jacoblund/getty images
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pages 3-4
issue
the
December 2023
read more
pages 5-10
yum!
K.C. Tinari
perfect little bite :)
photo: K.C. Tinari
Dasha Burobina
ILLUSTRATOR
McKenzie Cordell
designer
Candace Davison, VP of Editorial Katherine Gillen, Senior Food Editor Taryn Pire, Food Editor
WRITERS/RECIPE DEVELOPERS
Credits
The 2024 Baking Awards
12
The Most Iconic Holiday Cookies Around the World
11
Coquito Macaroons
10
Bourbon Pecan Chocolate Chip Cookies
09
Peppermint-Nutella Meringues
08
Apple Cider Blondies with Caramel Drizzle
07
Cheesecake-Stuffed Chocolate Crinkle Cookies
06
White Chocolate Cranberry Oat Cookies
05
How to Create the Ultimate Holiday Cookie Spread (Without Losing Your Damn Mind)
03
Inside the Issue
Senior Food Editor, PureWow
Add grocery shopping and baking to the agenda and what was meant to be a fun afternoon project can quickly become a total meltdown. You’re mentally preparing yourself for a week with your in-laws; you don’t need to worry about when you’ll get to those gingersnaps or that you bought the wrong type of butter. I get it. This year, we want to help you make a spread no one will forget without sacrificing your sanity. Ahead, our Cookie Issue is packed with indispensable baking tips, kitchen products you can’t live without and tricks for preparing your cookies ahead of time (up to a month! really!), plus a few new recipes to add to your repertoire. Coquito macaroons? They definitely deserve a spot on Santa’s plate. We may not all be star bakers like my mom, but we can aspire to it.
When it comes to Christmas cookies, I’ve been totally spoiled. For as long as I can remember, my mom has spent the month of December transforming flour and sugar into magical morsels of holiday bliss. There are the snowballs, the peanut butter blossoms, the thumbprints with jammy fillings glistening like jewels and the don’t-knock-it-’till-you-try-it butterscotch-coconut-maraschino-cherry cookies. They’re all family recipes passed down from generations before, everyone has a favorite and you can’t help but feel nostalgic when the platter of treats makes its appearance on Christmas Eve night. But she makes it look easy. With social obligations, travel plans and gifting to juggle, the season is stressful enough.
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PHOTOGRAPHER
Katherine Gillen
Merry everything!
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For us, the holiday season is synonymous with two things: watching cheesy Hallmark movies and baking cookies—approximately 2,000 batches, give or take. Between gifting tins and attending swaps, there are simply never enough sweets to go around…and we’ll be the first to admit that all the grocery shopping, prepping and baking can quickly turn from “fun afternoon project” to “total meltdown, call my therapist.” But Christmas cookies should be fun! (The season is stressful enough with all those family dinners and awkward convos with Uncle Walter about what qualifies as a livable minimum wage.) That’s where we come in: We’ve baked enough batches of thumbprints and gingerbread folk to know that you can totally reduce your anxiety with a tiny bit of foresight. Presenting our cookie prep timeline, aka how to make all your cookies ahead so you’re not overwhelmed during the holiday crunch.
How to Create the Ultimate Holiday Cookie Spread
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by Katherine Gillen
Apologies in advance to list-haters, but you’re going to want to make a detailed grocery list. (A color-coded spreadsheet? Even better.) Gathering the ingredients and knowing exactly what you have will save you from running to the store at the eleventh hour and fighting a stranger over the last bag of pecans. While you’re at it, stock up on parchment paper, freezer bags, storage containers and anything you might need to store or gift your cookies once they’re baked. Keep in mind that the following aren’t hard rules—some cookies simply can’t be prepped weeks or months out. (If you’re ever unsure, why not do a trial run to test the results?)
