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You are here: Home » Blog » Recipe – The Ultimate Butter Cookies (some say, it tastes like Jenny Bakery!)

Recipe – The Ultimate Butter Cookies (some say, it tastes like Jenny Bakery!)

Last updated on June 29th, 2018,
by Maureen
Categories:
  • Blog
  • Cook
  • Living
Ultimate Butter Cookies

Butter Cookies

When Jenny Bakery arrived in Singapore, everyone went crazy. We see queues forming early in the morning despite the heat and haze outside. This Hong Kong’s cookie shop is famous for its butter and coffee cookies which draw long queues in Hong Kong and are so popular that a black market has sprung up with resellers offering the cookies at rocket high prices.

I got a little crazy over it too. Because it’s almost impossible to get the cookies in Hong Kong nor in Singapore (unless you queue for hours). So I went online to google for butter cookies recipe, hoping to bake some for my own consumption. Shockingly, I found that many avid bakers have been coming up with recipes that tastes VERY SIMILAR to Jenny’s biscuits!

Butter Cookies
Butter Cookies

In my house, we experimented with three different recipes and conducted a blind test in the family. The first recipe, we used 125g butter, 55g caster sugar, 32ml milk, 126g cake flour and 60g rice flour. It turned out hard and we had to dip it into our drinks to soften it. The second recipe, we used 200g butter, 50g caster sugar, 75g all-purpose flour, 75g bread flour and 50g corn starch. It was not bad, a little bit of bite but didn’t exactly melt in the mouth. The third time, we substituted all-purpose flour to top flour (wheat flour) and it was softer but I think can be better.

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After experimenting it again last night fine tuning the recipe, we are very happy. When you placed our butter cookies in the mouth, IT MELTS LITERALLY. Like you don’t even have to bite it. And the use of Golden Churn Tin Butter brings so much fragrance to the cookies. Let me remind you to sift the flour because it is much lighter than unsifted flour and aerates it at the same time, hence making the cookies airy and delicate. I really love it and we already have plans to bake more of it and give it as Christmas presents for our friends!

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Presenting to you…. THE ULTIMATE BUTTER COOKIES!

Butter Cookies
Butter Cookies
Butter Cookies
Butter Cookies

Butter Cookies

Author: Maureen
Melt in your mouth butter cookies that tastes similar to Jenny's Bakery.
Print

Ingredients

  • 200 g butter
  • 50 g icing sugar sifted
  • 50 g plain flour
  • 100 g wheat flour or top flour
  • 50 g corn flour

Instructions

  1. Preheat oven to 180 degree celsius.
  2. Cream butter and gradually add in the sifted icing sugar and beat till pale and fluffy.
  3. Sift plain flour, wheat flour and corn flour twice.
  4. Fold the ingredients together with a spatula until it is well incorporated. Do not beat or over mix as you will not achieve the airy texture.
  5. Put the dough into a piping bag with star dip nozzle.
  6. Pipe the cookies onto the baking tray lined with baking paper. Leave 1 cm in between cookies as they will expand a little during baking.
  7. Bake for 15-20 minutes or until the cookies turn light golden brown.
  8. Leave it to cool on a cooling rack before storing them in air-tight container.

Recipe Notes

MUST USE Golden Churn Tin Butter

Butter Cookies

Butter Cookies

Maureen

Born into a family of enthusiastic foodies, Maureen has always loved all things culinary, especially the local cuisine here in Singapore. With a life-long fascination with the rapidly evolving food scene in Singapore, she started this website in 2007 to explore and celebrate all types of local Singapore dishes and to share her love of travel and food with the world. With 4 years of experience as a journalist and producer, she has a wealth of experience in food writing, photography and styling.

104 Comments Hide Comments

thea ong says:
16 November 2015 at 12:08 pm

i haven’t try jenny’s bakery cookies, but i would love to try the recipe that u recommend… ^^

Reply
Est says:
17 June 2020 at 12:22 pm

Hi if i wan to do a chocolate flavor how much cocoa powder i use.

Reply
Ht says:
16 November 2015 at 1:18 pm

Great recipie! Could you share where you bought the Golden Churn tin butter? Will try this out as soon as I get my hands on it!

