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Light Cream Butter Cookies
Chinese dish ready in 35 min using easy-level technique. Simple enough for weeknight cooking.
- Prep
- 15m
- Cook
- 20m
- Total
- 35m
- Servings
- 4
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Light Cream Butter Cookies
| Ingredient | Amount |
|---|---|
| Cake Flour | 200g |
| Butter | 100g |
| Heavy Cream | 100g |
| Granulated Sugar | 60g |
| Salt | 1g |
- Cake Flour200g
- Butter100g
- Heavy Cream100g
- Granulated Sugar60g
- Salt1g
Cooking StepsHow to cook Light Cream Butter Cookies step by step
-
Step 1Take the butter out of the fridge 30 minutes early to soften at room temperature until a finger can easily press into it. Add the sugar and beat with an electric mixer until the butter turns pale and fluffy.
-
Step 2Add the heavy cream and salt, then continue beating. Note: add the heavy cream in small batches to make it easier to work with.
-
Step 3Sift the flour into the butter mixture and stir until just combined – stop as soon as no dry flour remains. Do not overmix.
-
Step 4Fit a piping tip onto a piping bag and fill with the cookie dough.
-
Step 5Pipe the cookies onto a baking sheet and bake at 180C (356F) for 20 minutes. Adjust time according to your oven – the cookies are done when fully cooked.
-
Step 6How to tell if cookies are done: after cooling, the center should not be soft or doughy. If underdone, simply return to a preheated oven for a few more minutes.
Light Cream Butter Cookies
Chinese dish ready in 35 min using easy-level technique. Simple enough for weeknight cooking.
Ingredients
- 200g Cake Flour
- 100g Butter
- 100g Heavy Cream
- 60g Granulated Sugar
- 1g Salt
Instructions
-
Take the butter out of the fridge 30 minutes early to soften at room temperature until a finger can easily press into it. Add the sugar and beat with an electric mixer until the butter turns pale and fluffy.
-
Add the heavy cream and salt, then continue beating. Note: add the heavy cream in small batches to make it easier to work with.
-
Sift the flour into the butter mixture and stir until just combined – stop as soon as no dry flour remains. Do not overmix.
-
Fit a piping tip onto a piping bag and fill with the cookie dough.
-
Pipe the cookies onto a baking sheet and bake at 180C (356F) for 20 minutes. Adjust time according to your oven – the cookies are done when fully cooked.
-
How to tell if cookies are done: after cooling, the center should not be soft or doughy. If underdone, simply return to a preheated oven for a few more minutes.
Recipe Details
Common Questions
How can I make this spicier?
Add chili oil or chili crisp to taste, or include dried red chilies during cooking. A dash of Sichuan peppercorn adds a different kind of heat.
