originated in Australia
, and they’re also sometimes known as cornstarch cookies or butter cookies! They have no eggs
(completely eggless, so they’re egg-allergy friendly!)
and only use a few simple ingredients to make a special dessert that anyone can enjoy!
1 cup all-purpose flour ½ cup cornstarch ½ cup confectioners' sugar ¾ cup butter
Mix the dry ingredients.
In a medium mixing bowl, whisk together 1 cup all-purpose flour, ½ cup of cornstarch, and ½ cup of confectioner’s sugar
until well blended and incorporated
. Then, set aside.
Cream the butter.
In a large mixing bowl, or the bowl of your stand mixer, cream ¾ cup of
salted, room temperature butter
(1 ½ sticks)
until completely smooth and lighter in color. This will take a minute or two.
Next, add the dry ingredients and mix until all of the dry ingredients are incorporated into the butter, and you have a soft dough. Cover the bowl with plastic cling film and put into the fridge.
Chill for 1 hour.
Bake the cookies.
Using a dampened fork,
press down firmly on the dough balls
until they’re an even disc. Then place your cookies into the middle of your oven’s center rack and bake for 18 to 20 minutes or until the cookie bottoms just begin to turn a light golden color.
When the cookies are done, remove from the oven and allow to cool on the baking sheet for a few minutes before transferring to a
wire cooling rack to cool completely
Dust with confectioners’ sugar once totally cooled
(or the sugar will melt!)
, if desired. For more great Christmas cookies visit