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Martha Stewart's Cookie Perfection: 100+ Recipes to Take Your Sweet Treats to the Next Level: A Baking Book Hardcover – October 15, 2019

4.7 4.7 out of 5 stars 1,467 ratings
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Showstopper cookies for a new generation: from Martha Stewart, an authoritative and creative collection to take your cookies to the next level in flavor, technique, and decorative appeal

NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY FOOD NETWORK

The editors of Martha Stewart Living present a new, fun source for anyone looking to make their go-to cookies even better and bolder. These recipes make ordinary cookies absolutely extraordinary—all the familiar favorites you love, but taken up a notch in variety, flavor, and creativity. Classic recipes discover new life with unexpected twists such as Brown-Butter Crinkle Cookies and Carrot Cake Thumbprint Cookies. Go over-the-top in super-sized fashion with Chocolate-Chocolate Chip Skillet Cookies; get inspired by cultures around the globe with Brazilian Wedding Cookies and Stroopwafels; and celebrate with beautifully decorated holiday treats, such as Easter Egg Puzzle Cookies and Snowball Truffles. Whether for a special celebration or a sweet anytime-treat, you'll be sure to find inspiration to trade in your everyday cookies for versions far more special—and especially delicious.
Previous page
  1. Print length
    256 pages
  2. Language
    English
  3. Publisher
    Clarkson Potter
  4. Publication date
    October 15, 2019
  5. Dimensions
    7.54 x 0.89 x 9.38 inches
  6. ISBN-10
    152476339X
  7. ISBN-13
    978-1524763398
  8. See all details
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Sparkly Lemon Cookies

Giant White Chocolate Pecan Cookies

Peanut Butter Sandwich Cookies

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Ombre Cookies

Chocolate Chip Cookie Brownies

Everyday Celebration Cookies

Editorial Reviews

About the Author

Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors.

Excerpt. © Reprinted by permission. All rights reserved.

Golden Rules

1. Take it to the next level.

The recipes in this book make ordinary cookies absolutely extraordinary. Whether a classic with a twist, like the Tahini Cookies (page 00) and the Key Lime Sablés (page 00), or an embellished creation, like the Cherry Blossom Cookies (page 00) and the Birch Bark Tuiles (page 00), these treats will introduce you to new flavors, textures, and techniques. We utilized equipment that isn’t traditionally used for cookies (think madeleine pans and meat mallets), tried new toppings, and tested unusual flavor combinations for old favorites. But above all, we made sure every cookie was delicious.

2. Be prepared.

To avoid any surprises, read through the recipe before getting started, and have your ingredients measured and prepped. Does the butter need to be at room temperature or melted? Should the nuts be toasted and the chocolate chopped? Have you measured the dry ingredients? A good mise en place ensures a smooth baking process.

3. Get to know your oven.

All ovens are different and may vary in temperature, so it’s smart to keep a stand-alone thermometer in the oven for accuracy. Since most cookies are small and don’t bake for very long, you should set a timer and also keep an eye out for other doneness cues. Some cookies should be dry and firm to the touch, others golden at the edges or just barely set.

4. Set up the racks.

For one sheet of cookies, place the rack in the center of the oven. If baking two sheets at a time, racks should be in the upper and lower thirds. Halfway through the baking time, rotate the sheets top to bottom and turn them front to back to ensure even baking.

5. Line the baking sheets.

Line baking sheets with parchment or silicone baking mats for easy cleanup and even baking. They provide some insulation and can prevent scorching on the bottom of your cookies.

6. Take time to chill.

If a recipe calls for chilling the cookie dough, don’t skip this important step, as it will affect the final outcome. (Be sure to factor chilling and resting into your total baking time.) Chilling keeps butter solid, so the dough is less likely to spread during baking. It also concentrates flavor, allowing the sugar time to absorb more liquid. You’ll have more golden-colored cookies with chewy, crispy spots throughout.

7. Store your cookies properly.

Let the cookies cool completely before storing, as trapped heat will make the cookies soggy, and layer them between waxed paper or parchment so they don’t stick together. Crunchy cookies and soft cookies shouldn’t be stored in the same container; the crisp ones will absorb the moisture from the others and lose their snap. Most cookies will keep for about three days, some are best the day of, and a few can keep for weeks or even improve over time, such as shortbread and biscotti—if they last that long.

