Sally's Cookie Addiction Irresistible Cookies, Cookie Bars,

Shortbread, and More from the Creator of Sally's Baking

Addiction

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 CONTENTS

Introduction
Key Ingredients
Kitchen Essentials
Sally’s Top 10 Cookie-Making Tips
How to Prevent Excess Spreading
Make-Ahead Tips and Freezing Instructions
Frosting and Icing

FAMILY FAVORITES
Brown Butter Snickerdoodles
White Chocolate Macadamia Nut Cookies
1 Cookie Dough, 3 Different Cookies
Soft & Chewy Chocolate Chip Cookies
Crispy-Edged Chocolate Chip Cookies
Super-Chewy Chocolate Chip Cookie Bars
Giant M&M’s® Cookies
Cookie Cutter Sugar Cookies
Chocolate Sugar Cookies
Jude & Franklin’s Favorite Dog Biscuits

ALL ABOUT OATS

Big Chewy Oatmeal Chocolate Chip Cookies
Autumn Spice Oatmeal Cookies
Kitchen Sink Cookies
Favorite Oatmeal Raisin Cookies
Monster Cookies
Iced Carrot Cake Oatmeal Cookies
Banana Almond Berry Breakfast Cookies
Nutella® No-Bakes

HAPPY HOLIDAYS
Gingerbread Cookies
Chocolate Peppermint Biscotti
Pinwheel Cookies
Raspberry Almond Linzer Cookies
Butter Spritz Cookies
 Cherry Almond Coconut Macaroons
Classic Chocolate Crinkles
Ginger Pistachio Cookies
Pecan Tassies
Cranberry Spice Rugelach
Easy Cinnamon Snowballs

SHORTBREAD AND SLICE-AND-BAKES GALORE

Buttery Shortbread
Chai Tea Spice Shortbread
Coconut Lime Shortbread
Coffee Toffee Shortbread
Shortbread Jam Thumbprints
Chocolate Cashew Shortbread Wedges
Jam Shortbread Bars
Maple Walnut Slice-and-Bake Cookies
Vanilla Spice Slice-and-Bake Cookies
Mint Chocolate Slice-and-Bake Cookies

THE SPRINKLE CHAPTER

Sprinkle Glossary
Sugar Cookie Sparkles
Soft-Baked Sugar Cookie Bars
Birthday Party Thumbprints
Soft Funfetti Chip Cookies
Rainbow Kiss Cookies
Fairy Meringues
Strawberries & Cream Cookie Cups
Piñata Cookie Surprises
Giant Funfetti Cookie Pizza

NUTS ABOUT NUTS

Crisscross Peanut Butter Cookies
Peanut Butter Nutella® Swirl Cookies
Soft Peanut Butter Cookies
Peanut Butter–Stuffed Cookie Cups
Pecan Turtle Cookie Bars
Flourless Peanut Butter Cookies
Pistachio Pudding Cookies with Chocolate Chips
PB&J Thumbprints
 Outrageous Peanutty Caramel Thumbprints

SERIOUS CHOCOLATE CRAVINGS

Chocolate Hazelnut Thumbprints
Striped Fudge Cookie Sandwiches
Chocolate Pretzel Cookiewiches
Midnight Brownie Cookies
Brown Butter Toffee Chocolate Chip Cookies
Warm Chocolate Chunk Skillet Cookie
Dark Chocolate Peanut Butter–Stuffed Cookies
Double Chocolate Coconut Macaroons
Hot Cocoa Cookies
Chocolate Chip Cookie Dough Dip

FIND YOUR FLAVOR

Spiced Pumpkin Whoopie Pies
Pumpkin Spice Sugar Cookies
Butterscotch No-Bakes
Glazed Soft Maple Cookies
Whole-Wheat Apple Cinnamon Cookies
Lemon Crème Sandwiches
Toasted S’more Cookie Cups
Espresso White Chocolate Chunk Cookies

