Cakes & Bread
Butter Cookies Vanilla Semprit, Crispy Topped with Choco Chips
Prep
25 min
Cook
25 min
Servings
40
Level
Easy
Classic semprit (pressed butter cookies) with a tempting buttery vanilla aroma, beautifully piped with ridged edges and topped with choco chips in the center. The texture is crisp and delicate, melting in your mouth—perfect as a Lebaran (Eid) favorite or a relaxed snack with warm tea.
🧂 Ingredients
🍽️ Servings: 40
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 200 grams unsalted butter, room temperature
- 50 grams margarine, room temperature
- 80 grams powdered sugar, sifted
- 2 egg yolks
- 1 tsp vanilla extract
- 30 grams full cream powdered milk
- 280 grams low-protein all-purpose flour, sifted
- 20 grams cornstarch
- 1/4 tsp fine salt
- 100 grams choco chips for topping
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👩🍳 Instructions
- 1 Beat the butter, margarine, and powdered sugar with a mixer on medium speed for 2-3 minutes until smooth and pale; there's no need to over-whip.
- 2 Add the egg yolks and vanilla extract, then beat briefly on low speed until well combined, about 30 seconds.
- 3 Add the sifted powdered milk, flour, cornstarch, and salt. Fold with a spatula until the dough is smooth and can be shaped—don't overmix, or the cookies will turn out hard.
- 4 Transfer the dough into a piping bag fitted with a star tip. Pipe the dough into flower or spiral shapes onto a baking sheet lined with parchment paper, spacing the cookies 2 cm (about ¾ inch) apart.
- 5 Sprinkle a few choco chips onto the center of each cookie, pressing gently so they stick firmly to the dough.
- 6 Bake in a preheated oven at 150°C (300°F) for 20-25 minutes on the middle rack, until the edges look lightly golden but the centers are still pale.
- 7 Remove from the oven and let the cookies rest on the baking sheet for 5 minutes so they don't fall apart when moved, then transfer to a wire rack to cool completely.
- 8 Once fully cooled and crisp, store the cookies in an airtight container to keep their crispy texture for a long time.
💡 Tips
• Make sure the butter is truly at room temperature, not melted, so the dough can be piped into neat shapes.
• Use low-protein all-purpose flour to keep the cookies crisp and delicate, not tough like bread.
• Don't open the oven door during the first 15 minutes of baking so the cookies don't spread out or collapse.
• If you don't have a piping bag, you can shape the dough into flat rounds by hand and top with choco chips.
📊 Nutrition Facts / serving
95
Calories (kcal)
1 g
Protein
6 g
Fat
9 g
Carbs
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