Homemade Custard Cream Cookies — Soft, Buttery & Filled with Silky Vanilla Cream

Adam

Homemade Custard Cream Cookies — Soft, Buttery & Filled with Silky Vanilla Cream

These Homemade Custard Cream Cookies are soft, delicate, and filled with a silky smooth vanilla custard cream that melts on your tongue. The cookie dough is buttery and tender with a melt-in-your-mouth texture, while the creamy custard filling adds elegance, warmth, and bakery-style charm. These cookies taste like tea-time pastries from a sweet little café. They’re perfect for holidays, hosting, gifting, or cozy afternoons with coffee, tea, or warm milk. Once you make them at home, you’ll never want store-bought again.

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Prep Time 20

bake & Cooling/Assembly time 30

Total Time 50

Servings: 18 sandwich cookies

Ingredients Equipment Method Notes

Ingredients

For the Cookie Dough

1 cup unsalted butter softened
⅔ cup granulated sugar
1 large egg yolk
1 teaspoon vanilla extract
2 cups all-purpose flour
3 tablespoons cornstarch
½ teaspoon salt

For the Custard Cream Filling

1 ½ cups whole milk
⅓ cup granulated sugar
3 large egg yolks
2 tablespoons cornstarch
1 teaspoon vanilla extract
2 tablespoons unsalted butter softened

Equipment

Mixing bowls
Whisk
Hand mixer or stand mixer
Saucepan
Rubber spatula
Rolling Pin
Baking sheet
Parchment paper
Cooling rack

Method

Step 1: Make the Custard Filling

In a saucepan, whisk together egg yolks, sugar, and cornstarch.
Add milk slowly while whisking.
Cook over medium heat, stirring constantly, until thick and creamy.
Remove from heat and stir in vanilla and butter.
Transfer to a bowl, cover surface with plastic wrap, and chill completely.

Step 2: Make the Cookies

Preheat oven to 350°F (175°C).
In a bowl, cream butter and sugar until light and fluffy.
Add egg yolk and vanilla extract, mix well.
In another bowl, whisk together flour, cornstarch, and salt.
Add dry ingredients to butter mixture and mix until a soft dough forms.
Roll dough into small balls and gently flatten with your palm or fork.
Place on parchment-lined baking sheet.
Bake 8–10 minutes, until edges are just lightly golden.
Cool completely before filling.

Step 3: Assemble

Spoon custard cream onto the flat side of one cookie, then sandwich with another cookie.
Chill briefly to help the cream set.

Notes

🧊 Storage

Store in the refrigerator for up to 4 days.

Freeze unfilled cookies for 2 months (fill after thawing).

Avoid freezing filled cookies to maintain cream texture.

🥄 Variations

Lemon Custard Cookies:
Add 1 teaspoon lemon zest to the cream for a bright flavor.

Vanilla Bean Bakery Style:
Use vanilla bean paste for speckled gourmet custard.

Cocoa Dust Finish:
Lightly dust finished cookies with cocoa powder.

Almond Version:
Add ½ teaspoon almond extract to the cookie dough for nutty warmth.

Holiday Twist:
Add a pinch of cinnamon + nutmeg to the cookie dough.

❓ 10 FAQs

Can I use store-bought custard?
Yes — but homemade has better flavor and texture.

Why use cornstarch in the cookies?
It gives them a soft, bakery-style crumb.

Can I make the custard ahead?
Yes — up to 24 hours in advance.

Do the cookies stay soft?
Yes — they stay tender and delicate.

Can I add fruit?
Yes — a spoonful of raspberry jam under the custard is delicious.

Can I make them gluten-free?
Yes — use a 1:1 gluten-free flour blend.

Why chill the custard?
It thickens and becomes easier to spread.

Can children help?
Yes — shaping the dough is easy and fun.

Can I overbake these?
Yes — remove when lightly golden to keep them soft.

Are they good for gifting?
Yes — gift them chilled in small bakery boxes.

🏁 Conclusion

These Homemade Custard Cream Cookies are soft, elegant, creamy, and unforgettable. They taste luxurious but feel comforting — a treat that turns an ordinary day into something special.

Buttery. Delicate. Creamy.
A cookie that feels like a warm hug.