Simple homemade cookies quick and easy recipe, 20 minutes ready

Introduction

Craving the comforting aroma of freshly baked cookies but short on time? Imagine sinking your teeth into a warm, soft, and utterly delicious homemade cookie just minutes after the craving strikes. This isn’t a dream; it’s the reality this incredible recipe promises! We’re talking about simple homemade cookies that are not only quick and easy to whip up but also ready to enjoy in a mere 20 minutes from start to finish. Forget store-bought imitations; the satisfaction of creating these golden-edged delights in your own kitchen is unparalleled.

This recipe is your ultimate go-to for those moments when you need a sweet treat without the fuss. Whether it’s an impromptu gathering, a sudden dessert craving, or simply the desire to fill your home with that irresistible bakery smell, these cookies deliver every single time. They’re designed for speed and simplicity, ensuring that even the most novice baker can achieve perfect results. Get ready to impress yourself and your loved ones with these unbelievably fast and flavorful cookies that taste like they took hours to make.

What makes these cookies so special is their perfect balance of a slightly crisp edge and a wonderfully soft, chewy center. We’re keeping it classic with a butter-forward base, allowing the pure, comforting flavor of a traditional homemade cookie to shine through. While delicious on their own, they also serve as a fantastic canvas for your favorite mix-ins, making them incredibly versatile. This recipe isn’t just about baking; it’s about bringing joy and warmth into your home with minimal effort and maximum deliciousness.

Nutritional Information

Per serving (approximate values):

• Calories: 150
• Protein: 2g
• Carbohydrates: 20g
• Fat: 7g
• Fiber: 1g
• Sodium: 90mg

Ingredients

• 1/2 cup (113g) unsalted butter, softened to room temperature
• 1/2 cup (100g) granulated sugar
• 1/4 cup (50g) packed light brown sugar
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• 1 1/4 cups (150g) all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (85g) chocolate chips (optional, but highly recommended)

Instructions

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. This step is crucial for non-stick baking and easy cleanup.
2. In a large bowl, using an electric mixer, cream together the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2-3 minutes. Creaming butter and sugar together creates air pockets, which results in a lighter, more tender cookie.
3. Beat in the egg and vanilla extract until well combined, scraping down the sides of the bowl as needed. Ensure the egg is fully incorporated to help bind the dough.
4. In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures the leavening agent and salt are evenly distributed throughout the dry ingredients.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix the flour, as overmixing develops gluten, which can lead to tough cookies.
6. If using, fold in the chocolate chips with a spatula until evenly distributed throughout the dough.
7. Drop rounded tablespoons of cookie dough onto the prepared baking sheet, leaving about 2 inches between each cookie. A cookie scoop or a regular tablespoon works perfectly for this, ensuring uniform size and even baking.
8. Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are still slightly soft. Remember, cookies continue to set as they cool.
9. Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely. This prevents them from breaking and allows them to firm up properly.

Cooking Tips and Variations

For truly perfect cookies, the quality and temperature of your ingredients matter. Always use good quality butter and ensure it’s at room temperature for optimal creaming. If your butter is too cold, it won’t cream properly, and if it’s melted, your cookies will spread too much and be flat. Fresh baking soda is also key for proper leavening; old baking soda can result in dense cookies. Don’t skip the salt, even in a sweet recipe; it balances the sweetness and enhances all the other flavors. An inexpensive oven thermometer can be a game-changer as many home ovens aren’t perfectly accurate, ensuring your oven is truly at the right temperature.

When it comes to mixing, remember the golden rule: do not overmix the flour. Once you add the dry ingredients, mix just until no streaks of flour remain. Overmixing develops gluten, which leads to tough, chewy cookies instead of the soft, tender ones we’re aiming for. For even baking and consistent cookie size, a cookie scoop is your best friend. It ensures every cookie bakes uniformly and looks professional. Also, always preheat your oven for at least 15-20 minutes before baking to ensure a consistent temperature throughout the baking process. Parchment paper is also a must-have; it prevents sticking, promotes even browning, and makes cleanup a breeze.

This recipe is incredibly versatile and can be customized to suit your taste. For flavor boosters, consider adding 1/2 teaspoon of almond extract along with the vanilla for a richer taste, or a pinch of orange or lemon zest for a bright, citrusy note. The mix-in possibilities are endless: swap chocolate chips for white chocolate, dark chocolate chunks, or butterscotch chips. Add chopped nuts like walnuts or pecans for extra crunch and flavor. Sprinkles can make them festive for any occasion, while M&Ms add a fun pop of color and chocolatey goodness. For a different texture, try adding shredded coconut. You can also experiment with different toppings once they’re cooled, like a simple powdered sugar glaze, a chocolate drizzle, or a dusting of powdered sugar. For those with dietary restrictions, while this recipe is designed for ease, you can experiment with gluten-free all-purpose flour blends (often 1:1 substitutes) or dairy-free butter, but be aware that texture changes may occur.

Storage and Reheating

Once your delicious simple homemade cookies have cooled completely, store them in an airtight container at room temperature. They will stay fresh and delicious for 3-5 days. To maintain their softness, you can place a slice of bread in the container with the cookies; the cookies will absorb moisture from the bread, keeping them soft. For longer storage, cooled, baked cookies can be frozen in an airtight freezer bag or container for up to 3 months. Thaw them at room temperature when you’re ready to enjoy them, or pop them in a microwave for 10-15 seconds for that fresh-baked warmth.

You can also freeze the raw cookie dough! Roll the dough into balls and place them on a baking sheet lined with parchment paper. Freeze until solid (about 1-2 hours), then transfer the frozen dough balls to a freezer-safe bag. They can be stored for up to 3 months. When you’re ready to bake, simply place the frozen dough balls on a prepared baking sheet and bake as directed, adding an extra 1-3 minutes to the baking time. This is perfect for having fresh cookies on demand!

Reheating baked cookies is simple. If they’ve lost a bit of their initial warmth, you can place them on a microwave-safe plate and heat for 10-15 seconds, or until just warm and soft. Be careful not to overheat, as this can make them tough. Alternatively, you can warm them in a preheated oven at 275°F (135°C) for 5-7 minutes. This method helps to crisp up the edges slightly while keeping the centers soft. Always allow them to cool for a minute or two after reheating, as they will be quite hot.

Frequently Asked Questions

Why are my cookies spreading too much?

Cookies tend to spread excessively for a few common reasons. The most frequent culprit is butter that is too soft or even melted. It needs to be softened to room temperature, but still firm enough to hold its shape. Another factor could be too little flour or an oven that isn’t preheated properly, leading to the butter melting before the cookies can set. Ensure your oven temperature is accurate by using an oven thermometer, and measure your ingredients precisely.

Can I make this dough ahead of time?

Absolutely! This cookie dough is fantastic for making ahead. You can prepare the dough as instructed, then cover the bowl tightly with plastic wrap and refrigerate it for up to 2-3 days. Chilling the dough actually enhances the flavor and helps prevent spreading. When you’re ready to bake, let the dough sit at room temperature for about 10-15 minutes to soften slightly before scooping and baking. You can also form the dough into balls and freeze them for even longer storage, as described in the storage section.

How do I know when my cookies are perfectly baked?

Perfectly baked cookies will have edges that are lightly golden brown, while the centers still look slightly soft and might appear a little underdone. This is key because cookies continue to cook and firm up as they cool on the hot baking sheet. If you wait until the centers look fully set and golden in the oven, they will likely be overbaked and tough once cooled. Remove them when they reach that golden edge, soft center stage, and let them cool on the baking sheet for 5 minutes before transferring to a wire rack.