Buttery Mayonnaise Sugar Cookies

These Buttery Mayonnaise Sugar Cookies deliver a tender, melt-in-your-mouth texture with an unexpectedly rich flavor thanks to a secret ingredient: mayonnaise. Blending softened butter with powdered sugar, creamy mayonnaise, and a hint of vanilla, then folding in just the right balance of flour, cornstarch, and baking powder, yields cookies that are crisp at the edges and soft at the centers. Lightly sweet and perfectly golden, they’re ideal for cookie exchanges, afternoon tea, or a simple weekend baking project. With minimal ingredients and foolproof technique, these delicate cookies promise consistently delightful results—no frosting required.

Cooking Time

• Active Preparation: 20 minutes

• Chilling Time: 30 minutes

• Baking Time: 12–15 minutes per batch

• Total Time: Approximately 1 hour

Ingredients

• 90 g (6 Tbsp) unsalted butter, softened to room temperature

• 80 g (⅔ cup) powdered sugar, sifted

• 80 g (5 Tbsp + 1 tsp) mayonnaise

• 1 tsp vanilla extract (or vanilla sugar, to taste)

• ¼ tsp fine salt

• 1 large egg, room temperature

• 30 g (3 Tbsp) cornstarch

• 200 g (1⅔ cups) all-purpose flour

• 5 g (1 tsp) baking powder

Step-by-Step Cooking Directions

1. Cream Butter and Sugar
   In a large bowl, use a hand mixer or stand mixer to beat the softened butter and powdered sugar on medium speed until pale and fluffy—about 2–3 minutes. This aeration is key to light, tender cookies.

2. Add Mayonnaise, Vanilla, and Salt
   With the mixer on low, add mayonnaise, vanilla extract, and salt. Beat until smooth and homogenous, scraping down the bowl to ensure no streaks of butter remain.

3. Incorporate the Egg
   Crack in the egg and beat on medium speed until fully incorporated, about 1 minute. The mixture will appear silky and slightly glossy.

4. Combine Dry Ingredients
   In a separate bowl, whisk cornstarch, all-purpose flour, and baking powder until evenly distributed.

5. Gradually Add Dry to Wet
   With the mixer on low, slowly add the flour mixture to the butter mixture in two additions. Mix just until no dry streaks remain—overmixing can develop gluten and toughen the cookies.

6. Chill the Dough
   Turn the dough out onto plastic wrap, shape into a disk, wrap tightly, and refrigerate for at least 30 minutes. Chilling solidifies fats and hydrates starches, ensuring cookies hold their shape and bake evenly.

7. Preheat & Prepare Baking Sheets
   Preheat oven to 175 °C (350 °F). Line baking sheets with parchment paper—no greasing required.

8. Shape the Cookies
   Remove dough from the fridge. For cutouts, roll dough to 6 mm (¼ in) thickness on a lightly floured surface and use cookie cutters. For drop cookies, scoop tablespoon-sized portions, roll into balls, place on sheets, and gently flatten with the bottom of a glass or your palm.

9. Bake to Perfection
   Bake one sheet at a time for 12–15 minutes, rotating halfway through, until edges are set and just beginning to turn golden. Centers will still appear slightly soft—carryover heat will finish them.

10. Cool Completely
    Let cookies rest on the baking sheet 3–5 minutes, then transfer with a spatula to a wire rack to cool fully. Store in an airtight container at room temperature for up to 5 days.

Nutritional Information

(Per cookie; recipe yields ~24 cookies)

• Calories: 115 kcal

• Protein: 2 g

• Carbohydrates: 14 g (Sugars: 5 g)

• Fat: 6 g (Saturated Fat: 3.5 g)

• Dietary Fiber: 0.3 g

• Sodium: 70 mg

The Origins and Popularity of the Recipe

Mayonnaise in cookies might sound unconventional, but it dates back to WWII-era baking when home cooks used pantry staples creatively. Mayonnaise, essentially oil and egg in emulsion, adds richness and moisture, replacing part of the butter or egg. Sugar cookies themselves trace to 18th-century America, beloved for their simplicity and versatility. Sprinkled with sugar or crafted into festive shapes, these cookies have endured as a classic. The mayonnaise variation surged online in the 21st century as bakers sought extra-tender textures without increasing quantities of costly ingredients like butter or eggs.

Reasons Why You’ll Love the Recipe

• Tender Texture: Cornstarch and mayo combine to create irresistibly soft cookies.

• Simple Ingredients: No exotic items—just pantry staples.

• Versatile Shapes: Cutouts for holidays or drop cookies for quick snacks.

• Reliable Results: Foolproof mixing and chilling ensure consistent outcomes.

• Make-Ahead Friendly: Dough can be stored or frozen for later baking.

Health Benefits

• Moderate Protein: Eggs contribute quality protein for satiety.

• Calcium Source: Butter and mayonnaise supply small amounts of calcium.

