Cookie

An addition of cornmeal gives these bars a sandy, crunchy, slightly savory crust that’s perfectly complemented by tart lime curd and sweet blueberry glaze.

Fresh berries—combined with a jar of preserves—give these bar cookies a jammy center with ruby-red, candy-like edges.

Imagine what would happen if gooey butterscotch cookies and crunchy Cracker Jack had a love child. Caramel corn blondies are born! These are best served the day they are made for the crunchiest texture, but they are still yummy as the popcorn softens. It shouldn't be a problem though, since they take just minutes to throw together.

How do you make lemon bars even better? Turn them pink. Add bright color and tangy flavor with a splash of fresh raspberry purée.

Firm peach slices will hold their shape even when they are doused in sugar and whiskey and put to a flame. They're delicious on their own, over ice cream, or in this case with sweetened crème fraîche spooned over homemade shortcakes. If you plan to make your own crème fraîche, you'll need to start it a day or two in advance.

These vegan brownies took at least thirty rounds of serious test-kitchen madness (not kidding!). When we finally said, okay, okay, moist and crumbly and chocolatey and delicious, we gave in. I used flaxseed meal and warm water to create a binder that replaces the need for egg. These egg-free, gluten-free, dairy-free, guilt-free brownies are some of the best you will ever taste! They will crumble a bit more than regular brownies, so beware of crumbs!

These cookies would also make for an awesome ice cream sandwich: Skip the pistachio filling and use softened store-bought gelato or ice cream instead.

Upgrade your campfire treats with soft honey-cinnamon cookies slicked with melted chocolate and two toasted, charred marshmallows.

These deep, dark brownies, a Lauren family favorite, are from Ricky Lauren's The Hamptons: Food, Family, and History.

This classic combination, in cookie form, is not to be missed. The texture of these cookies is similar to shortbread: crumbly, sandy, and fine. Serve them with a tall glass of cold milk for a walk down memory lane.

Before I had children, I swore up and down that I'd never be one of those parents kowtowing to the little picky eaters' preferences at mealtimes. And then I had actual children. I'm no parenting expert, but my personal studies have shown that anytime you can legitimately make a meal out of a cookie and milk, you're golden. As it happens, grown-ups won't turn these down, either. And, bonus! When made with flax "eggs" and gluten-free oats, these wholesome gems are vegan and gluten-free.

These dream bars have made the rounds. My mother's friend Phyllis Grossman passed the recipe to my mother when I was growing up. My mother passed the recipe to me, and I have since passed it along to friends. We all make it. I have baked versions with milk chocolate and hot fudge, but the best filling by far is bittersweet chocolate. I melt the chocolate, spread it on a sheet pan and chill it, break it into shards, and press it into the dough. Then I spread a brown sugar meringue on top. I warn you—as I warn every new employee at Hot Chocolate—proceed with caution. You have to either never eat these or succumb to the fact that you will be addicted forever to Dream Bars.

That's a whole lotta citrus in this here recipe. If you want to make a citrus cookie that tastes like you climbed up a tree and plucked a cookie off the branch, that's what it takes.