Dorie's Cookies by Dorie Greenspan

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    • Categories: Brownies, slices & bars; Dessert
    • Ingredients: all-purpose flour; cocoa powder; butter; sugar; eggs
    • Categories: Brownies, slices & bars; Dessert
    • Ingredients: dark chocolate; store-cupboard ingredients
    • Categories: Brownies, slices & bars; Dessert
    • Ingredients: dark chocolate; store-cupboard ingredients; dark rum; raisins
    • Categories: Brownies, slices & bars; Dessert
    • Ingredients: dark chocolate; store-cupboard ingredients
    • Categories: Brownies, slices & bars; Dessert
    • Ingredients: dark chocolate; store-cupboard ingredients; fresh ginger
    • Categories: Brownies, slices & bars; Dessert
    • Ingredients: dark chocolate; store-cupboard ingredients; oranges
    • Categories: Brownies, slices & bars; Dessert
    • Ingredients: dark chocolate; store-cupboard ingredients; ground cinnamon; instant espresso crystals
    • Categories: Brownies, slices & bars; Dessert
    • Ingredients: dark chocolate; store-cupboard ingredients; peppermint oil
    • Categories: Brownies, slices & bars; Dessert
    • Ingredients: butter; dark chocolate; sugar; eggs; all-purpose flour; roasted salted peanuts; chunky peanut butter; nutmeg
    • Categories: Brownies, slices & bars; Dessert
    • Ingredients: sliced almonds; amaretti biscuits; cocoa powder; ground cinnamon; butter; dark chocolate; heavy cream
    • Categories: Brownies, slices & bars; Dessert
    • Ingredients: all-purpose flour; cocoa powder; butter; sugar; light corn syrup; heavy cream; fleur de sel; dark chocolate; pecans
    • Categories: Brownies, slices & bars; Dessert; Italian
    • Ingredients: dark chocolate; walnuts; eggs; heavy cream
    • Categories: Brownies, slices & bars; Dessert
    • Ingredients: all-purpose flour; cocoa powder; ground espresso coffee; butter; light brown sugar; chocolate; walnuts
    • Categories: Brownies, slices & bars; Dessert; American
    • Ingredients: all-purpose flour; whole wheat flour; ground cinnamon; nutmeg; ground cloves; sugar; unsulphured molasses; buttermilk; sanding sugar
    • Accompaniments: Mixed citrus curd; Blueberry syrup
    • Categories: Brownies, slices & bars; Dessert; Summer; American
    • Ingredients: all-purpose flour; whole wheat flour; ground cinnamon; nutmeg; ground cloves; sugar; unsulphured molasses; buttermilk; sanding sugar; blueberries
    • Categories: Brownies, slices & bars; Dessert; American
    • Ingredients: all-purpose flour; whole wheat flour; ground cinnamon; nutmeg; ground cloves; sugar; unsulphured molasses; buttermilk; sanding sugar; apple butter
    • Categories: Brownies, slices & bars; Cookies, biscuits & crackers; Dessert
    • Ingredients: dried apricots; all-purpose flour; butter; egg yolks; sweetened shredded coconut; milk chocolate
    • Categories: Cookies, biscuits & crackers; Afternoon tea
    • Ingredients: dried apricots; all-purpose flour; butter; egg yolks; sweetened shredded coconut; milk chocolate
    • Categories: Cookies, biscuits & crackers; Afternoon tea; Swiss
    • Ingredients: honey; lemons; all-purpose flour; ground cinnamon; nutmeg; ground cloves; sliced almonds; navel oranges; sugar; kirsch
    • Categories: Brownies, slices & bars; Dessert
    • Ingredients: butter; all-purpose flour; apples; honey
    • Categories: Brownies, slices & bars; Pies, tarts & pastries; Dessert
    • Ingredients: cornmeal; butter; buttermilk; eggs; blueberries
    • Accompaniments: Blueberry syrup
    • Categories: Brownies, slices & bars; Dessert
    • Ingredients: all-purpose flour; ground cardamom; bananas; yogurt; milk chocolate
    • Categories: Brownies, slices & bars; Pies, tarts & pastries; Quick / easy; Dessert; Christmas; Thanksgiving
    • Ingredients: all-purpose flour; butter; egg yolks; canned sweet potato purée; heavy cream; maple syrup; buttermilk; ground cinnamon; nutmeg
    • Categories: Brownies, slices & bars; Pies, tarts & pastries; Dessert
    • Ingredients: all-purpose flour; butter; egg yolks; canned sweet potato purée; heavy cream; maple syrup; buttermilk; ground cinnamon; nutmeg; marshmallows
    • Categories: Brownies, slices & bars; Dessert; Thanksgiving
    • Ingredients: all-purpose flour; cocoa powder; walnuts; butter; cranberries; sugar; oranges; raspberries; sanding sugar

Notes about this book

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Notes about Recipes in this book

  • World peace cookies

    • Jane on February 02, 2020

      I just love these cookies - the shortbread texture and the dominance of the chocolate is my kind of cookie. Because the chocolate is so front and center I use top quality Valrhona Manjari chocolate and cocoa.

    • kari500 on August 19, 2019

      Not sure what it was, but I thought these were just ok.

    • fprincess on November 28, 2016

      Very easy to make. It's the texture of a shortbread, crumbly and light, with an amazing chocolate intensity and little specks of fleur de sel. I made them a little too big, so my yield was only 24 cookies instead of 36.

    • MollyB on May 03, 2018

      Great cookies that are VERY easy to eat. The fleur de sel is a lovely accent. The dough does freeze well; I usually cook half and then freeze the other half when I make it. This prevents eating the whole batch in a short period of time (and then regretting it!) As she notes in the recipe, the dough can hold together differently each time you make it, but always turns out well. 13-14 min. works better for me than the 12 min. as written in the recipe; they were too soft at 12 min.

    • mrsmadam on January 24, 2017

      Totally agree - awesome cookies.

    • Zosia on December 15, 2016

      Best tasting chocolate cookie ever! (according to family and friends). With an intense chocolate flavour, perfect level of sweetness with a hint of salt, and a tender, melt-in-your-mouth texture, I'm inclined to agree.

    • Rradishes on June 11, 2017

      So great, to the point of being dangerous. Every time I look at the book cover it reminds me of how delicious these are. The texture is crumbly, but very rich, with chunks of chocolate. I went the log cutting route, which worked fine.

    • Agaillard on September 22, 2018

      I have yet to bake them, just made the dough and wanted to say that this recipe is DANGEROUSLY good! Once tasted it is very very difficult to stay away from the dough - man :) Consider yourselves warned, but I will post more after I actually bake them (tomorrow)

    • clcorbi on December 19, 2017

      Made these for my Christmas cookie tray. I agree that these are delicious, although I suspect I over-baked them slightly, or else let the dough get too warm between batches. They spread more than any picture I've seen of them. Anyway, I didn't think they were the best EVER, just a standard, tasty chocolate cookie, but I think that might have been user error and I'd definitely make them again.

    • Smokeydoke on December 16, 2016

      I agree. Best cookies ever.

    • StoicLoofah on December 09, 2017

      Remember that the dough needs to be chilled and made ahead of time. apparently it freezes nicely, too

    • Tiganna on September 10, 2017

      Excellent recipe. And very popular with the others at the BBQ, kids and adults alike. I followed her advice and used Valrhona for both cocoa and chocolate. They also looked fantastic. Dough came together easily and didn't break much when cutting the log. I might try reducing the salt slightly next time.

    • et12 on November 14, 2021

      Delicious! I wasn’t expecting the combination of soft centres, crispy edges and good balance between sweet and salty. Was easy to make and would definitely do it again!

  • Lemon sugar cookies

    • jumali on April 03, 2018

      These had very little lemon flavor for my taste. I will make them again but add the zest of the second lemon. I prefer a larger cookie and so had a yield of 36 cookies. After baking 14 minutes they were perfectly crisp on the outside and chewy inside.

    • Globegal on April 08, 2017

      Chose to make these with bottled lemon juice, dried zest & plain salt. They were good. There is just a hint of lemon & they turned out chewy & crisp at the edges after 14 minutes of baking.

