Sarah kieffer

Perfectly spiced, ginger molasses cookies with rippled edges and a chewy center. Uses the pan-banging cookie technique to get their famous look!

This lemon meringue bread has a chewy, crusty meringue top and a tender lemon loaf bottom that's just as good for dessert as it is for breakfast.

I like my cinnamon rolls super soft and gooey, so I put a thin layer of the icing over them while they are still warm. The icing melts into the just baked rolls, eliminating any hard corners or edges. If you prefer a little crispy crunch to your cinnamon rolls, you can wait until they have cooled and then top them with all the icing.

The 22 best Christmas cookies to make for gift boxes! Sarah Kieffer shares her favorite holiday cookie recipes that pack and ship well.

This year, we found the best cookies on the web for our 12 Days of Cookies, with today's cookie being The Vanilla Bean Blog's Peanut Butter Cookies.

Using cheater croissant dough, you can make these incredible croissant twists at home. Each bite is a cross between a croissant and an old-fashioned doughnut!

Tender and delicious oatmeal scones with a maple glaze, with an easy preparation.

I love reviewing cookbooks. I don’t often cook from cookbooks actually, since for the most part I look for recipes based on ingredients instead of finding what I want to cook and purchasing the ing…

These perfect brownie cookies from Sarah Kieffer's #1 bestselling cookbook 100 Cookies are a can't miss. They're the best of both worlds: rich and chocolatey, soft and chewy inside, and crisp on the outside. In our household they've been named, "Like top 10 cookies, period." Recipe shared with permission from the author.

If you’ve logged onto social media in the past year, chances are you’ve come across Sarah Kieffer’s pan-banging chocolate chip cookies. Thanks to a somewhat unusual technique, these cookies have picture-perfect ridges that make for a seriously striking photo. The trick that gives them their unique texture? Banging the cookie sheet tray against the counter every few minutes as the cookies bake — so that the cookies deflate and give way to a distinctive crinkled texture.