We’ve scoured our recipes and these are our favorites
Jackie Alpers
Black and White Sprinkled Cookie Recipe
Jackie Alpers
These soft and cakey half-and-half cookies are the perfect palette for your favorite sprinkles, jimmies, confetti, or dragées in elegant shades of black and white.
You can change this recipe to suit your tastes — simply keep the proportion of dry ingredients the same. For instance, if you don’t like coconut, add more cereal.
Biscotti means "twice baked" in Italian. First you form the crumbly dough into one stiff mass and bake it whole. Then you let it cool, slice it, and bake it again at a lower temperature. That’s what gives biscotti an almost crackerlike quality, which goes especially well with coffee. This triple-chocolate double-baked treat is dipped in a dark chocolate coating with sprinkles on top. Dip it in your coffee and then pop it in your mouth.
We found that Double Stuf Oreos gave us the right ratio of filling and cookie. We then added even more Oreos into the finished dough and, of course, some chocolate chips.
Now’s your chance to take your "embroidery" and baking skills to the next level with this twist on a sugar cookie classic. Honestly, what better compliment could a stitching artist receive than to have her work devoured by a hungry public?
Even though we know it’s not the most nutritious choice, we’ve been known to sneak cookies for breakfast. This cookie was an attempt to legitimize that surreptitious early-morning dessert eating. Bacon and maple syrup are a classic pairing, and we were happy to discover that they also work and play well with others in a chocolate chip cookie. We don’t call for any particular style of bacon — use your favorite type or experiment.
A recipe so simple it’s the perfect first step for kids to start baking on their own. Stamping the cookies with a glass is a task even the tiniest hands can accomplish.
We love taking easily recognizable dishes and turning them into something else with the same flavors — hence a cookie that tastes like a scoop of ice cream. You need to plan ahead to make these, because the dough chills for at least eight hours.
The confetti cookie combines the technique of a snickerdoodle (cream of tartar makes all the difference in telling an average cookie apart from a snickerdoodle-inspired one) with the flavors of Funfetti cake mix.
A classic cookie collection would not be complete without gingersnaps. This recipe uses a large amount of molasses to ensure that they stay soft and moist for up to two weeks.
These decorative cookies make beautiful and tasty gifts. An important tip: be sure to chop the nuts and chocolate very fine in a food processor, or the dough will be too rough-textured to roll out smoothly. You need a graduated set of heart-shaped cookie cutters to make these.
Oatmeal cookies garner their fame from their chewy consistency and adaptability. Raisins can be swapped out for other dried fruits, and chocolate chips can be added to make them extra indulgent.
We are all a fan of flourless chocolate cake, but Pastry Chef Mellisa Root of Madera, shres with us her recipe for the classic cake turned into a cookie.
Butter Cookies with Dried Cranberries and Roasted Pecans Recipe
Viviane Bauquet Farre
The inspiration for this recipe arose a few years ago, when my mother-in-law gave me a huge bag of freshly picked pecans. I was absolutely delighted of course, but wondered what I would end up making with all these pecans.
Candied Ginger Cookies with Dark Chocolate Ganache Recipe
Joylicious
These spicy ginger cookies pack a punch with wonderful spices like ginger, cardamom and nutmeg and pairs perfectly with a dark earthy chocolate ganache.
Milk & Cookies Bakery Classic Chocolate Chip Cookies Recipe
Antonis Anchilleos
This is, by far, the biggest seller at Milk & Cookies Bakery. Each day, we make double the amount of chocolate chip cookie to any other kind. We use chocolate curls that melt in the dough, creating threads of chocolate throughout. Having the chocolate curls in addition to the chocolate chunks ensures chocolate deliciousness in every bite.
The “bread” part of these sandwiches is a very thin, crisp wafer that holds up well to the creamy filling. They taste best when the cookie remains crisp, so fill them just before serving. If you hold them for too long in the refrigerator or at room temperature, these peanut butter cookies will soften and break apart.
White chocolate and raspberries feel like delicacies, especially in the middle of winter, and luxurious cookies match perfectly with that flute of champagne in your hand.
