Easy Mayonnaise Biscuits

Baked mayonnaise cookies are one of those recipes that you make “on the fly,” but which manage to amaze with their simplicity and taste. Mayonnaise provides fat, butter, and egg, all in one ingredient, which makes the dough consistent and crumbly without having to add extra butter.

Those who love baking and quick recipes will definitely appreciate these cookies, which are made with a minimum of ingredients and minimal effort. The secret lies in the mayonnaise, which forms the basis of the recipe and contains a large amount of butter, salt, and eggs. The listed products can either be omitted from the dough altogether or their proportion can be reduced to a minimum.

The cookies are quick to prepare: five minutes to knead the dough and 25 minutes to bake. The yield of the finished product from the amount of flour indicated below is 1.1 pounds.

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  Grind the egg and sugar together in a saucepan. Despite the fact that egg is already present in mayonnaise, it is additionally included in the cake recipe to achieve a crumbly dough.
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  Add the mayonnaise to the mixture and stir well again.
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  Pour about one and a half cups of flour and baking powder.
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  Quickly knead the dough, adding additional wheat flour if necessary. If you decide to use baking soda instead of baking powder, it is important to note that the acid in mayonnaise may not be enough to neutralize the baking soda, in which case the baking soda will need to be neutralized with vinegar before adding it to the dough.
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  Using your hands or a rolling pin, roll out the dough to a thickness of about 6-7 mm. Cut the cookies out of the dough using a cookie cutter or, in the old-fashioned way, using a glass.
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  Place the cookies on a baking sheet and bake in a preheated oven at 190 degrees C. The baking time at the specified temperature is 25 minutes.
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  Cookies already baked.
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  Sprinkle with powdered sugar to taste and serve.