Cookies come in many different sizes, shapes, textures and are made with a wide variety of ingredients. They can be hard and crunchy, hard around the edges and soft in the middle or soft and chewy. It is the ingredients used when baking a batch of cookies that determines the end result. For example using eggs to make a batch of cookie dough will result in a cookie that is soft and chewy.

People tend to have different tastes when it comes to deciding on a favorite cookie. There was a time when my preference was a cookie that was hard and crunchy. Now I tend to prefer a softer cookie though not too soft and not too chewy.

Icebox cookies are delicious, recipes often use a good amount of butter and they are easy to make. You can freeze the logs of cookie dough then take them out, slice and bake for a serving of cookies at any time.

My favorite cookie around town can be found at “Recipes” on Santa Barbara Street. It is a Raspberry Sugar cookie that is gluten-free, soft, crumbly and all around delightfully scrumptious!