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
These crisp butter cookies incorporate blitzed toffee in place of some of the sugar and butter for a rich caramel flavor. To really amplify that almond-toffee essence, the cookies are topped with sliced...
Author: Sohla El-Waylly
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
These cookies combine the crackly outsides and tender, chewy centers of snickerdoodles with the warming ginger and molasses of gingerbread. It's a more nuanced version of winter gingerbread and a punchier...
Author: Genevieve Ko
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 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
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
Blondies are made for those of us that love chocolate chip cookies, but don't have the time or energy to bake tray after tray of scooped sweets. They have all the goodness of a cookie, but they come together...
Author: Samantha Seneviratne
Why just eat a chocolate chip cookie when you could marry it with a dense, fudgy brownie? You do have to make two different batters, but each is whipped up in the same pot without any fancy equipment....
Author: Samantha Seneviratne
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
This easy recipe turns a classic Southern coconut pie recipe into wonderfully chewy bar cookies with a shortbread crust. The chocolate chips are optional, but they add a bittersweet flavor that tones down...
Author: Melissa Clark
Follow the same rules you would for egg-white meringues to make the aquafaba version. Start with room-temperature aquafaba and add the sugar slowly, one heaping tablespoon at a time.
Author: Jane Black
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
Pleasantly bitter tahini and rich, sweet dulce de leche make a perfect pair in these charming little cookies. The tahini gives the baked dough a fudgy, halvahlike texture and flavor, and a chewiness that's...
Author: Yossy Arefi
The only thing better than a plate of cookies is one big cookie meant to be shared by everyone around the table. It's the kind of dessert that will encourage your friends and family to linger at the table...
Author: Dorie Greenspan
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 pecan shortbread - crumbly, salty and buttery, with a touch of cardamom - is delicate in flavor but sturdy enough in structure for a dessert on the go, ready for picnics or potlucks. Make this easy...
Author: David Tanis
Author: Marian Burros
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
If you're looking for the sturdiest of gingerbread houses, this recipe will get you there. (Here's a printable cut-out template.) A high quantity of shortening is the secret to a strong house that will...
Author: Erin Jeanne McDowell
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
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
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
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
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
Most blond brownie recipes rely on copious amounts of brown sugar for flavor, without calling for any chocolate. These, from "Marbled, Swirled and Layered" by Irvin Lin, are an excellent exception. Using...
Author: Melissa Clark
The torta is really a big cookie whose texture is a cross between a perfect shortbread and the best crumb topping you can imagine. The addition of almond flour and cornmeal is partially responsible for...
Author: Dorie Greenspan
Author: Molly O'Neill
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
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
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 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
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
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
Floral hibiscus and citrus zest, along with coarse sugar, make up a delightful swirl in a buttery shortbread dough with contrasting textures from chewy candied ginger and caramelized raw sugar. Every bite...
Author: Yewande Komolafe
These are a classic slice-and-bake cookie, ripe for improvisation. Not into hazelnuts? Pistachios, almonds, even chocolate chunks are great here. Don't worry too much about getting the perfect cylindrical...
Author: Alison Roman
Two things are required to get the best crinkly effect on these cookies: First, use the right ratio of leaveners (baking powder and baking soda). This causes the cookies to rise, then collapse quickly,...
Author: Erin Jeanne McDowell
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
Made with a combination of fresh and ground ginger, cardamom, cinnamon and cloves, these gingerbread cookies are extra-spicy and very crisp. You could leave them plain, if you like, but painting them with...
Author: Melissa Clark
Similar to cucidati, the Italian fig cookies traditionally served at Christmastime, these adorable mini pies are filled with dried figs, dried cherries and almonds, then topped with a pretty almond-flavored...
Author: Samantha Seneviratne
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
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
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
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
Guillaume Portier, a pastry instructor at La Cuisine Paris cooking school, encouraged me as I was trying to recreate Biscuits Rose de Reims, pink sugar-topped cookies that were once dipped into champagne,...
Author: Dorie Greenspan
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
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
Slightly more tender than shortbread cookies, golden French sablés have a deep buttery flavor and an appealing sandy texture. These are studded with crunchy cocoa nibs (also called cacao nibs), which...
Author: Melissa Clark
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