The First Rule Of Cookie Club Is…
You can definitely talk about cookies. And Mallory Oniki is talking all about them on today's episode of She's My Cherry Pie.
When she was eight years old, Mallory Oniki went through the cheesecake phase.
You know, the phase where you can’t stop making cheesecake. She was all-in on Jell-O’s “no-bake” cheesecake mixes, which actually do seem like a great gateway bake for kids, especially the Oreo flavor. But we digress. Mallory was born to bake…
The Cambridge, Massachusetts-based content creator known as “The Palatable Life” started by sharing her recipes a little before the pandemic; it was her cookies inspired by pop culture, like a Gilmore Girls-inspired coffee cake cookie, that went viral. Now she’s the author of Cookie Club (pre-order from a local bookstore or Amazon), a cookbook with a nice mix of classics—a whole chapter on chocolate chip cookies!—and unexpected, super creative flavors, like a Magnolia banana pudding-inspired cookie, and chili crisp cookies. We also love that she’s a strong advocate for jumbo, bakery-sized cookies. So are we! Bigger cookies = more textures.
This week on She’s My Cherry Pie, Mallory talks to host Jessie Sheehan about how her path almost led to a career in finance, before a few early successful recipes—and the bleak job market during the pandemic—encouraged her to try content creation full-time. Then there’s a deep dive into shortbread that’s packed with hot takes and great tips, so put the kettle on for tea.
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Shop the show & more
Like so many bakers we talk to, Mallory swears by USA Pans
Swipe that cookie dough with this colorful Hedley & Bennett spatula
Give away baked goods often? Pink bakery boxes are a joy.
Mallory is stocked up on Trader Joe’s bourbon vanilla paste
“I don’t want people to sweat the small stuff… at the end of the day, it’s still going to taste very good.”
–Mallory Oniki
Tip of the week
SALTED. BUTTER. FOREVER. Mallory and Jessie agree that salted butter just tastes better, so what are you holding out on? The difference in salt is ultimately minimal in your baked goods. Let’s live for flavor.
Fresh baked news
A life-size butter purse for Guess
How pretty is this chrysanthemum cake
Should we wear this ice cream knit to Jubilee?
The cakes trending for wedding season
An entire tablescape made from bread
Artist Savitha Viswanathan’s take on From Lucie cakes ⬇️
The cherry on top
Join us and award-winning restaurateur Molly Irani at our member meeting on Wednesday, 4/1, at 3 p.m. EST (paid subscribers, check your inbox for the registration link)
If you’re a fellow restaurateur, check out our new guide to growing your business! It’s filled with insights from some of the industry’s most thoughtful leaders.
Jubilee is in T-minus 30 days! You don’t want to miss the best day of the year—join us 4/25 in NYC.
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Shortbread FTW!!