Work in batches or use two trays, as long as you’re not overcrowding the pan. If using unsalted butter, add ½ teaspoon of ...

Even with the same steps, you still need to use the proper ingredients. For moist drop cookies, make them with this kind of sugar.

This recipe is a bona fide hit. I developed it from my mother's traditional Butterzeug (butter cookie), replacing the granulated sugar with brown sugar and substituting brown butter for the ...

Using a 1 ¼-inch cookie scoop or measuring tablespoon, drop the dough onto the prepared sheets, spacing 2 inches apart. 5 Bake 1 sheet at a time until dark golden brown, about 12 minutes.

This recipe from Sally’s Baking Recipes is a classic brown butter base sugar cookie. Using brown butter always made sense to me but it does change the consistency of the cookie dough.

Note: Reader Lynda Meyer, who submitted this vintage recipe, has tinkered with the recipe over the years. Her recommendations are noted below. Ingredients: 2/3 cup shortening (Meyer uses butter ...

Bake both the wedge and bar shortbread until lightly brown along the edges, 25 to 30 minutes. Remove and cool for 5 minutes, then slice the shortbread while still warm (if the cookies are allowed ...