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NYE Piñata Cookies


NYE Piñata Cookies

Filled with surprises, Emily Hutchinson's festive piñata cookies are a delicious treat to welcome in 2023.
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NYE Pinata Cookies

Emily Hutchinson

Makes 24 cookies


Vanilla Almond Sugar Cookie:



1 cup unsalted butter, softened

1/2 teaspoon salt

1 cup white granulated sugar

1/2 cup white confectioners’ sugar, or powdered sugar

1 large egg

1 teaspoon pure vanilla extract

¼ –½ teaspoon almond extract

3 cups all-purpose flour, plus extra for rolling

½ teaspoon aluminum-free baking powder



1. Cream butter and salt in a stand mixer with paddle attachment for 30 seconds on medium speed.

2. Mix in both sugars, and cream for 1 minute on medium speed.

3. Crack your egg in a small bowl to prevent shells in your dough and add it into the mix along with the vanilla and almond. Cream together about 30 seconds on medium speed to fluff the butter and sugars together just until combined.

4. Mix dry ingredients (flour and baking powder) in a separate bowl with a whisk. You can also sift dry ingredients. Then, add dry ingredients to wet ingredients.

5. Cover mixer with a towel to keep the flour mess in the mixing bowl. Mix on low speed; your dough will seem dry but it will all come together. It may take2 minutes for the dough to form, so just keep mixing. The dough will start pulling off the sides once it’s combined. Remember, this will take a minute. If you’re using a hand mixer, you will have to press dough together once flour is all mixed in.

6. Preheat oven to 375°F. Lay out a sheet of plastic wrap, place dough on top, and form it into a disc shape to allow dough to chill quicker. Wrap up and place in refrigerator for at least 15 minutes for dough to firm up a little to prevent spreading. Line a cookie sheet with parchment paper or use a restaurant-grade aluminum baking sheet.

7. Flour your surface. I will gently press my dough on the clean surface to make the flour stick before I add my flour. If you run your hand across the top of your rolled dough, you can feel any bumps or slightly raised areas. To get even dough, roll slowly up, down, and then to the sides. Roll dough out to a 1⁄4 inch thick minimum and cut your cookies into desired shapes.

8. Place on a baking sheet about 2 inches apart and bake for 6 to 8 minutes, or until the cookie puffs up and the center looks matte.

9. Once baked, if there is any part of the cookie that needs a quick reshape, tighten up the cookies by gently pressing the sides of the cookie back into shape using an offset spatula. They will grow a little but shouldn’t spread. Let sit for 1 minute on the cookie sheet to firm up. Then transfer to a cooling rack.


All-Butter American Buttercream

Yield: Makes about 3 cups



1 cup unsalted butter, softened

3/4 tsp salt

1 teaspoon pure vanilla extract

4 ½ cups confectioners’ powdered sugar (white powdered sugar)

2-3 tablespoons 2% or whole milk



1. Cream your butter and salt in a stand mixer on medium speed for 2 minutes.

2. Once creamed, add your vanilla. Mix again for a minute.

3. Scrape down sides and mix again for 30 seconds.

4. Sift your powdered sugar to make sure there are no clumps and add it in. Place a towel over your mixer to prevent a powdered-sugar storm.

5. Once mixed, add in your milk, starting with 2 tablespoons. You can always add more, but you can’t take it out. Continue to add more than the recipe states if it’s too thick. Remember, temperature and humidity factor in. If you find it’s too soft, add in 1⁄4 cup extra powdered sugar to thicken it up. Be careful because it will begin to taste like straight powdered sugar if you add too much.

6. Mix until smooth, about 1 minute on medium to high speed. Be sure not to over-whip your buttercream. DON’T panic! You won’t ruin it if it whips longer. Store unused buttercream in an airtight container in the fridge for up to 1 week or freeze for up to 3 months.


To assemble:

You’ll need a tip 12 for piping the white buttercream and tip 2 for the black buttercream and

gold or silver sprinkles for the center!


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