This mini bite size cookie is simply addictive. You know the famous line “once you pop, you cannot stop?”, that’s how I feel about this when I was snacking on it. It’s crunchy and crumbly, but in a good way. It has a very nice creamy milk taste, and the perfect subtle touch of saltiness. Please welcome this Bite Size Cookie in your home.

Texture of This Cookie

What’s unique about this cookie is the texture. Because this cookie uses more cornstarch than flour, the cookie is more compact an crumbly. It is crunchy, but you can easily squeeze it and break it into pieces which I think it quite nice. This makes the experience of eating it more enjoyable for me. You wouldn’t believe how quick I finished this entire batch. In my defense, they’re quite tiny and so 30 pieces of this could be about 5 pieces of regular cookie, not that bad.

My Other Cookie Videos

Check out my other cookie videos for inspiration.

No Hand-Mixer Needed

Good news my friends, this recipe can be made without any mixer, don’t you just love that? I do! I know it is not difficult taking out the hand mixer, but not having to do that is still something I find nice. 1 less item to wash :). Make sure to use a softened butter so the mixing is easier. Takeout the butter at least 1 hour before using it, you want it soft enough that you can use a spatula or a whisk to cream it.

Small Batch

This is a small batch recipe, although the batch yields about 30 pieces. The cookies are REALLY small, so don’t be surprise If you end up with a very small amount of cookie dough. You can make the pieces larger, but you have to adjust the baking time accordingly. I haven’t tried making this in big pieces so I cannot tell how long you need to bake it. You can however use your sense of smell to tell if they are close to being done. This cookie smells really good as soon as it is almost done. Also, you will see some cracks on top starting to form and the color starts to brown slowly. Do not over bake it or it will be dry and too crumby. 

Ingredients:

• 1 tablespoon Butter – room temperature
• 1 tablespoon Icing Sugar
• 25 ml Egg – beaten 
• 1/2 teaspoon Honey
• 20g/ 2 tablespoon Cake Flour
• 50g/5 tablespoon Cornstarch 
• 1 1/2 tablespoon Milk Powder 
• 1/4 teaspoon Baking Powder 

Instructions:

1. In a bowl, transfer the softened butter. Add the icing sugar and mix until smooth. Add beaten egg and honey and mix until combined. 
2. To the wet ingredients, sift the cake flour, cornstarch and baking powder. Mix until it forms into a cookie dough If the cookie dough is too soft, wrap in a plastic wrap and chill for 25 minutes until it is manageable to roll and cut. If the cookie dough is just right, then skip the chilling.
3. Divide the cookie dough into 2 pieces. Cover the piece other piece while you work on the other. Roll into a log about 7-inch long then divide it into 2. Cut into small 8 pieces. Roll each piece between your palm to shape it into a small ball. 
4. Arrange in a parchment lined baking sheet Bake for 15 – 17 minutes or until the top starts to crack and the color starts to turn brownish.  Cool completely before serving.
5. Store in an airtight container

Makes 30 bite size cookies

Nutrition Information

Nutritional Information was calculated using Veryfitwell Recipe Calorie and Nutrition Calculator. For details about Nutrition Information in this website, please read the Nutrition Disclaimer page.

Recipe Notes:

• Use softened butter for easy mixing
• Do NOT over bake
• Remember, size matters. The bigger and thicker your cookie, the more baking time you  need. So, adjust your baking time accordingly.

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