
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/2 sticks (3/4 cup) unsalted butter, room temperature
  • 1/2 cup peanut butter
  • 3/4 cup granulated sugar
  • 2/3 cup light brown sugar, packed
  • 2 eggs
  • 2 teaspoons vanilla
  • 2 cups M&M’s candies
  • 1 cup chocolate wafers (I used Guittard 66% cacao semisweet)

Instructions

  1. Line a large baking sheet with parchment paper and preheat your oven to 350 degrees fahrenheit.
  2. In a medium bowl, sift flour, cocoa, baking powder, baking soda and salt together using a wire whisk. Set aside.
  3. Using a mixer cream butter, peanut butter and both sugars for about two minutes until light and fluffy.
  4. Add eggs, one at a time and mix until combined. Add the vanilla.
  5. Slowly add in the flour mixture and mix until just combined. Scrape down the sides of the bowl to incorporate completely.
  6. Add the chocolate wafers and about 2/3 of the M&M’s candies to the batter. Stir until incorporated.
  7. Use a 2-1/2 inch scoop to place the dough on the prepared baking sheet about 3 inches apart. You’ll want to bake the cookies in two batches.
  8. Use the remaining 1/3 M&M’s candies to place on the top of each cookie dough ball for pretty tops.
  9. Bake for about 9-11 minutes. If it looks like your cookies are retaining too much of a domed shape, you can remove them at about 9 minutes and slam the baking sheet on the counter to flatten them slightly. Then just place them back in the oven for another minute. Don’t over bake.
Mega Chocolate Candy Cookies

Enjoy! Hope your day is as happy as these cookies.

Beach Ball Cake Pops

Summer is officially here and I hope you guys will have the chance to do something fun, fun, fun! These beach ball cake pops are a great way to get in the right mindset. I made them a while ago for Target’s blog (A Bullseye View) at the time, but it appears the instructions have […]

Bakerella Beach Ball Cake Pops

Summer is officially here and I hope you guys will have the chance to do something fun, fun, fun!

These beach ball cake pops are a great way to get in the right mindset. I made them a while ago for Target’s blog (A Bullseye View) at the time, but it appears the instructions have since been removed in their site reorganization. So I thought I would update this post I made back then to include the complete how-to instructions. Now they‘ll be handy here if you want to give these cute pops a go.

They are so sweet and simple, and have such strong and graphic visual appeal. They just sing summer. And sunshine. And they make me smile. And they make me wish I was at the pool right now. P.S., if you love summer, you might like these Sunshine Cake Pops, too.

Now, let’s make some beach balls. The full instructions are at the end of this post, but first, here’s a photo play-by-play.

Cake Crumbles

To make cake pops, start with crumbled cake and then mix it with frosting. Easy and so tasty.

Rolled Cake and Frosting

The texture will be something like this. You can scoop amounts of the the cake and frosting mixture for even size balls.

And then just roll them by hand. If your cake crumbs are fine, you’ll get rounder, smoother balls which will make for smoother pops when dipped.

This is a good consistency of cake to frosting. The mixture should be moist but shouldn’t feel wet. Once they are scooped you can easily roll them into a smooth ball.

Melted White Candy Coating

Speaking of consistency, you want your candy coating to be fluid and smooth so that it pours off the spoon instead of plopping. : ) I know. Nice visual, but this is what you want. Not too thick and perfect for dipping.

Dipping in candy coating

Once rolled, chill them and then dip them in white candy coating.

Sanding Sugar
To decorate you’ll need some colorful sanding sugar in bright happy colors.

Etching on Cake Pops

A helpful way to divide the pops into eight equal sections is to use a toothpick to draw or “etch” lines right on the surface.

Corn Syrup as glue

Use a small brush to apply a thin layer of corn syrup to one of the sections.

Coating yellow sanding sugar

Then dip that section in one of the sanding sugar colors.

Toothpick Tool

Use a toothpick to clean up any edges for a more finished look.

