Tuesday, September 11, 2012

Butter Cookies (Melt-in-mouth Goodies)


Butter Cookies01

Do share these butter cookies with your family or friends. Yes, they are like melting moments. Each bit of the buttery cookies will literally melt in your mouth. It’s hard to stop eating after the first bite. I only make these cookies to bring along for our large social gatherings. Sharing is loving. Each person can only have one or two pieces. Not surprisingly, the whole tray was gone within minutes though.

Butter Cookies (Printable recipe)
By Christine's Recipes
Prep time: 30 mins
Cook time: 15 mins
Yield: 25 pieces

Ingredients:
  • 150 gm plain flour / all-purpose flour
  • 30 gm corn flour / corn starch
  • 20 gm custard powder
  • 160 gm butter, softened at room temperature
  • 50 gm icing sugar
  • 1/4 tsp vanilla extract
  • 1 tsp baking powder
How To Make Butter Cookies

Method:
  1. Combine the plain flour, corn flour, custard powder  and baking powder and sift through a sieve. Set aside.
  2. In a large mixing bowl, use an electric mixer to beat the butter and icing sugar until fluffy and pale. Mix in the vanilla extract.
  3. Sift in the flour mixture. Beat at low speed with an electric mixer. Remember to scrape down the sides of the bowl with a spatula. Lightly knead into a dough. Wrap with a plastic film and roll into a tube in 3½cm thickness. Wrap it up and refrigerate for about 15 to 20 minutes, or until it’s workable.
  4. Preheat oven to 180C / 356F. Line two baking trays with baking paper.
  5. Remove the dough from refrigerator. Slice into 1½cm-thick portions. Place each portion in single layer on the lined trays, each at least 3cm apart. Use a lightly greased fork to gently press the small dough. Bake in preheated oven, for about 15 minutes, or until lightly brown. Remove from oven and let them sit for 5 minutes. Transfer to a wire rack until completely cool down.
Butter Cookies02

Notes:
  • If you don’t have two baking trays or your oven is not big enough, you can bake in two batches. Keep the rest of the dough in refrigerator.
  • If the weather is too warm, you find the dough is too greasy. Don’t worry. Just chill the dough for awhile until workable.
  • I love simple cookies with a rustic look. You might like to use a cookies cutter or any moulds to make some delicate patterns on your cookies.

93 comments :

  1. I love butter cookies, I m drooling over here.

    ReplyDelete
  2. can i omit the custard powder?

    ReplyDelete
    Replies
    1. Yes, you can omit it. But the colour of cookies would be pale and not yellow.

      Delete
    2. Can I replace custard powder with greentea powder?

      Delete
  3. Is a good and simple recipe. Bookmarked ! Thanks!

    ReplyDelete
  4. What is custard powder? And do you have measurements in cups, etc?

    ReplyDelete
    Replies
    1. FYI, here's an article about custard powder. Although I didn't use the same brand, you can have an idea of what custard powder is.

      Delete
  5. Replies
    1. Sure, you can.
      It might be more crumbly though.

      Delete
  6. Hi Christine,

    What can I replace custard powder with? I live in the US. Your cookies look so yummt! Thanks, Christine.

    ReplyDelete
    Replies
    1. You can simply skip the custard powder, or replace with egg yolks.

      Delete
    2. how many egg yolks should i use to replace custard powder in this recipe?

      Delete
  7. I live in Los Angeles and I can buy custard powder from Bristol Farms market. It is also available from Chinese markets.

    ReplyDelete
    Replies
    1. Thanks for the info, Wendy. Very helpful.

      Delete
  8. Thank you for this recipe.Love to read your blog so much.

    ReplyDelete
  9. can I know what butter is recommeded? non salty or salted butter? thanks !

    ReplyDelete
  10. enjoy your recipe alot.. do u have any simple yet delicious pineapple tart recipe to share? :)

    ReplyDelete
    Replies
    1. Got one here. Not sure if it's the one you're after.

      Delete
  11. Hi Christine,
    Can I use full cream milk powder instead of custard powder?

    ReplyDelete
    Replies
    1. You might if you like.
      The colour of cookies will be lighter though.

      Delete
  12. easy cookie recipesOctober 13, 2012 at 3:58 AM

    This was really simple and easy to make yet was very delectable. I made a few for my sweet little nieces and now they made me promise to bring some more next time. Great recipe.

    ReplyDelete
    Replies
    1. So glad that you little nieces liked these cookies.

