10 Easy Cookie Recipes With Few Ingredients

200g butter, softened
1/2 cup powdered sugar
2 cups all-purpose flour

Preheat oven to 150 degrees c. Prepare two large baking sheets lined with parchment paper.

In a large bowl, cream together butter and sugar. Add flour and continue to mix until mixture forms a soft dough (it will be crumbly at first, but keep mixing and it will form a dough). Form dough into a cohesive ball with your hands.

Roll dough on a surface dusted with flour with a well-dusted rolling pin. Cut into rounds and place on prepared baking sheets. Repeat as necessary.

Bake for 16-18 minutes, or until cookies are pale golden brown. Let cool on baking sheets.

Egg yolk cookies

  • 250g butter softened
  • 140g caster sugar
  • 1 egg yolk
  • 2 tsp vanilla extract
  • 300g flour
  • Mix the butter and sugar in a large bowl with a wooden spoon, then add the egg yolk and vanilla extract and beat to combine.
  • Sift over the flour and stir until the mixture is well combined – you may need your hands to press the dough together.

Simple cookies

100g Margarine

50g castor sugar

!50g self raising flour

Preheat the oven to 180°C

1Lightly butter two baking trays.

2 Measure the butter into a bowl and beat to soften. Gradually beat in the sugar and then the flour. Bring the mixture together with your hands to form a dough.

3.Form the dough into 16 balls about the size of a walnut and place spaced well apart on the prepared baking trays. Dip a fork in a little water and use this to flatten the biscuits. Bake in the preheated oven for 15–20 minutes until a very pale golden .Lift off the baking tray and leave to cool completely on a wire rack.

Kids sweet cookies

  • 125 g butter (softened)
  • 1 tsp vanilla essence
  • 1 cup castor sugar
  • 2 eggs
  • 2 cup plain flour
  • 1 tsp baking powder
  • 1 cup desiccated coconut
  • 1 packet jelly sweets

Preheat your oven to 160C and line two trays with baking paper. Place the softened butter, vanilla essence and brown sugar into the bowl of an electric mixer and beat until it’s pale and creamy. Add the eggs one at a time and mix for a further two minutes until well combined. Remove the bowl from the mixer stand, sift the flour and baking powder over the butter mixture and add the desiccated coconut. Mix together well with a large spoon. Use a dessert spoon to scoop up the mixture and lightly roll into balls. Place the balls onto your prepared baking tray and flatten slightly. Make sure you leave space between each biscuit to allow room for spreading. Repeat until you have used all of your mixture. Gently press the jelly sweets onto the top of the flattened biscuits. Place the trays into the oven and bake for 10-12 minutes or until the biscuits have turned light brown. Let the biscuits cool on the baking trays for 5 minutes before carefully transferring to a wire rack to cool completely.

Choc Chip Cookies

  • 125 g butter, softened
  • 1/3 cup smooth peanut butter
  • 1 cup brown sugar
  • 1 egg
  • 1/4 cup Cocoa
  • 1/2 cup plain flour
  • 3/4 cup self raising flour
  • 100 g Choc chips

Cream butter, peanut butter and sugar until creamy. Beat in egg. Stir in Cocoa and flours. Add half the choc chip. Roll heaped teaspoonfuls of mixture into balls. Place on trays and press with a fork, then gently press remaining Nestlé Dark Choc Bits on top. Bake 12 minutes until golden. Stand 5 minutes before transferring to a wire rack to cool.

Jam Center Cookies

  • 175 g Butter (softened)
  • 1 tsp vanilla extract
  • 1/4 cup Soft Icing Mixture (sifted)
  • 1 cup plain flour (sifted)
  • 1/4 cup corn flour
  • 1/4 cup raspberry jam
  • Preheat the oven to 180°C and line two baking trays with baking paper. Beat the butter, vanilla and icing sugar in the bowl of an electric mixer on medium until pale and fluffy. Add the flour and corn flour, and mix until a dough forms. The mixture should be like play dough! Lightly dust your hands with some extra flour, and then roll tablespoons of the mixture into balls. Place each onto the trays and use your fingers to flatten slightly. Create a big thumbprint in the center of the dough to create an indent, and then fill each with a small blob of jam.