Blue Sanding Sugar

Repeat, with each color of sanding sugar.

Beach Ball Cake Pops

Add a blue confetti sprinkle to the top and voila – Beach Balls!

Brown Sugar Sand

You can even display them in a dish filled with light brown sugar or cookie crumbs for sand.

So super cute for a party presentation.

Beach Ball Cake Pops
Yield: 36 Cake Pops

Beach Ball Cake Pops

Prep Time 1 hour
Cook Time 45 minutes
Additional Time 2 hours
Total Time 3 hours 45 minutes

Have a ball this summer and enjoy the perfect bite-size treat.

Ingredients

  • 1 box cake mix (bake as directed)
  • 1 18 oz can of frosting
  • Wax paper
  • Baking sheet
  • White candy wafers
  • Lollipop sticks
  • Heatproof plastic bowl
  • Toothpicks
  • Corn syrup
  • Small brush
  • Yellow, red, green and blue sanding sugar
  • Blue confetti sprinkles
  • Styrofoam block

Instructions

  1. Bake cake as directed on box for a 9 X 13 cake. Cool completely and crumble into a large bowl.
  2. Mix 1/2 to 3/4 of a can of frosting into the cake crumbs using a large spoon. You won’t need the rest.
  3. Roll mixture into 1.25 inch balls and place on a wax paper covered baking sheet. You can also use an ice cream scoop and then roll the balls. Let rest for about 30 minutes.
  4. Place cake balls in the freezer for about 15 minutes so they will firm up. Then transfer them to the refrigerator to remain chilled and avoid freezing.
  5. Melt white candy wafers in a heatproof plastic bowl so that the coating is at least three to four inches deep for easier dipping. Melt in the microwave in 30-second intervals on low, stirring in between. Repeat until melted and smooth.
  6. Dip the tip of a lollipop stick into the melted white candy coating and insert stick into the cake ball. Dip the entire cake pop into the bowl of melted candy coating. Dip and remove in one motion without stirring. Make sure the entire cake ball is covered. If your coating is too thick, you can add a little vegetable oil to help thin it and make it easier to work with.
  7. Remove and gently tap to allow any excess coating to fall off the pop and back in the bowl. Place in a Styrofoam block to dry.
  8. When dry, use a toothpick to draw or lightly etch two perpendicular lines starting at the top of the cake pop. Draw the lines straight down the sides. Then draw two more perpendicular lines, so that you have eight equal sections. Brush off any white chocolate shavings.
  9. Use a small kitchen brush to apply a thin layer of corn syrup to one section of the cake pop and dip in yellow sanding sugar. Repeat so all of the pops have yellow sections. Use a toothpick to clean up any edges and brush off any sanding sugar that gets on the exposed white sections of the pop. Repeat with the red, green and blue sections of the beach ball.
  10. Use a toothpick to dot white candy coating on top of the pop and place a blue confetti sprinkle to finish off the Beach Ball look.
  11. Let dry completely and enjoy!
Beach Ball Cake Pops by Bakerella

What are you doing fun this summer? I’d love to know what you guys are looking forward to in your summer plans because I haven’t done anything fun yet. I’m longing for the pool and rest and adventure and rest and rest. What to do and where to go?

Hope you have a ball this summer!

A version of this post was originally posted on July 9, 2012.

 

Cinnamon Roll Pound Cake

Excuse me while I stuff my face with cake. I baked this beauty last weekend and I’ve been enjoying it every day since. Oh my… every time I take a bite I say “Dang that’s so good!!” And then I take another bite. And another. I should have just left it in the Bundt pan […]

Excuse me while I stuff my face with cake. I baked this beauty last weekend and I’ve been enjoying it every day since. Oh my… every time I take a bite I say “Dang that’s so good!!” And then I take another bite. And another. I should have just left it in the Bundt pan like a bowl and used a fork. Yum-mmm!

The recipe is from my blogging friend Jocelyn’s book, Grandbaby Cakes and it is definitely a keeper.

