These are simply fabulous, they hold their shape beautifully in any pattern and they are perfect for any occasion. They are delicious as they are but you can glaze them with any cream of your choice or chocolate ganache. Make sure the cookies are completely cooled before frosting them. You can make this cookie dough with a stand mixer, food processor or with a bowl by hand. Add flour to the bowl of a stand mixer together with sugar, salt and butter, mix the dough until the butter is distributed in the flour mixture, this should take no more than a minute if you are using a good processor.

Add the milk and mix again and at this point, the dough will come together very quickly, do not overbeat the dough, you have to keep the butter as cold as possible and that is how you will get a really beautiful, crispy and flakey cookies. Place the dough in a plastic wrap and wrap it really well then place it in the refrigerator to chill for around 20 to 30 minutes.

This dough holds up beautifully so if you want to make this dough two weeks in advance, go ahead. When you are rolling pout the dough, make sure you are working on a well-floured surface and as you roll it, turn the dough from time to time and this will prevent the dough from sticking.

Cut the dough cookies in any shape or size you want and you can re-roll the remaining dough as many times as you can but if it gets too warm, pop it back in the fridge for ten minutes and continue so that the butter does not melt. Place the cut cookie dough on a baking sheet lined with a parchment paper then bake these cookies in a preheated oven at 350 degrees Fahrenheit for 15 minutes.

These cookies are very buttery and perfect for any occasion. Make them for friends, weddings, parties and enjoy them.


  • 250 grams(2 cups) All-Purpose Flour
  • 2 tbsp Milk
  • 140 grams (1 1/4 cup) Powdered Sugar ( If you are icing the cookies with royal icing only add 100 grams of powdered sugar to your cookie dough.)
  • 150 grams (1 1/3 stick) very cold Butter
  • 1/2 tsp good quality Vanilla
  • 1/4 tsp Salt


  1. The dough at first may seem like it won’t come together, but keep mixing. If your flour has high protein content you can add 1/2 tsp more of milk.
  2. Do not overbeat the batter, just mix until the dry ingredients are well moistened then stop.
  3. Make sure the dough remains cold when cutting the cookies if the dough starts to soften, pop it in the fridge for 10 minutes then continue using it.