Coconut Biscuits

  • 1 cup self-raising flour
  • 1 cup desiccated coconut
  • 1 cup castor sugar
  • 1 egg, lightly beaten
  • 125g butter, melted

Preheat oven to 180°C. Line two baking trays with baking paper and set aside. In a bowl, sift the flour and stir in the coconut and sugar to combine. Mix in the egg and then melted butter until all ingredients are moist. pour on a floured surface and roll, cut it out using cookie cutter and place on baking tray, spaced well apart. Bake for 12 mins. Remove from the oven and leave to cool on the baking tray for 5 mins. Transfer to a wire rack to cool further.

Almond cookies

  • 1 cup almond butter
  • 1 cup sugar
  • 1 egg

Preheat oven to 200°C. Beat all ingredients together to form a smooth paste. Form into small balls, heaped teaspoon size, and place onto an oven tray lined with baking paper. Press down gently with a fork. Bake for 10 minutes. Cool slightly on the tray before transferring to a rack to cool completely.

Double Chocolate cookies

  • 110 g butter (softened)
  • 3/4 cup brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup plain flour
  • 1/4 cup cocoa
  • 1 tsp bicarbonate of soda
  • 125 g milk chocolate (melted)
  • 100 g milk chocolate (chopped into pieces, roughly chopped)
  • 200 g white chocolate chips

Preheat your oven to 160C (140C fan-forced) and line two trays with baking paper. Place the butter and brown sugar into the bowl of an electric mixer and beat until light and creamy. Add the egg and vanilla extract and beat for 2-3 minutes until well combined. Remove the bowl from the mixer stand and add the flour, cocoa, bicarbonate of soda and melted chocolate to the bowl. Add the extra chopped milk chocolate and white chocolate chips and stir with a large spoon to combine. Don’t worry if your mixture doesn’t start to come together straight away, it can take a minute or two to combine. Use a dessert spoon to scoop up the double chocolate chip biscuit mixture and roll it into balls. If you find your mixture is quite soft, place it in the fridge for 10 minutes to firm up a little. Place the balls onto your prepared baking trays and flatten slightly. Repeat, making sure you leave approximately a 3cm gap between each biscuit, until all the mixture has been used. Bake for 10-12 minutes, or until slight cracks have formed on top of the biscuits, before cooling on the baking trays for 5 minutes and carefully transferring to a wire rack to cool completely.

Passion Fruit cookies

  • 200 g butter (softened)
  • 90 g icing sugar
  • 60 ml lime juice
  • 1 tsp vanilla paste
  • 225 g plain flour
  • 100 g cornflour
  • 1 cup passionfruit curd

To make the biscuits, beat butter, icing sugar, lime juice and vanilla paste with an electric mixer until pale and creamy. Sift flour and corn flour over the butter mixture and stir with a wooden spoon until well combined. Refrigerate 10 minutes to firm up slightly. Preheat oven to 160°C and line two oven trays with baking paper. Roll a heaped tablespoonful of dough into a ball, place on lined tray and press lightly with the tines of a fork to form lines or a crosshatch pattern on the top. Repeat with remaining dough to make 24 biscuits. (If fork is sticking to dough dip it in icing sugar first.) Bake approximately 14 minutes until just golden. Cool briefly on trays, then transfer to a wire rack to cool completely.

Pinwheel cookies

  • 1 cup butter, softened
  • 2 cups sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 3 teaspoons vanilla extract
  • 3-3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1/4 cup baking cocoa
  • In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well.
  • Divide dough in half; add cocoa to one portion. Divide each portion in half. On a baking tray roll out each portion between waxed paper. Refrigerate for 30 minutes.
  • Remove waxed paper. Place one chocolate rectangle over a plain rectangle. Roll up tightly, jelly-roll style, starting with a long side; wrap in plastic. Repeat with remaining dough. Refrigerate for 2 hours or until firm. Unwrap and cut into slices.
  • Place on baking tray with spaces in between. Bake at 160°C for 10-12 minutes or until set. Remove to wire racks to cool.in

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