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Cheat Sheet / Updated 04-15-2022

Following a few foolproof baking tips will make baking cookies a fun and delicious experience. If you run out of an ingredient while making cookies, you can find a substitution, or you can reduce the fat in your favorite cookie without compromising its quality. Adding icing to your cookies makes them even more fun.

Article / Updated 03-26-2016

Although these date pinwheel cookies take a bit of work, they’re worth it. To make your date pinwheel creation a bit easier, you can make both the filling and the dough in advance and put them together before baking. Preparation time: 12 1/2 hours, including chilling Baking time: 12 minutes Yield: 3 1/2 dozen 3/4 cup pitted dates 1/4 cup walnuts 1/3 cup sugar 1/2 cup water 1 orange 2 cups all-purpose flour 1/4 teaspoon baking powder Pinch of salt 1/2 cup (1 stick) unsalted butter, softened 1 cup light brown sugar 1 egg 1 teaspoon vanilla extract Roughly chop the dates and walnuts. Zest the orange and then juice it in a small bowl. Reserve the zest. Combine the sugar, water, and dates in a 2-quart heavy-bottomed saucepan and cook over medium heat until the mixture is thick, about 8 minutes. Remove from the heat and stir in the walnuts and 1 tablespoon orange juice. Cool and then purée the mixture in the work bowl of a food processor fitted with a steel blade or in a blender. Transfer to a bowl, cover tightly with plastic wrap, and hold at room temperature. Sift together the flour, baking powder, and salt. Using a mixer, beat the butter in a large mixing bowl until light and fluffy, about 1 minute. Add the brown sugar and mix together until smooth. In a small bowl, beat the egg lightly with the vanilla extract. Finely mince the orange zest and add 1 tablespoon orange zest to the egg mixture. Add the egg mixture to the butter mixture and blend well. Add the flour mixture in three stages, blending well after each addition. Form the dough into a disk, wrap tightly in plastic, and chill overnight. On a lightly floured surface, roll out the dough into a large rectangle about 10 x 15 inches and 1/4-inch thick. Evenly spread the date mixture over the dough. Roll up from the long side to a tight roll. Wrap in wax paper, cover with plastic wrap, and chill for at least 1 hour. Preheat the oven to 375 degrees F. Line a cookie sheet with parchment paper. Slice the roll into 1/4-inch-thick slices. Transfer the cookies to the cookie sheet, leaving 1 inch between them. Bake for 12 to 15 minutes, until golden and set. Remove the cookie sheet from the oven and transfer the cookies to racks to cool. Store in an airtight container at room temperature for up to a week. Freeze for longer storage. Per serving: Calories 82 (From fat 25); Fat 1g (Saturated 1g); Cholesterol 11mg; Sodium 10mg; Carbohydrate 14g (Dietary fiber 0g); Protein 1g.

Article / Updated 03-26-2016

These yummy squares can satisfy any lemon craving. A soft lemon topping sits on a crunchy cookie base. Although these cookie squares aren’t complicated to prepare, they take a little extra effort because you have to prepare a crust and a topping. But they’re well worth it. Preparation time: 30 minutes Baking time: 45 minutes Yield: 24 2-inch squares 2 large lemons 1 cup (2 sticks) unsalted butter, cold 2 1/4 cups all-purpose flour 1/2 cup, plus 3 to 4 tablespoons confectioners' sugar Pinch of salt 1 teaspoon vanilla extract 4 eggs 1 1/2 cups sugar 1/2 teaspoon baking powder Preheat the oven to 350 degrees F. Spray a 9-x-13-inch baking pan with nonstick cooking spray. Zest 1 lemon and finely mince the zest. Cut the butter into small pieces. Combine lemon zest, butter, 2 cups flour, 1/2 cup confectioners’ sugar, the salt, and vanilla extract in the work bowl of a food processor fitted with the steel blade. Process until the mixture forms a ball, about 1 minute. To make the crust using a mixer and mixing bowl, soften the butter to room temperature and then beat until fluffy, about 2 minutes. Add the confectioners’ sugar and cream together well. Stop occasionally and scrape down the sides of the mixing bowl with a rubber spatula. Add the salt, lemon zest, and vanilla and blend well. Add the flour in three stages, blending well after each addition. Dust your fingertips with flour and press the crust evenly into the pan. Bake for 20 minutes, until the edges are golden. Remove the baking pan from the oven and cool on a rack. Using a mixer, beat the eggs in a large mixing bowl on medium-high speed until fluffy, about 2 minutes. Gradually add the sugar and continue beating on medium-high speed until the mixture is thick and holds a slowly dissolving ribbon as the beater is lifted, about 5 minutes. Combine the remaining 1/4 cup flour and the baking powder in a small bowl. Zest the remaining lemon, finely mincing the zest. Juice both lemons. Add the flour mixture, 1/2 cup lemon juice, and the lemon zest to the mixing bowl. Blend thoroughly. Pour the topping into the pan. Bake for about 25 minutes, until the topping is set. Remove the pan from the oven and cool on a rack. Dust the top heavily with the remaining 3 to 4 tablespoons confectioners' sugar. Cut into squares. Store in a single layer in an airtight container at room temperature for up to 5 days. Per serving: Calories 184 (From fat 78); Fat 9g (Saturated 5g); Cholesterol 56mg; Sodium 26mg; Carbohydrate 25g (Dietary fiber 0g); Protein 2g.

