Soft cookies

Soft cookies

Lucy's Bakes
5 mins
Cooking time
8 mins
Jacqui Melville

The American-style of soft cookie has become really popular over the last 15 years in the UK and here is the recipe I use as a base for all my soft cookies. As I mentioned before, I took a massive batch of dough into the Skiworld off ice and bags of ‘extras’ and everyone had a go at creating their signature cookie. Ryan Chitty in marketing won the soft cookie tasting with his coconut and Daim – his and a few of the other winning combinations are here for you to try (you can also use the classic crunchy biscuits flavour combinations). Don’t hold back on the salt in this recipe!


Quantity Ingredient
125g butter, at room temperature
5g vanilla extract
pinch salt
225g caster sugar
1 egg
225g self-raising flour
5g bicarbonate of soda


  1. Preheat the oven to 190°C. Line 2 or 3 baking sheets with baking paper.
  2. Beat the butter, vanilla, salt, sugar and egg together until well-mixed.
  3. Add the flour and bicarbonate of soda and mix well to a stiff dough. Add any extras flavours, or ones of your own, and work in by hand.
  4. With wet hands, roll the dough into 12 x 50 g balls. Flatten between your palms to about 5 mm thick then place well apart, to allow for spreading, on the prepared baking sheets. Bake for 8 minutes for very soft cookies and up to 9–10 minutes for slightly crisper ones. Cool on a wire rack then store in an airtight container for up to 1 week.


  • This recipe is vegetarian and nut-free.


  • If you load the oven with more than a couple of trays of cookies you may need to extend the cooking time slightly.


  • Ryan Chitty’s winning Daim and coconut combo – replace 50 g flour with 50 g desiccated coconut, and add 3 Daim bars, chopped.

    Jenny Greenwood’s Werther – add 50 g Werther's Original sweets, crushed.

    Chocolate chip – add 100 g chocolate chips or chopped chocolate of your choice.

    Double chocolate chip – Replace 25 g flour with 25 g cocoa in the mix and add 100 g chocolate chips.

    Chocolate/orange – omit the vanilla extract and add 100 g chocolate chips and the finely grated zest of 1 orange.

    Raisin and orange – omit the vanilla and add the finely grated zest of 1 orange and 100 g raisins.

What the testers say

  • HANNAH, AJ AND MADDY CUFFLIN – ‘We are American so this is what we call a cookie. We weighed them in at 65 g and they were BIG. We added a ton of M&M’s to ours – yum!’

    JOSH AND BEN CURD – ‘We made lots of these and they lasted no time in our tin – we have friends round often so they are a great thing to have to hand.’

    COLIN MEEKCOMS – ‘I am a novice baker – I followed the recipe and I thought they could not make a cookie when I put them in the oven, but they set as they cooled and transformed into real American-style soft cookies – I am so proud!’
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