Here’s a cookie—not just any cookie, but a fast, forgiving everyday cookie. Easy to make and even easier to eat, this recipe is perfect when you need a quick sweet fix.
This is a very simple cookie recipe that I consider an everyday staple. You can make them quickly—sometimes even in the middle of the night—and they’re remarkably forgiving, so small variations rarely ruin the result.
These cookies tend to go through a short life cycle: cookie → mouth. Repeat.
Mornings can be frantic. On many days I wake up late, rush the kids, and we’re out the door right before the bell. Breakfast in the car becomes the norm. A couple of these cookies and a glass of milk brightens their day—and yes, we sometimes bring milk along in the car.
I belong to several Facebook groups for home cooks where we exchange tips, share laughs, celebrate successes and embrace failures. I first heard about these cookies in one of those groups. No one had a clear name for them, so I call them “everyday cookies” because they’re easy enough to make and enjoy every day.
This is a basic, adaptable dough: add two tablespoons of cocoa powder for chocolate cookies, a spoon of instant coffee for coffee-flavored cookies, or spices like cinnamon or cardamom for a different twist. Be creative and experiment.
Let’s get baking.
In a blender, combine sugar, molasses, oil, melted butter, vanilla, and an egg. Blend until well incorporated. In a separate bowl, whisk together the flour and baking powder. If you’re adding cocoa, cinnamon, coffee, or other dry flavorings, mix them into the flour now.
Pour the wet mixture into the dry ingredients. Stir with a spoon, then use your hands to bring the dough together until it’s consistent. Depending on your flour, you might need an extra tablespoon or two of flour to reach the right texture.
Form the dough into small balls—smaller cookies work best. I make mine about ½ to ¾ tablespoon each.
Place the balls on a baking sheet. You can leave them round or gently press them flat. Use a fork to make a simple decorative pattern if you like.
Optionally brush the tops with a little beaten egg mixed with a pinch of cinnamon or vanilla for shine and flavor. I don’t recommend brushing chocolate variations because the egg can create an off-color sheen.
Bake at 350°F (175°C) for about 12 minutes, until the cookies are golden. Remove from the oven and let them cool on a wire rack.
These cookies are great for busy mornings, snack boxes, or whenever you need a small, satisfying treat. They store well in an airtight container and remain soft the next day.
This Thanksgiving week I’ve been reflecting on gratitude. Small comforts like a warm kitchen, food to share, and safety at school matter. I’m grateful for every small blessing—and for easy recipes that bring people together.
Have a blessed Thanksgiving.
If you try this recipe, I’d love to see your photos. Tag your creations with #amiraspantry on social media so I can enjoy them with you.
Everyday Cookies.
Ingredients
- ½ cup sugar.
- ¼ cup oil.
- ¼ cup unsalted butter melted.
- 1 egg.
- ¼ – ½ teaspoon vanilla extract.
- 1 Tablespoon molasses.
- 1 ½ AP flour*.
- 1 ½ teaspoon baking powder.
Optional:
- Beaten egg and cinnamon for brushing.
Instructions
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Preheat your oven to 350°F (175°C).
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In a blender, mix the sugar, molasses, oil, melted butter, vanilla, and egg until combined.
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In a separate bowl, whisk together the flour and baking powder (and any dry flavors).
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Add the wet mixture to the dry. Stir with a spoon, then use your hands to form a consistent dough. Add a tablespoon or two more flour if needed.
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Form ½ to ¾ tablespoon balls and arrange them on a baking sheet.
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Leave them round or press gently to flatten. Decorate the tops with a fork if desired.
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Brush tops with lightly beaten egg mixed with a dash of cinnamon, if using.
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Bake about 12 minutes until golden brown. Cool on a wire rack.