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...
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...
Author: Molly O'Neill
These are almost brownie-like in flavor, and remain slightly softer than many traditional sugar cookies. The recipe was developed by Georganne Bell, a...
Author: Kim Severson
Pierre Hermé, France's most celebrated pastry chef, has created a family of desserts called Ispahan, named for the ancient city in Persia that was famous...
Author: Dorie Greenspan
You could think of these cinnamon squares as the wintry brother of tangy, summery lemon bars, but what they really are is shortbread topped with a cinnamon-infused...
Author: Nigella Lawson
These heavenly little bars, adapted from the Southern cookbook author Julia Reed, are a modern-day, perfect-for-a-picnic version of a traditional custard...
Author: Margaux Laskey
Light and buttery, these tender cookies have a subtle corn flavor and a texture similar to ladyfingers or madeleines. They keep well and are just as delicious...
Author: David Tanis
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...
Author: Melissa Clark
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...
Author: Melissa Clark
Generous swirls of chocolate-hazelnut spread put these super decadent brownies straight over the top. Take care to fold the flour in gently and bake them...
Author: Yossy Arefi
These cakey cookies have crisp edges and fluffy centers almost like muffin tops - which we can all agree is the best part of a muffin. Packed with sweet...
Author: Yossy Arefi
Baking big chunks of white chocolate into gooey, bittersweet brownies adds contrast of both color and texture. Even better, the edges of any exposed white...
Author: Melissa Clark
In the world of Sandra Lee, a cookbook author and self-proclaimed "lifestylist," life is hectic and people are busy, so she cooks semi-homemade food. "The...
Author: Amanda Hesser
Why just eat a chocolate chip cookie when you could marry it with a dense, fudgy brownie? You do have to make two different batters, but each is whipped...
Author: Samantha Seneviratne
Glazed and dotted with sprinkles, this Danish treat sandwiches raspberry jam between two buttery cookie layers - and has Pop-Tarts vibes. Popular in bakeries...
Author: Alexa Weibel
A simple cheesecake recipe that requires no water bath or springform pan and tastes like a creamy pumpkin pie. Baked in a 9-by-13-inch pan, these are sliced...
Author: Erin Jeanne McDowell
Flecked with sea salt on the outside, buttery and supremely crunchy within, this pretzel shortbread leans to the savory side, both salty and sweet. This...
Author: Melissa Clark
The salted caramel brownie is an ingenious combination of blond, bittersweet caramel and dark, bittersweet chocolate. Matt Lewis and Renato Poliafito of...
Author: Julia Moskin
Similar to cucidati, the Italian fig cookies traditionally served at Christmastime, these adorable mini pies are filled with dried figs, dried cherries...
Author: Samantha Seneviratne
These are a classic slice-and-bake cookie, ripe for improvisation. Not into hazelnuts? Pistachios, almonds, even chocolate chunks are great here. Don't...
Author: Alison Roman
These soft-centered, marbled bars have all the hallmarks of a winning autumnal treat - spiced pumpkin, rich dark chocolate, toasty pecans and a splash...
Author: Melissa Clark
These are the cookies that stopped me in my tracks. I was wandering along a side street in Paris's 11th Arrondissement, saw these cookies on a counter...
Author: Dorie Greenspan
With a crisp graham cracker crust, lemony cream cheese filling and a sweet peach topping, these bar cookies are like a cross between cheesecake and juicy...
Author: Melissa Clark
Think of these cookies as a cross between a gingerbread man and a chewy molasses cookie. Adding molasses gives them a softer texture with a decidedly adult,...
Author: Alison Roman
The chef Bonnie Morales Frumkin upgraded this recipe from a treat her Russian family often made during the Soviet era as a way to stretch precious supplies...
Author: Julia Moskin
Author: Molly O'Neill
These cookies combine the crackly outsides and tender, chewy centers of snickerdoodles with the warming ginger and molasses of gingerbread. It's a more...