Reply
Maureen says:
17 November 2015 at 9:22 am

NTUC 🙂

Reply
Kelly Wong says:
16 November 2015 at 1:48 pm

May I know what is wheat flour?
Is it the same as cake flour?

Reply
Maureen says:
17 November 2015 at 9:25 am

Yes i think it is similar. it is soft wheat flour.

Reply
Karen chan says:
16 November 2015 at 9:12 pm

Great to see tgis recipe! Thanks. You mentioned corn starch, meaning i need to get a starch? Add in at which stage? Or do you mean corn flour?

Reply
Maureen says:
17 November 2015 at 9:22 am

Sorry, I mean corn flour.

Reply
Karen says:
16 November 2015 at 9:14 pm

Hey babe, is all purpose flour plain flour?
|

Reply
Maureen says:
17 November 2015 at 9:21 am

can!

Reply
nagesh says:
16 November 2015 at 9:43 pm

Hai my friend give me yr recepi. I had try for this deepavali and its turn out very well . Thanks

Reply
Celeste says:
16 November 2015 at 9:53 pm

Hope you will try to unravel the secrets of the coffee cookies next!

Reply
Jacqueline says:
16 November 2015 at 9:56 pm

Hi where do you get the Golden Churn Butter. Went phoon Huat can’t find. Went cold storage and couldn’t find at the aisle either. Am I searching in wrong direction?

Reply
Maureen says:
17 November 2015 at 9:25 am

NTUC 🙂

Reply
Irene Giak says:
3 December 2015 at 2:27 pm

You can get it from NTUC extra. I got mine from Jem-Jurong East

Reply
Mabel says:
17 November 2015 at 8:28 am

Thank you and I had done 3 times with the 3rd receipe. Indeed it melted in mouth. I used Australian salted butter block but found it too buttery. Will try golden churn . Thanks again.

Reply
Pauline says:
18 November 2015 at 9:15 pm

Try not to use salted butter when it comes to baking(anything). Always use unsalted butter:)

Reply
Jovi says:
22 November 2015 at 6:11 pm

Hi did u all tried this recipe works with salted or non salted butter?

Reply
Monique says:
17 November 2015 at 9:57 am

Have you tried making the coffee ones? Would you suggest just adding coffee powder? Do share if you’ve tried them. Thanks!

Reply
Maureen says:
18 November 2015 at 1:18 am

trying it this weekend!

Reply
KC says:
29 December 2015 at 12:12 pm

Have you tried the coffee cookies?
How much coffee powder I should add?

Reply
Maureen says:
30 December 2015 at 8:34 am

2 tbsp!

Reply
Fayth says:
17 November 2015 at 9:14 pm

Hi from the pics, you beat up the ingredients together while your step 4 proposed to fold it Which can achieve a more desirable result?

Reply
Maureen says:
18 November 2015 at 1:17 am

Ah! thanks for pointing that out. actually, i fold the flour into the mixture as written in the recipe. the one that was added to the butter was icing sugar. 🙂

Reply
KT says:
18 November 2015 at 5:33 pm

Hello! May I know how do you store the leftover and opened tin butter? Will the butter be affected if I put it into the fridge and use it next time? 🙂

Reply
Maureen says:
22 November 2015 at 2:44 pm

i put it in the fridge as well. of course, i soften it first before using it.

Reply
Veronica says:
19 November 2015 at 9:46 pm

I just tried your recipe and it turned out so good !
Basic ingredients, simple steps, fuss free and quick turn around time ! – definitely a recipe worth keeping!
– but of course the most important thing is cookies did taste very good ! Not too sweet, flavourful, crispy on the outside and melts in the mouth !
Excellent and THANK YOU!

Reply
Gernic says:
20 November 2015 at 7:28 pm

If I don’t use a piping but cookies cutter, will it affect the texture when baking?

Reply
Maureen says:
22 November 2015 at 2:43 pm

it’s quite soft, think it will be quite difficult to use a cookie cutter.

Reply
Jasmine Chua says:
21 November 2015 at 10:08 am

My colleague gave me the recipe. Cookies turned out to be “yummy”. Wl try again putting walnut or almond next time. Thank you for sharing.