Article / Updated 03-26-2016

Florentines are a favorite Old World cookie. Although preparing Florentine cookies requires several steps, you won't regret the extra time, especially when you see the satisfied smiles on the faces of family and friends lucky enough to sample them. Preparation time: 30 minutes Baking time: 10 minutes Yield: 20 3 tablespoons vegetable oil or nonstick cooking spray 1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter 2/3 cup sugar 2 tablespoons honey 1/4 cup heavy cream 2 cups sliced almonds 2/3 cup finely diced candied orange peel 2 tablespoons all-purpose flour 8 ounces bittersweet or semisweet chocolate Preheat the oven to 350 degrees F. Lightly oil or spray the cups of two muffin pans (12 cups each). Cut the butter into small pieces. In a 2-quart heavy saucepan, combine the butter, sugar, honey, and cream. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture reaches 248 degrees F on a candy thermometer, about 15 minutes. Immediately add the almonds, candied orange peel, and flour. Stir vigorously until thoroughly blended, about 1 minute. Remove from the heat. Put a generous tablespoon of the mixture in each muffin cup. Dip the back of a spoon in cold water and press each mound to flatten. Bake for about 10 minutes, until golden. Remove the muffin pans from the oven and cool on a rack for 5 minutes. Oil the bottom of a jelly roll pan. Place it over the top of the muffin tin and invert the tin to release the confections. Chop the chocolate into matchstick-size pieces and set aside 1/3 of them. Melt the remaining 2/3 in the top of a double boiler over hot water. Stir frequently with a rubber spatula to ensure even melting. Remove the top pan of the double boiler and thoroughly dry the bottom and sides of the pan. Stir in the remaining chocolate in three batches. Make sure that each batch is completely melted before adding the next. To test that the chocolate isn’t too hot for dipping, place a dab below your lower lip. It should feel comfortable. To hold the chocolate at the same temperature, place it over a shallow pan with water that’s slightly warmer. Line two cookie sheets with parchment or wax paper. Hold a cookie flat (horizontally) between your fingers and dip the bottom into the chocolate. Remove the cookie from the chocolate and let the excess drip off. To help remove excess chocolate, very lightly tap the cookie against the side of the pan. Place the cookie onto the cookie sheet, chocolate-side up. Repeat Steps 20 through 22 with three more cookies. Use a decorating comb or a fork to make a wavy pattern in the chocolate of the dipped cookies. Repeat Steps 20 through 24 until the cookie sheet is full. Place the cookie sheet in the refrigerator for 10 minutes to set the chocolate. Store in a single layer in an airtight container at room temperature for up to a week. Per serving: Calories 246 (From fat 158); Fat 18g (Saturated 7g); Cholesterol 20mg; Sodium 9mg; Carbohydrate 21g (Dietary fiber 2g); Protein 3g.

