Gingerbread Man Cookies


Ho ho ho! Christmas is finally here and the cookie platter is only complete when you have these delicious Gingerbread Man adorning them. Gingerbread is truly the aroma of the day. These classic cookies fill your house with the aroma of these wonderfully warm spices. The scent of the spice blend of ginger, cinnamon, nutmeg and cloves entices you to eat these beautiful cookies. These beautiful souls can completely fill your Christmas day much needed love and happiness.

Super fun to make with kids, delicious to eat and definitely a family favorite for the festive season. Yes, if you have very little time to make cute little fancy things for Christmas, here is your answer to all your worries. Bake a colony of these Gingerbread Man because you won’t realize how fast they run (out of stock)! Hope you have a lovely Christmas!



INGREDIENTS: (Makes 30 cookies)

  • 2 cups whole wheat flour + extra for dusting
  • 1/2 cup buckwheat flour
  • 1/2 cup all purpose flour
  • 100 grams granulated brown sugar (you can use granulated white sugar)
  • 115 grams unsalted butter, room temperature
  • 2/3 cup molasses (or you can use honey)
  • 1 egg, room temperature
  • 2 1/2 tsp dry ginger powder
  • 1 tsp ground cinnamon powder
  • 1/4 tsp clove powder
  • 1/4 nutmeg powder
  • 1/4 star anise powder
  • 3/4 tsp baking powder
  • pinch of baking soda
  • pinch of salt
  • 100 grams dark chocolate, melted



  • Cream butter and sugar in a bowl using a beater until pale and smooth. this would take around 90 seconds.
  • Add molasses and egg and beat it until well combined.
  • In a bowl sift all purpose flour, whole wheat flour, buckwheat flour, ginger powdr, cinnamon powder, clove powder, nutmeg powder, baking soda, star anise powder, baking powder, salt and whisk it well.
  • Add the flour mixture slowly to the wet mixture and beat it until just combined. Do not over beat it.
  • Transfer the dough to a slightly floured surface. Divide it into two halves. Roll it out in the shape of a disc, cling wrap it and refrigerate it for a couple of hours.
  • Meanwhile preheat your oven to 180 C for 15 minutes. Line a baking sheet with parchment paper and keep aside.
  • Now take the dough of the fridge. Roll it out on a lightly floured surface to a thickness of about 1/4 inch. Cut it into different shapes using a cookie cutter and transfer it to a baking sheet.
  • Put it in the freezer for 10 minutes before baking so that the cookies retains it shape.
  • Now allow the cookie to bake for 10 – 12 minutes or until the edges turn golden brown.
  • Once done, take it out and allow the cookie to cool down completely. Dip half or whole cookies into melted dark chocolate and freeze for sometime and bite into these cookies.


Christmas Sandwich Cookies – Dulce De Leche Sandwich Cookies

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Which is your favorite holiday cookie? Is it the Christmas special gingerbread cookies, some healthy oatmeal cookies, everyone’s favorite chocolate cookies or these drool worthy Dulce De Leche Christmas Cookies. December is the cookie month and there is so much excitement in my kitchen about it. Simple ingredients coming today everyday to create some new magical cookie. The latest on the block being these Dulce De Leche Christmas Sandwich Cookies. Totally festive and delicious in flavor. Every since I made a batch of these cookies, I think I have a crush on these. It got over from my kitchen in no time and its no exaggeration.

Buttery and loaded with the goodness of Dulce De Leche, these wonders are the prettiest things to gift this Christmas to your near and dear ones. The enticing smell of the freshly baked shortbreads wafting from the oven to the lip smacking Dulce De Leche, what a winning combo! The beautifully carved out stars, christmas trees in these cookies is surely to take you to Christmas cookie heaven. The fun day is just a week away and it’s time to make these beauties right away.

