Finished dish photo of Milky Cookies

Milky Cookies

This is a biscuit that's relatively easy for baking beginners to handle. As long as you don't modify the ingredient proportions arbitrarily, there's virtually no chance of failure.

Ingredients

Butter120g
Milk Powder1 tablespoon (15g)
Low-gluten Flour145g
Powdered Sugar40g
Fine Granulated Sugar30g
Egg30g (about half an egg)
Milk1 tablespoon (15ml)
Salt1/4 teaspoon (1g)

Steps

1

Take the butter out from the fridge and leave it at room temperature for 30 minutes until softened. Place it in a large bowl and use an electric mixer to whip it until it becomes lighter in color and slightly fluffy. Gradually add fine granulated sugar, powdered sugar, and salt, and continue whipping until all the sugar dissolves.

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2

Gradually add the egg liquid into the butter mixture.

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3

Gradually add milk and mix well using the electric mixer.

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4

Sift the flour and milk powder together. Add the mixture into the butter, egg, and milk paste, then use a rubber spatula to gently fold the mixture upward until the flour fully integrates with the butter paste.

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5

Place a layer of parchment or baking paper on the baking tray. Fit the largest piping nozzle into a piping bag, fill it with the cookie dough, and directly pipe the cookie shapes onto the parchment.

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6

Preheat the oven to 180°C (356°F). Place the baking tray in the middle rack and bake until the edges turn golden, about 15 minutes.

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Cooking Tips

1. After adding flour, gently mix until just combined, as overmixing could activate the gluten and affect the texture. Powdered sugar helps achieve a finer texture, so avoid substituting it entirely with granulated sugar. However, don’t use only powdered sugar, as it might affect the shape. 2. Powdered sugar is a finely ground sugar available at baking stores. You can also grind granulated sugar or rock sugar at home using a food processor. Improper storage could cause powdered sugar to harden—if this happens, place a thin slice of apple in the container or plastic bag and seal it overnight. It will loosen up by itself. This trick also works for granulated and brown sugar. 3. Milk powder adds a creamy aroma to the cookies. If unavailable, you can substitute it with an equal amount of flour, but this might compromise the flavor. 4. Some may find that the cookie shape collapses during baking after piping. I recommend refrigerating the cookie-filled baking tray for 10 minutes before placing it in the oven; this should prevent the issue. 5. You can choose different piping tips to create various shapes based on your preference. 6. Bake cookies of different shapes separately, leaving a 2cm gap between each. Ensure the cookies on the same tray are similar in size and thickness to better control the baking time and temperature.