Betty Crocker's Cooky Book by Betty Crocker

  • Applesauce cookies

    from Betty Crocker's Cooky Book, Facsimile Edition Betty Crocker's Cooky Book, Facsimile Edition by Betty Crocker and Eric Murvany

    • Categories: Cookies, biscuits & crackers; Afternoon tea
    • Ingredients: vegetable shortening; brown sugar; coffee; applesauce; all-purpose flour; ground cinnamon; nutmeg; ground cloves; raisins; nuts of your choice
    • Accompaniments: Butter icing
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Notes about this book

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Notes about Recipes in this book

  • Butterscotch brownies

    • Lindacakes on July 29, 2011

      A favorite since childhood. Add one cup of pecans to up the ante. Perfect every time I make them, chewy and buttery.

  • Mary's sugar cookies

    • sarahcooks on September 11, 2012

      My family has used this recipe for over 30 years. Every time I tried someone else's sugar cookies I was always disappointed because ours were so much better. Try these with an almond flavored buttercream (milk, powdered sugar, butter, and almond extract).

  • Chocolate crinkles

    • LemonVerbena on December 05, 2023

      These were just OK for me. I think with repeated attempts, I might get the hang of it. The taste is good, like brownies, but my first batch was a bit undercooked, like the middle of a pan of brownies, and the next batch was overcooked, like the chewy edges of a pan of brownies. It is hard to tell when they are just right, The middles of the overcooked ones were perfect. But when all is said and done I'd rather make brownies.

  • Date-oatmeal cookies

    • ShayLRoss on February 02, 2026

      I know it's of the time, but just do butter instead of shortening for all the recipes!

  • Brazilian coffee cookies

    • Churchim808 on November 27, 2024

      Super light and crispy cookie. Just don't make the mistake I made. This recipe makes 4 dozen cookies but I made my first sheet using my usual cookie scoop and I wasn't going to get anywhere near 4 dozen. I halved them in size and the next sheet was a much lighter and crisper cookie. I did use espresso powder instead of instant coffee but otherwise followed the recipe.

  • Toffee squares

    • Lindacakes on July 29, 2011

      These are very good, the base crust has a nice brown butter flavor. Use good chocolate.

    • hjm on December 16, 2013

      These are really delicious. The Silver Palate toffee bar recipe is very similar, but uses semi-sweet chocolate for the topping, which I think adds a nice counterpoint to the sweetness of the base. I love milk chocolate, but I find it a bit too sweet here.

  • Cereal coconut cookies

    • Churchim808 on June 27, 2025

      I thought these would make good breakfast cookies because they contained wheaties and coconut. Maybe not but they are very good and I will eat them for breakfast. I did accidentally add lemon flavoring instead of vanilla. Not wanting to start over, I added some ground ginger to make them lemon ginger cookies and maybe the lemon flavor would taste intentional. Intentional or not, these are very good. I also used self rising flour instead of soda, salt and flour which makes a very simple recipe that much easier to make.

  • Sesame seed cookies

    • diana_5rol8h on February 17, 2026

      Sesame Seed Cookies p. 76: This is the base recipe of Crescent Dragonwagon’s version, she adds tahini and toasted sesame oil to Betty Crocker. These are biscuit-like and delicious. Pretty easy and does not need chilling before baking. I think the Betty Crocker version is good too (according to Crescent!).

  • Jan Hagel

    • nhhale on June 02, 2026

      Delicate and gently spiced, with an unusual texture. I really love these.

  • Easy Chinese almond cookies

    • Churchim808 on December 23, 2023

      There are two different Chinese Almond cookies in this cookbook. Make sure you don’t get them confused! This one is superior in every possible way. It makes a very small batch which I appreciate. Also, don’t substitute butter for shortening and don’t cut back on the salt. The only change I make is using sliced almonds instead of blanched.

  • Chocolate oatmeal refrigerator cookies

    • Churchim808 on December 03, 2024

      My family has been making these all my life. Well, my mom and sisters but not me. I see them getting paler and flatter over the years and my theory is that the baking chocolate has a smaller percentage of cocoa solids than when we were growing up. I didn't have any unsweetened chocolate so I used the old trick on the back of the Hershey's cocoa can of subbing 1 Tbls shortening and 3 Tbls cocoa for 1 ounce of unsweetened chocolate. The result is the dark chocolatey cookie that I remember.

  • Tiny fudge tarts

    • nhhale on June 02, 2026

      Fussy to make but delicious

  • Salted peanut crisps

    • nhhale on June 02, 2026

      Tasty every day cookie

  • Chocolate chip cookies

    • sarahkalsbeek on January 12, 2020

      Hard to get better than this classic. We use butter instead of shortening and sprinkle Maldon sea salt on top before baking. Best when made after the dough has been refrigerated overnight.

  • Molasses crinkles

    • Churchim808 on December 23, 2023

      These are so wonderful and are better than any gingerbread I’ve ever tried, make sure you use light brown sugar and not dark brown or they will spread too much. These have been a family favorite for many decades.

  • Ginger creams

    • dwager on December 24, 2020

      I made these when I wanted a gingerbread taste without the rolling, cutting, and decorating. This is a nice soft cookie with a good flavor.

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  • ISBN 10 0307696014
  • ISBN 13 9780307696014
  • Published Jun 01 1976
  • Format Hardcover
  • Page Count 160
  • Language English
  • Countries United States
  • Publisher Western Publishing Company
  • Imprint Western Publishing Company


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