Description

This recipe is inspired by my niece Lily’s sixth birthday. She wanted a cookie “as big as her face” with the pinkest frosting. The bakery was out, so we improvised with pantry staples. Melted butter, cornflour for softness, and whipped cream cheese frosting created cookies even better than the store-bought kind. The lesson? Love + good technique = magic.

Ingredients

Scale

Cookie Dough (makes ~12 large cookies)

70g brown sugar
70g white sugar
115g unsalted butter, melted
1 large egg
1 tsp vanilla extract
220g plain flour (all-purpose), sifted
1 tbsp cornflour (cornstarch) – secret to soft, tender cookies
½ tsp baking powder
½ tsp baking soda
½ tsp salt

Cream Cheese Frosting

90g unsalted butter, softened
90g cream cheese, softened (full-fat, brick-style)
250g icing sugar (powdered sugar)
1 tsp vanilla extract
Pink food coloring (gel or liquid)
Sprinkles (optional, for topping)

Instructions

1. Mix the Sugars & Butter

Combine brown sugar, white sugar, and melted butter in a large bowl. Whisk until smooth. Let the butter cool slightly if it’s hot.

2. Add Egg & Vanilla

Crack in the egg and add vanilla extract. Whisk until pale and slightly frothy.

3. Sift & Combine Dry Ingredients

Sift flour, cornflour, baking powder, baking soda, and salt into the bowl. Gently fold with a spatula until just combined. Don’t overmix.

4. Portion & Shape

Use a kitchen scale to form 50g dough balls. Roll smooth and place on a parchment-lined baking sheet. Press slightly to flatten.

5. Chill the Dough

Refrigerate for 1 hour. This keeps the cookies thick and puffy while baking.

6. Bake

Preheat oven to 175°C (350°F). Bake chilled dough 11–12 minutes. Edges should be lightly golden, centers soft. Cool 10 minutes on the tray, then transfer to a wire rack.

Notes

Cookies spread too much? Dough wasn’t chilled long enough or baking soda/powder is expired.
Make ahead? Dough can be portioned and stored in fridge (2 days) or freezer (3 months). Bake from frozen, adding a minute or two.
Frosting too runny? Chill 20–30 minutes and re-whip, or add more icing sugar.
Cornflour importance: Tenderizes gluten for that soft, melt-in-your-mouth texture.

Nutrition

Calories: 310 kcal per cookie
Fat: 17g
Saturated Fat: 10g