Our Biggest and Best Bakery-Style Cookie Recipes

From oat and nut butter to swirled with sprinkles, master the art of bakery-style treats at home with simple techniques that ensure crisp edges, chewy centers, and picture-perfect shaping every time.

Honey-Peanut Butter Cookies

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Browned Butter Snickerdoodles

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Chocolate Mint Chip Cookies

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Almond Butter and Oat Cookies

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White Chocolate Macadamia Nut Cookies

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Birthday Cake Cookies

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Bakery Hacks at Home

Scoop, Scoop

Scooping the dough into a ½-cup measuring cup might feel like an unnecessary step, but it’s a great trick for achieving thick, bakery-style cookies. This creates even portions—consistent in both weight and density—ensuring they bake at the same rate. Then, using a spring-loaded scoop to form a domed mound helps control spread in the oven, setting you up for that perfect balance: crisp edges with a chewy, gooey center.

HERE’S WHY IT WORKS:

The extra height slows down the spread and encourages deep cracks across the surface—those sought-after ridges that caramelize as they bake, amplifying both texture and a or nstead o attening into a uniform round, these cookies bake up with the kind of sculpted, craggy finish that makes them look (and taste) straight from a bakery display case.

Swirl, Swirl

For the final touch as soon as they come out of the oven, grab a large round cookie cutter or a wide-mouthed glass and gently swirl it around each cookie. This quick “scoot” nudges them into a neater round, giving you a perfectly polished look—no fussy rolling dough into balls or other shaping required.

Get our favorite cookie scoops and round cutters at bakefromscratch.com/shoptheissue.

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