    • Zosia on December 15, 2016

      Sweet and lemony with crisp edges and chewy centres (baked for 14 minutes). I would have preferred the tartness of the lemon to come through but they were thoroughly enjoyed by everyone who tasted them so this recipe's another keeper from this book. My yield was 61 using a #70 cookie scoop.

    • stef on August 13, 2019

      12 grs of dough made the right size of cookie for us. On convection bake they spread more and were chewy. Regular bake produced a crispy cookie. Baked 14 minutes. Just a hint of lemon this time.

    • stef on March 23, 2018

      Another favourite.

    • clcorbi on December 19, 2017

      Made these for my Christmas cookie tray. Excellent sugar cookie with a lovely, chewy texture that holds up for several days, and the perfect hint of lemon. I really liked these.

    • bwhip on July 09, 2017

      I've made these several times, and they're always a big hit. Simple and delicious, with a great lemony flavor, nice crispy edges and chewy centers. Excellent.

    • et12 on May 08, 2022

      Another great cookie recipe from this book. Exactly as promised - a crispy edge with soft, chewy centre and a lovely lemon flavour. Almost like eating cake in the form of a cookie. I used a 1.5 tablespoon cookie scoop and it resulted in 39 cookies.

    • Lsblackburn1 on December 24, 2019

      Everyone loved these! Simple but delicious. I chilled the dough for about 30 minutes before making balls and rolling in sugar. 10 minutes baking was perfect.

    • Jviney on April 15, 2018

      Lemony and perfectly chewy.

    • hbakke on May 12, 2019

      Good cookies. Very thin. Had to use 3 lemons as the lemons I had on hand were puny.

  • Portofignos

    • vickster on April 20, 2017

      Very good cookies. I needed to use dried figs. Soaked in port they add a wonderful flavor to the chocolate and toasted walnut cookie.

  • Chocolate-raspberry thumbprints

    • SheilaS on February 10, 2019

      These are made using the Do-Almost-Everything Chocolate on p 494. Super easy to make and pretty, too.

  • Snowy-topped brownie drops

    • kari500 on August 19, 2019

      L made these totally on her own, and they were fantastic. Like eating brownies.

    • fprincess on November 28, 2016

      My yield was 28 cookies instead of 20, so I guess they are a bit smaller than her recipe. They look a lot like @David Lebovitz's Chocolate crack cookies, but it's a different recipe. Taste and texture wise, they are intensely chocolaty and have a soft interior like a brownie. They are wonderful.

    • slowfoodie on December 05, 2016

      They are incredible and turn out exactly like the picture. I also got a slightly higher yield than 20. I made these for a bake sale and once someone tried them the word spread and they sold out immediately. I also appreciate Dorie's very clear and complete instructions and hints.

    • twoyolks on January 02, 2020

      I didn't particularly care for these cookies. They were a little too one note with the chocolate flavor and I didn't really like the texture.

    • averythingcooks on June 12, 2021

      I used a mix of chocolates....bittersweet (what I melted) and semisweet (what I chopped & added later) for these. I tried to follow the cook instructions as close as possible but "edges seem done center seems soft" etc really went a bit past the 12 minute cook time. the end of the day these are lovely, chocolatey "brownie bites" that we are both enjoying. I made roughly 25/26'ish g balls and got 25 delicious cookies.

  • Parmesan galettes

    • kari500 on August 19, 2019

      Fantastic, a nice savory, delicious snack.

    • clcorbi on January 07, 2017

      These are delicious! I added a small pinch of salt as I was afraid my parmesan would not be salty enough, and these ended up tasting perfect. Next time I would like to try Dorie's recommendation to add some sort of fresh herb to the mix. I sprinkled the tops of these with cayenne and a little bit of sea salt, and thoroughly enjoyed them. Note that this recipe makes a VERY small batch, though--I only ended up with about 12 small cookies. I would consider making a double batch for a party.

  • Cranberry five-spice cookies

    • caitmcg on May 19, 2017

      I made a couple of alterations to these: because I wanted them to keep longer for holiday gifts, I made them with dried, rather than fresh, cranberries; and because dried cranberries are sweetened and I did not want these "cocktail cookies" to be sweet, I halved the sugar. Made this way, these were nice but not knock-your-socks-off, with a hint of sweet but definitely fine with drinks. The five-spice flavor is more subtle than bold.

  • Rosemary-Parm cookies

    • caitmcg on December 26, 2016

      Delicious savory "cookies" with a short, crumbly texture and great flavor from the combination of rosemary, Parmesan, and pecans. Comes together easily in the food processor. I held the dough scraps in the fridge for a few days, until I had time to re-roll and freeze, and they didn't suffer at all. Next time, I'll reduce the sugar to 2 tablespoons from 3, for less of a sweet edge.

    • Melanie on July 10, 2017

      Winner, will make again. Great to have with nibbles, lovely flavour.

    • Tiganna on August 27, 2017

      These were a great hit at the party I took them to. I agree with caitmcg, I think it would be interesting to see how they do with a little less sugar and perhaps a tiny bit more salt. The rosemary seemed a huge amount when chopping, but blended in well. The biscuits get very crumbly - this is very yummy, but just to be aware that these aren't the easiest to transport without loss of shape.

  • Christmas spice cookies

    • sck on January 01, 2018

      This is our go to cut out cookie recipe for the holidays. Just a bit more interesting than the average sugar cookie and the dough is very easy to work with.

    • adrienneyoung on June 20, 2020

      Just ok. Not startlingly lovely, as some of the other cookies in this book most certainly are. Ah well. The bar is set high for anything coming from this book...

    • twoyolks on December 26, 2018

      I liked these but to be great they either need to be more buttery or more spicy. The level they landed on just didn’t work for me.

    • et12 on December 12, 2022

      I agree with previous comments that these cookies are good but nothing special. The batter tasted really good but the finished cookie didn’t seem to have enough of a spice taste.

  • Pecan-butterscotch shortbreads

    • sck on January 01, 2018

      Wonderful! We made with white chocolate chips. Made some in muffin pan as instructed and others as cut outs and there really was a difference! Follow her instructions :)

    • Rutabaga on October 29, 2018

      These are very tasty little shortbread cookies. Baking them in muffin tins sounded a little fiddly, but it worked quite well and wasn't at all difficult. I didn't have dulce de leche, but sandwiched them with some homemade caramel sauce that had been sitting in the refrigerator just waiting to be used. It was a great combination, although messy. The caramel really complements the flavor and texture of the cookies. They're good on their own, too, but less sweet and not as flavorful.

  • White chocolate and poppy seed cookies

    • sck on January 01, 2018

      Good but not great. Many more delicious cookies in this book!

  • Coffee malteds

    • BethNH on October 28, 2017

      I helped my son bake these cookies to butter up a teacher that he needed a recommendation from. I used my small cookie scoop which is called for but ended up with 10 extra cookies which meant that mine were probably too small. We ended up taking them out earlier than the 14 minutes called for - which seems excessive to teaspoon sized cookies anyway - and probably should have taken them out earlier. They were small little mounds - they didn't spread at all and looked nothing like the picture in the book. They were tasty but next time I'd either use a bigger scoop or bake for closer to 9 minutes.

    • hillsboroks on June 01, 2019

      These were quick and easy to make and have a great flavor. I love the little zip from the malt along with the coffee flavor. I used my smallest scoop (about 1 1/2 tbls) and ended up with 33 cookies. I baked them for 14 minutes and that was just right. They did spread slightly and look much like the picture.

    • Zosia on November 09, 2016

      This was a tasty cookie with distinct coffee and caramel flavours but the texture was a little different: initially tender and almost cake-like freshly baked, they became firmer and chewy by the second day. The author does say that they become firmer over time, I just didn't expect it to happen quite that quickly.

    • stef on May 11, 2018

      These were delicious and having it with a sugar free cappucino really brought out the flavour. They were done in 9 minutes

    • Sparkles75 on June 20, 2019

      I think I liked the sound of these more than the reality of what they actually tasted like. Quite nice but probably not a keeper recipe for me.

    • breakthroughc on January 23, 2021

      Perfectly edible, but kind of a plain and unremarkable cookie. I used my small cookie scoop and got 33 coookies. I pulled one sheet at 8 minutes and one at 9.

