Eggless, melt in your mouth custard cookies


These are low sugar, no egg  cookies. Even though I made them a bit big, original recipe calls for bite size cookies. So these a good for those who are after low calorie snacks. 

Eggless Custard Cookies

Eggless Custard Cookies


  • 125g butter, softened
  • ½ teaspoon vanilla extract/ vanilla essence)
  • ¼ cup confectioners’ /icing sugar, have ¼ cup more for dusting
  • ¾ cup plain/ all-purpose flour
  • ¼ cup vanilla custard powder/chocolate powder or strawberry custard powder
  • You even can use some chocolate chips if you wish
  • Time: Approximately 25 min


Preheat the oven to 160oC/325oF. Line baking tray with parchment paper. Set aside. No need to butter if you use parchment paper otherwise cookies may run too flat. Mine did a bit as I buttered the parchment paper .

Use an electric mixer to combine butter, vanilla and sifted confectioners’ sugar in a large bowl until everything is mixed well and fluffy. I used my muscle+ wire whip though 🙂

Sift plain flour and custard powder separately to a different container. Add dry ingredients (flour mixture) and wet ingredients (butter mixture) now, and beat on low speed until just combined,don’t over-mix. Do not forget to scrape the bowl. Then again I hand whisked. As I eat too much sweets, why waste an opportunity to burn those extra calories.

Use a teaspoon size cookie scoop to make equal size cookies. This will allow to bake all cookies in same consistency. Different shapes and sizes may cause unevenly baked cookies. However my dough was sticky so I did some research and learnt that you should place you dough in freezer for 15 minutes or 1 hours in refrigerator so that you can easily sccop it. Once you let it cool you even can roll balls. Place the balls on cookie sheet and flatten them a little bit with a back of a spoon or if you like ridges use a back of a fork. It’s advisable to butter the spoon/ fork and dust with icing sugar to avoid sticking when pressing. Do not over-press as too flat cookies will be not soft inside. you even can roll your cookie balls in sugar crystals or flavored jelly crystals so that you will get sugar coated cookies. Or may be you can place a cashew nut or any other nut of your choice on top of the cookie. Keep 1 inch space between each cookie because they need room to expand when baking.

Bake in preheated oven for 12 to 15 minutes. If the cookies are not set, wait a little more but do not let them brown. It’s important to keep an eye on the cookies at this moment. I did not open the oven to check if they are baked. I kept them in oven for another 20 minutes. For me just in 15 minutes they were perfectly baked and additional 20 minutes after baking in the oven cooked them in to a nice crunchy but to a very soft consistency. Remove from oven and stand for another few minutes in tray to cool before transferring to a tray or a wire rack to cool completely. Handle with extreme care as these are highly fragile.

Repeat until balance dough is over. You even can pipe them using a pipping bag and a star nozzle. I have not tried though. Just an idea. Once the cookies are cooled dust generously with sifted confectioners’ sugar before serving. If you store dusted cookies they will absorb sugar. Still tastes good.

You even can sandwich them with frosting. Refer the original recipe for frosting. As I made these just before I started work, I ran out of time to make the filling. And I devoured half of the lot so they did not last long to be sandwiched 🙂

non sandwiched cookies will keep in an airtight container up to two weeks as per the source blogger. She also advises cookie should be layered between sheets of parchment or wax paper for. Mine didn’t last even for two days. So I can’t guarantee. Original recipe also says filled cookies will keep for a few days in the fridge.


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