Good Housekeeping: The Baker's Book of Essential Recipes: Good Food Guaranteed

By Susan Westmoreland

From the test kitchen of America’s iconic lifestyle magazine, an indispensable guide to baking from classic recipes to trusted equipment—includes photos.
 
With everything from Cheesecake Swirl Brownies and Buttery Blueberry Pie to Puff Pastry Cheese Straws and Lemon-Ricotta Muffins, this comprehensive cookbook from the famed Good Housekeeping test kitchens is a baker's delight. It features 390 classic, triple-tested recipes for cookies, cakes, pies, puddings, pastries, and breads, all illustrated with how-to photos and mouthwatering shots of the finished treats. Tips, techniques, and an overview of essential ingredients and tools will help even inexperienced bakers enjoy success.
 

• Language: English
• Publisher: Hearst
• Release date: Oct 7, 2014
• ISBN: 9781618371812

Book preview

Cookies

Drop Cookies

Icebox Cookies

Shaped Cookies

Rolled Cookies

Pressed & Piped Cookies

Cranberry–Chocolate Chunk Cookies

DROP COOKIES

Making drop cookies is a snap if you keep these pointers in mind: They will bake more evenly if they’re all the same size. Also be sure the cookie sheets are cool when you drop the dough on them. If they’re warm, the cookies may spread too quickly and bake up flat.

Chocolate Chip Cookies

Hands down, these are America’s favorite cookie—and so open to interpretation. Use one of our variations, or make up your own!

Active time: 15 minutes

Bake time: 10 minutes per batch

Makes: about 36 cookies

1¼ cups all-purpose flour

½ teaspoon baking soda

½ teaspoon salt

½ cup butter or margarine (1 stick), softened

½ cup packed light brown sugar

¼ cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1 cup (6 ounces) semisweet chocolate chips

½ cup walnuts, chopped (optional)

1. Preheat oven to 375°F. On sheet of waxed paper, combine flour, baking soda, and salt.

2. In large bowl, with mixer on medium speed, beat butter and both sugars until light and creamy. Beat in egg and vanilla until well combined. Reduce speed to low; beat in flour mixture until blended. With spoon, stir in chocolate pieces and walnuts, if you like.

3. Drop dough by rounded tablespoons, 2 inches apart, on two ungreased large cookie sheets. Bake 10 to 12 minutes, until edges are golden, rotating sheets between upper and lower oven racks halfway through. With wide metal spatula, transfer cookies to wire racks to cool completely. Repeat with remaining cookie dough.

4. Store cookies in airtight container up to 1 week, or freeze up to 3 months.

Each cookie: about 80 calories, 1g protein, 11g carbohydrate, 4g total fat (2g saturated), 1g fiber, 13mg cholesterol, 80mg sodium

WHITE CHOCOLATE–MACADAMIA COOKIES Prepare dough as instructed, but substitute ¾ cup white chocolate chips for the semisweet chocolate chips and 1 cup macadamia nuts, chopped, for the walnuts. Bake cookies as directed.

Each cookie: about 110 calories, 11g protein, 11g carbohydrate, 7g total fat (3g saturated), 0g fiber, 13mg cholesterol, 85mg sodium

CRANBERRY–CHOCOLATE CHUNK COOKIES Prepare dough as instructed, but in addition to semisweet chocolate chips, add ¾ cup white chocolate chips and 1 cup dried cranberries, and increase nuts to 1½ cups walnuts, toasted and chopped. Bake 11 minutes per batch.

Each cookie: about 170 calories, 2g protein, 21g carbohydrate, 9g total fat (4g saturated), 1g fiber, 21mg cholesterol, 75mg sodium

Grandma’s Oatmeal-Raisin Cookies

If you like crisp oatmeal cookies, bake these until the tops are golden. For softer, chewier cookies, bake only about 12 minutes, or just until the edges change color. You can use either old-fashioned or quick-cooking oats, but don’t use instant oatmeal, which is so fine that the cookies will not have much texture.

Active time: 15 minutes

Bake time: 15 minutes per batch

Makes: about 24 cookies

¾ cup all-purpose flour

½ teaspoon baking soda

¼ teaspoon salt

½ cup butter or margarine (1 stick), softened

½ cup granulated sugar

⅓ cup packed brown sugar

1 large egg

2 teaspoons vanilla extract

1½ cups old-fashioned or quick-cooking oats, uncooked

¾ cup dark seedless raisins or chopped pitted prunes

1. Preheat oven to 350°F. On sheet of waxed paper, combine flour, baking soda, and salt.

2. In large bowl, with mixer on medium speed, beat butter and both sugars until creamy. Beat in egg and vanilla until smooth. Reduce speed to low; beat in flour mixture. With spoon, stir in oats and raisins.

