Lemon Cornmeal Sandwich Cookies
Cornmeal cookies might not sound like much. But these lemon juice and zest-flavored stunners prove that when it comes to desserts, often the simplest pleasures are the most satisfying. By adding just a half-cup of cornmeal to the dough, we created cookies that are both sweet and savory, crunchy and chewy. As the cookies cool, you’ll mix cream cheese, confectioners’ sugar, and more lemon juice to create a creamy, tart filling for the sandwich cookies. For optimum enjoyment, refrigerate the finished cookies until the icing firms up a bit, about an hour (but feel free to taste-test one or two as you’re working).
A homemade lollipop recipe that doesn’t require a candy thermometer—or, actually, any special equipment? Yes, please! Our Lollipop Cookies delight kids of all ages. Simply mix together a sugar cookie-like dough, but rather than cooling it and rolling it out, drop mounds of the dough on a baking sheet and insert a lollipop stick in each before flattening and baking. Once the cookies are cooled completely, ice them any way you like, and add plenty of extra toppings, candies, and adornments. File this recipe away for the next rainy day, too: Kids love decorating, and chowing down on, their very own creations.
Waffle Cookies With Marshmallows and Jam
That’s right, we took standard waffle cookies and transformed them into a delightfully adult version of s’mores that you can whip up all year long. No need for a campfire: Use your broiler to roast a few marshmallows, then place the gooey treats on a waffle cookie covered in raspberry jam, followed by another cookie. While our version is delicious as is, it’s also a pretty flexible template. For a spread, try whatever you find in the pantry or fridge, be it peanut butter, Nutella, or any variety of jam. And hey, we won’t judge if you wait to fire up the broiler until after the kids go to bed.
Black and White Cookies
Traditional black and white cookies, spotted in bakeries and cafes all over New York City and Long Island, are things of beauty. Soft, cake-like vanilla cookies, topped with equal parts vanilla and chocolate frosting, the treats are simple and satisfying. So what if you have a hankering for the dessert long after your trip to New York has ended? We devised this recipe after tasting our fair share of these suckers, so anybody could recreate the cookies at home. They do take a fair amount of time, since you’re making two batches of icing and a light, fluffy batter. But you can bet they’re worth it.
No-Bake Salted Dark Chocolate Cookie Bars
Like a fresh-from-the-oven chocolate cookie, only better, these no-bake treats combine the most delicious aspects of a few different desserts. Is it a bar? A cookie? A sea-salt truffle? All of the above. First, you’ll blend a chocolate-wafer crust and press it into a pan. Top that layer with melted chocolate chips mixed with a chocolate spread, before sprinkling the top with flaky sea salt and letting it firm up in the fridge. Cut into bars and serve with a bit more sea-salt sprinkled on top, if desired. These sophisticated bars keep in the fridge for five days (though we doubt they’ll last that long).
Chocolate Cherry Cookie Cakes
Three words: individual cookie cakes. These chewy on the inside, crunchy on the outside desserts, baked separately in four shallow ramekins, will delight children and adults alike. Seriously, try not to smile when you sit down with a perfectly portioned cookie cake, filled with chocolate chips and dried cherries, topped with a scoop of vanilla ice cream that’s just beginning to melt. And baking them couldn’t be easier. Just like a batch of cookies, you’ll cream the butter and sugar, add egg yolks and vanilla, stir in the dry ingredients, and fold in the chocolate and fruit. And, unlike a giant cookie cake, these little guys require less than 20 minutes in the oven.