Cookie

You could also use dried tart cherries or whole dried figs in place of the cranberries.

Think of these textured, dense treats as chewy muffin tops that forgot to be unhealthy.

Yesss! And you can even use store-bought jam if you want.

These easy crumble bars are the ultimate bring-over dessert. They're incredible when made with blackberries, but any other berries that look good—raspberries, blueberries, strawberries, or a even a combination—make a more than acceptable substitute.

Using chocolate wafers instead of chips is a cookie game-changer.

These sablés will melt on your tongue.

You can create a variety of shapes and colors with a cookie press. We love OXO’s cookie press for this recipe since it has sturdy metal plates and all the parts unscrew easily for cleaning.

Feel free to sub in an equal amount of another liquor, such as bourbon, for this cookies recipe, or omit completely if you’re serving these to kiddos.

There is just no getting around the fact that almond paste is indispensable for these meringue-like cookies; it transforms their flavor and helps them brown evenly. Some brands sell in a tube; others will be in a can in the baking aisle. Using the tube is ideal since the canned might be looser, but either works for this recipe.

We found that a couple cracks across the tops of these cookies were worth it in this recipe to ensure they are as light and moist as possible, but resting the portioned dough for the full hour helps minimize getting too many.

To ensure these don’t break, use a couple of layers of parchment paper or foil in the baking dish and make sure they’re completely cooled before removing them.

Crush candies in a plastic bag with a rolling pin. Using a hand mixer is more effective than a stand mixer for this chocolate-peppermint fudge recipe.

If you’re into chewier oatmeal-raisin cookies, reduce baking time by 2 minutes. For crispier, flatten them out a bit before baking.

What makes this peanut butter cookie recipe The Best? Well, there’s a few reasons actually. We call for natural peanut butter so that you can dial the sugar and salt amounts exactly. Instead of just adding roasted peanuts from the can, we roast them a second time for even more peanutty flavor. And the pan of water in the oven creates a burst of steam that gives the finished cookies the perfect crunchy-chewy texture. Now you know! This is part of BA's Best, a collection of our essential recipes.

Caramelized white chocolate forms the base of this rich ganache confection; the snowballs are more like truffles than cookies.

Use your favorite nut—or mixed nuts—in place of the cashews.

You can use any flavor jam or jelly you like; substitute roasted salted peanuts to play up the salty-sweet angle.

For the neatest, cleanest edges, freeze the brownies for 15 minutes so they’re nice and firm before cutting, and dip your knife in hot water between each slice.

Make sure to get your whisk into the bottom edge of the pan as you prepare the custard so that the mixture cooks evenly.