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I love this Easy Basic Cookie Recipe as it is one of those versatile ones where you can add just about anything to it and it still tastes amazing. There are times when I add almonds, all kinds of nuts, little bits of chocolate, honeycomb, whatever you fancy.
Today I kept this Easy Basic Cookie Recipe pretty basic. I added a little caramel essence to it and that was about it.
Easy Basic Cookie Recipe
Decorating is not one of my best skills I must admit so keeping these simple worked for me. I drizzled some chocolate over and that was basically the sum of my decorating.
The one thing I don’t compromise on when baking is the use of butter. Doesn’t butter just make everything better. I know you can substitute it with margarine but it is just not the same. Real butter is what gives all baked goods that rich, yummy taste.
Cookies are about the easiest thing to bake, often you can make cookies with just basic ingredients from your pantry. That’s why I love it so much, because I can decide to bake cookies at anytime and I will have the ingredients at hand.
What are the basic ingredients?
For this Easy Basic Cookie Recipe, you just need five ingredients, butter, sugar, flour, cornflour and flavoring. You can have them as plain or as fancy as you want.
Cornflour gives your cookies that melt-in-your-mouth texture and the icing sugar makes the cooks lighter and softer, whereas granulated sugar will give you more dense cookies. Which I think we will then call biscuits (not the kind in the US, the SA ones). I see biscuits as being more dense than cookies.
No piping skills required
The great thing about making these Easy Basic Cookie Recipe is that you can cut them into shapes, rather than pipe them out. I used a 5cm, in diameter, cookie cutter. Piping cookies is not the easiest. I do pipe out cookies sometimes but I really am not a fan.
It takes too much effort. This way I can do them in a jiffy and still have some decent looking cookies. Some of us like keeping things simple.
Refrigerating the Cookies
Always remember if you don’t want your cookies spreading, you have to refrigerate the dough. I prefer refrigerating mine after I’ve cut out the shapes but you can refrigerate the dough and then cut the shapes. Whatever works for you.
Decorating the Cookies
These cookies were decorated with melted chocolate. I melted my chocolate in the microwave, 20 second increments. I cooled it down just a little bit and added it to a disposable piping bag.
Make a circle with the chocolate, in the piping bag in the center of the cookie. I kept going in circular motions until I formed a full circle. Any flaws I then fixed with a toothpick.
The same was done with the white chocolate, melted it and added it to a piping bag. I cut out the smallest hole I could. Whilst the milk chocolate is still wet, draw lines across the cookie from left to right, about 5 lines. You then take a toothpick and run it from top to bottom, vertically.
If you do try this recipe please drop a comment and a star rating, it is always appreciated. If you’re looking for something different do try these delicious almond cookies made by my food blogger friend Sonila.
More Cookie Recipes to try:
Easy Basic Cookie Recipe
- 250 gram butter
- 1/2 cup/125ml icing sugar
- 1/2 cup/125ml cornflour
- 2 tsp caramel essence
- 2&1/2 cups cake wheat/all purpose flour
- Beat the butter and icing sugar until light and creamy
- Add the caramel essence and mix well. Mix in the cornflour. Add little bits of flour until a soft, pliable dough is formed. You may require more or less flour. Do not add all of the flour at once
- Roll out the dough, about 1/2cm thickness and cut into shapes
- Place on a parchment lined tray and refrigerate for 30 minutes
- Preheat oven to 160 degrees Celsius and bake the cookies for 15 minutes or slightly brown on the edges
- Cool on a wire rack
- Decorate with chocolate or royal icing. If decorating with chocolate you will have to refrigerate it for a few minutes for the chocolate to set
- You can use whatever flavoring you desire, doesn't have to be caramel
- Do not add all of the flour at once, little at a time as in cooler weather the flour is dry and in hot weather the flour is more moist. This will affect the amount required
- I melted my chocolate and poured them into disposable piping bags, once they cooled a little. I then drizzled the chocolate in the middle of each cookie and shook it around a bit so it spreads. If there were uneven bits I used a toothpick to fix the flaws
- I then made lines with the white chocolate, also in a disposable piping bag with a tiny hole, on top of the milk chocolate. I then took a toothpick and ran it from top to bottom to achieve the look on these cookies. The piping bag with a little hole works best for decorating with chocolate. You can choose to do whatever design you wish
- Store the cookies in an airtight container for up to a week. If decorating with chocolate you will have to refrigerate them in warm weather
- This recipe can be halved and it works perfectly
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