CONTENTS

Introduction
Key Ingredients
Kitchen Essentials
Sally’s Top 10 Cookie-Making Tips
How to Prevent Excess Spreading
Make-Ahead Tips and Freezing Instructions
Frosting and Icing

FAMILY FAVORITES
Brown Butter Snickerdoodles
White Chocolate Macadamia Nut Cookies
1 Cookie Dough, 3 Different Cookies
Soft & Chewy Chocolate Chip Cookies
Crispy-Edged Chocolate Chip Cookies
Super-Chewy Chocolate Chip Cookie Bars
Giant M&M’s® Cookies
Cookie Cutter Sugar Cookies
Chocolate Sugar Cookies
Jude & Franklin’s Favorite Dog Biscuits

ALL ABOUT OATS

Big Chewy Oatmeal Chocolate Chip Cookies
Autumn Spice Oatmeal Cookies
Kitchen Sink Cookies
Favorite Oatmeal Raisin Cookies
Monster Cookies
Iced Carrot Cake Oatmeal Cookies
Banana Almond Berry Breakfast Cookies
Nutella® No-Bakes

HAPPY HOLIDAYS
Gingerbread Cookies
Chocolate Peppermint Biscotti
Pinwheel Cookies
Raspberry Almond Linzer Cookies
Butter Spritz Cookies
Cherry Almond Coconut Macaroons
Classic Chocolate Crinkles
 Ginger Pistachio Cookies
Pecan Tassies
Cranberry Spice Rugelach
Easy Cinnamon Snowballs

SHORTBREAD AND SLICE-AND-BAKES GALORE

Buttery Shortbread
Chai Tea Spice Shortbread
Coconut Lime Shortbread
Coffee Toffee Shortbread
Shortbread Jam Thumbprints
Chocolate Cashew Shortbread Wedges
Jam Shortbread Bars
Maple Walnut Slice-and-Bake Cookies
Vanilla Spice Slice-and-Bake Cookies
Mint Chocolate Slice-and-Bake Cookies

THE SPRINKLE CHAPTER

Sprinkle Glossary
Sugar Cookie Sparkles
Soft-Baked Sugar Cookie Bars
Birthday Party Thumbprints
Soft Funfetti Chip Cookies
Rainbow Kiss Cookies
Fairy Meringues
Strawberries & Cream Cookie Cups
Piñata Cookie Surprises
Giant Funfetti Cookie Pizza

NUTS ABOUT NUTS

Crisscross Peanut Butter Cookies
Peanut Butter Nutella® Swirl Cookies
Soft Peanut Butter Cookies
Peanut Butter–Stuffed Cookie Cups
Pecan Turtle Cookie Bars
Flourless Peanut Butter Cookies
Pistachio Pudding Cookies with Chocolate Chips
PB&J Thumbprints
Outrageous Peanutty Caramel Thumbprints

SERIOUS CHOCOLATE CRAVINGS

Chocolate Hazelnut Thumbprints
Striped Fudge Cookie Sandwiches
 Chocolate Pretzel Cookiewiches
Midnight Brownie Cookies
Brown Butter Toffee Chocolate Chip Cookies
Warm Chocolate Chunk Skillet Cookie
Dark Chocolate Peanut Butter–Stuffed Cookies
Double Chocolate Coconut Macaroons
Hot Cocoa Cookies
Chocolate Chip Cookie Dough Dip

FIND YOUR FLAVOR

Spiced Pumpkin Whoopie Pies
Pumpkin Spice Sugar Cookies
Butterscotch No-Bakes
Glazed Soft Maple Cookies
Whole-Wheat Apple Cinnamon Cookies
Lemon Crème Sandwiches
Toasted S’more Cookie Cups
Espresso White Chocolate Chunk Cookies

Index
Acknowledgments
INTRODUCTION
There’s a time and a place for a
fresh batch of cookies and that
place is your kitchen and the time
is always. Cookies not only taste
wonderful, but they bring loved
ones together—more than any
other baked good coming out of
our ovens. And isn’t that what
baking is all about?
Baking has always been a
family affair for me, especially
around the holidays when we
finally put our hectic lives on
pause and come together to
celebrate. The chaos and stress of
real life seems to disappear as we
spend hours together in the kitchen
decorating sugar cookies and arranging warm cookies on cooling racks.
We box up fresh-baked cookies for gift-giving and cookie exchanges, but
we always keep one tray aside for indulging ourselves—a little reward
for our hard work.
While baking cookies in my own kitchen, I always think back to those
pristine memories of baking with my family and loved ones. Even
though it may be a random Tuesday and there’s no holiday in sight, I’m
still passionate about crafting that perfect handheld comfort food—a
treat that brings a smile to anyone who takes a bite.
The immaculate combination of sugar and butter is what makes a
cookie so irresistible, but the secret ingredient that makes cookies
unbelievably addicting is love. That may sound corny (hi, have we
met?), but a cookie that someone has spent hours mixing, rolling, and
baking just for you can’t help but taste incredible . . . even if you’ve
accidentally burned the bottom (guilty).
In the past six years since I launched Sally’s Baking Addiction, I’ve
witnessed firsthand the undeniable allure of the cookie. They’re the most
popular category of recipe on my blog and my most requested recipes. I
think it’s because they’re relatively easy and approachable. Most cookies
don’t require a ton of special equipment, and if you can follow a recipe,
you can make a pretty fabulous batch of snickerdoodles that taste even
better than the ones you had growing up (shown here!). They’re also an
easy treat to share, which is part of the reason they bring people together,
especially kids. If you want to get a group of kids to come to the table,
put a plate of cookies out. Portable and perfect for gifting, cookies can be
made in large batches for bake sales, parties, or for your new neighbor
down the street or that cousin who just had a baby. I’ve never met
anyone who doesn’t appreciate a box of fresh-baked homemade cookies.
Have you?
Which brings me to why I created this cookbook. The heart of it is
homemade, a wide range of cookies, all baked from scratch with love,
confidence, and passion. You’ll find classic cookies, filled cookies,
flavored cookies, sugar cookies, thin cookies, thick cookies, soft cookies,
and crunchy cookies. And that’s just another reason to fall in love with
the cookie: the word can be used on an infinite number of sweet
creations, from cookie cups and cookie bars to sandwich cookies. There
is no hard-and-fast definition as to what a cookie needs to be (well,
except delicious).
This book is divided into eight chapters, with recipes grouped
together based on their flavors, ingredients, or time of year. The first
chapter is all about Family Favorites. This is where you’ll find the
recipes that generate the most buzz, such as chocolate chip cookies and
sugar cookies.
I invite you to join me in the kitchen, wander through this book, and
find your favorites to bake. Be sure to read the following pages in this
section for general, invaluable information, and read each recipe two or
three times before you start baking. The Sally Says and Make-Ahead tips
sprinkled throughout the recipes are also helpful. The few minutes spent
preparing could save you from a ruined batch!
Create, taste, enjoy, and most of all—share.
KEY INGREDIENTS
Brown sugar: Brown sugar is granulated sugar with a touch of molasses
added, making it super soft and moist. Dark brown sugar has a touch
more molasses, but the two can be used interchangeably in any of my
recipes. However, I list my preferred type in the recipe where applicable.
Whichever you use, make sure you pack it into the measuring cup.

Butter: All of the recipes in this cookbook were tested with unsalted
butter. If you substitute salted butter instead, make sure you reduce the
salt used in the recipe by 1/4 teaspoon per 1/2 cup (1/4 stick, or 60 g) of
butter. I do not recommend substituting margarine in these cookie
recipes.

Chocolate: Some of the recipes in this book call for a specific number of
ounces of pure chocolate. This type of chocolate is the best for melting.
There are several different kinds of chocolate on the market:
unsweetened, semi-sweet, bittersweet, white, etc. The recipes specify
which is best. This type of chocolate is typically sold in bar form, usually
4 ounces (113 g) each. I prefer Ghirardelli, Baker’s, or Lindt brands.

Chocolate chips: When I refer to chocolate chips or white chocolate

chips in this book, I mean packaged chocolate chips, such as those by
Nestlé® Toll House®. Chocolate chips are formulated so that they do not
lose their shape when exposed to high oven heat. Don’t use them unless
the recipe specifically calls for them.

Cream cheese: Make sure you use full-fat blocks of cream cheese. Do
not use cream cheese spread (in the tubs) for recipes in this book.

Cream of tartar: Cream of tartar acts as an acid in cookie baking, but it

can also be used to stabilize egg whites, such as in Fairy Meringues. It’s
a crucial ingredient for the recipe’s chemistry, so don’t skip it. Science is
tasty, isn’t it?

Cocoa powder: There are two types of cocoa powder used in baking:
natural and Dutch-processed. Most supermarkets in the United States sell
natural, while Dutch-processed is more common in Europe. The
difference between the two, from a baking standpoint, is huge. Dutch-
processed cocoa is neutral, while natural cocoa is an acid. Dutching
cocoa powder gives it a more mellow flavor compared to the natural
style. Do not use the two interchangeably in recipes unless the recipe
instructs that either is appropriate.

Confectioners’ sugar: Also known as powdered sugar or icing sugar.

Confectioners’ sugar is ultra-fine sugar with a smooth and powdery
consistency. I prefer to use it as the sweetener in buttery-soft cookies
such as the shortbread recipes (shown here).

Cornstarch: Often sold as “corn flour” outside of the United States. I

like to use a touch of cornstarch to soften some cookie doughs.

Eggs: All of the recipes in this book calling for eggs were tested with
large eggs. Make sure your eggs are at room temperature if the recipe
calls for room temperature or uses melted butter. It’s imperative that all
ingredients in cookie recipes are at a similar temperature (see here, tip
#4). A few recipes call for an extra egg yolk. This extra yolk provides
fat, moisture, flavor, and tenderness when I feel the dough needs it.
Don’t skip it!

Granulated sugar: Granulated sugar is your everyday, regular white

sugar.

Meringue powder: Meringue powder is my go-to for making

Traditional Royal Icing. It’s made primarily from dried egg whites and
provides stability to the icing, ensuring it holds its shape and finishes
with a stiff texture.

Molasses: I prefer using unsulphured molasses in my baking. Sulphured

molasses has been treated with sulphur dioxide and can leave a
pronounced chemical aftertaste. For the most robust flavor, choose an
unsulphured molasses labeled as “dark” as opposed to sulphured
molasses labeled “light” or “mild.”

Peanut butter: All of the recipes in this cookbook calling for peanut
butter were tested with Jif® or Skippy® brand. I advise against using
homemade or natural and oily peanut butters because the thinner texture
will act completely different in a cookie recipe.
Oats: There are many types of oats on the market, but the only type you
will need for the recipes in this cookbook are old-fashioned whole rolled
oats. They’re thicker and less powdery than the thinner-cut quick and
instant oats.

Sprinkles: There’s a whole section dedicated to sprinkles (obviously), so

flip to shown here for more detail!

Vanilla extract: When buying vanilla extract make sure that it's labeled
“pure.” Don’t reach for a bottle labeled “imitation,” as it isn’t nearly as
potent and is made with synthetic vanilla that leaves a bitter aftertaste.

SALLY SAYS
As with any recipe, if you vary ingredients or make substitutions, the results will likely
not be the same.
KITCHEN ESSENTIALS
Here are all of the tools you’ll need to get baking the recipes in this
book. Make sure you thoroughly read the recipes before starting so you
know what is required or what tool limitations you may have.

• Baking pans (9 × 13-inch, or 23 × 33 cm; two 24-count mini-

muffin pans; and 12-inch, or 30 cm, pizza pan)
• Baking sheets (2 or 3 large ones)
• Cookie cutters (including 1-inch, or 2.5 cm, and 2-inch, or 5 cm,
round cookie cutters)
• Cookie scoops (No. 60 scoop, or 1 tablespoon; No. 40, or 11/2
tablespoons—I like OXO’s medium cookie scoop; No. 30, or 2
tablespoons; and No. 16, or 1/4 cup)
• Cooling racks (2 or 3 of them)
• Decorating tips (various sizes)
• Electric mixer (handheld or stand mixer fitted with a paddle
attachment)
• Food processor
• Heatproof bowls (small, medium, and large)
• Kitchen scale
• Measuring cups
• Measuring spoons
• Mixing bowls (small, medium, and large)
• Oven thermometer
• Parchment paper
• Pastry brush
• Pastry cutter
• Rolling pin
• Rubber spatulas
• Ruler
• Silicone baking mats (2 or 3 of them; see here, tip #9)
• Skillets (small light-colored one and 10-inch, or 25 cm, oven-safe)
• Whisk
• Wooden spoons
• Zest grater (I use a hand grater)
SALLY'S TOP 10 COOKIE-MAKING TIPS
From my kitchen to yours, here are my top 10 cookie-baking tips. Make
your next batch the BEST batch!

1. Chill out! My number one tip is to chill your cookie dough. Chilling
the dough solidifies the fat, which will result in puffier, sturdier, and
thicker cookies. Also, the flavors have a chance to marry after a few
hours in the refrigerator. After you chill the cookie dough, it will
probably be quite hard. Let it sit out on the counter for 10 to 30 minutes
so it’s scoopable.
2. Butter is better. Make sure your butter is at the proper temperature.
The majority of recipes in this cookbook call for room-temperature
butter. This means that the butter is pliable enough that your finger can
leave a mark in it, without being too soft or greasy. For best results, set
the butter out 1 hour prior to starting. To speed up the process, slice the
butter into tablespoon (15 g) slices and place on a plate. It will soften
quicker than if it were kept whole.
3. Turn up the heat! Buy an oven thermometer. They’re inexpensive
and will save you from many ruined baked goods. An oven’s temperature
can be off by as much as 50°F, or 10°C, proving it’s not as reliable as
you thought. An oven’s internal thermometer measures the temperature
depending on where it’s located, which could be in the front, side, or
back of the box. But an oven thermometer placed inside can tell you
what the actual temperature is in the center of the oven, where you bake
cookies.
4. Switch it up! Rotate your baking pans. I usually only bake one batch
of cookies at a time, because I find overcrowding the oven can alter their
texture. But when I’m crunched for time, I bake two batches at once.
Rotating the pans from top to bottom halfway through baking ensures
each tray will bake evenly. Ovens have hot spots!
5. Leave breathing room. Don’t overcrowd the baking sheets. I
typically only bake 8 or 9 cookies per baking sheet, unless otherwise
noted in the recipe. Depending on the size of the cookies, I find that
baking 12 cookies at a time overcrowds the pan and each cookie doesn’t
have enough room to spread and cook properly.
6. Stick to the middle ground. I always use the middle rack. You get the
best possible results when the oven only concentrates on one batch in the
very center.
7. Go with your gut. The one time I’ll tell you to NOT follow a recipe is
right here: forget the listed bake time. There, I said it. Instead, use the
bake times as a guide. All ovens are different. When I moved into my
new home, I found that my trusted cookie recipes took a minute or two
longer than normal in my new oven. And it’s okay! Look at the cookies
to determine their doneness. The cookies are ready when the edges are
set and lightly browned. The top center can look a little underbaked
because the cookies will continue to cook for a few minutes while
cooling.
8. Follow the 5-minute rule. Allow the cookies to cool on a wire rack.
Most recipes in this cookbook will instruct you to let the cookies cool for
5 minutes on the baking sheet. This is so they can continue setting. After
that, immediately transfer them to a wire rack so the bottoms of the
cookies get some much-needed air.
9. Respect the mat! Bake your cookies on a silicone baking mat. These
mats are my favorite cookie-baking tool! Coating your baking sheet with
nonstick spray or butter creates an overly greasy foundation, causing the
cookies to spread. I always recommend a silicone baking mat because
they grip onto the bottom of your cookie dough, preventing the cookies
from spreading too much. These mats also promote even browning.
10. Carbs rule. Store your cookies with a slice of bread. This is a weird
tip, for sure! I store my cookies in a cookie jar, airtight plastic container,
or a large zip-top bag. And I always keep a slice of bread on top of the
cookies. This slice of bread will let out its moisture into the cookies,
keeping them extra soft and fresh. The bread turns hard after a few days
because all of its moisture has been transferred to your now deliciously
soft cookies!
HOW TO PREVENT EXCESS SPREADING
In other words, how to prevent the puddle problem. You know what I’m
talking about. You put your cookies in the oven expecting them to spread
a little bit only to discover cookie puddles, all over your baking sheet.
Here are a few tips that will help you avoid this cookie catastrophe.

Be exact. Measure ingredients properly. Sounds like a no-brainer, right?

Well, measuring is something we often rush, when, in fact, it’s the most
important part of following a recipe. One common mistake is measuring
flour. Make sure you spoon and level it—spoon flour into the measuring
cup and level it off with a knife. Do not pack the flour down. Another
common mistake is using the wrong size egg. Make sure you use large
eggs, not extra-large, for the recipes in this cookbook.
No substitutions. Speaking of ingredients, make sure not to deviate from
the original recipe. I get a lot of questions about cookies spreading, and
when I discuss with the reader what happened, it’s often because they
substituted an ingredient. Follow the recipe as written for best results.
Exasperation with expiration! Are your leavening agents fresh? Baking
powder and baking soda quickly lose their potency. I like to replace mine
after just 3 months, as I find their strength dwindling not much longer
after that!
Room temperature, please. Unless otherwise noted, room temperature
ingredients are imperative. Creaming room temperature butter with
sugar, a common step in most cookie recipes, incorporates air into the
cookie dough. If the butter is too cool, it’s impossible to whip in enough
air, thus resulting in flat cookies. Likewise, always make sure your eggs
are room temperature, too.
Don’t go crazy. It is possible to beat TOO much air into your cookie
dough. This results in a puffy cookie that will end up collapsing as it
cools. Make sure you follow the recipe and cream the butter and sugar
for however long the recipe states, usually 1 to 2 minutes.
Cold pays off. Chill your cookie dough. The most common culprit
behind the cookie-puddle problem is starting with warm and sticky
dough. Chilling cookie dough is required for the majority of the recipes
in this cookbook. This crucial step solidifies the fat in the dough,
resulting in puffier, sturdier, and thicker cookies.
Hot sheets are a no-no. Never place cookie dough on a hot baking
sheet. If you’re baking a lot of cookies at a time, invest in a couple extra
baking sheets so you’ll always have a room-temperature sheet on hand.
MAKE-AHEAD TIPS AND FREEZING
INSTRUCTIONS
No one is perfect, so that’s why I provide make-ahead and freezing
instructions for every single cookie recipe in this book. Why take a
chance on not having perfect cookies when you need them? Whether you
have sudden unexpected guests in need of a sweet treat or you have to
cook a whole meal for the holiday and want to make some things in
advance, this is the section for you!

Drop Cookies
For most drop cookies (the ones you roll or scoop into balls), such as
chocolate chip cookies and oatmeal cookies, the make-ahead and
freezing instructions are exactly the same and listed here.
Making dough ahead of time: Prepare the cookie dough as directed in
the recipe. Cover the bowl with plastic wrap or aluminum foil and chill
the dough in the refrigerator for up to 4 days. Allow the dough to come
to room temperature then continue with rolling and shaping the cookies
as directed in the recipe.
Freezing cookie dough: Wrap up the dough tightly in plastic wrap and
place into a zip-top bag. Label the bag with the month and the recipe
name. Labeling helps you determine the freshness and which recipe it is
(no cookie left behind)! Place the bag in the freezer. Cookie dough
freezes well for up to 3 months, unless otherwise noted in the recipe.
When it’s time to bake the cookies, remove the dough from the freezer
and allow to thaw overnight in the refrigerator. If the cookie dough is
still rock-hard the next morning, let it sit out at room temperature for a
couple hours before rolling and baking.
Freezing cookie dough balls: You can also freeze the cookie dough
after you’ve rolled it into balls, which is what I usually do. After the
cookie dough has chilled in the refrigerator (if the recipe requires
chilling), roll or scoop the cookie dough into balls as instructed in the
recipe. Then, chill the dough balls for 1 hour to ensure they are solid.
(This prevents them from sticking together in the freezer.) Place the
solid, chilled cookie dough balls into a zip-top bag that you've labeled, as
I mention in “freezing cookie dough.” Place the bag in the freezer.
Cookie dough balls freeze well for up to 3 months. When it's time to
bake the cookies, remove the dough balls from the freezer. You can
either allow them to thaw in the refrigerator and bake as directed in the
recipe OR bake while frozen. If baking the frozen dough balls, add 1 to 2
minutes to the bake time.
Note: If the cookies are rolled in sprinkles or cinnamon sugar such as
Brown Butter Snickerdoodles or Sugar Cookie Sparkles, freeze the
cookie dough balls without the topping. When you are ready to bake,
remove the balls from freezer, let them sit for 30 minutes, preheat the
oven, and then roll them into the topping. No need to bake for an extra
minute or two since the cookies have defrosted a little.

Freezing baked cookies: Most cookies that have already been baked
freeze well for up to 3 months unless otherwise noted in the recipe.
Layer the cookies between parchment paper in a freezer-safe container or
simply pile them into a zip-top bag. Thaw baked cookies overnight in the
refrigerator and bring to room temperature, if desired, before serving.
 FROSTING AND ICING

VANILLA FROSTING
Creamy and soft, this basic vanilla frosting can be used on everything from
cookies to cookie bars and cups and other treats.

PREP TIME: 5 minutes TOTAL TIME: 5 minutes YIELD: 11/2 cups

1/2 cup (1 stick, or 120 g) unsalted butter, softened to room temperature

13/4 cups (210 g) confectioners’ sugar
2 tablespoons (30 ml) heavy cream or milk
11/4 teaspoons pure vanilla extract
pinch salt (optional)

1. In a large bowl, using a handheld mixer or a stand mixer fitted with a

paddle or whisk attachment, beat the butter on medium-high speed
until smooth, about 1 minute. Add the confectioners’ sugar, cream,
and vanilla extract, and beat on low speed for 20 seconds, then
increase to high speed until combined, about 1 minute.

2. Taste and add a pinch of salt, if desired.

 GLAZE ICING
If royal icing isn’t your thing, try this easy glaze icing instead. I usually use
an empty squeeze bottle for decorating cookies when working with this
glaze icing. It’s not as stable as royal icing, but when applied in a thin layer,
it will dry within 24 hours.

PREP TIME: 5 minutes TOTAL TIME: 5 minutes YIELD: 1 cup

11/2 cups (180 g) confectioners’ sugar, sifted, plus more if needed

1/2 teaspoon pure vanilla extract
1 teaspoon light corn syrup
2 to 21/2 tablespoons (30 to 38 ml) room temperature water
pinch salt (optional)

1. Whisk the confectioners’ sugar, vanilla extract, corn syrup, and 2

tablespoons (30 ml) of water in a medium bowl until combined. The
icing will be quite thick. Using the whisk, drizzle a little of the icing
back into the bowl. If it’s the right consistency, the ribbon of icing
will hold for a couple seconds then disappear and smooth out into the
icing. If the icing is too thick to pipe onto cookies, add 1/2
tablespoon (8 ml) of water. If it’s too thin, add 2 tablespoons (30 ml)
of confectioners’ sugar.

2. Taste and add a pinch of salt, if desired.

 TRADITIONAL ROYAL ICING
This is, hands down, my favorite icing for decorating sugar cookies! It dries
within a couple hours. For tips, see Royal Icing 101.

PREP TIME: 10 minutes TOTAL TIME: 10 minutes YIELD: 21/2 cups

4 cups (480 g) confectioners’ sugar, sifted, plus more if needed

3 tablespoons (30 g) meringue powder
6 to 7 tablespoons (90 to 105 ml) room temperature water

In a large bowl, using a handheld mixer or a stand mixer fitted with a

whisk attachment, beat all of the ingredients together on high speed for a
5 full minutes. When lifting the whisk out of the bowl, the icing should
drizzle down and smooth out within 10 seconds. If it’s too thick, add a
teaspoon or 2 of water, as needed. If it’s too thin, add 1 or 2 tablespoons
(7.5 or 15 ml) of sifted confectioners’ sugar.
ROYAL ICING 101

• The meringue powder is what allows this royal icing to dry hard,
which is what makes royal icing so versatile and convenient. This
trait is particularly handy when you’re stacking, shipping, or
gifting sugar cookies.
• This royal icing is perfect for outlining designs and for flooding on
top of cookies.
• If you’re working with only a little royal icing at a time, make sure
you place a moist paper towel on top of the bowl of icing, so it
does not dry out as you work.
• Air bubbles? Icing that is too thin can end up with air bubbles and
an uneven texture. It’s best to keep the icing on the thick side. See
 the instructions in the recipe for the consistency you should work
toward.
• If it’s a super humid day, you may need a tablespoon or 2 (15 or 30
ml) less water. Alternatively, if it’s a super dry day, you may need
up to 8 or 9 tablespoons (120 or 135 ml) of room temperature
water.
• My favorite piping tips include Wilton® #5 Round Decorating Tip
and Wilton® #1 Round Decorating Tip.
• I find gel food coloring best when tinting royal icing. Add only 1
small drop at a time until you reach your desired shade.
FAMILY FAVORITES
The entire book is filled with
traditional recipes with a few unique
variations and flavors. This
particular chapter, however, focuses
on family favorites that we can’t live
without. We’re talking chocolate
chip cookies, snickerdoodles, and
sugar cookies. Like a red lipstick or
little black dress, these classics will
never go out of style. These are the
cookies we grew up on, bake with
our kids, and sell at bake sales.

The recipes filling the following

pages are what I learned to bake
first. I distinctly remember lining up chocolate chip cookies on the counter
with my mama to cool. Next came the snickerdoodles and, finally, the sugar
cookies. There’s a reason these cookies are forever favorites: they’re simple,
delicious, and always made with love.

With family favorites like these, it’s nearly impossible not to devour every
single page. But before you get started, let me warn you that the last recipe
in this chapter isn’t really for HUMANS to devour. . . .
 ◁ BROWN BUTTER SNICKERDOODLES

If you aren’t already madly in love with the cinnamon sugar delights we all
know as snickerdoodles, you will be after trying this version. Brown butter,
with its nutty and toasty flavor, completely changes everything!

PREP TIME: 15 minutes TOTAL TIME: 1 hour YIELD: 36 to 40 cookies

1 cup (2 sticks, or 240 g) butter, cut into 16 tablespoons

21/4 cups (270 g) all-purpose flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (170 g) packed light brown sugar
11/4 cups (250 g) granulated sugar, divided
1 large egg, room temperature
1 tablespoon (15 ml) milk
11/2 teaspoons pure vanilla extract
2 teaspoons ground cinnamon

1. Brown the butter: Have a large heatproof bowl handy. Place butter in
a light-colored skillet over medium heat. (The light color of the
skillet makes it easier to determine when the butter begins
browning.) Whisking constantly, melt the butter. The butter will
begin to foam. After 5 to 8 minutes, the butter will begin browning—
you’ll notice lightly browned specks starting to form at the bottom of
the pan (see photo), and there will be a nutty aroma. Once browned,
remove from the heat immediately to stop the browning process, and
pour into the heatproof bowl. Allow the butter to cool for 5 minutes.

2. Meanwhile, whisk the flour, cream of tartar, baking soda, and salt
together in a medium bowl. Set aside.

3. Add the brown sugar and 3/4 cup (150 g) of the granulated sugar to
the browned butter. Using a handheld mixer or a stand mixer fitted
with a paddle attachment, beat together on medium-high speed until
 relatively combined, about 1 minute. Beat in the egg, milk, and
vanilla extract until combined.

4. Pour the dry ingredients into the wet ingredients and begin beating
together on low speed, slowly working up to high speed until
everything is combined. The dough will be thick and a little greasy.

5. Mix the remaining 1/2 cup (100 g) granulated sugar and the
cinnamon together in a small bowl.

6. Roll balls of dough, about 1 tablespoon per cookie, then roll each in
the cinnamon sugar mixture. Do not discard remaining cinnamon
sugar mixture. Place the dough balls tightly together on a lined
baking sheet (or a couple of large plates). Loosely cover the dough
balls with plastic wrap and place in the refrigerator to chill for 30
minutes (and up to 4 days).

7. Preheat oven to 350°F (180°C). Line a second baking sheet with

parchment paper or a silicone baking mat.

8. Place chilled dough balls onto the baking sheets, also using the
prepared sheet from step 7, about 3 inches (7.5 cm) apart. Sprinkle
each with any extra cinnamon sugar. Bake for 11 minutes, or until
lightly browned on the sides. Remove from the oven and allow to
cool on the baking sheets for 5 minutes, then transfer to a wire rack
to cool completely.

9. Cookies will stay fresh in an airtight container at room temperature

for up to 1 week.

MAKE-AHEAD TIP

See here.
 ◁ WHITE CHOCOLATE MACADAMIA NUT COOKIES

A classic if there ever was one. These super-soft, buttery cookies are filled
to the brim with sweet white chocolate chips and salty macadamia nuts.
Enjoy them while you can because they disappear quickly!

PREP TIME: 30 minutes TOTAL TIME: 3 hours YIELD: 24 cookies

2 cups (240 g) all-purpose flour

1 teaspoon baking soda
1 teaspoon cornstarch
1/2 teaspoon salt
3/4 cup (11/2 sticks, or 180 g) unsalted butter, softened to room temperature
3/4 cup (170 g) packed brown sugar
1/4 cup (50 g) granulated sugar
1 large egg, room temperature
2 teaspoons pure vanilla extract
3/4 cup (125 g) white chocolate chips
3/4 cup (100 g) chopped salted macadamia nuts

1. Whisk the flour, baking soda, cornstarch, and salt together in a

medium bowl. Set aside.

2. In a large bowl, using a handheld mixer or a stand mixer fitted with a

paddle attachment, beat the butter on medium-high speed until
smooth, about 1 minute. Add the brown sugar and granulated sugar,
and beat on medium-high speed until creamed, about 2 minutes. Add
the egg and vanilla extract, then beat on high speed until combined,
about 1 minute. Scrape down the sides and up the bottom of the
bowl, and beat again as needed to combine.

3. Add the dry ingredients to the wet ingredients and mix on low speed
until combined. With the mixer running on low speed, add the white
chocolate chips and macadamia nuts. The dough will be thick. Cover
and chill the dough in the refrigerator for at least 2 hours (and up to 4
days). If chilling for longer than 3 hours, allow it to sit at room
 temperature for at least 30 minutes before rolling and baking because
the dough will be quite hard.

4. Preheat oven to 350°F (180°C). Line baking sheets with parchment

paper or silicone baking mats. Set aside.

5. Roll balls of dough, about 11/2 tablespoons of dough per cookie, and
place 3 inches (7.5 cm) apart on the baking sheets. Bake for 11 to 12
minutes, or until lightly browned on the sides. The centers will look
very soft.

6. Remove from the oven and allow to cool on the baking sheets for 5
minutes before transferring to a wire rack to cool completely.

7. Cookies will stay fresh in an airtight container at room temperature

for up to 1 week.

MAKE-AHEAD TIP

See here.

SALLY SAYS
Why cornstarch? As you learned in Key Ingredients, a teeny amount makes your
cookies even softer. Trust me on this!
 ◁ 1 COOKIE DOUGH, 3 DIFFERENT COOKIES

One cookie dough with infinite possibilities! Here you’ll use the recipe for
my favorite Soft & Chewy Chocolate Chip Cookies, but you’ll replace the
chocolate chips with one of three incredible combinations of add-ins
presented below.

PREP TIME: 15 minutes TOTAL TIME: 2 hours, 50 minutes YIELD: 22 to 24 cookies

Base Cookie Dough

21/4 cups (270 g) all-purpose flour
11/2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (11/2 sticks, or 180 g) unsalted butter, melted and slightly cooled
3/4 cup (170 g) packed light brown sugar
1/2 cup (50 g) granulated sugar
1 large egg plus 1 egg yolk, both at room temperature
2 teaspoons pure vanilla extract

Add-Ins (choose 1 combination)

• Cranberry Orange White Chocolate Chip: 1 cup (170 g) white
chocolate chips plus 3/4 cup (115 g) dried cranberries plus zest of 1
orange.
• Sweet and Salty M&M’s® Combo: 1 cup (45 g) pretzel pieces plus
3/4 cup (126 g) mini M&M’s® plus sprinkle of sea salt (add the sea salt
to warm cookies when they come out of the oven).
• Cinnamon Chocolate Pecan: 1 teaspoon ground cinnamon plus 1 cup
(180 g) semi-sweet chocolate chips plus 3/4 cup (80 g) chopped
pecans.

1. Whisk the flour, cornstarch, baking soda, and salt together in a

medium bowl. Set aside.
 2. In a large bowl, whisk the butter, brown sugar, and granulated sugar
together until combined and no brown sugar lumps remain. Whisk in
the egg and egg yolk, then whisk in the vanilla until combined.

3. Add the dry ingredients to the wet ingredients and stir with a rubber
spatula or wooden spoon until the cookie dough comes together. Stir
in the desired add-ins. The dough will be very soft. Cover and chill
the dough in the refrigerator for at least 2 hours (and up to 4 days). If
chilling for longer than 3 hours, allow it to sit at room temperature
for at least 30 minutes before rolling and baking because the dough
will be quite hard.

4. Preheat oven to 325°F (170°C). Line baking sheets with parchment

paper or silicone baking mats. Set aside.

5. Roll balls of dough, 2 scant tablespoons of dough per cookie, and

arrange 3 inches (7.5 cm) apart on the baking sheets. Bake for 12 to
13 minutes, or until lightly browned on the sides. The centers will
look soft.

6. Remove from the oven and allow to cool on the baking sheets for 5
minutes before transferring to a wire rack to cool completely.

7. Cookies will stay fresh in an airtight container at room temperature

for up to 1 week.

MAKE-AHEAD TIP

See here.
 ◁ SOFT & CHEWY CHOCOLATE CHIP COOKIES

Do you prefer your chocolate chip cookies extra soft or crispy around the
edges? It’s been a long-running debate for years in the cookie world, and my
readers seem split on the issue. Crispy edges are good, but so is melt-in-
your-mouth softness. So which is better? The answer is BOTH. The recipe
below is for those of you who prefer soft-baked chocolate chip cookies, and
it is one of the most beloved on my website. The secret to their soft and
chewy texture is an extra egg yolk, more brown sugar than white, melted
butter, and a slightly lower oven temperature. Cornstarch keeps them extra
soft, and you already know how important it is to chill that dough, people!

