Hi All!

Before I start in with this post, I wanted to let you know there is a video at the bottom that talks about all this. The blog post goes into more detail but in case you're like me and like to watch videos instead, it's there.

So you want to add pretty gold embellisments to your cookies kinda like this baby shower set.

Well okay lets talk about how to do this! There are several ways to add gold, silver, or any other colour of shimmer to your cookies. Most of the time they're done using luster dust of some sort or with edible paint or you can add luster dust to your royal icing. You can also airbrush shimmery colours but I'm not gonna go there today. What I am going to go into is these items here.

So what is luster dust? It's a type of edible powder that can be used as food colouring or to add shimmer to your baked goods. The way you apply this is by mixing the dust with water, vodka, or certain extracts to make a paste that you paint on with a brush. Now I do NOT recommend using water for this. Some bakers do and it works great for them but the majority of people use everclear or some kind of high proof, unflavoured vodka. This is because Everclear is 95% alcohol which means that it evaporates REALLY quickly. Why is this important? because water will disintegrate your royal icing in most cases.

So what about lemon extract? I've heard a bunch of people say to use that. Personally, I've never used it. I also don't like lemon flavoured things so I'm really not sure about its pros and cons. Like everything, play around with it and see what works for you.

Another option aside from lusterdust is Edible Art Paint. This stuff is an actual edible paint that is already liquidy that you can paint onto your cookie. There are several brands of similar stuff out there but so far, edible art paint is one of the wider ones known and is the one I started out with before luster dust.

Now you're probably asking which one should I use?? Lets talk about them.

Generic Luster Dust

This stuff is pretty inexpensive. Maybe 3-4$ and you can get it at most craft stores. It's great in an emergency or to add a little shimmer but it's not very pigmented therefore it won't give you that rich gold you see on most cookies.

Also! note that when you buy it, make sure you check to see if you're buying luster dust or color dust. They look nearly identical and the packaging is the same. They are NOT interchangeable. Color dust is meant to be used as a powdered food colouring or for painting and has no shimmer. Luster dust is used for the exact opposite. So check your tags before buying.

Edible Art Paint by Sweet Sticks is exactly what it sounds like.

This stuff comes from Australia and is wonderful because it is already premixed so all you have to do is shake it and use it.

The problem I have with it is this is a TINY bottle. Unfortunately, this bottle is also 8-9$ and while you can use it for a lot, if I wanted to cover 75 cookies like I did this weekend, I'd end up using more than half it's contents.

You also have to store it upright as I've found they can leak....everywhere. Again it's from Australia but my good friend, Yoli, does sell it in the US (and she has amazingly fast shipping).

You can get it in multiple colours which is nice but I still prefer the next item.

The Sugar Art Edible Dusts

Are my absolute fav. They have sooooo many colours and they are a very good full coverage dust. Most of my cookies are done with these and you can get big containers of the gold, silver and a few others instead of using those little ity bity ones in the video. (ity bity ones are about 5$ per container, the whopping one i have here is about 70$ but it lasts FOREVER)

As for other really good brands, I've heard TMP Gold is really good, Crystal Colours is a good one. they have a LOT of colours and Confectionary Arts has some beautiful ones too. Specifically their black is gorgeous.

Now to show you that all luster dusts are NOT created equal upon application:

Luster Dusts, and paints are applied via paintbrush. As you can tell, there is a clear difference in the consistency, coverage, and shine to all 3 brands I use. The edible art paint can be streaky sometimes, the generic luster dust is NOT a full coverage dust and the Sugar art looks smoother, shiny-er, and covers the whole cookie.

Some other words about using shiny stuff, it is time consuming because you have to pipe your details, wait for them to dry and then paint over them. They can also add up cost wise. You have to purchase the everclear, the paint, and the brushes. Therefore, charge appropriately.

Also as a side note, I was painting the rest of this star set last night and was holding the container of dust with everclear up too close to my face while doing it and I'm pretty sure I got a little tipsy while doing so just be aware if you’re feeling lightheaded, stop sniffing the everclear.

Otherwise have fun with shiny things bakers! Show me your pics! And see the video below.

So let’s talk about butter bleed.

What the hell is butter bleed? If you’re wondering this, and you’ve baked cookies and frosted them successfully, then you’re doing something right and continue to do you.

