MAYONNAISE COOKIES
I know it sounds crazy but Mayonnaise Cookies are really tasty. Even for people, like me, who don't like mayo! Make a batch of these Mayo Cookies and see what you think!
Provided by Sharon Garofalow
Categories Dessert
Time 17m
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees.
- Mix together sugar, flour, baking soda, and salt.
- Add mayo and vanilla.
- Mix well.
- Shape into small balls.
- Place the cookie balls on to a cookie sheet covered with parchment paper.
- Press down with a fork and sprinkle with sugar.
- Bake approximately 12 minutes in a 350 degree F oven.
Nutrition Facts : ServingSize 1 cookie, Calories 268 kcal, Carbohydrate 33 g, Protein 2 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 214 mg, Fiber 1 g, Sugar 17 g, TransFat 1 g, UnsaturatedFat 11 g
MAYONNAISE COOKIES: THE EASY WAY TO USE MAYONNAISE IN YOUR BAKING
A little crispy, incredibly moist, mayonnaise cookies are a perfect addition to your arsenal of recipes. Why should you use mayonnaise in your baking? Because mayo makes the cookies ultra-moist, and you can use it as a substitute for butter in many recipes. While the recipe might sound a little strange, these cookies are delicious and taste similar to a classic sugar cookie.
Provided by Cookist
Time 20m
Yield 8
Number Of Ingredients 6
Steps:
- In a large bowl, mix the mayonnaise, sugar, and vanilla together. Sift in the flour, salt, and baking soda. Stir to combine.
- Taking a teaspoon, place dollops of the dough on a baking sheet lined with parchment paper. Press each dough round with a fork, then dust with sugar.
- Bake for 8 to 10 minutes. The edges should be lightly browned. Remove the baking sheet and allow the cookies to cool before enjoying.
MAYONNAISE COOKIES
Steps:
- Mix together sugar, flour, baking soda, and salt. Add mayonnaise and vanilla. Mix together very well.
- Shape into walnut sized balls. (The dough will be crumbly). Mash with a fork, sprinkle with sugar. Bake 12 minutes in a 350 degree F (175 degrees C) oven.
Nutrition Facts : Calories 182 calories, Carbohydrate 22.1 g, Cholesterol 4.6 mg, Fat 9.8 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 1.5 g, Sodium 139.6 mg, Sugar 11.3 g
CHOCOLATE CHUNK MAYO COOKIES
Mayonnaise in desserts might be divisive, but these cookies could win the case. Mixing mayo into this already decadent cookie takes it from a "must make" to "secret family recipe." Instead of trying to find the perfect mix of eggs and butter, the mayo comes in and gives the best of both worlds. The cookies are fluffy without being too cakey and gooey-soft without being undercooked. The mayo adds weight without making them heavy or dense. They'll stay moist and flavorful even the next day!
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 10 large cookies
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment.
- Whisk together the flour, cocoa, baking soda and salt in a medium bowl. Set aside.
- Cream the butter and both sugars with an electric hand mixer on medium speed (fit a stand mixer with the paddle attachment) until fluffy and pale brown, 2 to 3 minutes. Beat in the mayonnaise, vanilla and egg until fluffy and combined, about 30 seconds. Add the flour mixture and beat on low speed until mostly combined, then add all but 1/4 cup of the chopped chocolate. Stir by hand until completely combined and there is no dry flour visible.
- Place 5 dough scoops onto each prepared baking sheet using a 1/4 cup ice cream scoop, spacing them 2 to 3 inches apart. Divide the remaining chopped chocolate between the scoops, pressing a little into the top of each one (see Cook's Note).
- Bake until the cookies are browned and just set on top, but still very soft, 10 to 12 minutes. Let the cookies cool on the baking sheet for 10 minutes. Serve warm or room temperature. Store in an airtight container at room temperature for up to 5 days.
- Cook's Note: When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
- This dough is great for freezing for up to 6 months. Freeze on the baking sheet until firm and then transfer to a resealable bag. Bake from frozen for 12 to 14 minutes.
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