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Custard Cookies

Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Servings: 30 cookies
Author: Pavani


  • ¾ cup Unsalted Butter (12tbsp, 140gms) at room temperature
  • 1 cup Caster Sugar (175gms)
  • ½ tsp Vanilla extract
  • 1 tbsp egg water replacer mixed with 3tbsp (1 Large Egg)
  • 2 cups Self rising flour ** (225gms)
  • 1 cup Custard Powder vanilla custard powder (85 gms) I used Brown & Polson .
  • 1 cup Chocolate dark chocolate chocolate Chips (optional (White or chips can be used, I used semi sweet mini chips)


  • Preheat the oven to 350°F. Lightly grease 2 baking pans or line them with parchment paper.
  • Beat sugar, butter in a stand mixer (using the paddle attachment) or using a hand mixer until light and fluffy.
  • Add vanilla and egg (or egg replacer mixture) and mix until incorporated.
  • Sift flour and custard powder into the butter mixture and mix until combined. Stir in chocolate chips (if using).
  • Roll the dough into small walnut size balls and place them on the prepared baking sheet. Flatten the balls lightly with fingers.
  • Bake  12~15 minutes or until lightly golden.
  • Remove the cookies from the oven and place them a cooling rack to cool completely. Store them in an airtight container.


** Note: If using all purpose flour, then make your own self rising flour at home. Here's how to make 1 cup of Self rising flour: Mix together 1 cup All purpose flour, 1½tsp Baking powderand¼tsp Salt. To make 2 cups of Self rising flour - mix together 2 cups All purpose flour, 3tsp Baking powderand½tsp Salt.
Lets check out what my fellow marathoners have cooked today for BM# 36.