Soft, buttery cookies perfect for cookie cutters and chocolate decoration. Ideal for themed designs or gift sets.
Ingredients (makes ~40 cookies)
250 g (1 cup + 2 tbsp) unsalted butter, softened
150 g (1 ¼ cups) icing sugar
½ tsp salt
350 g (2 ¾ cups) all-purpose flour
1 tsp vanilla powder or 2 tsp vanilla extract
100 g dark chocolate, melted
100 g white chocolate, melted
Optional toppings: sprinkles, crushed nuts, or colored sugar
Instructions
Cream butter & sugar: Beat butter, icing sugar, and salt with a mixer until very fluffy (4–5 minutes).
Add flour & vanilla: Mix in flour and vanilla until a smooth dough forms.
Spread dough: Place dough on a piece of parchment and cover with another sheet. Use a rolling pin to gently spread the dough to about ¼ inch (6 mm) thickness. You can use our stencil in order to obtain the correct dough height
Cut shapes: Use your cookie cutters to cut out cookies directly on the parchment. Transfer cookies with parchment to baking sheets. Keep the scraps to re-roll later if desired.
Chill: Refrigerate cut cookies on baking sheets for 30–60 minutes to firm up.
Bake: Preheat oven to 160°C (320°F) fan. Bake for 12–15 minutes until edges are lightly golden. Let cool completely on wire racks.
Melt chocolate: Melt dark and white chocolate separately in a microwave or bain-marie. Transfer to piping bags.
Decorate: Cover half the cookies with dark chocolate, half with white. Chill 30 minutes. Add lines, patterns, or toppings with remaining melted chocolate for a “fun” effect.
Tips for Perfect Cookie Cutter Cookies:
Use cookie cutters to define shapes — no need to re-roll scraps multiple times.
Chill dough before baking for crisp, clean edges.
Spread dough evenly for consistent baking.
Decorate cookies only after fully cooled to prevent chocolate from melting or sliding.
