10 holiday cookie recipes to bring sparkle to the season

As the short days and cold nights of late fall and early winter begin to settle around us, I’ll take any excuse to celebrate.

But as my favorite time of the year rolls around for 2024, I don’t need to stretch to find a reason to mark the occasion: This is The Washington Post’s 20th collection of holiday cookies. The annual package, beloved by readers and staffers alike, began in 2005, and with our most recent entry, we have officially cracked 400 total recipes in this sweetest of traditions.

In looking through our archive of old recipes and seeking out new ones, I’ve never once thought, “That’s it; we’re done.” There are always more cookies to dream up and enjoy, new voices to bring into the fold. And there’s always, always a need to put a smile on everyone’s faces, which a bounteous, colorful platter of cookies inevitably does.

Our definition of “holiday cookie” knows no bounds. Yes, there are many iterations of the expected gingerbread, rum balls and sugar cookies, and we’ve continued to return to the well with variations that incorporate different twists and unique flavors. To that foundation, we’ve sought to add sometimes surprising, always delightful treats (bars and confections included) that are just as worthy of a place in your cookie canon. My own personal new classics include soft and chewy sugar cookies inspired by golden milk, rosemary-scented biscotti reminiscent of a forest in winter, and sesame blossoms that swap the typical peanut butter for tahini.

This year’s batch of 10 recipes similarly strikes the balance between old and new, familiar and fresh. We reached out to some of our favorite chefs, recipe developers and authors, and in return, they’re offering takes on spiced German pfeffernüsse, buttery whipped shortbread, cardamom-scented Persian cookies, no-bake Taiwanese snowflake crisps and more. (New this year: All recipes that were not already vegan or gluten-free include substitutions and variations to meet those requirements.) The cookie project is one for the whole family, especially for fans of jigsaw puzzles: Lauren Dozier’s Quilt Block Sugar Cookies are fun to assemble and almost too pretty to eat, except they’re too delicious not to.

As always, our package would not be successful without the hard work of my fellow editors, as well as our dedicated testers, tasters, photographers, designers and stylists. And, of course, we couldn’t do it without you, our readers. It’s in large part to your enthusiasm (your emails asking me for the day this package drops!) that we have been able, willing and excited to bring you this extravaganza year after year.

Here’s to many more years of many more cookies. And now on to our newest recipes, as introduced by the people who created them.

Whipped Shortbread Spritz Cookies

By Camilla Wynne

I grew up looking forward to eating my grandmother’s whipped shortbread more than any other cookie in her incredible holiday spread. The version I knew was rather plain little balls, slightly imperfect but jazzed up with a candied cherry pressed into the center. Looks didn’t matter because the texture was transcendent; they melted on the tongue before the pleasurable contrast of the flour’s slight grit came into focus. When I wrote my second book, I knew I wanted to include the recipe but had misplaced it. I tried numerous other whipped shortbread recipes, but none could compare. Luckily, my grandmother had eight children, and after a little email sleuthing, one of my aunts produced it.

I’ve always wanted a cookie press to make fanciful shapes with ease, but for some reason had never treated myself. I was delighted when I was asked to make my whipped shortbread into spritz cookies and finally had a legitimate excuse! With the press of a lever, you can transform this sublime dough into flowers, fleurs-de-lis or snowflakes. (No press? You can pipe from a standard piping bag or simply scoop and roll.) Now that they have the looks, on top of texture and taste, no one will be able to resist, so consider making a double batch.

Whipped Shortbread Spritz Cookies

48 to 64 servings (makes 48 to 64 cookies, depending on the press)

Active time: 30 mins; Total time: 1 hour

These melt-in-your mouth shortbread cookies are all about texture and the rich taste of butter. Using a cookie press to make them into all manner of shapes will have you creating your own assortment reminiscent of a tin of Danish butter cookies, but infinitely more delicious.

Use your oldest, most tarnished cookie sheets to help get a little traction for the cookies to stick. Sifting the flour and cornstarch are especially important here to ensure smooth, lump-free dough for squeezing out of the cookie press.

The yield may vary depending on the size of your press or the shape of the cookies.

Storage: Store in an airtight container at room temperature for up to 2 weeks, or freeze for up to 2 months.

Where to buy: Cookie presses are available at baking supply stores and online.

Variations: For a stronger vanilla flavor (and cute specks), replace the vanilla extract with 1 teaspoon vanilla paste or the scraped seeds of 1 vanilla bean. Scoop variation: When the dough is ready, use a No. 30 (1-ounce/28-gram) cookie scoop to portion 30-gram balls onto parchment-lined sheet pans. Alternatively, use a measuring spoon to scoop 2-tablespoon portions, rolling into smooth balls. Increase the baking time to 30 minutes. The yield is about 28 cookies. Piping bag variation: When the dough is ready, fit a piping bag with a medium star tip (such as Ateco #845) and fill with dough. Pipe rosettes onto parchment-lined sheet pans. Increase the baking time to 25 to 30 minutes. The yield is about 32 cookies. Vegan variation: Replace the dairy butter with a nondairy butter. Because nondairy butter tends to be softer than regular butter, chill the dough and sheet pans in the freezer for 5 to 10 minutes before using the cookie press. Gluten-free variation: Replace the all-purpose flour with a gluten-free all-purpose flour blend, increasing the amount to 2 cups (280 grams). Omit the cornstarch. Chill the dough and sheet pans in the freezer for 10 minutes before using the cookie press, then chill the pressed cookie dough on the pans for an additional 15 minutes before baking.

INGREDIENTS

2 sticks (16 tablespoons/227 grams) unsalted butter, softened

1/2 cup (63 grams) confectioners’ sugar

1 teaspoon vanilla extract

1 2/3 cups (210 grams) all-purpose flour

1/4 cup (32 grams) cornstarch

1/4 teaspoon fine salt

DIRECTIONS

Position a rack in the middle of the oven and preheat to 300 degrees. Have ready two large sheet pans (no need to line them).

In the bowl of a stand mixer fitted with the paddle attachment, or using a large bowl and a hand mixer, beat together the butter and confectioners’ sugar on medium-high speed until pale and very creamy, 2 to 4 minutes, scraping the sides and bottom of the bowl as needed. (Alternatively, mix vigorously by hand in a large bowl with a wooden spoon.) Add the vanilla extract and beat on medium-high until combined. Sift in the flour, cornstarch and salt, and mix on low until combined, scraping the bowl to make sure everything is incorporated.

Transfer the dough to a cookie press, and press according to the manufacturer’s instructions. Press cookies directly onto the unlined sheet pans as close together as possible. If the dough isn’t sticking to the pans, try refrigerating it until slightly firmer, 5 to 10 minutes. (Chilling the pans can help as well.) Bake one sheet at a time, 15 to 18 minutes, or until firm to the touch and just golden.

Transfer to a wire rack and let cool on the pan for 5 minutes. Using a small offset spatula, transfer to a wire rack and let cool completely. Repeat the baking and cooling with the remaining cookies.

Nutrition | Per cookie, based on 64: 43 calories, 4g carbohydrates, 8mg cholesterol, 3g fat, 0g fiber, 0g protein, 2g saturated fat, 9mg sodium, 1g sugar

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

From cookbook author Camilla Wynne.

