Best Sugar

Cookies
By Susan Spungen

Total Time 1 hour

Rating (2,863)
Con Poulos for The New York Times. Food Stylist: Susan Spungen. Prop
Stylist: Paige Hicks.

This easy sugar cookie dough is perfect for rolling and cutting and bakes into cookies ideal for frosting.
It holds its shape well during baking, tastes great, and the flavor can be changed according to whim:
Swap out the vanilla and try adding orange zest, lemon zest, finely chopped rosemary or almond
extract. You can also give these cookies a radical makeover by decorating them with icing. A few drops
of gel food coloring turn them into Color-Field Cookies; red stripes transform them into Peppermint
Stripe Cookies; or a sprinkle of pomegranate seeds and pistachios create Abstract Art Cookies. Rubber
spacers on your rolling pin are especially helpful here: They’ll help you roll the dough to an even
thickness, resulting in beautiful, uniform cookies.

INGREDIENTS PREPARATION

Yield: 2 dozen cookies Step 1

Combine flour, baking powder and salt in a medium bowl, and
whisk to combine. Set aside.
2½ cups/320 grams all-purpose
flour
½ teaspoon baking powder Step 2

½ teaspoon kosher salt In the bowl of a stand mixer fitted with the paddle attachment,
cream together butter and granulated sugar on medium-high
1 cup/225 grams unsalted butter
speed until light and fluffy, 2 to 3 minutes. Add egg and vanilla,
(2 sticks), softened
and beat on medium speed until well combined, scraping the bowl
¾ cup/150 grams granulated as needed.
sugar
1 large egg, at room temperature
Step 3
1 teaspoon vanilla extract
Add flour mixture and beat on low speed just until combined.
Scrape the bowl and fold a few times to make sure everything is
well combined. Wrap dough in plastic wrap, flatten into a disk,
and chill until firm, at least 1 hour.

Step 4
 Heat oven to 350 degrees. Roll out dough ¼-inch thick. Use 3-inch
floured cutters to cut out cookies, and transfer to two parchment-
or silicone mat-lined baking sheets, spacing the cookies about 1½
inches apart. Reroll scraps as needed, chilling as needed until
firm before rolling and cutting again. Freeze until very firm, about
10 minutes.

Step 5
Bake until golden brown at the edges, 12 to 14 minutes.

Step 6
Let cool a few minutes on the baking sheets, then transfer to wire
racks to cool completely. Cookies will keep in an airtight container
at room temperature for up to 2 weeks, or frozen up to 3 months.

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Brookies
By Samantha Seneviratne

Total Time 45 minutes, plus

cooling

Rating (2,358)
Ryan Liebe for The New York Times. Food Stylist: Erika Joyce.

Why just eat a chocolate chip cookie when you could marry it with a dense, fudgy brownie? You do
have to make two different batters, but each is whipped up in the same pot without any fancy
equipment. You can swirl the two batters together to see both elements at first glance, or simply pour
one on top of the other and create a surprise second layer. Either way, make sure to shower the top
with extra chocolate.

INGREDIENTS PREPARATION

Yield: 24 bars Step 1

Heat oven to 350 degrees. Grease and line a 13-by-9-inch baking

FOR THE BROWNIE

pan with parchment paper, leaving a 2-inch overhang on two
sides.
8 tablespoons/113 grams unsalted
butter, plus more for greasing the
pan Step 2
1 cup/201 grams granulated sugar Prepare the brownie layer: In a medium saucepan combine the

2 large eggs butter and sugar, and heat over medium until the butter is melted.
Remove from the heat and whisk vigorously until well combined.
1½ teaspoons vanilla extract
½ cup/64 grams all-purpose flour
Step 3
¾ cup/71 grams cocoa powder,
Once the mixture has cooled a bit, whisk in the eggs one at a time.
Dutch-process or natural
Whisk in the vanilla.
¼ teaspoon baking powder
¼ teaspoon kosher salt (Diamond
Crystal) Step 4
Add the flour, cocoa powder, baking powder and salt, and stir to
FOR THE COOKIE
combine. Transfer to a medium bowl.
6 tablespoons/85 grams unsalted
butter
Step 5
1 cup/220 grams packed brown
Prepare the cookie batter: Wash and dry the saucepan. Combine
sugar, light or dark
the butter and sugar, and heat over medium until the butter is
2 large eggs
2 teaspoons vanilla extract melted. Remove from the heat and whisk vigorously until well
1¼ cups/160 grams all-purpose combined.
flour
2 teaspoons baking powder Step 6
¾ teaspoon kosher salt Once the mixture has cooled a bit, whisk in the eggs one at a time.
1¼ cups/215 grams chocolate Whisk in the vanilla. Add the flour, baking powder and salt, and
chips or chopped bar chocolate stir. Stir in ¾ cup of the chocolate.

Step 7
Using two cookie scoops, drop each of the batters into the
prepared pan. The pattern can be random, and one dough can be
on top of the other; just make sure that once all the batter is
added to the pan, you have an even thickness spread out across
the pan. Sprinkle the remaining ½ cup chocolate on top.

Step 8
Bake until the top looks dry and set, and a toothpick inserted into
the center comes out with moist crumbs attached, 20 to 22
minutes.

Step 9
Transfer to a rack to cool completely, about 45 minutes. Lift the
bar out using the paper and transfer to a cutting board. Cut into
bars to serve.

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Chewy Brownie
Cookies
By Vaughn Vreeland
Published Aug. 30, 2024

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Mark Weinberg for The New York Times. Food Stylist: Monica Pierini.
Rating (51)

The perfect union of two of America’s most popular desserts, brownies and cookies, this recipe offers
all the goodness of a brownie and bakes up in a fraction of the time. A blend of chopped chocolate,
unsweetened cocoa and espresso powder lends enormous depth to the base of these cookies. The only
time-intensive step in this recipe is beating the eggs and sugar, but don’t skimp on that process, as it
helps the cookies rise without any baking soda or baking powder, giving them structure and shine.
Banging the sheet pan on the counter 8 minutes into the baking process creates fudgy cookies and
helps create that hallmark cragged surface atop a tray of brownies. Whether you’re the type of person
who races to get a corner brownie or you patiently await a middle piece, these chewy brownie cookies
offer all of the best textures a brownie has to offer.

