A rosy riff on the classic New York black-and-white cookies, these beauties get their blush from ruby-red-grapefruit juice and a couple of drops of food coloring. Rather than the usual vanilla flavor,...
Author: Martha Stewart
Oatmeal and soft fruit in fun chewy cubes are great finger foods for little ones.
Author: Martha Stewart
Based on the famous Linzer torte, these cookies combine the classic nutty and fruity elements but in a smaller package. Stars are nice, but by all means use cookie cutters of any kind.
Author: Martha Stewart
It takes just four ingredients to make these easy, crispy cookies.
Author: Martha Stewart
A quick brush of saffron water and a sprinkle of sugar before baking give this buttery shortbread its crackled top and delicate floral flavor. Paired with a saffron-infused latte, it's a satisfying snack...
Author: Shira Bocar
These Polish bar cookies are traditionally made on Christmas Eve.
Author: Martha Stewart
Looking for a clever way to make use of leftover Halloween candy? Make these buttery bars that are scattered with chocolate chips, chopped peanut butter cups, toffee pieces, and whatever else your sweet...
Author: Martha Stewart
Use our clever no-frosting technique for these Cutout Christmas Tree Cookies that will surprise and delight everyone on your list.
Author: Martha Stewart
This recipe combines a buttery Scottish tradition with the flavors of the Hawaiian Islands.
Author: Martha Stewart
Florentines may look as lacy and delicate as a spider web, but they're very simple to prepare. The heat of the oven does most of the work, transforming mounds of the easy-to-make dough into thin, crisp,...
Author: Martha Stewart
Author: Martha Stewart
Try one of our layered icebox-cookie variations: Apricot-Pistachio and Raspberry-Almond.
Author: Martha Stewart
Light-as-a-feather on the outside and chewy on the inside, these meringue snowballs take their flavor cues from a holiday classic: fruitcake. The heavenly cookies are studded with Luxardo cherries, dried...
Author: Martha Stewart
Although made with a nontraditional flour, these gluten-free hazelnut shortbread bars are comfortingly familiar and crumbly.
Author: Martha Stewart
Which comes first, the chicken or the egg? That's entirely up to you. Have little ones help decorate a few dozen of our lemon shortbread cookies with sanding sugar, sprinkles, mini chocolate chips, and...
Author: Martha Stewart
Brussels cookies, sandwiched with melted chocolate, are nubbly, with oats and chopped toasted hazelnuts mixed into the dough.
Author: Martha Stewart
Try one of our glazed spritz-cookie variations: Citrus-Glazed Cookies, Vanilla-Glazed Cookies, Vanilla-Glazed Swirl Cookies, and White-Chocolate-Glazed Cookies.
Author: Martha Stewart
Lemons bars meet Key lime pie in this luscious hybrid dessert. Sweetened condensed milk is brightened up with lemon juice for the creamy filling, and the press-in saltine crust couldn't be easier to put...
Author: Martha Stewart
Peppermint patties inspired these chocolate shortbread cookies. You can use small snowflake, Christmas tree, or other holiday cutters to make the cutout windows. Bake the cutouts at 325 degrees until the...
Author: Martha Stewart
Small, golf-ball-size key limes have a wonderful perfume and bright, complex flavor. If you can't find them, use regular limes instead.
Author: Martha Stewart
Send a caring message this Valentine's Day by giving chocolaty, sugar-dusted hugs and kisses to someone you love. This recipe appears on the Martha Stewart Makes Cookies App.Also try:Hugs and Kisses Sugar...
Author: Martha Stewart
This dough can also be used for Chocolate-Pecan, Coconut-Lime Oatmeal, Peanut Butter and Cherry, and Chocolate-Toffee Oatmeal drop cookies.
Author: Martha Stewart
Orange zest gives these buttery cookies a zingy flavor.
Author: Martha Stewart
These fairytale-inspired mushrooms look like they were hand-delivered by Snow White herself. While these adorable treats do take a bit of time and patience to make, just one taste of the tender, warm-spice-scented...
Author: Martha Stewart
Sprinkle these holiday cookies with candy cane bits to get into the spirit.
Author: Martha Stewart
Just when you thought you'd tasted everything possible in chocolate chip cookies? Using a little buckwheat flour in addition to the usual all-purpose and a dash of sea salt gives these treats a toasty...
Author: Martha Stewart
Delicate yet buttery rich, these spritzes are lavished with an immoderate amount of vanilla and a generous sprinkling of cinnamon sugar.
Author: Martha Stewart
For filling ideas, try adding ingredients like your favorite jam or your preferred type of nut butter -- creamy or crunchy.
Author: Martha Stewart
An almond crust is spread with blueberry jam and topped with crumbles of homemade granola.
Author: Martha Stewart
For holiday cookies, peppermint candies move from the candy dish and into deep, slightly bitter chocolate dough to create an irresistibly bold flavor.
Author: Martha Stewart
Good old starlight mints top these decadent chocolate-chunk cookies off with a celebratory crunch. Melt the candies in the oven, press them flat by covering with parchment paper and a baking sheet, then...
Author: Martha Stewart
Mix in, refrigerate, slice, bake: Try all of our shaped icebox-cookie variations.
Author: Martha Stewart
These biscuits are a Jamaican specialty and they're crispest the day they're made.
Author: Martha Stewart
This recipe is adapted from "Martha Stewart's Cookies."
Author: Martha Stewart
These delicate caramelized cookies are just substantial enough to sandwich cold, custardy creme brulee. Unlike classic tuiles, which are curved, these are flat and lacy, making them perfect for our Chocolate-Creme...
Author: Martha Stewart
Faux bois, or imitation wood grain, is a favorite motif of Martha's -- use a plastic faux-bois mat (available from Chinese Clay Art) to give cookies this nature-inspired look.
Author: Martha Stewart
Try this recipe, adapted from "Martha Stewart's Cookies," for a sparkling sweet treat. Serve with a Brandy Alexander for a distinctive dessert course at your holiday party.
Author: Martha Stewart
These classic molasses cookies are sure to be a hit in your household.
Author: Martha Stewart
These sweet cookies make the best treats for your loved ones.
Author: Martha Stewart
We've hatched a new way to decorate and hunt for eggs, using our clever cookie-puzzle technique. Cut oval shapes out of sugar-cookie dough, "break" them into pieces after baking, and finish with pastel...
Author: Martha Stewart
These light, crisp cookies are formed into tubes, then dipped in chocolate.
Author: Martha Stewart
Try one of our glazed spritz-cookie variations: Citrus-Glazed Cookies, Vanilla-Glazed Swirl Cookies, and White-Chocolate-Glazed Cookies.
Author: Martha Stewart
Pastry chef Gale Gand shares this recipe for chocolate madeleines from her cookbook "Chocolate and Vanilla."
Author: Martha Stewart
Biscotti can be stored at room temperature for up to one week.
Author: Martha Stewart
The dough for these orange-coconut macaroons is made in a food processor and dropped by teaspoons onto baking sheets.
Author: Martha Stewart
Italian for "lady's kisses," these little sandwich cookies layered with dark chocolate are a perfect accompaniment to an after-dinner espresso.
Author: Martha Stewart