Eggless Melt-in-Your-Mouth Buttery Laksa Cookies
Servings: 28 cookies (about 15 grams each)
If you love the sweet and savory combinations in cookies, you need to try these melt-in-your-mouth eggless laksa cookies with a hint of spiciness and amazing aroma and taste from butter, laksa paste, and curry leaves. It's a great addition to the Chinese New Year cookie collection.
Print Recipe
Ingredients
- 230 gr butter 16 Tbsp, unsalted and softened
- 90 gr icing sugar 3/4 cup + 2 Tbsp
- 40 gr laksa paste store-bought or homemade
- 3 gr laksa leaves finely chopped
Dry ingredients:
- 200 gr all-purpose flour 1 cup + 7 1/2 Tbsp
- 45 gr cornstarch 6 Tbsp + 1 tsp
- 1/8 tsp salt I omit it because the curry laksa paste I use is salty enough
Instructions
Prepare cookie dough:
- Line your baking sheet with parchment paper. Let butter comes to room temperature and soft. You can easily mash them with a spatula or a whisk. Mix it with the icing sugar. You can also use a mixer to cream butter and icing sugar until just combined. Add laksa paste and laksa leaves and mix until combined
- Sift in the dry ingredients and then use a spatula to mix until the cookie dough is moist and sticky. If you want to use a piping bag, transfer to the bag and pipe the dough to about 1-inch round size and then chill them in the fridge for at least 30 minutes to 1 hour. If you don't plan to pipe the cookie dough, cover the dough and chill in the refrigerator for 30 minutes to 1 hour. Don't skip this step or your cookies will overspread during baking
Shape the cookies:
- Preheat oven to 350 F (180 C). I use a 1 Tbsp-size cookie scoop and scoop the cookie. You can use a spoon too. The dough is sticky but manageable because it's cold. Roll it into a round ball and place them about 1 1/2 inches apart. The cookies will spread some but shouldn't overspread
Bake the cookies:
- I suggest baking one tray at a time for the best result. Keep the other tray chilled in the fridge. I use a conventional oven (bottom heat, no fan). Place the tray in the middle rack and bake for 14-15 minutes for a soft melt-in-your-mouth texture. If your cookies are smaller, 12 minutes should do it. Add another minute or so if you want a crispier edge. The time is just a reference. Your oven may differ slightly
- Remove from the oven and let them cool down on the pan for 5 minutes. They appear to be still very soft but will firm up as they cool down. Transfer to a cooling rack to let them cool down completely