Melt in the mouth Butter Cookies (Jenny Bakery's Copycat)

Melt in the mouth Butter Cookies (Jenny Bakery’s Copycat)

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Everyone nowadays are so crazy about Jenny Bakery’s Cookies from Hong Kong! Because, it is so good!

Last month, my brother went to Hong Kong for a business trip and heard about the Jenny Butter Cookies crazed.  Immediately, he went to queue for a good hour to get us some. 

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It was just so buttery delicious that I had to recreate it! Looking at the ingredients stated from Jenny’s cookie tin, and with the help of the internet I manage to create the perfect melt in your mouth butter cookie.

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Please ensure that you are using high quality butter. In Singapore, salted Golden Churn butter in a canned is considered the finest of all.

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You will sure to love this recipe! The recipe makes around 15 cookies, so be sure to double or even triple so that everyone will get a fair share.

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Yum. I feel so happy everytime when there’s tons of butter used for a recipe…..

Butter Cookies (Jenny Bakery's Copycat)
Serves 15
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Ingredients
  1. (5 oz.) 150 grams of salted butter, softened
  2. (1/4 cup) 30 grams of icing sugar
  3. (3/4 cup) 95 grams of plain flour
  4. (8 tbsp.) 75 grams of corn starch
Instructions
  1. Preheat oven to 150C or 130C fan-forced.
  2. Cream softened salted butter and icing sugar until light and fluffy.
  3. Stir in plain flour and cornstarch.
  4. Transfer into piping bag with a star tip. Pipe evenly onto a baking tray lined with parchment paper.
  5. Bake it in the oven for 25 to 30 minutes.
TheZongHan http://thezonghan.com/

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3 thoughts on “Melt in the mouth Butter Cookies (Jenny Bakery’s Copycat)

  1. Melt in the mouth Butter Cookies (Jenny Bakery's Copycat) Paul Lucas

    Hi Zong Han,
    These look so simple. I’m going to add some cocoa powder to half the batch to make some chocolate flavored. What size star tip do you use to pipe out the dough? Also, should these be baked until soft or crisp?
    Thank you from California, USA.

    Reply
  2. Melt in the mouth Butter Cookies (Jenny Bakery's Copycat) kxy

    Hi , I love the butter cookies , can I ask how do I measure if to do bigger lots of cookies, I tried to multiply but sometimes saltish . I realise smth is why it sometimes happen to be a bit dry inside, what must I add more inorder to balance up? After baking how long shelf life can I store in container ?
    as well as the salted egg yolk cookies , how long can I store after baking?

    Any new recipes on salted egg ?Like salted egg potato chips ? 🙂 pls advise on the abv , greatly appreciated.

    Reply
  3. Pingback: Xiaodianxin | Eggless Chinese Butter Cookies

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