all have the same texture.
Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
In a bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and
granulated sugar on medium speed until light and fluffy, about 3 minutes. Reduce the speed
to low and add the eggs one at a time, beating well after each addition. Add the vanilla and
beat until combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl.
Add the flour mixture and beat on low speed until combined, about 1 minute.
Place the confectioners’ sugar in a small bowl. Scoop up a rounded tablespoon of the dough
and roll between your palms into a ball. Roll the ball in the confectioners’ sugar and place
on the prepared baking sheet. Repeat with the remaining dough, spacing the cookies about
2 inches (5 cm) apart. Flatten each ball slightly with the palm of your hand.
Bake until the cookies are crackled and puffed, 10–12 minutes. Transfer the baking sheet to
a wire rack and let the cookies cool on the sheet for 3 minutes, then transfer the cookies to
the rack and let cool slightly before serving.
29
COOKIES, BARS & BROWNIES
1½ cups (7½ oz/235 g)
all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon kosher salt
¾ cup (6 oz/185 g) unsalted
butter, at room temperature
¾ cup (6 oz/185 g)
granulated sugar
¾ cup (6 oz/185 g) firmly packed
dark brown sugar
2 large eggs
2 teaspoons pure vanilla extract
1 cup (6 oz/185 g) semisweet
chocolate chips
2 cups (6 oz/185 g) rolled oats
¾ cup (3 oz/90 g) shredded dried
unsweetened coconut
½ cup (2 oz/60 g) chopped
walnuts
MAKES ABOUTMAKES ABOUT
2 DOZEN COOKIES2 DOZEN COOKIES
Cowboy Cookies
Despite their name, these ingredient-packed cookies, which boast the texture and flavor of
old-fashioned oatmeal cookies, appeal to more than denizens of the Wild West. If you have
time, refrigerate the dough for 30 minutes to 1 hour before or after shaping to prevent the
cookies from spreading too much in the hot oven.
Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
In a bowl, sift together the flour, baking powder, baking soda, cinnamon, and salt.
Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the
butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about
3 minutes. Reduce the speed to low, add the eggs one at a time, beating well after each
addition. Add the vanilla and beat until combined, about 1 minute. Stop the mixer and
scrape down the sides of the bowl. Add the flour mixture and beat on low speed until
combined, about 1 minute. Stop the mixer and stir in the chocolate chips, oats, coconut,
and walnuts.
Drop the dough by rounded tablespoons onto the prepared baking sheet, spacing the
cookies about 3 inches (7.5 cm) apart.
Bake until the cookies are golden brown, 15–17 minutes. Transfer the cookies to a wire
rack and let cool completely.
30
BAKING FAVORITES
1¾ cups (9 oz/280 g)
all-purpose flour
1 teaspoon ground cinnamon
1 cup (8 oz/250 g) unsalted butter,
at room temperature
1½ cups (6 oz/185 g)
confectioners’ sugar
1 teaspoon pure vanilla extract
¼ teaspoon kosher salt
1 cup (5 oz/155 g) coarsely ground
blanched almonds
MAKES ABOUTMAKES ABOUT
4 DOZEN COOKIES4 DOZEN COOKIES
Mexican Wedding Cookies
In Mexico, where they are known as polvorones, these melt-in-your-mouth cookies are individually
wrapped in tissue paper for serving at weddings and other celebrations. In the United States,
similar cookies are called snowballs or Russian tea cakes. To vary the seasoning, replace the
cinnamon with ground anise, or omit the spice altogether.
Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
In a bowl, sift together the flour and cinnamon. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on high
speed until fluffy and pale yellow, about 3 minutes. Add
1
/
2
cup (2 oz/60 g) of the
confectioners’ sugar and beat until light and fluffy, about 2 minutes. Reduce the speed to
low, add the vanilla and salt, and beat until combined, about 1 minute. Stop the mixer and
scrape down the sides of the bowl. Add the flour mixture and beat on low speed until
combined, about 1 minute. Stop the mixer and stir in the almonds.
Cover the bowl and refrigerate until the dough is chilled but not hard and is no longer
sticky to the touch, about 15 minutes.
Shape the dough into 1-inch (2.5-cm) balls and place on the prepared baking sheet,
spacing the cookies about 1 inch (2.5 cm) apart.
Bake until the cookies are just golden on the bottom, 10–12 minutes. Transfer the baking
sheet to a wire rack and let the cookies cool on the sheet for 5 minutes.
Meanwhile, sift the remaining 1 cup (4 oz/125 g) confectioners’ sugar into a shallow bowl.
Roll the cookies one at a time in the confectioners’ sugar, place on the rack, and let cool
completely.
VARIATION