I always admire the holiday projects Megan at Not Martha comes up with (remember these gingerbread houses that perch on the edge of a mug?). But she's outdone herself this Halloween, with trick-or-treat cookies with, yes, a trick or a treat inside! More

Here's a quick little Halloween treat for you! Nothing spooky about these two-bite cookies, just a touch of rich Nutella to indulge your sweet tooth and a drizzle of icing to dress them up in full Halloween style. Guaranteed to appease all the ghosts, goblins, and witches who stop by for a treat. More

Do you know speculoos, the Belgian cookie that tastes like a caramelized gingerbread cookie? If you haven't yet discovered this tasty treat, stopping by Trader Joe's is a good start. They carry a miraculous spread made from speculoos cookies that's far too easy to eat straight from the jar. But we've never thought of using it to make cookie bars as Butter Me Up Brooklyn has done — read on for more! More

We all know Cookie Monster loves to eat cookies, but it turns out he's quite the baker, too! Cookie Monster's famous cookie dough recipe first appeared in Big Bird's Busy Book, from the 1970's. If you like a bit of nostalgia mixed in with your sugar and eggs, this recipe is for you:
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When you read a lot of food blogs sometimes everything can start to look the same. You'll notice trends, when writers all seem to be cooking and baking similar things. Much of this is dictated by the season, and sometimes it's pure coincidence. But last week something caught my eye. Something different, something wonderful, something baked right into a skillet. More

There's a well-known bakery in NYC famous for its cupcakes. And they just happen to be vegan. Oh, and gluten-free as well. How do they do it? BabyCakes bakery relies on agave nectar, canola and coconut oil, as well as other natural ingredients. One taste of their cupcakes and you'd never know they were anything other than delicious. But did you know the following five store-bought cookies are naturally vegan as well? More

While it's great to buy specialty products in-person from the maker, sometimes it's just not possible. (We don't all live near a food or farmer's market.) So to appreciate the full scale and variety of today's artisanal offerings, you have to go online. These nine marketplaces have you covered: More

Q: I've been commissioned to bake cookies for the last day of class for 85 students. The instructor wants it to be a surprise, so I have no idea of student diets (gluten free, vegan, etc.). Help me choose a few kinds of cookies to make?

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Something about spring makes me want to throw healthy cooking to the wind. Of course there is plenty of good cooking to be done in the spring with all those temptingly fresh vegetables, but after the cold of winter I also want to luxuriate in the sunshine with something easy, quick, and decadent. Like an ice cream sandwich. A really, really good ice cream sandwich. A (dare I say it?) perfect ice cream sandwich. More

Whenever I make a batch of cookies, it seems inevitable that I will have two or three leftover scoops of dough that will not fit on the cookie sheet no matter how I hard I try. Rather than do another round in the oven for just a few cookies, a friend of mine suggested I freeze these orphaned scoops. More