Melt in Your Mouth Hong Kong Jenny Cookies Recipe

Rich, buttery smooth Hong Kong Jenny cookies are the perfect snack when you’re craving something sweet and satiating. This Hong Kong Jenny cookies recipe is quick and easy to make and tastes amazing!!!

What is Hong Kong Jenny Cookies?

Among the many famous cookies in Hong Kong to make their way abroad are the ever-so-delicious Hong Kong butter cookies also known as the HK Jenny cookies or Jenny cookies HK.

A bakery shop in Hong Kong known for their delicious cookies called Jenny Bakery, popularized these Hong Kong Jenny cookies.

These melt-in-your-mouth cookies are known for their signature flowery design, buttery smooth and airy texture coupled with just the right balance of sweetness to complete the package.

Due to the popularity of the cookies, Jenny bakery has opened numerous locations in several countries, however, if you’re unlucky like me and can’t a Jenny bakery in your city, don’t fret.

Today I’m going to share with you my Hong Kong Jenny cookies recipe so that you too can enjoy and relish these delicious butter cookies in the comfort of your own home. This Jenny cookies recipe is extremely easy to make and doesn’t require too much time to prepare.

Here’s what you’ll need to make these cookies.

Ingredients

180g Unsalted Butter (room temperature)

65g Powdered Sugar

1/2 tsp of Table Salt

10g of Tapioca Starch

1/2 tsp of Vanilla extract

180g of cake flour

1 Medium egg (room temperature)

Directions

Start off by whisking the butter in a large mixing bowl with a hand mixer using medium speed on your hand mixer.

Once you start to see peaks form on the butter, add in your powdered sugar to the butter and continue beating the mixture for an additional 1/2 minute to incorporate everything together.

Next, add your vanilla extract and egg to the mixture and continue whisking it for another minute or so to make sure everything is well mixed.

Now sift your cake flour, table salt, and tapioca starch through a strainer into the mixture.

Using a spatula, mix everything well together until you don’t see any more white flour spots.

Then prepare a piping bag with a star tip with 6-8 prongs.

Put about half of the mixture into the piping bag. You do not want to fill it up completely as this will make it quite difficult to pipe. Trust me, I speak from experience 😅

Now prepare a baking tray lined with parchment paper.

Pipe the dough onto the baking tray making sure to hold the pipping bag vertically straight so as to minimize the cookies from sloping down from the sides.

Pipe no more than 4-5 layers per cookie as overly high cookies tend to droop down when baking.

After you’re finished piping the cookies onto the baking tray, take the tray and place it in the fridge and let it cool for about 30 minutes.

While the dough is cooling down in the fridge, preheat your oven to 340°F (Approximately 170°C).

Once the dough has chilled in the fridge for 30 minutes, place them in your preheated oven and bake them for 30 minutes, making sure to flip the tray halfway through the baking time.

Once done baking, place the cookies on a cooling rack and let it cool down for at least 5-10 minutes before serving.

F.A.Q.S

Why do my cookies droop down?

You need to pipe the dough straight down in a vertical line to reduce the chance of the dough sliding off to the sides when baking.

Also you further minimize this, you should try to chill the dough prior to baking in your fridge.

I am having a hard time piping the dough, why?

Your butter needs to be at room temperature when piping. This makes it easier to squeeze out the dough in the piping bag. You can check and see if your butter is at room temperature by pressing down on it prior to whisking it with anything. The butter should be easy to press down and not firm and there should be an indentation on the spot that you pressed down on.

Can I use all-purpose flour or bread flour?

No. Cake flour has a lower protein content vs the other two types of flour. This helps produce that nice soft, and cakey-like texture that is typically found in these types of cookies.

How come some of my cookies are darker than the others?

In order to get more even browning of the cookies, you should try to rotate the tray when baking about halfway through the baking time.

What tip did you use for making the cookies?

I am using a 6-prong star tip for making my cookies. There are no numbers or letters identifying what size or style the tip is, however, if you don’t have this tip, feel free to substitute it with another one of similarly shape and size.