• 150g softened butter
  • 160g caster or granulated sugar
  • 2 tsp vanilla extract
  • 1 egg
  • 225g plain flour
  • 1/2 tsp bicarbonate of soda
  • Pinch of salt (or 1/4 tsp)
  • Pinch of cinnamon (or 1/4 tsp)


  • STEP 1
    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).
  • STEP 2
    Put the butter and sugar into a bowl and beat until creamy.
  • STEP 3
    Beat in the vanilla extract and the egg.
  • STEP 4
    Add in the flour, bicarbonate of soda, cinnamon and the salt into the bowl and mix it in with a wooden spoon.
  • STEP 5
    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.
  • STEP 6
    Gently flatten the cookies and press a criss-cross/crosshatch pattern into them with the back of a fork.
  • STEP 7
    Bake them in the oven for 8-10 minutes or until light brown and slightly soft in the middle when pressed.

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