Cookie Chemistry 101
Crispy, soft, cakey or chewy: Everyone has their own idea of the perfect cookie. With so many differing definitions, how do you find that perfect balance of cookie-baking ingredients and techniques? Well, it turns out there’s actually a cookie science! Here are a few baking tips and tricks to help you attain cookie perfection.
No eggs? No problem!
You’re about to get a comprehensive guide on how to best substitute eggs in your baking, including the 12 best egg substitutes for baking, along with a how-to video — and a free downloadable chart as well to keep on-hand in your kitchen. I’ll break down each substitute, what types of recipes it works best with, and then suggest some recipes for you to try with your newfound knowledge!
Killer cookie cutters
Whether it's baking with kids or adding an killer touch to any dessert spread, cookie cutters can make all the difference. Even the most practiced bakers and dessert artists use stamps and cutters to perfect their creations, and there's no reason you can't do the same.
Pumpkin cookies year round
Say goodbye to dry, cakey pumpkin cookies. These super soft and chewy pumpkin chocolate chip cookies are loaded with chocolate chips and are perfectly spiced AKA so good you will want them in May.
Single serve cookie
So you want a chocolate chip cookie, but don’t want to whip up a whole batch of chocolate chip cookies just for yourself? You’ve come to the right place. I present to you the best single serve chocolate chip cookie recipe you’ll ever.
Lemony Butter Cookies
This simple lemon butter cookie recipe is made from only a handful of ingredients. That means for the flavor to really shine, it's especially important to use fresh lemon juice and high-quality butter (European-style is great here).