The differences between cookies, biscuits, and crackers
The other day, I was talking with my mother about this vegan seed cracker recipe , and she asked, “What’s the difference between cookies, biscuits, and crackers?” That question got me thinking. I know that people in different parts of the world use these terms differently, but I realized I didn’t fully understand who calls which ones what.
So researched, and the below is a clear explanation of the differences between cookies, biscuits, and crackers.
Cookies
- Example: Chocolate chip cookies, oatmeal cookies, sugar cookies
- Sweet
- Soft, chewy, cakey, or sometimes crisp
- Flour, sugar, fat (butter or oil), eggs, leavening
- Dessert or treat
In the U.S., cookies are always sweet and dessert-oriented.
In the UK, many things Americans call “cookies” are called biscuits instead.
Biscuits
This word changes meaning depending on the country, but below are differences between British and American English
British English
- Examples: Digestives, shortbread, ginger biscuits
- Sweet or lightly sweet
- Dry and crisp
- Usually baked until crunchy
- Eaten with tea or coffee
In the UK, “biscuit” = what Americans call a cookie (especially crisp ones).
American English
- Examples: Buttermilk biscuits, biscuits with gravy
- Savory
- Soft, fluffy, bread-like
- Leavened with baking powder or baking soda
- Served warm
These are more like quick breads, not cookies at all.
Crackers
(Same meaning in most English-speaking countries)
- Examples: Saltines, water crackers, seed crackers, rye crisps
- Not sweet (savory or neutral)
- Dry, crisp, snappy
- Flour, water, fat; little to no sugar
- Snack or accompaniment
Crackers are usually designed to pair with cheese, dips, spreads, or soups.
Quick comparison
| Category | Sweet? | Texture | Typical Use |
|---|---|---|---|
| Cookie (US) | Yes | Soft or crisp | Dessert |
| Biscuit (UK) | Yes / lightly | Crisp | Tea snack |
| Biscuit (US) | No | Soft & fluffy | Savory bread |
| Cracker | No | Crisp & dry | Cheese, dips, snacks |
Today, I’d like to introduce this cookie recipe made with honey and nut butter, without any added oil, dairy, or eggs. The only fat in the recipe comes from the nut butter, yet the combination with honey creates a surprisingly buttery, rich flavor. These cookies are light and crispy on their own, and they also make perfect ice cream sandwiches when paired with your favorite ice cream.
Source – Wikipedia Cookie
Egg-Free & Dairy-Free Honey Nut Butter Cookies
Equipment
- Baking sheet
- Parchment paper or Silpain
- Cookie cutter
Ingredients
- 100 g (1/3 cup) Nut butter I used equal parts of almond butter and tahini this time
- 20 g (3 tbsp) Powdered sugar
- 35 g (1 tbsp + 2 tsp) Honey
- 0.5 g (a pinch) Salt
- 50 g (1/3 cup + 1 tbsp) Flour
NOTE: For best results, measure ingredients with a scale using grams. Cup measurements (US customary units) are provided for your convenience but are not always accurate.
Instructions
- Preheat the oven to 175°C (350°F).
- Combine the nut butter, sifted powdered sugar, honey, and salt together.
- Add the sifted flour until well combined and uniform.
- Roll the dough between 2 pieces of plastic wrap until the thickness is 3 mm.
- Cut out the cookie dough with a cookie cutter and place them on a baking pan with either a Silpain or a baking liner.
- Bake them for about 8 minutes, or until the surface becomes golden brown.
- Because the honey causes these cookies to brown more quickly than regular cookies, keep a close eye on them while they bake.
Notes
- You can use any type of nut butter or seed butter. This time, I used equal parts of almond butter and tahini. Make sure to use pure nut/seed butter without any additives such as salt, sugar, and oil.
- These cookies can be kept in an airtight container at room temperature for up to a few weeks.
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I tried it with pistachio nut butter, and it was super delicious!! The honey really gives a nice depth to the cookies. Love it!
Using pistachio nut butter sounds DELICIOUS! Honey does make a big difference in this recipe, but it can also be replaced with maple syrup for a vegan version as well:-)