Little Biskut Vanilla Sugar Cookie Recipe

Little Biskut recipe


  • 800g - 1kg of plain/all-purpose flour (28 -35oz)
  • 1 teaspoon of salt
  • 450g unsalted butter (room temperature (15.75oz)
  • 400g caster sugar (14oz)
  • 2 x eggs
  • 15g of vanilla extract (0.53oz)
  • 15g of vanilla bean paste (0.53oz)


Little Biskut cookie recipe
  1. In a large bowl sift flour and mix salt together.
  2. In a mixer fitted with the paddle attachment, cream butter and sugar. Beat in the eggs. Once combined add the vanilla essence and vanilla bean paste.
  3. Add 800g of the flour and salt mix gradually on a low speed until thoroughly combined and you see the dough is coming away from the sides of your mixing bowl cleanly. Continue to add small amounts of the flour mixture if required.
  4. Remove half of the dough from the mixer and roll into a ball. Roll dough
    out between two sheets of baking paper, place rolled dough on a
    Little Biskut sugar cookie recipe
    tray and chill in the fridge. Repeat for the second half of your dough.
  5. Pre-heat your oven to 160 degrees celsius on fan-forced.
  6. When your dough is nice and firm (roughly takes 15-20 minutes in the fridge) Remove and cut your cookie shapes. Re-roll left over dough.
  7. Place your cookies on a baking tray lined with a silicone baking mat, making sure to leave space around each cookie. Pop in the freezer for 10-15 minutes before baking.
    Little Biskut Sugar Cookie Recipe
  8. Bake for 12-16 minutes or until you see the edges turn a golden brown. (This will also depend on the thickness and size of your cookie and how crunchy you like it, I generally  bake for 16 minutes for 10mm thick)
  9. Cool on the baking tray for 10 minutes and then gently remove and place on a wire rack to cool completely.


  • This is a recipe I adapted for my own use and preference. I am not a qualified pastry chef and I offer no guarantee that it will be a recipe that will work for everyone and their taste.
  • My personal preference is to roll my cookies to 10mm, and bake for a bit longer to make them nice and crunchy.
  • When I was doing made to order cookies I found this cookie nice and stable for shipping.
  • The thickness works for me as I like my cookie flavour to speak for itself and to ensure the fondant doesn't impact the overall taste too much.
  • My cookies also spread slightly which again is my personal preference as I like to see a cookie boarder on my fondant decoration rather than have fondant cover the cookie all the way to the edge.
  • If you like this recipe it may take a few goes to work out what amount of flour and cooking time will suit you best. Don't forget your climate and oven can effect this too!
  • My favourite brand for vanilla essence and vanilla bean paste is Queens.