BY TRICIA MANZANERO STUEDEMAN; PHOTOGRAPHS BY FRED HARDY; FOOD STYLING BY EMILY NABORS HALL; PROP STYLING BY CLAIRE SPOLLEN
Break this giant cookie into small slivers or big shards, and feel free to play with toppings! Sprinkles, coconut flakes, or chopped dried fruit would also be delightful.
ACTIVE TIME 35 MINUTES
TOTAL TIME 2 HOURS, 25 MINUTES
MAKES 15 TO 25 COOKIE PIECES
3/4 cup granulated sugar
1/2 cup (1 stick) unsalted butter, melted
1/4 cup packed light brown sugar
11/2 tsp. orange zest
1 tsp. pure vanilla extract
7 Tbsp. refined coconut oil, melted, divided
2 cups all-purpose flour
3/4 tsp. fine salt
2/3 cup raw unsalted pistachios, divided
21/2 cups (15 oz.) white chocolate chips
1/4 cup freeze-dried raspberries, roughly crushed
PREHEAT oven to 350°F. Line an 18-by-13-inch rimmed baking sheet with parchment paper, leaving a 1-inch overhang on long sides.
WHISK granulated sugar, butter, brown sugar, orange zest, vanilla, and 6 tablespoons oil in a large bowl until smooth. Add flour and salt; stir until nearly combined.
FINELY chop 1/3 cup pistachios; fold into sugar mixture until combined. Press dough into pan in a thin, even layer all the way to edges. Bake until set and golden brown, 20 to 22 minutes. Let cool completely in baking sheet on a wire rack, about 1 hour.
PLACE chocolate chips and remaining 1 tablespoon oil in a microwave-safe bowl. Microwave on high in 20-second intervals, stirring between each, until melted and smooth, 1 to 2 minutes. Spread evenly over cooled cookie.
ROUGHLY chop remaining 1/3 cup pistachios. Working quickly, sprinkle pistachios and raspberries evenly over chocolate. Refrigerate until set, about 30 minutes.
USING parchment overhang, lift cookie from pan; break or cut into pieces. Refrigerate in an airtight container for up to 5 days.
ACTIVE TIME 1 HOUR
TOTAL TIME 8 HOURS
MAKES 36 COOKIES
Cookies
1 cup (2 sticks) unsalted butter, softened
2/3 cup packed light brown sugar
1/4 cup granulated sugar
1/2 tsp. lemon zest
1/3 cup unsulfured dark molasses
1 large egg, at room temperature
3 1/4 cups all-purpose flour, plus more for rolling and cutting
1 Tbsp. cornstarch
2 1/2 tsp. ground ginger
1 1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground allspice
1/2 tsp. ground cloves
1/2 tsp. fine salt
Glaze
1 16-oz. pkg. confectioners’ sugar
3 Tbsp. light corn syrup
3 Tbsp. unsalted butter, melted
1/4 tsp. lemon zest plus
1 Tbsp. fresh juice (from 1 lemon)
1/4 tsp. fine salt
4 to 6 Tbsp. milk, divided
1 cup sparkling sugar
MAKE THE COOKIES: Beat butter, brown sugar, granulated sugar, and lemon zest in a large bowl with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Add molasses and egg; beat on medium speed until well combined, 20 to 30 seconds.
WHISK flour, cornstarch, ginger, baking powder, cinnamon, allspice, cloves, and salt in a medium bowl. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined, 1 to 2 minutes (dough will be soft). Divide dough in half and form into 2 disks. Wrap each disk in plastic wrap; refrigerate until firm, about 90 minutes. (Dough can be refrigerated for up to 2 days.)
PREHEAT oven to 325°F. Line 2 baking sheets with parchment paper. Roll 1 dough disk between 2 sheets of lightly floured parchment paper until 1/8 to 1/4 inch thick, lightly flouring top of dough as needed. Transfer dough and parchment paper to a third baking sheet; freeze until firm, about 15 minutes. Remove from freezer and cut using a lightly floured 33/4-inch star cutter. Place stars 3/4 inch apart on prepared baking sheets. Reroll, cut, and refrigerate scraps as needed. Repeat with remaining dough disk.
BAKE until cookies are set and slightly deeper in color and centers bounce back when lightly pressed, about 15 minutes. Let cool on baking sheets on wire racks for 5 minutes, then transfer to wire racks to cool completely, about 30 minutes.
MAKE THE GLAZE: Whisk confectioners’ sugar, corn syrup, butter, lemon zest and juice, salt, and 4 tablespoons milk in a medium bowl until combined. Whisk in up to 2 more tablespoons milk, 1 teaspoon at a time, until a ribbon of glaze drizzled over surface of glaze in bowl takes 8 to 10 seconds to meld back in.
