Chewy Vanilla Custard Sugar Cookies
Equipment
- 2 Mixing bowl
- 1 hand mixer or stand mixer
- 1 Whisk
- 1 Rubber spatula
- 2 sheet pan
- 2 silicone baking mat or sheet parchment paper
- 1 Cookie scoop 1.5 tablespoon
- 1 Wire rack
- 4 measuring cup
- 5 Measuring spoon
Ingredients
- 170 gram unsalted butter softened
- 200 gram granulated sugar
- 50 gram light brown sugar packed
- 1 large egg room temperature
- 2 large egg yolks room temperature
- 2 teaspoon vanilla extract
- 1 teaspoon vanilla bean paste optional
- 260 gram all-purpose flour
- 40 gram instant vanilla custard powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 2 tablespoon granulated sugar for rolling
Instructions
- Line sheet pans with silicone mats or parchment and set aside.
- In a bowl whisk flour, custard powder, baking soda, baking powder, and salt until evenly combined.
- In a separate bowl beat softened butter, granulated sugar, and brown sugar with a mixer on medium-high until light and fluffy, about 2 minutes.
- Beat in the egg, then the egg yolks, vanilla extract, and vanilla bean paste until smooth and glossy.
- Add dry ingredients to wet and mix on low just until no dry streaks remain, then finish folding with a spatula.
- Cover the dough and chill in the refrigerator for 30 minutes to firm slightly.
- Preheat oven to 350°F (175°C) while the dough chills.
- Scoop 1.5-tablespoon portions of dough and roll into balls, then roll each ball lightly in granulated sugar.
- Arrange dough balls 2 inches apart on prepared sheet pans.
- Bake one sheet at a time for 9 to 11 minutes until edges are set and centers look puffy and slightly underdone.
- Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Custard powder adds both vanilla flavor and a tender, chewy texture—look for instant vanilla custard powder or substitute instant vanilla pudding mix if needed, reducing sugar slightly to taste. For thicker cookies, chill the dough 1 to 2 hours; for thinner, chewier cookies, bake after the 30-minute chill. Do not overbake—pull them when the edges just set for maximum chew. If your butter is very soft or your kitchen is warm, add 1 to 2 tablespoons extra flour to prevent excessive spreading. For bakery-style crinkles, bang the pan once mid-bake to collapse centers slightly. Store in an airtight container at room temperature up to 4 days or freeze baked cookies up to 2 months.
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