PREP TIME: 15 minutes TOTAL TIME: 2 hours 50 minutes YIELD: 24 to 30 cookies

21/4 cups (270 g) all-purpose flour

11/2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (11/2 sticks, or 180 g) unsalted butter, melted and slightly cooled
3/4 cup (170 g) packed light brown sugar
1/2 cup (50 g) granulated sugar
1 large egg plus 1 egg yolk, both at room temperature
2 teaspoons pure vanilla extract
11/3 cups (240 g) semi-sweet chocolate chips

1. Whisk the flour, cornstarch, baking soda, and salt together in a

medium bowl. Set aside.

2. In a large bowl, whisk the butter, brown sugar, and granulated sugar
together until combined and no brown sugar lumps remain. Whisk in
the egg and egg yolk, then whisk in the vanilla extract until
combined.

3. Add the dry ingredients to the wet ingredients and stir with a rubber
spatula or wooden spoon until the cookie dough comes together. Stir
in the chocolate chips. The dough will be very soft and even a little
 wet. Cover and chill the dough in the refrigerator for at least 2 hours
(and up to 4 days). If chilling for longer than 3 hours, allow it to sit at
room temperature for at least 30 minutes before rolling and baking
because the dough will be quite hard.

4. Preheat oven to 325°F (170°C). Line baking sheets with parchment

paper or silicone baking mats. Set aside.

5. Roll balls of dough, 2 scant tablespoons of dough per cookie, and

place 3 inches (7.5 cm) apart on the baking sheets. Bake for 12 to 13
minutes, or until lightly browned on the sides. The centers will look
soft.

6. Remove from the oven and allow to cool on the baking sheets for 5
minutes before transferring to a wire rack to cool completely.

7. Cookies will stay fresh in an airtight container at room temperature

for up to 1 week.

MAKE-AHEAD TIP

See here.

SALLY SAYS
This is definitely my favorite base cookie dough for a variety of exciting flavors. I use it
so much in fact that I have it memorized! You can personalize this chocolate chip
cookie dough base with your own favorite add-in flavors like I did shown here.
 ◁ CRISPY-EDGED CHOCOLATE CHIP COOKIES

If you’re a crispy-edge cookie lover, don’t feel left out! This recipe was
formulated and perfected just for this cookbook, and I haven’t shared it on
my blog before. It took some work—and even more butter—to land upon a
chocolate chip cookie that has both super-crisp edges AND doesn’t
overspread in the oven. The secret? More white sugar than brown sugar, a
little milk, and a longer bake time. Time in the refrigerator helps firm up the
dough so the cookies don’t overspread on your baking sheets. Don’t miss
this one if you love a bit of crisp in your chocolate chip cookie!

PREP TIME: 15 minutes TOTAL TIME: 1 hour 15 minutes YIELD: 24 to 30 cookies

2 cups plus 2 tablespoons (255 g) all-purpose flour

1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (11/2 sticks, or 180 g) unsalted butter, softened to room temperature
1 cup (200 g) granulated sugar
1/3 cup (75 g) packed brown sugar
1 large egg, room temperature
2 teaspoons pure vanilla extract
1 tablespoon (15 ml) milk
2 cups (360 g) semi-sweet chocolate chips

1. Whisk the flour, baking soda, and salt together in a medium bowl.
Set aside.

2. In a large bowl, using a handheld mixer or a stand mixer fitted with a

paddle attachment, beat the butter on medium-high speed until
smooth, about 1 minute. Add the granulated sugar and brown sugar,
and beat on medium-high speed until creamed, about 2 minutes. Add
the egg and vanilla extract, then beat on high speed until combined,
about 1 minute. Scrape down the sides and up the bottom of the bowl
and beat again as needed to combine.

3. Add the dry ingredients to the wet ingredients and mix on low speed
until combined. With the mixer running on low speed, add the milk
 and chocolate chips. The dough will be soft and thick. Cover and
chill the dough in the refrigerator for at least 30 minutes (and up to 4
days). If chilling for longer than 3 hours, allow it to sit at room
temperature for at least 30 minutes before rolling and baking because
the dough will be quite hard.

4. Preheat oven to 350°F (180°C). Line baking sheets with parchment

paper or silicone baking mats. Set aside.

5. Roll balls of dough, about 11/2 tablespoons of dough per cookie, and
place 3 inches (7.5 cm) apart on the baking sheets. Bake for 14 to 16
minutes, or until lightly browned on the sides and tops.

6. Remove from the oven and allow to cool on the baking sheets for 5
minutes before transferring to a wire rack to cool completely.

7. Cookies will stay fresh in an airtight container at room temperature

for up to 1 week.

MAKE-AHEAD TIP

See here.

SALLY SAYS
Why an extra 2 tablespoons (30 ml) of flour? I found the cookies spread too much with
only 2 cups (240 g), so don’t leave out those extra tablespoons. They help soak up
some moisture.
 ◁ SUPER-CHEWY CHOCOLATE CHIP COOKIE BARS

Also known as “spread-and-bake” chocolate chip cookies, these couldn’t be

easier! Check out my sugar cookie version, Soft-Baked Sugar Cookie Bars.

PREP TIME: 15 minutes TOTAL TIME: 3 hours YIELD: 24 bars

23/4 cups (330 g) all-purpose flour

1 teaspoon cornstarch
1 teaspoon baking soda
3/4 teaspoon salt
3/4 cup (11/2 sticks, or 180 g) unsalted butter, softened to room temperature
2 cups (450 g) packed light brown sugar
2 large eggs plus 1 egg yolk, all at room temperature
2 teaspoons pure vanilla extract
11/2 cups (270 g) semi-sweet chocolate chips
1 cup (120 g) chopped walnuts

1. Preheat oven to 350°F (180°C). Line a 9 × 13-inch (23 × 33 cm)

baking pan with parchment paper, leaving enough overhang around
the sides to easily lift the bars out. (I encourage parchment so that
you can easily remove the baked dough as a whole and not cut it into
bars while it’s in the pan.)

2. Whisk the flour, cornstarch, baking soda, and salt together in a

medium bowl. Set aside.

3. In a large bowl, whisk the butter and brown sugar together until
combined. Whisk in the eggs and egg yolk, then whisk in the vanilla
extract until combined.

4. Add the dry ingredients to the wet ingredients and stir with a rubber
spatula or wooden spoon until the cookie dough comes together. Stir
in the chocolate chips and walnuts. The dough will be soft, yet heavy.

5. Press the dough evenly into the prepared baking pan. Bake for 24 to
27 minutes, or until the edges and top are lightly browned.
 6. Remove from the oven and allow to cool completely in the pan on a
wire rack. Once cool, remove the baked dough from the pan by
picking it up with the parchment paper on the sides. Cut into squares.

7. Bars will stay fresh in an airtight container at room temperature for

up to 1 week.

MAKE-AHEAD TIP

Prepare the dough, following steps 2 through 4, then cover tightly and
refrigerate for up to 3 days or freeze for up to 3 months. When ready to
use, allow the dough to come to room temperature (if frozen, thaw in the
refrigerator first), preheat the oven to 350°F (180°C), and continue with
step 5. Baked bars can be frozen for up to 3 months; allow to thaw
overnight in the refrigerator, then bring to room temperature before
serving.

SALLY SAYS
Unlike regular chocolate chip cookies, I use all brown sugar in these bars for lots of
flavor. And are you wondering about the cornstarch and extra egg yolk? See my
explanation in the introduction to Soft & Chewy Chocolate Chip Cookies as to why I use
these ingredients.
 ◁ GIANT M&M’S® COOKIES

One of the largest cookies in this cookbook, these monster-size delights

each consist of a whopping 4 tablespoons (1/4 cup) of dough! There’s no
shortage of M&M’s® either; every single soft-baked bite is packed with a
rainbow of happiness.

PREP TIME: 30 minutes TOTAL TIME: 3 hours YIELD: 20 large cookies

3 cups (360 g) all-purpose flour

1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks, or 240 g) unsalted butter, softened to room temperature
1 cup (225 g) packed light brown sugar
1 cup (200 g) granulated sugar
2 large eggs, room temperature
1 tablespoon (15 ml) pure vanilla extract (yes, 1 full tablespoon!)

21/4 cups (378 g) M&M’s® (mini, regular size, or a mix of both)

1. Whisk the flour, baking soda, and salt together in a medium bowl.
Set aside.

2. In a large bowl, using a handheld mixer or a stand mixer fitted with a

paddle attachment, beat the butter on medium-high speed until
smooth, about 1 minute. Add the brown sugar and granulated sugar,
and beat on medium-high speed until creamed, about 2 minutes. Add
the eggs and vanilla extract, then beat on high speed until combined,
about 1 minute. Scrape down the sides and up the bottom of the bowl
and beat again as needed to combine.

3. Add the dry ingredients to the wet ingredients and mix on low speed
until combined. With the mixer running on low speed, add the
M&M’s®. The dough will be soft and thick. Cover and chill the
dough in the refrigerator for at least 2 hours (and up to 4 days). If
chilling for longer than 3 hours, allow it to sit at room temperature
for at least 30 minutes before rolling and baking because the dough
will be quite hard.
 4. Preheat oven to 350°F (180°C). Line baking sheets with parchment
paper or silicone baking mats. Set aside.

5. Roll balls of dough, 4 tablespoons (1/4 cup) of dough per cookie, and
place 4 inches (10 cm) apart on the baking sheets. Bake for 15 to 17
minutes, or until lightly browned on the sides. The centers will still
look soft.

6. Remove from the oven and allow to cool on the baking sheets for 5
minutes before transferring to a wire rack to cool completely.

7. Cookies will stay fresh in an airtight container at room temperature

for up to 1 week.

MAKE-AHEAD TIP

See here.
 ◁ COOKIE CUTTER SUGAR COOKIES

I had so much fun decorating these donut-shaped cookies! You can use any
shape of cookie cutter you’d like; I’m just a sucker for frosted sprinkle
donuts. (Who isn’t?) This is my basic go-to sugar cookie dough. The trick is
to roll out the cookie dough before chilling in the refrigerator. You’ll chill the
slabs of dough, then cut into shapes and bake. Remember, cold sugar
cookie dough is much easier to work with and prevents your cookies from
losing their shape. If you want to make cookies that look like the ones
pictured here, see Sally Says.

PREP TIME: 1 hour TOTAL TIME: 4 hours YIELD: 28 (3-inch, or 7.5 cm) cookies

21/4 cups (270 g) all-purpose flour, plus more if needed for dough and for rolling out
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (11/2 sticks, or 180 g) unsalted butter, softened to room temperature
3/4 cup (150 g) granulated sugar
1 large egg, room temperature
2 teaspoons pure vanilla extract
Traditional Royal Icing or Glaze Icing

1. Whisk the flour, baking powder, and salt together in a medium bowl.
Set aside.

2. In a large bowl, using a handheld mixer or a stand mixer fitted with a

paddle attachment, beat the butter on medium-high speed until
smooth, about 1 minute. Add the granulated sugar and beat on
medium-high speed until creamed, about 2 minutes. Add the egg and
vanilla extract, and beat on high speed until combined, about 1
minute. Scrape down the sides and up the bottom of the bowl and
beat again as needed to combine.

3. Add the dry ingredients to the wet ingredients and mix on low speed
until combined. If the dough seems too soft, you can add 1
tablespoon (15 ml) more flour to make it a better consistency for
rolling.
 4. Divide the dough into 2 equal portions. Roll each portion out onto a
piece of parchment paper or a lightly floured silicone baking mat (I
prefer the nonstick silicone mat) to about 1/4 inch (6 mm) thickness.
The rolled-out dough can be any shape, as long as it is evenly 1/4
inch (6 mm) thick.

5. Stack the 2 slabs of dough, with a piece of parchment paper between

them, onto a baking sheet and refrigerate for at least 1 hour (and up
to 2 days). If chilling for more than 2 hours, cover the top layer of
dough with a single piece of parchment paper.

6. Preheat oven to 350°F (180°C). Line baking sheets with parchment

paper or silicone baking mats.

7. Remove one of the slabs of dough from the refrigerator and, using a
cookie cutter, cut into shapes. Place shapes 3 inches (7.5 cm) apart on
the baking sheets. Reroll the remainder of that slab and continue
cutting until all is used. Repeat with the second slab of dough.

8. Bake for 10 to 11 minutes, until lightly browned around the edges,

rotating the baking sheets halfway through the bake time. Allow the
cookies to cool on the baking sheets for 5 minutes, then transfer to a
wire rack to cool completely before decorating. Decorate with
desired icing. Let set for 2 to 3 hours.

9. Decorated cookies will stay fresh in an airtight container at room

temperature or in the refrigerator for up to 1 week.

MAKE-AHEAD TIP

You can chill the rolled-out cookie dough in the refrigerator for up to 2
days (see step 5), but you can also freeze the cookie dough (before
rolling out in step 4) for up to 3 months. If you opt for the latter, allow
the dough to thaw overnight in the refrigerator, then bring to room
temperature before rolling out; in this situation, when you get to step 5,
chill the dough for only 30 minutes as opposed to 1 hour. Undecorated
cookies freeze well for up to 3 months; before icing or serving, thaw
overnight in the refrigerator. I do not recommend freezing with icing on
top.

SALLY SAYS
Want to make cookies that look like donuts, too? I used a 3-inch (7.5 cm) round cookie
cutter for the overall cookie and a 1-inch (2.5 cm) round cookie cutter for the holes. I
used Traditional Royal Icing on the pictured cookies and a Wilton® #5 Round
Decorating Tip for decorating.
 ◁ CHOCOLATE SUGAR COOKIES

Where there is vanilla, there must be chocolate! This sugar cookie dough is
flavored with cocoa and is very easy to work with. Before rolling out the
dough on parchment paper or a silicone baking mat in step 4, dust the
surface with a little cocoa powder. The cocoa helps prevent the dough from
sticking and gives the cookies a little extra flavor!

PREP TIME: 1 hour TOTAL TIME: 4 hours YIELD: 28 (3-inch, or 7.5 cm) cookies

11/2 cups (180 g) all-purpose flour, plus more for work surface and rolling out
3/4 cup (65 g) unsweetened natural or Dutch-process cocoa powder, plus more for dusting
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (11/2 sticks, or 180 g) unsalted butter, softened to room temperature
1 cup (200 g) granulated sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
Traditional Royal Icing or Glaze Icing

1. Whisk the flour, cocoa powder, baking powder, and salt together in a
medium bowl. Set aside.

2. In a large bowl, using a handheld mixer or a stand mixer fitted with a

paddle attachment, beat the butter on medium-high speed until
smooth, about 1 minute. Add the granulated sugar and beat on
medium-high speed until creamed, about 2 minutes. Add the egg and
vanilla extract, and beat on high speed until combined, about 1
minute. Scrape down the sides and up the bottom of the bowl and
beat again as needed to combine.

3. Add the dry ingredients to the wet ingredients and mix on low speed
until combined. The cookie dough will be slightly sticky.

4. Divide the dough into 2 equal portions. Roll each portion out onto a
piece of parchment paper or a lightly floured silicone baking mat (I
prefer the nonstick silicone mat) to about 1/4 inch (6 mm) thickness.
 The rolled-out dough can be any shape, as long as it is evenly 1/4
inch (6 mm) thick.

5. Stack the 2 slabs of dough, with a piece of parchment paper between

them, onto a baking sheet and refrigerate for at least 1 hour (and up
to 2 days). If chilling for more than 2 hours, cover the top layer of
dough with a single piece of parchment paper.

6. Once the dough is chilled, preheat oven to 350°F (180°C). Line

baking sheets with parchment paper or silicone baking mats.

7. Remove one of the slabs of dough from the refrigerator and, using a
cookie cutter, cut into shapes. Place shapes 3 inches (7.5 cm) apart on
the baking sheets. Reroll the remainder of that slab and continue
cutting until all is used. Repeat with the second slab of dough.

8. Bake for 10 to 11 minutes, until lightly browned around the edges,

rotating the baking sheets halfway through the bake time. Allow the
cookies to cool on the baking sheets for 5 minutes, then transfer to a
wire rack to cool completely before decorating.

9. Decorate with desired icing. Let set for 2 to 3 hours.

10. Decorated cookies will stay fresh, covered, at room temperature or in

the refrigerator for up to 1 week.

MAKE-AHEAD TIP

See Cookie Cutter Sugar Cookies.

SALLY SAYS
To create cookies that look like ice cream cones, use a 4-inch (10 cm) ice cream cone
cookie cutter. I used Traditional Royal Icing on the pictured cookies and a Wilton® #5
Round Decorating Tip for decorating.
 ◁ JUDE & FRANKLIN’S FAVORITE DOG BISCUITS

Because the pups are part of the family, too! The ingredients in this recipe
have been approved by our veterinarian. Before preparing, please check
with your veterinarian about any concerns or questions you have or about
any possible allergies your dog may have.

PREP TIME: 20 minutes TOTAL TIME: 1 hour 10 minutes YIELD: 26 to 30 (3-inch, or 7.5
cm) dog biscuits

1/2 cup (113 g) canned pumpkin purée (not pumpkin pie filling)
1/2 cup (130 g) creamy peanut butter
1 large egg
2 cups (240 g) whole-wheat flour, plus more for work surface and rolling out
1 to 2 tablespoons (15 to 30 ml) milk, as needed

1. Preheat oven to 350°F (180°C). Line baking sheets with parchment

paper or silicone baking mats. Set aside.

2. Whisk the pumpkin purée, peanut butter, and egg together until
combined. Stir in the flour. If the dough isn’t coming together, add 1
to 2 tablespoons (15 to 30 ml) of milk. The dough will be very thick
and a little sandy.

3. On a lightly floured surface, roll the dough out to about 1/4 inch (6
mm) thickness. The rolled-out dough can be any shape, as long as it
is evenly 1/4 inch (6 mm) thick. Using a cookie cutter, cut into
shapes. Reroll the remaining dough and continue cutting until all is
used.

4. Place biscuits 3 inches (7.5 cm) apart on the baking sheets.

5. Bake for 16 to 18 minutes, or until lightly browned on the sides.

6. Remove from the oven and allow the biscuits to cool on the baking
sheets for 5 minutes before transferring to a wire rack to cool
completely.
 7. Biscuits will stay fresh, covered, at room temperature for 1 week or
in the refrigerator for up to 2 weeks.

MAKE-AHEAD TIP

Baked biscuits freeze well up to 3 months; thaw overnight in the

refrigerator before feeding to your pup.
ALL ABOUT OATS
This chapter focuses on one of the
most common ingredients in
cookies: oats! After chocolate chip
cookies, oatmeal cookies finish
second in the category of most
loved cookie. While a bowl of plain
oatmeal can be boring, I assure you
the recipes on the following pages
will have you hoarding canisters of
oats like nobody’s business. It’s time
to think beyond the bowl!

But what is it about oats that makes

a cookie so utterly delicious?
Texture, for starters. Oats give
cookies a distinctive and unique chewy factor. They also soak in moisture
from cookie dough, creating delicious nooks and crannies of softness
throughout. And oats lend a naturally nutty and toasty flavor to cookies,
which makes it impossible to stop at eating only one.

There are many different types of oats on grocery store shelves, so make
sure you grab old-fashioned whole rolled oats for the recipes in this
cookbook. Don’t use the quick or instant variety.
 ◁ BIG CHEWY OATMEAL CHOCOLATE CHIP COOKIES

This is my basic oatmeal cookie recipe. It’s been carefully crafted to

combine the perfect chew with a thick and soft center. Here we’ll fill
oatmeal cookies with lots of chocolate chips, both regular size and mini, so
there are plenty of pockets of chocolate inside. Molasses adds a little
something special, but you can leave it out if you don’t have any on hand.
These cookies are unapologetically large and a home run every time.

PREP TIME: 15 minutes TOTAL TIME: 1 hour 30 minutes YIELD: about 22 cookies

11/2 cups (180 g) all-purpose flour

1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks, or 240 g) unsalted butter, softened to room temperature
1 cup (225 g) packed brown sugar
1/2 cup (100 g) granulated sugar
2 large eggs, room temperature
1 tablespoon (20 g) unsulphured or dark molasses (optional)
2 teaspoons pure vanilla extract
3 cups (270 g) old-fashioned whole rolled oats
11/4 cups (225 g) semi-sweet chocolate chips, plus more for topping
1/2 cup (90 g) mini semi-sweet chocolate chips, plus more for topping

1. Whisk the flour, baking soda, and salt together in a medium bowl.
Set aside.

2. In a large bowl, using a handheld mixer or a stand mixer fitted with a

paddle attachment, beat the butter on medium-high speed until
smooth, about 1 minute. Add the brown sugar and granulated sugar,
and beat on medium-high speed until creamed, about 2 minutes. Add
the eggs, molasses (if using), and vanilla extract, and beat on high
speed until combined, about 1 minute. Scrape down the sides and up
the bottom of the bowl and beat again as needed to combine.

3. Add the dry ingredients to the wet ingredients and mix on low speed
until combined. With the mixer running on low speed, beat in the
 oats and both types of chocolate chips. The dough will be thick and
sticky. Cover and chill the dough in the refrigerator for at least 45
minutes (and up to 4 days). If chilling for longer than 3 hours, allow
it to sit at room temperature for at least 30 minutes before rolling and
baking because the dough will be quite hard.

4. Preheat oven to 350°F (180°C). Line baking sheets with parchment

paper or silicone baking mats. Set aside.

5. Scoop balls of dough, about 1/4 cup (No. 16 scoop) of dough per
cookie, and place 4 inches (10 cm) apart on the baking sheets. Bake
for 14 to 15 minutes, or until lightly browned on the sides. The
centers will look very soft.

6. Remove from the oven and allow the cookies to cool on the baking
sheets for 5 minutes before transferring to a wire rack to cool
completely. While the cookies are still warm, I like to press a few
more chocolate chips into the tops—this is only for looks!

7. Cookies will stay fresh in an airtight container at room temperature

for up to 1 week.

MAKE-AHEAD TIP

See here.
 ◁ AUTUMN SPICE OATMEAL COOKIES

This recipe is similar to my Big Chewy Oatmeal Chocolate Chip Cookies, but
has some added flavors and a little less sugar because the coconut adds
sweetness. These cookies may be full of autumn favorites, such as pumpkin
pie spice, cinnamon, dried cranberries, and more, but they will hit the spot
any time of year!

PREP TIME: 15 minutes TOTAL TIME: 1 hour 30 minutes YIELD: 30 cookies

11/2 cups (180 g) all-purpose flour

1 teaspoon baking soda
11/2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1 teaspoon salt
1 cup (2 sticks, or 240 g) unsalted butter, softened to room temperature
1 cup (225 g) packed brown sugar
1/4 cup (50 g) granulated sugar
2 large eggs, room temperature
1 tablespoon (20 g) unsulphured or dark molasses (optional)
2 teaspoons pure vanilla extract
3 cups (270 g) old-fashioned whole rolled oats
1 cup (180 g) dark chocolate chips
3/4 cup (70 g) shredded sweetened coconut
3/4 cup (115 g) dried cranberries
1/2 cup (115 g) pepitas (shelled pumpkin seeds)

1. Whisk the flour, baking soda, pumpkin pie spice, cinnamon, and salt
together in a medium bowl. Set aside.

2. In a large bowl, using a handheld mixer or a stand mixer fitted with a

paddle attachment, beat the butter on medium-high speed until
smooth, about 1 minute. Add the brown sugar and granulated sugar,
and beat on medium-high speed until creamed, about 2 minutes. Add
the eggs, molasses (if using), and vanilla extract, and beat on high
 speed until combined, about 1 minute. Scrape down the sides and up
the bottom of the bowl and beat again as needed to combine.

3. Add the dry ingredients to the wet ingredients and mix on low speed
until combined. With the mixer running on low speed, beat in the
oats. Once combined, fold in the chocolate chips, coconut,
cranberries, and pepitas. The dough will be thick and sticky. Cover
and chill the dough in the refrigerator for at least 45 minutes (and up
to 4 days). If chilling for longer than 3 hours, allow it to sit at room
temperature for at least 30 minutes before rolling and baking because
the dough will be quite hard.

4. Preheat oven to 350°F (180°C). Line baking sheets with parchment

paper or silicone baking mats. Set aside.

5. Scoop balls of dough, about 2 tablespoons (No. 30 scoop) of dough

per cookie, and place 2 inches (5 cm) apart on the baking sheets.
Bake for 13 to 14 minutes, or until lightly browned on the sides. The
centers will look a little soft.

6. Remove from the oven and allow the cookies to cool on the baking
sheets for 5 minutes before transferring to a wire rack to cool
completely. While the cookies are still warm, I like to press a few
more chocolate chips into the tops—this is only for looks!

7. Cookies will stay fresh in an airtight container at room temperature

for up to 1 week.

MAKE-AHEAD TIP

See here.

SALLY SAYS
You can play around with the add-ins. Maybe pumpkin seeds aren’t your thing? Leave
them out and add some chopped walnuts instead.
 ◁ KITCHEN SINK COOKIES

Have you ever heard of kitchen sink cookies? They’re basically a cookie with
everything but the kitchen sink stuffed inside. We’re talking crushed potato
chips, M&M’s®, oats, butterscotch morsels, nuts, and more. They’re oh-so
chewy with lots of delicious chunks and absolutely no apologies. Perfect for
when you want to hit all your cravings at once! This recipe is a lot like my
Big Chewy Oatmeal Chocolate Chip Cookies, but I use a little more sugar
and add-ins.

PREP TIME: 15 minutes TOTAL TIME: 1 hour 30 minutes YIELD: about 45 cookies

11/2 cups (180 g) all-purpose flour

1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup (2 sticks, 240 g) unsalted butter, softened to room temperature
11/2 cups (340 g) packed brown sugar
3/4 cup (150 g) granulated sugar
2 large eggs, room temperature
1 tablespoon (15 ml) milk
2 teaspoons pure vanilla extract
3 cups (270 g) old-fashioned whole rolled oats
1 cup (55 g) crushed potato chips
3/4 cup (180 g) butterscotch morsels, plus more for topping
3/4 cup (135 g) semi-sweet chocolate chips, plus more for topping

3/4 cup (126 g) mini M&M’s®

3/4 cup (90 g) chopped walnuts

1. Whisk the flour, baking soda, baking powder, and salt together in a
medium bowl. Set aside.

2. In a large bowl, using a handheld mixer or a stand mixer fitted with a

paddle attachment, beat the butter on medium-high speed until
smooth, about 1 minute. Add the brown sugar and granulated sugar,
and beat on medium-high speed until creamed, about 2 minutes. Add
 the eggs, milk, and vanilla extract, and beat on high speed until
combined, about 1 minute. Scrape down the sides and up the bottom
of the bowl and beat again as needed to combine.

3. Add the dry ingredients to the wet ingredients and mix on low speed
until combined. With the mixer running on low speed, beat in the
oats. Once combined, beat in the potato chips, butterscotch morsels,
chocolate chips, M&M’s®, and walnuts. The dough will be thick and
sticky. Cover and chill the dough in the refrigerator for at least 45
minutes (and up to 4 days). If chilling for longer than 3 hours, allow
it to sit at room temperature for at least 30 minutes before rolling and
baking because the dough will be quite hard.

4. Preheat oven to 350°F (180°C). Line baking sheets with parchment

paper or silicone baking mats. Set aside.

5. Scoop balls of dough, about 11/2 tablespoons (No. 40 scoop) of

dough per cookie, and place 3 inches (7.5 cm) apart on the baking
sheets. Bake for 12 to 13 minutes, or until lightly browned on the
sides. The centers will look very soft.

6. Remove from the oven and allow the cookies to cool on the baking
sheets for 5 minutes before transferring to a wire rack to cool
completely. While the cookies are still warm, I like to press a few
more chocolate chips and/or butterscotch morsels into the tops—this
is only for looks!

7. Cookies will stay fresh in an airtight container at room temperature

for up to 1 week.

MAKE-AHEAD TIP

See here.

SALLY SAYS
To keep the cookies thick but light, I added baking powder and a little extra baking
soda.
 ◁ FAVORITE OATMEAL RAISIN COOKIES

If you read my blog, you’re likely aware of my affinity for raisins. I love them
in carrot cake, spice cake, bread, bagels, and more. This is not a joke;
raisins are the BEST addition to baked goods. I know some of you out there
agree . . . yes? Even if you’re not a fan, I’m certain this recipe will sway your
opinion. A bold promise for a simple cookie. Try it!

PREP TIME: 15 minutes TOTAL TIME: 1 hour 45 minutes YIELD: 30 cookies

11/2 cups (180 g) all-purpose flour

1 teaspoon baking soda
11/2 teaspoons ground cinnamon
1 teaspoon salt
1 cup (2 sticks, or 240 g) unsalted butter, softened to room temperature
1 cup (225 g) packed brown sugar
1/2 cup (100 g) granulated sugar
2 large eggs, room temperature
1 tablespoon (20 g) unsulphured or dark molasses (optional)
2 teaspoons pure vanilla extract
3 cups (270 g) old-fashioned whole rolled oats
11/2 cups (220 g) raisins
1/2 cup (60 g) chopped walnuts

1. Whisk the flour, baking soda, cinnamon, and salt together in a

medium bowl. Set aside.

2. In a large bowl, using a handheld mixer or a stand mixer fitted with a

paddle attachment, beat the butter on medium-high speed until
smooth, about 1 minute. Add the brown sugar and granulated sugar,
and beat on medium-high speed until creamed, about 2 minutes. Add
the eggs, molasses (if using), and vanilla extract, and beat on high
speed until combined, about 1 minute. Scrape down the sides and up
the bottom of the bowl and beat again as needed to combine.

3. Add the dry ingredients to the wet ingredients and mix on low speed
until combined. With the mixer running on low speed, beat in the
 oats, raisins, and walnuts. The dough will be thick and sticky. Cover
and chill the dough in the refrigerator for at least 1 hour (and up to 4
days). If chilling for longer than 3 hours, allow it to sit at room
temperature for at least 30 minutes before rolling and baking because
the dough will be quite hard.

4. Preheat oven to 350°F (180°C). Line baking sheets with parchment

paper or silicone baking mats. Set aside.

5. Scoop balls of dough, about 2 tablespoons (No. 30 scoop) of dough

per cookie, and place 2 inches (5 cm) apart on the baking sheets.
Bake for 12 to 13 minutes, or until lightly browned on the sides. The
centers will look a little soft.

6. Remove from the oven and allow to cool on baking sheets for 5
minutes before transferring to a wire rack to cool completely.

7. Cookies will stay fresh in an airtight container at room temperature

for up to 1 week.

MAKE-AHEAD TIP

See here.
 ◁ MONSTER COOKIES

For all the times we have monstrous peanut butter . . . and chocolate . . .
and oatmeal cookie cravings. Cough *every day* cough.

PREP TIME: 20 minutes TOTAL TIME: 1 hour 10 minutes YIELD: 32 cookies

11/2 cups (180 g) all-purpose flour

1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks, or 240 g) unsalted butter, softened to room temperature
1 cup (200 g) granulated sugar
1/2 cup (115 g) packed brown sugar
2 large eggs, room temperature
1 cup (260 g) creamy peanut butter
2 teaspoons pure vanilla extract
2 cups (180 g) old-fashioned whole rolled oats

11/2 cups (252 g) mini or regular-size M&M’s®, plus more for topping
1 cup (180 g) semi-sweet chocolate chips, plus more for topping

1. Whisk the flour, baking powder, baking soda, and salt together in a
medium bowl. Set aside.

2. In a large bowl, using a handheld mixer or a stand mixer fitted with a

paddle attachment, beat the butter on medium-high speed until
smooth, about 1 minute. Add the granulated sugar and brown sugar,
and beat on medium-high speed until creamed, about 2 minutes. Add
the eggs, peanut butter, and vanilla extract, and beat on high speed
until combined, about 1 minute. Scrape down the sides and up the
bottom of the bowl and beat again as needed to combine.

3. Add the dry ingredients to the wet ingredients and mix on low speed
until combined. With the mixer running on low speed, add the oats.
Once combined, beat in the M&M’s® and chocolate chips. The
dough will be thick and sticky. Cover and chill the dough in the
refrigerator for at least 20 minutes (and up to 4 days). If chilling for
 longer than 1 hour, allow it to sit at room temperature for at least 30
minutes before rolling and baking because the dough will be quite
hard.

4. Preheat oven to 350°F (180°C). Line baking sheets with parchment

paper or silicone baking mats. Set aside.

5. Scoop balls of dough, 2 tablespoons (No. 30 scoop) of dough per

cookie, and place 3 inches (7.5 cm) apart on the baking sheets. Bake
for 12 to 14 minutes, until lightly browned on the sides. The centers
will look very soft.

6. Remove from the oven and allow to cool on baking sheets for 5
minutes before transferring to a wire rack to cool completely. While
the cookies are still warm, I like to press a few more chocolate chips
and/or M&M’s® into the tops—this is only for looks!

7. Cookies will stay fresh in an airtight container at room temperature

for up to 1 week.

MAKE-AHEAD TIP

See here.
 ◁ ICED CARROT CAKE OATMEAL COOKIES

Carrot cake is one of my all-time favorite flavors. This cookie has everything
I love about this spiced cake in oatmeal cookie form—and that includes
cream cheese icing on top! The shredded carrot keeps these cookies extra
soft and tender, and because there is added moisture in the cookie dough
from it, I slightly increased the amount of flour. Remember to use freshly
grated carrots, as the pre-shredded ones in the produce aisle are usually
pretty dry in comparison.

PREP TIME: 20 minutes TOTAL TIME: 1 hour 50 minutes YIELD: 30 cookies

Cookie Dough
11/2 cups (180 g) all-purpose flour
1 teaspoon baking soda
11/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 teaspoon salt
1 cup (2 sticks, or 240 g) unsalted butter, softened to room temperature
1 cup (225 g) packed brown sugar
1/2 cup (100 g) granulated sugar
2 large eggs, room temperature
1 tablespoon (20 g) unsulphured or dark molasses (optional)
2 teaspoons pure vanilla extract
11/2 cups (165 g) freshly grated peeled carrots (about 3 to 4 large carrots)
3 cups (270 g) old-fashioned whole rolled oats
1 cup (120 g) chopped walnuts (optional)

Cream Cheese Icing

3 tablespoons (45 g) block cream cheese, softened to room temperature
1 tablespoon (15 g) unsalted butter, softened to room temperature
1 cup (120 g) confectioners’ sugar
1 or 2 tablespoons (15 or 30 ml) milk
1. To make the cookies: Whisk the flour, baking soda, cinnamon,
cloves, ginger, nutmeg, and salt together in a medium bowl. Set
aside.

