Ondeh-Ondeh Cookies

Ingredients:

225 butter ~ softened

65g granulated sugar

1 large egg

1 tbsp Pandan Extract

300g AP flour

60g full cream milk powder

Filling

60ml coconut milk

200g gula melaka

100ml water

120g desiccated coconut or more

1 egg yolk ~ egg wash

Directions:

1. Cream butter and sugar until light and fluffy (2-3 minutes). Whisk in egg, followed by pandan extract. Fold in flour and milk powder until the mixture forms a dough ball.
2. Combine gula melaka, coconut milk, and water in a saucepan over medium-low heat. Simmer for 3-5 minutes before adding desiccated coconut. Set aside to cool for 5 minutes.
3. Wrap 12g of dough around 1/2 tsp of coconut and roll into a ball.   Arrange in the baking tray.  Apply egg wash.
4. Bake cookies in a preheated oven at 180 degrees C for 15-18 minutes until golden brown. Allow them to cool for 5 minutes before transferring them to a wire rack to cool completely. Store them in an airtight container.  

Double Chocolate Chunk Cookies

Ingredients:

3/4 (90g) cup AP flour

1/2 (42g) cup unsweetened cocoa powder

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 (113g) cup unsalted butter ~ softened

1 (198g) cup packed dark brown sugar

1 large egg

1-1/2 tsp honey

1-1/2 tsp vanilla extract

1 (170g) cup semi-sweet chocolate chunks

Flaky salt

Directions/Instructions:

1. Heat oven to 180 degrees C.  Set aside two baking sheets (no need to line with parchment)
2. In a large bowl, sift together all the dry ingredients.  Set aside.
3. In a stand mixer bowl fitted with a paddle attachment, cream the butter and sugar until combined.  Scrape down the bowl and add the egg, honey, and vanilla.  Mix until just combined.
4. Scrape down the bowl again and add the flour and cocoa mixture simultaneously.  Mix on low until just combined and no flour streaks are visible.  Turn off the mixer and fold in the chocolate chunks.
5. Refrigerate the batter for 30 minutes. Scoop batter using a 1-1/2" ice cream scoop. Drop batter on baking sheet 2-inch apart.
6. Bake for 12 mins or until cooked are flat and surfaces begin to crack.  Remove from oven.  Sprinkle with flaky salt.  Let cookies rest on the baking sheet for 2 minutes before transferring cookies to a wire rack to cool completely.

Brownie Cookies (Raya)

Ingredients (A):

100g butter/margarine

350g dark chocolate compound

(B)

3 eggs (Grade A)

1 tsp vanilla essence

200g icing sugar

(C)

100g All Purpose flour

15g cocoa powder.

Directions:

1. In a large bowl, add the eggs and vanilla essence.  Mix well to combine.  Then, sieve in the icing sugar.  Continue to mix well till the icing sugar dissolves/combines.
2. Double-boil the ingredients (A) till all melted.  Pour the hot melted chocolate immediately into the egg mixture.  Be sure the melted chocolate is scorching to have wrinkles on the surface of the cookies.  Continue to mix to combine.
3. Next, sieve the ingredients (C) into the batter and mix well to combine.
4. Transfer the brownie batter to piping bags, trim the edge of the piping bag, and pipe it into the macaron baking tray.
5. Bake in the oven at 155-160 degrees C for 25 mins.

Chocolate Brownie Cookies

Cookie Crust

115g butter/margarine

40g fine sugar

140g brown sugar

1 egg

1/2 tsp vanilla essence

200g AP flour

1/2 tsp baking soda

Brownie

75g dark chocolate (Compound)

45g butter

1 egg

75g icing sugar

50g AP flour

17g cocoa powder

Directions:

1. Cookie Crust: Place the butter in a small saucepan and set it over medium-low heat.  Use a silicone spatula to stir and scrape the butter from the bottom and sides of the pan every 10-15 seconds.  Continue to cook the butter, occasionally stir and scrap until the butter begins to take on color, about 10-15 mins.  Once the butter is golden brown, remove it from the heat.
2. Brownie: Pour the brown butter into the sugar in a medium mixing bowl and whisk until smooth. Add the egg and vanilla and stir to combine. Sieve in the dry ingredients and mix well. 
3. Put the cookie dough in the refrigerator to chill while filling the brownie.
4. Brownie: In a large bowl, add the eggs and vanilla essence.  Mix well to combine.  Then, sieve in the icing sugar.  Continue to mix well till the icing sugar dissolves/combines.
5. Double-boil the dark chocolate and butter till all melted.  Pour the melted chocolate immediately into the egg mixture to combine.
6. Next, sieve the ingredients into the batter and mix well to combine
7. Assembly: Evenly divide the cookie dough (22g each). Press the cookie dough in the middle of the dough to create a thin tart shell.
8. Divide the brownie batter evenly between the tart shells and sprinkle with chocolate chips on top. Bake in a preheated oven at 175 degrees C for 15-18 minutes. Remove from the oven and let the tarts cool in the muffin pan.

