Dessert
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They’re jammy, flaky, and holiday party ready.
Julia Kramer
The miso gives these cookies a secret hit of salt...but you'd never guess it's in there.
Chris Morocco
Did we lose you with the miso? Don't go!
4.6
(4.57)
Bow to the epic citrus pillows that are these grapefruit bars.
Amanda Shapiro
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Because the best gifts are the ones you can eat. (A lot of.)
This savory galette is everything you need leading up to the holidays.
Carla Lalli Music
The boring old snickerdoodle gets a major upgrade thanks to toasty brown butter, toffee, a double dose of spice, and… edible glitter!
Hilary Cadigan
If you love cookies so much why don’t you make these brown butter wedding cookies?
Alex Beggs
Remember, the higher-quality ingredients you can find, the better the cannoli will be.
3.5
(3.5)
These pecan thumbprint cookies with a gooey frangipane filling are like mini bites of pie.
Alex Beggs
Easy
Six-ingredient cookies for people who don't think they can bake cookies.
4.5
(4.47)
It is truly easy (no equipment required!), seriously impressive, and I never get tired of making (or eating) it.
Emma Wartzman
These bright, sweet-tart beauties are the perfect addition to the typical cookie plate.
3.7
(3.72)
Vegan
Salt and bittersweet chocolate lend a savory, sophisticated edge to this typically saccharine-sweet dessert.
4.4
(4.35)
The twice-cooked curd method ensures that these bars are extra sturdy and have a smooth, shiny surface.
4.0
(4.18)
Melt tahini with chocolate in whatever shade you please for a glossy bittersweet filling that will sandwich together rich cocoa shortbreads.
4.7
(4.73)
We helped our snickerdoodles get party-ready by upping the spices and adding texture with toffee, cornflakes, and a sparkly finish.
4.6
(4.59)
Here's a fancy-looking chocolate-vanilla swirl that novices can succeed at too.
4.4
(4.38)
Let them make pie. You’re bringing scene-stealing cookies.
Carla Lalli Music
This unadorned tart has a mix of textures and a deeply browned, crisp crust.
4.7
(4.74)
It's got a shatteringly crisp crust with plenty of pronounced nutty flavor. And just look at that swirl.
Chris Morocco
If I can make flaky, bakery-worthy puff, so can you.
Christina Chaey
In Garten’s newest cookbook, she developed a simplified version of the classic ’50s dessert. It took her 15 tries, but somehow she made it manageable for home cooks. Here’s how she did it.
Alyse Whitney
This is a ‘WOW’ dessert that you can make ahead, freeze, and bake just before serving.
5.0
(4.75)