Gingersnap and Orange Cream Sandwiches

By Caroline Schiff

When I was growing up, gingersnaps seemed magical. I remember my first one: I was about 6 years old and hovering around the cookie spread at a holiday party. I grabbed a deep-caramel-colored cookie and scurried away to enjoy it in peace. One bite, and I was enthralled: The blend of warm spices and molasses was otherworldly with complexity. I wanted more of that burst of ginger, cinnamon, cloves and allspice, spices I couldn’t even name at the time. To this day, whenever I get my hands on a gingersnap, I savor it.

As a professional pastry chef, I’ve spent years perfecting gingersnaps, as we’re all powerless against the wafting aroma as they bake. This is a cookie that transports me with a single bite. No longer in my city apartment, with day-old, slushy snow outside, I imagine myself in a cabin in the woods, in front of a roaring fire, with snow softly falling. But even better than a single gingersnap is a gingersnap cookie sandwich, with a creamy, bright, citrusy filling to balance the deep, enchanting flavors.

Gingersnap and Orange Cream Sandwiches

32 servings (makes 32 sandwich cookies)

Active time: 1 hour 25 mins; Total time: 2 hours , plus chilling and cooling time

Gingersnaps are an enchanting winter cookie, but this recipe takes them to another level as a sandwich filled with a bright, citrusy buttercream to balance the depth and complexity of the wafers. The classic treat is nostalgic, cozy and compelling, with warming spices, deep molasses notes and a satisfying snap.

Make ahead: The dough needs to be made and refrigerated for at least 1 hour before being rolled out. If refrigerating overnight or longer, you may need to let the dough sit at room temperature for about 10 minutes before rolling it out. The buttercream filling can be made and refrigerated in an airtight container for up to 6 days in advance. Let the buttercream soften at room temperature for up to 8 hours before using.

Storage: Store the assembled sandwiches in an airtight container for up to 5 days; they may lose some of their snap, but they will still be delicious. Freeze the tightly wrapped dough disk (defrost in the refrigerator overnight) or baked gingersnaps (unfilled) for up to 2 months.

Substitutions: To make these gluten-free >> use 2 1/2 cups (364 grams) of a cup-for-cup gluten-free flour blend, such as Bob’s Red Mill. To make these vegan >> see Variations.

Variations: Skip the buttercream to yield up to 64 plain gingersnap cookies. To make vegan cookies, substitute nondairy butter for the dairy butter (in the dough and filling) and nondairy milk for the heavy cream. In the dough, increase the baking powder to 1 1/2 teaspoons, and eliminate the egg yolk.

INGREDIENTS

For the cookies

Scant 2 1/2 cups (315 grams) all-purpose flour, plus more for dusting

1 tablespoon pumpkin pie spice

1 teaspoon ground ginger

3/4 teaspoon baking soda

1/2 teaspoon fine salt

1/2 cup plus 2 tablespoons (125 grams) granulated sugar

8 tablespoons (1 stick/113 grams) unsalted butter, softened

1/3 cup (80 milliliters) heavy cream

1/4 cup (85 grams) unsulfured molasses

1 large egg yolk

1/2 teaspoon vanilla extract

For the filling

8 tablespoons (1 stick/113 grams) unsalted butter, softened

2 1/4 cups (284 grams) confectioners’ sugar

Finely grated zest of 1 large orange (about 1 1/2 teaspoons)

1 1/2 tablespoons fresh orange juice (from the same orange)

1/2 teaspoon vanilla extract

1/8 teaspoon fine salt

DIRECTIONS

Make the cookies: In a medium bowl, thoroughly whisk together the flour, pumpkin pie spice, ginger, baking soda and salt until well combined and no lumps remain.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl if using a hand mixer, mix the granulated sugar and butter on low speed just to break up the butter. Increase the mixer speed to medium and beat the mixture until fully combined, about 1 minute. Stop the mixer, and scrape the sides and bottom of the bowl. Add the cream, molasses, egg yolk and vanilla, and mix on low until fully combined, 1 to 2 minutes, stopping to scrape the bowl as needed. (The mixture will look curdled.)

Add the flour mixture and mix on low speed until a uniform dough forms, 1 to 2 minutes, stopping to scrape the bowl as needed. The dough will be very soft and sticky. Turn the dough out onto a large piece of plastic wrap or well-floured parchment paper, and, using another piece of wrap or parchment paper, or the overhang of the piece the dough is on, shape it into a disk about 1/2-inch (1 1/4-centimeters) thick. Wrap the disk tightly in plastic wrap or parchment paper, and refrigerate until firm, for at least 1 hour and up to 6 days.

When you’re ready to bake, position racks in the upper and lower thirds of the oven and preheat to 350 degrees. Line two large sheet pans with parchment paper.

Place a large piece of parchment paper on the countertop and generously flour it. Unwrap the dough - but save what it was wrapped in - and place it on the floured paper. The dough will have firmed up, and will be cool to the touch but still pliable. If the dough is too stiff, let it soften at room temperature for 5 to 10 minutes, and try rolling it out again. (Or give it a few whacks with your rolling pin.) Generously dust the top of the dough with more flour, spread out the reserved wrap or a fresh piece of parchment paper on top, and use a rolling pin to roll the dough out into a circle 1/4-inch (6 millimeters) thick and about 14 inches (36 centimeters) wide. Rotate the dough a quarter turn as needed to try to get a more-or-less even circle, but don’t worry too much if the dough looks more irregular. If the top of the dough starts getting glossy, it’s about to get sticky, so be sure to dust it with more flour as needed; be sure to check the dough on the bottom as well.

Using a 2-inch (5-centimeter) round cookie cutter, punch out circles of dough. (If the dough is sticking to the cutter, dip the cutter into a little flour, in between punching out the cookies.) Use a small offset spatula to transfer the cookies to the prepared pans, spacing them 1 inch (2 1/2 centimeters) apart, as the cookies will spread a bit during baking. If desired, gather up any scraps of dough, wrap, refrigerate for at least 1 hour and reroll.

Transfer both pans to the oven and bake for 12 to 14 minutes, or until the cookies are set in the middle and slightly browned around the edges, rotating from top to bottom and front to back halfway through. Transfer the pans to wire racks and let cool completely.

Make the filling: While the dough is chilling (or the cookies are baking and cooling), in the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, mix the butter, confectioners’ sugar, orange zest and juice, vanilla and salt on low speed until incorporated. Increase the speed to high and beat until pale, fluffy and smooth, about 2 minutes, stopping to scrape the sides and bottom of the bowl a couple of times. You should get about 1 1/2 cups. Keep the buttercream at room temperature for up to 8 hours.

When the cookies have fully cooled, turn half of them over. Using a butter knife or a small offset spatula, spread about 2 teaspoons of the buttercream on each upturned cookie, then top with a plain cookie, and gently press together to form a sandwich.

Nutrition | Per cookie sandwich: 158 calories, 23g carbohydrates, 24mg cholesterol, 7g fat, 0g fiber, 1g protein, 4g saturated fat, 79mg sodium, 15g sugar

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

From pastry chef Caroline Schiff.

Black and White Cookies

By Leah Koenig

I love everything about black and white cookies. I love their dense, springy crumb that more closely resembles a great pound cake than a snappy cookie. I love their fudge-thick icing that gently resists as you bite into it and then melts away. I love their high-contrast coloring, like a half moon on a clear night. And I love that they are quintessentially New York - beloved at the Jewish bakery and corner bodega alike. Over the years, I have developed several black and white cookie recipes that play around with flavor and texture. But when it comes to holiday baking, tradition is paramount. This version captures all the best aspects of the classic in an irresistible sweet that evokes nostalgic delight for the folks who know and creates lifelong fans out of everyone else.

