Kue Putri Salju – Indonesian Snow White butter cookies

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Indonesian snow white cookies - Kue Putri Salju

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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 simple methods. 

A pile of Indonesian Kue Putri Salju - the Snow White Butter Cookies - on a white plate

Butter cookies that 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 this 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.

Allow me to go off on a tangent.

Let me tell you. Years ago when I was single and free ?… I used to make these butter cookies for family and friends during our Eid festive seasons. 

Once, I made these cookies for one of my best friends who was pregnant at the time. She was craving for them. So, I made them for her as a part of my Eid presents. 

Obviously, she was over the moon to receive those cookies, and I was pleased for her contentment.

But, I didn’t know until a few weeks later that those innocent little cookies were causing trouble between my friend and her husband. 

Apparently, she refused to share the cookies with anybody. Including her hubby. Believe it or not, this caused arguments between them that the hubby was sulking. And they didn’t speak to each other for a few days.

When they told me, I was like….whaaaattt????

Since then, whenever I made them Snow White Butter Cookies for her, I’d make sure I gave them two jars. One for my friend. One for her hubby. Honestly?.

The only three ingredients for Kue Putri Salju

three ingredients to make kue putri salju - snow white butter cookies

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? ?

How to make Snow White butter cookies

I promise you it’s soooo 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.

mixing the ingredients of kue putri salju
1. Mix the butter and flour
the dough of snow white butter cookies
2. Lightly knead the dough
Kue putri salju - snow butter cookies dough ready to bake
3. Cut the cookie dough into a crescent shape
ready baked snow white cookies
4. Baked Snow White Cookies
ready baked kue putri salju coated with icing sugar
5. Kue Putri Salju coated with icing sugar

Back to the cookie making.

Firstly, cut the butter in 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 at preheated oven at gas 4/ 180° C/ 350° F for about 20 minutes or until they look light golden in colour. Let them cooled.

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 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 flavour ?.
  • 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.
  • 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.

a jar of kue putri salju - Indonesian Snow White Butter Cookies - with a pink mug next to the jar

Related posts 

I hope you’re now interested to try this recipe. 

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 savoury, like my husband.

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. With one condition though, only if those cookies managed to last until your party day? .

Do let me know when you tried the recipe. And tell me whether you love the cookies.

And before you go, you may want to check my other recipes that you may love for your festive celebrations.

Thank you and all the best.

Yield: 50 pieces

Indonesian Snow White Butter Cookies - Kue Putri Salju

Indonesian snow white cookies - Kue Putri Salju

If you love crumbly cookies that melt in your mouth, then you must try this Snow White Butter Cookies. And please tell me that you don’t like them. Because you'll be crazy about them ?

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

  • 500 grams Plain flour sieved
  • 375 grams Butter cut in small cubes
  • 250 grams Icing sugar/ powdered sugar sieved

Instructions

  1. 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.
  2. And quickly mix and lightly knead just until everything comes together.
  3. 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.
  4. 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.
  5. Bake for about 20 minutes or until the cookies light golden.
  6. Let the cookies completely cooled.
  7. Then coat the cookies with sieved icing sugar, and sprinkle the sugar over the cookies after you put them in a jar/container.
  8. 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 Information

Yield

50

Serving Size

1

Amount Per Serving Calories 119Total Fat 6gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 16mgSodium 49mgCarbohydrates 15gFiber 0gSugar 7gProtein 1g

The nutrition calculation you find here is just a guide provided by online nutrition calculator. You should not use to substitute advice from nutritionists or health practitioners.

Did you try the recipe?

Share how you like the recipe in the comments below and show a picture of your creation

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9 Comments

  1. Thank you

  2. Wow!! These were so simple and easy and yet SOOOO delicious! Already planning when to make the next batch 🙂 Thank you for sharing Devy!

    1. Thank you. I’m glad you like it ?

  3. 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?

    1. 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.

      1. 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?

        1. 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 :-).

          1. 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

          2. 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

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