Snowball Cookies

Ingredients:

375g All Purpose Flour

125g icing sugar

200g Ghee

Coating

30g icing sugar

30g milk powder

Directions:

1. In a large bowl, combine the ghee and icing sugar. Then, sieve in the flour and mix it into a soft dough. Let it rest for 15 minutes.
2. Scoop the dough using a 1-teaspoon metric spoon and roll it into a ball. Arrange the ball on the baking tray.
3. Bake the cookies in a preheated oven at 160 degrees C for 15-20 minutes. Remove them and let them cool completely.
4. Mix the coating ingredients in another bowl, then coat the baked cookies with the coating. Place the cookies in a mini paper cup in an airtight container. 

Chocolate Popiah Cookies

Ingredients:

1 packet Popiah skin

300g chocolate milk (Compound)

1 tbsp shortening

Rainbow sprinkles

Directions/Instructions

1. Roll one sheet of popiah with a bamboo satay stick, and close the end with "glue" (water+flour).  Repeat the whole process till finished.
2. Once everything is done, cut the rolled popiah about 1" and set it aside for about 3 hours before deep-frying.
3. Heat oil on medium and deep fry the popiah until golden brown.
4. While waiting for the fried popiah to cool, melt the chocolate and shorten it over a double boiler.  Set aside to cool.
5. Add the fried popiah to the melted chocolate and coat them evenly.  Then scoop about 1 tsp into the mini cupcake lining and sprinkle some rainbow candy over the top.
6. Once the chocolate hardens, transfer it to the air-tight container.  Enjoy!

Red Velvet Choc Chip Cookies

Ingredients:

250g butter ~ room temp.

1-1/4 cup brown sugar

1 egg

100g cream cheese ~ soft

1 tsp vinegar

2 tbsp cocoa powder

5 tbsp milk powder

2-1/2 cup AP flour

1/2 cup cornflour

1 tsp baking soda

1 tsp baking powder

1 tbsp Emulco red velvet

1 cup mini white choc chips (or more)

Directions/Instructions:

1. Mix butter and brown sugar together in a large bowl to mix well.
2. Then add eggs and beat to incorporate.  Add soft cream cheese and continue to incorporate.
3. Next, add vinegar and Emulco red velvet; mix well. Once the mixture is combined, sift in all the dry ingredients to form a soft dough. Add the mini chocolate chips and mix again.
4. Fill the dough into the piping bag, and pipe the cookie droplet onto a parchment paper-lined baking sheet.
5. Bake in a pre-heated 170 deg C for 10-15 mins or just until the edges of the cookie have set (Do not overbake)
6. Allow cookies to fully cool on the rack before enjoying.

Ube Coconut Cookies

Ingredients:

384g All Purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

200g granulated sugar

227g butter ~ room temperature

2 tsp Ube extract

2 eggs

100g unsweetened coconut flakes ~ chopped

Directions/Instructions:

1. Beat the butter and sugar together until the butter is light and fluffy, about 3-5 mins.
2. Add eggs and Ube extract.  Mix together until well combined.
3. In a separate bowl, sift together all the dry ingredients.  Add the coconut flakes, and mix the dry ingredients together.
4. With the stand mixer on low speed, slowly add the dry ingredients to the wet ingredients a little bit at a time, just until combined (Do not over mix)
5. Using a 1-3/4" ice-cream scoop, scoop the cookies onto a parchment paper-lined baking sheet.
6. Chill the dough for at least 1 hour in the fridge.
7. Bake in a pre-heated 175 deg C (350 deg F) oven for 10-15 mins or just until the edges of the cookie have set (Do not overbake)
8. Allow cookies to fully cool on the rack before enjoying.

