Cookies & bars

Drop, rolled, sliced and bar cookies, with notes on spread, texture and storage.

• Anise PizzelleThin, crisp Italian pizzelle flavored with anise and vanilla, made on an electric iron. Batter amount per cookie, timing and shaping cones while hot.
• Brown Sugar BlondiesChewy, butterscotch-flavored blondies built on melted butter and plenty of brown sugar. An extra yolk for chew, mix-in options and the right bake time.
• Cakey BrowniesLight, tender, cake-like chocolate brownies made with creamed butter, cocoa and a little baking powder. Pan size, doneness test and frosting options.
• Cheesecake Swirl BrowniesFudgy chocolate brownies marbled with a tangy cream cheese layer. Batter amounts, swirling without overmixing, doneness cues and refrigerated storage.
• Chewy Anzac BiscuitsEgg-free Anzac biscuits made with rolled oats, coconut and golden syrup, baked chewy or crisp to taste. Ratios, the baking soda fizz step and timing.
• Chewy Baked Granola BarsSoft, chewy oat bars with nuts, seeds and dried fruit that hold together when cut. The binder ratio, hard pressing and full cooling that make them work.
• Chewy Ginger Molasses CookiesBig, chewy molasses spice cookies with crackled sugar tops. Melted butter, dark brown sugar and fresh ginger, with dough-chilling and bake-time cues.
• Chewy Oatmeal Raisin CookiesThick, chewy oatmeal raisin cookies with cinnamon, nutmeg and plumped raisins. Learn why the dough rests, which oats to use and how to avoid dry cookies.
• Chocolate Crinkle CookiesFudgy chocolate cookies with deep cracks through a thick powdered-sugar coat. Why the dough must chill, the double sugar roll, and how to keep the coat white.
• Chocolate Whoopie PiesSoft chocolate buttermilk cakes sandwiched with fluffy marshmallow cream filling. Scoop sizes, bake times and how to keep the halves domed and moist.
• Chocolate-Dipped Coconut MacaroonsChewy coconut macaroons with golden peaks, bound with condensed milk and whipped egg whites, then dipped in chocolate. Naturally flour-free; tips and fixes.
• Classic Chocolate Chip CookiesDependable chocolate chip cookies with crisp edges and chewy middles. Exact weights, the brown-to-white sugar balance, chill options and fixes for flat cookies.
• Classic Italian Almond BiscottiButter-free almond biscotti baked twice for a dry, snappy crunch that holds up in coffee or vin santo. Log sizes, slicing angle and second-bake times inside.
• Cornstarch Alfajores with Dulce de LecheMelt-in-the-mouth alfajores de maicena: pale cornstarch cookies sandwiched with thick dulce de leche and rolled in coconut. Dough ratio and bake cues.
• Cream Cheese RugelachFlaky cream cheese rugelach rolled with apricot jam, walnuts, currants and cinnamon sugar. Dough handling, wedge cutting, chilling and baking temperatures.
• Crisp GingersnapsThin gingersnaps that crunch and snap, made for dunking in coffee or crushing into a pie crust. Small balls, a long bake and a crumb-crust variation.
• Crisp Meringue CookiesSnow-white meringue kisses that dry crisp through without browning, from a 2-to-1 sugar and egg white French meringue. Piping, low-oven drying and humidity tips.
• Cut-Out Sugar Cookies That Hold Their ShapeRolled sugar cookies with crisp, sharp edges that keep their shape for decorating, plus a meringue-powder royal icing. Rolling, chilling and baking cues.
• Danish Butter CookiesCrisp, piped butter rings and swirls like the ones in the blue tin. A soft pipeable dough, star-tip technique and chilling so the ridges stay sharp.
• Date Squares (Matrimonial Bars)Old-fashioned oat crumble squares sandwiching a soft, cooked date filling with orange zest. Filling consistency, pressing technique and bake cues.
• Florentines with Chocolate BottomsLacy almond and candied orange florentines bound with a honey caramel, finished with a coat of dark chocolate. Mixture ratios, spacing and timing explained.
• Flourless Monster CookiesThick, chewy monster cookies built from peanut butter, rolled oats, chocolate chips and candy-coated chocolates, with no flour. Portioning, resting and bake cues.
• French MacaronsSmooth-topped almond macarons with ruffled feet using the French meringue method. Exact weights, the macaronage test, resting and a chocolate ganache filling.
• French Madeleines with a Proper HumpLemon-scented madeleines with crisp golden edges and the tall hump on the back. Covers resting the batter, chilling the pan and baking hot.
• Fudgy Brownies with a Crackly TopDense, fudgy chocolate brownies with a shiny paper-thin crust, made in an 8-inch pan. The egg-whipping trick, toothpick test and clean-cutting tips.
• Gingerbread Cookies for Cutting and DecoratingSpiced molasses gingerbread dough for cut-out men and shapes that stay flat for icing. Spice amounts, chilling, rolling thickness and a simple piping icing.
• Hamantaschen That Stay ClosedPurim triangle cookies from an orange-scented butter dough that holds its shape. Exact filling amounts, a pinch-and-overlap fold and fixes for opening.
• Hawaiian Butter MochiChewy, bouncy Hawaiian butter mochi baked from sweet rice flour, coconut milk and butter. A one-bowl batter, deep golden bake and when to cut it.
• Homemade Chocolate Sandwich CookiesCrisp, very dark chocolate wafers with a sweet vanilla cream center, in the style of an Oreo. Cocoa choice, rolling thickness and filling ratio covered.
