If you’ve ever dreamed of a cookie so tender it dissolves the moment it hits your tongue, then you need to try Tender Starch Cookies (Крахмальное Печенье). These little Russian classics are melt-in-your-mouth soft, naturally gluten-free, and way easier to pull together than you might guess. But don’t let their simplicity fool you: with just a handful of ingredients, these cookies pack delicate buttery flavor and a crumbly, cloudlike texture you’ll absolutely adore with your favorite cup of tea or coffee.
Ingredients You’ll Need
The beauty of Tender Starch Cookies (Крахмальное Печенье) is in their simplicity. Each ingredient here has an important role, from creating that signature feather-light crumb to a subtle sweetness you can’t resist.
- Corn Starch: The secret superstar providing the cookies’ ultra-tender, meltaway texture and naturally gluten-free base.
- Powdered Sugar: Adds a gentle sweetness and helps keep the cookies incredibly soft without any grittiness.
- Egg Yolks: Bring richness and help bind everything together for a crumbly yet soft bite.
- Unsalted Butter or Margarine (at room temperature): Infuses flavor and moisture, ensuring melt-in-your-mouth results—don’t use cold butter here!
- Baking Powder: Gives just enough lift so the cookies don’t end up dense, keeping them light and dreamy.
- Extra Corn Starch (for dusting): Handy if your dough gets sticky; a quick dust keeps things manageable.
How to Make Tender Starch Cookies (Крахмальное Печенье)
Step 1: Cream Sugar, Baking Powder, Egg Yolks, and Butter
Start by adding powdered sugar, baking powder, egg yolks, and softened butter to a large mixing bowl. Mix everything together—your clean hands are perfect for this job, but a sturdy spoon works too. You’ll soon have a creamy, silky base that already smells irresistible.
Step 2: Add the Corn Starch and Knead
Now, begin adding the corn starch gradually. Pour in about half, mix, then add the rest as you knead. This process can get a little messy, but soon you’ll feel the dough come together. It should be soft, pliable, and not sticky. If it clings to your hands a bit, dust with extra corn starch and continue kneading until it’s smooth.
Step 3: Shape the Cookies
Preheat your oven to 340°F (170°C) and line a baking tray with parchment. With your dough ready, pinch off pieces and gently roll them into small balls—roughly an inch across. Try to keep them all the same size for even baking, and give them a little space on the tray to spread their buttery goodness.
Step 4: Bake Until Just Set
Pop the tray into the hot oven and bake for 12–15 minutes. Watch closely—their charm is in their pale color and barely golden bottoms. They should look set on top but remain almost pale white. Overbaking will toughen these delicate treats, so err on the side of caution.
Step 5: Cool and Store
Let the cookies cool on the tray; they’re fragile when hot. Once they’re completely cooled, carefully transfer them to an airtight container. Now’s the hardest part: resisting the urge to devour half the batch before your tea is ready!
How to Serve Tender Starch Cookies (Крахмальное Печенье)
Garnishes
For a classic touch, sprinkle the cooled cookies with a dusting of extra powdered sugar. Their snowy cover looks especially inviting atop a delicate porcelain plate. You can also add a sprinkle of finely grated lemon zest if you want a citrusy twist.
Side Dishes
Tender Starch Cookies (Крахмальное Печенье) are perfect companions for hot tea (try Russian black tea!) or a frothy cappuccino. They also shine alongside a chilled glass of milk, or even a scoop of vanilla ice cream for a playful afternoon snack.
Creative Ways to Present
Arrange these cookies on a vintage tray for your next tea party, stack them inside a pretty glass jar for gifting, or layer different colored napkins underneath to make the pale cookies pop at a holiday dessert table. No matter how you serve them, they bring instant elegance to any spread.
Make Ahead and Storage
Storing Leftovers
Store any cooled Tender Starch Cookies (Крахмальное Печенье) in an airtight container at room temperature—they’ll stay wonderfully tender for up to five days. Place parchment layers between if you’re stacking them, since they’re delicate and can stick together.
Freezing
Yes, these cookies freeze beautifully! Arrange in a single layer in a freezer-safe container, separating layers with parchment or wax paper. Freeze for up to two months. Thaw them at room temperature before enjoying, and their delicate texture will return just perfectly.
