Hokkaido Potato Butter Cookies Made with New Potatoes

Hokkaido Potato Butter Cookies Made with New Potatoes

The room fills with the nice aroma of potato and butter when they are freshly baked. You must give this a try! The crunchy texture and sweet and savory taste make these addictive.

Ingredients: 1 baking sheet worth

Potato (preferably the danshaku variety)
1-2 (100g after cooking. 3 if using new potatoes)
Cake flour
Salted butter
Egg yolk
Cane sugar
If using unsalted butter, add 2 pinches of salt.


1. Rinse the potatoes, but do not drain. Wrap in plastic wrap with the skins intact. Microwave for 3-4 minutes until soft.
2. Peel the skins while hot. Prepare 100g of potatoes. Mash with a masher, and spread on a tray to let it cool completely (leave uncovered to evaporate the excess moisture).
3. If they are still watery, microwave for 1 more minute without covering to get rid of the excess moisture. Bring the butter to room temperature.
4. Put the butter into a bowl. Beat with a whisk, and add sugar and mix well. Add egg yolk and mix well.
5. Add the potatoes and mix. Once everything is mixed well, add the sifted flour, and mix briskly with a spatula until the texture is no longer floury.
6. Once the mixture had thickened, wrap in plastic wrap and shape into a log. Leave it for an hour in a fridge. Cut into 5mm thick slices with a knife, and arrange them on a baking sheet.
7. Bake for about 20 minutes in an oven preheated to 340F/170C. They are soft after baking, so let them cool completely on the sheet.
8. The salted butter brings out the sweetness of the potatoes. If using unsalted butter, add 2 pinches of salt when mixing the dough.

Story Behind this Recipe

I love shortbread butter potato cookies they sell at a market in Hokkaido, so I made my own version.
They smell really nice just baked! They taste rich with salted butter.