2. In a large bowl, using a handheld mixer or a stand mixer fitted with a

paddle attachment, beat the butter on medium-high speed until
smooth, about 1 minute. Add the brown sugar and granulated sugar,
and beat on medium-high speed until creamed, about 2 minutes. Add
the eggs, molasses (if using), and vanilla extract, and beat on high
speed until combined, about 1 minute. Scrape down the sides and up
the bottom of the bowl and beat again as needed to combine.

3. Add the dry ingredients to the wet ingredients and mix on low speed
until combined. With the mixer running on low speed, beat in the
carrots, oats, and, if using, walnuts. The dough will be thick and
sticky. Cover and chill the dough in the refrigerator for at least 1 hour
(and up to 4 days). If chilling for longer than 3 hours, allow it to sit at
room temperature for at least 30 minutes before rolling and baking
because the dough will be quite hard.

4. Preheat oven to 350°F (180°C). Line baking sheets with parchment

paper or silicone baking mats. Set aside.

5. Scoop balls of dough, about 2 tablespoons (No. 30 scoop) of dough

per cookie, and place 3 inches (7.5 cm) apart on the baking sheets.
Bake for 13 to 14 minutes, or until lightly browned on the sides. The
centers will look a little soft.

6. Remove from the oven and allow to cool on baking sheets for 5
minutes before transferring to a wire rack to cool completely.

7. To make the icing: In a medium bowl, using a handheld mixer or a

stand mixer fitted with a whisk attachment, beat the cream cheese
and butter together on medium-high speed until completely smooth.
Add the confectioners’ sugar and 1 tablespoon (15 ml) of the milk,
and beat on low speed until it all comes together. Beat in an extra
tablespoon (15 ml) of milk to thin it out, if needed.

8. Dip the top of each completely cooled cookie into icing.

 9. Iced cookies will stay fresh in an airtight container at room
temperature for 2 days or in the refrigerator for up to 1 week.

MAKE-AHEAD TIP

See here for making the dough ahead of time. Unfrosted baked cookies
can be frozen for up to 3 months; allow to thaw in the refrigerator
overnight, then continue with step 7.

SALLY SAYS
I love LOTS of spice flavor in carrot cake. If you crave extra spice flavor like I do,
increase amounts to 2 teaspoons ground cinnamon and 1/2 teaspoon each of the
ground cloves, ground ginger, and ground nutmeg.
 ◁ BANANA ALMOND BERRY BREAKFAST COOKIES

There is a time and place for cookies and, sadly, this does not typically
include breakfast. However, when only wholesome ingredients are involved,
I say eating cookies for breakfast is not only a genius way to jump-start the
day, but a tasty one, too! They are soft, hearty, and not overly sweet, and
only use one bowl. Use certified gluten-free oats, for gluten-free cookies.

PREP TIME: 10 minutes TOTAL TIME: 50 minutes YIELD: 12 cookies

2 ripe bananas
21/2 cups (225 g) old-fashioned whole rolled oats
1 cup (250 g) almond butter, room temperature
1/3 cup (170 g) honey
1/2 cup (45 g) sliced almonds
1/2 cup (75 g) dried cranberries
1/2 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

1. Preheat oven to 325°F (170°C). Line baking sheets with parchment

paper or silicone baking mats. Set aside.

2. Mash the bananas easily using a handheld or stand mixer fitted with a
paddle attachment. Once the bananas are mashed, add the almond
butter, honey, sliced almonds, cranberries, vanilla extract, cinnamon,
and salt. Beat together on medium speed until everything is
combined.

3. Scoop mounds of the mixture, about 1/4 cup (No. 16 scoop) of the
mixture per cookie, and place 3 inches (7.5 cm) apart on the baking
sheets. You won’t want to have more than 6 cookies per baking sheet
since they are so large. The cookies won’t spread much in the oven,
so gently press the mounds down to create a flatter shape.

4. Bake for 17 to 20 minutes, until lightly browned on the sides.

 5. Remove from the oven and allow to cool on baking sheets for 5
minutes before transferring to a wire rack to cool completely.

6. Cookies will stay fresh in an airtight container at room temperature

or in the refrigerator for up to 1 week.

MAKE-AHEAD TIP

Baked cookies freeze well for up to 3 months; thaw overnight in the

refrigerator and, if desired, bring to room temperature before serving.

SALLY SAYS
I like to make a batch of these breakfast cookies a couple times per month and wrap
them individually so they’re portioned out.
 ◁ NUTELLA® NO-BAKES

I married into a family known for their chocolate peanut butter no-bake
cookies. They’re my husband’s favorite, and I posted the recipe on my blog a
couple years ago. These cookies are outstanding—and couldn’t be easier!
When brainstorming recipes for this cookbook, I knew I had to include some
form of this family favorite. Kevin’s always hinted at a Nutella® version, so
we worked on this one together. I love them with a little sea salt on top!

PREP TIME: 15 minutes TOTAL TIME: 1 hour 15 minutes YIELD: 36 cookies

1/2 cup (120 ml) milk (I use 2% or whole)

1/4 cup (1/2 stick, or 60 g) unsalted butter
11/2 cups (300 g) granulated sugar

1 cup (300 g) Nutella®

1 teaspoon pure vanilla extract
23/4 cups (245 g) old-fashioned whole rolled oats
coarse sea salt, for topping (optional)

1. Combine the milk, butter, and granulated sugar in a medium

saucepan over medium heat. Whisk until the butter melts, then bring
to a boil. Allow to boil for 1 minute without whisking. Remove from
heat and stir in the Nutella® and vanilla extract until completely
combined. Add the oats and stir together until everything is
combined.

2. Line baking sheets with parchment paper or silicone baking mats.

Make sure there is enough room in your refrigerator for the baking
sheets.

3. Scoop balls of dough, about 1 tablespoon (No. 60 scoop) of the

mixture per cookie, and place 2 inches (5 cm) apart on the lined
baking sheets. If desired, slightly flatten each one out and/or lightly
sprinkle with sea salt.

4. Refrigerate the cookies for at least 30 minutes before enjoying.

 5. Cookies will stay fresh in an airtight container in the refrigerator for
up to 1 week.

MAKE-AHEAD TIP

You can prepare the mixture in step 1, cover tightly, and store in the
refrigerator for up to 3 days. The mixture will be very firm after
refrigeration, so bring to room temperature before continuing with the
recipe. The no-bake cookies prepared through step 4 can be frozen for up
to 3 months; thaw overnight in the refrigerator before serving.
HAPPY HOLIDAYS
Every holiday season, the memories
of previous Decembers come
flooding back. The smell of fresh
pine, the sounds of family visiting,
and the sight of stockings on the
mantel—it’s the little things that
make this time of year so special.
But going through this season
without fresh-baked cookies would
be like celebrating the Fourth of July
without fireworks, or your birthday
without cake. Along with family,
love, and tradition, cookies make up
the fabric of the winter holiday
season. That’s why this chapter is
the longest in the book. It just isn’t the holidays without a batch—or eleven
batches—of cookies!

The following pages are filled with kid-friendly holiday favorites and treats
perfect for your cookie exchanges and festive parties. There are classic
holiday cookies, such as gingerbread and chocolate crinkles, as well as my
family’s traditional favorites, including snowballs, pecan tassies, and
coconut macaroons. Another holiday favorite you have to try is my recipe
for Cookie Cutter Sugar Cookies. Don’t forget to pick up some snowflake
and Christmas tree–shaped cookie cutters before you get started!

The happiest (and tastiest!) of holidays start here.

 ◁ GINGERBREAD COOKIES

No matter how you shape them, gingerbread cookies are a necessity each
holiday season. This recipe has been my staple for the past several years.
The cookies not only hold their shape, but feature impeccable spice and
molasses flavors, crisp edges, and soft centers.

PREP TIME: 1 hour TOTAL TIME: 4 hours 30 minutes YIELD: 24 (4-inch, or 10 cm) cookies

31/2 cups (420 g) all-purpose flour, plus more for work surface and rolling out
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon (15 ml) ground ginger (yes, 1 full tablespoon!)
1 tablespoon (15 ml) ground cinnamon
1/2 teaspoon allspice
1/2 teaspoon ground cloves
10 tablespoons (11/4 sticks, or 150 g) unsalted butter, softened to room temperature
3/4 cup (170 g) packed brown sugar
1 large egg, room temperature
2/3 cup (225 g) unsulphured or dark molasses
1 teaspoon pure vanilla extract
Traditional Royal Icing or Glaze Icing

1. Whisk the flour, baking soda, salt, ginger, cinnamon, allspice, and
cloves together in a medium bowl. Set aside.

2. In a large bowl, using a handheld mixer or a stand mixer fitted with a

paddle attachment, beat the butter on medium-high speed until
smooth, about 1 minute. Add the brown sugar and beat on medium-
high speed until creamed, about 2 minutes. Add the egg, molasses,
and vanilla extract, and beat on high speed until combined, about 1
minute. Scrape down the sides and up the bottom of the bowl and
beat again as needed to combine.

3. Add the dry ingredients to the wet ingredients and mix on low speed
until combined. The cookie dough will be quite thick and slightly
sticky.
 4. Divide the dough into 2 equal portions, then place each portion onto
a large piece of plastic wrap. Wrap each one tightly and pat down to
create a disc shape. Chill discs in the refrigerator for at least 3 hours
(and up to 4 days).

5. Preheat oven to 350°F (180°C). Line baking sheets with parchment

paper or silicone baking mats. Set aside.

6. Remove 1 disc of chilled cookie dough from the refrigerator.

Generously flour a work surface, as well as your hands and the
rolling pin. The dough may still be sticky, so keep extra flour nearby
to use as needed. Roll out the disc until it’s 1/4 inch (6 mm) thick.
Cut into shapes using cookie cutters. Place shapes 3 inches (7.5 cm)
apart on prepared baking sheets. Reroll dough scraps and continue
cutting into shapes until all of the dough has been used. Repeat with
the remaining disc of dough.

7. Bake cookies for about 10 to 11 minutes, until they show small

cracks on top. If your cookie cutters are smaller than 4 inches (10
cm), bake for about 9 minutes.

8. Remove from the oven and allow to cool on baking sheets for 5
minutes before transferring to a wire rack to cool completely.

9. Once cookies are completely cooled, decorate with desired icing. Let
set for 2 to 3 hours.

10. Whether decorated or left plain, cookies will stay fresh, covered, at
room temperature or in the refrigerator for up to 1 week.

MAKE-AHEAD TIP

You can chill the cookie dough discs in the refrigerator for up to 4 days
or you can freeze them for up to 3 months; if you opt for the latter, allow
the discs to thaw overnight in the refrigerator, then bring to room
temperature before rolling out. Undecorated baked cookies freeze well
for up to 3 months; before serving, thaw overnight in the refrigerator,
then decorate them, if desired. I do not recommend freezing with icing
on top.
 ◁ CHOCOLATE PEPPERMINT BISCOTTI

It doesn’t need to be the holidays to enjoy these holly jolly biscotti! Making
biscotti may seem daunting, but the process is anything but. These cookies
are twice-baked, which contributes to their traditional crunchy coffee-
soaker-upper texture. That’s a term, correct? Crushed candy canes add to
the festive fun!

PREP TIME: 40 minutes TOTAL TIME: 2 hours YIELD: 32 cookies

13/4 cups (210 g) all-purpose flour, plus more for work surface and hands
1/2 cup (43 g) unsweetened natural cocoa powder
1 cup (200 g) granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons (75 g) butter, cold and cubed
4 large eggs, room temperature, divided
1 teaspoon pure vanilla extract
1 teaspoon peppermint extract
1 cup (270 g) mini or regular-size semi-sweet chocolate chips
1 tablespoon (15 ml) milk
4-ounce (113 g) bar semi-sweet chocolate, coarsely chopped
1/2 cup crushed candy canes

1. Preheat oven to 350°F (180°C). Line baking sheets with parchment

paper or silicone baking mats. Set aside.

2. Whisk the flour, cocoa powder, granulated sugar, baking soda, and
salt together in a large bowl. Using a pastry cutter or your hands, cut
in the butter until the mixture is crumbly. Set aside.

3. In a small bowl, whisk 3 of the eggs, vanilla extract, and peppermint

extract together. Pour into the flour-butter mixture, then gently mix
with a large spoon or rubber spatula until everything is just barely
moistened. Fold in the chocolate chips.
 4. Turn the dough out onto a lightly floured surface and, with floured
hands, knead lightly until the dough is soft and slightly sticky, about
8 to 10 times. If it’s very sticky, knead 1 to 2 more tablespoon(s), or 8
to 15 g, of flour into the dough. With floured hands, divide the dough
into 2 equal portions and place each portion onto its own cookie
sheet. Shape each portion into an 8-inch-long (20 cm) slab, patting
down until each is about 1/2 inch (13 mm) thick.

5. In a small bowl, beat the remaining egg with the milk. Using a pastry
brush, lightly brush the top and sides of each slab of dough with the
egg wash.

6. Bake the slabs of dough for 20 minutes. Remove from the oven, but
do not turn off the heat. Allow slabs to cool for 10 minutes. Once the
slabs are cool enough to handle, cut each into 1-inch-thick (2.5 cm)
slices (see photo). Set slices, cut sides facing up, 1/4 inch (6 mm)
apart on the baking sheets.

7. Return to the oven to continue baking for 8 to 9 minutes. Turn the

biscotti over and bake for another 5 to 6 minutes. The biscotti will be
slightly soft in the center with harder edges. Remove from the oven
and allow to cool for 5 minutes on the cookie sheets.

8. Transfer biscotti to a wire rack to cool completely. As they cool, the

biscotti will become crunchy.

9. Melt the chopped chocolate in a double boiler or in the microwave in

15-second increments, stopping and stirring after each until
completely smooth. Drizzle biscotti with chocolate and sprinkle with
crushed candy canes.

10. Allow the chocolate to set in the refrigerator or at room temperature,

about 30 minutes, before enjoying. Cookies will stay fresh in an
airtight container at room temperature for up to 10 days.
MAKE-AHEAD TIP

Biscotti can be frozen for up to 3 months, but I suggest freezing without

the chocolate drizzle; allow to thaw in the refrigerator overnight, then
drizzle with chocolate 30 minutes prior to serving.
 ◁ PINWHEEL COOKIES

Hypnotizing, right? These classic butter cookies are a Christmas cookie–

tray staple! They’re made by layering and rolling chocolate and vanilla
dough together. What I love most about this particular pinwheel recipe—
straight from my family’s kitchen—is that both flavors are made from the
same cookie dough. We’ll add some melted chocolate and an extra dose of
flour to prepare the chocolate version. I used to have trouble with the
cookies spreading too much in the oven, but once I began chilling the dough
in step 5 and again in step 8, the cookies started holding their shape
beautifully. Learn from my mistake!

PREP TIME: 30 minutes TOTAL TIME: 5 hours YIELD: 24 cookies

21/2 cups (300 g) plus 1 tablespoon (15 ml) all-purpose flour

1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks, or 240 g) unsalted butter, softened to room temperature
1 cup (200 g) granulated sugar
2 large eggs, room temperature, divided (see Sally Says)
2 teaspoons pure vanilla extract
2 ounces (56 g) semi-sweet chocolate, melted and slightly cooled
1 tablespoon (15 ml) water

1. Whisk 21/2 cups (300 g) of the flour, the baking powder, and the salt
together in a medium bowl. Set aside.

2. In a large bowl, using a handheld mixer or a stand mixer fitted with a

paddle attachment, beat the butter on medium-high speed until
smooth, about 1 minute. Add the granulated sugar and beat on
medium-high speed until creamed, about 2 minutes. Add 1 whole
egg, 1 egg yolk (reserve remaining egg white), and vanilla extract,
and beat on high speed until combined, about 1 minute. Scrape down
the sides and up the bottom of the bowl and beat again as needed to
combine.
 3. Add the dry ingredients to the wet ingredients and mix on low speed
until combined.

4. Divide the dough into 2 equal portions. It’s helpful to use a kitchen
scale for accuracy. Place one portion aside. Place the other portion
back into the mixing bowl. Beat in the remaining 1 tablespoon (15
ml) flour on medium speed until combined, then add the chocolate.
Beat on medium-high speed until completely combined.

5. Shape each portion of the dough into a 4 × 4-inch (10 × 10 cm)

square and wrap each tightly in plastic wrap. Chill in the refrigerator
for at least 2 hours (and up to 4 days).

6. Whisk the reserved egg white and the water together. Set aside.

7. Remove the vanilla dough from the refrigerator and roll out into a 9
× 12-inch (23 × 30 cm) rectangle on a piece of parchment paper.
Remove the chocolate dough from the refrigerator and roll out into a
rectangle slightly smaller than the first—about 81/2 × 111/2 inches
(22 × 29 cm). Brush egg white glaze lightly on the vanilla dough.
This helps the two flavors of dough stick together. Place the
chocolate dough on top of the vanilla dough, using the parchment
paper to help transport.

8. Starting with a long edge, use the parchment paper under the vanilla
dough to help roll the 2 doughs together. Make sure the doughs are
rolled tightly together, with no gaps between them. Cut the log in
half so you have two 6-inch (15 cm) logs. Wrap each log tightly in
plastic wrap and chill in the refrigerator for at least 2 more hours.

9. Preheat oven to 350°F (180°C). Line baking sheets with parchment

paper or silicone baking mats. Set aside.

10. Remove the logs from the refrigerator, unwrap each, and slice into
1/2-inch (13 mm) slices (see photo). If dough becomes too soft, place
back in the refrigerator for 10 more minutes. Place the cookies 3
inches (7.5 cm) apart on baking sheets.

11. Bake until very lightly browned on the edges, 12 to 14 minutes.

12. Remove from the oven and allow to cool on baking sheets for 5
minutes before transferring to a wire rack to cool completely.

13. Cookies will stay fresh in an airtight container at room temperature

for up to 1 week.

MAKE-AHEAD TIP

Baked pinwheel cookies freeze well for up to 3 months; allow cookies to

thaw overnight in the refrigerator, then bring to room temperature before
serving. Raw cookie dough logs also freeze well for up to 3 months;
allow the logs to thaw overnight in the refrigerator, then continue with
step 9.

SALLY SAYS
This recipe calls for 2 eggs. You’ll need 1 whole egg plus 1 egg yolk for the cookie
dough in step 2, and 1 egg white to brush onto the vanilla dough in step 7.
 ◁ RASPBERRY ALMOND LINZER COOKIES

No matter what time of year it is or how you shape them, linzer cookies are
completely divine because of their unique taste. The cookies in this recipe
unite the flavors of almond and raspberry jam, but you can use any jam
flavor you desire. The trick to the almonds? Grind them up with brown
sugar, which will help prevent them from turning into straight-up almond
butter and will lend added flavor to the cookies. Add a touch of cinnamon,
and be sure to prepare the cookies a day ahead of time so the jam softens
the cookie sandwiches.

PREP TIME: 1 hour TOTAL TIME: 4 hours 30 minutes YIELD: 32 cookie sandwiches

2/3 cup (95 g) whole unsalted almonds

2/3 cup (150 g) packed brown sugar, divided
21/2 cups (300 g) all-purpose flour, plus more for work surface and rolling out
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup (2 sticks, or 240 g) unsalted butter, softened to room temperature
1 large egg, room temperature
11/2 teaspoons pure vanilla extract
1/2 cup (160 g) raspberry jam or jelly
2 tablespoons (30 ml) confectioners’ sugar, for dusting

1. Place the almonds and 1/3 cup (75 g) of the brown sugar in the bowl
of a food processor. Pulse until very fine crumbs form. Set aside.

2. Whisk the flour, baking powder, cinnamon, and salt together in a

medium bowl. Set aside.

3. In a large bowl, using a handheld mixer or a stand mixer fitted with a

paddle attachment, beat the butter on medium-high speed until
smooth, about 1 minute. Add the remaining 1/3 cup (75 g) brown
sugar and beat on medium-high speed until creamed, about 2
minutes. Add the egg and vanilla extract, and beat on high speed
 until combined, about 1 minute. Scrape down the sides and up the
bottom of the bowl and beat again as needed to combine.

4. Add the flour mixture and the ground almond mixture to the wet
ingredients and mix on low speed until combined.

5. Divide the dough into 2 equal portions and place each portion onto a
large piece of plastic wrap. Wrap each one up tightly and pat down to
create a disc shape. Chill the discs in the refrigerator for at least 3
hours (and up to 4 days). If chilling for longer than 3 hours, allow the
dough to sit at room temperature for at least 30 minutes before
rolling because the dough will be quite hard.

6. Preheat oven to 350°F (180°C). Line baking sheets with parchment

paper or silicone baking mats. Set aside.

7. Remove 1 disc of chilled cookie dough from the refrigerator.

Generously flour a work surface, as well as your hands and the
rolling pin. The dough may become sticky as you work, so keep extra
flour nearby to use as needed. Roll out the disc until 1/4 inch (6 mm)
thick. Using a 2-inch (5 cm) round cookie cutter, cut the dough into
circles. Reroll the remaining dough and continue cutting until all is
used. Repeat with the second disc of dough. You should have about
64 circles.

8. Using a 1-inch (2.5 cm) round cookie cutter, cut a hole into the center
of 32 of the circles. Let’s call these 32 cookies the “donut cookies”
because of that center hole.

9. Arrange the whole circles and the donut cookies on separate baking
sheets (because the donut cookies take 1 minute less to bake), placing
all cookies 2 inches (5 cm) apart from one another.

10. Bake the whole circles for about 11 minutes, or until lightly browned
around the edges, and bake the donut cookies for about 10 minutes.
Make sure you rotate the baking sheets halfway through the bake
time. Allow the cookies to cool on the baking sheets for 5 minutes,
then transfer to a wire rack to cool completely before assembling.

11. Spread 1/2 teaspoon of jam on each whole cookie. Carefully top each
with a donut cookie and press down gently to create a cookie
 sandwich. Dust each with confectioners’ sugar.

12. Cookies will stay fresh, covered, at room temperature for 2 days or in
the refrigerator for up to 1 week.

MAKE-AHEAD TIP

As mentioned in the recipe instructions, you can chill the cookie dough
in the refrigerator for up to 4 days (see step 5), but you can also freeze it
for up to 3 months. If you opt for the latter, allow the dough to thaw
overnight in the refrigerator, then bring to room temperature before
rolling out in step 7. Cookies freeze well for up to 3 months; thaw
overnight in the refrigerator and bring to room temperature before
serving.
 ◁ BUTTER SPRITZ COOKIES

Bite-size and oh-so festive, these buttery spritz cookies are a must for your
holiday season. Have fun making different shapes with your cookie press!

PREP TIME: 30 minutes TOTAL TIME: 1 hour YIELD: 84 bite-size cookies

1 cup (2 sticks, or 240 g) unsalted butter, softened to room temperature

3/4 cup (150 g) granulated sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
1 teaspoon almond extract
21/4 cups (270 g) all-purpose flour
1/2 teaspoon salt
sanding sugar, for decoration (optional)

1. Preheat oven to 350ºF (180ºC). Line baking sheets with parchment

paper or silicone baking mats. Set aside.

2. In a large bowl, using a handheld mixer or a stand mixer fitted with a

paddle attachment, beat the butter on medium-high speed until
smooth, about 1 minute. Add the granulated sugar and beat on
medium-high speed until creamed, about 2 minutes. Add the egg,
vanilla extract, and almond extract, and beat on high speed until
combined, about 1 minute. Scrape down the sides and up the bottom
of the bowl and beat again as needed to combine.

3. On low speed, beat in the flour and salt. Turn up to high speed and
beat until completely combined.

4. Press the dough; follow manufacturer’s directions to fit your cookie

press with a decorative plate. Scrape some of the dough into your
cookie press. Hold the cookie press perpendicular to the lined baking
sheet and press out the cookies 2 inches (5 cm) apart. If desired,
decorate the shaped cookie dough with sprinkles.

5. If the cookie dough becomes too soft as you work, chill the shaped
cookie dough in the refrigerator for 10 minutes before baking. Bake
 until very lightly browned on the edges, 7 to 9 minutes.

6. Remove from the oven and allow to cool on baking sheet for 5
minutes before transferring to a wire rack to cool completely.

7. Cookies will stay fresh in an airtight container at room temperature

for up to 1 week.

MAKE-AHEAD TIP

You can chill the raw cookie dough in the refrigerator for up to 4 days,
and then bring to room temperature, before pressing the dough through
the cookie press. You can also freeze the cookie dough for up to 3
months; allow to thaw overnight in the refrigerator, then bring to room
temperature before continuing with step 4. Baked cookies freeze well for
up to 3 months; thaw overnight in the refrigerator before serving.

SALLY SAYS
No cookie press? No problem! Instead, use a pastry bag fitted with a 1/2-inch (13 mm)
open star tip.
 ◁ CHERRY ALMOND COCONUT MACAROONS

I have to admit something: If I had to choose a favorite cookie, it would

definitely be coconut macaroons. These infinitely chewy cookies take me
back to childhood. Here I jazz them up with festive cherries and a drizzle of
white chocolate. A food processor is necessary to really grind up that
coconut (finer coconut pieces help the macaroons stay intact). And one
more thing: macaroons know no seasons, so definitely flip to this page
throughout the year!

PREP TIME: 15 minutes TOTAL TIME: 1 hour 30 minutes YIELD: 20 to 22 cookies

14-ounce (396 g) bag sweetened shredded coconut

1/2 cup (100 g) granulated sugar
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
4 large egg whites
10 to 11 red and/or green maraschino cherries, halved
4-ounce (113 g) bar white chocolate, coarsely chopped

1. Preheat oven to 325°F (170°C). Line baking sheets with parchment

paper or silicone baking mats. Set aside.

2. In a large food processor, pulse the coconut until very finely

chopped. Add the granulated sugar, vanilla extract, and almond
extract, and pulse until relatively combined. Add the egg whites and
pulse until the entire mixture comes together. The mixture will be
very moist and sticky.

3. Scoop balls of the mixture, about 11/2 tablespoons (No. 40 scoop)

per cookie, and place 2 inches (5 cm) apart on the baking sheets.
Press a cherry half into the top of each ball. Bake for 18 to 21
minutes, or until lightly toasted on the edges and top.

4. Remove from the oven. Allow macaroons to cool on the baking

sheets for 15 minutes before transferring to a wire rack to cool
completely.
 5. Melt the chopped white chocolate in a double boiler or in the
microwave in 15-second increments, stopping and stirring after each
until completely smooth. Drizzle over the macaroons. Allow the
white chocolate to set at room temperature or in the refrigerator for
about 30 minutes before enjoying.

6. Macaroons will stay fresh in an airtight container in the refrigerator

for up to 1 week.

MAKE-AHEAD TIP

Prepare the macaroon mixture in step 2, then transfer to a bowl, cover

tightly, and refrigerate for up to 4 days before continuing with step 3.
Baked macaroons, without the white chocolate drizzle, freeze well for up
to 3 months; thaw overnight in the refrigerator before drizzling the white
chocolate over them and serving.

SALLY SAYS
Use a cookie scoop to help divide up the dough. This dough is extremely sticky and
difficult to mold into tight compact mounds without one. For a delicious chocolate
macaroon, flip to here!
 ◁ CLASSIC CHOCOLATE CRINKLES

It seems everyone has a slightly different version of this quintessential

holiday cookie, and this recipe is my new favorite. For festive flavor, try
mixing in 1/2 teaspoon of peppermint extract with the vanilla extract or 2
teaspoons of espresso powder with the dry ingredients. After one bite,
these fudgy cookies will have a permanent spot in your baking repertoire!

PREP TIME: 20 minutes TOTAL TIME: 50 minutes YIELD: 24 to 28 cookies

11/2 cups (180 g) all-purpose flour

1 cup (200 g) granulated sugar
1/2 cup (115 g) packed brown sugar
11/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons (3/4 stick, or 90 g) unsalted butter, melted and slightly cooled
3/4 cup (65 g) unsweetened natural or Dutch-process cocoa powder
3 large eggs, room temperature
1 teaspoon pure vanilla extract
1 cup (120 g) confectioners’ sugar, for coating

1. Preheat oven to 350°F (180°C). Line baking sheets with parchment

paper or silicone baking mats. Set aside.

2. Whisk the flour, granulated sugar, brown sugar, baking powder, and
salt together in a large bowl. Set aside.

3. Combine the melted butter and cocoa powder in a medium bowl. The
mixture will be very thick, almost like a paste. Stir in the eggs and
vanilla extract. Pour into the dry ingredients and, using a handheld or
stand mixer fitted with a paddle attachment, beat it all together on
medium-high speed. The mixture may seem dry at first, but will
come together as you continue to mix (see photo).

4. Measure 1 tablespoon of the dough (use a No. 60 scoop for ease if

desired since the dough can be a little sticky). Gently roll into a ball,
then roll each ball in confectioners’ sugar to coat. Place balls 3
 inches (7.5 cm) apart on the baking sheets. Bake for 12 to 13
minutes. The cookies will slightly spread and form cracks. The
centers will look very soft.

5. Remove from the oven and allow to cool on baking sheets for 5
minutes before transferring to a wire rack to cool completely.

6. Cookies will stay fresh in an airtight container at room temperature

for up to 1 week.

MAKE-AHEAD TIP

See here.

SALLY SAYS
For this recipe, it’s imperative that the eggs are at room temperature. They won’t
properly mix into the butter-cocoa mixture if they’re cold. With regard to melting the
butter, do so in the microwave or on the stovetop about 10 minutes before beginning
so it has time to cool down slightly. After all, we don’t want to cook the eggs!
 ◁ GINGER PISTACHIO COOKIES

Any type of ginger or molasses cookie holds a permanent spot in my top

five favorite cookies. My mom’s recipe, published in my first cookbook,
Sally’s Baking Addiction, has been a yearly holiday tradition probably ever
since I could chew! This version, adapted from my mama’s recipe, includes
the addition of salty pistachios. I brought these to a Christmas party last
year and everyone swarmed around them. It was like I brought a plate of
gold. They’re soft, salty, sweet, spiced, and total winners.

PREP TIME: 15 minutes TOTAL TIME: 1 hour 50 minutes YIELD: 36 cookies

2 cups (240 g) all-purpose flour

1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1/2 teaspoon salt
3/4 cup (11/2 sticks, or 180 g) unsalted butter, softened to room temperature
1/2 cup (115 g) packed brown sugar
1 cup (200 g) granulated sugar, divided
1/4 cup (80 g) unsulphured or dark molasses
1 large egg, room temperature
1 teaspoon pure vanilla extract
1 cup (125 g) finely chopped salted pistachios

1. Whisk the flour, baking soda, cinnamon, cloves, ginger, and salt
together in a medium bowl. Set aside.

2. In a large bowl, using a handheld mixer or a stand mixer fitted with a

paddle attachment, beat the butter on medium-high speed until
smooth, about 1 minute. Add the brown sugar and 1/2 cup (100 g) of
the granulated sugar, and beat on medium-high speed until creamed,
about 2 minutes. Add the molasses, egg, and vanilla extract, and beat
on high speed until combined, about 1 minute. Scrape down the sides
and up the bottom of the bowl and beat again as needed to combine.
 3. Add the dry ingredients to the wet ingredients and mix on low speed
until combined. With the mixer running on low speed, add the
pistachios. Cover and chill the dough in the refrigerator for 1 hour
(and up to 4 days). If chilling for longer than 3 hours, allow it to sit at
room temperature for at least 30 minutes before rolling and baking
because the dough will be quite hard and the cookies may not spread.

4. Preheat oven to 350°F (180°C). Line baking sheets with parchment

paper or silicone baking mats. Set aside.

5. Roll balls of dough, 1 scant tablespoon of dough per cookie, into the
remaining 1/2 cup (100 g) granulated sugar. Place each ball 2 inches
(5 cm) apart on the baking sheets. Bake for 13 minutes, or until
cracked on top.

6. Remove from the oven and allow to cool on baking sheets for 5
minutes before transferring to a wire rack to cool completely.

7. Cookies will stay fresh in an airtight container at room temperature

for up to 1 week.

MAKE-AHEAD TIP

See here.
 ◁ PECAN TASSIES

I’m not sure if these technically count as cookies, but they were always part
of our holiday season. And you often see them at holiday cookie exchanges,
so I say they’re COOKIES! This recipe comes from my family. It’s a tender
cream cheese dough filled with brown, sugary pecan magic. The treats are
baked in mini-muffin pans, and the recipe yields a lot—almost four dozen! I
remember helping my mom by making the indent in the dough with my
thumb before she spooned the filling inside. Remember, always keep the
crust cold before baking. Make sure you have room in your refrigerator for
both muffin pans before you begin.

PREP TIME: 1 hour TOTAL TIME: 4 hours 30 minutes YIELD: 44 to 48 cookies

Cream Cheese Dough

3 cups (360 g) all-purpose flour, plus more for work surface
1/4 cup (50 g) granulated sugar
1/2 teaspoon salt
1 cup (2 sticks, or 240 g) unsalted butter, very cold and cubed
8 ounces (227 g) block cream cheese, softened to room temperature and cut into pieces
1 or 2 teaspoons cold water, if needed

Filling
2 large eggs, room temperature
11/2 cups (340 g) packed brown sugar
2 tablespoons (30 g) unsalted butter, melted and slightly cooled
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup (110 g) chopped pecans

Topping
2 tablespoons (30 ml) confectioners’ sugar, for dusting
1. To make the dough: Place the flour, granulated sugar, and salt in the
bowl of a food processor. Pulse a couple times to blend. Add the
cubed butter and cream cheese. Pulse until crumbly; this will take 30
seconds or so. Pulse until there are pea-size crumbs throughout.

2. Pour the dough onto a lightly floured work surface. Fold together
with your hands. If the dough seems extremely dry, add 1 teaspoon of
cold water on top and mix in. Add up to 1 more teaspoon, if needed.

3. Divide the dough into 2 equal portions, then place each portion onto
a large piece of plastic wrap. Wrap each one tightly and pat down to
create a disc shape. Chill in the refrigerator for at least 3 hours (and
up to 1 day). If chilling for longer than 3 hours, allow the discs to sit
at room temperature for at least 30 minutes before rolling and baking.

4. Lightly grease two 24-count mini-muffin pans or spray with nonstick

spray.

5. Remove 1 disc of dough from the refrigerator, keeping the other in

the refrigerator to stay cold. Tear off 1 tablespoon of dough, roll into
a ball, and place the ball into a cup of one of the pans. Repeat with
remaining dough so that all 24 cups in the first pan are filled. Press
your thumb into each ball, creating a deep indent, or shell, for the
filling. Place the entire pan in the refrigerator. You always want the
dough cold! Repeat with the second disc of dough and mini-muffin
pan.

6. Once both pans are in the refrigerator chilling, preheat oven to 375°F
(190°C).

7. To make the filling: Whisk the eggs, brown sugar, melted butter,
vanilla extract, cinnamon, and salt together in a medium bowl until
combined. Fold in the chopped pecans.

8. Remove 1 muffin pan of shells from the refrigerator and fill each
with filling, about 3/4 to 1 teaspoon (see photo). Repeat with the
second muffin pan of shells. Bake for 18 to 21 minutes, or until the
shell edges are lightly browned and the fillings look set.

9. Remove from the oven and allow to cool for 20 minutes before
removing the cookies from the pan. Once cooled, dust lightly with
 confectioners’ sugar.

10. Cookies will stay fresh in an airtight container at room temperature

for 3 days or in the refrigerator for up to 1 week.

MAKE-AHEAD TIP

You can make the dough ahead of time and store in the refrigerator for
up to 1 day (as described in step 2) or freeze for up to 3 months; if you
opt for the latter, thaw in the refrigerator overnight before using. You can
also prepare the pecan tassies through step 7 (before baking them) and
keep the shaped, unbaked pecan tassies in the refrigerator for up to 1 day
before baking. Baked pecan tassies freeze well for up to 3 months; thaw
overnight in the refrigerator and, if desired, bring to room temperature
before serving.
 SALLY SAYS
If you don’t have a food processor to make the dough, you can use a whisk to mix the
dry ingredients together in a large bowl and a pastry cutter to cut the cubed butter and
cream cheese into the dry ingredients. Do NOT use an electric handheld or stand mixer
for this dough.
 ◁ CRANBERRY SPICE RUGELACH

Rugelach are more of a pastry than a cookie, but they were always part of
our holiday cookie trays, so let’s not leave ’em out! Rugelach may look a
little fancy, but these treats are anything but divas. If you follow the
directions closely, you’ll ace them in no time. It all starts with a super tender
and flaky cream cheese dough—in fact, we’ll use the same cream cheese
dough used for Pecan Tassies. The dough is then rolled out, topped with a
filling, cut into tiny wedges, and individually rolled up into croissant-like
shapes. Rugelach happily accommodate any sort of fillings from jam and
chocolate to dried fruit and nuts. My recent favorite is a mix of dried
cranberries, lots of delicious warm spices, and walnuts!

PREP TIME: 30 minutes TOTAL TIME: 3 hours 40 minutes YIELD: 24 cookies

Cream Cheese Dough

3 cups (360 g) all-purpose flour, plus more for work surface and rolling out
1/4 cup (50 g) granulated sugar
1/2 teaspoon salt
1 cup (2 sticks, or 240 g) unsalted butter, very cold and cubed
8 ounces (227 g) block cream cheese, softened to room temperature and cut into pieces
1 or 2 teaspoons cold water, if needed

Filling
1 cup (150 g) dried cranberries
1 cup (120 g) chopped walnuts
3/4 cup (170 g) packed brown sugar
2 tablespoons (30 g) unsalted butter, melted and slightly cooled
21/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt

Topping
1 tablespoon (15 ml) confectioners’ sugar, for dusting
1. To make the dough: Place the flour, granulated sugar, and salt in the
bowl of a food processor. Pulse a couple times to blend. Add the
cubed butter and cream cheese. Pulse until crumbly; this will take 30
seconds or so. Pulse until there are pea-size crumbs throughout.

2. Pour the dough onto a lightly floured work surface. Fold together
with your hands. If the dough seems extremely dry, add 1 teaspoon of
cold water on top and mix in. Add up to 1 more teaspoon, if needed.

3. Divide the dough into 3 equal portions, then place each portion onto
a large piece of plastic wrap. Wrap each one tightly and pat down to
create a disc shape. Chill in the refrigerator for at least 2 hours (and
up to 1 day). If chilling for longer than 3 hours, allow the discs to sit
at room temperature for at least 30 minutes before rolling and baking.

4. To make the filling: Pulse all of the filling ingredients together in a

food processor until very finely chopped and well combined. The
filling will feel a little moist. You’ll have a little over 2 cups (476 g)
total.

5. Preheat oven to 350°F (180°C). Line baking sheets with parchment

paper or silicone baking mats. Set aside.

6. Remove 1 dough disc from the refrigerator. On a lightly floured work

surface, roll into a 10-inch (25 cm) circle (roughly 1/4 inch, or 6 mm,
thick) and brush the surface lightly with water. Spread about one-
third of the filling on top. Gently press the filling down into the
dough so it’s compact.

7. Using a pizza cutter or sharp knife, cut the dough into 8 equal
wedges. Roll each wedge up, beginning with the wide end and
ending with the narrow end. Place the rolls point-side down, 3 inches
(7.5 cm) apart, on a baking sheet (see photos). Repeat with the
remaining 2 discs of dough.

8. Bake the rugelach for 25 to 30 minutes, or until lightly golden brown.

As the rugelach bake, the fat in the crust may slightly seep out,
giving each a super crunchy crust. This is a good thing!

9. Remove from the oven and allow to cool on baking sheets for 10
minutes before transferring to a wire rack to cool completely. Once
 cooled, dust lightly with confectioners’ sugar.

10. Cookies will stay fresh in an airtight container at room temperature

for 4 days or in the refrigerator for up to 1 week.
 SALLY SAYS
A food processor is imperative for grinding up the filling into one cohesive and moist
dough-like consistency. While you can use a pastry cutter to make the dough (see
Sally Says), I recommend using a food processor because you’ll need one anyway for
the filling. Do NOT use an electric handheld or stand mixer for this dough.
 ◁ EASY CINNAMON SNOWBALLS

When I posted a snowball cookie on my blog a couple of years ago, I loved

reading all the names folks have for these cookies in the comments section!
Russian tea cakes, Noel balls, Italian wedding cookies, butterballs,
snowdrops . . . . While they may have a bajillion different names, one thing
remains constant: these buttery and crumbly confections are downright
delectable. In this version, I left out the traditional nuts and added
cinnamon. And, you only need six basic ingredients.

PREP TIME: 25 minutes TOTAL TIME: 1 hour 30 minutes YIELD: 32 to 36 cookies

1 cup (2 sticks, or 240 g) unsalted butter, softened to room temperature

2 cups (240 g) confectioners’ sugar, divided
1 teaspoon pure vanilla extract
21/4 (270 g) cups all-purpose flour
1/2 teaspoon salt
11/2 teaspoons ground cinnamon, divided

1. In a large bowl, using a handheld mixer or a stand mixer fitted with a

paddle attachment, beat the butter on medium-high speed until
smooth, about 1 minute. Add 3/4 cup (90 g) of the confectioners’
sugar and the vanilla extract, and beat on medium-high speed until
combined and creamy, about 2 minutes. Scrape down the sides and
up the bottom of the bowl and beat again as needed to combine.

2. Switch the mixer to low speed and slowly add the flour, 1/4 cup (30
g) at a time. Once all of the flour has been added, add the salt and 1/2
teaspoon of the ground cinnamon. Turn the mixer up to high speed
and beat until the dough comes together.

3. Cover and chill the dough in the refrigerator for at least 30 minutes
(and up to 4 days). If chilling for longer than 3 hours, allow it to sit at
room temperature for at least 30 minutes before rolling and baking.

4. Preheat oven to 350°F (180°C). Line baking sheets with parchment

paper or silicone baking mats. Set aside.
 5. Roll balls of dough, about 1 tablespoon of dough per cookie, and
place 2 inches (5 cm) apart on the baking sheets. Bake the cookies
until browned on the bottom edges and just barely browned on top,
about 15 minutes.

6. Allow the cookies to cool for 5 minutes on the baking sheets. Mix the
remaining 11/4 cups (150 g) confectioners’ sugar and 1 teaspoon
cinnamon together in a shallow bowl. Gently roll the warm cookies
in the mixture to coat completely. Do not discard extra mixture.

7. Place the cookies on wire racks to cool completely. Once completely

cooled, roll the cookies in remaining confectioners’ sugar–cinnamon
mixture again. This is when the sugar will really stick!

8. Cookies will stay fresh in an airtight container at room temperature

for up to 1 week.

MAKE-AHEAD TIP

See here.

SALLY SAYS
For a more traditional version, you can skip the cinnamon and mix 1 cup (110 g) of
finely chopped pecans into the dough instead.
SHORTBREAD AND SLICE-AND-BAKES GALORE
When I find a piece of clothing I
adore, I buy it in every single color. I
have the same long cardigan in
every color available. I’ve got three
pairs of the same boots—black, gray,
and brown—and three pairs of the
same jeans in every wash available.
Likewise, when I find a dependable
cookie recipe, I modify it to produce
multiple variations.

My basic shortbread recipe is

(Buttery Shortbread). There’s
nothing over-the-top about it, really.
No dips in chocolate, no snazzy
spices, no glamorous additions. But after that recipe, you’ll see many
variations. And, yes, those include dips in chocolate, snazzy spices, and
glamorous additions! Basic shortbread is the most wonderful and
dependable blank slate, and after tasting the creations on these first few
pages, you’ll happily agree—cookie in hand!

The last portion of the chapter is dedicated to my slice-and-bake cookie

obsession. My love for slice-and-bake cookies, like my entire rainbow of the
same long cardigan sweater, is borderline crazy. Slice-and-bake cookies are,
by far, one of the most fun types to make. Like a basic shortbread cookie,
they’re a fantastic starting point for different flavors. You make the dough,
shape it into logs, and chill it in the refrigerator. Then you can roll the logs
into a crunchy sugar, finely chopped nuts, or even sprinkles. Then slice off
the cookies one by one!
 ◁ BUTTERY SHORTBREAD

Pure and simple, these shortbread cookies are soft and smooth with crisp
edges, making them the perfect complement to a cup of coffee or tea.
They’re not overly sweet in the slightest. And the best part: you only need
five ingredients.

PREP TIME: 20 minutes TOTAL TIME: 45 minutes YIELD: 50 (2-inch, or 5 cm) cookies

11/2 cups (3 sticks, or 360 g) unsalted butter, softened to room temperature

1 cup (120 g) confectioners’ sugar
1 teaspoon pure vanilla extract
23/4 cups (330 g) all-purpose flour, plus more for work surface and rolling out
1/2 teaspoon salt
1 to 2 teaspoons water, if needed

1. Preheat oven to 350°F (180°C). Line baking sheets with parchment

paper or silicone baking mats. Set aside.

2. In a large bowl, using a handheld mixer or a stand mixer fitted with a

paddle attachment, beat the butter on medium-high speed until
smooth, about 1 minute. Add the confectioners’ sugar and vanilla
extract, and beat on medium-high speed until combined and creamy,
about 2 minutes. Scrape down the sides and up the bottom of the
bowl and beat again as needed to combine.

3. Switch the mixer to low speed and slowly add the flour, 1/4 cup (30
g) at a time. Once all of the flour is incorporated, add the salt. Turn
the mixer up to high speed and beat until the dough comes together.
Continue beating the dough until it becomes smooth. If the dough is
still not smooth after 2 full minutes of beating, add 1 to 2 teaspoons
of water.

4. Turn the dough out onto a lightly floured work surface. Divide into 2
equal portions. Using a rolling pin, roll out one portion to 1/4 inch (6
mm) thickness. Cut into shapes using a cookie cutter. Reroll the
remainder of that portion and continue cutting until all is used.
 Repeat with the second portion of dough. Place the cookies 3 inches
(7.5 cm) apart on the prepared baking sheets.

5. Bake the cookies until very lightly browned on the edges, 12 to 14

minutes. Remove from the oven and allow to cool on baking sheets
for 5 minutes before transferring to a wire rack to cool completely.

6. Cookies will stay fresh in an airtight container at room temperature

for up to 1 week.

MAKE-AHEAD TIP

You can make the shortbread dough and chill it in the refrigerator for up
to 3 days; before using, allow to come to room temperature, then
continue with step 4. Another option is to freeze the dough for up to 3
months; thaw overnight in the refrigerator and bring to room temperature
before continuing with step 4. Baked cookies freeze well for up to 3
months; thaw overnight in the refrigerator and, if desired, bring to room
temperature before serving.

SALLY SAYS
You can cut the shortbread dough into any shapes. Last year, my friend tested this
recipe and cut them into Christmas trees and hearts. Squares, stars . . . anything goes.
I used a 2-inch (5 cm) round cookie cutter. For the Chai Tea Spice Shortbread, I used a
tea bag–shaped cookie cutter!
 ◁ CHAI TEA SPICE SHORTBREAD

For shortbread with a little more pizzazz, try adding chai spices and
dunking into the chocolate. These cookies are not too sweet, and they hit
the spot with a steamy chai latte. Of course, you can use any shape of
cookie cutter, but one shaped like a tea bag fits the bill!

PREP TIME: 30 minutes TOTAL TIME: 1 hour 15 minutes YIELD: 50 (2-inch, or 5 cm)
cookies

11/2 cups (3 sticks, or 360 g) unsalted butter, softened to room temperature

1 cup (120 g) confectioners’ sugar
1 teaspoon pure vanilla extract
23/4 cups (330 g) all-purpose flour, plus more for work surface and rolling out
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cardamom
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 to 2 teaspoons water
4-ounce (113 g) bar semi-sweet chocolate, coarsely chopped (optional)

1. Preheat oven to 350°F (180°C). Line baking sheets with parchment

paper or silicone baking mats. Set aside.

2. In a large bowl, using a handheld mixer or a stand mixer fitted with a

paddle attachment, beat the butter on medium-high speed until
smooth, about 1 minute. Add the confectioners’ sugar and vanilla
extract, and beat on medium-high speed until combined and creamy,
about 2 minutes. Scrape down the sides and up the bottom of the
bowl and beat again as needed to combine.

3. Switch the mixer to low speed and slowly add the flour, 1/4 cup (30
g) at a time. Once all of the flour is incorporated, add the cinnamon,
allspice, cardamom, cloves, ginger, and salt. Turn the mixer up to
high speed and beat until the dough comes together. Continue beating
 the dough until it becomes smooth. If the dough is still not smooth
after 2 full minutes of beating, add 1 to 2 teaspoons of water.

4. Turn the dough out onto a lightly floured work surface. Divide into 2
equal portions. Roll out one portion to 1/4 inch (6 mm) thickness.
Cut into shapes using a cookie cutter. Reroll the remainder of that
portion and continue cutting until all is used. Repeat with the second
portion of dough. Place the cookies 3 inches (7.5 cm) apart on the
baking sheets.

5. Bake the cookies until very lightly browned on the edges, 12 to 14

minutes. Remove from the oven and allow to cool on baking sheets
for 5 minutes before transferring to a wire rack to cool completely.

6. If dipping in chocolate, once the cookies have cooled completely,

melt the chopped chocolate in a double boiler or in the microwave in
15-second increments, stopping and stirring after each until
completely smooth. Dip a quarter of each cookie into the chocolate.
Allow the chocolate to set completely, about 30 minutes.

7. Cookies will stay fresh in an airtight container at room temperature

or in the refrigerator for up to 1 week.

MAKE-AHEAD TIP

See Buttery Shortbread.

 ◁ COCONUT LIME SHORTBREAD

Reminiscent of a day at the beach, these super buttery and white

chocolate–dipped cookies taste like paradise. The recipe is based on that
for my Buttery Shortbread, an excellent starting point for an array of
different flavors.

PREP TIME: 30 minutes TOTAL TIME: 1 hours 15 minutes YIELD: 50 (2-inch, or 5 cm)
cookies

11/2 cups (3 sticks, or 360 g) unsalted butter, softened to room temperature

1 cup (100 g) confectioners’ sugar
1 teaspoon pure vanilla extract
1 teaspoon coconut extract
23/4 cups (330 g) all-purpose flour, plus more for work surface and rolling out
1/4 teaspoon salt
2 tablespoons (10 g) lime zest
1/2 cup (45 g) shredded sweetened coconut
1 to 2 teaspoons water
2 (4 ounces, or 113 g, each) bars white chocolate, coarsely chopped

1. Preheat oven to 350°F (180°C). Line baking sheets with parchment

paper or silicone baking mats. Set aside.

2. In a large bowl, using a handheld mixer or a stand mixer fitted with a

paddle attachment, beat the butter on medium-high speed until
smooth, about 1 minute. Add the confectioners’ sugar, vanilla
extract, and coconut extract, and beat on medium-high speed until
combined and creamy, about 2 minutes. Scrape down the sides and
up the bottom of the bowl and beat again as needed to combine.

3. Switch the mixer to low speed and slowly add the flour, 1/4 cup (30
g) at a time. Once all of the flour is incorporated, add the salt, lime
zest, and shredded coconut. Turn the mixer up to high speed and beat
until the dough comes together. Continue beating the dough until it
becomes smooth. If the dough is still not smooth after 2 full minutes
of beating, add 1 to 2 teaspoons of water.
 4. Turn the dough out onto a lightly floured work surface. Divide into 2
equal portions. Roll out one portion to 1/4 inch (6 mm) thickness.
Cut into shapes using a cookie cutter. Reroll the remainder of that
portion and continue cutting until all is used. Repeat with the second
portion of dough. Place the cookies 3 inches (7.5 cm) apart on the
baking sheets.

5. Bake the cookies until very lightly browned on the edges, 12 to 14

minutes. Remove from the oven and allow to cool on baking sheets
for 5 minutes before transferring to a wire rack to cool completely.

6. Once the cookies have cooled completely, melt the chopped white
chocolate in a double boiler or in the microwave in 15-second
increments, stopping and stirring after each until completely smooth.
Dip each cookie halfway into the white chocolate. Allow to set
completely, about 30 minutes.

7. Cookies will stay fresh in an airtight container at room temperature

or in the refrigerator for up to 1 week.

MAKE-AHEAD TIP

See Buttery Shortbread.

 ◁ COFFEE TOFFEE SHORTBREAD

The only thing more fun than taking your first bite of these mega-flavorful
cookies is saying the rhyming name three times in a row.

PREP TIME: 15 minutes TOTAL TIME: 1 hour 35 minutes YIELD: 50 (2-inch, or 5 cm)
cookies

11/2 cups (3 sticks, or 360 g) unsalted butter, softened to room temperature

1 cup (120 g) confectioners’ sugar
1 teaspoon pure vanilla extract
23/4 cups (330 g) all-purpose flour, plus more for work surface and rolling out
2 teaspoons espresso powder
1/4 teaspoon salt
1 cup plus 2 tablespoons (270 g) toffee bits (such as Heath Bits ‘o Brickle Toffee Bits)
1 to 2 teaspoons water
2 (4 ounces, or 113 g, each) bars milk chocolate, coarsely chopped

• handheld or stand mixer fitted with a paddle attachment

• rolling pin
• cookie cutter

1. Preheat oven to 350°F (180°C). Line baking sheets with parchment

paper or silicone baking mats. Set aside.

2. In a large bowl, using a handheld mixer or a stand mixer fitted with a

paddle attachment, beat the butter on medium-high speed until
smooth, about 1 minute. Add the confectioners’ sugar and vanilla
extract, and beat on medium-high speed until combined and creamy,
about 2 minutes. Scrape down the sides and up the bottom of the
bowl and beat again as needed to combine.

3. Switch the mixer to low speed and slowly add the flour, 1/4 cup (30
g) at a time. Once all of the flour is incorporated, add the espresso
powder, salt, and toffee bits. Turn the mixer up to high speed and
beat until the dough comes together. Continue beating the dough
 until it becomes smooth. If the dough is still not smooth after 2 full
minutes of beating, add 1 to 2 teaspoons of water.

4. Turn the dough out onto a lightly floured work surface. Divide into 2
equal portions. Roll out one portion to 1/4 inch (6 mm) thickness.
Cut into shapes using a cookie cutter. Reroll the remainder of that
portion and continue cutting until all is used. Repeat with the second
portion of dough. Place the cookies 3 inches (7.5 cm) apart on the
baking sheets.

5. Bake the cookies until very lightly browned on the edges, 12 to 14

minutes. The toffee will bubble on the sides and tops. This is okay!
Remove from the oven and allow to cool on baking sheets for 5
minutes before transferring to a wire rack to cool completely.

6. Once the cookies have cooled completely, melt the chopped

chocolate in a double boiler or in the microwave in 15-second
increments, stopping and stirring after each until completely smooth.
Dip each cookie halfway into the chocolate. Allow the chocolate to
set completely, about 30 minutes.

7. Cookies will stay fresh in an airtight container at room temperature

or in the refrigerator for up to 1 week.

MAKE-AHEAD TIP

See Buttery Shortbread.

SALLY SAYS
See this Sally Says.
 ◁ SHORTBREAD JAM THUMBPRINTS

These are the sparkling jewels of the cookie world. Fill with whatever you
like best, but I prefer either lemon curd or a mix of jams (see Sally Says, if
you want to make yours with lemon curd). This is just the beginning of
thumbprint madness, so get your thumbs ready!

PREP TIME: 15 minutes TOTAL TIME: 1 hour 35 minutes YIELD: 36 cookies

3/4 cup (11/2 sticks, or 180 g) unsalted butter, softened to room temperature
1/2 cup (60 g) confectioners’ sugar
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
11/2 cups (180 g) all-purpose flour
1/4 teaspoon salt
1/3 cup (35 g) finely crushed pecans
6 tablespoons (120 g) favorite jam or jelly

1. In a large bowl, using a handheld mixer or a stand mixer fitted with a

paddle attachment, beat the butter on medium-high speed until
smooth, about 1 minute. Add the confectioners’ sugar, vanilla
extract, and almond extract, and beat on medium-high speed until
combined and creamy, about 2 minutes. Scrape down the sides and
up the bottom of the bowl and beat again as needed to combine.

2. Switch the mixer to low speed and slowly add the flour, 1/4 cup (30
g) at a time. Once all of the flour is incorporated, add the salt. Turn
the mixer up to high speed and beat until the dough comes together.
Continue beating the dough until it becomes smooth.

3. Roll the dough into balls, 2 teaspoons of dough per cookie, then roll
each ball into the crushed pecans. Press your thumb or the handle tip
of a rubber spatula or wooden spoon into the center of each dough
ball to make an indentation. Place the unbaked cookies on 1 or 2
large plates. Cover loosely and refrigerate for 1 hour (and up to 2
days).
 4. Preheat oven to 350°F (180°C). Line baking sheets with parchment
paper or silicone baking mats.

5. Remove unbaked cookies from the refrigerator and spoon 1/2

teaspoon of jam into each indentation. Arrange cookies 3 inches (7.5
cm) apart on the baking sheets. Bake for 12 to 13 minutes, or until
lightly browned on the sides. The jam won’t look completely set, but
it will set as the cookies cool.

6. Remove from the oven. Allow the cookies to cool on the baking
sheets for 5 minutes before transferring to a wire rack to cool
completely.

7. Cookies will stay fresh in an airtight container at room temperature

for 2 days or in the refrigerator for up to 1 week.

MAKE-AHEAD TIP

Make the dough through step 3 and chill it in the refrigerator for up to 2
days. Or prepare the dough only through step 2 and freeze it for up to 3
months; for the latter, thaw the dough overnight in the refrigerator, then
bring to room temperature and continue with step 3. Baked cookies, with
filling, freeze well for up to 3 months; thaw overnight in the refrigerator
and, if desired, bring to room temperature before serving.

SALLY SAYS
If you’re using lemon curd, spoon the filling into the thumbprints halfway through
baking. (You’ll need 6 tablespoons, or 110 g, of lemon curd.) Bake the cookies for 6
minutes in step 5, remove from the oven, fill each with 1/2 teaspoon of lemon curd, and
continue baking for 6 to 7 more minutes. For extra lemon flavor, add 1 tablespoon (5 g) of lemon zest to
the dough. I didn’t coat the lemon curd thumbprints in the photo with pecans, but you can.
 ◁ CHOCOLATE CASHEW SHORTBREAD WEDGES

I made similar shortbread wedges during the holidays last year. They’re
easy, with absolutely no dough chilling required. All you need are an electric
mixer, a couple of round cake pans, and some basic ingredients. Think of
these as cookie pizza wedges—with chocolate on top!

PREP TIME: 20 minutes TOTAL TIME: 2 hours 30 minutes YIELD: 24 cookies

1 cup (2 sticks, or 240 g) unsalted butter, softened to room temperature

1/2 cup (100 g) granulated sugar
1/4 cup (60 g) packed light brown sugar
1 teaspoon pure vanilla extract
1 teaspoon salt
21/4 (270 g) cups all-purpose flour
11/4 cups (160 g) chopped salted cashews, divided
4-ounce (113 g) bar semi-sweet or bittersweet chocolate, coarsely chopped
coarse sea salt, for topping

1. Preheat oven to 325°F (170°C). Line two 9-inch (23 cm) cake pans
with parchment paper, leaving enough overhang around the edge of
each to easily lift out the shortbread. (I encourage using parchment so
that you can easily remove the shortbread and not cut it while it’s in
the pan.

2. In a large bowl, using a handheld mixer or a stand mixer fitted with a

paddle attachment, beat the butter on medium-high speed until
smooth, about 1 minute. Add the granulated sugar and brown sugar,
and beat on medium-high speed until creamed, about 2 minutes.
Scrape down the sides and up the bottom of the bowl and beat again
as needed to combine.

3. Add the vanilla extract, salt, and flour, and beat on low speed,
gradually increasing to high speed as the mixture combines. Add 1
cup (130 g) of the cashews, reserving the rest for sprinkling on top of
the wedges. Turn the mixer up to high speed and beat until the dough
comes together.
4. Press half of the dough evenly into each of the prepared cake pans.
Make sure the dough is compact in the pan. Bake for 30 minutes, or
until lightly browned on top and around the edges.

5. Remove from the oven and allow to cool for 10 minutes. Carefully
remove the shortbread from the pans by lifting the overhanging
parchment paper (see photo). Cut the shortbread in each pan into 12
wedges. You want to make sure to do this while the shortbread is still
warm. Allow to cool completely on the parchment.

6. Melt the chopped chocolate in a double boiler or in the microwave in

15-second increments, stopping and stirring after each until
completely smooth. Drizzle over the cooled shortbread wedges and
sprinkle with the remaining 1/4 cup (30 g) chopped cashews and sea
salt. Allow the chocolate to set completely, about 20 minutes.

7. Shortbread will stay fresh in an airtight container at room

temperature for up to 5 days or in the refrigerator for up to 1 week.
MAKE-AHEAD TIP

You can make the shortbread dough and chill it in the refrigerator for up
to 3 days; before using, allow it to come to room temperature and then
continue with step 4. Unbaked shortbread dough freezes well for up to 3
months; allow to thaw overnight in the refrigerator, then bring to room
temperature before continuing with step 4. Baked shortbread freezes well
for up to 3 months; thaw overnight in the refrigerator and, if desired,
bring to room temperature before serving.
 ◁ JAM SHORTBREAD BARS

These shortbread bars come to life with just six ordinary ingredients. We
skip rolling and shaping by simply pressing the dough into a baking pan and
covering with jam. Have fun testing out different jam flavors. You might
even use different flavors of jam for each half of the shortbread!

PREP TIME: 15 minutes TOTAL TIME: 4 hours YIELD: 24 bars

2 cups (4 sticks, or 480 g) unsalted butter, softened to room temperature

4 cups (480 g) all-purpose flour
1 cup (120 g) confectioners’ sugar, plus more for dusting
2 teaspoons pure vanilla extract
1/2 teaspoon salt
1 cup (320 g) favorite jam or jelly

1. Preheat oven to 350°F (180°C). Line a 9 × 13-inch (23 × 33 cm)

baking pan with parchment paper, leaving enough overhang around
the edges to easily lift out the shortbread. (I encourage using
parchment so that you can easily remove the shortbread and not cut it
while it’s in the pan.)

2. In a large bowl, using a handheld mixer or a stand mixer fitted with a

paddle attachment, beat the butter on medium-high speed until
smooth, about 2 minutes. Add the flour and confectioners’ sugar, and
beat on low speed for a few seconds, then gradually work up to
medium-high speed. Beat on medium-high speed until combined and
creamy, about 2 minutes. Scrape down the sides and up the bottom of
the bowl and beat again as needed to combine. Beat in the vanilla
extract and salt.

3. Press the dough evenly into the prepared baking pan, saving 3/4 cup
(168 g) of dough for crumbling on top.

4. Bake for 15 minutes. Remove pan from the oven and carefully spread
the jam on top of the shortbread. The warmth of the dough will help
distribute the jam. Crumble the reserved dough and sprinkle on top of
 the jam. Return the shortbread to the oven and bake for 30 minutes,
or until jam appears set on top.

5. Remove from the oven and allow the shortbread to cool completely
in the pan set on a wire rack. Once completely cool, about 3 hours,
remove the shortbread from the pan by picking it up with the
parchment paper overhanging the sides. Lightly dust the top of the
shortbread with confectioners’ sugar. Cut into squares. Note: If
shortbread is not completely cool, the bars will fall apart when
cutting.

6. Bars will stay fresh in an airtight container at room temperature for

up to 5 days or in the refrigerator for up to 1 week.

MAKE-AHEAD TIP

Prepare the dough as described in step 2. Cover tightly and refrigerate

for up to 3 days or freeze for up to 3 months. Before using, allow dough
to come to room temperature (thawing overnight first, if frozen); preheat
the oven, prepare the baking pan as described in step 1, and then
continue on to step 3. Baked bars can be frozen for up to 3 months, but if
you decide to do this, hold off dusting the top with confectioners’ sugar;
allow bars to thaw overnight in the refrigerator, then dust with
confectioners’ sugar right before serving.

SALLY SAYS
Depending on which flavor of jam you use, you might try adding 1/2 teaspoon of
almond extract to the dough when you add the vanilla extract. Almond extract pairs
deliciously with peach, raspberry, and/or strawberry.
 ◁ MAPLE WALNUT SLICE-AND-BAKE COOKIES

I tested this maple cookie recipe a few times before the holidays last year. I
brought two batches to a party, and my friends asked me—no, BEGGED me
—for the recipe. The maple flavor is front and center, complemented by the
cinnamon and walnuts. Instead of maple syrup, I suggest using super-
potent maple extract, found in most major grocery stores. And you’ll smell
that maple a mile away!

PREP TIME: 25 minutes TOTAL TIME: 6 hours 10 minutes YIELD: 24 cookies

2 cups (240 g) all-purpose flour, plus more for work surface and hands
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup (11/2 sticks, or 180 g) unsalted butter, softened to room temperature
2/3 cup (150 g) packed dark brown sugar
1 large egg, room temperature
11/2 teaspoons maple extract
11/4 cups (150 g) chopped walnuts, divided
1/2 cup (60 g) coarse sugar, for rolling
2 (4 ounces, or 113 g, each) bars white chocolate, coarsely chopped

1. Whisk the flour, cinnamon, and salt together in a medium bowl. Set
aside.

2. In a large bowl, using a handheld mixer or a stand mixer fitted with a

paddle attachment, beat the butter on medium-high speed until
smooth, about 1 minute. Add the brown sugar and beat on medium-
high speed until creamed, about 2 minutes. Add the egg and maple
extract, and beat on high speed until combined, about 1 minute.
Scrape down the sides and up the bottom of the bowl and beat again
as needed to combine.

3. Add the dry ingredients to the wet ingredients and mix on low speed
until combined, then beat in 1 cup (120 g) of the chopped walnuts.
The dough will be thick and slightly sticky.
4. Turn the dough out onto a floured work surface and, with floured
hands, divide into 2 equal portions. Shape each portion into an 8-inch
(20 cm) log, about 21/2 inches (6 cm) in diameter. Tightly wrap the
logs in plastic wrap (see photo) and chill in the refrigerator for at
least 4 hours (and up to 5 days). Chilling is important for this dough,
to prevent the cookies from spreading in the oven and losing their
shape. I prefer to chill it overnight.

5. Preheat oven to 350°F (180°C). Line baking sheets with parchment

paper or silicone baking mats. Set aside. Pour coarse sugar onto a
large plate.

6. Remove the logs from refrigerator and roll them in the coarse sugar
(see photo). Slice each log into 12 equally thick cookies and place
the cookies on the baking sheets about 2 inches (5 cm) apart. Bake
the cookies for 12 to 14 minutes, or until brown around the edges.

7. Remove from the oven and allow to cool on the baking sheets for 5
minutes before transferring to a wire rack to cool completely.

8. Melt the chopped white chocolate in a double boiler or in the

microwave in 15-second increments, stopping and stirring after each
until completely smooth. Dip each cookie halfway into the white
chocolate. Sprinkle remaining 1/4 cup (30 g) chopped walnuts on top
of the dipped part of the cookies. Allow the white chocolate to set
completely, about 30 minutes.

9. Cookies will stay fresh in an airtight container at room temperature

or in the refrigerator for up to 1 week.
MAKE-AHEAD TIP
Baked slice-and-bake cookies, without any chocolate or frosting, freeze
well for up to 3 months; allow cookies to thaw overnight in the
refrigerator, then bring to room temperature before dipping in chocolate
or frosting and serving. Cookie dough logs freeze well, too, for up to 3
months; allow the logs to thaw overnight in the refrigerator, then
continue with step 6.
 ◁ VANILLA SPICE SLICE-AND-BAKE COOKIES

Like the other slice-and-bake recipes in this chapter, these frosted cookies
have a unique texture. They’re soft in the center with a crumbly crisp edge.
You can’t stop at one!

PREP TIME: 25 minutes TOTAL TIME: 5 hours YIELD: 24 cookies

2 cups (240 g) all-purpose flour, plus more for work surface and hands
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup (11/2 sticks, or 180 g) unsalted butter, softened to room temperature
2/3 cup (150 g) packed light brown sugar
1 large egg, room temperature
2 teaspoons pure vanilla extract
seeds scraped from 1/2 vanilla bean
1/2 cup (60 g) coarse sugar, for rolling
Vanilla Frosting
sprinkles, for decorating (optional)

1. Whisk the flour, cinnamon, nutmeg, and salt together in a medium

bowl. Set aside.

