Easy, Quick & Luxurious Kinako Cookies

Easy, Quick & Luxurious Kinako Cookies

This is the best recipe that I've ever written It just takes 15 minutes! These cookies have a crispy finish, a good bite to them, and a mild sweetness. The recipe uses hardly any oil.


[About 20 cookies]
Cake flour
100 g
20 g
30 g
a pinch
Vegetable oil
40 g or more
Water (or milk)
1-2 tablespoons


1. Preheat the oven to 190℃. Place all of the ingredients except for the water and vegetable oil into a plastic bag while measuring them and gently shake them together.
2. Add the water and vegetable oil and mix them well to form a dough. If the dough doesn't come together, add more oil, or conversely, if it's too wet, add more flour.
3. Either shape the dough with your hands or roll it into a baton in the bag, take it out and then slice into 5-8 mm rounds.
4. Place the cookies on a baking tray lined with parchment paper. Reduce the oven to 170℃ and bake the cookies for 15 minutes. Leave them to cool and they're ready to serve.
5. ※ If you're using a toaster oven, bake the cookies for 3-5 minutes and then cover them with aluminium foil when they begin to brown. Then continue to bake for a further 10 minutes. These cookies should turn out a bit firmer than their oven-baked counterparts.

Story Behind this Recipe

Last time I made a softer and crumblier version of these cookie, so this time I wanted to make a crisper child-friendly version. They turned out so well that this is now my favourite recipe.