Eggless Custard Cookies | Custard Cookies Recipe is a really buttery, melt in the mouth shortbread cookie. These cookies have a lovely flavor of custard and they have the most beautiful aroma. We will make these cookies using my no-fail, 4 ingredient recipe 🙂  

Eggless Custard Cookies | Custard Cookies Recipe

Eggless Custard Cookies | Custard Cookies Recipe can be made in a jiffy, all you need is just about an hour and 4 main ingredients that are available in all our pantries. The steps involved are not complicated at all. This is a very basic and forgiving recipe. You can easily bake these cookies if you are a beginner with baking your own cookies 🙂
These cookies are a slight twist to my own Karachi Cookies/ Tutti Frutti Biscuits recipe. So, if you had tried those and loved them, you’ll love these Eggless Custard Cookies | Custard Cookies Recipe 🙂

These cookies have a very crunchy texture and yet they absolutely melt in the mouth soft from within. The butteriness just comes through in every bite.

are not difficult to make but many of my readers have asked me to share tips on how to bake these cookies to perfection, basically tips and tricks ensure that the cookies do not spread as they bake. In my last 3-4 years experience of baking cookies, I've perfected a few important, yet easy tricks that I follow to ensure that the cookies never spread as a rule! Butter - use a good quality unsalted butter. Do not whip the butter and sugar more than necessary and incorporate unnecessary air into it. We do not want the cookies to rise. Hence, just mix the butter and sugar just enough until they have incorporated with each other. Sugar - In my learnings, trial and errors, I've come to the conclusion that using icing sugar in most recipes that clearly call for powdered sugar works better than regular powdered sugar or superfine casting sugar. The reason is that the superfine sugar melts quickly and that cause the cookies to spread. Thus, I use icing sugar in most recipes. Baking sheet - Never butter the baking sheet. Line it with greaseproof parchment paper or even silicon sheet. This ensures that the minimum grease because grease causes the cookies to spread quickly. Chill - Anything that contains butter and stays at room temperature is going to melt and spread around when in contact of heat. It's always advisable to chill the cookie dough (like bourbon biscuits) or the log (in case of slice and bake cookies) thoroughly before baking. The longer you can chill, the better! Even if they are cut out cookies like sugar cookies, please chill them for 3-4 hours after cutting them out and before baking them. Temperature - Preheat the oven at a good, high temperature because that high temperature ensures that the cookies sets in the first 5 minutes of the baking time and spreads less while baking. The reason is that, when the oven is set at a lower temperature to preheat and bake, this low temperature gives the butter in the cookies a longer time to melt and spread in the oven. Measuring the ingredients - This is very crucial. Ingredients must be measured correctly for the best results. One can't blame a recipe if the ingredients aren't measured correctly. I use a weighing scale when necessary or standard measuring cups when the recipe specifies ingredients in cups. Keep a set of measuring spoons handy for ingredients like baking powder, soda, etc. which can actually make or break any recipe!

Eggless Custard Cookies | Custard Cookies Recipe are not difficult to make but many of my readers have asked me to share tips on how to bake these cookies to perfection, basically, tips and tricks ensure that the cookies do not spread as they bake. In my last 6-7 years of experience of baking cookies, I’ve perfected a few important, yet easy tricks that I follow to ensure that the cookies never spread as a rule!

  1. Butter – use a good quality unsalted butter. Do not whip the butter and sugar more than necessary and incorporate unnecessary air into it. We do not want the cookies to rise. Hence, just mix the butter and sugar just enough until they have incorporated with each other.
  2. Sugar – In my learnings, trial, and error, I’ve come to the conclusion that using icing sugar in most recipes that clearly call for powdered sugar works better than regular powdered sugar or superfine casting sugar. The reason is that the superfine sugar melts quickly and that causes the cookies to spread. Thus, I use icing sugar in most recipes.
  3. Baking sheet – Never butter the baking sheet. Line it with greaseproof parchment paper or even silicon sheet. This ensures that the minimum grease because grease causes the cookies to spread quickly.
  4. Chill – Anything that contains butter and stays at room temperature is going to melt and spread around when in contact with heat. It’s always advisable to chill the cookie dough (like bourbon biscuits) or the log (in case of slice and bake cookies) thoroughly before baking. The longer you can chill, the better! Even if they are cut out cookies like sugar cookies, please chill them for 3-4 hours after cutting them out and before baking them.
  5. Temperature – Preheat the oven at a good, high temperature because that high temperature ensures that the cookies sets in the first 5 minutes of the baking time and spreads less while baking. The reason is that, when the oven is set at a lower temperature to preheat and bake, this low temperature gives the butter in the cookies a longer time to melt and spread in the oven.
  6. Measuring the ingredients – This is very crucial. Ingredients must be measured correctly for the best results. One can’t blame a recipe if the ingredients aren’t measured correctly. I use a weighing scale when necessary or standard measuring cups when the recipe specifies ingredients in cups. Keep a set of measuring spoons handy for ingredients like baking powder, soda, etc. which can actually make or break any recipe!

