Once upon a time, the Nabisco company made a cookie called Melody. They were large and round — I’m told by a cookie-dunker that they were just the right size to fit into a glass of milk — had scalloped edges and were topped with sparkly sugar. They were thin, crunchy and more cocoa- flavored than chocolatey. They were beloved. But evidently not enough, because sometime in the 1970s, production ceased. Search — I did — and you’ll find eulogies to the Melody, but no recipe. Until now.After I’d made many cookies using the Do-Almost-Anything Chocolate Cookie Dough, my husband said, “There’s something about these that reminds me of Melody cookies. The flavor is so similar, but the texture is off. If they had some snap, maybe, . . . “ Turns out, he was right: Crunch was the missing note!Are they just the same as the Melodies of childhood? I don’t know. However, these deliver the childish delight of a Melody and the possibility of more grown-up pleasures. My smaller cookies are still a good size for dunking into milk, but they’re also right for dipping into a shot of espresso. And if you love cookies and ice cream (and of course you do), you might want to use these to make ice cream sandwiches. They not only make good sandwiches, they make pretty ones.A word on the cocoa: I’ve found that cookies made with dark cocoa, such as Valrhona, come closest to tasting like the Melody of memory.Recipe excerpted from Dorie Greenspan’s newest cookbook Dorie’s Cookies. Click here to purchase your own copy.
This basic cookie recipe is very well tried and trusted – great for when you want something to go with a cup of coffee or you just like having a fail-safe play in the kitchen. I don’t like making huge batches of cookies because, quite frankly, I will just sit down and eat them in one fell swoop – call it portion control or a distinct lack of will power, but small batches always work for me. Of course, if you have guests or are baking for a crowd, simply double, triple or quadruple the quantities to suit. Just don’t skip the refrigeration step or your cookies will fall more than a little flat. Once chilled, the dough keeps in the fridge for up to 1 week, so you can have freshly baked cookies in around 20 minutes. And check out the variations, too – there’s something for everyone… personally, I like the stuffed sandwiches the best but maybe that’s because I’m greedy. Enjoy! — Aine Carlin, Keep it Vegan.
I love these cookies! Someone might call them gingersnaps but they aren't… the molasses is distinct in their flavor and does complement the ginger perfectly.
They are something we make in the fall and serve with apples but also a stable of our Christmas cookie jar. They are best if they aren't allowed to completely dry out… crisp on the outside and chewy on the inside… perfect!
These raspberry jam-filled treats are a light and flavorful change from your usual holiday cookies. Made with Hood sour cream, linzer cookies taste even better than they look. Star-shaped cookie cutters add a festive flair that make them all the more fun to make.For more delicious seasonal recipes visit Hood.com.
Make these incredible cookie truffles for your next holiday gathering! You won't belive how much flavor some butter, chocolate, and whipping cream adds to these cookies.This recipe is courtesy of Esteemed Pastry Chef: Lior Lev Sercarz.
Who wouldn’t want to start the morning with a breakfast cookie? The basic recipe for these calls for Kellogg’s Origins Muesli and it’s perfectly delicious. But if you’re looking to get even craftier, you can add in a few tablespoons of the Kellogg’s Origins Granola or Kellogg’s Origins Cereal if you want even more crunch!! Just add in 3-4 tablespoons at the same time you add the chocolate chips.
You can easily make these without the butter if you want! Instead of 1 cup of butter, use ½ cup of date paste + ¼ cup of plain yogurt and you’ll be good to go! Plus that gives these an extra dose of fiber! If you replace the butter, keep an eye on the baking time, as these will only need 10-12 minutes in the oven. Replacing the butter will give the cookie a spongier consistency.
For years, this was a recipe I didn't let out of my kitchen — I don't know why, but everybody has one or two recipes like that. I finally relented and gave a copy to Rick Bishop, Milk Bar's favorite strawberry farmer, and he told me he hid it under his kitchen sink, where he knew it would be safe.
Read the secret to Momofuku Milk Bar's Cookies
Everyone loves a good, iced sugar cookie. If you’re looking for a dough that isn’t overly sweet (since it will be topped with sugary royal icing) and easy to work with, this is your new go-to recipe. Patti Paige, author of You Can’t Judge a Cookie By Its Cutter, has some great ideas for using her sugar cookie dough, too. Click here to see how you can make Thanksgiving turkey cookies even if you don’t have a turkey-shaped cookie cutter!
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Recipe from 'You Can’t Judge a Cookie By Its Cutter' by Patti Paige. Copyright (c) 2014 by Patti Paige. Used with permission by Grand Central Life & Style. All rights reserved.
These are really easy and fun cookies to make. The best combination is the soft chocolate with the crumbly cookie. The cornstarch gives the dough a smooth texture that makes it easy to work with and produces a tender, crumbly cookie.