PLACE sparkling sugar on a large rimmed plate. Dip top of 1 cooled cookie into glaze; pull straight out, let - ting excess glaze drip off. Quickly flip cookie, glaze side up. Holding cookie over plate, generously sprinkle with sparkling sugar until glaze is completely covered. Repeat with remaining cookies, glaze, and sparkling sugar. Let cookies stand on baking sheets until glaze is set, about 4 hours. Store in an airtight container at room temperature for up to 5 days.
Sure to shine in any box, these cookies bring the bling! Use whatever color sparkling sugar appeals.
ACTIVE TIME 30 MINUTES
TOTAL TIME 1 HOUR, 30 MINUTES
MAKES 26 COOKIES
3/4 cup raw hazelnuts
1/2 cup confectioners’ sugar
2 1/2 cups sweetened flaked coconut, divided, plus more for topping
2 large egg whites
1/2 cup hazelnut-chocolate spread (such as Nutella)
PREHEAT oven to 325°F. Line 2 baking sheets with parchment paper.
PULSE hazelnuts, confectioners’ sugar, granulated sugar, salt, and 11/2 cups coconut in a food processor until finely ground. Pulse in vanilla until combined, about 2 pulses. Gradually add egg whites through food chute, pulsing until well combined and mixture holds when pressed together. Transfer mixture to a large bowl and stir in remaining 1 cup coconut.
SCOOP coconut mixture into 1- tablespoon mounds; roll into balls and place 1 inch apart on prepared baking sheets. Use the back of a round 1/2- teaspoon measuring spoon (or your thumb) to make an indentation in center of each ball. With wet fingertips, press dough together to smooth any cracks in edges.
BAKE until cookies are set and bottoms are lightly golden, about 15 minutes. If cookies have puffed or cracked, indent centers again and press cookies back together while hot. Let cool completely on baking sheets on wire racks, about 1 hour.
STIR hazelnut-chocolate spread until softened and smooth. Spoon or pipe spread into centers of cooled cookies, smoothing into an even layer if needed. Top with coconut. Store in an airtight container at room temperature for up to 5 days.
They’re classic thumbprint cookies but with— wait for it— coconut and Nutella!
ACTIVE TIME 50 MINUTES
TOTAL TIME 3 HOURS, 10 MINUTES
MAKES 24 COOKIES
2 1/2 cups (5 sticks) unsalted butter
1/2 cup granulated sugar
1 Tbsp. pure vanilla extract
1 tsp. almond extract
2 cups confectioners’ sugar, divided
3 cups all-purpose flour
1 1/2 cups superfine natural almond flour (such as Bob’s Red Mill)
1 cup cornstarch
2 tsp. baking powder
1 tsp. fine salt
1 1/2 cups seedless strawberry or apricot jam
1/2 cup sliced natural almonds
COOK butter in a medium saucepan over medium, stirring often, until butter solids turn amber and smell nutty, 8 to 12 minutes. Transfer to a medium microwave-safe bowl. Measure out 2 cups brown butter and add to a large heatproof bowl. Refrigerate large bowl until butter is set and opaque but still very soft, 60 to 90 minutes. Set aside remaining brown butter in microwave safe bowl at room temperature.
PREHEAT oven to 350°F. Line 2 (12- cup) muffin trays with paper liners. Add granulated sugar, vanilla, almond extract, and 1 cup confectioners’ sugar to chilled brown butter in large bowl. Beat with an electric mixer on medium speed until smooth and creamy, about 1 minute.
WHISK all-purpose flour, almond flour, cornstarch, baking powder, and salt in a medium bowl until well combined. With mixer on low speed, gradually add flour mixture to butter mixture, beating until just combined, 1 to 2 minutes.
SPOON dough into muffin liners (about 3 heaping tablespoons each), pressing into an even layer. Use the back of a round 1-tablespoon measuring spoon to make a 11/2-inch-wide, 3/4-inch-deep well in each dough portion. Smooth edges if needed. Place jam in wells (about 1 tablespoon each). Sprinkle with sliced almonds.
BAKE until lightly golden and set, 18 to 20 minutes. Let cool completely in muffin trays on wire racks, about 1 hour. (Jam centers will sink slightly when baked and cooled.)
MICROWAVE reserved brown butter on high in 15-to-30-second intervals, stirring between each, until melted, 30 seconds to 1 minute. Whisk in 1 teaspoon water and remaining 1 cup confectioners’ sugar until combined. Gradually add up to 3 teaspoons water, 1/2 teaspoon at a time, until desired consistency is reached. Using a fork, lightly drizzle glaze over cooled tarts. Store in an airtight container at room temperature for up to 3 days.
