Crispy Butter Cookies

by - July 25, 2020

Crispy Butter Cookies

Crispy Butter Cookies


As promised, this is the improved version of my low sugar Butter Cookies recipe to replace the old butter cookies recipe which I have removed from my blog.  

For this recipe I used only the egg yolk instead of whole eggs.  The cookies are buttery and light with a crumbly, crispy texture.  

I have other various delicious Butter Cookies recipes example like Crunchy Sesame Butter Cookies, Hazelnut Butter Cookies, Pandan Butter Cookies and more that you may like to explore. 

HOW TO GET LIGHT, CRUMBLY AND CRISPY COOKIES:

BUTTER
When the recipe asks for room temperature butter, it refers to soft and pliable butter, but not looks shinny or greasy. It is still cool to touch and easy to spread.  During creaming stage of butter and sugar, it will create air pockets in the butter and will yield light cookies or bakes.  If the butter is warm, it will not create air pockets and make your cookies harder.

The best way to get room temperature butter is to cut the butter (from refrigerator) into chunks. Leave it outside room temperature (my tropical climate here is around 28 - 30 C) for 15 minutes or until you can get an indent when you press with your finger. 

Creaming Butter and Sugar process has to be done slowly at low medium speed and not more than medium speed or the butter will heat up.

FLOUR
Cake Flour has a lower protein content and make the cookies a bit softer.  All purposed flour make the cookies more crispy as it content more protein.  

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Recipe - Crispy Butter Cookies 

Yields:  Approximately 80 cookies

INGREDIENTS:

250g butter (salted),  room temperature
80g caster sugar ( I used organic brown sugar, blend in food processor to get the fine sugar)
2 egg yolks (from large eggs)
1/2 tsp vanilla extract

300g all purpose flour or cake flour 
1 tsp sea salt
2 1/4 tsp baking powder (I used Bob's Red Mill, Double Acting Baking Powder)

Utensils:
Baking trays
Piping bag
Open star nozzle #21

METHOD:
  1. Preheat oven to 180C (top and bottom heat).  Line the baking tray with parchment paper.  Set aside.
  2. Sift flour and baking powder into a bowl and stir in salt.  Set aside.
  3. In a bowl of electric mixer, beat together butter and brown sugar until fluffy with the paddle attachment at medium speed. Add in egg yolk one at a time and beat till well combine.
  4. At low speed, gradually add in flour mixture and mix until form a smooth dough.
  5. Transfer the dough to a pipping bag fitted with an open star nozzle and pipe cookie dough into ring shape on the lined baking tray.
  6. Bake in a preheated oven for 10 - 12 minutes, or until golden brown.
  7. Let cool on baking tray for 5 minutes before transferring to a wire rack to cool completely.  Store in airtight container.



You May Also Like

2 comments

  1. Hi BwP. Your Butter cookies look amazing with the pattern still intact. U must have read my mind cos I was looking for a crispy melty type butter cookie like the copycat Hkong Jenny's cookies. Questions. Did u use plain flour or cake flour and also is there going to be a change in texture and shape when u use icing sugar as opposed to fine brown sugar. Will certainly try this out and update u. Thanks for another awesome post.

    ReplyDelete
    Replies
    1. Hi Chloe,

      Thank you for asking. I used plain flour. I used fine brown sugar. Sorry, I think there is an error. I will amend it. Please use caster. Some cookies changed shape is because of the butter and flour ratio. I experimented several times butter and plain flour ratio of 1 to 1, the cookies shape change after baking.

      I hope it helps.

      Delete

-->