Mayonnaise Cookies

Old-school pantry magic. These cookies skip the eggs, the milk, and the butter, leaning entirely on a cup of mayonnaise to deliver tenderness, fat, and richness in one jar.

Mayo isn’t as wild as it sounds. It’s basically eggs, oil, and a splash of acid already emulsified into a smooth paste. That means it brings everything butter-and-eggs cookies need, just in a single ingredient. The result is a soft, slightly tangy sugar cookie that bakes up tender without any creaming or fussing.

The criss-cross fork pattern isn’t decoration. It flattens the dough balls evenly and helps the centers cook through before the edges go too dark. Dip the fork in flour between presses so the dough doesn’t drag.

Pro Tips

• Use real, full-fat mayonnaise. Light or low-fat versions carry too much water and won’t give the same tender crumb.
• Pull them when the edges are just set and the centers still look pale. They firm up as they cool.
• Chill the dough for 15 minutes if it feels too soft to roll. Mayo-based dough runs sticky.
• Store in an airtight tin. They stay soft for 4 to 5 days.

Variations

• Add ½ teaspoon almond extract alongside the vanilla for an old-fashioned bakery flavor.
• Roll the dough balls in cinnamon sugar before pressing for a snickerdoodle riff.
• Stir in ½ cup mini chocolate chips or chopped pecans for a chunkier cookie.