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We LOVE our cookie recipe so much, we wanted to share it with the world. Whether you’re a beginner, or an experienced baker not quite satisfied with your current recipe, then we urge you to give ours a go.


1) Most importantly: It tastes GOOD! Seriously though, there’s no point in spending hours perfecting your work if you don’t get to enjoy the best part! If your cookie recipe isn’t down right delicious, then its time to give it the flick!

2) Our recipe is completely free for you to use. No subscription, no course fee, no catches. We hope you love it!

3) Our recipe has minimal to no spread. We have designed our dough to be as easy to use as possible. We personally prefer a minimal spread result when making cookies ourselves. However we’ve clearly explained how much flour to add to get that perfect no spread result if that’s what you strive for.

4) One of our fave points- there’s no wastage! We know a lot of recipes cannot be re-rolled once you’ve cut out your shapes. Luckily that’s not an issue with ours. You can re-roll your dough as many times as you like. YAY to no more cookie dough wastage if you switch to our recipe.

5) It’s tried and tested. We love promoting our delicious and free cookie recipe and we do it with confidence. Why? Because our business has baked, decorated and packaged literally hundreds of thousands of sugar cookies over the past decade. And since making our recipe free to access, many cookiers have let us know how much they love it too & use it for their own business or for personal use.

There’s so much more to love about our sugar cookie recipe but they are the main points we wanted to cover. Don’t forget to keep in touch and let us know how you go. We love to hear from our cookie community. Tag us in your bakes, and if you’ve got a question shoot us an email or dm us on socials.

If you think you’re ready to begin, then head to our recipe below.

*This batch makes apx 70-80 medium size cookies (6cm) or apx 60-70 large size cookies (7cm)
If this quantity is much more than you need, you can also half it or cut into a quarter.*

You’ll need:

  • A hand mixer or stand mixer (stand mixer will make the process much easier).
  • Cookie trays for baking
  • Cookie cutters
  • Wooden rolling pin
  • Baking paper
  • A flat metal spatula
  • Cling wrap


  • 500g good quality unsalted butter
  • 3 cups of white granulated sugar
  • 4 eggs
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 tablespoons vanilla
  • Apx 2kgs good quality plain flour

We strongly recommend using good quality brands when it comes to your flour and butter. That should be the case for any baking. Using cheap quality flour makes a cookie or any baked good more on the chewy side. Good quality ingredients gives you more of a melt in your mouth experience. Our personal favourite flour brand is “The Healthy Baker” which can be found in most major supermarkets and some smaller ones. Devondale butter is our favourite brand of butter, however western star is also great and easy to find.


In a large bowl or in your stand mixer bowl, cream all of the butter and sugar together on a medium to high speed for apx 5 minutes until its a pale yellow, almost off white colour. Pic below for reference. If using a stand mixer we recommend using the paddle attachment.

If you’re using a hand mixer, you may need to cream for longer and may even need to scrape down your bowl from time to time.

Once you’ve reached this stage, turn your mixer on the lowest speed and gather all your remaining ingredients ready for the next step. If using a hand mixer you’ll have to turn off your mixer and do these steps one by one.

Start by adding all of your eggs in at once. It’s important to know that once the eggs are in the mixture you cannot turn the mixer on high or leave the mixer running for too long.

Continue to let the mixer run on a low speed and add all of the remaining ingredients one by one, except for the flour (we’ll leave this until last). It does not matter what order those remaining ingredients go in, that being your baking powder, vanilla and salt.

Next we’ll slowly add in about half of the flour. We do this little by little for two reasons: One, so you avoid a big poof of flour explosion in your kitchen, and two, so we can carefully listen to the mixer’s motor and avoid over doing it. Everyone has a different mixer type, usually the cheaper the mixer the lesser amount of power it has. At some point we will turn the mixer off and complete the last part by hand. It’s important to know how much your mixer can handle, and so we add the flour in bit by bit.

After the first half of flour has incorporated you can add a bit more and let it mix through. Keep doing this until you’ve added apx 1.5kgs (or 75% of the flour total).

The next and final part is up to you to be the judge. There are many factors that can contribute to different cookie dough textures. The weather (heat or extreme cold) the brand of flour you use, the weight/size of your eggs etc. For this reason we don’t give you an “EXACT” amount of flour to add in, its up to you to decide. Another great thing about our recipe is its versatility. Some recipes out there require ‘this’ exact measurement or ‘this’ exact temperature etc etc. With ours, if you add in a little less flour, then your cookie might spread a bit more, but you’ll also get an even yummier and more buttery tasting cookie. It also means less work on your shoulders neck and back as you’ll finish the kneading process sooner. But if you add more flour, you’ll get that perfect no spread dough to give you the perfect crisp finished product.

When adding in the last part of the flour, we recommend turning off your mixer and doing the rest by hand as soon as your mixer motor starts to slow down.

Your dough’s finished product should be able to stay together in a firm ball, without any sticky feeling whatsoever. We often refer to a skin texture finished product in our shop. If you grab at the dough and it resembles grabbing at your forearm then you’re probably good to go.
If your dough is in any way sticking to your hands/gloves then its not yet ready, keep adding more flour.
We recommend not over mixing/kneading the dough. In those final stages the easiest way to incorporate flour each time you add a little more is to flip your large ball of dough over and over, occasionally pressing into the ball. It’s best not to squeeze/ knead for too long or too much, it’s also not necessary. Take pressure off your body by just spinning and turning the ball inside your bowl and let that flour incorporate itself, rather than knead for long periods of time.

Often flour can be caught around the edge or at the bottom of the bowl. It’s super important you thoroughly check that you’ve incorporated all flour into the dough before you go and add in the next lot. This will help ensure you don’t add more flour than is necessary.

Once you’ve finished, seperate the dough into smaller sections and squish into balls. Flatten each ball a little and then wrap tightly in cling wrap. Pic below for reference.
Chill dough in the fridge for apx 3-4 hours or overnight. Your dough can be stored in the fridge for up to 5 days. Our customers have often told us that they freeze the dough for around a month, if they have too much leftover.

When you’re ready to make cookies, you’ll need to take the cookie dough our of the fridge a litter earlier to re soften it. How long before is dependant on the weather. In summer we generally only need about 10 minutes for the dough to be ready, and in winter months it can take more than half an hour. You’ll want to make sure your dough is still slightly chilled when rolling it out and cutting out your shapes, especially when dealing with intricate shapes eg unicorn horns, or thin animal legs or other small parts.

Roll your dough on a square piece of baking paper to your desired thickness (we aim for apx 8mm thickness). Bake in the oven at 170 degrees celsius in a fan forced oven. If you have a different type of oven you’ll need to do some testing to find the right setting.

Bake for approximately 12 minutes or until you’ve reached your preferred colour of cookie. If you like your edges golden brown with a slight crunch (just like we do!) then they may need a tad longer. If you prefer a softer cookie then take them out as soon as that first brown edge just begins to appear around the cookie. We recommend taste testing it both ways and see what works well for you.

The cookie continues to soften a little over the next 24 hours, so it’s a great idea to taste test once again the next day.

Your cookies will last for up two weeks stored in an air tight container, and can last for months if heat sealed using a food heat sealer.


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