Christmas cookies nyt

Make one or make them all.

Inky black tahini gives these cookies their dark swirl, sandy texture and nutty taste, which is reminiscent of halvah. But, if you can’t get your hands on black tahini, simply omit it. Instead, add 1/2 cup plain tahini to all the dough in Step 4, and skip Step 5. The crunchy black sanding-sugar edge makes them truly modern, but you can also use black sesame seeds or turbinado sugar to adorn the cookies.

Gochujang caramel cookies bring a spicy twist to classic sugar cookies. Blending sweet and spicy with rich gochujang caramel, they offer a unique, crispy-yet-chewy cookie experience. Makes 12 large cookiesAdapted from New York Times Cooking

These cookies were the result of a happy accident. (The best things always are, aren’t they?) When the peanut butter ran out, similarly creamy white miso stepped in. The other ingredients were tweaked to offset the miso’s savory character, and what came out of the oven was salty and sweet, crunchy and chewy. A brief stint in the fridge helps mellow the miso’s bracing brackishness, and a roll in Demerara sugar adds a subtle crunch that pairs well with the tender cookie.

Learn the secrets to making these classic European cookies, including tips for the perfect dough and decoration ideas. Bake a batch of these festive cookies and bring the magic of gingerbread into your home!

Every cookie tin deserves a little savory bite. These delicate crisps are speckled with fresh herbs and have a golden vein of cheese running through the dough. Fresh ground black pepper adds a gentle, lingering heat. You can go with any firm cheese that has strong notes here; sharp Cheddar, Parmesan or pecorino will all work nicely. Both the dough and cheese will benefit from staying cold while you work, so return the dough to the refrigerator as often as necessary to keep it chilled. (This…

Enjoy perfectly spiced, extra soft and chewy chocolate ginger cookies using this tested recipe. Don't forget the dip in dark chocolate!

Gochujang, the fermented Korean chile paste, offers intrigue in this otherwise classic chewy sugar cookie. A gentle amount of ground cinnamon lends snickerdoodle vibes, and the dough is raked through with ripples of clay-red gochujang “caramel,” in which brown sugar and butter mellow the chile’s heat. Mixing this dough by hand is highly recommended for the most defined crinkles and the chewiest texture.

These spiced and spicy cookies, chocolaty and brimming with molten marshmallow, are a terrific treat to keep you warm in the colder months. The dough itself is imbued with cinnamon and a bit of ground cayenne, a combination commonly found in Mexican hot chocolate that also gives these cookies a flavor reminiscent of the holidays — and a slight kick when you least expect it. The marshmallowy interior provides a wonderful chew and maintains a pillowy soft texture, even after a few days in an…

Tis the season for holiday cookies! These yummy gluten-free and vegan Gingerbread Sandwich Cookies are a great addition to your holiday spread. Gift to friends and family or keep them all for yourself.