See this at: delish.com| Added on 12/02/09

Sugar cookies are the ideal holiday cookie — they can be frosted and dressed up in countless ways to suit any occasion.

See this at: mollyirwin.typepad.c...| Added on 11/04/09

For an all-day-in-the-kitchen twist, instead of cinnamon sugar, decorate the cookies with colored sugar, red hot cinnamons, mini M&Ms, or jimmies before baking. My kids have this creativity down to a science. They perfected making a face with the... See more

For an all-day-in-the-kitchen twist, instead of cinnamon sugar, decorate the cookies with colored sugar, red hot cinnamons, mini M&Ms, or jimmies before baking. My kids have this creativity down to a science. They perfected making a face with the above ingredients. Sometimes it slides to the side of the cookie in baking for a Picasso effect. Sometimes using just colored sugar, they are tie-dyed looking. See less

See this at: marthastewart.com| Added on 10/19/09

Soft cookie dough loses its shape when moved; to retain crisp cut edges, refrigerate dough until firm before baking. Note: This recipe is adapted from...

See this at: marthastewart.com| Added on 10/19/09

Oversize and ever-so-slightly underbaked, these cookies include big chunks of milk chocolate. Find more great cookie recipes on marthastewart.com.

See this at: marthastewart.com| Added on 10/19/09

* Preheat oven to 350 degrees. Sift flour, baking soda, and salt into a bowl; set aside. * Put sugars and lemon zest in the bowl of an electric mixer...

See this at: delish.com| Added on 05/28/09

Dessert usually implies indulgence in the fat and calorie department. But now you can enjoy your sweet, sweet treats without worrying about too much...

See this at: 101cookbooks.com| Added on 06/05/09

I recognize the lead photo for this post makes these cookies look enormous. They're not. In fact, one of these cookies is about the size of a...

See this at: kingarthurflour.com| Added on 06/05/09

Simple, sweet, comforting and familiar, a good sugar cookie has it all: a little crunch, a tender center, and a familiar undertone of vanilla. This cookie can be customized in many ways to suit your taste. A touch of almond extract, some lemon zest,... See more

Simple, sweet, comforting and familiar, a good sugar cookie has it all: a little crunch, a tender center, and a familiar undertone of vanilla. This cookie can be customized in many ways to suit your taste. A touch of almond extract, some lemon zest, or a hint of nutmeg are all perfectly at home in this dough. Want a snickerdoodle? Roll the unbaked cookies in cinnamon sugar before baking. Want a cookie that's crisp through and through? Press them flat before you put them in the oven. Our guarantee: These cookies will have crisp edges and soft middles. With the addition of 1/2 cup flour, the recipe makes crisp rollout cookies for decorating. See less

Highlights: FREE French Toast Scone Mix with your $50 purchase! »

See this at: kingarthurflour.com| Added on 06/05/09

Ultra-chewy, rich chocolate cookies with no added fat? And no gluten? Impossible! But it’s true: these flourless chocolate cookies get their texture from egg whites and their flavor from cocoa powder (which represents the only fat in the recipe).... See more

Ultra-chewy, rich chocolate cookies with no added fat? And no gluten? Impossible! But it’s true: these flourless chocolate cookies get their texture from egg whites and their flavor from cocoa powder (which represents the only fat in the recipe). Plus they’re easy to make: Just stir together a few simple ingredients, chill the batter for a few hours, scoop onto a pan, and bake. You won’t believe the delicious result. This cookie is adapted from one of our King Arthur Bakery customers’ favorites. Can’t visit us in Vermont? The bakery will ship you some of their other fabulous cookies; shop for them at bakerscatalogue.com. Keyword: bakery. 2 1/4 cups (9 ounces) confectioners’ sugar 1/4 teaspoon salt 1 teaspoon espresso powder 1 cup (3 ounces) cocoa powder, Dutch-process or natural 3 large egg whites 2 teaspoons vanilla extract* *For gluten-free cookies, be sure to use gluten-free vanilla. Whisk together the sugar, salt, espresso powder, and cocoa. In a medium-sized mixing bowl, stir... See less