Black and White Cookies

12 to 15 servings (makes 12 to 15 cookies)

Active time: 40 mins; Total time: 1 hour 5 mins

Black and white cookies are a classic of the Jewish American bakery, and for good reason. They have a delightfully springy, cakelike texture and are adorned with a decadent, dual-toned icing that resembles a half-moon and melts in the mouth like fudge. Some people prefer to nibble one side of the cookie followed by the other, while others like to start in the middle to get a little of both icings in every bite. However you eat them, the cookies are destined to become a classic in your home, too.

Storage: Refrigerate in an airtight container for up to 1 week. Freeze the baked cookies, with or without the icing, for up to 2 months.

Substitutions: To make these gluten-free >> use 2 1/2 cups (364 grams) of a cup-for-cup gluten-free flour blend, such as Bob’s Red Mill. In testing, these took closer to 20 minutes to bake. To make these vegan >> see Variations.

Variations: For a vegan cookie, use vegan butter and milk in place of the dairy. For the cookie dough, add 1/4 cup cornstarch with the flour, increase the baking powder to 1 1/4 teaspoons, add 1/2 teaspoon baking soda, and increase the sugar to 1 1/4 cups (225 grams). Eliminate the egg and egg yolks in the dough, and instead use 1 teaspoon apple cider vinegar, increasing the milk to 1/2 cup plus 2 tablespoons (155 milliliters) as well.

INGREDIENTS

For the cookies

2 1/2 cups (315 grams) all-purpose flour, sifted

3/4 teaspoon baking powder

1/2 teaspoon fine salt

8 tablespoons (1 stick/113 grams) unsalted butter or nondairy butter, softened

1 cup (200 grams) granulated sugar

1 large egg

2 large egg yolks

1 1/2 teaspoons vanilla extract

1/3 cup (80 milliliters) whole or reduced-fat milk, or nondairy milk

For the icing

Generous 2 1/2 cups (270 grams) confectioners’ sugar, sifted

2 tablespoons whole or reduced-fat milk, or nondairy milk, plus more as needed

1 teaspoon fresh lemon juice

1/2 teaspoon vanilla extract

2 tablespoons Dutch-process cocoa powder

DIRECTIONS

Make the cookies: Position racks in the upper and lower thirds of the oven and preheat to 350 degrees. Line two large sheet pans with parchment paper.

In a medium bowl, whisk together the flour, baking powder and salt until well combined.

In a stand mixer fitted with the paddle attachment or using a hand mixer and a large bowl, beat the butter and sugar together on medium speed until light and fluffy, about 2 minutes. Add the egg, egg yolks and vanilla, and beat again on medium until combined. (It’s okay if the batter looks a bit lumpy or curdled at this stage.) Scrape down the sides and bottom of the bowl. Reduce the speed to low and stir in half of the flour mixture, followed by the milk, and the remaining flour mixture, scraping down the sides and bottom of the bowl as needed, to form a very soft dough. (It will almost look like cake batter, so don’t be alarmed.)

Using a No. 20 disher or 1-tablespoon measure, scoop out 3-tablespoon portions of dough, each weighing around 55 grams (scant 2 ounces), and arrange them on the prepared sheet pans, spaced about 2 inches apart. Bake for 13 to 15 minutes, or until very light golden around the edges but still pale on top, rotating the pans from front to back and top to bottom halfway through. The tops of the cookies should feel set when lightly pressed with your finger. Remove from the oven and carefully transfer the cookies to a wire rack to cool completely.

Make the icing: In a large bowl, combine the confectioners’ sugar, milk, lemon juice and vanilla and stir to form a thick and spreadable (but not loose or liquidy) icing. If the icing is too thick to spread, stir in additional milk, 1 teaspoon at a time, until the desired consistency is reached.

Scoop about half of the icing into another medium bowl and add the cocoa powder. Whisk to combine, adding more milk as necessary, 1 teaspoon at a time, until the same thick-but-spreadable consistency is reached.

Working with one fully-cooled cookie at a time, flip it over and use a butter knife or small offset spatula to glaze half of the cookie’s flat (not the domed) side with the white icing. To avoid the colors bleeding into each other, allow the white icing to set for about 10 minutes before moving on to repeating with the black icing.

Set the iced cookies back on the wire rack, iced sides up, and let them finish setting, about 10 minutes. Serve at room temperature.

Nutrition | Per cookie, based on 15: 271 calories, 48g carbohydrates, 54mg cholesterol, 7g fat, 1g fiber, 3g protein, 4g saturated fat, 111mg sodium, 31g sugar

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

From cookbook author Leah Koenig.

Quilt Block Sugar Cookies

By Lauren Dozier

Storytelling through food and crafting comes together in this colorful and customizable recipe for quilt cookies. I originally developed it last autumn, after thinking about the playful polymer clay projects I loved as a kid and the colorful canes many artists use to make jewelry. I wondered whether I could combine the idea with a slice-and-bake method, similar to classic checkerboard sugar cookies, and layer rows of patterned segments for a patchwork effect. This approach proved extremely time-consuming and pretty messy, so I decided that cutting out each individual shape to form a patch was cleaner and quicker. Plus, it felt like playing with tiles or putting together a simple puzzle.

A classic sugar cookie recipe is perfect for this, as it’s malleable and forgiving. The Ohio star quilt pattern is geometric, simple and instantly recognizable, but you have plenty of room to play: Try your favorite colors, represent your alma mater or simply experiment with countless color schemes.

Quilt Block Sugar Cookies

12 servings (makes 12 cookies, plus extra from scraps)

Total time: 2 hours 15 mins, plus cooling time

Cookies and crafting come together in this colorful and customizable cookie project recipe. These charming quilt blocks are the star on top of any holiday dessert display. The recipe uses a simple cut-out sugar cookie dough, making assembly approachable and forgiving. Plus, there is no chill time needed to ensure each cookie holds its shape.

A simple 1-inch square cookie cutter is the only tool required to create the pattern of a classic star quilt block. However, a multi-square cookie cutter (a larger square broken into a series of smaller ones) significantly speeds up the process. If you have neither of those, a sharp knife and straight edge will do the trick, though it will be more time-consuming. Assemble the cookies directly on the sheet pans, as it’s difficult to transport the dough without the block falling apart.

You will probably have leftover dough (but not enough of the different colors for the full pattern). See the recipe for tips on how to use it.

Make ahead: Refrigerate the colored dough portions in an airtight container (or wrapped in plastic wrap) for up to 4 days.

Storage: Store in an airtight container at room temperature for up to 1 week, or freeze for up to 2 months.

Where to buy: Multi-square cookie cutters are available online, including on Etsy. Gel food coloring can be found at well-stocked supermarkets, cake decorating stores and online.

Substitutions: To make these gluten-free >> use 3 cups (417 grams) all-purpose gluten-free flour blend. To make these vegan >> see Variations.

Variations: For vegan cookies, add 2 tablespoons cornstarch and 1/2 teaspoon baking soda along with the flour. Eliminate the egg, and use vegan butter instead of regular butter.