      Delete
  13. The flavor of these cookies is exceptional.
    Absolutely delicious.Thanks for posting...by the way can I

    ReplyDelete
  14. I love these cookies! I was out of crunchy so I used creamy. . . The flavor of these cookies is exceptional. Absolutely delicious.

    ReplyDelete
  15. This is really fun to prepare. It took me and my Daughter a couple of tries before perfecting the cookies but it's worth it! my Daughter really enjoyed shaping the dough and decorating it with a fork.

    ReplyDelete
  16. Hi Christine, tks for the recipe! They turned out so yummy! But want to check why my dough was so sticky? Is it not enough flour?

    ReplyDelete
    Replies
    1. If the weather is too warm or knead too long, the oil will release. Simply chill the dough in fridge until workable again.

      Delete
  17. Hi, Christine, I hv try ur recipe, it's turn out well.. But may I knw why the frangrace of butter is not that strong tht we used to buy frm outside market.

    ReplyDelete
    Replies
    1. Try to use quality butter. Its fragrance is better.
      Some store-brought butter cookies might add some fragrant essence in order to produce an intense smell.

      Delete
  18. How long it can be keep ? Since cny is coming,wondering if I can keep the cookies until cny?

    ReplyDelete
    Replies
    1. Keep in air-tight container or plastic bag. They could be kept for a week or so.

      Delete
  19. can you tell me if u have the recipe for chocolate cookies?

    ReplyDelete
    Replies
    1. Yes, I have a few. You might use the search box on top to search " chocolate cookies".

      Delete
  20. Great recipes! I love it and will bake a few more batches tomorrow. Thanks, Christine. Pleasure reading your blog! :)

    ReplyDelete
  21. Hi Christine, i was wondering besides using baking paper can i grease the baking tray with butter

    ReplyDelete
    Replies
    1. Yes, you can grease the tray instead of using baking paper. But watch out the bottom of cookies will still stick to the tray and don't get them burnt anyway.

      Delete
  22. Thank you very much christine :)

    ReplyDelete
  23. I am going to bake them! they are lovely

    ReplyDelete
  24. Can I check with you what brand of butter did you use? My cookies turn out to be very soft and all flattened..:-(

    ReplyDelete
    Replies
    1. I just get the cheaper brand from the nearby supermarket, Coles. It's unsalted.

      How did your dough look like before baking? Was it too soft?

      If the dough becomes too soft, put it back into your fridge until it turns a bit colder and harder. The cookies would be better.

      Delete
  25. hahahaha,.... i don't have a measurer or something... and was thinking of using an oven toaster...
    the problem is i can only get accurate measure with a cup.. and will the taster work?

    ReplyDelete
    Replies
    1. When it comes to baking, try to use gram rather than cup measurement, because it's more accurate and ensure the best results.

      Delete
  26. Hi, i want to know if it is a must to refrigerate

    ReplyDelete
    Replies
    1. No, it's not a must. But you'll get better results for having crunch cookies.
      When kneading the dough, move fast, try not let the butter melt in the dough.

      Delete
  27. Supposing the butter melts in the dough, what is the solution?

    ReplyDelete
    Replies
    1. If the butter starts to melt and you feel the dough turns a bit greasy, just put it back in the fridge. Chill it until it workable again.

      Delete
  28. Hi Christine,
    If I replace the custard powder with cocoa powder, will the texture still be melt-in-your-mouth?
    Thank you

    ReplyDelete
  29. Hi Christine
    Can I replace the custard powder with instant coffee instead for a coffee flavoured cookie. Will the texture be affected? Thank you :-)

    ReplyDelete
    Replies
    1. Sure, you can use instant coffee instead.
      The texture won't change much as the amount is quite small.

      Delete
  30. Thank you Christine and keep cooking n baking a storm :-)

    ReplyDelete
    Replies
    1. Thanks for your feedback and encouraging words. :)

      Delete
  31. Hello Christine. A search for a steamed bun recipe brought me to your blog and I have been stuck here for the past hour or so reading and saving numerous recipes that I would be trying out in the very near future. Egg tarts, butter cookies, pineapple roll tarts and banana chiffon cake are already lined up for the next few week-ends.

    I surely love that your recipes are already in weight because I have been baking using weight for the past couple of years and actually find it difficult and impractical to measure by volume.

    I am so happy to find your great site and have a lot of catching up to do because I want to try so many of your recipes!




    ReplyDelete
    Replies
    1. Thanks for dropping by.
      Hope you'll like the recipes as much as I do.
      Happy cooking !

      Delete
  32. Hi Christine, I tried the recipe today.. It was awesome!
    Thank you :)

    ReplyDelete
  33. Can you use vanilla essence instead of extract?

