Jenny's Flower Cookies

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If you’ve ever visited Hong Kong, chances are you’ve seen (or queued for) the famous Jenny Bakery flower butter cookies. Packed in iconic red tins and piped into delicate swirls, these cookies are known for one thing: an unbelievably buttery, melt‑in‑the‑mouth texture. They’re rich without being greasy, crumbly yet tender, and dangerously addictive.

Today, I’m sharing a homemade version inspired by the popular Hong Kong Jenny flower cookies, made in three classic flavors: - Original, green tea and chocolate. Perfect for festive gifting, afternoon tea, or simply satisfying cookie craving.


What Makes Jenny Flower Cookies So Special? These cookies are not your average butter cookies. A few things set them apart:

-High butter ratio → ultra‑rich aroma and flavor

-No water or milk → keeps the texture short and crumbly

-Piped flower shape → beautiful and classic

-Melt‑in‑the‑mouth finish → the signature trait everyone loves


Because the dough is quite soft and buttery, it’s piped instead of rolled or cut, giving that signature flower swirl.

For the piping tip, I’m using Ateco #195 closed star pipping tip. You may use Wilton 1M or similar.

🌼 Original Butter

The original flavor is the purest version and a true classic. Deep buttery aroma, lightly sweet, and incredibly fragrant. This is the flavor that lets the butter shine and delivers that nostalgic bakery taste.

🍵 Green Tea (Matcha)

The green tea flavor is fragrant with a gentle bitterness that balances the richness of butter. It’s not overpowering – perfect for tea lovers.

🍫 Chocolate

Rich cocoa flavor blended into the buttery dough creates a more indulgent cookie. Slightly bittersweet, chocolatey, and still wonderfully crumbly.

These cookies are crisp on the outside and tender inside. Crumbly yet smooth. rich but not cloying. They dissolve almost instantly on the tongue, leaving behind a lingering buttery aroma.

 

My tips for making these flower butter cookies: -

a) Use good‑quality butter – this is the star ingredient

b) Soften butter properly – soft but not melted

c) Use a strong piping bag or double the pipping bag

d) Do not try to fill in too much batter to the bag

e) Holding the piping bag upright with about 1 cm away from the pan

 

INGREDIENTS

Original Flavor

250g salted Butter (Soften)

70g Icing Sugar

250g Wheat Flour

80g Corn Starch

 

Green tea flavor

113g salted Butter (Soften)

40g Icing Sugar

100g Wheat flour

40g Corn Starch

10g Green Tea Powder

 

Chocolate Flavor

113g salted Butter (Soften)

40g Icing Sugar

100g Wheat Flour

1 tbsp Unsweetened Cocoa Powder

40g Corn Starch

 


METHOD

1.Beat softened butter until smooth and creamy. Add icing sugar and continue mixing until pale yellow and smooth. And the volume increased slightly.

2.Combine wheat flour and corn starch (+green tea or cocoa if making flavored versions). Gently mix with a spatula until just combined.

Note:  

a) The dough should be soft, smooth, pipe-able and not sticky.

b) Do not overmix, or the cookies will lose their melt-in-the mouth texture.

3. Transfer batter into a strong piping bag or double the piping bag which fits with Ateco #195 closed star piping tip. OR Wilton 1M or similar.

4. Chill the piped cookies for 15 -20 minutes to help to maintain the shape.

5. Bake at 170°C for 18-20 minutes. Do not overbake – they should not turn brown on top.

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