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Dorie's Cookies by Dorie Greenspan

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Notes about this book

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Notes about Recipes in this book

  • Sebastian's remarkably wonderful brownies

    • 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.

  • Peppermint brownies

    • twoyolks on December 18, 2017

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

  • 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.

  • Lucky charm brownies

    • Jviney on April 15, 2018

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

  • Crumb-topped apple bars

    • Livmichelle on August 20, 2017

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

  • Blueberry-buttermilk pie bars

    • 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!

    • 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.

    • 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.

  • Cabin-fever caramel banana bars

    • Melanie on July 10, 2017

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

    • 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.

    • 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.

    • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • Snowy-topped brownie drops

    • 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. https://forums.egullet.org/topic/153893-dories-cookies-by-dorie-greenspan/?do=findComment&comment=2081292

    • 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.

  • 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.

    • 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

  • 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: https://forums.egullet.org/topic/153893-dories-cookies-by-dorie-greenspan/?do=findComment&comment=2078799

    • 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.

  • 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.

  • My newest chocolate chip cookies

    • 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.

    • 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.

  • 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.

  • Chocolate-cranberry and almond cookies

    • mrsmadam on October 16, 2017

      Another office hit

  • Pink peppercorn thumbprints

    • 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.

  • 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.

  • Peanut butter change-ups

    • 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!

    • 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.

    • 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

    • 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.

  • 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).

  • 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: https://forums.egullet.org/topic/153893-dories-cookies-by-dorie-greenspan/?do=findComment&comment=2080277

  • 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.

    • 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 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.

    • 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.

  • 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.

  • 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.

  • White chocolate and poppy seed cookies

    • sck on January 01, 2018

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

  • 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.

  • Chocolate-oatmeal Biscoff cookies

    • 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 March 03, 2017

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

    • stef on May 21, 2018

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

    • 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.

    • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • Maple-star anise cookies (sandwiched)

    • 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.

  • 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.

  • Kamish

    • someryarns on March 29, 2018

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

  • 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.

  • Macarons

    • 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.

    • stef on May 03, 2018

      My go to recipe.

  • 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.

  • World peace cookies

    • 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.

    • 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)

    • 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.

    • 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.

    • 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. https://forums.egullet.org/topic/153893-dories-cookies-by-dorie-greenspan/?do=findComment&comment=2082608

    • 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.

    • Smokeydoke on December 16, 2016

      I agree. Best cookies ever.

    • 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.

  • Espresso chocolate sablés

    • 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.

    • 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.

  • Coconut-lime sablés

    • 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.

  • Spiced pumpkin jammers

    • Dannausc on October 10, 2018

      Really good but a lot of work.

  • Sesame-sea salt cookies

    • 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.

    • 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.

  • 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.

  • 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.

  • 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!

  • 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.

  • 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.

  • 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

  • Parmesan galettes

    • 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.

  • 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.

  • 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.

  • Cocoa-cayenne cookies

    • someryarns on March 29, 2018

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

  • 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.

  • Use-it-for-everything streusel

    • Dannausc on October 10, 2018

      Made for the spiced pumpkin jammers. Good and easy.

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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

    ...one 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
  • 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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