Melt-In-Your-Mouth Cream Cheese Butter Cookies

Melt-In-Your-Mouth Cream Cheese Butter Cookies

German Butter Cookies are known for its distinctive melt-in-your-mouth texture. I've made some the other day based on this basic recipe from the Healthy Food for My Baby FB group: 125g unsalted butter, 40g icing sugar, 125g potato starch, 80g all-purpose flour.

To make the savory version of these addictive German Butter Cookies, I add cream cheese and use salted butter. They turn out to be so yummy!

Ingredients:
(Makes 75 small cookies)

250g salted butter, room temperature
50g icing sugar
100g cream cheese, room temperature
250g potato starch
160g all-purpose flour

How to:

1. Preheat oven to 160°C. Line baking trays (you'll need more than one tray) with baking sheet.

2. Use an electric mixer to beat butter, icing sugar, and cream cheese in a mixing bowl until light and fluffy.

3. Sift potato starch and all-purpose flour in another bowl. In three additions, add flour into the butter mixture. Use a spatula to mix well.

4. After the mixture comes together, use your hands to form it into a soft ball of dough. Leave the dough to chill in the fridge for about 10 minutes.

5. Roll the dough to form small balls. Place them on the prepared baking trays. Dip a dessert fork in water and press it down gently on the balls to create indentations.

6. Bake in preheated oven for about 17-18 minutes.

7. Remove the tray from the oven and allow the cookies to cool for about 8 minutes. Transfer them onto a cooling rack to cool further before storing in airtight containers. Or eat them while they are cooling down. ;)

The ball of dough.

Before and after pressing the balls with a fork.

German Butter Cookies

Here's the basic recipe - simple and hassle-free - my first trial as well.

Ingredients:
(Makes 25 medium cookies)

125g unsalted butter, room temperature
40g icing sugar (I used molasses sugar)
125g potato starch
80g all-purpose flour

How to:

1. Preheat oven to 160°C. Line a baking tray with baking sheet.

2. Use an electric mixer to beat butter and sugar in a mixing bowl until light and fluffy.

3. Sift potato starch and all-purpose flour into the butter mixture. Use a spatula to mix well.

4. After the mixture comes together, use your hands to form it into a soft ball of dough. Leave the dough to chill in the fridge for about 10 minutes.

5. Roll the dough to form small balls. Place them on the prepared baking trays. Dip a dessert fork in water and press it down gently on the balls to create indentations.

6. Bake in preheated oven for about 17-18 minutes.

7. Remove the tray from the oven and allow the cookies to cool for about 8 minutes. Transfer them onto a cooling rack to cool further before storing in airtight containers. Or eat them while they are cooling down. ;)