INGREDIENTS

3 cups (375 grams) all-purpose flour, plus more as needed

2 teaspoons baking powder

1/2 teaspoon fine salt

16 tablespoons (2 sticks/227 grams) unsalted butter, softened

1 cup (200 grams) granulated sugar

1 large egg, at room temperature

1 1/2 teaspoons vanilla extract

3 to 4 assorted gel food colorings

DIRECTIONS

In a medium bowl, whisk together the flour, baking powder and salt until well combined.

In a stand mixer fitted with the paddle attachment, or using a hand mixer and a large bowl, beat together the butter and sugar on medium-high speed, until smooth and somewhat lightened, about 1 minute, scraping the sides and bottom of the bowl and the attachment as needed. Add the egg and vanilla, and beat again on medium-high until combined, 1 minute more. Scrape down the bowl one more time.

On low speed, gradually add the flour mixture to the mixer bowl, about 1/2 cup at a time, until almost, but not fully, combined. The dough will look a little dry or crumbly; that’s okay. It will finish coming together once you add the food colorings.

Divide the dough into four equal portions, about 215 grams each (approximately the size of a baseball), leaving one in the mixer bowl and transferring the rest to small individual bowls. These are the portions for your four colors of dough. You can leave one batch uncolored so the other three colors pop and feel balanced; if you’d like to do that, make the dough still in the mixer bowl the plain batch. Return the mixer to medium-high and beat for 30 seconds, until the dough comes together. Transfer to a small bowl. Working from your intended lightest to darkest color to avoid them bleeding into each other, return one portion of dough at a time to the mixer bowl and add 2 to 3 drops of food coloring, depending on the desired vibrancy. Mix on medium-high until the color is evenly distributed. The dough should be moist but not sticky, and easy to handle. If the dough is too soft or tacky, stir in a little more flour until it comes together. As you work, return each colored batch to the individual bowls.

Before you start assembling the cookies, position a rack in the middle of the oven and preheat to 350 degrees. Line 2 large sheet pans with parchment paper.

Lightly flour your work surface and a rolling pin. Starting with any color (though the plain dough works especially well), roll out the dough to a thickness of about 1/4 inch. Using either a 1-inch cookie cutter or a larger square cutter that you can break into smaller squares, cut out 12 1-inch squares. (Alternatively, use a ruler and sharp knife, though this may take significantly longer.) This will be the center of your quilt block. Transfer 6 of the squares each to the two prepared sheet pans, with the corners in the north, south, east and west positions so that the square is oriented like a diamond or kite. Keep in mind that you will be building out 3-inch cookies, so leave plenty of space on all sides.

Repeat the rolling with a second color of dough, reflouring the work surface and rolling pin as needed. Cut out 12 more 1-inch squares. Slice each square on the diagonal twice (from corner to corner), so that you have a total of 48 small triangles, equal in size. Each triangle will have one long side, and two approximately equal, shorter sides. Building the cookies on the sheet pan as you work, arrange the base (longest side) of each triangle against the four sides of the square. The resulting shape will be one larger square. The dough is fairly malleable, so don’t be afraid to manipulate and pinch the pieces as you work to get them into the right size or shape, which will become more apparent as you attach the segments to one another.

Roll out a third color of dough. Cut out 24 1-inch squares and cut each square into 4 triangles, as above, for a total of 96 small triangles. These triangles will serve as the “points” of the star. Continuing to build each cookie on the sheet pans, place one of the shorter sides of each triangle against the shorter sides of one of the previous triangles, orienting pairs of triangles on each side of the square so that they form a v-shaped notch. This will create your central star shape.

Roll out the fourth and final portion of dough. Cut out 24 more 1-inch squares and slice diagonally (only once this time), resulting in 48 larger triangles. With the longest side facing outward, place each triangle, point down, into the open v-shaped space between the prongs of the stars.

To fill in the corners and complete the block, roll out additional portions of your first or second color, or a combination. (This prevents having the same color next to each other in the finished cookies.) For example, you can use your first color for 6 of the cookies, and your second color for the remaining 6. Cut out 48 small (approximately 3/4-inch) squares in the color(s) of your choice and set one into each of the four corners of the cookies. To ensure the sides are even, you can use a 3-inch square cookie cutter to trim the edges, or simply slice with a sharp knife or bench scraper. If you have only a little excess sticking out, you can use the side of a knife or a bench scraper to nudge the dough into a neat square.

Gently roll over your completed blocks with a rolling pin or small bottle/jar until all the sections are an even thickness. (Alternatively, gently press with the flat bottom of a dry-ingredient measuring cup until the separate sections are nearly level.) If you need to even back out the sides to create straight edges, repeat the trimming or nudging as described above.

Bake one sheet at a time for 7 to 9 minutes, or until the cookies slightly puff and the segments adhere to one another. They may not look firm but will continue to set. If the sides of the cookies are more rounded than straight or slightly uneven, you can use the side of a knife or bench scraper to gently nudge them back into squares as soon as they come out of the oven. Let cool on the pans for at least 10 minutes, then transfer to a wire rack to cool completely.

If you have leftover dough, you can make some bonus quilt/checkerboard cookies with fewer colors or shapes. Or make kaleidoscope cookies: Press or stack the scraps together, roll to a thickness of 1/4-inch and cut into any size or shape you like before baking.

Nutrition | Per quilt cookie (not including bonus cookies): 212 calories, 27g carbohydrates, 37mg cholesterol, 11g fat, 1g fiber, 3g protein, 6g saturated fat, 120mg sodium, 11g sugar

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

From food writer Lauren Dozier.

Five-Spice Cranberry Thumbprint Cookies

By Mimi Council

Cookies were the first dessert I loved, the one I climbed stools and counters for as a child, the one I baked for friends, the one I founded a bake shop with, the one I wrote my first cookbook about, and the one I still bake for pure joy every week.

So, Christmas cookie season is my favorite season. And while I revel in butter and gluten on a regular basis, I also enjoy vegan and gluten-free cookies.

These thumbprint cookies are made without gluten, dairy or nuts and feature my secret holiday ingredient: five-spice powder. My grandma would magically produce cookies with this spice blend at Christmas each year when I was a child. The mixture is a no-fuss way to create cozy vibes when combined with a little cinnamon and holiday cheer. This recipe uses tiger nut flour (from a tuber, not an actual nut) for a naturally gluten-free cookie that requires just one flour, rather than a blend, making it quick and easy.

Five-Spice Cranberry Thumbprint Cookies

30 servings (makes 30 cookies)

Active time: 30 mins; Total time: 50 mins

Filled with tart cranberry jam and topped with a drizzle of sweet glaze, these vegan, nut-free and gluten-free thumbprint cookies are an allergy-friendly holiday treat that everyone can enjoy. The secret ingredient: Five-spice powder, which brings depth of flavor, warmth and seasonal cheer with a minimal-ingredient approach. Tiger nut flour, made from a tuber and not an actual nut, creates a naturally gluten-free cookie that requires only one flour. Leave out the glaze, if you want, but it’s highly recommended.

Make ahead: The dough can be made and refrigerated up to 2 days in advance. Let soften on the counter until scoopable, if needed.

Storage: Store in a cool, dry spot, uncovered (to best preserve the texture), such as on a cookie platter, for up to 5 days. Freezing is not recommended.

Where to buy: Tiger nut flour is available at some specialty food stores and online.

