Favorite Cookie Recipes By Best Ever Cookie Collection

This is the BEST sugar cookie recipe- no chilling the dough, cookies keep their shape when baked, soft and flavorful, perfect for decorating.

I have so much more to say but let’s cookie-talk for a minute. Throughout the year I have received many emails asking about my sugar cookie recipe so I’m going to lay it all out for you here. I have been using this recipe for over 20 years and it has never failed me. The texture is medium-soft but you can bake them longer if you prefer a crisp cookie. This Best Sugar Cookie Recipe EVER is my absolute favorite and I have spent many years perfecting it on friends and family.

The recipe I am giving you makes a large batch of dough because I like to bake a lot of cookies. Also I like to roll and cut my cookies fairly thick…to hold a lot of frosting. Incorporating the last cup of flour may make you nervous. It will be dry and look crumbly. Turn out the dough and work with wet hands and/or more flour until the dough is smooth and ready to roll.

This is the BEST sugar cookie recipe- no chilling the dough, cookies keep their shape when baked, soft and flavorful, perfect for decorating.

I have so much more to say but let’s cookie-talk for a minute. Throughout the year I have received many emails asking about my sugar cookie recipe so I’m going to lay it all out for you here. I have been using this recipe for over 20 years and it has never failed me. The texture is medium-soft but you can bake them longer if you prefer a crisp cookie. This Best Sugar Cookie Recipe EVER is my absolute favorite and I have spent many years perfecting it on friends and family.

The recipe I am giving you makes a large batch of dough because I like to bake a lot of cookies. Also I like to roll and cut my cookies fairly thick…to hold a lot of frosting. Incorporating the last cup of flour may make you nervous. It will be dry and look crumbly. Turn out the dough and work with wet hands and/or more flour until the dough is smooth and ready to roll.

We don't go in for cookies much in the UK and it's not just a linguistic difference, but a practical one. In much of the world the biscuit follows the Oxford Companion to Food's definition of something "small in size, thin, and short or crisp in texture" while in North America it closely resembles a British scone. American cookies, meanwhile, tend to be richer and softer than our biscuits. Think of the difference between the puzzlingly named Rich Tea , and a double doozie or a snickerdoodle : the Puritans clearly left their recipe books behind when they fled these shores.

There are thousands of great American cookies but none more loved than those of the chocolate chip variety. In the interests of sanity and my blood pressure, I've kept to the simplest version: no triple chocolate chunks or cranberry oatmeal here, just cookie and chocolate. And a big, non-Puritan amen to that.

Given the unapologetically sweet nature of the cookie, the sugar content is of paramount importance. The Toll House combination of granulated and soft brown sugar is a common one: the former presumably adding crunch, the latter a caramel flavour. Claire Clark, who admits "there are some things Americans simply do better than anyone else and making chocolate chip cookies is one of them", supplies the recipe used for staff meals at her former employer, California's Michelin-starred French Laundry, which uses soft dark brown sugar instead.

There is a little cookie store near my home, Over The Top Gourmet Cookies , that sells the best lemon cookie I’ve ever tasted. They don’t have a subtle lemon flavor like some lemon cookies. They are a sweet, but lemon bar tart cookie. My neighbor and I decided their secret ingredient is crushed lemon drop candies.

I did an internet search to see if I could find a lemon cookie recipe made with lemon drops and sure enough there were several online, but they used shortening. I’m pretty sure the ones at Over The Top are made with butter, so I combined a Lemon Drop Candy Cookie recipe with an Old-Fashioned Sugar Cookie recipe from Martha Stewart’s Cookies and created my own tender, chewy, scrumptious Over the Top Lemon Drop Candy Cookie.

Put sugar and lemon zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed 30 seconds. Add butter; mix until pale and fluffy, about 1 minute. Mix in eggs one at a time; add vanilla and lemon extract. Gradually add flour mixture, and mix until just combined. Stir in crushed lemon drop candies.

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I couldn’t just let you keep subbing oil in chocolate chip cookies when I  knew  that if I put my mind to it, I could come up with a recipe  meant  for the oil – that’s far better than simply subbing.

Well ladies and gentlemen, I am proud to say that I’ve done it. These cookies are perfect. Chewy. Delicious. And they are made with no margarine. No butter. Just oil.

This is the BEST sugar cookie recipe- no chilling the dough, cookies keep their shape when baked, soft and flavorful, perfect for decorating.

I have so much more to say but let’s cookie-talk for a minute. Throughout the year I have received many emails asking about my sugar cookie recipe so I’m going to lay it all out for you here. I have been using this recipe for over 20 years and it has never failed me. The texture is medium-soft but you can bake them longer if you prefer a crisp cookie. This Best Sugar Cookie Recipe EVER is my absolute favorite and I have spent many years perfecting it on friends and family.

