Cookie love

FavoriteLoadingAdd to favorites

Cookie love - vanilla cookiesWe’ve been doing a lot of baking this week – and a lot of eating! – because Valentine’s Day is just around the corner. As well as white truffles and shrewsbury cookies, we came up with these vanilla cookies. They’re not only delicious, they’re perfect for experimenting with fancy icing techniques.

Click to enlarge

Vanilla cookies

125g butter (4 ½ oz), softened
125g (4 ½ oz) caster sugar
2 tablespoons milk
1 teaspoon vanilla essence
1 ½ cups plain flour
1 ½ teaspoons baking powder
½ cup custard powder

1. Preheat oven to 190°C (375°F). Grease 2 baking trays.

2. Cream butter and sugar until light and fluffy. Add milk and vanilla essence and beat until combined.

3. Add flour, baking powder and custard powder and mix into a soft dough, using hands to finish off.

4. Tip dough onto floured surface and knead until smooth, about a minute. Roll dough out 4mm-5mm thick. Cut out letters using cookie cutters. Place on greased trays.

Vanilla cookies recipe

Click to enlarge

5. Bake in oven for 15-18 minutes. Ice when cool.

Polka dot icing

To decorate your cookies with polka dots, pipe an outline of icing around the edge of the cookies first, to keep the icing from flowing over the sides.Then fill the centre immediately with the same colour icing.

If you decide to use a different colour for the filling, let the outline dry for a few minutes first.

As soon as the cookie is filled and the icing sitting flat, drop small dots of contrasting coloured icing onto the cookies.

Allow to dry. Then scoff the lot! Or package them up nicely for your Valentine.

Royal icing recipe

2 egg whites
1 teaspoon lemon juice
4 cups icing (confectioner’s) sugar

In a large bowl, combine egg whites and lemon juice, then add some of the icing sugar. Mix with an electric beater until smooth. Continue adding icing sugar, a little at a time. The mixture will look like whipped cream with soft peaks when ready. Cover the bowl with plastic wrap and store in the fridge until you are ready to use it.

To make your icing runny for flooding your cookies, put a little of the icing in another bowl (or if you want to use it all, just use the same bowl) and add water, a few drops at a time, until you have a smooth, liquidy mix (not too runny). Add colouring of your choice. Cover the bowl and let sit for 30 minutes to dispel any air bubbles. Gently stir, then your icing is ready for piping.

Related posts:


  1. Melissa Guidas says:

    I would LOVE to know where to get those letter cookie cutters! They are so beautiful, and I’ve never seen any like them ANYWHERE?!
    Amazing and inspiring detail. Just lovely.

  2. Mary Cray says:

    When will these cutters be available? Can’t wait to have them:)

    • Ah. Sorry Mary, we are having a problem getting them. The wholesale supplier appears to have run out. We are working on it.

  3. I was wondering what kind of icing you use. Is it Royal Icing?

  4. I just noticed that the date on my last post says July 8, 2013 at 3:28 p.m…well I don’t know why it says that, but it’s actually July 7, 2013 at 11:29 p.m…strange…

    • Hi there. The difference in the date and time is because we are based in New Zealand and we are a day and a bit ahead of you. So the site is posting the time that it is here. Jane.

    • Hiya. You just need to use ordinary icing (a mix of icing sugar or confectioner’s sugar, a little water, and a small blob of butter) for this. Jane.

  5. Sooo, are you still planning on selling these alphabet cookie cutters? I can’t seem to find them on your site. Thanks!

  6. Where would I find custard powder.. never heard of it.. and not sure what vanilla essence is either. Also, are these cookies soft or are they a little crispy?

    • Custard powder is used to make up custard – it’s freely available in NZ, Australian and the UK. You can read about it here. Vanilla essence is like vanilla extract although not as strong. The cookies come out of the oven soft but crisp up on the outside when they cool and remain soft on the inside.

  7. Do you need to chill the dough befor rolling it out? What size coupler do you use for the big dots? Your cookies are beautiful

    • Hi Marie. No you don’t need to chill the dough for this. You can use any size nozzle you like for the polka dots. It’s best to experiment but something like a Wilton round decorating tip 6 or 7.

  8. Love all your cookies they are beautiful thanks for sharing!

  9. Bake Boss is Australia sells the Love sets of cutters. Have a squizz xx

  10. Chantelle says:

    Can someone please give me the icing on this cookies resipes please

  11. I just bought these at Hobby Lobby by Wilton

    The alphabet and numbers for $9,99 and you can use 40% coupon!

  12. Absolutely stunning cookies Jane!! As a comment mentioned earlier, we also sell these types of cookie cutters! You can find our range here:

    Happy baking!! :)

Speak Your Mind