Copycat Jenny Bakery Cookie

Jenny Bakery has been well loved by foodie for their puffy and buttery cookies, they smell great and taste amazing.Β They’re so light and airy that they’d fall apart right in your mouth with just a gentle bite. Lovely.

I’ve been wanting to make cookies as fluffy as they are after I first tried them, and lucky me (and lucky you!), I found a copycat recipe for that the other day. (AWE-SOME!)

There is a downside though, these cookies taste too incredibly good that you might not have enough to share with friends and family (since you’ve devoured most of the batch). But apart from that, it’s all good !

Vertical Final

For those who have never tried Jenny Bakery’s cookies, you got to give this a go, they’d be your new favourite cookie indulgence, I promise!

Alright, down to business… The secret to the puffiness, from what I’ve heard, is the choice of butter. Yes, it actually matters! No cheap butter, no margarine. Use PURE BUTTER (if that makes any sense to you)

It’s best to use Golden Churn Pure Creamery Butter, which can be hard to find since it’s not sold in supermarkets.You may have to check out ingredient supply stores or some old grocery stores. It comes in a can and needs not be refrigerated, so you’re likely to find it sitting somewhere on the shelf instead of the fridge πŸ™‚

Golden Churn

It is more expensive than ordinary butter as well, I got it from an ingredient supply store and it asks for 50 HKD per can. But it’s totally worth the price as (again) the cookies taste incredible :3

Okie dokie, here comes the recipe, ready?

Copycat Jenny Bakery Cookie



  • 200 g butter
  • 50 g caster sugar
  • 75 g all-purpose flour
  • 75 g strong flour
  • 50 g corn starch
(The following do not require exact measuring as they can be adjusted to match your personal taste, but do remember that the coffee and cocoa powder might bitter the cookies, so…. be careful not to add too much!)

Chocolate flavour

  • Unsweetened cocoa powder
  • Melted chocolate for garnishing

Coffee flavour

  • 3 tsp Instant coffee granules melted inΒ 1 tbsp lukewarm water

Green tea flavour

  • Japanese green tea powder


(The following steps are for making the original dough base, which the above flavourings can be added to make chocolate, green tea and coffee cookies.)

  1. Cream butter and caster sugar until pale and fluffy.
  2. Sift the dry ingredients into the butter-sugar mix.
  3. Fold the ingredients together until no dry ingredients are left unincorporated. DO NOT beat or over-mix as it would harden the cookies and the airy texture will not be achieved.
  4. Divide the dough for different flavours if needed.
  5. Put the dough into a piping bag with star tip nozzle.
  6. Preheat oven to 180 C / 360 F.
  7. Pipe the cookies onto the baking tray, making circles of about 3.5cm wide. Leave about 1cm in between cookies as they tend to expand a little through baking.
  8. Bake for 9-12 minutes or until light golden brown.
  9. Leave to cool on a cooling rack before storing them in air-tight container.

Serves ~50 cookies


  • The original recipe calls for all-purpose flour only instead of a mix of AP and strong flour. Strong flour is added because it allows the cookies to hold the star tip pattern during baking and minimizes spread. *Trick learnt!*
  • I garnished the chocolate ones with some melted chocolate because they look just the same as the coffee ones without.Β Well, it’s probably another excuse to add more chocolate…… But you can never have too much chocolate anyways, so just go for it! πŸ˜‰
  • Dust the green tea ones with some more green tea powder to boost the flavour.


I hope you will give this recipe a go because I just know you’re gonna love it to bits, literally.

They can be kept in an air-tight container for up to a week, or even up to a month if you pop them into the fridge. But I seriously doubt they’d survive that long without getting inhaled lol

Can be served just as they are or with a cup of tea/ coffee, they’re so good it doesn’t really matter anymore. πŸ˜›

Munch on!


99 thoughts on “Copycat Jenny Bakery Cookie

  1. Hi, is strong flour the same as bread flour? If i cannot find strong flour, should i use 150g all purpose flour instead. Thanks

    • Hi, thanks for commenting! Yes, strong flour is just bread flour. If you can’t get your hands on it then just use plain flour instead, I only used strong flour because it helps hold the shape of the piped cookies better. You would be fine using only plain flour on this recipe πŸ™‚ Good luck and let me know how it goes? heh

    • Hi Michelle,
      Sorry for the late reply! Hmm, I’d say maybe 2-4 (ish) Tbsp? Depending on how strong you you want your biscuits to be πŸ™‚ (honestly, I taste the dough so… :P)

  2. Hi, I tried the recipe but the cookies ended up melting in the oven such that everything just became a thin slab of wld I fix this? πŸ™‚

    • Hi Kim,
      Thank you for stopping by!
      Sorry for the giant biscuits slab! (still yummy I hope :P)

      To prevent the biscuit dough from spreading, let’s see…
      Have you used strong recipe in the recipe? It’d help holding the shape of the biscuits…

      Or, it could be because of the warmer weather, the butter in the dough is melting more than it should. So the solution would be to pipe the biscuits onto a baking tray then pop them into the fridge to firm up, then just bake them cold. You might need to add a minute or two to the baking time though, as you’re baking them cold πŸ™‚

      Thanks again for commenting and good luck with your next batch! Do let me know how it goes!