Reheating
If you’d like your cookies slightly warm, place them on a baking sheet and heat in a 300°F (150°C) oven for 3–4 minutes. This brings back that fresh-from-the-oven aroma without making them crisp.
FAQs
Can I use potato starch instead of corn starch?
Yes! While the flavor and texture will shift slightly, potato starch creates a similarly crumbly, melt-in-your-mouth cookie. You might need to adjust the amount just a touch to get the right dough consistency.
What if I don’t have powdered sugar?
Powdered sugar is best for these cookies since it dissolves seamlessly, but in a pinch, you can blitz granulated sugar in a blender until fine. This keeps that smooth crumb you want for Tender Starch Cookies (Крахмальное Печенье).
Will these work with vegan butter or margarine?
Absolutely! Swap in your favorite plant-based butter or margarine. The cookies will still be rich and wonderfully tender, making them great for sharing with vegan friends and family.
My dough seems too dry or crumbly. What should I do?
If your dough isn’t coming together after kneading, try adding a teaspoon of milk (dairy or plant-based) at a time until it binds. The key is a dough that’s soft and smooth, not sticky.
Do Tender Starch Cookies (Крахмальное Печенье) taste very sweet?
They’re lightly sweet—never overwhelming. These cookies let the buttery, rich flavors take the spotlight, making them perfect for pairing with sweeter drinks or fruity preserves if you like a little extra indulgence.
Final Thoughts
If you’re on the hunt for something special but wonderfully fuss-free, you just can’t go wrong with baking a batch of Tender Starch Cookies (Крахмальное Печенье). Their cloudlike texture, gentle sweetness, and heartwarming nostalgia make these cookies impossible to resist. Can’t wait for you to try them, and share the joy with everyone who takes a bite!
PrintTraditional German Lebkuchen Recipe
Tender Starch Cookies (Крахмальное Печенье) offer a melt-in-your-mouth experience with a delicate crumb, buttery flavor, and light sweetness. These Russian-style cookies are made primarily from corn starch and butter, making them naturally gluten-free and incredibly tender. Simple to prepare and delightful with tea or coffee, their irresistible softness and ease make them a perfect treat for any occasion.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 35 cookies 1x
- Category: Desserts
- Method: Baking
- Cuisine: Russian
- Diet: Gluten Free
Ingredients
Main Ingredients
- 450 g corn starch (plus extra as needed)
- 1 tsp powdered sugar
- 3 egg yolks
- 250 g unsalted butter or margarine, at room temperature
- 1/2 packet baking powder (about 1 tsp)
Instructions
- Prepare the Mixing Bowl: In a large bowl, combine the powdered sugar, baking powder, egg yolks, and softened butter. Mix thoroughly until the ingredients form a smooth, creamy base.
- Add Corn Starch: Gradually add the corn starch to the mixture, incorporating it slowly while kneading by hand or mixing with a spoon. Continue until a soft, pliable dough forms that does not stick to your hands. If needed, add a little extra corn starch until the desired consistency is reached.
- Preheat and Prepare Tray: Preheat your oven to 340°F (170°C). Line a baking tray with parchment paper to prevent the cookies from sticking.
- Shape the Cookies: Roll pieces of dough into small balls, about 1 inch in diameter. Arrange them on the prepared baking tray, leaving a little space between each to allow for gentle spreading.
- Bake: Place the tray in the preheated oven and bake for 12–15 minutes, or until the tops of the cookies are set and the bottoms are just beginning to take on color. Take care not to overbake, as the cookies should remain pale and tender.
- Cool and Store: Allow the cookies to cool completely on the baking tray. Once fully cooled, transfer them to an airtight container to preserve their delicate texture.
Notes
- For enhanced flavor, add a splash of vanilla extract or a pinch of salt to the dough.
- Cookies are naturally gluten-free as long as pure corn starch is used.
- Do not overbake; the cookies should remain pale for the most delicate texture.
- The dough should be soft but not sticky—add more corn starch in small amounts if needed.
- These cookies pair beautifully with tea, coffee, or a light dessert wine.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 0.6g
- Sodium: 30mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg