These easy custard cookies are buttery, crisp, and melt-in-your-mouth tender with a delicate vanilla custard flavor. Made with custard powder and simple pantry staples, these shortbread-style cookies come together in just 15 minutes — no eggs or chilling required.
I’ve been making these custard cookies for years, and they’re one of those simple recipes I come back to when I want something quick with tea or coffee. The custard powder gives an ordinary butter cookie a lovely vanilla flavor and that delicate, crumbly texture that almost melts in your mouth.
What is custard powder?
Custard powder is a flavored starch mixture, usually made with cornstarch, vanilla flavoring, and yellow coloring. When mixed with milk and heated, it thickens into a vanilla custard. In these cookies, it adds vanilla flavor, color, and contributes to their tender, crumbly texture.
Why you’ll love this custard biscuit recipe?
- Quick and easy – Ready in about 15 minutes with no chilling required.
- Simple ingredients – Made with basic pantry staples and custard powder.
- Great texture – Crisp and crumbly with a delicate melt-in-your-mouth texture.
- Eggless – No eggs are needed for this simple cookie dough.
Ingredients and substitutes
- Custard powder – Gives these cookies their vanilla custard flavor, pale yellow color, and tender texture. Bird’s custard powder works well, but any vanilla custard powder can be used.
If you don’t have custard powder, you can use cornstarch in place of the custard powder for texture, but the cookies will no longer have the same custard flavor or yellow color. Add a little extra vanilla if using cornstarch. - All-purpose flour – Regular all-purpose or plain flour works best for these shortbread-style cookies.
- Butter – Use softened unsalted butter for the best flavor and texture.
- Powdered sugar – Keeps the cookies delicate and tender. Granulated sugar can be used, but the texture will be slightly different.
- Vanilla – A little vanilla extract or vanilla bean paste enhances the custard flavor.
Step-by-step: How to Make Custard biscuits
Prepare the dry ingredients
Preheat the oven to 350°F / 180°C and line a baking sheet with parchment paper. Whisk together the flour, custard powder, and salt.
Cream butter and sugar
Cream the softened butter and powdered sugar for 2 to 3 minutes until light and creamy. Add the vanilla and mix well.
Make the dough
Add the dry ingredients and mix just until the dough comes together. If the dough feels very dry or cracks when pressed together, add 1 teaspoon of water at a time only as needed.
Shape the cookies
Divide the dough into 18 portions and roll each into a ball. Place them about 2 inches apart on the prepared baking sheet. Press gently with a fork to flatten and create the pattern on top.
Bake
Bake for 12 to 15 minutes, or until the edges are just lightly golden. Cool on the baking sheet for a few minutes before transferring to a wire rack.
Custard Cookies Recipe (4 Ingredients)
These easy custard cookies are buttery, crisp, and melt-in-your-mouth tender with a delicate vanilla custard flavor. Made with custard powder and simple pantry staples, they come together quickly with no eggs or chilling required.
Ingredients
- 227 g (1 cup) Unsalted butter softened
- 60 g (½ cup) Powdered sugar or granulated sugar
- 250 g (2 cups) All-purpose flour
- 60 g (½ cup) Custard powder
- ¼ tsp Salt
- 1 tsp Vanilla extract
- Additional granulated sugar for dusting optional
Method
- Prepare the dry ingredients – Preheat the oven to 350°F / 180°C and line a baking sheet with parchment paper. Whisk together the flour, custard powder, and salt.250 g All-purpose flour, 60 g Custard powder, ¼ tsp Salt
- Cream butter and sugar – Cream the softened butter and powdered sugar for 2 to 3 minutes until light and creamy. Add the vanilla and mix well.227 g Unsalted butter, 60 g Powdered sugar, 1 tsp Vanilla extract
- Make the dough – Add the dry ingredients and mix just until the dough comes together. If the dough feels very dry or cracks when pressed together, add 1 teaspoon of water at a time, only as needed.
- Shape the cookies – Divide the dough into 18 portions and roll each into a ball. Place them about 2 inches apart on the prepared baking sheet. Press gently with a fork to flatten and create the pattern on top.
- Bake & Cool – Bake for 12 to 15 minutes, or until the edges are just lightly golden. Cool on the baking sheet for a few minutes before transferring to a wire rack.Additional granulated sugar for dusting
Notes
- Custard powder: Use vanilla custard powder, such as Bird’s, for the characteristic flavor and color.
