Every cookie is a sugar cookie. A cookie without sugar is a cracker. Gary Gulman

Ever wanted just a small sweet bite to go with your hot tea, or a post meal pick-me-up? This is the answer right here.

These tiny biscuits melt instantly in your mouth and have just a slight crispness to them.

The dough is alarmingly easy, and can be made in a jiffy. You can make this dough ahead of time, and the only part requiring patience is the chilling period. But this stage is integral for a well-shaped and cooked cookie.

This is all to do with the content of butter. The softer the butter is in the dough, there are more chances of the cookie spreading and losing its shape. A warning, this dough is pillow-y soft, and you will want to jump right into it! However, rolling the dough can be tough due to this softness, and requires quite a bit of flour to handle, but the end result is amazing. I prefer rolling the dough between two butter papers for ease.

I used a small ravioli cutter to bring even shaped cookies and frosted with some of the strawberry frosting I had leftover from the Eggless Chocolate Cake. You can use some melted chocolate even and garnish with some caramelised ginger, coconut flakes, or sprinkles. The frosting part can be done with kids as a fun activity.

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The Recipe
Serves Yields: 32 mini biscuits | Prep time: 90 mins | Cook Time: 10 mins


  • 1 ¼ cup flour
  • ½ cup butter at room temperature
  • ¼ cup caster sugar
  • ¼ tsp salt
  • ¼ tsp baking powder
  • 1 tbsp milk
  • ½ tsp vanilla
  • Frosting options:
  • Melted chocolate, icing, butter cream frosting, sprinkles, coconut flakes, almond flakes, caramelised ginger, lemon zest


  • Cream the butter and sugar until light and fluffy.
  • In a separate bowl, sift the dry ingredients together.
  • In two increments, add the flour mix into the butter mixture, making sure to scrape of the sides.
  • Add in the milk and vanilla and form dough.
  • This dough will be soft.
  • Create a thick flat disc and wrap in cling film and refrigerate for at least an hour.
  • Then roll out the dough on a floured surface to desired thickness. If the dough sticks too much, roll the dough between two butter papers.
  • Cut out desired shapes and place on a lined baking tray. (You can dip the cookie cutter in flour if it’s too sticky)
  • Refrigerate this tray in the freezer for 5 to 10 minutes.
  • Bake in a preheated oven of 180°C for 10 minutes.
  • Let the biscuits cool completely on a rack before frosting.
  • Store in an airtight container for a week.

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The recipes are tried and tested, some are adapted from various places, and a few are passed down; but every one of them comes straight from the heart.