My Cookie Booklet By: Meghana Shenoy

Bar Cookies

  • Baked in a shallow pan and then cut into bars or squares
  • Bar cookies are usually made from soft doughs but some can be layered, with different bases, fillings and toppings
  • Bar cookies are usually cut into squares with a sharp, thin-bladed knife

Lemon Bars


For the crust:

- 1/2 pound unsalted butter, at room temperature

- 1/2 cup granulated sugar

- 2 cups flour

- 1/8 teaspoon kosher salt

For the filling:

- 6 extra-large eggs at room temperature

- 3 cups granulated sugar

- 2 tablespoons grated lemon zest (4 to 6 lemons)

- 1 cup freshly squeezed lemon juice

- 1 cup flour

- Confectioners' sugar, for dusting

Equipment Needed:

- Wooden Spoons

- Electric Mixer

- 9 by 13 by 12 inch baking pan

- Cooling Rack

- Sharp Knife to cut into squares


Preheat the oven to 350 degrees F.

For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment.

Combine the flour and salt and, with the mixer on low, add to the butter until just mixed.

Dump the dough onto a well-floured board and gather into a ball.

Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides.


Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour.

Pour over the crust and bake for 30 to 35 minutes, until the filling is set.

Let cool to room temperature.

Cut into triangles and dust with confectioners' sugar.

Helpful Tips:

Aluminum Foil can be used to keep the lemon bars warm when you pull them out of the oven. Cover the baking sheet with aluminum foil if you want the bars warm while serving

Birthday Cake Bars


- 2 sticks of butter

- 3 eggs

- 1 1/2 cups of sugar

- 1 tablespoon vanilla

- 1/2 cups rainbow sprinkles

- 2 cups flour

- 1/4 teaspoon salt

- Vanilla Frosting

Equipment Needed:

- Mixing Bowl

- Whisk

- Wooden Spoon

- Cookie Sheet


Preheat the oven to 350 degrees F

Melt 2 sticks butter; let cool slightly.

Whisk in 1 1/2 cups sugar, 3 eggs and 1 tablespoon vanilla.

Stir in 2 cups flour and 1/4 teaspoon salt.

Fold 1/2 cup rainbow sprinkles into the batter before baking.

Line a 9-by-13-inch baking dish with foil, leaving a 2-inch overhang on two sides; coat the foil with cooking spray.

Spread in the prepared pan or press in using damp or oiled fingers.

After baking, transfer to a rack and let cool completely in the pan.

Spread vanilla frosting over the cooled bars; top with more sprinkles.

PB & J Bar Cookies


- Cooking spray or butter, for coating the pan

- 2 cups all-purpose flour

- 1/2 teaspoon baking powder

- 1/2 teaspoon fine salt

- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature

- 1 1/3 cups granulated sugar

- 1 1/3 cups natural creamy peanut butter (no sugar added), at room temperature

- 1 large egg

- 1 teaspoon vanilla extract

- 1 1/2 cups Concord grape jelly, at room temperature

- 2/3 cup coarsely chopped salted, roasted peanuts (optional)

Equipment Needed:

- Wooden Spoon

- Cooling Rack

- Dry Measuring Cups

- Cooling Rack

- 9 x 13 Baking Pan

- Electric Mixer

- Aluminum Foil

- Whisk

- Spatula

- Cutting Board

- Butter Knife


Arrange a rack in the middle of the oven and heat to 350°F.

Line the sides and bottom of a 9x13-inch baking pan (preferably metal, but glass will also work) with aluminum foil, then coat the foil with cooking spray or butter; set aside.

Whisk the flour, baking powder, and salt together in a medium bowl; set aside.

Place the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment.

Beat on low speed until combined, then increase the speed to medium-high and beat until lightened in color and creamy, about 3 minutes.

Stop the mixer and scrape down the paddle and sides of the mixer with a rubber spatula.

Add the peanut butter and beat on medium-high speed until combined, about 1 minute.

Add the egg and vanilla and continue to beat until completely combined.

Stop the mixer and scrape down the paddle and sides of the mixer with a rubber spatula.

Return the mixer to low speed and gradually add the flour mixture, stopping when the flour is almost incorporated (do not overmix).

Remove the bowl from the mixer and fold in the remaining flour by hand with the rubber spatula.

Sprinkle 1/2 of the mixture in the baking pan and press into an even layer.

Bake until the top is light golden-brown, 15 to 20 minutes.

Dollop the jelly over the crust and spread into an even layer as best as you can without disturbing the crust. Do not worry if the jelly doesn't spread much, it will melt in the oven.

Sprinkle evenly with the chopped peanuts, if using.

Using your hands, crumble the remaining dough into pieces about the size of almonds and sprinkle evenly into the pan.

Return the pan to the oven and bake until the top is golden-brown, about 20 minutes more.