• Italian Meringue MacaronsConsistent, stable macarons made with hot sugar syrup whipped into egg whites. Syrup temperatures, timing the whites, folding and a raspberry white chocolate filling.
• Italian Rainbow CookiesThree almond-paste sponge layers in red, white and green, joined with jam and coated in chocolate. Batter division by weight, pressing and clean cuts.
• Jam Thumbprint CookiesTender butter thumbprints that hold their wells, filled with jam halfway through baking so it sets glossy instead of scorching. Dough weights and fixes.
• Lemon BarsBright lemon bars with a crisp shortbread base and a smooth baked lemon curd layer. Lower-heat bake for no bubbles, doneness cues and safe storage.
• Millionaire's ShortbreadLayered caramel shortbread bars: a crisp butter base, thick condensed-milk caramel and a snap of chocolate. Stirring cues, setting times and clean cutting.
• Nanaimo BarsCanada's no-bake bars: a chocolate graham-coconut base, custard buttercream middle and thin chocolate top. Cooked base, layer chilling and clean cuts.
• New York Black and White CookiesLarge, cakey black and white cookies iced half vanilla and half chocolate on the flat side, New York deli style. Batter, portion size and icing steps.
• No-Bake Chocolate Peanut Butter Oat CookiesClassic stovetop no-bake cookies with cocoa, peanut butter and quick oats, timed so they set firm but not crumbly. Boil time, thermometer target and fixes.
• Peanut Butter BlossomsSugar-rolled peanut butter cookies with a chocolate kiss pressed in after baking. Learn the timing and chilling tricks that keep the kiss tall and glossy.
• Pecan Pie BarsAll the gooey filling of pecan pie on a brown sugar shortbread base, cut into 24 bars. Crust timing, set-but-wobbly cues and tips for slicing neatly.
• Pecan SandiesSandy, buttery slice-and-bake cookies packed with toasted pecans and a hint of brown sugar. Log shaping, slicing thickness and fixes for crumbling.
• Pfeffernüsse (German Pepper Nut Cookies)Small, domed German spice cookies with honey, molasses and real black pepper, dipped in a thin sugar glaze that sets white. Weights, chill time and storage.
• Raspberry Crumble BarsJammy raspberry bars with one buttery oat dough used for both the base and the crumble topping. Par-baking, berry filling and how to get clean squares.
• Raspberry Linzer CookiesAlmond and cinnamon linzer cookies sandwiched with raspberry jam behind a cut-out window. Rolling thickness, cutter sizes and assembly order covered.
• Scottish Butter ShortbreadCrumbly, pale Scottish shortbread made from butter, sugar and flour in a 1:2:3 ratio, baked low and slow as petticoat tails or fingers. Method and fixes.
• Seven-Layer Magic BarsGraham crust, chocolate and butterscotch chips, coconut and nuts bound with sweetened condensed milk. Layer order, even pouring and clean cutting.
• Skillet Chocolate Chip CookieOne giant chocolate chip cookie baked in a 25 cm cast iron pan: crisp edges, soft middle. Doneness cues, rest time and how to serve it warm with ice cream.
• Snowball Cookies (Russian Tea Cakes)Pecan snowball cookies, also called Russian tea cakes or Mexican wedding cookies, double-rolled in powdered sugar. Toasting, shaping and coating notes.
• Soft and Chewy SnickerdoodlesSnickerdoodles with crackly cinnamon-sugar tops and soft centers. Cream of tartar gives the classic tang; gram weights, timing and fixes included.
• Soft Frosted Sugar CookiesThick, cakey frosted sugar cookies like the grocery store kind: sour cream dough, pale soft centers, pink buttercream and sprinkles. Weights and timing.
• Soft German LebkuchenNut-rich, cakey German honey-spice cookies baked on wafer rounds, then dipped in chocolate or lemon glaze. Spice blend, gram weights and aging advice.
• Soft Peanut Butter CookiesSoft peanut butter cookies with the classic fork crosshatch and a sugar crust. Which peanut butter to buy, how long to bake, and fixes for crumbly dough.
• Soft Pumpkin Cookies with Brown Butter IcingPillowy spiced pumpkin cookies topped with nutty brown butter icing. How to keep them cakey but not soggy, plus weights, bake times and storage.
• Speculoos (Biscoff-Style) CookiesThin, crisp speculoos spice cookies with deep caramel flavor from dark brown sugar and syrup. Spice blend, resting time and how to get an even snap.
• Spritz Butter CookiesClassic spritz cookies pressed straight onto a bare, cool baking sheet. Dough consistency, press technique and how to keep the shapes sharp in the oven.
• Stroopwafels (Dutch Caramel Syrup Waffles)Thin yeasted waffle cookies split while hot and sandwiched with cinnamon caramel syrup. Dough weights, iron timing, the splitting trick and fixes.
• Thick Bakery-Style Chocolate Chip CookiesGiant six-ounce chocolate chip and walnut cookies with crusty outsides and soft, gooey centers, New York bakery style. Cold butter, bread flour and a hot oven.
• Thin and Crispy Chocolate Chip CookiesFlat, golden chocolate chip cookies that snap cleanly. Melted butter, mostly white sugar and a full bake give crunch from edge to center. Weights and fixes.
• Thin Curved TuilesPaper-thin tuile wafers shaped over a rolling pin while hot, from an equal-weights batter. Includes stencil tips, timing and how to keep them crisp.
• Vegan Chocolate Chip CookiesChewy egg-free, dairy-free chocolate chip cookies made with plant butter and oat milk. Why the dough rests, how to pick ingredients and fixes for spread.

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