Cookie

For a delicate—not brittle—crunch, don’t overbake. It’s okay if the center of the cookie is still pale.

For a high-contrast swirl, go easy when folding in the nut butter. A stroke or two with the spatula is enough.

This mixture gets pretty sticky in the food processor. Don’t be alarmed if you have to scrape and pulse and scrape and pulse to keep the machine moving.

These deceptively simple lavender shortbread wreaths will rule your next cookie swap.

Candied herbs, edible dried flowers, and freeze-dried berries are beautiful decorations for these iced cookie wreaths.

Powdered green tea gives these tender cookies an elf-worthy hue that will stand out, with no icing or decorating needed.

We were inspired to use traditional stuffing flavors in a sweet and savory shortbread with sage and anise. Put these out next to the pumpkin pie.

The creamy sesame seed paste isn’t just for hummus: It’s the secret ingredient in these effortless confections.

The toasted coconut in the crust lends flavor and texture and complements the curd filling.

Just what we want a gluten-free brownie to be: rich and super fudgy. Beating the eggs and sugar for a long time incorporates air into the batter, making for a crackly crust when baked.

These cookies will be slightly crisp at the edges if you only chill dough 30 minutes before baking, but chewy if you chill 2 hours. If making ahead and you want a crispier cookie, let dough sit at room temperature 1 hour before baking.

The caramelized milk jam makes for a decadent little sandwich, but these cookies from Måurice Luncheonette are amazingly good simply eaten on their own.

It might seem impossible to mess up chocolate chip cookies, but people do. Here are the 7 mistakes you should avoid when baking them.

What happens when you feed cookies meant for horses to humans? We investigate.

Is there anything worst than a bad batch of brownies? Here are the biggest mistakes people make when baking brownies—plus how to avoid them.

We interview Girl Scout cookie selling record breaker Katie Francis about her favorite cookies.

"Hard-boiled yolks are the secret to making these savory cookies dissolve-in-your-mouth tender." —Claire Saffitz, assistant food editor

Ginger, cinnamon and cardamom make for a delicious molasses cookie.

If you can’t find blanched hazelnuts, simply toast and skin regular ones.

“These are really peanut buttery and not too sweet, so the strawberry jam on top is a perfect complement.” —Claire Saffitz, assistant food editor

Otherwise known as the triple-threat chocolate cookie: melted, chopped, and drizzled. You’re welcome.

We're celebrating the holidays with 25 Days of Cookies! Today, Day 25: Chocolate-Pistachio Sablés

We're celebrating the holidays with 25 Days of Cookies! Today, Day 24: Rainbow Cookies

We're celebrating the holidays with 25 Days of Cookies! Today, Day 23: Speculoos Buttons