A hundred-recipe cookie book for people who bake for the joy of it

One hundred cookies, and not one of them comes out of a tube.

A book you can be holding two minutes from now. Ten chapters, every recipe tested, every ingredient in grams and cups — and the parts other recipes leave out, like why cookies spread and how to stop it.

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Rows of golden cookies cooling on a parchment-lined baking tray
Let's be honest about your recipe box

You have three cookie recipes, and one of them is on the back of the chocolate chip bag.

There's that one. There's the oatmeal one somebody's mother wrote on an index card in handwriting you can barely read. And there's a shortbread you make every December and never once in July.

They're good recipes — that isn't the problem. The problem is you could make all three half asleep, and somewhere around the fourth tray of the year the pleasure quietly went out of it. You still bake. You just don't look forward to it the way you used to.

Baking is meant to be the hour of the day that belongs to you. Not one more thing you do on autopilot while thinking about something else.

And you've already tried looking online

Every recipe on the internet is buried under somebody's childhood.

You search for a cookie recipe. You get four paragraphs about a trip to Vermont. Nine ads that move while you're reading. A video that starts playing by itself with the sound on. And then, at the very bottom, a recipe that half the comments say didn't work.

So you try a different one. Then a third. By the time you have eleven tabs open, the butter has gone soft on the counter and nothing has gone in the oven.

Four of the hundred

Start with these four. The other ninety-six are in the same book.

Every recipe tested in a home kitchen, in a home oven, with ingredients from an ordinary shop. Here are four of them, so you know exactly what the rest look like.

First batch — the two we'd start you on

The whole book, laid out

One hundred cookies. Ten chapters.

Organised the way you'd actually go looking for one — by what you feel like eating, not by ingredient.

Contents

  1. IThe Classics 12

    The ones you should be able to make without opening the book. Oatmeal raisin, peanut butter, sugar cookies, snickerdoodles.

  2. IIChocolate Chip, Every Way 12

    Thin and crisp, thick and gooey, brown butter, rye flour, one bowl, and the giant bakery-style one.

  3. IIIChewy & Soft-Baked 10

    Cookies that stay soft on day three, and the two ingredients that decide whether they do.

  4. IVCrisp, Thin & Snappy 10

    Lace cookies, brandy snaps, gingernuts, digestives. The ones that go with a cup of tea.

  5. VFilled & Sandwiched 10

    Linzers, thumbprints, alfajores, homemade custard creams, and a proper chocolate sandwich cookie.

  6. VIShortbread & Butter Cookies 10

    Three ingredients done properly, plus piped, slice-and-bake and the salted brown-sugar one.

  7. VIIChristmas & the Holidays 12

    Gingerbread that holds its edges, cut-outs, spiced stars, and the icing that actually sets hard.

  8. VIIINuts, Spice & Citrus 10

    Pecan sandies, lemon crinkles, pistachio, cardamom, almond crescents, orange and dark chocolate.

  9. IXGluten-Free & Vegan 8

    Written as their own recipes, not as substitutions bolted onto a normal one.

  10. XNo-Bake & Icebox 6

    For August, when nobody wants the oven on. Slice-and-bake logs that live in the freezer.

One hundred recipes 100
Inside the book

Written the way you'd want it explained to you.

No life story. No ads jumping around while your hands are covered in butter. You turn to a page and the recipe is right there.

  • 01

    Grams and cups, side by side.

    Both, on every ingredient, plus °C and °F and tray sizes in inches and centimetres.

  • 02

    Why cookies spread — and how to stop it.

    Butter temperature, sugar ratio, chill time, tray temperature. Four pages at the front that fix the problem for all hundred recipes at once.

  • 03

    What the dough should look like.

    At each stage, in plain words. When it's creamed enough, when it's overworked, what it should feel like coming out of the fridge.

  • 04

    How to know they're done.

    Every recipe says what the edges and the middle should look like at the moment you pull the tray — not just a number of minutes for an oven that isn't yours.

  • 05

    Which doughs freeze, and for how long.

    Marked on every recipe. Make the dough on Sunday, bake six on Wednesday, keep the rest in the freezer.

  • 06

    Print the page, or keep it on the phone.

    It's a PDF. Print the ones you love for the recipe folder, and keep the whole book on the phone propped against the flour tin.

Why a book and not an app

You buy it once, and then you own it.

No login to forget. No monthly charge quietly leaving your account. No app that stops working the day a company changes its mind about what it wants to be.

It's a PDF. It downloads to your computer, copies to your phone, opens on a tablet, and goes through a printer. Back it up, email it to your sister, put it on a memory stick. It's yours in the way a book on a shelf is yours.

The whole book, downloaded today

Bake your first one this week.

$39

once  ·  no subscription  ·  yours to keep

  • All 100 recipes, across ten chapters
  • Grams and cups on every ingredient, °C and °F on every oven
  • The four pages on spread that fix every recipe at once
  • Freezer and make-ahead notes on all hundred
  • Print any page you like, as often as you like
  • Instant download — reads on phone, tablet, laptop or e-reader
GET INSTANT ACCESS Secure checkout · download in two minutes

Four cookies at a good bakery cost more than this book.

30days

Bake something first. Then decide.

Read the whole book, bake as many as you like, and if it isn't what you hoped for, write to us inside thirty days and we'll refund the $39 in full.

You don't have to send anything back — you couldn't if you wanted to. And you won't be asked to justify it.

Before you buy

Questions worth asking.

Is this a printed book that gets posted to me?
No — it's a digital book. You download it the moment you pay, and it's yours on your phone, tablet, laptop or e-reader. You can print the whole thing or just the pages you love.
Is there a subscription?
None. It's $39 once. No monthly charge, no login that expires, nothing to cancel later.
Do I need a stand mixer?
For most of them, no — a bowl, a wooden spoon and a whisk. A handful of the creamed doughs are much easier with a hand mixer, and each of those says so at the top before you start.
I'm honestly not a confident baker.
Then start at the front. The first four pages explain why cookies go wrong — spreading, going hard, burning underneath — and every recipe after that describes what things should look like at each stage, so you're never guessing.
I'm gluten-free, dairy-free, or cutting sugar.
Chapter IX is eight recipes built for that from the start, written as their own recipes rather than substitutions bolted onto a normal one.
Will the recipes work in my country?
Yes. Every ingredient is given in grams and cups, temperatures in °C and °F, and tray sizes in both inches and centimetres.
What if I don't like it?
Write to us within thirty days and you get the $39 back in full, no questions and nothing to return.

There's a tray of something good in your kitchen tonight.

One hundred recipes, ten chapters, and about two minutes between here and the first tray.

GET INSTANT ACCESS $39 once · 30-day guarantee
100 recipes · ten chapters · yours to keep GET INSTANT ACCESS