Melt-in-your-mouth Butter Cookies (Vegan Option)

Some time ago my dear friend Suyin and I were travelling to Hong Kong together, and her staff asked her to buy some cookies from Jenny Bakery. My jaw dropped. The cookies from Jenny bakery are so popular among tourists from Mainland China that one has to suffer through a two-hour queue or contend with purchasing from the expensive black market. Surely there is a better way to use the 2 hours and have great cookies?

So I set my mind to recreate those flavourful, buttery cookies that made Jenny famous. I chanced upon this blog, and the cookies were so yummy that I immediately made another batch the next day. Three tries and several tweaks later, I have finally found the perfect recipe. They were crispy on the outside, fluffy on the inside, and instantly melt in your mouth.


The butter here is crucial. I have tried making it with several different brands of butter (Lurpak and President) and nothing came as close as Golden Churn. There are two kinds of Golden Churn butters – the tin can which requires no refrigeration, and the paper-wrapped refrigerated type. Perhaps they added salt into the tin can version, which creates a really salty cookie. I now swear by Golden Churn unsalted paper-wrapped butter.


For the vegan option, I have tried two vegan butters as well. The first was Vitaquell, which was from Supernature, the health foods supermarket at The Forum. The second was Nuttelex Original (sunflower) from Cold Storage. Both types of butters gave me the texture I was looking for, but Vitaquell had a distinctive soy taste which may not appeal to some. So I personally prefer Nuttelex, which is cheaper too.


It can be modified into several other flavours, like matcha and coffee (they were all gorgeously melt-in-your-mouth too). Photos next time!


Melt-in-your-mouth Butter Cookies

  • 200g Butter (Non-vegan: use Golden Churn. Vegan: use Nuttelex)
  • 75g Powder Sugar (not confectioner’s sugar, but caster sugar processed for 1 minute and sifted)
  • 100g Cake Flour
  • 50g Bread Flour
  • 50g Corn Starch
  • 1 teaspoon vanilla extract (not necessary, but would enhance flavour in vegan option)

Other Flavours (this is for full portion of dough above)

  • Matcha: Increase powder sugar to 80g to balance the bitterness in the green tea. Sift in about 12g green tea powder together with the flour.
  • Coffee: Dissolve about 4 teaspoons of instant coffee granules with about 2 teaspoons hot water. Let cool, and add into creamed butter and sugar mixture before adding the flour.

Preheat oven to 180°C. Cream butter and sugar until light and fluffy. Add flavouring if you’d like. Sift in dry ingredients and mix with a spatula. Be careful not to overmix. Line baking tray with parchment paper. Place dough into piping bag and pipe into a rosette of about 3-4cm. Place cookies about 2-3cm apart. Bake for about 10-12 minutes until slightly browned.

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