Looks Cute, Tastes Sophisticated!! How to Make 3 Types of Japanese Butter Cookies

Hello :) Today, I’ve brought you a recipe for Japanese-style butter cookies! Japanese-style butter cookies aren't hard; they have a crispy texture that melts in your mouth. With their cute character shapes, these cookies are loved by both adults and children, so give them a try :) 3 Types of Japanese-Style Butter Cookies (Plain Cookie) Butter 50g Spanish Puff Cookies 30g Salt 1g Whole Egg 15g Cake Flour 85g Corn Starch 15g (Cocoa Cookie) Butter 50g Spanish Puff Cookies 30g Salt 1g Whole Egg 15g Cake Flour 70g Cocoa Powder 15g (Valrhona) Corn Starch 15g (Pumpkin Cookie) Butter 50g Spanish Puff Cookies 30g Salt 1g Whole Egg 15g Cake Flour 70g Pumpkin Powder 15g (Eden Town Domestic) Corn Starch 15g Character cookie cutters were purchased from Temu. Use butter and whole eggs after letting them reach room temperature to remove the chill. The prepared dough can be frozen; roll it out after thawing in the refrigerator. Roll the cookies to a thickness of 3-5mm (3mm may be a bit thin). Cookies can be stored at cool room temperature for 5 days after baking. They are fine to eat after being frozen, but if they feel slightly damp, bake them again in a 160°C oven for 2-3 minutes. If you do not have cornstarch, you can substitute it with cake flour, but adding cornstarch will make the texture slightly softer. #HomeBaking #ButterCookies