If you don't fancy using a bunch of posh ingredients or equipment but still require a sugar fix, these cookies are absolutely perfect! As well as tasting delicious, they also have an appealing crosshatch design which will make any of your friends think you're a professional! They are soft and chewy when they come out of the oven and the texture hardens overnight.
150g softened butter
160g caster or granulated sugar
2 tsp vanilla extract
225g plain flour
1/2 tsp bicarbonate of soda
Pinch of salt (or 1/4 tsp)
Pinch of cinnamon (or 1/4 tsp)
Preheat your oven to 190°C/fan 170°C/gas mark 5 and line a baking tray with greaseproof paper (line two trays if you would like smaller cookies).
Put the butter and sugar into a bowl and beat until creamy.
Beat in the vanilla extract and the egg.
Add in the flour, bicarbonate of soda, cinnamon and the salt into the bowl and mix it in with a wooden spoon.
Use a tablespoon (or a teaspoon for smaller cookies) to make scoops of the mixture, spacing them well apart on the baking trays. This mixture should make about 12 large cookies or 30 small cookies.
Gently flatten the cookies and press a criss-cross/crosshatch pattern into them with the back of a fork.
Bake them in the oven for 8-10 minutes or until light brown and slightly soft in the middle when pressed.