3. Drop dough by heaping tablespoons, 2 inches apart, on two ungreased large cookie sheets. Bake 15 minutes or until golden, rotating cookie sheets between upper and lower oven racks halfway through. With wide metal spatula, transfer cookies to wire racks to cool completely. Repeat with remaining cookie dough.

4. Store cookies in airtight container up to 3 days, or freeze up to 3 months.

Each cookie: about 115 calories, 2g protein, 17g carbohydrate, 4g total fat (2g saturated), 1g fiber, 19 mg cholesterol, 95 mg sodium

OATMEAL CHOCOLATE-CHIP COOKIES Prepare dough as instructed, but stir in 1 cup (6 ounces) semisweet chocolate chips with the oats and raisins. Bake as directed.

Each cookie: about 145 calories, 2g protein, 22g carbohydrate, 6g total fat (4g saturated), 1g fiber, 19mg cholesterol, 95mg sodium

FORMING DROP COOKIES

With practice, you’ll become expert at scooping equal-size dollops of dough.

Use one tablespoon to scoop the dough and, with a second, scrape each dollop onto the prepared cookie sheet. Leave about 2 inches of space between the balls of dough so the cookies don’t spread into each other during baking. If you make a lot of drop cookies, purchase a tablespoon-size cookie scoop with a trigger handle; it makes this job a cinch.

HEALTHY MAKEOVER

Vegan Oatmeal-Raisin Cookies

Be sure to use vegan margarine in the stick form, not spread, or your cookies will be tough and dry.

Active time: 35 minutes

Bake time: 13 minutes per batch

Makes: about 36 cookies

1 cup all-purpose flour

1 teaspoon ground cinnamon

½ teaspoon baking soda

½ teaspoon salt

¾ cup vegan stick margarine

¾ cup packed brown sugar

⅓ cup granulated sugar

½ cup plain unsweetened soy milk

1 teaspoon vanilla extract

3 cups old-fashioned oats, uncooked

1 cup dark seedless raisins

1 cup walnuts (4 ounces), chopped

1. Preheat oven to 350°F. Line three large cookie sheets with parchment. In bowl, whisk flour, cinnamon, baking soda, and salt.

2. In large bowl, beat margarine and both sugars until fluffy. Beat in soy and vanilla (mixture will look curdled). Beat in flour mixture. Stir in oats, raisins, and nuts.

3. Drop dough by heaping tablespoons onto prepared pans, 2 inches apart. Bake one sheet at a time until cookies look dry and are browned at edges, 13 to 15 minutes. Let stand on sheet 1 minute; transfer cookies to wire rack to cool completely.

4. Store cookies in airtight container up to 3 days, or freeze up to 1 month.

Each cookie: about 135 calories, 2g protein, 18g carbohydrate, 6g total fat (2g saturated), 9g fiber, 0mg cholesterol, 93mg sodium

Drop Sugar Cookies

If you don’t have the time (or the inclination) to make roll-and-cut sugar cookies, try this simple old-fashioned drop cookie recipe. The cookies can be varied by stirring in ½ cup chopped nuts or mini chocolate chips, or 1 tablespoon freshly grated lemon peel. You can also decorate them with icing after baking, if you like.

Active time: 25 minutes

Bake time: 14 minutes per batch

Makes: about 42 cookies

2 cups all-purpose flour

1 teaspoon baking powder

¼ teaspoon salt

¾ cup butter or margarine (1½ sticks), softened

1 cup sugar

1 large egg

3 tablespoons milk

2 teaspoons vanilla extract

1. Preheat oven to 350°F. On sheet of waxed paper, stir together flour, baking powder, and salt.

2. In large bowl, with mixer on medium-low speed, beat butter and sugar until creamy. Add egg, milk, and vanilla: beat until well blended. Reduce speed to low; beat in flour mixture just until blended.

3. Drop dough by rounded teaspoons, 2 inches apart, onto two ungreased large cookie sheets. Bake 14 minutes, or until browned at edges, rotating cookie sheets between upper and lower oven racks halfway through. With wide metal spatula, transfer cookies to wire racks to cool completely. Repeat with remaining cookie dough.

