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Strawberry Custard Cookies

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  • All Purpose Flour: 3 Cup (450 g)
  • Strawberry Custard Powder: 1 Cup (150 g)
  • Unsalted Butter: 250 g (at room temperature)
  • Icing Sugar: 1.5 cup (200 g)
  • Strawberry Essence: 1 Tsp.
  • Baking Powder: 1/2 Tsp.
  • Baking Soda: 1/2 Tsp.


  1. [url href=""]%How to make Strawberry Custard Cookies[/url]Take Unsalted Butter in Room Temperature in a glass Bowl and pour Icing Sugar over the Butter and start mixing it using either an electric or manual blender. I’ve used my hand mixer and mixed both Butter and Sugar for 2 minutes to make a creamy mixture.
  2. Add Strawberry Essence to the Wet mixture and mix properly.
  3. In another Bowl take All Purpose Flour, Custard Powder, Baking Powder and Baking Soda and mix using a spoon and then strain the mixture using a strainer.
  4. Now add the flour mixture in 3 batches to the Wet mixture and using a spoon lightly fold the dry mixture into wet mixture. Don’t overmix the Cookie dough.
  5. Refrigerate the dough for 15 minutes.
  6. Preheat the Oven in 180 Degree C for 10 minutes.
  7. Line a Baking tray with baking paper
  8. Now take 1.5 Tsp. full of cookie dough make small balls and place that on the baking paper.
  9. Make similar balls from the remaining dough and place those giving a gap of 3” in the baking tray.
  10. Press each cookie using a fork to flattened those and make a design with the fork on the top of each cookie as shown in the picture.
  11. Bake Cookies in 180 degrees C for 10-15 minutes until the cookies turn golden pink in color.
  12. Check after 10 minutes of baking and take the tray out of the oven if found cookies are done.
  13. Cool Cookies on a wire rack and store those after that in an airtight container.


To make Cookies with Egg: Both Baking Powder and Baking Soda can be substituted with an Egg. Instead of Strawberry Custard other flavours can also be used.

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