Cookies: The Best Recipes for the Perfect Anytime Treat

For a limited time we have copies signed by Vaughn Vreeland.

A hundred recipes, all drawn from the New York Times Cooking archive, come together in this lively, photo-rich collection curated by Vaughn Vreeland. With contributions from some of the most trusted voices in contemporary baking—including Claire Saffitz, Sohla El-Waylly, and Dorie Greenspan—there’s both breadth and precision here, along with a sense of fun that never undercuts the book’s usefulness.

There are plenty of classics—snickerdoodles, oatmeal raisin, biscotti—but this is also a book for adventurous bakers. Recipes like gochujang caramel cookies, triple sesame tea cakes, pistachio pinwheels, and torticas de Morón (lime-scented Cuban shortbreads) show how far the idea of a cookie can stretch while remaining entirely approachable.

A dozen takes on the chocolate chip cookie speak to the book’s range, from nostalgic to novel. Happily, every cookie is shown in a full-page photograph. And because each recipe includes weight measurements in addition to volume, serious bakers will find it easy to work with precision. That said, readers who already use the NYT Cooking app should be aware that these recipes aren’t new to the platform.

Hardcover. Color photographs throughout.