Eggless Custard Cookies | Custard Cookies Recipe

Eggless Custard Cookies | Custard Cookies Recipe is freezer friendly too. Just make this dough and place it in the freezer after wrapping it in two layers of cling wrap. When you need to bake the cookies, simply thaw the dough for 30 minutes, shape the cookies and bake them in a preheated oven as the instructions below.

Eggless Custard Cookies | Custard Cookies Recipe

Let us start baking a batch of these bright, sunny Eggless Custard Cookies | Custard Cookies Recipe. 

Make sure all the ingredients are at room temperature.

In a large mixing bowl, mix together softened butter and icing sugar. (do not cream them until fluffy, check my tips shared above).

Eggless Custard Cookies | Custard Cookies Recipe

Eggless Custard Cookies | Custard Cookies Recipe

Next, add the custard powder, whisk again until it is incorporated with the sugar-butter mixture. Add the vanilla extract if using at this stage too.

Eggless Custard Cookies | Custard Cookies Recipe

Add the flour next, use a rubber spatula and mix everything well. Roll everything into a dough, do not knead the dough. Just bring together the ingredients. Use milk if needed to bind everything only if the dough is crumbling too much.

Use a tablespoon to measure out equal-sized portions of the dough. Roll each portion into small balls. Make an impression with a fork if you wish to make a pattern. Place all the shaped balls on parchment-lined baking trays. Chill these in the refrigerator for 30 minutes.

Eggless Custard Cookies | Custard Cookies Recipe

Preheat the oven @ 180’c for 10 minutes. Bake the chilled cookies for 20-22 minutes. The cookies will be soft when they come out of the oven, let them cool down completely on the trays so that they continue to crisp up as they cool down.

Eggless Custard Cookies | Custard Cookies Recipe Eggless Custard Cookies | Custard Cookies Recipe

These cookies can be stored in airtight containers for 3-4 days. Let them cool down completely before storing/ packing.

Eggless Custard Cookies | Custard Cookies Recipe

Eggless Custard Cookies | Custard Cookies Recipe
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Eggless Custard Cookies | Custard Cookies Recipe

Eggless Custard Cookies | Custard Cookies Recipe is a really buttery, melt in the mouth shortbread cookie. These cookies have a lovely flavor of custard and they have the most beautiful aroma and texture.  

Course Breakfast, Snack, Tea Time
Cuisine American, British
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 14 cookies of 15 grams each
Author Shreya Ashish Tiwari

Ingredients

  • 1/4 cup soft butter not melted
  • 1/4 cup + 2 tbsp. icing sugar
  • 3 tbsp custard powder
  • 3/4 cup all-purpose flour maida
  • 1-2 tbsp milk I used just 1 tbsp. approx.
  • vanilla extract optional

Instructions

  1. Make sure all the ingredients are at room temperature.

  2. In a large mixing bowl, mix together softened butter and icing sugar. (do not cream them until fluffy, check my tips shared above).

  3.  Next, add the custard powder, whisk again until it is incorporated with the sugar-butter mixture. Add the vanilla extract if using at this stage too.

  4.  Add the flour next, use a rubber spatula and mix everything well. Roll everything into a dough, do not knead the dough. Just bring together the ingredients. Use milk if needed to bind everything only if the dough is crumbling too much.

  5. Use a tablespoon to measure out equal-sized portions of the dough. Roll each portion into small balls. Make an impression with a fork if you wish to make a pattern. Place all the shaped balls on parchment-lined baking trays. Chill these in the refrigerator for 30 minutes.

  6. Preheat the oven @ 180'c for 10 minutes. Bake the chilled cookies for 20-22 minutes. The cookies will be soft when they come out of the oven, let them cool down completely on the trays so that they continue to crisp up as they cool down.

  7. These cookies can be stored in airtight containers for 3-4 days. Let them cool down completely before storing/ packing.

Recipe Notes

1 cup = 220ml approx 

Love,
Shreya

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