Butter Cookies

Yields: 100 cookies


  • 300g flour
  • 200g butter
  • 100g sugar
  • 1 egg
  • 1 tsp vanilla extract


  1. Mix the egg, vanilla and sugar in a large bowl.
  2. Gradually add the softened butter, followed by the flour.
  3. Knead by hand until the dough is smooth and forms a ball.
  4. Put the dough in an airtight container and place in the fridge for about 20 minutes.
  5. Preheat the oven to 180 degrees.
  6. Roll out the dough to about 2mm thickness.
  7. Cut out shapes using cookie cutters and place them on a baking tray lined with non-stick parchment.
  8. Form the remaining dough into a ball and place back in the fridge.
  9. Optionally brush the cookies with milk and/or egg yolk and sprinkle with hundreds-and-thousands.
  10. Bake for about 7-8 minutes, until the first cookies brown ever so slightly.

– Make sure not to overcook the cookies – when they are browned they tend to be too hard.
– The dough can be kept in the fridge for 2-3 days.
– Using 2 egg yolks works fine as a substitute for the whole egg.
– Why not try making Jammy Dodgers by cutting out two circular cookies, spreading 1/2 tsp of jam on the centre of the first, cutting a hole in the centre of the second (using a small cookie cutter) and placing it on top of the first.
– You can keep the cookies fresh in a cookie jar for several weeks.