  • Two-bite one-chip cookies

    • fprincess on October 30, 2016

      Super easy to make and delicious! The chocolate chip in the middle is a nice surprise. Picture here:

    • leilx on August 12, 2018

      Easy and good. I didn’t think they were quite to delicious. I didn’t use the cinnamon. Wasn’t sure I liked the wheat flour. However they were great for a party and I would make again. Oh and mine baked lovely brown on the bottom but barely colored in top. Not sure why.

  • French snacklettes

    • fprincess on November 28, 2016

      These cookies are made in a food processor. Mine is really small so I had to make the dough in 3 batches, which was a bit of a hassle, but other than that they are very to make. My yield was 52 cookies vs. the target yield of 60 (I made them slightly too big apparently). They are a bit dry (like a shortbread texture but a bit softer, with much less butter taste), and they taste very nice with coffee. The little hint of salt is great. Pictures here:

  • Peanut butter and fudge brownies

    • cespitler on December 01, 2017

      I made these brownies for a holiday party--one of 6-7 items--and these were the hit--not one left at the end of the night. Yes, three different parts to the recipe, but all straightforward and quick. The brownies tended toward fudge, which I prefer! I will definitely make these again.

    • Rutabaga on June 12, 2017

      These are pretty great - fudgy and peanutty, really more of a candy than a cookie, and a real treat for chocolate and peanut butter lovers. Despite being made in three parts (brownie, frosting, and glaze), each part is easy to make. In fact, I was able to mix the brownie batter all in one pan after melting the butter and chocolate.

    • Sbilinski on May 02, 2020

      Good, but more like candy and VERY rich.

  • Espresso chocolate sablés

    • cespitler on December 01, 2017

      These are fantastic and best served with a cup of coffee or tea. The coffee is low key, but adds nicely to the flavor profile. And, the chocolate is a nice amount while not overwhelming the cookie flavor.

    • DKennedy on November 29, 2017

      This is my first recipe from this book. I used a 1 1/2 inch ring instead of a 2 inch, because that is what I had to work with. I used a silicone mini muffin pan to bake them in. Even though they were smaller, they needed no modification in the timing. The coin size cookies are a perfect bite. Chocolatey with a hint of coffee.

  • Date-nut pinwheels

    • cespitler on December 01, 2017

      Do not skip this recipe! These were sort of sleepers at the party on a cookie tray, but once folks tried them, they kept going back for them. I prefer pecans so went that direction. These also stayed fresh for a few days.

  • My newest chocolate chip cookies

    • Emily Hope on March 14, 2017

      These were a nice change of pace--the coriander and nutmeg made an interesting, can't-quite-put-your-finger-on-it contribution to the flavor. But I'm not sure that these will replace my go-to NY times ultimate chocolate chip cookie when I'm looking for a showstopper--these are a bit of a "quieter" cookie (though I did use chocolate chips instead of chopped chocolate, which I'm sure makes a difference in the final result...)

    • Rradishes on December 22, 2017

      These were good, but nothing special. Came out a little too thin for my liking. They were not too sweet, which is nice.

    • clcorbi on January 19, 2017

      This is an absolutely delicious cookie. I halved the recipe which made a good, not-overwhelming amount for two people, although I think we are both already regretting that decision. The spices add such a nice level of interest, even though in the finished cookie it's pretty hard to detect what that extra ingredient might be. I am excited to try these with some Chinese five-spice powder as Dorie suggests in the headnote.

    • doughet on June 11, 2017

      When reading the recipe, I wasn't sure about the spices in this one -- and we already have a favorite chocolate chip and oatmeal cookie recipe in our family. But never doubt Dorie! The coriander and freshly grated nutmeg were subtle but lovely in these cookies. I scooped dough with a #50 scoop, which resulted in 48 cookies, so must have been about the right size! She offers a range of baking times. In our oven, 9 minutes resulted in a cookie with lightly browned edges and a gooey middle (good for eating warm while they stilled smelled of nutmeg); 12 minutes, however, was perfect. We will definitely make these again.

    • et12 on November 01, 2020

      An excellent cookie, Perfect texture, loved the chewy centre with crunchy edges. Made about 56 cookies. Not my favourite chocolate chip cookie recipe but a nice change.

    • Jviney on April 15, 2018

      This is one of my favourite chocolate chip cookies now. They freeze well and the spice contribution is subtle and lovely. I admit I was skeptical - but they’re really good.

  • Princeton gingersnaps

    • Emily Hope on December 13, 2016

      We liked these cookies a lot--they had a balanced spice flavor, and were on the chewier side. (If anything, I'd add more fresh and crystallized ginger next time.) I rolled and baked after the dough rested in the freezer for an hour or so, and didn't have any spreading trouble. Super easy to put together. Mine came out looking nothing like the pictures--they were very blonde, and the ones in the book are quite dark (like a store-bought gingersnap). Tasted great just the same!

    • Melanie on December 11, 2016

      Definitely needs a long time in the fridge - I baked in batches and some of the ones left in the fridge overnight spread too long for my liking. Tasted nice but I think I will stick to Alice Medrich's triple ginger cookies when I need a ginger hit.

    • leilx on August 12, 2018

      Easy recipe. I made for a party and they were a definite hit. Everything went exactly as the author said. I liked the flavor as it was and would make again.

    • sofull on November 16, 2020

      Perfect ginger snap. Perfect cookie. So spicy. Love this. One of the best cookies ever!

  • Double-ginger crumb cookies

    • MollyB on October 31, 2019

      Very good but tricky to get cooked right. It was challenging to get the cookie part cooked at the same time as the crumb topping. I ended up with lots of over-browned cookies (which were still very tasty). Make sure to follow instructions to roll dough to 1/4-in. thickness, and move quickly to cut out cookies, transfer to baking sheet, and add the topping. If the dough warms up too much, it's impossible to move and more likely to burn once in the oven.

  • Peppermint brownies

    • TrishaCP on December 27, 2020

      These are really great brownies for Christmas. The peppermint extract is just right and it cuts through the richness of the chocolate.

    • twoyolks on December 18, 2017

      These were about the perfect Christmas brownie. They have enough chocolate flavor that really is complimented by the peppermint.

  • Sebastian's remarkably wonderful brownies

    • TrishaCP on March 09, 2020

      We really liked these, especially the crackly top.

    • Melanie on October 29, 2016

      Different method to any other brownie I've made before - mix for 10 minutes to aerate before baking. Great texture and flavour, no surprise that this is another winner from Dorie. Time will tell if this becomes my go to brownie.

    • twoyolks on April 24, 2017

      I liked these brownies. They're not deeply chocolatey but they were good.

    • a2cook on December 17, 2016

      A little disappointed by this. I've had much better brownies. I found this very dense and very, very sweet. Won't make this again!

    • clcorbi on January 23, 2017

      I did not think these brownies were anything special, similar to aacook's comment. However, I'm not sure I'm qualified to make a judgement call here, since due to time constraints I had to refrigerate the batter overnight prior to baking these. I know that aging helps cookie doughs, but perhaps that isn't the case with brownie batter. These still taste good, and we will eat them, but I have made better brownies.

    • amandabeck on April 29, 2019

      Delicious brownies! Dense and fudge-y insides with nice crackling top. Use best-quality cocoa powder. Some of the best brownies I have ever made. Recipe contains an insane amount of sugar and cocoa powder though.

    • sofull on November 16, 2020

      Excellent brownie recipe

  • Peanut butter change-ups

    • Kfaber on December 20, 2016

      Delicious peanut butter cookies with a softer center than expected. So good!

    • twoyolks on January 23, 2017

      Really good peanut butter cookies. They manage to have a lot of peanut butter flavor without being dry.

    • Rutabaga on May 09, 2018

      Very nice; I wouldn't say they're my favorite peanut butter cookies, as I love the flourless kind, but they do have a strong peanutty flavor (I used Justin's creamy peanut butter) and a pleasant sandy texture. I used turbinado sugar in place of brown because that's what I had on hand, so that probably contributed to the texture.