INGREDIENTS PREPARATION

Yield: 18 cookies Step 1

Heat oven to 350 degrees. Line 2 large baking sheets with
parchment paper.
¾ cup/113 grams finely chopped
semisweet or bittersweet chocolate
½ cup/42 grams unsweetened Step 2
cocoa powder Put chocolate, cocoa powder and espresso powder in a small
1 teaspoon espresso powder heatproof bowl or glass measuring cup. Melt butter in a skillet or
saucepan over medium-low heat until bubbly but not browned,
½ cup/113 grams unsalted butter
about 3 minutes, then pour over the chocolate mixture. Without
2 large eggs, at room temperature
stirring, let the mixture sit so the residual heat can melt the
¾ cup/150 grams granulated chocolate thoroughly while you whip the eggs and sugar.
sugar
½ packed cup/107 grams dark
Step 3
brown sugar
Put the eggs, both sugars and kosher salt in the bowl of a stand
1 teaspoon kosher salt
mixer fitted with a whisk attachment. (If using a hand mixer, a
2 teaspoons vanilla extract large bowl will do.) Whisk on medium-high speed until the
¾ cup/90 grams all-purpose flour
Flaky sea salt, for finishing mixture is pillowy and the sugars have begun to dissolve, 3 to 5
minutes.

Step 4
Stir the chocolate mixture until glossy and smooth. (If any solid
pieces of chocolate remain, you can microwave the mixture in 10-
second bursts until everything is melted.)

Step 5
With the mixer on low speed, add the vanilla extract and then the
chocolate mixture. Scrape the sides and bottom of the bowl to
make sure the chocolate is evenly distributed, then add the flour
and mix on low speed until only a few streaks of flour remain. To
avoid overmixing, use a spatula to finish folding in the flour. The
dough should be glossy and resemble a very thick brownie batter.

Step 6
Using a 2-tablespoon/1-ounce scoop, scoop a heaping amount of
the dough into mounds directly onto the parchment-lined baking
sheets, with each portion at least 2 inches apart, yielding about 18
cookies. Work quickly to ensure the cookies stay shiny once
baked.

Step 7
Bake for 8 minutes until the cookies have started to spread and
take on a shiny outer surface, then remove the pans from the
oven and whack them on the countertop a couple times to create a
cragged top. (This also helps create a fudgier consistency.) Top
with flaky sea salt and return to the oven to finish baking, for
another 2 minutes until shiny and slightly puffed. Cool for a
couple minutes directly on the baking sheets before transferring
to a wire rack to cool completely.

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Chewy Earl
Grey Sugar
Cookies
By Yossy Arefi

Total Time 45 minutes

Rating (2,265)
David Malosh for The New York Times. Food Stylist: Simon Andrews.

Floral and citrusy Earl Grey tea livens up these chewy sugar cookies. Instead of adding the leaves to
the dough, the tea is steeped in melted butter for maximum flavor. If you are using loose leaf tea
instead of tea from bags, use a mortar and pestle or spice grinder to finely grind it before adding it to
the butter. Try adding a handful of chopped chocolate shards to the dough to make these cookies even
more special.

INGREDIENTS PREPARATION

Yield: About 20 cookies Step 1

Heat oven to 350 degrees and line two half-sheet pans with
parchment paper. Put ½ cup/100 grams granulated sugar in a
1¼ cups/250 grams granulated
small bowl or shallow dish and set aside.
sugar
14 tablespoons/198 grams
unsalted butter Step 2

1 tablespoon finely ground Earl Combine the butter and tea leaves in a small saucepan set over
Grey tea leaves, from about 3 tea medium heat. Melt the butter, stirring occasionally, until it just
bags begins to sizzle around the edges. Remove from the heat and let
cool for 5 minutes.
½ cup/100 grams light brown
sugar
¾ teaspoon kosher salt (Diamond Step 3
Crystal) Add the tea butter to a large bowl, then add brown sugar, salt,
½ teaspoon finely grated orange orange zest and remaining ¾ cup/150 grams granulated sugar.
zest Use an electric mixer on medium speed or a whisk to combine for
about 30 seconds; the mixture will be grainy and separated. Add
1 large egg
the egg and vanilla, and mix until combined and smooth, about 30
2 teaspoons vanilla extract
seconds.
2½ cups/320 grams all-purpose
flour
Step 4
½ teaspoon baking powder
Add the flour, baking powder and baking soda to the bowl, and
½ teaspoon baking soda
mix on low speed or with a rubber spatula until just combined.
 Use the spatula to scrape the sides and bottom of the bowl to
ensure the dough is evenly mixed.

Step 5
Use a 2 tablespoon cookie scoop to portion the cookies.
Alternatively, measure 2 tablespoons of dough with a measuring
spoon. Roll each dough ball in the reserved granulated sugar, then
place on the baking sheets 2 inches apart.

Step 6
Bake the cookies until set, light golden around and crackled on
top, 16 to 19 minutes, rotating the sheets from top to bottom and
front to back in the oven halfway through the baking time.
Remove cookies from the oven and let cool on the baking sheets.
Store extra cookies in an airtight container at room temperature
for up to 3 days, or for a few weeks in the freezer.

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Chocolate-
Peanut Butter
Swirl Cookies
By Samantha Seneviratne

Total Time 45 minutes

Rating (3,267)
Con Poulos for The New York Times. Food Stylist: Simon Andrews.

These are like those three-ingredient peanut butter cookies everyone loves, but with a little cocoa
powder and bittersweet chocolate thrown in to make them fancy. You only need five ingredients and a
bit of elbow grease to put them together. While semisweet chocolate (in bar or chip form) would
certainly work here, bittersweet chocolate is a better choice. The darker chocolate, along with the cocoa
powder, adds a fruity bitterness that contrasts nicely with the sweet peanut butter.

INGREDIENTS PREPARATION

Yield: About 2 dozen cookies Step 1

Heat the oven to 350 degrees. Line two large rimmed baking
sheets with parchment paper.
1 (16-ounce/455-gram) jar smooth
peanut butter (not natural)
2 cups/400 grams granulated Step 2
sugar, plus more for assembling In the bowl of a stand mixer fitted with a whisk attachment, or
3 large eggs using a handheld mixer, beat the peanut butter and sugar on high
just until combined, about 1 minute. Add the eggs and salt and
¾ teaspoon kosher salt
beat on medium until well combined, about 1 minute. Transfer half
½ cup/85 grams chopped
the dough to a bowl or a clean work surface.
bittersweet chocolate
3 tablespoons cocoa powder
Step 3
Add the chocolate and cocoa powder to the remaining dough in
the bowl of the electric mixer and beat on medium until
combined.

