Teapot Cookies

These buttery teapot cookies with pastel-pink confectionery hearts will add the cutest touch to your tea party.


Serves 18

Preparation Time

Cook time

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Cook's NoteUse any color glace' icing.
Entertainer's TipThe cookie dough can be made a day in advance and stored in the fridge for up to a week.
Product TipThis large, flat and rigid tin can be slid easily in and out of the oven and is perfect for making teapot biscuits the heat-resistant silicone inserts makes lifting a full tin easier and safer, especially when taking to and from a hot oven.
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  • 200g butter
  • 100g castor sugar
  • 300g flour
  • 5ml vanilla essence
  • 18 confectionery hearts
  • icing sugar, to dust


Preheat the oven to 180°C.

Cream the butter, sugar and vanilla essence for about 8 minutes until light and fluffy. Once creamed, mix in the flour to form a soft dough.

Roll the dough out onto grease paper until 8mm thick. Cut out shapes with a cookie cutter and place them onto a lined Le Creuset Rectangular Oven Tray.

Bake for 8-10 minutes, or until lightly golden. Allow to cool on the tray and decorate with confectionery hearts.

Serve dusted with icing sugar.