I decided to try another recipe for my CNY cookies collection, Sugi Cookies because of its' simplicity. This cookie is delicious, it's crunchy when you bite into it and then simply melt-in-the-mouth.
Ingredients:
(A)
1 1/3 cup of unbleached all-purpose flour (or plain flour)
2/3 cup of icing sugar
1/2 tsp. salt
1/2 tsp. baking soda
(B)
1 tsp. vanilla extract
1/3 cup + 2 Tbp. canola oil
Method:
1. Sift (A) into a mixing bowl. Add (B) and use a fork to stir it. Mix well, a soft dough should form. Knead the dough a few times so that the vanilla extract can distribute evenly.
2. Use your hands and roll the dough into small balls (about 1 tsp. size). Place on parchment lined baking sheet.
3. Use the back of a chopstick, the round one and place an indentation in the middle of the cookie.
4. Bake at preheated 350'F oven for 15-18 mins.
~Yield 62 small cookies
beautiful cookies :)
ReplyDeletedid u add any almond bits?
thx
No, I didn't add almond bits. Those are created by vanilla extract. :)
ReplyDeleteVery nice!
ReplyDeletei love these cookies must try! thanks ching :)
ReplyDelete*TT
hello....it's been a while I never left a message !! Happy New Year to you and the family , looks like you still have free time to do a lot of baking !!
ReplyDeleteI guess you won;t be that free anymore when Edda starts crawling around ^_^
I had moved to pixnet and will put up a notice in my wretch blog when I have time .....
See u then !
All your CNY cookies look so good it's really getting me into the mood too..hehe, I should start getting my pineapple fillings ready!
ReplyDeleteThanks EMWK! :)
ReplyDeleteYou're welcome, tt! :)
Janet, no wonder no update in your blog for soooo long. Looking forward to your new blog!
Thanks Lin! Glad that my cookies pictures are getting you in the mood, those CNY cookies are just too yummy!!
ReplyDeletelooks wonderful! how much dough do you use for each cookie! mine only yielded 25 to 30!
ReplyDeletethank you
janice
Hi Janice,
ReplyDeleteMine is very small, about 1 tsp. size.
Do you have to bake longer since yours is bigger?
hi ching :) i did the cookies with janice. 8 minutes was just nice, the batch at 10 minutes turned out hard, so i think it was overbaked.
ReplyDeletemy oven does work faster than normal on cookies(i tripled check the temperature). For example, the kuih bangkit takes 10 mins in my oven, 12 minutes and i get brown sides :)
Oh wow, your oven really hot, about cut the baking time in half!
ReplyDeletehey i was wonderin why does my cookies seperate when i put an indentation in the center? also is the cookie dough supposed to be soft and easy to seperate cuz when i rolled it into a bal it just turned into crumbs?
ReplyDeletehelp me please asap!!
Hi Anon,
ReplyDeleteYes, it's soft so when you roll it into a ball, make sure you use your hand to squeeze it together, make sure it's compact. And when you put in the indentation, make sure you don't press it too hard lah. Just lightly press a hold in there would do, no force needed, since any force would likely to break it. Try this tips and let me know if you still face with problem. Good Luck!
Hi
ReplyDeleteI am so glad I bump into your blog : ) YOur recipe is simple and easy to use. You use vanilla extract throughout in CNY recipes, so I don't have to buy many different typse and store in fridge for months! Wishing you and your family a Happy New Year and Thank you for sharing! Its great!
Hi Redbean,
ReplyDeleteThank you for dropping me a line. I love easy recipe with delicious result and these are all my favorite, hope you like it! :)
hi,
ReplyDeletethanks for sharing these recipes. It got me wanting to try them out after looking at how easy it seems to be. Just realised that the sugee cookie recipe doesn't call for semolina. It doesn't require that?
thanks
Hi Anon,
ReplyDeleteYes, this Sugi cookies don't use semolina flour. It's easy and yummy, do try it!
hi,
ReplyDeletejust tried the recipe today. But, it didn't turn out as nice as the picture and it's hard. Is it because of the oven? I followed your recipe to the t and although it's supposed to be baked for 15-18 min, I took it out within 10 min as it was so brown by then. I used butter instead of oil. Is there something I must take note of to prevent it from turning hard. I was looking forward to the melt in the mouth cookies. Please advise. thanks!
Hi Anon,
ReplyDeleteIf it's brown already that's mean you have overbaked the cookies. Did you bake it at 350'F/175'C oven? I just baked some yesterday with the exact recipe and I have no problem at all. It's crunchy and melt in the mouth. Try setting your temp. lower like 325'F and see what happen. It shouldn't be brown color but white!
