Fri, 28 November 2025
Ingredients
? 226 g (1 cup) unsalted butter softened
? 95 g (¾ cup) powdered sugar
? 1 teaspoons vanilla extract
? 250 g (2 cups) plain flour
? 2 Tablespoons cornflour
? 0.5 teaspoon salt
Instructions
? In a large mixing bowl, use an electric mixer (or stand mixer) to beat butter until lightened, smooth and creamy.
? Gradually add sugar, stirring until light and creamy.
? Add vanilla extract and stir well.
? In a separate bowl, whisk together flour, cornflour, and salt until combined.
? Gradually add flour mixture to wet ingredients and stir until completely combined.
? Form dough into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 60 minutes.
? Once cookie dough is nearly done chilling, preheat the oven to 175C and line a baking sheet with parchment paper.
? Remove dough from the refrigerator and roll out on a lightly floured surface until the dough is between ?”-¼” thickness. Press a cookie cutter directly into dough, making cuts close together, and place cookies on the baking sheet spacing at least 2” apart. Combine any remaining scraps of dough into a ball and re-roll to make more cookies.
? Transfer baking sheet to the centre rack of the oven and bake for 9-11 minutes or until edges are just beginning to turn a very light golden brown (bake time will vary depending on thickness of dough and size of cookie cutter).
? Place cookies on a wire rack to cool completely before serving. I suggest leaving them on the baking tray for a few minutes before transferring to the cooling rack.
? If desired, melt 1 cup/6 oz/170g chocolate and dip completely cooled cookies into chocolate and allow chocolate to set before serving.
