Do you need cookies in a hurry? Here comes Bisquick to the rescue. These cookies are super easy to make; plus they taste great. For several weeks, a box of Bisquick sat on my kitchen counter and simply got in the way. I purchased it for another recipe. How many times did I move the box around? When I wanted some cookies to serve with my homemade ice cream, I mused: “Wonder if I could use Bisquick to make cookies?” Surprise! My experiment worked and these are the best sugar cookies. Furthermore, the cookies were incredibly easy to make. This is a small batch — it makes only makes 12 cookies; but that was just right to go with my ice cream. It is very easy to double the recipe or make a second batch, as you may very well want more cookies!
Versatile Bisquick baking mix has been around for a long, long time. Years ago, I cooked with Bisquick on a regular basis making all kinds of things such as pancakes, biscuits, chicken dumplings, cobblers and the crusts for one-dish casseroles. Then, I sort of forgot about Bisquick. Recently, when a recipe called for Bisquick, of course, I purchased the largest box ever. Now I have alot of Bisquick to use in making all those recipes again. I had never made Bisquick cookies, but why not? Let’s experiment. And these cookies turned out great — for a sugar cookie.
This is an easy, “almost one bowl” recipe. The ingredients are Bisquick, an egg, sugar, oil and a little vanilla extract. Ingredients which you probably have around your kitchen. No need to get out an electric mixer for this cookie recipe. Just simply mix the ingredients together in a large bowl. The cookie dough may be sticky. If needed, lett the dough sit in the refrigerator for an hour to help with the stickiness. Then roll into balls using your hands. I dipped the shaped cookies into colored “sanding” sugar to give the cookies a little class. Then I flattened the cookies just a bit using the bottom of a flat glass. Bake on parchment paper (or the sides of a paper bag because I keep forgetting to restock my parchment paper). No need to further decorate the cookies — they are ready for serving.
I think homemade ice cream always need a cookie as a side-kick. And these cookies were just the thing.
There are all kinds of things which you could add to these cookies for variations. Add chocolate chips, nuts, M&N’s. Add cocoa powder for a chocolate cookie. Experiment with different kinds of sprinkles. I don’t think I’ll having a problem using the rest of my Bisquick box!
A Small Batch of Bisquick Sugar Cookies
- 1-1/4 cup Biquick
- 1 large egg
- 1/3 sugar
- 1/2 tsp vanilla extract
- 3 Tbsp vegetable oil, such as canola oil
- colored sanding sugar or decorating sprinkles for rolling
Method and Steps:
- Pre-heat oven to 350 degrees. Line a large baking sheet with parchment paper.
- Add the Bisquick and sugar to a large bowl, stir to combine. Set aside
- In another medium-size bowl, add the egg and beat until blended using a wire whip or fork.
- Add the vegetable oil and vanilla extract to the egg and blend in.
- Using a large cook spoon or wooden spoon, stir the egg/oil mixture into the Bisquick until combined. If the dough is sticky, cover and refrigerate for up to one hour.
- Using teaspoons, scoop out a spoonful of cookie dough. Roll into a round ball with the palms of your hands.
- Place colored sanding sugar or decorating spinkles into a small bowl. Gently roll the cookie dough in the sugar to coat all sides. Place on parchment paper. Repeat with remaining cookie dough. Leave space between cookies on the baking sheet.
- Flatten each cookie slightly with the flat bottom of a glass.
- Bake in 350 degree oven for 8 – 9 minutes until the cookies are done and the edges begin to turn slightly brown. Do not overcook. Cookies will be soft in center. (The bottoms of the cookies will brown quickly due to being coated with sugar.)
- While the cookies are still warm, use a spatula to loosen and transfer to wire rack to cool completely.