2. In a large bowl, using a handheld mixer or a stand mixer fitted with a

paddle attachment, beat the butter on medium-high speed until
smooth, about 1 minute. Add the brown sugar and beat on medium-
high speed until creamed, about 2 minutes. Add the egg, vanilla
extract, and vanilla seeds, and beat on high speed until combined,
about 1 minute. Scrape down the sides and up the bottom of the bowl
and beat again as needed to combine.

3. Add the dry ingredients to the wet ingredients and mix on low speed
until combined. The dough will be thick and slightly sticky.

4. Turn the dough out onto a floured work surface and, with floured
hands, divide into 2 equal portions. Shape each portion into an 8-inch
 (20 cm) log, about 21/2 inches (6 cm) in diameter. Tightly wrap the
logs in plastic wrap and chill in the refrigerator for at least 4 hours
(and up to 5 days). Chilling is important for this dough, to prevent
the cookies from spreading in the oven and losing their shape. I
prefer to chill it overnight.

5. Preheat oven to 350°F (180°C). Line baking sheets with parchment

paper or silicone baking mats. Set aside. Pour coarse sugar onto a
large plate.

6. Remove the logs from refrigerator and roll them in coarse sugar.
Slice each log into 12 equally thick cookies and place the cookies on
the baking sheets about 2 inches (5 cm) apart. Bake the cookies for
12 to 14 minutes, or until brown around the edges.

7. Remove from the oven and allow to cool on the baking sheets for 5
minutes before transferring to a wire rack to let cool completely
before frosting. Once the cookies have cooled completely, spread on
Vanilla Frosting and, if desired, decorate with sprinkles.

8. Frosted cookies will stay fresh in an airtight container at room

temperature for 2 days or in the refrigerator for up to 1 week.

MAKE-AHEAD TIP

See Maple Walnut Slice-and-Bake Cookies.

SALLY SAYS
I like to roll the logs in coarse sugar (step 6). The kind I typically use is Sugar In The
Raw® Turbinado Cane Sugar. However, I used Wilton® White Sparkling Sugar for these.
 ◁ MINT CHOCOLATE SLICE-AND-BAKE COOKIES

And, of course, I have a chocolate version of slice-and-bakes! Think of these

as Chocolate Sugar Cookies without the rolling pin, royal icing, or cookie
cutters. Peppermint extract gives the cookies even more flavor, but they
wouldn’t be lacking if you didn’t have any on hand.

PREP TIME: 25 minutes TOTAL TIME: 5 hours YIELD: 24 cookies

11/2 cups (180 g) all-purpose flour, plus more for work surface and hands
3/4 cup (65 g) unsweetened natural or Dutch-process cocoa powder
1/4 teaspoon salt
3/4 cup (11/2 sticks, or 180 g) unsalted butter, softened to room temperature
3/4 cup (150 g) granulated sugar
1/4 cup (60 g) packed brown sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
1 teaspoon pure peppermint extract
2 (4 ounces, or 113 g, each) bars semi-sweet chocolate, coarsely chopped

1. Whisk the flour, cocoa powder, and salt together in a medium bowl.
Set aside.

2. In a large bowl, using a handheld mixer or a stand mixer fitted with a

paddle attachment, beat the butter on medium-high speed until
smooth, about 1 minute. Add the granulated sugar and brown sugar,
and beat on medium-high speed until creamed, about 2 minutes. Add
the egg, vanilla extract, and peppermint extract, and beat on high
speed until combined, about 1 minute. Scrape down the sides and up
the bottom of the bowl and beat again as needed to combine.

3. Add the dry ingredients to the wet ingredients and mix on low speed
until combined. The dough will be slightly sticky.

4. Turn the dough out onto a floured work surface and, with floured
hands, divide into 2 equal portions. Shape each portion into an 8-inch
(20 cm) log, about 21/2 inches (6 cm) in diameter. Tightly wrap the
 logs in plastic wrap and chill in the refrigerator for at least 4 hours
(and up to 5 days). Chilling is important for this dough, to prevent
the cookies from spreading in the oven and losing their shape. I
prefer to chill it overnight.

5. Preheat oven to 350°F (180°C). Line baking sheets with parchment

paper or silicone baking mats. Set aside.

6. Remove the logs from refrigerator. Slice each log into 12 equally
thick cookies and place the cookies on the baking sheets about 2
inches (5 cm) apart. Bake the cookies for 12 to 13 minutes.

7. Remove from the oven and allow to cool on the baking sheets for 5
minutes before transferring to a wire rack to cool completely.

8. Melt the chopped chocolate in a double boiler or in the microwave in

15-second increments, stopping and stirring after each until
completely smooth. Dip each cooled cookie halfway into the
chocolate. Allow the chocolate to set completely, about 30 minutes.

9. Cookies will stay fresh in an airtight container at room temperature

or in the refrigerator for up to 1 week.

MAKE-AHEAD TIP

See Maple Walnut Slice-and-Bake Cookies.

SALLY SAYS
Make sure to use peppermint extract, as opposed to simply “mint” extract. I find that
the latter tastes more like toothpaste than anything else! If you like super-minty flavor,
stir 1/2 teaspoon of peppermint extract into the melted chocolate along with 1/2
teaspoon of vegetable oil.
THE SPRINKLE CHAPTER
This cookbook is practically
bursting with joy. That’s simply what
you get from a book filled with
cookies. However, no chapter
compares to what you are about to
experience. If a unicorn, a fairy, and
My Little Pony owned a bakery
together, it would be located under a
rainbow. And they’d sell the
confections you’ll learn to make on
the following pages.

And if that thought weren’t enough

to entice you (seriously, a unicorn
rainbow bakery!), this chapter also
includes a glossary of sprinkles, my favorite sugar cookie bars, and even a
sprinkle-filled cookie pizza!

Welcome to the happiest recipes on earth.

SPRINKLE GLOSSARY
Sprinkles—the most colorful of a baker’s ingredients—come in many shapes
and go by many names. While there are many different types, I’m just going
to review the ones used in this cookbook (many of which I get from
Sweetapolita’s online shop, sweetapolitashop.com). Let’s get ready to get
creative and dive into this colorful world!

NONPAREILS
These are teeny-tiny balls. They’re the miniscule sprinkles that you find
all over your house and even on your car seat. Just me? Moving on.
Nonpareils are great for coating cookies such as Rainbow Kiss Cookies,
but I would steer clear of mixing them into cookie dough, as their color
bleeds easily.

SANDING SUGAR
Resembling coarse sugar, this type of sprinkle comes in a variety of
colors and, as you’ll see with Sugar Cookie Sparkles, is wonderful for
using to coat cookies. In this chapter, whenever a recipe calls for
“sprinkles” you can use sanding sugar if you like.

QUINS
Did you know my married name is Quinn? This may be one of the many
reasons I married Kevin. But in all seriousness, quins (also called
“confetti” sprinkles) are flat edible adornments, typically circular in
shape, though you can find them in the form of hearts, stars, leaves, etc.
You can use them as a decorative topping or inside cookie dough. In this
chapter, whenever a recipe calls for “sprinkles,” you can use quins if you
wish.

SPRINKLES
Also known as “jimmies” or “toppers” (depending on where you’re
from), these are the basic, small, cylindrical edible embellishments most
often used. They come in an array of single colors, various mixed colors
(including rainbow), and even chocolate. They’re fantastic for decorating
cookies or mixing into cookie dough.
 ◁ SUGAR COOKIE SPARKLES

I love these sugar cookies—not only are they coated with colorful sparkles,
but you don’t need a rolling pin to make them. This is a simple drop cookie
recipe producing super soft and creamy sugar cookies. My trick to this
texture—and feel free to borrow it!—is a little cream cheese.

PREP TIME: 15 minutes TOTAL TIME: 2 hours 5 minutes YIELD: 32 to 34 cookies

3 cups (360 g) all-purpose flour

11/2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks, or 240 g) unsalted butter, softened to room temperature
2 ounces (56 g) block cream cheese, softened to room temperature
1 cup (200 g) granulated sugar
1 large egg, room temperature
2 teaspoons pure vanilla extract
1/2 teaspoon almond extract
3/4 cup (90 g) sanding sugar, any color or assorted colors

1. Whisk the flour, baking powder, and salt together in a medium bowl
until combined. Set aside.

2. In a large bowl, using a handheld mixer or a stand mixer fitted with a

paddle attachment, beat the butter and cream cheese together on
medium-high speed until smooth, about 2 minutes. Add the
granulated sugar and beat on medium-high speed until creamed,
about 1 minute. Add the egg, vanilla extract, and almond extract, and
beat on high speed until combined, about 1 minute. Scrape down the
sides and up the bottom of the bowl and beat again as needed to
combine.

3. Add the dry ingredients to the wet ingredients and mix on low speed
until combined. The dough will be thick.

4. Cover and chill the dough in the refrigerator for 1 hour (and up to 4
days). If chilling for longer than 3 hours, allow it to sit at room
 temperature for at least 30 minutes before rolling and baking because
the dough will be quite hard and the cookies may not spread.

5. Preheat oven to 350°F (180°C). Line baking sheets with parchment

paper or silicone baking mats. Set aside.

6. Pour the sanding sugar into a bowl or, if using a few colors, several
individual bowls.

7. Roll balls of dough, using 1 tablespoon of dough per cookie, and then
roll each ball into the sanding sugar to coat. Place each ball 2 inches
(5 cm) apart on the baking sheets.

8. Using the back of a measuring cup or drinking glass, gently press

down on each cookie to slightly flatten. Bake the cookies for 12 to 13
minutes, or until very lightly browned on the edges.

9. Remove from the oven and allow to cool on the baking sheets for 5
minutes before transferring the cookies to a wire rack to cool
completely.

10. Cookies will stay fresh in an airtight container at room temperature

for up to 1 week.

MAKE-AHEAD TIP

See here.
 ◁ SOFT-BAKED SUGAR COOKIE BARS

I had to include sugar cookie bars in this cookbook. Why? They’re SO EASY.
There’s no chilling or rolling. Just flatten the dough into a pan and let the
oven do the magic!

PREP TIME: 25 minutes TOTAL TIME: 3 hours YIELD: 24 bars

23/4 cups (330 g) all-purpose flour

11/2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks, or 240 g) unsalted butter, softened to room temperature
11/4 (250 g) cups granulated sugar
1 large egg plus 1 egg yolk, both at room temperature
2 teaspoons pure vanilla extract
Vanilla Frosting
3 drops purple liquid food coloring (optional)
2 tablespoons (20 g) sprinkles

1. Preheat oven to 350°F (180°C). Line a 9 × 13-inch (23 × 33 cm)

baking pan with parchment paper, leaving enough overhang around
the sides to easily lift out the baked dough.

2. Whisk the flour, baking powder, and salt together in a medium bowl
until combined. Set aside.

3. In a large bowl, using a handheld mixer or a stand mixer fitted with a

paddle attachment, beat the butter on medium-high speed until
smooth, about 2 minutes. Add the granulated sugar and beat on
medium-high speed until creamed, about 1 minute. Add the egg, egg
yolk, and vanilla extract, and beat on high speed until combined,
about 1 minute. Scrape down the sides and up the bottom of the bowl
and beat again as needed to combine.

4. Add the dry ingredients to the wet ingredients and mix on low speed
until combined. The dough will be thick.
 5. Press the dough evenly into the prepared baking pan. Bake for 20 to
22 minutes, or until the edges are lightly browned.

6. Remove from the oven and allow the baked cookie dough to cool
completely in the pan set on a wire rack. Once cool, remove from the
pan by lifting the sides of the parchment paper.

7. If desired, add 3 drops of purple food coloring to the Vanilla

Frosting, or a couple drops each of red and blue food coloring, to
create a purple shade. Frost the baked cookie dough with Vanilla
Frosting, top with sprinkles, and cut into squares.

8. Frosted bars will stay fresh in an airtight container at room

temperature for up to 2 days or in the refrigerator for up to 1 week.

MAKE-AHEAD TIP

Prepare the dough as described in steps 2 through 4. Cover tightly and

refrigerate for up to 3 days or freeze for up to 3 months; allow to thaw
overnight in the refrigerator. Before using, allow dough to come to room
temperature, preheat the oven, prepare the baking pan as described in
step 1, and continue with step 5. Unfrosted baked cut bars can be frozen
for up to 3 months; allow to thaw overnight in the refrigerator, then frost
before serving.

SALLY SAYS
I like to pipe the frosting onto the bars, as you see in the photo. If you’d like to re-
create this look, use the Wilton® #1M piping tip. Working with this piping tip is very
easy. All I did here was apply pressure to squeeze the frosting out, and slowly lift
straight up.
 ◁ BIRTHDAY PARTY THUMBPRINTS

There’s always that fun, slightly quirky one in a group of girlfriends. She
dresses boldly, plans all the parties, cracks all the jokes, smiles brightly, and
whenever you’re with her, you always have the best time. Consider this
recipe the fun and quirky one in the thumbprint cookie gang.

PREP TIME: 15 minutes TOTAL TIME: 1 hour 45 minutes YIELD: 36 cookies

Cookie Dough
3/4 cup (11/2 sticks, or 180 g) unsalted butter, softened to room temperature
1/2 cup (60 g) confectioners’ sugar
2 teaspoons pure vanilla extract
seeds scraped from 1/2 vanilla bean
11/2 cups (180 g) all-purpose flour
1/4 teaspoon salt
2/3 cup (110 g) plus 2 tablespoons (20 g) rainbow sprinkles, divided

White Chocolate Ganache

3 ounces (85 g) white chocolate, coarsely chopped
3 tablespoons (45 ml) heavy cream
1 very small drop red or pink liquid food coloring (optional)

1. To make the dough: In a large bowl, using a handheld mixer or a

stand mixer fitted with a paddle attachment, beat the butter on
medium-high speed until smooth, about 1 minute. Add the
confectioners’ sugar, vanilla extract, and vanilla seeds, and beat on
medium-high speed until combined and creamy, about 2 minutes.
Scrape down the sides and up the bottom of the bowl and beat again
as needed to combine.

2. Switch the mixer to low speed and slowly add the flour, 1/4 cup (30
g) at a time. Once all of the flour is incorporated, add the salt. Turn
the mixer up to high speed and beat until the dough comes together.
Continue beating the dough until it becomes smooth. Once smooth,
beat in 2/3 cup (110 g) of the sprinkles on low speed.
 3. Roll balls of dough, 2 teaspoons of dough per cookie. Press your
thumb or the handle tip of a rubber spatula or wooden spoon into the
center of each dough ball to make an indentation. Place the unbaked
cookies on 1 or 2 large plates. Cover loosely and refrigerate for 1
hour (and up to 2 days).

4. Preheat oven to 350°F (180°C). Line baking sheets with parchment

paper or silicone baking mats.

5. Remove unbaked cookies from the refrigerator and arrange 3 inches

(7.5 cm) apart on the baking sheets. Bake for 12 to 13 minutes, or
until lightly browned on the sides.

6. Remove from the oven. If the indentations have puffed up, press the
handle tip of a rubber spatula or wooden spoon into the cookies
again. Allow the cookies to cool on the baking sheets for 5 minutes
before transferring to a wire rack to cool completely.

7. To make the ganache: Place the chopped white chocolate in a small

heatproof bowl. Heat the cream in a small saucepan over medium
heat, stirring occasionally. Once the cream begins to boil,
immediately remove it from the heat and pour it over the white
chocolate. Stir gently and slowly until the ganache is smooth. If
desired, stir in food coloring to obtain a pink color. Allow ganache to
cool for 10 minutes before spooning into cookies. During this time, it
will slowly thicken.

8. Once ganache is ready, spoon 1/2 teaspoon in each cooled cookie, or

however much fills each. Top with remaining 2 tablespoons (20 g)
sprinkles. Enjoy the cookies right away or wait until ganache is
relatively set, about 2 hours.

9. Cookies will stay fresh in an airtight container at room temperature

for 2 days or in the refrigerator for up to 1 week.

MAKE-AHEAD TIP

Make the cookie dough through step 3 and chill in the refrigerator for up
to 2 days. You can also freeze unbaked cookie dough for up to 3 months.
If you opt for the latter, prepare the dough only through step 2 (in other
words, don’t roll the dough into individual balls); thaw overnight in the
refrigerator, then bring to room temperature and continue with step 3.
Baked cookies, with ganache filling, freeze well for up to 3 months; thaw
overnight in the refrigerator and bring to room temperature, if desired,
before serving.
 ◁ SOFT FUNFETTI CHIP COOKIES

On my blog, I have a recipe for cookies that are so festive, they actually
appear on the cover of my first cookbook, Sally’s Baking Addiction. That
particular recipe uses cake mix in addition to flour to create a birthday cake
flavor. However, I wanted to create a version that didn’t include cake mix.
While these soft cookies don’t have the exact same flavor, they’re every bit
as celebration-worthy and delicious!

PREP TIME: 30 minutes TOTAL TIME: 2 hours 30 minutes YIELD: 36 cookies

21/2 (300 g) cups all-purpose flour

2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks, or 240 g) unsalted butter, softened to room temperature
1 cup (225 g) packed brown sugar
1/2 cup (100 g) granulated sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
11/2 cups (270 g) semi-sweet chocolate chips
2/3 cup (110 g) sprinkles

1. Whisk the flour, cornstarch, baking soda, and salt together in a

medium bowl. Set aside.

2. In a large bowl, using a handheld mixer or a stand mixer fitted with a

paddle attachment, beat the butter on medium-high speed until
smooth, about 1 minute. Add the brown sugar and granulated sugar,
and beat on medium-high speed until creamed, about 2 minutes. Add
the eggs and vanilla extract, and beat on high speed until combined,
about 1 minute. Scrape down the sides and up the bottom of the bowl
and beat again as needed to combine.

3. Add the dry ingredients to the wet ingredients and mix on low speed
until combined. With the mixer running on low speed, add the
chocolate chips and sprinkles. The dough will be soft and thick.
 Cover and chill the dough for at least 11/2 hours (and up to 4 days).
If chilling for longer than 3 hours, allow it to sit at room temperature
for at least 30 minutes before rolling and baking because the dough
will be quite hard.

4. Preheat oven to 350°F (180°C). Line baking sheets with parchment

paper or silicone baking mats. Set aside.

5. Roll balls of dough, about 11/2 tablespoons of dough per cookie, and
place 3 inches (7.5 cm) apart on the baking sheets. Bake for 12 to 13
minutes, or until lightly browned on the sides. The centers will look
very soft.

6. Remove from the oven and allow to cool on the baking sheets for 5
minutes before transferring to a wire rack to cool completely. While
the cookies are still warm, I like to press a few more chocolate chips
into the tops—this is only for looks!

7. Cookies will stay fresh in an airtight container at room temperature

for up to 1 week.

MAKE-AHEAD TIP

See here.
 ◁ RAINBOW KISS COOKIES

So much joy in one tiny chocolate cookie! I like making Rainbow Kiss
Cookies for Valentine’s Day . . . decadent chocolate and happy sprinkles
with a kiss on top!

PREP TIME: 15 minutes TOTAL TIME: 1 hour YIELD: 36 cookies

1 cup (120 g) all-purpose flour

1/2 cup (43 g) unsweetened natural or Dutch-process cocoa powder
1/4 teaspoon salt
1/2 cup (1 stick, or 120 g) unsalted butter, softened to room temperature
2/3 cup (130 g) granulated sugar
1 egg yolk, room temperature
2 tablespoons (30 ml) milk
1 teaspoon pure vanilla extract
3/4 cup (120 g) rainbow nonpareil sprinkles

36 chocolate Hershey’s Kisses®, unwrapped

1. Preheat oven to 350°F (180°C). Line baking sheets with parchment

paper or silicone baking mats. Set aside.

2. Whisk the flour, cocoa powder, and salt together in a medium bowl.
Set aside.

3. In a large bowl, using a handheld mixer or a stand mixer fitted with a

paddle attachment, beat the butter on medium-high speed until
smooth, about 1 minute. Add the granulated sugar and beat on
medium-high speed until creamed, about 2 minutes. Add the egg
yolk, milk, and vanilla extract, and beat on high speed until
combined, about 1 minute. Scrape down the sides and up the bottom
of the bowl and beat again as needed to combine.

4. Add the dry ingredients to the wet ingredients and mix on low speed
until combined.
 5. Pour the sprinkles into a small bowl. Roll balls of dough, 2 teaspoons
of dough per cookie, then roll each ball into the sprinkles to coat.
Place dough balls 2 inches (5 cm) apart on the baking sheets.

6. Bake the cookies for 10 to 12 minutes.

7. Remove from the oven. Allow to cool on the baking sheets for 5
minutes, then press a chocolate Hershey’s Kiss® into the center of
each cookie. Transfer the cookies to a wire rack to cool completely.

8. Cookies will stay fresh in an airtight container at room temperature

for up to 1 week.

MAKE-AHEAD TIP

See here.

SALLY SAYS
Why no baking soda or baking powder? To keep these cookies compact and dense so
that they hold their shape around the Hershey’s Kiss®, skip the leavening agents.
 ◁ FAIRY MERINGUES

Just like a teeny-tiny fairy, these magical, sprinkled meringue cookies are
light as air! If this is your first time making meringue cookies, you’ll be
happy to know there are very few ingredients required. Cream of tartar is
key for stabilizing the egg whites, but hopefully you already picked up a
bottle for making Brown Butter Snickerdoodles. Most of the work is done in
the oven, where the whipped meringue dries out into a delightful crisp and
melt-in-your-mouth texture. The unique thing about meringue cookies is
that they are baked at a low temperature for a long period of time.

PREP TIME: 20 minutes TOTAL TIME: 3 hours 30 minutes YIELD: 32 (11/2-inch, or 4 cm)
cookies

3 large egg whites, room temperature

1/8 teaspoon cream of tartar
1/8 teaspoon salt
2/3 cup (130 g) granulated sugar
1 drop liquid food coloring (optional; I used blue)
3 tablespoons (30 g) rainbow nonpareil sprinkles

1. Preheat oven to 225°F (110°C). Line baking sheets with silicone

baking mats. (I prefer silicone baking mats over parchment paper for
this recipe because my meringues sometimes stick to parchment.) Set
aside.

2. In a large bowl, using a handheld mixer or a stand mixer fitted with a

whisk attachment, beat the egg whites, cream of tartar, and salt
together on high speed until soft peaks form, about 3 minutes. Add
the granulated sugar and continue beating on high speed until stiff
peaks form, about 2 more minutes. Beat in the food coloring, if
using, on low speed just until combined.

3. Using a tablespoon (No. 60 scoop) or a pastry bag fitted with a

piping tip, spoon or pipe 11/2-inch (4 cm) mounds, 2 inches (5 cm)
apart, on the baking sheets. Sprinkle each lightly with nonpareil
sprinkles.
 4. Bake for 2 hours. Turn the oven off and let the meringues sit inside
as the oven cools for 30 minutes.

5. Remove from the oven and allow the meringues to cool completely
on the baking sheets. Once cool, use a flat spatula to help remove the
meringues from the baking sheets.

6. Meringues will stay fresh in an airtight container at room temperature

for up to 2 weeks.

MAKE-AHEAD TIP

Meringues stay fresh and taste wonderful for up to 2 weeks, so they’re a

great recipe to make a week or so before you need them. Baked
meringues freeze well for up to 1 month. Since they are quite fragile, I
recommend carefully arranging in a sturdy freezer-friendly container
instead of a freezer bag.

SALLY SAYS
My favorite piping tip to use for making meringues is Ateco #849.
 ◁ STRAWBERRIES & CREAM COOKIE CUPS

The dough for these “cups” is similar to that used for Sugar Cookie
Sparkles, but I add an extra ounce (28 g) of cream cheese here (see Sally
Says). What may be even better than the soft sugar cookie cup is the
strawberry frosting on top. My secret for strawberry frosting is using freeze-
dried strawberries. I always have trouble using real strawberries in frosting
—they tend to curdle the butter! Instead, I grind the freeze-dried
strawberries into a dust, add them to the frosting, and end up with a
delicious, concentrated REAL strawberry flavor that doesn’t compromise
the frosting texture.

PREP TIME: 20 minutes TOTAL TIME: 2 hours 20 minutes YIELD: 46 to 48 cookies

Cookie Cups
3 cups (360 g) all-purpose flour
11/2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks, or 240 g) unsalted butter, softened to room temperature
3 ounces (85 g) block cream cheese, softened to room temperature
1 cup (100 g) granulated sugar
1 large egg, room temperature
2 teaspoons pure vanilla extract

Strawberry Frosting
1/2 cup (6 g) freeze-dried strawberries
1/2 cup (1 stick, or 240 g) unsalted butter, softened to room temperature
2 cups (240 g) confectioners’ sugar
2 tablespoons (30 ml) heavy cream
1 teaspoon vanilla extract
pinch salt, if needed
1/4 cup (40 g) rainbow sprinkles

1. Preheat oven to 350°F (180°C). Lightly grease two 24-count mini-

muffin pans or spray with nonstick spray. Set aside.
 2. To make the cookie cups: Whisk the flour, baking powder, and salt
together in a medium bowl until combined. Set aside.

3. In a large bowl, using a handheld mixer or a stand mixer fitted with a

paddle attachment, beat the butter and cream cheese together on
medium-high speed until smooth, about 2 minutes. Add the
granulated sugar and beat on medium-high speed until creamed,
about 1 minute. Add the egg and vanilla extract, and beat on high
speed until combined, about 1 minute. Scrape down the sides and up
the bottom of the bowl and beat again as needed to combine.

4. Add the dry ingredients to the wet ingredients and mix on low speed
until combined. The dough will be thick.

5. Roll balls of dough, 1 tablespoon of dough per cookie, and place

each ball into its own cup in the muffin pans. Bake for 11 to 13
minutes, or until lightly browned on the sides.

6. Remove from the oven and allow to cool for 10 minutes in the pan,
then transfer to a wire rack to cool completely before frosting.

7. To make the frosting: Using a food processor, process the freeze-

dried strawberries into a powdery crumb. You should have around
1/4 cup (6 g). Set aside.

8. In a large bowl, using a handheld mixer or stand mixer fitted with a

whisk attachment, beat the butter on medium-high speed until
creamy, about 1 minute. Add the confectioners’ sugar, strawberry
powder, cream, and vanilla extract. Beat on low speed for 30
seconds, then switch to high speed and beat for 2 minutes. Taste. Add
a pinch of salt if the frosting is too sweet.

9. Frost each cooled cookie cup as desired. I used a Wilton® #12 piping
tip to decorate my cookies. Decorate with sprinkles.

10. Frosted cookie cups will stay fresh in an airtight container in the
refrigerator for up to 1 week.

MAKE-AHEAD TIP

Prepare the cookie dough through step 4. Cover and chill the dough in
the refrigerator for at least 1 hour and up to 4 days before continuing
with step 5. Unfrosted cookie cups will stay fresh in an airtight container
at room temperature for up to 3 days.

SALLY SAYS
Why the extra ounce (28 g) of cream cheese in the dough? Well, we don’t have to worry
about the cookies overspreading from an extra wet ingredient because they have the
walls of the muffin pan to hold them together. A little extra soft cream cheese is
nothing but fabulous in these bite-size goodies!
 ◁ PIÑATA COOKIE SURPRISES

I’m slightly addicted to serving piñata-inspired treats. I have a piñata cake

recipe on my blog, as well as piñata cupcakes. When cutting or biting into
either, you experience a wave of sprinkles and tiny candies hiding inside. It
was only a matter of time before a cookie version exploded into our lives!
Making these cookies isn’t all that tricky. Each cookie stack is composed of
four cookies, with sweet royal icing acting as the “glue.” The two middle
cookies have secret holes in which the sprinkles are hidden. The best part is
watching someone take that first bite!

PREP TIME: 1 hour 10 minutes TOTAL TIME: 4 hours 10 minutes YIELD: 96 cookies or 24
cookie stacks

41/2 cups (540 g) all-purpose flour, plus more if needed for dough and for rolling out
1 teaspoon baking powder
1/2 teaspoon salt
11/2 cups (3 sticks, or 360 g) unsalted butter, softened to room temperature
11/2 cups (300 g) granulated sugar
2 large eggs, room temperature
1 tablespoon (15 ml) pure vanilla extract (yes, 1 full tablespoon!)
Traditional Royal Icing
1/2 cup (80 g) sprinkles and/or tiny candies, plus more for topping

1. Whisk the flour, baking powder, and salt together in a medium bowl.
Set aside.

2. In a large bowl, using a handheld mixer or a stand mixer fitted with a

paddle attachment, beat the butter on medium-high speed until
smooth, about 1 minute. Add the granulated sugar and beat on
medium-high speed until creamed, about 2 minutes. Add the eggs
and vanilla extract, and beat on high speed until combined, about 1
minute. Scrape down the sides and up the bottom of the bowl and
beat again as needed to combine.

3. Add the dry ingredients to the wet ingredients and mix on low speed
until combined. If the dough seems too soft, you can add 1
 tablespoon (8 g) more flour to make it a better consistency for
rolling.

4. Divide the dough into 2 equal portions. Roll each portion out onto a
piece of parchment paper or a lightly floured silicone baking mat (I
prefer a nonstick silicone mat) to about 1/4 inch (6 mm) thickness.
The rolled-out dough can be any shape, as long as it is evenly 1/4
inch (6 mm) thick.

5. Stack the 2 slabs of dough, with a piece of parchment paper between

them, on a baking sheet and refrigerate for at least 1 hour (and up to
2 days). If chilling for more than 2 hours, cover the top slab of dough
with a single piece of parchment paper.

6. Preheat oven to 350°F (180°C). Line baking sheets with parchment

paper or silicone baking mats. Set aside.

7. Remove one of the slabs of dough slabs from the refrigerator and,
using a 2-inch (5 cm) round cookie cutter, cut into circles. Reroll the
remaining slab and continue cutting until all is used. Repeat with
second slab of dough. You should have about 96 circles.

8. Using a 1-inch (2.5 cm) round cookie cutter, cut a hole in the center
of 48 of the circles. Let’s call these 48 cookies the “donut cookies”
because of that center hole.

9. Place the whole circles and the donut cookies on separate baking
sheets (because the donut cookies take 1 minute less to bake), placing
all cookies 2 inches (5 cm) apart.

10. Bake the whole circles for about 10 minutes, or until lightly browned
around the edges, and the donut cookies for about 9 minutes. Rotate
the baking sheets halfway through the bake time.

11. Remove from the oven and allow the cookies to cool on the baking
sheets for 5 minutes, then transfer to a wire rack to cool completely
before assembling.

12. Using a piping bag fitted with a #5 piping tip, pipe a ring of
Traditional Royal Icing around 1 whole cookie. Top with a donut
cookie and press down to secure. Pipe a ring around the donut cookie
 and top with another donut cookie. Press down to secure. Fill the
hole to the top with sprinkles (see photo). Pipe a ring around the
uppermost donut cookie and top with a whole cookie. Decorate the
top cookie with icing and garnish with sprinkles. Repeat with rest of
cookies. Let the icing set for 2 hours.

13. Cookies will stay fresh in an airtight container at room temperature

or in the refrigerator for up to 1 week.

MAKE-AHEAD TIP

I do not recommend freezing assembled piñata cookies. As described in

step 5, you can chill the rolled-out cookie dough in the refrigerator for up
to 2 days. You can also freeze the cookie dough (before rolling out in
step 4) for up to 3 months; allow frozen dough to thaw overnight in the
refrigerator and bring to room temperature before rolling out; then, in
step 5, chill for only 30 minutes rather than 1 full hour.

SALLY SAYS
If the cookie dough gets too soft and warm during step 7, place back in the refrigerator
until cold to the touch.
 ◁ GIANT FUNFETTI COOKIE PIZZA

This recipe definitely puts the “fun” in funfetti. The dough comes together in
a snap, and all you have to do is press it onto a pizza pan. Also, there’s
enough sprinkles to make a unicorn jealous.

PREP TIME: 25 minutes TOTAL TIME: 2 hours YIELD: 12 slices

Nonstick spray or butter, for greasing

11/2 cups (180 g) all-purpose flour
11/2 teaspoons cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick, or 240 g) unsalted butter, softened to room temperature
3/4 cup (150 g) granulated sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
2/3 cup (110 g) plus 2 tablespoons (20 g) sprinkles, divided
Vanilla Frosting
3 or 4 drops red or pink liquid food coloring (optional)

1. Preheat oven to 350°F (180°C). Grease a 12-inch (30 cm) pizza pan
with nonstick spray or butter.

2. Whisk the flour, cornstarch, baking powder, baking soda, and salt
together in a medium bowl. Set aside.

3. In a large bowl, using a handheld mixer or a stand mixer fitted with a

paddle attachment, beat the butter on medium-high speed until
smooth, about 1 minute. Add the granulated sugar and beat on
medium-high speed until creamed, about 2 minutes. Add the egg and
vanilla extract, and beat on high speed until combined, about 1
minute. Scrape down the sides and up the bottom of the bowl and
beat again as needed to combine.
 4. Add the dry ingredients to the wet ingredients and mix on low speed
until combined. Beat in 2/3 cup (110 g) of the sprinkles.

5. Press the cookie dough onto the greased pizza pan, forming a large
circle and leaving 1 inch (2.5 cm) of space from the edge (dough
should be 1/2 inch, or 13 mm, thick). Place the pan into the
refrigerator to chill for 30 minutes (or up to 1 day).

6. Bake the cookie pizza for 17 to 20 minutes, or until lightly browned

on the edges. Remove from the oven and place the pan on a wire
rack. Cool the cookie pizza completely before frosting.

7. If desired, add 3 drops of red food coloring to the Vanilla Frosting to

create a pink shade. For a slightly darker pink, add 1 more drop.
Frost cookie pizza as desired. I used a Wilton® #1M piping tip.
Decorate with remaining 2 tablespoons (20 g) sprinkles.

8. Store frosted cookie pizza in the refrigerator in an airtight container

for up to 1 week.

MAKE-AHEAD TIP

Prepare the cookie dough through step 4, cover tightly, and refrigerate
for up to 1 day before continuing with step 5. Or you can prepare the
recipe through step 5, cover the shaped cookie dough on the pizza pan,
and refrigerate for up to 1 day before continuing with step 6. Unfrosted
baked cookie pizza will stay fresh in an airtight container at room
temperature for up to 3 days.

