These simple, no-spread cookies are the perfect base on which to flex your decorating skills! Using just a handful of pantry staple ingredients, this recipe is one to keep on hand for any baking occasion.

Need some decorating ideas? Scroll down for an easy Christmas how-to video.

15 min + chill
15 min


  1. 230g unsalted butter, softened

  2. 1 cup (220g) caster sugar

  3. 2 large eggs

  4. 2 tsp Queen Vanilla Essence-Extract

  5. 3 cups (450g) plain flour

  6. 2/3 cup (100g) corn flour

  7. 1 tsp salt


  1. Step 1

    In a stand mixer fitted with the paddle attachment, cream butter, sugar and Vanilla until light and fluffy. Add eggs and mix to combine.

  2. Step 2

    Sift flours and salt together and add to butter mixture, mixing to incorporate. Pour dough out onto a piece of cling wrap and flatten into a disk. Chill for 1 hour.

  3. Step 3

    Preheat oven to 170°C (fan forced). Line two baking trays with baking paper.

  4. Step 4

    Roll dough between 2 pieces of baking paper to 7mm-1cm thick. Cut cookies into shape using a heart and/or round shaped cookie cutter. Transfer to baking paper. Bake for 12-15 minutes. Transfer to a wire rack to cool completely.

Comments & Reviews

How long do these last at room temperature?


The flavour was good but when I went to roll it the mixture was to soft and stick not sure where I went wrong


Hi Melissa! We’re glad you liked our Sugar Cookies – sometimes when rolling the dough it can help to add a little more flour. Thanks!


How long can you keep the dough in the fridge for before rolling it out?


Hi! The dough can be stored for up to two weeks in the freezer before baked. Thank you!


Hello, can this be frozen as dough and after baking please ?


Hi Lisa, they absolutely can be!


Can show me how to make cookie


HI Moriah! You can follow the steps on the recipe to make the cookie! Happy Baking!