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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.”
3hrs 17mins

Ingredients Nutrition


  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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