Cupcake Cookies Recipe

These melt-in-the-mouth biscuits were a hit at Molly’s birthday party. One of my cousins said they were the best cookies she had tasted in a long time and asked for the recipe! So this one is for you (you know who you are!)

You can choose any shape cookie cutter to match your theme.

Basic Biscuit Mix

Recipe from


  • 185g butter, softened
  • 3/4 cup caster sugar
  • 1 teaspoon vanilla extract
  • 1 egg
  • 2 cups Lighthouse Cake, Biscuit and Pastry plain flour


  1. Preheat oven to 180ºC/160ºC fan-forced. Line 3 baking trays with baking paper.
  2. Using an electric mixer, beat butter, sugar and vanilla until pale and creamy. Add egg. Beat until combined. Sift flour over butter mixture. Using a wooden spoon, stir to combine. See notes for baking instructions and tips.


  • Place cookies 4cm apart on prepared trays. Bake for 10-12 minutes until light golden. For even colouring, swap trays halfway through cooking time. If dough gets a little soft after rolling, place in fridge until firm enough to handle. If rolling dough, form dough into a disc. Cover and refrigerate for 30 minutes before rolling.

I baked these cookies a couple of weeks before Molly’s party.  After I baked them and they had cooled down I froze them. The day before her party I pulled them out of the freezer let them defrost and iced them. For icing I used icing sugar mixed with a little bit of water and food colouring! Too easy!

5 thoughts on “Cupcake Cookies Recipe

      • Of Course! Try creaming butter and sugar first with butterfly. Remove butterfly and add remaining ingredients and mix on speed 4 until combined. I have found that you may need to add more flour to this recipe! Hope that helps!

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