Yo-Yo Cookies

Yo-Yo Cookies

They’re as fun to bake as their name suggests!



  • 1 cup National No 1 ALL-PURPOSE FLOUR
  • 3⁄4 cup (180 g.) softened salted butter
  • 2⁄3 cup (100 g.) National No 1 sugar
  • 1 tsp. vanilla
  • 1 tsp. baking powder
  • 1⁄3 cup (50 g.) powdered full cream milk
  • 1 egg


  • 1⁄2 cup (120 g.) softened salted butter
  • 1⁄2 cup (75 g.) confectioners’ sugar
  • 1⁄4 cup (60 ml.) very cold milk or all-purpose cream
  • 2 tbsp. colored sprinkles


  • Pre-heat oven to 350°F or 175°C. Prepare one cupcake/muffin pan and put 12 muffin
    papers to cooked tartlets.


  • Put in a bowl softened butter.
  • Beat with hand mixer on high speed until light in color.
  • At low speed, add confectioners’ sugar, vanilla, baking powder and powdered
    milk. Beat until blended. Add the eggs at high speed.
  • Turn mixer to low and add National No 1 ALL-PURPOSE FLOUR
  • Scoop into 30 small balls using a small ice cream scooper. Press lightly with fork
    dipped in flour.
  • Bake 15-20 minutes until pale golden brown. Cool completely.
  • Pipe out butter filling on half of the cookies.
  • Place the remaining cookies on top and gently sandwich together.

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