Oh my latest one is more whitish in color. The color should be the same as the unbaked dough.
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteHmm..will try again. My dough is yellowish. Cld it be due to the use of butter instead of oil? My oven is in degrees C and has a fan. Maybe that makes it bake more quickly. Do you think so?
ReplyDeleteHi Anon,
ReplyDeleteYellowish is right, like my picture above right? Butter does makes it yellow, also the use of vanilla extract. Yes, the one with fan bake faster, so you have to keep watch. Since you used butter, is the finished cookie, crunchy and melt in the mouth? I will post the picture of my sugi cookies on Monday. I need to make another batch of this too, but I need to buy more oil first!
Thanks for the recipe. The cookies were delicious.
ReplyDeleteYou're welcome ailsa! Glad you love it! :) Thanks for the feedback ya. :)
ReplyDeletehi,
ReplyDeletei took them out much earlier and lowered the temp this time around. It's white now and looks like sugee cookies. But, it's crunchy and doesn't melt in the mouth. ;o(
When i rolled them into balls, they were very crumbly and I thought they'd remain that way after baking. But, they didn't. Do u know why?
Hi Anon,
ReplyDeleteSorry, I have no idea. :(
Hi,
ReplyDeleteI have been looking for Sugee cookies recipe. I'm so happy to have found your blog.
Will try making some this weekend.
Thanks a lot for sharing.
Angel
Hi Angel, I love this cookies, hope you like it too. Would appreciate some feedback. :)
ReplyDeleteChing,
ReplyDeleteI had fun doing the cookies today. I made 70 cookies, real small.
Perhaps I can reduce the amount of sugar at my next try and make them even smaller :-)
I do encountered some issues if you could advice.
(1) The dough breaks into smaller crumbs as i try to roll them into small balls! Did I not do the dough proper?
(2) How would I know is the correct time to take them out of the oven? Mine is a little over baked! I dare not take it out that fast as I fear that the cookies are not cooked!! :-p
Thx
Angel
Hi Angel,
ReplyDeleteYeah I also find this cookies is a bit sweet, can certainly reduce the sugar. As for your question # 1, I encounter the same problem too, just use your hand and pack it together. #2 Since your cookies is smaller, of course it will cook faster, check around 10-12 minutes.
Amazing the canola oil cookies can taste so good. I double the portion but use little bit less sugar.
ReplyDeleteMust bake at very low temp like 150 deg C on my convection oven bcos i want it white.
After baking 5 mins the hole become raised so I took out the tray and punch with the chopstick again :).
I have baked with corn oil before. the taste is too heavy. This canola is very pleasant.
Thanks a lot Ching. YOU are an ANGEL for sharing !
Aww thanks molihua. I like canola oil because it's a neutral oil, very neutral in taste so it's very suitable in cake and cookies.
ReplyDeleteBeautiful cookies.. But wanna check, have tried the recipe a few times but so far yet to get the melt in your mouth texture. Plus I use the 1 tsp measuring spoon to portion the dough, but only end up with 30 odd cookies. Is something I'm doing wrong? Would really appreciate some feedback. Thank you!
ReplyDeleteHi Rachee,
ReplyDeleteThis cookies is crunchy when you bite into it, crunch, crunch and then melt in the mouth. I will post a cashew cookies tomorrow and that is completely melt in the mouth. I have no idea why you only get about 30, I just did a batch with double the recipe and I got more than 120. 1 tsp. size should be the right size also.
Hi!! I'm back. hahaha. and with good news. I just tried the recipe again, and this time i ended up with 70 delicious melt in your mouth cookie. Only difference is that by 5 mins, my cookies which are supposed to be the same size as yours is already very cracked... Yup.. Any possible reasons? Is it cause my oven is too hot, or is it due to my location, Singapore. Thanks!
ReplyDeleteGood to hear that Rachee. Mine also have some cracks on it. Not sure what causes the cracks though. You can try adding an additional 1 Tbsp. oil into the mixture and see what happen. Is it cracked because the dough is too dry?
ReplyDeletenice recipe but i prefer my sugee cookies with sugee flour and ghee :)
ReplyDeleteHeys there. I tried the recipe again. Once again I got diff results. This time it yielded 65 small cookies. But once in the oven, they flattened. Based on your experience, would you happen to know why? Thanks
ReplyDeleteHi Rachee,
ReplyDeleteI have no idea why yours always turned out with different results. I made this recipe all the times (because it's easy and for my girls' school) and it always turned out the same though. Never had a flattened one before, the only reason I could think of is perhaps too much oil?? Not really sure though, sorry. :( For thank you for liking this recipe and never give up! :)