Substitutions: Vegetable shortening >> regular or nondairy butter. Coconut milk >> your favorite milk, such as cow’s, almond or oat. Five-spice >> allspice, cloves or your favorite spice blend, such as pumpkin or apple pie. Cranberry jam >> any jam or preserves flavor you like, such as apricot, strawberry, blueberry or cherry. (Using jelly or canned cranberry sauce is not recommended.) Tiger nut flour >> About 2 1/2 cups (400 grams) cup-for-cup gluten-free flour blend, such as Namaste Perfect Flour Blend. Organic cane sugar >> granulated sugar.

INGREDIENTS

For the cookies

1 cup (205 grams) vegetable shortening

3/4 cup (170 grams) unbleached organic raw cane sugar, such as Florida Crystals or Field Day brands

1 teaspoon vanilla extract

2 tablespoons coconut milk (from a can or carton)

1/2 teaspoon five-spice powder (see related recipe)

1/4 teaspoon ground cinnamon

3 cups (340 grams) tiger nut flour, clumps broken up (see Where to buy)

About 2/3 cup (6 ounces/170 grams) cranberry jam or preserves (see Substitutions)

For the glaze

About 1 cup (120 grams) confectioners’ sugar, sifted

2 tablespoons water, plus more as needed

DIRECTIONS

Make the cookies: Position racks in the upper and lower thirds of the oven and preheat to 350 degrees. Line two large sheet pans with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer and a large bowl, mix the shortening, cane sugar and vanilla on medium-low speed until no chunks of shortening remain, about 1 minute. Increase the speed to medium and beat until the mixture is light and fluffy, 3 to 4 minutes, scraping down the sides and bottom of the bowl as needed. Add the coconut milk, five-spice powder and cinnamon, and continue mixing on medium until incorporated. Add the tiger nut flour and mix on medium-low until a stiff dough forms, about 1 minute.

Using your hands or a 1-tablespoon measuring spoon, form the dough into 30 balls (about 1 1/2 tablespoons/25 grams each) and place them on the prepared sheet pans (15 per sheet). Press your thumb into the center of each ball to create an indent. (If they crack at all, smooth and press the dough back together.) Fill each indent with about 1 teaspoon of the cranberry jam or preserves; it will look like a lot, but it will fill in the indent as the cookies spread during baking.

Bake for 15 to 17 minutes, or until the cookies are dry and the edges are golden brown, rotating from front to back and top to bottom halfway through. Let cool completely on the sheet pans.

Make the glaze: When the cookies have cooled completely, in a small bowl, whisk together the confectioners’ sugar and water to form a smooth glaze that can be easily drizzled. If the glaze is too thick, add more water as needed; or if the glaze is too thin, more confectioners’ sugar until the desired consistency is achieved.

Drizzle the glaze over the tops of the cooled cookies and let it set, ideally overnight, before serving.

Nutrition | Per cookie: 172 calories, 19g carbohydrates, 0mg cholesterol, 9g fat, 1g fiber, 0g protein, 3g saturated fat, 0mg sodium, 15g sugar

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

From cookbook author Mimi Council.

Mango Raspberry Polvoron

By Arlyn Osborne

Polvoron, Filipino shortbread, was a regular snack in my childhood home. I’ve always loved these cookies, not only for their nutty flavor and their powdery texture but also for their vibrant appearance. Wrapped tightly in colorful cellophane, each disk is as shiny and tempting as a present.

These cookies have no need for an oven. The coconut flour, once toasted over the stovetop until golden and fragrant, gets mixed with milk powder, sugar and melted butter before being packed down into individual shapes and frozen until solid. Every bite turns into dust, giving in to its namesake. (Polvo in Spanish translates to “powder.”)

My version dazzles with or without neon cellophane. Coconut and almond flours step in for all-purpose flour, lending a warm tropical profile in a gluten-free package, while freeze-dried mango and raspberries bring a rush of sunny flavor and vivid natural hues.

Mango Raspberry Polvoron

Servings: 12 (makes 12 cookies)

Total time: 35 mins, plus freezing time

These two-toned polvoron, or no-bake Filipino shortbread cookies, are fruity, nutty and naturally gluten-free. Made with coconut and almond flours, melted butter and a duo of freeze-dried mango and raspberry, these treats taste like a tropical holiday.

Storage: Refrigerate in an airtight container for up to 2 weeks, or freeze for up to 3 months. Let the frozen cookies sit at room temperature for 30 minutes before serving, if desired.

Where to buy: Freeze-dried mango and raspberries can be found in most supermarkets and online.

INGREDIENTS

About 1/2 cup (20 grams) freeze-dried mango

About 2/3 cup (15 grams) freeze-dried raspberries

1/2 cup (55 grams) coconut flour

1 cup (80 grams) milk powder (nonfat or whole)

Scant 1/2 cup (40 grams) almond flour

1/3 cup (67 grams) granulated sugar

Pinch fine salt

8 tablespoons (1 stick/113 grams) unsalted butter

DIRECTIONS

Have ready a 12-cup muffin tin.

Using a spice or coffee grinder, process the mango into a fine powder; transfer to a medium bowl. Wipe out the grinder, repeat with the raspberries, and transfer to another medium bowl.

In a medium (10-inch/25-centimeter) nonstick skillet over medium heat, toast the coconut flour, stirring occasionally, until golden, 3 to 5 minutes. Transfer to a third medium bowl. To this bowl, add the milk powder, almond flour, sugar and salt, and whisk until well combined.

In the same skillet over medium-low heat, melt the butter. Pour the melted butter into the coconut flour mixture and stir with a fork, smashing the butter into the mixture, until well combined.

Transfer half of the flour mixture (about 175 grams) to the bowl with the mango powder, and half to the bowl with the raspberry powder. Stir and smash each mixture separately with a fork until well combined.

Add 1/2 tablespoon of the raspberry mixture (as a single pile) to each well of the muffin tin, followed by 1/2 tablespoon of the mango mixture (as a single pile). Repeat this sequence two more times, or until you use all the remaining mixtures. (Think of arranging the piles in an alternating pattern like you might for the batter of a marbled quick bread.)

Using a spoon or a small wooden dowel, press the mixture down into each well until compact and level.

Freeze until firm, about 45 minutes.

Using a small offset spatula, carefully separate the polvoron from the tin, turn them over and arrange them on a platter with the smooth, designed sides facing up. (Alternatively, transfer them to paper cupcake liners for serving.) Let sit on the counter for 30 minutes before serving, or transfer to an airtight container and refrigerate or freeze until needed.

Substitutions: Vegan? >> Use 4 tablespoons (56 grams) of nondairy butter and 1 cup (100 grams) coconut milk powder. Freeze-dried mango and raspberries >> any other freeze-dried fruit.

Nutritional Facts per cookie | Calories: 165; Fat: 10 g; Saturated Fat: 5 g; Carbohydrates: 15 g; Sodium: 56 mg; Cholesterol: 20 mg; Protein: 4 g; Fiber: 3 g; Sugar: 8 g

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

From cookbook author Arlyn Osborne, based on a recipe in her book, “Sugarcane: Sweet Recipes from My Half-Filipino Kitchen” (Hardie Grant, 2024).

Pfeffernüsse

By Nikki Phelps

Looking to add some Old World charm to your cookie box this season? With their origin in the 17th century, pfeffernüsse are a true classic of German holiday baking. The recipe and appearance of this cookie vary throughout the region, but they have one thing in common: their warm and spiced flavor. In medieval times, pepper was the universal term for a wide array of spices, and that’s how these delightful walnut-sized bites got their name, which translates to “peppernuts” in English.

