Cinnamon Palmier Hearts for Valentine’s Day


I was having a major sweet craving the other day, and we happened to have some puff pastry in the freezer, so I made Palmier cookies! In India, they sell these suuuper yummy mini palmier-type cookies called “Little Hearts”. The only issue is that I haven’t been able to find them here, yet. So, I thought I could recreate them at home!

This is honestly the easiest and most impressive-looking cookie I’ve ever made! You only need four ingredients, and five minutes of hands-on time.


First, mix up sugar (I used brown sugar, because brown is better…sugar that is LOL) and cinnamon, and sprinkle on top of the thawed puff pastry. With a rolling pin, press the cinnamon-sugar mixture into the pastry.3

Next, roll in the two long edges toward the centre, and refrigerate for 20-30 minutes.5

Then, slice the log into 1/3-1/2 inch cookies, and pinch in the middles to make an exaggerated heart. Don’t worry if you pastry starts falling apart, just re-roll it. Brush with melted butter, and sprinkle with sugar (I had sanding sugar, so I used that, but I’m sure regular sugar would be great, too).


Bake at 425 degrees Fahrenheit for 8-10 minutes. Then flip them over, and bake for another 3-4 minutes.

I love adding cinnamon to things, because after I bake, the whole house is filled with the most comforting fragrance. You can use other additions such as orange zest, fruit jams, or nutella, instead of the cinnamon if you prefer, but these are just perfect as is!


Now you have some yummy cookies to share!

Thanks for coming by, have a great week!


Cinnamon Palmier Hearts

Adapted from The Kitchn
Makes about 20 cookies

1 sheet frozen puff pastry

roughly 1/4 cup granulated, demerara, or brown sugar

1 tsp ground cinnamon

1 tablespoon unsalted butter, melted

1. Unwrap the puff pastry and lay it on a clean work surface. Cover to prevent the dough from drying out and let it thaw until completely pliable but still cool. It’s very important that the dough be completely thawed before using.

2. Mix cinnamon and sugar. Sprinkle the cinnamon sugar over the dough in a single thick coating. Run a rolling pin over the pastry to press the sugar into the dough and help it adhere.

3. Tightly roll both sides of the pastry inward so they meet in the middle. Wrap the rolled log in plastic wrap and refrigerate 20-30 minutes.

4. Pre-heat the oven to 425°F. Place a rack in the middle position.

5. Use a serrated knife to slice the roll into cookies roughly 1/3 – 1/2 inch thick. Arrange the cookies on a parchment-lined baking sheet, allowing 2 inches of expansion room between each one.

6. Brush each cookie with melted butter and sprinkle a little more sugar over the tops.

7. Bake for for 8-10 minutes, then flip them over, and bake for another 3-4 minutes. Allow to cool for 10 minutes on cookie sheet. Store in an airtight container. Cookies will be less crispy but still delicious the next day.


Peanut Butter Oatmeal Cookies

We’re at that time of year in University where there’s a lot going on that’s going to get you down. Sometimes, you need something to pick up your spirits and that’s exactly what baking can be. Today, I’ve got one of those simple, yet delicious recipes for you! I’ve made these cookies twice in the last two weeks and they never fail to make me feel better. So try them out, I promise they taste amazing!


Here’s what you’ll need:



Mix together the margarine (or margarine and shortening), brown sugar, white sugar, and peanut butter. Add the eggs, flour, baking soda, salt, and oats.

I decided to add chocolate chips into half the batter and raisins to the other.


Drop by teaspoons onto an ungreased sheet and bake at 350F for 10-12 minutes until bottom of cookies are slightly golden.


There you go! Try these out…you really won’t regret it.

Have a wonderful week, everyone!

– S

Recipe from:

  • 1/2 cup shortening
  • 1/2 cup margarine, softened (if you don’t have shortening, just use margarine instead)
  • 1 cup packed brown sugar
  • 3/4 cup white sugar
  • 1 cup peanut butter
  • 2 eggs
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup quick-cooking oats


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, cream together shortening, margarine, brown sugar, white sugar, and peanut butter until smooth. Beat in the eggs one at a time until well blended. Combine the flour, baking soda, and salt; stir into the creamed mixture. Mix in the oats until just combined. Drop by teaspoonfuls onto ungreased cookie sheets.
  3. Bake for 10 to 15 minutes in the preheated oven, or until just light brown. Don’t over-bake. Cool and store in an airtight container.

Chocolate Chip Sandwich Cookies for Christmas!

You know how some days are just perfect? Days when it seems like the whole world conspired just to make you happy? I had one of those days recently. My class was cancelled last minute, it was my Mom’s birthday, I bought a super cute pink hoodie, and made Chocolate chip cookie sandwich cookies. All in all, a great day off in the midst of exam prep, presentations, and the madness that is student life!