    ReplyDelete
    Replies
    1. Sure, you can. Vanilla extract is more natural though.

      Delete
  34. i made this. it was awesome. everybody loved it. and my mom got the receipe from me and she will too make it. thanks a lot. keep cooking.

    ReplyDelete
    Replies
    1. Thanks for your love of my recipe !
      Happy eating !

      Delete
  35. can i add almond flakes?

    ReplyDelete
    Replies
    1. Yes, you can. Almond flakes are fantastic.

      Delete
  36. These were lovely! They weren't coming together very well so I added an egg and it turned out beautifully! I have baked 2 plates full for the election cake stall at our school tomorrow. I put hundreds and thousands on top and called them fairy bikkies. Thanks for the recipe!

    ReplyDelete
  37. Hi Christine,
    Should I use cake flour or bread flour to substitute the plain flour? I am from Malaysia and this is the only 2 flour I know when making bread and cake. Have not make any cookie yet. Pls advise. Thank you

    ReplyDelete
  38. Or should I use superfine flour to substitute the plain flour?
    Please advise.
    Thank you..

    ReplyDelete
    Replies
    1. You can if you like. The texture might be slightly different though.

      Delete
  39. Do we have to add eggs?

    ReplyDelete
    Replies
    1. This recipe yield for custard powder instead of eggs. So the cookies are very crunchy as well.

      Delete
  40. This recipe is a must-keep! Simply met-in-the-mouth on first bite! Thanks for sharing such great recipe! Keep it coming!

    ReplyDelete
  41. Hi, if I would like to bake some chocolate butter cookies, can I just add unsweetened cocoa to this recipe? If yes, how much cocoa powder would you recommend?

    ReplyDelete
  42. Can I use salted butter?

    ReplyDelete
  43. Thanks for the recipe :D This recipe is really awesome!! Melt-in-mouth is the word!!!

    ReplyDelete
  44. Hi Christine, great recipe thank you:) worked out delicious! Can we keep the dough in the deep-freezer for some weeks ready to be baked anytime? Thanks

    ReplyDelete
    Replies
    1. The dough should be fine if you chill it in freezer. Just rest it for a while at room temperature before popping them in oven.

      Delete
  45. hi Christine,
    may I know why after I chilled the dough and cut it into pieces, it is always cracking? is this because chill for too long? I tried to leave at room temperature for a while and cut it, it became greasy. my cookies become no good shape.

    thanks,
    lyn

    ReplyDelete
    Replies
    1. Hi Lyn,
      There's no other trick. Just keep the dough neither too soft nor too hard, cut them while it's workable.

      Delete
  46. Well i was googling for some easy butter cookies and i found this thread and yes i am not disappointed at all, i tried and i am still standing next to the oven and let me say that the smell is awesome.. the method itself is even easier than the cookie mix..

    Thanks thanks thanks and thanks for this awesome perfectly easy recipe..

    ReplyDelete
    Replies
    1. So glad that you loved this recipe. It's my family's favourite too.
      Happy baking !

      Delete
  47. Hi Christine, thank you for sharing this awesome recipe. Is easy and not time consuming and it just melt in your mouth.

    ReplyDelete
  48. Hey Christine. I enjoy baking and always want to impress and your recipes got my mother-in-law and fellow biker friends asking for more and the recipe.

    Thank you. XOXO.

    Boitshoko, South Africa

    ReplyDelete
  49. Hi Christine if i dont use baking powder to make these cookies will that be ok .. cuz my mum is on low sodium diet .. many thanks Jasmine xox

    ReplyDelete
    Replies
    1. The texture will be changed if you skip the baking powder.

      Delete
    2. OK thank you Christine
      jasmine xox

      Delete
  50. Have Chinere version for butter cookie (melt-in-mouth)

    ReplyDelete
    Replies
    1. Please hop over to my Chinese food blog via the link on top, then key in "butter cookies", you'll get it.

      Delete
  51. Hi Christine, can I chill first then I make the dough shape later?

    ReplyDelete
    Replies
    1. Yes, you can made the dough ahead and chill in fridge.

      Delete
  52. Hi! Christine, since i don't have custard powder can i replace it with cornflour? And i like to know is it I can only bake 1 tray at a time? Cause my oven got 3 tier.

    ReplyDelete
    Replies
    1. You can't replace the custard powder with cornflour.

      No worries. When you bake the first tray of cookies, you can keep the rest of the dough in fridge. When the first batch is almost done, you can remove the dough from the fridge and get them ready to pop in the oven.

      Delete