Exquisite Hong Kong “Drug” Cookies (Jenny Cookies)
Exquisite Hong Kong “Drug” Cookies (Jenny Cookies)
Perfectly Recreate Hong Kong “Drug” Cookies, Jenny Cookies with 200% Authenticity | JENNY COOKIES RECIPE
Melt-in-your-mouth bliss! Experience the exquisite taste of the famous Hong Kong Jenny Cookies recreated at home with 200% accuracy. If you’ve found them too pricey to buy often, now is your time to make them yourself and enjoy them generously. This recipe guarantees a sophisticated flavor and a crisp texture.
Plain Cookie Dough- 170g unsalted butter, softened to room temperature
- 100g icing sugar (powdered sugar)
- 40g egg yolks (approx. 2 yolks)
- 150g cake flour (low-gluten flour)
- 100g cake rice flour
- 1/6 tsp salt
- 25g cornstarch
Cocoa Cookie Dough- 170g unsalted butter, softened to room temperature
- 100g icing sugar (powdered sugar)
- 40g egg yolks (approx. 2 yolks)
- 120g cake flour (low-gluten flour)
- 100g cake rice flour
- 20g cocoa powder
- 1/6 tsp salt
- 25g cornstarch
- 170g unsalted butter, softened to room temperature
- 100g icing sugar (powdered sugar)
- 40g egg yolks (approx. 2 yolks)
- 120g cake flour (low-gluten flour)
- 100g cake rice flour
- 20g cocoa powder
- 1/6 tsp salt
- 25g cornstarch
Cooking Instructions
Step 1
To make two flavors of cookies, prepare a total of 340g of butter. Before baking, ensure the butter is softened at room temperature until it’s pliable and easy to press with your finger. This softness is crucial for creaming.
Step 2
Place the softened butter in a bowl and cream it until smooth and fluffy using an electric mixer or whisk. Then, add 40g of egg yolks (about 2 yolks) and 1/3 tsp of salt. Whisk until well combined with the butter. It’s best to whisk gently to prevent the yolks from separating from the butter.
Step 3
Now, add all 200g of icing sugar for sweetness. After adding the icing sugar, continue to whisk until it’s completely incorporated into the butter mixture. This creaming process incorporates air, which helps achieve the cookie’s crisp texture.
Step 4
Divide the creamed butter mixture exactly in half. For the plain cookie dough, sift 150g of cake flour, 100g of cake rice flour, and 25g of cornstarch into one half. Gently mix with a spatula until no dry flour streaks remain. Be careful not to overmix, as this can lead to tough cookies.
Step 5
For the cocoa cookie dough, sift 120g of cake flour, 100g of cake rice flour, 25g of cornstarch, and 20g of cocoa powder into the other half of the butter mixture. Mix gently until just combined, ensuring no dry flour is visible. The amount of cocoa powder can affect the color and flavor.
Step 6
Prepare your piping tips for shaping the cookies. A ‘6-petal star tip (large)’ was used here. Selecting the right tip is important for achieving the distinctive shape of Jenny Cookies. The final cookie appearance may vary depending on the tip used.
Step 7
The cookie dough might feel quite stiff. To pipe effectively, hold the bottom of the piping bag firmly and apply steady pressure to create the desired shape. Good pressure control is key to piping neat cookies.
Step 8
Jenny cookie dough tends not to spread excessively during baking. Therefore, you don’t need to leave a very wide gap between piped cookies. However, leaving a small space between them is recommended to ensure they don’t fuse together.
Step 9
Bake in a preheated oven at 170°C (340°F) for 15-20 minutes. It’s important to monitor the cookies’ color as they bake, adjusting the time as needed. They are done when they turn a light golden brown. Baking times may vary slightly depending on your oven.