Remove the pan to a wire rack and let cool completely.

To serve, grasp the foil in the middle of the pan and lift the bar cookie slab out of the pan and onto a cutting board.

Cut into 32 bars.

Helpful Tips

Storage: Leftovers will keep in an airtight container at room temperature for up to 3 days. The bars can also be wrapped tightly in foil and frozen for up to 3 months. Let sit at room temperature or in the refrigerator to thaw.

Rolled Cookies

  • Usually holiday cookies
  • Made from a stiff dough that is rolled out and cut into different shapes with cookie cutters
  • The dough is chilled for easier handling
  • Rolled the dough on a lightly floured surface

Lemony Sugar Cookies


- 1 cup all-purpose flour

- 3/4 cup whole-wheat flour

- 1 tsp. baking powder

- 1/3 cup margarine

- 1/3 cup sugar

- 1 egg

- 1 tsp. vanilla

- 1 Tbsp. lemon juice

- 1/2 tsp. lemon rind, grated

Equipment Needed

- Cookie Sheets

- Cookie Baking Pan

- Electric Mixer

- Wire Cooling Rack

- Mixing Bowls

- Dry Measuring Cups

- Cookie Cutters



Preheat the oven to 375°F. Lightly grease cookie sheets

Combine both flours and baking powder and set aside

Cream margarine in large bowl

Add sugar gradually, beating until light and fluffy

Add egg beating well

Stir in vanilla, lemon juice, and lemon rind

Add flour mixture to egg mixture, stirring until blended. Gather dough into a ball.

Cover and chill dough thoroughly

Place dough on lightly floured surface and roll in to 1/4- inch thickness

Cut with cookie cutters into desired shapes and place on lightly greased cookie sheet

Bake at 375°F for 8 minutes until golden brown.

Remove from cookie sheet and cool on wire rack

Food for Today Textbook

Classic Spirtz Cookies


- 1 cup butter, softened

- 1/2 cup sugar

- 2 1/4 Cups Gold Medal™ all-purpose flour

- 1/4 teaspoon salt

- 1 egg

- 1/4 teaspoon almond extract or vanilla

- Food color, if desired

- Currants, raisins, candies, colored sugar, finely chopped nuts, candied fruit or fruit peel, if desired

Equipment Needed

- Measuring Spoons

- Dry Measuring Cups


Heat oven to 400ºF.

Beat butter and sugar in large bowl with electric mixer on medium speed, or mix with spoon.

Stir in flour, salt, egg, almond extract and a few drops of food color.

Place dough in cookie press.

Form desired shapes on ungreased cookie sheet.

Decorate with currants.

Bake 5 to 8 minutes or until set but not brown.

Immediately remove from cookie sheet to wire rack.

To decorate cookies after baking, use a drop of corn syrup to attach decorations to cookies.

Helpful Tips

Butter is responsible for the tender, rich texture and flavor. Margarine doesn't work as well

Don't use self rising flour for this recipe

Wilton Butter Cookies


- 1 1⁄2 cups real butter, softened (no substitute)

- 1 cup sugar

- 1 large egg

- 2 tablespoons milk

- 1 teaspoon vanilla

- 1⁄2 teaspoon almond extract

- 4 cups all-purpose flour

- 1 teaspoon baking powder

Equipment Needed

- Dry Measuring Cup

- Measuring Spoons

- Electric Mixer

- Cooling Rack

- Wooden Spoon

- Cookie Sheet


Preheat oven to 400°F

Thoroughly cream butter and sugar.

Add egg, milk, vanilla and almond extracts; beat well.

Stir together flour and baking powder; gradually add to creamed mixture, mixing to make a smooth dough.


Bake for 6-8 minutes.

Remove cookies from sheet and cool on rack.

Makes 6 dozen cookies (but they're very small).

Molded cookies

  • Shaped by hand
  • Chilling the dough makes it easier to shape
  • Overworking makes the cookie dough tough
  • Placed about 1 inch apart on a cookie sheet

Brown Sugar Molded Cookies


- 1 cup packed light or dark brown sugar

- 3 Tbsp light or dark corn syrup

- 1/8 tsp salt

- 1 large egg

- 1 tsp vanilla extract

- 1/2 cup (1 stick) unsalted butter, slightly softened

- 2-2/3 cups unbleached all-purpose flour, approximately

- Additional flour or cornstarch for dusting the mold

Equipment Needed

- Dry Measuring Cups

- Measuring Spoons

- Cookie Sheet

- Mixing Bowl

- Wooden Spoon

- Cooling Rack

- Pastry or Basting brush

- Wide Spatula

- Narrow Spatula


In a large mixing bowl, combine the sugar, corn syrup, salt, egg, and vanilla.

Mix them together till blended and then let the mixture stand for 5 minutes to allow time for any lumps of brown sugar to dissolve.

