In the world of Sandra Lee, a cookbook author and self-proclaimed "lifestylist," life is hectic and people are busy, so she cooks semi-homemade food. "The Semi-Homemade cooking approach is easily done...
Author: Amanda Hesser
Sprinkling flaky sea salt on brownies makes their bittersweet nature pop; it's the kind of flavor contrast that keeps you coming back for more (as if the brownies themselves weren't enough). Here, pretzels...
Author: Melissa Clark
These are almost brownie-like in flavor, and remain slightly softer than many traditional sugar cookies. The recipe was developed by Georganne Bell, a professional cookie-decorating teacher in Salt Lake...
Author: Kim Severson
Glossy and near black in color, these intense, easy-to-make chocolate cookies are like a cross between fudge and the deepest of brownies -- and gluten-free to boot. We discovered them in "The Fearless...
Author: Melissa Clark
Light and buttery, these tender cookies have a subtle corn flavor and a texture similar to ladyfingers or madeleines. They keep well and are just as delicious with a pot of tea.
Author: David Tanis
The salted caramel brownie is an ingenious combination of blond, bittersweet caramel and dark, bittersweet chocolate. Matt Lewis and Renato Poliafito of New York's Baked bakeries are not the first to note...
Author: Julia Moskin
A peanut butter and jelly sandwich in cookie form, these nostalgic treats are just as appealing to grown-ups as they are to kids. Using a combination of honey-roasted and salted peanuts gives them a sweet-salty...
Author: Melissa Clark
Glazed and dotted with sprinkles, this Danish treat sandwiches raspberry jam between two buttery cookie layers - and has Pop-Tarts vibes. Popular in bakeries across Denmark, it's achievable at home because...
Author: Alexa Weibel
These tender, spiced pumpkin cookies with browned butter icing were adapted from Pat Young, the winner of the best pumpkin recipe at the 83rd Pumpkin Show in Circleville, Ohio, in 1989. They're almost...
Author: The New York Times
These cakey cookies have crisp edges and fluffy centers almost like muffin tops - which we can all agree is the best part of a muffin. Packed with sweet spices, pumpkin purée and lots of chocolate chips,...
Author: Yossy Arefi
You could think of these cinnamon squares as the wintry brother of tangy, summery lemon bars, but what they really are is shortbread topped with a cinnamon-infused glaze, perfect with a cup of tea or a...
Author: Nigella Lawson
Flecked with sea salt on the outside, buttery and supremely crunchy within, this pretzel shortbread leans to the savory side, both salty and sweet. This version, created by Lost Bread Company in Philadelphia,...
Author: Melissa Clark
This is one of those rare doughs that's better when made in a food processor. Dense, buttery, salty and nutty, the cookies call for pistachios, but swap in walnuts, pecans or hazelnuts, if you prefer....
Author: Alison Roman
The love child of a juicy summer fruit pie and a classic peanut butter and jelly sandwich, these family-friendly bars are perfect for a backyard picnic or an after-school snack. They're super fast to make...
Author: Dawn Perry
These are the cookies that stopped me in my tracks. I was wandering along a side street in Paris's 11th Arrondissement, saw these cookies on a counter in the back of Mokonuts, a small restaurant, and walked...
Author: Dorie Greenspan
Author: Marian Burros
Generous swirls of chocolate-hazelnut spread put these super decadent brownies straight over the top. Take care to fold the flour in gently and bake them until they are just set for the richest, fudgiest...
Author: Yossy Arefi
These provocatively named cookies came to The Times in a 1999 Sunday Magazine article about Mrs. London's Bake Shop, a husband and wife owned bakery in Saratoga Springs, N.Y., known for their sweets. While...
Author: Molly O'Neill
Pierre Hermé, France's most celebrated pastry chef, has created a family of desserts called Ispahan, named for the ancient city in Persia that was famous for roses. Each of the almost 40 members of the...
Author: Dorie Greenspan
You do not have to be a chocolate person to love this perfect, unfussy, snacky dessert, which is like the edge of a chewy brownie but in cookie form. Adapted from "Nothing Fancy" by Alison Roman (Clarkson...
Author: Alison Roman
It was said that the recipient of the very first batch of these brownies polished them off, alone, in one sitting. There is no proof of this. What we do know is that they are vegan, deeply dark and fudgy....
