Subtly sweet and slightly crumbly, these chocolate cookies are indulgent through and through yet in a sorta sophisticated way. Tasting is understanding.

Sure, you could say it with flowers. Although if novelty is what you’re after, these sweet little somethings that are crisp at the edges and chewy in the center are the ideal answer.

Yes, you can indulge all your (and your loved one’s) cravings without unwanted ingredients and yet with all the comforting taste you want and deserve.

Whether you want a distraction for the kids or a decorative element for dessert, you’ll find your solution in these how-tos for drizzling and decorating with chocolate.

The classic cookie benefits enormously from a hit of ginger here with these surprise sleeper hits of your Christmas season.

Yes, lard. In a cookie. The rendered pig fat lends the biscochitos their trademark flaky texture. The truth lies in the taste. Swear.

Tender and delicate and buttery and spectacularly simple, just as classic shortbread cookies ought to be.

Infused with smoke as it cooks low and slow, this compelling centerpiece is, quite simply, the best and most unique prime rib we’ve ever tried. And worth standing at the smoker even during the dead of winter.

These perfect little meringue cookies sandwich a dreamy whipped cream filling and are so airy they literally dissipate into nothing but loveliness.

Sometimes cookies are so amazing your instinct is to keep ’em all to yourself but you find yourself simply not being able to resist sharing them with loved ones. These are them.

A traditional Hanukkah recipe that you’re going to want to borrow for your every cookie craving throughout the year.

Cloudy with a chance of sprinkles. That’s our forecast for anyone who wishes to recreate the sugar cookies of their childhood.

Sweet, moist, tender, can’t-stop-at-just-one coconut macaroons that are reminiscent of what’s found at the loveliest bakery in town.

Christmas cookies that are as dramatic to behold as they are delicious to nosh. Swear. From everyone’s favorite food scientist, Shirley O. Corriher

These toffee cookies are sorta like shortbread but richer, thanks to the inclusion of brown sugar. Plus, they’re gilded with dark chocolate, pecans, and a sprinkle of fleur de sel.

Call them whatever you will. Breton butter cookies. French biscuits. Sables. We call them simply impossible to stop noshing.

Cranberries add a chewy, sweet-tartness and pistachios bring a buttery tasting richness to these biscotti, making them a must-make for Christmas.

No artificial colors. No icky preservatives. Just a lotta charmingly shaped sprinkles in exactly the shades you desire.

The Christmas cookie that celebrated pastry chef Christina Tosi of Momofuku Milk Bar fame just can’t imagine life without.

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.