Crisp, delicious, melt in the mouth shortbread based cookies flavored like vanilla pastry cream. That's what these custard cookies are! This simple and easy recipe uses custard powder which gives you cookies that taste of pastry cream. Also, this is an eggless recipe that takes less than 15 minutes to make.
I grew up eating these vanilla shortbread cookies flavored with custard powder. And as kids, we use to call them custard cookies. These are eggless and honestly the simplest, quickest cookies you will ever make. Also, no special skills necessary and there are no issues with melting dough. Hence, these cookies are perfect for baking with kids.
As a kid, I could make these from start to finish. Just a bowl and spatula to bring all the ingredients together. Then, we'd roll them into balls - place them on the cookie tray - use a fork to mark the top and voila! Mom would then bake them for 10 mins. Of course, I'd claim that I made these cookies. As a result, mom would call these Veena's Custard Cookies. Lol! I had the best mom ever!!
What is Custard Powder?
First of all, for those of you that do not know, custard powder is actually flavored pudding powder. It is actually cornstarch/cornflour with flavoring and a hint of yellow food color. Therefore, the flavor always reminds me of vanilla pastry cream, which is made with egg yolks, milk, sugar, and cornstarch. So this custard powder, when cooked in milk or added as an ingredient in cookies, gives you that same flavor. Makes sense?
One of the most famous brands known is this Birds Custard Powder. I read somewhere that it was created by this scientist called Birds. He created it for his wife who was allergic to eggs. And yet, he wanted her to still enjoy her desserts. How sweet is that? She was lucky to have a husband who loves her so much. Don't you think?
Ingredients and substitutes
- Custard powder - As I said before, custard powder is actually cornflour/cornstarch with vanilla pastry cream flavoring. So if you can't find custard powder you can just use cornstarch.
- All-purpose flour - It's best to use all-purpose flour rather than any other pastry flour so you get a nice crisp, melt in the mouth sensation.
- Butter - I love full flavor butter in this recipe. And yet, if you want you can use margarine or even vegetable shortening. The veg shortening spreads a little more but still tastes good.
- Vanilla - Some custard powders do not have vanilla added. And yet most do. So check the back label and add more or omit as necessary.
Look at how crisp those are? Can you see it?
Step by step instructions (pin)
- In a bowl, swift the flour with custard powder, salt, and baking powder.
- In the bowl of a stand mixer with the paddle attachment cream the butter and powder sugar for just a few seconds. (I usually just use a
- Add vanilla. Followed by the flour mixture.
- Divide the dough into small golf size balls. You should get about 2 dozen.
Tip - If the cookie dough is too dry and cracking - Add one to two tbsp of water and try again.
- Place the balls on a parchment-lined, cookie sheet. Use a fork to flatten and mark the top.
- Bake cookies in a preheated oven at 180 C / 356 F for about 10 to 12 minutes.
- Cool on a cooling rack completely before you transfer to a cookie jar.
- These can be stored for up to 10 days
Frequently asked questions
These eggless custard cookies will keep in an airtight container for up to 2 weeks. You can freeze the dough for up to a month or freeze the cookies for up to three months.
These cookies don't spread much.
However, too much butter or sugar in the recipe can lead to cookies spreading. Too much baking powder or baking soda can also make cookies spread too much.
Place cookies on a cold, not hot baking pan.
And make sure the oven is at the right temperature.
No, it is not necessary to chill this cookie dough before baking which makes them perfect for last-minute cookies when guests arrive.
You can if you want cinnamon custard cookies. Personally, I like vanilla as the best with custard flavor. I do have a cinnamon sugar cookies though they are no eggless
These cookies have a good shelf life as a dough as well as cookies.
The dough, if wrapped well, can usually stay in the fridge for 5 to 6 days before coating and baking.
You can also place the unbaked cookies on a parchment-lined tray, wrapped well with cling wrap, for about 3 to 4 days.
In addition, this snickerdoodle dough can be frozen for a month or more if covered well.
Yes, you can replace some of the all-purpose flour with almond flour. Or you can try my soft almond sugar cookies however, they are not eggless
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Description
Ingredients
- 6 oz (170 g) Butter (1 ½ stick) unsalted, room temperature
- ½ cup (60 g) Powdered sugar
- 4 tbsp Custard powder
- 1 ¾ cup (220 g) All purpose flour
- ½ tsp Baking powder
- 1 tsp Vanilla extract
- ¼ tsp Salt
Instructions
- In a bowl, swift the flour with custard powder, salt, and baking powder.
- In the bowl of a stand mixer with the paddle attachment cream the butter and powder sugar for just a few seconds.
- Add vanilla. Followed by the flour mixture.
- Divide the dough into small golf size balls. You should get about 2 dozen. Tip - If the cookie dough is too dry and cracking - Add one to two tbsp of water and try again.
- Place the balls on a parchment-lined, cookie sheet. Use a fork to flatten and mark the top.
- Bake cookies in a preheated oven at 180 C / 356 F for about 10 to 12 minutes.
- Cool on a cooling rack completely before you transfer to a cookie jar.
- These can be stored for up to 10 days
Recipe Notes
Equipment
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
