• dbuhler on May 15, 2024

  The author's corrections and enhancements for this book can be found on her website here: https://www.realbakingwithrose.com/blog/2022/10/22/corrections-amp-enhancements-the-cookie-bible

Notes about Recipes in this book

• My dream chocolate chip cookies

  • jay.moe on January 30, 2023

    This recipe makes a good chocolate chip cookie that is soft and chewy and a little crisp around the edges. Although it's a good cookie, I don't think it will replace my current go-to chocolate chip cookie recipe.

  • Rachaelsb on March 16, 2026

    Great recipe directions! Especially technique for browning butter. While good recipe -agree with previous review thst won’t replace my go to ( Sara Kiefer).

• Oatmeal favorites

  • lisawillis on November 09, 2022

    Error in weight of key ingredient: oatmeal. On page 9, old-fashioned rolled oats weight states 52 grams and volume 1.25 cups. I poured oats into an empty and tared container on a digital scale and 52 grams didn't look like much. When I measured it out by volume, it was less than one cup. When I put 1.25 cups of oats on the scale, it came to 152 grams. This is a big disappointment for the first recipe I'm trying from this book. It makes me distrust the rest of the book.

  • bwhip on November 14, 2022

    These were really good, with an excellent blend of crispy and soft. I used cup measurements rather than weight, and results worked out fine. I also swapped in more chocolate for the raisins. I was surprised that the recipe only called for 1/2 cup of sugar (brown), but I went with it and they turned out great.

  • senzler on September 07, 2023

    I agree with Lisawillis. I didn’t catch the error and found the cookies so disappointing.

• Gingersnaps

  • senzler on August 06, 2023

    Just soso and disappointing. Cannot really taste the ginger. I prefer the Joy of Cooking Ginger Snap to this. Pale cousin to the Double Ginger Molasses cookies (the next recipe in this book, which is fabulous).

• Double ginger molasses cookies

  • cgallary on October 19, 2022

    So good! Fine with chilling in the bowl and using unbleached AP flour and demerara sugar.

  • senzler on November 17, 2022

    I especially liked the crystallized ginger

• Cashew comforts

  • fultre on January 02, 2023

    Unassuming homey cookies, don’t spread at all, and have a soft cakey texture with cashew flavor coming through well. I loved them (as I do nearly all cookies); B isn’t a huge fan of cake-like texture. I had salted cashews and was too lazy to follow Rose’s solution, just used them and didn’t add the salt, which worked just fine. Not sure about mixing the cashews with the flour mixture, as it caught in the crevices of the nuts. Though it didn’t seem a problem in the finished cookie. With 2” cookie scoop, bake 5-6 minutes, rotate, then 4-5 minutes more.

• Rose's crescents

  • Avocet on February 20, 2023

    This is the first recipe I've made from this book. While the instructions were excellent and detailed, the end result was disappointing. The almond flavor was very muted. I think it would have benefited from some almond extract, and possibly, less finely chopped almonds. The instructions to not let the cookies bake to the point of coloring is probably the biggest issue, since a certain amount of browning really develops flavor, and flavor was was seriously lacking.

• Melting moments

  • hibeez on December 26, 2022

    I made these with cornstarch, and they were spectacular. Literally melted in your mouth. Can't wait to seek out cassava starch; it's hard to imagine they can be better! They stayed well in a covered container for a week, without needing to re-dust them.

• Candied pineapple biscotti

  • dbuhler on November 13, 2025

    Wow, these are so sweet, and not in a good way. With the sugary syrup from the candied pineapple and the sugar in the dough it made these inedible, and they never really got crisp, just stayed chewy. I am at high altitude and don't usually have any issues with biscotti recipes, but these spread a ton on the cookie sheet and they stuck like crazy to the foil. I will say, I did love the pineapple/orange/almond flavor combination, so I think I'll try these flavors using a base dough that works better for me, and I'll sub dried pineapple for the candied.

• Chocolate sablés

  • bwhip on October 26, 2022

    These were really delicious cookies, very chocolatey with a lovely, melt-in-your-mouth texture. Only issue I had in prep was the quantities of sugar. Recipe called for 54 grams of brown sugar, and 50 grams of granulated - but also said 1/2 cup of each, which is many more grams than that! The 1/2 cup of each seemed more appropriate than the weight, so I went with that, and the cookies turned out great.

• Spritz cookies

  • dbuhler on October 16, 2025

    These cookies have a great texture, but they are lacking in sweetness (the author notes this) and I wish they had been a little more sweet. The lack of sugar does result in a cookie that held its shape very well (and I'm at high altitude) and I had no issues using this dough with the my cookie press. I subbed almond flour for the ground almonds and that didn't seem to be an issue.

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