What is on this site
This site collects recipes for cookies, traditional and modern dishes, along with the techniques and flavors that make them work. Every entry is tested for taste, texture, and reliability in a home kitchen—not a staged photo shoot.
The recipes are organised by type (classic, chewy, crisp, no-bake) and by occasion (holidays, quick treats, make-ahead). The site also includes troubleshooting notes for common mistakes, like overbaking or under-kneading.
| Where | What is there | Go here if |
|---|---|---|
| The homepage | Featured recipes and recent additions | You want to browse by popularity |
| The recipe index | All cookies sorted by type and difficulty | You need a list to pick from |
| The technique guide | Step-by-step methods for dough, baking, and decorating | You’re unsure how to handle a specific step |
| The troubleshooting page | Solutions for common failures (e.g., flat cookies, burnt edges) | Your batch didn’t turn out right |
How to read a page here
Every recipe page starts with the title, a brief description, and the total time (including prep and bake). Ingredients are listed first, grouped by dry/wet/cold items, with quantities in grams or cups—whichever is most practical for home cooks.
The numbered steps are written in plain language, with notes in *italics* for critical adjustments (e.g., ‘*Let dough rest 30 minutes or it will crack*’). Timers are given in minutes, not ‘until golden’—because ovens vary.
Sidebars on the right show variations (e.g., gluten-free swaps) and cross-references to related recipes. Skip these on a first read unless you’re looking for alternatives.
When it does not work
If a recipe fails, it’s usually because of one of four things: the oven wasn’t preheated, the butter was too soft, the flour was packed instead of scooped, or the oven rack was in the wrong position. Check these before assuming the site is wrong.
Before you give up
- Confirm your oven temperature with an oven thermometer (most run hot)
- Use cold butter for cookies—it prevents spreading
- Measure flour by scooping, not packing (tap the bowl to settle)
- Place the baking sheet on the middle rack, not the top or bottom
Who we are
This site is shaped by one person’s kitchen—and the lessons learned from every failed batch.
| The colophon | |
|---|---|
| Written by | Roxanne Lindgren, who tests every recipe twice, once for taste and once for chaos |
| Tested in | A 1970s kitchen with a single burner, a sticky counter, and a scale that still works |
| Written with | A notebook full of scribbled adjustments, a digital scale, and a timer that beeps too loudly |
| Learned from | A grandmother who measured by ‘eyeball and love’—and a burnt batch that taught precision |
| Still getting wrong | The exact moment dough is ‘just right’ (some days it’s sticky, some days it’s crumbly) |
The best recipes aren’t just instructions—they’re the small fixes you only learn after the third try. This site exists for the fourth.
If you need something that is not here
Ask for a recipe that isn’t listed, or report a step that doesn’t make sense. If it’s a common issue, it might get added to the troubleshooting guide. For everything else, the contact page is the place to start.
The recipes are grouped by category: Appetizers, Beverages, Breakfast & Brunch, Desserts, Main Courses and Reviews.