Cookie

When used in the right amounts, fermented and salty elements don’t overpower the other ingredients in a dessert.

These soft, no-bake almond flour cookies called toots are popular for Nowruz.

Rolled oats and flaked coconut come together to make a soft, chewy cookie with lots of flavor.

Bourbon, toasted coconut, pecans, chocolate chips—these loaded blondies from Cheryl Day have pretty much everything.

Think of these as pastry cookies: a toast and jam affair but in handheld crunchy, flaky, jammy form. All you need is store-bought puff pastry to get started.

The phyllo dough cookies are so shatteringly tender that they give palmiers a run for their money.

This is a no-nonsense oatmeal cookie recipe—no raisins, chocolate chips, or anything else to divert attention from the comforting classic.

These old-fashioned molasses cookies stay soft and chewy days after making them.

This classic Jewish American rugelach recipe uses a very cold cream cheese–based dough to make tender, flavorful rolled cookies full of sweet jam and cinnamon.

Rose Levy Beranbaum’s base recipe allows you to mix and match pantry ingredients to create the cookie of your dreams.

Use this classic recipe to make decorated snowflakes, gingerbread men, and trees for Christmas—or even skeletons for Halloween.

The understated, familiar flavor of these delicate sugar cookies will take you straight back to your childhood.

These fudgy rye-flour olive oil brownies are sweetened with dates.