Copycat Jenny Bakery Butter Cookies
Cherie Noms
Cherie Noms

Copycat Jenny Bakery Butter Cookies

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  • 147 g Prima plain flour
  • 3 g cornstarch
  • 150 g butter, slightly softened at room temperature
  • 23 g 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.


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