If you don’t know Jocelyn already, check her blog and instagram. You may have also already seen her on your TV. She makes appearances on Good Morning America, The Today Show and more … sharing recipes and joy along the way.

To make her cake, you’ll mix up the batter (recipe below) and layer it into a 12-cup Bundt cake pan.

First layer: cake batter

Second layer: dreamy, buttery, cinnamon-y goodness.

Swirl it into the cake batter.

Third layer: more cake batter

Fourth layer: add more cinnamon goodness to swirl.

And finish off the last layer with the remaining cake batter.

Bake it up into a big, beautiful, Bundt.

I always get anxious when removing a Bundt cake from it’s pan, but this one came out like a dream.

Once it’s cooled, pour a gorgeous cream cheese icing on top of the cake and let the icing linger lovingly down the sides.

Then slice it up to see all those whispers of cinnamon waiting for you inside.

This cake is so delicious, you’ll love every bite.

Have you preheated your oven yet? I hope so because here’s the recipe.

Grandbaby Cake's Cinnamon Roll Pound Cake
Yield: One 12-cup Bundt Cake

Grandbaby Cake's Cinnamon Roll Pound Cake

Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Additional Time 10 minutes
Total Time 1 hour 45 minutes

A delicious, moist pound cake swirled with cinnamon and covered with cream cheese icing.

Ingredients

  • CAKE
  • 1-1/2 cups (3 sticks) unsalted butter, room temperature
  • 2-1/2 cups granulated sugar
  • 6 large eggs, room temperature
  • 3 cups sifted cake flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup sour cream, room temperature
  • 2 tablespoons vegetable oil
  • 1 tablespoon vanilla extract
  • CINNAMON SWIRL
  • 1/3 cup (5 tablespoons, plus 1 teaspoon) unsalted butter, melted
  • 2/3 cup packed light brown sugar
  • 1 tablespoon all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon vanilla extract
  • ICING
  • 2 ounces cream cheese, room temperature
  • 2 tablespoons unsalted butter, room temperature
  • 1 1/2 cups confectioners’ sugar, sifted
  • 1/4 cup milk
  • 1 teaspoon vanilla extract

Instructions

For the cake

  1. Preheat oven to 325 degrees fahrenheit. Liberally prepare a 12-cup Bundt pan with the nonstick method of your choice. I greased with shortening and dusted with flour to coat.
  2. In the bowl of your stand mixer, fitted with the paddle attachment, beat the butter for 1 minute on high speed. Slowly add the granulated sugar. Cream together for an additional 5 minutes, until very pale and fluffy. Add the eggs one at a time, combining well after each addition and scraping down the sides and bottom of the bowl as needed.
  3. Turn your mixer down to its lowest speed and slowly add the flour in two batches. Add the salt and baking soda. Be careful not to overbeat. Add the sour cream, oil and vanilla. Scrape down the sides and bottom of the bowl and mix the batter until just combined. Be careful not to overmix. Set batter aside.

For the Cinnamon Swirl

  1. In a small bowl, whisk together all the ingredients until well combined. Set aside.

Bake

  1. Pour 1/3 of the batter into the prepared Bundt pan.
  2. Drizzle 1/2 of the cinnamon swirl over the batter. Using a butter knife or skewer, swivel the mixture though the cake batter, creating a flourish pattern.
  3. Repeat with another third of the cake batter and rest of the cinnamon swirl. Top with the remaining batter.
  4. Bake for 75-85 minutes, or until a toothpick inserted in the center comes out mostly clean.
  5. Let the cake cool in the pan on a wire rack for 10 minutes, then carefully invert onto a serving plate. Let cool to room temperature. Lightly cover the cake with foil or plastic wrap so it does not dry out.