    • stef on March 23, 2018

      A great peanut butter cookie. I made them smaller and baked them for 17 minutes. Requested for coffee by my guild

    • clcorbi on May 18, 2017

      These aren't as intensely peanut butter-y as my preferred 4-ingredient recipe from Smitten Kitchen, but they are nevertheless quite good. I like how chewy and buttery they are. I had a very light hand with the sugar sprinkle on top--next time I'll go for a bit more, because I liked how it caramelized in places.

    • someryarns on March 29, 2018

      I think this is my favorite peanut butter cookie ever!

    • hbakke on August 24, 2020

      This is a good peanut butter cookie. The dough didn't spread much from the cookie scoop shape in the oven, but that's fine with me. Initially the cookies were very crumbly, but hardened more the next day. Everyone loved these.

  • Classic jammers

    • Astrid5555 on December 14, 2019

      These are delicious and quite easy to prepare if you make them over the course of two days. On day 1 I prepared the dough, which you roll out already and then refrigerate, and the streusel. On day 2 I baked them. They are quite fiddly to get out of the muffin tin, more so if you use a mini muffin pan as I did as well. On day 3 I made cut out cookies with the rest of the dough which I had not baked into the French vanilla sablés (ran out of streusel) in the same book. Will definitely make again!

    • Cmansene on October 21, 2021

      This has become a christmas cookie staple in our home. We look forward to it every year. Quite easy to bake as well.

  • French vanilla sablés

    • Astrid5555 on December 14, 2019

      After I had run out of streusel for the classic jammers in the same book, I baked these since the jammers’ bottom dough is the recipe for these cookies. Very delicious and crunchy from the sanding sugar on top. Included some ground cardamom into half of the sanding sugar topping. Might easily be made with other spices as well. Lovely!

    • adrienneyoung on June 12, 2020

      A nice, very straightforward shortbread. Would be a pleasant addition to a Christmas cookie tray. Better if baked a little less rather than a little more: In future, I’ll avoid crispy browned edges, even though they look appealing.

  • Old Bay pretzel-and-cheese cookies

    • abrownb1 on December 16, 2019

      Super easy and delicious. Agree that it's not necessary to crush the pretzels before adding to the food processor. Make sure to warn people if putting out at a party that they are savory - a lot of people were surprised when they tasted them and they weren't sweet (but loved them anyway).

    • adrienneyoung on June 09, 2020

      These are HORRID to cut straight out of the freezer (bread knife is helpful). But they are very good and incredibly quick to put together.

    • Lsblackburn1 on September 01, 2019

      These were easy to blitz together and perfect for a party. I don’t think you need to crush the pretzels before adding them to the food processor. The machine did the job for me.

    • Jviney on May 20, 2021

      We really loved these. I did crush my pretzels somewhat but I think next time I would try adding them to the food processor whole. I didn’t have trouble cutting these right out of the freezer, if you have experience with Roman’s salted chocolate chunk shortbread cookies, this is the same situation.

    • breakthroughc on May 22, 2021

      I have made these several times and I have never had an issue cutting them. They are a delicious and addictive cocktail cracker/cookie. One of my go to entertaining recipes.

  • My classic best chocolate chip cookies

    • eliza on September 15, 2019

      I made these as written using 70% dark chocolate and walnuts. They are very good, very rich cookies. Took only about 9 minutes in my convection oven.

  • Double-ginger molasses cookies

    • adrienneyoung on June 13, 2020

      A very good cookie. Next time, I’ll cut espresso powder from 2 tbsp to 1, and cloves from 1/4 tsp to 1/8.

    • rionafaith on November 22, 2018

      Recipe also on Food52, halfway down this page:

    • rionafaith on November 22, 2018

      Great holiday cookies, much more complex than the typical molasses-spice cookie. I used bittersweet chocolate and next time would use semisweet, as these were almost verging on too bitter when combined with the other flavors (for dark dark chocolate lovers only -- semisweet would have broader appeal). I only have 2 muffin tins so I baked 24 cookies in those and did the rest free-form on sheet pans, so I was able to compare both methods. Personally, I preferred the cookies baked in the muffin tins as they're like little cakelets, a bit softer and chewier. I forgot to add the optional espresso powder but didn't miss it.

    • Lsblackburn1 on December 14, 2022

      Loved these. I baked them on a sheet pan, which worked fine for me. Nice chewy texture and deep flavors.

  • Classic peanut butter crisscross cookies

    • adrienneyoung on June 07, 2020

      These are very good, though next time I will look for a more peanutty, less sugary peanut butter to bake with.

  • Raisin bars

    • adrienneyoung on June 18, 2020

      Absolutely delicious, but not an easy cookie to present (or eat!) neatly. Very crumbly.

  • Goat cheese and chive cookies

    • adrienneyoung on June 09, 2020

      Needs a little more salt than indicated in the recipe. More delicate than the Old Bay biscuits, but the texture is lovely. Keeper.

  • Coconut-lime sablés

    • adrienneyoung on June 15, 2020

      These were just ok. Not as worthy as the vanilla sables. More persnickety to make, as well. Good, but I really could not taste the lime. And the bar, for Dorie cookies, is very high indeed.

    • Bloominanglophile on May 08, 2018

      These are very nice. I didn't have quite enough lime zest, and I thought maybe a smidge of lime oil or extract would enhance the flavor nicely (if I had some on hand), but I will reserve judgement until I make these again with the full amount of zest. Dorie says this yields 26, but I would say 22-24 is a more realistic number.

  • Matzo morsels

    • apattin on April 15, 2019

      Did 2 kibds: white choc chips and semi sweet chips. The white ones were easier to shape maybe because the other chips were not as fresh. Also did them in 2 batches. Solves my Passover dessert problem!

  • Cabin-fever caramel banana bars

    • Melanie on July 10, 2017

      Agree with previous comments that this has a cake like texture. Delicious.

    • Zosia on October 29, 2016

      My lone over-ripe banana was put to very delicious use in this recipe for a fluffy banana cake topped with chocolate and peanuts. The banana flavour was quite gentle, and the cardamom, subtle; the milk chocolate was a great choice that didn't overwhelm either.

    • Rutabaga on October 30, 2017

      Maybe it's the inclusion of cardamom that makes these bars stand out, but they are really delicious for something so simple. As previously noted, they're really more of a cake than a cookie. I sprinkled peanuts over the chocolate topping, but left them out of the bars because I didn't have enough nuts on hand. I'd like to try them with nuts in the batter next time, but just adding it to the topping gives them an interesting variety of textures.

    • clcorbi on April 15, 2017

      I'm not even a huge banana fan, but I have to say this is my new favorite recipe from this book. I don't think the word "bar" is a good descriptor for what you're getting here, which is a moist, almost donut-like cake base, subtly spiced with cardamom. The cardamom is what really sends the flavor over the top for me, but of course the chocolate and (in my case) toasted pecans don't hurt either. I used a mix of dark and milk chocolate this time, but I might go with all milk chocolate next time, as I do think it would compliment the flavor better. I took these bars to my office--and I work in fashion, where people don't really eat baked goods--and people DEVOURED these. I then took the rest to book club and people practically licked the plate clean. So if you need a crowd pleaser, I'd suggest this recipe. I was hoping to have leftovers and didn't end up with any.

    • et12 on March 02, 2021

      Who know banana and cardamom worked so well together! This was an easy dish to make and a nice take on banana bread. I only used about 1/8th cup of salted peanuts as topping and it was a perfect amount for me.

    • Nkrieda78 on April 28, 2020

      I did nutmeg instead of cardamom. Loved!!

  • Almond crescents

    • nadiam1000 on December 19, 2016

      Buttery, tender and not too sweet; not too dry. Dough is soft, but not sticky, so pretty easy to work with. Made with vanilla, no almond flavor as I thought the ground almonds would be enough. Baked one tray right away; shaped and froze the rest on a cookie sheet, then transferred to freezer bag.

    • et12 on April 10, 2021

      Made mine with both vanilla and almond extract. The dough was easy to make and work into crescents. The medium cookie scoop made large crescent cookies. They were very good, a light bite with nice flavour.

  • Vanilla-brown butter madeleines

    • twoyolks on March 24, 2020

      Great madeleines. They're not quite traditional but they're very tasty.

  • Mint chocolate sablés

    • twoyolks on December 17, 2020

      They're chocolatey and minty but somehow those flavors are less combined not more.

