Cookie

Buttery cookie dough and brandy-soaked dried fruit make these Italian fig cookies a holiday must-have.

Store-bought versions are rarely as good as you want them to be. Take matters into your own hands with this step-by-step recipe.

Remember that tin of Danish butter cookies you used to love? These are better.

Nobody knows exactly where whoopie pies came from, but we guarantee these marshmallow-stuffed chocolate cakes will go fast.

Part chewy macaroon, part crispy shortbread, this big ol’ cookie has it all. The coconut extract is optional but adds lots of delicious flavor.

These blondies have all of the flavors of your favorite banana bread in a more compact form, with lots of toasty walnuts inside and on top.

These kiss-shaped chocolate meringue cookies are an utterly charming holiday dessert.

Swirly, twirly, and striped, these red-and-white peppermint meringue cookies are all dressed up for the holiday party.

These light-as-a-cloud vanilla meringue cookies are perfect for shipping and holiday gifting.

These brownies are swirled with cajeta, which is made from goat’s milk and a cousin to dulce de leche—it’s sticky, luscious, and sweet.

This ultimate pairing of chocolate and orange features a soft, chocolaty brownie-like layer, a ripple of tart orange marmalade, and a sweet crumb topping.

Transform a sheet of puff pastry and a bowl of sugar into these stunning holiday cookies.

These German-style cookies, which have a unique melt-in-your-mouth texture thanks to the addition of potato starch—a game-changer for cookies.

The only thing better than a pumpkin cookie? Two pumpkin cookies—plus a generous swoosh of cream cheese icing.

Baking these chocolate chip cookie bars at a low temperature ensures they are soft from edge to edge.

Try pastry chef Claudia Fleming’s all-time favorite chocolate chip cookies.

A play on the familiar crispy rice treats, this sweet and chewy dessert with savory, nutty undertones was inspired by a cup of tahini-tinged hot chocolate.

When garlic is kept at low heat over a period of weeks, its flavor becomes subtle and surprisingly sweet, and it plays very well with chocolate.