10 Easy Cookie Recipes You’ll Want to Make Again and Again
It’s that time of the year again! Family visits (providing there are no lockdown or COVID restrictions) and holiday celebrations mean we are filling up our cookie jars with all kinds of sweet treats! But when it comes to cookies, we believe that recipes should be easy, use a small amount of ingredients, and leave as little washing up as possible. If you agree with us, then you’ll be excited to learn about these cookie recipes!
We love baking cookies, but seriously, who has the time to bake all day and only produce one type of cookie? These recipes are so quick and easy, you’ll need additional containers to store all your cookies!
Shortbread
Preheat your oven to 350°C/180°C. Line two baking sheets with parchment paper (or use a silicone baking mat). In a large bowl, cream together 1 cup butter (at room temperature) and ½ cup sugar. Add 2 cups all-purpose flour and continue to mix with a rubber spatula (or wooden spoon) until a dough starts to form. Roll out the dough to a thickness of about ¼ inch, and use a round cookie cutter to cut the dough into rounds. Bake at 16 min until golden.
Peanut butter
Preheat your oven to 350°C/180°C. Line two baking sheets with parchment paper (or use a silicone baking mat). In a medium bowl, whisk 1 egg until foamy. Add 1 cup peanut butter and 1 cup sugar. Whisk again until the mixture is fully combined and smooth. Use a cookie scoop to drop balls of dough onto the baking sheets. They will spread, so leave enough space between them. Press down with a fork and bake for 12 minutes until golden brown.
Keto Peanut butter
Preheat your oven to 350°C/180°C. Line two baking sheets with parchment paper (or use a silicone baking mat). In a medium bowl, mix together 1 egg ,1 cup peanut butter (smooth or crunchy), ¼ cup almond flour and ½ cup erythritol. Use a cookie scoop to drop balls of dough onto the baking sheets. They will spread, so leave enough space between them. Press down with a fork and bake for 12-15 minutes until golden brown. Leave to cool completely, as they will be soft when they come out of the oven.
No-bake Peanut butter
No oven? No problem! In a small saucepan (over medium heat), whisk ½ cup butter, 2 cups sugar, and ½ cup milk. Bring to a boil and remove from the heat. Whisk in 1 cup peanut butter and 2 tsp vanilla until combined. Pour the mixture into a large bowl and add 3 cups quick-cooking oats. Stir to combine the ingredients. Use a cookie scoop to drop balls of dough onto baking sheets. Leave to cool and enjoy!
Chocolate Chips
Preheat your oven to 350°C/180°C. Line two baking sheets with parchment paper (or use a silicone baking mat). In a large bowl, cream together ½ cup butter. ½ cup sugar, and ¼ cup brown sugar. Stir in 2 tsp vanilla extract and 1 egg and mix to combine. Add 1 ¾ cups all-purpose flour, ½ tsp baking soda, and ½ tsp salt. Mix until all the ingredients are just combined. Stir in 1 cup chocolate chips. Bake for 10 minutes and enjoy!
Sugar Cookies
Preheat your oven to 325°C/160°C. Line two baking sheets with parchment paper (or use a silicone baking mat). In a large bowl, whisk together ½ cup butter and 1/3 cup sugar together until foamy. Add in 1 cup all-purpose flour. Use your hands to form 1” balls, and place them on the baking sheets. Flatten slightly with a fork, or use your thumb. Bake 15 min until golden.
Coconut Macaroons
Preheat your oven to 350°C/180°C. Line two baking sheets with parchment paper (or use a silicone baking mat). In a large bowl, whisk together one 16oz angel food cake mix, ½ cup water, and 1 tsp almond extract. Fold in 2 cups dried and shredded coconut. Use a cookie scoop to drop balls of dough onto the baking sheets. They will spread, so leave enough space between them. Bake 10 minutes and enjoy once cool.
Keto Coconut Macaroons
Preheat your oven to 320°C/160°C. Line one to two baking sheets with parchment paper (or use a silicone baking mat). In a large bowl, whisk together 3 egg whites until stiff peaks form. Fold in 2 cups shredded coconut and 1/3 cup erythritol. Use a cookie scoop to drop balls of dough onto the baking sheets. Bake 15-20 minutes until golden and crispy.
Cashew butter cookies
Preheat your oven to 350°C/180°C. Line one to two baking sheets with parchment paper (or use a silicone baking mat). In a large bowl, mix together 1 cup cashew butter, ¼ cup maple syrup, ¼ cup ground flaxseed, and ¼ tsp salt. Use a cookie scoop to drop balls of dough onto the baking sheets, and flatten with a fork. Bake 15-18 minutes until golden.
Oat Cookies
Preheat your oven to 350°C/180°C. Line one to two baking sheets with parchment paper (or use a silicone baking mat). In a large bowl, whisk together 1 cup butter (softened), 1 cup sugar, and 1 cup brown sugar until foamy. Add 2 large eggs and 1 tsp vanilla, beating well after each addition. Add in 2 cups quick-cooking oats, 1 ½ cups all-purpose flour, 1 tsp baking soda, 1 tsp salt, ¼ tsp ground nutmeg, and ¼ tsp ground cinnamon. Use a cookie scoop to drop balls of dough onto the baking sheets. They will spread, so leave enough space between them. Bake 10 minutes and enjoy once cool.
