Background

RINASCOOKIES became an instant retail phenomenon in 2012 when the first store opened in malaysia. Founded on the strength of a generations-old family chocolate chip cookie recipe, the company eventually set the standard for gourmet cookie sales in shopping centers nationwide.


        From one store and one recipe, RINASCOOKIES expanded in malls across the country and at the same time developed a complete line of cookies and brownies, including our signature Cookie Cake product, making it one of the best cookie companies in the industry. By putting only the finest, fresh-baked goodies in our stores, RINASCOOKIES has set the stage for success.

    Being the biggest cookie company has never been the objective at RINASCOOKIES. Our goal was simply to bake the best cookies ever made. However, by maintaining pride in service as well as providing the public with a delicious and appealing line of products, RINASCOOKIES became a leader in the cookies food industry.

     All of the cookies and brownies at RINASCOOKIES start with carefully tested recipes, highly controlled production and the finest premium ingredients from our batter facility in MALAYSIA. The end result is the best possible fresh-baked products at an affordable price. From our signature Cookie Cakes to our sinfully rich brownies, RINASCOOKIES takes the time to do it right.

The world's best sugar cookies

Reprinted from the archives, our best, most delicious sugar cookie recipe. Makes 16-20 large (4-5 inch) sugar cookies.

Ingredients

3-1/4 cups unbleached all-purpose flour
1-1/2 tsp baking powder
1/2 tsp salt
1-1/4 cups best quality unsalted butter, softened
1 cup sugar
1 large egg
1 Tbsp milk
2-1/2 tsp best quality pure vanilla extract

Directions

Preheat oven to 375°F. Line a couple of baking sheets with a silicone baking mat or parchment paper.

In a large bowl, stir together flour, baking powder and salt. In another large bowl or the bowl of a heavy-duty stand mixer, beat together the butter and sugar, until fluffy. Add egg, milk and vanilla, and continue to beat until well blended and smooth. Beat flour mixture into the butter mixture until smooth.

Divide dough in half. Place one half on a sheet of parchment paper or wax paper; cover with another sheet and roll to 1/4 inch. Repeat with second half of dough. [Note: this method ensures you will not add extra flour to the dough in the rolling-out process.]

Refrigerate dough for at least 30 minutes, or up to two days (or, if making far in advance, you can freeze at this point. Wrap sheets tightly in plastic wrap). Remove one sheet from the refrigerator; peel off the top wax paper, then replace paper and invert dough. Peel off and discard what is now the top sheet of paper, and cut out the cookies. (Cookies will spread, so do not place too close together on the baking sheet). Re-roll scraps, refrigerating if necessary to firm the dough.

Bake for 6-9 minutes, or until just lightly colored on top and slightly darker at the edges. Rotate sheets halfway through for even browning. Remove pans from oven and let cookies cool 2-3 minutes. Then remove cookies to a rack and let cool completely. (At this point, the cookies can be stored in an airtight container for up to two weeks, in layers separated by parchment or wax paper.)

After the cookies are completely cooled, decorate with Royal Icing. Place the decorated cookies on a tray and leave out overnight, uncovered, to harden. The next morning, package in food-safe cellophane bags or cookie tins. 

M&m cookies

• 1 cup butter or margarine, softened
• 1/2 cup granulated sugar
• 1/2 cup firmly packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1- 12 ounce package M&M'S

Preheat oven to 350°F.

In large bowl, cream butter and sugars until light and fluffy; beat in egg and vanilla.

In medium bowl combine flour, baking soda and salt; blend into creamed mixture. Stir in M&M's.

Drop by heaping tablespoonfuls about 2 inches apart onto ungreased cookie sheets.

Bake 10 to 13 minutes or until edges are lightly browned and centers are still soft. Do not overbake. Cool 1 minute on cookie sheets; cool completely on wire racks. Store in tightly covered container.

NOTE: I like to section out the cookie dough with an ice cream scoop then I place the m&m's on top of the mounded dough before baking to ensure that the candy stays on top of the cookie. But feel free to mix the candy directly into the batter- it all tastes the same :-)

How to make cOOkies ;)

It easy if you just follow this steps! LETS TRY ;)

Red-cookies

What you need to make the cookies :

• 2 and half of flour
• 1 egg
• 1/2 ts baking powder
• 1 tsbaking soda
• 1 cup butter.
• 1 1/2 cups of  sugar1
• ts extract (vanilla)

Note: ts is a teaspoon

What to do ?

1.     Heat the oven to 190 degrees C.

2.     In a bowl, mix all together flour, baking powder, and soda. 

3.     In a another  bowl, put together the butter and sugar until smooth.

4.     Beat in egg and the extract.

5.     Gradually blend in the dry ingredients.

6.     Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.

7.     Put it in oven for  0 minutes or until ready.

8.     Let stand on cookie sheet two minutes before removing to cool.

Time : 30 Mins

Calories : around 100 per 1 small piece

• 1/2 cup granulated sugar
• 1/2 cup firmly packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1- 12 ounce package M&M'S
  
  
  
  
  Preheat oven to 350°F.
  
  
  In large bowl, cream butter and sugars until light and fluffy; beat in egg and vanilla.
  In medium bowl combine flour, baking soda and salt; blend into creamed mixture. Stir in M&M's.
  
  
  Drop by heaping tablespoonfuls about 2 inches apart onto ungreased cookie sheets.
  Bake 10 to 13 minutes or until edges are lightly browned and centers are still soft. Do not overbake. Cool 1 minute on cookie sheets; cool completely on wire racks. Store in tightly covered container.
  
  
  NOTE: I like to section out the cookie dough with an ice cream scoop then I place the m&m's on top of the mounded dough before baking to ensure that the candy stays on top of the cookie. But feel free to mix the candy directly into the batter- it all tastes the same :-)
  
  

cookies monster