Index
Acknowledgments
INTRODUCTION
There’s a time and a place for a
fresh batch of cookies and that place
is your kitchen and the time is
always. Cookies not only taste
wonderful, but they bring loved
ones together—more than any other
baked good coming out of our
ovens. And isn’t that what baking is
all about?
Baking has always been a family
affair for me, especially around the
holidays when we finally put our
hectic lives on pause and come
together to celebrate. The chaos and
stress of real life seems to disappear
as we spend hours together in the
kitchen decorating sugar cookies
and arranging warm cookies on cooling racks. We box up fresh-baked
cookies for gift-giving and cookie exchanges, but we always keep one tray
aside for indulging ourselves—a little reward for our hard work.
While baking cookies in my own kitchen, I always think back to those
pristine memories of baking with my family and loved ones. Even though it
may be a random Tuesday and there’s no holiday in sight, I’m still
passionate about crafting that perfect handheld comfort food—a treat that
brings a smile to anyone who takes a bite.
The immaculate combination of sugar and butter is what makes a cookie
so irresistible, but the secret ingredient that makes cookies unbelievably
addicting is love. That may sound corny (hi, have we met?), but a cookie
that someone has spent hours mixing, rolling, and baking just for you can’t
help but taste incredible . . . even if you’ve accidentally burned the bottom
(guilty).
In the past six years since I launched Sally’s Baking Addiction, I’ve
witnessed firsthand the undeniable allure of the cookie. They’re the most
popular category of recipe on my blog and my most requested recipes. I
think it’s because they’re relatively easy and approachable. Most cookies
don’t require a ton of special equipment, and if you can follow a recipe, you
can make a pretty fabulous batch of snickerdoodles that taste even better
than the ones you had growing up (shown here!). They’re also an easy treat
to share, which is part of the reason they bring people together, especially
kids. If you want to get a group of kids to come to the table, put a plate of
cookies out. Portable and perfect for gifting, cookies can be made in large
batches for bake sales, parties, or for your new neighbor down the street or
that cousin who just had a baby. I’ve never met anyone who doesn’t
appreciate a box of fresh-baked homemade cookies. Have you?
Which brings me to why I created this cookbook. The heart of it is
homemade, a wide range of cookies, all baked from scratch with love,
confidence, and passion. You’ll find classic cookies, filled cookies, flavored
cookies, sugar cookies, thin cookies, thick cookies, soft cookies, and
crunchy cookies. And that’s just another reason to fall in love with the
cookie: the word can be used on an infinite number of sweet creations, from
cookie cups and cookie bars to sandwich cookies. There is no hard-and-fast
definition as to what a cookie needs to be (well, except delicious).
This book is divided into eight chapters, with recipes grouped together
based on their flavors, ingredients, or time of year. The first chapter is all
about Family Favorites. This is where you’ll find the recipes that generate
the most buzz, such as chocolate chip cookies and sugar cookies.
I invite you to join me in the kitchen, wander through this book, and find
your favorites to bake. Be sure to read the following pages in this section
for general, invaluable information, and read each recipe two or three times
before you start baking. The Sally Says and Make-Ahead tips sprinkled
throughout the recipes are also helpful. The few minutes spent preparing
could save you from a ruined batch!
Create, taste, enjoy, and most of all—share.
KEY INGREDIENTS
Brown sugar: Brown sugar is granulated sugar with a touch of molasses
added, making it super soft and moist. Dark brown sugar has a touch more
molasses, but the two can be used interchangeably in any of my recipes.
However, I list my preferred type in the recipe where applicable. Whichever
you use, make sure you pack it into the measuring cup.

Butter: All of the recipes in this cookbook were tested with unsalted butter.
If you substitute salted butter instead, make sure you reduce the salt used in
the recipe by 1/4 teaspoon per 1/2 cup (1/4 stick, or 60 g) of butter. I do not
recommend substituting margarine in these cookie recipes.

Chocolate: Some of the recipes in this book call for a specific number of
ounces of pure chocolate. This type of chocolate is the best for melting.
There are several different kinds of chocolate on the market: unsweetened,
semi-sweet, bittersweet, white, etc. The recipes specify which is best. This
type of chocolate is typically sold in bar form, usually 4 ounces (113 g)
each. I prefer Ghirardelli, Baker’s, or Lindt brands.

Chocolate chips: When I refer to chocolate chips or white chocolate chips

in this book, I mean packaged chocolate chips, such as those by Nestlé®
Toll House®. Chocolate chips are formulated so that they do not lose their
shape when exposed to high oven heat. Don’t use them unless the recipe
specifically calls for them.

Cream cheese: Make sure you use full-fat blocks of cream cheese. Do not
use cream cheese spread (in the tubs) for recipes in this book.

Cream of tartar: Cream of tartar acts as an acid in cookie baking, but it

can also be used to stabilize egg whites, such as in Fairy Meringues. It’s a
crucial ingredient for the recipe’s chemistry, so don’t skip it. Science is
tasty, isn’t it?

Cocoa powder: There are two types of cocoa powder used in baking:
natural and Dutch-processed. Most supermarkets in the United States sell
natural, while Dutch-processed is more common in Europe. The difference
between the two, from a baking standpoint, is huge. Dutch-processed cocoa
is neutral, while natural cocoa is an acid. Dutching cocoa powder gives it a
more mellow flavor compared to the natural style. Do not use the two
interchangeably in recipes unless the recipe instructs that either is
appropriate.

