Viva La Buttercream

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    Sugar Cookies

    Sugar Cookies

    From Wedding favours to afternoon tea, this humble no spread recipe is perfect for al your cookie needs.
    Prep Time 5 mins
    Cook Time 12 mins
    Servings 24 Cookies


    • 3 cups Plain (All Purpose) Flour
    • 1 cup Powdered Sugar (Icing Sugar, Confectioners Sugar)
    • 250 g (9oz) Butter (Lurpak if possible) Chilled, and cubed
    • 1 Egg
    • 1 tbsp Milk
    • 1 tsp Vanilla Essence/Flavouring
    • 1 tsp Cinnamon


    • Preheat your oven to 160℃ (320℉) for Conventional Ovens. Fan forced and convection oven heats may vary.
    • In a food processor, mix flour, sugar and butter, until you have a fine crumb. Add wet ingredients, and mix until a dough forms.
    • Remove mixture from mixer (it will be really really crumbly), and knead until it comes together and is smooth.
    • Roll out to desired thickness, and refrigerate until firm. This is the secret of perfect cookies. Always chill your dough before cutting it out, and bake while still cold.


    Can be stored in an airtight container for up to one week.Royal IcingI use the AWESOME Lemon Royal Icing recipe by Haniela’s! **Note for Aussies – You can exchange the Meringue Powder for Pavlova Magic ;)**

    6 thoughts on “Sugar Cookies

    1. Hey Kerrie!Coming from a total cookie cooking novice..this recipe actually looks like I can have a try. Quick question tho (and I understand it probably depends on cookie sizes) but how long do you bake them for?

      1. I usually bake for 10-12 minutes. I also have a conventional (base heat oven), so if you are using convection or fan forced, the time and temp will be less.

    2. Hi Im going to try your recipe today and I guess I can chill my dough in the fridge even before I roll it right? cause Im planing on making the dough and then later cutting the cookies and baking them. Thank you!

    3. Hi Patricia! I would actually roll it out, then chill it, then cut out your cookies, they hold there shape much better the less they are mucked with after they chill. Once you cut them out, out them straight into the oven, and roll out and chill and leftover dough before cutting more.

    4. My dough keeps breaking when i go to lift it up :(What am I doing wrong?I’ve had to keep it pretty thick so it doesn’t break off, but that means I’m only able to get like 10 cookies out of it.

      1. That sounds odd? What I normally do is roll out the dough before I chill it, that way i just need to cut out the cookies once it has chilled, and I don’t have to work the dough any further, maybe try that?

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