Martha Stewart's Cookies by Martha Stewart

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    • Categories: Cookies, biscuits & crackers; Afternoon tea
    • Ingredients: heavy cream; almond extract; apricot preserves; egg whites
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    • Categories: Cookies, biscuits & crackers; Afternoon tea
    • Ingredients: almond extract; sliced almonds; egg whites
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    • Categories: Cookies, biscuits & crackers; Afternoon tea; Cooking for a crowd
    • Ingredients: unsalted pistachio nuts; egg whites; store-cupboard ingredients
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    • Categories: Cookies, biscuits & crackers; Afternoon tea; Cooking for a crowd
    • Ingredients: superfine sugar; heavy cream; almond extract; egg whites
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    • Categories: Cookies, biscuits & crackers; Afternoon tea
    • Ingredients: dried cherries; cake flour; light corn syrup
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    • Categories: Cookies, biscuits & crackers; Afternoon tea
    • Ingredients: honey; store-cupboard ingredients
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    • Categories: Cookies, biscuits & crackers; Afternoon tea
    • Ingredients: heavy cream; confectioner's sugar; all-purpose flour; unsalted butter; egg whites; bittersweet chocolate
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    • Categories: Cookies, biscuits & crackers; Afternoon tea
    • Ingredients: unsweetened Dutch-process cocoa powder; egg whites; store-cupboard ingredients
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  • Bratseli
    • Categories: Cookies, biscuits & crackers; Afternoon tea; Cooking for a crowd; Swiss
    • Ingredients: ground cinnamon; heavy cream; all-purpose flour; unsalted butter; sugar; lemon extract; eggs
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    • Categories: Cookies, biscuits & crackers; Afternoon tea
    • Ingredients: superfine sugar; heavy cream; almond extract; egg white
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    • Categories: Cookies, biscuits & crackers; Afternoon tea
    • Ingredients: hazelnuts; egg whites; store-cupboard ingredients
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    • Categories: Cookies, biscuits & crackers; Jams, jellies & preserves; Afternoon tea
    • Ingredients: passion fruit purée; unsweetened shredded coconut; egg yolks; egg; granulated sugar; store-cupboard ingredients
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    • Categories: Cookies, biscuits & crackers; Afternoon tea; Cooking for a crowd
    • Ingredients: unhulled sesame seeds; all-purpose flour; unsalted butter; sugar; eggs; egg yolk
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    • Categories: Cookies, biscuits & crackers; Afternoon tea
    • Ingredients: corn syrup; bread flour; nuts of your choice; confectioner's sugar; unsalted butter
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    • Categories: Cookies, biscuits & crackers; Frostings & fillings; Afternoon tea; Christmas; Cooking for a crowd
    • Ingredients: peppermint extract; heavy cream; dark chocolate; egg whites; red gel food coloring
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  • Brandy snaps
    • Categories: Cookies, biscuits & crackers
    • Ingredients: ground ginger; golden syrup; store-cupboard ingredients
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    • Categories: Cookies, biscuits & crackers; Afternoon tea; Christmas
    • Ingredients: egg whites; sugar; all-purpose flour; unsalted butter; heavy cream; red gel food coloring
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    • Categories: Pies, tarts & pastries; Afternoon tea; Cooking ahead; French
    • Ingredients: fresh ginger; ground cinnamon; nutmeg; ground allspice; frozen puff pastry; unsulfured molasses
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    • Categories: Cookies, biscuits & crackers; Afternoon tea
    • Ingredients: unsalted butter; egg yolk; toasted pecans
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    • Categories: Cookies, biscuits & crackers; Afternoon tea
    • Ingredients: light brown sugar; egg; salted peanuts; store-cupboard ingredients
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    • Categories: Cookies, biscuits & crackers; Afternoon tea; Cooking for a crowd; French
    • Ingredients: store-cupboard ingredients; eggs
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    • Categories: Cookies, biscuits & crackers; Afternoon tea; Winter
    • Ingredients: all-purpose flour; unsalted butter; eggs; dark chocolate chips
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    • Categories: Brownies, slices & bars; Dessert
    • Ingredients: peanut butter; strawberry jam; unsalted butter; all-purpose flour; sugar; eggs; salted peanuts
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    • Categories: Cookies, biscuits & crackers; Afternoon tea
    • Ingredients: cream cheese; unsweetened shredded coconut; white chocolate chips; sanding sugar; strawberry jam; all-purpose flour; eggs
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Notes about this book

  • sck on July 28, 2010

    This is the go-to cookie book on my shelf. Everything has turned out beautifully.

