Chewy Ginger-Rye Cookies

A riff on the New York classic black-and-white cookie, featuring refreshing peppermint extract and a sprinkle of festive crushed candy canes.

A simple sandwich cookie made with black tea, fresh ginger, and ground cardamom that tastes just like a cup of milky chai.

You can find butter mochi on practically every corner in Hawaii—it’s that ubiquitous because, well, it’s that good. For my version, I’ve browned the butter for a layer of toasted nutty flavor and added miso, which balances out the sweetness with its signature umami.

These pinwheel-style swirls pair classic sugar cookie dough with cranberry and red wine jam. They’re equally at home on a cheese plate and served as dessert.

A swirl of marshmallow fluff melts into the tops of these hot chocolate cookies while a pinch of cinnamon imparts the taste of a wintry mug of warm Nesquik.

Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.

A shortbread base made with cheddar cheese provides a salty contrast against a chewy caramel in this playful cookie bar that pays homage to Chicago mix popcorn.

Red-skinned pears and dulce de leche (store-bought or homemade) are the keys to this stunning yet simple dessert.