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Recipe

Difficulty

Easy

 

Prep time

40 minutes

 

Cook time

12 minutes

 

Serves

12

 

Ingredients

 

Cookie dough:

115g Westgold Unsalted Butter

115g caster sugar, soft

Pinch salt

2 eggs, beaten

1 tsp vanilla extract

¼c milk

225g flour            

½ tsp baking soda

½ tsp cream of tartar

 

50g white sugar

50g brown sugar

3 tsp cinnamon

 

Cream filling:

50g icing sugar

185g cream cheese

50g Westgold Unsalted Butter, soft

1 tsp vanilla extract

Squeeze lemon juice

 

Method

 

To make the cookie dough:

Preheat the oven to 180°C. Using an electric mixer, cream together the Westgold Butter and sugar until light and fluffy.

 

Slowly add the eggs and vanilla while continuing to beat. Sift the flour, soda and cream of tartar.

 

Slowly mix the flour and raising agents into the butter mixture and pour in the milk. Mix until just combined, being careful not to over mix. It is a soft dough.

 

Toss the white and brown sugars and cinnamon together in a bowl to make cinnamon sugar.

 

Use a small ice cream scoop to scoop balls of dough and toss them in the cinnamon sugar until coated.

 

Place on baking paper lined trays and press down gently with your fingers. Sprinkle a little more cinnamon sugar on the top.

 

Bake for 12 minutes. When baked, slide the paper off the trays and leave to cool.

 

To make the icing:

Beat the cream cheese until smooth using an electric beater. Add the icing sugar, Westgold Butter, vanilla and a squeeze of lemon juice and beat until smooth.

 

Spoon icing into a piping bag and sandwich the cookies together. Serve.

 

 

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