Homemade Custard Cream Cookies That Melt in Your Mouth

These Homemade Custard Cream Cookies are a nostalgic treat with British tea-time charm — crisp, buttery shortbread-style cookies sandwiched around a smooth, custard-flavored cream filling. Similar in spirit to the iconic UK supermarket staple, this homemade version is far more flavorful, with real vanilla and a melt-in-your-mouth texture.

A favorite across generations, Custard Creams evoke childhood memories and grown-up indulgence alike. They’re perfect for serving alongside a cup of tea, gifting in cookie boxes, or just keeping on hand for a sweet afternoon snack.

This recipe is simple, uses pantry staples, and delivers the perfect balance of crisp cookie and soft vanilla custard buttercream. Let’s dive in and recreate this beloved biscuit from scratch — with a homemade touch.

Ingredients Overview

Making Custard Cream Cookies at home means better ingredients and even better flavor. Here’s a breakdown of what you’ll need for the cookies and the filling:

For the Cookies

All-Purpose Flour

Forms the structure of the biscuit. Sift for a delicate crumb. You can substitute half with cake flour for an even softer bite.

Custard Powder

The signature ingredient. Custard powder (like Bird’s brand) adds both color and flavor to the dough. If unavailable, substitute with cornstarch plus a bit of vanilla powder or extract.

Unsalted Butter

Provides richness and gives the cookie its shortbread-like texture. Make sure it’s softened to room temperature.

Powdered Sugar

Used instead of granulated for a smooth dough and tender bite. It also helps the cookies hold their shape when baked.

Vanilla Extract

Even with custard powder, a splash of vanilla enhances the flavor. Use pure vanilla for best results.

Salt

Just a pinch balances the sweetness and brings out the buttery notes.

For the Custard Cream Filling

Unsalted Butter

Softened butter creates a rich, smooth base for the cream filling.

Custard Powder

Again, key for flavor and that pale yellow custard cream color.

Powdered Sugar

Sweetens and firms up the buttercream for easy piping or spreading.

Milk

Just a splash helps loosen the filling into a pipeable consistency.

Step-by-Step Instructions

These cookies are quick to make and fun to shape, especially if you have a patterned rolling pin or cookie stamp — but even plain rounds will be just as delicious.

1. Make the Cookie Dough

• In a bowl, whisk together:

  • 1½ cups all-purpose flour

  • ¼ cup custard powder

  • ¼ tsp salt

• In another bowl, cream together:

  • ¾ cup unsalted butter, softened

  • ½ cup powdered sugar

  • 1 tsp vanilla extract

• Gradually mix in the dry ingredients to form a soft, pliable dough. If it’s crumbly, add 1 tsp milk at a time until it comes together.

2. Chill and Roll

• Divide dough in half, wrap in plastic, and chill for 30 minutes.

• Roll out the dough on a lightly floured surface to about ¼ inch thick.

• Cut into equal-sized rectangles, circles, or use a cookie stamp. Aim for even numbers for sandwiching.

3. Bake

• Preheat oven to 350°F (175°C).

• Place cookies on a lined baking sheet, spaced slightly apart.

• Bake for 10–12 minutes or until edges are just turning golden. Do not overbake.

• Let cool completely before adding filling.

4. Make the Custard Cream Filling

• In a bowl, beat together:

  • ½ cup unsalted butter, softened

  • ¼ cup powdered sugar

  • 2 tbsp custard powder

  • 1–2 tsp milk (as needed for texture)

• Beat until light and fluffy.

5. Assemble the Cookies

• Pipe or spread about 1–2 tsp of filling on the flat side of one cookie.

• Top with a second cookie and press gently to sandwich.

• Repeat with remaining cookies.

Tips, Variations & Substitutions

• Don’t skip the chilling: Chilled dough holds its shape better and yields a flakier cookie.

• No custard powder? Use cornstarch and add extra vanilla extract or a bit of instant vanilla pudding powder.

• Add-ins: A touch of lemon zest or almond extract can add dimension to the filling.

• Gluten-free: Use a 1:1 gluten-free flour blend. Texture may be slightly more delicate.

• Vegan version: Use plant-based butter and dairy-free milk. The result is slightly softer but still delicious.

Serving Ideas & Occasions

Custard Cream Cookies are a versatile treat that fit almost any occasion:

• Perfect with: Hot tea, coffee, or a glass of cold milk.

• Occasions: Afternoon tea, lunchboxes, baby showers, gift tins, or rainy-day baking projects.

• Decorative ideas: Use a fork to create classic ridges, a cookie press for floral designs, or emboss with letters for a personalized look.

These cookies look dainty, but their flavor is bold and satisfying — crisp on the outside, creamy on the inside, and deeply comforting.

Nutritional & Health Notes

Each cookie sandwich is rich but portion-controlled, making it a satisfying little indulgence.

• Calories: ~160–180 per sandwich cookie

• Sugar: ~10–12g

• Fat: ~9–10g

• Carbohydrates: ~18–20g

Tips for a lighter version:

• Reduce filling in each cookie or leave some unfilled for crisp custard biscuits.

• Use light butter or whipped filling for lower fat content.

• Make mini sandwich cookies to control portions.

FAQs

Q1: What is custard powder and where can I find it?

A1: Custard powder is a British pantry staple made from cornstarch, flavorings (like vanilla), and food coloring. Bird’s is the most common brand and is available online or in international/European grocery stores.

Q2: Can I make these without custard powder?

A2: Yes. Substitute with cornstarch and extra vanilla extract. The color will be lighter, and the flavor more subtle, but still delicious.

Q3: How should I store these cookies?

A3: Store in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to a week and bring to room temperature before serving.

Q4: Can I freeze the dough?

A4: Yes. Wrap dough tightly and freeze for up to 2 months. Thaw in the fridge overnight before rolling and baking.

Q5: Why did my cookies spread too much?

A5: Likely due to warm dough or too much butter. Chill the dough before baking and make sure your measurements are precise.

Q6: Can I use cookie cutters or stamps?

A6: Absolutely. These cookies hold their shape well. Stamped or pressed designs give a beautiful vintage look, just like the store-bought kind.

Q7: Can I color the filling?

A7: Yes — add a tiny drop of food coloring to the buttercream if you want to match a theme or create a playful variation.

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