We’re no meal-prep aficionados, but if there’s a guaranteed way to reduce some of the stress of the holiday rat race, then we’re on board. Luckily, you don’t have to pull an all-nighter to create the ultimate cookie tin if you’re willing to strategize. The reality is most cookies can be prepped and or baked ahead—sometimes months in advance of serving them. It depends on the cookie type and your desired prepping timeline, but let’s just say you’re about to become BFFs with your fridge and freezer. Here’s a general guide based on how much time you want to work ahead.
Some cookie doughs can be scooped a month ahead, then flash frozen on a baking sheet before tossing the balls in a freezer bag and storing them at sub-zero from as early as Thanksgiving to Christmas. (Hot tip: We keep a batch of chocolate chip cookie dough balls in our freezer at all times.) And some cookies are so resilient that you can bake and freeze them for a month or more.
Works best for: scoopable doughs, roll-out doughs, shortbread, fully dry meringue (without nuts or moist ingredients) Not great for: delicate cookies, loose batters, anything sensitive to drastic temperature changes during thawing
If you want to knock out the whole project before your cookie swap, you can bake your cookies a week ahead, wrap them tightly in plastic wrap and aluminum foil (or pack them in an airtight cookie tin) and stash the batch in the freezer. Just remember to thaw the cookies at room temperature before handing them out to your friends and fam.
Works best for: snappy cookies (like gingerbread), drop cookies (like chocolate chip), biscotti Not great for: cakey cookies, anything sensitive to moisture (like meringues or brandy snaps)
(Without Losing Your Damn Mind)
Igor Alecsander/getty images
Exercise and I have always had a tumultuous relationship. At best, it’s sunshine, roses and defined triceps; at worst, it’s toxic. I typically get really into working out, I go too hard, get burnt out and then stop exercising for months (or years). But after my last bout of prolonged gym aversion, I challenged myself to get my relationship with exercise to a healthier place than it’s ever been. Once I got through the initial soreness, my body felt lighter and looser. I also noticed that I was falling asleep easier and waking up more refreshed. Mentally, I felt happier. Not happier in the sense that all of the world’s problems had gone away, but happier like a little dark cloud that had been hanging over my head moved slightly to the left. It wasn’t just a placebo effect: Countless studies have shown that there’s a clear relationship between exercise and the brain. A few years ago, I spoke to Barbara Nosal, Ph.D., chief clinical officer at Newport Academy, who told me that 30 minutes or more of daily exercise “increases the production of serotonin, a neurotransmitter linked to the regulation of mood and social behavior, as well as sleep, appetite and memory, all of which contribute to a balanced mind and body.” So yes, even though spin class might feel like a chore on occasion, the mental and physical benefits are worth the hassle. Don’t underestimate the power of brunch with friends (even if your social battery runs out easily). Alongside regular exercise, the other method I found most beneficial was prioritizing social time with friends and family. As I embarked on my little happiness experiment, I came across a book, The Top Five Regrets of the Dying: A Life Transformed by the Dearly Departing by Bronnie Ware, an
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Your timeline is mapped out…so what’s going on the menu this year? We think building the ultimate cookie spread is a lot like crafting a charcuterie board. You want a little bit of everything, so here’s what we suggest including:
You can mix most cookie doughs 24 hours ahead and store them in the refrigerator. Simply cover the mixing bowl tightly with plastic wrap or an airtight lid. When you’re ready to scoop or bake, bring the dough to room temperature for about an hour first.
Works best for: thicker, sturdier drop cookies (like peanut butter blossoms), anything with a lot of butter (like thumbprints), roll-out doughs (like gingerbread or sugar cookies) Not great for: delicate batters with a lot of air in them (like meringues)
A big, chewy drop cookie with mix-ins You’re going for crowd-pleasing, nostalgic and a touch decadent, like a bourbon pecan chocolate chip (p. 9). Something sugared and spiced Go classic (gingerbread) or modern (coquito macaroons, p. 10). Something over-the-top and rich A cheesecake-stuffed chocolate crinkle cookie (p. 6) would satisfy the chocolate lovers in your life. A wild card Think marbled meringues (p. 8) or bourbon balls. Just make sure to pack them separately if they’re strongly flavored. Thumbprint cookies, always It doesn’t matter if they’re cranberry curd or dulce de leche. Buttery thumbprint cookies are a holiday given. (That’s partly because they’re fun to make and partly because we just love them.)
