Serious Cookies: King Arthur Flour's Pistachio-Cherry Biscotti »
Our holiday cookie onslaught continues with a recipe excerpted with permission of the King Arthur Flour Cookie Companion. King Arthur Flour's Cranberry-Apricot Chocolate Chews, King Arthur Flour's Light Spice Cookies, and King Arthur Flour's Peppermint Candy Cane Cookies. --> -... Continue reading »
Serious Cookies: King Arthur Flour's Peppermint Candy Cane Cookies »
Our holiday cookie onslaught continues with a recipe excerpted with permission of the King Arthur Flour Cookie Companion. King Arthur Flour's Pistachio-Cherry Biscotti, King Arthur Flour's Cranberry-Apricot Chocolate Chews, and King Arthur Flour's Light Spice Cookies. --> - makes about... Continue reading »
Serious Cookies: King Arthur Flour's Cranberry-Apricot Chocolate Chews »
Our holiday cookie onslaught continues with a recipe excerpted with permission of the King Arthur Flour Cookie Companion. King Arthur Flour's Pistachio-Cherry Biscotti, King Arthur Flour's Light Spice Cookies, and King Arthur Flour's Peppermint Candy Cane Cookies. --> Cranberry-Apricot Chocolate... Continue reading »
Serious Cookies: Shuna Fish Lydon's Shortbread »
Shuna Fish Lydon, or her internet nom de plume eggbeater, has been baking sweets in New York and California kitchens for over 15 years. She now resides in London as the pastry chef of Gail's Bread. When asked for a... Continue reading »
Dorie Greenspan's Chocolate Sparkler Cookies »
Editor's note: Dorie Greenspan needs no introduction around these parts. She served as a Serious Eats baking contributor but had to take a leave of absence when her many projects got the best of her. But she squeezed some time... Continue reading »
Sugar Cookies »
Author's note: My secret is to add a little bit of oil to the dough; it helps make the texture every so slightly chewy. - makes 50 to 60 cookies, depending on the size and shape - Ingredients 2... Continue reading »
Serious Cookies: Pistachio-Cherry Biscotti »
Labeling biscotti as a "Serious Cookie" might have turned some heads, but given the lighter texture (from all the extra butter) and leavening, it's cookier than your average stick-shaped biscuit. Continue reading »
Serious Cookies: Gingerbread Roll-Out Cookies »
Photo courtesy of Gaetan Lee on Flickr In a perfect world, you'd be able to use your favorite cookie cutters on any kind of cookie dough. But there's a reason why gingerbread men are made of gingerbread—it's a classic.... Continue reading »
Cook the Book: Black Forest Chocolate Cookies »
The authors of Baked: New Frontiers in Baking, this week's Cook the Book pick, bemoan the unfortunate American translations of that German classic, Black Forest cake. All too often, it's sorry sandwiches of dry chocolate sponge and gloopy cherry preserves,... Continue reading »
Cook the Book: Chocolate Hazelnut Biscotti »
In the headnote accompanying this recipe for Chocolate Hazelnut Biscotti, excerpted here from The Sweeter Side of Amy's Bread, author Amy Sherber states that "if you pick just one recipe to try" from the 70 included in the cookbook,... Continue reading »
Cook the Book: White Chocolate Cherry Chunkers »
People can be very opinionated about white chocolate. Some view it with disdain, citing the fact that it contains no cocoa solids as evidence that it's not "real" chocolate. Others love it for its smooth, creamy, and delicate taste. Personally,... Continue reading »
Cook the Book: Three-Way Gingersnaps »
Something about gingersnaps—perhaps their subtle, warm spiciness; perhaps their crumbly crunch—reminds me of crisp autumn leaves. Right around this time of year, I start to crave a plate of cookies straight from the oven, paired with a steaming mug of... Continue reading »
Butterscotch Chocolate Chunk Cookies »
The following recipe is from the September 24th edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Everyone loves crunchy, gooey chocolate chunk cookies. This version, from award-winning pastry chef and bestselling cookbook... Continue reading »
Cook the Book: Chocolate-Nut Biscotti »
Biscotti are one of my favorite kinds of cookie to bake. First, the results are a bit more impressive-looking than drop varieties. Second, they last forever (well, up to two weeks) when wrapped tightly. Third, and most importantly, it’s perfectly... Continue reading »
Vanilla-Coconut Macaroons »
The following recipe is from the July 16th edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! There are the dainty French macaroons perfect for afternoon tea and sandwiches. Then there are the... Continue reading »
Chocolate Whoppers »
- makes about 15 large cookies - Adapted from Maida Heatter's Cookies by Maida Heatter. Ingredients 6 ounces semisweet chocolate, coarsely chopped 2 ounces unsweetened chocolate, coarsely chopped 6 tablespoons unsalted butter, cut into tablespoons 1/4 cup sifted all-purpose flour... Continue reading »
Bittersweet Chocolate and Hazelnut Cookies »
- makes about 5 dozen cookies - Adapted from Dolce Italiano by Gina DePalma Ingredients 2 cups unbleached all-purpose flour 1/3 cup unsweetened Dutch-processed cocoa 1/2 teaspoon baking powder 1/2 teaspoon kosher salt 1/2 cup whole hazelnuts, skinned or unskinned... Continue reading »
Cook the Book: German Bacon Cookies »
And here's a bacon-filled dessert you can make over the weekend, now that you've got some extra time. In Germany, these cookies are known as Speckkuchen, and, as James Villas, author of The Bacon Cookbook, says, rarely do you find... Continue reading »
The Best Wartime Cookie You’ve Never Heard Of (Maybe) »
Yesterday, D.C. Metro riders were glued to the Washington Post’s food section. 'Twas the annual Cookie edition! With 26 recipes, it got fudgy, nutty, fruity (and fatty, but whatever). One twenty-sixth of it especially struck me. The ANZAC biscuit, an... Continue reading »
Baking With Dorie: Fluff-Filled Chocolate Madeleines »
Madeleines are about as iconic as pastries get in France, which might explain why I haven't had the nerve to offer these Fluff-Filled Chocolate Madeleines to my Paris neighbors. Actually, they'd probably like them—who in the world can resist chocolate... Continue reading »
Baking With Dorie: Cookies for Julia »
The cookies use one pound—yes, a full pound—of chocolate. You can use all bittersweet (which is almost always my choice) or make a mix, say a half-pound of bitter or semi-sweet, a quarter pound of milk, and a quarter pound of white. Just use great chocolate—it makes a world of difference. Continue reading »
Cook the Book: Sesame Coins »
Truth be told, about the only time I run into sesame seeds is on a bagel or hamburger bun. But the little suckers always delight me when they appear in desserts, as they do in this recipe for sesame cookies... Continue reading »
Neiman Marcus Chocolate Chip Cookies »
Ed’s post last week got me thinking about how hard it is to find a really great chocolate chip cookie; the issue is that no one cookie can be the chocolate chip cookie for all people. Some prefer crisp cookies,... Continue reading »
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Serious Eats Gift Guide: For Bacon Lovers
If you're a Serious Eats regular, chances are you're also a bacon lover. We've created a holiday gift guide especially for you to share with your friends and family to ensure your Christmas morning is bacon-filled. You can thank us later.
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