Step 4
Portion the peanut butter dough into 1 tablespoon scoops and the
chocolate dough into heaping 1 tablespoon scoops. Squeeze
together one scoop of peanut butter dough and one scoop of
chocolate dough and roll into a neat ball. Transfer the balls to the
prepared pans, at least 1½ inches apart. Using the flat bottom of a
 glass dipped in granulated sugar, press each ball into a flat circle
that is ½-inch thick. (After pressing the first cookie, the glass will
be greasy enough for the sugar to adhere to it.)

Step 5
Bake the cookies until set and slightly puffed, 14 to 16 minutes,
rotating the sheets halfway through baking. Transfer the baking
sheets to wire racks to cool. (Cookies will be quite crumbly and
delicate right after baking and need a few minutes to firm up.)

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Chocolate-
Peppermint
Shortbread
By Sohla El-Waylly
Updated Feb. 29, 2024

Total Time About 4 hours

Rating (837) Yossy Arefi for The New York Times (Photography and Styling)

In this vibrant holiday dessert, cocoa shortbread is pressed into an even layer, baked, then topped with
swoops of peppermint meringue (optionally swirled with red food coloring). Back into a low oven it
goes for about 2 hours, until the meringue becomes crisp and chewy. Once cooled, it's cut into rough,
jagged pieces. If you don’t have a stand mixer, the shortbread and meringue can be made with a hand
mixer or entirely by hand. The mixing times will be significantly longer, so follow the visual cues
instead. (Watch Sohla make her Chocolate-Peppermint Shortbread here.)

INGREDIENTS PREPARATION

Yield: One 8-by-8-inch pan Step 1

Grease an 8-by-8-inch brownie pan with butter and line the
bottom and two sides with parchment. Set a rack in the lower-
FOR THE CHOCOLATE SHORTBREAD
middle position of the oven and heat to 350 degrees.
½ cup/115 grams unsalted butter
(1 stick), at room temperature, plus
more for greasing the pan Step 2
⅓ cup/75 grams light brown sugar In the bowl of a stand mixer fitted with a paddle attachment and

¾ teaspoon kosher salt set on medium-high speed, beat the butter, brown sugar and salt
until creamy, about 1 minute. Stop the mixer and scrape down the
1 egg yolk
bowl and paddle with a rubber spatula. Add the yolk and vanilla,
1 teaspoon vanilla extract and mix until well combined, about 1 minute. Add the flour and
1 cup/130 grams all-purpose flour cocoa, and mix until everything comes together, about 1 minute,
⅓ cup/30 grams Dutch-processed stopping once during mixing to scrape down the paddle and the
cocoa powder bowl.

FOR THE PEPPERMINT MERINGUE

Step 3
2 large egg whites
Scrape the dough into the prepared pan. Using an offset spatula
Pinch of kosher salt
and your hands, press the dough into the pan as evenly as
6 tablespoons/85 grams possible. Use a fork to prick the dough all over. Bake until the
granulated sugar shortbread smells chocolatey and feels set and dry, 30 to 35
½ teaspoon peppermint extract minutes. Wash and dry the mixing bowl and set aside.
Red food coloring (optional)
Step 4
Remove shortbread from oven and cool in the pan for 10 minutes.
Reduce oven temperature to 225 degrees. Using the parchment,
lift the cookies out of the pan onto a wire rack set in a rimmed
baking sheet.

Step 5
Make the meringue: Pour water into a medium saucepan to come
1½ inches up the sides and bring to a bare simmer over medium-
low heat.

Step 6
Whisk the egg whites, salt and sugar in the bowl of a stand mixer
just to combine. Set the bowl over the simmering water (bowl
should not touch water) and heat the egg mixture, stirring and
scraping constantly with a heatproof rubber spatula, until the
sugar dissolves, the mixture is hot and steamy, and the
temperature registers 175 degrees on an instant-read
thermometer, about 4 to 6 minutes. (Be patient and cook the egg
whites slowly so they don't curdle.)

Step 7
Return the bowl to the stand mixer, and whip the mixture until
stiff and glossy, 5 to 7 minutes. Whip in the peppermint extract
and scrape the meringue onto the shortbread.

Step 8
Evenly spread the meringue with an offset spatula or the back of
a spoon. If using liquid food coloring, add a few random drops
onto the meringue. If using gel food coloring, use the tip of a
toothpick to randomly dab the tiniest bit of food coloring onto the
meringue. Using the tip of an offset spatula or spoon, swirl the
color into the meringue, creating peaks and streaks.

Step 9
Bake on the wire rack set on the sheet pan until the meringue
feels dry and crisp, about 2 hours. Turn off the oven and prop
open the door with a wooden spoon. Allow the cookies to cool in
the oven, about another hour. Remove from oven and transfer to a
cutting board. Cut the cookies into random pieces. The cookies
will keep for 1 week stored in an airtight container at room
temperature.
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Double
Chocolate Chip
Cookies
By Samantha Seneviratne

Total Time 1 hour plus at least

24 hours' chilling

Rating (2,918) Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich.

With plenty of cocoa powder and big wells of dark chocolate, these double chocolate cookies are so
fudgy that a tall glass of cold milk is not only delicious, but essential — especially when they are
served hot from the oven. Just like David Leite’s impeccable chocolate chip cookies, they bake up even
better after the dough has had time to rest in the fridge. The extralong chill gives the dough a chance to
hydrate fully and firm up, which yields more uniformly baked cookies, with the perfect amount of
crunch around the edges and chew in the center. Thin chocolate discs or wafers, which are widely
available, are used here. They melt into lovely chocolate layers as the cookies bake. But if you can’t
find them, chocolate chips make a fine substitute; there's no need to adjust the baking time.