  3. Hi,
    If I can’t find golden churn butter is there any other type of brand of butter you suggest I could use instead?
    Many thanks.

    • Hi, sorry for the late reply. πŸ™‚ I guess you can always try using ordinary butter for this recipe, but I can’t say for sure that it’d be as buttery or “melt-in-your-mouth”. I haven’t tried using ordinary butter myself, let me know how it goes? πŸ˜€
      Cheers! X

  4. Hi Joyce, I have tried baking them today. Everything went well, just that perhaps due to my old oven, i bake at 210 degree C and as long as 25mins each batch to totally cook the inside. These cookies totally melt in your mouth with soooooo buttery taste. I’m in Singapore, the golden churn butter is almost doubled the price of the normal ones but well, buttery yes. Thanks for posting this recipe, mine maybe not be 100% identical with Jenny’s but I can say I’m about 90% there, cheers! πŸ™‚

  5. Hi! Thank you for your receipe! I followed it and even bought the Golden Churn Butter in the tin.. But my cookies turned out really salty! I have checked the tin and it did not say it was salted or unsalted.. :-/

  6. This recipe is exzctly what I need! But in my country, There is no way to get the golden churn butter…. 😦 Will you tell me the acceptable alternate product of golden churn butter? Have a good day!

    • Hello Su,
      I’m glad you find this recipe helpful! I suppose you can substitute the golden churn butter with margarine, I haven’t tried that myself but I think that is a close substitution πŸ™‚
      I hope this helps! Let me know how it goes.
      Joyce xx

  7. Hi, I just finished making them and it turned out pretty good except some were burnt on the bottom and it was quite difficult to pipe so I was wondering if the butter needs to be melted first and how long do you cream it for? This is my first time making it so I just use regular butter to experiment it with b4 I spend extra amount of money on high quality butter. Thx for your recipe!

    • Hi Amy, thanks for trying the recipe out! πŸ™‚
      Because the golden churn butter I used has a texture more like margarine than butter, so I guess the regular butter you used stiffs up under cold weather, making the dough more difficult to pipe.

      You don’t need to melt the butter, just leave it to soften in room temperature before you cream it until it has fluffed up and pale. Depending on how stiff the butter is before creaming, I’d say cream it for maybe 3-5 minutes if you’re using a hand mixer. It would be easier if you use the golden churn butter though because it has a semi-solid texture so it doesn’t require as much elbow grease haha.
      As for the burning bottom, I guess maybe you can try to shorten the baking time a little and leave the cookies in the oven for a little linger before taking them out so they can be cooked thoroughly. I hope this helps! Do let me know how it goes! πŸ˜€
      Good luck with your next bake ❀
      Joyce xx

  8. Hi Joyce. I used to buy or get friends to buy Jenny biscuits from HK to Singapore. I have tried your recipe twice. First time I used bar of butter as I could not get hold of the Golden Churn butter. It already tasted great! Down side was the dough melted faster and the biscuit did not hold its shape well. Today, I have made second attempt with Golden Churn butter. The shape is much better and still taste as great. Thank you for the recipe!

    • Hi Liz, thanks for stopping by!
      I’m afraid the recipe might yield a dough too soft for cutting… I have never tried using a cookie cutter for this but I suppose you can try popping the dough into the fridge and see if it firms up enough for cutting! Hope this help!

      • Thanks Joyce,

        Do you think pure ghee (clarified butter) works as a good subsitute? Been trying to find golden churn in tin but couldn’t find it.

      • Hi! I can’t help reading this n put in my 2 cents worth. But ghee is definitely a no no for baking cookies as it gives out a strong taste. Ghee is normally used sparingly in Indian cooking.such as the dough for its Roti prata n also some of its meaty curry dishes. Somehow, the Indians like the taste n yes I do know tt they even use it in some of their sweet pastry bakes. One point to remember tt it does give our a strong taste wh will eventually make ur bakes taste diff😫
        Another point to bear in mind tt it contains very high calorie as well😣

  9. Hi Joyce,
    can I ask whether the coffee flavor or green flavour is added before the dry ingredients or after the dry ingredients are added? Thanks.

    • Hello Shirley! πŸ™‚
      I added mine after the dry ingredients are added and mixed through. I did it that way because I was kind of lazy and wanted to make a basic dough first before dividing them for different flavours haha. But I think either way will do as long as you don’t overwork the dough πŸ™‚
      Hope this helps!
      Joyce xx

  10. Hi Joyce,
    Thanks for sharing the recipe. I tried it sucessfully, although the coffee ones were a bit bitter, however the cookies were loved by all my friends. Thanks again !

