Good Housekeeping's Book of Cookies

Note: This edition of Good Housekeeping's Book of Cookies has been updated to include Metric equivalents.


Grandma’s family came running when the fragrance of her cookie baking filled the house. Tours too, for those same cookies, as well as the new time-saving versions. And so, on these pages, we’ve gathered together treasured recipes for all special occasions, including the never ending demand for “just a bite to eat.”


We’ve included the old-fashioned roll-and-cut-cookies that are certainly hard to beat, as well as the drop, refrigerator, and bake-in-a-second kind that challenge the best of them. (We’ve even included a collection of made-from-scratch cookies that need no baking at all!)


You’ll find, too, suggestions for personalizing the cookies that you make so quickly and easily from packaged mixes, or from packaged ice-box cookie dough, ready to slice and bake. They both have fine, homemade flavor. Quickest of all cookies of course, are the packaged ready-to-eat ones—delicious just as they are, or dressed up. And there are directions for dressing them up.


Yes, we think you will agree, after sampling our wares (both the old-fashioned kind and the quicker-than-quick) that the only real problem about cookies is keeping the cookie jar filled.


Topics include: Cookies to Mold, Filled Cookies, Drop and Bake Cookies, Refrigerator Cookies, Pressed Cookies, Bars and Squares, If It’s a Gift, Storing, Freezing, Mailing Cookies, Roll-and-Cut Cookies, Packaged-Mix Cookies, Cookies-in-a-Hurry, No-Bake Cookies, Frostings and Glazes, Decorating Petit-Fours Cookies.