For another way to use your mooncake molds, try my easy mooncake cookie recipe. It’s made from a shortbread cookie dough recipe that everyone can enjoy.

When fall starts to near, I know it’s time to think about Mid Autumn Festival. The Chinese bakeries in my area start advertising mooncakes, reminding me of the upcoming holiday, which celebrates the fall harvest.

But I need to confess something – our family doesn’t love traditional mooncakes. Well, I quite like eating a small slice, but I can’t eat a whole box by myself. My husband, who is the only 100% ethnically Chinese person in our immediate family, is the one who likes mooncakes the least! So how to participate in this holiday and pass on traditions to my children with my mooncake-hating spouse?

Ta-da! Mooncake cookies!

They’re really easy, just a shortbread cookie recipe using mooncake molds as cookie stamps. If you’re a cookie pro, you can probably just skip on down to the recipe below. If you need some extra tips, feel free to read through the post.

Equipment and Ingredients Needed

As with any shortbread recipe, it helps to have a stand mixer or at least an electric beater so you can properly cream the butter. I start with room temperature unsalted butter so I can add my desired amount of salt in. Of course you’ll need sugar as well. Properly creamed, the butter mixture should be pale in color and fluffy in texture, similar to frosting.

Then I add a large egg and mix again until the whole mixture is voluminous and one color.

Finally, add the flour and only gently mix until you get a cookie dough.

Now, of course, you’re going to need some mooncake molds. I bought mine on Amazon and I have them linked in the recipe card below. This recipe also works with pretty much any kind of cookie mold or stamp you like.

Divide your dough into twelve cookie dough balls. Very generously dust your mold with flour so the dough doesn’t stick. You can tap your mold onto your work surface to get rid of excess flour. Place the mold over the dough ball and firmly press the plunger. With enough flour it should easily come out. Transfer the cookies to your prepared baking sheet – I always say line with parchment paper in my recipes but you can use a silicone mat as well. You’ll chill the cookies in the fridge while the oven preheats, then bake, and you’re done!

I tried to brush an egg wash on the cookies before baking, but I found that it makes the mooncake design on the surface less clear, so I opt out.

And that’s it! Easy, huh?

More Cookie Recipes

Looking for more fun cookie recipes? Check these out:

stack of mooncake cookies in a white bowl
5 from 1 review

Mooncake Cookies

Mochi Mommy
Celebrate mid-autumn festival with these easy mooncake cookies. Made from shortbread cookie dough, they'll please even picky eaters.
Servings: 12 cookies
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Print Recipe Pin Recipe Leave a Review

Ingredients
  

  • 1/2 cup room temperature unsalted butter (113g), 1 stick
  • 1/2 cup granulated sugar (100g)
  • 1/2 tsp kosher salt
  • 1 egg
  • 1 1/2 cups all purpose flour (180g), plus more for dusting

Equipment

Instructions
 

  • With an electric mixer, cream room temperature butter with sugar and salt.
  • Add egg and continue beating until the mixture is light, fluffy, and fully incorporated.
  • Add in flour and gently mix until dough comes together.
  • Divide cookie dough into twelve balls. They should be roughly about 2 tbsp each.
  • Generously dust your cookie stamp or mooncake mold with flour and press onto one of the cookie balls. Repeat for each cookie, making sure to dust your stamp with flour between each one to prevent sticking.
  • Arrange cookies on a baking sheet lined with parchment paper and place in the fridge to chill.
  • Preheat your oven to 350 degrees F.
  • When oven is heated, remove cookies from the fridge and bake for 10-12 minutes or until cookies are cooked through.
Did you make this recipe?Please leave a star rating and review below!