Lunar New Year Peanut Cookies - 花生饼 or Hua Sheng Bing
Recipe by: Kat Lieu @katlieu
According to legend, hua sheng bing, or peanut cookies, were first baked during the Qing Dynasty by skilled imperial pastry chefs. They handcrafted these cookies using ground peanuts, sugar, and flour and baked them in a traditional wood-fired oven. Nowadays, these cookies symbolize love and warmth and are enjoyed during Lunar New Year. They’re delicious with a hot cup of oolong, black, or jasmine tea.
Confession time! I cheated a bit and didn’t use any ground peanuts, but reached for Peanut Butter & Co.’s peanut butter (I recommend using Crunch Time!) and made this dreamy, melt-in-your-mouth, luxuriously heady, and warm cookies. You’ll be surprised when you see how easy it is to make these cookies, and I hope you’ll enjoy them with your family and friends during Lunar New Year, and around the year, as I do.
- Yield:12 cookies
- Prep Time:15 minutes
- Cook Time:48 minutes
- Total Time:63 minutes
1 tablespoon unsalted butter, softened
1/4 cup (50 g) granulated sugar
3 tablespoons brown sugar
1/2 tablespoon miso (red or white) or substitute with 1/4 to 1/2 teaspoon kosher salt
1 cup (250 grams) Crunch Time or Smooth Operator Peanut Butter & Co. peanut butter
100 grams all-purpose flour
1 teaspoon baking powder
A pinch of baking soda
12 to 15 unshelled, peanuts, salted or unsalted
1 egg yolk, beaten for egg wash
In a stand mixer fitted with the paddle attachment, add the butter and sugars and mix until fluffy and light, a few minutes. Scrape the sides of the bowl as needed with a spatula.
Add the miso and peanut butter to the bowl and mix for a few seconds before adding the flour, baking powder, and baking soda. Mix until a dough forms and, again, scrape the sides of the bowl as needed. Cover the dough with plastic wrap or transfer to an air tight container and refrigerate for at least 30 minutes. Cookie dough can also be stored in the refrigerator for a few days, or up to 5 months in the freezer.
About 20 to 30 minutes before baking, preheat the oven to 350°F with a rack in the center. Line a baking sheet with parchment paper or a silicon mat.
I like these cookies big and chonky, like ping pong balls, about 36 g each or more than a heaping tablespoon. You’ll have about 12 portions, each roll into a ball between your palms. You may need to compact and squeeze the ball together a bit.
Press a peanut into the center of each cookie ball. Transfer the cookie balls to the baking sheet, giving each of them space. They won’t expand much while baking, but they do need consistent airflow to bake nicely.
Bake for about 16 to 18 minutes, until the tops shine and they’re bronzed like Greek god statues.
Allow the cookies to cool on the baking sheet and enjoy them warm.
Store left over cookies in an airtight container. They can also be frozen and reheated in the oven.
Inactive Time: 30 minutes
About Kat Lieu:
Kat Lieu, formerly a doctor of physical therapy, fell in love with baking. Kat is currently a full-time author and recipe developer at modernasianbaking.com and is also the founder of the popular online baking group, Subtle Asian Baking (SAB). Originally from New York City, she now calls Washington state home. You can find more of her recipes on her Instagram and TikTok @subtleasian.baking. Kat's bestselling cookbook, Modern Asian Baking at Home, is available worldwide.