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INGREDIENTS: (makes 12 sandwich cookies

  • 1 1/2 cup all purpose flour
  • 1/2 cup whole wheat flour + extra for dusting
  • 60 gms icing sugar
  • 220 gms unsalted butter, room temperature
  • 1 1/2 tsp lemon zest
  • 1 tsp vanilla extract
  • pinch of salt
  • 1/3 – 1/2 cup store bought Dulce De Leche (I used store bought Dulce De Leche)
  • 1/4 cup icing sugar, for dusting (optional)

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  • In a bowl, beat the unsalted butter until its smooth and pale. Now add the icing sugar and beat it for 40 – 50 seconds until its smooth and creamy.
  • Now add vanilla extract and beat for 10 – 20 seconds.
  • Add all purpose flour, whole wheat flour and lemon zest and beat it until just combined. There may be crumbs which is completely fine. Do not over beat it.
  • Transfer the dough to a lightly floured surface and bring the entire dough together and flatten it in the form of a disk, cling wrap it and put it in the refrigerator for 45 minutes to an hour.
  • meanwhile line a baking tray with parchment paper and preheat your oven to 180 C for atleast 15 minutes.
  • Once the dough its slightly firm, roll it out on a lightly floured surface. Using a cookie cutter cut out round cookies of 1/4 inch to 1/3 inch height. Transfer it to the baking tray.
  • Now take smaller cookie cutter of different shapes and cut out the center of half of the cookies.
  • Put this baking tray into the freezer for 10 minutes. Once done put it to bake for 15 minutes or until the edges are golden brown.
  • Remove it from the oven and allow it to cool completely on the wire rack.
  • Now take a whole cookie and spread 1 tsp (or slightly more) amount of Dulce De Leche evenly, keeping some gaps on the edges.
  • Take a cookie with some shape carved on it and place it gently on the above cookie.
  • Repeat the same with the remaining cookies and enjoy!

Eggless Oat Cookies

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Usher into the cookie month with some simple Oat Cookies. Making batches after batches of cookies is indeed therapeutic. Warm spices to fresh herbs, chunks of butter to heaps of flour, beautiful little cookie cutters to perfectly baked cookies – the journey of making cookies is fun. Every cookie dough has exciting ingredients and its own story to tell.

These Oat Cookies were specially baked for my 2.5 year old lil one. He loves munching on homemade cookies during evenings and I love baking it for him. It allows me to introduce different flavor combinations in a beautiful way. Watching me bake so often, he loves taking part in the entire process, mixing ingredients to cutting the cookies. These classic cookies are super easy, fun to bake with kids and a total winner in my kitchen. The spice blend in the cookie dough lends a wonderful warmth to the cookie, while the oats make it chewy and addictive. Add this easy cookie recipe to your reportoire and you’ll never regret it!



INGREDIENTS: (Makes 24 cookies)

  • 220 gms oat flour + extra for dusting
  • 40 gms rolled oats
  • 220 gms unsalted butter, room temperature
  • 70 gms icing sugar
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon powder
  • 1/4 tsp nutmeg powder
  • 2 tbsp whole milk (optional)
  • pinch of salt



  • In a bowl take unsalted butter and beat it until smooth. This will take around 30 – 40 seconds. Now add icing sugar and beat it until its smooth.
  • Now add vanilla extract and beat it for 20 – 25 seconds.
  • Add oat flour, cinnamon powder, nutmeg powder and salt and fold in the mixture until well incorporated.
  • Add the remaining rolled oats and fold in until just incorporated. In case the dough is too thick, add 1 – 2 tbsp of whole milk and fold in gently.
  • Transfer the mixture to a well dusted surface and bring the dough together to form a disc. Do not knead it.
  • Wrap the dough with cling wrap and put it in the refrigerator for 40 – 45 minutes.
  • Meanwhile line the baking sheet with parchment paper and keep aside. Preheat your oven to 180 C for atleast 15 minutes.
  • Take the dough out of the fridge and roll it out on a lightly floured surface to 1/4 – 1/3 inch thick circle. Using cookie cutter cut the cookies into the desired shape and tranfer on the baking sheet.
  • Keep this baking sheet in the freezer for 10-15 minutes until its firm.
  • Now take it out and put it to bake for 15 – 17 minutes or until the cookies are golden brown.
  • Take it out of the oven and allow it to cool completely. Once its cools down, it firms up better.
  • Transfer it to an airtight container and enjoy these for a week.



Lemon Thyme Shortbread Cookies



Hunting for an easy peasy recipe for a non chocolate cookie – these bright buttery cookies are soon going to be your elixir for happiness. While chocolate cookies are almost everyone’s favorite, these lemon – thyme cookies are magical! Shortbread cookies are an epitome of glamour and simplicity. They are fun to make – quite therapeutic and almost like your canvas where you can play around with different flavor combination and make these little heart wonders.

Bright and buttery – these lemon and thyme cookies are perfect additions to your breakfast as well as tea time table. The freshness from the locally sourced fresh lemons and the fragrance from fresh thyme makes you want to go for another bite. Absolutely scrumptious. Minimal ingredients, fool proof recipe and these little indulgent and melt in your mouth cookies are ready in no time.

