1. 120g unsalted butter, room temperature

  2. 1 cup (220g) caster sugar

  3. 1 tsp Queen Natural Vanilla Extract

  4. 1 large egg, room temperature

  5. 1 ½ cups (225g) plain flour

  6. ¼ tsp salt

  7. ½ tsp baking powder

  8. ½ tsp bicarb soda

  9. Queen Rose Pink Food Colour

  10. Queen Yellow Food Colour

  11. Queen Green Food Colour

  12. 1 ½ tsp Strawb’ry & Cream Flavour for Icing

  13. 1 ½ tsp Piña Colada Flavour for Icing

  14. 1 tsp lime zest

  15. 1 tsp Queen Vanilla Bean Paste

  16. 100g white chocolate, to drizzle


  1. 1

    In the bowl of a stand mixer fitted with paddle attachment, cream butter and sugar together until light and fluffy. Add Vanilla Extract and egg, mixing to combine.

  2. 2

    In a separate bowl, combine flour, salt, baking powder and bicarb soda. Reduce mixer speed to low and gradually add flour mixture.

  3. 3

    Split dough into four 160g portions. Colour the first portion with 1/8 tsp Rose Pink Food Colour, the second with 1/8 tsp Yellow Food Colour and a couple drops of Rose Pink Food Colour, and colour the third with 1/8 tsp Green Food Colour. Leave the remaining portion un-coloured.

  4. 4

    Flavour the pink dough with Strawb'ry & Cream, the orange dough with Pina Colada, the green dough with lime zest and the un-coloured dough with Vanilla Bean Paste. Form dough into balls and wrap in cling wrap. Refrigerate for 1 hour or until the dough is chilled completely.

  5. 5

    Preheat oven to 160°C (fan forced). Line two baking trays with baking paper.

  6. 6

    Roll dough into small balls and roll pink and orange together, and green and uncoloured together. Place onto baking trays 5cm apart. Bake for 12-15 minutes. Allow to cool on tray for 3 minutes before transferring to rack to cool completely.

  7. 7

    Place white chocolate in a microwave safe bowl. Heat white chocolate slowly in 30 second intervals in the microwave until melted. Drizzle using a spoon over cooled cookies.

Recipe Notes:

If you would like to use Queen Baking pastes in this recipe, subsitute for the following:
1 1/2 tsp Raspberry Baking Paste.
1 1/2 tsp Passionfruit Baking Paste
1 tsp Lime Baking Paste

Prep ahead:
Uncooked dough can be stored in the fridge in an airtight containers for up to 2 days.

Cookies will keep up to 3 days in an airtight container.

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