Ingredients
• 1 cup (226g) unsalted butter, softened
• ½ cup (100g) sugar
• 1 large egg
• 1 tsp vanilla
• 2 cups (250g) all-purpose flour
• ¼ tsp salt
Instructions
Cream butter and sugar until light.
Mix in the egg and vanilla.
Add flour and salt, mixing into a soft dough.
Shape into a log and chill 30 minutes.
Cut into rectangles and arrange on a baking tray.
Bake at 170°C (340°F) for 12–15 minutes until lightly golden.
2. Classic Crunchy Sugar Cookies (Round Cookies)
Ingredients
• ½ cup (113g) butter
• ½ cup (100g) sugar
• 1 egg
• 1 tsp vanilla
• 1½ cups (190g) flour
• ½ tsp baking powder
• ¼ tsp salt
Instructions
Beat butter and sugar until creamy.
Add egg and vanilla.
Mix in flour, baking powder, and salt to form a dough.
Roll into balls and flatten slightly.
Bake at 180°C (350°F) for 10–12 minutes until edges are golden.
3. Jam-Filled Thumbprint Cookies
Ingredients
• ½ cup (113g) butter
• ⅓ cup (70g) sugar
• 1 egg yolk
• 1 tsp vanilla
• 1¼ cups (155g) flour
• A pinch of salt
• Strawberry or raspberry jam
Instructions
Cream butter and sugar.
Mix in egg yolk and vanilla.
Add flour and salt to form a soft dough.
Roll into balls, press the center, and fill with jam.
Bake at 170°C (340°F) for 12–14 minutes.
4. White Chocolate–Dipped Sprinkles Cookies (Round Doughnut-Shape Cookies)
Cookie Ingredients
• ½ cup (113g) butter
• ⅓ cup (70g) sugar
• 1 egg
• 1½ cups (190g) flour
• ½ tsp baking powder
• 1 tsp vanilla
Decoration
• 150g white chocolate
• Sprinkles
Instructions
Cream butter and sugar.
Mix in egg and vanilla.
Add flour and baking powder, forming a soft dough.
Shape into rings and place on a tray.
Bake at 175°C (350°F) for 10–12 minutes.
Melt white chocolate, dip cookies halfway, and top with sprinkles.
Allow chocolate to set.
5. Chocolate Coconut Macaroons (Dark Rough Cookies)
Ingredients
• 1½ cups (130g) desiccated coconut
• ¼ cup (25g) cocoa powder
• ½ cup (100g) sugar
• 2 egg whites
• 1 tsp vanilla
Instructions
Mix coconut, cocoa, and sugar.
Add egg whites and vanilla, mixing into a sticky dough.
Scoop small mounds onto a lined tray.
Bake at 170°C (340°F) for 12–15 minutes.
Cool completely so they firm up.
