Sponge Cookies

Photo Credit: 4 Pure by Andrea

Forget about your sponge cake recipe and instead, prepare this light and airy sponge cookie recipe. Sponge cake is typically a very fluffy cake with lots of eggs and relies on egg whites for leavening. That is exactly the case with this cookie recipe; first, the eggs are separated into two bowls, and then the whites are whipped to stiff peaks. By whipping the egg whites, you are incorporating air into the batter, which will produce a tender cookie and allow the cookies to rise. The sugar adds sweetness and helps stabilize the whites while a mixture of flour and cornstarch adds structure to the batter. If you are looking for a melt-in-your-mouth cookie recipe, these sponge cookies are for you.

Every person requires easy homemade cookies to create throughout the week, and since this drop cookie recipe uses only five common household ingredients, they are an easy recipe to prepare in any home. The most common drop cookie recipes in people’s homes are chocolate chip cookie recipes, but this sponge cookie recipe is excellent for a change if you want something that is indulgently moist and airy rather than the standard chewy cookie. A little lemon zest adds bright flavor to the sponge cake cookie, creating an enticing taste in addition to a pleasant texture. If you don’t have a lemon in your refrigerator, don’t worry, though. You could substitute with any variety of citrus zest like orange or lime, or even sub in a small amount of vanilla or almond extract.

Nutrition Facts for: Sponge Cookies from 4 Pure by Andrea

Ingredients: Eggs, white sugar, lemon zest, flour, cornstarch.

* The entire recipe has been calculated for 10 servings.

* Percentages (%) are based on a 2000 calorie diet

* Per Serving:Calories 136, Calories from Fat 16, Total Fat 1.8g 3%, Saturated Fat 0.6g 3%, Cholesterol 66mg 22%, Sodium 25mg 1%, Potassium 32mg 1%, Carbohydrates 27.3g 9%, Dietary Fiber 0.3g 1%, Sugars 15.2g, Protein 3.0g, Vitamin A 2%, Vitamin C 0%, Calcium 1%, Iron 4%

Homemade cookie recipes from scratch shouldn’t require a lot of thought, and like other drop cookie recipes, these sponge cookies are simple to mix and take twenty minutes to bake. When you have a lot going on through the week but want to prepare a sweet treat for your family as a dessert or something for your kids to take in their lunch, simple baking recipes, like this lemon sponge cake cookie recipe is the way to go. The most crucial thing to remember when whipping egg whites is to have a clean bowl and beaters and not to contaminate the egg whites with any other ingredients at the beginning. The sugar is okay to add to the egg whites gradually because it helps the egg whites stiffen and become glossy, but if you incorporate any other ingredient into the mix before them being stiff enough, they will never become stiff peaks. Also, room temperature egg whites always whip up better than refrigerated ones, so if you have the time, separate the eggs earlier in the day and allow to warm up. If you are in a hurry, set the egg whites in a bowl, then set that bowl into a larger container with warm water. The egg whites should warm up within a short period and be perfect for making your sponge cookie recipe. Thank you to Andrea, the author of ‘4 Pure By Andrea’ recipe blog, for sharing her unique sponge cookies recipe.

Learn MORE / Get RECIPE at 4 Pure by Andrea


To help with slow website load, we have put all photos for this article here: View photo gallery.


Privacy Policy