Full of nubby oats and plenty of sweet raisins, these lightly spiced cookies are pleasingly chewy in the center and crisp around the edges, with a hint of butterscotch from the dark brown sugar. They keep...
Author: Melissa Clark
In the 1930s, Ruth Wakefield, the inventor of the chocolate chip cookie, ran the Toll House Inn, a popular restaurant in eastern Massachusetts, with her husband. Using an ice pick, Wakefield broke a semisweet...
Author: The New York Times
Shortbread is not only one of the easiest desserts you can possibly make, it's also one of the most adaptable. As long as you keep the butter-to-flour ratio constant (1 stick butter to 1 cup flour), everything...
Author: Melissa Clark
While a big slice of German chocolate cake may appeal to many, baking one from scratch may not. That's where these cookies come in. They satisfy the craving for deep, dark pools of warm chocolate, sweet...
Author: Samantha Seneviratne
If you are a coconut lover, you'll want to make these moist, chewy macaroons all the time. Crisp on the outside and pillowy within, they take only a few minutes to put together and keep extremely well....
Author: Susan Spungen
You might think there's nothing new to learn about chocolate chip cookies, but this recipe by the baker and blogger Sarah Kieffer will prove you wonderfully wrong. The easy trick of banging the pan a few...
Author: Julia Moskin
For as long as anyone can remember, wedding receptions in Pittsburgh have featured cookie tables, laden with dozens of homemade old-fashioned offerings like lady locks, pizzelles and buckeyes. For weeks...
Author: The New York Times
Tender, moist and scented with vanilla, almond and lemon, these classic confections popular all over the Midwest and the state of New York are more cake than cookie, with a fine crumb and velvet texture...
Author: Melissa Clark
Mandelbrot (or mandel bread) is an Eastern European Jewish cookie, a variation on biscotti. The dough is baked twice: first in a log, and then again after it's been sliced into cookies. This recipe includes...
Author: Joan Nathan
Cranberries that are quick-cooked into jam add a striking magenta color and complex tartness to these two-toned lemon bars. A thin layer of the classic lemon filling coats the cranberry mix like icing,...
Author: Genevieve Ko
Buttery and crisp, with an appealing texture from the cornmeal, these shortbread cookies are baked in a round tart or pie tin, then cut into wedges to resemble slim fans. The lime juice in the glaze cuts...
Author: Melissa Clark
Sweet pears and tart cranberries pair perfectly in these treats, which are part bar cookie, and part fruit crisp. Here, both crust and crumble topping are made from the same almond flour-rolled oat mixture...
Author: Yossy Arefi
These tender cookies are an elegant teatime snack, packed with bright lemon flavor. Bake them all at once or save half of the dough, well wrapped, in the freezer for later. If you've frozen the dough,...
Author: Yossy Arefi
Fresh blueberries make these lemon bars a bit sweeter than usual, and very jammy, but without compromising their essential acidity. The grated lime zest gives the curd another note of citrus complexity....
Author: Melissa Clark
Lightly spiced, jam-filled linzer cookies (a smaller version of the classic linzer torte) are a traditional sandwich cookie with a tender texture and subtle nutty flavor that comes from finely ground almonds...
Author: Alison Roman
Baking big chunks of white chocolate into gooey, bittersweet brownies adds contrast of both color and texture. Even better, the edges of any exposed white chocolate chunks caramelize as they bake, turning...
Author: Melissa Clark
These chewy bar cookies combine two all-time favorites: crumbly, buttery shortbread and bittersweet brownies. Nut lovers can mix almonds, pecans or walnuts into the brownie batter, which gives the bars...
Author: Melissa Clark
The chef Bonnie Morales Frumkin upgraded this recipe from a treat her Russian family often made during the Soviet era as a way to stretch precious supplies like cookies and cocoa powder. By adding bittersweet...
Author: Julia Moskin
This recipe, from "Dessert Person" (Clarkson Potter, 2020) is one of those ace-up-your-sleeve, slice-and-bake cookie recipes every baker needs. The pinwheels are super tasty, need no decoration and require...
Author: Claire Saffitz
These delectable almond cookies are made with just a few ingredients. Though they're typically Sicilian, similar versions are found all over Italy. A bit like macaroons, they are crisp on the outside,...
Author: David Tanis
This tricorner pastry is as closely linked to Purim, a Jewish holiday which celebrates the Jews' deliverance from a plot to kill them by Haman, as matzos are to Passover. Fillings of poppy seeds, nuts...
Author: Joan Nathan
Almond flour is the only special ingredient needed to make these cookies, and it can be found in the baking aisle or the health food section of the grocery store. It provides the protein and structure...
Author: Erin Jeanne McDowell
Chocolate and coconut are a perfect combination, one that can be reimagined in myriad ways, be it a coconut-filled candy bar or macaroons drizzled with bittersweet chocolate. Here, the two star in a pan...
Author: Melissa Clark
All you need to shape this dead simple dough are your hands (and maybe a helper or two). Decidedly more "grown up" in flavor - both the molasses and cocoa give bitter notes that play off the spiciness...
Author: Alison Roman
No-bake cheesecake is an excellent dessert for cooks with a lot of friends and not a lot of time. Unlike a traditional cheesecake, the no-bake variety is eggless, making it smooth, light, and all about...
