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. Hello! I was wondering if I could replace the egg in this recipe with egg yolks only? 🙂 I’m looking to use up some egg yolks after using the whites for macarons haha 🙂

    • Hi Leigh. The yolk and white are both necessary.

  2. Hi Ann,
    I not sure if it’s somewhere and I didn’t see it, but how many cookies did this batch make?

    • Hi Daffodil14b, Ann made 10 finished cookies using this recipe.

  3. Is it okay to use regular granulated sugar instead of caster sugar?

    • Hi Alyssa, It would be much better to use caster sugar as it will dissolve well in the mix.

  4. hi ann do i have to put the daugh in the fridage before i roll it. i dont like useing royal icing becuase of the raw eggs but im going to try the
    pavlova magic mix soi use only 62g of that right going to make this bisuits for my daughter 5 th birthday she wants frozen and im doing your doll frozen cake too fingers crossed could you please get make to me about the dough and the pavlova magic mix ? thank you

    • Hi Lisa, You don’t need to refrigerate the dough before rolling. Yes use 62 g or half a packet approximately of the Pavlova Magic mix.

  5. I’m allergic to cinnamon so is there an alternative I could use?

  6. Hi Ann could I substitute the ppowdered egg whites for egg whites and if so how long do they last?

    • Hi Hajra, you can but because the egg white is raw you can’t keep the cookies for long. It would be best to use them within a day or so.

  7. can i subtitue the powdered white egg with egg white?

    • Hi Medy, you can but because the egg white is raw you can’t keep the cookies for long.

  8. Hi Ann!
    Is there anything else I can use then powder egg white or pavlova magic mix for the icing?
    Cause where I live, neither is an option.

    • Hi Caroline, You could make your own royal icing using fresh egg.

  9. My friend decorated this cookies i made

    • I love the tigers

  10. Hi, I can’t find the Camera Icon, to make the cookie cutters. Where can I print it?

    • Hi Lizz, It does seem to have gone missing!! We will get the page updated shortly!

  11. Hi Ann, I would like to know at what temperature do I preheat te oven and at what temperature do i Cook them. Thankyou and by te way I leve your vídeos

    • Hi Aria, Thaks for the feedback. Preheat and bake these cookies at 180C.

  12. Hi Ann! I love your desserts! I used your recipe to make small round sugar cookies, and they turned out great! I had a little trouble rolling out the cookies and putting them on the baking sheet but they turned out good. The royal icing recipe was PERFECT! I have struggled so much trying to make royal icing in the past and your recipe helped a lot! Thank you!!

    • Thanks for the feedback Keri. Happy Baking!

  13. From which website should I get the transfer sheet and texture mat.

    • Hi Laiba, You can get transfer sheets and texture sheets on Amazon.

    • I am laiba

  14. Hi Ann , can I cut of the nutmeg and cinnamon plz

  15. Hi Ann, I would really like to try out this recipe. Can I cut out the nutmeg and cinamon as a part of the recipe ? And does the frosting work as same as the icing from the gangnam style cookies?

    Lots of love from Malaysia!!!

  16. Hi Ann, I would really like to try out this recipe. Can I cut out the nutmeg and cinamon? And does the frosting work as same as the icing from the gangnam style cookies?

    Lots of love from Malaysia!!!

  17. I only used the sugar cookie recipe and oh my god. I knew it was going to be good, but this is the best recipe I have ever used! Will recommend it to anyone. It doesn’t change shape in the oven, it’s easy to handle and it tastes great! Thank you Ann! (:

  18. Where can I find the camera template that you used?

  19. Love your creations!
    so imaginative!

  20. Where is the camera icon?!

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