The most complicated part about making these four-ingredient cookies is clarifying the butter (melting it and spooning off the golden fat) which makes them extra crisp. To create the unusual, gnocchi-like shape, small pieces of dough are pressed with the tines of a fork to create ridges.
These snowy white cookies, made simply from whipped egg whites and sugar, are delightfully chunky, thanks to the addition of chocolate chips, pecans and dried cherries. They’re also cookies you can make the night before: They’re best left to dry out in the oven overnight. (And if you don’t have a stand mixer, you can whip the egg whites with a handheld electric mixer.)
- 7 Chewy Cookies for the Anti-Crispy
- Take Cookies to the Next Level with Sea Salt
- Perfect Pecan Cookies
The spicy gingersnaps here are delicious all on their own but to take them up a notch, they get sandwiched with a fast lemon buttercream. Even simpler, spread hazelnut cookies (or any plain or nutty butter cookie) with Nutella and sandwich away.