Share some love with these cookies!



INGREDIENTS: (Makes around 16 – 18 cookies)

  • 1 cup multigrain flour + extra for dusting
  • 113 grams unsalted butter, room temperature
  • 35 grams granulated white sugar
  • 1 tsp pure vanilla extract
  • 2 tsp lemon zest
  • 1 tbsp lemon juice
  • 1 tbsp fresh thyme leaves, chopped
  • few thyme leave sprigs, for garnishing



  • In a bowl beat butter and sugar until they are smooth and creamy. This would take around 40 – 50 seconds.
  • Now add vanilla extract and beat it for 20 seconds.
  • Add in multi-grain flour and salt and beat it on low speed for 40 – 50 seconds , until its just combined.
  • Now to this mixture add lemon juice, lemon zest and thyme leaves and beat it for 30 seconds.
  • Transfer the mixture to your kitchen top. Make sure that the kitchen top is lightly floured. Combine the entire dough mixture. Do not over mix/ over knead it.
  • Flatten the dough mixture into a disc shape, cling wrap it and put it the fridge to chill for atleast 1 hour.
  • Meanwhile pre heat your oven to 180C for atleast 15 minutes. Line your baking sheet with a parchment paper and keep aside.
  • Take the dough out of the fridge. Lightly flour the surface. Roll out the dough to a 1/4 inch think circle. Take heart shaped cookie cutter and cut out the cookies.
  • Transfer each cookie to the baking sheet. Garnish it with thyme sprigs. Allow the cookie to bake in the oven for 8 – 10 minutes or until the cookies are light golden brown.
  • Once done, take it out from the oven and allow it to cool completely and enjoy!




Chocolate Fudge Cookies

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What is the one thing that de-stresses you and lifts up your mood? For me its definitely baking! It gives me a sense of calmness. Yes, baking is my drug of happiness and nothing is more satisfying than baking and eating freshly baked chocolate cookies. I admit I love fancy desserts but deep down I often need my chocolate fudge cookies. Its called little pleasures of life.

These chocolate fudge cookies needs no introduction because they are pretty darn good.  Its so chocolaty and intense that you can’t stop in a single bite. I adore them since it gives me a sign of something good, something happy! The aroma of these cookies is so inviting. It’s every chocolate lovers dream come true cookie. Incredibly easy to make and extremely decadent.

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INGREDIENTS: (Makes 8 big cookies)

  • 20 grams all purpose flour
  • 115 grams dark chocolate, roughly chopped
  • 15 grams unsalted butter, room temperature
  • 1 large egg
  • 90 grams caster sugar
  • 1/4 tsp baking powder
  • 1/4 tsp vanilla extract
  • 1/2 tsp instant coffee powder
  • pinch of salt
  • 1/4 cup almonds, roughly chopped
  • 1/4 cup white chocolate chips
  • 1/4 cup dark chocolate chips

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  • Put a pot of water on medium heat to boil. Take roughly chopped dark chocolate chips and butter in a saucepan and place it on the pot of water.
  • Keep stirring the chocolate and butter mixture until its completely melted. Keep aside to cool down to room temperature.
  • Meanwhile mix baking powder, coffee powder, salt and all purpose flour in a bowl and keep aside.
  • Now take egg and sugar in another container and beat the two until the mixture is  pale yellow and slightly fluffy.
  • To this add the chocolate mixture and vanilla extract and beat just until well incorporated.
  • Add the flour mixture and fold gently until well incorporated.
  • Add the chopped almonds, white and dark chocolate chips and fold in until its evenly distributed.
  • Cling wrap the cookie dough and keep it in the refrigerator for atleast 45 minutes.
  • Meanwhile preheat your oven to 160C for atleast 15 minutes. Line a baking sheet with parchment paper
  • Take the cookie mixture out and using a ice cream scoop take 3/4th scoop of mixture and place it on the sheet.
  • Wet your hands and slightly flatten the cookie dough. Allow it to bake for 12 – 14 mixture or until the cookie is just done.
  • Take it out of the oven and let it cool for atleast 15 – 20 minutes before having a bite.


Chocolate and Peppermint Crinkle Cookies


Chocolate, peppermint and sugar – a match made in heaven! These are my favorite holiday cookies and oh so addictive. The decadent chocolate cookies encased in sugar is nothing short of blissfulness. So if you haven’t yet started baking your holiday cookies, it’s Happy Christmas Cookie Baking Friday!

