Snickerdodle cookies

Baked in the traditional way with all organic ingredients. This recipe probably came from my great-grandmother. It was in my old cookbook that belonged to my Nanna.

There is no mystery to this recipe. Comes right on the label. Doesn't need any tweaks.

My kids love Oreos but we can't buy them gluten or soy-free over here - so we make them ourselves instead!

Classic chocolate chip cookies with almond flour for extra crispiness. They make a delightful gift. I've adjusted the quantities slightly.The story behind this recipeI created this recipe to make a gift for a friend who loves chocolate.

I've always loved gingerbread cookies and thought it was about time to experiment in the kitchen and start making them for the first time.I ended up having to substitute some of the butter (ran out) and the molasses (because couldn't find it in my country). But they came out lovely and I would find myself eating a cookie and saying that would be my last before reaching for another 😋😙

Muffin tins keep cookies from spreading too much. Makes for thick, soft deliciousness.

This is recipe from Jessica Hulett’s grandmother. It is one of the most popular cookies among The new York Times’ readers. They are simple and delicious.

I hadn’t made chocolate chip cookies in over a decade. So, I decided to use a recipe I’ve been meaning to try: Jacques Torres’ recipe as published on his website and in The NY Times.I decreased the recipe by half but used an increased proportion of vanilla extract. I also made smaller cookies.The texture of these cookies are soft and a bit chewy, but not greasy. They got a big thumbs up from my husband and daughter, and I would definitely make them again. 🍪 🥰

#12platesI made a small batch because I was craving these today. They are so soft and satisfying. Double or triple the recipe for a bigger batch.

I made some peanut butter cookies for a peanut butter-loving friend by referencing a foreign recipe site. I made it many times, adjusting the combination of ingredients, until I came up with just the right balance that everyone loves.The corn starch gives it a great, crunchy texture. It's soft and fluffy when just baked (so soft, you won't be able to move them around). That's why you should be sure to let it cool on the paper before handling them. If they break apart while they're still warm, you can try forming them back together again and rearranging the shapes. If you let it sit for a day, the flavors will settle. Recipe by VitaminY

After watching this recipe from Tasty.com, I couldn’t resist making it. They tried many kinds of flour such as bread flour, cake flour, all purposes flour. All kinds of sugar: from white to light & brown sugar. All kinds of fat: softened butter, melted butter & coconut oil. This recipe is so perfect with gooey inside, crunchy outside texture. Specially made from noisette butter (brown butter) . I’m familiar with this butter when making Financiers so it is worth a try. So tasty!#mycookbook

my aunte would make these for us, she passed before i could get the recipe, but ive succeeded the recipe. this is it, oooo my they take me back to the good old days