4. Store cookies in airtight container up to 1 week, or freeze up to 3 months.

Each cookie: about 70 calories, 1g protein, 9g carbohydrate, 3g total fat (2g saturated), 0g fiber, 14mg cholesterol, 60mg sodium

Drop Sugar Cookies

Chewy Molasses Spice Cookies

What are ground mustard and black pepper doing in a cookie recipe? These seasonings, time-honored ingredients in German and Scandinavian recipes for gingerbread and spice cookies, add a lively hotness that plays against the sweetness.

Active time: 15 minutes

Bake time: 13 minutes per batch

Makes: about 42 cookies

2 cups all-purpose flour

1½ teaspoons baking soda

1 teaspoon ground ginger

½ teaspoon ground cinnamon

¼ teaspoon salt

¼ teaspoon finely ground black pepper

⅛ teaspoon ground cloves

⅛ teaspoon ground mustard

½ cup butter or margarine (1 stick), softened

¾ cup packed dark brown sugar

½ cup light (mild) molasses

1 large egg

1 teaspoon vanilla extract

1. Preheat oven to 350°F. On sheet of waxed paper, stir together flour, baking soda, ginger, cinnamon, salt, pepper, cloves, and mustard.

2. In large bowl, with mixer on medium speed, beat butter and brown sugar until smooth. Beat in molasses until combined. Reduce speed to low; beat in egg and vanilla until blended. Beat in flour mixture until combined, scraping bowl occasionally with rubber spatula.

3. Drop dough by rounded tablespoons, 3 inches apart on two ungreased large cookie sheets. Bake cookies 13 to 15 minutes, until flattened and evenly browned, rotating cookie sheets between upper and lower oven racks halfway through. Cool on cookie sheets on wire rack 2 minutes. With wide metal spatula, transfer cookies to racks to cool completely. Repeat with remaining dough.

4. Store cookies in airtight container up to 1 week, or freeze up to 3 months.

Each cookie: about 70 calories, 1g protein, 11g carbohydrate, 2g total fat (1g saturated), 0g fiber, 11mg cholesterol, 85mg sodium

SUGAR-COATING SHAPED COOKIES

For a sparkly finish, roll cookie dough in plain or cinnamon sugar.

Roll one ball of cookie dough at a time in cinnamon sugar (or granulated sugar), then transfer to the prepared cookie sheet, leaving at least 2 inches between the balls.

Snickerdoodles

These cinnamon-spicy cookies are probably Pennsylvania-Dutch in origin—although nobody has come up with a definitive explanation of their name. Because the balls of dough are rolled in cinnamon sugar, the cookies come out with crinkly, crackly tops.

Active time: 25 minutes

Bake time: 12 minutes per batch

Makes: about 54 cookies

3 cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1 cup butter or margarine (2 sticks), softened

1⅓ cups plus ¼ cup sugar

2 large eggs

1 teaspoon vanilla extract

1½ teaspoons ground cinnamon

1. Preheat oven to 375°F. On sheet of waxed paper, stir together flour, cream of tartar, and baking soda.

2. In large bowl, with mixer on medium speed, beat butter and 1⅓ cups sugar until light and fluffy. Beat in eggs, one at a time, beating after each addition. Beat in vanilla. Reduce speed to low; beat in flour mixture until well combined.

3. In small bowl, combine cinnamon with remaining ¼ cup sugar. With hands, shape dough into 1-inch balls. Roll in cinnamon sugar to coat. Place balls, at least 2 inches apart, on two ungreased large cookie sheets. Bake 12 minutes, or until set, lightly golden, and slightly crinkly on top, rotating cookie sheets between upper and lower oven racks halfway through. Cool on cookie sheets on wire racks 1 minute. With wide metal spatula, transfer cookies to wire racks to cool completely. Repeat with remaining cookie dough.

4. Store cookies in airtight container up to 1 week, or freeze up to 3 months.

Each cookie: about 80 calories, 1g protein, 11g carbohydrate, 4g total fat (2g saturated), 0g fiber, 17mg cholesterol, 60mg sodium

HEALTHY MAKEOVER

Wheat-Free Almond Butter Cookies

These gluten-free cookies are not only wholesome, they’re delicious too. They’re also egg-free, so they’re suitable for vegans as well.

Active time: 10 minutes

Bake time: 11 minutes per batch

Makes: about 36 cookies

1 tablespoon ground flaxseeds or flaxseed meal

3 tablespoons water

1 cup smooth almond butter

1 cup packed brown sugar

1 teaspoon baking soda

½ teaspoon pure vanilla extract

Pinch salt

½ teaspoon pumpkin pie spice (optional)

Sliced almonds (optional)

1. Preheat oven to 350°F. Line two cookie sheets with parchment paper. In small bowl, mix flaxseeds with water. Let stand 5 minutes.

