Want neat edges & clear shapes? Try my (almost) no-spread cookies, ideal for cookie houses or neat cut-out cookies.

Remember you can make most of my recipes lactose free, which I always do, you'll just have to get the right ingredients.


What you'll need

  • 225 grams of Butter*
  • 225 grams of Caster Sugar
  • 2 eggs*
  • 450 grams of Flour OR 100 grams of Cocoa Powder AND 350 grams of Flour
  • 60 grams of Cornstarch
  • 1 teaspoon vanilla extract
  • Optional: Food Colouring

*Make sure these ingredients are at room temperature.


What you'll need

  • Paddle or Dough Hook Attachment(s)
  • Electric Mixer
  • Big Mixing bowl
  • Rolling Pin
  • Silicone Spatulas
  • Plastic Wrap
  • Baking Paper (or Silicone Baking Mat)
  • Optional: Stack of paper or a Rolling Pin Ring of 4 millimetres thick*
  • Optional: Extra Flour or Plastic wrap**

*This makes it easier to roll out the dough to 4 millimetres thick.
**You'll need to pick one, either put some flour on your rolling pin or place plastic wrap over the cookie dough and then roll it out.



  1. Preheat your oven to 180 degrees Celsius.
  2. Combine flour and cornstarch (optional: and cocoa powder).
  3. Mix butter and sugar until well combined.
  4. Mix in eggs and vanilla extract.
  5. Add the flour mixture and mix until incorporated.
  6. Wrap the dough in some plastic wrap and refrigerate for an hour.
  7. Roll out the dough between two layers of plastic wrap or baking paper, roll it out to about 4 millimetres thick. NOTE: Chill before cutting out the cookies, to make cutting them out easier.
  8. Cut out cookies and place on a baking tray lined with baking paper.
  9. Place the tray in the oven and bake the cookies for about 6 - 8 minutes.
  10. Let them cool before decorating or eating them.

Leftover dough: Gather it up and repeat steps 6 through 10.

Used in

Used in the Following Recipes:


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