I Want to Eat Cookies

With over 80 recipes, I Want to Eat Cookies will get your favorite classics--and fun new twists on them--from pantry to plate in no time. Whether it’s cookies for breakfast, cookies to bring to a dinner party, holiday cookies, or cookies just because, your next sweet treat is just a few ingredients away.

I Want to Eat Cookies includes chapters on Scooped and Dropped Cookies (Chocolate Chip Cookies, Gingersnaps with Candied Ginger, Peanut Butter Cookies with Oats and Chocolate), Chilled and Sliced Cookies (Matcha Vanilla Tea Biscuits, Lemon Poppy Shortbreads), Filled and Stuffed Cookies (Alfajores, Baklava Cookies, Whoopie Pies), Glazed, Iced, Drizzled and Dusted Cookies (Classic Gingerbread, Chocolate Crinkles, Pistachio Amaretti), and finally a Crushed, Stacked, and Soaked chapter to take care of the leftovers (Gingersnap Yogurt Parfaits, Icebox Cakes, Toasted Cookie Granola). Plus, learn techniques for basic frostings, fillings, and mix-ins like pumpkin seed or cocoa nib brittle.

Gift the cookie monster in your life with this easy-to-use handbook, or start a Cookie-Book Club with friends and bake your way through (it doesn’t have to be a holiday cookie swap!). Whatever the reason or the season, it’s always time for cookies!

Ellen Morrissey is a freelance writer, editor, and project manager. She was the Editorial Director of Books and Special Projects at Martha Stewart Living for 16 years, and has also edited books for Gourmet magazine and HarperCollins. Among her recent book projects are Kristina Cho’s Mooncakes and Milkbread and Chinese Enough, Andrea Gentl’s Cooking with Mushrooms, and Gabrielle Langholtz’s United Tastes of America.