Kue Putri Salju – Indonesian Snow White butter cookies
Kue Putri Salju is scrumptious butter cookies that are all you need for your festive sweeties. And if you love crumbly cookies that melt in your mouth, then you must try these Snow White Butter Cookies.
Butter cookies that scrumptious are all you need for your festive sweeties. And if you love crumbly cookies that melt in your mouth, then you must try this Snow White Butter Cookies.
Kue Putri Salju
Kue Putri Salju literally means Snow White cookies. But, I personally prefer to call them Snow White Butter Cookies because they’re quite buttery.
They’re popular cookies in Indonesia. Especially for festive celebrations such as Eid, Christmas, etc.
There are many versions and recipes for these cookies. But after trying so many of them, I’m content with the recipe I’m sharing with you here.
Because not only this recipe doesn’t require many ingredients, but it also uses the most straightforward and simple methods.
This post may contain affiliate links. Please check our disclosure policy.
Butter cookies that are scrumptiously addictive
Scrumptious butter cookies are all you need for your festive sweeties, right?
If you love crumbly cookies that melt in your mouth, then you must try these Snow White Butter Cookies. And please tell me that you don’t like them. Kidding. I’m convinced 250% that you’ll be addicted to them and fight over them with your loved ones.
I’m not bragging here. It’s just because everyone who ever got their hands on these delicious cookies ended up loving them.
The downside of this is that your hard work in making them will vanish in thin air very quickly. Because the cookies won’t stay there in the jar for too long. Unless of course, you hide them very well.
And you’ll love these cookies because you can adjust the sweetness to however much you want. Sometimes, I’d leave some cookies without coating them with powdered icing sugar. Because they actually taste lovely even without the sugar. And perfect for those who prefer them as savory.
The only three ingredients for Kue Putri Salju
The best thing about these Snow White cookies is that you only need three simple ingredients that you’ll have in your kitchen cupboard/pantry most of the time.
To make these Butter Cookies, you only need butter, plain flour, and icing sugar/powdered sugar. That’s it. Only. Three. Things.
Doesn’t it sound simple?
Equipment needed
- Mixing bowl.
- Kitchen scale.
- Food processor.
- Baking trays.
- Greaseproof paper/ parchment paper.
- Cooling rack.
- Cookie jar.
How to make Snow White butter cookies
I promise you it’s so easy to make these Kue Putri Salju that even your four-year-old child can do it.
Now I mentioned it, this cookie-making is a perfect choice for one of your activities with your children at home during school holidays as well. An activity to keep them busy and to bond with you at the same time.
Back to the cookie making.
Firstly, cut the butter into small pieces and mix it with flour. Using your hands or a food processor, mix the flour and butter until they look like breadcrumbs. Take care not to knead them, please.
Secondly, pat and knead the mixture until everything comes together as lightly and quickly as possible. And put the dough inside a folded baking paper/ greaseproof paper. Then roll over the paper until your dough is about 1 cm/0.39-inch thick. Cut in any shape you like. Though the crescent shape is the most popular one in Indonesia.
Thirdly, bake the cookies in a preheated oven at gas 4/ 180° C/ 350° F for about 20 minutes or until they look light golden in color. Let them cool.
Lastly, when your cookies are fully and thoroughly cooled, coat them in icing sugar.
Top tips on making Indonesian Snow White butter cookies
- If you live in a warm or hot place on this globe, do make sure your butter is cold. Because you don’t want the butter to melt and runny when you mix it with the flour. I find that if the butter melts when you make the dough, the cookies will be less crumbly and hard.
- If you have a food processor, you can blitz the flour and butter cubes for few times. Until they look like teeny tiny crumbles like breadcrumbs. If you use your hand to mix, rub the flour and butter with your fingers. Make sure you do it quickly and stop working on it as soon as it looks like breadcrumbs. And don’t knead the dough. We don’t want to cause the gluten in the flour to dance around. That will make the cookies come out cakey and hard.
- Always use salted butter, because the salt will enhance the flavor.
- Don’t worry if the dough is a bit crumbly. I know it can be a bit messy. But it’s okay. Just use a piece of greaseproof paper/ baking paper. Fold it and put the dough inside the folded paper. So you roll the dough over the paper. This way, not only will you reduce the mess, it’ll be easier for you to roll too. When you are finished, you can just fold the mess and throw the paper in the trash bin.
- When you roll the dough, try not to pat it too much. As long as the flour and butter come together, it should be good.
- You can make and wrap these beautiful Snow White butter cookies in a cookie jar or clear cellophane bags, and tie the jar/bag with a nice ribbon. There, you’ll have a very personal gift for your loved ones.
- These Kue Putri Salju look pretty and sweet in a jar. They will also be a lovely addition to your festive decorations.
More cookies recipes
Thank you for checking this Kue Putri Salju recipe. I hope you’re now interested in trying it.
You can make your Snow White Butter Cookies a few weeks before your festive celebrations such as Christmas, Eid, Chinese New Year, Hanukkah, Diwali, Halloween, etc.
I promise you, you won’t need any other “sweeties” for your celebration party. Though you don’t really need to wait for any celebration to make these delicious cookies. You can bake them any time you want.
Do let me know when you tried the recipe. And tell me whether you love these Snow White cookies.
And before you go, you may want to check my other cookie recipes that you may like.
- Chocolate chip cookies with coconut oil.