  • Lavender-white chocolate sablés

    • Bloominanglophile on August 08, 2021

      These are a nice-tasting shortbread if you like lavender (and it is not overly forward in this cookie). It is not the most attractive cookie, however, as the lavender pieces (which are ground up), bake up as brown spots.

  • Honey-blue cheese madeleines

    • Shannoncooks17 on April 15, 2017

      Delicious! Easy enough to put together. Have to remember they go in the refrigerator one hour before baking. Baked for 11 minutes of the 11-13 they recommended. Would be great appetizer. Made Easter Weekend 2017.

    • MmeFleiss on January 06, 2019

      I made this yesterday and loved it! So easy. The only downside is the freezing time in the tin when you don’t have a mold that makes all 12 at once.

  • Pink peppercorn thumbprints

    • mrsmadam on December 12, 2018

      I agree with Zosia - these are lovely cookies. I made them with the addition of the rose water. I think these would make a very nice wine/cocktail cookie.

    • Zosia on December 15, 2016

      These are really lovely cookies...they're so pretty, the crisp yet tender cookie texture is perfect and they're completely delicious. The flavours of white chocolate and pink peppercorns are subtle and not easily identified but it's obvious the cookie is not of the typical vanilla butter variety. My yield was 34 (as per the recipe) with a #70 cookie scoop.

  • Chocolate-cranberry and almond cookies

    • mrsmadam on October 16, 2017

      Another office hit

  • Chocolate-oatmeal Biscoff cookies

    • mrsmadam on July 17, 2017

      I used a small scoop and ended up with 64 cookies. I took about four dozen to the office (10 people) and they were gone inside four hours.

    • Rutabaga on November 10, 2017

      These little cookies are addictively good. They're also easy to make, so a good option to turn to when you need to make some cookies but don't have a lot of time. Just keep in mind that the dough has to chill, but if you plan ahead you could let the dough refrigerate overnight. For an extra-special treat, spread cookie butter on one cookie and sandwich it together with a second cookie. Yum!

    • stef on May 21, 2018

      Made again. Instead of cocoa powder added malted milk powder. Just as good.

    • stef on March 03, 2017

      A nice crisp chocolaty cookie. It's on my list to make again

    • clcorbi on January 04, 2017

      Oh my gosh, these are DELICIOUS. I made no substitutions for once--the only change I made was to use whole chocolate chips, rather than chop them up. (I would chop them next time as I think it would improve the cookie's final shape, but I was lazy this time.) Dorie has you scoop teaspoon-sized balls of dough, roll them nice and round, and then flatten each one on the baking sheet with a jam jar. I found this process really enjoyable, even though I was hesitant about how nicely the cookies would turn out once baked. I shouldn't have doubted, because the result is perfect! And just as described, these cookies have a lovely, complex flavor that begs you to eat more than one. The cookie butter is subtle but adds a really delicious layer of flavor which came through nicely once the cookies had cooled down. I can already tell this recipe is a keeper.

    • AndieEats on March 30, 2021

      Delightful crisp cookie that's easy to throw together. Definitely needs a stint in the fridge for the dough to be firm enough to roll into a ball.

    • snoozermoose on December 26, 2022

      I liked these but the Biscoff is very subtle, honestly too subtle for me. My husband agreed that they're good but not as good as expected. My mother-in-law fell in love with these though so maybe it's personal taste.

  • Maple-star anise cookies (sandwiched)

    • hillsboroks on May 04, 2020

      These cookies have a lovely delicate flavor that is wonderful with a cup of tea or coffee. I rolled them cookie balls in coarse demera sugar which gave them a nice crunch. I don't think they would stand out on a holiday cookie tray as clcorbi wrote in her note but alone they are delightful. The texture is soft and a bit cakey and the spices are subtle. When combined with the cream cheese frosting they really start to shine. Be sure to take Dorie at her word and keep each dough ball small. They do spread and I found I had to bake them an extra 3-5 minutes to get them to brown properly.

    • clcorbi on December 19, 2017

      Made these for my Christmas cookie tray--I don't want to say these were BAD, but I don't think they lived up to other, more excellent cookies I have made from this book. To be fair, I didn't make my own cream cheese frosting--I used store-bought and doctored it with the requisite spices. Still, the cookies themselves were just okay, and their texture became unpleasantly chalky by the second day. I thought the star anise flavor was a bit weird, and didn't mesh well with the orange zest and maple (which I couldn't taste at all despite using a very nice, dark maple syrup). All in all, these still got happily eaten up, but my bar for this book is set so high that I'd rather try other recipes than make these again.

  • Natasha's mum's fruit and walnut bread bars

    • Zosia on April 04, 2017

      With all of the dried fruit (and lots of ginger as per the book's recommendation) and nuts, these tasted great but the dough was odd. Made with a meringue to which the fruit, nuts and flour were added, it wasn't very bread-like (nor was it cookie-like) and it was a little dry.

  • Pecan-brown sugar crack-ups

    • Zosia on December 15, 2016

      These have a wonderful flavour - nutty, sweet and salty - but I was hoping for a thin, crisp cookie rather than what they were which was thick and crunchy. Next time I'll spread the dough over a larger pan (surface area) and reduce the baking time.

  • Breakfast biscotti

    • Zosia on July 27, 2018

      These had excellent texture, crisp without being dry and hard, and very good flavour. I included the optional cinnamon and made the suggested variation with pistachios and cherries.

  • Anzac biscuits

    • Zosia on April 04, 2017

      Fabulous cookies rich in butter, toasted oat and caramel flavours. They were quite crunchy with the oats and coconut adding chew. I used a #70 cookies scoop for a yield of 28 (a little smaller than instructed).

    • et12 on November 15, 2020

      These were good, very easy to make and resulted in an excellent texture. Crispy on outside and chewy in the centre. I used a tablespoon measure to shape the biscuits and ended up making 28 of them with this recipe. Definitely a do-again.

    • hbakke on June 20, 2019

      Love these cookies! I make these probably more than any other cookie. They are delicious and different than your standard chocolate chip cookie. I always forget to take a picture.

  • Almond crackle cookies

    • Zosia on February 25, 2017

      Almost as much a candy as a cookie, this recipe can't be beaten for its simplicity and flavour. But, despite a generous coating of baking spray on the muffin tins, they did not release easily. Next time, I'm baking them free-form on a cookie sheet.

  • Open-faced maple-star anise cookies

    • Zosia on April 18, 2018

      These had wonderful flavour, spicy with orange notes (no maple at all) and an interesting crunchy texture with an almost cake-like centre. Next time I make them, I'll make the frosted or sandwich version.

  • Anytime tarragon-apricot cookies

    • bching on October 27, 2018

      This cookies are good but not good enough to make again. They are essentially shortbread with dried apricot bits. While Dorie's headnote says they straddle the sweet/savory border, I disagree. These are sweet.

  • Cheddar-seed wafers

    • bching on April 17, 2017

      These are delicious! The texture is crisp and flaky. I made the 15 small wafer version but will make the larger version next time since Dorie says the larger format would be a great accompaniment to soup or salad. I used kalonji seeds this time but will try with poppyseeds next time. Caraway would also be good.

  • Hot-and-spicy togarashi meringues

    • bching on April 17, 2017

      Meh. These weren't greater than the sum of the parts--egg whites, sugar, togarashi. They were hot and spicy and they did go well with beer, as promised, but they didn't go well enough to replace much easier snacks like popcorn.

    • rionafaith on August 12, 2017

      1 tsp of togarashi didn't seem like enough, so I also sprinkled a bit more over the meringues before baking as a garnish -- this made them quite hot, but not TOO hot for us. These did deflate a bit in the oven (maybe I overwhipped the meringue?) so I might pipe them bigger next time, as they ended up looking kind of small and dinky in the end. Still a good munchie with wine or beer!

  • Ms. Corbitt's pecan cake fingers

    • bching on April 17, 2017

      So delicious and the instructions for this relatively complicated recipe were perfect. The cookies are very sweet but with a great nutty flavor and beautiful chewy texture. Next time, I think I will bake these in a large, removable bottom quiche pan rather than the 9 X 13 sheet. I will also frost before I cut. The frosting, as Dorie notes, is tricky to spread. This is partly because Dorie has you cut the cookies into 3 X 1 fingers BEFORE frosting. If I use a round quiche pan, I won't get the nice rectangle shapes but saving the hassle and keeping the deliciousness will be worth it.