- Dough consistency: The dough should be soft and hold together when pressed. If it is too dry or crumbly to shape, add water 1 teaspoon at a time.
- Sugar: Powdered sugar gives the cookies a finer, more tender texture. Granulated sugar will make them slightly crisper.
- Baking: The cookies should remain fairly pale with just a little color around the edges. Overbaking will make them dry.
- Storage: Store completely cooled cookies in an airtight container at room temperature for up to a week.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for success
- Use softened butter – It should be soft enough to cream easily but not melted or greasy.
- Don’t overmix – Once you add the flour and custard powder, mix only until the dough comes together.
- Adjust only if needed – If the dough is too dry to hold together, add water 1 teaspoon at a time. You may not need any.
- Don’t overbake – Bake just until the edges are lightly golden. The cookies will firm up as they cool.
- Cool before moving – Let them sit on the baking sheet for a few minutes; warm shortbread-style cookies can be fragile.
more shortbread style cookies
Frequently asked questions
Custard powder is a flavored powder used to make custard sauce or pudding. It’s typically made from ingredients like cornstarch, sugar, salt, and flavoring. You can find custard powder in the baking aisle of most grocery stores or online.
These eggless custard cookies will be kept 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. Store cookies in an airtight container at room temperature. If you want to keep them soft, add a piece of bread to the container to help retain moisture.
Yes, you can freeze Custard Cookies. Place them in an airtight container or a freezer bag, separating layers with parchment paper to prevent sticking. They can be stored in the freezer for up to three months. Thaw them at room temperature before serving.
To prevent excessive spreading, make sure your dough is well-chilled before baking. You can refrigerate it for 30 minutes before shaping and baking the cookies.
These cookies have a good shelf life as 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
While vanilla extract can add a pleasant flavor to your cookies, it won’t replicate the custard flavor. If you want to make Custard Cookies, it’s best to use custard powder for that unique taste.
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
Oh, My!! The cookies look so rich and tender. They would make a great addition to a tea party or a nice cookie tray. They are such a dainty morsel. I’d loved to have some as an afternoon treat. I’m saving this recipe.
They totally would Marisa. I Love crisp cookies that disappear in the mouth. Know what I mean? You will love these.
I’m always looking for new cookie recipes to try, and yours look so delish! Gotta give them a try ASAP!
Thank you Andrea. Happy to hear that. Let me know if you do try it. Love feedbacks.
Custard Powder cookies are new to me and the fact they are eggless makes me love them even more. Saving and trying these soon.
Thank you Deepika. They are simple and easy.. making them eggless means you can have them and share them with everyone for me.
This is the second time I’ve made them, and they are SO GOOD. I put the dough in the fridge overnight as my Mom taught me to do for all cookies, and I always have to add a little milk as my flour is always a bit older and drier (yay living in the Arctic). Those are the only tiny tweaks I make though, this recipe is perfect.
Thank you so much, Kelsey. I am so happy you are enjoying this recipe. Thanks for coming back to write this feedback.
Oh my goodness these sound and look so amazing. The buttery and vanilla goodness, perfect cookies!
Thank you Joanna. Yes they are definitely buttery and delish.
these look amazing! I mean – wow. I am going to keep the recipe on hand for my Christmas cookie exchange because I like to make different styles, and not always do the same standbys!
Thanks Kaitie. Yes absolutely you will love them at Christmas time.
I grew up in NZ – and custard powder is a familiar sight for me! I love using it to pour over apple crumbles, or using the powder to make cookies just like this! Great idea, Veena.
I know Kylee ! I love pouring it over crumble too! These are sure yum
We LOVE shortbread in this house. I really need to give these a try. I will have to see what kind of custard powder we have here in Canada….I know once these are made they will disappear in a flash.
You must Gloria.. they are super easy to make. The grand kids will have fun for sure
These cookies look scrumptious! Love the recipe)
Thank you Veronika
Your cookies would make perfect afternoon coffee time treats. I bet they would be well received at a family gathering and you made them eggless!
Absolutely Helene – I grew up with this for my afternoon chai. The family sure loves these.
I love shortbread cookies, they are perfect with a nice cup of coffee or glass of milk. Yours look terrific, I wish I could try one now!
Thank you Val – Yes these would go great with a cup of milk. I love milk and cookies too.!