Description
A “Bolachinha Caseira da Marta” is a simple, comforting, and incredibly easy-to-make homemade cookie recipe, passed down from a neighbor. Perfect for snacks, school lunches, or sharing with friends and family, it’s loved for its soft interior, slightly crispy edges, and the nostalgic taste of homemade goodness. The recipe is versatile, allowing for variations with lemon zest, spices, or chocolate chips.
Ingredients
3 xícaras Farinha de trigo
1 xícara Açúcar refinado
200g Manteiga sem sal amolecida
2 unidades Ovos grandes
1 colher de sopa Fermento em pó
1 colher de chá Essência de baunilha
0.5 colher de chá Sal
1 colher de chá Raspas de limão (opcional)
A gosto Açúcar de confeiteiro
Instructions
- Ensure butter is well softened and eggs are at room temperature. Sift the flour, baking powder, and salt together in a separate bowl to prevent lumps
- In a large bowl, cream the softened butter and refined sugar using an electric mixer (or whisk) until the mixture is light and fluffy
- Add the eggs one at a time, beating well after each addition to ensure full incorporation. Then, stir in the vanilla essence and lemon zest (if using). Continue beating for another minute
- Gradually add the sifted dry ingredients to the wet mixture in three parts. Mix gently with a spatula or spoon until the flour is just incorporated. Avoid overmixing, as this can lead to tough cookies
- Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes, ideally 1 hour. This step is crucial for making the dough easier to handle and preventing the cookies from spreading too much during baking
- Preheat your oven to 180°C (350°F). Line baking sheets with parchment paper or lightly grease and flour them. Remove the dough from the refrigerator. Take small portions of dough (about a full teaspoon), roll them into balls between your palms, and then lightly flatten them with your hand or a fork to create a pattern. Place them on the prepared baking sheets, leaving some space between each cookie
- Bake for 10 to 15 minutes, or until the edges are lightly golden and the center still appears soft. Baking time may vary depending on your oven, so keep a close eye on them. Avoid overbaking to maintain their characteristic softness
- Remove the cookies from the oven and let them cool on the baking sheet for a few minutes, as they are delicate when hot. Then, transfer them to a wire rack to cool completely. Once cool, dust with powdered sugar to your liking before serving
Notes
Always use butter and eggs at room temperature for a more homogeneous and aerated dough.
Do not skip refrigeration (at least 30 mins) as it prevents cookies from spreading and makes dough easier to handle.
Mix the dough gently after adding dry ingredients to avoid overdeveloping gluten, which can result in hard cookies.
Sift dry ingredients together to ensure even distribution and no lumps.
Watch the oven closely; cookies are done when edges are lightly golden and centers are still soft. Overbaking leads to dryness.
Use parchment paper for easy removal and cleanup.
Allow cookies to cool on the baking sheet for a few minutes before transferring to a rack to prevent breakage.
Store cooled cookies in an airtight container at room temperature for up to 7 days.
Dough can be frozen for up to 3 months; bake from frozen, adding a few minutes to cook time.
Baked cookies can be frozen for up to 1 month and thawed at room temperature.
- Prep Time: 25 mins
- Cook Time: 12 mins
- Category: Snack
- Method: Baking
- Cuisine: Brazilian