I wanted to make delicious and crispy cookies.Bake the cookies well. It's best to bake them until golden brown. They will turn out really nice when the dough is rolled to an even thickness.If chilling the dough is too bothersome, you can omit this step, but chilling makes it easier to cut out the dough.These cookies are egg-free, so they are good for those allergic to eggs. Recipe by Kilinkirin

I love to have something sweet to eat with my every evening hot tea, so I am sharing with you my easy cookies recipe

This was my first time trying to make cookies, so I used a small amount of ingredients just in case it didn't turn out well. Surprisingly, they were quite delicious! ^^ If you decide to make them, feel free to double or triple the ingredients. The amount I made yields only 12 cookies with a diameter of 2 inches and about 0.4 inches thick, just tiny 😂

I made these as a thank you present for some chocolate that I got on Valentine's Day.If you sift the baking powder and flour beforehand, the cookies will taste nice and light.There's no need to freeze the dough before baking. Recipe by Nao chan

My friends' requests are like commands. We prepared this recipe directly, my friends and I, the cooks. I was happy to see you again and thank you for joining me.

I made these cookies without baking power, egg, or butter.It is easier to cut out the dough if you dust the cookie cutter with flour. Recipe by Komatsuta

I wanted make simple cookies with the ingredients I have at home so that whenever my kids want to eat cookies, I can make some.If it's hard to make in the bag, you can knead the dough in a bowl in a usual way If the dough is dry and it's hard to come together, add 1 teaspoon of milk (not listed) and if needed, increase the amount accordingly. If you form the dough into a log, and freeze it, you can slice it while it's still frozen, and bake cookies anytime you want. Recipe by Miruty

I wanted some easy crispy cookies.I like this type of cookies the best.These cookies are crumble-in-your-mouth irresistible. They will stay crispy for a while.The combined measurement for flour and almond flour should be 150g, so adjust as needed.These cookies will be crispy even without almond flour and using ordinary sugar. They will be crispy whatever you use!Since you don't have to sift the flour, there will be less washing up to do. Recipe by Rakudapan

as a kid I loved peanut butter cookies & these are the ones my mom always made me. she passed the recipe to me & I want to share them with all of you. (: also note that I use JIF p.b. because it's the perfect consistency, and if the pb. is too thin, they wont work quite the same.

These are conventional shortbread cookies using Hattaiko (Hattai Powder) which is a roasted barley flour sold here in Japan. If you cannot get Hattaiko, you can use wholewheat flour, oat flour or barley flour instead. But the roasted nutty fragrant makes these cookies special.

I mixed in some cornstarch to make these cookies crispier.This recipe makes a large amount of dough, so you could make half the cookies and freeze the rest of the dough.You can increase or decrease the sugar and butter in equal amounts to change the sweetness. Recipe by *yuki*