Reply
Wee says:
21 November 2015 at 5:06 pm

Tried this recipe with an added pinch of salt. Result was a fragrant cookie with a soft and crumbly texture that tasted very similar to those of Jenny’s Bakery. Thank you for a great recipe! 🙂

Reply
Jolby says:
22 November 2015 at 2:28 am

Hi there, wanna ask wads the difference btw the tin butter compared to the ones in the chiller?

Reply
Maureen says:
22 November 2015 at 2:42 pm

tin butter can be used imeediately. the ones in the chiller needs to be softened.

Reply
Mary says:
22 November 2015 at 10:51 am

Tried the receipe. The taste was great. But while baking, I noticed the cookie spread out and the shape flattened. Wondering what’s the cause of it.

Reply
Liz says:
6 December 2015 at 3:29 am

Could be due to over mixing. For the last step, was told to fold in the flour gently to avoid over mixing.

Reply
Bluey says:
2 December 2015 at 6:29 pm

The cookies taste great! But I have the same problem… The cookies spread a lot and flattened while baking… Wonder why why why?

Reply
Belinda says:
3 December 2015 at 6:52 pm

Hi Thanks for sharing the recipe. I tried but my cookie spread out and flatten too. What did I do wrongly?
Can advise please? Thanks.

Reply
Joanne says:
4 December 2015 at 7:58 pm

Hi u stated 50g icing sugar is it sweet enough??
As I tried jenny cookies n is pretty sweet
So I just wonder is it sweet enough

Thks

Reply
Maureen says:
4 December 2015 at 9:55 pm

i don’t really take too sweet. so i dropped the sugar level. u can go for 80g or 100g if u like 🙂

Reply
Ren says:
25 January 2016 at 12:04 pm

hi. any difference if use normal caster sugar instead of icing sugar?

Reply
Maureen says:
25 January 2016 at 12:10 pm

It effects texture. Icing sugar contains a little corn starch which will make the cookies more tender and “sandy”.

Reply
YING says:
8 December 2015 at 8:49 pm

Hi, may I know how many cookies you made with that size based on the recipe?

Reply
Maureen says:
21 December 2015 at 11:50 pm

can make about 60-70

Reply
Ph says:
10 January 2016 at 11:37 pm

Hi thanks for sharing the recipe!
I tried and the recipe yields only abt 30 cookies:(
I used 1cm for piping.. Hmm did I missed something?

Reply
Blue says:
3 December 2016 at 12:47 pm

Me too…mine even worse, I can only make 25 cookies

Reply
Adeline says:
10 December 2015 at 6:06 pm

Tried the recipe today and it turns out really well. The cookies kept it shape and taste very good and buttery! Great recipe!

Reply
aila says:
11 December 2015 at 4:37 am

Hi,
The corn four is the same as corn starch or you mean the yellow one?

Reply
Maureen says:
21 December 2015 at 11:52 pm

yes corn starch!

Reply
Elaine says:
12 December 2015 at 9:17 am

Hi, would like to try out your receipe. how many cookies can I make from the above cookies? as i will need about 120 cookies

Reply
Maureen says:
22 December 2015 at 1:58 pm

This recipe makes about 60-70. So u need to double it up! 🙂

Reply
Yifang says:
15 December 2015 at 11:30 pm

May checking how many cookies does this recipe make?

Reply
Maureen says:
21 December 2015 at 11:54 pm

about 60-70

Reply
Jocelyn says:
17 December 2015 at 10:34 am

I tried to make the cookies and they taste FANTASTIC (like the real deal)! May I know how long can the cookies last in room temperature environment?

Reply
Maureen says:
17 December 2015 at 11:12 pm

3 days! cuz no preservatives!

Reply
Jocelyn says:
18 December 2015 at 3:19 pm

I guess im pushing my luck because I just ate it.. and it’s been close to a week 😡

Reply
Sarah says:
18 December 2015 at 12:54 am

My cookies also spread out & flattened. How I can keep piped shape?

Reply
Jo says:
20 December 2015 at 3:40 pm

What’s the size of the tip that u used?

