8 Easy Homemade Cookie Recipes For Tea Time, From Crinkle Cookies To Syrup-Soaked Brownie Bites
Melt-in-your-mouth, fragrant and loved by kids in particular, sweet cookies are a tea-time staple. If you are bored of the same old recipe, here are eight favourites to try, from crinkle cookies to candy-topped and syrup-soaked ones.
A quick note on measures: these recipes use Turkish household cups. A 'water glass' holds about 200 ml and a 'tea glass' about 100 ml.
A colourful treat: candy-topped chocolate cookies, plus classic jam thumbprints.
Candy-Topped Chocolate Cookies
125 g butter or margarine
1 egg
1 water glass powdered sugar
1 tea glass wheat starch
2 tbsp cocoa
1 packet vanilla
1 packet baking powder
2 water glasses flour
Candy-coated chocolates, for the top
Knead all the ingredients into a medium-firm dough. Roll walnut-sized pieces into balls, press the candies on top and bake at 160°C.
Jam Thumbprint Cookies
250 g butter or margarine, at room temperature
1 egg
1 tea glass vegetable oil
1 tea glass powdered sugar
1 packet baking powder, 1 packet vanilla
4.5–5 water glasses flour
Sour cherry jam, or any jam you have
Mix the butter, egg, oil and powdered sugar by hand, then add the flour, baking powder and vanilla to get a soft dough that does not stick. Roll walnut-sized balls, press your thumb into the centre of each and place them on a lined tray. Bake at 170°C until lightly golden. While still warm, spoon jam into the hollows.
Snow-white cracks: two kinds of crinkle cookies.
Cocoa Crinkle Cookies
2 eggs
1 tea glass sugar
1 tea glass vegetable oil
4 tbsp cocoa
2 water glasses flour
1 packet vanilla, 1 packet baking powder
1 water glass powdered sugar, for coating
Whisk the eggs and sugar until pale, then whisk in the oil. Sift in the cocoa, vanilla, baking powder and flour and fold with a spatula. The dough will be soft, closer to brownie batter. Wrap it in cling film and chill for at least 2 hours. Roll walnut-sized balls, coat them in powdered sugar and bake on a lined tray at 180°C for about 8–10 minutes. Let them rest for 15–20 minutes before serving.
Starch Crinkle Cookies
150 g margarine or butter
Half a tea glass vegetable oil
1 egg
1 water glass flour
3 water glasses corn starch
1 water glass powdered sugar
1 packet baking powder, 1 packet vanilla
Mix the soft butter, oil, egg and powdered sugar, then add the starch, flour, vanilla and baking powder to make a dough that holds its shape. Roll walnut-sized pieces, flatten them slightly and bake at 170°C for 16–17 minutes, until the bottoms turn pale pink and the tops start to crack.
Soaked in syrup: brownie cookies and orange-soaked cookies.
Brownie Cookies
For the dough: 125 g butter, 1 large egg, 1 tea glass vegetable oil, 3 water glasses flour, 1 tea glass powdered sugar, 4 tbsp cocoa, 1 packet vanillin, 1 packet baking powder
For the syrup: 1 water glass water, 1 water glass sugar, 2 drops of fresh lemon juice
Simmer the water and sugar on low heat until it thickens, add the lemon juice and let it cool to room temperature. Knead all the dough ingredients into a dough that does not stick to your hands. Roll walnut-sized balls, place them apart on a lined tray and bake at 200°C for 10–12 minutes, until the tops crack slightly. Dip the hot cookies into the cooled syrup and leave them until they soak it up.
Orange-Soaked Cookies
For the dough: 2 eggs, 125 g butter or margarine at room temperature, 1 tea glass vegetable oil, zest of 1 orange, 1 tea glass powdered sugar, 1 vanilla, 1 packet baking powder, 2.5 water glasses flour
For the syrup: 2 water glasses orange juice, 1 tea glass sugar
Boil the orange juice and sugar and set aside to cool. Mix everything except the flour, then add the flour gradually to get a soft dough. Roll walnut-sized balls and bake at 180°C for 20 minutes. Once warm, dip each cookie in the orange syrup until it is soaked through, then serve.
Melt-in-your-mouth: mushroom cookies and tahini sesame cookies.
Mushroom Cookies
250 g margarine
2 eggs
1 water glass powdered sugar
400 g corn starch
About 1.5 tea glasses flour, added gradually
1 packet baking powder, 1 packet vanilla
2 tbsp cocoa, for the top
Beat the soft margarine, powdered sugar and eggs with a mixer. Add the starch, vanilla and baking powder and mix by hand; the dough will be sticky. Add flour little by little until it is soft and no longer sticks. Roll pieces slightly bigger than a walnut and place them apart on a lined tray. Dip the mouth of a soda bottle into the cocoa and press it onto each cookie to make the 'mushroom' pattern. Bake at 180°C for about 15 minutes, keeping them pale.
Tahini Sesame Cookies
1 tea glass vegetable oil
1 tea glass tahini
1 tea glass powdered sugar
1 tea glass ground walnuts
2–3 tbsp toasted sesame seeds
1 packet vanillin, half a packet baking powder
3–3.5 water glasses flour, added gradually
Toast the sesame seeds in a pan over low heat and let them cool. Mix everything except the flour, then add the flour gradually and knead into a medium-soft dough. Roll small balls and bake at 190°C for 20–25 minutes, until lightly golden. They taste a little like halva and stay soft, so do not touch them until they have cooled.
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