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.