Apart from their manageable proportion and attractive shape, pfeffernüsse have all the ingredients of a seasonal favorite: a soft dough full of aromatic spices that superbly pair with the earthy flavors of molasses and cocoa. Pfeffernüsse store well and, as with many gingerbread cookies, even improve in flavor over time. Dip them in a tangy lemon icing, either in classic white or other colors of your choosing, and decorate with sprinkles, sugar pearls, crushed pink peppercorns or anything else your heart desires. A truly hands-on bake, these cookies are also a great holiday treat to make with kids.

Pfeffernüsse

Servings: 40 (makes about 40 cookies)

Active time: 45 mins; Total time: 1 hour 15 mins, including refrigeration

A classic of Old World holiday baking, these German pfeffernüsse (peppernuts) have all the ingredients of a seasonal favorite cookie, including a dough rich with spices that pair well with earthy molasses and cocoa, plus a tangy lemon icing. They store well, and, as with any gingerbread cookie, their flavor improves over time.

Make ahead: The shaped logs need to be refrigerated for at least 30 minutes and up to 2 days. They can also be frozen, well-wrapped or in a zip-top bag, for up to 2 months. Defrost at room temperature or in the refrigerator until pliable.

Storage: Store in an airtight container or cookie tin in a dark, cool spot (not the refrigerator) for up to 2 weeks. The cookies will change from crisp to a more cakelike consistency. The baked cookies do not freeze well.

INGREDIENTS

For the cookies

6 tablespoons (85 grams) unsalted butter

About 1/3 cup (80 grams) packed light brown sugar

1/3 cup (80 milliliters/113 grams) molasses

2 3/4 cups (350 grams) all-purpose flour

1/2 cup (50 grams) almond meal or flour

2 tablespoons unsweetened cocoa powder (natural or Dutch-process)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground anise or star anise

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 teaspoon freshly ground black pepper

Pinch fine salt

2 large eggs, at room temperature, lightly beaten

For the icing

1 cup (130 grams) confectioners’ sugar

1 tablespoon fresh lemon juice, plus more as needed

Sprinkles, nonpareils, crushed pink peppercorns or other decorations of your choice (optional)

DIRECTIONS

Make the cookies: In a small (2-quart/2-liter) saucepan over medium heat, melt the butter with the brown sugar and molasses, stirring until the sugar dissolves. Remove from the heat and let cool until just warm to the touch.

In a large bowl, whisk together the all-purpose flour, almond meal or flour, cocoa powder, baking powder, baking soda, anise, cinnamon, cloves, ginger, nutmeg, black pepper, and salt until well combined.

Once the butter mixture has cooled, add it to the flour mixture. Using a wooden spoon, mix until crumbly. Add the eggs and, using your hands, knead the mixture to form a soft dough with no dry spots remaining. Continue kneading into a shiny, pliable ball.

Set out two large pieces of plastic wrap. Divide the dough in half, with each portion weighing about 14 ounces (390 grams). Roll each portion into a log measuring about 1 1/2 inches (about 4 centimeters) in diameter and about 10 inches (about 25 1/2 centimeters) long. Tightly wrap each log in parchment paper or plastic, tucking in the ends of the wrap. Transfer to the refrigerator to chill for at least 30 minutes and up to 2 days.

Position a rack in the middle of the oven and preheat to 350 degrees. Line a large sheet pan with parchment paper.

Remove one dough log from the refrigerator, set on a cutting board and unwrap. Cut the log into 1/2-inch-thick (1.3-centimeter) slices. Using your hands, roll each slice into a smooth ball about the size of a walnut (20 grams/3/4 ounce). As you go, arrange the balls on the prepared sheet pan spaced about 1 inch apart. They will not spread much during baking. Repeat with the second log. (If your sheet pan isn’t large enough to hold all the cookies, bake one log at a time. Leave the second log in the refrigerator while you prepare the first for baking. Repeat the cutting and shaping while the first round of cookies is in the oven.)

Bake for about 15 minutes, or until the cookies are slightly domed and lighten in color, but are still soft to the touch. Don’t worry if some of them are slightly cracked. Let rest on the sheet pan for 10 minutes, then transfer to a wire rack to cool completely.

Make the icing: Sift the confectioners’ sugar into a medium bowl. Add the lemon juice and, using a small whisk or fork, whisk until smooth with no lumps remaining. The icing should drip slowly from the whisk or fork. If it’s too thick, add more lemon juice as needed.

Return the cooled cookies to the sheet pan. Using a pastry brush, coat the top of each cookie entirely with the icing. (Alternatively, use a fork, with the tines inserted into the bottom, to dip each cookie upside down into the icing.) Return to the sheet pan and decorate with the sprinkles or other decorations of your choice. Let the cookies dry on the sheet pan for about 30 minutes. Once the frosting has hardened, serve or store the cookies in an airtight container.

Substitutions: Instead of the blend of spices listed here >> try pumpkin spice or five-spice powder. Not a fan of the freshly ground black pepper? >> Skip it. All-purpose flour >> spelt or rye flour, or a mix. Almond meal/flour >> ground walnuts, hazelnuts or pecans. Gluten-free? >> Use 2 3/4 cups (420 grams) of a cup-for-cup gluten-free flour blend. To make these vegan >> see Variations.

Molasses >> honey, maple syrup or agave, though the flavor and color will be different. Fresh lemon juice >> bottled lemon juice.

Variations: For vegan cookies, use nondairy butter instead of the regular butter. Replace the eggs with up to 1/4 cup (60 milliliters) water (you may not use it all), kneading 1 tablespoon in at a time until a soft dough forms with no dry spots remaining. Bake for about 13 minutes, or until described in the recipe above.

Nutritional Facts per cookie | Calories: 88; Fat: 3 g; Saturated Fat: 1 g; Carbohydrates: 15 g; Sodium: 40 mg; Cholesterol: 14 mg; Protein: 2 g; Fiber: 0 g; Sugar: 7 g

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

From baking instructor Nikki Phelps.

Noon Tokhmorghi (Crispy Egg Yolk and Walnut Cookies)

By Roya Shariat and Gita Sadeh

When we immigrated to America from Iran, our family made the unique choice to celebrate all holidays that involved happiness. This meant watching Lamb Chop’s Hanukkah special, hosting Easter egg hunts in our yard and, of course, decking the halls for Christmas. Since we didn’t have any traditional Christmas cookie recipes to reference, we made our traditional Nowruz (Iranian new year) cookies each December.

These crispy egg yolk and walnut cookies were the specialty of Gita’s grandmother (Roya’s great-grandmother). Each spring, she and her sisters came together in Saveh, Iran, to make hundreds over the course of a day, beating eggs by hand until their arms were sore, baking them on copper trays lined with old newspapers in a wood-burning oven. Thankfully, with the advent of electricity and stand mixers, this recipe comes together quickly, resulting in crunchy cardamom-spiced cookies that taste light as air, perfect for pairing with tea. Every time we make these treats, we visualize our ancestors and their baking process, feeling gratitude for this recipe - and electric mixers!

Noon Tokhmorghi (Crispy Egg Yolk and Walnut Cookies)

Servings: 28 (makes 28 small cookies)

Active time: 30 mins; Total time: 45 mins

Light as air, these gluten-free, cardamom-spiced noon tokhmorghi pair perfectly with tea. While they are traditional for Nowruz, or Persian New Year, the crispy egg yolk and walnut cookies are a welcome treat for any occasion.

