Cookie

This dough is optimized for getting portioned, frozen, and baked right from the freezer, so you are never more than 25 minutes away from a warm, gooey cookie.

These pistachio- and almond-studded sweets are made with semolina and ghee. Eat the halva hot and soft out of the frying pan, or press it into a cake tin and cut it into squares.

What’s better than a brownie? A brownie with a layer of peanut butter cookie, that’s what.

You can personalize these tea cakes if you like, substituting a pinch of cinnamon, allspice, or mace for the nutmeg or sour cream for the buttermilk.

Running out of Thanksgiving pie is the biggest drag of the holiday season. Console yourself by making these cookies with oats, chocolate chips, dried fruit, and nuts.

The secret to the fudgiest, most chocolaty brownies is cocoa powder—not melted chocolate. We borrowed chocolate expert Alice Medrich’s technique, then added a cream cheese topping for tangy balance. 

If you want to bake these cookies now and don’t have buckwheat flour on hand, whole wheat flour is an acceptable substitute. Your cookies won’t have the same depth of flavor, but they will still be delicious.

We took millionaire bars—shortbread plus caramel plus chocolate—and gave them an upgrade (hence, billions) with sesame seeds and tahini. The shortbread is tender, the filling is gooey, and the chocolate ties it all together.

Because you don’t have to chill the dough, this cookie cuts your kitchen time in half. And when it comes time to decorate, no need to panic if your first attempts don’t work out. Simply wipe off the failed glaze and let the cookie dry for about five minutes, then try again.

Hold these sesame-coated chocolate-and-nut cookies up to the light to appreciate the stained-glass effect of the dried fruit.

If butter pecan ice cream were a cookie, it would be this all-levels skillet shortbread.

The texture is delightfully soft, almost cake-like, and sweetened with a quick-and-easy lime glaze. These cookies make great holiday gifts.

Full of both dark chocolate chunks and bits of unsweetened chocolate, this cookie is rich and chewy—perfect for dunking into a glass of milk.