These Custard Cookies are soft, tender, and filled with creamy custard flavor! Perfect for snack time or dessert, they’re easy to make and full of comforting, sweet flavor.”
Looking for a cookie that’s soft, tender, and filled with creamy custard? These Custard Cookies are just that! Perfect for snack time, dessert, or sharing with friends, they combine a buttery cookie exterior with a luscious custard center for a comforting and indulgent treat that everyone will love.
I also enjoy making Chocolate Dipped Shortbread Cookies and Gluten Free Shortbread Cookies. This egg free recipe takes just minutes to prepare. It consists of pantry staples for an effortless recipe you can make without much work.
They are not overly sweet if don’t like very sweet recipes. However, it has just enough sweetness to satisfy your sweet tooth.
Table of contents
Why We Love This Recipe
- Soft and Tender: The cookie exterior is perfectly soft, making each bite melt in your mouth.
- Creamy Custard Filling: The rich custard center adds indulgent flavor and a unique texture.
- Easy to Make: Uses simple ingredients and straightforward steps for a stress-free baking experience.
- Versatile Treat: Great for snack time, dessert, or gifting to friends and family.
- Kid-Approved: Everyone loves the sweet, creamy center—perfect for little hands.
- Customizable: Add vanilla, almond extract, or a light dusting of powdered sugar for extra flavor.
Ingredients
- All-Purpose Flour. Spoon the flour into your measuring cup and level it off. Scooping directly from the bag can pack in too much flour and result in dry cookies.
- Custard Powder. Adds a rich vanilla pastry flavor and gives these cookies their signature taste and texture.
- Butter. Use butter softened to room temperature so it creams smoothly with the sugar.
- Powdered Sugar. Sift before using to remove any lumps and ensure a smooth cookie dough.
- Vanilla Extract. Pure vanilla extract provides the best flavor.
- Milk. Whole milk creates a richer taste and softer texture, but other milk varieties can be used if needed.
You can find the complete list of ingredients at the bottom of the page.
Variations
- Cornstarch. If you can’t find custard powder, cornstarch can be substituted. The cookies will still be good. However, they will not have the vanilla pastry cream flavor from the custard powder.
- Vegetable Shortening. This is a substitute for butter if preferred. The cookie will spread out more during baking if used though.
- Add milk gradually. You may not need to use all of the milk. It is important that you add this gradually. The dough should stick together and not be crumbly when it has the correct amount.
- Cool completely. The cookies should be completely cool before you store them.
- Almond Flour. Some of the all-purpose flour can be substituted with almond flour if you prefer.
How To Make Custard Cookies
Step 1 – Preheat the oven to 350 degrees while you make the cookie dough.
Step 2. Combine the dry ingredients. In a medium bowl, whisk together the flour, custard powder, salt and baking powder.
Step 3. Cream the butter and sugar together in a separate mixing bowl. You can use a hand mixer or stand mixer. Then add in the vanilla extract.
Step 4. Mix together the flour and butter mixture. Combine on low speed and mix until just combined. Then slowly add in the milk until the cookie dough sticks together and is not crumbly. You may not need all the milk.
Step 5. Next, use a cookie scoop to place the cookie dough on baking sheets. Then use a fork to flatten out the top of each of the cookies. Bake the cookies for 10-12 minutes until the edges are set. Allow to sit on the baking sheets for 5-10 minutes. Place on wire rack to finish cooling.
Storage
Room Temperature
Store the custard cookies in an airtight container for up to 4 to 5 days. Keep them in a cool, dry place.
Refrigerator
If your kitchen is warm or the filling is extra soft, refrigerate the cookies in an airtight container for up to 1 week.
Layering Tip
Place parchment paper between layers to prevent the cookies from sticking together.
Can You Freeze?
The cookie dough can be frozen unbaked up to a month. The easiest way to do this is to freeze the cookie dough balls on baking sheets. Flash freeze for 2 hours and then place inside a freezer container.
Bake as normal. However, they may need a couple of extra minutes if frozen.
You can also freeze the baked cookies. Allow to cool and place inside a freezer bag or container.
I suggest putting sheets of parchment paper in between the cookies. These can be frozen up to 2 to 3 months.
Get even more tips and learn how to freeze cookies for baking.
Pro Tips
- All purpose flour. It is recommended to use this instead of pastry flour. The texture is best when all purpose flour is used to make these cookies.
- Butter. Please use real butter to make these cookies. The flavor will not be the same with margarine.
- Vanilla. Pure Vanilla extract is best. Also, clear extract will help to give the cookies a pure white finish after baking.
- Room temperature. Make sure the butter is room temperature before using. It will blend better and make for a smoother dough.
- Lined baking trays. Prepare the baking sheets with parchment paper for easy clean up.
- Measure precisely. Using too much sugar or butter can cause the cookies to spread during baking.
- Make in advance. The dough can be made in advance and refrigerated up to 5 days before baking.
- Allow to set. The cookies need 5 to 10 minutes to set on the baking tray before moving to the cooling rack. Attempting to move the cookies too soon will result in crumbled cookies.
More Easy Cookie Recipes
- 3 ingredient sugar cookies
- Soft Gingerbread Cookies Recipe
- Pumpkin Pie Cookies Recipe
- Cinnamon Roll Cookies
- Peanut Butter Cookies Recipe
Give these Custard Cookies a try and enjoy every soft, creamy bite! They’re perfect for sharing with family, serving at gatherings, or treating yourself to something sweet. Leave a comment below and let us know how yours turned out, and don’t forget to share your creation with friends and family.
Custard Cookies Recipe
Ingredients
- 1.5 cups All Purpose Flour
- 1/4 cup Custard Powder
- 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 1/2 cup Butter softened at room temperature
- 1/2 cup Powdered Sugar
- 1 tsp Vanilla Extract
- 2-3 Tbsp Milk
See how we calculate recipe costs.
Instructions
- Preheat the oven to 350 degrees F.
- In a medium size mixing bowl, stir together the flour, custard powder, salt and baking powder.
- In a large mixing bowl, cream together the butter and powdered sugar with a hand held mixer or stand up mixer. Then add in the vanilla extract.
- Then add the flour mixture into the butter mixture. Mix it in on low speed and mix until just combined. Then slowly add in the mix until the cookie dough sticks together and is not crumbly (you may not need all the milk).
- Use a cookie scoop to place the cookie dough on baking sheets and use a fork to flatten out the top of each of the cookies.
- Bake the cookies for 10-12 minutes until the edges are set. Let the cookies sit on the baking sheets for 5-10 minutes and then move them to cooling racks to cool completely.
- Then the cookies are ready to serve and enjoy!