Article / Updated 03-26-2016

These yummy gingersnap cookies are great year-round, but gingersnaps’ full-bodied flavor seems to taste best when it’s cold outside. The use of both ground and crystallized ginger makes the flavor really sing. Credit: Ed Carey/Cole Group/PhotoDisc Preparation time: 45 minutes Baking time: 12 minutes Yield: About 4 dozen 2 1/4 cups all-purpose flour 1 teaspoon baking soda 2 teaspoons ground ginger 1 1/4 teaspoons ground cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon salt 2 tablespoons minced crystallized ginger 3/4 cup (1 1/2 sticks) unsalted butter, softened 1 1/4 cups sugar 1 egg at room temperature 1/3 cup dark molasses Sift the flour with the baking soda, ground ginger, cinnamon, and cloves into a bowl. Finely mince the crystallized ginger. Add the salt and crystallized ginger to the bowl. Toss to blend well. Using a mixer, beat the butter in a large mixing bowl until fluffy, about 1 minute. Add 3/4 cup sugar and mix until smooth. Add the egg and molasses. Blend thoroughly. Stop occasionally and scrape down the sides and bottom of the bowl with a rubber spatula. Add the dry ingredients in three stages, blending well after each addition. Cover the mixing bowl with plastic wrap and chill the dough in the refrigerator for 30 minutes. Preheat the oven to 350 degrees F. If your oven is electric, place an oven rack on the upper shelf of the oven. In a gas oven, place the oven rack on the center shelf. Line a cookie sheet with parchment paper. Place the remaining 1/2 cup sugar in a small bowl. Remove the bowl of cookie dough from the refrigerator. Dampen your hands with cold water. Pinch off pieces of dough the size of a walnut, roll them into balls, and roll in the sugar. Place the balls on the baking sheet, leaving 2 inches between them. Bake the cookies for 12 minutes, until the cookies are firm and the tops are cracked. Remove the cookie sheet from the oven and transfer the cookies to racks to cool completely. Store in an airtight container at room temperature for up to 5 days. Freeze for longer storage. Per serving: Calories 61 (From fat 22); Fat 2g (Saturated 1g); Cholesterol 10mg; Sodium 33mg; Carbohydrate 9g (Dietary fiber 0g); Protein 1g.

Article / Updated 03-26-2016

Linzer cookies, a European specialty, are really beautiful, besides being delicious. The Linzer cookies’ scalloped edges made by round, fluted cookie cutters give them an elegant look, and the preserves glisten like little jewels in the center of the sandwich, making them hard to resist. Preparation time: 3 1/4 hours, including chilling Baking time: 10 minutes Yield: 3 1/2 dozen 3/4 cup plus 1 tablespoon (1 1/2 sticks plus 1 tablespoon) unsalted butter, softened 1 cup sugar 2 cups finely ground almonds 1/4 teaspoon ground cinnamon 1/2 teaspoon vanilla extract 2 eggs 4 cups all-purpose flour Pinch of salt 1 1/4 cups apricot or raspberry preserves 1 cup confectioners' sugar Using a mixer, beat the butter in a large mixing bowl, about 2 minutes. Add the sugar and mix together until smooth. Add the almonds, cinnamon, and vanilla. Blend well. In a separate bowl, beat the eggs lightly. Add the eggs to the butter mixture and blend well. Add the flour and salt in three stages. Stop and scrape down the sides of the bowl after each addition. Mix to a smooth dough, about 2 minutes. Wrap the dough in plastic and chill for at least 3 hours, until firm enough to roll out. You can hold the dough in the refrigerator for 3 days, or you can freeze it. If frozen, defrost overnight in the refrigerator. Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper. Roll out the dough on a lightly floured work surface to about 1/4-inch thick. Cut out circles by using a 3-inch round fluted-edge cutter. Take half the circles and cut out their centers by using a 1-inch round fluted-edge cutter. Gather together the scraps and center cutouts. Repeat Steps 12 through 14 with the gathered dough. Place the circles on the cookie sheet, leaving 1 inch between them. Bake for 10 to 15 minutes, until golden and set. Remove the cookie sheet from the oven. Transfer the cookies from the parchment paper to the cooling racks. When the cookies are cool, place a teaspoon of preserves on the solid cookies. Heavily dust the cookies that have the center holes with confectioners' sugar. Place these cookies on top of the cookies with the preserves, forming sandwiches. Store in a single layer in a tightly sealed container at room temperature for up to 2 days. Per serving: Calories 349 (From fat 64); Fat 7g (Saturated 3g); Cholesterol 20mg; Sodium 11mg; Carbohydrate 71g (Dietary fiber 1g); Protein 3g.

