So, one blog and some 3 dozen comments later, Baltimore's finest cookie—the Berger Cookie—has resurfaced in a new incarnation. Like the REAL Berger cookie (can you pick it out in the photo above?), our new version is smaller, and spread with frosting that's closer to the original and heaped even higher. This is my final take on these cookies—I promise!

First, I want to thank reader Ann Dahne for sending me two packages of real Baltimore Berger Cookies. They've been an invaluable aid in my continuing research.

I broke them into little bits, and the King Arthur Web group—Halley, Jim, Tracy, Janet, and I—all taste-tested. YUM was the consensus. So YUM was my new goal.

I started by reducing the size of the cookies to about 2 1/4”. To do this, I cut the recipe to 1/3 its original; it now yields 28 smaller cookies, which is plenty.

To make the perfect-size cookies, I used a teaspoon cookie scoop...

...and flattened the cookies to about 1 1/2” across.

The new icing adds vanilla and confectioners' sugar; subtracts butter; and substitutes chocolate chips for the unsweetened chocolate in the original. But other than that, it's prepared in the same way: everything except the sugar heated together; stirred till smooth; and the sugar beaten in at the end. The one main difference: the frosting on Berger's original cookies tastes EXACTLY like the frosting on Hostess cupcakes. I haven't figured out how to duplicate that distinctive “snack cake” flavor. Mine is more chocolate-y. Sorry, folks!

Another key change: cooled cookies have their BOTTOMS dipped in the frosting, rather than spreading it on top.

Yes, it's a messy process. Use a pair of tongs if you like, but it's SO SO SO much easier to use your fingers.

Once all the cookies have been dipped, dollop the remaining frosting on top, spreading it evenly.

See the “real” Berger Cookie here? A wolf in sheep's clothing, eh?

Which is which? Original Berger on the left; our version on the right. Pretty good, huh?

Enjoy our revised Baltimore Berger Cookie recipe.

PJ Hamel
The Author

About PJ Hamel

PJ Hamel grew up in New England, graduated from Brown University, and was a Maine journalist before joining King Arthur Flour in 1990. PJ bakes and writes from her home on Cape Cod, where she enjoys beach-walking, her husband, two dogs, and really good food!