Russian buttercream

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Here are 28 of our most-loved Christmas cookie recipes. Johnny Miller for The New York Times. Melissa calls for toasting the almond flour before stirring it into the batter, which bolsters the nutty flavor. Con Poulos for The New York Times. They’re finished with a dusting of cardamom-flecked sugar. Ryan Liebe for The New York Times. Julia Moskin called these genius salty-sweet bars from Genevieve Ko the best Rice Krispies treats on NYT Cooking.

The name of this chewy, crackly cookie from Susan Spungen is a nod to a coffee drink in which a shot of espresso tops off a cup of masala chai, the Indian spiced tea. A little black pepper adds heat, and browned butter adds toasty warm notes. Andrew Purcell for The New York Times. Jazz them up by adding mini chocolate chips, dried cranberries or a teaspoon of citrus zest. 2020 edition: Dunk half in melted chocolate and let harden on wax paper before wrapping them in a cellophane bag tied off with a big bow. Before serving or gifting, let them sit for a few days so the flavors can mingle and meld.

The dough also freezes well, so you can make a half-batch and freeze the rest for later, or prepare several batches to bake off the morning of the cookie swap. Christopher Testani for The New York Times. It starts with a deeply fudgy bottom layer, which is then topped with a creamy peppermint filling, dark chocolate glaze and a sprinkle of crushed peppermints. These clever little treats from Melissa Clark start with a combination of honey-roasted and salted peanuts.

This recipe calls for store-bought Concord grape jam, but any fruit will do. A holiday classic from Alison Roman. Use royal icing for the prettiest, sturdiest decorating, or buttercream icing for a messier, though arguably tastier, treat. Melissa Clark developed this sticky, spicy, tangy gingerbread to be made ahead, so it tastes just as good two days after baking as it does on the same day.

And it keeps for four to five days! David Malosh for The New York Times. It’s complex, salty and sweet with a crisp exterior and a chewy center. Depending on which spiral-bound community cookbook your mom would bake from, you might know these heavenly treats as magic cookie bars, Hello Dolly!

Just make these from Samantha Seneviratne. Readers adore these easy truffles from Hannah Kaminsky that call for a handful of simple ingredients like pecans, graham crackers, brown sugar, chocolate and bourbon. Substitute orange juice if you’re a teetotaler. What’s a cookie plate without lemon bars?