Easy Cookies {Foolproof Recipe!}
12 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 150 g Unsalted butter (At room temperature)
- 75 g Caster sugar
- 75 g Soft light brown sugar
- 1 Egg
- 225 g Plain flour
- 1/2 tsp Bicarbonate of soda
- 125 g Chosen filling (See notes)
Method
- Mix all of the ingredients, apart from your fillings, and beat together.
- Gently stir in your toppings with a spoon.
- Shape into 12 small, round balls on a non-stick baking sheet. Make sure you leave plenty of space between them. (Use 2 baking sheets if you have another one, or bake in 2 batches of 6).
- Add extra toppings if you like.
- Freeze the balls on a baking sheet for about 30 minutes before baking.
- Preheat the oven to 180C/350F.
- Bake for 13-15 minutes, or until just golden at the edges.
- Allow to cool before you move the cookies from the tray.