Highlights: FREE French Toast Scone Mix with your $50 purchase! »

See this at: kingarthurflour.com| Added on 06/05/09

Crunchy around the edges, softer in the center, these oatmeal cookies feature the nutty taste and nubbly texture of oats. Our guarantee: These cookies will be mildly crunchy around the edge, softer in the center, and very mildly spiced; oats are the... See more

Crunchy around the edges, softer in the center, these oatmeal cookies feature the nutty taste and nubbly texture of oats. Our guarantee: These cookies will be mildly crunchy around the edge, softer in the center, and very mildly spiced; oats are the star. They'll be 1/4" thick and 2 1/2" to 3" wide when scooped in 1 1/4" balls. Ingredients View by: Volume Weight * 1/4 cup (1/2 stick) unsalted butter * 1/4 cup vegetable shortening * 1/2 cup light brown sugar * 1/4 cup granulated sugar * 1 teaspoon vanilla extract * 1 1/4 teaspoons ground cinnamon * 1/8 teaspoon ground nutmeg * 1/2 teaspoon salt * 1 teaspoon cider or white vinegar * 1 large egg * 1/2 teaspoon baking soda * 3/4 cup King Arthur Unbleached All-Purpose Flour * 1 1/2 cups quick-cooking rolled oats * 1 cup golden raisins, optional See less

Highlights: FREE French Toast Scone Mix with your $50 purchase! »

See this at: kingarthurflour.com| Added on 06/05/09

An all-time favorite, these cookies are perfect after school with a glass of cold milk. Our guarantee: These golden-blonde cookies are slightly soft and mildly chewy (rather than crunchy), with satisfying peanut butter taste. Ingredients View by:... See more

An all-time favorite, these cookies are perfect after school with a glass of cold milk. Our guarantee: These golden-blonde cookies are slightly soft and mildly chewy (rather than crunchy), with satisfying peanut butter taste. Ingredients View by: Volume Weight * 1/4 cup vegetable shortening * 1/2 cup granulated sugar * 1/2 cup light brown sugar * 1 large egg * 1 teaspoon vanilla extract * 3/4 cup supermarket-style smooth peanut butter * 1 1/2 cups King Arthur Unbleached All-Purpose Flour * 1 teaspoon baking soda * 1/2 teaspoon salt * 2 to 3 tablespoons water* See less

Highlights: FREE French Toast Scone Mix with your $50 purchase! »

See this at: kingarthurflour.com| Added on 06/05/09

Gingersnaps, always gingersnaps… How about cinnamon snaps? These thin, crisp cutout cookies are for those of you in love with this aromatic spice. 1/2 cup (1 stick, 4 ounces) unsalted butter 3/4 cup (5 5/8 ounces) brown sugar, packed 1/2 teaspoon... See more

Gingersnaps, always gingersnaps… How about cinnamon snaps? These thin, crisp cutout cookies are for those of you in love with this aromatic spice. 1/2 cup (1 stick, 4 ounces) unsalted butter 3/4 cup (5 5/8 ounces) brown sugar, packed 1/2 teaspoon baking soda 1/2 teaspoon salt 1 tablespoon ground cinnamon 1/8 teaspoon cinnamon oil, optional 1 large egg 2 tablespoons (7/8 ounce) cinnamon syrup (if you have it) or light corn syrup (1 1/2 ounces) 1 2/3 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour To prepare the dough: In a medium-sized mixing bowl, cream together the butter, sugar, baking soda, salt, ground cinnamon, and cinnamon oil. Beat in the egg and syrup. Add the flour, beating until smooth. Divide the dough in half, and shape each half into a smooth-edged disk (like a hockey puck). Wrap and refrigerate for 1 hour, or overnight. Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets. To shape and bake the cookies: Working with one half of... See less

Highlights: FREE French Toast Scone Mix with your $50 purchase! »

See this at: joyofbaking.com| Added on 06/05/09

eanut butter has been an American favorite ever since its introduction at the 1904 St. Louis World's Fair. Dr. Kellogg is credited with its invention...