Reply
ChowChow says:
20 December 2015 at 7:12 pm

Texture is very good but really not sweet enough so I dusted icing sugar on top.

Reply
Evelyn says:
5 January 2016 at 9:57 pm

My cookies keep collapsing. I chilled in the fridge around 15 min but it still doesn’t help. Any comments?

Reply
Evelyn says:
5 January 2016 at 10:08 pm

Btw does the tin come with unsalted version? I just realized mine got salt

Reply
Maureen says:
22 January 2016 at 10:34 am

the tin version is the salted one, the unsalted one is the paper wrapped butter

Reply
Rilyn says:
6 January 2016 at 11:47 pm

This recipe is such a keeper! Loved the results, though I would add a little bit more sugar the next time. It yielded 30 cookies.. maybe i made them too big. Thank you for sharing!!

Reply
At says:
9 January 2016 at 10:18 am

You mentioned 2 tbsp coffee powder for coffee flavour. Is it instant coffee powder? Will let u know how mine turned out, thank you for your post!

Reply
Linda says:
12 February 2016 at 11:51 am

I love this recipe! Thank you for sharing.

Reply
June says:
5 March 2016 at 6:07 pm

Hi Maureen. Thanks for sharing. I tried your recipe n the cookies were really good though it’s my first try. I used salted president butter n it’s a little salty. Next try I will use golden churn. Do u use salted or unsalted? Thanks.

Reply
Maureen says:
6 March 2016 at 9:31 am

Good to hear that, June!

Reply
Cara says:
22 March 2016 at 9:44 pm

I tried the recipe but mine didn’t turn out fluffy enough. It seems a little dry and flat. Not like yours. Can you tell me why?

Reply
Xinfang says:
2 April 2016 at 9:35 am

Hello, i dont have the golden churn butter. Can i use salted butter block instead? Thanks.

Reply
Maureen says:
3 April 2016 at 12:17 pm

Can but not as fragrant 🙂

Reply
Ann K says:
22 May 2016 at 11:40 am

Hi Maureen, u r such a generous sweetie, tks for being so humble. Have a great day.

Reply
Rushda says:
4 June 2016 at 1:44 pm

These areeee the ultimate butter cookies, love how rich it tasted, finally found the recipe that managed to satisfy my tastebuds

Reply
Andrew says:
15 July 2016 at 10:27 pm

hi Maureen i did a batch but they turned out a little too salty, how may i fix this

Reply
Mark says:
16 July 2016 at 5:53 pm

Use unsalted butter 🙂

Reply
Andrew says:
17 July 2016 at 12:27 am

im using golden churn canned butted which is what is called for, there is no canned unsalted version butter available unless u mean the typical chilled block of unsalted butter instead of canned butter.
Help me out please, the recipe is really good gonna do it again

Reply
Andrew says:
15 July 2016 at 10:27 pm

i used top flour

Reply
Andrew says:
17 August 2016 at 9:42 am

done twice is there a great way to do piping of the cookies mine always melts into a lump taste good though

Reply
Vivienne says:
21 August 2016 at 3:46 pm

Hi, i chance upon ur recipe n tried it jus now. Taste was really good

Reply
mint says:
28 November 2016 at 2:08 pm

CaN I use cake flour instead of top flour?

Reply
Maureen says:
29 November 2016 at 10:09 am

can!

Reply
Andrew Goh says:
28 November 2016 at 3:14 pm

I tried the recipe, it turn out fine. But the butter is a little salty as it is salted butter. need to get unsalted butter. The sweetness also need to be increase a little, as it overpower by the salted butter. I will do a few batches with different sweetness level to try out.

Reply
Yan says:
2 January 2017 at 2:32 pm

Hmm, the recipe turned out really well! But it always spreads out and flatten as well…. wonder why…

Reply
Pudding says:
15 January 2017 at 8:17 pm

Hi…Thks for sharing..look very nice!

Reply
Carrie says:
21 January 2017 at 12:01 pm

Hi Maureen, many thanks for sharing. Please could you tell me what brand of corn flour you use? Is it the Brown & Polson Corn Flour in the brown and orange/yellow tin? There’s a lot of confusion on the Internet about whether to use corn starch or corn flour because different countries call it differently. Many thanks!