Of course, the more the merrier—this is just a jumping-off point. If you’re gifting tins, go for crowd-pleasers and shareable recipes. As much as we’d love to know the backstory behind those basil pizzelles (really, truly), buttery, sugary, nostalgic and kid-friendly options are more likely to garner rave reviews. (Then again, it’s the thought that counts.) Congrats, you’re the most prepared baker ever. Now, what’s the word on those Hallmark movies?
Photo: K.c. Tinari/illustration: Dasha burobina
If your idea of Christmas bliss is a peppermint latte and a chewy, frosted cranberry bar from a certain coffee chain, we have a present just for you. These white chocolate cranberry oat cookies channel those same bars and pair just as well with a cuppa as they do with all the other delights destined for your holiday cookie tin.
by katherine gillen
½ cup granulated sugar Zest of ½ orange 1¾ sticks (14 tablespoons) unsalted butter ¾ cup packed light brown sugar 2 large eggs, at room temperature 1 teaspoon vanilla extract 1½ cups all-purpose flour 1 teaspoon baking soda 1 teaspoon kosher salt 1 teaspoon cinnamon ¾ teaspoon ground ginger 3 cups old-fashioned oats 1 cup dried cranberries 1 cup white chocolate chips 8 ounces white chocolate, chopped
1. In a small bowl, combine the granulated sugar and orange zest. Use your fingertips to rub the zest into the sugar until fragrant and evenly combined; set aside. 2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar and granulated sugar until light and fluffy. Add the eggs one at a time, then mix in the vanilla extract. 3. Add the flour, baking soda, salt, cinnamon and ginger and pulse (this will keep flour from flying out of the bowl) before mixing on low speed until just combined. Add the oats, cranberries and white chocolate chips and mix to combine. Cover the bowl with plastic wrap and chill in the refrigerator for about 15 minutes. (At this point, you can also chill the dough for up to 24 hours and bake the next day.) 4. Meanwhile, preheat the oven to 350°F. Line two baking sheets with parchment paper. 5. Scoop the dough into approximately 3-tablespoon mounds onto the prepared baking sheets. Bake each sheet individually until the cookies are golden brown at the edges, 12 to 13 minutes. Repeat until all the dough is scooped and baked. Cool completely. 6. Place the chopped white chocolate in a microwave-safe bowl and melt in 30-second intervals, stirring between each, until no lumps remain. Dip one half of each cookie in the melted white chocolate and transfer to a parchment-lined baking sheet to set completely before serving or packing into cookie tins. The cookies will keep in an airtight container at room temperature for five days or in the freezer for up to one month.
“If you want to get ahead, scoop the dough into balls (or bake the cookies completely) and freeze them up to a month before serving. Santa will be so impressed.”
Ingredients
Directions
—Katherine Gillen, Senior Food Editor
Prep 25 min
Total 55 min
Cook 30 min
Makes 32 cookies
softened
Photo: K.C. Tinari/Styling: Katherine Gillen
Every holiday season, we *need* to make chocolate crinkle cookies. It’s an essential part of the cookie exchange. But that doesn’t mean we aren’t willing to switch things up, and after seeing our TikTok and Instagram feeds fill with baseball-sized, stuffed sweets, we were inspired to give the humble treat a glow-up with this recipe for cheesecake-stuffed chocolate crinkle cookies. A simple, three-ingredient cheesecake filling is just the tangy contrast this ultra-rich cookie needs to keep from tasting too sweet. Freezing the dough balls before baking prevents them from spreading too much, though we recommend holding off on rolling them in confectioners’ sugar until just before baking to prevent the sugar from melting and forming more of a glazed crust than a powdered finish. (Though if it does, it’ll still be delicious.)
