Eggless Custard Cookies | Easy Butter Cookies Recipe

First things first – my recipe of Corn Pancakes – Cachapa got featured at Fiesta Friday #109. I cannot tell you, what an honor it is especially since I see so many great recipes over there every week. Thanks once again to Angie, Josette and Lily for featuring my simple corn pancake recipe πŸ™‚ Onto today’s recipe – Custard Cookies.

Custard Cookies (3)

I had been planning on making these simple, super tasty cookies since long and one evening, I decided enough is enough and got onto making these. Would you believe if I said it only took me all of 15 mins to make one batch of these delicious cookies?! The cookies turned out to be melt in mouth, soft yet crunchy, utterly butterly and totally awesome – if I say so myself. The vanilla custard powder gives a beautiful color and flavor to the cookies. After the entire family devoured these cookies, I saved a few for my sister and they were also gone in no time. There are some things I would change the next time however, only because I was stupid this time around. In spite of knowing that I should place the cookies not too close to each other, I placed them close before baking. Why you ask? I thought it would be convenient for me to take a pic. Gah. Mid-way through baking, they started melting into each other and that resulted in weird shapes. I am sure some of you can spot a pentagon as well, from my baking tray. Sigh. Also, in my attempts to make them pretty, I pressed them too flat. Don’t repeat the same mistakes I did and check out the notes for more points. Nevertheless, the cookies did turn out great – no proper shapes et al πŸ˜€

Custard Cookies (2)

To make Eggless Custard Cookies

  • Servings: makes about 12 cookies
  • Difficulty: Easy
  • Print

What I used –
  • All Purpose Flour, 1/2 cup
  • Vanilla Custard Powder, ΒΌ cup
  • Powdered/Icing Sugar, ΒΌ cup
  • Unsalted Butter, 1/3 cup (at room temperature)
  • Vanilla Essence, ΒΌ tsp

Custard Cookies (1)

How I made –

1. Preheat the oven at 180Β°C for 10 mins. Meanwhile in a bowl lightly beat the butter. In another bowl, mix the powdered/icing sugar, all-purpose flour and custard powder. Add half of this dry mixture to the butter. Mix well with a spoon.


2. Soon the mixture would come together. Add the remaining flour mixture and continue to mix well with the spoon. Add the vanilla essence and mix well. The dough would come together in a ball.


3. Line a baking tray with baking sheet. Make equal sized balls of the dough and slightly press them. Use a fork to give an impression and place each cookie with at least 2cm distance in between. Bake at 170Β°C-180Β°C for 8-10 mins. When the bottoms seem slightly browning, remove them from the oven. Let them cool down completely – they will harden up.


4. Store in an air tight container.


Note –
  • Most of the recipes online called for equal amounts of flour & butter and equal parts of custard powder and powdered sugar. I reduced the quantity of butter and it worked.
  • Butter has to be at room temperature. Put it out of fridge for atleast an hour for the dough to come together.
  • I used vanilla custard powder but other flavors can be used. If custard powder is not available, add corn flour and increase the quantity of vanilla essence to 3/4th
  • These cookies tend to spread while baking. Make sure there is enough spacing between each cookie while baking.
  • Don’t flatten the cookie like I did. Instead lightly press them and make an impression.
  • The cookies on coming out of the oven would be very soft, almost breaking. Don’t disturb them at all as they harden up on cooling down.
  • The oven time varies from one oven time to another. Keep an eye on the oven while making these as these can burn in a few seconds.

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I am taking these yumm cookies to Fiesta Friday #110 at Angie’s. Hope the co-hosts for Β this week Jhuls @ The Not So Creative Cook and Apsara @ Eating Well DiaryΒ enjoy this πŸ™‚

36 thoughts on “Eggless Custard Cookies | Easy Butter Cookies Recipe

  1. I love these πŸ™‚ I have the identical recipe πŸ™‚ They are amazing ! They absolutely do melt in your mouth. I haven’t made them in quite some time, so am inspired to make them now…like…this weekend πŸ™‚
    Yours look lovely and unique by the way, that makes them perfect πŸ™‚ x

  2. I love this idea and I will certainly make some. I used to make a cake for my daughters using custard powder instead of flour and then slathered with chocolate icing made with golden syrup which drips pleasingly and then sets holding it’s shape and the rainbow sprinkles that were compulsary when they were small in a sort of landslide on the top. This is a really lovely more grown up idea that I can share with my husband πŸ™‚

  3. I have also learned the hard way not to place cookie circles too close to each other while baking, LOL. Great idea to use custard powder here, I’m sure the whole house just smelled great after these were baked. Thank you for sharing at FF!

  4. Do you know about Shrewsbury biscuits, that are a Pune specialty? Apparently, Kayani Bakery in Pune makes the best, as does German Bakery. Recenty, while in Pune, we wanted to pick up some Shrewsbury Biscuits from either of these places, but couldn’t manage to do that, due to lack of time. We did manage to pick up a packet from the Pune airport kiosk – they were from New Poona Bakery. They tasted super-duper gorgeous!

    Shrewsbury biscuits have a wonderful, interesting history too, if you care to read about it.

    There are several different versions of Shrewsbury Biscuits – as many versions as there are bakers. Apparently, the first ever ones that were made contained lemon zest. The ones I got from New Poona Bakery, though, contained custard powder, milk powder, and butter, something similar to the cookies you have posted about here. They were light brown in colour, though, and not yellow. I would love to make something similar to those cookies at home some time. Was wondering if you think these (your cookies) are Shrewsbury Biscuits, that’s why I imparted all this gyaan here. Pliss to excuse! πŸ™‚

    1. Wow, thanks for taking time to tell me about Shrewsbury cookies TGND. I had no idea about these cookies at all. I am now super intrigued to check them out πŸ™‚ Given your description of the cookies at Pune Airport, I think this recipe would come closer to it though I didnt use milk powder. The reason my cookies are yellow in color is because of the store bought custard powder. If I had just used a bit of vanilla extract and corn flour, I guess the color would have been light brown too πŸ™‚ You should definitely try this out at home, if not for anything but the buttery, vanilla-y fragrance filling the entire house πŸ™‚

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