First of all, if you are looking for cream cookies that truly melt in your mouth, you are in the right place. This recipe is simple, practical, and, above all, full of small details that make a big difference in the final result.
Moreover, these cookies are perfect to enjoy with a fresh cup of coffee, whether for everyday moments or special occasions. After all, they are crisp on the outside, soft on the inside, and have that comforting homemade flavor that brings back grandma’s kitchen memories.
Therefore, even if you cannot find fresh cream where you live, do not worry, because throughout the recipe you will find reliable substitutions that deliver the same delicious texture and taste.
Ingredients
- 300 g fresh cream (nata), well chilled
- Substitution: 300 g heavy cream + 3 tablespoons butter
- 1 egg
- ½ cup granulated sugar
- Refined sugar can be used, but granulated sugar works best
- 1 cup cornstarch
- About 2 cups all-purpose flour (added gradually)
- 1 tablespoon baking powder
- 1 pinch of salt
- Granulated sugar for topping (optional)
Instructions
- First, place the cold cream in a bowl and then add the egg and sugar. Mix well until fully combined.
- Next, add the pinch of salt, because even a small amount enhances the sweetness of the cookies.
- Then, stir in the cornstarch until the mixture is smooth.
- Gradually add the all-purpose flour, mixing first with a spoon and later with your hands.
- As soon as the dough no longer sticks to your fingers, gently incorporate the baking powder.
- After that, refrigerate the dough for about 5 minutes to make shaping easier.
- Shape the dough into small balls and place them on a greased baking sheet.
- Lightly press each cookie with a fork and, if desired, sprinkle a little granulated sugar on top.
- Finally, bake in a preheated oven at 350°F (180°C) for 15 to 20 minutes, or until the bottoms are lightly golden.
Chef’s Tips and Variations
- Whenever possible, use very cold cream, because it reduces the amount of flour needed.
- If you plan to sell or store the cookies, they can last up to 10 days in an airtight container.
- You can also roll the dough into logs and cut diagonally for a charming, traditional look.
- For a more budget-friendly version, heavy cream with butter works perfectly.
Prep Time, Yield, and Difficulty
- Total time: about 30 minutes
- Yield: approximately 40 medium cookies
- Difficulty: easy
Frequently Asked Questions (FAQ)
1. Can I make cream cookies using only flour?
Yes, but the texture will not be as tender, because cornstarch is essential for the melt-in-your-mouth effect.
2. Do the cookies need to brown on top?
Not necessarily. The ideal point is when the bottom is lightly golden while the top remains pale.
3. Can I freeze the dough?
Yes. When properly wrapped, the dough can be frozen for up to 30 days.
Conclusion
In summary, these cream cookies are a recipe worth keeping forever. They are easy, affordable, and incredibly delicious. So go ahead, try them at home, adjust them to your taste, and share them with anyone who loves cookies and coffee.
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