What exactly is a snow cookie? It’s a delicate, melt-in-your-mouth moment of loveliness, and it’s as easy to roll and bake and decorate as it is to admire–and devour.
The cutest, sweetest, happiest gingerbread people ever, right? They also happen to be the fastest, cheapest, unfussiest gingerbread cookies we’ve encountered.
“Transcendent” is how the author describes these rugelach. We’d like to add “flaky,” “tender,” and “perfect” to the list of apt adjectives.
Whoever first thought to beat sugar and egg whites into pillowy peaks has our gratitude. So does author Annie Rigg for thinking to swirl in cocoa and cinnamon.
Though the name doesn’t give it away, these subtly spiced cookies are vegan-friendly, though we sure as heck couldn’t tell it from their I’ll-have-just-one-more appeal. Shhhh.
It’s no surprise that a traditional Scandinavian cookie would be warming. Chalk it up to an inspired melding of cinnamon, cardamom, ginger, black pepper, and cocoa.
Whether your knack for cookie-decorating leans toward fancy schmancy or basic buttons on gingerbread people, you need a foolproof royal icing. Look no more.
These beauties aren’t unlike classic sugar cookies in terms of ease and appeal. They’re just a little richer and a lot less expected.
These uncannily crisp, seemingly shortbreadish cookies from San Francisco’s Miette are–and we mean this–unlike any you’ve ever encountered.
Better known as seven layer bars, this bewitching stack of graham cracker crumbs, sweetened condensed milk, chocolate, coconut, and nuts just may exceed your childhood memories.
These brownies are the perfect treat to send to troops overseas or your kid in college. They’re chocolatey, moist and, best of all, can withstand the U.S. Postal Service.
Chewy, buttery, and teeming with toffee flavor, these are a sophisticated take on those made-from-a-box blondies you scarfed down with your carton of milk in the school cafeteria.
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