Simple Easy Cookies
If you love cookies that come together in a snap, you are in the right place! These tea cookies are simple cookies with golden brown edges with a soft cake-like center that simply melts in your mouth.
These simple cookies are amazing because:
- They are made with simple ingredients
- No chilling time is required
- The dough mixes together quickly
- Bake time is very short & bakes up perfectly every time
- They are not overly sweet and have a touch of coconut flavor.
- They remain soft even if refrigerated because we use oil instead of butter. A neutral-flavored cooking oil like vegetable oil is best, though canola oil can be substitute if necessary.
Pro-Tips:
- Baking powder is used in this recipe, not baking soda. The baking powder is a leavening powder which helps the cookies rise in the oven.
- I highly recommend using a cookie scoop or a measuring spoon. This ensures that all the cookies are the same size so that they bake evenly on the baking sheet.
- Do not overbake or they will harden. They are done when you see that the edges are golden brown. The top will be not changing color and will be soft. But they start to firm up as they cool.
- You can also make the dough ahead and chill it for up to 2 days before rolling and baking, making this recipe a fantastic one to make ahead of time. In this case, add 1-2 minutes more to the baking time.
Variations:
- Roll them in your favorite nuts just before popping them into the oven.
- Add chocolate chips before baking
- Dip or drizzle in chocolate after they are baked.
- Pipe icing on top to decorate them.
Leftovers can be stored in an airtight container and refrigerated for a week. No need to warm them and they can be enjoyed immediately.
Check out my other cookie recipes:
Simple Easy Cookies
Ingredients
- 1 cup oil
- 3/4 cup sugar
- 2 eggs room temperature
- 2 cups all purpose flour
- 2 teaspoon baking powder
- 1 cup unsweetened shredded coconut
- Optional toppings- chopped walnuts, slivered almonds, chocolate chips
Instructions
- Preheat the oven to 400F.
- In a bowl add the following dry ingredients- all-purpose flour, baking powder and shredded coconut and whisk well to combine. Set aside.
- In another bowl add oil and sugar.
- Using an electric beater or a hand whisk, beat until the sugar is completely dissolved.
- Add the eggs and beat again until the eggs are completely mixed.
- Add the dry ingredients to the egg mixture (You might need to use a spatula as the mixture is too thick). Mix well until completely combined (initially it will appear dry but the mixture will come together quickly).
- Using a cookie scooper or a spoon, scoop 1 tablespoon of mixture. Roll it and place it on a baking tray lined with parchment paper/silicon mat. DO NOT FLATTEN THE BALLS,
- Make sure to space the balls because they will spread during baking. You will have between 30-35 balls.
- OPTIONAL: At this point add your favorite toppings to the cookie balls. Gently push in the nuts into the dough.
- Place the baking tray in the preheated oven and bake for 8 minutes (you will need to bake in 2 batches).
- Cookies are done when their bottom is golden-brown. The tops will not change color and will be soft. They will harden as they cool. Do not over bake!
- Remove and place on a cooling rack.
- Refrigerate leftovers in an airtight container or ziploc bag once they have completely cooled.
Notes
- If the eggs are cold, place them in a bowl of warm tap water for 8-10 minutes. They will come to room temperature.
- Do not overbake.
- The tops of the cookies will feel soft at the end of the bake time, but they will slowly firm up once they cool.
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