Author: Charlotte Druckman
Cookies made with peanut butter seem to keep getting better, especially as we learn to appreciate salty desserts. The peanut-butter-and-jelly sandwich cookie recipe here was inspired by a nearly savory...
Author: Mark Bittman
This delightful recipe, a veganized version of the legendary Times's chocolate chip cookie, is the result of hours of research and more than 50 batches of cookies. In place of unsalted butter, this recipe...
Author: Erin Jeanne McDowell
Think of these cookies as a cross between a gingerbread man and a chewy molasses cookie. Adding molasses gives them a softer texture with a decidedly adult, almost caramel flavor. Instead of rolling or...
Author: Alison Roman
This recipe comes from Sister Pie, a Detroit bakery specializing in pies and baked goods, like blueberry plum balsamic pie, buttered corn scones and rhubarb blondies, that are "comforting with a side of...
Author: Margaux Laskey
A simple cheesecake recipe that requires no water bath or springform pan and tastes like a creamy pumpkin pie. Baked in a 9-by-13-inch pan, these are sliced into bars that are easy to serve and eat. If...
Author: Erin Jeanne McDowell
The egg whites in the batter keep these buttery shortbread-like cookies crumbly and light (and provide a place for all those spare egg whites you accumulate during holiday baking). The cardamom flavor...
Author: Melissa Clark
Brownielike and soft-centered, these fudgy cookies are packed with dried cherries, nuts and chocolate chips. Feel free to substitute your favorite nuts and dried fruit for pecans and cherries, or leave...
Author: Melissa Clark
Whether you're making Santas or dreidls, shamrocks or bunnies, this foolproof cookie and royal icing recipe is the only one you need. Don't skip chilling the dough after rolling it out. It really helps...
Author: Melissa Clark
Once upon a time, good Jewish housewives (known as balaboostas in Yiddish) all knew how to make pastries like strudel, rugelach and schnecken from scratch, using a cream-cheese-enriched dough supposedly...
Author: Julia Moskin
Delicate, buttery and festooned with colored sugar or sprinkles, spritz cookies are a holiday staple. You can make excellent ones without any special items like the vanilla bean paste and cultured butter...
Author: Melissa Clark
These cookies are crumblier, crisper and more buttery in flavor than the typical cookie made with high-fat sweet cream butter. Which is exactly why you should make them.
Author: Melissa Clark
Lovers of pecan sandies will adore these crisp, buttery treats that are a cinch to put together. The recipe is an adaptation of one developed by Dorie Greenspan for her book, "Baking: From My Home to Yours."...
Author: The New York Times
You wouldn't necessarily think adding rye flour to brownies would be a good idea, but it's fabulous. The flour lends a deep earthiness that works wonderfully with the bittersweet depth of the chocolate....
Author: Melissa Clark
The former New York Times fashion critic Cathy Horyn is also an accomplished home baker. (Not many of us food writers are also sleek fashion plates, so her kitchen prowess is all the more impressive.)...
Author: Julia Moskin
This tribute to the artist Ellsworth Kelly's work "Nine Colors," requires just one decorating skill: mixing colors. Use gel food coloring for the best results, and blend the colors together gradually,...
Author: Susan Spungen
There is no reason to settle for a stale shrink-wrapped cookie from the produce market. This classic New York cookie is easy to make.
Author: William Grimes
These soft-centered, marbled bars have all the hallmarks of a winning autumnal treat - spiced pumpkin, rich dark chocolate, toasty pecans and a splash of bourbon. It's worth the extra effort to brown the...
Author: Melissa Clark
Popular all over Latin America, dulce de leche confections called alfajores come in many varieties. In this popular version, delicate, crumbly butter cookies are sandwiched with a thick layer of dulce...
Author: Melissa Clark
These cookies offer a terrific blend of salty and sweet, with the crunch of the peanuts lending a bit of texture to a chewy treat. They are also very easy to make and require only about an hour. But watch...
Author: Nigella Lawson
In 2012, The Times invited readers to submit their favorite cookie recipes. Amy Casey of Sparta, N.J., submitted this unusual recipe for shortbread that calls for melted butter and a little bit of rice...
Author: Melissa Clark
Here is all you need to know to build a gingerbread house: a delicious recipe, instructions for assembly, and a printable template provided by Nina Cooke John, a Manhattan architect. The recipe came to...
Author: The New York Times