These Cookie Crust Mooncakes are made without lye water and golden syrup. They have crisp, buttery, tender cookie crust and are filled with traditional red bean filling and salted egg yolks.
I have a confession to make. I have sampled a few mooncakes throughout my growing-up years but I just don’t like the traditional mooncakes.
My least favorite part of the traditional mooncakes is the skin since it tastes bland to me. So, when I made and tried the Lava Custard Mooncakes, I fell in love with the crisp, buttery, and tender cookie-like crust they had.
That was why I decided to create my own homemade mooncake recipe by combining the best of both worlds. A crispy cookie crust on the outside and a traditional red bean paste and salted egg yolk inside.
About Cookie Crust Mooncakes
These Cookie Crust Mooncakes combine sable cookie crust as the mooncake skin pastry with traditional red bean paste and salted egg yolk filling. The crisp, buttery, tender sable cookie crust brings a contrast to the soft, sweet red bean paste filling. Plus, the addition of salted egg yolk adds a nice savouriness that balances the sweetness of the red bean paste.
This recipe is very versatile and can come in an endless array of flavors. You can use different flavorings and add-ins to make each recipe unique.
- Cookie crust. Add matcha powder to make the crust green and taste earthy. Substitute some of the cake flour with cocoa powder for a chocolate cookie crust.
- Filling. If you are not a fan of red bean paste, feel free to substitute it with any other sweet, thick, and dense paste, like mung bean paste, lotus paste, black sesame paste, or custard paste. And if you are not a fan of salted egg yolks, just omit and substitute them with more paste. Or just add add-ins like dried fruits, seeds, and nuts to the paste for more flavor and texture.
Why You Should Chill The Dough
You need to chill the cookie dough because it is sticky and it is impossible to work with unless it is chilled. A short stay in the fridge will firm up the cookies and solidify the butter. The cold dough is easier to work with and will mold a neat mooncake pattern with sharp edges.
Make in Advance
You can make and wrap the cookie dough tightly in plastic wrap then place it in a freezer-safe ziplock bag. You can keep it in the refrigerator for up to 3 days and freezer for up to 3 months. If frozen, let it thaw in the fridge a day before and continue with the recipe.
You can also store the raw molded mooncakes in an airtight container in the refrigerator for up to 3 days. Make sure the mooncakes are covered in the refrigerator or the skin will turn dry.
How To Store
Let the mooncakes cool down completely and store them in an airtight container. They will last for 3 days at room temperature or up to a week in the refrigerator. The mooncake skin is crisp right after baking and will eventually soften after some time. You can reheat in the oven to make the skin crisp again.