  • Fudgy mocha bars

    • bching on June 21, 2020

      This recipe meets the expectations that its title sets. No more, no less. Not good enough to repeat.

  • Cocoa-tahini cookies with sesame crunch

    • IsaSim on November 19, 2017

      Loved these! Followed instructions by the book, did not chill overnight but baked right away and used a medium cookie scoop (Orchid, #40—capacity 1 1/2 tablespoons, as described on p. 25) and got 24 cookies. They spread as expected and the dough was easily scooped, so I guess issues encountered by another member below would have been caused by the overnight chill. Also used dark chocolate.

    • clcorbi on January 29, 2017

      I like these--they are not too sweet and have a nice, complex flavor from the sesame crunch. If you enjoy the flavor of tahini in sweets, you'll probably like these cookies. Not sure I'd remake them, though, because the sesame crunch component is a little fussy to make, and I have enjoyed other cookies from this book more (the new classic chocolate chip cookies and the chocolate Biscoff cookies, to be exact). I also want to note that my cookies did not spread out at all, like Dorie noted they would (and like the photo shows). This could be because I chilled the dough overnight, but even so, the dough was so thick that I had trouble imagining it would ever spread into a lacy cookie. Also, I found this recipe made a very small batch of cookies--I didn't get near the 24 that I should have, even though I used small scoops.

  • Matcha-white chocolate mini mads

    • IsaSim on March 07, 2017

      Perfect... Modified as follows since I do not own a mini madeleine pan: doubled the recipe, used a 24 mini muffin pan and baked 11 minutes.

  • Sesame-sea salt cookies

    • Rradishes on August 28, 2017

      Great taste, crumbly and buttery. It was difficult to have the rounds cut out of the frozen dough though, with many crumbling and cracking. The end result still tasted great thought, will make again.

    • rionafaith on August 11, 2017

      A nice crumbly shortbread, both sweet and savory at the same time with a nice texture from the sesame seeds. Instead of buying almond flour, I just weighed blanched almonds and ground them in the food processor before adding the rest of the ingredients. Watch these as they go from having no color to very dark in an instant due to the egg wash. Only yielded 16 cookies for me using the specified cutter size -- I have absolutely no idea how you would get 35 from this as I rerolled until I had almost no scraps left.

  • Peanut brownie sablés

    • Rutabaga on March 02, 2019

      They are rich with chocolate and peanuts, soft yet slightly crumbly. They're also quite easy to make. Fortunately, the individual cookies are pretty small, because it's difficult to eat just one!

  • Vanilla polka dots

    • Rutabaga on September 12, 2017

      These are so easy to make, look quite pretty, and the pearl sugar gives them a great crunch. They're very similar to Smitten Kitchen's confetti cookies (and I am slightly more partial toward that particular dough recipe, if I am planning ahead or happen to have cream cheese on hand). In my experience, however, they did not need 30 minutes in the oven. 20-25 was plenty, depending on whether you prefer a softer cookie or a crispier one. By 30 minutes in, they were getting dark around the edges.

    • Kojak on December 05, 2016

      Delicious--a crisp cookie.

    • Jviney on April 15, 2018

      So cute, and they delight people. My three-year-old and I made these for a cookie challenge last year and everyone who received them loved them.

    • sofull on November 16, 2020

      Simple and holiday classic. Also tried with some food dye for holiday flair!

  • Salted chocolate-caramel bars

    • Rutabaga on December 05, 2018

      These bars are quite delicious and pretty easy to make. I made the mistake of pouring the caramel over the shortbread right after it came out of the oven, but ultimately that didn't cause any issues. I like that the caramel has just enough chocolate without overpowering the taste of the caramel itself. They're a bit messy to eat and serve, but well worth it.

  • Blueberry-buttermilk pie bars

    • Rutabaga on August 31, 2019

      These bars were good, but I agree with coryelizabeth that they were a little bland. Maybe adding some lemon juice to the custard filling would do the trick? They still proved very popular at the school potluck where I served them, and were quite packed with berries (I added slightly more berries than called for). They weren't at all soggy, but I'd say it's essential to fully cook the crust and let it cool before baking the topping, and make sure the custard has set completely.

    • coryelizabeth on September 24, 2018

      I'd give these a solid "B." They're easy enough to make and nice enough to eat, but nothing memorable. The bites with the blueberries are pleasant, but neither the crust nor the custard has a strong flavor.

    • bwhip on February 09, 2018

      I’ve made these several times now, and they’re always awesome. Not overly sweet, with a nice crispy, buttery crust, and a really delicious custardy topping. I use about 1 1/3 cups of blueberries to really cover the whole surface of the crust nicely.

    • sosayi on August 14, 2017

      While I really am enjoying these cookies, I did have a few issues in the process. I used a heavy stoneware baking dish, which required me to increase the cooking time for both the crust and custard steps by about 10-12 minutes. Not difficult, as I just kept adding time, but a good thing to note if you use a similar pan. I'd also increase the amount of blueberries next time (for both flavor and looks). I weighed out mine, and still added another handful, but my bars have nowhere near the saturation of berries shown in the photos. In all, I'd definitely make them again, but just would change a few things!

    • amandabeck on January 16, 2020

      Dorie's recipes are usually flawless but I don't know what happened with these-- my blueberries inflated and floated to the top of the custard instead of melting into it the way the picture showed. They result was ugly, with three distinct layers, and not particularly tasty. I would try it again if I could figure out what went wrong. Agree so lemon juice would really give life to the custard, too.

    • et12 on November 10, 2020

      These turned out great! Instructions were easy to follow and the end product looked just like the photo. A nice tangy flavour that’s not too sweet.

    • someryarns on March 29, 2018

      I wasn't as happy about these as I had hoped I would be. They turned out a little soggy and a little eggy. I would consider making them again, perhaps with a different fruit.

    • sofull on November 16, 2020

      Came out just like the picture and tasted just as good. Perfect!

  • Do-almost-anything vanilla cookie dough

    • Rutabaga on September 12, 2017

      I also used this dough to make the vanilla polka dot cookies. It's easy to make and work with, but overall I like Smitten Kitchen's confetti cookie dough just a little bit better. Maybe it's the cream cheese in that recipe? However, since I don't always have cream cheese on hand, this will be a really good alternative versatile cookie dough to turn to.

    • Kojak on December 05, 2016

      Simple recipe and easy to use dough. Made the vanilla polka dot cookies, and they were delicious.

    • breakthroughc on June 29, 2022

      My sister and I made lots of cookies for a funeral service with this and the chocolate dough. We made hundreds of cookies in one evening. We much preferred this dough to the chocolate. It is flexible, easy to work with and with different toppings and drizzles you can make a nice selection of cookies.

    • sofull on November 16, 2020

      My go-to sugar cookie recipe. excellent flavor and rolls out beautifully!

    • elysedc on December 28, 2022

      used this to make the (modified) Christmas Spice cookies and a pinwheel cookie - dough rolled out well. When making the spice cookies, spices need to be upped (I doubled). Also, adding the spices after having mixed the dough doesn't quite work - either you don't over mix and the spices aren't well distributed, or you get the spices well distributed, but at this point, you've probably over mixed the dough. Better to make a decision ahead of time about how to use the dough and add spices when adding flour, so as not to over mix.

  • Best cookies

    • Rutabaga on December 21, 2019

      As expected, these cookies are delicious, but they also require a fair amount of work. Fortunately, none of the individual steps are difficult, but they can be time-consuming, especially if, as I did, you triple the recipe. The filling is very sweet, but nicely balanced by the less sugary cookies and the bittersweet chocolate glaze. My glaze turned lumpy after I stirred in the cream (I'm not sure why), which made it a little difficult to work with, but fortunately it looked nice and smooth once it cooled on the cookies. While I tripled the amount of cookies, I only doubled the glaze, and that was just the right amount.

    • Jviney on April 15, 2018

      These are involved to make and so I don’t do it often...but my husband loves loves loves them. The Biscoff is wonderful in them.

