Drop cookies
Submitted by Ginger
Submitted by Barbara Grunes
This are like rich brownies that are moist in the center. You can change around the chips and nuts to suit your taste.
Submitted by Barbara Grunes
When it seems that winter will never end, what can be more comforting than a good, old-fashioned oatmeal cookie and a glass of milk?
Submitted by Ginger
These cookies have a lot of sugar and a high ratio of oats to flour, making them flat and chewy. Our friend Mark once ran out of ingredients for another oatmeal cookie recipe, and improvised with this one. The resulting cookies were so popular he’s been making them ever since.
This is one of those rare cookies where margarine actually works better than butter.
This is one of those rare cookies where margarine actually works better than butter.
Submitted by Ginger
Peanut butter cookies are notoriously high in fat. This one has a bit less fat and saturated fat, but still tastes great. For traditionalists, we also offer the more standard peanut butter cookie.
Submitted by Ginger
Our friend Alan fondly remembers enjoying these dainty cookies as a child. They were a specialty of his maternal grandmother's ("Busia" is Polish for grandma). Not too sweet, they're also very popular with adults.
Submitted by Barbara Grunes
Flat, lacy and chewy, these oatmeal lace cookies satisfy a sweet tooth.
Submitted by Barbara Grunes
Submitted by Ginger
These old Polish favorites are similar to the German lebkuchen. This version, inspired by a recipe we found in an old rosary society
cookbook, gets an extra boost of flavor from browned honey and a bit of rye
flour.
Submitted by Barbara Grunes
Submitted by Ginger
Similar to Italian amaretti, but with the delicious addition of toasted pine nuts, these crunchy macaroons are often served for Christmas.
Submitted by Barbara Grunes
Black and white cookies, so named because these large sugar cookies are frosted half with vanilla frosting and half with chocolate icing, are a traditional New York deli favorite, but these days black and white cookies are featured in delis and bakeries all over America.
Submitted by Barbara Grunes
This caramel cookie recipe features the irresistible combination of caramel and nuts. For a truly outstanding flavor, toast the pecans.
Submitted by Ginger
These rich, buttery cookies are just the thing to help celebrate the Greek Orthodox Easter on April 27.
Submitted by Ginger
Ginger's maternal grandmother made these soft, fragrant buttermilk cookies for her ten children. Ginger's mom made them for her six children, and passed the buttermilk cookie recipe on to Ginger, who makes them in turn for her two children. The generations may change, but this buttermilk cookie is still a favorite.
If you don't have buttermilk on hand, make sour milk by mixing 2 tablespoons of cider or white vinegar (or 2 tablespoons lemon juice) with a scant cup of milk.
If you don't have buttermilk on hand, make sour milk by mixing 2 tablespoons of cider or white vinegar (or 2 tablespoons lemon juice) with a scant cup of milk.
Submitted by Ginger
If you're a fan of malted milk balls, these cookies are just the thing. They taste a lot like that popular candy, but are not as sweet and, of course, have the texture of a cookie.
Submitted by Ginger
Every year I throw a big party to celebrate the arrival of the Chinese/Vietnamese new year, and every year these cookies disappear in record time. I keep making bigger batches, hoping I'll have some left over, but that hasn't worked yet.
Submitted by Barbara Grunes
These cute pumpkin cookies are fun to make and decorate with kids for Halloween. There's no need to make them fancy. They're large enough that even toddlers can help decorate them. Just tint vanilla icing (store-bought or ready-made) orange and green, and spread over the cookie to make the pumpkin and stem. Black decorator icing, accented with candy corns, works great for the eyes and mouth.
Submitted by Barbara Grunes
Submitted by Ginger
These got their name because bakers often make the hollows in the cookies with their thumb. Since the cookies are hot, it’s better to use a wooden spoon or dowel.
Submitted by Ginger
Most of the food served in Ginger's dorm at Indiana University all
those years ago was not what you would call memorable. One exception
was a delightfully spicy, chewy molasses cookie. Memories of it
inspired this molasses cookie recipe, which has become one of Ginger's greatest baking
hits.
Submitted by Barbara Grunes
Spicy hermits keep well, making them ideal for mailing long distances.
Submitted by Barbara Grunes
These crackle-topped, cinnamon-scented sugar cookies were a favorite of late 19th century “Hoosier” poet James Whitcomb Riley, and snickerdoodles are served to tourists every year on October 7, his birthday, at his home in Greenfield, Indiana. Snickerdoodle cookie recipes, including the one Ginger's mom used to make, often contain only vegetable shortening (which helps give snickerdoodles their distinctive crunch) but our recipe for snickerdoodle cookies includes butter for better flavor.
Submitted by Ginger
These are soft and chewy (rather than crunchy and sandy-textured) peanut butter cookies. You can bake this dough to make plain peanut butter cookies, or use it in Peanut Butter Cookie Kisses.
Submitted by Ginger
Submitted by Ginger
This luscious, candy-like cookie is time-consuming to prepare, but worth it.
Submitted by Barbara Grunes
Submitted by Barbara Grunes
Submitted by Ginger
Submitted by Ginger
There are tons of chocolate chip cookie recipes out there, but it's hard to beat the original recipe, still found on packages of Nestle Toll House Morsels. This recipe yields the classic chocolate chip cookie, crisp on the outside, chewy on the inside. I often play with the recipe just a bit to make the cookies a bit less sweet and a little thicker and softer; check out my revised version of the classic chocolate chip cookie.
Submitted by Ginger
This is my variation on the classic Toll House chocolate chip cookie recipe. It makes a cookie that is a bit less sweet and a little thicker and softer than the original. I also like to make the cookies a bit larger.