• Preparation Time 45 minutes
  • Baking Time 15 minutes
  • Makes 28 to 32 cookies
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 1 cup butter, softened
  • ¾ cup icing sugar
  • 1 tsp vanilla extract
  • 1 ½ cups Robin Hood® Best For Cake & Pastry Flour
  • ½ cup corn starch
  • Coloured sugars

Serving Size: 28 to 32 cookies


Serving Size: 28 to 32 cookies

  • Preheat oven to 350ºF (180ºC). Line baking sheets with parchment paper.
  • Beat butter, icing sugar and vanilla in large mixing bowl until light. Add flour and corn starch. Beat into a smooth batter.
  • Roll into different shapes and sizes using 1 tsp-1 tbsp (5mL-15mL) of dough. Roll into coloured sugars. Place on prepared baking sheets.
  • Bake in preheated oven 13 to 15 minutes, depending on size. Immediately poke hole through each cookie while warm to make into edible jewellery. Cool on wire rack.
  • String cookies onto a thin decorative ribbon or long piece of thin licorice and tie ends together to secure.


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