The melt in your mouth center and the crispiness towards the edges of these cookies with a generous coating of sugar makes it look simple and darn pretty. Though I don’t live in that part of the world where it snows, but looking at the pictures in the books since childhood (and now Facebook and Google) these crinkle cookies are just everything I have envisioned about Christmas – snowy wonderland that tastes delicious. The cracking of the cookies while its baking in the oven is so satisfying that it make you want to eat the cookies right away.


So if you need some quick and easy to make cookies to adorn your Christmas dessert tray then these crinkle cookies is your resort. It’s Christmas, it’s time to indulge and it’s time to bake these chocolate and peppermint crinkle cookies for your friends and family now.

Merry Christmas!


INGREDIENT: (Makes 15 cookies)

  • 30 grams unsalted butter, room temperature
  • 130 grams dark chocolate or semisweet chocolate, roughly chopped (I used 55% dark chocolate)
  • 1 large egg
  • 50 grams granulated sugar
  • 90 grams all purpose flour
  • 1 tsp vanilla extract
  • 1 1/2 tsp peppermint essence
  • 1/4 tsp baking powder
  • pinch of salt
  • 1/3 cup icing sugar, for coating



  • Using double boiler method, melt roughly chopped chocolate and unsalted butter until the chocolate has completely melted.
  • Keep the melted chocolate and butter mixture aside and allow it to cool to room temperature.
  • Meanwhile, beat granulated sugar and egg using a electric beater until light and fluffy.
  • Now add vanilla extract, peppermint essence and room temperature melted chocolate mixture and beat it just incorporated.
  • Now in a separate bowl, whisk all purpose flour, baking powder and salt using a wire whisk and keep aside.
  • Now all the flour mixture to the egg-chocolate mixture and beat until it forms a dough and is well mixed.
  • Cling wrap the dough and refrigerate atleast for 4 hours or preferably overnight.
  • Preheat your oven to 160C for atleast 15 minutes. Line the baking sheet with parchment paper.
  • Take a tablespoon of the dough and make a ball out of it. (You can choose to flatten it a little).
  • Generously coat the chocolate ball with icing sugar. Repeat it with the remaining dough and place it on the baking sheet with each ball being 2 inches apart.
  • Bake the cookie for 7 – 8 minutes. Please do not over bake it since the cookie will become dry.
  • Allow the cookies to cool slightly and indulge! These cookies are best when eaten the day its baked. However you can store these cookies in an airtight container for 2 – 3 days.


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Happy holidays and Merry Xmas!


Linzer Cookies with Strawberry Chia Seed Jam


The countdown to Christmas has begun and its time stock up all the holiday baking wonders! With the dawn of December, comes in a month of baking sprees. The baking of cookies, gingerbread cakes or cranberry tarts just fills the entire house with beautiful aroma each day. The concoction of the different spices being infused in each dessert is so enticing that it is difficult to wait till the dessert is baked.

Linzer cookies is a perfect example of the flavorsome festive cookies that you can’t stop with just one of the cookie sandwiches. It’s addictive, period! I was scared of making these cookies since it involved some crucial pressure points (only in my head), however once I decided to make these, I completely enjoyed it especially when they turned out yummy.

The nutty buttery cookies with the aromatic spices comforts you amidst the nip in the air. These tender cookies are just perfectly sweet and the tartness from the jam makes the whole sandwich look and taste lovely! So why wait, just crank up the oven temperature, whisk up the list of ingredients mentioned below and enjoy this Christmas with these beautiful cookies.



INGREDIENTS: (makes 10 cookies sandwich)

  • 75 grams whole almonds
  • 140 grams all purpose flour
  • 80 grams caster sugar
  • 1/4 tsp cinnamon powder
  • 1/4 tsp salt
  • 1/4 tsp nutmeg powder
  • pinch of star anise powder
  • 113 grams unsalted butter, room temperature
  • yolk of 1 large egg
  • 1/2 tsp vanilla extract
  • zest of 1 lemon
  • 1/3 cup strawberry jam (I used store bought 24 Mantra Organic)
  • 1 tsp black Chia Seeds
  • 40 grams icing sugar, for dusting



