6 recipes. Page 1 of 1.
These molasses cookies use brown sugar, warm spices and a confectioners’ sugar coating. Chill the mixed dough before rolling, then bake until the edges hold their shape while the centers remain soft. Letting the cookies settle on the tray helps them lift without breaking.
Cranberry jam is spooned into these gingerbread thumbprints after baking. That timing keeps the jam separate from the cookie’s baking check and lets you control the filling level. Shape shallow wells, bake the cookies until set, then cool before adding the jam.
Green almond-meringue shells enclose buttercream mixed with finely crumbled snack cake. Uniform rounds are the simpler starting shape; piped trees need matching sizes and their own baking check. Macaron texture is sensitive to mixing and has not been validated for this formula in a kitchen trial.
Orange zest and almond extract flavor these butter-cookie cutouts with meringue-powder icing. Roll to an even thickness and chill the cut shapes before baking. Cool every cookie fully before decorating so the icing stays on the surface.
Vanilla sandwich cookies form the base and topping of this chilled pudding dessert. Cream cheese and whipped topping make the middle layer, while instant cheesecake pudding forms another. Allow at least four hours of refrigeration before attempting neat portions.
White chocolate chips and caramel bits are folded into a creamed-butter cookie dough, then finished with a little flaky salt. Use caramel bits intended for baking rather than a pourable sauce. Cool the cookies before lifting so melted caramel has time to settle.