single cookie recipe
The Best single cookie recipe
They’re also surprisingly versatile. You can eat them straight from the jar, pair them with a glass of milk, or stack them on top of a sundae. They’re great for snacking on their own or as a quick dessert when life gets busy. Plus, they’re made with wholesome ingredients—no refined sugar or unnecessary additives—so they’re a little healthier than most store-bought cookies. My family’s favorite part? They’re the kind of treat that doesn’t feel like a guilty pleasure; they’re just delicious. And because they’re simple, you can make a big batch and have them ready for any occasion—birthdays, movie nights, or just a quiet afternoon with a cup of tea. They’re the kind of recipe that feels like a no-brainer, but they still make everything feel a little better.
Easy Tomato Garlic Cookies
A simple, flavorful cookie made with tomato sauce and garlic, perfect for a quick snack or light dessert. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 tsp baking powder
- ½ tsp salt
- ½ cup tomato sauce
- 1 clove garlic, minced
- 1 tbsp olive oil
- ½ tsp dried oregano
👨🍳Directions
-
1
Preheat oven to 375°F. In a bowl, mix flour, sugar, baking powder, and salt. -
2
In a separate bowl, combine tomato sauce, minced garlic, olive oil, and oregano. Stir well. -
3
Roll dough into 8 small balls, then flatten each into a 1-inch-thick circle. Place on a baking sheet lined with parchment paper. -
4
Spoon about 1 tbsp of tomato sauce mixture onto each cookie, spreading slightly to coat. -
5
Bake for 12–15 minutes until edges are lightly golden. Let cool for 5 minutes before serving.
🔧Equipment
- Mixing bowls
- Rolling pin
- Baking sheet
- Parchment paper
- Knife
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Tomato Garlic Cookies Works
❓ Frequently Asked Questions About Tomato Garlic Cookies
1. What’s the best way to store these cookies so they stay soft and fresh?
Store them in an airtight container at room temperature for up to three days. If you want them to stay soft longer, wrap them individually in parchment paper and refrigerate for up to a week. For a chewier texture, you can also freeze them in a single layer on a baking sheet before transferring to a bag—thaw at room temperature before serving.
2. Can I substitute any of the ingredients, and if so, what’s the best swap?
Yes! For the butter, use neutral oil (like vegetable or canola) in a 1:1 ratio, but the texture will be slightly denser. For the sugar, swap white sugar with brown sugar in equal amounts, but adjust the baking time by a minute or two. If you don’t have vanilla extract, a drop of almond extract works as a substitute, though the flavor will be slightly different.
3. Why did my cookies spread so much, and how can I prevent that?
The butter’s high fat content and lower oven temperature help keep them soft, but if they spread too much, it’s likely because the oven was too hot or the dough was too cold when baked. Preheat your oven to 350°F (175°C) for consistency, and let the dough rest at room temperature for 10 minutes before baking. For extra control, use a cookie scoop to portion the dough evenly.
4. Are these cookies safe to eat if they’re slightly underdone?
Yes, these cookies are best enjoyed soft and chewy, so they’re safe to eat if they’re just slightly underdone. The butter and sugar create a tender crumb, so they’ll firm up slightly as they cool. If you prefer them fully baked, check them at 90–95% done (edges just starting to pull away) and let them cool on the baking sheet for a few minutes before transferring to a rack.
5. Can I make these cookies ahead of time, and how do I reheat them?
Absolutely! You can bake them up to a day ahead, cool completely, and store them in an airtight container. To reheat, place a single cookie on a baking sheet and warm it in the oven at 300°F (150°C) for 5–8 minutes, or until softened. For a quicker option, microwave for 10–15 seconds, but watch closely to avoid over-melting.