INGREDIENTS PREPARATION

Yield: 9 to 10 big cookies Step 1

In a medium bowl, whisk together flour, cocoa powder, salt,
baking powder and baking soda. Set aside.
1 cup/145 grams all-purpose flour
¾ cup/75 grams Dutch-process
cocoa powder Step 2

¾ teaspoon kosher salt In a stand mixer fitted with the paddle attachment, beat together
butter, brown sugar and granulated sugar until very light, about 5
½ teaspoon baking powder
minutes. Add egg and vanilla and beat until well combined.
½ teaspoon baking soda
10 tablespoons/141 grams
Step 3
unsalted butter, at room
temperature With the mixer on low, add the dry ingredients and beat just until
combined. Add the chocolate discs and mix briefly to combine.
¾ cup/150 grams dark brown
Press plastic wrap against the dough and chill it for at least 24
sugar
hours and up to 36.
⅔ cup/133 grams granulated
sugar
1 large egg Step 4
Heat oven to 350 degrees. Line a baking sheet with parchment
2 teaspoons pure vanilla extract
paper. Portion the dough out into balls slightly larger than golf
2 cups/305 grams semisweet or balls, about 3½ ounces each, and transfer five balls to the baking
bittersweet chocolate discs (or use sheet. (They will spread significantly.) Bake the cookies until set,
2 cups/340 grams chocolate chips) being careful to remove cookies from the oven when still soft in
the center, about 18 minutes. Transfer the parchment with the
cookies to a rack to cool. Repeat with the remaining dough,
baking a second batch of four or five cookies. Serve warm.

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Gingery
Brownie Crinkle
Cookies
By Susan Spungen

Total Time 30 minutes

Rating (1,306)
Con Poulos for The New York Times. Food Stylist: Susan Spungen. Prop
Stylist: Paige Hicks.

These chocolate cookies are irresistible warm from the oven, when the chips or chunks inside are still
luxuriously liquidy. They then cool to a fudgy, brownielike texture with a chewy edge — if any manage
to stay around that long. Both fresh and candied ginger lend sophistication, but feel free to leave them
out if you want a pure chocolate experience. These cookies are also ideal for late-night cravings: You
can be eating them 30 minutes after you start measuring the cocoa powder.

INGREDIENTS PREPARATION

Yield: 20 cookies Step 1

Heat oven to 350 degrees. Combine flour, cocoa powder, baking
powder and salt in a medium bowl, and whisk to combine. Set
⅓ cup/45 grams all-purpose flour
aside.
⅓ cup/30 grams Dutch-processed
cocoa powder
Step 2
¾ teaspoon baking powder
Combine the 8 ounces bittersweet chocolate and the butter in a
½ teaspoon kosher salt
small heatproof bowl that fits on top of a small saucepan without
8 ounces/225 grams bittersweet
falling in. Bring 1 inch of water to a boil in the saucepan over high,
chocolate (70 percent), broken or
reduce to a simmer, then set the bowl on top. Stir occasionally
chopped into pieces
until completely melted. Remove bowl from saucepan to cool
¼ cup/55 grams unsalted butter slightly.
(½ stick)
2 large eggs, at room temperature
Step 3
½ cup/100 grams granulated
Combine eggs, granulated sugar and light brown sugar in the
sugar
bowl of an electric stand mixer fitted with the whip attachment.
¼ cup/55 grams light brown sugar Beat on medium speed to combine, scraping down the sides once.
1 tablespoon grated fresh ginger Increase speed to high and beat until pale and fluffy, about 5
1 teaspoon vanilla extract minutes, scraping the bowl as needed. Add the ginger and vanilla.
Beat to combine.
4 ounces/115 grams bittersweet
chocolate chips or chopped
chocolate (about ⅔ cup) Step 4
8 to 10 pieces candied ginger Add the melted chocolate mixture and beat on medium speed to
slices (about 2½ ounces/70 combine. Add the flour mixture and beat on low speed until just
grams), thinly sliced crosswise combined. Remove bowl from mixer, scrape sides and fold a few
times to make sure everything is well combined. Add the 4 ounces
bittersweet chocolate chips and fold to combine.

Step 5
Use a small cookie scoop to scoop dough (which will be pretty
runny) into generous 1-tablespoon portions. Transfer to
parchment-lined baking sheets, setting each scoop 3 inches apart.
Top each cookie with a good pinch of candied ginger. Bake until
surface is crinkled and edges are firm, 8 to 10 minutes, rotating
sheets from front to back and top to bottom halfway through.

Step 6
Let cookies cool for a few minutes on the baking sheets, and
transfer them to a wire rack to cool further. Scoop any remaining
dough onto one of the baking sheets — it’s O.K. to reuse the
parchment — and repeat. Cookies will keep in an airtight
container at room temperature for 3 to 4 days.

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12/9/24, 10:07 a.m. Lavender Cookies Recipe - Country Hill Cottage

YIELD: 20 COOKIES
Lavender Cookies Recipe
Get your mixer ready! We’re baking lavender
cookies. The lavender shortbread cookies taste
light, buttery, and have a subtle floral aroma. The
cookies are rolled in colored sugar for a pretty and
simple finish. You can prepare this recipe with fresh
or dried lavender, just make sure it’s culinary
lavender intended for consumption.
PREP TIME COOK TIME
20 minutes 10 minutes
ADDITIONAL TIME TOTAL TIME
30 minutes 1 hour
Ingredients
Lavender Shortbread
2 cups / 240 g / 8.5 oz all-purpose flour, spooned and leveled
1/2 cup / 1 stick / 115 g / 4 oz salted butter, cold (can sub for unsalted butter
+ 1/8 tsp fine salt)
1/2 cup / 100 g / 3.5 oz granulated sugar (white/caster sugar)
1/2 tsp dried food-grade lavender buds (can sub for 1 tsp fresh lavender
florets or 1/4 tsp lavender extract)
Sugar Coating
1/2 cup / 100 g / 3.5 oz granulated sugar (white/caster sugar)
2 – 3 drops purple food coloring
Instructions
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 1. Crush the lavender. Crush the dried lavender in a mortar into smaller bits.
12/9/24, 10:07 a.m. Lavender Cookies Recipe - Country Hill Cottage