Storage: Refrigerate in an airtight container for up to 1 week.

INGREDIENTS

measuring cup

3 large egg yolks, at room temperature

1/3 cup (40 grams) confectioners’ sugar

1/2 teaspoon ground cardamom

1/2 cup (60 grams) finely chopped walnuts

Directions

Time Icon

Position a rack in the middle of the oven and preheat to 350 degrees. Line a large sheet pan with parchment paper.

In the bowl of a stand mixer fitted with the whisk attachment, or using a hand mixer and a large bowl, beat the egg yolks on high speed, until the mixture is creamy, pale yellow and tripled in volume, 7 to 10 minutes.

Stop the mixer to add the confectioners’ sugar, then beat on medium until fully incorporated, 2 to 3 minutes. Add the cardamom and beat on medium until well combined, about 1 minute. If using a stand mixer, remove the bowl from the mixer base.

Using a flexible spatula, gently fold in the walnuts until evenly distributed. The mixture should not look runny; it should be almost like taffy, with walnuts in every spoonful.

Use a 1-teaspoon measuring spoon to scoop the mixture onto the prepared sheet pan, spacing the portions about 1/2 inch (1.3 centimeters) apart. (A 1/2-teaspoon measure can help you gently scoop the mixture out of the inside of the larger teaspoon.) Bake for 9 to 11 minutes, or until the cookies are puffed, with light brown edges.

Let cool on the pan for 5 minutes before transferring the cookies, still on the parchment, to a wire rack.

Substitutions: Walnuts >> pistachios or pecans. Cardamom >> other warming spices, such as cinnamon or nutmeg. To make these vegan >> see Variations.

Variations: For vegan cookies, substitute 1/4 cup (60 milliliters) chilled aquafaba and 1/4 teaspoon cream of tartar for the egg yolks, and beat for about 4 minutes, until creamy and tripled in volume. The cookies may need to bake for the higher end of the range given here, about 11 minutes. Our yield was 22 cookies.

Nutritional Facts per cookie | Calories: 26; Fat: 2 g; Saturated Fat: 0 g; Carbohydrates: 2 g; Sodium: 1 mg; Cholesterol: 20 mg; Protein: 1 g; Fiber: 0 g; Sugar:1 g

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

Adapted from “Maman and Me” by Roya Shariat and Gita Sadeh (Princeton Architectural Press, 2023).

Slice-and-Bake S’mores Cookies

By Laurie Ellen Pellicano

I am still the kid who will make herself sick when placed in front of an open fire with a stick and some marshmallows. I knew I wanted to find a way to marry my love for the classic campfire snack with the cornerstone of my baking business - cookies. But when I’ve baked with marshmallows before, I have found them messy and hard to work with as they turn into sweet magma all too fast. The answer lay in crisp meringues, a dry cousin to the marshmallow that does not melt, retaining its shape and brilliant white color.

The dynamic duo of cocoa powder and milk chocolate achieves a decadent flavor. Finely chopped, or even grated, chocolate enriches the dough and helps bind it together. I discovered that a kitchen relic - the trusty rotary parmesan grater - helps to easily and finely grate block chocolate, plus you can use it to cover any dish or dessert in a shower of chocolate for a fancy finish. If you happen to have one, dust it off and give it a try. Otherwise, you can just as successfully make this recipe with finely chopped chocolate.

Slice-and-Bake S’mores Cookies

Servings: 48 (makes 48 cookies)

Active time: 45 mins; Total time: 3 hours 30 mins

Get that quintessential s’mores flavor, no campfire required, with these decadent chocolate slice-and-bake cookies, enriched with cocoa powder, chopped milk chocolate, lightly crushed meringue cookies and graham cracker pieces.

Make ahead: Freeze the shaped, wrapped logs for up to 1 month. Let the dough soften on the counter just until it’s easier to cut, and add 1 to 2 minutes to the baking time.

Storage: Store in an airtight container, preferably tin, at room temperature for up to 2 weeks.

Where to buy: Store-bought meringues can be found in the bakery or prepared cookie sections of some supermarkets, including Trader Joe’s and Whole Foods.

INGREDIENTS

1 1/2 cups (190 grams) all-purpose flour

1/3 cup (30 grams) Dutch-process cocoa powder, sifted

1/2 teaspoon baking soda

1 1/4 cups (165 grams) finely chopped milk chocolate

1 1/2 cups (80 grams) coarsely chopped graham crackers (from about 6 crackers)

1 1/2 cups (50 grams) store-bought or homemade meringue cookies, lightly crushed (see Where to buy and Substitutions)

11 tablespoons (1 stick plus 3 tablespoons/150 grams) unsalted butter, softened

3/4 cup (165 grams) packed light brown sugar

3/4 teaspoon fine salt

1 large egg, at room temperature, lightly beaten

1/2 teaspoon vanilla extract

DIRECTIONS

In a medium bowl, whisk together the flour, cocoa powder and baking soda until well combined. In another medium bowl, stir together the chocolate, graham cracker pieces and crushed meringues until combined.

In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer and a large bowl, beat the butter, sugar and salt together on medium speed until light and a little fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl and the attachment. Return the mixer to low speed and gradually stream in the beaten egg, followed by the vanilla. Stop the mixer, scrape down the bowl and the attachment again, and mix on low until fully incorporated, about 30 seconds.

Turn off the mixer, add the flour mixture, then mix in short bursts on low speed a few times until about halfway mixed. Add the chocolate mixture and mix on low to combine. (The mix-ins will help jostle the flour, encouraging it to mix without you having to stop and scrape as much.) Stop the mixer when nearly combined and scrape down the bowl and attachment once more with a flexible spatula, paying extra attention to the bottom of the bowl and the attachment where unmixed bits like to hide. Return the mixer to low speed until fully combined, just a few more seconds.

If using a stand mixer, remove the bowl from the mixer base and, using a flexible spatula, fold the mixture a few times to ensure it’s nice and uniform. Wrap the dough in plastic wrap, patting into a rectangle that is about 2 inches (5 centimeters) tall, 5 inches (13 centimeters) wide and 7 inches (18 centimeters) long. Transfer to the refrigerator until just starting to firm up, which will make it easier to shape, about 30 minutes.

Remove the dough from the refrigerator, cut in half lengthwise, and, working with one half on a cutting board, roll the rectangle back and forth, shaping it into an 8-inch (20-centimeter) log about 2 inches (5 centimeters) in diameter. Use a little water to keep your hands from sticking too much to the dough, as needed. Wrap the dough in parchment paper, twisting the ends to seal, and set on a large sheet pan. Repeat with the other half of the dough. Refrigerate until firm, about 2 hours.

When ready to bake, position two racks as close to the middle of the oven as you can and preheat to 350 degrees. Line two large sheet pans with parchment paper.

Remove one log from the fridge and transfer to a cutting board. Using a sharp chef’s knife, cut the cookies into about 1/3-inch-thick slices. Arrange on the prepared pans, spacing the cookies about 2 inches (5 centimeters) apart. If they crumble a little, that’s okay. Just squish them back together and reshape as needed.

Bake for 12 to 14 minutes, or until matte and no longer puffy, rotating the pans from front to back and top to bottom after about 8 minutes.

