These cookies take my childhood favorite to the next level. Hana Asbrink’s recipe blends brown butter, miso, and macadamia nuts for the perfect balance of sweet, nutty, and just a hint of savory. Trust me, they’re unforgettable—and officially my go-to cookie from now on.
Each year, I count down to NYT Cookie Week, specifically to find out what Eric Kim has blessed us with! This year it’s his not-too-sweet vibrant yellow Lemon-Turmeric Crinkle Cookies. Bet you can’t have just one!
Elevate your holiday baking with Justine Doiron’s Tiny Salted Tiramisu Cookies. These innovative treats blend chocolate cookie texture with tiramisu flavors, featuring mascarpone, ground coffee, and rum. Crisp edges, chewy center, and a cocoa powder dusting make these miniature cookies irresistibly delicious.
I always loved my Grandma Pheifer’s Sour Cream Cookies at Christmas – the cakey, not-too-sweet cutouts were my ideal! I only remember enjoying them plain, but they are the perfect vehicle for a rich frosting avoiding an overall cloyingly sweet cookie.
In 2022, I tested recipes for James Park’s Chili Crisp cookbook and fell in love with these innovative Sesame-Crusted Gochugaru Shortbread Cookies. They feature a simplified Very Nutty Chili Crisp, gochugaru, and rosemary in buttery dough, creating a perfect blend of sweetness, savory, spice, and herbal flavors.
Rating: 5/5 How Easy Is That: EasyStore-Bought Is Fine: unsalted butterPricey Ingredients: —Hard-to-find: — Recipe on SmittenKitchen.com
Book: Go-To Dinners, page 243Rating: 5/5 How Easy Is That: EasyStore-Bought Is Fine: butter Pricey Ingredients: —Hard-to-find: — Recipe on Delish.com
Rating: 5/5 How Easy Is That: EasyStore-Bought Is Fine: sour creamPricey Ingredients: —Hard-to-find: freeze-dried raspberries Recipe on NYTCooking.com