Dessert

Not to be confused with wafer-thin waffled pizzelles, this rich brownie-like cookie packed with warm spices is exactly the opposite.

A salty-umami chocolate chip cookie from chefs Marcus Samuelsson and Tiana Gee to add to the Great Chocolate Chip Cookie canon.

These grown-up moon pies are made with shortbread cookies loaded with blitzed-up pretzels and salty potato chips—the perfect contrast to the sticky-sweet marshmallows and bitter dark chocolate.

A light, delicate, and barely sweet Persian rice flour cookie with finely ground pistachios and freeze-dried raspberries for color.

Rick Martinez’s take on the popular Mexican pig-shaped cookie goes all out with a ginger-spiced dough and tons of sprinkles.

Cozy carbs are our readers' flavor of the month.

Melissa Weller has all the tricks up her sleeve. 

This cloudlike version of pumpkin pie uses tahini for extra nutty flavor.

It’s a harmless shortcut that works.

Apple cider doughnut loaf, cheesy piñon, and more of our readers’ favorite recipes this month.

There's really not much you can't put into a flaky, buttery crust.

This cheesecake has a vanilla pound cake base, because why the hell not? You bake the cheesecake first, then the pound cake on top, and flip the whole thing over before decorating and serving. Room temperature eggs, cream cheese, and butter are vital to an evenly mixed cheesecake and fluffy pound cake. If you’re in a hurry, place the eggs in a bowl of hot tap water and zap the butter and cream cheese in the microwave in 10-second increments to quickly warm them up.

A creamy custard pie with an extra-milky flavored meringue.

Tart and sweet individual cranberry pies from Amanda Mack of Crust by Mack in Baltimore.

This five-ingredient sweet is Priya Krishna’s all-time favorite, and it’s as good for a Wednesday-afternoon snack (keep some in your freezer!) as it is for a Diwali celebration.

This is the cake you bake on the weekend and then eat a slice of every evening (or morning) throughout the week. It’s called meal prep.

Did I mention it’s also a punch bowl?

Muffins! Burgers! Okay, yes, salads!

Internet Cookies’ lo-fi delivery service offers creative concoctions with flavors changing monthly. 

Salvadoran quesadilla is a sweet-salty cheesecake that’s often eaten for breakfast with coffee, but Popoca chef Anthony Salguero serves it as dessert.

Sfenj, hand-pulled, no-knead doughnuts dripping in honey, are best eaten immediately—and with a lot of napkins.

This cake is the kind of baked good that you can whip together without a whole lot of planning or special equipment.

Cucumbers are transformed into candy-like bites in this unexpected dessert inspired by Eton mess, a British summer classic typically featuring layers of strawberries, broken meringue, and whipped cream. 

The glass has a nice amount of heft, so you can aggressively scrape every last bit of whipped cream from the bottom.