Cookie

These cookie jar classics are crunchy but with a little chew, the taste a buttery blend of nutty toasted oats and sweet raisins . . . What more could you ask for? Take them on picnics and pack them in kids' lunch boxes.

These sparkly cookies take classic gingerbread and turn up the volume with three variations of ginger and a decadent cream cheese filling.

Add a blast of bright citrus to your weekend with this Italian-style tart.

Toasted hazelnuts are the perfect complement to luscious dark chocolate and fragrant cinnamon in these decadent holiday cookies.

Our slice-and-bake technique is easier to manage than shaping a crescent version—a touch of sanity during holiday baking madness.

This recipe calls for red currant jelly, but you can use any kind of jelly you like.

Using chilled butter and freezing the cookies before baking encourages clean, tidy edges.

The batter is divided into thirds and tinted with increased amounts of coloring to get the ombre effect. To make both red and green cookies, you'll need to double this recipe.

White chocolate gives a rich, creamy finish to these deliciously spiced slice-and-bake cookies.

This rich buttery dough works as a great gluten-free alternative to classic sugar cookie dough, as well as pie, tart, and bar-cookie crusts. The oat flour gives it a hint of nutty flavor, while the cream cheese lends body and makes it easy to roll out.

Salted caramel and rich fudgy chocolate is truly a match made in heaven. I can't stop baking this tempting brownie—it's just the thing for an afternoon treat or to take to a friend's house (they'll love you forever!).