Zingerman's Baking and Cooking Classes in Ann Arbor

Our most popular class of the year! 

Get ready to get into the holiday spirit! Join us to make four festive, fancy cookies to share with family, friends, and coworkers.

The 2023 lineup has a cookie for everybody. This year we're making a colorful selection of cookies featuring citrus, chocolate, almond, candied fruit, and coconut! As always, we'll try to sneak some baking lessons into the mix. We know this class is fun but we want to fulfill our teaching duties too. You'll leave class with festive tasty treats and the knowledge to make rough puff pastry, a checkerboard cookie, and a classic biscotti! And now the cookies:

Coconut Twigs
Featuring rough puff pastry (a quick version of classic puff pastry), this cookie features layers upon layers of flaky dough with coconut extract and sweetened flake coconut before being twisted and then baked until the coconut is toasted and fragrant. The fun shape is sure to be a crowd pleaser!

Lime Cornmeal Checkerboard Cookies
This twist on the classic checkerboard cookie features organic stoneground cornmeal and punchy lime oil. These fun cookies are citrusy and buttery and the cornmeal gives them a delightfully unexpected flavor.

Triple Chocolate Mint Biscotti
Butter and peppermint extract combine with chocolate in three different forms to create a rich dough that is then twice baked, producing a crispy, yet tender cookie. We'll decorate the biscotti with a drizzle of melted white chocolate and a sprinkle of crushed peppermint candies.

Mazurka
A tender Polish bar cookie made with almond meal, then covered with a thin layer of almond paste and decorated with an assortment of dried fruits and nuts, finished with a sweet and shiny apricot glaze. Resembling a stained glass window, this bar cookie is almost too pretty to eat! 

While we can sometimes leave out ingredients, provide substitutions, or allow students to bring their own gluten free flour, several of these cookies cannot be altered and still achieve success. If you have any questions regarding the need to make substitutions, please contact us so we can discuss what will be possible.

***If you purchased a FSHC ingredient kit, we will begin shipping them the week before Thanksgiving. They will be available for pickup in the Bakeshop the Monday after Thanksgiving.***

Our most popular class of the year! 

Get ready to get into the holiday spirit! Join us to make four festive, fancy cookies to share with family, friends, and coworkers.

The 2023 lineup has a cookie for everybody. This year we're making a colorful selection of cookies featuring citrus, chocolate, almond, candied fruit, and coconut! As always, we'll try to sneak some baking lessons into the mix. We know this class is fun but we want to fulfill our teaching duties too. You'll leave class with festive tasty treats and the knowledge to make rough puff pastry, a checkerboard cookie, and a classic biscotti! And now the cookies:

Coconut Twigs
Featuring rough puff pastry (a quick version of classic puff pastry), this cookie features layers upon layers of flaky dough with coconut extract and sweetened flake coconut before being twisted and then baked until the coconut is toasted and fragrant. The fun shape is sure to be a crowd pleaser!

Lime Cornmeal Checkerboard Cookies
This twist on the classic checkerboard cookie features organic stoneground cornmeal and punchy lime oil. These fun cookies are citrusy and buttery and the cornmeal gives them a delightfully unexpected flavor.

Triple Chocolate Mint Biscotti
Butter and peppermint extract combine with chocolate in three different forms to create a rich dough that is then twice baked, producing a crispy, yet tender cookie. We'll decorate the biscotti with a drizzle of melted white chocolate and a sprinkle of crushed peppermint candies.

Mazurka
A tender Polish bar cookie made with almond meal, then covered with a thin layer of almond paste and decorated with an assortment of dried fruits and nuts, finished with a sweet and shiny apricot glaze. Resembling a stained glass window, this bar cookie is almost too pretty to eat! 

While we can sometimes leave out ingredients, provide substitutions, or allow students to bring their own gluten free flour, several of these cookies cannot be altered and still achieve success. If you have any questions regarding the need to make substitutions, please contact us so we can discuss what will be possible.

***If you purchased a FSHC ingredient kit, we will begin shipping them the week before Thanksgiving. They will be available for pickup in the Bakeshop the Monday after Thanksgiving.***

Unleash your creativity on cookies! Decorated cookies make great gifts, party favors, stocking stuffers, and holiday centerpieces. In this hands-on class, we'll teach you how to make our tasty Sugar Cookies and a variety of decorating techniques using cookie cutters, fondant, and royal icing. Once you've made the cookie dough and vanilla fondant, you'll get plenty of hands-on practice rolling out the dough, cutting your cookies, baking them, and then decorating them in a creative fashion using a variety of cookie cutters and season appropriate colors of fondant and royal icing that we'll provide in class.