Notes about Recipes in this book

  • Gingersnap palmiers

    • amandabeck on December 11, 2021

      These were a hit and turned out quite nice. They would be a good looking addition/nice contrast to a cookie box, and they look much more difficult to make than they are. Highly recommend using a metal offset spatula to flip when it comes time. I started off using a large plastic one and ended up ruining a few before I changed tools.

  • Soft and chewy chocolate chip cookies

    • julesamomof2 on February 18, 2018

      This were deemed 'the best chocolate cookies ever' by my girls and their friends. I doubt I will look beyond this one with that vote.

  • Chewy chocolate gingerbread cookies

    • swegener on February 01, 2015

      I love these--SO good. I'm kind of a ginger fanatic, and I had no idea how great it went with chocolate!

    • JKDLady on April 11, 2016

      We love these cookies. They are slightly time-consuming, but well worth the effort!

  • Chocolate malt sandwiches

    • KCKB on December 24, 2022

      When I was a kid, there was a bakery in our hometown that had amazing “sour cream” cookies. When I tasted these, I had a sensory flashback á la Ratatouille: the cookie portion of these is that same cookie! You can sub in a vanilla cream cheese or sour cream filling, or do a mint filling for the holidays, etc. (Note: other than calling for Dutch vs. natural cocoa, the cookie portion of this recipe is identical to the one on p. 97 of Martha Stewart’s Cookie Perfection. Having made it both ways, I think the Dutch cocoa version is superior.)

  • Grammy's chocolate cookies

    • cellenly on July 25, 2019

      One of our favorite cookies to make. I cut the sugar a little. It feels fully chocolatey without being overly sweet. My daughter made it once not using demerara sugar and just used brown cane sugar to do the final roll, and it was a sad version of itself. Demerara is my preferred sugar, giving it the large grain crunch without the sugary taste. I prefer my demerara over my turbinado in this application, but I'm not sure if that's due to the brands I use.

    • Cheri on December 08, 2013

      These are very easy, really satisfying for a chocolate craving, and reasonably quick (dough needs an hour in the frig before baking). Needs full baking time, and still quite soft at 12 min., could extend to 13-14 min. Nice in a mix with others for Christmas cookie plate. Make sure to have sanding sugar on hand.

    • SACarlson on September 05, 2015

      Really delicious. Almost like a brownie in cookie form. I didn't have any sanding sugar on hand and used caster sugar with no problems.

  • Snickerdoodles

    • julesamomof2 on December 24, 2022

      These tasted of baking powder and didn't spread at all after a rest in the fridge despite the notes saying they would. I suspect these cookies are written to not require a chill, so may give them a go another time. But this Christmas they went in the trash and I started over with another recipe.

  • Pecan logs

    • Cheri on December 08, 2013

      Easy, buttery, very good. Needs the full cooking time. Nice compliment to Grammy's Chocolate Cookies from the same book for a Christmas cookie plate. Definite repeat.

    • purrviciouz on February 16, 2020

      I used hazelnuts instead of pecans. The log shape is a fun variation on little nut cookies. I might add some nut flavored extract next time. They were done at 18 minutes.

  • Springerle

    • Frogcake on November 25, 2022

      This was unsuccessful. I followed the recipe closely and found there were a number of challenges: the dough was dry and difficult to roll out, and they tasted plain. I was looking forward to the anise taste - so disappointing! As well, I was glad I made half the recipe, which I found made four dozen cookies. I won’t be repeating this one.

  • Lime meltaways

    • Breadcrumbs on January 12, 2013

      p. 121 Fabulous! I found these while nosing around on the www in search of baking books. In my travels I came across a video of Martha making these cookies and I was smitten. They’re quick and easy to prepare and they taste fabulous! The dough is extremely easy to work with and I loved Martha’s tip of using a ruler w the parchment to round out the dough. Essentially this is a slice and bake shortbread but w less sugar in the dough itself. The dusting of icing sugar is a perfect counterpoint to the tartness of the lime juice and zest in the cookie itself. NB that the book has you use the paddle attachment but the video suggests the whisk. I went with the latter and was very pleased w the results. I typically reserve the whisk for eggs so this was a small revelation for me. Photos here: http://chowhound.chow.com/topics/884276#7824250

  • Apple-cherry crumble bars

    • Kinhawaii on October 16, 2022

      Good use for a mix of dried & freeze dried apples I had. I was worried that the freeze dried Granny Smith apples would be too tart but I think I liked the mix in the end which made it less sweet. I made half a recipe in an 8 inch pan.