Reply
Mandy says:
15 February 2017 at 5:59 pm

No eggs needed? Cool!

Reply
Audrey says:
19 February 2017 at 3:30 pm

Tried your recipe and it was really good! My kids love them! Very close to Jenny’s. Thank you for sharing!

Reply
Shan says:
28 March 2017 at 10:17 am

This was a very nice recipe, too sinful! However my cookies didn’t hold their shapes well 🙁 tasted good anyway!

Reply
Rhynae says:
19 April 2017 at 6:11 am

Good. Plenty of successful comment. Can’t wait to try make this weekend!

Reply
Jean says:
7 June 2017 at 8:20 am

Hi Maureen, just baked the cookies yesterday. So good. I followed the recipe to the T. It is perfect. I use the tin golden churn. Whipped it in the stand mixer wit the icing sugar n switch to fold it by hand. It was easy to pipe and came out great. I baked it for 10 minutes for the best colour. Thanks Maureen

Reply
Jannie says:
22 June 2017 at 5:20 pm

Hi Maureen, tried this recipe and it taste really good. My first trial in baking butter cookies & it’s a success! Thanks for sharing. 🙂

Reply
Irene says:
20 September 2017 at 11:40 pm

Awesome! Really melt in the mouth! My boys love it so much! I followed the recipe to a t… not so sweet, good!! The only issue I have is I’ve used the wrong tip for piping, my star is to small, very difficult to pipe. Gonna try it with a bigger star the next round! This recipe is definitely a keeper… thank you so much for sharing!

Reply
Wengmun Loh says:
18 November 2017 at 7:05 pm

The cookies taste marvellous!
Thanks for sharing this recipe, Maureen.
On subsequent batches, I added lemon zest & vanilla extract after beating the butter & sugar; it was quite refreshing.

Reply
PJ says:
18 January 2018 at 2:32 pm

Hi is the golden churn tin butter salted or unsalted ?

Reply
Maureen says:
21 January 2018 at 11:33 pm

it’s unsalted 🙂

Reply
Daisy says:
5 June 2018 at 8:47 am

After piping chill the cookies for 30mins before baking,it may hold the shape after baking. Can try. Don’t beat too long.

Reply
Connie lee says:
14 June 2018 at 11:05 am

I tried this recipe yesterday, very good cookies. Thanks for sharing.

Reply
Charlene Kwek says:
15 November 2019 at 2:31 pm

Intending to try this recipe. If i were to refrigerate the dough in the fridge for a while, will using a cookie cutter work? Wanna try this recipe but let the kids cut their cookie shapes

Reply
Tan says:
13 January 2020 at 6:00 pm

I bought the golden churn tin butter. Saw from the ingredients there is salt content. So it is a salted butter.
Can I use coffee paste instead of powder? How much should I put for this recipe?

Reply
Amy says:
22 December 2019 at 11:37 pm

Can use bread flour instead of cake flour? Thanks.

Reply
Lillian says:
7 January 2020 at 3:43 pm

The cookies turned out amazing! Is it ok to double up the recipe? Or do i need to adjust the weight of the ingredients? I want to make it in batches for friends and family. Thanks!

Reply
Lily Guee says:
8 January 2020 at 3:29 pm

Hi, can i use the Golden Churn block butter instead of the tin type?

Reply
Karen Lee says:
19 January 2020 at 9:05 am

Thanks for the recipe! I tried it with SCS salted block butter and it taste fabulous!

Reply
Karoline says:
20 January 2020 at 2:08 am

Hi!
Lovely recipe. I got theese cookies when i was in Hong Kong, and i honestly loved them so i got so happy when I found this recipe! I cant find either the right butter or flour but after a couple of attempts i suceeded! In Hong Kong i also tried some with matcha flavour. In Hong Kong i also got some with matcha flavour, how much matcha powder do you think i should add?
thankssss

Reply
Vivien says:
29 January 2020 at 12:14 pm

Hi! I’m keen to try this recipe . For wheat flour , can I use Phoon huat’s cake flour ? Are they the same ?

Reply
Doris says:
8 June 2020 at 9:56 pm

Hi, do I use bleached or unbleached flour?

Reply

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