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CHEESECAKE FILLING 8 ounces cream cheese ½ cup confectioners’ sugar CHOCOLATE COOKIES 3 sticks (24 tablespoons) butter 1 cup brown sugar cup granulated sugar 2 large eggs 1 tablespoon vanilla extract 2 cups all-purpose flour 1 cup unsweetened cocoa powder 1 teaspoon baking soda 1 teaspoon kosher salt cup confectioners’ sugar
1. Make the Cheesecake Filling: In the bowl of a stand mixer or in a large mixing bowl using a hand mixer, beat the cream cheese and confectioners’ sugar until smooth, about 2 minutes. Use a teaspoon to drop rounds of cheesecake filling onto a parchment-lined baking sheet and transfer to the freezer for at least 30 minutes (or overnight, if you’re making the cookies in advance). 2. Make the Chocolate Cookies: Cream the butter, brown sugar and granulated sugar together until fluffy, about 3 to 4 minutes. Add the eggs and vanilla, beating until combined. 3. In another large bowl, combine the flour, cocoa powder, baking soda and salt. Stir the mixture into the wet ingredients, mixing until just combined. Chill the dough in the fridge until the cheesecake filling is ready, so it’s easier to handle. 4. Grab a ball of cookie dough, flattening it with your hands. Wrap it around a frozen cheesecake ball. Repeat with the remaining dough, then chill the balls for at least 30 minutes. 5. Preheat the oven to 350°F. Spread confectioners’ sugar on a plate or shallow bowl. Roll each dough ball in the confectioners’ sugar, then place them on a parchment-lined baking sheet about 2 inches apart. 6. Bake for 12 to 13 minutes, or until the cookies have spread and puffed up slightly and are no longer jiggly. Cool for at least 10 minutes before serving.
“For a cookie that’s just as sweet with a little more crunch, roll the cookie dough in sparkling sugar instead of confectioners’ sugar just before baking.”
—Candace Davison, VP of Editorial
Prep 15 min
Total 1 hr 30 min (includes chilling)
Cook 15 min
Makes 24 cookies
Photo: K.C. Tinari/Styling: Candace Davison
by Candace Davison
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Maybe you’ve dabbled in adding chocolate chips, walnuts or toasted coconut to your blondies, but you haven’t lived until you’ve swirled them with sautéed apples and ribbons of caramel. Hyperbole? You can be the judge when you whip up this recipe for apple cider blondies with caramel drizzle for yourself. The butterscotch-meets-cinnamon notes add an extra layer of flavor, and the caramel gives the blondies a fudgy—not cakey—texture, much like a brownie. We highly recommend going all out by making our four-ingredient caramel sauce, but if all that boiling and stirring interferes with your holiday movie marathon (no judgment), you can always take a shortcut. Combine a cup of unwrapped, soft caramels with two tablespoons of heavy cream and microwave it in 30-second intervals, stirring in between each until it’s melted and easy to drizzle.
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APPLE CIDER CARAMEL SAUCE 1 cup apple cider 1 cup packed brown sugar 1 cup (8 tablespoons) unsalted butter ¼ cup heavy whipping cream SAUTÉED APPLES 1 cup diced apples 2 tablespoons brown sugar ½ teaspoon ground cinnamon APPLE BLONDIES 2 sticks (16 tablespoons) unsalted butter 2 cups packed brown sugar 2 large eggs 1 tablespoon vanilla extract ½ teaspoon kosher salt ½ teaspoon ground cinnamon 2 cups all-purpose flour
1. Make the Apple Cider Caramel Sauce: In a large saucepan over medium heat, cook the cider for 10 minutes—or until reduced to about ½ cup—stirring regularly. Add the brown sugar, butter and cream and bring to a boil, stirring constantly, for about 4 to 5 minutes. Remove from heat and cool completely. 2. Make the Sautéed Apples: In a medium sauté pan over medium heat, add the apples, brown sugar and cinnamon. Stir occasionally, cooking until the apples are softened, about 3 to 4 minutes. Set aside. 3. Preheat the oven to 350°F. Cut a piece of parchment paper to fit an 8-by-8-inch baking pan, leaving overhang on two ends. (You’re essentially creating a sling to make it easier to remove the blondies.) 4. Make the Apple Blondies: In a large mixing bowl, cream the butter and brown sugar, about 3 to 4 minutes. Add the eggs, vanilla, salt, cinnamon and flour, mixing until combined. Fold in the cooked apples. Pour into the prepared pan, smoothing the top to create an even layer of batter. 5. Add spoonfuls of the remaining caramel sauce to the top of the batter. Use a knife to gently swirl the batter and caramel, creating a marbled look. Bake for 30 to 35 minutes, or until the blondies are lightly golden and a toothpick inserted in the center comes out with a few crumbs (no wet batter). Let them cool in the pan for at least 15 minutes before removing. Drizzle with any remaining caramel before serving.
