Christmas is always very festive and colorful… but I think it could be more colorful sometimes ;P With these Easy Custard Christmas Cookies you will definitely get more color on your cookie plate. More is more, right? Only if you want, of course. If you prefer your cookies plain and simple you can skip the food coloring. That does not make the cookies any less delicious ;P
Custard cookies like these are quite popular, but I have no clue where they originate. I assume a large company that sells custard powder came up with these cookies… would make sense, right? A little sales promotion around Christmas can’t hurt, right? You can’t just eat custard as it is all the time ;P
The recipe is very similar to classic butter cookies. The custard powder could theoretically be replaced with plain cornstarch and some vanilla extract – that’s what custard powder actually is. Good old corn starch plus some additives like vanilla flavoring. That’s the reason I normally don’t use vanilla custard powder in my recipes. I always have cornstarch and vanilla bean pods or extract at home – so why paying more for a mix of both. I can still make vanilla custard at home any time I want ;P
Well… here I actually used custard powder, because I had some at hand. I got a little food basket from friends as a gift which included several packages. Since I don’t want to waste any food or ingredients these packages ended up in recipes, of course ;P
No matter if you use store bought custard powder or plain cornstarch and some vanilla extract – the cookies are delicious no matter what. Because of the cornstarch the cookies have a very nice texture. They basically melt in your mouth ;) My cookies here turned out a little flatter than usual. The dough normally holds its shape a bit better when chilled thoroughly and then baked. It could also be I was a bit too forceful when pressing the pattern into the dough… who knows ;P
There are already a few more cookie recipes like this one here on the blog. If you want to try some more, you can find some examples here. Click on the picture (or tap on it if you’re on your mobile) to get to the recipe page. Easy-peasy.
INGREDIENTS / ZUTATEN
(about 20 cookies)
6 oz. (170g) spelt flour
2.5 oz. (70g) confectioners’ sugar
1 package (1.3 oz./37g) vanilla custard powder
6 oz. (170g) butter, at room temperature
1/2 tsp. vanilla extract
some pink food coloring
(etwa 20 Plätzchen)
170g Dinkelmehl (Type 630)
70g Puderzucker
1 Pkg. (37g) Vanillepuddingpulver
170g weiche Butter
1/2 TL Vanille Extrakt
etwas pinke Lebensmittelfarbe
DIRECTIONS / ZUBEREITUNG
1. Add the spelt flour, confectioners’ sugar, and vanilla custard powder to a large bowl and mix to combine. Add the butter and vanilla extract and mix in. Knead until you get a nice and smooth dough. Divide the dough into two equal portions and color one portion with a little pink food coloring. Wrap the dough (separately) in plastic wrap and place in the fridge for about 2 hours.
2. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and set aside. Take the dough out of the fridge and let it warm up a little.
3. Divide both dough pieces into 20 portions and shape each portion into a small ball. Cut the balls in half. Press a colored and uncolored dough piece together (at the cut edges) and roll between your hands – this should give you two-tone balls. Place them with enough space in between on the baking sheet (they spread quite a bit) and press them down with a fork. This will create a line pattern.
4. Bake the cookies for about 12-14 minutes. Remove the cookies from the oven and let cool down briefly on the baking sheet, then transfer to a wire rack and let cool down completely. Repeat with the remaining dough. Store the cookies in a tin box in a cool place.
1. Dinkelmehl, Puderzucker und Puddingpulver in einer großen Schüssel vermischen. Die Butter und den Vanille Extrakt dazugeben und alles zu einem glatten Teig verkneten. Den Teig halbieren und eine Hälfte des Teiges mit etwas pinker Lebensmittelfarbe einfärben. Beide Teigportionen separat in Klarsichtfolie einschlagen und dann für etwa 2 Stunden in den Kühlschrank legen.
2. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Ein Backblech mit Backpapier auslegen und zur Seite stellen. Den Teig aus dem Kühlschrank holen und etwas aufwärmen lassen.
3. Beide Teige jeweils in 20 Portionen aufteilen und zu Kugeln formen. Diese Kugeln halbieren und jeweils eine ungefärbte und gefärbte Teighälfte an den Schnittkanten zusammenpressen und noch einmal in den Händen rollen, damit alles gut zusammenhält. Die Kugeln mit genügend Abstand zueinander auf das Blech setzen (die Plätzchen laufen etwas auseinander) und mit einer Gabel ein Rillenmuster in den Teig drücken.
4. Die Plätzchen für etwa 12-14 Minuten backen. Aus dem Ofen holen und kurz auf dem Blech abkühlen lassen, dann auf ein Kuchengitter setzen und komplett auskühlen lassen. Mit dem restlichen Teig wiederholen. Die Plätzchen in einer Keksdose an einem kühlen Ort lagern.
Craving more? Keep in touch on Facebook, Twitter, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!
Here is a version of the recipe you can print easily.
Print
Easy Custard Cookies
- Prep Time: 00:20
- Cook Time: 00:14
- Total Time: 03:00
- Yield: 20 1x
- Category: Christmas Cookies
- Cuisine: Germany
- Diet: Vegetarian
Description
Super easy and simple Christmas cookies that are made with custard powder: Easy Custard Christmas Cookies.
Ingredients
6 oz. (170g) spelt flour
2.5 oz. (70g) confectioners’ sugar
1 package (1.3 oz./37g) vanilla custard powder
6 oz. (170g) butter, at room temperature
1/2 tsp. vanilla extract
some pink food coloring
Instructions
1. Add the spelt flour, confectioners’ sugar, and vanilla custard powder to a large bowl and mix to combine. Add the butter and vanilla extract and mix in. Knead until you get a nice and smooth dough. Divide the dough into two equal portions and color one portion with a little pink food coloring. Wrap the dough (separately) in plastic wrap and place in the fridge for about 2 hours.
2. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and set aside. Take the dough out of the fridge and let it warm up a little.
3. Divide both dough pieces into 20 portions and shape each portion into a small ball. Cut the balls in half. Press a colored and uncolored dough piece together (at the cut edges) and roll between your hands – this should give you two-tone balls. Place them with enough space in between on the baking sheet (they spread quite a bit) and press them down with a fork. This will create a line pattern.
4. Bake the cookies for about 12-14 minutes. Remove the cookies from the oven and let cool down briefly on the baking sheet, then transfer to a wire rack and let cool down completely. Repeat with the remaining dough. Store the cookies in a tin box in a cool place.
Notes
Happy Baking!
Links marked with an asterisk (*) are affiliate links (advertising/Werbung) to Amazon Germany. If you click on one of those links and buy something via this link, I will get a commission for that sale. The price of whatever you buy is not affected in any way by this.
