Ann Reardon

Camera Pinata Sugar Cookie Recipe

camera pinata cookies howtocookthat

Cute Camera Pinata Sugar Cookies filled with mini M&M’s are perfect for your next memorable moment.
Photography used to be a hobby reserved for people with ridiculously long lenses and very deep pockets.
Now thanks to digital technology and hi-res smart phones, everyone can take beautiful photos, add a filter and look like an expert.

This week I found myself in a memorable moment, with butterflies in my stomach.
It wasn’t due to any of my own endeavors. I was sitting in the parent information night for kids starting high school next year.

I know my son will love it, but I still feel a twinge of nervous energy. And a strange feeling of not being ready to have a son in high school. How did he get here so fast? I must take more photos of him before he is all grown up.

To make camera pinata sugar cookie recipe you will need:

My sugar cookie recipe
130g (4.59 ounces) or 1/2 cup plus 1 Tbsp and 2 tsp margarine or butter
175g (6.17 ounces) or 3/4 cup caster sugar
1 whole or 50g (1.76 ounces) egg
2 cup or 323g (11.39 ounces) all purpose or plain flour
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1/2 tablespoon vanilla extract
Bake at 180C (356 degrees Fahrenheit)
This recipe will make approximately 10 finished cookies.

Make sure you watch the video for important tips and myths for making the perfect sugar cookie and how to stop them spreading in the oven.

sugar cookie recipe reardon
Sugar Cookie Frosting Recipe
500g (17.64 ounces) or 3.8 cups icing sugar
25g (0.88 ounces) powdered egg white or 62g (2.19 ounces) pavlova magic mix (half a packet)
50ml or 1/4 cup water
plus an additional 2 – 5 tablespoons of water to get the correct consistency
Click here to open the Camera cookie template pdf

© All Rights Reserved Reardon Media PL 2020

My Cookbook

ann reardon crazy sweet creations cookbook
Stores that sell my book listed by country:
All recipe quantities in the book are in grams, ounces and cups.

91 Comments View Comments

  1. hi Ann i love all your videos also camera pinata

  2. Hi Ann mayby on your next video you can make a sugar cookie tutorial video because i really want to bake sugar cookies this year and i have never baked one yet thank you and also love your videos!<3

  3. Love your cooking art. Just wonder if you could do a camera cake, such as Canon cameras.


  4. Hi Ann,
    These cookies look amazing! I just had a quick question about the sugar cookie frosting recipe. What if I can’t get any powdered egg whites. Is there another option?

  5. Hi Ann! My Dad love photography, this is gonna be a great Christmas present. One question – how many cookies does this recipe make? Thank you!

  6. Hello Ann!. Thank you very much for such great idea!, but I have to tell yoi something. HELP ME!!! I tried to make these cookies at home and I followed all the instructions but at the end my cookies turned out really bad. I cooked them in my gas oven at 170°C and when they were cold they were so soft and let’s say “chewy”. I mean there were not hard enough. I don’t think it has to do with the time since I cooked for 10 minutes first and they looked gross so I placed them again for another 10 minutes and only the back of the cookie was brown, the rest were so soft. This is so frustrating, because I have tried to make cookies many times and I always end up with a bunch of non-edible “cookies”

  7. Hi Ann, if your planning to make another
    truffle video maybe you can make a cappachino or coffee flavored one?
    Let me know if you approve!

    • i would like a coffee flavoured truffle but a cappichino would be way better how bout a caramel cappicino truffle or a delicious pumpkin truffle for the holidays

  8. hey, I live in Australia and i will love to win the Breville mixer and scales because when i asked my dad to get me one of the exact ones he got me something else i was so sad. I watched ALL of your videos . good luck to me

  9. hey, I live in Australia and i will love to win the Breville mixer and scales because when i asked my dad to get me one of the exact ones he got me something else i was so sad. I watched ALL of your videos . good luck to me
    xoxo Sarah

  10. It looks so yummy! I think they will taste even better!

  11. Update:
    I baked them for around 12-15 minutes at 180 degrees Celsius, on the lower middle shelves of my fan oven. They came out quite pale but slightly golden around the edges; this appeared to be about right.
    The biscuits are delicious – very moreish! I made Hallowe’en varieties though I haven’t iced them yet. If I take any pictures I might upload them.
    Thanks for the recipe! : D

  12. Hi,
    You did not mention the oven temperature.

  13. What about pumpkin bread or pie

  14. Hi Ann, I have watched the video a few times and I think I am missing it – what temperature does the oven need to be? I know that the baking time is only 10 minutes or so for the main cookies, but I didn’t catch the temperature…. cheers!

  15. Thank you Ann
    I am so glad I found your site and am subscribing to your weekly posts. I have made the cupcakes with the hearts inside for a wedding shower and the gelatin with the flowers inside which are AMAZING. I am fascinated by the cakes with shapes (hearts, animals etc) inside. Love to learn more about that.

  16. Hi Ann, I always look forward to Fridays to see what you have made this week. Just wondering, with the sugar cookies, how long will they last, undecorated and decorated?

  17. Here is the Hello Kitty cake my best friend made for my 50th birthday in September. It was very yummy.

  18. Hello Ann, may i know what camera you used for all the videos? You have made all the food look so nuch more yummy!! Really hope you will reply. 🙂 Continue baking.

  19. just finished making these cookies with my brother and they turned out great! didn’t have the time to make them into pinatas but they still tasted good, best cookie recipe i’v tried in a while.

  20. Hi Ann,about the chocolate truffles part 3,what about ice cream filling?I just thought it has a beautiful contrast to the chocolate cause you have that crunch in the chocolate and that soft,velvety texture from the ice cream.Just tell me if you approved it..

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