  • Cherry almond biscotti

    • Frogcake on December 10, 2016

      Delicious and easy to make. I froze all but a dozen for Christmas and the do freeze well too. Recommend saving the amaretto cherry liquid (all but two tbsp) to drizzle over vanilla ice cream.

  • Giant chocolate sugar cookies

    • Frogcake on December 10, 2016

      Also delicious and they freeze well. I made small cookies -about two and a half dozen-which I baked for 13 minutes at 375F.

  • Banana-walnut chocolate-chunk cookies

    • thekitchenchronicles on May 14, 2013

      These cookies were moist and chewy with just the right amount of banana, walnuts and chocolate chip. Such a hit.

    • thekitchenchronicles on November 03, 2014

      http://www.thekitchenchronicles.com/2014/02/11/banana-walnut-chocolate-chunk-cookies/

  • White chocolate-chunk cookies

    • Frogcake on December 12, 2016

      These are outstanding cookies! And arguably very healthy considering all of the rolled oats! Perfect on our Christmas treat tray. I replaced the walnuts with chopped almonds. Will be adding these to my cookie portfolio.

    • amandabeck on December 11, 2021

      Delicious! Reminded me a bit of ANZAC cookies. Would make again.

  • Gingerbread-white chocolate blondies

    • Medamida on January 25, 2014

      These are best eaten a row at a time. I double the spices and add crystallized ginger.

  • Brown-butter toffee blondies

    • thekitchenchronicles on May 19, 2013

      These blondies came together very easily and the brown butter added a nice touch- however, the nuttiness of the butter and the walnuts was overpowered by how cloyingly sweet these were (probably should have been warned by the 2.5 cups of sugar + 1 cup of toffee...)

  • Chocolate-orange-espresso thins

    • MarciK on August 04, 2019

      I’m not sure why these didn’t thin out for me, but they’re delicious anyways.

  • Peanut butter-chocolate chip oatmeal cookies

    • sdeathe on April 05, 2022

      Easy to pull together, and a delicious take on both oatmeal cookies and choc chippers. Better by the second day. I'll repeat.

  • Biscuit sandwich cookies

    • sdeathe on July 29, 2022

      Excellent. Love the cookie base. Be sure and get the dough to the proper 1/16 inch so the cookies are nice and crisp. Some of mine were a bit too thick. If the very thin cookies are hard to transfer to the cookie sheet without deforming, pop the parchment into the fridge for a minute. They're so thin they are firm very quickly. I found that using too much melted milk chocolate filling made the cookies cloying. I'd melt less chocolate next time and use less filling. Worth a repeat.

  • Chocolate-black pepper cookies

    • MarciK on January 29, 2020

      I made this for a holiday party last month along with several other cookies. I was nervous about the black pepper at first, and almost left it out, but decided to give it a chance. I'm glad I did. It wasn't overwhelming or too spicy, but gave it a subtle special something. There was one person in particular who kept coming back to eat these, even though she didn't eat much of anything else at the party.

  • Cassis crisps

    • hbakke on December 20, 2021

      I had an old bottle of creme de cassis lingering in the cupboard so decided to make this cookie. The cassis flavor is almost entirely undetectable and the cookie overall is unremarkable. Not a repeat for me.

  • Butterscotch-cashew blondies

    • IvyManning on February 20, 2015

      This are very dry and don't taste like much of anything.

  • Chocolate thumbprints

    • Jviney on June 01, 2020

      These were very sweet little bites for the effort required, and everybody loved them. I piped the chocolate into the thumbprints, and it went very quickly. Would make them again.

  • Sarah Bernhardt cookies

    • amandabeck on December 22, 2019

      Fussy and no balance-- super sweet macaroon, topped with super sweet mousse, topped with melted chocolate. Wasted a ton of high quality chocolate to glaze. When glazing, instructions say to cool glaze so as not to melt the chocolate mousse-- but you will get ugly chunks of glaze if it is not pretty warm. I ended up putting on the glaze pretty hot and then just popping them in the fridge right away. But again...the end product is not worth the effort.