If using fresh lavender, carefully wash the florets and chop them on a cutting
board.
2. Cream sugar and butter. In a large mixing bowl, beat the sugar and butter
with an electric mixer until pale and fluffy, for about two minutes.
3. Add flour and lavender. Sift the flour into the bowl. Add the lavender and
whisk until crumbly. Add 1 to 2 tablespoons of ice-cold water and knead
until just combined. The dough should be soft but not sticky. If the dough
seems too sticky, add 1 tbsp flour add a time until it just starts to come
together.
4. Shape the dough. Place the dough on a piece of plastic wrap/cling film or
wax paper. Shape the dough into a log about 2 in / 5 cm in diameter and 8 in
/ 20 cm long.
5. Chill. Wrap the log in plastic wrap/cling film and put it into the freezer for 30
minutes to 1 hour.
6. Color the sugar. While the cookie dough is freezing, fill the remaining
granulated sugar and food coloring into a small mixing bowl. Stir until the
sugar is evenly tinted, and no lumps of food coloring are showing.
7. Preheat the oven. Line two cookie sheets with parchment paper (baking
paper) and preheat the oven to 325°F / 170°C / gas mark 3.
8. Garnish the dough. Sprinkle the colored sugar on a piece of plastic
wrap/clingfilm. Unwrap the dough and roll the log in the sugar until
completely coated. Optionally, brush the log with a bit of egg white if the
sugar doesn’t stick.
9. Cut cookie rounds. Using a sharp knife, slice thin rounds of the log and
place them on the baking tray, spacing the cookies 2 in / 5 cm apart.
10. Bake. Bake for 10 to 12 minutes. Watch the cookies closely while baking, so
they don’t overbake. It’s okay if the cookies seem soft and underbaked, they
will continue to cook as they cool.
11. Cool. Let cookies cool on the cookie sheet for 10 to 15 minutes or until they
are set enough to be handled. Transfer the cookies to a wire rack and let
cool completely.
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12/9/24, 10:07 a.m. Lavender Cookies Recipe - Country Hill Cottage

Nutrition Information: YIELD: 20 SERVING SIZE: 1

Amount Per Serving: CALORIES: 104TOTAL FAT: 5gSATURATED FAT: 3gTRANS FAT: 0g
UNSATURATED FAT: 1gCHOLESTEROL: 12mgSODIUM: 37mgCARBOHYDRATES: 14gFIBER: 0g
SUGAR: 5gPROTEIN: 1g
© Cyna | Country Hill Cottage
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Lemon
Meltaways
By Yossy Arefi

Total Time About 30 minutes,

plus chilling

Rating (3,103)
Mark Weinberg for The New York Times

These tender cookies are an elegant teatime snack, packed with bright lemon flavor. Bake them all at
once or save half of the dough, well wrapped, in the freezer for later. If you’ve frozen the dough, let it
warm slightly before slicing to prevent cracked cookies.

INGREDIENTS PREPARATION

Yield: About 40 cookies Step 1

Add butter, 1¼ cups/154 grams confectioners’ sugar, and lemon
zest to the bowl of a stand mixer fitted with the paddle
1 cup/227 grams unsalted butter,
attachment. Mix on low speed until the sugar is moistened, then
softened
turn the mixer to medium-high and beat until light and fluffy,
2 cups/246 grams confectioners’
about 3 minutes. Scrape down the sides of the bowl, and add the
sugar lemon juice and egg yolk. Mix to combine.
1 tablespoon packed finely grated
lemon zest
Step 2
2 tablespoons fresh lemon juice
Reduce the speed to low, add the flour, cornstarch and salt, and
1 egg yolk
mix until just combined.
2 cups/255 grams all-purpose
flour
Step 3
¼ cup/32 grams cornstarch
Divide the dough into 2 pieces and set each piece on a length of
½ teaspoon kosher salt
parchment paper or plastic wrap. Fold the paper over the sticky
dough, and use your hands to form it into a cylinder about 1½
inches wide. Roll the cylinder a few times to help shape it, but
don’t worry if it isn’t perfect. Chill the dough until completely
firm, at least 2 hours.

Step 4
When you are ready to bake, heat oven to 350 degrees, and line
two baking sheets with parchment paper.
 Step 5
Slice the dough into rounds just under ¼-inch thick and arrange
them at least 1-inch apart on the prepared baking sheets. Bake
the cookies for 12 to 17 minutes, rotating the pans from top to
bottom and front to back halfway though. The cookies should be
golden around the edges, but not brown all of the way through.

Step 6
Set the pans on cooling racks and cool for a few minutes. Dust
both sides of the warm cookies with the remaining ¾ cup/92
grams confectioners’ sugar. Let the cookies cool completely, then
store at room temperature in an airtight container. Dust with
additional confectioners’ sugar just before serving, if desired.

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Maureen
Abood’s
Lavender and
Orange
Blossom
Cookies Andrew Scrivani for The New York Times

Recipe from Maureen Abood

Adapted by Melissa Clark

Total Time 35 minutes

Rating (323)

These buttery, shortbread-like cookies, called graybeh, have a particularly crunchy texture that comes
from clarified butter. If you’ve never clarified butter, this recipe is a good place to start, and the process
is extremely simple (though you do have to plan it several hours ahead). If you’re not a lavender fan,
feel free to leave it out. And for a more familiar flavor, substitute vanilla extract for the orange blossom
water. These cookies keep well, so you can make them up to a week in advance. —Melissa Clark

INGREDIENTS PREPARATION

Yield: 2 dozen cookies Step 1

Heat oven to 325 degrees with a rack in the center of the oven.
Line two sheet pans (not dark metal) with parchment paper.
¾ cup/180 grams clarified butter,
at room temperature (see note)
1¾ cups/215 grams confectioners’ Step 2
sugar In an electric mixer, beat the butter on high for about 6 minutes,
2 teaspoons/1 gram dried until light and fluffy. Add ¾ cup (92 grams) confectioners’ sugar,
lavender, ground to a powder lavender and salt and beat another 2 minutes. Scrape down the
sides of the bowl, and with the mixer on low speed, add orange
½ teaspoon/3 grams kosher salt
blossom water and mix to combine.
1 teaspoon/ 5 milliliters orange
blossom water
1¾ cups/228 grams all-purpose Step 3
flour, more as needed Add flour to butter ½ cup (about 65 grams) at a time, until dough
is crumbly and slightly dry but still able to hold together when
squeezed, adding additional flour if necessary.
 Step 4
Divide dough into quarters and press each into a long narrow log
about 1 inch high and 1 inch wide. With a sharp knife, cut into log
diagonally to make diamond-shaped cookies 1 to 2 inches long.
Use a spatula to transfer cookies to sheet pans, spaced about 2
inches apart. Bake for 15 to 20 minutes, rotating pan halfway
through. Cookies should be golden brown at the edges.

