Oatmeal Cranberry Cookies
This holiday inspired oatmeal cookie has dried sweet cranberries and perfect for your next gathering.
At her new Chicago restaurant, Monteverde, chef Sarah Grueneberg uses egg yolks in her exceptional pasta, then transforms the whites into these delicious classic Southern cookies that are barely baked, then left in the oven overnight to develop their wonderful crispy-chewy texture.
Raspberry-Hazelnut Macaroons (Haselnussmakronen)
These German raspberry-hazelnut macaroons require just five ingredients and are extremely no-fuss. Says Berlin-based blogger Luisa Weiss, “You just throw the dough together, heat up some jam and you’re almost there.”
These spiced cookie bars are an essential part of a German Christmas. They are an excellent make-ahead sweet; in fact, they get more tender and flavorful the longer they sit.
Lemon-Scented Sugar Cookies
Freshly grated lemon zest brightens up these buttery cookies.
Sugar-Crusted Chocolate Cookies
This is Jacques Torres's recipe for sablés, a classic French butter cookie with a sandy, crumbly texture (sablé means "sandy")—though this fabulously dense version is actually more like shortbread.
Adding cardamom to these crispy cookies gives them a subtle spiced flavor. You can fill the thumb print with other jams or with chocolate.
These sweet and chewy two-bite macaroons have only five ingredients (not including the delicious bittersweet-chocolate drizzle). Baker Danny Cohen, a.k.a. Danny Macaroons, doesn't think all macaroons have to be round." Make whatever shape you want," he says. "There are no rules."
Marshmallow crème doctored with peppermint extract and confectioners’ sugar makes a speedy filling for these cookies.
Linzer Cookies with Spiced Jam
Kevin Sbraga adds anise and coriander to the raspberry jam that he spreads between the hazelnut cookies (which are spiced with cinnamon and cloves).
Chocolate-Hazelnut Clouds with Cocoa Nibs
"Spices in dessert are completely underrated," says Malika Ameen. Cocoa nibs add crunch to these light and puffy chocolate meringues.
Amaro-Spiked Amaretti Cookies
While the names for amaretti cookies and amaro digestif both derive from the Italian word for bitter, amaretti are traditionally made with bitter almonds, while amaro gets its edge from roots, barks and other aromatics. Here, Grace Parisi marries the two in a deliciously chewy cookie.
Baby Bûche de Noël Cookies
Jessie Oleson rolls chocolate cookie dough into ropes, then cuts them into mini logs to resemble the classic French bûche de Noël cake.
You can substitute pecans, walnuts or macadamias for the cashews used here.
Maria Helm Sinskey, who says she comes from a "hard-core gingerbread family," makes her spicy dough with butter instead of shortening and corn syrup so that it tastes fresher than most gingerbreads.
Incredibly, these light, crispy and fragrant crescent cookies require only five ingredients to make.
Espresso-Shortbread Brownie Bars
Grace Parisi brings the beloved combination of coffee and chocolate together by using a pleasantly crumbly espresso-flavored shortbread as a crust for fudgy brownies.
Nutmeg makes a scintillating addition to rich, buttery shortbread. Though these cookies bake for about fifty minutes, the actual work time is amazingly brief for something so special. If you cook the shortbread in a black pan, check it after forty minutes since the color of the pan will cause the dough to cook more quickly. Shortbread keeps well stored in tins.
Buttery Hazelnut-Fig Biscotti
When the Vermont bakery Vergennes Laundry is closed, co-owner Julianne Jones uses the residual heat in the wood-burning oven to bake biscotti.
Iced Brown Sugar Cookies
"I really like the idea of using white frosting on this cookie, which has a little bit of brown sugar in it for great color, because the contrast between the two is so distinct," says Matt Lewis of Brooklyn's Baked bakery.
Chocolate & Pistachio Biscotti
Pastry chef Michelle Myers presents exotic desserts that combine her training in graphic design with her fascination for Asian and Latin flavors (wasabi, rose water, habanero). Here, she makes a more traditional but still visually surprising cookie—the crispiest, crunchiest, most chocolaty biscotti studded with bright green pistachios.
Delicate and substantial at the same time, Nick Malgieri's pistachio-topped coconut meringues are chewy on the inside and crisp on the outside. For the best results, bake them on a dry day: Humidity can make meringues disappointingly soft.
Almonds and chocolate are a winning combination. For these crisp, chewy bars, Grace Parisi mixes roasted almonds, almond butter and chocolate chips with sugar and egg, then bakes them.
Nut-Chocolate Chunk Cookies
The secret to these perfectly chewy cookies is chilling the dough for 20 minutes. This firms the dough, making it easier to scoop out and less likely to spread during baking.