  11. Hi, my cookies doesn’t cook well… It just melts and I have used strong flour and also tried baking it cold but nothing works :/

    • Ah I’m sorry to hear that, Sabrina.
      Did you follow the recipe completely and used the same butter? It could also be the temperature of the oven… do remember to preheat it first or the cookies will melt as the oven slowly heats up. I hope I helped, give it another try maybe? πŸ™‚

  12. Thanks for sharing the recipe. I went to get this golden churn butter and though it’s expensive, it really works! Managed to bake melt in the mouth jenny cookies. Thanks for sharing again!

  13. Hi, I made these cookies today and they tasted great! I used the goldern churn butter, and the cookies turned out slightly salty. If I make them again I would add more sugar. I also melted 3 teaspoons of coffee granules using a few drops of hot water and added into the batter. The coffee taste was just right. Thanks for the recipe! πŸ™‚

    • Hi Penny, thanks for the comment!
      I’d say put about 1-2 tablespoons for the whole batch, depending on how strong you want the taste to be. But remember you can always dust the baked biscuits with some more green tea powder if it’s not strong enough but you can’t take out what you put in the dough. Better to play safe! Haha hope this helps ❀

      • Thanks. One more question.. What do you mean by not over-bearing the eggs? Mix by hand? How do you know when it’s over-beaten?

  14. Hi, thanks for your recipe…. It taste yummy. Now i want to make the coffee favour but dont understand where or how can i make Instant coffee granules. Can u advice? Thank you.

    • Hi, so so sorry for the late reply, I missed the notification! D: I’m glad you find the recipe helpful! You can just purchase instant coffee at supermarkets, just be sure they are not one of the 3-in-1 or 2-in-1 instant coffee because those contains sugar and creamer! Wouldn’t want to make the cookies extra sweet haha. Hope this helps! :D. Cheers, Joyce xx

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  16. Thank you for sharing this great recipe. The cookies turned out great on my first attempt – they are sinfully awesome!

  17. Hi, love Jenny Cookies and so happy to find your post! But i am a novice in baking, how else can i shape the cookies as i do not have piping bag ? Can i shape them just like other cookies just by using an ice scoop and lined them on baking tray ? Thanks ! Anna

    • Hi Anna, thank you for commenting! Personally I have not tried using the ice cream scoop for this recipe but I think it could work. A tip for you, if you don’t have a piping bag, you can always use a zip-lock bag instead. Just nip the corner and it’s an improvised piping bag ready to go! πŸ˜€

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      • Tks Joyce for your prompt reply.
        But just curious to know there is no egg needed in this recipe. Anyway, had tried the original coffee cookies we bought while travelling there last mth.
        Hope this recipe works!

    • Hi Sandra, sorry for the delay.
      I think this recipe works better with the piping method because the dough tends to be softer. I have not tried using a cookie press for this but I guess you could try if you pop the dough into the fridge to firm it up a bit before doing so.
      As for the cocoa powder, I think depending on how strong you want it to be, I’d say a tablespoon is good enough, be careful not to add to much as it might make the cookie bitter or too dry.
      Hope this helps and let me know how it goes! Cheers

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  20. YES, it is best to bake your own, the HongKong version in Ang Mo Kio is way too expensive and I think it is meant for the wealthy people only.

  21. Hi, for step 1, I used a hand mixer, how long will I need to cream the butter and sugar?
    And for step 3, can I use the hand mixer to fold the dry ingredients to the wet ingredients?
    Thank you.

    • Hi Amanda, thanks for your questions !
      I usually cream it for 3-5 minutes, but then it would depend on your hand mixer. One way to know is when you don’t feel the sugar grains in the butter and it’s starting to look lighter then you should be good to go !
      As for step 3, I’d say sure, as long as you keep the mixing to minimal. You wouldn’t want to overmix it because it could make the cookies hard instead of light and fluffy. Stop as soon as you see all the dry ingredients have been mixed in.

    • Hi Abby, strong flour has a higher protein content than normal flour, meaning that it can develop stronger gluten content. Usually used in breadmaking because it helps the bread to hold its form and trap the air bubbles created by the yeast. Hope this helps! πŸ™‚

    • Hi thanks for commenting!
      Personally I find the cookies easy to remove without the need of parchment paper or greasing, but if you want to play safe I’d suggest lining the baking tray with parchment paper. Makes it easier to wash too ! Haha lazy me.

  22. I tried baking the cookies using the same can butter….the cookies tasted very nice and frangrant. But problem is it tasted salty. Does it meant to be salty in taste?

    • Hi Li Peng πŸ™‚
      I’m glad the cookies came out okay! I’ve heard people commenting the same, usually in other cookie recipes people would put a pinch of salt in to balance the sweetness out. But I guess for this specific brand of butter, there is a higher salt content and thus making the cookies a little salty.
      When I made them, I don’t feel like they are too salty for my liking. It depends on personal taste I suppose haha.
      I hope this helps !

  23. Hi, the cookies looked delicious! I am excited to make them. May I know whoch part of the oven should I bake them in? Top, middle or low rack ? And do I use top, bottom or top and bottom heat?

  24. Thank you so much for your post Joyce!!! I love those cookies but I live in Paris, and can’t go to Hong Kong and buy some!!! πŸ™‚
    I’ll do that, thank you πŸ˜‰

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