ACTIVE TIME 45 MINUTES
TOTAL TIME 1 HOUR, 45 MINUTES
1 2/3 cups confectioners’ sugar, divided
2 1/4 cups all-purpose flour
1 1/2 tsp. ground cardamom
1/4 tsp. ground ginger
1/8 tsp. ground cloves
1/8 tsp. freshly ground black pepper
Pink and green gel food coloring
PREHEAT oven to 350°F. Line 2 baking sheets with parchment paper.
BEAT butter, granulated sugar, vanilla, and 1/3 cup confectioners’ sugar in a large bowl with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes.
WHISK flour, cardamom, cinnamon, salt, ginger, cloves, and pepper in a medium bowl until well combined. With mixer on low speed, gradually add flour mixture to butter mixture, beating until just combined, 1 to 2 minutes.
DIVIDE dough in half and place 1 portion in a second medium bowl. Tint dough in 1 bowl with pink food coloring until desired shade is reached, starting with 2 or 3 drops, stirring with a rubber spatula until no streaks remain. Repeat with other dough portion and green food coloring.
SCOOP dough into 1-tablespoon mounds; roll into balls and place 1 inch apart on prepared baking sheets. Bake until tops and edges appear dry but centers still feel slightly soft, about 10 minutes. (Do not overbake.) Let cool on baking sheets on wire racks for 5 minutes.
PLACE remaining 11/3 cups confectioners’ sugar in a medium bowl. Roll warm cookies in sugar until well coated. Let cool completely on wire racks, up to 1 hour. Roll cooled cookies in sugar again until well coated. Store in an airtight container at room temperature for up to 5 days.
TOTAL TIME 2 HOURS, 40 MINUTES
MAKES 21 BARS
Cookie
Cooking spray
1/3 cup packed brown sugar
1/4 cup confectioners’ sugar
1/4 cup (1/2 stick) unsalted butter, softened
1 large egg yolk, at room temperature
1 1/2 Tbsp. heavy cream
3/4 tsp. pure vanilla extract
1/2 tsp. peppermint extract
1 cup all-purpose flour
1/4 cup Dutch-process cocoa powder
Frosting
1/2 cup (1 stick) unsalted butter, softened
1/8 tsp. fine salt
1 1/2 cups confectioners’ sugar
2 Tbsp. heavy cream
4 Tbsp. finely crushed soft peppermint candies (such as Bob’s Sweet Stripes), plus more for topping
Ganache
4 oz. semisweet chocolate baking bars, finely chopped (about 2/3 cup)
1 Tbsp. unsalted butter
1/4 tsp. pure vanilla extract
MAKE THE COOKIE: Preheat oven to 350°F. Coat an 8-inch square baking dish with cooking spray. Line with parchment paper, leaving a 2-inch overhang on all sides.
BEAT brown sugar, confectioners’ sugar, and butter in a large bowl with an electric mixer on medium-low speed until just combined, about 1 minute. Increase speed to medium and beat until smooth and creamy, about 2 minutes. Add egg yolk, cream, vanilla, and peppermint extract; beat on medium speed until combined, 15 to 30 seconds. Whisk flour, cocoa, and salt in a medium bowl. With mixer on low speed, gradually add flour mixture to butter mixture, beating on low speed until just combined, 1 to 2 minutes. Press dough into an even layer in prepared baking dish.
BAKE until edges are set and top appears dry but center still feels soft, about 10 minutes. Let cool completely in baking dish on a wire rack, about 1 hour.
MAKE THE FROSTING: Beat butter, vanilla, and salt in a medium bowl with an electric mixer on medium speed until smooth and creamy, 1 to 2 minutes. With mixer on low speed, gradually add confectioners' sugar, beating until just combined, about 30 seconds. Add cream; beat on medium-high speed until fluffy, about 2 minutes. Fold in candies. Spread frosting evenly over cooled cookie in baking dish. Freeze for 15 minutes.
MAKE THE GANACHE: While cookie is in freezer, place chocolate, cream, and butter in a medium microwave-safe bowl. Microwave on high in 10-to-15- second intervals, stirring between each, until chocolate is melted, 30 to 45 seconds. Stir in vanilla; continue stirring until butter is melted and mixture is smooth and shiny.
WORKING quickly, pour ganache over chilled frosting; smooth into an even layer with a small offset spatula. Freeze until set, about 30 minutes. Using parchment, remove from baking dish. Cut into bars with a warm, dry knife. Top with peppermint candies. Refrigerate in an airtight container for up to 5 days.
Every cookie box needs substantial, showstopping bars—specifically, these substantial, showstopping bars.