Cookie

Melt tahini with chocolate in whatever shade you please for a glossy bittersweet filling that will sandwich together rich cocoa shortbreads.

Here’s a citrus bar that’s just as beautiful as it is zingy. The twice-cooked curd method ensures that these bars are extra sturdy and have a smooth, shiny surface.

Adding orange zest and salt to store-bought jam gives the filling an extra dimension of flavor without creating a lot of extra fuss.

These buttery frangipane-filled pecan buttons are decadent without being fragile, and they make excellent cookies for boxing up and giving as gifts. Dusting them with powdered sugar before baking creates a crackly, glossy coating. Feel free to add more afterward as well.

Stacking the dough in alternating colors and then smushing them into a roll is as easy as making shapes with Play-Doh. The method makes for a fancy-looking swirl that novices can succeed at too.

We helped our snickerdoodles get party-ready by upping the spices and adding texture with toffee, cornflakes, and a sparkly finish.

With a wheat-free coconut-date cookie crumb–like crust, a creamy coconut layer, and a rich chocolate topping, these bar cookies will remind you of your favorite candy but taste so much better.

A coating of crushed, freeze-dried raspberries and pink sanding sugar adds color, sparkle, and crunch to these festive cookies.

Adding ground coffee to both the cookie dough and the filling turns these cookies into something deeply more interesting than your average holiday spice treats.

These cookie bars are studded with the best parts of traditional fruitcake (orange zest and dried fruit) and spiced up with lots of fresh ginger.

The creamy flavors of cheesecake meet the fall flavors of pumpkin pie in these indulgent bars.