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
This always-makes-you-happy dessert combines two classics: s'mores and pan con chocolate, a Spanish snack of toast with melted chocolate on top. Oozy chocolate and wobbly marshmallows are sandwiched between...
Author: Ali Slagle
These rich yet refreshing lime bars are for citrus lovers who appreciate puckering acidity in their desserts. The curd filling contains a bit of cornstarch, so it sets firmly in the oven, allowing you...
Author: Claire Saffitz
More like portable cakes, these spiced pumpkin cookies are delightfully tender and moist, simple, and absolutely divine with a cup of coffee. Eat them just as they are, or give them a dusting of powdered...
Author: Samantha Seneviratne
Browning almond flour for these cookies adds a deep layer of toasty flavor, intensifying their overall nuttiness. Feel free to substitute other nuts: Pistachios, walnuts and pecans work particularly well....
Author: Melissa Clark
Chocolate and coconut are a perfect combination, one that can be reimagined in myriad ways, be it a coconut-filled candy bar or macaroons drizzled with bittersweet chocolate. Here, the two star in a pan...
Author: Melissa Clark
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 tender, jam-filled confections, adapted from "Rose's Christmas Cookies" (William Morrow, 1990) by Rose Levy Beranbaum, have a flaky, cream cheese-spiked crust that makes them a little like soft,...
Author: Melissa Clark
This peanut butter sandwich cookie is a smaller version of the gargantuan homemade Nutter Butters served at Bouchon Bakery, Thomas Keller's restaurant in the Time Warner Center. It is pure peanut sophistication;...
Author: Frank Bruni
Topping a panful of brownie batter with honey-spiked pecan pie filling adds a gooey sweetness and crunch to the fudgy bars beneath. You can substitute any other nut for the pecans: Walnuts, almonds, pistachios,...
Author: Melissa Clark
With a chewy chocolate chunk-studded base and heaps of gooey peanut-laden caramel, these bars are part candy bar and part brownie with cookielike edges. Super-rich and satisfying, a little piece is all...
Author: Samantha Seneviratne
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
Semolina flour gives these rather plain-looking but delicious cookies, adapted from "Dorie's Cookies" by Dorie Greenspan, a delightfully sandy texture. Almond flour makes them moist and rich, adding a...
Author: Melissa Clark
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
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
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
Originally printed on the Rice Krispies box in the 1960s, Scotcheroos are Rice Krispies treats minus the marshmallow but with gobs of peanut butter, chocolate and butterscotch chips. Use either natural,...
Author: Samantha Seneviratne
Ma'amoul are popular Middle Eastern shortbread cookies flavored with mahlab - a powdered spice made of cherry pits - and orange blossom water. They're usually stuffed with crushed pistachios, crushed walnuts...
Author: The New York Times
As easy to make as your favorite chocolate chip recipe, these cookies pack the fun and flavor of red velvet cake into a simple, and much faster, cookie. Super sweet and tender with a slightly fudgy center,...
Author: Erin Jeanne McDowell
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
Biscotti are easy to make and keep for up to 2 weeks in an airtight tin. They taste even better a day or two after baking. They are perfect for dunking, in red wine, sweet wine, coffee or tea. Almonds...
Author: David Tanis
At first glance, these bars may look like every other fruit crumble bar you've had, but they have a secret. Between the jammy fruit and buttery shortbread is a bonus layer of sweetened cream cheese you...
Author: Samantha Seneviratne
You like chocolate chip cookies. You like pizza. What could be better than a giant chocolate chip pizza cookie? If your answer is, "pretty much nothing," we'd say you're 100% right. This Instagram-worthy...
Author: Margaux Laskey
No one knows how or why the cookie table became a wedding tradition in Pittsburgh. Some believe the Italians started it, others the Europeans and many theorize it began during the Depression when wedding...
Author: Ron Lieber
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
Everything about these biscotti tends toward crunch - their signature double bake, of course, but also the addition of almonds and some cornmeal, which doesn't lose its appealing roughness under heat....
Author: Dorie Greenspan
Some say that a Key lime's juice is slightly more floral than that of its more well-known cousin, the Persian lime, the kind you can find in every supermarket and corner deli. Key limes are hard to find,...
Author: Samantha Seneviratne
A holiday classic found in nearly every cookie box, these almond-flavored treats are buttery, crisp and all too easy to eat by the handful (fear not, this recipe makes a lot). Spritz cookies also keep...
Author: Melissa Clark
In 1994, Lofthouse Cookies hit American grocery store shelves like a frosted meteorite. If you grew up in the suburbs, then you may have had one: soft, cakey, melt-in-your-mouth. Unlike their clamshell...
Author: Eric Kim
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
Inspired by two recipes in Maida Heatter's "Book of Great Cookies," these crisp treats are the best peanut butter cookies I've ever tasted.
Author: Martha Rose Shulman
This is a recipe for the classic icing used to decorate cut-out sugar cookies and gingerbread houses. It hardens quickly, so be sure to cover any you're not using with plastic wrap, gently pressing the...
Author: Melissa Clark
Coconut dream bars. Magic cookie bars. Hello Dolly bars. You've seen these classic treats at bake sales, holiday parties and potlucks over the years. But they tend to crumble when cut, thanks to a thin...
Author: Samantha Seneviratne
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 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
Reminiscent of creamy, honeydew-scented Korean ice cream bars, this no-bake cheesecake leans into a fruit flavor that hasn't had enough time in the sun: melon. Here, fresh cantaloupe purées into a smooth,...
Author: Eric Kim
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
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
These soft and buttery cookies get dressed up with a thin layer of salted caramel and a dusting of flaky sea salt for good measure. Using store-bought caramels makes the process especially easy and ensures...
Author: Erin Jeanne McDowell
In this vibrant holiday dessert, cocoa shortbread is pressed into an even layer, baked, then topped with swoops of peppermint meringue (optionally swirled with red food coloring). Back into a low oven...
Author: Sohla El-Waylly
Fragile and supremely buttery, these cocoa-flavored shortbread cookies are dunked partway in melted chocolate and sprinkled with an optional topping of crushed freeze-dried raspberries. If you use them,...
Author: Melissa Clark
These cookies were the result of a happy accident. (The best things always are, aren't they?) When the peanut butter ran out, similarly creamy white miso stepped in. The other ingredients were tweaked...
Author: Krysten Chambrot
Like turtle bars with a twist, these squares are gooey, crunchy and salty in all the right places. If you can, use chopped bar chocolate as called for in the recipe. If you use chocolate chips, they will...
Author: Samantha Seneviratne
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 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
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
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
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