Confectioners’ sugar: Also known as powdered sugar or icing sugar.

Confectioners’ sugar is ultra-fine sugar with a smooth and powdery
consistency. I prefer to use it as the sweetener in buttery-soft cookies such
as the shortbread recipes (shown here).

Cornstarch: Often sold as “corn flour” outside of the United States. I like
to use a touch of cornstarch to soften some cookie doughs.

Eggs: All of the recipes in this book calling for eggs were tested with large
eggs. Make sure your eggs are at room temperature if the recipe calls for
room temperature or uses melted butter. It’s imperative that all ingredients
in cookie recipes are at a similar temperature (see here, tip #4). A few
recipes call for an extra egg yolk. This extra yolk provides fat, moisture,
flavor, and tenderness when I feel the dough needs it. Don’t skip it!

Granulated sugar: Granulated sugar is your everyday, regular white sugar.

Meringue powder: Meringue powder is my go-to for making Traditional

Royal Icing. It’s made primarily from dried egg whites and provides
stability to the icing, ensuring it holds its shape and finishes with a stiff
texture.

Molasses: I prefer using unsulphured molasses in my baking. Sulphured

molasses has been treated with sulphur dioxide and can leave a pronounced
chemical aftertaste. For the most robust flavor, choose an unsulphured
molasses labeled as “dark” as opposed to sulphured molasses labeled
“light” or “mild.”

Peanut butter: All of the recipes in this cookbook calling for peanut butter
were tested with Jif® or Skippy® brand. I advise against using homemade or
natural and oily peanut butters because the thinner texture will act
completely different in a cookie recipe.

Oats: There are many types of oats on the market, but the only type you
will need for the recipes in this cookbook are old-fashioned whole rolled
oats. They’re thicker and less powdery than the thinner-cut quick and
instant oats.

Sprinkles: There’s a whole section dedicated to sprinkles (obviously), so

flip to shown here for more detail!

Vanilla extract: When buying vanilla extract make sure that it's labeled
“pure.” Don’t reach for a bottle labeled “imitation,” as it isn’t nearly as
potent and is made with synthetic vanilla that leaves a bitter aftertaste.

SALLY SAYS
As with any recipe, if you vary ingredients or make substitutions, the results will likely not
be the same.
KITCHEN ESSENTIALS
Here are all of the tools you’ll need to get baking the recipes in this book.
Make sure you thoroughly read the recipes before starting so you know
what is required or what tool limitations you may have.

• Baking pans (9 × 13-inch, or 23 × 33 cm; two 24-count mini-muffin

pans; and 12-inch, or 30 cm, pizza pan)
• Baking sheets (2 or 3 large ones)
• Cookie cutters (including 1-inch, or 2.5 cm, and 2-inch, or 5 cm,
round cookie cutters)
• Cookie scoops (No. 60 scoop, or 1 tablespoon; No. 40, or 11/2
tablespoons—I like OXO’s medium cookie scoop; No. 30, or 2
tablespoons; and No. 16, or 1/4 cup)
• Cooling racks (2 or 3 of them)
• Decorating tips (various sizes)
• Electric mixer (handheld or stand mixer fitted with a paddle
attachment)
• Food processor
• Heatproof bowls (small, medium, and large)
• Kitchen scale
• Measuring cups
• Measuring spoons
• Mixing bowls (small, medium, and large)
• Oven thermometer
• Parchment paper
• Pastry brush
• Pastry cutter
• Rolling pin
• Rubber spatulas
• Ruler
• Silicone baking mats (2 or 3 of them; see here, tip #9)
• Skillets (small light-colored one and 10-inch, or 25 cm, oven-safe)
• Whisk
• Wooden spoons
• Zest grater (I use a hand grater)
SALLY'S TOP 10 COOKIE-MAKING TIPS
From my kitchen to yours, here are my top 10 cookie-baking tips. Make
your next batch the BEST batch!

