Moonlight Cookies

These moonlight cookies are milky and soft cookies that toddlers and young kids will love! Make them quickly and easily for a quick snack. 

I am a big fan of Japanese confectioneries, even before I had kids.

The kiddos too love those Japanese cookies that we see frequently in supermarkets. These days as I have to work, and have lesser time cooking and baking at home, we had to turn to store bought cookies for their snack fix sometimes.

I wonder if you are familiar with Morinaga Moonlight Cookies? The sweet, small cookies are really buttery and creamy in taste!

若想阅读中文版本，请在网页的右边 “Google Translate” 点击选择 中文简体 (Chinese Simplified）或 繁体 (Chinese Traditional) 翻译。可能食谱读起来会怪怪的，所以如果有疑问都可以问哦！

How Do These Cookies Taste Like?

These little cookies may not taste exactly like Morinaga‘s, but they are easy to make and bake. It uses simple ingredients from pantry, which is probably readily available.

This recipe uses egg yolk, milk powder and condensed milk. So you can imagine the rich, creamy taste in it! As store bought condensed milk these days contains quite a handful of additives, I decided to substitute with honey. If you prefer, you can always use condensed milk!

Also, take note to measure the milk powder and honey (or condensed milk) accurately, using a knife to remove excess from the tablespoon. Otherwise the cookie dough may be too sticky to handle.

>> MORE EASY COOKIE RECIPES:

• Egg Yolk Cookies (Toddler)
• Pandan Coconut Cookies
• Little Monkey Deco German Cookies

What Ingredients Do I Need For These Moonlight Cookies?

• Unsalted Butter: I like to use unsalted butter so that the cookies are not too salty.
• Caster Sugar
• Egg Yolk
• Cake or Top Flour: You can use either cake or top flour, as long as it is a low protein flour.
• Baking Powder
• Milk Powder: Use a baking use full cream milk powder. You can get this at baking supplies store.
• Honey: You can use condensed milk for a milkier taste. I replaced with honey so that it is “healthier”.

How Can I Make Them?

This recipe uses the usual creaming method. To ensure cookie success, be sure to let butter soften in room temperature for about 10 mins before using. When pressed down lightly, you should see a dent on the butter easily, which feels slightly soft to touch, but still having some resistance to your finger. The butter should also feel slightly cool.

Do not let the butter soften too much or melt as it will also affect the cookie texture.

If you prefer a super milky taste, you can use condensed milk. As most condensed milk these days contain much additives, I opt for honey as a substitute. Both condensed milk and honey helps to make the centre of the cookies soft with slightly crispy edges.

You will need to chill the cookie dough before cutting them out, as the dough can be slightly sticky. So, be sure to dust your working surface with flour adequately, and dust the cookie cutter frequently to prevent sticking.

What is The Texture of These Cookies?

So while I wouldn’t say that these cookies are exact replicate of Morinaga Moonlight Cookies, I thought that these cookies indeed has a taste of nostalgia!

As these cookies uses egg yolk and has honey (or condensed milk) in it, they won’t be super crunchy or crispy. I find these softer cookies, which are slightly crunchy on the edges, seem to appeal to toddlers tastebuds (my kids love them)! As cookies are usually sweet, do ration to the kids if you are watching their sugar intake.

Moonlight Cookies

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• Author: Cherie L.
• Prep Time: 35 minutes
• Total Time: 35 minutes
• Yield: 17 Pcs of 5cm Cookie 1x

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Description

Milky, sweet and buttery small cookies that taste great for toddlers and young kids!

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Ingredients

Scale 1x2x3x

• 30 g unsalted butter (softened)
• 27 g caster sugar
• 1 egg yolk (about 20g)
• 3 tbsp milk powder (for baking use)
• 1 tbsp honey (or condensed milk)
• 80 g cake or top flour
• 1/4 tsp baking powder
• Some plain or cake flour (for dusting)

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Instructions

1. Place softened butter in a mixing bowl. Using a whisk, stir through the softened butter till slightly creamy. Add in sugar and whisk till lighten.
2. Following the sequence, add in: egg yolk, honey (or condensed milk), milk powder. After adding in each item, be sure to whisk well before next addition.
3. Sift in flour to the mixture above. Using a spatula and cutting motion, cut the flour into the butter mixture till it resembles coarse crumbs. Now, using a “pressing” motion, press the mixture against the side or base of mixing bowl using spatula or your hands to let the dough come together.
4. Place dough onto cling wrap and chill in refrigerator for about 30-60 mins. Preheat oven to 170C. Line baking tray with baking paper.
5. When dough is ready, remove from fridge. The dough may be sticky, so dust the working surface with flour. Place a pc of non-stick baking paper or cling wrap on top of the cookie dough and roll out into 4mm thickness. Using a round cookie cutter (5cm diameter), cut out dough and place onto lined baking tray. You can dust the cookie cutter and dough slightly for easier cutting.
6. Bake in preheated oven at 170C for 10-12 mins till golden brown around edges.
7. Remove from oven and let tray cool for a few mins on cooling rack before removing cookies from tray to cool completely on rack.

Equipment

Kenwood Hand Mixer

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Stainless Steel Mixing Bowl

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Notes

Use condensed milk for extra milky taste.

Be sure to measure milk powder and honey (or condensed milk) accurately, by using a knife to remove excess from the tablespoon measurement.

• Category: Cookie, Snack
• Method: Bake

Keywords: Cookies

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