These cookies are perfect for Christmas time-they’re so fast and easy, and the whole family can get involved in baking them. I made these with IS-a family friend, using the recipe from Sally’s Baking Addiction, and the cookies turned out pillowy soft, and the frosting with straight up scrumptious! I personally prefer a chewy chocolate chip cookie though, so if I were to remake this recipe, I would use the Original Tollhouse Chocolate chip cookie recipe (it’s also included below). We made the cookies using mini chocolate chips, but feel free to use regular chocolate chips.


Of course, I found the need to add sprinkles to these cookies. We found these super cute dinosaur sprinkles that we used for some of the cookies! Feel free to try different flavour combinations like peanut butter chip cookies with nutella frosting in the middle, or chocolate cookies with white chocolate chips and vanilla buttercream…mmm that would be scrumptious! Especially with a warm cup of hot chocolate on a snowy day!



These cookies were quick and delicious-clearly we couldn’t resist taking a bite!

Thanks to IS for the pictures!

S will be making something delicious next week and I’ll see you in the New Year!


Chocolate Chip Cookies:

Sally’s Recipe:

Original Tollhouse Chocolate Chip Cookies

Makes: 36 mini cookies which makes 18 sandwich cookies


1 cup plus 2 tbsp All Purpose Flour

½ tsp baking soda

½ tsp salt

½ cup unsalted butter, at room temperature

6 tbsp white sugar

6 tbsp brown sugar

½ tsp pure vanilla

1 egg, at room temperature

1 cup milk chocolate chips

1. Preheat oven to 375 degrees Celsius and line a baking sheet with parchment paper.

2. In a medium bowl, combine flour, baking soda, and salt.

3. In a large bowl, beat butter, sugars, and vanilla until creamy. Add egg, beat well.

4. Beat in flour mixture, and stir in the chocolate chips.

5. Drop dough by rounded teaspoon onto the parchment lined cookie sheet, leaving about 4 cm between each cookie.

6. Bake for 9-11 minutes (usually I bake them for 9 minutes, exactly).

Milk Chocolate Buttercream Frosting:

Source: Sally’s Baking Addiction

  • 1 cup (2 sticks) unsalted butter, softened
  • 3 and 1/2 cups powdered sugar
  • 1/2 cup cocoa powder
  • 1/2 tsp salt
  • 2 tsp vanilla extract
  • 3 Tbsp milk

1. On medium speed, cream butter for a few minutes. Turn speed to LOW and slowly pour in the dry ingredients.

2. Mix until sugar/cocoa are absorbed by the butter.

3. Add the vanilla and salt, and then milk.

4. Beat for about 2 minutes or until the frosting reaches a desired thickness.

Sandwich Cookie Assembly:

1. Pipe frosting onto mini cookies, and make the sandwiches.

2. Roll the cookie edges in sprinkles.

Melting Snowmen Cookies

Hey there! December is finally here and with it comes our favourite season of the year (minus the depression of finals). Today I made some simple cookies and just decorated them up festively.


I tried out this recipe after making some butter cream frosting (check out our first cupcake post for the recipe) and had a motherload of egg yolks in the fridge. So I actually googled, “egg yolk cookies” and came across a recipe from ( There’s quite the unattractive picture with that recipe but trust me, they taste delicious.

IMG_2759Beyond tasting great, they are also one of the simplest cookies to make. Just add the margarine (I really only use butter in icings), sugar, egg yolks, vanilla (I don’t have the 500 types of extracts they listed), and mix. Then add in the flour, baking soda, and baking powder (I used in place of the cream of tartar). Bake away…


You don’t have to decorate these at all. But just in case, here are a couple easy ideas.

IMG_2794I had been wanting to try out this snowman idea for a while ( Usually, these are done with large marshmallows but all I had on hand were the mini ones so I tried it out. Just put them in the microwave for about 8 seconds and they’ll puff up and get sticky so you can put them onto the icing. I used some chocolate chips for mini hats and orange sprinkles for the carrot noses. The black and green are just icing with some food coloring that I put on with a toothpick.

The rest of these cookies are pretty much randomness. I tried making a little Christmas tree with colored icing and then used some cupcake toppers that G got me last year to finish off the last cookie.

Hope you guys have a fabulous week and be sure to check back next Sunday!

– S

Edited Recipe (see for the original)

*makes 8 large cookies*

1/3 cup margarine

1/2 cup sugar

2 egg yolks

1 cup all-purpose flour

1/3 teaspoon baking soda

1/3 teaspoon baking powder

1 teaspoon vanilla extract


1. Cream butter and sugar until fluffy.

2. Add egg yolk and vanilla to creamed butter and sugar and mix.

3. In a separate bowl, whisk together dry ingredients (flour, baking soda and baking powder).

4. Add dry ingredients to creamed butter, sugar and egg mixture, mixing until well blended.

5. Form into balls.

6. Bake at 350°F for 8 to 10 minutes.

Check out for a great frosting recipe.

Me love coookies!


