Tried a new buttter cookie recipe that retains the shape well and no long resting or chilling time required. Best part is the texture which is really crisp and crumbly very similar to Jenny’s. Just see the cross section of the crumb, how fine and airy it is.
Couldn’t stop biting into them, and I only made a small batch. Feel free to multiply the recipe.
Some tips
– use good quality and cold butter, do ensure butter is not melting when using.
– baking time here is for reference only, do ‘watch fire’ and observe the cookies in the oven
– cookies may still feel soft when first out of oven, but it will crisp real quick once it cools
– use a thick piping bag and bigger tips. I use wilton 1M or 1E tips.
You can also make chocolate ones by replacing some of the corn starch. Instructions in recipe.
Recipe (makes about 50 small ones) (adapted from 悠乐煮厨)
- 200g salted butter
- 60g powder sugar
- 130g cake flour
- 60g bread flour
- 70g corn starch
For chocolate version, replace 30g of corn starch with cocoa powder and increase sugar to 65g
Method
1. Cream cubed butter and powder sugar using hand mixer till pale and light. This is about 2 mins on my mixer.
2. Mix the 3 types of flour with spatula briefly, and add all at once to the butter. Use spatula to mix in.
3. This next step is important. Once no visible dry flour, use the spatula to press and spread the dough repeatedly. Do this for 5min or so or longer for bigger batches.
4. Do not worry about a hard cookie or gluten formation as the recipe contains no water needed for gluten formation. Press and spread till the dough is not sticky and no longer clings to the silicone spatula. You can also test with finger tips to press lightly and dough should not stick. This step also introduces air which forms this crispy and crumbly texture at the same time.
5. You can now pipe this dough onto a lined baking tray.
6. Bake at 150 degrees Celsius (preheat oven first) for 20 to 25 min. Allow to cool before eating.
Olady Bakes 
Hi,
Looks delicious. Please do you have a recipe for cut out cookies as well as icing.
Thank you
Vera
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Sorry, I don’t.
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Hi, I have tried the recipe and have baked them for 30 mins. But the looks are still so white. I have colled them. Can I put them back into the oven to brown them?
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Can try higher temp next time, as mentioned time and temp for reference only.
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May I kno wat is the purpose of adding bread flour to butter cookies, is it make it stable?
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I am in love with all your recipessss! I also started a cooking and baking blog. But I think I like yours better. The pictures are so great and tempting 😀
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Thank you for the kind words. Have fun!
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Welcome! You can check out my blog and see the fun!❤️😀
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Is it ok to use the can Golden Churn butter for this recipe?
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I have not tried, but I believe it should be ok, will be delicious too.
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This recipe is so good ! I tried and so yummy. Thanks for sharing !!!
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So glad to hear 🙂
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Hi, thanks for sharing your recipe. I am a beginner. Is it okie if I don’t pipe the cookies? How should I adjust the baking time or recipe? Thanks
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Yes can. Can use this recipe https://oladybakes.com/2018/06/26/german-cookies/
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I tried making the cookies using ur recipe! Have never tried jenny’s cookies before so I’m not sure are they similar to them? Nevertheless, i love the taste and texture of these cookies!
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That’s great, so long as you like them yourself.
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Baking times and temp depends on the oven and you need to monitor when baking. You can either adjust the time, temp and rack position next time. You can try to bake a few a second time to see if you like the texture.
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Hi,
Possible to replace bread flour with plain flour or more cake flour?
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Nope, have not tried.
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Hi your cookies look so pretty. Can I know what piping tip you are using? Thanks!
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Hi, mentioned in the recipe 1M or 1E from wilton.
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Hi! I’ve tried your recipe and they taste great!! One issue though, cookies are very crisp and melt in the mouth when fresh out of the oven but when stored in a bottle, they are no longer as crisp after half a day. Any ideas what may be the problem? Still nice though! Thanks for sharing!
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I think any bakes will have slight difference between fresh out of oven and storing awhile. I think you can extend baking time a little if you want them crunchier. Also store After they have cooled a bit, so there is no moisture in the container. Otherwise I’ve stored for a week and they tasted fine.
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Hi, is there a reason to hand mix instead of using the stand mixer?
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No reason, you can try machine too.
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