You may have memorized the foolproof gem on the back of the Toll House bag, given to the world by Ruth Graves Wakefield in the 1930s. But this may become...
Author: David Leite
What makes these cookies truly "perfect" isn't anything radical; it's simply an attention to detail. The pastry chef Ravneet Gill was meticulous in developing...
Author: Charlotte Druckman
This recipe comes from "Treasured Recipes Old and New 1975," a community cookbook by the Schuyler-Brown Homemakers Extension in Iowa Falls. It was contributed...
Author: Florence Fabricant
The easy-to-handle dough in this basic sugar cookie is perfect for rolling and cutting. It holds its shape well during baking, tastes great, and the flavor...
Author: Susan Spungen
These one-bowl cookies, sometimes known as crispies, are buttery like the Danish cookies in blue tins, tender in the middle like snickerdoodles and snappy...
Author: Margaux Laskey
Classic cereal treats for the peanut butter fanatic, these marshmallow bars call for cornflakes instead of Rice Krispies, making for a wonderfully chewy-crunchy...
Author: Lidey Heuck
These cookies are a celebration of lemon. Rubbing lemon zest into the sugar releases a deep citrusy aroma, and a bit of cream of tartar gives them a snickerdoodle-like...
Author: Laurie Ellen Pellicano
Emily Meggett, who published her first cookbook, "Gullah Geechee Home Cooking: Recipes From the Matriarch of Edisto Island," at 89, learned how to make...
Author: Kim Severson
This delivers all the pleasure of apple pie - a buttery crust and topping sandwiching juicy spiced apples - without the need to roll out a dough. A simple...
Author: Genevieve Ko
This surprisingly tender vegan chocolate cake is made entirely in an 8-by-8-inch baking pan: Just toss in the ingredients, stir until you don't see any...
Author: Margaux Laskey
These sugar cookie bars, which are adapted from "American Girl Cookies," are happiness in a 9-by-13 pan. The addition of cream cheese in the batter makes...
Author: Margaux Laskey
The most common mistakes made by home bakers, professionals say, have to do with the care and handling of one ingredient: butter. Creaming butter correctly,...
Author: Julia Moskin
When the chef Danielle Oron was growing up in the New Jersey suburbs, she knew that her Israeli family's habits of dousing vanilla ice cream with tahini...
Author: Julia Moskin
For a brownie almost as dark and dense as a chocolate truffle, there is Alice Medrich's innovative method for New Classic Brownies: the pan goes directly...
Author: Julia Moskin
Thumbprints are the simplest of cookies, but these are packed with flavor from freshly toasted nuts, each paired with its own filling: pecans with dulce...
Author: Susan Spungen
Like their inspiration, lemon meringue pie, these cookies have three elements. They're built on simple, slice-and-bake French shortbread cookies, rich,...
Author: Dorie Greenspan
Despite being flourless, these beet brownies bridge the gap between fudgy and cakey, offering the best of both worlds. Raw beets make the brownies dense...
Author: Jerrelle Guy
This big, irresistible cookie takes almost no time to make, and is great for those occasions when you want a delicious treat, fast. If you think you don't...
Author: Susan Spungen
Classic cereal treats for the peanut butter fanatic, these marshmallow bars call for cornflakes instead of Rice Krispies, making for a wonderfully chewy-crunchy...
Author: Lidey Heuck
This edible cocktail is an ideal party dessert, mingling all the fun of a margarita - and its salted rim - with the efficiency of a slab pie. Key lime...
Author: Vaughn Vreeland
A mix of salty potato chips and chocolate chips gives these shortbread cookies a playful, sweet and savory appeal. Adapted from Shauna Sever's cookbook,...
Author: Melissa Clark
This recipe is adapted from a 1981 Mimi Sheraton recipe for Murbeteig, a pie and sugar-cookie dough from Germany. This buttery cookie isn't too sweet,...
Author: Sara Bonisteel
These chocolate cookies are irresistible warm from the oven, when the chips or chunks inside are still luxuriously liquidy. They then cool to a fudgy,...
Author: Susan Spungen
Traditional lemon bars balance the tangy sweetness of lemon curd with a rich shortbread crust. This recipe adds extra notes of flavor to the mix: the compelling...
