Custard Cookies

Serves 4

15 mins

80 Kcal

Custard cookies are like the comfort-food equivalent of a cozy sweater soft, simple, and totally irresistible. These buttery bites of joy bring the perfect balance of sweetness and melt-in-your-mouth crumbly goodness that makes them a snack-time superstar. Whether you're pairing them with a cup of tea, sneaking one before breakfast (no judgment), or packing them up for a fancy cookie swap, custard cookies are always a vibe. The secret to their magic? It's all in the custard powder, baby. This game-changing ingredient gives them their signature texture and that subtle vanilla flavor that feels like a warm hug. A solid custard cookies recipe keeps it simple: butter, sugar, flour, and custard powder doing their thing, no frills necessary. But don't be fooled these little gems are anything but basic. Making them is as easy as your Sunday morning. Whip up the dough, shape it into perfect rounds, and add that classic fork pattern for a throwback feel. Bake until golden, and voilà: cookies so good, they might not even make it to the cookie jar. Whether you're channeling retro dessert vibes or just craving something buttery and delicious, this custard cookies recipe is a must-try. Trust us, one bite, and you'll be hooked.

Ingredients required for Custard Cookies

255 gms maida
155 gms custard powder
255 gms butter
1 egg
155 gms sugar
0.25 tsp vanilla essence

Cooking steps for Custard Cookies

1
Alrighty, our fellow cookie cravers, buckle up your aprons because we're about to dive into the ultimate custard cookies recipe that's so easy, even your inner procrastinator can't resist.
2
Here's the lowdown: Start by creaming 255 grams of butter (room temp, please!) with 155 grams of sugar.
3
Go wild with your whisk until it's fluffy and dreamy—think buttercream clouds.
4
Then, crack in a medium egg and splash in 0.25 teaspoons of vanilla essence, mixing until your batter is smooth and glossy. Now, here's the secret sauce (er, powder?): 155 grams of custard powder.
5
Toss it in with 255 grams of maida (that's all-purpose flour for the uninitiated) and gently fold until your dough is soft but firm enough to hold shape.
6
No over-mixing, folks—we're making cookies, not bricks! Once your dough is ready, channel your inner artist and roll it into little balls.
7
Flatten them gently, giving them that cute, classic cookie vibe.
8
Feel fancy? Use a fork to create those crisscross patterns on top. Preheat your oven to a toasty 180 C (or 350 F for my Fahrenheit fam), line a baking tray with parchment paper, and pop those beauties in for 10-12 minutes.
9
Keep an eye on them—you want them pale golden, not toast-colored.
10
When they're done, resist the urge to inhale them instantly because they'll need a cool-down sesh to firm up their melt-in-your-mouth magic.
11
These custard cookies are buttery, crumbly perfection with a hint of custard-y nostalgia. Whether you're a baking newbie or a seasoned pro, this recipe of custard cookies is the MVP of your cookie lineup—simple, sweet, and oh-so-satisfying!

Shop Ingredients

Custard Powder (155 gms)

Butter (255 gms)

295

122

123

584

291

115

Maida (255 gms)

Sugar (155 gms)

254

281

275

267

Egg (1)

112

314

FAQs

What gives custard cookies their unique flavor and texture?

It's all about the custard powder! Packed with a delicate vanilla flavor and a good dose of cornstarch, it's what gives these cookies their melt-in-your-mouth texture and sweet, subtle aroma. Combined with butter, sugar, and flour, it creates that perfect balance of light yet rich goodness.

Can I make custard cookies without custard powder?

Yep, it's doable! If you're out of custard powder, you can mix cornstarch, powdered sugar, and a little vanilla extract as a substitute. It'll give you a similar texture, but the signature custard flavor might be a bit muted. For extra oomph, toss in a pinch of vanilla bean paste to get closer to the real deal.

How should I store custard cookies to keep them fresh?

Keep your custard cookies in an airtight container at room temp, and they'll stay fresh and crumbly for up to a week. Want to save them longer? Freeze them in a sealed container for up to 2 months. Just let them thaw at room temp, and they'll taste as good as when you first baked them.