Butter Cookies Recipe - Easy Malaysian-Style Butter Cookies

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Malaysian Butter Cookies: Crispy Outside, Melt-in-Your-Mouth Inside

These Malaysian-style Butter Cookies are the perfect balance of crispiness and melt-in-your-mouth texture, with just the right amount of sweetness. Unlike complicated bakery recipes, this version uses only 5 basic ingredients and takes less than 30 minutes active time. Perfect for Chinese New Year, Hari Raya, or everyday tea-time treats!

The secret lies in the simple technique of creaming the butter properly and the crucial chilling step that ensures the cookies hold their shape. You can customize them with chocolate chips, raisins, or cherries for special occasions. Even beginner bakers can achieve professional-looking results with this foolproof recipe.

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Butter Cookies Recipe

Ingredients

• 125g butter (salted, room temperature)
• 45g icing sugar (gula aising)
• 140g plain flour (tepung gandum)
• ¼ tsp baking powder
• ½ tsp butter oil or vanilla essence
• Optional: Chocolate chips/raisens/cherries for decoration

Note: For best results, use high-quality butter like Golden Churn or SCS. The butter should be soft but not melted.

Equipment

• Mixing bowl
• Electric mixer
• Baking tray
• Parchment paper
• Cookie cutters (optional)

Tip: Read reviews of the best mixers and ovens if you need reliable baking equipment.

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Step-by-Step Instructions

1. Cream Butter & Sugar

Using an electric mixer, beat room-temperature butter and icing sugar until light and fluffy (about 3-4 minutes). This creates air pockets that make the cookies tender.

2. Add Flavoring

Mix in butter oil or vanilla essence until fully incorporated. If using butter oil, this enhances the buttery flavor significantly.

3. Incorporate Dry Ingredients

Sift together flour and baking powder, then gradually add to butter mixture. Mix just until combined - overmixing makes tough cookies.

4. Chill the Dough

Wrap dough in cling film and refrigerate for 30 minutes. This firms up the butter for easier handling and prevents spreading during baking.

5. Shape Cookies

Preheat oven to 150°C. Shape dough into small balls or use cookie cutters. Place on lined baking tray, leaving space between each. Add toppings if using.

6. Bake to Perfection

Bake for 15 minutes until pale golden. They'll firm up as they cool. For crispier cookies, bake 2-3 minutes longer watching carefully to prevent browning.

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Pro Tips for Perfect Butter Cookies

Butter Temperature

Butter should be soft enough to indent when pressed but still hold its shape. Too soft = flat cookies; too cold = difficult to cream.

Baking Temperature

150°C is ideal for even baking without browning. Malaysian ovens vary - do a test batch first to adjust time/temperature.

Storage Tips

Store in airtight containers with silica gel packets to maintain crispness. Can be frozen for up to 3 months - just thaw at room temperature.

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Frequently Asked Questions

Can I use margarine instead of butter?

We don't recommend it - margarine contains water that affects texture. For authentic flavor and melt-in-mouth quality, real butter is essential.

Why did my cookies spread too much?

This usually happens if: 1) Butter was too soft 2) Dough wasn't chilled 3) Oven wasn't hot enough. Always chill dough and preheat oven properly.

Can I make these without a mixer?

Yes! Use a wooden spoon and some elbow grease to cream the butter and sugar. It'll take about 8-10 minutes of vigorous mixing.

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