Article / Updated 03-26-2016

These buttery cookies, called Mexican wedding cakes, are served at festive occasions. Cookies similar to Mexican wedding cakes are found around the world with different names: Russian tea cakes, Viennese snowballs, and Greek kourambiedes, to name a few. Preparation time: 20 minutes Baking time: 20 minutes Yield: 2 1/2 dozen 1 cup (2 sticks) unsalted butter, softened 2 cups confectioners’ sugar 2 teaspoons vanilla extract 2 1/3 cups all-purpose flour Pinch of salt 1 cup pecans Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper. Using a mixer, beat the butter in a large bowl until light and fluffy, about 1 minute. Add 1/2 cup confectioners’ sugar and mix together until smooth. Blend in the vanilla. Finely chop the pecans. Stir the flour, salt, and pecans together in a bowl. Add to the mixture in three stages and blend thoroughly. Break off walnut-size pieces of the dough and shape into balls. Place on the cookie sheet, leaving 1 inch of space between the cookies. Bake for 20 to 25 minutes, until golden and set. Let the cookies cool for 3 to 4 minutes on the cookie sheet. Sift 3/4 cup confectioners’ sugar onto another cookie sheet. Transfer the cookies to the cookie sheet that has the sugar. Sift the remaining 3/4 cup confectioners’ sugar over them. Let the cookies cool completely. Roll them in the confectioners’ sugar. Store with the confectioners’ sugar in an airtight container at room temperature for up to a week. Per serving: Calories 141 (From fat 79); Fat 9g (Saturated 4g); Cholesterol 17mg; Sodium 6mg; Carbohydrate 15g (Dietary fiber 1g); Protein 1g.

Article / Updated 03-26-2016

Pizzelles are classic Italian wafer cookies. Pizelles are baked on a specially designed iron that imprints them with a lacy design. Pizzelle irons are available in the cookware section of department stores, in cookware shops, and through mail order catalogs. Preparation time: 20 minutes Baking time: 1 minute per cookie Yield: 2 1/2 dozen 1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter 2 cups all-purpose flour 1 teaspoon baking powder 2 eggs 3/4 cup sugar 1 teaspoon anise extract 1 teaspoon vanilla extract Vegetable oil Melt the butter in a small saucepan over medium heat. Combine the flour and baking powder in a medium bowl. Using a mixer, whip the eggs in a large bowl until frothy. Add the sugar and beat until the mixture is very thick and holds a slowly dissolving ribbon as the beater is lifted, about 5 minutes. Add the melted butter and blend well. Stir in the anise and vanilla extracts. Add the dry ingredients from Step 2 in three stages, blending well after each addition. Heat the pizzelle iron and brush the grids lightly with the vegetable oil. Follow the instructions for the pizzelle iron you’re using. Pour a generous teaspoon of batter in the center of each pattern on the pizzelle baker. Close the iron and bake for approximately 1 minute, until golden. Use a flexible-blade spatula to remove each pizzelle from the iron. Lay flat to cool on a rack or immediately shape as desired and then cool. Store in an airtight container at room temperature for up to 4 days. Freeze for longer storage. Per serving: Calories 93 (From fat 42); Fat 5g (Saturated 3g); Cholesterol 25mg; Sodium 18mg; Carbohydrate 11g (Dietary fiber 0g); Protein 1g.