“Leftover apple cider caramel sauce is excellent atop pies, ice cream, waffles...even fried chicken. Decadent? Yes, but ’tis the season.”
about 1 medium apple; we like Honeycrisp or Granny Smith
Cook 35 min
Makes 16 blondies
Total 50 min
“Leftover apple cider caramel sauce is excellent atop pies, ice cream, waffles... even fried chicken. Decadent? Yes, but ’tis the season.”
Sugar cookies, peanut butter blossoms and thumbprints are a given for the holidays. But if you’re really trying to wow the cookie swap gang this year, turn to this recipe for marbled peppermint-Nutella meringues. They’re unexpected and elegant with a melt-in-your-mouth texture that’s like biting into a magical Christmas cloud (or so we’d imagine).
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3 large egg whites ½ teaspoon cream of tartar Pinch kosher salt ¾ cup sugar 1½ teaspoons peppermint extract cup Nutella Crushed peppermint candies
1. Preheat the oven to 225°F. Line two baking sheets with parchment paper. 2. In the bowl of an electric mixer fitted with the whisk attachment, whip the egg whites at low speed until foamy, about 3 minutes. Add the cream of tartar and the salt and beat at medium speed until opaque, frothy and slightly thickened, about 4 minutes. Increase the speed to high and very gradually add the sugar, beating until the meringue is shiny and forms stiff peaks, 6 to 8 minutes. Fold in the peppermint extract. 3. In a microwave-safe bowl, microwave the Nutella until it’s warm and thin enough to drizzle, about 30 seconds. Stir, then add about half the Nutella in heaping dollops to the meringue mixture. Do not mix; it will marble naturally as you scoop. 4. Using a one-tablespoon cookie scoop or spoon, place heaping dollops of the meringue mixture onto the prepared baking sheets about 1 inch apart, ensuring there are streaks of Nutella in every cookie. Once the mixture is mostly meringue, add the remaining warm Nutella and continue to scoop. If desired, use a chopstick, toothpick or the tip of a knife to further swirl the Nutella into the meringues and to clean up the cookies’ shape as needed. Top each meringue with the crushed peppermint candies. 5. Bake the meringues until they’re crisp and dry enough to be easily pulled off the parchment, 80 to 90 minutes. Turn off the oven and crack open the door, allowing the meringues to dry out further until they feel hollow and weightless, at least 1 hour. Once completely dry, serve immediately or store in an airtight container for up to two days.
“Crush the peppermint candies into small pieces—not a powder—so they don’t melt into a puddle atop the meringues as they bake.”
