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Dec 12, 2007 10:43 AM

What's Your Go-To Cookie?

So, as usual, I'm stressed and running out of time during this holiday season. I want to make some cookies as a small thank you gift for my co-workers. I can make chocolate chip cookies in my sleep, and everyone seems to like this classic. But I wouldn't mind mixing it up a bit so I'm wondering - what is your go-to cookie?

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  1. This little sugar cookie is mine. They are small, perfect size with a cup of tea, and even though they are sugar cookies they aren't that sweet. Cute too. Well so I think anyway!
    If you're interested I can post.

    I am so flipping around with which other ones to make.. I sure hope you get a lot of responses I must be getting my gift boxes ready as well...

    Slow Sugar Cookies – Christmas Stars

    2/3 Cup shortening (cold
    )¾ C Bakers Sugar
    1 tsp vanilla

    Add 1 egg, bat till light
    Add 1 tsp milk stir in well
    Sift together:
    2 Cups flour
    1 ½ tsp baking powder
    ¼ tsp salt (sea)

    Blend creamed and dry ingredients together. Chill the dough for 1 hour in fridge.
    Roll out the dough on a floured board. Roll to about ½ inch thickness (I like them thicker) cut into desired shapes. Gather scraps and re-roll for cookies.
    Note: that I will take a little egg and brush on then add large sugar crystals before baking for the additional "holiday sparkle".
    Recipe is easily doubled. I use a small star cutter so that I get about 3-4 doz with doubled recipe.
    Bake at 375 degrees for 6 minutes (depends on your oven. I have a gas oven, and bake them on the middle rack.

    3 Replies
      1. re: chef chicklet

        Dang. Now I have to go bake these. And I was trying to stop :) They look lovely. Can you tell the difference between bakers sugar and regular? Also, why "Slow" in the name? Thanks -

        1. re: mohotta

          oh am I SO glad that you wrote this!
          The slow is because they should be chilled for an hour or so first before baking.

          And the fast sugar cookies are made with butter and they don't require chilling first. Thank you for noticing that!
          Just want you to know that the star cutter is tiny, about 2inches and I really roll them on the thick side, I see that I put 1/2" thick and it should be about 1", and I don't let them cook crisp, remove them when they're soft. Actually I prefer the ones made with the shortening (any is ok). Oh well...

          I am not a baking nor pastry expert, but what the difference is with the bakers sugar is that it is super fine sugar. I started using it when I began to bake about a year and half ago, it just mixes so well. It's also great for simple syrups because it dissolves quickly too. A little more expensive but I prefer it, and it is cane sugar. But you don't have to have it at all to make these great cookies.
          And okay I'm going to brag a bit, I get such compliments on these cookies, I make them for Valentine's Day too, and then half dip the hearts in dark chocolate. They have such really good flavor and texture.

      2. It used to be good, old-fashioned chocolate chip cookies. But now, it is definitively WORLD PEACE COOKIES!!! You can find the recipe (and some history) here:

        If that doesn't work, search "World Peace Cookies" on this thread and the OP has the link. I've made these lots of times since "discovering" the recipe and they are absolutely PHENOMENAL! They're very easy, too. The *only* thing that can throw a kink is either chopping all of the chocolate and/or forming the logs. I think, though, with experience, the log-forming gets easier.

        You won't be disappointed!

        9 Replies
        1. re: DKS1

          Funny, I just responded with that only the computer got tied up.

          It changes all the time but lately it's been the World Peace cookies, sometimes w/ the espresso sea salt variation.

          World Peace cookies:

          1. re: chowser

            Wow - these sound great! And I have Dorie's book too. Thanks so much for the suggestion!

          2. re: DKS1

            I'm thinking of doing these too, are they a moist cookie?

            1. re: chef chicklet

              No, not moist, really. They're a kind of sable cookie, so quite flaky and crumbly... but amazing. The dough does not require any eggs - just butter, flour, cocoa, sugar, vanilla, chocolate, fleur de sel. The texture is amazing - especially about 5-7 minutes out of the oven (if I can will myself to hold off that long!)!

