Prep
2h
Cook
10m
Total
2h 10m
Ingredients
Method
Nutrition
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For
25
M
I
For the Cookies
210
g
All-purpose flour
1/2
tsp
Baking soda
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Per Serving
Calories
91kcal
Fat
3g
Saturates
2g
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This cookie dough has to chill for at least three hours or overnight for the flavors to fully develop and to make it easier to roll out. Roll out the dough on well-floured parchment paper for easy clean up! Before re-rolling cookie dough scraps, be sure to chill it in the fridge for about 15 minutes first. I highly recommend freezing the cutout cookies before baking just to ensure they don't spread when baked! When decorating with the royal icing, use a toothpick to round out the eyes and buttons for smooth dots.
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Prep
2h
Cook
10m
Total
2h 10m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
25
M
I
For the Cookies
210
g
All-purpose flour
1/2
tsp
Baking soda
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
91kcal
Fat
3g
Saturates
2g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
This cookie dough has to chill for at least three hours or overnight for the flavors to fully develop and to make it easier to roll out. Roll out the dough on well-floured parchment paper for easy clean up! Before re-rolling cookie dough scraps, be sure to chill it in the fridge for about 15 minutes first. I highly recommend freezing the cutout cookies before baking just to ensure they don't spread when baked! When decorating with the royal icing, use a toothpick to round out the eyes and buttons for smooth dots.
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Made it?
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