  • Preheat your oven to 170C for atleast 15 minutes.
  • Line your baking sheet with parchment paper. Put the whole almonds on the baking tray and put it to toast for 7 – 8 minutes until slightly brown and the aroma of the toasted almonds starts coming.
  • Once toasted, allow it to cool completely. Once cooled put it in the grinder with 20 grams of caster sugar and grind it until it forms a fine powder.
  • In a bowl, beat butter and sugar until light and fluffy.
  • Add in egg yolk and vanilla extract and beat until well incorporated.
  • Add in almond meal in the mixture and mix in until mixed properly.
  • Now add in salt, nutmeg powder, cinnamon powder, star anise powder, lemon zest, all purpose flour and beat it until just combined.
  • Now cover the cookie mixture in cling film and refrigerate for 30 – 45 minutes or until firm.
  • Once it is firm, roll the cookie dough to 1/4 inch thickness and cut it with the cookie cutter as shown in the pic. (You could use other shape cookie cutters too)
  • Using a small cookie cutter, cut the center and place the cookies on the baking sheet.
  • Refrigerate the cookies on the baking sheet for 10 minutes.
  • Now place it in the middle rack of the oven to bake for 10-12 minutes or until the edges are slightly golden.
  • Allow the cookies to cool and then transfer it to the wire rack to cool completely.
  • While the cookies are baking, mix chia seeds and jam in bowl and whisk it until its lump free.
  • Place the cookies with the cut out on a baking sheet and dust it with icing sugar.
  • To assemble the cookies, put a spoon of jam on the whole cookie and then place the cookie on top with the icing sugar. Now you are ready to take a bite!


Enjoy and Merry Christmas 🙂



Strawberry Jam Thumbprint Cookies


And the month of Christmas is right here. Joining in the baking bandwagon during this month is indeed pretty exciting. For me Christmas is about baking, period! Be it the aroma of freshly baked gingerbread cookies, boozy fruit cakes, plum cakes or jam thumbprint cookies, its divine! So here is my take on the old fashioned Strawberry Jam Thumbprint Cookies.

These cookies transports me to my childhood days, when my mom used to make jam filled cookie sandwiches during Christmas. It was devouring! Take inspiration from those cookies, is when I decided to make the seasonal favorite, easy to make Jam Thumbprint cookies. The ruby red strawberry jam glistening on top of the shortbread cookies adds  a nice festive touch to it. The sweetness from the shortbread cookies is perfectly complimented by the tartness from the strawberry jam. And if you are a jam addict (like me), then you get lucky to have spoonful of jam once the baking session is over!

So as the Christmas baking chapter starts right here, surprise Santa with these melt in your mouth delicious cookies. Fill gift bags with these cookies and yes don’t forget to gorge on these cookies yourself. I bet no one can resist such delicious temptation!

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INGREDIENTS: (Makes 15 cookies)

  • 113 grams unsalted butter, room temperature
  • 140 grams all purpose flour
  • 55 grams granulated sugar
  • yolk of 1 large egg
  • 1 tsp vanilla extract
  • 1 tsp orange zest (optional)
  • 1/3 cup strawberry jam (I used store bought strawberry jam)
  • pinch of salt



  • Preheat the oven to 180C for atleast 15 minutes. Line the baking sheet with parchment paper and keep aside.
  • Meanwhile, in a bowl beat the unsalted butter and granulated sugar until its light and fluffy.
  • Add vanilla extract and egg yolk and beat the mixture until well combined.
  • In a separate bowl, whisk all purpose flour, orange zest and salt in a separate bowl and keep aside.
  • Add the flour mixture to the egg-butter mixture and beat until the mixture is just combined.
  • Cover the mixture and put it in the refrigerator for 20 – 30 minutes.
  • Take it out of the fridge, roll the mixture into balls and place it on the parchment paper. Make sure each cookie dough is placed atleast 1 inch apart from each other.
  • Using your thumb, make an indentation in the middle of the cookie. Fill it with a generous amount of strawberry jam.
  • Bake the cookies for 12 -14 minutes, or until golden brown. Take it out of the oven and leave it to cool on the wire rack.
  • Once cooled, eat and enjoy!



Hazelnut and Almond Toffee Bars


After a bad day in the kitchen, all you need to redeem yourself is chocolate. It brings back oodles of confidence and satisfaction. This is when I tried making hazelnut and almond toffee bars. The very thought of having hazelnut in my dessert is inviting in itself.

