This is the kind of cookie you whip up just because. No special occasion needed. When you’re craving something homemade, without icing or decoration, these are perfect for storing in a container and enjoying the next day.
The lard in this recipe doesn’t stand out on its own. It works quietly, adding softness and making the dough more manageable. As a result, the cookies stay tender and hold their shape well.
Soft Cookies with Lard for the Whole Family
Ingredients
- 500 g flour Use all-purpose flour for the best results.
- 200 g sugar You can substitute part of the sugar with vanilla sugar.
- 200 g lard Should be at room temperature.
- 1 piece egg Adds structure to the cookies.
- 1 tsp baking powder Add for a lighter dough.
- 1 pinch salt Enhances the flavor of the cookies.
- 1 tsp vanilla sugar For aroma.
Method
- In a large bowl, mix the lard and sugar. Just stir with a spoon or spatula until combined. No need to beat it, the mixture should remain dense and matte.
- Add the egg and milk. Mix until smooth. At this stage, the mixture becomes soft and slightly creamy. If it looks uneven, that's fine; it will even out once the flour is added.
- In a separate bowl, mix the flour, baking powder, and a pinch of salt. Add the dry mixture in parts, stirring each time. Stop when the dough stops sticking to your hands and easily forms a ball.
- Shape the dough into two flat discs, cover, and chill in the fridge for 30–40 minutes. Chilled dough is easier to roll out and cut.
- Preheat the oven to 170°C and line a baking sheet with parchment paper.
- Roll out the dough to a thickness of about 6–7 mm. Cut the cookies into any shape or simply slice with a knife. Place them on the baking sheet, leaving some space between pieces.
- Bake for 12–16 minutes. The cookies should remain light on top and slightly golden on the bottom. Don't wait for a deep color — softness is key.
- Let the cookies sit on the sheet for 3–5 minutes, then transfer to a rack to cool completely.
Notes
- The dough should be soft to touch but not sticky. When in doubt, stop adding flour sooner rather than later.
- If the dough seems too soft to roll out, just place it in the fridge for 10–15 minutes. This works better than adding more flour.
- Don't roll the cookies too thin. A thickness of about 6–7 mm helps maintain softness after baking.
- The cookies shouldn't brown too much on top. A light color is normal and desired.
- Every oven is a bit different, so the first time, check the cookies at the 12-minute mark.
- Let the cookies sit on the baking sheet for a few minutes after the oven — they're very soft when hot.
- For storage, a container or jar with a lid is better than a bag.
- The cookies taste even better the next day — this is normal.
Private Notes
Tried this recipe?
Let us know how it was!I love this recipe for its reliability. It doesn’t require any special skills and never lets you down. The cookies are soft right after baking and stay that way the next day. It’s a great recipe to make with kids because the dough is easy to shape. This is a basic version that works well without any alterations. If you need something simple for the family — this is it.
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