The recipe I am giving you makes a large batch of dough because I like to bake a lot of cookies. Also I like to roll and cut my cookies fairly thick…to hold a lot of frosting. Incorporating the last cup of flour may make you nervous. It will be dry and look crumbly. Turn out the dough and work with wet hands and/or more flour until the dough is smooth and ready to roll.

We don't go in for cookies much in the UK and it's not just a linguistic difference, but a practical one. In much of the world the biscuit follows the Oxford Companion to Food's definition of something "small in size, thin, and short or crisp in texture" while in North America it closely resembles a British scone. American cookies, meanwhile, tend to be richer and softer than our biscuits. Think of the difference between the puzzlingly named Rich Tea , and a double doozie or a snickerdoodle : the Puritans clearly left their recipe books behind when they fled these shores.

There are thousands of great American cookies but none more loved than those of the chocolate chip variety. In the interests of sanity and my blood pressure, I've kept to the simplest version: no triple chocolate chunks or cranberry oatmeal here, just cookie and chocolate. And a big, non-Puritan amen to that.

Given the unapologetically sweet nature of the cookie, the sugar content is of paramount importance. The Toll House combination of granulated and soft brown sugar is a common one: the former presumably adding crunch, the latter a caramel flavour. Claire Clark, who admits "there are some things Americans simply do better than anyone else and making chocolate chip cookies is one of them", supplies the recipe used for staff meals at her former employer, California's Michelin-starred French Laundry, which uses soft dark brown sugar instead.

There is a little cookie store near my home, Over The Top Gourmet Cookies , that sells the best lemon cookie I’ve ever tasted. They don’t have a subtle lemon flavor like some lemon cookies. They are a sweet, but lemon bar tart cookie. My neighbor and I decided their secret ingredient is crushed lemon drop candies.

I did an internet search to see if I could find a lemon cookie recipe made with lemon drops and sure enough there were several online, but they used shortening. I’m pretty sure the ones at Over The Top are made with butter, so I combined a Lemon Drop Candy Cookie recipe with an Old-Fashioned Sugar Cookie recipe from Martha Stewart’s Cookies and created my own tender, chewy, scrumptious Over the Top Lemon Drop Candy Cookie.

Put sugar and lemon zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed 30 seconds. Add butter; mix until pale and fluffy, about 1 minute. Mix in eggs one at a time; add vanilla and lemon extract. Gradually add flour mixture, and mix until just combined. Stir in crushed lemon drop candies.

This is the BEST sugar cookie recipe- no chilling the dough, cookies keep their shape when baked, soft and flavorful, perfect for decorating.

I have so much more to say but let’s cookie-talk for a minute. Throughout the year I have received many emails asking about my sugar cookie recipe so I’m going to lay it all out for you here. I have been using this recipe for over 20 years and it has never failed me. The texture is medium-soft but you can bake them longer if you prefer a crisp cookie. This Best Sugar Cookie Recipe EVER is my absolute favorite and I have spent many years perfecting it on friends and family.

The recipe I am giving you makes a large batch of dough because I like to bake a lot of cookies. Also I like to roll and cut my cookies fairly thick…to hold a lot of frosting. Incorporating the last cup of flour may make you nervous. It will be dry and look crumbly. Turn out the dough and work with wet hands and/or more flour until the dough is smooth and ready to roll.

We don't go in for cookies much in the UK and it's not just a linguistic difference, but a practical one. In much of the world the biscuit follows the Oxford Companion to Food's definition of something "small in size, thin, and short or crisp in texture" while in North America it closely resembles a British scone. American cookies, meanwhile, tend to be richer and softer than our biscuits. Think of the difference between the puzzlingly named Rich Tea , and a double doozie or a snickerdoodle : the Puritans clearly left their recipe books behind when they fled these shores.

There are thousands of great American cookies but none more loved than those of the chocolate chip variety. In the interests of sanity and my blood pressure, I've kept to the simplest version: no triple chocolate chunks or cranberry oatmeal here, just cookie and chocolate. And a big, non-Puritan amen to that.

Given the unapologetically sweet nature of the cookie, the sugar content is of paramount importance. The Toll House combination of granulated and soft brown sugar is a common one: the former presumably adding crunch, the latter a caramel flavour. Claire Clark, who admits "there are some things Americans simply do better than anyone else and making chocolate chip cookies is one of them", supplies the recipe used for staff meals at her former employer, California's Michelin-starred French Laundry, which uses soft dark brown sugar instead.

 
 
 
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