Recipe

8 Simple Chinese New Year Cookies Recipe That You Can Follow & Bake On Your Own

We’re stepping into the month of February and that means Chinese New Year is less than two weeks away. A lot of people have already decorated their house and stocked up on festive cookies. If you’re one that do things last minute or simply wants to whip up something in the kitchen, don’t look away. We have not one, but eight simple Chinese New Year cookies recipe for you to explore, so bake away!

8 Delicious Yet Simple Chinese New Year Cookies Recipe to Recreate at Home:

#1 Almond Cookies

(Approx 26 cookies)

Photo: Nyonya Cooking (Website)

Ingredients:

  • 50g almond flour
  • 100g all-purpose flour
  • 40g powdered sugar
  • 1/2 tsp baking soda
  • 1/2 baking powder
  • A pinch of salt
  • 75ml oil
  • 1 egg yolk

Steps: 

  1. Sieve all the dry ingredients (except almond flour) in a bowl. Add almond flour and salt into it and mix well. Add in the oil and bind all ingredients into a dough.
  2. Shape dough into small balls and place on a baking tray lined with parchment paper. Use the back of the fork and press them twice, creating a criss-cross pattern.
  3. In a bowl, mix the egg yolk with a bit of water. Brush the cookie doughs with some eggwash over and top it with some crushed almonds.
  4. Bake the cookies in a preheated oven at 180°C for 15 minutes or until golden brown. Remove from oven and let it cool completely before storing in air tight container. 

Recipe courtesy of: Nyonya Cooking (Website)

#2 Peanut Cookies

(Approx 40-50 cookies)

Photo: Recipe Community (Website)

Ingredients:

  • 125g top flour/ cake flour
  • 75g peanut butter
  • 40g icing sugar
  • 30g peanut oil
  • 1 egg yolk
  • Peanuts (optional)

Steps: 

  1. Preheat oven to 130°C.
  2. In a bowl, mix all the ingredients together. Knead with hand to bind the ingredients until it forms a dough.
  3. Shape dough into small balls and place on baking tray. Apply pressure lightly to flatten it. (Optional) Add peanut on top of cookies as garnish.
  4. Bake in preheated oven at 130°C for 20-25 minutes or until brown. 

Recipe courtesy of: My Weekend Plan 

#3 Kuih Bangkit

(Approx 70-80 cookies)

Photo: Free Malaysia Today (Website)

Ingredients:

  • 420g tapioca flour
  • 6 pieces pandan leaves
  • 2 large egg yolks
  • 120g icing sugar
  • 170ml fresh coconut milk

Steps: 

  1. Place tapioca flour on a baking tray along with pandan leaves that are cut into small pieces. Bake them at 150°C for 15 minutes. Remove from oven, sift and set aside to let cool completely.
  2. In a mixing bowl, beat the egg yolks and sugar together until sugar dissolves. Add coconut milk and mix well. Strain the mixture to prevent any lumps.
  3. Add the tapioca flour in and beat until white dough forms and is fluffy.
  4. Apply pressure to the dough using hand palms and work in small batches. Cut the dough into small pieces using a cookie cutter of your desired shape.
  5. Bake in a preheated oven at 170°C for 20 minutes. Remove and allow to cool off completely before storing in air tight containers.

Recipe courtesy of: My Weekend Plan

#4 Butter Cookies

(Approx 70 cookies)

Photo: Kuali (Website)

Ingredients:

  • 280g Anchor salted tinned butter
  • 65g icing sugar
  • 1/2 tsp vanilla essence
  • 40g custard powder
  • 40g corn flour
  • 240g low protein flour
  • 1tsp baking powder

Steps: 

  1. Preheat oven to 160°C.
  2. In a mixing bowl with paddle attachment, beat butter, icing sugar and vanilla extract at medium speed until light and fluffy.
  3. Sift all the dry ingredients together and add in. Mix well.
  4. Put the batter in a piping bag with star tip, pipe the desired shape on a baking tray with parchment paper.
  5. Bake for 16-18 minutes or until golden brown. Remove and let cool completely before serving/ storing.