SALLY SAYS
You can also use the strawberry frosting from the Strawberries & Cream Cookie Cups
for this cookie pizza!
NUTS ABOUT NUTS
If you’re anything like me, you
cherish nuts in baked goods. My
ten-year-old self would have read
that sentence in disbelief, but as I’ve
grown up and matured (a little), I’ve
come to appreciate and downright
ADORE nuts in cookies! Walnuts,
pecans, peanuts, pistachios . . . the
whole lot of them.

While this chapter focuses on nuts

of all shapes, flavors, and sizes, one
ingredient you’ll find in most of the
recipes is peanut butter. Now it’s not
in every single recipe over these
next few pages, but it is the star in most.

In this chapter, you’ll find an old standby: the classic peanut butter cookie.
There are also fun variations swirled with Nutella®, thumbprints filled with
caramel and jam, and flourless cookies, which happen to be my absolute
favorite. For the best results, I suggest avoiding a natural or oily peanut
butter; usually such a peanut butter yields dry, sandy cookies.

Things are about to get real nutty in 3, 2, 1 . . .

 ◁ CRISSCROSS PEANUT BUTTER COOKIES

I couldn’t write a cookie book without them! This is a new peanut butter
cookie recipe I’ve been working on. You’ll use shortening in addition to
butter as the base of the dough. The reason for this is that I found that
including too much butter diminishes the peanut butter flavor. Shortening
gets the job done without depriving the peanut butter of its glory.

PREP TIME: 15 minutes TOTAL TIME: 2 hours YIELD: 48 cookies

21/4 cups (270 g) all-purpose flour

1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick, or 120 g) unsalted butter, softened to room temperature
1/2 cup (95 g) vegetable shortening, room temperature
1 cup (225 g) packed light brown sugar
1 cup (200 g) granulated sugar, divided
2 large eggs, room temperature
11/4 cups (325 g) creamy peanut butter
1 teaspoon pure vanilla extract

1. Whisk the flour, baking powder, baking soda, and salt together in a
medium bowl. Set aside.

2. In a large bowl, using a handheld mixer or a stand mixer fitted with a

paddle attachment, beat the butter and shortening together on
medium-high speed until smooth, about 1 minute. Add the brown
sugar and 1/2 cup (100 g) of the granulated sugar, and beat on
medium-high speed until creamed, about 2 minutes. Add the eggs
and beat on high speed until combined, about 1 minute. Scrape down
the sides and up the bottom of the bowl and beat again as needed to
combine. Add the peanut butter and vanilla extract, and beat on
medium-high speed until combined.

3. Add the dry ingredients to the wet ingredients and mix on low speed
until combined.
4. Cover and chill the dough in the refrigerator for at least 1 hour (and
up to 4 days). If chilling for longer than 3 hours, allow it to sit at
room temperature for at least 30 minutes before rolling and baking
because the dough will be quite hard.

5. Preheat oven to 350°F (180°C). Line baking sheets with parchment

paper or silicone baking mats. Set aside.

6. Roll balls of dough, 1 tablespoon of dough per cookie, then roll each
in remaining 1/2 cup (100 g) granulated sugar to coat. Place the
dough balls 3 inches (7.5 cm) apart on the baking sheets. Press a fork
into the tops to create the crisscross pattern (see photo).

7. Bake for 12 to 13 minutes until lightly browned on the sides. The

centers will look soft. Remove from the oven and allow the cookies
to cool on the baking sheets for 5 minutes before transferring to a
wire rack to cool completely.

8. Cookies will stay fresh in an airtight container at room temperature

for up to 1 week.
MAKE-AHEAD TIP

See here.
 ◁ PEANUT BUTTER NUTELLA® SWIRL COOKIES

These decadent treats are the result of glorious peanut butter and
sumptuous Nutella® joining forces. All you do here is swirl Nutella® into
Crisscross Peanut Butter Cookies and add a little extra flavor with peanut
butter–flavored morsels. If you can’t find peanut butter–flavored morsels at
the store, use chocolate chips or chopped peanuts instead.

PREP TIME: 15 minutes TOTAL TIME: 2 hours YIELD: 52 cookies

21/4 cups (270 g) all-purpose flour

1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick, or 120 g) unsalted butter, softened to room temperature
1/2 cup (95 g) vegetable shortening, room temperature
1 cup (225 g) packed light brown sugar
1 cup (200 g) granulated sugar, divided
2 large eggs, room temperature
11/4 cups (325 g) creamy peanut butter
1 teaspoon pure vanilla extract
11/2 cups (360 g) peanut butter–flavored morsels

6 tablespoons (115 g) Nutella®

1. Whisk the flour, baking powder, baking soda, and salt together in a
medium bowl. Set aside.

2. In a large bowl, using a handheld mixer or a stand mixer fitted with a

paddle attachment, beat the butter and shortening together on
medium-high speed until smooth, about 1 minute. Add the brown
sugar and 1/2 cup (100 g) of the granulated sugar, and beat on
medium-high speed until creamed, about 2 minutes. Add the eggs
and beat on high speed until combined, about 1 minute. Scrape down
the sides and up the bottom of the bowl and beat again as needed to
combine. Add the peanut butter and vanilla extract, and beat on
medium-high speed until combined.
 3. Add the dry ingredients to the wet ingredients and mix on low speed
until combined. With the mixer running on low speed, beat in the
peanut butter morsels. Once combined, beat in the Nutella® for 10
seconds. Don’t completely mix it in; you want Nutella® swirls.

4. Cover and chill the dough in the refrigerator for at least 1 hour (and
up to 4 days). If chilling for longer than 3 hours, allow it to sit at
room temperature for at least 30 minutes before rolling and baking
because the dough will be quite hard.

5. Preheat oven to 350°F (180°C). Line baking sheets with parchment

paper or silicone baking mats. Set aside.

6. Roll balls of dough, 1 tablespoon of dough per cookie, then roll each
in remaining 1/2 cup (100 g) granulated sugar to coat. Place the
dough balls 3 inches (7.5 cm) apart on the baking sheets. Press a fork
into the tops to create the crisscross pattern.

7. Bake for 12 to 13 minutes until lightly browned on the sides. The

centers will look soft. Remove from the oven and allow the cookies
to cool on the baking sheets for 5 minutes before transferring to a
wire rack to cool completely.

8. Cookies will stay fresh in an airtight container at room temperature

for up to 1 week.

MAKE-AHEAD TIP

See here.
 ◁ SOFT PEANUT BUTTER COOKIES

For those of you who take your peanut butter seriously, this recipe is for
you. There are not only 2 whole cups (520 g) of peanut butter in the dough,
but also 2 cups (376 g) of peanut butter candies. You only need to chill this
soft peanut butter cookie dough for 1 hour, which means you’ll have more
than three dozen peanut butter cookies at your disposal in no time. Wait, is
that a bad thing?

PREP TIME: 15 minutes TOTAL TIME: 1 hour 45 minutes YIELD: 42 cookies

21/2 (300 g) cups all-purpose flour

1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks, or 240 g) unsalted butter, softened to room temperature
1 cup (200 g) granulated sugar
3/4 cup (170 g) packed light brown sugar
2 large eggs, room temperature
2 cups (520 g) creamy peanut butter
11/2 teaspoons pure vanilla extract

2 cups (376 g) Reese’s® Pieces®

1. Whisk the flour, baking powder, baking soda, and salt together in a
medium bowl. Set aside.

2. In a large bowl, using a handheld mixer or a stand mixer fitted with a

paddle attachment, beat the butter on medium-high speed until
smooth, about 1 minute. Add the granulated sugar and brown sugar,
and beat on medium-high speed until creamed, about 2 minutes. Add
the eggs and beat on high speed until combined, about 1 minute.
Scrape down the sides and up the bottom of the bowl and beat again
as needed to combine. Add the peanut butter and vanilla extract, and
beat on medium-high speed until combined.

3. Add the dry ingredients to the wet ingredients and mix on low speed
until combined. Beat in the Reese’s® Pieces. The dough will be thick
 and soft.

4. Cover and chill the dough in the refrigerator for at least 1 hour (and
up to 4 days). If chilling for longer than 3 hours, allow it to sit at
room temperature for at least 30 minutes before rolling and baking
because the dough will be quite hard.

5. Preheat oven to 350°F (180°C). Line baking sheets with parchment

paper or silicone baking mats. Set aside.

6. Roll balls of dough, about 2 heaping tablespoons of dough per

cookie, and place 3 inches (7.5 cm) apart on the baking sheets. Bake
for 13 to 14 minutes, until lightly browned on the sides. The centers
will look very soft.

7. Remove from the oven. If the cookies are still very puffy, you can
gently press down on the warm cookies with the back of a spoon.
Allow the cookies to cool on the baking sheets for 5 minutes before
transferring to a wire rack to cool completely.

8. Cookies will stay fresh in an airtight container at room temperature

for up to 1 week.

MAKE-AHEAD TIP

See here.
 ◁ PEANUT BUTTER–STUFFED COOKIE CUPS

Do you know what peanut butter blossom cookies are? They’re those
delectable peanut butter cookies with a chocolate Hershey’s Kiss® in the
center, typically gracing holiday cookie trays. I have a recipe for them in my
cookbook Sally’s Candy Addiction. But let’s discuss an alternative, shall we?
This recipe uses the same cookie dough, but calls for baking it in a mini-
muffin pan. And instead of a chocolate candy, we’re going to press a
Reese’s® Peanut Butter Cup inside each. Warm and ready to eat in 30
minutes, this cookie is definitely a pleaser!

PREP TIME: 10 minutes TOTAL TIME: 45 minutes YIELD: 32 cookies

Nonstick spray or butter, for greasing

11/4 cups (150 g) all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick, or 120 g) unsalted butter, softened to room temperature
1/2 cup (115 g) packed light brown sugar
1/4 cup (50 g) granulated sugar
1 large egg, room temperature
3/4 cup (195 g) creamy peanut butter
1 teaspoon pure vanilla extract

32 Reese’s® Peanut Butter Cups Miniatures, unwrapped

1. Preheat oven to 350°F (180°C). Generously grease a 24-count mini-

muffin pan with nonstick spray or butter. You will need to bake in 2
batches or use another 24-count mini-muffin pan since this recipe
makes 32 cookies.

2. Whisk the flour, baking soda, and salt together in a medium bowl.
Set aside.

3. In a large bowl, using a handheld mixer or a stand mixer fitted with a

paddle attachment, beat the butter on medium-high speed until
smooth, about 1 minute. Add the brown sugar and granulated sugar,
 and beat on medium-high speed until creamed, about 2 minutes. Add
the egg and beat on high speed until combined, about 1 minute.
Scrape down the sides and up the bottom of the bowl and beat again
as needed to combine. Add the peanut butter and vanilla extract, and
beat on medium-high speed until combined.

4. Add the dry ingredients to the wet ingredients and mix on low speed
until combined. The dough will be thick and soft.

5. Roll balls of dough, 1 tablespoon of dough per cookie, and place

each dough ball into its own pan cup. Bake for 10 minutes, or until
lightly browned on the sides.

6. Remove from the oven and immediately press a peanut butter cup
into each warm cookie cup. Allow to cool for 20 minutes before
removing the cookies from the pan. Transfer cookie cups to a wire
rack to cool completely before enjoying. (But they’re also SO tasty
when warm!)

7. Cookies will stay fresh in an airtight container at room temperature

for up to 1 week.

MAKE AHEAD-TIP

See here.

SALLY SAYS
Because we’re using a muffin pan, the cookies cannot spread, so we don’t need to chill
the dough.
 ◁ PECAN TURTLE COOKIE BARS

Between the buttery shortbread crust, caramel-like pecan filling, and

chocolate topping, it’s hard to choose a favorite part of these three-layer
cookie bars. If you like turtles—meaning, the candy—then you’ll flip for
these!

PREP TIME: 45 minutes TOTAL TIME: 3 hours 45 minutes YIELD: 24 bars

Crust
3/4 cup (11/2 sticks, or 180 g) unsalted butter, softened to room temperature
3/4 cup (170 g) packed brown sugar
13/4 cups (210 g) all-purpose flour
1/4 teaspoon pure vanilla extract
1/4 teaspoon salt

Filling and Topping

14-ounce (397 g) can full-fat sweetened condensed milk
2 tablespoons (30 g) unsalted butter
13/4 cups (190 g) chopped pecans, divided
2 (4 ounces, or 113 g, each) bars milk or semi-sweet chocolate, coarsely chopped
coarse sea salt, for topping (optional)

1. Preheat oven to 350°F (180°C). Line a 9 × 13-inch (23 × 33 cm)

baking pan with parchment paper, leaving enough overhang around
the sides to easily lift out the contents. (I encourage using parchment
for this recipe so that you can easily remove the confection as a
whole and not cut into bars while in the pan.) Set aside.

2. To make the crust: In a large bowl, using a handheld mixer or a

stand mixer fitted with a paddle attachment, beat the butter on
medium-high speed until smooth, about 1 minute. Add the brown
sugar and beat on medium-high speed until creamed, about 2
minutes. Add the flour, vanilla extract, and salt, and beat on medium
speed until combined, about 1 minute. Scrape down the sides and up
the bottom of the bowl and beat again as needed to combine. The
dough will be soft and thick.
 3. Press the dough evenly into the prepared baking pan. Bake for 15
minutes, or until the top and edges are lightly browned. Remove
from the oven and allow to cool slightly as you prepare the filling.
Do not turn off the oven.

4. To make the filling: Combine the sweetened condensed milk and

butter in a medium heatproof bowl. Microwave for 1 minute, then
stir to ensure the butter is completely melted. If not, microwave for
10 more seconds. Stir in 11/2 cups (165 g) of the pecans. Pour evenly
over the crust.

5. Bake for 16 to 17 minutes, until the filling is bubbling and light

brown. Remove from the oven and allow to cool slightly.

6. Melt the chopped chocolate in a double boiler or in the microwave in

15-second increments, stopping and stirring after each until
completely smooth. Pour on top of the bars and gently spread to coat
the entire pan. Sprinkle with remaining 1/4 cup (25 g) pecans and, if
desired, sea salt.

7. Allow to cool in the pan. Once completely cooled, remove the

confection from the pan by picking it up with the overhanging
parchment paper. Cut into squares. Note: if shortbread is not
completely cool, the bars will fall apart when cutting.

8. Bars will stay fresh in an airtight container at room temperature for

up to 2 days or in the refrigerator for up to 1 week.

MAKE-AHEAD TIP

The best way to make these bars in advance is to freeze them. Layer the
cut baked bars between sheets of parchment paper and arrange them in a
plastic container or freezer bag. Freeze for up to 3 months. Thaw
overnight in the refrigerator and, if desired, bring to room temperature
before serving.
 ◁ FLOURLESS PEANUT BUTTER COOKIES

Not only are these peanut butter cookies completely flourless, they’re also
gluten free, dairy free, and made with only five simple ingredients. Peanut
butter is the base ingredient and really all you’ll taste. I use the crunchy
variety for added texture, but creamy works, too! I prefer these cookies with
coconut sugar, but you can use brown sugar instead. The recipe yields only
12 to 14 cookies and, trust me, you won’t want to share a single one!

PREP TIME: 15 minutes TOTAL TIME: 35 minutes YIELD: 12 to 14 cookies

1 large egg, room temperature

1 cup (260 g) crunchy or creamy peanut butter
1/2 cup coconut sugar (72 g) or packed brown sugar (115 g)
1 teaspoon pure vanilla extract
1 teaspoon baking soda

1. Preheat oven to 350°F (180°C). Line baking sheets with parchment

paper or silicone baking mats.

2. Whisk the egg in a large bowl until beaten. Using a rubber spatula or
wooden spoon, stir in the peanut butter, sugar, vanilla extract, and
baking soda until completely combined.

3. The dough will be a little greasy, but do your best to roll it into balls,
using 11/2 tablespoons of dough per cookie. Place 3 inches (7.5 cm)
apart on the baking sheets.

4. Bake for 12 to 13 minutes, or until relatively set on the sides.

5. Remove from the oven and allow the cookies to cool on the baking
sheets for 5 minutes before transferring to a wire rack to cool
completely.

6. Cookies will stay fresh in an airtight container at room temperature

for up to 1 week.

MAKE-AHEAD TIP
See here.

SALLY SAYS
As mentioned shown here, I have the best luck using a commercial-brand peanut
butter, such as Skippy® or Jif®, as opposed to a natural-style or oily peanut butter; the
cookies come out very crumbly with a natural peanut butter.
 ◁ PISTACHIO PUDDING COOKIES WITH CHOCOLATE CHIPS

In this recipe for chocolate chip cookies, some of the flour and sugar are
replaced with dry pudding mix. You can use any flavor pudding mix you
want; pistachio happens to be my number one pick off the shelves.
Remember to use only the dry mix in this cookie dough and not the add-ins
that are required for making actual pudding!

PREP TIME: 15 minutes TOTAL TIME: 1 hour 5 minutes YIELD: 36 cookies

21/4 cups (270 g) all-purpose flour

1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks, or 240 g) unsalted butter, softened to room temperature
1/2 cup (115 g) packed light brown sugar
1/2 cup (100 g) granulated sugar
3.4-ounce (96 g) box pistachio instant pudding mix
2 large eggs, room temperature
1 teaspoon pure vanilla extract
11/2 cups (270 g) semi-sweet chocolate chips
3/4 cup (95 g) chopped salted pistachio

1. Whisk the flour, baking soda, and salt together in a medium bowl.
Set aside.

2. In a large bowl, using a handheld mixer or a stand mixer fitted with a

paddle attachment, beat the butter on medium-high speed until
smooth, about 1 minute. Add the brown sugar and granulated sugar,
and beat on medium-high speed until creamed, about 2 minutes. Add
the dry pudding mix, eggs, and vanilla extract, and beat on high
speed until combined, about 2 minutes. Scrape down the sides and up
the bottom of the bowl and beat again as needed to combine.

3. Add the dry ingredients to the wet ingredients and mix on low speed
until combined. With the mixer running on low speed, add the
chocolate chips and pistachios. The dough will be soft and thick.
Cover and chill in the refrigerator for 20 minutes (and up to 4 days).
 If chilling for longer than 3 hours, allow it to sit at room temperature
for at least 1 hour before rolling and baking because the dough will
be quite hard and the cookies won’t spread.

4. Preheat oven to 350°F (180°C). Line baking sheets with parchment

paper or silicone baking mats. Set aside.

5. Roll balls of dough, about 11/2 tablespoons of dough per cookie, and
arrange 3 inches (7.5 cm) apart on the baking sheets.

6. Bake for 12 to 13 minutes, or until lightly browned on the sides. The

centers will look very soft.

7. Remove from the oven and allow the cookies to cool on the baking
sheets for 5 minutes before transferring to a wire rack to cool
completely.

8. Cookies will stay fresh in an airtight container at room temperature

for up to 1 week.

MAKE-AHEAD TIP

See here.
 ◁ PB&J THUMBPRINTS

You can have cookies for breakfast (see my Banana Almond Berry Breakfast
Cookies), so why not for lunch, too? These soft peanut butter cookies will
make you feel like a kid again—just in case the previous chapter, with its
abundance of sprinkles, doesn’t do the job! These cookies are coated with
crunchy, salty peanuts, which provide the perfect complement to the sweet
jam-filled centers. Read through the recipe before you begin, and make sure
you’ve allotted enough time. The cookie dough needs time to chill in the
refrigerator, as do the dough balls after they’re shaped.

PREP TIME: 25 minutes TOTAL TIME: 4 hours YIELD: 32 to 36 cookies

11/4 cups (150 g) all-purpose flour

1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick, or 120 g) unsalted butter, softened to room temperature
1/2 cup (115 g) packed light brown sugar
1/4 cup (50 g) granulated sugar
1 large egg, room temperature
3/4 cup (195 g) creamy peanut butter
1 teaspoon pure vanilla extract
3/4 cup (110 g) crushed salted peanuts
6 tablespoons (120 g) favorite jam or jelly

1. Whisk the flour, baking soda, and salt together in a medium bowl.
Set aside.

2. In a large bowl, using a handheld mixer or a stand mixer fitted with a

paddle attachment, beat the butter on medium-high speed until
smooth, about 1 minute. Add the brown sugar and granulated sugar,
and beat on medium-high speed until creamed, about 2 minutes. Add
the egg and beat on high speed until combined, about 1 minute.
Scrape down the sides and up the bottom of the bowl and beat again
as needed to combine. Add the peanut butter and vanilla extract, and
beat on medium-high speed until combined.
 3. Add the dry ingredients to the wet ingredients and mix on low speed
until combined. The dough will be thick and soft. Cover and chill the
dough for at least 1 hour (and up to 2 days) in the refrigerator. If
chilling for longer than 3 hours, allow it to sit at room temperature
for 30 minutes before rolling because the dough will be quite hard.

4. Roll balls of dough, using 1 scant tablespoon of dough per cookie,

then roll each ball into the crushed peanuts. Press your thumb or the
handle tip of a rubber spatula or wooden spoon into the center of
each dough ball to make an indentation. Place the dough balls on 1 or
2 large plates, cover loosely, and chill in the refrigerator for 2 hours
(and up to 2 days). If chilling for longer than 3 hours, allow it to sit at
room temperature for 30 minutes before baking because the dough
will be quite hard and the cookies won’t spread.

5. Preheat oven to 350°F (180°C). Line baking sheets with parchment

paper or silicone baking mats.

6. Place the dough balls on the baking sheets 3 inches (7.5 cm) apart.
Spoon 1/2 teaspoon of jam into each indentation.

7. Bake for 11 to 13 minutes, or until lightly browned on the sides. The

jam won’t look completely set, but it will set as the cookies cool.

8. Remove from the oven and allow the cookies to cool on the baking
sheets for 5 minutes before transferring to a wire rack to cool
completely.

9. Cookies will stay fresh in an airtight container at room temperature

for 2 days or in the refrigerator for up to 1 week.

MAKE-AHEAD TIP

While you can make the dough ahead of time and chill in the refrigerator
as described in steps 3 and 4, you can also freeze unbaked dough balls
(sans peanut coating and indentations) for up to 3 months; if you opt for
the latter, chill the dough balls for 1 hour—this ensures they are solid
and will not stick together in the freezer. Allow frozen dough balls to
thaw overnight in the refrigerator, then roll them in the peanuts and make
an indentation in each with your thumb (as described in step 4), and
continue on to step 5. Baked cookies, with their jam filling, freeze well
for up to 3 months; thaw overnight in the refrigerator and, if desired,
bring to room temperature before serving.
 ◁ OUTRAGEOUS PEANUTTY CARAMEL THUMBPRINTS

Everything deserves a spoonful of homemade caramel, and that most

definitely includes cookies! This cookie dough is flavored with peanut butter
and cocoa, but the situation doesn’t get outrageous until you roll the dough
in crushed peanuts and top with caramel. Note that when making the
caramel, it’s a good idea to wear kitchen gloves to protect your hands from
any hot splatter.

PREP TIME: 30 minutes TOTAL TIME: 2 hours 15 minutes YIELD: 36 cookies

Thumbprint Cookies
11/2 cups (180 g) all-purpose flour
1/2 cup (43 g) unsweetened natural or Dutch-process cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick, or 120 g) unsalted butter, softened to room temperature
1/2 cup (115 g) packed light brown sugar
1/2 cup (50 g) granulated sugar
1 large egg, room temperature
1/4 cup (65 g) creamy peanut butter
2 tablespoons (30 ml) milk
1 teaspoon pure vanilla extract
3/4 cup (110 g) crushed salted peanuts

Homemade Caramel
1 cup (200 g) granulated sugar
6 tablespoons (3/4 stick, or 180 g) unsalted butter, softened to room temperature, sliced into
tablespoon pieces
1/2 cup (120 ml) heavy cream, room temperature
1/4 teaspoon salt

1. To make the cookies: Whisk the flour, cocoa powder, baking soda,
and salt together in a medium bowl. Set aside.
2. In a large bowl, using a handheld mixer or a stand mixer fitted with a
paddle attachment, beat the butter on medium-high speed until
smooth, about 1 minute. Add the brown sugar and granulated sugar,
and beat on medium-high speed until creamed, about 2 minutes. Add
the egg and beat on high speed until combined, about 1 minute.
Scrape down the sides and up the bottom of the bowl and beat again
as needed to combine. Add the peanut butter, milk, and vanilla
extract, and beat on medium-high speed until combined.

3. Add the dry ingredients to the wet ingredients and mix on low speed
until combined. The dough will be soft and thick. Cover and chill the
dough in the refrigerator for at least 1 hour (and up to 4 days). If
chilling for longer than 3 hours, allow it to sit at room temperature
for 30 minutes before rolling and baking because the dough will be
quite hard and the cookies won’t spread.

4. Roll balls of dough, using 1 scant tablespoon of dough per cookie,

then roll each ball into the crushed peanuts. Press your thumb or the
handle tip of a rubber spatula or wooden spoon into the center of
each dough ball to make an indentation. Place dough balls on 1 or 2
large plates, cover loosely, and chill in the refrigerator for a few
minutes as the oven preheats.

5. Preheat oven to 350°F (180°C). Line baking sheets with parchment

paper or silicone baking mats.

6. Place dough balls on the baking sheets 3 inches (7.5 cm) apart.

7. Bake for 12 to 13 minutes, or until relatively set on the sides.

8. Remove from the oven. If the indentations have puffed up, press the
handle tip of a rubber spatula or wooden spoon into the cookies.
Allow the cookies to cool on the baking sheets for 5 minutes, then
transfer the cookies to a wire rack to cool completely before filling
with caramel.

9. To make the caramel: Heat the sugar in a medium saucepan over

medium heat, stirring constantly with a wooden spoon or heatproof
rubber spatula. The sugar will form clumps and eventually melt into
a thick brown liquid as you continue to stir. Once completely melted,
immediately add the butter. The mixture will bubble rapidly.
 Continue to stir for 2 minutes. If the butter is not incorporating well,
use a whisk and stir rapidly. Stir in the cream and allow to boil for 1
minute. Remove from heat and stir in the salt. Allow to cool for 10
minutes before adding to the thumbprints (see photo).

10. Spoon 1/2 to 1 teaspoon of the caramel into the indentation of each
cookie, or however much is needed. Enjoy the cookies right away or
wait until the caramel is relatively set, about 2 hours.

11. Cookies will stay fresh in an airtight container at room temperature

for 2 days or in the refrigerator for up to 1 week.

MAKE-AHEAD TIP

You can make the cookie dough and chill it in the refrigerator for up to 4
days, as described in step 3, or you can freeze unbaked cookie dough
balls (sans peanut coating and indents) for up to 3 months; If you opt for
the latter, chill the dough balls for 1 hour—this ensures they are solid
and will not stick together in the freezer. Allow frozen dough balls to
thaw overnight in the refrigerator, then roll them in peanuts, make an
indentation in each with your thumb, and continue on to step 5. Baked
cookies, complete with caramel filling, freeze well for up to 3 months;
thaw overnight in the refrigerator and, if desired, bring to room
temperature before serving.

SALLY SAYS
Have leftover caramel? A bowl of ice cream deserves a spoonful, too. You can cover
and store any leftover caramel in the refrigerator for up to 2 to 3 weeks.
SERIOUS CHOCOLATE CRAVINGS
This is the chapter where most of
my random cookie creations landed.
And, not surprisingly, they all include
chocolate.

Over the next several decadent

pages, you’ll find a slew of calories. I
mean cookie variations. My favorite
brownie cookies make their debut,
and there are stuffed cookies, a
warm and gooey skillet cookie, ice
cream cookiewiches, and many
other sumptuous chocolate
confections. Chocolate chips and
cocoa powder appear in abundance
—and I’m not shy about chocolate ganache, either. If you’re confused about
any of the ingredients used, flip to shown here for some clarification.

I’m certain you’ll love the last recipe in this chapter the most. It’s a cookie
before it becomes a cookie! Go ahead and grab a spoon now.
 ◁ CHOCOLATE HAZELNUT THUMBPRINTS

Let’s kick the chapter off with a doubly-rich chocolate experience. The
recipe for the cookie dough is the same as that for Rainbow Kiss Cookies.
These cookies, though, will be rolled a little larger—and treated to a coating
of chopped hazelnuts. As the cookies bake, the nuts develop a toasty flavor.
The soft ganache, which provides these cookies with a deeply decadent
center, is similar to the one used for Birthday Party Thumbprints, but is
made with semi-sweet chocolate instead of white chocolate (and no food
coloring comes into play).

PREP TIME: 35 minutes TOTAL TIME: 1 hour 35 minutes YIELD: 24 to 26 cookies

Thumbprint Cookies
1 cup (120 g) all-purpose flour
1/2 cup (43 g) unsweetened natural or Dutch-process cocoa powder
1/4 teaspoon salt
1/2 cup (1 stick, or 240 g) unsalted butter, softened to room temperature
2/3 cup (130 g) granulated sugar
1 egg yolk, room temperature
2 tablespoons (30 ml) milk
1 teaspoon pure vanilla extract
3/4 cup (85 g) finely chopped hazelnuts

Chocolate Ganache
3 ounces (85 g) semi-sweet chocolate, coarsely chopped
3 tablespoons (45 ml) heavy cream

1. Preheat oven to 350°F (180°C). Line baking sheets with parchment

paper or silicone baking mats. Set aside.

2. To make the cookies: Whisk the flour, cocoa powder, and salt
together in a medium bowl. Set aside.

3. In a large bowl, using a handheld mixer or a stand mixer fitted with a

paddle attachment, beat the butter on medium-high speed until
 smooth, about 1 minute. Add the granulated sugar and beat on
medium-high speed until creamed, about 2 minutes. Add the egg
yolk, milk, and vanilla extract, and beat on high speed until
combined, about 1 minute. Scrape down the sides and up the bottom
of the bowl and beat again as needed to combine.

4. Add the dry ingredients to the wet ingredients and mix on low speed
until combined.

5. Roll balls of dough, using 1 scant tablespoon of dough per cookie,

then roll each ball into the hazelnuts to coat. Press your thumb or the
handle tip of a rubber spatula or wooden spoon into the center of
each dough ball to make an indentation. Place 3 inches (7.5 cm) apart
on the baking sheets.

6. Bake the cookies for 11 to 12 minutes, until they appear set on the
edges.

7. Remove from the oven. If the indentations have puffed up, press the
handle tip of a rubber spatula or wooden spoon into the cookies.
Allow the cookies to cool on the baking sheets for 5 minutes before
transferring to a wire rack to cool completely.

8. To make the ganache: Place the chopped chocolate into a small

heatproof bowl. Heat the cream in a small saucepan over medium
heat, stirring occasionally. Once the cream begins to boil,
immediately remove from the heat and pour over the chocolate. Stir
gently and slowly until the ganache is smooth. Allow it to cool for 10
minutes before adding to the cookies. During this time, it will slowly
thicken (see photo).

9. Once ganache is ready, spoon 1/2 to 1 teaspoon into the indentation

of each completely cooled cookie, or however much is needed. Enjoy
the cookies right away or wait until ganache is relatively set, about 2
hours.

10. Cookies will stay fresh in an airtight container at room temperature

for 2 days or in the refrigerator for up to 1 week.
MAKE-AHEAD TIP

Prepare the cookie dough through step 4 and chill it in the refrigerator
for up to 4 days; let it come to room temperature before continuing with
step 5. Unbaked dough balls (sans nuts and indentations) freeze well for
up to 3 months; if chilling for longer than 3 hours, allow them to sit at
room temperature for 30 minutes before rolling and baking because the
dough will be quite hard and the cookies won’t spread. Allow them to
thaw overnight in the refrigerator, then roll them in the hazelnuts, make
an indentation into each with your thumb, and continue with step 6.
Baked cookies, complete with ganache filling, freeze well for up to 3
months; thaw overnight in the refrigerator and, if desired, bring to room
temperature before serving.

SALLY SAYS
If you prefer, feel free to use a sweeter milk chocolate for the ganache.
 ◁ STRIPED FUDGE COOKIE SANDWICHES

A fun homemade version of the delicious Keebler® brand cookie!

PREP TIME: 1 hour TOTAL TIME: 2 hours 45 minutes YIELD: 64 cookies or 32 sandwiches

Cookie Dough
21/4 (270 g) cups all-purpose flour, plus more if needed for the dough and for rolling out
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (11/2 sticks, 180 g) unsalted butter, softened to room temperature
3/4 cup (150 g) granulated sugar
1 large egg, room temperature
2 teaspoons pure vanilla extract

Chocolate Ganache
3 ounces (85 g) semi-sweet chocolate, coarsely chopped
3 tablespoons (45 ml) heavy cream

Topping
2 ounces (56 g) semi-sweet chocolate, coarsely chopped

1. Make the cookies: Whisk the flour, baking powder, and salt together
in a medium bowl. Set aside.

2. In a large bowl, using a handheld mixer or a stand mixer fitted with a

paddle attachment, beat the butter on medium-high speed until
smooth, about 1 minute. Add the granulated sugar and beat on
medium-high speed until creamed, about 2 minutes. Add the egg and
vanilla extract, and beat on high speed until combined, about 1
minute. Scrape down the sides and up the bottom of the bowl and
beat again as needed to combine.

3. Add the dry ingredients to the wet ingredients and mix on low speed
until combined. If the dough seems too soft, you can add 1
tablespoon (8 g) flour to make it a better consistency for rolling.
 4. Divide the dough into 2 equal portions. Roll each portion out onto a
piece of parchment paper or a lightly floured silicone baking mat (I
prefer a nonstick silicone mat) to about 1/4 inch (6 mm) thickness.
The rolled-out dough can be any shape, as long as it is evenly 1/4
inch (6 mm) thick.

5. Stack the 2 slabs of dough, with a piece of parchment paper between

them, on a baking sheet and refrigerate for at least 1 hour (and up to
2 days). If chilling for more than 2 hours, cover the top slab of dough
with a single piece of parchment paper.

6. Preheat oven to 350°F (180°C). Line baking sheets with parchment

paper or silicone baking mats.

7. Remove one of the slabs of dough from the refrigerator and, using a
2-inch (5 cm) round cookie cutter, cut into circles. Reroll the
remaining slab and continue cutting until all is used. Repeat with the
second slab of dough. You should have about 64 circles.

8. Using a 1-inch (2.5 cm) round cookie cutter, cut a hole into the center
of 32 of them. Let’s call these 32 cookies the “donut cookies”
because of that center hole.

9. Place the whole circles and the donut cookies on separate baking
sheets (because the donut cookies take 1 minute less to bake), placing
all cookies 2 inches (5 cm) apart. Bake the whole circles for about 10
minutes, or until lightly browned around the edges, and the donut
cookies for about 9 minutes. Rotate the baking sheets halfway
through bake time.

