November 2011
What’s the secret to gingersnaps that combine bold spice flavor and real snap? To begin with, there’s getting rid of all that moisture.
November 2004
That golden-swirled kiss of a holiday cookie often ends up bland, gummy, and tasteless. Why can't spritz cookies taste as good as they look?
November 2008
These French butter cookies offer sophistication and style from simple pantry ingredients. That is, if you can capture their elusive sandy texture.
March 2003
What is the secret to a delicate lemon cookie that is fragrant and brightly flavored yet without artificial or harsh undertones?
January 1997Why did it take six months to develop the right recipe for a chewy, thick, buttery oatmeal cookie? Well, it all started and ended with the back of the Quaker Oats box. . . .
January 2008
You may think an oatmeal cookie should be moist and chewy. Thin and crispy oatmeal cookies can be irresistible—if, that is, you can get the texture just right.
November 2012
Italians like these cookies dry and hard, while American versions are buttery and more tender. We wanted something in between—that is, crisp but not tooth shattering.
January 2002
Dry, tasteless molasses cookies belong on a Christmas tree, not in a cookie jar. We made more than 50 batches to find the best recipe for an uncommonly soft, chewy cookie with warm, tingling spices.
November 2008
These French butter cookies offer sophistication and style from simple pantry ingredients. That is, if you can capture their elusive sandy texture.
November 2002
Is it possible to make sugar cookies that have a perfect balance of texture and flavor? After 50 batches and 1,200 cookies, we know the answer.
