Guillaume Portier, a pastry instructor at La Cuisine Paris cooking school, encouraged me as I was trying to recreate Biscuits Rose de Reims, pink sugar-topped cookies that were once dipped into champagne,...
Author: Dorie Greenspan
This dessert bar was first published by The New York Times in 1952 in a review of Passover dishes, and later it appeared in the pamphlet "Holiday Desserts: Cakes, Pies and Puddings for Special Occasions."...
Author: Sara Bonisteel
The former New York Times fashion critic Cathy Horyn is also an accomplished home baker. (Not many of us food writers are also sleek fashion plates, so her kitchen prowess is all the more impressive.)...
Author: Julia Moskin
It was said that the recipient of the very first batch of these brownies polished them off, alone, in one sitting. There is no proof of this. What we do know is that they are vegan, deeply dark and fudgy....
Author: Charlotte Druckman
These cookies are crumblier, crisper and more buttery in flavor than the typical cookie made with high-fat sweet cream butter. Which is exactly why you should make them.
Author: Melissa Clark
Author: Jennifer Steinhauer
Full of nubby oats and plenty of sweet raisins, these lightly spiced cookies are pleasingly chewy in the center and crisp around the edges, with a hint of butterscotch from the dark brown sugar. They keep...
Author: Melissa Clark
All you need to shape this dead simple dough are your hands (and maybe a helper or two). Decidedly more "grown up" in flavor - both the molasses and cocoa give bitter notes that play off the spiciness...
Author: Alison Roman
These cookies are crumblier, crisper and more buttery in flavor than the typical cookie made with high-fat sweet cream butter. Which is exactly why you should make them.
Author: Melissa Clark
The oats, hazelnuts and tahini (called tahini paste in Britain) make these cookies seem quite healthy, but don't be fooled. They are as naughty and delicious as any cookie. Toasting the hazelnuts and sesame...
Author: Yotam Ottolenghi
For as long as anyone can remember, wedding receptions in Pittsburgh have featured cookie tables, laden with dozens of homemade old-fashioned offerings like lady locks, pizzelles and buckeyes. For weeks...
Author: The New York Times
These are the cookies that stopped me in my tracks. I was wandering along a side street in Paris's 11th Arrondissement, saw these cookies on a counter in the back of Mokonuts, a small restaurant, and walked...
Author: Dorie Greenspan
There is no reason to settle for a stale shrink-wrapped cookie from the produce market. This classic New York cookie is easy to make.
Author: William Grimes
These cookies offer a terrific blend of salty and sweet, with the crunch of the peanuts lending a bit of texture to a chewy treat. They are also very easy to make and require only about an hour. But watch...
Author: Nigella Lawson
You might think there's nothing new to learn about chocolate chip cookies, but this recipe by the baker and blogger Sarah Kieffer will prove you wonderfully wrong. The easy trick of banging the pan a few...
Author: Julia Moskin
You wouldn't necessarily think adding rye flour to brownies would be a good idea, but it's fabulous. The flour lends a deep earthiness that works wonderfully with the bittersweet depth of the chocolate....
Author: Melissa Clark
In 2012, The Times invited readers to submit their favorite cookie recipes. Amy Casey of Sparta, N.J., submitted this unusual recipe for shortbread that calls for melted butter and a little bit of rice...
Author: Melissa Clark
These tender, spiced pumpkin cookies with browned butter icing were adapted from Pat Young, the winner of the best pumpkin recipe at the 83rd Pumpkin Show in Circleville, Ohio, in 1989. They're almost...
Author: The New York Times
Lovers of pecan sandies will adore these crisp, buttery treats that are a cinch to put together. The recipe is an adaptation of one developed by Dorie Greenspan for her book, "Baking: From My Home to Yours."...
Author: The New York Times
Popular all over Latin America, dulce de leche confections called alfajores come in many varieties. In this popular version, delicate, crumbly butter cookies are sandwiched with a thick layer of dulce...
Author: Melissa Clark
Here is all you need to know to build a gingerbread house: a delicious recipe, instructions for assembly, and a printable template provided by Nina Cooke John, a Manhattan architect. The recipe came to...
Author: The New York Times
These soft-centered, marbled bars have all the hallmarks of a winning autumnal treat - spiced pumpkin, rich dark chocolate, toasty pecans and a splash of bourbon. It's worth the extra effort to brown the...
Author: Melissa Clark
These provocatively named cookies came to The Times in a 1999 Sunday Magazine article about Mrs. London's Bake Shop, a husband and wife owned bakery in Saratoga Springs, N.Y., known for their sweets. While...
Author: Molly O'Neill
The egg whites in the batter keep these buttery shortbread-like cookies crumbly and light (and provide a place for all those spare egg whites you accumulate during holiday baking). The cardamom flavor...
Author: Melissa Clark
This recipe comes from Sister Pie, a Detroit bakery specializing in pies and baked goods, like blueberry plum balsamic pie, buttered corn scones and rhubarb blondies, that are "comforting with a side of...
Author: Margaux Laskey
Glazed and dotted with sprinkles, this Danish treat sandwiches raspberry jam between two buttery cookie layers - and has Pop-Tarts vibes. Popular in bakeries across Denmark, it's achievable at home because...
Author: Alexa Weibel
Whether you're making Santas or dreidls, shamrocks or bunnies, this foolproof cookie and royal icing recipe is the only one you need. Don't skip chilling the dough after rolling it out. It really helps...
Author: Melissa Clark