2. In bowl of stand mixer, combine almond butter, brown sugar, baking soda, vanilla, salt, soaked flaxseeds, and pumpkin pie spice if using; mix on low speed until thoroughly combined.

3. Using a 1-tablespoon measure, form dough into balls and place on prepared cookie sheets, 1½ inches apart. If desired, top balls with sliced almonds.

4. Bake 11 to 12 minutes or until slightly golden, rotating cookie sheets between upper and lower oven racks halfway through. Transfer to wire racks to cool.

5. Store cookies in airtight container up to 5 days, or freeze up to 1 month.

Each serving: about 70 calories, 1g protein, 8g carbohydrate, 4g total fat (1g saturated), 13g fiber, 0mg cholesterol, 72mg sodium

Chocolate Crinkles

As the rich, sugar-coated dough bakes, it spreads into puffy rounds, then forms crinkles on the surface.

Active time: 25 minutes plus chilling

Bake time: 8 minutes per batch

Makes: about 48 cookies

1¾ cups all-purpose flour

½ cup unsweetened cocoa

1 teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon salt

½ cup butter or margarine (1 stick), softened

1¼ cups granulated sugar

2 tablespoons light corn syrup

2 ounces unsweetened chocolate, melted and cooled

2 large eggs

2 teaspoons vanilla extract

½ cup confectioners’ sugar

1. On sheet of waxed paper, stir together flour, cocoa, baking soda, baking powder, and salt.

2. In large bowl, with mixer on medium speed, beat butter, granulated sugar, and corn syrup until combined. Reduce speed to low and beat in chocolate, eggs, and vanilla until well blended. Beat in flour mixture until combined, scraping bowl occasionally with rubber spatula. Cover dough and refrigerate 1 hour.

3. Preheat oven to 350°F. Place confectioners’ sugar in small bowl. Shape dough by level teaspoons into 1-inch balls; roll in confectioners’ sugar.

4. Place cookies, 1 inch apart, on two ungreased large cookie sheets. Bake 8 minutes, or until set, rotating cookie sheets between upper and lower oven racks. With metal spatula, transfer cookies to wire racks to cool. Repeat with remaining dough and sugar.

5. Store cookies in airtight container up to 1 week, or freeze up to 1 month.

Each cookie: about 35 calories, 1g protein,6g carbohydrate, 1g total fat (1g saturated), 1g fiber, 7 mg cholesterol, 35 mg sodium

Chocolate Crinkles

Chocolate Wows

The name says it all. Three kinds of chocolate plus pecans make a spectacular cookie.

Active time: 20 minutes

Bake time: 12 minutes per batch

Makes: about 48 cookies

⅓ cup all-purpose flour

¼ cup unsweetened cocoa

1 teaspoon baking powder

¼ teaspoon salt

6 ounces semisweet chocolate, chopped

½ cup butter or margarine (1 stick)

2 large eggs

¾ cup sugar

1½ teaspoons vanilla extract

2 cups pecans (8 ounces), chopped

1 cup (6 ounces) semisweet chocolate chips

1. Preheat oven to 325°F. Grease two large cookie sheets. In small bowl, combine flour, cocoa, baking powder, and salt.

2. In heavy 2-quart saucepan, melt chocolate and butter over low heat, stirring frequently, until smooth. Cool.

3. In large bowl, with mixer on medium speed, beat eggs and sugar until light, about 2 minutes, scraping bowl with rubber spatula. Reduce speed to low. Add chocolate mixture, flour mixture, and vanilla; beat just until blended. Increase speed to medium; beat 2 minutes. Stir in pecans and chocolate chips.

4. Drop batter by rounded teaspoons, 2 inches apart, onto prepared cookie sheets. With small metal spatula, spread batter into 2-inch rounds. Bake until tops are shiny and cracked, about 12 minutes, rotating cookie sheets between upper and lower oven racks halfway through. Cool 10 minutes on cookie sheets. With metal spatula, transfer cookies to wire racks to cool. Repeat with remaining batter.

5. Store cookies in airtight container up to 3 days, or freeze up to 3 months.

Each cookie: about 100 calories, 1g protein, 9g carbohydrate, 7g total fat (3g saturated), 1g fiber, 14mg cholesterol, 45mg sodium

Peanut Butter Cookies

Kids adore these cookies—and they love to help make the crisscross pattern on top (see the Test Kitchen Know-How box).

Active time: 25 minutes

Bake time: 10 minutes per batch

Makes: about 48