Baking

This is a tres leches meets olive oil cake, lightened up with a chiffon base to help soak in all of the milk.

Made with coconut sugar, these cookie sandwiches—filled with a whipped white chocolate, coconut, and rum ganache—have deep caramel and molasses notes.

This easy peanut butter cookie recipe is streamlined for minimal fuss and they’re flourless, so those on a gluten-free diet can enjoy them too.

Mince pies, basically rich tarts filled with dried fruits and spices soaked in alcohol, were once a status symbol because only the rich could afford these delicacies. The combination of fruits and spices is often diverse, but raisins, currants, and candied lemon, citron, and/or orange peel are standard. Some old recipes also contain prunes, dates, figs, or candied ginger. Spices are usually cinnamon, cloves, mace, and nutmeg. There is always grated apple or pear and sometimes also lemon or orang.…

Nondairy butter and a flax “egg” make these easy cookies deliciously vegan—be sure to buy dairy-free chocolate and vegan sugar to keep them that way.

This tender, fragile shortbread is the result of a happy accident involving an extra egg yolk.

Halfway between a cookie and a blondie, these peanut butter and jelly bars are delightfully chewy. They’re salty-sweet with pockets of raspberry jam.

The Nanaimo bar is an iconic Canadian confection that is remarkably easy to make and perfect for potlucks and holiday parties. 

This recipe adds a little cornstarch for a more delicate cookie that is also easier to pipe or push through a cookie press.

This family favorite holiday cookie pairs the winning combination of chocolate and peanut butter.

Crunchy peanut butter and a quick, glossy, trufflelike chocolate ganache take classic peanut butter blossoms a step up from their former selves.

A combination of gluten-free flour, rice flour, and arrowroot gives these dairy-free vegan cookies their light, crisp texture.

When I’m with my mom’s side of the family, no holiday is complete without ube pie. Ube is a vibrant purple yam from the Philippines used in many sweet dishes. This version of the pie, with its deep shade of violet and its pearly crown of marshmallowy whipped cream, looks as regal as it does whimsical. It’s creamy and custardy like a sweet potato pie but with ube’s distinct notes of vanilla and pistachio. Instead of starting with whole purple yams, this recipe uses jarred ube halaya (sometimes ca.…

More like a brownie than a cookie, these fudgy, densely chocolaty Christmas cookies pack Dutch cocoa powder and chocolate chips into every bite. They keep their chew once they cool, but we prefer them while still warm and gooey.