The only cookie recipe you’ll ever need

Unlock the Editor’s Digest for free

Roula Khalaf, Editor of the FT, selects her favourite stories in this weekly newsletter.

I’ve always marvelled at the ease and confidence with which Sarit bakes. Without any stress or visible effort, and, most importantly, without a recipe, she can produce incredible baked goods — cookies, pastries, cakes, everything. The same cannot be said for me. I am a more than confident cook, I do it for a living, but I wouldn’t dream of starting a baking project without a solid recipe, from which I wouldn’t dare to deviate. Past experience has taught me that there is only disappointment for me there. If you’re anything like me, this cookie recipe is the only one you’ll ever need. Part of a cheat’s guide to good baking, it’s the first of three easy, foolproof recipes we’ll be sharing in the coming months. But cookies are also the non-baker’s best friend: universally loved, they are the ultimate make-ahead sweet treat. And with this easily adaptable base recipe, you will be able to make a hundred different kinds. These ones are buttery with a delicate snap, like a more forgiving shortbread. They can lift a mid-morning or late-afternoon slump — with just a drop of vanilla, they make fantastic tea dunkers — or be tarted up for dessert with your after-dinner grappa. We have shared some of our favourite flavour combinations, but see these cookies as a canvas on which to unleash your creativity.

Honey & Co’s butter cookies

Makes 32-48 cookies, depending on size

All versions of the cookies can be frozen before baking. Just add 3-4 minutes to the baking time.

For the dough

Flavour suggestions

1. These cookies can be baked in many different shapes. You’ll need a rolling pin to make some of these. Roll the dough out between two sheets of baking paper. Roll the dough out to a 24cm square or circle on the paper then cut into fingers or wedges. Roll the dough out to a thin 35cm square on a sheet of baking paper on a flat tray, then transfer to the fridge to cool. Use cutters to form whatever shape you want. Divide the dough in half and roll each ball into a log about 25cm in length, then roll the logs in chopped nuts, desiccated coconut or sugar and chill. Slice when cold. Using your hands, shape 20g chunks of dough into small balls, crescents or ovals, then dip in nuts, sugar or anything you fancy. Place all the ingredients, including any flavourings you’re using, in the bowl of an electric mixer fixed with a paddle attachment, then mix until a ball of dough is formed. It will take a few minutes, so don’t rush it. If you wish to make these by hand, you are better off creaming the butter and icing sugar before adding the rest of the ingredients, but it takes time and requires some elbow grease.

2. Remove the dough from the bowl.

3. Shape the dough according to one of the suggestions above.

4. Heat your oven to 170C. Place the cookies on a baking sheet lined with the baking paper you used for shaping them, and bake for 15 minutes or until golden. If you’re baking finger- or wedge-shaped cookies, recut them, return to the oven and bake for another 15 minutes, then sprinkle with some caster sugar while they are still hot.

5. Let the cookies cool on the tray before serving. These are best stored in an airtight container at room temperature.

Find out about our latest stories first — follow FT Weekend Magazine on X and FT Weekend on Instagram