Have you ever wondered how other people get their homemade cookies to look like they came from a bakery? It’s all in the right ingredients, techniques, and tools. Here’s everything you need to know to bake perfect cookies from scratch. You don’t need an entire free afternoon to make cookies at home. These easy recipes can satisfy your sweet tooth in no time!
- Chocolate cookies
Before anything else, you need to heat oven to 350°. Then, grab a large mixer bowl and add cream butter and sugar until light and fluffy. Now, add eggs and vanilla; beat well. Combine flour, cocoa, baking soda and salt; gradually blend into creamed mixture. Stir in peanut butter or chocolate chips. Drop by teaspoonfuls onto ungreased cookie sheet. For more even baking, position oven rack at the centre of the oven and bake one sheet of cookies at a time. If you prefer to bake two sheets, space racks so oven is divided into thirds and switch cookie sheets top to bottom and back to front halfway through baking. Bake for no more than 8-9 minutes. When you remove the cookies from the oven they will still be soft, leave to cool completely on the baking tray. Remove all cookies from the sheet and place them onto a wire rack and let them cool completely.
- Healthy oatmeal cookies
Preheat oven to 180°C and line a large cookie sheet with parchment paper. Mash bananas in a large bowl. Add the oats and mix well to combine. Scoop 2 tablespoons of the oat and banana mixture onto your cookie sheet and shape into a large roundabout 1 inch apart, no need to worry about these spreading. When placing dough on cookie sheet, allow sufficient space between cookies, usually 1-1/2 to 2 inches unless recipe directs otherwise. Bake for 15-20 minutes until the cookies are golden on top and just set to the touch. Transfer sheets to wire rack to cool for about 10 minutes before moving cookies to rack.
- Fruit cookies
In a large bowl cream the butter with the brown sugar and beat in the egg, the baking soda mixture, the flour, the salt, and the vanilla. Stir in the oats, the apricots, the prunes, and the cherries and combine the dough well. Add flour mixture to egg mixture and stir until moist and completely combined. Drop mounds of dough onto prepared baking sheets, 2 inches apart. Bake, one sheet at a time, for 10 to 12 minutes, or until edges are lightly browned. Remove all cookies from the sheet and place them onto a wire rack and let them cool completely.
- Gingerbread cookies
Preheat oven to 180°C. Whisk the flour, ginger, cinnamon, baking soda, salt, cloves, and nutmeg together in a medium bowl; set aside. Now is time to cream butter and sugar together until light and fluffy. Add bread soda, golden syrup and egg yolk and stir well. Sift the flour and spices into the bowl and mix with a wooden spoon until well combined. Use cookie cutters to cut as many shapes as possible from the dough. Transfer the cut shapes to the baking sheets, leaving 1 inch between each cookie. Bake for about 10-12 minutes until slightly risen and golden in colour. Transfer to a wire tray to cool. Transfer the cookies to a cooling rack to cool completely before decorating.
- Raisin cookies
Combine raisins and water in a small saucepan; bring to a boil and cook for three minutes. Remove from the heat and let cool but do not drain. In a mixing bowl, cream shortening or butter with sugar. Add eggs and vanilla. Mix dry ingredients together and gradually add to creamed mixture. Drop by teaspoonfuls onto a baking sheet lined with parchment paper or silicone baking sheet. Bake 10 to 12 minutes or until light golden brown. As usual, cool the raisin cookies on wire baking racks. Then let us know how delicious your cookies are in the comments!