Desserts & Baking

Sugar cookies

Makes 30 cookies
30 minutes, plus 2 hours’ chilling time
10 minutes

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  • 4 cups flour
  • ¾  t salt
  • ¾  t baking powder
  • 1 cup unsalted butter, softened
  • 1 cup Selati pure white sugar, plus extra for sprinkling
  • 2 large eggs
  • 2 t vanilla extract
  • 10 g edible flowers

1. In a medium bowl, sift together flour, salt and baking powder.

2. In a large mixing bowl, beat the butter and sugar together on medium speed until light and fluffy, about 2 minutes.

3. Add the eggs, one at a time, while mixing. Scrape down the sides of the bowl. Beat in the vanilla.

4. Gradually add in the dry ingredients and mix until everything is well incorporated.

5. Divide the dough in half, shape into two circles, and wrap tightly in cling wrap. Refrigerate for at least 2 hours (or up to 2 days).

6. Preheat the oven to 190ºC.

7. Roll out the dough on a lightly floured surface, and cut out shapes using 5½ cm cookie cutters. Re-roll as needed for more cookies.

8. Place the cut-out cookies on a nonstick baking sheet or parchment-lined baking sheet, spacing them apart. Press the flowers into each cookie, being careful not to change the shape, then sprinkle over sugar.

9. Bake for 10-12 minutes or until the bottom edges start to turn brown. Let cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely.

Photography: Sadiqah Assur-Ismail
Recipe: Jax Burgess
Food assistant: Sarah Millner

Selati Pure White Cane Sugar is community-grown, with joy in every crystal. Enjoy it in your cup of tea or bowl of porridge, or use it to create dazzling bakes and desserts. Sprinkle some joy – and enjoy a little helping of happiness every day.

Shop at Woolworths. 


Jacqueline Burgess

Recipe by: Jacqueline Burgess

Food stylist Jacqueline Burgess has been working with TASTE for the past six years. She loves coming up with wholesome recipes – whether low and slow or fast 'n fresh.

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