Slow Cooker Cookies Made Easy

Crumbly, sugary, without unnecessary hassle — please your loved ones. Cookies in a slow cooker will turn out no worse than those baked in the oven. The process is not at all difficult — even a child can do it. At the dacha, in the hostel, whenever you don’t have access to a stove, you can bake delicious cookies for tea.
cook time: 1h
Freya Ashford
Slow Cooker Cookies Made Easy

Nutrition Facts (per serving)

425
Calories
21g
Fat
50g
Carbs
7g
Protein

Ingredients (4 portions)

Basic:

Sugar 100 g
Wheat flour 180 g
Butter 100 g
Vanillin to taste
Eggs 1 pc
Soda 0.5 tsp

Recipe instructions

Step 1

Step 1
How to make cookies in a slow cooker? Prepare your food. Take high-quality, natural oil — it is the main ingredient and affects the taste of the entire dish. Remove it from the refrigerator about two hours before cooking — the butter should be very soft. The amount of flour is approximate; it may take more or less.

Step 2

Step 2
Take a bowl, beat an egg into it. Add sugar. You can add another pinch of salt to balance the taste. Beat the egg and sugar using a hand whisk. In this recipe, the quality of whipping is not important, the products just need to be mixed.

Step 3

Step 3
Add very soft butter to the egg mixture. If it has not had time to soften to the desired consistency (when your finger sinks into it when pressed), then put the bowl of butter in the microwave for 10-15 seconds, no longer. The butter should not melt, just soften. Mix the butter, egg and sugar until smooth.

Step 4

Step 4
Pour baking soda and vanilla into a bowl. Read about whether you can replace soda with baking powder and how to use vanillin at the end of the recipe. Next, sift in the flour, but not all of it, but about 2/3 of the total volume. Start kneading the dough, gradually adding flour. When it becomes difficult to mix with a whisk, take a spoon, then mix with your hands.

Step 5

Step 5
Add flour until the dough becomes smooth and no longer sticks to your hands. I used more flour than indicated in the recipe. This can be influenced by many factors — egg size, oil quality, flour properties. Read about flour in a separate article at the link at the end of the recipe. Gather the finished dough into a ball, wrap it in a bag and put it in the refrigerator for an hour — during this time the butter in it will harden, and it will be more convenient to work with the dough.

Step 6

Step 6
Cut a small piece from the dough and roll it out on a table sprinkled with flour into a layer a couple of millimeters thick. Cut out cookies using cookie cutters or cut with a knife. Blend the scraps again and use them further.

Step 7

Step 7
Turn on the multicooker to a setting suitable for baking. For me it’s called “Baking,” but for you it may be called differently. Set the time to 20 minutes. Grease the bottom of the bowl with a drop of vegetable oil. Place the preparations into the bowl. Fry them for 10 minutes on one side.

Step 8

Step 8
Then turn the cookies over to the other side and bake for another 10 minutes until golden brown. I give approximate times, look at your multicooker. Read more about multicookers in a separate article at the link at the end of the recipe. Focus on the appearance of the cookies — they should turn golden.

Step 9

Step 9
Bake cookies using all the dough this way. Serve it with milk, tea or coffee. Bon appetit!

Additional rubrics

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