Sure, it might seem a little self-serving to cook one of our own books, but with a library as vast as Betty’s—covering nearly a century!—there are surprising gems around every corner. And we know there’s no better way to bring people together than with fresh-baked cookies—especially during the holidays. While the world looked differently in 1963, when the “Betty Crocker Cooky Book” was first published, some things have stayed exactly the same. As you get ready to plan Christmas cookie exchanges with friends and family, we hope you’ll turn to Betty for ideas, inspiration and those cookie recipes that make you say, “They just don’t make ’em like they used to.”

Snickerdoodles

Whenever I make snickerdoodles, I’m immediately 5 years old again. The memory of my older sister, Heidi, teaching me how to make them in our tiny kitchen becomes real through every sense. I remember how I excited I was that she had bought all the supplies to make these amazing cookies—with undoubtedly the best name ever—with me! When I chose to make this Cooky Book recipe in the famous Betty Crocker Kitchens, my childlike excitement was right there with me. The classic recipe produced the same unmistakable smell, texture and taste that never fails to bring me right back to that kitchen with my sis. That’s the best part about baking: the memories and traditions it creates and keeps alive. And what better cookie to bake (or pronounce) with kids of all ages? Who knows, it might even become a lifelong tradition! —Claire Davidson, associate editor

Chocolate Crinkles 

I’m a salty-over-sweet girl who has no problem passing up a plate of fresh-from-the-oven cookies while reaching for a pile of crispy French fries. At least that used to be the case. Then I had a chocolate crinkle cookie—or more accurately three chocolate crinkle cookies. They were chewy like brownies, light like cake and not overly chocolaty. Rolling them into balls and dunking each ball into a bowl of powdered sugar turned out to be as much fun as dipping fries into honey mustard. Next time I make these I’m even thinking of adding—you guessed it—a little bit of salt.—Kayla Knudson, managing editor