              1. re: chef chicklet

                I wanted a moist cookie, so I added one egg to the Worl Peace recipe. I had to cook them for an additional minute, but they were moist and tender. Very good

                1. re: Honey Bee

                  Wow they both sound great. May I ask you both, DKS1 and HoneyBee, the chocolate that you used?

                  1. re: chef chicklet

                    I used Ghirardelli 60% cacao. The cookies were great, but I think they would be even better with a higher quality chocolate.

                      1. re: chef chicklet

                        I'm making these now (they are in the fridge chilling).
                        The mix is sort of funny, very crumbly, but the recipes says not to overwork so that was hard not to do. Anyway, I rolled them into logs, about 2 inches, using plastic wrap and a ruler, which with the warmth from my hands helped the logs come together. Then I wrapped in parchment paper...cause its pretty! I used all Ghiradelli products, and I can't wait to bake these off today... now on to Kylie Kwong's Mother's Jelly Cakes. I have searched high and low for that recipe and finally found it on her website. It was not there before, because that was the first place I looked. I don't own patty pans, so using mini muffin tins. Patty pans are on e-bay offered by an Aussie company! Yea!
                        Wish me luck!

            2. The original comment has been removed
              1. This time of year, and because they're easy - Better Homes & Gardens Big Soft Ginger Cookies. They have all the flavour of the season but none of the work. Mix up the dough, roll or dust each with cane sugar (prettier than granulated imho) and bake.
                Hmm tried to find the link on their site but it's not working. It's on page 200 of BHG's New Baking Book. If you'd like it I can paraphrase.

                You could also just change up your chocolate chip cookie recipe and sub in craisins and white chocolate for the chocolate chips... just a thought :)

                5 Replies
                1. re: maplesugar

                  I have to agree...these cookies always come out perfectly and taste sooo good.

                  1. re: maplesugar

                    If you have time, I'd love it! Thanks so much!

                    1. re: sfcitygirl

                      SOFT GINGER COOKIES

                      2 & 1/4 c. all purpose flour
                      2 tsps. ground ginger
                      1 tsp. baking soda
                      3/4 tsp. ground cinnamon
                      1/2 tsp. ground cloves
                      3/4 c. butter
                      1 cup granulated sugar
                      1 egg
                      1/4 c. molasses
                      (about) 1/4 c. cane sugar for rolling cookies in

                      1. Mix together flour, spices, and leavener; set aside.
                      2. In your mixing bowl beat slightly soft butter for about 1/2 a minute on medium then beat in the granulated sugar until creamed. Add the egg and molasses and beat until well combined.
                      3. Stir the dry ingredients (that were already combined in step one), with the wet ingredients(from step 2). Dough will have that familiar gingerbread colour and texture (similar to play dough)
                      4. Form dough into one inch balls using a tablespoon measure for each. Once you've rolled a cookie sheet worth of balls, roll each ball in the cane sugar (I put the cane sugar on a small plate). Rolling the dough balls then coating them in sugar means you won't get a mess of sugar on your hands as you're trying to form each ball. Place balls about 2 inches apart on an ungreased cookie sheet.
                      5. Bake in a 350F preheated oven for approximately 10 minutes or until light brown and still puffed. Careful not to overbake. Transfer to a wire rack and cool.

                      Makes about 36 cookies :)

                      1. re: maplesugar

                        My favorites are very similar to these. They are the Ginger Molasses Cookies from "The Best Recipe by Cooks Illustrated". The only differences are that I use 2 t. baking soda instead of 1 t., add extra cinnamon, add a bit of allspice, use 1/3 c. molasses and sub 1/2 cup of the sugar with brown sugar for that extra molasses taste. I think the extra molasses and brown sugar makes these extra chewy which I like.

                        1. re: maplesugar

                          These are the best ginger cookies!

                          My boys love them!

                    2. I have my own variation on the original Toll House recipe that is my "comfort" cookie recipe.