I’ve been trying really hard to lose my post pregnancy weight and try keeping myself away from sugar and desserts. But when there is hazelnut in my dessert, I can’t hold back! Chocolate and hazelnut have an unwavering relationship. Combining them in bars makes it magical. These crunch toffee bites makes you want to dig into them again and again. They are completely irresistible. The crispy edges are the best bits, so make sure you don’t discard them. Snack on these mini bites or team it up with a scoop of vanilla ice cream, these bars are simply divine – worth every buttery chocolatey bite.



INGREDIENT: (Makes 8 bars)

  • 60 gms unsalted butter at room temperature
  • 55 gms caster sugar
  • 65 gms all purpose flour
  • 1/2 tsp vanilla extract
  • 1/8 tsp salt
  • 120 gms semi sweet chocolate chips (you can use semi sweet chocolate, roughly chopped)
  • 4 tbsp nutella
  • 1/4 cup hazelnut, coarsely crushed
  • 1/3 cup lightly roasted almonds, coarsely crushed


  • Preheat your oven to 150C. Take a 6 inch square cake tin and line the bottom and sides with aluminium foil
  • Take unsalted butter and sugar in a bowl and beat it till its light and fluffy on medium speed for about 2-3 minutes.
  • Now add the vanilla extract and beat for 20 seconds.
  • In a separate bowl  ix salt and all purpose flour. Put this mixture into the butter mixture and mix till the flour is combined well.
  • Take the flour mixture and even spread it on the cake tin and allow it to bake for 20 minutes or until golden brown.
  • Combine nutella with the hazelnuts and set aside.
  • Now take the cake tin out of the oven and generously spread the chocolate chips on top of the baked shortbread mixture. Put the hazelnut mixture and put the cake tin into the oven for 1 -2 minutes.
  • Using a spoon spread the chocolate mixture evenly on the entire baked cookie mixture below.
  • Sprinkle the almonds on top of the chocolate-hazelnut spread and let it cool completely.
  • To allow it to cool quickly you can put in the fridge for 40 minutes. Once it is cooled, take it out of the cake tin along with the aluminium foil, using the edges of the foil.
  • Cut it into small squares, remove the foil and serve.

Shortbread Cookies With A Zing

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Thinking of calling your friends over for tea, lemon shortbread cookies are perfect complements for a late afternoon tea, cookies and chat with friends. Whipping up a batch of shortbread cookies often transports me to a little local Scottish cafe where I am dunking these yummy cookies into a piping hot cup of tea – surreal!

I was not a person who loved lemon in my desserts until I happen to eat amazing lemon cookies in a cafe in SF and after which there is no looking back. Shortbread cookies are quite addictive and now one of my favorite forms of cookies. Its rich, flaky and delicate. The subtle zing of the lemon is captured in one buttery beautiful piece.I often love munching these while writing my blog or while reading my kindle. I know I can complete a whole batch of freshly baked lemon shortbread, but I try to control myself not to indulge so much into such luxurious treats.

Its such an easy recipe without having to follow any difficult baking techniques. You can end up baking these petite wonders in just no time. So wear those baking aprons, get your hands dirty and bake these lemon shortbread cookies today.

lemon cookies


INGREDIENTS: ( Makes 12 – 14 cookies)

  • 180 gms all purpose flour
  • 55 gms powdered sugar
  • 115 gms unsalted butter, room temperature
  • 1/2 tsp vanilla extract
  • Juice of 1 lemon
  • Zest of 1 lemon
  • pinch of salt


  • In a bowl combine pre sifted all purpose flour and salt and set aside.
  • Using an electric beater combine butter and sugar until light and fluffy.
  • Mix in the vanilla extract, lemon zest and lemon juice. Now mix in the dry ingredients just until incorporated well.
  • Flatten the dough into a disc shape, wrap in a plastic wrap and chill the dough for atleast 1 hour or until firm.
  • Now preheat the oven at 180 C for atleast 10 -15 minutes. In the meanwhile line the baking sheet with parchment paper
  • On a lightly floured surface roll out the dough into 1/4 inch – 1/2 inch thickness. Then cut into circles, squares or any other shape using a floured cookie cutter.
  • Transfer the cookies into a baking sheet. Put the baking tray in the freezer for another 5 – 10 minutes so that the cookies firm up a bit.
  •  Now bake it for 10 – 12 minutes or until lightly brown.
  • Once bakes cool on the wire rack.
  • You can sprinkle some caster sugar if you like or glaze it with lemon glaze.