Author: Genevieve Ko
Cookies made with peanut butter seem to keep getting better, especially as we learn to appreciate salty desserts. The peanut-butter-and-jelly sandwich...
Author: Mark Bittman
These pillowy, festive cookies are great to have in your back pocket when you're in the mood for a quick holiday treat. Rum extract, widely available during...
Author: Vaughn Vreeland
If you're looking for the sturdiest of gingerbread houses, this recipe will get you there. (Here's a printable cut-out template.) A high quantity of shortening...
Author: Erin Jeanne McDowell
These raspberry crumble bars have all the buttery, jammy, brown sugary charms of a raspberry crumb pie. But they're a whole lot easier to serve at a large...
Author: Melissa Clark
Brownielike and soft-centered, these fudgy cookies are packed with dried cherries, nuts and chocolate chips. Feel free to substitute your favorite nuts...
Author: Melissa Clark
Follow the same rules you would for egg-white meringues to make the aquafaba version. Start with room-temperature aquafaba and add the sugar slowly, one...
Author: Jane Black
Filled with ground almonds and flavored with vanilla beans, these classic French macarons are soft in the center, with a crunchy meringue shell that shatters...
Author: Melissa Clark
Whether you're making Santas or dreidls, shamrocks or bunnies, this foolproof cookie and royal icing recipe is the only one you need. Don't skip chilling...
Author: Melissa Clark
This delightful recipe, a veganized version of the legendary Times's chocolate chip cookie, is the result of hours of research and more than 50 batches...
Author: Erin Jeanne McDowell
Most blond brownie recipes rely on copious amounts of brown sugar for flavor, without calling for any chocolate. These, from "Marbled, Swirled and Layered"...
Author: Melissa Clark
This recipe comes from Sister Pie, a Detroit bakery specializing in pies and baked goods, like blueberry plum balsamic pie, buttered corn scones and rhubarb...
Author: Margaux Laskey
Floral hibiscus and citrus zest, along with coarse sugar, make up a delightful swirl in a buttery shortbread dough with contrasting textures from chewy...
Author: Yewande Komolafe
Two things are required to get the best crinkly effect on these cookies: First, use the right ratio of leaveners (baking powder and baking soda). This...
Author: Erin Jeanne McDowell
The torta is really a big cookie whose texture is a cross between a perfect shortbread and the best crumb topping you can imagine. The addition of almond...
Author: Dorie Greenspan
The former New York Times fashion critic Cathy Horyn is also an accomplished home baker. (Not many of us food writers are also sleek fashion plates, so...
Author: Julia Moskin
Once upon a time, good Jewish housewives (known as balaboostas in Yiddish) all knew how to make pastries like strudel, rugelach and schnecken from scratch,...
Author: Julia Moskin
Delicate, buttery and festooned with colored sugar or sprinkles, spritz cookies are a holiday staple. You can make excellent ones without any special items...
Author: Melissa Clark
When it comes to decorating sugar cookies, there's nothing more iconic or festive than that thick, glossy royal icing. You'll want to mix the ingredients...
Author: Alison Roman
It was said that the recipient of the very first batch of these brownies polished them off, alone, in one sitting. There is no proof of this. What we do...
Author: Charlotte Druckman
A cross between an American chocolate chip cookie and a French shortbread, this treat was inspired by one created by François Perret, the pastry chef...
Author: Dorie Greenspan
Slightly more tender than shortbread cookies, golden French sablés have a deep buttery flavor and an appealing sandy texture. These are studded with crunchy...
Author: Melissa Clark
You wouldn't necessarily think adding rye flour to brownies would be a good idea, but it's fabulous. The flour lends a deep earthiness that works wonderfully...
Author: Melissa Clark
Here is all you need to know to build a gingerbread house: a delicious recipe, instructions for assembly, and a printable template provided by Nina Cooke...
Author: The New York Times