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Reviews about this book

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Reviews about Recipes in this Book

  • Cream cheese swirl blondies

    • Lisa is Cooking

      The cream cheese mixture is very runny, so the swirl action was not as I expected. Also, it’s not very noticeable in the light colored batter. They are delicious though.

      Full review
  • Gingerbread-white chocolate blondies

    • Lisa is Cooking

      So, molasses, gingerbread, and white chocolate all sounded good. Apparently, they were, in fact, freakishly good. Everyone who tried one got that jaw-dropped look of wonder.

      Full review
  • Carrot cake cookies

    • Lisa is Cooking

      Carrot cake cookies sandwiched together with cream cheese frosting do not get shared so much as they get devoured very, very quickly.

      Full review
  • Chocolate malt sandwiches

    • Lisa is Cooking

      They have a great texture which is a little crunchy on the edges and slightly chewy in the center, and they worked really well in ice cream sandwiches.

      Full review
  • Citrus cornmeal shortbread

    • Lisa Is Cooking

      Of course, other types of citrus could work here, or you could even mix more than one kind. But, once I’m thinking lemon, I tend to have a one-track mind.

      Full review
  • Maple-pecan shortbread

  • Pistachio lemon drops

    • I Made That!

      ... after they baked they looked a little plain, so I gave them a little extra kick with a lemon glaze.

      Full review
  • Chewy chocolate gingerbread cookies

    • I Made That!

      They got rolled in sugar before baking, to give them a nice sugar crust when they are cooled.

      Full review
  • Lime meltaways

    • Two Peas and Their Pod

      Sometimes Martha’s recipes annoy me because I think she tries on purpose to make things difficult. But not this one, the recipe was easy breezy! There were few ingredients and they were all basic.

      Full review
    • I Made That!

      The generous amounts of lime peel make it a beautiful dough. After baking, they get rolled a few times in powdered sugar which will sweeten them up and help them melt in your mouth.

      Full review
    • Not So Humble Pie

      Though I am usually not a fan of ice box cookies...I do love these. A light crisp cookie with the bright flavor of fresh lime that first crumbles and then melts in your mouth.

      Full review
  • Fortune cookies

    • Not So Humble Pie

      ...an absolute chore to bake. The recipe makes almost 50 cookies and I don't think I made it past 20. I was baking them 2-3 at a time and at 6 minutes a batch it adds up to roughly 2 hours of baking.

      Full review
  • Chocolate meringues

    • Not So Humble Pie

      ...each cookie is roughly 15 calories, virtually fat free and packs a big chocolate flavor into a little cookie package. Win!

      Full review
  • Chunky peanut, chocolate, and cinnamon cookies

    • Lisa Is Cooking

      The cinnamon was a nice addition to the chocolate and peanut butter flavors, and the ratio of chunkiness of chips and nuts to cookie was just right.

      Full review
  • ISBN 10 0593066448
  • ISBN 13 9780593066447
  • Published Jul 08 2010
  • Format Paperback
  • Page Count 352
  • Language English
  • Countries United Kingdom
  • Publisher Transworld Publishers Ltd
  • Imprint Bantam Press

Publishers Text

Whether you're baking for a party or a picnic, a formal dinner or a family supper - or if you simply want something on hand for snacking - there's a cookie that's just right. In "Martha Stewart's Cookies", you will find 175 recipes and variations that showcase all kinds of flavours and fancies. Cleverly organized by texture, chapters include all types of treasures: Light and Delicate (Cherry Tuiles, Hazelnut Cookies, Chocolate Meringues); Rich and Dense (Key Lime Bars, Peanut Butter Swirl Brownies); Chunky and Nutty (Magic Blondies, White Chocolate-Chunk Cookies); Soft and Chewy (Snickerdoodles, Chewy Chocolate Gingerbread Cookies); Crisp and Crunchy (Chocolate Pistachio Biscotti, Almond Spice Wafers); Crumbly and Sandy (Cappuccino-Chocolate Bites, Maple-Pecan Shortbread); and Cakey and Tender (Lemon Madeleines, Carrot Cake Cookies, Pumpkin Cookies with Brown-Butter Icing). And each tantalizing recipe is accompanied by a lush, full-colour photograph. Beautifully designed and a joy to read, "Martha Stewart's Cookies" is rich with helpful tips and techniques for baking, decorating, and storing, as well as lovely gift-packaging ideas in Martha Stewart's inimitable style.

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