Step 5
Sift remaining confectioners’ sugar over baked cookies while still
warm. Store in an airtight container for up to 1 week.

TIP
To clarify butter, melt 2 sticks (1 cup) over low heat. Pour the
butter into a metal bowl and chill for at least 3 to 4 hours, until
solid (or up to a week). Pop butter out of the bowl (you may have
to warm the bottom of the bowl slightly with your palms so the
butter unsticks itself ). Rinse butter under cold water, removing the
white layer on the top and bottom. Pat butter dry with paper
towels.

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Mexican Hot
Chocolate
Cookies
By Vaughn Vreeland
Updated Dec. 22, 2023

Total Time 1½ hours, plus 2

hours chilling Johnny Miller for The New York Times. Food Stylist:Samantha
Seneviratne.
Prep Time 30 minutes

Cook Time 1 hour, plus 2 hours

chilling

Rating (2,042)

These spiced and spicy cookies, chocolaty and brimming with molten marshmallow, are a terrific treat
to keep you warm in the colder months. The dough itself is imbued with cinnamon and a bit of ground
cayenne, a combination commonly found in Mexican hot chocolate that also gives these cookies a
flavor reminiscent of the holidays — and a slight kick when you least expect it. The marshmallowy
interior provides a wonderful chew and maintains a pillowy soft texture, even after a few days in an
airtight container. Make sure to freeze the marshmallows fully to give the cookies their hallmark ripple
of white peeking through their sparkly chocolate exterior. (Otherwise, the marshmallows will dissolve
into the cookies as they bake.)

INGREDIENTS PREPARATION

Yield: 20 to 24 cookies Step 1

In a medium bowl, whisk flour, cocoa powder, baking soda, salt,
cayenne and 2 teaspoons ground cinnamon.
1½ cups/192 grams all-purpose
flour
½ cup/51 grams cocoa powder, Step 2
preferably Dutch-processed In the bowl of a stand mixer fitted with a paddle, or a large bowl
1 teaspoon baking soda with a hand mixer, beat butter and brown sugar on medium-high
until light and fluffy, about 2 minutes. Add egg and vanilla. Beat
1 teaspoon kosher salt (such as
until creamy, 2 more minutes. Add flour mixture. Beat on low until
Diamond Crystal)
no dry spots remain, about 1 minute.
½ teaspoon ground cayenne
3 teaspoons ground cinnamon
Step 3
½ cup/113 grams unsalted butter,
With a 2-tablespoon (1-ounce) cookie scoop or tablespoon
at room temperature
measure, scoop dough into mounds on a baking sheet. Cover and
1½ cups/305 grams light brown refrigerate for at least 2 hours, or up to overnight. Freeze
sugar marshmallows, if you haven’t already.
1 large egg, at room temperature
2 teaspoons vanilla extract Step 4
Mini marshmallows, frozen solid When ready to bake, heat oven to 350 degrees and line 2 baking
¼ cup/50 grams granulated sugar sheets with parchment paper. Add granulated sugar and
remaining teaspoon cinnamon to a small bowl.

Step 5
Remove half of the dough from the refrigerator and let sit at room
temperature for 5 minutes if the dough is very stiff. Take a mound
of dough and flatten slightly in the palm of your hand. Pile 5
frozen mini marshmallows on top of the flattened dough, then
bring the outer edges over the marshmallows to envelop them.
Roll into a ball and then roll in the cinnamon sugar to coat. Place
on the baking sheet, 3 inches apart.

Step 6
Bake for 10 to 12 minutes, rotating halfway through, until cookies
puff slightly and bits of molten marshmallow peek through the
surface. Cool on the sheet for about 5 minutes, then transfer to a
wire rack to cool completely. Repeat with the remaining dough
and marshmallows. Cookies will keep for about 3 days in an
airtight container at room temperature.

TIP
Balls of dough (not coated in cinnamon sugar) can be frozen for up
to 3 months in an airtight container. To bake, thaw for 5 minutes at
room temperature, roll in cinnamon sugar and bake for 13 to 15
minutes.

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Peanut-Butter
Chocolate-Chip
Cookies
By Yossy Arefi

Total Time 30 minutes, plus

cooling

Rating (1,524) Armando Rafael for The New York Times. Food Stylist: Maggie
Ruggiero.

These superquick, easy cookies come together with just a few pantry ingredients, and no electric
equipment required. They are gooey and chocolatey straight from the oven, but they stay chewy and
fudgy for a few days on the counter. They call for organic brown sugar and vegan chocolate chips, but
you can use their conventional counterparts if you aren’t avoiding animal products. You can also use
natural or conventional peanut butter, but cookies made with natural peanut butter will have a slightly
nubbier texture. Use a ripe yellow banana for the strongest banana flavor; a speckly black one will
result in sweeter cookies.

INGREDIENTS PREPARATION

Yield: 20 cookies Step 1

Place two racks in the top and bottom thirds of your oven and
heat to 350 degrees. Line two baking sheets with parchment
1 cup/230 grams creamy peanut
paper.
butter
¾ (packed) cup/150 grams
organic light brown sugar Step 2

½ cup/125 grams mashed ripe In a large bowl, whisk the peanut butter, brown sugar, banana and
banana (from 1 large banana) salt until well combined, about 45 seconds. Whisk in the baking
soda. Fold in the flour and chocolate chips until combined and no
½ teaspoon fine salt
streaks of flour remain.
1 teaspoon baking soda
½ cup/64 grams all-purpose flour
Step 3
1 cup/170 grams vegan chocolate
Use a rounded 1 ½-tablespoon scoop to portion the dough into 20
chips
cookies, spacing out 10 on each baking sheet. Bake the cookies,
rotating the pans from top to bottom and front to back halfway
through baking, until the tops are light golden brown, 12 to 14
minutes. Let the cookies cool on the baking sheets.

Step 4
 Store any leftover cookies in an airtight container at room
temperature for up to 4 days or up to 2 months in the freezer.

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Pumpkin
Cookies
By Samantha Seneviratne

Total Time 45 minutes

Rating (2,124)
Christopher Testani for The New York Times. Food Stylist: Simon
Andrews.

