Snacking Bakes was a little repetitive and contradictory at times. The author lists espresso powder and malted milk powder (in detail) twice in her pantry chapter, just a few pages apart.

The author makes a big deal about how you never have to refrigerate the dough when making cookies after going on about how tiny her kitchen is but then a few pages later suggests you freeze or refrigerate raw blobs of the dough on a baking sheet and then freeze it because the cookies all have a very short shelf life. Do I need a lot of refrigerator space for these recipes or no?

The recipes look fine, an early recipe is is an back of the bag cookie tweaked which sets the standard for the rest of the recipes—largely classics we’ve seen tons of times that call for melted butter instead of at room temperature.

Maybe I was expecting too much? The book seemed like it was made to capitalize on her first surprise hit Snacking Cakes which makes sense but it felt lacking in effort to me.

Brownies and bars already are commonly made in 8×8 pans, it is easy to halve a cookie recipe if the yield is too large. Hundreds of cookie varieties are already quick and easy to make. What set her first other book apart was that it focused on cakes which nearly always (in current times) require large or multiple pans, time and effort. It was a throw back to the lunch box cakes and every day cakes of decades past that perhaps people aren’t as familiar with today. These recipes are for desserts people already are familiar with and already could be made quickly.