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“Great for icing and cutting shapes out of, I can get a lot out of this recipe. Great for cake stands and tea parties.”
READY IN:
3hrs 17mins
SERVES:
15-40
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring your butter to room temperature first (softened but not melted).
  2. Beat sugar and butter until light and fluffy, add eggs one at a time beating well. Add vanilla essence and mix through. Add dry ingredients and mix to combine.
  3. Separate into 3 equal parts, wrap in glad wrap (plastic food wrap) and refrigerat for at least 3 hours (best over night), can be left in fridge for up to 3 days, and can be frozen like this for up to a month.
  4. After it has been chilled, pre heat oven to 180c knead to soften slightly and roll out on a floured board. Cut into desired shapes and bake until just starting to turn colour (for a soft cookie) or until golden (for a crunchy cookie).
  5. These are so easy --
  6. Then ice any which way you want.
  7. Can be stored in an air tight container for up to a week.
  8. You can also add different flavouring instead of the vanilla eg lemon juice and zest, almond extract, cinnamon, etc etc.

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