cookies and bars

These little tart-shaped cookies start with a buttery brown sugar base, and are topped with a disk of caramel and nuts before getting a light sprinkle of flaky salt. They’re a tiny morsel with big salty-sweet flavor.

Salted Caramel Cookie Bites

(159 grams) brown sugar firmly packed

(113 grams) unsalted butter

salt

vanilla extract

baking powder

(181 grams) King Arthur Unbleached All-Purpose Flour

(43 grams) chopped toasted macadamia nuts or smoked almonds

kosher salt

While they look unassuming, these ultra-tender cookies are superbly flavorful. Appearing here courtesy of YouTube pastry chef star Claire Saffitz and her first cookbook, Dessert Person, Claire notes the cookies feature “two of the best nuggets of baking knowledge” she’s ever acquired: making the dough with sieved hard-boiled egg yolk and “toasted” flour. These two unusual ingredients yield a cookie that’s absolutely irresistible.

Thrice-Baked Rye Cookies

(133 grams) medium rye flour

(30 egg

unsalted butter

(149 grams) granulated sugar

Demerara sugar

These sparkly sandwich cookies look like little snowballs, with a bright red ribbon of raspberry filling in the middle.

Shimmer Cookies with Raspberry Filling

(227 grams) unsalted butter

confectioners' sugar

Fiori di Sicilia optional

(240 grams) King Arthur Unbleached All-Purpose Flour

sugar

(170 grams) confectioners' sugar

(15 grams) lightly crushed freeze-dried raspberries

(71 grams) unsalted butter

milk

This lightly spiced dough is a dream to work with. It rolls beautifully, holds its shape when baked and, best of all, tastes much more delicious than an ordinary sugar cookie, thanks to a hint of ginger and nutmeg. This dough also makes delightful Stained Glass Cookies (see "tips," below).

Cream Cheese Roll-Out Cookies

(92 grams) vegetable shortening

(298 grams) granulated sugar

half an 8-ounce package (113 grams) cream cheese softened

King Arthur Pure Vanilla Extract

ginger

nutmeg

baking soda

(480 grams) King Arthur Unbleached All-Purpose Flour

(39 grams) light corn syrup or dark corn syrup

grams) milk

Crisp, light, and flaky, with a swirl of raspberry inside, these miniature slice-and-bake cookies deliver a lot of visual appeal for very little effort. For even more raspberry flavor and a standout visual effect, dip them in the accompanying raspberry glaze.

Mini Raspberry Palmiers

(270 grams) King Arthur Unbleached All-Purpose Flour

unsalted butter cold cut in pats

(170 grams) sour cream

(15 grams) freeze-dried raspberries lightly crushed

(57 grams) confectioners' sugar

You don’t need royal icing or piping bags to make stunning holiday cookies. These easy sugar cookies rely on just one base dough and a couple of cookie cutters to create an eye-catching design. By pairing chocolate cut-outs with vanilla cookies (and vice versa), you’ll make two-tone, two-flavor cookies that will satisfy (almost) everyone. What’s more, their sturdy shortbread-like texture makes them perfect to ship to faraway friends and family.From festive cookies to party-worthy desserts, bake it easy this winter with our collection of 12 simple-yet-spectacular recipes.

Two-Tone Festive Sugar Cookies

table salt

(198 grams) granulated sugar

(21 grams) black cocoa*

This no-bake chocolate ripple fridge cake layers cocoa biscuits and cream into a soft, sliceable dessert. A classic Australian favourite, reworked by Helen Goh for Yotam Ottolenghi.

Chocolate Ripple Fridge Cake (No-Bake Australian Dessert)

tbsp milk (or 7 tbsp if not using Grand Marnier)

Grand Marnier (if using)

tbsp espresso (regular

heavy cream

crème fraîche

cinnamon

all-purpose flour

cocoa powder

¾ tsp baking powder

½ tsp baking soda

tbsp unsalted butter (at room temperature)

vegetable oil

golden syrup (or light corn syrup)

strawberries

orange zest

tbsp Grand Marnier or orange juice

orange

First make the cookies. Sift the flour, cocoa powder, baking powder, baking soda, and salt into a medium bowl.

Place the butter, sugar, oil, and golden syrup in the bowl of a stand mixer with the paddle attachment in place. Beat on medium speed for 2 minutes, until light and creamy. Scrape the sides of the bowl, then add the egg and beat again until combined. Decrease the speed to low, add the dry ingredients, and mix until the dough comes together. Wrap and chill in the fridge for at least 2 hours.

When ready to bake, preheat the oven to 375°F.

Pinch off 1-oz/30g pieces of dough and roll them into balls, then place them, spaced about 2 inches/5cm apart, on two parchment- lined rimmed baking sheets. You should make about 23 balls.

Flatten them with your hand—they should be about 2 inches/5cm wide—then bake for 12-15 minutes, until firm and the tops are cracked or “rippled.” Remove from the oven and allow to cool for 5 minutes before transferring to a wire rack to cool completely.

Cookies

When ready to assemble the cake, combine the milk, Grand Marnier (if using), and espresso and set aside.

Place the cream, crème fraîche, powdered sugar, vanilla extract, and cinnamon in the bowl of the stand mixer with the whisk attachment in place. Whisk on medium-high speed until soft peaks form—be careful not to over-whip, as the cream will thicken as you spread it.

Transfer 2 cups of the mixture to a small bowl and refrigerate—this will be used to finish the cake. Pipe or dollop a roughly 12-inch/30cm-long line (about ¾ inch/2cm wide) of the remaining cream mixture down the center of a long cake plate or board—this is to help position the cookies for assembly.

Take 20 of the cookies and, working with one cookie at a time, lightly brush both sides with the milk mixture—you want to just moisten the entire cookie without drenching it. Then, using a small spatula or knife, spread 2 tablespoons of the cream on one side of the cookie. Standing the cookie upright, press it down onto one end of the strip of cream.

Repeat with another cookie, then place alongside the first cookie, pressing to sandwich them together. Continue with the remaining cookies to form a long log cake. Spread the remaining cream mixture over the top and sides of the log—don’t worry if it only barely covers the cake, as it will be topped up with the reserved cream the following day. Cover loosely and refrigerate for at least 6 hours or overnight.

About 15 minutes before you’re ready to serve, combine the strawberries in a bowl with the sugar, finely shaved orange zest, and Grand Marnier. Allow to macerate for 10–15 minutes.

Meanwhile, spread the reserved cream over the top and sides of the log.

When ready to serve, tumble about half the strawberries along the top of the cake, pressing them on slightly to help them stick. Drizzle any syrup over and around the plate. Finish with the orange zest strips on top. When serving, slice on the diagonal—warming the blade of the knife with hot water helps with the cleanness of the slice—to reveal the stripes.

Cake

Top 7 cookies and bars recipes from across the web

The most viewed cookies and bars recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Salted Caramel Cookie Bites

Thrice-Baked Rye Cookies

Shimmer Cookies with Raspberry Fill...

Cream Cheese Roll-Out Cookies

Mini Raspberry Palmiers

Two-Tone Festive Sugar Cookies

Chocolate Ripple Fridge Cake (No-Ba...

Top 7 cookies and bars recipes from across the web

The most viewed cookies and bars recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Salted Caramel Cookie Bites

Thrice-Baked Rye Cookies

Shimmer Cookies with Raspberry Fill...

Cream Cheese Roll-Out Cookies

Mini Raspberry Palmiers

Two-Tone Festive Sugar Cookies

Chocolate Ripple Fridge Cake (No-Ba...

The most viewed cookies and bars recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine