Strawberry Clouds

Strawberry CloudsMakes 35 pieces

These are called clouds, cookbook author and blogger Deb Perelman says, because they are not as sweet as meringues and they look like pink-tinged clouds at sunset.

In testing, we found that making the clouds small yielded a better result, creating cookies that didn’t deflate once cooled.

Freeze-dried strawberries are typically located in the dry-goods section of a grocery store produce department.

Lemon Ricotta Buttercream Sandwich Cookies

Lemon Ricotta Buttercream Sandwich CookiesMakes 30 sandwich cookies

The best of sweet and tart flavours work together here, in the glaze on top and the whipped filling sandwiched between tender, lemon-infused cookies.

MAKE AHEAD: The sandwich cookies can be stored at room temperature in an airtight container for up to three days; for longer-term storage, we recommend keeping the single cookies (half of them with glazed tops) stored separately at room temperature for up to 10 days, and refrigerating the ricotta buttercream filling for up to one week; assemble just before serving.

Adapted from MasterChef Junior Cookbook: Bold Recipes and Essential Techniques to Inspire Young Cooks (Clarkson Potter, 2017).

Biscochitos

BiscochitosMakes 60 to 72 cookies

These not-too-sweet, anise-flavoured Mexican treats happen to be New Mexico’s official state cookie. Lard makes for an especially crisp and light texture, but vegetable shortening can be used instead.

You’ll need one or two five-centimetre (two-inch) cookie cutters, preferably stars and half moons. You may get an even greater yield depending on which shapes you use.

MAKE AHEAD: The dough needs to be refrigerated for at least one hour, and up to one day in advance. The cookies can be stored in an airtight container at room temperature for up to one week, or frozen for up to one month. You may have cinnamon sugar left over; it’s not tough to find ways to use that up.

Neapolitan Nice Crispy Bars

Neapolitan Nice Crispy Bars

Makes 12 to 16 bars

Just a few store-bought ingredients upgrade no-bake, crisped rice bars into tri-colour treats.

You’ll need an 20-by-10 cm or 22-by-12.5 cm (8-by-4-inch or 9-by-5-inch) loaf pan, preferably with square corners.

Pecan Sandies

Pecan SandiesMakes 24 cookies

The combination of sweet toasted nuts, butter and sugar is a winner; the variation included below adds smoky bits of bacon! This is an egg-free dough that doesn’t need chilling time.

If you decide to use bacon, be sure to use a good-quality brand.

MAKE AHEAD: The cookies can be stored in an airtight container for up to 5 days, or frozen for up to 1 month.

Cranberry Divinity

Cranberry DivinityMakes 24 to 30 pieces

This creamy sweet confection first appeared in the 1950 edition of Betty Crocker’s Picture Cook Book. Chopped pecans are typically mixed in, but we’ve used dried cranberries instead, for a festive Christmas touch.

You’ll need an instant-read or candy thermometer.

MAKE AHEAD: The divinity can be stored between sheets of wax paper in an airtight container at room temperature for a week or two; it will become chewier over time.

Brown Butter Blondies

Brown Butter BlondiesMakes 12 pieces

Here, brown butter boosts the blondies’ caramel flavour.

To decorate these for the holidays, you could press red and green or blue and white M&Ms into the dough before baking.

MAKE AHEAD: The blondies can be stored in an airtight container at room temperature for up to five days; to freeze them for up to three months, wrap individually in plastic wrap, then stash in a large, freezer-safe zip-top bag.

Nutella Stuffed Skillet Cookie

Nutella Stuffed Skillet Cookie10 to 12 servings

Skillet cookies are popular for a reason — there’s little or no portioning of dough, and the resulting wedges are fun to serve.

We recommend using a well-seasoned cast-iron skillet here, or an ovenproof nonstick skillet. The dough can also be assembled by hand.

If Nutella isn’t your thing, use fudge or caramel instead.

Bake your best cookies yet with these tips

Attention, holiday bakers! While your ovens are preheating, take a quick spin through these reminders about ingredients and equipment. They’ll help you bake your best cookies yet.

Eggs

When you need to separate whites from yolks, do so when the eggs are cold. It will reduce the chances of yolk breakage. Eggs for beating into cookie doughs will incorporate more readily when they are at room temperature. Yolks equal fat and richness; whites lighten the texture.

Most recipes rely on large eggs for baking, says cookbook author Joy the Baker, even if they don’t specify the size. A large egg translates to about 50 millilitres or 3 1/4 tablespoons; if you were to use extra-large or jumbo eggs instead of large, you would be adding substantially more liquid to the dough.

Toasted Marshmallow Brownie Krinkles

Toasted Marshmallow Brownie KrinklesMakes 35 to 42 cookies

As much as we love chocolate crinkle cookies, topping them with marshmallows that get melty and chewy makes these classic treats even better.

MAKE AHEAD: The dough needs to be refrigerated for at least 30 minutes, or up to overnight. The cookies can be stored in an airtight container at room temperature for up to one week.

Adapted from a Mindy Segal recipe in America the Great Cookbook: The Food We Make for the People We Love From 100 of Our Finest Chefs and Food Heroes, edited by Joe Yonan (Weldon Owen, 2017).

Beer and Pretzel Truffles

Beer and Pretzel TrufflesMakes 14 to 16 pieces

The ganache for chocolate truffles is typically made with heavy cream, but beer is used here instead — adding a rich, deep flavour.

MAKE AHEAD: The truffle mixture needs to be refrigerated for 2 to 3 hours, so it sets up firmly.

Adapted from Baker’s Royale: 75 Twists on All Your Favorite Sweets, by Naomi Robinson (Running Press, 2017).

The best chocolate chip cookie recipe, according to judges

A pastry chef, a cannabis connoisseur and a 10-year-old walk into the Washington Post. There’s no punchline. That’s who we asked to judge some of the most popular chocolate chip cookie recipes on the web.

This cookie — which celebrates its 80th birthday next year — is adored for its simplicity and nostalgic nature. Because opinions differ widely about how the perfect chocolate chip cookie should taste, the internet is swimming with recipes claiming to be “the best,” often promising results that would be super-chewy, crispy, extra-chocolaty or even health-conscious.

We wanted to single out one recipe as victorious (and probably stir up some controversy in the process), so we tried 10 of the most promising recipes and narrowed down the options to six, based on popularity and notable ingredients or baking techniques. We made sure that each one produced distinguishable differences in flavour. Then we tapped three local bakers to sacrifice their afternoons and glucose levels and offer their opinions of the finished products. And boy, did they have opinions.

One cookie was so gooey it needed multiple napkins to eat; one was so dry a tester almost spit it out; and one was so dense our 10-year-old judge couldn’t even break it in half.

White Chocolate Peppermint Bark

I've finished off our 12 Days of Christmas Cookies with a very easy, very quick recipe. This white chocolate peppermint bark uses only three ingredients and the results are fabulously festive.

White Chocolate Peppermint Bark

Earl Grey squares

If you like cookies and tea, you want to try cookies made with tea. These convenient slice-and-bake squares offer the subtle citrus taste of Earl Grey.

Earl Grey Squares250 ml (1 cup) all-purpose flour

60 ml (1/4 cup) granulated sugar

Flourless double-chocolate crackles

These flourless chocolate cookies are a little chewy, a little gooey and a whole lot decadent.

Flourless Double-Chocolate Crackles375 ml (1 1/2 cups) dark chocolate chips (60 per cent cacao), divided

3 egg whites, at room temperature