10. Remove from the oven. Allow the cookies to cool on the baking
sheets for 5 minutes, then transfer to a wire rack to cool completely
before assembling.

11. To make the ganache: Place the chopped chocolate into a small
heatproof bowl. Heat the cream in a small saucepan over medium
heat, stirring occasionally. Once the cream begins to boil,
immediately remove from the heat and pour over the chocolate. Stir
gently and slowly until the ganache is smooth. Allow it to cool for 10
minutes before adding to cookies. During this time, it will slowly
thicken.
12. Once the ganache is ready, spread 1/2 teaspoon on each whole circle
(see photo). Carefully top each with a donut cookie and press down
gently to create a cookie sandwich.

13. To make the topping: Melt the chopped chocolate in a double boiler
or in the microwave in 15-second increments, stopping and stirring
after each until completely smooth. Drizzle over each sandwich.
Allow the chocolate to set completely, about 30 minutes.

14. Cookies will stay fresh in an airtight container at room temperature

for 2 days or in the refrigerator for up to 1 week.

MAKE-AHEAD TIP

You can chill the rolled-out cookie dough in the refrigerator for up to 2
days (see step 5), or you can freeze the cookie dough (before rolling out
in step 4) for up to 3 months; if you opt for the latter, allow to thaw
overnight in the refrigerator, then bring to room temperature before
rolling out; chill for only 30 minutes in step 5 as opposed to 1 hour.
Assembled cookie sandwiches freeze well for up to 3 months; allow
cookies to thaw overnight in the refrigerator, then bring to room
temperature before serving.
 ◁ CHOCOLATE PRETZEL COOKIEWICHES

My friend Katy’s favorite dessert on the planet is a cookie ice cream

sandwich. In fact, she had a cookie ice cream sandwich bar at her wedding
last year! While the ceremony was beautiful and the dancing was a blast, I
think the biggest hit of the night were those cookie sandwiches. A cookie
ice cream sandwich is such a simple idea and yet it’s a massively
underrated treat! Here we use a crisp chocolate chip cookie that will hold up
against the soft ice cream. A roll in salty pretzels adds extra texture, but
you could certainly use mini chocolate chips or nuts instead!

PREP TIME: 1 hour 30 minutes (includes the cookies) TOTAL TIME: 3 hours YIELD: 30
cookies or 15 cookie sandwiches

1 batch (30 cookies) Crispy-Edged Chocolate Chip Cookies, baked and cooled
2 quarts (2 L) chocolate ice cream
2 cups (90 g) pretzel pieces

1. Place 1 scoop of ice cream between 2 cookies. Press the 2 cookies

together slightly to really sandwich the ice cream in. Roll the edges
in pretzel pieces. Immediately wrap in plastic wrap and place in the
freezer. Repeat with the remaining cookies, ice cream, and pretzels.

2. Freeze the sandwiches for at least 1 hour before enjoying.

3. Individually wrapped cookie sandwiches can be frozen for up to 2

weeks.

SALLY SAYS
My number one tip? Wrap each cookie sandwich immediately after you assemble it. My
cookiewiches always start to melt unless I wrap them tightly and get them in the
freezer FAST!
 ◁ MIDNIGHT BROWNIE COOKIES

Brownie cookies have been on my baking bucket list (you have one of those,
too, right?) for about five years. I tested a few versions for this cookbook,
and the recipe below came in first place with my friends and family. The
cookies taste like fudge brownies, but they have these incredibly addictive
crisp and chewy edges. I suggest using Dutch-process cocoa because it’s
slightly less acidic and will produce deeper, darker brownie cookies.

PREP TIME: 15 minutes TOTAL TIME: 2 hours 45 minutes YIELD: 20 to 22 cookies

4-ounce (113 g) bar semi-sweet chocolate, coarsely chopped

1/2 cup (120 ml) canola or vegetable oil
3 large eggs, room temperature
1 teaspoon pure vanilla extract
13/4 cups (210 g) all-purpose flour
11/2 cups (300 g) granulated sugar
1/4 cup (21 g) unsweetened Dutch-process cocoa powder
11/2 teaspoons baking powder
1 teaspoon salt

1. In a large heatproof bowl, melt the chopped chocolate in the

microwave in 15-second increments, stopping and stirring after each
until completely smooth. Allow to cool down for 5 minutes. Whisk
in the oil, eggs, and vanilla extract.

2. Whisk the flour, granulated sugar, cocoa powder, baking powder, and
salt together in a separate, medium bowl.

3. Add the dry ingredients to the wet ingredients and, using a handheld
mixer or stand mixer fitted with a whisk attachment, beat together
until combined. The dough will be very thick and a little greasy.

4. Cover and chill the dough in the refrigerator for at least 2 hours (and
up to 4 days). If chilling for longer than 3 hours, allow it to sit at
room temperature for at least 30 minutes before rolling and baking
because the dough will be quite hard.
 5. Preheat oven to 350°F (180°C). Line baking sheets with parchment
paper or silicone baking mats. Set aside.

6. Roll balls of dough, about 11/2 tablespoons of dough per cookie, and
place 3 inches (7.5 cm) apart on the baking sheets.

7. Bake for 13 to 14 minutes, or until the tops begin cracking.

8. Remove from the oven and allow the cookies to cool on the baking
sheets for 5 minutes before transferring to a wire rack to cool
completely.

9. Cookies will stay fresh in an airtight container at room temperature

for up to 1 week.

MAKE-AHEAD TIP

See here.

SALLY SAYS
These brownie cookies are incredible on their own, but for an even more decadent
treat, drizzle the cooled cookies with Homemade Caramel, used in Outrageous
Peanutty Caramel Thumbprints.
 ◁ BROWN BUTTER TOFFEE CHOCOLATE CHIP COOKIES

After several (seriously, several!!) attempts, I landed on this recipe for salty-
sweet, brown butter chocolate chip cookies with crisp edges and soft chewy
centers. The key is to brown only half of the butter, giving the cookies that
distinct brown butter flavor and chewy centers. Creaming the other half of
the butter creates the softer centers. Ladies and gentlemen, we’ve reached
our cookie destination.

PREP TIME: 30 minutes TOTAL TIME: 4 hours YIELD: 40 cookies

1 cup (2 sticks, or 240 g) unsalted butter, softened to room temperature, divided

21/2 cups (300 g) all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (225 g) packed brown sugar
1/2 cup (100 g) granulated sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
1 cup (180 g) semi-sweet chocolate chips
1 cup (240 g) toffee bits (such as Heath Bits ‘o Brickle Toffee Bits)

1. Brown the butter: Have a large heatproof bowl handy. Cut 1/2 cup (1
stick, or 120 g) of the butter into slices. Place sliced butter in a light-
colored skillet over medium heat. (The light color will help you
determine when the butter starts to brown.) Whisking constantly,
melt the butter. The butter will begin to foam. After 5 to 8 minutes, it
will begin browning—you’ll notice lightly browned specks
beginning to form at the bottom of the pan (see photo) and there will
be a nutty aroma. Once browned, immediately remove from the heat
to stop the browning process and pour into the heatproof bowl. Allow
the butter to cool in the refrigerator for 10 minutes.

2. Whisk the flour, baking soda, baking powder, and salt together in a
medium bowl. Set aside.
 3. In a large bowl, using a handheld mixer or a stand mixer fitted with a
paddle attachment, beat the remaining 1/2 cup (1 stick, or 120 g)
butter on medium-high speed until smooth, about 1 minute. Add the
brown sugar and granulated sugar, and beat on medium-high speed
until creamed, about 2 minutes. Add the browned butter, eggs, and
vanilla extract, and beat on high speed until combined, about 1
minute. Scrape down the sides and up the bottom of the bowl and
beat again as needed to combine.

4. Add the dry ingredients to the wet ingredients and mix on low speed
until combined. Beat in the chocolate chips and toffee bits. The
dough will be soft.

5. Cover and chill the dough in the refrigerator for at least 3 hours (and
up to 4 days). If chilling for longer than 3 hours, allow it to sit at
room temperature for at least 30 minutes before rolling and baking
because the dough will be quite hard.

6. Preheat oven to 350°F (180°C). Line baking sheets with parchment

paper or silicone baking mats. Set aside.

7. Roll balls of dough, about 11/2 tablespoons of dough per cookie, and
place 3 inches (7.5 cm) apart on the baking sheets. Bake for 12 to 14
minutes, until lightly browned on the sides. The centers will look
soft.

8. Remove from the oven and allow the cookies to cool on the baking
sheets for 5 minutes before transferring to a wire rack to cool
completely. Cookies will stay fresh in an airtight container at room
temperature for up to 1 week.

MAKE AHEAD-TIP

See here.
 ◁ WARM CHOCOLATE CHUNK SKILLET COOKIE

If soft and gooey chocolate chip cookies are your favorite, this skillet cookie
has your name written all over it. It’s perfect for a gathering with friends
where you can all sit around the table and eat the warm cookie right out of
the pan. Top with ice cream to make it sundae-style. The best part is that
you don’t have to chill the dough before baking. This is a quick and majorly
indulgent treat!

PREP TIME: 10 minutes TOTAL TIME: 40 minutes YIELD: serves 8 to 10

21/4 cups (270 g) all-purpose flour

1 teaspoon cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (11/2 sticks, or 180 g) unsalted butter, softened to room temperature
1 cup (225 g) packed brown sugar
1/4 cup (50 g) granulated sugar
1 large egg plus 1 egg yolk, both at room temperature
2 teaspoons pure vanilla extract
11/2 cups (270 g) semi-sweet chocolate chunks or chips
coarse sea salt, for topping
ice cream, for serving (optional)
chocolate syrup, for serving (optional)

1. Preheat oven to 350°F (180°C). Lightly grease a 10-inch (25 cm)

oven-safe skillet.

2. Whisk the flour, cornstarch, baking soda, and salt together in a

medium bowl. Set aside.

3. In a large bowl, using a handheld mixer or a stand mixer fitted with a

paddle attachment, beat the butter on medium-high speed until
smooth, about 1 minute. Add the brown sugar and granulated sugar,
and beat on medium-high speed until creamed, about 2 minutes. Add
the egg, egg yolk, and vanilla extract, and beat on high speed until
 combined, about 1 minute. Scrape down the sides and up the bottom
of the bowl and beat again as needed to combine.

4. Add the dry ingredients to the wet ingredients and mix on low speed
until combined. Beat in the chocolate chunks. The dough will be soft.

5. Press the dough into the prepared skillet. Sprinkle with sea salt.

6. Bake for 23 to 25 minutes, or until the edges are lightly browned and
set. You want the middle to be slightly underbaked.

7. Remove from the oven and allow to cool for 5 minutes before
serving. Top with ice cream and chocolate sauce, if desired, and
either serve individual pieces or just give everyone a spoon and let
them eat right out of the pan!

8. Cover leftovers, without ice cream, tightly and store in the

refrigerator for up to 4 days.

MAKE-AHEAD TIP

You can make the cookie dough through step 4 and chill it in an airtight
container in the refrigerator for up to 4 days. Before using, allow to come
to room temperature, then continue with step 5. You can also freeze the
cookie dough for up to 3 months; thaw overnight in the refrigerator and
bring to room temperature before continuing with step 5.
 ◁ DARK CHOCOLATE PEANUT BUTTER–STUFFED COOKIES

Yep, these cookies are love at first bite. Three pieces of advice: (1) Have a
paper towel nearby when you’re assembling the cookies, as this is a sticky
cookie dough—the result of all that cocoa powder and butter; (2) chilling the
cookie dough is massively important; and (3) a tall glass of cold milk is
required.

PREP TIME: 30 minutes TOTAL TIME: 3 hours YIELD: 16 large cookies

1 cup (120 g) all-purpose flour

2/3 cup (57 g) unsweetened natural cocoa powder
1 teaspoon baking soda
1/8 teaspoon salt
1/2 cup (1 stick, or 120 g) unsalted butter, softened to room temperature
1/2 cup (115 g) packed brown sugar
1/2 cup (100 g) granulated sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
2 tablespoons (30 ml) milk

16 Reese’s® Peanut Butter Cups Miniatures, unwrapped

1. Whisk the flour, cocoa powder, baking soda, and salt together in a
medium bowl. Set aside.

2. In a large bowl, using a handheld mixer or a stand mixer fitted with a

paddle attachment, beat the butter on medium-high speed until
smooth, about 1 minute. Add the brown sugar and granulated sugar,
and beat on medium-high speed until creamed, about 2 minutes. Add
the egg and vanilla extract, and beat on high speed until combined,
about 1 minute. Scrape down the sides and up the bottom of the bowl
and beat again as needed to combine.

3. Add the dry ingredients to the wet ingredients and mix on low speed
until combined. Finally, beat in the milk. The dough will be soft and
sticky.
 4. Cover and chill the dough in the refrigerator for at least 2 hours (and
up to 4 days). If chilling for longer than 3 hours, allow it to sit at
room temperature for at least 30 minutes before rolling and baking
because the dough will be quite hard.

5. Preheat oven to 350°F (180°C). Line baking sheets with parchment

paper or silicone baking mats. Set aside.

6. Roll balls of dough, using about 1 tablespoon of dough for each

cookie. Make a thumbprint in one of the dough balls, press a
miniature peanut butter cup candy into the center, and top with
another dough ball. Mold the dough around the edges of the peanut
butter cup candy and roll it between your hands to ensure the candy
is completely hidden inside. Repeat with remaining dough. Place the
dough balls 3 inches (7.5 cm) apart on the cookie sheets.

7. Bake for 12 to 13 minutes, or until the cookies begin to crack slightly

at the top. Remove from the oven and allow the cookies to cool on
the baking sheets for 5 minutes before transferring to a wire rack to
cool completely.

8. Cookies will stay fresh in an airtight container at room temperature

for up to 1 week.

MAKE AHEAD-TIP

See here.

SALLY SAYS
It goes without saying that these cookies taste phenomenal after cooling for just a few
minutes, so feel free to enjoy them then. The peanut butter cup will be all melty, and
the cookies will be ultrasoft. YUM.
 ◁ DOUBLE CHOCOLATE COCONUT MACAROONS

I can’t let you step away from this book without trying these completely
divine cookies. The recipe combines chocolate and its BFF—for once, I’m
not referring to peanut butter—coconut. The best part is that these coconut
macaroons couldn’t be easier. Like my Cherry Almond Coconut Macaroons,
you’ll need a food processor to really grind up the coconut in step 3. The
cookies are bound together and stay moist inside with egg whites and, you
guessed it, chocolate. They’re also inherently gluten free.

PREP TIME: 20 minutes TOTAL TIME: 1 hour YIELD: 20 to 24 cookies

6 ounces (170 g) semi-sweet chocolate, coarsely chopped, divided

14-ounce (396 g) bag sweetened shredded coconut (about 51/3 cups)
1/2 cup (100 g) granulated sugar
1/3 cup (28 g) unsweetened natural or Dutch-process cocoa powder
1/4 teaspoon salt
3 large egg whites

1. Preheat oven to 350°F (180°C). Line baking sheets with parchment

paper or silicone baking mats. Set aside.

2. Melt 2 ounces (56 g) of the chopped chocolate in a double boiler or

in the microwave in 15-second increments, stopping and stirring after
each until completely smooth. Set aside.

3. In a large food processor, pulse the coconut until very finely

chopped. Add the granulated sugar, cocoa powder, and salt, and pulse
until relatively combined. Add the egg whites and the melted
chocolate, and pulse until the entire mixture comes together.

4. Scoop balls of the mixture, about 11/2 tablespoons (No. 40 scoop)

per cookie, and place 2 inches (5 cm) apart on the baking sheets. The
macaroons won’t spread too much.

5. Bake for 15 to 18 minutes, or until set.

 6. Remove from the oven and allow the macaroons to cool on the
baking sheets for 15 minutes before transferring to a wire rack to
cool completely.

7. Melt the remaining 4 ounces (113 g) chocolate in the same manner as

in step 2. Dunk the bottom of each cooled macaroon into the
chocolate. Allow the chocolate to set at room temperature or in the
refrigerator for 30 minutes before enjoying.

8. Macaroons will stay fresh in an airtight container in the refrigerator

for up to 1 week.

MAKE-AHEAD TIP

Prepare the macaroon mixture through step 3, then transfer to a bowl,

cover tightly, and refrigerate for up to 4 days before continuing with step
4. Baked macaroons, without the chocolate coating, freeze well for up to
3 months; thaw overnight in the refrigerator before dunking into the
chocolate and serving.
 ◁ HOT COCOA COOKIES

Cozy cup of hot cocoa, you’ve met your match! The trick to these cookies is
to slightly underbake them, stick a few marshmallows into the top of each,
and then place the cookies back in the oven so the marshmallows melt
slightly. To secure the marshmallows on top of the cookies, drizzle with milk
chocolate. Every chilly day needs a batch!

PREP TIME: 15 minutes TOTAL TIME: 1 hour YIELD: 32 to 34 cookies

23/4 cups (330 g) all-purpose flour

2/3 cup (80 g) dry hot cocoa mix (about 4 standard packets)
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks, or 240 g) unsalted butter, softened to room temperature
1 cup (200 g) granulated sugar
1/2 cup (100 g) packed brown sugar
2 large eggs, room temperature
11/2 teaspoons pure vanilla extract
11/4 cups (225 g) mini or regular-size chocolate chips
3/4 cup (40 g) miniature marshmallows
4-ounce (113 g) bar milk chocolate, coarsely chopped

1. Preheat oven to 350°F (180°C). Line baking sheets with parchment

paper or silicone baking mats. Set aside.

2. Whisk the flour, hot cocoa mix, baking soda, and salt together in a
medium bowl. Set aside.

3. In a large bowl, using a handheld mixer or a stand mixer fitted with a

paddle attachment, beat the butter on medium-high speed until
smooth, about 1 minute. Add the granulated sugar and brown sugar,
and beat on medium-high speed until creamed, about 2 minutes. Add
the eggs and vanilla extract, and beat on high speed until combined,
about 1 minute. Scrape down the sides and up the bottom of the bowl
and beat again as needed to combine.
 4. Add the dry ingredients to the wet ingredients and mix on low speed
until combined. With the mixer running on low speed, add the
chocolate chips. The dough will be soft and thick.

5. Roll balls of dough, about 11/2 tablespoons of dough per cookie, and
place 3 inches (7.5 cm) apart on the baking sheets.

6. Bake for 10 to 11 minutes. Remove from the oven and gently stick 4
or 5 marshmallows into the top of each cookie. Place back in the
oven and bake for 2 more minutes to slightly melt the marshmallows.

7. Remove from the oven and allow to cool on the baking sheets for 5
minutes.

8. Meanwhile, melt the chopped chocolate in a double boiler or in the

microwave in 15-second increments, stopping and stirring after each
until completely smooth. Drizzle over the warm cookies. Allow the
chocolate to set completely, about 20 minutes, before enjoying.

9. Cookies will stay fresh in an airtight container at room temperature

for up to 4 days or in the refrigerator for up to 1 week.

MAKE AHEAD-TIP

See here.

SALLY SAYS
Remember to use the dry hot cocoa mix right out of the package. Do not prepare the
hot cocoa and pour the liquid into the cookie dough. That would be a mess!
 ◁ CHOCOLATE CHIP COOKIE DOUGH DIP

Baked cookies are, of course, delicious, but what about the stage right
before? I’m talking chocolate chip cookie dough—that tempting bowl of
dreamy, creamy goodness we all know tastes even better than its baked
destiny. Here we’ll ditch the raw eggs and flour and replace them with safe-
to-consume milk and oat flour. This recipe includes instructions for making
the oat flour yourself with a food processor, but you can certainly buy oat
flour (if you go with the latter option, replace the 2 cups (180 g) of oats with
11/2 cups (180 g) of oat flour). I serve this dessert dip with graham
crackers, apple slices, pretzels, and vanilla wafer cookies, but who am I
kidding? It’s clearly best eaten with a spoon.

PREP TIME: 10 minutes TOTAL TIME: 10 minutes YIELD: 21/2 cups

2 cups (180 g) old-fashioned whole rolled oats

1/2 cup (1 stick, or 120 g) unsalted butter, softened to room temperature
2/3 cup (150 g) packed brown sugar
1/4 cup (50 g) granulated sugar
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1 to 2 tablespoons (15 to 30 ml) milk
3/4 cup (135 g) mini or 1 cup (180 g) regular-size semi-sweet chocolate chips

1. In a large food processor, pulse the oats until finely ground into a
powder consistency (see photo). You do not want any large chunks of
oats. You should end up with about 11/2 cups (180 g) of oat flour,
give or take. Set aside.

2. In a large bowl, using a handheld mixer or a stand mixer fitted with a

paddle attachment, beat the butter on medium-high speed until
smooth, about 1 minute. Add the brown sugar and granulated sugar,
and beat on medium-high speed until creamed, about 2 minutes. Add
the vanilla extract and beat on high speed until combined, about 1
minute. Add the oat flour, salt, and 1 tablespoon (15 ml) of milk.
Beat on medium-high speed until combined. If the dough is a little
 too thick, add another tablespoon (15 ml) of milk. Beat in the
chocolate chips until combined.

3. Spoon the cookie dough into a serving bowl.

4. Dip stays fresh in an airtight container in the refrigerator for up to 5

days.

MAKE AHEAD-TIP

While you can prepare the cookie dough dip up to 5 days in advance, and
simply cover and store it in the refrigerator until you’re ready to enjoy,
you can also freeze it for up to 3 months; if you opt for the latter, thaw
overnight in the refrigerator before serving.

SALLY SAYS
Thanks to the oats, this cookie dough dip lends itself well to an oatmeal raisin twist.
Simply add a dash of cinnamon and replace the chocolate chips with 1 heaping cup
(145 g) of raisins. Then wave goodbye to your self-control.
FIND YOUR FLAVOR
Pumpkin and lemon and maple, oh
my! If you haven’t found the sweet
flavor you adore most in this
cookbook, I promise this chapter will
have exactly what you’re craving.

Not only will you find a large variety

of cookie flavors—including
butterscotch and cinnamon apple—
over the next several pages, but
you’ll discover many different types
of cookies as well. From drop
cookies and no-bakes to sandwich
cookies and cookie cups, this
collection of recipes reminds us that
cookies come in many shapes, sizes, and flavors. What a way to close out
the book! There’s a cookie for everyone to love.
 ◁ SPICED PUMPKIN WHOOPIE PIES

Whoopie! The super-moist, spiced cookies used for these whoopie pies
start out with cookie dough that is quite similar in texture to cake batter.
While the cakey cookies are wonderful on their own, they’re not complete
until you add a generous layer of cream cheese frosting between them.

PREP TIME: 20 minutes TOTAL TIME: 1 hour 45 minutes YIELD: 24 cookies or 12 whoopie
pies

Cookies
11/2 cups (180 g) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
11/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 cup (120 ml) vegetable oil
15-ounce (425 g) can pumpkin purée (not pumpkin pie filling)
1 large egg, room temperature
3/4 cup (170 g) packed brown sugar
1/4 cup (50 g) granulated sugar
11/2 teaspoons pure vanilla extract

Cream Cheese Frosting

6 ounces (170 g) block cream cheese, softened to room temperature
1/4 cup (1/2 stick, or 60 g) unsalted butter, softened to room temperature
11/2 cups (180 g) confectioners’ sugar
1/2 teaspoon pure vanilla extract

1. Preheat oven to 350°F (180°C). Line baking sheets with parchment

paper or silicone baking mats. Set aside.
 2. To make the cookies: Whisk the flour, baking powder, baking soda,
salt, cinnamon, cloves, ginger, and nutmeg together in a large bowl
and set aside.

3. In a medium bowl, whisk the oil, pumpkin purée, egg, brown sugar,
granulated sugar, and vanilla extract together. Pour the wet
ingredients into the dry ingredients and whisk until completely
combined. The dough will be sticky.

4. Spoon mounds of batter, about 11/2 tablespoons per cookie, onto the
prepared baking sheets about 3 inches (7.5 cm) apart. Bake the
cookies for 11 to 13 minutes, or until the centers appear set.

5. Remove from the oven and allow to cool on the baking sheets for 5
minutes before transferring to a wire rack to cool completely, about 1
hour.

6. To make the frosting: In a medium bowl, using a handheld mixer or

a stand mixer fitted with a whisk attachment, beat the cream cheese
and butter together on medium-high speed until completely smooth.
Add the confectioners’ sugar and vanilla extract, and beat on low
speed for 20 seconds, then increase to high speed until combined,
about 1 minute.

7. Pair the cookies up based on their similar shapes and sizes. Spread
cream cheese frosting onto the flat side of one cookie and sandwich
with the other. Repeat with remaining cookies and frosting.

8. Cover leftover whoopie pies and store in the refrigerator for up to 1

week.

MAKE AHEAD-TIP

Baked whoopie pies, wrapped individually, freeze well for up to 3

months; allow to thaw overnight in the refrigerator and, if desired, bring
to room temperature before serving.
 ◁ PUMPKIN SPICE SUGAR COOKIES

How adorable are these pumpkin cookies?! This is my basic sugar cookie
dough (see Cookie Cutter Sugar Cookies), with pumpkin pie spice and
cinnamon added. These cookies, with their spot-on fall flavor and soft
centers, were gobbled up at a Halloween party last year. Decorating them
with Traditional Royal Icing isn’t too tricky, but you can use my easier
alternative, Glaze Icing.

PREP TIME: 1 hour TOTAL TIME: 4 hours YIELD: 28 (3-inch, or 7.5 cm) cookies or 60 (2-
inch, or 5 cm) cookies

21/4 cups (270 g) all-purpose flour, plus more for the dough if needed and for rolling out
11/2 teaspoons pumpkin pie spice
1/2 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (11/2 sticks, or 180 g) unsalted butter, softened to room temperature
3/4 cup (150 g) granulated sugar
1 large egg, room temperature
2 teaspoons pure vanilla extract
Traditional Royal Icing or Glaze Icing

1. Whisk the flour, pumpkin pie spice, cinnamon, baking powder, and
salt together in a medium bowl. Set aside.

2. Continue with step 2 in Cookie Cutter Sugar Cookies.

MAKE AHEAD-TIP

As mentioned in the recipe instructions, you can chill the rolled-out

cookie dough in the refrigerator for up to 2 days (see step 5), but you can
also freeze the cookie dough (before rolling out in step 4) for up to 3
months. If you opt for the latter, allow the dough to thaw overnight in the
refrigerator, then bring to room temperature before rolling out; in this
situation, when you get to step 5, chill the dough for only 30 minutes as
opposed to 1 hour. Undecorated cookies freeze well for up to 3 months;
before icing or serving, thaw overnight in the refrigerator. I do not
recommend freezing with icing on top.

SALLY SAYS
To create the pumpkin shapes in this photo, I used 2 different sizes of pumpkin-shaped
cookie cutters: a 3-inch (7.5 cm) one and a 2-inch (5 cm) one. I used Traditional Royal
Icing on the pictured cookies, with Wilton® #5 Round Decorating Tip for decorating. To
create texture and lines on the pumpkins, pipe the outer 2 sections and the middle section. Wait until
that icing is relatively dry, then pipe the remaining 2 sections as well as the stem.
 ◁ BUTTERSCOTCH NO-BAKES

I remember eating these around the holidays when I was little. I’ve always
loved butterscotch and peanut butter together, but hadn’t really revisited my
mom’s recipe as an adult. I’m kicking myself for waiting twenty years to
make these crunchy, crispy, undoubtedly rich treats—not only because
they’re lip-smacking delish, but also because they’re so darn easy, with just
three ingredients!

PREP TIME: 15 minutes TOTAL TIME: 45 minutes YIELD: 30 cookies

11-ounce (311 g) bag butterscotch morsels

3/4 cup (195 g) creamy peanut butter
4 cups (120 g) cornflakes cereal

1. Line a baking sheet with parchment paper or silicone baking mat.

Make sure there is enough room in your refrigerator for the baking
sheet.

2. Combine the butterscotch morsels and peanut butter together in a

medium saucepan over medium heat. Constantly whisk until
completely melted and combined. Remove from the heat and stir in
the cornflakes until combined.

3. Using a tablespoon (No. 60 scoop), drop mounds of the mixture on

the lined baking sheet 2 inches (5 cm) apart.

4. Refrigerate the cookies, right on the baking sheet, uncovered, for at

least 30 minutes before enjoying.

5. Cookies will stay fresh in an airtight container in the refrigerator for

up to 1 week.

MAKE AHEAD-TIP

These butterscotch cookies can be frozen for up to 3 months after you

refrigerate them in step 4; thaw overnight in the refrigerator before
enjoying.
 ◁ GLAZED SOFT MAPLE COOKIES

In other words, pancake cookies. These super-soft gems will melt in your
mouth and remind you that cookies are completely appropriate at the
breakfast table. Don’t be discouraged when you’re mixing up the cookie
dough. It’s a very soft dough—almost like a thick cake batter.

PREP TIME: 25 minutes TOTAL TIME: 2 hours YIELD: 24 cookies

Cookies
21/2 cups (300 g) all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup (1 stick, or 120 g) unsalted butter, softened to room temperature
11/4 cups (285 g) packed brown sugar
1/2 cup (160 g) pure maple syrup (use the real stuff!)
2 large eggs, room temperature
1/2 cup (115 g) sour cream, room temperature
1 teaspoon pure vanilla extract

Maple Glaze
1/4 cup (1/2 stick, or 60 g) unsalted butter
1/2 cup (160 g) pure maple syrup
11/2 cups (180 g) sifted confectioners’ sugar
1/8 teaspoon salt

1. Preheat oven to 350°F (180°C). Line baking sheets with parchment

paper or silicone baking mats. Set aside.

2. To make the cookies: Whisk the flour, baking soda, and salt together
in a medium bowl. Set aside.

3. In a large bowl, using a handheld mixer or a stand mixer fitted with a

paddle attachment, beat the butter on medium-high speed until
smooth, about 1 minute. Add the brown sugar and beat on medium-
high speed until creamed, about 2 minutes. Add the maple syrup,
 eggs, sour cream, and vanilla extract, and beat on high speed until
combined, about 2 minutes. Scrape down the sides and up the bottom
of the bowl and beat again as needed to combine.

4. Add the dry ingredients to the wet ingredients and mix on low speed
until combined. The dough will be very soft.

5. Scoop balls of dough, about 11/2 tablespoons (No. 40 scoop) of

dough per cookie, and place 3 inches (7.5 cm) apart on the baking
sheets. Bake for 13 to 14 minutes, or until the tops spring back when
lightly touched and the edges are lightly browned.

6. Remove from the oven and allow to cool on the baking sheets for 5
minutes before transferring to a wire rack to cool completely.

7. To make the glaze: Whisk the butter and maple syrup together in a
small saucepan over medium heat until the butter is completely
melted and is combined with the syrup. Remove from the heat and
whisk in the confectioners’ sugar and salt. Set aside to cool for 20
minutes.

8. Spoon glaze on top of each cooled cookie. Allow glaze to set

completely, 30 minutes, before serving.

9. Cookies will stay fresh in an airtight container at room temperature

for 2 days or in the refrigerator for up to 1 week.

MAKE AHEAD-TIP

You can make the cookie dough through step 4 and chill it in an airtight
container in the refrigerator for up to 4 days; before using, allow to come
to room temperature, then continue with step 5. Baked cookies, without
glaze, freeze well for up to 3 months; allow cookies to thaw overnight in
the refrigerator, then bring to room temperature before glazing and
serving.

SALLY SAYS
If your self-control is strong, wait until the next day to indulge. Like with banana bread,
the flavor in these cookies is even more powerful and irresistible on day 2!
 ◁ WHOLE-WHEAT APPLE CINNAMON COOKIES

These nutty, cinnamon-spiced cookies are super soft and wholesome, and
filled with sweet and juicy apples and plenty of chewy oats. The moisture in
the apples keeps them extra tender, and to avoid an overly cakey cookie,
make sure you gently blot the shredded apple in step 1. These cookies have
the bonus of being relatively quick to make, too! The dough needs to chill
for only 15 minutes.

PREP TIME: 15 minutes TOTAL TIME: 1 hour 5 minutes YIELD: 30 cookies

1 cup (150 g) shredded peeled apple

11/2 cups (135 g) old-fashioned whole rolled oats
1 cup (120 g) whole-wheat flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup (1 stick, or 120 g) unsalted butter, softened to room temperature
1/2 cup (115 g) packed brown sugar
1/2 cup (100 g) granulated sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
2 tablespoons (30 ml) milk
3/4 cup (90 g) chopped walnuts

1. Gently blot the shredded apple with a paper towel to remove some of
the moisture. Set aside.

2. Whisk the oats, flour, baking soda, cinnamon, nutmeg, and salt
together in a medium bowl. Set aside.

3. In a large bowl, using a handheld mixer or a stand mixer fitted with a

paddle attachment, beat the butter on medium-high speed until
smooth, about 1 minute. Add the brown sugar and granulated sugar,
and beat on medium-high speed until creamed, about 2 minutes. Add
the egg, vanilla extract, and milk, and beat on high speed until
 combined, about 1 minute. Scrape down the sides and up the bottom
of the bowl and beat again as needed to combine.

4. Add the dry ingredients to the wet ingredients and mix on low speed
until combined. With the mixer running on low speed, beat in the
apple and walnuts. The dough will be thick and sticky. Cover and
chill in the refrigerator for 15 minutes.

5. Preheat oven to 350°F (180°C). Line baking sheets with parchment

paper or silicone baking mats. Set aside.

6. Scoop balls of dough, about 11/2 tablespoons (No. 40 scoop) of

dough per cookie, and place 3 inches (7.5 cm) apart on the baking
sheets.

7. Bake for 12 to 13 minutes, or until lightly browned on the sides. The

centers will look very soft.

8. Remove from the oven and allow the cookies to cool on the baking
sheets for 5 minutes before transferring to a wire rack to cool
completely.

9. Cookies will stay fresh in an airtight container at room temperature

for up to 1 week.

MAKE-AHEAD TIP

See here.
 ◁ LEMON CRÈME SANDWICHES

Two buttery, flaky melt-in-your-mouth shortbread cookies with a hint of

ginger and plenty of zippy lemon flavor enclose a lemon cream cheese
frosting. These bright and cheery cookie sandwiches will channel
summertime no matter the weather outside your window!