• Portion Control: Small 6 cm cookies help moderate indulgence.

• Lower Refined Fats: Mayonnaise allows for slightly reduced butter without sacrificing richness.

• Gluten Flexibility: Adaptable to gluten-free flour blends for dietary needs.

Serving Suggestions

• Tea Time: Perfect alongside black tea or coffee for mid-afternoon treats.

• Festive Platters: Decorate with royal icing or colored sugars for holidays.

• Ice Cream Sandwiches: Sandwich two cooled cookies with vanilla or chocolate ice cream.

• Gift Boxes: Layer in decorative tins with parchment for homemade gifts.

Common Mistakes to Avoid

• Skipping Chill: Dough that’s too warm spreads excessively, losing shape.

• Overmixing Flour: Leads to tough, dense cookies—mix until just combined.

• Inaccurate Measuring: Weigh flour and cornstarch for best consistency—spoon & level can compact flour.

• Skipping Parchment: Cookies can stick and brown unevenly—always line sheets.

• Ignoring Oven Variances: Hot spots cause uneven browning; rotate sheets halfway.

Pairing Recommendations

• Wines: A sweet Moscato or late-harvest Riesling complements the buttery sweetness.

• Beers: Belgian-style witbier or mild brown ale pairs surprisingly well.

• Cocktails: A vanilla-infused White Russian or creamy Baileys cocktail echoes the cookie flavor.

• Non-Alcoholic: Chilled herbal iced tea (chamomile or mint) refreshes the palate.

Cooking Tips

• Room-Temperature Ingredients: Ensure butter and egg are at room temp for even creaming.

• Chill Twice: For intricate shapes, refrigerate cutouts on sheets 10 minutes before baking.

• Flavor Variations: Add citrus zest, almond extract, or a pinch of cinnamon for twist.

• Uniformity: Use a cookie scoop or ruler for even sizing and baking.

• Dough Storage: Freeze unbaked dough balls on a tray then freeze in bags; bake from frozen, adding 1–2 minutes.

Similar Recipes to Try

• Classic Sugar Cookies: Traditional butter-sugar-egg dough for crisp edges.

• Shortbread Cookies: Rich, crumbly cookies made from butter, sugar, and flour.

• Mayo Chocolate Chip Cookies: Incorporate semi-sweet chips into mayonnaise cookies.

• Cornstarch Meltaways: Ultra-tender cookies relying on cornstarch and butter.

Variations to Try

• Double Chocolate: Add 30 g cocoa powder and 100 g chocolate chips to the dough.

• Spiced Maple: Substitute vanilla with 1 tsp maple extract and add ½ tsp cinnamon.

• Citrus Sugar: Mix lemon or orange zest into dough and roll cutouts in sanding sugar.

• Nutty Bliss: Fold 50 g finely chopped nuts (almonds, pecans) into the dough.

• Gluten-Free: Replace flour with a 1:1 gluten-free blend; increase cornstarch by 10 g for structure.

Ingredient Spotlight

Mayonnaise
Mayonnaise is an emulsion of oil, egg yolk, and acid, providing moisture and richness in baked goods. It tenderizes by coating flour proteins, limiting gluten formation, and contributes a subtle tang that enhances buttery flavors without adding obvious mayonnaise character.

Conclusion

Buttery Mayonnaise Sugar Cookies masterfully combine everyday ingredients into a cookie that’s at once tender, flavorful, and visually appealing. Whether you opt for simple rounds or festive cutouts, these cookies bake up with enviable texture and a melt-in-your-mouth bite. Their ease, adaptability, and timeless flavor ensure they’ll become a beloved addition to your baking repertoire—perfect for gifting, entertaining, or casual enjoyment.

10 Comprehensive FAQ

1. Can I substitute sour cream for mayonnaise?
   Yes—use equal weight sour cream for a similar tender texture and slight tang.

2. How do I prevent cookie spreading?
   Chill dough thoroughly, use cold sheets, and avoid over-creaming butter.

3. Can I make this recipe dairy-free?
   Substitute vegan butter, plant-based mayonnaise, and non-dairy milk.

4. What’s the best way to store these cookies?
   Keep in an airtight container at room temperature for up to 5 days; freeze for longer storage.

5. Why are my cookies dense?
   Likely under-creamed butter or overmeasured flour—ensure proper creaming and weight measurements.

6. Can I add colored sugar on top?
   Yes—sprinkle sanding sugar or colored sugar before baking for sparkle.

7. How do I make the cookies crispier?
   Bake an extra 1–2 minutes until edges are golden, but watch closely to avoid burning.

8. What if I don’t have cornstarch?
   Substitute with an equal amount of potato starch or tapioca starch.

9. Can I roll out and re-roll scraps?
   Yes—gather scraps, chill 10 minutes, and roll again; cookies may be slightly tougher.

10. How can I add chocolate drizzle?
    Melt 50 g chocolate with 1 tsp oil, drizzle over cooled cookies with a fork.