For the icing

  1. Clean your stand mixer and paddle attachment. Beat the cream cheese and butter for 2 minutes on medium-high speed.
  2. Reduce mixer speed and carefully add the confectioners’ sugar in two batches, scraping down the sides and bottom of the bowl as needed. Once the sugar is fully incorporated, turn the mixer back up to medium-high speed. Add the milk and vanilla and beat until the icing is smooth and pourable. (note: to make thicker, add more confectioners’ sugar and to make thinner, add more milk.)
  3. Drizzle the icing over the cooled pound cake. Serve at room temperature.

You can order Jocelyn’s book from her publisher OR from amazon when it is back in stock.

Here’s a peek inside for all my cake-loving friends.

And if you’re a fan of fruit, I think you’ll love this book. Jocelyn has many recipes featuring strawberry, lemon, peach, raspberry, pineapple, lemon and more in her cakes.

… and then there’s this Mississippi Mud cake!!!!!!

You guys know me, so you know I would totally want to make this one first, unfortunately I did not have any Kahlua on hand or I would have. I’ll just have to enjoy it another day.

In the meantime, I have more cinnamon roll cake to eat… and ENJOY!

Cute Cookie Tees

These sugar cookies say it all! Plus they’re super cu-tees ; )  … and surprisingly easy to decorate, even if your handwriting isn’t the best. Keep reading and I’ll show you a helpful little trick. But before we decorate, we’re going to need some sugar cookies. Use the sugar cookie and royal icing recipe on […]

These sugar cookies say it all! Plus they’re super cu-tees ; )  … and surprisingly easy to decorate, even if your handwriting isn’t the best. Keep reading and I’ll show you a helpful little trick.

But before we decorate, we’re going to need some sugar cookies.

Use the sugar cookie and royal icing recipe on this post and the template below to use for the shirt cookie cutter. 

If you buy a shirt cutter, you can print the template out at different percentages to match. I don’t remember where I bought mine, but here’s some other shirt cutters.

Sugar cookies are like little blank canvases. You can have so much fun decorating them with endless possibilities. I don’t know how I ended up on this design, but it was probably after seeing so many “eat more cake” phrases on things. So why not put an eat more cookies phrase … on a cookie. Feels right! Tastes sweeter.

When your cookies are baked, you’re ready to decorate with royal icing.

For a ringer style tee like these, you’ll need three colors of royal icing. I left almost all of the royal icing white and then just tinted a very small amount of the icing a light pink for the shirt detailing and another small amount brown for the cookies. 

Fit one decorator bag with a number 2 Wilton tip and fill with white icing.

Fill two more bags with the light pink and brown tinted icing. Snip off the very end of the pink so you have a tiny opening. Save and reserve the brown icing for the next day or at least several hours later.

Pipe and outline the shirt with white icing. I used the same consistency for both … fluid enough to fill and stiff enough to hold the outline. Immediately after the shirt is covered in white icing, go ahead and pipe the pink details on sleeve and collar right on top of the white. The two colors will settle together if both icings are still wet and similar consistencies.

Let them dry completely before adding any phrases. I let them dry overnight to be sure and left my brown icing saved in an airtight container. 

For the sweet sayings, I had to come up with a way to guide my writing, because left to my own devices, my sayings would have looked way way too sloppy and lopsided.

You can use the template below for the shirt shape and the sayings: 

Eat More Cookies T-shirt Template

Cut out small strips of wax paper and tape one side down over the template.

Use this black edible-ink writing pen and trace over the letters.

Remove the wax paper, turn it over and carefully press in place on the cookie without moving.

When you lift off the wax paper, you’ll be left with a light impression of the ink on the cookie.

Then use the pen to write directly on the cookie, tracing over the letters. You can leave the spaces for the tiny cookies alone.

But what about the cookies?!?

Use the reserved brown tinted icing to pipe dots in position for the cookies.

Note: I wish I had made my brown a lighter shade.

Let the cookies (on the cookies) dry.

Tint the remaining brown royal icing a darker shade of brown or black. Use a toothpick to dot tiny chips on top of the cookies.

Hope you eat more cookies and enjoy!