– Taryn Pire, Food Editor
Prep 1 hr 25 min
Total 2 hr 55 min
Cook 1 hr 30 min
Makes 18 meringues
at room temperature
Photo: K.C. Tinari/Styling: Taryn Pire
The recipe calls for using room-temperature egg whites, which will whip up faster than egg whites straight out of the fridge. Our advice is to separate the whites from the yolks while the eggs are still cold, then let the whites come to room temperature in a bowl for about 30 minutes. Meringues are best served immediately, since humidity and moisture will dampen their crispness over time. But that shouldn’t be a problem, considering Santa your guests won’t leave a single crumb behind.
by Taryn Pire
Like the glittering tinsel next to the ugliest homemade ornament on your Christmas tree, these bourbon pecan chocolate chip cookies are equal parts nostalgia and sparkling magic. Yes, at their core, they’re a good old chocolate chipper, but they’re also decidedly special, thanks to boozy bourbon and brown butter. We love making the busy season easier on ourselves, so we wholeheartedly endorse baking these treats ahead. You can refrigerate the dough for a day before scooping, or freeze the dough balls up to a month in advance to eliminate your stress entirely. (OK, maybe not entirely…but we’re bakers, not therapists.)
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1¾ sticks (14 tablespoons) unsalted butter ¾ cup packed dark brown sugar ½ cup granulated sugar 1 teaspoon kosher salt 1 tablespoon bourbon 1 teaspoon vanilla extract 1 large egg 1 large egg yolk 1¾ cups all-purpose flour ½ teaspoon baking soda 8 ounces semisweet chocolate, chopped 1 cup pecans, toasted and chopped Flaky salt, for serving
1. In a small skillet over medium heat, melt 10 tablespoons of the butter, swirling or stirring frequently, until the milk solids turn golden brown and smell nutty, 5 to 8 minutes. Immediately transfer to a large bowl and add the remaining 4 tablespoons of butter. Stir to melt; cool for about 5 minutes. 2. To the butter, add both sugars, the salt, bourbon and vanilla extract; stir to combine. Add the eggs and beat with a whisk until the mixture lightens in color and looks smooth and thick, about 4 minutes. 3. Stir in the flour and baking soda until a few streaks remain. Stir in the chocolate and pecans. Cover and chill the dough in the fridge until slightly firm, 30 minutes to 1 hour. (At this point you can also chill the dough, covered, overnight.) 4. Preheat the oven to 375°F. Line two baking sheets with parchment paper. 5. Portion the dough into approximately 3-tablespoon balls and place them on the prepared baking sheets about 2 inches apart. (You should be able to fit six to eight dough balls on each sheet.) 6. Bake until the cookies are golden brown at the edges but still slightly soft in the centers, 12 to 15 minutes. Garnish with flaky salt.
“Use a skillet with a light-colored bottom to better monitor the butter as it browns. If it burns, you’ll need to start over.”
Prep 45 min
Total 1 hr 15 min
Makes 16 to 18 cookies
divided
by taryn pire
Coquito, a coconut-based cocktail from Puerto Rico that’s similar to eggnog, takes hours to prepare. Alternatively, these coquito macaroons only require 15 minutes of active prep and one mixing bowl to come together. Call it a holiday miracle, amigas. Macaroons are typically bound with egg whites, but to drive the coquito vibe home, we substituted sweetened condensed milk. A generous dose of rum extract and warm spices honor the drink’s boozy, wintry flavor. Best of all, you’ll only need seven ingredients to pull them off, and they’re naturally gluten-free, so your wheat-averse tías can finally get in on the cookie swap. They’ll keep for up to four days in an airtight container. Sift confectioners’ sugar atop the cookies before serving for a snowy finishing touch that even Scrooge would appreciate.
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14 ounces sweetened coconut flakes 1 teaspoon cinnamon ½ teaspoon nutmeg ½ teaspoon kosher salt ½ teaspoon vanilla extract 2 teaspoons rum extract 14 ounces sweetened condensed milk Confectioners’ sugar, for serving
1. Preheat the oven to 350°F and line a baking sheet with parchment paper or nonstick aluminum foil. 2. In a large mixing bowl, combine the coconut, cinnamon, nutmeg and salt and stir until the coconut is evenly coated. 3. Add the vanilla extract, rum extract and sweetened condensed milk to the coconut mixture and fold until evenly wet and combined. 4. Wet your hands with water and mold the macaroons, using 2 generous tablespoons of the mixture for each. Shape them to have rounded points for a Christmas tree-like look, or mold them into mounds. Place the macaroons on the prepared baking sheet and bake until golden brown, 25 to 30 minutes, turning the baking sheet halfway through baking for even browning. 5. Remove the baking sheet from the oven and cool the macaroons for 10 minutes. Transfer them to a cooling rack and cool for 10 minutes more. Dust with confectioners’ sugar, if desired, and serve.
