4 TYPES OF DELICIOUS HOMEMADE COOKIES
4 TYPES OF DELICIOUS HOMEMADE COOKIES
Ingredients
• All-purpose flour – 2 cups (250g)
• Butter – ½ cup (113g)
• Icing sugar – ½ cup (60g)
• Egg – 1 large (50g without shell)
• Vanilla extract – 1 teaspoon (5ml)
• Baking powder – ½ teaspoon (2g)
• Chocolate spread or melted chocolate – 150g
Instructions
• Preheat your oven to 170°C.
• Cream the butter and icing sugar together until light and fluffy.
• Add the egg and vanilla extract, then mix until combined.
• Add the flour and baking powder. Mix until a soft dough forms.
• Wrap the dough and refrigerate for 20–30 minutes.
• Roll out the dough and cut into small, round shapes.
• Arrange on a lined baking tray and bake for 12–15 minutes, or until lightly golden around the edges.
• Allow the cookies to cool completely.
• Spread chocolate filling on the underside of one cookie and sandwich with another cookie.
• Drizzle melted chocolate over the top if desired.
Storage: Store in an airtight container for up to 5 days, depending on the filling and storage conditions.
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Ingredients
• All-purpose flour – 2 cups (250g)
• Butter – ½ cup (113g)
• Icing sugar – ½ cup (60g)
• Egg yolk – 1 (approximately 18g)
• Vanilla extract – 1 teaspoon (5ml)
• Cornflour – 2 tablespoons (16g)
• Baking powder – ½ teaspoon (2g)
• Strawberry jam – ⅓ cup (approximately 100g)
Instructions
• Preheat your oven to 170°C.
• Cream the butter and icing sugar until smooth and fluffy.
• Add the egg yolk and vanilla extract, then mix well.
• Combine the flour, cornflour, and baking powder.
• Gradually add the dry ingredients to the butter mixture and mix into a soft dough.
• Transfer the dough into a piping bag fitted with a large star nozzle.
• Pipe flower shapes onto a lined baking tray.
• Make a small indentation in the centre of each cookie.
• Fill each indentation with a little strawberry jam.
• Bake for 12–18 minutes until the edges are lightly golden.
• Allow the cookies to cool completely before serving.
Tip: If the dough is too stiff to pipe, let it soften slightly at room temperature.
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Ingredients
• All-purpose flour – 2 cups (250g)
• Butter – ½ cup (113g)
• Icing sugar – ½ cup (60g)
• Egg – 1 large (50g without shell)
• Vanilla extract – 1 teaspoon (5ml)
• Baking powder – ½ teaspoon (2g)
• Cocoa powder – 2 tablespoons (12g)
• Ground cinnamon – ½ teaspoon (1g)
Instructions
• Cream the butter and icing sugar until light and fluffy.
• Add the egg and vanilla extract, then mix thoroughly.
• Add the flour and baking powder. Mix until a soft dough forms.
• Divide the dough into two equal portions.
• Leave one portion plain.
• Add the cocoa powder and cinnamon to the second portion and knead gently until evenly combined. If the chocolate dough becomes too dry, add a tiny amount of milk.
• Roll each portion into a rectangular sheet of similar size.
• Place the chocolate dough over the plain dough.
• Roll the two layers together tightly to create a log.
• Wrap the log and refrigerate for 30–45 minutes until firm.
• Slice into rounds approximately 5–7mm thick.
• Arrange the slices on a lined baking tray.
• Bake at 170°C for 12–15 minutes.
• Allow the cookies to cool before serving.
Tip: Refrigerating the dough helps the cookies retain their beautiful spiral pattern during baking.
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Ingredients
• All-purpose flour – 2 cups (250g)
• Butter – ¾ cup (170g)
• Icing sugar – ½ cup (60g)
• Cornflour – ¼ cup (30g)
• Egg – 1 medium (approximately 45g without shell)
• Vanilla extract – 1 teaspoon (5ml)
• Milk – 1–2 tablespoons (15–30ml), if needed
Instructions
• Preheat your oven to 160–170°C.
• Cream the butter and icing sugar until pale, smooth, and fluffy.
• Add the egg and vanilla extract, then beat until combined.
• Sift the flour and cornflour together.
• Add the dry ingredients gradually and mix until a soft, pipeable dough forms.
• If the dough is too stiff, add milk gradually until it can pass through a piping nozzle.
• Transfer the dough into a piping bag fitted with a large star nozzle.
• Pipe fingers, rosettes, or other desired shapes onto a lined baking tray.
• Bake for 12–18 minutes, depending on the size, until the edges are lightly golden.
• Leave the cookies on the tray for a few minutes before transferring them to a cooling rack.
• Allow them to cool completely before packaging.
Tip: Use soft butter rather than melted butter to achieve a good piping consistency.
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• Use accurate measurements: Weighing your ingredients helps produce consistent results.
• Avoid overmixing: Mix only until the dough comes together to keep the cookies tender.
• Watch the oven: Cookies can brown quickly, especially around the edges.
• Cool before packaging: Warm cookies can create condensation inside storage containers.
• For business: Test each recipe in your own oven and calculate the ingredient, packaging, electricity, and labour costs before setting your selling price.
Which one would you try first: chocolate sandwich cookies, jam butter cookies, pinwheel cookies, or piped butter cookies?