1

All Dressed Up

Trading in the everyday for something far more special, these cookies take it to the next level in shape, color, and flavor. They’re frosted, dusted, swirled, and embellished—thoroughly dressed to impress.

Pastel Butter Cookies

Makes 40

To give a batch of almond shortbread cookies the pastel treatment, dust them with tinted confectioners’ sugar. We blended the sugar with finely ground freeze-dried fruits (blueberry, raspberry, and mango) for subtle, all-natural hues.

1 cup whole blanched almonds, toasted
2 cups unbleached all-purpose flour
1/2 teaspoon coarse salt
1/2 teaspoon ground cinnamon
2 sticks (1 cup) unsalted butter, room temperature
1 cup confectioners’ sugar, sifted, plus more for pastel sugars
1 teaspoon vanilla extract
Freeze-dried fruits in various colors, such as blueberries, raspberries, and mangoes

1. Preheat oven to 350°F. Place toasted almonds in the bowl of a food processor. Add flour, salt, and cinnamon, and process until nuts are finely ground, about 1 minute.

2. In a medium bowl, with an electric mixer on medium, beat butter and sugar until pale and fluffy, about 4 minutes. Add vanilla and beat until combined. With mixer on low, gradually add almond mixture and beat until just incorporated.

3. Using a 11/2‑inch (1‑tablespoon) cookie scoop, drop dough onto parchment-lined baking sheets, spacing about 1 inch apart. Bake, rotating halfway through, until edges are just turning golden, 14 to 16 minutes. Transfer sheets to a wire rack and let cool completely.

4. For each desired color, place 1/2 cup fruit with 1/2 cup confectioners’ sugar in the bowl of a food processor; process until smooth and evenly tinted. (Sugars can be stored in airtight containers up to 1 month.) Place tinted sugars in small bowls and dip cookies, domed-side down, into tinted sugars to coat. Transfer to a plate and let rest, about 30 minutes. (Cookies can be stored in an airtight container at room temperature up to 1 week.)

TIP
We used natural food coloring from freeze-dried fruits (found in the snack section of large grocery stores) to decorate these cookies, but for a broader palette of colors, look for the array of pastel powdered sugars at specialty baking stores.

Product details

  • Publisher ‏ : ‎ Clarkson Potter (October 15, 2019)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 256 pages
  • ISBN-10 ‏ : ‎ 152476339X
  • ISBN-13 ‏ : ‎ 978-1524763398
  • Item Weight ‏ : ‎ 2.03 pounds
  • Dimensions ‏ : ‎ 7.54 x 0.89 x 9.38 inches
  • Customer Reviews:
    4.7 4.7 out of 5 stars 1,467 ratings

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Editors of Martha Stewart Living

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Customer reviews

4.7 out of 5 stars
4.7 out of 5
1,467 global ratings
Best cookie book!
5 Stars
Best cookie book!
This book is awesome. Unique recipes and great advice through out. The brown butter crinkles and candy cane cookies were absolutely delicious!
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Top reviews from the United States

J. Dickey
5.0 out of 5 stars great cookies
Reviewed in the United States on April 15, 2020
Verified Purchase
I bought this just before the quarantine period started and have made several of the recipes from the book. My favorite are the caramel stuffed chocolate chip cookies.

The directions are easy to follow along with. They are clear and concise. The pictures give you a good idea of what the cookies are going to look like when they are done. I have not tried any that looked much different than the pictures in the book.
4 people found this helpful
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Silverkoff
5.0 out of 5 stars Let's start at the very beginning
Reviewed in the United States on October 19, 2019
Verified Purchase
Just got the Book this afternoon. Can't weight to get started, but weight, there are no additional grams, ounces, milliliters to go by. I think that would make it more handy for a lot of us. But that being said, it looks great, lots of choices, photos, variations, and even rules. Looks like another great baking book to make, bake, and eat, and enjoy. Thanks
Martha and Company.
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Alyssa
5.0 out of 5 stars Amazing for Cookie Lovers
Reviewed in the United States on March 20, 2022
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I bought this as a present for my moms birthday, with a whole baking set. This book is filled with tons of delicious cookies, for people who love all different types of cookies. Highly recommend!
3 people found this helpful
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Mr. JGG
5.0 out of 5 stars Every cookie I’ve tried has been excellent
Reviewed in the United States on June 1, 2022
Verified Purchase
I often make cookies for work and every recipe I have tried from this book has been readily gobbled up. I’ve been getting many compliments on my baking. The ones I’ve tried are not very difficult. Would recommend.
3 people found this helpful
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Becky at the beach
4.0 out of 5 stars good cookie book if you have some time to invest
Reviewed in the United States on October 23, 2019
Verified Purchase
It's maybe unfair but I loved the first cookie books MS wrote, and use it often. I had high expectations for this book, and this book is good, but not as good as her first one.

