Baking Tips

Toddler Recipes


Copycat Jenny Bakery Butter Cookies

Since I woke up early this morning, I was happy to have some time on my own, to bake cookies for the Chinese New Year. Though it seems like we won't be receiving any visitors at home, I still feel that it's "necessary" to have some cookies and mandarin oranges at home (for display perhaps?! haha).

There are a lot of Jenny bakery copycat cookies, and I have not had the time to try yet. So I was glad I could bake these cookies this time round!

I added in some purple sweet potato powder to get this light purplish/pinkish hue. I happened to chance upon this recipe after reading Zoe's post, and decided to try this recipe at The Yummy Journey since it uses lesser corn starch.

It's also the first time for me to try out Golden Churn butter - but I bought the refrigerated block, instead of the tin version - I find that there isn't much difference though. So I think I would be going back to my usual butter for the delicate taste :)

Jenny Bakery Copycat Butter Cookies - Recipe from The Yummy Journey
(Makes 25 to 30 cookies, depending on size)

-   147g Prima plain flour
-   3g cornstarch
-   150g butter, slightly softened at room temperature
-   23g icing sugar
-   1.5 to 2 tsp purple sweet potato powder, optional

1.    Place softened butter into mixing bowl. Add in icing sugar. Whisk till combined.

2.   Add in flour and cornstarch. Mix well.

3.   If you would like to make a 2 tone cookie, remove slightly less than 1/2 of the cookie dough into another bowl. Add in purple sweet potato powder and mix well.

4.   Place original cookie dough into piping bag (only on 1 side), fitted with Wilton 2D nozzle (or any nozzle preferred). Place the colored cookie dough into the other side of the piping bag.

5.   Pipe out cookie dough onto lined baking tray. Bake in preheated oven at 160C for 15-20 mins, or till evenly browned.

6.   Cool completely on wire rack before storing in air tight container.

The cookies on the left are my favourite almond cookies. Check them out here!

- The cookie will hold up better after baking, if the dough remains relatively chill. So it's better to split the dough into 2 piping bags instead, so that the warmth of your hand does not make the dough too "hot" or "melty" as you pipe.


  1. Hi, i made these today. They're nice and buttery but more salty than sweet! Can i increase the icing sugar without affecting the texture?

    1. Hi! I did not use salt here. Is it because your butter is salted? ;) Most of the time, I use unsalted butter in my bakes. Try unsalted butter and it should be better!

  2. Ah yes i used salted golden churn butter! sorry about that and thanks for the recipe. i'm going to make a double batch today :)

    1. Sorry! I seemed to miss out on your reply. Hope it turned out well for you, and I am also going to make these again for CNY this year! ;)