More like portable cakes, these spiced pumpkin cookies are delightfully tender and moist, simple, and
absolutely divine with a cup of coffee. Eat them just as they are, or give them a dusting of powdered
sugar or more ground cinnamon, a drizzle of a confectioners’ sugar glaze, or maybe a swipe of cream-
cheese frosting. These little guys could even work as the top and bottom of the perfect pumpkin
whoopie pie. Because these cookies are so moist, it’s best to store them layered between parchment or
wax paper in an airtight container at room temperature. You could also freeze them and thaw before
serving.

INGREDIENTS PREPARATION

Yield: 2½ dozen Step 1

Heat oven to 350 degrees. Line two rimmed baking sheets with
parchment paper.
1½ cups/192 grams all-purpose
flour
2 teaspoons ground ginger Step 2

1½ teaspoon ground cinnamon In a medium bowl, whisk together the flour, ginger, cinnamon,
nutmeg, baking powder, baking soda and kosher salt.
½ teaspoon ground nutmeg
½ teaspoon baking powder
Step 3
½ teaspoon baking soda
In a large bowl, with an electric mixer on medium, beat together
½ teaspoon kosher salt
the butter and sugar until fluffy, about 3 minutes. Beat in the egg,
8 tablespoons/113 grams unsalted the pumpkin purée and vanilla extract until blended.
butter, at room temperature
1 cup/220 grams packed light or
dark brown sugar Step 4
Add the flour mixture to the pumpkin mixture and beat just until
1 large egg, at room temperature
combined.
¾ cup/167 grams pumpkin purée
1 teaspoon vanilla extract
Step 5
Sanding sugar, for sprinkling
(optional) Scoop the batter into 2-tablespoon scoops, at least 1 inch apart,
onto the prepared sheets. Sprinkle with sanding sugar. Bake one
sheet at time until the cookies are puffed, set and spring back
when gently pressed in the center, about 12 minutes. Repeat with
the second sheet.

Step 6
Transfer the cookies to a rack to cool completely.

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Red Velvet
Cookies With
White
Chocolate
Chunks
By Erin Jeanne McDowell
Romulo Yanes for The New York Times. Food Stylist: Vivian Lui.

Total Time 40 minutes

Rating (869)

As easy to make as your favorite chocolate chip recipe, these cookies pack the fun and flavor of red
velvet cake into a simple, and much faster, cookie. Super sweet and tender with a slightly fudgy center,
they contain creamy white chocolate chunks that nod to the snowy frosting on the cake version. For
particularly pristine cookies, reserve some of the white chocolate chunks to arrange on top of the
cookie, as they tend to get tinted pink when mixed into the batter.

INGREDIENTS PREPARATION

Yield: 24 cookies Step 1

Move racks to the center of the oven, and heat the oven to 350
degrees. Line 2 baking sheets with parchment paper.
½ cup/115 grams unsalted butter
(1 stick), at room temperature
¾ cup/150 grams granulated Step 2
sugar In the bowl of an electric mixer fitted with the paddle attachment,
1 large egg cream the butter and sugar on medium speed until light and
fluffy, 4 to 5 minutes. Add the egg and mix until fully incorporated,
1 to 1½ tablespoons red food
about 1 minute more. Scrape down the sides of the bowl.
coloring, preferably gel
1½ teaspoons vanilla extract
1½ cups/195 grams all-purpose Step 3
flour Add 1 tablespoon red food coloring (and up to 1½ tablespoons for
really red cookies) and vanilla extract and mix on medium speed
3 tablespoons cocoa powder
to combine. Scrape down the sides of the bowl.
½ teaspoon baking soda
½ teaspoon fine sea salt
Step 4
2 tablespoons buttermilk or whole
In a small bowl, whisk the flour, cocoa powder, baking soda, and
milk
salt to combine. Add to the mixer and mix on low speed until fully
4 ounces/115 grams white incorporated, 1 to 2 minutes. Add the buttermilk (or milk) and mix
chocolate, coarsely chopped into on low speed to combine, then scrape down the sides of the bowl.
chunks (¾ cup)

Step 5
Add about ¾ of the white chocolate and mix on low speed to
combine. Scoop 2 tablespoon-sized balls of dough onto the
prepared baking sheets, leaving at least 1½ inches between each
piece. Use your palm to flatten the balls slightly.

Step 6
Press the remaining white chocolate chunks into the surface of
each piece of dough. Bake for 12 minutes, until the cookies appear
set on the outside and puffed in the center, rotating the baking
sheets halfway through. Cool completely on the baking sheet.

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Salted
Chocolate
Chunk
Shortbread
Cookies
By Alison Roman
Melina Hammer for The New York Times

Total Time 45 minutes, plus

chilling

Rating (12,990)

These wildly popular cookies were developed by Alison Roman for her cookbook, “Dining In: Highly
Cookable Recipes.” “I’ve always found chocolate chip cookies to be deeply flawed (to know this about
me explains a lot),” she writes. “Too sweet, too soft, or with too much chocolate, there’s a lot of room for
improvement, if you ask me. But no one asked me, and rather than do a complete overhaul on the
most iconic cookie known to man, I took all my favorite parts and invented something else entirely.
Made with lots of salted butter (it has a slightly different flavor and a deeper saltiness than using just
salt — I prefer unsalted butter everywhere else but here), the dough has just enough flour to hold it
together and the right amount of light brown sugar to suggest a chocolate chip cookie.”

INGREDIENTS PREPARATION

Yield: 24 cookies Step 1

Line two rimmed baking sheets with parchment paper. Using a
stand mixer fitted with the paddle attachment or an electric hand
1 cup plus 2 tablespoons/255
mixer, beat the butter, both sugars and vanilla on medium-high till
grams total salted butter (2¼
it’s super light and fluffy (3 to 5 minutes for a stand mixer; 6 to 8
sticks), cold (room temperature if
for a hand mixer). Using a spatula, scrape down the sides of the
you're using a handheld mixer), cut
bowl and, with the mixer on low, slowly add the flour, followed by
into ½-inch pieces (see note)
the chocolate chunks, and mix just to blend. If necessary, knead
½ cup/100 grams granulated
the dough with your hands to make sure the flour is totally
sugar
incorporated. At this point, the dough should be smooth and feel
¼ cup/55 grams light brown sugar like Play-Doh with no pockets of flour.
1 teaspoon vanilla extract
2½ cups/325 grams all-purpose Step 2
flour (see Tip)
Divide the dough in half, placing each half on a large piece of
6 ounces/170 grams semi-sweet plastic wrap. Fold the plastic over so that it covers the dough to
or bittersweet dark chocolate, protect your hands from getting all sticky. Using your hands, form
chopped (not too fine; you want the dough into a log shape; rolling it on the counter will help you
chunks, not little shards) smooth it out, but don’t worry about getting it totally perfect.
1 large egg, beaten (Don't be afraid to make them compact. Shortbread is supposed
to be dense. That's part of why it's so good.) You can also do this
Demerara sugar, for rolling
using parchment paper, if you prefer, but plastic wrap is easier
Flaky sea salt, for sprinkling when it comes to shaping the log. Each half should form a 6-inch
log, 2 to 2¼ inches in diameter. Chill until totally firm, about 2
hours.

