Lulu's Copycats

Giant rippled cookies loaded with toffee bars and pecans, plus exactly when to bang the pan both times and why these are not really snickerdoodles at all.

Soft cinnamon sugar cookies with cream of tartar, plus the ball size that contradicts itself and why two tablespoons of coating is nowhere near enough.

Thick vanilla cookies rolled in sprinkles and smashed flat while they are still cold, plus the sprinkle type that bleeds in the oven and ruins the color.

Vanilla cut-out cookies rolled before chilling so the shapes stay sharp, plus the strange title Food Network gave to its own sweet sugar cookie recipe.

Soft chewy molasses cookies rolled in crunchy raw sugar, plus the chill step that is missing and the reason 30 minutes start to finish does not add up.

Fudgy spiced chocolate cookies rolled twice in sugar, and why the granulated layer has to go on before the powdered one if you want the cracks to show.

Fudgy chocolate ginger crinkle cookies made with almond flour, plus the ball size printed on the recipe that would give you 200 tiny cookies instead of 32.

Slice and bake ginger cookies with no butter and no eggs, plus the long bake that makes them snap and the glaze that needs more water than the recipe allows.

A gingerbread man turned upside down becomes a reindeer, plus why the black outline has to set before you flood and how much royal icing you really need.

Molasses cookies dimpled five times and filled with chocolate, plus the divot trick that only works while they are hot and how long this really takes.