Milky Oreo Cookies

Ingredient (A)

130g butter

70g icing sugar

1/4 tsp vanilla essence

Pinch of salt

Ingredients (B)

170g AP flour

20g cornflour

20g rice flour

1/8 tsp baking soda

40g almond flour

20g cornflakes ~ finely crushed

20g crushed oreo

Decoration

100g white chocolate compound ~ melted

40g crushed oreo

Directions/Instructions:

1. Add all the ingredients (A) together in a large bowl and mix well.
2. Then, sift in the cornflour, rice flour, and baking soda.  Use a spatula to mix it together.
3. Next, add the almond flour and crushed Oreo/cornflake; mix them well together.
4. Once the mixture is combined, sift in the AP flour and knead it into a soft cookie dough.
5. Roll the cookie dough to about 1" thickness on parchment paper. Use any cookie cutter to cut it into cookies and transfer it to a prepared baking tray.
6. Bake the cookies in an oven at 160 degrees C for 20 minutes. Remove them from the oven and let them cool completely.
7. Melt the white chocolate using a double boiler. Transfer the melted white chocolate to the piping bag. Pipe the white chocolate over the cooled cookies and sprinkle with crushed Oreos. Let the chocolate set completely before storing it in an airtight container.

Sea Salt Miso Chocolate Cookies

Ingredients:

240g AP flour

1 tsp baking powder

3/4 tsp baking soda

150g butter ~ melted

12g milk powder

15g white miso

160g brown sugar

60g white sugar

1 large egg ~ lightly beaten

2 tsp vanilla extract

200g chocolate chips

Salt flakes

Directions/Instructions:

1. Preheat the oven at 175 deg C.  Line a parchment paper on the baking tray.
2. In a pot, melt the butter on low heat.  Then add the milk powder into the melted butter, whisk and mix well.
3. Once it turns a dark golden brown, turn off the heat.  Add the white miso and mix well.  It will bubble slightly, it's normal aside.
4. In a mixing bowl, add white and brown sugar.  Then add in the butter mixture, mix well combined.
5. Add in egg and vanilla extract, mix until well combined.  The batter should be glossy and smooth.
6. Fold in the flour and transfer the chocolate chips until well combined.  Make sure it's not over mix.
7. Scope out into 1 tbsp dough and place it on a baking tray with approx 1" space in between for it to expand.  Sprinkle with salt flakes.  Transfer to chill for 30 mins.
8. Bake in the oven for 10-12 mins.  During halftime, bring the baking tray out and give a few taps, rotate the tray before putting it back on, and continue to bake.
9. Bring it out from the oven and give it a tap when it is done.  Let it cool on the baking tray for a few mins before transferring it to the cooling rack and continue to cool completely.

Fudge Brownie Chocolate Cookie (Betty Crocker)

Ingredients:

1 box Betty Crocker - Fudge Brownie

1 tsp baking powder

1/4 cup All-Purpose flour

1/4 cup chocolate chips

1/4 cup vegetable oil

1 large egg

1-2 tbsp water

Directions/Instructions:

1. Preheat the oven to 175 deg C and line a parchment paper on a baking tray.
2. In a large bowl, add all the ingredients above and mix the mixture into a cookie dough.
3. Onto cookie sheets, drop dough by an ice-cream scoop about 2" apart.
4. Chill the cookies for about 15-20 mins before baking.
5. Bake 15 mins or until around the edges look crunchy.  Cool 5 mins, remove from cookie sheets to cooling racks.  Store in an air-tight container.

Apple Pie Cookies

Filling:

3 apples ~ peeled and sliced into 8 slices each

1-2 tbsp lemon juice

3 tbsp white sugar

3 tbsp brown sugar

3 tbsp corn starch

1/2 tsp cinnamon

A dash of nutmeg

3/4 cup water

Crust

1 cup unsalted butter ~ cut into cubes-chilled

2-1/2 cup AP flour

1 tsp salt

1 tsp sugar

1/4 cup ice water

Filling & Topping:

1-3/4 cup apple pie filling~ chopped into small pieces

1 cup caramel sauce

1 egg ~ light beaten

1 tsp cinnamon

1/4 cup sugar

Directions/Instructions:

1. Apple Pie Filling:  Toss sliced apples with lemon juice and set aside.  In a saucepan or a pot combine all the filling ingredients except sliced apples.  Stir well and bring to a boil over medium-high heat whisking constantly.  Let it boil for 2 mins until thick, then stir in apple slices.  Reduce the heat to low, cover the pot and let it simmer for about 10 mins.  Apples should be soft but not mushy (cooking time depends on the type of apples).  Remove apples from heat and leave them covered to soften and cooled.  When it's cooled take out the apples from the sauce and chop them into small pieces, set aside.
2. Pie Crust:  In a large mixing bowl place flour, salt, and sugar.  Mix to combine.  Using a food processor incorporates chilled butter cubes into the flour mixture. (The mixture should resemble a coarse meal).  Drizzle 2 tbsp ice water over the mixture and blend, repeat with another 2 tbsp ice water.  When squeezing the dough it should hold together.  If the dough crumbles, add 1 tbsp at a time.
3. Divide the dough into two equal portions, flatten and form two discs, pack each disc with plastic wrap and refrigerate for 1 hour.  Lightly dust counter surface with flour, place chilled dough, dust the dough, and the rolling too.  Turn the dough as rolling to prevent it from sticking.  Roll it out 1/8-inch thick.  Repeat the process with the other disc.
4. Assembling:  Preheat the oven to 180 deg C, line cookie sheet with parchment paper, spray with non-stick spray, and set aside.
5. Spread the caramel sauce onto one pie crust.  Then top with chopped apple pie filling over the caramel and gently tap the filling with palms.
6. Cut the second pie crust into 1/2-inch strips and create a lattice top over the filling.  Using a round cookie cutter (about 2.5-inch) cut out the cookies and place them onto a baking sheet.  Beat the egg and brush the top of the cookies.  Combine cinnamon and sugar and sprinkle the cookies generously.  Bake 20-30 mins or until golden brown.

