Mooncake Cookies
Celebrate mid-autumn festival with these easy mooncake cookies. Made from shortbread cookie dough, they'll please even picky eaters.
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 cup room temperature unsalted butter (113g) (1 stick)
- 1/2 cup granulated sugar (100g)
- 1/2 tsp kosher salt
- 1 egg
- 1 1/2 cups all purpose flour (180g) (plus more for dusting)
Instructions
- 1
With an electric mixer, cream room temperature butter with sugar and salt.
- 2
Add egg and continue beating until the mixture is light, fluffy, and fully incorporated.
- 3
Add in flour and gently mix until dough comes together.
- 4
Divide cookie dough into twelve balls. They should be roughly about 2 tbsp each.
- 5
Generously dust your cookie stamp or mooncake mold with flour and press onto one of the cookie balls. Repeat for each cookie, making sure to dust your stamp with flour between each one to prevent sticking.
- 6
Arrange cookies on a baking sheet lined with parchment paper and place in the fridge to chill.
- 7
Preheat your oven to 350 degrees F.
- 8
When oven is heated, remove cookies from the fridge and bake for 10-12 minutes or until cookies are cooked through.