  • Macarons

    • stef on May 03, 2018

      My go to recipe.

    • Livmichelle on July 14, 2017

      Very good! wish I had a pic but we ate them too fast! Next time I will add food coloring when I have the batter in the bag so I can make different colors in one batch.

  • Smoky, cheesy cookies

    • stef on December 16, 2016

      A delicious, fast recipe but follow instructions for amount of cayenne. 1/4 teaspoon is too much

  • Torta sbrisolona

    • a2cook on April 02, 2017

      Outstanding! Ridiculously easy to make, not too sweet, and addictively delicious! The almond, cornmeal, and cinnamon is unusual but works very well together. This would make an excellent cookie crumb crust for a cheesecake.

    • someryarns on March 29, 2018

      These were great! I think if I make these again I will try to use smaller crumbs.

  • Swedish visiting cake bars

    • e_ballad on October 05, 2021

      Inhaled by the kidlets. So glad it’s super-quick - I can whip up another batch in minutes. A definite keeper.

  • Baby buckwheat bars

    • e_ballad on September 25, 2021

      I think the texture is an acquired taste. DG describes as “pleasingly dry”, we found them more ‘kitchen-sponge-like’. Not our thing.

    • fultre on November 28, 2022

      Homey cookie with a very unusual dry/sandy texture. B and I both enjoyed these. Used Valrhona caramelia, but thought the special subtle flavor of that chocolate was overpowered by the strong buckwheat flavor. Next time will use a more standard (read cheaper) chocolate.

    • Jviney on April 15, 2018

      I admit these grew on me...I didn’t love them at first, but they got better and better.

  • Kerrin's multigrain chocolate chip cookies

    • clcorbi on November 17, 2017

      I don't have any right to be reviewing this recipe because I made so many changes, but the result was really good, so I'm noting it here. I chose this recipe because I needed something quick that I could make for book club using only pantry ingredients. I didn't have buckwheat flour or kasha, so I substituted whole-wheat flour for the buckwheat and chopped sunflower seeds for the kasha. I also substituted olive oil for half the butter, and added 1t of vanilla extract. I also topped the cookies with a liberal amount of sea salt before baking. Well, the result is really good. Even my boyfriend, who doesn't like nuts in cookies, had to admit these turned out well. I think it's the extra egg yolk and all of the brown sugar that makes these so good. I can't wait to try them again as written, but even with all the substitutions, this cookie base holds up.

  • Chocolate-pecan pie cookie bars

    • sosayi on November 27, 2018

      These were the hit of the Thanksgiving table. I used bourbon over dark rum and doubled the recipe to fit in a 13 x 9 pan. I also used a different GF base (Alice Medrich's Wheat-free Shortbread Crust from Chewy, Gooey, Crispy, Crunchy) to accomodate a few guests. I'd make these again for sure. In fact, they've already been requested for Christmas!

    • Lsblackburn1 on March 06, 2022

      These were a big mess for me when I cut them into squares, but most of them made it to a gathering where they were very popular!

    • Jviney on May 20, 2021

      These are delicious and surprisingly quick to throw together. Kind of everything you’d want in a chocolate pecan pie bar. It goes on the favorites list!

  • Biarritz cookies

    • sosayi on April 09, 2017

      Note to self: If the recipe yields 48 cookies, but you make them into sandwiches, your final cookie count is only 24! Which makes me sad... as these turned out deliciously! Not too sweet, but more than sweet enough, especially for dark chocolate lovers. Only quibble: The chocolate coating was the perfect amount for the filling, I thought. I wouldn't increase the quantity, which Dorie suggests.

  • Cocoa-almond uglies

    • anya_sf on May 27, 2019

      I was looking for a quick and easy dessert that was also gluten- and dairy-free, and this recipe was perfect. Everyone loved it. It doesn't make a lot - I got 22 small cookies, which were eaten in no time, so no need to worry about storage. Next time I'd try variations, such as hazelnut instead of almond, and would probably omit the cinnamon.

    • hbakke on July 17, 2021

      A nice gluten-free cookie I made for someone else. They start out chewy straight out of the oven, but get hard within a few hours so they probably shouldn't be made too far in advance. I would make these again.

  • Crumb-topped apple bars

    • Livmichelle on August 20, 2017

      Super yummy, gone in no time! The crust was too buttery and turned hard

    • et12 on November 22, 2020

      This was very tasty and turned out well. I would prefer smaller apple chunks and smaller crumbs then recommended (opting for 1cm cubes instead of 1in). The crust and crumb get quite hard, so it is more like a cookie.

  • Spiced pumpkin jammers

    • Dannausc on October 10, 2018

      Really good but a lot of work.

  • Use-it-for-everything streusel

    • Dannausc on October 10, 2018

      Made for the spiced pumpkin jammers. Good and easy.

  • Pistachio-berry slims

    • Dannausc on December 14, 2019

      Fairly quick and easy; quite good

  • Greek honey dainties (Melomakarona)

    • Tweedles81 on December 22, 2020

      My husband made these with the optional Christmas spices. The spices made the cookie - add them. These were really delicious - sweet but not too sweet, buttery, and good texture. We felt they needed a bit more salt so added a few Maldon flakes on top. After a day or two I could taste the baking soda, so maybe we’ll go a bit lighter on that next time?

  • Little rascals (Spitzbuben)

    • et12 on February 14, 2022

      Made these for Valentines Day and they were delicious. Used a 2inch cookie cutter and it made 37 sandwich cookies. Loved the hint of lemon and would put more zest next time.

  • Ringed sablés

    • et12 on September 27, 2022

      Made this without the sanding sugar when I had leftover dough from the classic jammer recipe. Love the professional finish look you get from cooking it in the baking ring.

  • Salt-and-pepper sugar-and-spice galettes

    • et12 on August 15, 2020

      I would add twice the amount of pepper next time and make sure they are big flakes

  • Ringed jammers

    • et12 on September 25, 2022

      Loved this cookie! Worth all the steps and looks really nice cooked in the rings. I used three inch rings and baked for 26 minutes. Should have made more streusel though, as didn’t have enough for all the cookies. Used blueberry jam.

  • Blondies

    • et12 on October 18, 2020

      Delicious! Baked them in ring moulds as recommended and turned out just like image in book. Crispy edges with chewy centres. I would add more chocolate chips then recommended.

  • Friendship cookies

    • ChelseaP on May 22, 2021

      These are so blimmin' delicious!!!!! Made such a mess on my bench making them but boy oh boy where they worth it. Can't wait to make them again.

  • Classic brownies

    • ChelseaP on May 22, 2021

      Another excellent brownie recipe.

  • Kamish

    • someryarns on March 29, 2018

      Very much like biscotti, but not as hard. My husband absolutely loved these.

  • Cocoa-cayenne cookies

    • someryarns on March 29, 2018

      These blew me away. So delicate, and the heat sneaks up on you.

  • Garam grahams

    • someryarns on March 29, 2018

      I thought these were going to be a pain to make, but they were surprisingly simple. Very good taste, too.

  • Green tea and pistachio snowballs

    • Lsblackburn1 on December 22, 2020

      These are delicious! Sweet, chewy, crunchy... the matcha and pistachio flavors really come through and make these extra special.

  • Chocolate-chip not-quite mandelbrot

    • Jviney on April 15, 2018

      Meh. These were a little bit unremarkable to me.

  • Lucky charm brownies

    • Jviney on April 15, 2018

      Excellent, and gluten-free. A really great twist on brownies for a change.

  • "Corked" Breton galettes

    • cmartinfirvida on June 27, 2020

      These are very rich--just one with a cup of tea or coffee is enough. The dough needs resting in the fridge, so plan ahead. The hint of saltiness elevates the whole cookie and the the crumb is fantastic. This is in our family's top five favorite cookie recipes.

  • Puffed grain and miso cookies

    • sdeathe on February 12, 2021

      Interesting crackers (I can't think of them as cookies, somehow). I didn't have cooking spray so greased the muffin tins with olive oil. They stuck determinedly to the pan, until I turned the pan over and gave a good punch to the bottom of each compartment. They popped right out. Do this on to a towel so they don't shatter ( the voice of experience).