Article / Updated 03-26-2016

In regular cooking, you can get away with adding a pinch of this and some of that. But in cookie baking, it's important to pay attention to the quantities of ingredients that each recipe calls for. If you add extra amounts or not enough of an ingredient, you're not going to end up with what you expect. Most likely, you'll have a failure on your hands. Who needs that? Dry and liquid ingredients are measured with different types of measuring cups because of their particular characteristics. By following correct measuring techniques for each type of ingredient, you'll guarantee success for each cookie recipe you tackle. Sift the flour if the recipe calls for it. When flour is sifted, air is added to it, lightening it, getting rid of any lumps, and increasing the volume. Some recipes call for flour to be measured first and then sifted. This is different from sifting the flour before it's measured. The order of these steps makes a difference in the final amount of flour and in the finished cookies. Each recipe is written in a particular way because that's how it works. The best policy is to follow the recipes step by step, and you're sure to come out with great cookies every time! Checking and double-checking is a good idea when measuring ingredients. Measuring dry ingredients There are two main methods of measuring dry ingredients: The scoop-and-sweep method involves scooping the measuring cup into the ingredient and then sweeping off the excess at the top with a long, flat implement, such as a spatula or a knife. This method is quick, easy, and accurate. Use the scoop-and-sweep method to get an accurate measure with measuring spoons. Many boxes of baking soda, cans of baking powder, and some spice containers have a straight side so that you can level off the spoon as you draw the ingredient from the container. Lightly spoon the ingredient into the cup and then sweep off the excess at the top with a long, flat implement, such as a spatula or knife. This method aerates the ingredients. It works well but takes more time than the scoop-and-sweep method. Brown sugar traps a lot of air between its crystals, so pack it down in the cup to get an accurate measurement. The same method is used for measuring shortening. For ingredients such as coconut or chopped nuts, spoon them into the cup and press down lightly. Sweep off the excess ingredient over the container holding it, not over the mixing bowl, or you'll have more of the ingredient than you need in your recipe. Measuring liquid ingredients When measuring liquid ingredients, use a liquid measuring cup. Pour the ingredients carefully into the cup until it reaches the desired amount. For accuracy, place the measuring cup on a flat surface and read the measurement at eye. Reading the liquid level from above looks different than at eye level. Too much liquid will throw off the recipe. If you have more of the specific liquid than the recipe calls for, pour it out by using the liquid measuring cup's pour spout. Measurement equivalents Knowing the equivalents of various measurements is helpful in case you have to adjust a recipe. Table 1 shows equivalents for commonly used measurements. Table 1: Common Measurement Equivalents Dry ingredients 3 teaspoons = 1 tablespoon 2 tablespoons = 1/8 cup 4 tablespoons = 1/4 cup 5 tablespoons plus 1 teaspoon = 1/3 cup 8 tablespoons = 1/2 cup 12 tablespoons = 3/4 cup 16 tablespoons = 1 cup Liquid ingredients 1 pint = 2 cups 1 quart = 4 cups Weights 1/2 pound = 8 ounces 1 pound = 16 ounces Sifting Sifting is a straightforward activity. If the flour is to be measured and then sifted, simply measure the amount of flour called for in the recipe into dry measuring cups. If other dry ingredients (such as baking powder or spices) are to be sifted with the flour, measure those and add them to the sifter. Then work the contents through the mesh screen of the sifter onto the wax paper. On the other hand, if the flour is to be sifted and then measured, sift it and then carefully spoon it into a dry measuring cup. When the quantity you need is correctly measured, return any excess flour to its canister or other receptacle. If other dry ingredients are to be sifted with the flour, measure them and resift the flour with them. If you don't have a sifter, you can use a fine mesh strainer instead.

Article / Updated 03-26-2016

Macadamia nuts and white chocolate give this cookie an extra-sweet bonus. Be sure to mix the nuts and white chocolate chunks thoroughly so that they’re evenly distributed. Preparation time: 10 minutes Baking time: 8 minutes Yield: 3 dozen 2 cups all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1 cup (2 sticks) unsalted butter, softened 1 cup light brown sugar 1 egg 2 teaspoons vanilla extract 8 ounces (1 1/2 cups) white chocolate (white baking squares), or white baking chips 3/4 cup unsalted, toasted macadamia nuts Preheat the oven to 375 degrees F. Line a cookie sheet with parchment paper. Combine the flour, baking soda, baking powder, and salt in a mixing bowl. Using a mixer, beat the butter in a large mixing bowl until fluffy, about 2 minutes. Add the brown sugar and mix together until smooth. Mix in the egg and vanilla. Scrape down the sides of the bowl with a rubber spatula. Blend in the flour mixture from Step 3 in three stages. If you’re using white chocolate baking squares, cut them into small chunks. Roughly chop the nuts. Stir in the white chocolate and the nuts. Scoop out walnut-sized mounds of the cookie dough and place on the cookie sheet, leaving 2 inches between the mounds. Bake for 8 to 10 minutes, until the cookies are golden. Remove the cookie sheet from the oven and transfer the cookies from the parchment to cooling racks. Store in an airtight container at room temperature for up to a week. Freeze for longer storage. Per serving: Calories 152 (From fat 87); Fat 10g (Saturated 5g); Cholesterol 21mg; Sodium 76mg; Carbohydrate 15g (Dietary fiber 0g); Protein 2g.