Nutella Brownie Cookies

Nutella Dough

150g dark chocolate

150g unsalted butter

1 egg

55g brown sugar

1g salt

50g Nutella

3g vanilla extract

60g AP flour

2g baking powder

1g baking soda

Cookie Dough

75g unsalted butter

55g sugar

1g salt

2g vanilla extract

150g cake flour

Directions/Instructions:

1. Melt chocolate and butter in the microwave until just beginning to melt for 30-45 sec.  Stir until combined and smooth.
2. Add the egg, brown sugar, and salt. Whisk until smooth and bubbly. Add the chocolate mixture and vanilla extract and stir well. The mixture should fall into ribbons back into the bowl.
3. Sift the drying ingredients over the chocolate mixture and stir until smooth and combined.  Refrigerate for 1 hour.
4. Meanwhile, whisk the butter, sugar, and salt together until light and fluffy.  Add in the egg and vanilla extract.
5. Sift cake flour into the mixture and stir until well combined. Flatten the dough into a disc, wrap it in plastic wrap, and refrigerate it for 1 hour.
6. Cut the cookie dough into even sections and equal cubes (8-9g ea). Roll each portion into a ball and flatten it against your palm.
7. Divide the Nutella mixture into 10g portions and roll each into a ball. Wrap the cookie dough around the Nutella ball, pinching and smoothing to cover it entirely. Roll the ball around and flatten it on baking paper.
8. Bake the cookies at 160 ° C for 12-15 minutes. Transfer them to a wire rack to cool before enjoying.

Bubble Rice Cookies

Ingredients:

130g unsalted butter

60g sugar

1 large egg

1 tsp vanilla extract

170g AP flour

1/2 tsp baking soda

1/8 tsp salt

80g rice bubbles (crispy rice)

70g chocolate chips

Directions/Instructions:

1. Cream butter and sugar till light and fluffy.
2. Then add egg and vanilla extract, and mix well.
3. Sift in flour, baking soda, and salt.  Continue to mix well.
4. Then pour in crispy rice and chocolate chips, fold well with a rubber spatula.
5. Scoop the mixture with a dessert spoon and drop it on a lined baking tray and bake a preheated oven at 150 deg C for about 25 mins or until golden crisp.
6. Cooldown completely and store in an airtight container.

Crispy Rice Krispies

Ingredients:

1 box Rice Krispies

250g Marshmallow

50g butter

Directions/Instructions:

1. In a microwave-safe bowl melt the butter.  Transfer the melted butter to a large saucepan.  Add marshmallows and stir until completely melted over low heat.  Remove from heat.
2. Then add Rice Krispies cereal.  Stir until well coated.
3. Using a buttered spatula or wax paper evenly press mixture into a 7-inch square pan coated with cooking spray.  Cool.  Cut into squares or rectangular.  Best it served the same day.  (Tip:  Line parchment paper on the square pan and spray with non-cooking spray.  Top with another parchment paper coated with cooking spray and roll with a rolling pin for evenly shaped)

Cornflakes Oreo Cookies

Ingredients:

70g Oreo Crushed

80g butter ~ melted

80ml honey

200g cornflakes

Directions/Instructions:

1. In a large bowl, add the melted butter, honey, and crushed oreo together.  Mix to combine.
2. Then add the cornflakes and mix to coat completely.
3. Spoon 2 tsp cornflakes mixture into paper patty cases.
4. Bake in the oven at 150 deg C for 10 mins.
5. Cool and store in an air-tight container.

