Category Archives: Favorite Cookie Recipes

Cookies That Taste Like Marmalade Toast

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These creative cookies get rolled in panko and filled with your favorite marmalade.
These creative cookies get rolled in panko and filled with your favorite marmalade.

Like bread popped up from the toaster, all crisp and golden, then immediately slathered with sweet butter and jam.

That’s exactly what these cookies taste like.

Since toast with jam is my go-to breakfast most mornings anyway, I just had to try these fun cookies called “Jam-on-Toast Thumbprints.” They are ingeniously rolled in panko before being filled with sticky marmalade.

This clever recipe is from the “Fabulous Modern Cookies” (The Countryman Press) by Chris Taylor and Paul Arguin.

If you don’t know married couple, Taylor and Arguin, they are a true dynamic duo who are both scientists and bakers. Taylor is an epidemiologist specializing in Alzheimer’s and aging, while Arguin is the retired head of the CDC’s domestic malaria unit. These over-achievers also have won hundreds of amateur baking contests.

Yes, the rest of us can now officially feel like total sloths.

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Raspberry Amaretti Cookies With A Fun Surprise Center

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Freeze-dried and fresh raspberries make these amaretti extra special.
Freeze-dried and fresh raspberries make these amaretti extra special.

Like the best Easter confections that tempt at this time of year, these cookies are adorable, colorful, and sport a surprise filling sure to delight.

What’s more, “Raspberry Amaretti Cookies” are also gluten-free.

Made with almond meal, egg whites, and sugar, its dough gets fruity tang and a smidge of pink from pulverized freeze-dried raspberries mixed in. And at the center of each cookie hides a single fresh raspberry that you don’t see until you take a bite.

This fun recipe is from “Nadiya Bakes” (Clarkson Potter, 2020), of which I received a review copy. It’s by Nadiya Hussain, the season 6 winner of “The Great British Baking Show.” The cookbook is a companion to her BBC and Netflix series of the same name.

The U.K.-based baker emphatically calls baking her true first love. This book includes both sweet and savory treats. Her recipes take influence from both her Bangladeshi heritage and her British upbringing in creations such as “Matcha and Kiwi Hurricane Roll,” “Scotch Creme Eggs,” “Rainbow Veg Pakora Picnic Pie,” and “Cherry Chelsea Buns.”

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Not Black or White — But Both

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Playful black-and-white sable cookies with a French touch.
Playful black-and-white sable cookies with a French touch.

In a world where opposites increasingly butt heads in conflict, these live in complete harmony.

Two doughs of completely different colors combine to create something far more impressive together.

These are not New York black-and-white cookies, but French ones.

“Parisian Black-and-White Cookies” draw your gaze immediately. They deliver that classic snappy, sandy texture and buttery taste that never go out of fashion.

This fanciful cookie recipe is from “World Food Paris” (Ten Speed Press, 2021), of which I received a review copy, by James Oseland, award-winning cookbook author and former editor-in-chief of Saveur magazine, with writer Jenna Leigh Evans.

This book picks you up and sets you down in the heart of Paris, with its evocative photos of lush city parks, bistro life, stately chateaux, and proud cooks and bakers displaying their delectable handiwork.

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You’ll “Heart” White Chocolate-Pretzel Cookies

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Put a twist on Valentine's Day with pretzel cookies.
Put a twist on Valentine’s Day with pretzel cookies.

When it comes to romance, my husband is all about the art of subtlety.

When he proposed to me at the French Laundry, it wasn’t in the dining room, in the midst of a throng of well-heeled diners. It was in the restaurant’s parking lot as just the two of us sat in our car, and he pulled the ring out of his pocket.

When he buys me flowers, it’s not because it’s some Hallmark holiday. It’s because he just spies a pretty bouquet that he knows will unexpectedly make my day.

And when he wants to express his love these days, his favorite way is to flash the Korean finger heart symbol at me, because, yes, in the pandemic, he’s become addicted to Korean dramas like so many others.

That’s why these “White Chocolate-Pretzel Cookies” are right up his alley.

This is how you make the Korean finger heart.
This is how you make the Korean finger heart.

First, they feature white chocolate, which can be polarizing to some, but which he actually likes.

Second, they get fortified with and crowned whimsically with mini pretzels, whose classic looped knot shape slyly resembles a heart.

This cute cookie is from “Maman: The Cookbook: All-Day Recipes to Warm Your Heart” (Clarkson Potter, 2021), of which I received a review copy, by Elisa Marshall and Benjamin Sormonte. The couple are the founders and co-owners of Maman, the bakery-cafe with locations throughout New York, as well as in Montreal, and Toronto. The book was written with food writer and recipe developer Lauren Salkeld.

The couple named the cafe for the word “mother” in French to evoke the cozy, homespun environment they wanted to create.

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Christina Tosi’s Take on Ted Lasso Biscuits

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Pastry Chef Christina Tosi's version of the "Ted Lasso'' biscuits are even better than the original.
Pastry Chef Christina Tosi’s version of the “Ted Lasso” biscuits are even better than the original.

If you’re experiencing “Ted Lasso” withdrawal like me, there’s only one thing that can assuage it.

And that’s baking a batch of buttery biscuits, otherwise known in the States as shortbread cookies.

You’ll remember I tried my hand at the official “Ted Lasso Biscuit Recipe,” which were wonderful and super easy to make.

But what tops it is Pastry Chef Christina Tosi’s version.

The founder of the sugary phenomenon known as Milk Bar, Tosi is a Lasso fan, and recounts hilariously in this Bloomberg story how she would rewind episodes to meticulously study just how everyone’s favorite soccer coach made his biscuits.

The recipe she came up with takes a couple of liberties that definitely enhance the original. Don’t get me wrong; the original recipe turns out shortbread that’s crisp on the edges, tender within, and incredibly melt-in-your-mouth buttery delicious. They are good, basic, and classic.

But hers go beyond that, keeping everything you love about shortbread, but refining it to make it utterly exceptional.

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