PREP TIME: 35 minutes TOTAL TIME: 1 hour YIELD: 30 cookie sandwiches

Cookies
11/2 cups (3 sticks, or 360 g) unsalted butter, softened to room temperature
1 cup (120 g) confectioners’ sugar
1 teaspoon pure vanilla extract
1 teaspoon lemon extract
2 teaspoons lemon zest
23/4 (330 g) cups all-purpose flour, plus more for work surface and rolling out
1/2 teaspoon salt
1/2 teaspoon ground ginger

Cream Cheese Frosting

4 ounces (227 g) block cream cheese, softened to room temperature
2 tablespoons (30 g) unsalted butter, softened to room temperature
2 cups (240 g) confectioners’ sugar
11/2 tablespoons (23 ml) fresh lemon juice

1. Preheat oven to 350°F (180°C). Line baking sheets with parchment

paper or silicone baking mats. Set aside.

2. To make the cookies: In a large bowl, using a handheld mixer or a

stand mixer fitted with a paddle attachment, beat the butter on
medium-high speed until smooth, about 1 minute. Add confectioners’
sugar, vanilla extract, lemon extract, and lemon zest, and beat on
medium-high speed until combined and creamy, about 2 minutes.
Scrape down the sides and up the bottom of the bowl and beat again
as needed to combine.
 3. Switch the mixer to low speed and slowly add the flour, 1/4 cup (30
g) at a time. Once all of the flour is incorporated, add the salt and
ginger. Turn the mixer up to high speed and beat until the dough
comes together. Continue beating the dough until it becomes smooth.

4. Turn the dough out onto a lightly floured work surface. Divide into 2
equal portions. Roll one portion out to 1/4 inch (6 mm) thickness.
Using a 2-inch (5 cm) round cookie cutter, cut into circles. Reroll the
remaining dough and continue cutting until all is used. Repeat with
the second portion. You should have about 60 circles.

5. Place the cookies 3 inches (7.5 cm) apart on the baking sheets and
lightly prick the top of each with a fork. (The latter is only for looks
and can be skipped!) Bake until very lightly browned on the edges,
12 to 14 minutes.

6. Remove from the oven and allow to cool on the baking sheets for 5
minutes before transferring to a wire rack to cool completely.

7. To make the frosting: In a medium bowl, using a handheld mixer or

a stand mixer fitted with a whisk attachment, beat the cream cheese
and butter together on medium-high speed until completely smooth.
Add the confectioners’ sugar and lemon juice, and beat on low speed
for 20 seconds, then increase to high speed until combined, about 1
minute.

8. Spread about 3/4 teaspoon of frosting on half of the cooled cookies.

Carefully top each with another cookie to create a sandwich.

9. Cookies will stay fresh in an airtight container at room temperature

for 1 day or in the refrigerator for up to 1 week.

MAKE AHEAD-TIP

You can prepare the cookie dough and chill it in an airtight container in
the refrigerator for up to 3 days; before using, allow to come to room
temperature, then continue with step 4. Another option is to freeze the
dough for up to 3 months; thaw overnight in the refrigerator and then
bring to room temperature before continuing with step 4. Baked cookies,
without frosting, freeze well for up to 3 months; thaw overnight in the
refrigerator and, if desired, bring to room temperature before frosting and
serving.
 ◁ TOASTED S’MORE COOKIE CUPS

I can’t write a cookie cookbook without including one of the best flavor
combinations on the planet: S’MORES! Here we’re switching things up and
baking s’mores into cookie cups. The cookie cups are flavored with graham
crackers, topped with an ooey-gooey toasted marshmallow, and finished off
with a piece of milk chocolate. Best part of all? No campfire required!

PREP TIME: 20 minutes TOTAL TIME: 1 hour 30 minutes YIELD: 32 cookies

11/4 cups (170 g) all-purpose flour

1 cup (85 g) graham cracker crumbs (about 7 full sheets of graham crackers, ground up)
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (11/2 sticks, or 180 g) unsalted butter, softened to room temperature
3/4 cup (170 g) packed brown sugar
1/4 cup (50 g) granulated sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
16 marshmallows, sliced in half
32 milk chocolate bar pieces

1. Preheat oven to 350°F (180°C). Generously grease a 24-count mini-

muffin pan or spray with nonstick spray. You will need to make a
second batch or use another 24-count mini-muffin pan since this
recipe makes 32 cookies.

2. Whisk the flour, graham cracker crumbs, baking soda, and salt
together in a medium bowl. Set aside.

3. In a large bowl, using a handheld mixer or a stand mixer fitted with a

paddle attachment, beat the butter on medium-high speed until
smooth, about 1 minute. Add the brown sugar and granulated sugar,
and beat on medium-high speed until creamed, about 2 minutes. Add
the egg and vanilla extract, and beat on high speed until combined,
about 1 minute. Scrape down the sides and up the bottom of the bowl
and beat again as needed to combine.
 4. Add the dry ingredients to the wet ingredients and mix on low speed
until combined.

5. Roll balls of dough, using 1 tablespoon of dough per cookie. Place

each dough ball into its own pan cup. Bake for 18 to 20 minutes, or
until cookies appear set on the sides.

6. Remove from the oven and allow to cool for 10 minutes before
removing the cookie cups from the muffin pan(s). Switch oven to
broil mode. Transfer cookie cups to a baking sheet, then top each
with a marshmallow half.

7. Broil for 1 minute so the marshmallows can toast. Watch closely to

make sure the marshmallows do not burn. Immediately remove from
the oven once the marshmallows are lightly toasted.

8. Press a chocolate bar piece into each warm marshmallow. Allow to

cool for 10 minutes before enjoying warm, or let cool completely.

9. Cookie cups are best enjoyed the day they are made, as the
marshmallows don’t hold up well much longer after that.

MAKE AHEAD-TIP

Prepare the cookie dough through step 4. Cover and chill the dough in
the refrigerator for at least 1 hour and up to 4 days before continuing
with step 5.
 ◁ ESPRESSO WHITE CHOCOLATE CHUNK COOKIES

I’m all about pairing cookies with a hot cup o’ joe in the afternoon, but what
about adding that coffee flavor directly to the cookie dough? We explored
this with Coffee Toffee Shortbread, but let’s kick up the espresso a couple of
notches and add some sweet white chocolate to smooth out its flavor. You
know I have to say it: have your coffee and eat it, too!

PREP TIME: 30 minutes TOTAL TIME: 2 hours 30 minutes YIELD: 36 cookies

21/2 cups (300 g) all-purpose flour

4 teaspoons (8 g) espresso powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks, or 240 g) unsalted butter, softened to room temperature
1 cup (225 g) packed brown sugar
1/2 cup (100 g) granulated sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
2 (4 ounces, or 113 g, each) bars white chocolate, coarsely chopped
2 tablespoons (20 g) white chocolate chips (optional)

1. Whisk the flour, espresso powder, baking soda, and salt together in a
medium bowl. Set aside.

2. In a large bowl, using a handheld mixer or a stand mixer fitted with a

paddle attachment, beat the butter on medium-high speed until
smooth, about 1 minute. Add the brown sugar and granulated sugar,
and beat on medium-high speed until creamed, about 2 minutes. Add
the eggs and vanilla extract, and beat on high speed until combined,
about 1 minute. Scrape down the sides and up the bottom of the bowl
and beat again as needed to combine.

3. Add the dry ingredients to the wet ingredients and mix on low speed
until combined. With the mixer running on low speed, add the
chopped white chocolate. The dough will be soft and thick. Cover
and chill the dough in the refrigerator for at least 11/2 hours (and up
 to 4 days). If chilling for longer than 3 hours, allow it to sit at room
temperature for at least 30 minutes before rolling and baking because
the dough will be quite hard.

4. Preheat oven to 350°F (180°C). Line baking sheets with parchment

paper or silicone baking mats. Set aside.

5. Roll balls of dough, about 11/2 tablespoons of dough per cookie, and
place 3 inches (7.5 cm) apart on the baking sheets. Bake for 12 to 13
minutes, or until lightly browned on the sides. The centers will look
very soft.

6. Remove from the oven and allow to cool on the baking sheets for 5
minutes before transferring to a wire rack to cool completely. While
the cookies are still warm, press a few white chocolate chips (if
desired) into the top of each.

7. Cookies will stay fresh in an airtight container at room temperature

for up to 1 week.

MAKE-AHEAD TIP

See here.

SALLY SAYS
Don’t confuse espresso powder with ground coffee. Espresso powder (aka instant
espresso) is super concentrated, highly flavorful, and dissolves quickly with liquid.
Pick up a jar to use with this book and try adding a teaspoon or 2 to brownies,
chocolate cakes, and cupcakes.
 INDEX
A
allspice
Chai Tea Spice Shortbread, 89
Gingerbread Cookies, 58
almond butter, for Banana Almond Berry Breakfast Cookies, 52
almond extract
Butter Spritz Cookies, 69
Cherry Almond Coconut Macaroons, 70
Jam Shortbread Bars, 98
Shortbread Jam Thumbprints, 94
Sugar Cookie Sparkles, 110
almonds
Banana Almond Berry Breakfast Cookies, 52
Raspberry Almond Linzer Cookies, 65
apples, for Whole-Wheat Apple Cinnamon Cookies, 187
Autumn Spice Oatmeal Cookies, 42

B
Banana Almond Berry Breakfast Cookies, 52
bar cookies
Jam Shortbread Bars, 98
Pecan Turtle Cookie Bars, 140
Soft-Baked Sugar Cookie Bars, 112
Super-Chewy Chocolate Chip Cookie Bars, 28
Base Cookie Dough, 22
Big Chewy Oatmeal Chocolate Chip Cookies, 41
Birthday Party Thumbprints, 114
biscotti, for Chocolate Peppermint Biscotti, 60
bittersweet chocolate, for Chocolate Cashew Shortbread Wedges, 96
Brown Butter Snickerdoodles, 18
Brown Butter Toffee Chocolate Chip Cookies, 164
butterscotch morsels
Butterscotch No-Bakes, 182
Kitchen Sink Cookies, 45
Butter Spritz Cookies, 69
Buttery Shortbread, 86

C
candy, for Piñata Cookie Surprises, 125
candy canes, for Chocolate Peppermint Biscotti, 60
caramel, as Homemade Caramel, 149
cardamom, for Chai Tea Spice Shortbread, 89
carrots, for Iced Carrot Cake Oatmeal Cookies, 50
cashews, for Chocolate Cashew Shortbread Wedges, 96
Chai Tea Spice Shortbread, 89
Cherry Almond Coconut Macaroons, 70
chocolate bars, bittersweet, for Chocolate Cashew Shortbread Wedges, 96
chocolate bars, milk chocolate
Coffee Toffee Shortbread, 93
Hot Cocoa Cookies, 172
Pecan Turtle Cookie Bars, 140
Toasted S’more Cookie Cups, 190
chocolate bars, semi-sweet chocolate
Chai Tea Spice Shortbread, 89
Chocolate Cashew Shortbread Wedges, 96
Chocolate Peppermint Biscotti, 60
Pecan Turtle Cookie Bars, 140
Midnight Brownie Cookies, 163
Mint Chocolate Slice-and-Bake Cookies, 104
chocolate bars, white chocolate
Cherry Almond Coconut Macaroons, 70
Coconut Lime Shortbread, 90
Espresso White Chocolate Chunk Cookies, 192
Maple Walnut Slice-and-Bake Cookies, 100
White Chocolate Ganache, 114
chocolate chips, dark chocolate,
for Autumn Spice Oatmeal Cookies, 42
chocolate chips, semi-sweet chocolate
Big Chewy Oatmeal Chocolate Chip Cookies, 41
Brown Butter Toffee Chocolate Chip Cookies, 164
Chocolate Chip Cookie Dough Dip, 174
Chocolate Peppermint Biscotti, 60
Chocolate Pretzel Cookiewiches, 160
Cinnamon Chocolate Pecan, 22
Crispy-Edged Chocolate Chip Cookies, 26
Hot Cocoa Cookies, 172
Kitchen Sink Cookies, 45
Monster Cookies, 48
Pistachio Pudding Cookies with Chocolate Chips, 144
Soft & Chewy Chocolate Chip Cookies, 25
Soft Funfetti Chip Cookies, 117
Super-Chewy Chocolate Chip Cookie Bars, 28
Warm Chocolate Chunk Skillet Cookie, 166
chocolate chips, white chocolate
Cranberry Orange White Chocolate Chip, 22
Espresso White Chocolate Chunk Cookies, 192
White Chocolate Macadamia Nut Cookies, 20
chocolate, cocoa powder
Chocolate Hazelnut Thumbprints, 155
Chocolate Peppermint Biscotti, 60
Chocolate Sugar Cookies, 34
Classic Chocolate Crinkles, 72
Dark Chocolate Peanut Butter–Stuffed Cookies, 168
Double Chocolate Coconut Macaroons, 171
 Midnight Brownie Cookies, 163
Mint Chocolate Slice-and-Bake Cookies, 104
Outrageous Peanutty Caramel Thumbprints, 149
Rainbow Kiss Cookies, 118
chocolate, Hershey’s Kisses®, for Rainbow Kiss Cookies, 118
chocolate, M&M’s®
Giant M&M’s® Cookies, 31
Kitchen Sink Cookies, 45
Monster Cookies, 48
Sweet and Salty M&M’s® Combo, 22
chocolate, Nutella®
Nutella® No-Bakes, 54
Peanut Butter Nutella® Swirl Cookies, 134
chocolate syrup, for Warm Chocolate Chunk Skillet Cookie, 166
cinnamon
Autumn Spice Oatmeal Cookies, 42
Banana Almond Berry Breakfast Cookies, 52
Brown Butter Snickerdoodles, 18
Chai Tea Spice Shortbread, 89
Cinnamon Chocolate Pecan, 22
Cranberry Spice Rugelach, 79
Easy Cinnamon Snowballs, 82
Favorite Oatmeal Raisin Cookies, 46
Gingerbread Cookies, 58
Ginger Pistachio Cookies, 75
Iced Carrot Cake Oatmeal Cookies, 50
Maple Walnut Slice-and-Bake Cookies, 100
Pecan Tassies, 76
Pumpkin Spice Sugar Cookies, 181
Raspberry Almond Linzer Cookies, 65
Spiced Pumpkin Whoopie Pies, 178
Vanilla Spice Slice-and-Bake Cookies, 103
Whole-Wheat Apple Cinnamon Cookies, 187
Classic Chocolate Crinkles, 72
cloves
Chai Tea Spice Shortbread, 89
Cranberry Spice Rugelach, 79
Gingerbread Cookies, 58
Ginger Pistachio Cookies, 75
Iced Carrot Cake Oatmeal Cookies, 50
Spiced Pumpkin Whoopie Pies, 178
cocoa mix, for Hot Cocoa Cookies, 172
cocoa powder
Chocolate Hazelnut Thumbprints, 155
Chocolate Peppermint Biscotti, 60
Chocolate Sugar Cookies, 34
Classic Chocolate Crinkles, 72
Dark Chocolate Peanut Butter–Stuffed Cookies, 168
 Double Chocolate Coconut Macaroons, 171
Midnight Brownie Cookies, 163
Mint Chocolate Slice-and-Bake Cookies, 104
Outrageous Peanutty Caramel Thumbprints, 149
Rainbow Kiss Cookies, 118
coconut
Autumn Spice Oatmeal Cookies, 42
Cherry Almond Coconut Macaroons, 70
Coconut Lime Shortbread, 90
Double Chocolate Coconut Macaroons, 171
Coffee Toffee Shortbread, 93
condensed milk, for Pecan Turtle Cookie Bars, 140
Cookie Cutter Sugar Cookies, 32
cornflakes, for Butterscotch No-Bakes, 182
cranberries
Autumn Spice Oatmeal Cookies, 42
Banana Almond Berry Breakfast Cookies, 52
Cranberry Orange White Chocolate Chip, 22
Cranberry Spice Rugelach, 79
cream cheese
Cranberry Spice Rugelach, 79
Cream Cheese Dough, 76, 79
Cream Cheese Frosting, 178, 188
Cream Cheese Icing, 50
Iced Carrot Cake Oatmeal Cookies, 50
Lemon Crème Sandwiches, 188
Pecan Tassies, 76
Spiced Pumpkin Whoopie Pies, 178
Strawberries & Cream Cookie Cups, 123
Sugar Cookie Sparkles, 110
crinkle cookies, as Classic Chocolate Crinkles, 72
Crispy-Edged Chocolate Chip Cookies
Chocolate Pretzel Cookiewiches, 160
recipe, 26
Crisscross Peanut Butter Cookies, 132

D
dark chocolate chips, for Autumn Spice Oatmeal Cookies, 42
Dark Chocolate Peanut Butter–Stuffed Cookies, 168
dip, as Chocolate Chip Cookie Dough Dip, 174
dog biscuits, as Jude & Franklin’s Favorite Dog Biscuits, 36
Double Chocolate Coconut Macaroons, 171

E
Easy Cinnamon Snowballs, 82
espresso
Classic Chocolate Crinkles, 72
Coffee Toffee Shortbread, 93
Espresso White Chocolate Chunk Cookies, 192
F
Fairy Meringues, 120
Favorite Oatmeal Raisin Cookies, 46
Flourless Peanut Butter Cookies, 143
freezing, 12
frosting and icing
Cream Cheese Frosting, 188
Cream Cheese Icing, 50
Glaze Icing, 14
Strawberry Frosting, 123
Traditional Royal Icing, 15
Vanilla Frosting, 13

G
Giant Funfetti Cookie Pizza, 128
Giant M&M’s® Cookies, 31
ginger
Chai Tea Spice Shortbread, 89
Gingerbread Cookies, 58
Ginger Pistachio Cookies, 75
Iced Carrot Cake Oatmeal Cookies, 50
Lemon Crème Sandwiches, 188
Spiced Pumpkin Whoopie Pies, 178
Glazed Soft Maple Cookies, 184
Glaze Icing
Chocolate Sugar Cookies, 34
Cookie Cutter Sugar Cookies, 32
Gingerbread Cookies, 58
Maple Glaze, 184
Pumpkin Spice Sugar Cookies, 181
recipe, 14
graham crackers
Chocolate Chip Cookie Dough Dip, 174
Toasted S’more Cookie Cups, 190

H
hazelnuts, for Chocolate Hazelnut Thumbprints, 155
heavy cream
Birthday Party Thumbprints, 114
Chocolate Ganache, 155, 157
Chocolate Hazelnut Thumbprints, 155
Homemade Caramel, 149
Outrageous Peanutty Caramel Thumbprints, 149
Strawberries & Cream Cookie Cups, 123
Strawberry Frosting, 123
Striped Fudge Cookie Sandwiches, 157
Vanilla Frosting, 13
White Chocolate Ganache, 114
Hershey’s Kisses®, for Rainbow Kiss Cookies, 118
Homemade Caramel, 149
honey, for Banana Almond Berry Breakfast Cookies, 52
Hot Cocoa Cookies, 172

I
ice cream
Chocolate Pretzel Cookiewiches, 160
Warm Chocolate Chunk Skillet Cookie, 166
Iced Carrot Cake Oatmeal Cookies, 50
icing and frosting
Cream Cheese Frosting, 188
Cream Cheese Icing, 50
Glaze Icing, 14
Strawberry Frosting, 123
Traditional Royal Icing, 15
Vanilla Frosting, 13

J
jam
Jam Shortbread Bars, 98
PB&J Thumbprints, 147
Raspberry Almond Linzer Cookies, 65
Shortbread Jam Thumbprints, 94
jelly
Jam Shortbread Bars, 98
PB&J Thumbprints, 147
Raspberry Almond Linzer Cookies, 65
Jude & Franklin’s Favorite Dog Biscuits, 36

K
Kitchen Sink Cookies, 45

L
Lemon Crème Sandwiches, 188
lime zest, for Coconut Lime Shortbread, 90
linzer cookies, for Raspberry Almond Linzer Cookies, 65

M
macadamia nuts, for White Chocolate Macadamia Nut Cookies, 20
macaroons
Cherry Almond Coconut Macaroons, 70
Double Chocolate Coconut Macaroons, 171
maple syrup, for Glazed Soft Maple Cookies, 184
Maple Walnut Slice-and-Bake Cookies, 100
marshmallows
Hot Cocoa Cookies, 172
 Toasted S’more Cookie Cups, 190
meringues, as Fairy Meringues, 120
Midnight Brownie Cookies, 163
milk chocolate bars
Coffee Toffee Shortbread, 93
Hot Cocoa Cookies, 172
Pecan Turtle Cookie Bars, 140
Toasted S’more Cookie Cups, 190
Mint Chocolate Slice-and-Bake Cookies, 104
M&M’s®
Giant M&M’s® Cookies, 31
Kitchen Sink Cookies, 45
Monster Cookies, 48
Sweet and Salty M&M’s® Combo, 22
molasses
Autumn Spice Oatmeal Cookies, 42
Big Chewy Oatmeal Chocolate Chip Cookies, 41
Favorite Oatmeal Raisin Cookies, 46
Gingerbread Cookies, 58
Ginger Pistachio Cookies, 75
Iced Carrot Cake Oatmeal Cookies, 50
Monster Cookies, 48

N
no-bake cookies
Butterscotch No-Bakes, 182
Nutella® No-Bakes, 54
nonpareils
Fairy Meringues, 120
overview of, 109
Rainbow Kiss Cookies, 118
Nutella®
Nutella® No-Bakes, 54
Peanut Butter Nutella® Swirl Cookies, 134
nutmeg
Cranberry Spice Rugelach, 79
Iced Carrot Cake Oatmeal Cookies, 50
Spiced Pumpkin Whoopie Pies, 178
Vanilla Spice Slice-and-Bake Cookies, 103
Whole-Wheat Apple Cinnamon Cookies, 187

O
oatmeal cookies
Autumn Spice Oatmeal Cookies, 42
Banana Almond Berry Breakfast Cookies, 52
Big Chewy Oatmeal Chocolate Chip Cookies, 41
 Favorite Oatmeal Raisin Cookies, 46
Iced Carrot Cake Oatmeal Cookies, 50
Kitchen Sink Cookies, 45
Monster Cookies, 48
Nutella® No-Bakes, 54
Whole-Wheat Apple Cinnamon Cookies, 187
orange zest, for Cranberry Orange White Chocolate Chip, 22
Outrageous Peanutty Caramel Thumbprints, 149

P
PB&J Thumbprints, 147
peanut butter cookies
Butterscotch No-Bakes, 182
Crisscross Peanut Butter Cookies, 132
Dark Chocolate Peanut Butter–Stuffed Cookies, 168
Flourless Peanut Butter Cookies, 143
Jude & Franklin’s Favorite Dog Biscuits, 36
Monster Cookies, 48
Outrageous Peanutty Caramel Thumbprints, 149
PB&J Thumbprints, 147
Peanut Butter Nutella® Swirl Cookies, 134
Peanut Butter–Stuffed Cookie Cups, 138
Soft Peanut Butter Cookies, 137
peanut butter–flavored morsels, for Peanu Butter Nutella® Swirl Cookies, 134
peanuts, crushed
Outrageous Peanutty Caramel Thumbprints, 149
PB&J Thumbprints, 147
pecans
Cinnamon Chocolate Pecan, 22
Pecan Tassies, 76
Pecan Turtle Cookie Bars, 140
Shortbread Jam Thumbprints, 94
pepitas, for Autumn Spice Oatmeal Cookies, 42
peppermint
Chocolate Peppermint Biscotti, 60
Classic Chocolate Crinkles, 72
Mint Chocolate Slice-and-Bake Cookies, 104
Piñata Cookie Surprises, 125
Pinwheel Cookies, 62
pistachios
Ginger Pistachio Cookies, 75
Pistachio Pudding Cookies with Chocolate Chips, 144
pizza cookie, as Giant Funfetti Cookie Pizza, 128
potato chips, for Kitchen Sink Cookies, 45
pretzel pieces
Chocolate Pretzel Cookiewiches, 160
Sweet and Salty M&M’s® Combo, 22
pudding, for Pistachio Pudding Cookies with Chocolate Chips, 144
pumpkin pie spice
Autumn Spice Oatmeal Cookies, 42
Pumpkin Spice Sugar Cookies, 181
pumpkin purée
Jude & Franklin’s Favorite Dog Biscuits, 36
Spiced Pumpkin Whoopie Pies, 178
pumpkin seeds, for Autumn Spice Oatmeal Cookies, 42
Pumpkin Spice Sugar Cookies, 181

Q
quins, overview of, 109

R
Rainbow Kiss Cookies, 118
raisins, for Favorite Oatmeal Raisin Cookies, 46
Raspberry Almond Linzer Cookies, 65
raspberry jam, for Raspberry Almond Linzer Cookies, 65
Reese’s® Peanut Butter Cups Miniatures
Dark Chocolate Peanut Butter–Stuffed Cookies, 168
Peanut Butter–Stuffed Cookie Cups, 138
Reese’s® Pieces®, for Soft Peanut Butter Cookies, 137
rugelach, as Cranberry Spice Rugelach, 79

S
sanding sugar
Butter Spritz Cookies, 69
overview of, 109
Sugar Cookie Sparkles, 110
sandwich cookies
Chocolate Pretzel Cookiewiches, 160
Lemon Crème Sandwiches, 188
Raspberry Almond Linzer Cookies, 65
Spiced Pumpkin Whoopie Pies, 178
Striped Fudge Cookie Sandwiches, 157
semi-sweet chocolate bars
Chai Tea Spice Shortbread, 89
Chocolate Cashew Shortbread Wedges, 96
Chocolate Peppermint Biscotti, 60
Pecan Turtle Cookie Bars, 140
Midnight Brownie Cookies, 163
Mint Chocolate Slice-and-Bake Cookies, 104
semi-sweet chocolate chips
Big Chewy Oatmeal Chocolate Chip Cookies, 41
Brown Butter Toffee Chocolate Chip Cookies, 164
Chocolate Chip Cookie Dough Dip, 174
Chocolate Peppermint Biscotti, 60
Chocolate Pretzel Cookiewiches, 160
Cinnamon Chocolate Pecan, 22
 Crispy-Edged Chocolate Chip Cookies, 26
Hot Cocoa Cookies, 172
Kitchen Sink Cookies, 45
Monster Cookies, 48
Pistachio Pudding Cookies with Chocolate Chips, 144
Soft & Chewy Chocolate Chip Cookies, 25
Soft Funfetti Chip Cookies, 117
Super-Chewy Chocolate Chip Cookie Bars, 28
Warm Chocolate Chunk Skillet Cookie, 166
shortbread cookies
Buttery Shortbread, 86
Chai Tea Spice Shortbread, 89
Chocolate Cashew Shortbread Wedges, 96
Coconut Lime Shortbread, 90
Coffee Toffee Shortbread, 93
Pecan Turtle Cookie Bars, 140
Jam Shortbread Bars, 98
Lemon Crème Sandwiches, 188
Shortbread Jam Thumbprints, 94
skillet cookie, as Warm Chocolate Chunk Skillet Cookie, 166
slice-and-bake cookies
Maple Walnut Slice-and-Bake Cookies, 100
Mint Chocolate Slice-and-Bake Cookies, 104
Vanilla Spice Slice-and-Bake Cookies, 103
snickerdoodles, as Brown Butter Snickerdoodles, 18
snowballs, as Easy Cinnamon Snowballs, 82
Soft-Baked Sugar Cookie Bars, 112
Soft & Chewy Chocolate Chip Cookies, 25
Soft Funfetti Chip Cookies, 117
Soft Peanut Butter Cookies, 137
sour cream, for Glazed Soft Maple Cookies, 184
Spiced Pumpkin Whoopie Pies, 178
spreading, prevention of, 11
sprinkles
Birthday Party Thumbprints, 114
Butter Spritz Cookies, 69
Cookie Cutter Sugar Cookies, 32
Fairy Meringues, 120
Giant Funfetti Cookie Pizza, 128
glossary, 109
Piñata Cookie Surprises, 125
Rainbow Kiss Cookies, 118
Soft-Baked Sugar Cookie Bars, 112
Soft Funfetti Chip Cookies, 117
Strawberries & Cream Cookie Cups, 123
Sugar Cookie Sparkles, 110
Vanilla Spice Slice-and-Bake Cookies, 103
spritz cookies, for Butter Spritz Cookies, 69
Strawberries & Cream Cookie Cups, 123
Strawberry Frosting, 123
Striped Fudge Cookie Sandwiches, 157
sugar cookies
Chocolate Sugar Cookies, 34
Cookie Cutter Sugar Cookies, 32
Pumpkin Spice Sugar Cookies, 181
Soft-Baked Sugar Cookie Bars, 112
Sugar Cookie Sparkles, 110
Super-Chewy Chocolate Chip Cookie Bars, 28
Sweet and Salty M&M’s® Combo, 22

T
tassies, as Pecan Tassies, 76
thumbprint cookies
Birthday Party Thumbprints, 114
Chocolate Hazelnut Thumbprints, 155
Outrageous Peanutty Caramel Thumbprints, 149
PB&J Thumbprints, 147
Shortbread Jam Thumbprints, 94
tips and tricks, 10
Toasted S’more Cookie Cups, 190
toffee
Brown Butter Toffee Chocolate Chip Cookies, 164
Coffee Toffee Shortbread, 93
tools, 9
Traditional Royal Icing
Chocolate Sugar Cookies, 34
Cookie Cutter Sugar Cookies, 32
Gingerbread Cookies, 58
Piñata Cookie Surprises, 125
Pumpkin Spice Sugar Cookies, 181
recipe, 15

V
Vanilla Frosting
Giant Funfetti Cookie Pizza, 128
Soft-Baked Sugar Cookie Bars, 112
Vanilla Spice Slice-and-Bake Cookies, 103
recipe, 13
Vanilla Spice Slice-and-Bake Cookies, 103

W
walnuts
Cranberry Spice Rugelach, 79
Favorite Oatmeal Raisin Cookies, 46
Iced Carrot Cake Oatmeal Cookies, 50
Kitchen Sink Cookies, 45
Maple Walnut Slice-and-Bake Cookies, 100
Super-Chewy Chocolate Chip Cookie Bars, 28
 Whole-Wheat Apple Cinnamon Cookies, 187
Warm Chocolate Chunk Skillet Cookie, 166
white chocolate bars
Cherry Almond Coconut Macaroons, 70
Coconut Lime Shortbread, 90
Espresso White Chocolate Chunk Cookies, 192
Maple Walnut Slice-and-Bake Cookies, 100
White Chocolate Ganache, 114
white chocolate chips
Cranberry Orange White Chocolate Chip, 22
Espresso White Chocolate Chunk Cookies, 192
White Chocolate Macadamia Nut Cookies, 20
whole wheat
Jude & Franklin’s Favorite Dog Biscuits, 36
Whole-Wheat Apple Cinnamon Cookies, 187
whoopie pies, as Spiced Pumpkin Whoopie Pies, 178
ACKNOWLEDGMENTS

This cookbook came to life in my kitchen, but I wasn’t the only person
behind the craft. Thank you to the entire Race Point Publishing crew for
helping me author my favorite cookbook yet. Many thanks especially to
Jeannine Dillon, Erin Canning, Merideth Harte, Jacqui Caulton, Mary
Aarons, and Steven Pomije.
I have so much gratitude for my supportive and loving cheerleaders—
my dear family and friends who have taste-tested so many of these
cookie creations. I know it was a difficult job, but someone had to do it!
Thank you especially to my mom and dad and parents-in-law for your
endless encouragement through this writing process and the course of my
entire unpredictable career.
Thank you to my assistants, Steph and Hilari. You help me maintain
my sanity each day, and you kept my business running throughout the
creation of this manuscript. And thank you for joining me in the kitchen
for several recipes in this book, Steph!
Thank you to my husband, Kevin, without whose never-ending love
and encouragement, this book wouldn’t be in anyone’s hands today.
Thank you, Kevin, for helping with the daily cookie-baking marathons,
doing all the dishes (all the time, every day), running to the grocery store
a minimum of 15 times per week, and for reminding me to take time for
myself. And for doing all of this with a smile. And, most importantly,
thank you for believing in me during the times I didn’t.
One of the best parts of writing a food blog is that I get to hear
directly from readers from all over the world. Thank you to the Sally’s
Baking Addiction community of readers whose excitement for this
cookbook kept me churning out content. You shared your favorite
cookies, which helped me create the Contents for this very book. You
guys have a cookie addiction, too, and you just GET me. We’re baking
soulmates, you and me. I love you all!
TO MY SUPPORTIVE, ENCOURAGING, AND COOKIE-LOVING FAMILY.
© 2017 by Sally McKenney

First published in 2017 by Race Point Publishing, an imprint of The Quarto Group,
142 West 36th Street, 4th Floor, New York, NY 10018, USA
T (212) 779-4972 F (212) 779-6058
www.QuartoKnows.com

All rights reserved. No part of this book may be reproduced in any form without written
permission of the copyright owners. All images in this book have been reproduced with the
knowledge and prior consent of the artists concerned, and no responsibility is accepted by
producer, publisher, or printer for any infringement of copyright or otherwise, arising from the
contents of this publication. Every effort has been made to ensure that credits accurately comply
with information supplied. We apologize for any inaccuracies that may have occurred and will
resolve inaccurate or missing information in a subsequent reprinting of the book.

Race Point Publishing titles are also available at discount for retail, wholesale, promotional, and
bulk purchase. For details, contact the Special Sales Manager by email at
specialsales@quarto.com or by mail at The Quarto Group, Attn: Special Sales Manager, 401
Second Avenue North, Suite 310, Minneapolis, MN 55401, USA.

Digital edition: 978-1-63106-454-8

Hardcover edition: 978-1-63106-307-7

Library of Congress Cataloging-in-Publication Data

Names: McKenney, Sally, author.

Title: Sally's cookie addiction : irresistible cookies, cookie bars, shortbread, and more from the
creator of Sally's baking addiction / Sally McKenney.
Description: New York, NY, USA : Race Point Publishing, an imprint of the Quarto Group, 2017.
| Includes index.
Identifiers: LCCN 2017018781 | ISBN 9781631063077 (hardcover)
Subjects: LCSH: Cookies. | LCGFT: Cookbooks.
Classification: LCC TX772 .M364 2017 | DDC 641.86/54--dc23 LC record available at
https://lccn.loc.gov/2017018781

Editorial Director: Jeannine Dillon

Creative Director: Merideth Harte
Project Editor: Erin Canning
Cover Design: Merideth Harte
Interior Design: Jacqui Caulton