However, when you only use white sugar, your cookies are guaranteed to be remarkably thin and crispy every time. The reason why is a bit complex. It has to do with chemistry and the way pH levels ...

"This one will speak to those who favor thin and crispy over chewy and gooey," says the award-winning pastry chef ...

Not the crispy sugar cookies destined for elaborate icing (time you perhaps need to spend elsewhere), this quick recipe for a chewy version of the classic cookie will yield a crunchy exterior ...

Using solely white sugar would lead to a thin, crunchy cookie ... Leave them in the oven too long and you’ll end up with crisp cookies – still nice, but not what I’m going for.

These buttery almond cookies, infused with lemon, are simultaneously crisp (from the butter ... Flatten the balls into thin, slightly ragged-edged ovals with a rolling pin. If the dough becomes ...

Paola Velez turned a grocery store favorite into an at-home baking staple. "I loved getting the mini Chips Ahoy or Famous Amos cookies in bodegas [so] I made these to satisfy my nostalgia with ...