Mayonnaise Cookies Recipes

MAYONNAISE COOKIES: THE EASY WAY TO USE MAYONNAISE IN YOUR BAKING

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.

CHOCOLATE CHUNK MAYO COOKIES

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.

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.

MAYONNAISE BISCUITS (COOKIES)

Steps:

• Sieve flour and baking powder, set aside.
• Mix the mayonnaise, sugar, salt and vanilla paste.
• Add the flour to the mayonnaise and mix well.
• Depending on the brand of mayonnaise you may need to add an extra tablespoon of flour if it is still sticky.
• Form into small balls and roll in extra sugar.
• Place onto baking tray and bake for 10-12 minutes.

BEST EVER HOMEMADE MAYONNAISE

Steps:

• Put first four ingredients in a food processor or blender, and buzz them for 30-40 seconds.
• With the motor still running, slowly add the oil in a thin stream (like string).
• When all the oil is incorporated, keep running the machine for another 10-20 seconds.
• Refrigerate the mayonnaise. If your eggs are ultra fresh, the mayonnaise can keep for two to three weeks.