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Butter Cookies

Little & Loved
  • 35 min Prep
  • 2 hr 5 min Cooking
  • Medium Difficulty


2 Cups gluten free flour

1tsp baking powder

generous pinch of salt

3/4 Cup Lewis Road Creamery Unsalted Butter, softened

1/2 Cup coconut sugar - or muscovado

1/2 Cup honey - or pure maple syrup

1 large free range egg

1/4tsp vanilla bean paste - or 1tsp vanilla extract

Suggested variations

3/4C raisins or

1tsp ground ginger + 1/2C finely diced dried ginger or

1tsp ground cinnamon + 1/2tsp ground nutmeg

3/4C good quality dark chocolate chips 


  • 1

    In a large mixing bowl add flour, baking powder and salt. Whisk to combine and set aside.

  • 2

    In a medium mixing bowl add butter, sugar and honey. Using a hand held blender, mix on high for several minutes, until the mix is light and creamy.

  • 3

    Add egg and vanilla to butter mixture and blend again to combine.

  • 4

    Add the blended mixture to the prepared dry ingredients. At this stage you can also add dried fruit, nuts, ground spices etc. to the maximum of 3/4C.

  • 5

    Fold mixture until well combined.

  • 6

    Place a honeywrap or length of plastic wrap onto bench and transfer 1/2 the mixture onto it. Create a tidy log approx. 10cm in diameter.

  • 7

    Gently fold the wrap over the mixture, pressing down to create an even round log. Tightly twist the edges to seal. Repeat with remaining dough.

  • 8

    Place the cookie dough into the fridge for at least 3 hours to set, or in the freezer for 1 hour if required.

  • 9

    When ready to cook, preheat oven to 180° and line a baking tray with baking paper.

  • 10

    Remove dough from fridge and use a sharp knife to slice 1cm discs. Leave plenty of room on the oven tray between each cookie (these tend to double in size!)

  • 11

    Place into preheated oven and cook for 12-14 minutes. Remove when golden brown on top and slightly soft to touch.

  • 12

    Allow cookies to completely cool on the tray.

  • 13

    Enjoy with a glass of Lewis Road Creamery milk!

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