- Kue Nastar: pineapple tarts that melt in your mouth.
- White chocolate and cranberry cookies.
- Soft and chewy chocolate cookies.
- Chocolate cookies with no butter.
- Snickerdoodles without cream of tartar.
- Lemon shortbread cookies.
Last but not least, please follow me on Facebook, Instagram and/or Pinterest. To sneak a peek at what’s cooking in my kitchen.
Take care and all the best.
Kue Putri Salju: Indonesian snow white cookies
Ingredients
- 500 grams Plain flour sieved
- 375 grams Butter cut in small cubes
- 250 grams Icing sugar/ powdered sugar sieved
Instructions
- Put the flour and cubed butter in a mixing bowl. Rub the butter and flour between your fingertips until they look like breadcrumbs. You can also use a food processor to do this. Blitz and whiz for several times. But don’t let it run on. Otherwise, the flour and butter will be like a sticky dough. You just want them to resemble breadcrumbs.
- And quickly mix and lightly knead just until everything comes together.
- Put the dough inside a folded greaseproof paper. Roll over the paper until the dough is about ½ inch in thickness. Then cut using a cookie cutter of your choice. I use a crescent shape.
- Line the baking trays with greaseproof paper. Preheat the oven at Gas 4/ 180° C/ 350° F.Then put the cut cookie dough on a lined baking tray. Make sure you space them all with the same gaps.
- Bake for about 20 minutes or until the cookies light golden.
- Let the cookies completely cooled.
- Then coat the cookies with sieved icing sugar, and sprinkle the sugar over the cookies after you put them in a jar/container.
- Enjoy.
Notes
- If you live in a warm or hot place on this globe, do make sure your butter is cold. Because you don’t want the butter to melt and runny when you mix it with the flour. I find that if the butter melts when you make the dough, the cookies will be less crumbly and hard.
- If you have a food processor, you can blitz the flour and butter cubes for few times. Until they look teeny tiny crumbles like breadcrumbs. If you use hand to mix, rub the flour and butter with your fingers. Make sure you do it quickly and stop working on it as soon as it looks like breadcrumbs. And don’t knead the dough. We don’t want to cause the gluten in the flour to dance around. That will make the cookies come out cakey and hard.
- Always use salted butter, because the salt will enhance the flavor ?.
- Don’t worry if the dough is a bit crumbly. I know it can be a bit messy. But it’s okay. Just use a piece of greaseproof paper/ baking paper. Fold it and put the dough inside the folded paper. So you roll the dough over the paper. This way, not only will you reduce the mess, it’ll be easier for you to roll too. When you are finished, you can just fold the mess and throw the paper in the trash bin.
- When you roll the dough, try not to pat too much. As long the flour and butter come together, it should be good.
Nutrition
Disclaimer
Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.
Amazing melt in your mouth.
Thank you
Best cookie recipe – may fav cookies so easy and little ingredients needed
Wow!! These were so simple and easy and yet SOOOO delicious! Already planning when to make the next batch 🙂 Thank you for sharing Devy!
Thank you. I’m glad you like it ?
I made this and they were really yummy and easy. But very difficult to cut the cookie into shape as it always break. I put the dough in the fridge for a while and it helps. I wanted to make some for my family and friends, do you think wijsman butter would make it better? Cause the butter makes a difference in the taste and texture of the cookie?
I’m glad you like it. I’m not sure if you did follow my tip on using the greaseproof paper to roll the dough or not. But if you do, the dough will come together better as you roll. The recipe does use butter. So I’m not sure by what you mean with butter. Did you mean Wijsman clarified butter? If you use clarified butter, I suggest you use some part of the required butter. I would just use 200gr clarified butter with 600gr butter. If you use all with clarified butter, the cookies will be too crumbly and break easily.
Hi Devy,
Yeah I did use grease proof paper to roll the dough but I still very difficult to cut. It’s like kinda ‘melted’. Maybe due to the temperature of the kitchen. So I tried to put in the fridge for a while and it does help. For the wijsman I was thinking of replacing part of the butter with wijsman as maybe it will taste better and more melt in your mouth? As wijsman is usually usually used for cake, cookie. So that means better to use the wijsman 25% of the total butter I use?
Hi Julia, if the room temperature is warm, the butter can melt easily and quickly. You just have to make sure your butter as cold as possible. If leaving the dough in the fridge for a little did the trick, then please do so. Just make sure you don’t knead the dough. Yes, I used to put Wijsman clarified butter as well when I was still living in Indonesia. I skip it now because I want to simplify things and lessen the calories in the cookies :-). But feel free to add it. Just replace 25% of the butter with the Wisjman. Good luck. And let me know how you like it. I surely did :-).
Hi Devy,
I made it! It was very very crumbly that I can’t use the crescent cookie cutter so I balled it up. Actually it is faster but the shape is not really round. But it is yummy, more fragrant (I think because of the wijsman) and more melt in the mouth. I almost forgot that the wijsman was at room temperature cause as you know it comes in a tin so I left it in the pantry. So end up I quickly put the right amount into the freezer. Hopefully my family and friends like it, made it for Chinese new year. Thank you for the recipe
I’m so glad it went well and that you like. I’m sure your family and friends will love it if they don’t just send the cookies over to me. I’ll be more than happy to have them :-). Have a Happy Chinese New Year. Gong Xi Fa Cai