Fried Cookies Recipe

Who says cookies can’t be fried?

This sweet treat takes the classic cookie to new heights by adding a crispy, golden exterior to the soft, chewy center.

With a simple dough recipe and a quick fry in hot oil, you’ll be hooked on these addictive fried cookies in no time!

Ready Time

45 mins

Yields

5 servings

Ingredients

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, softened
3/4 cup white granulated sugar
1/2 cup brown sugar
2 large eggs
2 teaspoons vanilla extract
Colored sugar or sprinkles for garnish

Instructions

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.

In a medium bowl, whisk together flour, baking soda, and salt.

Set aside. In a large bowl, use an electric mixer to cream together the butter and sugars until light and fluffy, about 2 minutes.

Beat in the eggs one at a time, followed by the vanilla extract.

Gradually mix in the dry ingredients until just combined, being careful not to overmix. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

Bake for 10-12 minutes or until the edges are lightly golden.

Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Once cooled, fry the cookies in hot oil (about 350°F) for 10-15 seconds on each side, or until crispy and golden.

Drain on paper towels and garnish with colored sugar or sprinkles before serving.

Notes

Use a high-quality all-purpose flour for the best results, as it will affect the texture and structure of the cookies. Make sure to soften the butter to room temperature for easy creaming with the sugars.

Use a mix of white and brown sugar to balance the flavor and texture of the cookies.

Don’t overmix the dough, as it can lead to tough cookies. Use a cookie scoop or spoon to portion the dough, as it will help maintain the shape of the cookies.

Keep an eye on the cookies while baking, as the baking time may vary depending on the size and your oven.

Let the cookies cool completely before frying, as it will help them hold their shape while frying. Be careful when working with hot oil, as it can cause serious burns.

Fry the cookies in batches to avoid overcrowding the pot and to maintain the temperature of the oil.

Drain the fried cookies on paper towels to remove excess oil and prevent sogginess.