Crispy Outside Soft Inside Potato Cookies Homemade
Dessert Snack For Parties
(A Potato Lover’s Dream Come True)
I swear, potatoes never stop surprising me.
Just when I thought I’d tried every possible way to cook them… this happened.
These potato cookies are crispy on the outside, soft and chewy inside, with a rich buttery aroma that fills the kitchen while baking. I made them for afternoon tea, and somehow they disappeared before the show even reached episode two.
If you’re a potato lover like me this one is pure happiness.
Why I Love This Recipe
- Simple ingredients, no fancy tools
- Naturally soft inside, no eggs needed
- Perfect for afternoon tea or movie snacks
- Cute enough to impress, easy enough for busy days
Ingredients
- Potatoes
- A pinch of salt
- Black pepper (to taste)
- 2 small cubes of butter
That’s it. Simple, honest, comforting.
Step-by-Step (Easy to Follow)
Step 1: Steam the Potatoes
Peel the potatoes and slice them evenly.
Steam until completely soft you should be able to mash them easily with a fork.
Step 2: Season & Mash
While the potatoes are still hot, add:
- A pinch of salt
- Some black pepper
- Two pieces of butter
Mash everything until it turns into a smooth potato mash.
The butter will melt and smell amazing at this stage.
Step 3: Sieve for Extra Smoothness
This step is optional, but I highly recommend it.
Press the mashed potatoes through a sieve once.
It makes the texture much smoother and the cookies more delicate.
Step 4: Pipe the Cookies
Transfer the potato dough into a piping bag.
Pipe onto a baking sheet lined with parchment paper.
Don’t worry about perfection
rustic shapes are part of the charm 💛
Get creative with swirls, flowers, or simple rounds.
Step 5: Bake
Bake in a preheated oven at:
- 180°C / 350°F
- 20–25 minutes
Bake until the edges turn golden and crispy.
Step 6: Enjoy
Let them cool slightly before eating.
The outside will be crisp, the inside soft and chewy, with a rich buttery flavor.
Perfect with tea, coffee, or just straight off the tray while standing in the kitchen (mom habit 😅).
QNA For Recipes
Q: What kind of potatoes work best for this recipe?
A: Starchy potatoes like russet or all-purpose potatoes work best. They mash easily and give a soft, fluffy texture inside.
Q: Do I need eggs or flour to make these potato cookies?
A: No. This recipe doesn’t use eggs or flour. The potatoes themselves create the soft, chewy texture.
Q: Why should I sieve the mashed potatoes?
A: Sieving removes lumps and makes the dough extra smooth, which helps the cookies bake more evenly and feel softer inside. It’s optional, but highly recommended.
Q: Can I shape the cookies without a piping bag?
A: Yes. You can use a zip-top bag with the corner cut off or simply spoon and shape them by hand. They don’t need to look perfect.
Q: How do I know when the potato cookies are done baking?
A: They’re ready when the edges turn golden and slightly crispy, while the center stays soft. This usually takes about 20–25 minutes at 180°C (350°F).
Final Thoughts 🍪
These potato cookies are:
- Crispy
- Soft
- Buttery
- And completely addictive
If you have potatoes sitting around at home, please try this.
It’s one of those small, cozy recipes that makes an ordinary day feel special.