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
Units
Scale
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