Still, there are some good recipes in here. Many are a little fiddly and have multiple steps but some are easy and fast. So far they have all tasted good.

I like the brown butter crinkle cookies. yes, you have to brown the butter first, but oh the nutty deep flavor this gives is amazing. It's such a fun take on a crinkle cookie.

I will agree that there are a lot of sandwich cookies. There are also fun and inventive cookies. Pumpkin snickerdoodles are perfect for this time of year.

chocolate malt sandwich cookies are deep, dark. malty goodness.

While the recipes can be a bit fiddly and fussy, the directions ensure they will turn out. The pictures are beautiful. The recipes have a short introductory paragraph, ingredients listed and easy to find or source, then the directions in clear concise directions.
15 people found this helpful
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Naz
5.0 out of 5 stars Lovely book!
Reviewed in the United States on October 16, 2019
Verified Purchase
This Christmas I wanted to make a bunch of different cookies, completely unique to the standard Christmas cut-outs that I typically make. This book is full of interesting ideas. There are awesome pictures for each mouthwatering cookie.

I will update this post, as to how tried and true the recipes actually are. Many cookbooks unfortunately have recipes that look great, but don’t work. I’m a retired chef, so I will update later with my discoveries.
23 people found this helpful
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jezebel
5.0 out of 5 stars love this cookie book
Reviewed in the United States on December 10, 2020
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love this book! great cookie recipes!! the chocolate chip and oatmeal raisin are amazing!!!
i'll never buy store bought cookies again!! thank you again, martha stewart. another wonderful book!!
One person found this helpful
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Todd
5.0 out of 5 stars Arrived on time and good condition
Reviewed in the United States on January 28, 2023
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Arrived quickly and in good shape
One person found this helpful
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Top reviews from other countries

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Sabrina Orvañanos
5.0 out of 5 stars Divino
Reviewed in Mexico on December 2, 2023
Verified Purchase
Es un libro hermoso, todas sus páginas están hermosas, contiene recetas muy buenas y las instrucciones son fáciles y bien explicadas. Llegó en un muy buen estado y estoy encantada
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Sabrina Orvañanos
5.0 out of 5 stars Divino
Reviewed in Mexico on December 2, 2023
Es un libro hermoso, todas sus páginas están hermosas, contiene recetas muy buenas y las instrucciones son fáciles y bien explicadas. Llegó en un muy buen estado y estoy encantada
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ECS- SP/Brasil
5.0 out of 5 stars EXCELENTE!!!
Reviewed in Brazil on February 20, 2021
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Martha Stewart nunca decepciona! Super ilustrado, ótima fotos e material! Suas receitas sempre boas!!!
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Christel
5.0 out of 5 stars So many recipes!!!!
Reviewed in Canada on June 11, 2020
Verified Purchase
This book has so many cookie recipes!
From fancy ones to everyday ones.
Love it!
One person found this helpful
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Jess1106
3.0 out of 5 stars American measurements
Reviewed in the United Kingdom on August 3, 2020
Verified Purchase
Slightly disappointed with recipes and didn't realise the different weight system. Had to download something from the internet and send it with the book which was a gift. Nicely presented book.
One person found this helpful
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Elisabetta
2.0 out of 5 stars Copertina rovinata
Reviewed in Italy on March 20, 2020
Verified Purchase
Il libro è molto bello e pieno di ottime ricette. Peccato solo che sia arrivato con la copertina un pochino rovinata. Lo tengo solo perché l’ho pagato la metà ma non sono molto soddisfatta di come negli ultimi tempi Mi arrivano i libri di cucina. Amazon dovresti tenere i libri nei tuoi magazzini un po’ meglio
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