Dessert, Cookie Recipes

Ultra-tender shortbread cookies with a full pound of unsalted butter, sweetened condensed milk, and cornstarch for a melt-on-your-tongue crumble. Baked low and slow until barely golden.

Traditional Norwegian anise syrup cookies made with honey, dark corn syrup, and star anise, finished with a warm powdered sugar glaze. Soft, fragrant, and sweetly spiced. Makes 4 dozen.

Slice and bake gingersnap cookies with molasses, ginger, and cinnamon. Make the dough, freeze in logs, and bake fresh cookies anytime for up to six months.

Soft chocolate chunk cookies with a hidden boost of peanut butter for tenderness, plus chunks of dark chocolate and chopped walnuts in every bite. Baked low and slow for chewy centers.

Soft molasses cookies spiced with ginger, cinnamon, allspice, and cloves. A classic LA Times recipe that bakes up thick, cakey, and deeply spiced.

Soft molasses cookies use sour cream and a generous pour of molasses for the pillow-soft texture grandmas swore by. Spiced with ginger and nutmeg, rolled and cut from a chilled dough.

Soft sour cream drop cookies with a pillowy, cakey crumb, topped with a thick chocolate frosting made from melted unsweetened chocolate. Chill the dough, bake, and frost. Makes 24.

Old-fashioned Southern cream cookies made with sour cream, walnuts, and pressed flat with a cinnamon-sugar glass. Soft, cakey drop cookies that yield six dozen from one batch.

Lacy Florentine cookies made with ground pecans and coconut, sandwiched together with melted dark chocolate. Thin, crispy, and freezer-friendly for up to a month.

Sticky pecan bars with a buttery shortbread crust and gooey brown sugar-corn syrup filling loaded with pecan halves. Like pecan pie in bar form, easier to make and easier to share.

Swedish rosettes are crisp, lacy fried cookies shaped by a decorative iron dipped in batter and flash-fried until golden. A Scandinavian holiday tradition dusted in powdered sugar.

Crisp, melt-on-your-tongue meringue cookies loaded with chocolate chips and chopped pecans. Pop them in the oven, turn off the heat, and let them set overnight. Effortless and addictive.

Thumbprint snowball cookies with walnuts, cinnamon, and lemon zest in the dough, filled with raspberry jam and dusted with powdered sugar. A festive holiday cookie.

Truffle cookies with a frozen chocolate ganache center wrapped in chocolate cookie dough, baked and dipped in chocolate icing. Three layers of chocolate in every bite.

Traditional Scotch shortbread with just butter, sugar, flour, and salt. Baked low and slow until pale and sandy with a pure butter crumble in every bite.

Buttery walnut cookies made with toasted ground walnuts, piped and baked low and slow until pale golden, then dusted with powdered sugar. Tender, crumbly, and freezer-friendly.