Rich, crumbly, and gloriously buttery, Martha Stewart's favorite cookies are a delight, whether served as an elegant dessert ...

Roll with it. Martha suggests rolling the dough out to less than 1/8-inch thick before cutting out your cookies, which will be easier to do if the dough is very chilly.

“A tweak here, a tweak there. And then, the sea salt,” writes Gormley.. After trying this recipe, I believe three significant tweaks make this cookie recipe stand out. One is that it calls for ...

"For soft and chewy cookies, we use twice as much light brown sugar (1 cup) as granulated white sugar (1/2 cup), which gives them a chewy texture," Stewart instructs.

1. **Soft and Chewy Chocolate Chip Cookies**: Few things can compare to the joy of biting into a warm, soft, and chewy chocolate chip cookie. Stewart’s recipe is a masterclass in balancing ...

Martha Stewarts's Top Easter Sugar Cookie Tips, Tricks and Advice The Dough You can't have cookies without cookie dough, and Martha put a lot of care into creating this recipe .