Kue Semprit Susu (Indonesian Butter Cookies)- Butter cookie dough is piped to form beautiful roses and swirls and baked to perfection. These buttery and crumbly cookies are popular in Indonesia during occasions like Chinese New Year and Lebaran/Eid Al-Fitr.
Just when I thought we were recovering from the holiday food coma, the Chinese New Year (CNY) is lurking around the corner. It’s a little over a month! This is one of the most important celebrations in our family. Two months before CNY, stores are already decorated with CNY decorations. People are busy preparing for this big day of the year. New clothes were one of the must items that my mom made sure we wore on the first day of CNY.
I would go over my aunt’s house to help her baking trays and trays of CNY cookies to distribute to families and relatives. We took about 1 week to bake several different kinds of cookies and cakes. Several of the cookies that she often made are these Kue Semprit, Kue Bangkit, Kue Salju, Kue Skippy, Kue Nastar, Kue Kapit, Lapis Legit Prune, Kastengel, and Bika Ambon.
Few years ago I made all those cookies I mentioned before except for Kue Semprit. This year I thought I added Kue Semprit to the CNY cookies collection 🙂 I haven’t had them for ages!!
Kue semprit is one of my CNY favorite cookies. It’s buttery, it’s crumbly…what not to love about that! (except for the expanding waistline!). I was hoping to keep shape for our upcoming Hawaii trip, but all these CNY cookies baking I’ve been doing for the past couple days were real SPOILERS!
It is named as such, kue semprit, because of how it is made. Each cookie is piped using piping tip to form beautiful flowers.
You will see most kue semprit is decorated with a small piece of red sweetened cherry in the middle. I didn’t have any and just use little chocolate morsels!
I guess you don’t need me to tell you how incredibly good the house smelled when these kue semprit were baking in the oven!!!! You can’t lie when there’s butter in there!
Kue Semprit Susu (Indonesian Butter Cookies)
- 150 gr butter unsalted, softened
- 80 gr icing sugar
- 1 large egg yolk
- Line baking sheets with parchment papers. I usually let the butter sits out at room temperature for 30 minutes before I plan to start making the dough. The butter should be soft and not melting
- In a mixing bowl, mix all the dry ingredients and set aside. Once the butter has softened, place the butter and sugar in a bowl of the stand mixer, use the flat beater and mix at low speed for 1 minute and then increase the speed to medium and mix until the sugar and butter is mixed through, about 2 minutes. Add egg yolk and continue to mix. Switch to "stir" and then gradually add in the dry ingredient mixture in 3-4 batches until you get a thick batter.
- If you plan to use 2 different piping tips, cut off about 1-inch of the piping bag and place the piping tips into the bag and fill up two piping bags with the dough. Push as much air out as possible. The 1M tip will create roses, stars, drop flowers. The 4B tip will create pulled stars design
- Pipe the cookies about 2 inches apart as they will spread when baked. Place one chocolate morsel for decoration if you wish. Preheat oven to 330 F (165 C). Place the baking rack 3rd from top. I suggest placing the piped cookies in the refrigerator for 30 minutes before baking as this will help to maintain the shape of the flowers you piped when it bakes. I baked one tray at the time, just because my oven is funky when I tried to bake two trays at the same time. So, know your oven! Bake for 20 minutes and repeat with the rest of the cookies
- Let the cookies cool on the baking sheet for 1 minute then transfer the baked cookies to cooling rack and let them cool off completely. Store in an air-tight and dry container and it can last for a month