Give this universally beloved cookie a modern update by creating an ombre of color.
Author: Martha Stewart
These peanut butter cookies are a classic treat that your whole family will love.
Author: Martha Stewart
Mix in, refrigerate, slice, bake: Try all of our shaped icebox-cookie variations.
Author: Martha Stewart
Zaleti means yellow in the Venetian dialect and refers to the color of the cornmeal in these distinctive diamond-shaped cookies. They're made with little to no sugar, relying instead on the sweetness of...
Author: Martha Stewart
Sprinkle cookies with coarse salt after glazing to enhance the maple flavor.
Author: Martha Stewart
This delicious cranberry and chocolate dessert recipe seamlessly incorporates bold flavors, and is courtesy of Cranberry Island Kitchens.
Author: Martha Stewart
To flavor the dough, add a teaspoon of grated lemon zest, cinnamon, maple syrup, or almond extract.
Author: Martha Stewart
This blondies recipe gives brownies a run for their money. Kids and adults alike will love this simple baked good.
Author: Martha Stewart
In this delicious recipe, old-fashioned sugar cookies are enlivened with the flavors of citrus oils and zests. Chewy on the inside and crispy on the outside, these treats are glazed with sanding sugar...
Author: Martha Stewart
Make the holidays even more festive with our Christmas Tree Sandwiches made from our Basic Shortbread.
Author: Martha Stewart
These crisp-chewy cookies have a great buttery taste and a nice note of fresh vanilla.
Author: Martha Stewart
You'll need three food colors to decorate these cookies. We used turquoise, yellow, and orange pastes; other colors can be used instead. We turned these edible treats into medallions that were hung with...
Author: Martha Stewart
Next time you're in the mood for a sweet treat, try these chocolate-hazelnut cookies.
Author: Martha Stewart
This gingerbread recipe can be used to make the edible puzzles and reindeer cookies.
Author: Martha Stewart
After all these years and thousands of holiday cookies, we still find stenciling to be one of the prettiest -- and easiest -- ways to decorate.
Author: Martha Stewart
Chopped peanuts plus toffee chips equals one delicious cookie!
Author: Martha Stewart
Lace-Cookie Tips: Scoop out batter with a measuring spoon to ensure evenly sized cookies. Leave adequate space between dollops; they will expand considerably while they bake. Once cool, dip into the refreshingly...
Author: Martha Stewart
Wrap our customizable label around an 18-ounce oat container. Print our label from marthastewart.com/cookies-clip-art
Author: Martha Stewart
To give these cups their festive design, paint lines of red gel-paste food coloring up the inside of an empty pastry bag before adding the meringue.
Author: Martha Stewart
Looking for an awesome cookie recipe? This Chocolate Chip Cookie Pie Recipe from Delish.com is the best.
Try one of our cutout cookie variations: Stained-Glass Snowmen, Sugared Wreaths, Stained-Glass Wreaths, Fluted Wreaths, Cookie Houses, and Christmas Trees.
Author: Martha Stewart
Sanding sugar gives these cookies a crunchy texture and a bit of sparkle.
Author: Martha Stewart
This recipe works well with practically any variety of honey -- orange blossom, acacia, even strong-flavored buckwheat. If desired, you can stir in 1/2 cup chopped toasted nuts (almonds, walnuts, or pecans)...
Author: Martha Stewart
A creamy chocolate filling lends these flaky, buttery cookies a touch of richness.
Author: Martha Stewart
Use this Gingerbread Cookie recipe when making our Gingercake House.
Author: Martha Stewart
Stack them high! Place a mound of these Hazelnut Shortbread Balls in your favorite serving dish, place them at the center of your table, and watch them disappear as your guests delightfully enjoy.
Author: Martha Stewart
These soft bars filled with raspberryjam are more virtuousthan many coffee-breaktreats. Applesauce givesthe cookies a cakelike texture; whole wheat flourand wheat bran add wholesome notes. Lemon zestbalances...
Author: Martha Stewart
These date-filled bars get their soft texture from applesauce; wheat flour and bran add wholesome notes.
Author: Martha Stewart
Take your gingerbread house to the next level by building this festive A-frame cabin. The rustic-chic exterior is made with a faux-bois roof, pretzel-log walls, and plenty of royal icing, while the cozy...
Author: Martha Stewart
These buttery, crumbly yet tender shortbread thumbprints are filled with a lemon glaze that's tinted a lovely shade of pink with a single crushed raspberry. Enjoy a few with a cup of tea -- or a tall glass...
Author: Martha Stewart
These chocolate treats are a variation of our Basic Shortbread Wedges.
Author: Martha Stewart
For tinted cookies, add drops of gel-paste food coloring once the flour is incorporated.
Author: Martha Stewart
Sugar cookies -- made from an easy dough that holds it shape well -- are a hallmark of the holidays. We started there, then added ground and candied ginger, along with molasses to half the dough and honey...
Author: Martha Stewart
Whimsical bite-sized treats made of sweet meringue and zesty orange curd make an egg-cellent addition to any Easter spread.
Author: Martha Stewart
Depending on which dessert you make, you'll need to vary the size of the cookies as described at the end of this recipe. Needless to say, you can also bake a traditional batch. If you do, we recommend...
Author: Martha Stewart
These traditional shell-shaped French cookies are served at afternoon tea at the Savoy in London, courtesy of Anton Edelmann, maitre chef des cuisines.
Author: Martha Stewart
These cups are perfect for serving Ricotta Ice Cream, Buttermilk Ice Cream, and Creme Fraiche Ice Cream.
Author: Martha Stewart
Think of these delightfully dense bar cookies as a variation on Italian panforte, albeit one with a playfully dark side. They include chocolate, molasses, dates, walnuts, and, to cap it all off, a brush...
Author: Martha Stewart
These home-run treats cover all the bases: They're chewy and rich, sweet and nutty.
Author: Martha Stewart
Enjoy a chocolate-glazed version of our Basic Shortbread Wedges, which are buttery and delicious. Drizzle with melted chocolate for a rich and indulgent finishing touch.
Author: Martha Stewart
The spiky look of these cookies is the reason they got their name.
Author: Martha Stewart
Try one of our other thumbprint variations: Apricot Thumbprints, Ganache Thumbprints, Dried-Fruit Thumbprints, Candied Orange Peel Thumbprints.
Author: Martha Stewart
For tinted cookies, add drops of gel-paste food coloring once the flour is incorporated.
Author: Martha Stewart
Try one of our glazed spritz-cookie variations: Vanilla-Glazed Cookies, Vanilla-Glazed Swirl Cookies, or White-Chocolate-Glazed Cookies.
Author: Martha Stewart
A monogram transforms a simple sugar cookie into an elegant treat fit for a special occasion.
Author: Martha Stewart
Just-baked cookies are wrapped around the handle of a wooden spoon until set, then piped with a rich cream of toasted hazelnuts.
Author: Martha Stewart
For chewier bars, substitute sweetened shredded coconut for the unsweetened coconut flakes.
Author: Martha Stewart