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Serve with tea, coffee, or a glass of cold milk.
Store in an airtight container at room temperature for up to 5 days.
Do not refrigerate, as it may dry them out.
Variations:
Add lemon or orange zest for a citrusy twist.
Mix in a handful of mini chocolate chips for a sweet surprise.
Substitute part of the flour with almond flour for a slightly nutty flavor.
FAQ:
Q: Why use mayonnaise in cookies?
A: Mayonnaise contains both oil and eggs, which contribute to moisture and tenderness, resulting in a softer cookie.
Q: Can I use light mayonnaise?
A: It’s best to use full-fat mayonnaise for optimal texture and flavor.
Q: Can these be made gluten-free?
A: Yes, you can substitute the flour with a gluten-free all-purpose blend, though texture may vary slightly.
Q: How can I make them crispier?
A: Bake for an additional 2–3 minutes, but be careful not to brown them too much.
Q: Can I freeze the dough?
A: Yes, form into balls and freeze on a tray. Once frozen, transfer to a bag and store for up to 2 months. Bake from frozen, adding 1–2 minutes to the baking time.
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