Notes about Recipes in this book

• Blueberry muffin top cookies

  • Foodycat on September 23, 2024

    HOLD YOUR NERVE AND TRUST THE PROCESS. The recipe says "cake like batter" - I had quite a stiff dough, that was really hard to incorporate the blueberries into, so they got quite broken up, even used direct from the freezer. Then it was really difficult to portion the cookie dough - it stuck to the scoop and looked a total mess on the tray. And I baked them for an extra 5 minutes because I really didn't think they were there at 20 minutes. BUT they are a fabulous cookie. Very much like a muffin top - lovely flavour, beautiful texture. I only used about 2/3 of the struesel mix, but it would be difficult to make in an even smaller quantity.

  • Charlotte_vandenberg on October 04, 2024

    Couldn’t agree more with foodycat: looks like a mess, turns out wonderful. I got 8 1/4 spoon cookies and had leftover streusel topping. Timing from the recipe was right in my oven.

  • Skamper on August 18, 2025

    Wow, these were delicious. Using my ice cream scoop I got 8 cookies, about 4" in diameter each. Will definitely make them again, but will make smaller cookies. Would even try doubling or tripling the recipe to make a traditional batch size. I didn't find the dough too difficult to work with, but I couldn't get the topping to hold together in a ball - in the end this didn't matter. Such a delicious, unusual cookie.

• Brown butter honey cornmeal cookies

  • Foodycat on November 12, 2025

    I added a little nutmeg, because I really wanted a bit of spice. Very simple cookie, which uses up an eggyolk, which is great. Good flavour, slightly sandy texture. If I make them again I will use a stronger-flavoured honey.

• Soft peanut butter and miso cookies

  • Foodycat on September 18, 2024

    Very good use for a leftover egg yolk! Comes together quickly but needs 20 minutes in the fridge before baking. I rolled them in caster sugar because I didn't have granulated - if I am in that situation again I will just dip the top of the cookie in the sugar, because the caster sugar melted on the bottoms really quickly and was just on the verge of starting to burn. Not too savoury, not too sweet, just delicious. I think putting a white chocolate button in the middle would also be excellent.

  • SKidd on January 27, 2025

    These are quick to make and a good use for an extra yolk. I used a purple scoop (-1/2 ounce) and got 11 smaller cookies. I think they were best eaten the day of, not for texture but because the miso flavor develops over time, and got a little string for me, still an interesting one to try.

• Chai pumpkin snickerdoodles

  • Foodycat on December 08, 2024

    I didn't use canned pumpkin, I used homemade roasted Crown Prince puree. I didn't really get much flavour from the tea in the brown butter, but the level of spice is nice. Lovely tender cakey cookie, but a bit sweeter than I prefer. EDITED TO ADD The cookies kept very well for 5 days. I noticed by the last day the tea flavour was more evident.

• Toasted sesame and honey cookies

  • Foodycat on October 04, 2024

    Needs to chill for half an hour or so before shaping. Very nice cookie - unexpectedly not too sweet, but reminds me of halva. I had run out of strong white bread flour so I just used all plain and it worked fine, I am not sure what the extra protein in the strong flour would add.

  • Astrid5555 on August 09, 2025

    Made only with AP flour, worked fine, loved the sesame notes, so good!

• New York oatmeal raisin cookies

  • Foodycat on June 03, 2026

    I used molasses sugar and ovaltine so mine were pretty dark brown! And as much as I like a big cookie, I can't eat one *that* big so I made 6 instead of 4. Really nice, soft cookie. Won't replace my favourite oatmeal raisin cookie recipe (David Lebovitz) but I like having a small batch option.

• Apple cider doughnut cookies

  • Foodycat on October 09, 2024

    I used dairy butter instead of vegan. My apple juice set to jelly when it cooled, but it incorporated well. I misread the recipe and rolled the raw cookie dough in the butter and cinnamon sugar instead of coating the cooked cookies, but it didn't come to any harm. Nice, soft cookie, subtle tang from the reduced apple juice.