Author: Samantha Seneviratne
This is a recipe for the classic icing used to decorate cut-out sugar cookies and gingerbread houses. It hardens quickly, so be sure to cover any you're not using with plastic wrap, gently pressing the...
Author: Melissa Clark
Pecan tassies are bite-size pecan pies disguised as cookies. With a simple crust that's both tangy and rich, thanks to cream cheese and butter, and a not-too-sweet maple-infused pecan filling, they go...
Author: Samantha Seneviratne
These cookies contain three distinct textures in each bite: a chocolate malt shortbread cookie, a soft marshmallow center, and a smooth dark chocolate ganache topping. They are sophisticated cookies, but...
Author: Yewande Komolafe
Some say that a Key lime's juice is slightly more floral than that of its more well-known cousin, the Persian lime, the kind you can find in every supermarket and corner deli. Key limes are hard to find,...
Author: Samantha Seneviratne
Like turtle bars with a twist, these squares are gooey, crunchy and salty in all the right places. If you can, use chopped bar chocolate as called for in the recipe. If you use chocolate chips, they will...
Author: Samantha Seneviratne
In 1994, Lofthouse Cookies hit American grocery store shelves like a frosted meteorite. If you grew up in the suburbs, then you may have had one: soft, cakey, melt-in-your-mouth. Unlike their clamshell...
Author: Eric Kim
Inspired by two recipes in Maida Heatter's "Book of Great Cookies," these crisp treats are the best peanut butter cookies I've ever tasted.
Author: Martha Rose Shulman
As easy to make as your favorite chocolate chip recipe, these cookies pack the fun and flavor of red velvet cake into a simple, and much faster, cookie. Super sweet and tender with a slightly fudgy center,...
Author: Erin Jeanne McDowell
Topping a panful of brownie batter with honey-spiked pecan pie filling adds a gooey sweetness and crunch to the fudgy bars beneath. You can substitute any other nut for the pecans: Walnuts, almonds, pistachios,...
Author: Melissa Clark
Ma'amoul are popular Middle Eastern shortbread cookies flavored with mahlab - a powdered spice made of cherry pits - and orange blossom water. They're usually stuffed with crushed pistachios, crushed walnuts...
Author: The New York Times
The original recipe for these buttery, basic toffee bars belongs to Maida Heatter, the great American dessert maven of the 20th century. It was adapted for a cast-iron skillet by Charlotte Druckman, who...
Author: Julia Moskin
No one knows how or why the cookie table became a wedding tradition in Pittsburgh. Some believe the Italians started it, others the Europeans and many theorize it began during the Depression when wedding...
Author: Ron Lieber
Semolina flour gives these rather plain-looking but delicious cookies, adapted from "Dorie's Cookies" by Dorie Greenspan, a delightfully sandy texture. Almond flour makes them moist and rich, adding a...
Author: Melissa Clark
These classic Italian cookies get their signature crispness from being twice-baked: First, the dough is cooked in logs, cut into slices, then baked again. Because they travel and keep well, a pile of them...
Author: Molly O'Neill
These soft and buttery cookies get dressed up with a thin layer of salted caramel and a dusting of flaky sea salt for good measure. Using store-bought caramels makes the process especially easy and ensures...
Author: Erin Jeanne McDowell
At first glance, these bars may look like every other fruit crumble bar you've had, but they have a secret. Between the jammy fruit and buttery shortbread is a bonus layer of sweetened cream cheese you...
Author: Samantha Seneviratne
Biscotti are easy to make and keep for up to 2 weeks in an airtight tin. They taste even better a day or two after baking. They are perfect for dunking, in red wine, sweet wine, coffee or tea. Almonds...
Author: David Tanis
Coconut dream bars. Magic cookie bars. Hello Dolly bars. You've seen these classic treats at bake sales, holiday parties and potlucks over the years. But they tend to crumble when cut, thanks to a thin...
Author: Samantha Seneviratne
These cookies were the result of a happy accident. (The best things always are, aren't they?) When the peanut butter ran out, similarly creamy white miso stepped in. The other ingredients were tweaked...
Author: Krysten Chambrot
Moist in the center and crisp at the corners, these fudgy brownies are lusciously smooth but for the occasional crunch of a chocolate chip. Their bittersweet character is accentuated by the olive oil,...
Author: Melissa Clark
Fragile and supremely buttery, these cocoa-flavored shortbread cookies are dunked partway in melted chocolate and sprinkled with an optional topping of crushed freeze-dried raspberries. If you use them,...
Author: Melissa Clark
With a chewy chocolate chunk-studded base and heaps of gooey peanut-laden caramel, these bars are part candy bar and part brownie with cookielike edges. Super-rich and satisfying, a little piece is all...
Author: Samantha Seneviratne
This peanut butter sandwich cookie is a smaller version of the gargantuan homemade Nutter Butters served at Bouchon Bakery, Thomas Keller's restaurant in the Time Warner Center. It is pure peanut sophistication;...
Author: Frank Bruni
In this vibrant holiday dessert, cocoa shortbread is pressed into an even layer, baked, then topped with swoops of peppermint meringue (optionally swirled with red food coloring). Back into a low oven...
Author: Sohla El-Waylly
A basic cookie dough recipe is at the heart of this treat, great for any occasion. A cookie press (think of a caulking machine, but with cookie dough) offers lots of versatility, whether you're looking...
Author: Alison Roman