Mayonnaise Cookies Recipe - Allrecipes.com
Mayonnaise Cookies Recipe

Mayonnaise Cookies

Recipe by  

"A rich, crisp, sugar type cookie that is easy to make. The mayonnaise takes the place of the shortening and eggs. My son says it is possibly the world's best cookie."

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings
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Directions

  1. Mix together sugar, flour, baking soda, and salt. Add mayonnaise and vanilla. Mix together very well.
  2. Shape into walnut sized balls. (The dough will be crumbly). Mash with a fork, sprinkle with sugar. Bake 12 minutes in a 350 degree F (175 degrees C) oven.
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Reviews More Reviews

Most Helpful Positive Review
Mar 17, 2008

i had a jar of fat-free mayo that wasn't getting enough attention, so i decided to give this recipe a try. the cookies turned out more like moist muffin tops, but still had great flavor. if you want more of a "guilt-free" treat this would be it, but i think they're much better made with regular mayo :)

 
Most Helpful Critical Review
Jan 31, 2008

Pretty decent cookies & easy to make. I had no problems working with the dough. They have a slight mayo flavor while they are still warm and it tastes more normal when they cool. I'd love to try variations. I may try adding cocoa as some other reviews mentioned. As others have mentioned, I didn't have many ingredients on hand and this was one of very few cookie recipes that didn't require butter (ot butter substitutes) or eggs.

 

73 Ratings

Jun 22, 2008

I'm a cookie lover but not a baker. My husband needed some cookies for an event and I was too lazy to go to the store. I saw this recipe and had the ingredients, so I gave it a try. I made the recipe exactly as written. The only change I made was to press a pecan half into some of the cookies which was good. I had no problem with the dough being crumbly,in fact, mine was sticky. I had to bake a couple of extra minutes. For ease and taste, I give this cookie a 5.

 
Aug 08, 2005

These were pretty good cookies. I tryed making them healthier by using light Mayonnaise, replacing half the sugar with Splenda, and replacing 1/2 cup of all-purpose flour with oat flour. Like one reviewer said, the dough is hard to work with. First it comes out very crumbly and then it turns very sticky making it a messy job to roll into balls. Secondly, if you are a cookie dough addict and you are using light mayo, hold off on eating it because it tastes nasty. And finally, really make sure you flatten the dough out well before baking because these cookies do not spread at all and they will burn on the bottom and be raw in the middle if you don't. Other than that they were very tasty.

 
Nov 04, 2004

So quick to mix up I had them ready before the oven finished preheating! I also made a batch that included approx 1T cocoa powder. Adjust it to your liking. Surprisingly good!

 
Nov 24, 2006

These really are quite nice, even if the dough smells dodgy. I omitted the vanilla (only because I was out) and added allspice, nutmeg, and cloves, and dusted them with confectioner's sugar after baking. Very lovely whilst still warm with a cup of spice tea on a cold night.

 
Aug 07, 2005

This is the first cookie recipe I've used that my parents actually liked! They were really surprised when I told them I made it with mayonnaise! The batter smelled really funky, but the result was surprisingly good. I used a little more mayonnaise because the dough was really dry, and it turned out really good. I only had low fat mayonnaise (with half the fat), but it still came together. The flavors definitely get better with time!

 
Nov 07, 2004

The Japanese home kitchen is not designed for baking. I tried this, without any kind baking utensils like an electric mixer, and with an oven that looks like (and in fact doubles as) a microwave. Those cookies whic I was able to complete were great (didn't last the day), but the dough was really hard to work with.

 

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Nutrition

  • Calories
  • 182 kcal
  • 9%
  • Carbohydrates
  • 22.1 g
  • 7%
  • Cholesterol
  • 5 mg
  • 2%
  • Fat
  • 9.8 g
  • 15%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 1.5 g
  • 3%
  • Sodium
  • 161 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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