Baking

Some of the same ingredients used for hot chocolate go right into these crowd pleasers. Cocoa powder gives them their chocolate flavor, while marshmallows are the squishy centers. Slathered on top is a chocolate frosting that hides the marshmallow—creating a delightful surprise for the lucky person who takes a bite.

A variegated pattern of deep dark chocolate and pure white powdered sugar makes these crinkly cookies a striking study in contrast. Roll balls of the rich dough first in granulated sugar, then in confectioners’ sugar. The first layer ensures that the second one retains its snowy white appearance.

You’re guaranteed to get a bit of brown butter–flecked icing in every bite of these pillowy spice cookies. Offer them at a Halloween party or as part of a Thanksgiving dessert buffet.

To say these are memorable is an understatement. A combination of fresh and ground ginger, molasses, and chunks of semisweet chocolate makes the cookies sophisticated enough for adults but chocolaty enough for children.

Thyme serves as a savory counterpoint to these sweet, soft, and chewy tea cookies. Cornmeal and dried currants add additional texture—and flavor.

Incorporating less butter and brown sugar into the batter yields cookies that are thicker and fluffier than other chocolate chip cookies, with just as many chips—and just as much appeal.

The dough for these cookies develops into two distinct textures as it bakes—a soft, chewy center surrounded by a wafer-like shell.

A generous topping of fresh berries and toasted almond slices embellishes these basic blondies.

Unsweetened shredded coconut is available in health food stores. You can also use sweetened shredded coconut (reduce the sugar in the recipe from 3/4 cup to 1 tablespoon). For the variations, pair the coconut with chocolate—chips or cocoa powder—to create rich combinations reminiscent of a candy bar.

Blondies are usually baked in a square or rectangular pan and cut into bars. Here we’ve used a springform pan to bake a round that’s then cut into wedges. The familiar flavor is made even more irresistible with the spice of candied ginger, the sweetness of dried pears, and the crunch of pistachios.

Rich cream cheese dough, coconut–cream cheese filling, and a topper of jam make these pinwheels complex—chewy on the outside, creamy in the center. Create a variety of flavors by substituting different fruit jams for the strawberry.

These are like tiny inside-out carrot cakes, with the signature cream cheese frosting on the inside and spiced “cake” on the outside.

This version of a well-loved combination from childhood concentrates the flavors into a sweet dessert that appeals to all ages. We like strawberry jam, but feel free to substitute any flavor you prefer

For a twist on the traditional French petit fours known as financiers, we baked these cookie “cakes” in mini-muffin tins instead of small rectangular pans. They have a nutty, buttery flavor with floral hints of honey. Tiny raspberry heart decorations make them an appropriate gift for Valentine’s Day.

A sugar-and butter-rich batter is the foundation for these cookie-jar classics. Just baked, they make a perfect snack on a chilly winter night—or any time.

The long, thin shape of these cookies accounts for their distinctive name in many languages: langues-de-chat in French, lingue di gatto in Italian, and cat’s tongues in English. Serve them as an accompaniment to fruit compote or ice cream.

The origins of the whoopie pie remain a mystery, but many believe that the cookie, a specialty of Pennsylvania Dutch country and parts of New En gland, was created when leftover cake batter was baked, iced, and sandwiched as a treat for children. We used a peanut butter filling, but substitute Seven-Minute Frosting (recipe follows) if you prefer.

Timing is key, so have everything you need ready, and start whisking egg whites once the syrup is at a full boil.

The addition of whole, salted peanuts in this super-crunchy cookie imparts the perfect balance of salty and sweet. And the light-as-air texture of the crisps themselves contrasts quite nicely with the chunkiness of the peanuts.

The virtues of this cookie recipe are many: It relies on just a few basic ingredients, the dough is remarkably easy to prepare, and as the cookies bake, they fill the kitchen with the most magnificent scent.