4.53 from 23 votes
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Sugee Cookies

This recipe makes very light, crumbly, oh-so-very-buttery, melt-in-your-mouth sugee cookies. Makes approximately 200 cookies. (Adapted from 'The Best of Singapore Cooking' by Mrs Leong Yee Soo)
Course: Cookies, Snack, Snacks and Treats, Tea
Cuisine: Asian, Chinese, Chinese New Year, Festive
Servings :200 cookies
Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs 19 mins
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INGREDIENTS

  • 400 g ghee
  • 300 g confectioner's (icing) sugar
  • 700 g plain flour
  • 1 tsp vanilla essence
  • 3/4 tsp salt

INSTRUCTIONS

  • In an electric mixer fitted with a paddle attachment, cream ghee confectioner's (icing) sugar, essence, and salt on medium speed for 5 minutes. Change to a dough hook attachment, add the flour, and knead into a soft dough. Leave covered for 4 hours.
  • Pre-heat oven to 120 deg C (250 deg F). Line baking trays with greaseproof paper.
  • Using a teaspoon, scoop a heaped teaspoon portion of dough and roll between your palms into a ball, each the size of a marble. Place on the baking tray, spaced well apart. Using a small fork, make impressions by pressing lightly on the centre of each ball, and sliding the fork away from the centre to prevent sticking. (For round-shaped cookies, roll into balls, and press lightly in the centre with your finger).
  • Bake for 20 - 25 minutes, until cookies turn lighter in colour. Transfer to a cooling rack. When completely cooled, store in airtight containers.
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