Add butter and mix gently until incorporated and smooth.

If the mixture appears curdled at this point, don't be alarmed. It will come together when the dry ingredients are added.

Stir in 2-2/3 cups flour. If the mixture seems too soft to handle, work in an additional 1 to 2 Tbsp flour.

Wrap the dough in plastic wrap and refrigerate it for at least 2-1/2 hours, or up to 48 hours.

Preheat the oven to 350°F with a rack in the upper third of the oven. Spray several baking sheets with cooking spray.

To prepare the mold, very lightly brush vegetable oil over all the inside surfaces using a pastry or basting brush, being sure to reach into all the crevices and indentations.

Lightly sieve flour or cornstarch over the mold, tipping it to ensure even coverage.

Turn the mold upside down and tap lightly against a surface to remove all excess flour or cornstarch.

Break off a piece of dough large enough to fill the mold, leaving the rest of the dough in the refrigerator.

On a clean counter, roll the dough briefly to approximately the size of the mold. Press the dough into the prepared mold.

You want to be sure the dough is pressed into the details of the mold, and no air pockets remain.

Use a rolling pin to roll over the back of the mold, smoothing and evening the dough. Remove any dough that extends out over the edges

Rap the mold on an edge to unmold the cookie, catching the dough as it peels out with your hand.

If the dough sticks, carefully loosen it with the point of a small knife. Lay the cookie on the prepared baking sheet.

Repeat the process, dusting the mold before each use, until your baking sheet is full, with the cookies spaced about 2-1/2 inches apart.

Bake the cookies for 10 to 14 minutes, or until cookies begin to brown around the edges.

Baking time will depend on the size and thickness of the mold used. While the first batch is baking, repeat the process with the remaining dough.

Remove the finished cookies from the oven and let them stand on the baking sheets for several minutes.

Slide a narrow spatula underneath the cookie to loosen it from the baking sheet and use a wide spatula to transfer them to wire racks to cool completely.

Repeat with the remaining cookies.

Springerle Shortbread


- 1 cup (16 tablespoons) butter

- 1/2 cup light brown sugar

- 2 teaspoons granulated sugar

-1/2 teaspoon salt

- 1 large egg

- 1 teaspoon vanilla extract

3 cups King Arthur Unbleached All-Purpose Flour

Equipment Needed

- Dry Measuring Cups

- Measuring Spoons

- Electric Mixer

- Cookie Sheet

- Mold


Beat together the butter, sugars, and salt until light and creamy.

Beat in the egg and vanilla, and fold in the flour.

Divide the dough in half, shape both halves into disks, wrap in plastic, and refrigerate for at least 1 hour.

Preheat the oven to 400°F.

Grease (or line with parchment) two baking sheets.

Working with one disk at a time, flour your work surface and roll the dough 1/4" thick.

To shape cookies using a springerle pin:

Brush a very light coating of flour onto the dough and your springerle pin.

Slowly roll the springerle pin over the dough, pressing down hard enough to leave a good impression.

Cut the cookies apart on the lines.

To shape cookies using a springerle mold:

Brush a very light coating of flour onto the dough and your springerle mold.

Press the mold firmly into the dough, then remove and cut around the design with a knife or a fluted pastry wheel.

Transfer the cut cookies to the prepared baking sheets.

Bake the cookies for 10 to 12 minutes, until lightly golden around the edges.

Remove them from the oven, and cool right on the pan.

Cookie Mold Sugar Cookies


- 1 cup white sugar

- 3 cups all-purpose flour

- 1 cup butter, softened

- 1 tablespoon vanilla extract

- 2 eggs

- 1 teaspoon salt

Equipment Needed

- Dry Measuring Cups

- Measuring Spoons

- Cookie Sheet

- Electric Mixer

- Mold


Beat the butter for 1 minute add the sugar and beat for another 3 minutes.

Beat in the vanilla and eggs and mix for 1 minute.

Add the flour and salt an beat for 1 minute, scraping the sides of the bowl.

Refrigerate dough for 1 to 2 hours.

Preheat oven to 375 degrees F (190 degrees C).

Oil mold with vegetable oil or spray.

Dust mold with flour, then tap mold on side to remove any excess flour.

Press dough into mold, scraping excess off with a knife so that dough is flush with the edge of the mold.

Loosen edges and let dough fall onto an ungreased cookie sheet.

Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes or until lightly browned.

Let cool for a few minutes before removing from sheet.

Cookie fun facts

  • December 4th is National Cookie Day
  • The USA is the worlds most cookie bakers and eaters
  • The official state cookie of Massachusetts and Pennsylvania is the chocolate chip cookie
  • Christmas cookies date back to Medieval Europe


Created with images by dgbury - "cookies" • Vegan Feast Catering - "LemonBar"

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