Dessert

A gorgeously textured cookie with crispy-edges, a chewy center, toasty pecans, and tiny crispy pecan brittle bits throughout.

Embrace biscotti as the anti-gooey-chewy cookie that can be packed with coffee, chocolate, and nuts, and dunked in amaro, bourbon, or cold milk.

We’ve swapped out the ground nuts in a classic linzer for tahini, which makes for a rich, buttery crust that gets filled with jam.

Buttery, crumbly, sugar-glazed cookies that you can make with any nut, really.

From the always-sunny brain of Flour Shop’s Amirah Kassem, this colorful, festive cake with a surprise filling is about as celebratory as it gets.

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.

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

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.

Blanching the citrus peel in several changes of boiling water removes bitterness while still leaving plenty of bright flavor behind.

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!