Please note that you do need to let these cornstarch cookies cool for at least 1-2 minutes before dipping the top in granulated sugar - or they will fall apart!

Ricotta cookies are a family favorite, so we make them in bulk during the holiday season. They’re thick and chewy, but not too dense, almost like mini cakes. My friends are skeptical when I tell ...

While butter needs to be slightly soft for the mixer to cut through it, the texture of the cookie will hold up better if we leave the butter as firm as possible when creaming it with the sugar.

December is cookie time, and every year we look for a winner for our diva pal Julie’s annual cookie party competition. At the Biltmore in Asheville, N.C., we think we found a sublime sweet th… ...

The light, soft, fluffy cookie offers a welcome tang from lemon juice and zest in both dough and icing. 1 ½ cups powdered sugar 3 tablespoons lemon juice and zest from 1 lemon Instructions: In a ...

Drop dough onto cookie sheet, using two level tablespoons per cookie. Bake for 15 to 20 minutes. Remove from oven and place cookies on cooling racks to cool completely.

We’ve all read it a thousand times: "Beat butter and sugar until light and fluffy." But a lot of cooks don’t take it far enough—it's as if we're worried that we might, by some magic, make ...