Hi everyone! I hope you all loved last week’s lemon bars, clearly the two of us at Sweet Little Brownies love lemony things, but this week I decided to switch things up a little.

According to the magical World Wide Web, October is Cookie Month! How has this not been declared an international holiday?! Cookies always remind me of Cookie Monster and so to commemorate this important occasion, I decided to make Cookie Monster cupcakes. In case you guys are bored with life and need something to make you laugh, check out this hilarious song by Cookie Monster:

I was inspired by this lol.


For these cupcakes, I used our favourite Meringue Buttercream from the first post, and made funfetti cupcakes. Funfetti cupcakes are the best! I also made mini milk chocolate chip cookies for Cookie Monster.

I made them for a little get together, and everyone seemed to love them-you should make them too!

Here they are! Aren’t they pretty?? 😀


(As you can see, I made brownie cupcakes too, but I’ll be posting those another week.)

Here are all the ingredients you need. As you can see I also made mini chocolate chip cookies, and I’ve included the recipe for those along with the others. If you must, I give you permission to use store-bought chocolate chip cookies. But just this one time…Image

I didn’t take a lot of process pictures this time, since I was in a rush, but I didn’t use any of my mad Iron Chef skills to make these cupcakes, so you should be good to go!

For the cupcakes, first cream the butter and sugar. Image

Then add the dry ingredients, milk, and SPRINKLES! Did I mention I love sprinkles?


Make the Meringue butter cream frosting, and dye it blue. I used Wilton Gel food colouring in Royal Blue.

To make Cookie Monster’s eyes, I bought white chocolate wafers and semisweet chocolate chips. To glue them together, I just held the flat end of the chocolate chip against a hot surface and then placed it on the white chocolate wafer.


To assemble the cupcakes:

1. Cut a diagonal slit in the cupcake for Cookie Monster’s mouth.

2. Spread a thin layer of blue buttercream onto each of the cupcakes, it doesn’t have to be pretty, so feel free to just use a butterknife.

3. Use a Wilton #233 tip to get the fur effect, and pipe on the frosting to cover the whole surface.

4. Gently place the two “eyes” onto the cupcake so they are standing up, and pointing in different directions.

5. Cut the cookies in half, and shove one half into his mouth. Don’t they look awesome?!


Special thanks to my brother V for all of the amazing pictures!

As always, the recipes are below.

Thanks for checking us out this week, and remember to come back next Sunday for a new sweet little treat!


Original Tollhouse Chocolate Chip Cookies

Makes: 36 mini cookies


1 cup plus 2 tbsp All Purpose Flour

½ tsp baking soda

½ tsp salt

½ cup unsalted butter, at room temperature

6 tbsp white sugar

6 tbsp brown sugar

½ tsp pure vanilla

1 egg, at room temperature

1 cup milk chocolate chips

1. Preheat oven to 375 degrees Celsius and link a baking sheet with parchment paper.

2. In a medium bowl, combine flour, baking soda, and salt.

3. In a large bowl, beat butter, sugars, and vanilla until creamy. Add egg, beat well.

4. Beat in flour mixture, and stir in the chocolate chips.

5. Drop dough by rounded teaspoon onto the parchment lined cookie sheet, leaving about 4 cm between each cookie.

6. Bake for 9-11 minutes (usually I bake them for 9 minutes, exactly).

Vanilla Funfetti Cupcakes

(Source: How Sweet Eats Blog)

Makes 12 (I ended up with only 10 though)


½ cup unsalted butter, at room temperature

1 cup white sugar

2 eggs

1 tbsp pure vanilla extract

1 ½ cups All Purpose Flour

1 tsp baking powder

1/3 cup 2% milk

1/3 cup coloured sprinkles

1. Preheat oven to 350 degrees Celsius

2. Cream butter and sugar until fluffy and add vanilla. Beat until combined.

3. Combine all of the dry ingredients in another bowl.

4. Add half of the dry ingredients to the wet ingredients. Mix to combine.

5. Add milk, mix to combine, and then add remaining dry ingredients.

6. Fold the sprinkles in gently.

7. Pour into cupcake pan, and bake for 18-20 minutes, until toothpick comes out clean.

8. Cool, and then frost.

Blue Fluffy Vanilla Buttercream

(Source: Baker’s Royale)

Ices 12 Cookie Monster Cupcakes


3 egg whites

¾ cup sugar

1 cup unsalted butter, at room temperature, cubed

tiny pinch of salt

1 tsp pure vanilla extract

Royal Blue Wilton Gel Food Colouring

1) Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 150 degrees F while whisking constantly.
2) Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium speed until mixture cools and doubles in volume.
3) Add butter one piece at a time, mixing to incorporate after each addition. Add salt and vanilla and mix to combine.   The frosting may appear to look separated, keep mixing and it will come together (this commonly happens when making Swiss Meringue Buttercream).

4. Colour the frosting until it turns into the perfect Cookie Monster blue.