Nut Free

These are best the same day they are baked, when they’re still nice and crisp,especially around the edges. After that, they will be softer but still delicious.

These cookies are best eaten after they have been refrigerated overnight. Allow them to sit at room temperature for twenty minutes before serving.

You can refrigerate the filling, covered, for up to one day; let it soften at room temperature before using.

You can bake the cookies and make the filling a day ahead.

These crisp cookies can be sandwiched with Vanilla or Chocolate Cream Filling, freshly whipped cream, or your favorite ice cream.

These cookies get their flavor from freshly ground whole spices. Be sure to make the cookies at least a day before serving; they will soften a bit and the flavors of the cookie and the filling will have a chance to meld. You can also omit the filling and serve these cookies on their own.

Speckles of grated lime zest in this pretty soft-green icing give the finished cookies a fresh citrus flavor.

Since you slice and bake only what you need, these logs of dough are great to keep on hand for when guests drop by or for when you’re in the mood for just a few cookies. They can be kept in the freezer, wrapped well in plastic and parchment, for up to three weeks; let dough sit at room temperature for thirty minutes before slicing. To help logs hold their shape, chill them first in empty paper-towel tubes.

These old-fashioned favorites are crunchy all the way through; using fresh ginger gives them a distinctive sweet-spicy flavor. When crushed and mixed with melted butter, the cookies make an excellent crust for cheesecake.

These cookies have a delicate texture and light, fresh taste.

These cookies are surprisingly rich and light at the same time. Served with cheese and grapes, they are the perfect ending to a multicourse dinner.

These light, crisp cookies are inspired by the Spanish biscuits sold in Olivier Baussan’s store, O&Co., in New York City. They are perfect in the morning with tea or coffee, as a snack anytime, or for dessert, served with ice cream or fresh fruit. You will need to bake them in batches, using two baking sheets each time. Run the sheets under cold water to cool completely, dry thoroughly, then proceed with the next batch.

These shortbread-like cookies hail from Brittany, a region of France renowned for its delicious butter. Be sure not to underbake them or they will not be crisp enough. Scoring the lattice pattern on the top takes a bit of time, but it’s easy to do and the end result is well worth the effort.

You can garnish these cookies simply with sanding sugar or sprinkles before baking, or bake them first and then cover with Royal Icing.

These make ideal holiday cookies when festively decorated with icing, but they are also delicious without any adornment.

If either glaze becomes too firm to spread, place it in a heatproof bowl over simmering water and stir until it’s the right consistency.

These classic drop cookies are large, soft, and chewy. Look for grade B maple syrup, which has a deeper flavor than grade A.

A New York specialty for more than half a century, these cookies taste best the day after they are made. Wrap in plastic and keep overnight at room temperature.