Author: Melissa Clark
These crunchy cookie sticks are inspired by Pocky, the machine-made Japanese treat. They don't pretend to be the perfectly straight version from the box,...
Author: Susan Spungen
In case you're wondering about the name of this cakey, chewy-edged cookie, which nearly explodes through its sugary crust, it's a nod to a coffee bar creation...
Author: Susan Spungen
Dense and rich with the flavor of toasted pecans and dark chocolate, these cookies evoke brownies or fudge. They are made with egg whites for leavening...
Author: Kim Severson
These delightful cookies, which are adapted from "Casablanca: My Moroccan Food" by Nargisse Benkabbou (Firefly, 2018), are like a cracked and caky rose...
Author: Nargisse Benkabbou
These buttery, shortbread-like cookies, called graybeh, have a particularly crunchy texture that comes from clarified butter. If you've never clarified...
Author: Melissa Clark
This modern classic is reverse-engineered from a cult cookie at City Bakery in Manhattan. They are saltier, richer and tangier than the usual crisscross...
Author: Julia Moskin
The classic linzer cookie provided inspiration for this sandwich cookie. You'll want to roll out the dough on a silicone baking mat or sheet of parchment...
Author: Susan Spungen
Inky black tahini gives these cookies their dark swirl, sandy texture and nutty taste, which is reminiscent of halvah. But, if you can't get your hands...
Author: Susan Spungen
A giant crumbly peanut cookie topped with airy honeycomb and lashed with dark chocolate, this recipe is especially good if you love salty-sweet flavors,...
Author: Susan Spungen
Cardamom, allspice, clove and nutmeg are the culprits in these flavorful bars, along with molasses and orange zest.
Author: David Tanis
These cookies are less sweet and chewier than many traditional nut macaroons. The recipe is from Eileen Dangoor Khalastchy, an 86-year-old cook and baker...
Author: Joan Nathan
Everyone loves a good oatmeal cookie - and this one will take you straight to Morocco. Ras el hanout is a common Moroccan spice blend and translates to...
Author: Nargisse Benkabbou
This smile-inducing mash-up of crispy rice treats and s'mores combines the best qualities of both popular sweets. Toasty graham crackers and roasted marshmallows...
Author: Ali Slagle
Flavored with sesame seeds and tahini paste, these sophisticated shortbread cookies, adapted from "Soframiz" by Ana Sortun and Maura Kilpatrick, have a...
Author: Melissa Clark
These messy-in-a-good-way blondies capture the essence of s'mores - toasted marshmallows, gooey chocolate, malty graham cracker flavor - in a home oven....
Author: Erin Jeanne McDowell
Some cookies feature tightly piped designs that require a master draftsman's talents. That's not this cookie, which looks best decorated with a looser...
Author: Susan Spungen
For Philippe Massoud, the Lebanese-American chef at Ilili in New York, sesame desserts are the taste of childhood. In this easy recipe, he adds tahini...
Author: Julia Moskin
Inspired by a series of brushstroke paintings by Ellsworth Kelly, these sugar cookies are meant to be lined up in a tight grid, painted with bold red stripes...
Author: Susan Spungen
People all across the Arab world make some version of date-stuffed semolina cookies to celebrate both Muslim and Christian holidays. The recipes vary from...
Author: Reem Kassis
This cookie combines ground ginger and turmeric with roasted cashews and white chocolate. A simple shortbread dough, made with a larger ratio of butter...
Author: Laurie Ellen Pellicano
These vegan and gluten-free brownies, as conjured up by Julie Piatt of "The Plantpower Way," a cookbook and vegan lifestyle guide, will enthrall even the...
Author: The New York Times
You may have memorized the foolproof gem on the back of the Toll House bag, given to the world by Ruth Graves Wakefield in the 1930s. But this may become...
Author: David Leite
This recipe comes from "Treasured Recipes Old and New 1975," a community cookbook by the Schuyler-Brown Homemakers Extension in Iowa Falls. It was contributed...
Author: Florence Fabricant
These are a reworking of an old "Joy of Cooking" recipe I learned from my friend in Atlanta, Allison Dykes. They are the precious stars of her holiday...
Author: Kim Severson
The most common mistakes made by home bakers, professionals say, have to do with the care and handling of one ingredient: butter. Creaming butter correctly,...
Author: Julia Moskin