Jenny Bakery has been well loved by foodie for their puffy and buttery cookies, they smell great and taste amazing. 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 !
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 🙂
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!)
- Unsweetened cocoa powder
- Melted chocolate for garnishing
- 3 tsp Instant coffee granules melted in 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.)
- Cream butter and caster sugar until pale and fluffy.
- Sift the dry ingredients into the butter-sugar mix.
- 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.
- Divide the dough for different flavours if needed.
- Put the dough into a piping bag with star tip nozzle.
- Preheat oven to 180 C / 360 F.
- 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.
- Bake for 9-12 minutes or until light golden brown.
- 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. Well, it’s probably another excuse to add more chocolate…… But you can never have too much chocolate anyways, so just go for it! 😉
- 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. 😛