Butter bleed is when the oil and butter...essentially the fats from your cookie...bleed to your icing after it’s dry. When this first happened to me I didn’t know what it was and I thought I did something wrong to the icing. Nope. It was butter bleed. So as I was baking this morning I thought oh! I’ll explain how NOT to have this awful thing happen to you.

Make sure your cookies completely cool before frosting. It’s even better if you use day old cookies. If you do this, it gives the fats in the batter is time to settle into the cookie instead of leaching out on the top. Just don’t leave your cookies out uncovered for longer than 24 hours. You’ll end up with stale cookies in accident. I usually let mine cool while I’m at work and pop in a tuppaware when I get home.

After you bake your cookies and they are somewhat cool to the point where you could handle them, grab some paper towels and lay your cookies on your paper towels in a single layer. The paper towels are going to soak up the excess fats that seeped out of your cookies so they don’t seep into your icing.

If neither of the first two are working then the butter or shortening that you use in your cookies maybe too soft. Most bakers recommend using room temperature butter but I personally have had issues with butter bleed if I do this because with real butter it doesn’t always solidify back up. So if you start with watery butter you’re going to have more oily cookies. You may also have spreading or crunch issues. To me, the ideal butter temperature is when you can stick a fork in it easily and give it a good shake around the air and it does not fall off your part.

Between all three things, you should be able to avoid butter bleed without hassle. Unfortunately, there’s no way to reverse butter bleed if it happens so fingers crossed you never have to deal with it. Luckily I’ve only had problems with it a couple times.

So if you're on my insta or fb, you'll notice that I make a wide variety of things besides cookies such as various dinners, desserts, healthy snacks, breakfast foods and I've considered posting them on here. One of these things is High Protein Granola. Now I started making this because I used to buy the store bought high protien granola and it was delicious.....until I looked at the nutrition facts. I was absolutely shocked to see the sugar content. It was sometimes double or triple the amount of protein in each serving which was making it high sugar not high protien.

So after many trials and errors I came up with my own recipe. One that I could make in bulk because lets face it....my fiance likes to eat the crap out of it. AND I can control the sugar so here it is in all its glory.

P.S. Read the notes for some tips on making it

High Protein Granola Recipe


6 Cups Oats

3 Cups raw Walnuts

1.5 Cups raw Pumpkin Seeds

1.5 Cups Flax Seed

3 TBSP Chia Seeds

1.5 Cups Protien powder (I use vanilla ISO whey protien)

1 TBSP of cinnamon (you can use less if you don't like cinnamon)

2 tsp salt

1 Cup Honey

1 Cup Olive Oil

2-3 tbsp flavouring or extract


  1. Preheat oven to 325 F and line a pan with foil.

  2. Mix all dry ingredients thoroughly in a bowl

  3. Add wet ingredients starting with oil first and fold in.

  4. make a layer of granola on your foil lined tray place in the oven for 15-20 minutes taking them out 1 or 2 times to mix

  5. When granola is golden brown, let it cool completely and store in an airtight tuppaware.

Some things to note about this recipe, I typically make mine with crushed walnuts. They’re cheaper if you can go to someplace like sprouts and buy them in bulk. You can also substitute any mix of cashews and almonds halves. Just realize cashews have more fat in them.

Also, this recipe is on the healthier side of the sweet scale. Meaning if you’d like it sweeter, just add a little extra honey to your bowl when you go to eat it. And while I’m on the subject, 1 cup seems like a lot of honey but it roughly comes out to 5grams of sugar or less per serving when I calculated it. Look at the back of store bought granola then come thank me lol.

As for the flavouring, I use vanilla or if I have extra, vanilla bean paste. This is just my preference but almond, hazelnut, and even butter flavouring all taste pretty darn good.

Lastly, when you go to mix it, my advice would be to add the oil to the dry mix in a big blob, then add honey in a similar blob like fashion otherwise it’s a pain to get the honey off your measuring cup and fold in. I’ve tried it multiple ways, this one is the less messy and it mixes thoroughly.

This is in total should make about a cereal box full and is great with fresh berries and milk, ice cream, or as a snack.

Anyways. Hope you like it and let me know if you have any questions!