Perfect for Christmas morning teas or edible gifts, sugar cookies are an absolute baking staple for the festive season.

Our Buttercream Icing has a bright white finish, making it the perfect base for food colours to really pop.

15 min + chill
15 min



  1. 230g unsalted butter, softened
  2. 1 cup (220g) caster sugar
  3. 2 large eggs
  4. 2 tsp Queen Organic Vanilla Extract
  5. 3 cups (450g) plain flour
  6. 2/3 cup (100g) corn flour
  7. 1 tsp salt

Method - Cookies

  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.

Method - Buttercream

  1. Step 1

    Prepare buttercream according to packet directions. Add Vanilla Bean Paste and mix to combine. Split buttercream into two bowls. Colour with two shades of green.

  2. Step 2

    Pipe different colours onto cookies and sprinkle with Glamour & Sparkle.

Tip: Ensure you sprinkle cookies while the buttercream is still soft or they will not adhere.

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