Recipe courtesy of: Kuali.com

#5 Salted Egg Yolk Cookies

(Approx 50 small cookies)

Photo: Bake For Happy Kids (Website)

Ingredients:

  • 6tbsp salted egg yolk powder
  • 60g butter
  • 70g plain flour/ cake flour
  • 30g milk powder
  • 30g potato starch
  • 1 egg yolk
  • 30g icing sugar
  • 2 tbsp sesame seed (decoration)

Steps: 

  1. Preheat oven to 165°C. 
  2. Cream butter, icing sugar and salted egg yolk powder until light and fluffy. Sift in the rest of the dry ingredients. Fold until it forms a pliable dough. Transfer the dough to lightly floured surface and roll out to about 1cm thickness.
  3. Use your desired mould and cut out the dough into tiny pieces. Place them into a baking tray and brush with egg wash. Sprinkle sesame seeds on top and bake for 12-15 minutes or until golden brown.

Recipe courtesy of: My Weekend Plan 

#6 Pineapple Tarts (Open Faced)

(Approx 60 cookies)

Photo: The Burning Kitchen (Website)

Ingredients:

  • 300g pineapple jam
  • 250g plain flour
  • 125g cold butter (cut into small pieces)
  • 30g icing sugar (optional)
  • Drops of vanilla essence (optional)
  • 1 egg

Steps: 

  1. Divide pineapple jam equally into 60 balls, about 5g each.
  2. In a mixing bowl, add plain flour and cuts of cold butter. Use fingers to rub both ingredients together until they become crumbly. (Optional) Add sifted icing sugar and continue to mix with fingers until well mixed.
  3. Add lighty beaten egg and vanilla essence and mix until it becomes a dough. Chill in fridge for about 30 minutes. Take out and roll the dough into 0.5cm thickness with a rolling pin.
  4. Use your desired mould to cut out the dough and place onto a baking tray. Put the balls of pineapple jam each onto the center of the dough.
  5. Preheat oven to 180°C and bake at the lower rack for 15-20 minutes. 

Recipe courtesy of: My Weekend Plan 

#7 Cashew Nut Cookies

(Approx 40 cookies)

Photo: What to Eat Today (Website)

Ingredients:

  • 125g unsalted roasted cashew nut
  • 85g icing sugar
  • 125g all purpose flour
  • 1/4tsp salt
  • 65g cooking oil
  • 1 egg yolk
  • About 20 cashewnut (Split into half for decoration)

Steps: 

  1. Grind the cashew nuts into fine granules in a food processor. Set aside.
  2. Preheat the oven to 170°C. In a large mixing bowl, combine icing sugar, flour, and salt and mix well. Add the cashew nut granules and gradually add cooking oil until smooth non-sticky dough is formed.
  3. Roll the dough into small balls and place them on a baking tray lined with parchment paper. Gently press half of a cashew nut onto the center of the dough ball each as decoration. Brush the dough balls with eggwash.
  4. Bake at the middle rack for about 15 minutes or until golden brown. Let cool off completely before serving/ storing.

Recipe courtesy of: What to Cook Today (Website)

#8 Almond Chicken Floss Cookies

(Approx 75 cookies)

Photo: Kuali (Website)

Ingredients:

  • 250g Anchor salted tinned butter
  • 150g caster sugar
  • 1 egg
  • 350g low protein flour
  • 1 1/2 tsp baking powder
  • 3/4 tsp sodium bicarbonate
  • 200g whole almond with skin (toasted, roughly chopped)
  • 130g dry chicken floss

Steps: 

  1. Preheat oven at 160°C.
  2. In a mixing bowl with paddle attachment, beat Anchor butter and sugar until fluffy. Slowly add in the egg.
  3. Sift flour, baking powder and sodium bicarbonate together then add into the mixture and mix well.
  4. Lastly, add in chicken floss and almond. Mix well.
  5. Divide the dough into 6 smaller doughs. Roll each dough into cylinder shape. Keep in the fridge until firm (approximately 30 minutes).
  6. Cut each at 8mm thick and line on baking tray with parchment paper.
  7. Bake for 13 minutes or until golden brown.

Recipe courtesy of: Kuali.com

Foodies, these cookies look so good don’t they? Not to mention most of them are fairly simple to make. Clock is ticking, better gather up the ingredients quick. Follow these simple Chinese New Year cookies recipe and happy baking! That’s all, have a great day ahead and buh bye!

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