Salted Egg Curry Leave Cookies

Ingredients:

110g AP flour

10g cornflour

15g milk powder

1/8 tsp baking powder

85g salted butter

40g castor sugar

3 salted egg yolks

20 curry leaves ~ chopped very finely

2 tbsp Black sesame seed

1 egg yolk ~ egg wash

Directions/Instructions:

1. Steam and mash egg yolks.  Cream butter and sugar until creamy.  Add in mashed salted egg yolks, chopped curry leaves, and mix well.
2. Sieve the dry ingredients into the butter mixture and combine well.
3. Rest the dough for 30 mins.  Removes dough and roll to 1/4-inch thick.  Cut the dough with a cookie cutter and place it on the prepared parchment tray.
4. Brush egg washes on cookies.  Sprinkle with black sesame seed on top of the cookies.
5. Bake at 160 deg C for about 10-12 mins depending on the size of the cookies.  Cool completely before storing in the airtight jars.

Fudgy Meringue Cookies

Ingredients:

1 cup bittersweet chocolate chips ~ divided

1-1/2 cup powdered sugar ~ divided

1/3 cup unsweetened cocoa powder

2 tsp cornstarch

2 large egg whites ~ room temp

1/2 tsp vanilla extract

1/8 tsp cream of tartar

Direction/Instruction:

1. Preheat oven 190 deg C.  Coat large rimmed baking sheets with nonstick spray.
2. Place 1/2 cup chocolate chips in a small microwave-safe bowl.  Cook in 15-sec intervals until chocolate softens; stir until melted & smooth.  Cool chocolate to lukewarm about 10 mins. 
3. Whisk 1/2 cup sugar, cocoa & cornstarch in a small bowl to blend.
4. Using an electric mixer, beat egg whites, vanilla, salt & cream of tartar in a medium bowl until soft peaks form.
5. Add the remaining sugar in 4 additions, beating just to blend after each addition.  Continue to beat until meringue is thick & glossy like marshmallow creme, about 2 mins longer.
6. Beat in cocoa mixture.  Fold in melted chocolate then 1/2 cup chocolate chips.
7. Drop batter by rounded tablespoonfuls onto prepare sheets; spacing 3-inches apart.
8. Bake cookies 7 mins.  Reverse sheets & bake until dry-looking & cracked about 6 mins.  Cool cookies on sheets 5 mins.  Transfer cookies to racks & cool completely

Gingerbread Cookies

Ingredients:

800g All-Purpose flour

250g unsalted butter

1 cup pack dark brown sugar

2 large eggs

1 cup Molasses/Honey/Corn Syrup

3 tsp ground cinnamon

3 tsp ground ginger

1 tsp ground cloves

1 tsp salt 

Directions/Instructions:

1. In a stand mixer, beat butter and brown sugar till light and fluffy.
2. Then, add the eggs one at a time and beat them to combine.  Add the molasses, honey, or corn syrup to mix thoroughly.
3. At low speed, slowly mix the dry ingredients until combined.  Transfer the dough onto the parchment paper and top with another parchment paper.
4. Then, roll the dough to the thickness (4mm), transfer it to the baking tray, and chill for at least 12 hours or overnight.
5. Remove the chilled cookie dough from the refrigerator and use the gingerbread cookie cutter to cut it into shapes.
6. Place shapes 1 inch apart on prepared baking sheets.  Re-roll dough scraps until all the dough is shaped.  Repeat with the remaining dough.
7. Bake cookies for 9-10 mins at preheat oven to 180 deg C. (Note: if cookie cutters are smaller than 4-inches, bake for about 8 mins.  If larger than 4-inches bake for about 11 mins)
8. Remove from the oven, and use the cake smooth to flatten the top of the cookies while hot.  Allow cookies to cool for 5 minutes on the cookie sheet, then transfer them to the cooling rack to cool completely.  Once completely cool, decorate with Royal icing.

 

Coffee Bean Cookies (Eggless)

Ingredients:

15g Hot milk

10g Instant coffee powder

100g Butter ~ room temp

90g Powdered sugar

155g Cake flour

15g Cocoa powder

30g Cornstarch

Directions/Instructions:

1. Heat the milk & mix into the coffee powder.  Set aside let it cool completely.
2. In a mixing bowl cream butter light & fluffy, add the powdered sugar, and whisk together until creamy.  Then add the coffee & whisk to combine.
3. Sift together the dry ingredients & fold together with a rubber spatula.  Knead lightly just to combined together.
4. Shape into a ball (5g ea) & touch it a slightly elongated oval shape.  Press lightly with a knife or scraper in the middle to form as coffee beans.  Place in the fridge for an hour.
5. Preheat the oven at 160 deg. C and bake the cookies for 12 mins.
6. Remove the tray & place it on the countertop.  Let the cookies rest for 5 mins before removing it from the tray.