• Frosted London fog cookies

  • Foodycat on January 24, 2025

    Turns out the canister I keep Earl Grey teabags in was empty, so I used loose leaf - probably more than you get in a teabag. It smelt very good in the butter and honey mixture! I subbed 1/2 tsp of homemade bergamot liqueur for a bit of the cream in the frosting to amp up the Earl Greyness. The friend I made them for said they were delicious!

• Triple ginger molasses cookies

  • Foodycat on November 04, 2024

    Deliciously spicy! I used dairy butter and milk, and the texture is just lovely. I used blackstrap molasses instead of black treacle, cut with a small proportion of honey because I find molasses a little intense and the sweetness and level of molassesyness were just perfect for me.

• Tahini jam thumbprints

  • gootenbeez on January 08, 2025

    Very delicious but a little fiddly. It was hard to cream such a small amount of butter and sugar. Then when it was time to roll the cookies into balls they didn't really want to hold their shape. They seemed maybe a little dry. Perhaps my egg wasn't large (we have chickens)? When I went to make a depression for the jam the cookies cracked so I tried to smush them around the teaspoon bottom to reshape then and hoped they held together. One barely survived being moved and dipped in the sesame seeds. These were delicious and I would still make them again. Im just not sure if the dough texture is a me issue or how it is supposed to be.

• Frosted banana bread cookies

  • Foodycat on September 07, 2024

    Very good use for that one last overripe banana! Lovely soft cookie, nice warm spice. I made them because of the one last banana situation, so I didn't have soft light brown sugar. I used half dark brown sugar and half caster sugar, and the dark brown sugar was a bit lumpy and left me with little pockets of caramel - not a problem with the recipe, just an explanation for the picture. And I didn't have cream cheese so I just made a little sour cream glaze instead of the frosting. Will definitely make these again.

• Black Forest brownie crinkles

  • Foodycat on February 25, 2025

    I used sour cherry jam instead of making my own compote, and stabilised the whipped cream with 10g of sour cream. Really good! Very deep chocolate flavour, very easy.

• Hazelnut spread-stuffed cookies

  • coates.eve on November 16, 2024

    Turned out perfect! I made them twice

• Lemon curd crinkles

  • Astrid5555 on April 20, 2025

    So good, I actually regretted not doubling the recipe!

• Reverse chocolate chip cookies

  • thefritschkitchen on October 05, 2024

    These make big, pretty cookies. Using only black cocoa makes them a bit bitter, they are not overly sweet, but I used mini white chocolate chips, not chunks

  • Kinhawaii on April 07, 2025

    I used regular cocoa-& agree, these were big & soft. I thought they would have a stronger chocolate taste. Good, but I was hoping for fudgy yet they were light.

• Double brown butter white chocolate macadamia cookies

  • Foodycat on September 29, 2024

    So good! I didn't have as many macadamias as I thought so I made up the weight in pecans. The smell of the brown butter with the added milk powder is just gorgeous and adds a real depth of flavour.

• Matcha white chocolate chip cookies

  • Foodycat on October 17, 2024

    Needs to chill for an hour before shaping and baking. Absolutely fabulous - well-balanced matcha and sweetness, really lovely tender cookie.

  • Churchim808 on June 19, 2025

    I tried to put these in the oven right after mixing and it was a huge fail. All the cookies just melted together into a puddle.

• Ugly delicious coffee toffee cookies

  • SarahSantos on April 24, 2025

    I found the quantity of flour not enough, and oven temp not high enough for my oven. Otherwise, absolutely delicious!!

• Almond horns [cookies]

  • Churchim808 on June 19, 2025

    I didn't read the recipe carefully and added all of the egg white into the batter. The cookies turned out fine. If you have marzipan on hand, this is the quickest cookie batter ever. I did skip the chocolate which is unnecessary for a true almond lover.