How to Make Custard Cookies That Melts in Your Mouth
This post may contain affiliate links.These Custard Cookies are super easy to make, no special skills required. They just literally melt in your mouth. No weird aftertaste, no crumbs stuck in your teeth, just pure butter. Perfect for tea companion or gift idea.
These cookies are like a great combination of shortbread and a vanilla cake – buttery and tender. They have a hint of custard powder that gives them a unique, melt-in-your-mouth texture.
But, unlike other crumbly cookies that leave a mess, these cookies stay delicate without sticking to your teeth!
Simpler than sugar cookies but very satisfying and addictive. They have become a good companion to my tea and coffee in the afternoon.
If you’re a fan of Cat Tongue Cookies or Dutch Butter Cake, you’ll love these. They’ve got the same butter rich texture, but the custard powder feels like cream puff.
Bake them for weekends, holiday tins, or anytime you want a cookie at your home. These might just be the easiest cookies ever—no mixer, no eggs, just dump, mix, and bake. Even better? They stay fresh for quite some time, so you can stash a batch when your friends drop by.
Why You Will Love This Recipe
Recipe Ingredients
Ingredient Notes
Custard powder – This is the most important ingredient. Don’t worry when the dough changes color to yellow. It is due to the custard ingredients.
Cornstarch – This will help make the cookies crunchy.
Choco chips – Use this for decorations.
Be sure to check out the full recipe and ingredient list below
How to Make
STEP 1. Sieve the powdered sugar, cornstarch, custard powder and flour in a mixing bowl (Image 1). Use a whisk to stir the dry ingredients well. Leave the butter in room temperature. Make sure it is already soft and no longer hard. Add softened butter into the mixing bowl (Image 2). Use your hand to knead and mix the whole ingredients into a dough (Images 3, 4).
STEP 2. Use a flower tip (Image 5), push the dough through it and shape into a flower-shaped cookies (Image 6). Press the center with chocolate chips (Image 7). Bake the cookies in a preheated oven of 356°F / 180°C for 12 minutes. Take out the cookies from the oven. Wait until it has cooled down. Store them in a closed container. Enjoy the cookies anytime!
Pro Tips
- No flower tip? No problem! Just roll the dough into balls and gently flatten them—they’ll taste just as delicious.
- Keep an eye on them while baking—you do not want them too dark. (They go from perfect to overdone fast!)
- Piping pretty flowers takes a few tries. If your first few look messy, simply scoop the dough back into the piping bag and try again. By batch two, you’ll be a piping pro!
How to Serve
These delicate custard cookies are perfect with a cup of Assam Milk Tea or a cold Butterfly Pea Latte —their buttery sweetness balances beautifully with the subtle bitterness of black tea or the creaminess of milk.
For a refreshing twist, pair them with iced Lemongrass Pandan Tea or a Iced Strawbery Milk. Serve them on a pretty plate for afternoon tea, or pack them in a lunchbox.
After a heavy meal like Chicken Curry or Chicken Rendang, these light, melt-in-your-mouth cookies make the ideal palate cleanser.
They also pair wonderfully with other desserts, such as Mango Ice Cream (crumble them on top for texture).
Keep a jar handy—you’ll find endless ways to savor them!
FAQs about Custard Cookies
Yes, you can. You can shape the cookies into any shape you like.
You can experiment by using matcha powder, taro powder or cocoa powder.
Storage
Place the cookies in an air-tight jar carefully. They can stay for up to 3 months in room temperature or 6 months in the chiller.
Custard Cookies
Equipment
- 1 piping bag
- 2 baking pan
Ingredients
- 25 gr unsalted butter
- 55 gr powdered sugar
- 55 gr cornstarch
- 58 gr custard powder
- 80 gr flour
- 25 gr choco chips
Instructions
- Sieve the powdered sugar, cornstarch, custard powder and flour in a mixing bowl.
- Use a whisk to stir the dry ingredients well.
- Put the butter in room temperature. Make sure it is already soft and no longer hard.
- Mix into the flour mixture.
- Mix well using spatula until it becomes dough.
- Use a flower tip, push the dough through it and shape into a flower.
- Press the center with chocolate chips.
- Bake for 12 minutes at 180°C.
- Take out the cookies from the oven. Wait until it has cooled down.
- Put in a jar or serve right away. Enjoy!
Video
Notes
- If you don’t have a flower tip, you can round the cookies and press it, just like other cookie dough.
- Watch the baking process carefully, do not let it burn too dark.
- Shaping the custard dough into a pretty flowers takes practice. If it is not good enough, you can always take it back and push through the tip again. You will become an expert after a while.
I instantly fall in love with these cookies. They melt in the mouth without leaving any residue in between your teeth. It is so easy to make it and it is not too sweet!
This is probably the easiest cookies I have ever made! No eggs, no mixer needed. And they are ready within minutes! Plus they are so delicious and addictive!