These almond butter cookies have a crisp, crunchy texture that anyone can enjoy as they are gluten-free.
These rich blondies are flavored with honey, studded with dried cherries, and topped with salty, crunchy Marcona almonds. They'll satisfy fruit and nut lovers alike.
If you're looking for an extra crunchy biscotti with updated flavors, give this chocolate chip and candied almond version a try.
Oft-overlooked cashews are the key to these chewy dark chocolate chip and sea salt cookies.
These oversized macaroons are flavored with lemon zest and dipped in white chocolate.
Brookie: what happens when you bake a chocolate chip cookie onto a brownie.
Pillowy ricotta cookies are scented with Fiori di Sicilia, a fragrant blend of citrus extracts.
These shortbread are like Irish soda bread in cookie form.
These sugar cookies are lightly crisp at the edges and flavored citrusy Earl Grey tea.
White chocolate, cherries, and almonds make these dessert-worthy biscotti.
Chewy peanut butter cookies with dark chocolate chips.
Easy, lightly chewy sugar cookies are rolled in pink sprinkles to make them perfect for your Valentine.
These fudgey brownies have a subtle, smokey heat thanks to ancho chile powder. Cinnamon and cayenne round out the warm flavors while the chocolate chips add a double dose of chocolate.
Some boozy sweets don't really taste like booze. That's not the case with these cookies, which marry the flavors of brown butter, pecans, and bourbon.
French butter cookies (sables) are topped with the Middle Eastern spice blend za'atar for a savory-sweet snack that would be great as an hors d'oeuvre with wine.
It can't be helped. These teeny tiny macaroons are just adorable. Bonus: they're tasty and gluten-free.
These addictively crispy, chewy balls are full of my favorite combinations: dark chocolate-cranberry, honey-salt, and nut butters with a crunchy texture.
A holiday take on the traditional blossom cookie: a cakey chocolate cookie with a festive peppermint Kiss.
Chocolate and peppermint, all dressed up for the season.
Invert your pumpkin pie this year by topping pumpkin pie filling with a ginger cookie crumble.