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Laksa Cookies

Laksa Cookies 辣沙曲奇

  • Total Time: 35 minutes
  • Yield: 20 Cookies 1x


Unique savoury sweet cookies with the Asian Laksa flavor. These are slightly softer cookies that has a slight melt-in-mouth texture.


  • 90 g plain flour
  • 60 g butter (softened)
  • 20 g caster sugar
  • 1 tbsp laksa paste
  • 3 tbsp dried shrimps (hae bee)
  • 1 tbsp desiccated coconut (optional)
  • Chopped laksa leaves (optional)


  1. Preheat oven to 140C, fan forced. Prepare baking tray by lining baking paper. Soak dried shrimps briefly in warm water, drained, pat dry and chopped
  2. Place softened butter and sugar in a mixing bowl. Cream till light and fluffy.
  3. Add in laksa paste and chopped dried shrimps. Stir lightly till combined. Sift plain flour into the mixing bowl. Add in desiccated coconut and laksa leaves (optional). Mix with a spatula in a light cutting motion till a dough is formed. You may need to press the dough slightly against the side of the bowl towards the end of mixing.
  4. Remove dough and chill for 10 mins. Place onto a floured surface (I use cling wrap). Place a pc of cling wrap on top of the dough. Roll out dough to about 0.3cm to 0.5cm thickness. Cut out using your preferred mold.
  5. Place cookie dough onto lined baking tray. Bake in preheated oven for 18 mins (depends on thickness). If you like crunchier cookies, bake for about 5 mins further.
  6. Cool on baking tray for 5 mins before transferring onto cooling rack. Cool completely before storing in air tight container.


Recipe adapted from Kenneth Goh.

Original recipe uses icing sugar. This recipe makes about 20 cookies, depending on the thickness and mold you use.

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Cookie, Snack