The Perfect No-Oven Cookie Solution
Discover these incredibly simple yet delicious stovetop cookies that come together in just 10 minutes! Perfect for hot summer days, power outages, or when you need a quick sweet treat. These pan-fried cookies offer the perfect balance of soft interior and slightly crispy exterior, making them an ideal accompaniment to your afternoon tea or coffee.
Ingredients
For the Cookie Dough:
- 1 large egg
- 1 pinch salt
- 100g (½ cup) granulated sugar
- 1 teaspoon vanilla sugar or ½ teaspoon vanilla extract
- 60g (¼ cup) sour cream (any fat content)
- 30ml (2 tablespoons) vegetable oil
- 200g (1⅔ cups) all-purpose flour
- 1 teaspoon baking powder
Instructions
Making the Dough:
- In a medium bowl, beat the egg with salt, sugar, and vanilla sugar until lightened in color.
- Add sour cream and vegetable oil. Mix until well combined.
- Sift together flour and baking powder.
- Gradually add dry ingredients to wet ingredients, mixing until a soft, slightly sticky dough forms.
- Oil your hands lightly to prevent sticking.
Shaping and Cooking:
- Divide dough into two portions.
- Roll each portion into a log and cut into equal pieces (about 8-9 per portion).
- Roll each piece into a ball and flatten slightly.
- Optional: Create a pattern on top using a fork.
- Heat a large non-stick pan (26-28cm) over low heat.
- Place cookies in the pan, leaving space between each cookie.
- Cook covered for 4 minutes on each side, or until golden brown.
Time and Nutritional Information
- Prep Time: 5 minutes
- Cooking Time: 8 minutes (two batches)
- Total Time: 13 minutes
- Servings: 16-18 cookies
Per cookie (approximate):
- Calories: 95
- Fat: 3g
- Carbohydrates: 15g
- Protein: 2g
- Sugar: 6g
Pro Tips and Tricks
- Keep heat consistently low to prevent burning
- Use a non-stick pan for best results
- Oil your hands when handling the dough
- Watch carefully for color change to determine when to flip
- Space cookies evenly in the pan to ensure even cooking
Variations and Substitutions
- Add cocoa powder for chocolate cookies
- Mix in cinnamon for snickerdoodle-style cookies
- Use Greek yogurt instead of sour cream
- Add lemon zest for citrus cookies
- Mix in finely chopped nuts
Common FAQs
Q: Why are my cookies burning?
A: The heat is likely too high. Keep it on low and adjust cooking time as needed.
Q: Can I make the dough ahead?
A: Yes, refrigerate for up to 24 hours, but bring to room temperature before cooking.
Q: Why are my cookies not cooking in the middle?
A: They might be too thick. Try flattening them more before cooking.
Q: Can I double the recipe?
A: Yes, but cook in multiple batches to maintain proper spacing.
Storage and Make-Ahead Tips
- Store in an airtight container at room temperature for up to 5 days
- Layer cookies with parchment paper to prevent sticking
- Freeze uncooked dough balls for up to 2 months
- Allow cookies to cool completely before storing
- Refresh slightly stale cookies by warming briefly in the pan
These quick and easy stovetop cookies are perfect for unexpected guests or when you need a sweet treat in a hurry. Their simplicity and delicious taste make them a go-to recipe for any home baker. Serve them plain, dusted with powdered sugar, or drizzled with chocolate for an extra special touch. They’re sure to become a family favorite!