Step 3
Heat the oven to 350 degrees. Brush the outside of the logs with
the beaten egg and roll them in the demerara sugar (this is for
those really delicious, crisp edges).

Step 4
Using a serrated knife, carefully slice each log into ½-inch-thick
rounds (if you hit a chocolate chunk, slowly saw back and forth
through the chocolate). If the cookies break or fall apart, just
press them back together — the dough is very forgiving. Place
them on the prepared baking sheets about 1 inch apart (they
won’t spread much). Sprinkle with flaky salt. Bake until the edges
are just beginning to brown, 12 to 15 minutes. Let cool slightly
before eating them all.

TIPS
The cookie dough can be made ahead and stored, tightly wrapped
in plastic, up to 1 week in the refrigerator, or 1 month in the freezer.
Cookies can be baked and stored in plastic wrap or an airtight
container for 5 days.

If you have Alison's book, you might notice a ¼ cup discrepancy in

the volume measurement of flour. That's because NYT Cooking
uses a different standard metric cup measurement. Alison uses 145
grams; we use 128 grams.

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Savory
Shortbread
Cookies With
Olives and
Rosemary
By Yewande Komolafe
Bobbi Lin for The New York Times. Food Stylist: Rebecca Jurkevich.
Prop Stylist: Christina Lane.
Total Time 45 minutes, plus
chilling

Rating (948)

An unusual combination for a cookie, the flavors in this shortbread will appeal to those who
appreciate a little pop of savory in their sweets. The olives used here are fruity kalamata, which when
surrounded by a buttery shortbread crust and baked, become like little jewels studding each cookie.
Rosemary and lemon balance the robust flavors of the olives by adding refreshing pine and citrus
notes. Your cookie dough can be made ahead of time, rolled into logs and kept refrigerated or frozen.
Slice and bake while cold, or from frozen, to serve.

INGREDIENTS PREPARATION

Yield: 24 cookies Step 1

In a medium bowl, combine the flour, sugar, salt and rosemary.
Zest the lemon into the bowl, add the butter and rub the pieces
2 cups/260 grams all-purpose
into the flour mixture using your fingers until small pebbles form.
flour
(Alternatively, use a food processor to pulse the dry ingredients
¾ cup/145 grams granulated
with the butter.)
sugar
½ teaspoon kosher salt (such as
Diamond Crystal) Step 2
Add the chopped olives, tossing to coat with the flour mixture.
2 teaspoons chopped fresh
Pour the cream over the mixture, stir just until combined and
rosemary
squeeze until the dough comes together in a clump. Divide the
1 lemon
dough in two equal 9-inch logs. Wrap each log firmly in a strip of
½ cup/115 grams cold, unsalted parchment paper and twist the ends shut. Refrigerate until the
butter, cut into ½-inch cubes dough is firm enough to slice, about 30 minutes and up to 3 days.
½ cup chopped pitted kalamata
olives
Step 3
6 tablespoons/88 milliliters heavy
cream
 Heat the oven to 350 degrees. Line a sheet pan with parchment
paper. Slice each log into ½-inch rounds. Lay the rounds on the
prepared baking sheet, spacing at least ½ inch apart.

Step 4
Bake until the cookies are golden at the bottom edges, about 22
minutes, rotating once halfway through baking. Move the cookies
to a wire rack to cool completely. Store at room temperature in an
airtight container for up to 3 days. The baked cookies can also be
stored frozen in an airtight container for up to 5 days. Thaw at
room temperature before serving.

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Skillet
Chocolate Chip
Cookie
By Samantha Seneviratne
Updated Feb. 9, 2024

Total Time 45 minutes

Prep Time 10 minutes Julia Gartland for The New York Times. Food Stylist: Samantha
Seneviratne.
Cook Time 35 minutes

Rating (1,552)

Skillet cookies are perfect for lazy nights when everyone wants something sweet, but no one wants to
work that hard for it. The batter comes together in one bowl, and it’s baked in a big skillet so there is no
portioning dough, no baking in batches and very little time spent overall. It is important to use an
oven-safe skillet. A well-seasoned cast-iron pan is perfect but a basic skillet or an enameled version
works well, too. Just be sure to avoid anything with wooden or plastic handles. Serve big scoops of
warm cookie in bowls topped with ice cream or whipped cream. Or, serve cooled slices like you would
any cookie.

INGREDIENTS PREPARATION

Yield: 8 servings Step 1

Heat the oven to 350 degrees. In a large bowl, with a wooden
spoon or an electric mixer on medium, combine the butter, brown
8 tablespoons/113 grams unsalted
sugar and granulated sugar and beat until smooth and creamy,
butter, at room temperature
about 1 minute. Add the egg and vanilla and beat to combine.
½ cup/110 grams packed dark
brown sugar
½ cup/100 grams granulated Step 2
sugar Add the flour, baking soda and salt to the butter mixture and mix
until just combined. Mix in the chocolate and the walnut halves.
1 large egg
1 tablespoon vanilla extract
1½ cups/192 grams all-purpose Step 3

flour Spread the batter evenly in a 12-inch oven-safe skillet. It will be

thin. Bake until golden brown and set but still slightly gooey in
¾ teaspoon baking soda
the center, 20 to 22 minutes. Let stand for at least 5 minutes
¾ teaspoon kosher salt (such as
before serving warm or at room temperature. The cookie is best
Diamond Crystal)
the day it’s made, but leftovers will last, well-wrapped, up to 3
1 cup/140 grams chopped semi- days at room temperature.
sweet chocolate
1 cup/96 grams whole walnut
halves or walnut pieces

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