If you’ve ever wanted a homemade taste of those perfectly crisscrossed Japanese bakery cookies, these melon pan cookies are the way to go. Light, slightly crisp on the outside, and soft on the inside, they’re a super fun baking project that’s easier than it looks and totally beginner-friendly!
There’s no actual melon flavour in the traditional melon pan recipe! The name comes from the signature melon-like appearance after scoring the cookie topping. Whether you call them melon bun cookies or melon cookies, this version is small-batch and simple, giving you the best bakery-style crunch at home. ✨
🧡 WHY YOU'LL LOVE THIS RECIPE
Easy recipe, authentic look: No yeast bread base or fancy bakery skills needed — this is the best melon pan cookie shortcut for home bakers.
Crisp and fluffy: That outer sugary shell has a slight crackle, while the inside stays soft and light. Exactly what you want from melon pan cookies.
Small batch: Makes just 8 cookies, perfect when you want a treat without being overwhelmed (or when you want an excuse to bake again).
🔪 KITCHEN EQUIPMENT
Mixing bowls
Hand mixer or whisk
Baking sheet
Parchment paper or silicone mat
Bench scraper or butter knife (for scoring)
🥚 INGREDIENTS YOU'LL NEED for melon pan cookies
For the Cookie Dough
Unsalted butter — Make sure it’s softened, not melted. This helps create a light, creamy dough when you beat it with the sugar.
Granulated sugar — For the right amount of sweetness and a classic crisp texture on the outside.
Egg — Room temperature
Cake flour — The lower protein content gives a softer, tender crumb. If you only have all-purpose flour, you can swap it but the texture will be slightly less delicate.
For the Coating
Granulated sugar — To roll the dough balls in and create that signature sugary crust once baked.
*These are the main ingredients. The full list of ingredients and measurements can be found at the bottom of this post!*
Melon Pan vs. Pineapple Bun
If you’re wondering about melon pan vs pineapple bun, you’re not alone! Both are beloved bakery treats with a sweet, crunchy cookie topping, but there are some key differences:
Melon Pan (メロンパン): A Japanese classic, typically made with a soft bread base covered in a thin cookie dough. Despite the name, there’s usually no melon flavour unless added separately, like in matcha melon pan or melon-flavoured versions.
Pineapple Bun (菠蘿包): Originating from Hong Kong, it’s made with a richer, softer bread base and a thicker, cracklier topping. No pineapple flavour here either, the name just refers to its pineapple-like cracked surface!
This recipe skips the yeast bread part for a quicker melon cookie recipe, it’s a lot easier and just as cute. 🍈
📝 HOW TO MAKE THIS RECIPE
1. Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper or a silicone baking mat.
2. In a large bowl, beat the softened unsalted butter with 1/4 cup granulated sugar until the mixture turns pale and fluffy. Use a hand mixer or whisk for this step.
3. Add the egg and continue mixing until fully combined. Mixing thoroughly will help incorporate air into the dough and create a light texture.
4. Sift in the cake flour to the butter mixture and gently mix until just combined. The dough will be sticky.
5. Weigh out 28g of the dough and roll into a smooth ball using your hands (I recommend using gloves!)
6. Roll each dough ball in granulated sugar to coat the exterior.
7. Use a bench scrapper, butter knife, or similar tool to lightly score a crisscross pattern on the top of each cookie, mimicking the traditional melonpan look.
8. Place the shaped cookies on the prepared baking sheet and chill in the freezer for 5 minutes (or in the refrigerator for 10 minutes) to help the dough firm up and hold its shape during baking.
9. Bake the cookies for 16 minutes, or until the edges are lightly golden and the cookies are crisp.
10. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
☝🏻 Tips and tricks
Use cake flour if you can. It gives a lighter, softer bite.
Chill the shaped dough for 5–10 minutes before baking to keep the crisscross design crisp.
Don’t skip the scoring. It’s what gives these their signature look, and makes them look like the real deal melon bun cookie!
Gloves make shaping easier. The dough is sticky!
Is there actual melon in melon pan cookies?
Nope! Despite the name, melon pan cookies don’t traditionally have melon flavour. The name refers to the crisscross pattern that looks like a melon skin. If you want actual melon flavour, you could add a few drops of melon extract!
Can I use all-purpose flour instead of cake flour?
Yes! Your melon pan cookies will just be slightly denser. To mimic cake flour, try replacing 2 tablespoons of all-purpose flour with 2 tablespoons of cornstarch.
How should I store these cookies?
Store in an airtight container at room temperature for up to 3 days. They’re best enjoyed fresh, but you can also freeze baked cookies for up to 1 month.
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Melon Pan Cookies
- Total Time: 51 minutes
- Yield: 8 1x
Description
This easy melon pan cookies recipe creates light, crisp cookies with a sweet, crackly top. A simple twist on the classic melon bun cookie, perfect for baking at home!
Ingredients
Cookie Dough
- 3 tablespoons (45g) unsalted butter, softened
- 1/4 cup (50g) granulated sugar
- 1 large egg, at room temperature
- 3/4 cup (90g) cake flour
Coating
- 2 tablespoons granulated sugar, for rolling
Instructions
- Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, beat the softened unsalted butter with 1/4 cup granulated sugar until the mixture turns pale and fluffy. Use a hand mixer or whisk for this step.
- Add the egg and continue mixing until fully combined. Mixing thoroughly will help incorporate air into the dough and create a light texture.
- Sift in the cake flour to the butter mixture and gently mix until just combined. The dough will be sticky.
- Weigh out 28g of the dough and roll into a smooth ball using your hands (I recommend using gloves!)
- Roll each dough ball in granulated sugar to coat the exterior.
- Use a bench scrapper, butter knife, or similar tool to lightly score a crisscross pattern on the top of each cookie, mimicking the traditional melonpan look.
- Place the shaped cookies on the prepared baking sheet and chill in the freezer for 5 minutes (or in the refrigerator for 10 minutes) to help the dough firm up and hold its shape during baking.
- Bake the cookies for 16 minutes, or until the edges are lightly golden and the cookies are crisp.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Prep Time: 35 mins
- Cook Time: 16 mins
- Category: Dessert
- Cuisine: Japanese
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