Using both fresh and dried ginger ensures that these cookies have a snappy flavor. For even more spicy-sweet goodness, use up to 1/3 cup fresh ginger.
Author: Martha Stewart
Bittersweet chocolate adds a layer of sophistication to this classic cookie.
Author: Martha Stewart
This one-of-a-kind cookie recipe is courtesy of pastry chef Christina Tosi of Momofuku Milk Bar.
Author: Martha Stewart
Transform nutty cookies into triple-decker delights: Sandwich them around a creamy melted-chocolate filling, and munch away!
Author: Martha Stewart
Upgrade a basic shortbread cookie recipe with yellow cornmeal and orange zest, which add brightness and a subtle yellow color. Coating the outsides of the dough with cornmeal or sanding sugar lends a lovely...
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
Chocolate-caramel-oatmeal squares are perfect for a school bake sale or an after-school snack.
Author: Martha Stewart
This recipe is used to make our Snow-Swept Gingerbread Cottage.
Author: Martha Stewart
Pastry chef Judy Roll and baker Rebecca Martin make traditional Jewish rugelach with Martha.
Author: Martha Stewart
Icebox cookies are really just extra-pretty sugar cookies. Before baking, the dough is flattened, rolled into logs, chilled, and sliced-steps kids can have fun doing themselves with your supervision.
Author: Martha Stewart
Graham crackers are surprisingly easy to make. Use this recipe to make our Marshmallow Cookie Sandwiches.
Author: Martha Stewart
Use strawberry jam, not preserves, for this nutty and buttery shortbread cookie recipe. The smooth texture of seedless jam makes for neat sandwich cookies.
Author: Martha Stewart
Instead of icing this season's sugar cookies, we stamped out circles and edged them in two sizes of sanding sugar for full, colorful coverage. But here's a handy shortcut: Shape the dough into a log, coat...
Author: Sarah Carey
Including toasted wheat germ and a generous amount of raisins in these cookies makes them hearty.
Author: Martha Stewart
When richly spiced cardamom cookies, scented with allspice and cloves, are pressed with wood-grain and scallop patterns and cut into the shapes of trees and reindeer, they create a charming woodland fantasy...
Author: Martha Stewart
This twist on the classic meringue recipe calls for almonds and brown sugar, producing a golden-brown cookie that is crunchy on the outside, deliciously chewy on the inside.
Author: Martha Stewart
The recipe is also a good base for any number of flavors. If using a nonstick pan, which heats up faster than a traditional one, go by the shorter baking time in step 4. Click here for 21-century variations...
Author: Martha Stewart
Once iced, these cookies need to dry completely overnight before being stamped with a message for your sweetheart.
Author: Martha Stewart
These cookies get their intense flavor from bittersweet chocolate and cocoa; dried cherries lend an unexpected tartness.
Author: Martha Stewart
These golden-edged banana cookies stuffed with cream cheese frosting unite two favorites -- whoopie pie and moist banana cake -- in an immensely satisfying revival.
Author: Martha Stewart
This cookie recipe is courtesy of Lisel Arroyo and Diana Yen of The Jewels of New York. Download and print the heart-cookie template for an easy-to-follow decorating guide.
Author: Martha Stewart
Buttery classic, sugar cookies make a delicious treat anytime. Here, Martha heightens them to special-occasion status with a simple glaze and a fanciful combination of candied flowers, crystallized ginger,...
Author: Martha Stewart
A generous dusting of Maldon sea salt gives these treats from TV chef Nora Singley their irresistible flavor.
Author: Martha Stewart
Even Santa's littlest helper can help make these cookies.
Author: Martha Stewart
Made from 2 small chocolate sponge cakes filled with fluffy vanilla icing, whoopie pies have been a lunch-box staple for generations. In this classic recipe, Martha uses a 1-ounce ice cream scoop to form...
Author: Martha Stewart
Take a peek inside your cauldron and see what candy is leftover from Halloween. Chop it up and mix it in these decadent and delightful cookies, which extend the holiday by a few extra days.
Author: Martha Stewart
Cornmeal provides healthy whole grains, adding a lovely crumbly texture to these Italian cookies. Olive oil contributes good fats and a pleasant fruitiness.
Author: Martha Stewart
These chocolate-cinnamon waffle cookies were made in a waffle iron, then dusted with confectioners' sugar.
Author: Martha Stewart
Espresso powder deepens the cocoa taste of these devilishly decadent cookies, but you can omit it, if you like.
Author: Martha Stewart
Millet flour gives these grown-up fig bars the perfect crumbly texture. Martha made this recipe on episode 704 of Martha Bakes.
Author: Martha Stewart
Orange-scented cranberries -- usually a seasonal relish -- get a spot on the dessert table in these two-bite cookies. The crunchy yellow cornmeal crust, brightened with orange zest, is a fitting match....
Author: Martha Stewart
These biscuits are a Jamaican specialty and they're crispest the day they're made.
Author: Martha Stewart
Bring out the sweet side of Halloween with these colorful sugar cookies, a real treat for your favorite little tricksters. Kids will be happy to help out with this playful recipe-invite them to roll the...
Author: Martha Stewart
The dark, nutty butter gives these squares a deeper, richer flavor. Martha made this recipe on Martha Bakes episode 609.
Author: Martha Stewart
These fruit-and-nut bars are like soft granola bars; they make a hearty and delicious addition to a lunch box.
Author: Martha Stewart
Inspired by Southwestern and Italian desserts, these cookies combine zesty lime and crunchy cornmeal. This unusual and not-too-sweet cookie is a nice alternative for the holiday season. For a different...
Author: Martha Stewart
The pink hearts are made from a sugar-cookie dough; the chocolate hearts are a little denser. What holds these charming sandwich cookies together is a filling that will remind you of an Oreo. It's creamy,...
Author: Martha Stewart
These crisp, delicate cookies have less than 50 calories each. Swap in different cookie cutters for other occasions; adjust the baking time accordingly.
Author: Martha Stewart
Strike a sweet note with this delectable treat, full of nutritious oats and sweey raisins.
Author: Martha Stewart
For chewier bars, substitute sweetened shredded coconut for the unsweetened coconut flakes.
Author: Martha Stewart
Spook Halloween party guests with these light, airy confections made of meringue. All you need to make these bloody bites are egg whites and sugar, which are whipped into stiff peaks and piped into the...
Author: Martha Stewart
Bite-sized and irresistible, these lemony Madeleines are a classic, spongy, and unmistakably French.
Author: Martha Stewart
If you'd like to try a variation, see what ingredients to add: Basic Vanilla Dough, Spice Cookie Dough, Citrus Cookie Dough.
Author: Martha Stewart
Similar in flavor to pecan pie, these lightly spiced bourbon pecan chews gain their characteristic texture from a measure of molasses.
Author: Martha Stewart
Tell your sweeties, "You're my jam!" in a way that'll turn them into jelly. Simply roll butter-cookie dough into balls, and press the handle end of a spoon into each twice to make a V that expands as it...
Author: Riley Wofford
These cookies should be very soft when they come out of the oven; be careful not to overbake them. As they cool, they will firm up a bit and develop a chewy texture.
Author: Martha Stewart
We've taken the guesswork out of making these patisserie beauties, so you can prepare them at home (for less than 25 cents a pop!). Be sure to weigh the ingredients precisely, and follow the step-by-step...
Author: Martha Stewart
You can substitute semisweet chocolate chunks or chips for the milk chocolate.
Author: Martha Stewart