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The best homemade Peanut Cookies for Lunar New Year. This easy peanut cookies recipe calls for six (6) ingredients, so crumbly and yummy!
Peanut Cookies Recipe
Peanut cookie is one of my favorite Chinese New Year cookies.
I grew up helping my late aunt making hundreds of peanut cookies…shaping them into round balls.
Next, I used the cap of a toothpaste to form the circle pattern on top of each cookie.
The last step was brushing the top of the cookies with egg wash, using a Chinese calligraphy brush.
Peanut cookies are crumbly and absolutely addictive. Once I start eating, I just can’t stop.
Ingredients For Peanut Cookies
Peanut cookie is a traditional Chinese New Year cookie in Malaysia. This peanut cookie recipe was contributed by Ho Siew Loon.
The recipe calls for only six (6) main ingredients:
- Ground roasted peanut
- All purpose flour
- Peanut oil
- Powdered Sugar
- Shortening
- Egg yolk or egg wash
See the recipe card for full information on ingredients.
How To Make Peanut Cookies
Combine the ground peanuts with flour, sugar and peanut oil to make the dough.
Form the dough into small balls and decorate the top and brush with egg wash.
Frequently Asked Questions
Peanut cookies are obviously not a very healthy snack but they are too good.
As it is for the Lunar New Year celebration, just indulge and enjoy them with a cup of Chinese tea.
This recipe is only 308 calories per serving.
Chinese New Year Sweet Treat Recipes
In Malaysia, there are many popular Chinese New Year recipes. Here are some of my favorites and must-have during the festivities:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Peanut Cookies
Ingredients
- 4 cups ground roasted peanuts
- 1 cup powdered sugar, icing sugar
- 1 cup peanut oil
- 2 tablespoons shortening
- 2 cups all-purpose flour
- 1 egg yolk, beaten slightly for egg wash
Instructions
- Mix the ground peanuts, sugar, oil, shortening, and flour together until well combined. Shape the mixture into small balls and arrange them on a baking sheet lined with parchment paper.
- You can add a small circle pattern to the top of the peanut cookies by using the cap of your toothpaste. Just press the cap gently onto each cookie to create the circle.
- Brush the tops with egg wash and bake the peanut cookies at 350°F (180°C) for 20 minutes or until they are golden brown.
- Remove from the oven and let cool. Store the peanut cookies in an airtight container for up to two weeks.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi, can I use corn oil instead of. Peanut oil ? Thanks.
Yes you can.
Love this idea!! So easy too! Happy Nรฉw Year Rasa!
Can I use cooking oil instead of peanut oil? I donโt have peanut oil..
You can but not as aromatic.
Can I replace the shortening with butter?
Yes.
What brand of product do you use for shortening?
Crisco.
i tried the peanut cookies. Tastes amazing. My first attempt
hi – yes, very crumbly, but they do hold together if you let them cool, only a couple cracked – no problem. shortening I understand as butter – I think you mean either baking powder or bicarbonate. I used baking powder and it worked fine. good recipe.
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fellows.
Is powdered sugar the same thing as icing sugar? The reason I ask is I used castor sugar and blitzed it down with a magic bullet to โpowdered sugarโ. When I added 1 cup of peanut oil the mix was too wet. Icing sugar generally has corn flour in it so it needs to be specified.
Yes it’s the same.
Hi,
May I know why my peanut cookies came out “cracked” … All cracked!
I followed exactly the recipe and I double checked everything, do you know what’s the reason? Thanks
Hi Aileen this type of cookie tends to have cracks :) hope this helps! :)
is it ground roasted peanuts with skin on or skin off?
Skin off.
thank you. looking forward to making them today!
Hi i used butter, no shortening and last for a month, in airtight biscuit tin.