These classic holiday cookies can be cut into any size and shape, and you can change the flavor of the dough with one of the variations below.
Rosemary gives these holiday cutout cookies a subtle piny touch, and lemon adds brightness.
Light, crunchy ethereal meringues are the perfect vehicle for the clean, bracing flavor of peppermint.
The little window in this almond-and-hazelnut-flavored cookie reveals a filling of tart raspberry preserves.
These tender little cookies are the easiest route to holiday cookie success because they require no rolling, chilling, or cutting.
Citrus cookies with a Grand Marnier glaze take their cue from crêpes Suzette, the classic dessert of flambéed crêpes and boozy orange sauce.
These fun cookies, with their spirals of chocolate and vanilla dough, are perfect for Christmas or parties.
These cookies render the flavors of an Almond Joy candy bar—almond, chocolate, and coconut—in biscotti form.
Cardamom adds just a subtle intriguing note to classic shortbread.
I wanted to capture the flavor of gingersnaps in a cookie that I could roll out and cut into festive shapes.
Like the Italian pastry, these cakey cookies are enriched with whole-milk ricotta and scented with grated orange zest.
These tender cream cheese-pastry cookies with their sweet-tart apricot filling are inspired by Polish kolache cookies.
As with the Toasted Almond Butter Thins, a very sharp knife makes it easy to slice the nutty dough into neat squares.
These cookies are more than a mere canvas for decorating, with the honey's haunting sweetness and a subtle spiciness from the cardamom.
Inspired by several German recipes and a Swiss cookie called Brunsli, these cookies are rich and bittersweet, not only from dark chocolate and cocoa powder, but from espresso, which deepens and enriches the other flavors.
Lightly flour the sharp edge of your cookie cutters to keep the dough from sticking.
A hint of orange zest and flecks of cranberry give classic oatmeal cookies a festive new twist.
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