Topped with the creamiest of vanilla frosting, these tender cookies melt on the tongue and are a vanilla lovers dream.

40 min
35 min



  1. 250g unsalted butter, softened
  2. 1/3 cup (75g) caster sugar
  3. 2 ¼ cups (340g) plain flour
  4. ¼ cup (40g) rice flour
  5. 2 tsp Queen Vanilla Bean Paste
  6. ½ tsp ground cinnamon
  7. Pinch of salt


  1. 250g unsalted butter, softened
  2. 3 cups (450g) icing sugar, sifted
  3. 2 tbsp Queen Vanilla Bean Paste

Method - Cookies

  1. Step 1

    Preheat oven to 150°C (fan forced) and line two cookie trays with baking paper. Beat Vanilla Bean Paste, butter and sugar in a small bowl with an electric mixer until pale and the sugar has dissolved.

  2. Step 2

    Stir in sifted flours, cinnamon and salt and press together to form a firm dough. Knead gently on floured surface until smooth. Divide the dough in half. Roll each half into a 5cm diameter log, wrap in clingwrap and chill for 30 minutes until firm enough to slice.

  3. Step 3

    Slice each log into 0.5- 1cm thick pieces, place onto prepared baking trays. Bake for 35 minutes or until a pale straw colour. Transfer onto a wire rack to cool completely.

Method - Icing

  1. Step 1

    Place butter in the bowl of a stand mixing and beat on medium-high speed for 6-8 minutes until pale and fluffy. With the mixer off, sift in icing sugar and vanilla, and fold to combine. Return to mixer and beat until combined, approximately 2-3 minutes.

  2. Step 2

    Transfer icing to a piping bag fitted with a 1M (Rose) piping tip. Pipe rosettes over cookies and if desired, dust with a little cinnamon. Store cookies in an airtight container at room temperature, do not stack cookies.

Comments & Reviews

Going to spend my day baking tomorrow. Thanks Fran