Easy Butter Crack Cookies (Crispy Outside, Soft Inside)
These delightful butter cookies are simple to make and have a perfectly crisp outside with a soft, melt-in-your-mouth center. No mixer needed—just mix, shape, and bake!
Equipment
- Mixing bowl
- Spoon or spatula
- Oven
- Baking tray
- Parchment paper or foil
Ingredients
- 80g unsalted butter (softened)
- 1 egg yolk (or substitute with 20ml milk)
- 40g sugar
- 100g cornstarch (other starches work, texture may vary)
- 1g baking powder (optional but recommended)
- 40g cake flour (or use all-purpose flour for a slightly different texture)
Instructions
- Soften the Butter:Let butter sit at room temperature until soft. Mash it in a bowl until creamy.
- Mix Wet Ingredients:Add egg yolk (or milk) and stir until well blended. The mixture should turn pale yellow.
- Add Sugar:Stir in sugar thoroughly until no grains are visible. This helps avoid a gritty texture.
- Add Dry Ingredients:Mix in cornstarch. It may seem dry at first, but keep mixing—it will come together.Then add baking powder and combine evenly. Finally, mix in cake flour until a smooth dough forms.
- Shape the Cookies:Scoop out about 22g of dough per cookie. Roll into smooth balls and gently flatten the tops.
- Bake:Place on a baking tray lined with parchment or foil.Preheat oven to 180°C (350°F) for 10 minutes.Bake at 160°C (320°F) for 20 minutes or until golden at the edges.
- Cool and Serve:Let cool on a wire rack. Enjoy the satisfying crackled tops and rich buttery flavor!
Notes
Pro Tips & Variations:
- No Oven? Use an air fryer at similar temp and time.
- Swap cornstarch with potato starch or tapioca, but expect different textures.
- Add vanilla extract or lemon zest for a twist in flavor.
- Want them softer? Skip baking powder and reduce baking time slightly.