Mayonnaise Cookies

by 247tasty

The mayonnaise substitutes for the fat present in most biscuit recipes and the mayonnaise vinegar make the cookies light and crispy, just the same as it does for the pie crust. This is a recipe for drop biscuits, meaning no rolling and cutting is needed. The yield is 12 biscuits so you’ll need two 6-well tins of muffin or one 12-well tin of muffin. Equal mounds of biscuit dough may be dropped on well-greased baking tins for a rougher appearance, an easy to make a rich, crisp, sugar-type cookie. The mayonnaise takes the place of eggs and the shortening.

Mayonnaise is made of eggs, butter, and vinegar, so it makes sense to believe that baked goods are perfect. Each of these items is essential for a delicious treat, so mayo is an effective way to bake.


1 cup white sugar
2 cups all-purpose flour
1 cup mayonnaise
1 tsp baking soda
1 pinch salt
1 tsp vanilla extract


1. Mix the sugar, flour, baking soda, and salt. Add Coffee and mayonnaise. Mix and mix well.

2. Shape into walnut-sized balls and sprinkle with sugar and fork to mash. Bake for 12 minutes on an oven of 350 degrees F (175 degrees C).


1. These biscuits can be made in a well-grained 9-inch baking dish. While dry, cut into individual pieces and serve with butter.

2. This biscuit recipe is also ideal as it bubbles away with the lid on to cook on top of a stew.

3. Replace the same quantity of mayonnaise for the oil requested in the recipe, and leave off the eggs. It is said that you must add a little more water to get the right consistency if you start with a boxed cake mix, so you may need to do it to make it perfect. And the egg and oil for a cookie recipe can be easily exchanged.

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