See this at: joyofbaking.com| Added on 06/05/09

This cookie is a chocolate lover's delight. Not only are they made with a whole pound of chocolate, but they also contain both white and dark...

See this at: allrecipes.com| Added on 06/05/09

* Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside. * In a large...

See this at: eatingwell.com| Added on 06/05/09

We can't resist big, soft, fudgy cookies, like those found in glass jars on bake-shop counters. These freeze exceptionally well-layer them in a...

See this at: visionsofsugarplum.c...| Added on 06/05/09

You might have heard that Carolyn Gurtz of Gaithersburg, Maryland won the 43rd Pillsbury Bake off. Her winning entry was Double Delight Peanut Butter Cookies, which consists of a peanut butter-stuffed peanut butter cookie, coated with cinnamon sugar... See more

You might have heard that Carolyn Gurtz of Gaithersburg, Maryland won the 43rd Pillsbury Bake off. Her winning entry was Double Delight Peanut Butter Cookies, which consists of a peanut butter-stuffed peanut butter cookie, coated with cinnamon sugar and peanuts. Congrats to her! Rather than using store-bought Pillsbury cookie dough (with hydrogenated oils), I created my own peanut butter cookie dough, and made the filling out of natural peanut butter. Along with adding a little honey to the batter, I also rolled the cookies in honey roasted peanuts, cinnamon and turbinado sugar. These came out delicious...I loved them. They're very rich though, so be prepared. They're sweet and salty, crispy on the outsides, soft on the inside...and very "peanut-y". Thanks to Nicole of Baking Bites and Anna of Cookie Madness for inspiring me to make these. They've both made versions of this cookie, so be sure to check out their blogs. Double Delight Peanut Butter-Honey Cookies (Recipe by Emiline)... See less

See this at: lovelettertypewriter...| Added on 09/22/09

This entry was posted on Thursday, May 8th, 2008 at 5:14 am and is filed under photos, cooking + baking, video games. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site. *... See more

This entry was posted on Thursday, May 8th, 2008 at 5:14 am and is filed under photos, cooking + baking, video games. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site. * Sarah Says: May 8th, 2008 at 6:01 am What if everyone thinks that the first picture shows you holding one of the cupcakes?? I guess we shouldn’t underestimate your talent I don’t even know what “social justice advocacy” looks like on a day-to-day basis…. I hope to find out soon! * ann star Says: May 10th, 2008 at 2:48 pm you know, i feel like fondant should taste a lot better for how fancy it is… or maybe that’s why it doesn’t taste that great… i dunno. your cupcakes looked awesome. as did your mom’s cookies!! I hope they do make video games for first generation gamers. * Debbie Frederick Says: May 12th, 2008 at 4:56 am Those cupcakes and cookies taste as awesome as they looked!!! The party was lots of fun Jen - great job! Who knew that hot... See less

See this at: marthastewart.com| Added on 09/22/09

Do not bake the cookies to a crisp; they are meant to be soft and chewy. Store them in an airtight container at room temperature for two to three...

See this at: marthastewart.com| Added on 09/22/09

Oversize and ever-so-slightly underbaked, these cookies include big chunks of milk chocolate. Find more great cookie recipes on marthastewart.com.

See this at: marthastewart.com| Added on 09/22/09

3 cups all-purpose flour | 1 teaspoon baking soda | 1/4 teaspoon salt | 1 3/4 cups granulated sugar | 1/4 cup packed light-brown sugar | 1 tablespoon...

See this at: 101cookbooks.com| Added on 09/22/09

Everyone has a favorite cookie. Believe it or not, mine is the Anzac. If French macarons are the prim and proper princesses of cookies, these are...

See this at: foodandwine.com| Added on 09/22/09

The fleur de sel in Pierre Hermé's slice-and-bake double-chocolate cookies doesn't make them salty; it brings out the chocolate taste and adds a...

See this at: foodnetwork.com| Added on 09/22/09

Food Network invites you to try this Swedish Christmas Cookies recipe from Food Network Kitchens.