    • sdeathe on February 13, 2021

      After these had sat for a while and the flavours had developed, I found them to be quite good. I also had them with drinks; they were nice and crunchy, good cocktail crackers. I will make them again. I changed the rating to four stars.

  • Parm toasts

    • sdeathe on January 02, 2023

      Disappointing. Very dry, almost like sawdust in your mouth, and little flavour.

  • Do-almost-anything chocolate cookie dough

    • breakthroughc on June 29, 2022

      My sister and I made hundreds of cookies for a funeral service from this and the vanilla dough in one evening. This dough was much harder to work with than the vanilla. We both agreed we would make the vanilla dough again, but not this one. Besides being hard to work with, it doesn’t have a deep chocolate flavor or color. The cookies don’t look very attractive and needed a dark or white chocolate drizzle to make them attractive enough to serve.

  • Bee's sneeze nuggets

    • Twysbeek on September 21, 2020

      These are interesting, more of a scone than a cookie. Juniper from the gin comes through, not sweet, but tasty.

  • Fennel-orange shortbread wedges

    • sofull on November 16, 2020

      Really good flavor pairing. unexpected!

    • KCKB on December 24, 2022

      This recipe’s yield is just a little bit scant for some of my decorative pans, so I find it helpful to increase the quantities by 50%. Here are the measurements for the core ingredients: 3 T sugar, 1.5 sticks (12 T or 6oz) butter, 1.5 C flour. Adjust flavoring ingredients accordingly/to taste. You will also need to increase the baking time, 30-35 min depending on the dimensions of your pan.

  • Cherry-nut chocolate pinwheels

    • elysedc on December 28, 2022

      These use the "do-almost-anything chocolate cookie dough," but I made them using the vanilla version (time and ingredients limited me to just 1 large batch of do-almost-anything cookie dough and I was already making vanilla). Highly modified from the original, but Dorie has a "use my recipes as a jumping off point" kind of vibe, so... I swapped about 75% the walnuts for almonds (allergy) and made up the remainder with chopped dark chocolate (added during the rolling stage). I also added a bit of almond extract to the filling. These rolled very well and I got a great spiral from these! they were mostly filling, barely held together by a spiral of cookie dough, and delicious. I also went fully rogue, made a version w/ pre-made cranberry jam & white chocolate chips, which was fine but not quite enough volume-wise (my error) and didn't spiral as well. If adding chips of any kind to these pinwheels, MAKE SURE THEY ARE CHOPPED, or they will destroy the cookie when slicing from frozen.

  • Every-way shortbread fans: the lemon-poppy seed version

    • KCKB on December 24, 2022

      This recipe’s yield is just a little bit scant for some of my decorative pans, so I find it helpful to increase the quantities by 50%. Here are the measurements for the core ingredients: 1/2 C sugar, 1.5 sticks (12 T or 6oz) butter, approx 1.75 C (225 g) flour. Adjust flavoring ingredients accordingly/to taste. You will also need to increase the baking time, 30-35 minutes depending on the dimensions of your pan.

  • Vanilla shortbread

    • KCKB on December 24, 2022

      This recipe’s yield is just a little bit scant for some of my decorative pans, so I find it helpful to increase the quantities by 50%. Here are the measurements for the core ingredients: 1/2 C sugar, 1.5 sticks (12 T or 6oz) butter, approx 1.75 C (225 g) flour. Adjust flavoring ingredients accordingly/to taste. You will also need to increase the baking time, 30-35 minutes depending on the dimensions of your pan.

  • Espresso shortbread

    • KCKB on November 12, 2022

      These are delicious! I made one batch with the (suggested) addition of 1/2 cup toffee bits, and a second batch with just the espresso powder. Both are tasty - I highly recommend the version with toffee bits!

    • KCKB on December 24, 2022

      This recipe’s yield is just a little bit scant for some of my decorative pans, so I find it helpful to increase the quantities by 50%. Here are the measurements for the core ingredients: 1/2 C sugar, 1.5 sticks (12 T or 6oz) butter, approx 1.75 C (225 g) flour. Adjust flavoring ingredients accordingly/to taste. You will also need to increase the baking time, 30-35 minutes depending on the dimensions of your pan.

  • Orange shortbread

    • KCKB on December 24, 2022

      This recipe’s yield is just a little bit scant for some of my decorative pans, so I find it helpful to increase the quantities by 50%. Here are the measurements for the core ingredients: 1/2 C sugar, 1.5 sticks (12 T or 6oz) butter, approx 1.75 C (225 g) flour. Adjust flavoring ingredients accordingly/to taste. You will also need to increase the baking time, 30-35 min depending on the dimensions of your pan.

  • Shortbread with nuts

    • KCKB on December 24, 2022

      This recipe’s yield is just a little bit scant for some of my decorative pans, so I find it helpful to increase the quantities by 50%. Here are the measurements for the core ingredients: 1/2 C sugar, 1.5 sticks (12 T or 6oz) butter, approx 1.75 C (225 g) flour. Adjust flavoring ingredients accordingly/to taste. You will also need to increase the baking time, 30-35 min depending on the dimensions of your pan.

  • Shortbread with chips

    • KCKB on December 24, 2022

      This recipe’s yield is just a little bit scant for some of my decorative pans, so I find it helpful to increase the quantities by 50%. Here are the measurements for the core ingredients: 1/2 C sugar, 1.5 sticks (12 T or 6oz) butter, approx 1.75 C (225 g) flour. Adjust flavoring ingredients accordingly/to taste. You will also need to increase the baking time, 30-35 min depending on the dimensions of your pan.

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Reviews about this book

  • Eat Your Books by Jenny Hartin

    Dorie and cookies never disappoint. This beautifully photographed and vibrant book will be the cookie book we turn to time and again.

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  • Baking Bites

    Seeing the array of cookies as you flip the pages will make you realize how different all these treats are, and tempt you to pick out a few and start baking right away.

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  • Food52

    The 2017 Piglet Tournament of Cookbooks, Semifinal Round: Dorie's Cookies vs. My Two Souths

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  • Food52

    The 2017 Piglet Tournament of Cookbooks, Quarterfinal Round: Victuals vs. Dorie's Cookies

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  • Food52

    The 2017 Piglet Tournament of Cookbooks, First Round: Land of Fish and Rice vs. Dorie's Cookies

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  • Eat the Love of the sweetest kindest people and her vibrant new cookbook reflects that. It’s filled with old favorites and soon-to-be favorites...

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  • Leite's Culinaria

    No fewer than 170 recipes grace these pages—including brownies, bars, break-ups, holiday noshes...

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  • Everyday Annie

    It is far more inventive and interesting than I could have imagined for a cookie book...there is an entire section of “cocktail cookies”, i.e. cookies meant to be enjoyed with cocktails. Sold!

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  • Two Peas and Their Pod

    ...this is my favorite cookbook of the year, maybe of all time! I love cookies and I love Dorie so this book is a match made in heaven. It is the BEST cookie cookbook out there...

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  • ISBN 10 0547614845
  • ISBN 13 9780547614847
  • Linked ISBNs
  • Published Oct 25 2016
  • Format Hardcover
  • Page Count 528
  • Language English
  • Countries United States
  • Publisher Houghton Mifflin Harcourt
  • Imprint Rux Martin/Houghton Mifflin Harcourt

Publishers Text

Over the course of her baking career, Dorie Greenspan has created more than 300 cookie recipes. Yet she has never written a book about them—until now. To merit her “three purple stars of approval,” every cookie had to be so special that it begged to be made again and again. Cookies for every taste and occasion are here. There are company treats like Portofignos, with chocolate dough and port-soaked figs, and lunch-box Blueberry Buttermilk Pie Bars. They Might Be Breakfast Cookies are packed with goodies—raisins, dried apples, dried cranberries, and oats— while Almond Crackle Cookies have just three ingredients. There are dozens of choices for the Christmas cookie swaps, including Little Rascals (German jam sandwich cookies with walnuts), Italian Saucissons (chocolate log cookies studded with dried fruit), and Snowy-Topped Brownie Drops. And who but America’s favorite baker could devise a cookie as intriguing as Pink-Peppercorn Thumbprints or as popular as the World Peace Cookie, with its 59 million Internet fans?

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