You'll leave the BAKE! class with our recipes, the knowledge to recreate them at home, any left-over fondant and/or royal icing, and all the dazzling decorated cookies you created yourself.

In-person: We'll end class with a cookie tasting and you'll also leave with some great coupons.

What our guests have to say about this class:

Impressive bakes are a lot more accessible than people think and BAKE! can get us there! —Josh B.

Our most popular class of the year! 

Get ready to get into the holiday spirit! Join us to make four festive, fancy cookies to share with family, friends, and coworkers.

The 2023 lineup has a cookie for everybody. This year we're making a colorful selection of cookies featuring citrus, chocolate, almond, candied fruit, and coconut! As always, we'll try to sneak some baking lessons into the mix. We know this class is fun but we want to fulfill our teaching duties too. You'll leave class with festive tasty treats and the knowledge to make rough puff pastry, a checkerboard cookie, and a classic biscotti! And now the cookies:

Coconut Twigs
Featuring rough puff pastry (a quick version of classic puff pastry), this cookie features layers upon layers of flaky dough with coconut extract and sweetened flake coconut before being twisted and then baked until the coconut is toasted and fragrant. The fun shape is sure to be a crowd pleaser!

Lime Cornmeal Checkerboard Cookies
This twist on the classic checkerboard cookie features organic stoneground cornmeal and punchy lime oil. These fun cookies are citrusy and buttery and the cornmeal gives them a delightfully unexpected flavor.

Triple Chocolate Mint Biscotti
Butter and peppermint extract combine with chocolate in three different forms to create a rich dough that is then twice baked, producing a crispy, yet tender cookie. We'll decorate the biscotti with a drizzle of melted white chocolate and a sprinkle of crushed peppermint candies.

Mazurka
A tender Polish bar cookie made with almond meal, then covered with a thin layer of almond paste and decorated with an assortment of dried fruits and nuts, finished with a sweet and shiny apricot glaze. Resembling a stained glass window, this bar cookie is almost too pretty to eat! 

While we can sometimes leave out ingredients, provide substitutions, or allow students to bring their own gluten free flour, several of these cookies cannot be altered and still achieve success. If you have any questions regarding the need to make substitutions, please contact us so we can discuss what will be possible.

***If you purchased a FSHC ingredient kit, we will begin shipping them the week before Thanksgiving. They will be available for pickup in the Bakeshop the Monday after Thanksgiving.***

Our most popular class of the year! 

Get ready to get into the holiday spirit! Join us to make four festive, fancy cookies to share with family, friends, and coworkers.

The 2023 lineup has a cookie for everybody. This year we're making a colorful selection of cookies featuring citrus, chocolate, almond, candied fruit, and coconut! As always, we'll try to sneak some baking lessons into the mix. We know this class is fun but we want to fulfill our teaching duties too. You'll leave class with festive tasty treats and the knowledge to make rough puff pastry, a checkerboard cookie, and a classic biscotti! And now the cookies:

Coconut Twigs
Featuring rough puff pastry (a quick version of classic puff pastry), this cookie features layers upon layers of flaky dough with coconut extract and sweetened flake coconut before being twisted and then baked until the coconut is toasted and fragrant. The fun shape is sure to be a crowd pleaser!

Lime Cornmeal Checkerboard Cookies
This twist on the classic checkerboard cookie features organic stoneground cornmeal and punchy lime oil. These fun cookies are citrusy and buttery and the cornmeal gives them a delightfully unexpected flavor.

Triple Chocolate Mint Biscotti
Butter and peppermint extract combine with chocolate in three different forms to create a rich dough that is then twice baked, producing a crispy, yet tender cookie. We'll decorate the biscotti with a drizzle of melted white chocolate and a sprinkle of crushed peppermint candies.

Mazurka
A tender Polish bar cookie made with almond meal, then covered with a thin layer of almond paste and decorated with an assortment of dried fruits and nuts, finished with a sweet and shiny apricot glaze. Resembling a stained glass window, this bar cookie is almost too pretty to eat! 

While we can sometimes leave out ingredients, provide substitutions, or allow students to bring their own gluten free flour, several of these cookies cannot be altered and still achieve success. If you have any questions regarding the need to make substitutions, please contact us so we can discuss what will be possible.

***If you purchased a FSHC ingredient kit, we will begin shipping them the week before Thanksgiving. They will be available for pickup in the Bakeshop the Monday after Thanksgiving.***