“To get the leftovers warm and crisp again, toast them in the oven at 300°F for 5 to 10 minutes, checking them frequently to ensure they don’t burn.”
optional
Prep 35 min (includes cooling time)
Makes 12 macaroons
Total 1 hr 5 min
From crispy to chewy to gluten-free.
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PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL
Even newbies can do it—promise.
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photo: candace davisoN/DESIGN: MCKENZIE CORDELL
PHOTO: TARYN PIRE/DESIGN: MCKENZIE CORDELL
illustration: Dasha burobina
Sugar cookies, thumbprints and peanut butter blossoms may take centerstage stateside, but around the world, other sweet confections rule the holiday season.
Sometimes, the difference between a Pinterest fail and a smashing success comes down to the right tools. Over PureWow’s 13-year history, we’ve tested all kinds of baking sheets, gadgets and appliances—and these are the ones we swear by.
buy now
We’d been Dansko girlies since culinary school—until we realized how cushy Crocs are for long hours in the kitchen. They’re like walking on ugly, lovable little clouds.
Crocs Classic Clogs
Made from recycled plastic and sugarcane, this sustainable mixing bowl is dishwasher-safe with a virtually spill-proof angled bottom.
Material reBowl
Sturdy, oven-safe up to 450°F and precut to fit half-sheet pans, King Arthur’s parchment paper takes the hassle out of baking prep.
King Arthur Half-Sheet Baking Parchment Paper
These beauties are cute, cushy and can take on heat up to 525°F. Plus, they’re machine-washable and have a no-slip grip.
T-Fal Waffle Silicone Oven Mitts
Gently buff away dry, dull skin with this exfoliating body scrub that's made with ¼ moisturizing cream to restore your skin's nutrients.
Dove Exfoliating Body Scrub Pomegranate & Shea Butter
Best Body Scrub
Relax as these boots compress your legs to reduce soreness and fatigue.
Therabody RecoveryAir System
Best Recovery Tool
AmeriColor’s hues are unmatched. The gel dyes are ideal for icing sugar cookies. Shoot for the rainbow set of 70 colors—we won’t judge.
AmeriColor Food Coloring
Yes, it’s expensive, but the quality and flavor make this bottle well worth the splurge. If it’s good enough for Ina Garten...
Nielsen-Massey Pure Vanilla Extract
Aka the key to consistently awesome baked goods. This scale is precise and the pull-out screen makes measurements easy to read.
OXO Good Grips Food Scale with Pull-Out Display
When you really want to take your desserts to the next level (or hide a multitude of decorating sins), add Edible Shimmer. Always.
Fancy Sprinkles Edible Shimmer Powder
Magnetic measuring cups are a game-changer. They’re so much easier to use, clean and keep organized than the ring-attached kind. Trust.
OXO Stainless Steel Measuring Cups
You think you’re not a sprinkle person—until you see these smile-inducing blends. The combo of colors, shapes and textures can’t be beat.
Sweetapolita Sprinkle Medleys
They never warp, thanks to steel-reinforced rims, and the aluminum surface conducts heat efficiently. You’ll have ’em forever.
Nordic Ware Natural Aluminum Half-Sheets
We’ve tested many stand mixers, but Breville won us over with its durability and smart features, like a timer and bowl-illuminating lights.
Breville Bakery Chef Stand Mixer
PureWow food editors test cooking products all year long. For the 2024 Baking Awards, each editor nominated the top two to three items they’ve ever tried. After surveying selections and cross-referencing them with similar products on the market—plus buyer reviews across the board—we created a list of our top picks. To meet the criteria, each standout item had to deliver on quality, value and effectiveness.
