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Easy Cookie Recipe
Life gets busy, and sometimes you crave a warm batch of cookies without fuss.
I’ve always loved a simple recipe that feels like a warm hug—and this Easy Cookie Recipe is just that. It’s a quick and easy classic that brings together pantry staples and a touch of vanilla for golden, chewy bites every single time. Whether you’re whipping up a quick dessert after school pick-up or surprising neighbors with homemade treats during the holidays, these cookies hit the sweet spot. I first tested this recipe on a rainy afternoon with my granddaughter Lily, and the smile on her face when she dipped her cookie into a glass of milk convinced me it was a keeper. With no chilling needed, it’s pure baking fun—from mixing bowl to oven in under 10 minutes. Plus, swapping half the butter for Greek yogurt gives a tender crumb and a tangy twist that’s surprisingly light. Ready to bake your own family favorite?
H2 Why You’ll Love This Recipe
- No oven gymnastics—just combine in one bowl and bake.
- Ready in under 30 minutes, perfect for last-minute quick desserts.
- Uses six everyday ingredients—no special shopping list.
- Chewy centers with lightly crisped edges for cookie perfection.
- Customizable: add chocolate chips, nuts, or dried fruit for variety.
- Great for gift boxes or lunch-box surprises—delicious snacks that travel well.
- A tried-and-true family favorite passed down with smiles.
- Minimal cleanup: one mixing bowl and a baking sheet is all you need.
H2 Ingredients for Your Easy Cookie Recipe
• 1½ cups (190g) all-purpose flour (King Arthur Flour or similar)
• ½ teaspoon baking soda
• ¼ teaspoon fine sea salt
• ⅓ cup (75g) unsalted butter, softened (Land O’Lakes preferred)
• ⅔ cup (135g) granulated sugar
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• Optional mix-ins: ½ cup semisweet chocolate chips, chopped pecans, or dried cherries
(For a lighter version, swap 2 tablespoons butter for whole-milk Greek yogurt.)
H2 Directions for Your Easy Cookie Recipe
-
Preheat & Prep
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat—these liners cut cleanup time in half. -
Combine Dry Ingredients
In a medium bowl, whisk together flour, baking soda, and salt. Set aside so your baking soda is well distributed. -
Cream Butter & Sugar
In a large bowl, beat softened butter and sugar with a hand mixer on medium speed until pale and fluffy, about 2 minutes. Scrape down the sides once or twice for even mixing. -
Add Egg & Vanilla
Crack in the egg, then drizzle in vanilla extract. Beat until the mixture looks smooth and glossy—this step locks in that classic cookie flavor. -
Fold in Flour Mixture
Pour dry ingredients into the butter mixture. Stir gently with a spatula until just combined; small streaks of flour are okay. Overmixing can make cookies tough. -
Stir in Mix-Ins
If you’re adding chocolate chips or nuts, fold them in now. I like a handful more chips on top for eye appeal. -
Scoop & Space
Using a cookie scoop or two spoons, drop 1½-tablespoon mounds of dough onto the sheet, about 2 inches apart. Gently press the tops for even baking and crisp edges. -
Bake & Cool
Bake for 10–12 minutes, or until edges are light golden brown. The centers may look soft—that’s perfect. Let cookies rest on the sheet for 2 minutes, then transfer to a wire rack to cool completely.
H2 Servings & Timing
Yield: Makes 18–20 cookies
Prep Time: 10 minutes
Bake Time: 10–12 minutes
Chill/Rest Time: None—dough goes straight to the oven
Total Time: Approximately 25–30 minutes
H2 Variations
• Chocolate Overload: Fold in ¾ cup dark chocolate chunks for extra richness.
• Nutty Harvest: Stir in ½ cup toasted pecans or walnuts for crunch.
• Citrus Spark: Grate 1 teaspoon lemon or orange zest into the batter.
• Oatmeal Blend: Substitute ¼ cup flour with old-fashioned oats for chew.
• Gluten-Free: Swap in a 1:1 gluten-free flour blend.
• Superfood Boost: Mix in 2 tablespoons chia seeds or ground flax for texture.
H2 Storage & Reheating
Store cooled cookies in an airtight container at room temperature for up to 5 days—use a slice of bread to keep them soft. For longer stints, freeze cooled cookies in a zip-top bag for up to 3 months; thaw on the counter for 10 minutes. To refresh the just-thawed batch, pop them in a 300°F oven for 3–4 minutes or microwave a single cookie for 10 seconds. You can also scoop dough balls and freeze them for up to 24 hours—bake straight from the freezer, adding 1–2 extra minutes.
H2 Notes
• Swapping 2 tablespoons butter for Greek yogurt gives a tender crumb and slight tang without sacrificing chew.
• For crisper cookies, press dough balls flatter and bake at 355°F for an extra minute.
• Freshly baked cookies have the best texture—after a day, they soften more, so plan to bake on the morning you’ll serve them.
• Toast chopped nuts in a dry skillet for 2 minutes until fragrant; let cool before folding in.
• A dash more salt on top of each dough mound balances sweetness beautifully.
H2 FAQs
Q1: Can I freeze the cookie dough?
A1: Absolutely—scoop dough balls onto a tray, freeze until firm, then transfer to a bag. Bake frozen with an extra 1–2 minutes.
Q2: Why did my cookies spread too much?
A2: Dough that’s too warm or overbeaten butter can cause excess spread—chill the dough 10 minutes or use firmer butter.
Q3: My cookies turned out dry—what went wrong?
A3: Likely overbaked; start checking at 10 minutes and pull them when edges just begin to brown.
Q4: Can I replace butter with margarine?
A4: Margarine works, but you’ll lose some flavor and chew—real butter gives that classic, rich taste.
Q5: How do I make these cookies vegan?
A5: Swap butter for coconut oil and use a flax egg (1 tablespoon ground flax + 3 tablespoons water, chilled).
Q6: What if I don’t have a hand mixer?
A6: A sturdy whisk and elbow grease work fine; just cream butter and sugar until it’s light and smooth.
H2 Conclusion
This Easy Cookie Recipe is your new go-to for homemade treats that are quick, delicious, and endlessly adaptable. With just six basic ingredients and a handful of pantry mix-ins, you’ll have classic cookies that feel both nostalgic and fresh. Give them a try, leave a comment with your favorite twist, and be sure to explore more simple recipes on my blog—happy baking!
Easy Cookie Recipe
Ingredients
- 1.5 cups all-purpose flour King Arthur Flour or similar
- 0.5 tsp baking soda
- 0.25 tsp fine sea salt
- 0.33 cups unsalted butter softened (Land O’Lakes preferred)
- 0.67 cups granulated sugar
- 1 large egg at room temperature
- 1 tsp pure vanilla extract
- 0.5 cup optional mix-ins e.g. chocolate chips, chopped pecans, or dried cherries
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet.
- Whisk together flour, baking soda, and salt.
- Beat butter and sugar until pale and fluffy.
- Add egg and vanilla extract and beat until smooth.
- Stir in dry ingredients until just combined.
- Fold in optional mix-ins like chocolate chips.
- Drop cookie dough onto baking sheet and bake.
- Bake until golden brown, then cool on a rack.