1. Chill out! My number one tip is to chill your cookie dough. Chilling the
dough solidifies the fat, which will result in puffier, sturdier, and thicker
cookies. Also, the flavors have a chance to marry after a few hours in the
refrigerator. After you chill the cookie dough, it will probably be quite hard.
Let it sit out on the counter for 10 to 30 minutes so it’s scoopable.
2. Butter is better. Make sure your butter is at the proper temperature. The
majority of recipes in this cookbook call for room-temperature butter. This
means that the butter is pliable enough that your finger can leave a mark in
it, without being too soft or greasy. For best results, set the butter out 1 hour
prior to starting. To speed up the process, slice the butter into tablespoon
(15 g) slices and place on a plate. It will soften quicker than if it were kept
whole.
3. Turn up the heat! Buy an oven thermometer. They’re inexpensive and
will save you from many ruined baked goods. An oven’s temperature can be
off by as much as 50°F, or 10°C, proving it’s not as reliable as you thought.
An oven’s internal thermometer measures the temperature depending on
where it’s located, which could be in the front, side, or back of the box. But
an oven thermometer placed inside can tell you what the actual temperature
is in the center of the oven, where you bake cookies.
4. Switch it up! Rotate your baking pans. I usually only bake one batch of
cookies at a time, because I find overcrowding the oven can alter their
texture. But when I’m crunched for time, I bake two batches at once.
Rotating the pans from top to bottom halfway through baking ensures each
tray will bake evenly. Ovens have hot spots!
5. Leave breathing room. Don’t overcrowd the baking sheets. I typically
only bake 8 or 9 cookies per baking sheet, unless otherwise noted in the
recipe. Depending on the size of the cookies, I find that baking 12 cookies
at a time overcrowds the pan and each cookie doesn’t have enough room to
spread and cook properly.
6. Stick to the middle ground. I always use the middle rack. You get the
best possible results when the oven only concentrates on one batch in the
very center.
7. Go with your gut. The one time I’ll tell you to NOT follow a recipe is
right here: forget the listed bake time. There, I said it. Instead, use the bake
times as a guide. All ovens are different. When I moved into my new home,
I found that my trusted cookie recipes took a minute or two longer than
normal in my new oven. And it’s okay! Look at the cookies to determine
their doneness. The cookies are ready when the edges are set and lightly
browned. The top center can look a little underbaked because the cookies
will continue to cook for a few minutes while cooling.
8. Follow the 5-minute rule. Allow the cookies to cool on a wire rack.
Most recipes in this cookbook will instruct you to let the cookies cool for 5
minutes on the baking sheet. This is so they can continue setting. After that,
immediately transfer them to a wire rack so the bottoms of the cookies get
some much-needed air.
9. Respect the mat! Bake your cookies on a silicone baking mat. These
mats are my favorite cookie-baking tool! Coating your baking sheet with
nonstick spray or butter creates an overly greasy foundation, causing the
cookies to spread. I always recommend a silicone baking mat because they
grip onto the bottom of your cookie dough, preventing the cookies from
spreading too much. These mats also promote even browning.
10. Carbs rule. Store your cookies with a slice of bread. This is a weird tip,
for sure! I store my cookies in a cookie jar, airtight plastic container, or a
large zip-top bag. And I always keep a slice of bread on top of the cookies.
This slice of bread will let out its moisture into the cookies, keeping them
extra soft and fresh. The bread turns hard after a few days because all of its
moisture has been transferred to your now deliciously soft cookies!
HOW TO PREVENT EXCESS SPREADING
In other words, how to prevent the puddle problem. You know what I’m
talking about. You put your cookies in the oven expecting them to spread a
little bit only to discover cookie puddles, all over your baking sheet. Here
are a few tips that will help you avoid this cookie catastrophe.

Be exact. Measure ingredients properly. Sounds like a no-brainer, right?

Well, measuring is something we often rush, when, in fact, it’s the most
important part of following a recipe. One common mistake is measuring
flour. Make sure you spoon and level it—spoon flour into the measuring
cup and level it off with a knife. Do not pack the flour down. Another
common mistake is using the wrong size egg. Make sure you use large
eggs, not extra-large, for the recipes in this cookbook.
No substitutions. Speaking of ingredients, make sure not to deviate from
the original recipe. I get a lot of questions about cookies spreading, and
when I discuss with the reader what happened, it’s often because they
substituted an ingredient. Follow the recipe as written for best results.
Exasperation with expiration! Are your leavening agents fresh? Baking
powder and baking soda quickly lose their potency. I like to replace mine
after just 3 months, as I find their strength dwindling not much longer after
that!
Room temperature, please. Unless otherwise noted, room temperature
ingredients are imperative. Creaming room temperature butter with sugar, a
common step in most cookie recipes, incorporates air into the cookie dough.
If the butter is too cool, it’s impossible to whip in enough air, thus resulting
in flat cookies. Likewise, always make sure your eggs are room
temperature, too.
Don’t go crazy. It is possible to beat TOO much air into your cookie
dough. This results in a puffy cookie that will end up collapsing as it cools.
Make sure you follow the recipe and cream the butter and sugar for
however long the recipe states, usually 1 to 2 minutes.