Remove from the oven and let cool on the pan for a few minutes before transferring to a wire rack. Repeat the slicing and baking with any remaining dough, ensuring the pans are cool before reusing.

Substitutions: Meringues >> freeze-dried marshmallows, though they melt and can create some small craters in the cookies. Just watch them in the oven and pull them before that happens. To make these gluten-free >> use 1 1/2 cups (210 grams) of a cup-for-cup gluten-free flour blend, as well as gluten-free graham crackers, such as Pamela’s. To make these vegan >> see Variations. Prefer bigger pieces of chocolate? >> Leave them coarsely chopped. Want the chocolate to melt into the dough? >> Grate it.

Variations: For vegan cookies, substitute 1 1/2 cups (75 grams) vegan mini marshmallows, such as Dandies, for the meringues. Place on a small sheet pan and freeze for at least 4 hours. When the marshmallows are hard, use the end of a rolling pin to lightly crack them into smaller pieces. (They can be stored in the freezer until ready to use.) Add 1 1/2 teaspoons cornstarch to the flour mixture. Substitute nondairy milk chocolate for the regular milk chocolate, nondairy butter for the regular butter and 1/2 cup nondairy yogurt for the egg.

Nutritional Facts Per cookie | Calories: 66; Fat: 3 g; Saturated Fat:2 g; Carbohydrates: 9 g; Sodium: 61 mg; Cholesterol: 11 mg; Protein: 1 g; Fiber: 0 g; Sugar: 5 g

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

From baker Laurie Ellen Pellicano of Laurie Ellen cookies.

Stollen-Inspired Taiwanese Snowflake Crisps

By Kat Lieu

My identity while growing up was a blend of East and West. Baking cookies wasn’t a big thing in my childhood kitchen in Coney Island, as we used our oven as a storage space for pots, pans and the rice cooker. My mother and I did make stovetop “cookies” from time to time, such as Rice Krispies treats, which always felt like a tiny victory. Eating these desserts always made me feel that I, too, belonged in America, just like my peers who baked chocolate chip cookies from scratch with their grannies.

As an adult, I discovered Taiwanese snowflake crisps and fell in love with them. These no-bake cookies feel like a love letter to third-culture kids like me. You make them with common Western ingredients, including marshmallows and Ritz crackers, but like other East Asian desserts, they’re also not too sweet. These crisps are also endlessly customizable, but for the holidays, I gave mine a stollen-inspired twist with marzipan, balanced with a splash of Japanese whisky, briny miso and subtly sweet white mulberries. Use my recipe as a guide, and then next time, raid your pantry to create your own version. Making and eating them now feels like nurturing my inner child and a way to connect my past and present while honoring all the cultures that have shaped me, one chewy bite at a time.

Stollen-Inspired Taiwanese Snowflake Crisps

Servings: 24-36 (makes one 8-inch slab)

Active time: 25 mins; Total time: 55 mins, plus cooling time

Similar in spirit to puffed rice cereal treats, these no-bake Taiwanese snowflake crisps inspired by stollen are a delightful fusion of East and West. Each bite will be a little different, thanks to the pops of sweetness from the nutty marzipan, the marshmallows and the dried white mulberries. The freeze-dried strawberries add color and tang, and instead of the spices usually found in stollen (such as cardamom), Japanese whisky (or bourbon) adds a hint of warmth.

You’ll find that one of these crisps, with their nuanced flavors and fun textures, is never enough. Be sure to pair these sweet treats with a hot cup of tea or coffee. Any number of berry and nut combinations will work here; for inspiration, see Variations, below.

Storage: Store in an airtight container at room temperature for up to 1 week, or freeze for up to 2 months.

Where to buy: Dried white mulberries can be purchased online, or in specialty health or gourmet food stores.

INGREDIENTS

6 tablespoons (75 grams) unsalted butter

1 1/2 teaspoons shiro (white) miso

About 4 cups (225 grams) mini marshmallows

1 tablespoon nonfat milk powder or buttermilk powder, plus more for dusting

1 tablespoon whisky, preferably Japanese, or bourbon (see Substitutions)

40 buttery salted snack crackers, such as Ritz (about 140 grams)

1/2 cup (50 grams) dried white mulberries

1/2 cup (55 grams) slivered almonds, plus more for topping

1/2 cup (11 grams) freeze-dried strawberries

1/3 cup (80 grams) marzipan, diced into 1/4-inch cubes, plus more for topping

Nonstick cooking spray

DIRECTIONS

Fully line an 8-inch (20-centimeter) square baking dish or pan with two overlapping pieces of parchment paper, leaving a generous overhang on all sides. (If you’re nervous about sticking, you can grease the dish or pan with a little butter.) Use metal binder clips to secure the overhang, if needed.

Place the butter in a large (at least 4-quart/4-liter), heavy-bottomed saucepan or pot over medium-high heat. Once the butter has melted, use a brush to grease all the way up the sides of the pot. Continue cooking the butter until it begins to brown lightly and smell nutty, about 5 minutes total. Add the miso, stirring until incorporated. Add all the marshmallows and turn off the heat. Using a flexible spatula, stir until the marshmallows melt. If the marshmallows aren’t melting completely, return the heat to low, then, once they are fully melted, immediately turn off the heat.

Add the milk or buttermilk powder and whisky or bourbon, stirring until incorporated. Add the crackers, white mulberries, slivered almonds, freeze-dried strawberries and diced marzipan. Using the same flexible spatula, stir until all the ingredients are coated in the melted-marshmallow mixture. Try not to break the crackers too much.

Transfer the mixture to the prepared baking dish. Grease a sheet of parchment paper with nonstick cooking spray and place it greased side down over the mixture. Once it’s cool enough to the touch, use your hands to manipulate the mixture beneath the parchment paper. Stretch and knead to distribute throughout, then press into an even layer in the dish, about 1-inch (2.5-centimeter) thick. Remove the top sheet of parchment and crumble a bit of marzipan over the top, pressing lightly to adhere. Sprinkle with more slivered almonds, then dust with milk or buttermilk powder.

Cover loosely with a clean dish towel or piece of foil and let rest at room temperature until fully set, about 30 minutes. Use a sharp knife to cut the slab into 24 to 36 even pieces, and serve.

Substitutions: To make these vegan >> use nondairy butter, vegan marshmallows and vegan crackers, and skip the milk powder. Most store-bought marzipan is vegan, but homemade may not be. Check the labels and/or recipe. To make these gluten-free >> look for gluten-free crackers. Dried white mulberries >> dried cranberries, tart dried cherries or golden raisins. No alcohol? >> Leave it out, or substitute nonalcoholic almond extract. Miso >> 1/8 teaspoon fine salt, added with the marshmallows.

Variations: For matcha-flavored crisps, substitute matcha powder for the milk or buttermilk powder, and dust with matcha powder. For chocolate-flavored crisps, substitute cocoa powder for the milk or buttermilk powder, and use chocolate cookies or wafers instead of the crackers. Substitute the listed dried berries and nuts with your favorite dried fruits and nuts.

Nutritional Facts per square, based on 36 | Calories: 81; Fat: 4 g; Saturated Fat: 1 g; Carbohydrates: 11 g; Sodium: 45 mg; Cholesterol: 5 mg; Protein: 1 g; Fiber: 1 g; Sugar: 6 g

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

From cookbook author Kat Lieu.