Coffee Butter Cookies alá Jenny Bakery

Coffee Butter Cookies alá Jenny Bakery

Best coffee butter cookie recipe inspired by Jenny Bakery in Hong Kong. This easy recipe yields the perfect Asian butter cookies. It is light, buttery and super addictive.

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Preparation 30 mins
Cooking 40 mins

Snack, Dessert


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Nutrition per Serving

84 kcal
9 g
5 g
1 g

The best coffee butter cookies must be crispy to the bite, similar to those sold at Jenny Bakery. When it crumbles, the buttery aroma of the cookie wraps your taste buds as it melts in your mouth. Not to mention, the coffee fragrance can be detected a whole mile away! That is the real deal of this flower butter cookie recipe.

But why Jenny Bakery flower butter cookies? It is the epitome of all butter cookies! They started in Hong Kong and created a cult following throughout Asia. Hence, Hong Kong butter cookies immediately became highly sought after.

Jenny Bakery ‘copycat’ recipe
Jenny Bakery ‘copycat’ recipe

Its texture is incomparable to the Scottish butter cookie. They are not as dense but crispier. With a light and pleasant sweetness, these cookies goes well with a cup of tea or coffee of your choice.

Why This Recipe?

This recipe is inspired by Jenny Bakery butter cookies as that is exactly how butter cookies should taste. I made this recipe with that in mind. Happy to say, every buttery crumbly bite of this cookie reminded me of the original.

This is a recipe without using eggs. The ingredients are simple and widely available. I also share tips to avoid failed cookies. Baking is frustrating so you would not want to waste all your effort. Therefore, follow the instructions closely.

Easily obtained ingredients
Easily obtained ingredients

Use Two Piping Bags

It is common for the piping bag to pop when pressure is applied to press out the dough. As you can see from the shape of the nozzle, it is rather narrow.

Flower butter cookie nozzle
Flower butter cookie nozzle

When that happens, the leakage can be a mess. Therefore, always put the piping bag which is filled with the dough into another piping bag.

This will prevent the mess besides making the piping bag sturdier.

Using two piping bags
Using two piping bags

Important Tips On Butter

Butter must be softened or it will not mix evenly. I usually leave it on the counter until it is soft enough to leave an indent when I press it with my finger. Soften butter will fluff easily unlike cold butter. It’s harder and will remain in chunks instead.

Creaming butter
Creaming butter

Never melt the butter with the hope to reduce time. Melted butter will result in dense cookies. Therefore, it is highly not recommended.

Can I Use More Sugar?

Yes! Taste the dough and if you like it sweeter, gradually add 10g of icing sugar for additional sweetness.

Why Are My Butter Cookies Hard?

These cookies should be tender in every way - texture, taste and looks! If they are hard, it is usually due to over kneading in Step 4. Over working the dough creates excess gluten. Although gluten is needed to hold the shape of the cookies, too much of it will result in the cookies being dense.

Avoid Out Of Shape Cookies

Over working the dough may incorporate more air into the dough. During the baking process, the trapped air expands causing the cookies to rise and then pop. Thus, they lose their shape as they fall flat. Although the cookies are still edible, they will no longer have the shape of a flower.

A possible solution is to chill the dough before baking. This is reflected in Step 6. By firming the dough in low temperature, the outer part of the cookies get to harden first. This will secure their shape as they continue baking.

Changing Flavours

These cookies are so versatile that coffee can be replaced with matcha (green tea powder) or even sweet potato powder. You can also leave it plain, just like what Jenny Bakery offers.

Tips For Storing

Always cool the cookies to room temperature. They need to be stored in an airtight container. These flower coffee cookies will remain fresh for up to a month.


150 g
unsalted butter
2 g
50 g
sugar (powdered)
5 g
coffee granules
2 g
2 g
cocoa powder
50 g
corn starch
150 g
all-purpose flour

Steps to Prepare

Coffee Butter Cookies alá Jenny Bakery Step 1

Step 1 of 7

    • 150 g unsalted butter
    • 2 g salt
    • 50 g sugar (powdered)

In a mixing bowl, combine softened butter, salt and sifted icing sugar. Using a mixer, beat until the butter turns pale yellow.

Coffee Butter Cookies alá Jenny Bakery Step 2

Step 2 of 7

    • 5 g coffee granules
    • 2 g water

Combine instant coffee granules and water in another bowl. Mix until it turns into a paste.

Coffee Butter Cookies alá Jenny Bakery Step 3

Step 3 of 7

Combine the coffee paste with the butter mixture. Continue mixing until it combines evenly.

Coffee Butter Cookies alá Jenny Bakery Step 4

Step 4 of 7

    • 2 g cocoa powder
    • 50 g corn starch
    • 150 g all-purpose flour

Sift cocoa powder, corn starch and all flour into the coffee butter mixture. Mix using a spatula. Do not over-knead dough by mixing vigorously. Stop once dough is combined evenly.

Coffee Butter Cookies alá Jenny Bakery Step 5

Step 5 of 7

Fill one piping bag with the cookie dough. To prevent the piping bag from bursting, place it into another piping bag with the desired piping nozzle.

Coffee Butter Cookies alá Jenny Bakery Step 6

Step 6 of 7

Pipe dough onto a tray lined with baking paper. This yields approximately 24 pcs. Refrigerate the piped dough for at least 30 mins to better maintain its shape during baking.

Coffee Butter Cookies alá Jenny Bakery Step 7

Step 7 of 7

Bake at 150 degrees Celsius in a preheated oven for 35 minutes. Rotate the tray midway through to ensure even baking. Cool to room temperature before storing in an airtight container.

Published: January 22, 2023

2 Discussions

5 months ago


I typically use SCS. Thanks for your reply.

5 months ago


Hi. Would like to bake the original plain, chocolate and coffee. How do I adjust the ingredients? U mentioned to just omit the coffee if I want plain but would it lack flavour? Thanks in advance 🙂

5 months ago


Hey Lee! If you're making it plain, it's best to use good butter and a little more salt for the buttery taste to come through. As for chocolate, you could replace the coffee granules in the recipe with cocoa powder instead. Hope these help :)

5 months ago


Hi Karin, thanks for your reply. I typically use SCS. Not sure if it’s considered “good” by the bakers.

5 months ago


I think they're good. The butter taste is also subjective, that's why some people prefer one over the other.

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