4 Ingredient Custard Cookies
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Four ingredient custard cookies that are thick, crumbly, and practically melt-in-your mouth. I love how they bake in just 15 minutes!
Why make my custard powder cookies
I grew up eating these custard cookies, so I’m feeling a little nostalgic posting them on here today. Yes, I’m sharing (stealing) my mom’s recipe, so no extensive recipe testing on my part 😉
The thought of dry custard powder may sound a little odd, but when added to cookie dough, completely transforms them. Custard powder has cornstarch in it, so it tenderizes the dough, meaning you’re left with softer, more shortbread-like cookies that melt in your mouth.
Here are some other reasons why you need to whip them up:
- 4 ingredients. I’m adding flour, sugar, and a touch of butter. Nothing fancy!
- No chill time. These are the kind of cookies I love to make my partner and I on a whim because it’s fast. I’m talking under 15 minutes total kind of fast.
- Use any custard powder. Have you seen how many grocery store brands there are? Well, I tried at least five and as long as your powder has cornstarch in it, these cookies will turn out great!
Key Ingredients
- Custard powder. I tested a few different brands, and while all work, the cookies come out a different color. I used Bird’s custard powder for the photos, which made the cookies a dark yellow, whereas for the recipe video, I used Aeroplane, which made them much lighter. The flavor is the same!
- All-purpose flour. Sifted.
- Powdered sugar. Confectioner’s sugar.
- Room temperature salted butter. If you only have unsalted butter, add an extra 1/4 teaspoon.
How to make custard cookies
Step 1- Mix. In a mixing bowl, add the custard powder, flour, and powdered sugar and mix well. Add the butter.
Step 2- Shape. Mix until a smooth dough remains. Shape into a large ball.
Step 3- Assemble. Using your hands, roll out one-inch balls and place them on a lined sheet. Cross each ball with a fork.
Step 4- Bake the cookies for 12 minutes or until golden around the edges.
My recipe tips
- Do not overbake. These cookies are a little deceiving, and may look underbaked, but actually, they continue to firm up as they cool down. Once golden around the edges, take them out of the oven.
- Room temperature butter is a must. If the butter is melted, you risk the cookies puffing up and if the butter is too cold, the edges will be crumbly and uneven.
- Sift, sift, sift. Flour, powdered sugar, and even custard powder and notirious for being clumpy. If needed, sift them all before forming the dough.
Storage and make ahead
To store: Leftover cookies keep at room temperature for up to seven days, or you can refrigerate them for up to two weeks.
To make ahead: I like to roll balls of dough and place them in a ziplock bag and keep them in the freezer. They keep well for about two months and can be baked from frozen. I suggest adding an extra 2-3 minutes baking time.
More holiday cookie recipes
4 Ingredient Custard Cookies
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup custard powder
- 1/2 cup + 1 tablespoon powdered sugar
- 2/3 cup salted butter
Instructions
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
- In a large bowl, add the flour, custard powder, and powdered sugar. Add the salted butter and mix until the dough is smooth and pliable.
- Using your hands, roll one-inch balls of dough and place them on the lined sheet, around an inch apart. Press down on each cookie using a fork on both sides (criss cross pattern).
- Bake the cookies for 10 minutes, or until the edges begin to go golden.
- Remove the cookies from the oven and let them cool on the baking sheet completely.
Notes
- Tips: Check out my recipe tips above to ensure you get perfect custard cookies.
- Leftovers: Keep at room temperature for a week or up to 2 weeks in the fridge.
Oh wow! I loved custard as a kid and these really took me back to that haha. SO good, thanks Arman.
That’s so nice to hear Tilly! Thanks for sharing this and I’m so glad you liked the cookies 🙂
Can these be made with gluten free flour?
Hi KayKay- sorry for the late reply, I wanted to test it out and it does!! I used Bob’s Red Mill gluten-free flour successfully 🙂
Hi
These sound amazing! Please can I use almond flour instead to make it keto?
Hi Nicola, it wouldn’t be a simple 1:1 swap but you can definitely try to adapt the recipe for a keto diet. If you swap to almond flour for this recipe I would also add an egg and possibly some xanthan gum too to help with binding and structure. You would also need to find a keto friendly custard powder. Let us know how you go!
What is custard powder?? Is it like jello? I don’t eat gelatin if so – any suggestions for a vegan alternative?
It’s like a pudding mix that turns into custard. I tested vanilla pudding which works 🙂
Can’t find custard powder. Could I substitute pudding mix?
Hmm, Mary, I’m going to test this out this weekend and let you know! Stay tuned!