Custard Cookies aka Custard Shortbread Cookies

Name: Custard Cookies Aka Custard Shortbread Cookies (Eggless)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 170 grams Butter ((1 1/2 stick) unsalted, room temperature); 65 grams Powdered sugar; 60 grams Custard powder; 220 grams All purpose flour; 1/2 tsp Baking powder; 1 tsp Vanilla extract; 1/4 tsp Salt

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Eggless Custard Cookies aka Custard Shortbread Cookies

What are custard cookies? Crisp, delicious, melt in the mouth shortbread based cookies flavored like vanilla pastry cream. So, that's what these custard cookies are! This simple and easy recipe uses custard powder which gives you cookies that taste like vanilla pastry cream. Also, this is an eggless recipe that takes less than 15 minutes to make.

These are the best shortbread cookies with custard flavor and eggless too. — How to Make Cookies that taste like Custard? Eggless Custard Powder Cookies

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?

A close up shot of the crisp crumble texture of these eggless custard cookies. Simple easy and effortless recipe — How to make Custard Powder Cookies - aka Custard Biscuit Cookies

Ingredients and substitutes (Save/Pin)

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.

Useful Tips and Tools

I prefer to weigh my ingredients with a kitchen scale for accurate measurements. Also, when appropriate, I use my measuring cups and spoons. Read - how to measure ingredients correctly when baking.
I'm not a slave to mixers. And yet, when you need some good creaming, I highly recommend you use the Kenwood or Kitchen Aid mixers.
A good baking tray is always important. So, try using a light-colored baking tray. Another option is to line the baking tray with parchment paper.
If you aren't going to fill or decorate cookies, a regular rolling pin will work just fine. I like to use my cookie rolling-pin that has the side spacers that will also help you with rolling. So all your cookies are leveled and bake evenly.
Also, it is really important to cool cookies completely on all sides. So, after 10 mins take them off the baking tray to prevent them from cooking further. Place them on a cooling rack so air circulates on all sides. This prevents steam from going back into the cookie, thus, keeping them crispy not soggy.
Most cookies usually bake between 10 to 12 minutes. Since cookies bake quickly they can also get over-baked. This is due to our tendency to get distracted at the last minute. Hence, my solution is a kitchen timer that is always set to 10 minutes. I turn it on as soon as I place the cookies in the oven. This has saved me many cookies since my kids always keep me busy.

Look at how crisp those are? Can you see?

A close up image of the broker custard cookies showing the melt in the mouth texture. — How to make Custard Powder Cookies - aka Custard Biscuit Cookies

How to Make Eggless Vanilla Pastry Cream aka Custard Shortbread Cookies (Save/Pin)

Ensure butter is at room temperature.
Sift the flour with custard powder, salt, and baking powder.
Cream the butter and powdered sugar for just a few seconds.
Add vanilla.
Followed by the flour mixture.

Progress Pictures of the Custard Cookies aka Eggless custard shortbread cookie dough in a bowl. Ready to be rolled into balls. — How to make Custard Powder Cookies - aka Custard Biscuit Cookies

Divide the dough into golf size balls.
Place the balls on a parchment-lined cookie sheet.

Progress Shot of the Custard Cookies - These eggless custard shortbread cookies are rolled into balls and ready for the fork — How to make Custard Powder Cookies - aka Custard Biscuit Cookies

Use a fork to flatten and mark the top.

Progress Pictures of the eggless custard cookies - The balls are flattened with a fork on the top for texture — How to make Custard Powder Cookies - aka Custard Biscuit Cookies

If the cookie dough is too dry and cracking - Add one to two tbsp of water and try again.
Bake cookies in a preheated oven at 180 C / 356 F for about 10 to 12 minutes.
Cool on a cookie rack completely before you transfer to a cookie jar.
These can be stored for up to 2 weeks.

Another top view image of these eggless custard cookies showing the crisp melt in the mouth crumble texture — How to make Custard Powder Cookies - aka Custard Biscuit Cookies

Custard Cookies Aka Custard Shortbread Cookies (Eggless)

Author: Veena Azmanov

4.97 from 28 votes

Print Pin Rate

Prep Time: 5 mins

Cook Time: 10 mins

Total Time: 15 mins

Calories: 190kcal

Adjust Servings Here: 25 cookies

Description

What are custard cookies? Crisp, delicious, melt in the mouth shortbread based cookies flavored like vanilla pastry cream. Yes, that's what these custard cookies are! This simple, easy and effortless recipe will give you cookies that taste like vanilla pastry cream. Also, this is an eggless recipe that takes less than 15 minutes to make.

ADJUST SERVINGS HERE - 25 cookies

Ingredients

170 grams (0.75 cups) Butter (1 1/2 stick) unsalted, room temperature
65 grams (1/3 cups) Powdered sugar
60 grams (4.00 tbsp) Custard powder
220 grams (1.75 cups) All purpose flour
1/2 tsp Baking powder
1 tsp Vanilla extract
1/4 tsp Salt

Instructions

Ensure butter is room temperature.
Swift the flour with custard powder, salt, and baking powder.
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.
Place the balls on a parchment lined, cookie sheet.
Use a fork to flatten and mark the top.
If the cookie dough is too dry and cracking - Add one to two tbsp of water and try again.
Bake cookies in a preheated oven at 180 C / 356 F for about 10 to 12 minutes.
Cool on a cookie rack completely before you transfer to a cookie jar.
These can be stored for up to 2 weeks.

Recipe Notes

Featured Recipe Below - Soft Almond Sugar Cookies

Equipment

Mixing Bowl

Kitchen Scale

Spatula

Meas Cups and Spoons

Nutrition Information

Calories: 190kcalCarbohydrates: 19gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 30mgSodium: 150mgPotassium: 0mgFiber: 1gSugar: 5gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg

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

Did you make this recipe? Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov

Frequently asked questions

How long will these custard cookies keep?

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.

How do you fix cookies that spread too much? How to prevent cookies from spreading?

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.

Do I need to chill the cookie dough before baking?

No, it is not necessary to chill this cookie dough before baking which makes them perfect for last-minute cookies when guests arrive.

Can I add cinnamon to my custard cookies?

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

Is it ok to chill the cookie dough overnight? Do I have to make the cookies immediately?

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.

Can I add almond flour to these cookies?

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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