These are gingery and crunchy—just like good gingersnaps should be. They keep well, too, making them great for baking in advance and freezing or for mailing.
Christmas cookies
Apricot Bars
These apricot-filled bars are rich and sweet, so you can cut them smaller than many other bar cookies.
Eggnog Snickerdoodles
Adding a bit of rum flavoring and replacing most of the cinnamon with nutmeg gives these popular crackled cookies a flavor reminiscent of eggnog.
Linzer Bars
Both gooey and elegant, with their jewel-like filling, Linzer Bars make an ideal cookie for the holidays—or any time of year.
Whole Wheat Viennese Vanilla Crescents
These famous melt-in-the-mouth German-Austrian cookies are usually made with white flour, so we were intrigued when we ran across a German recipe for whole wheat crescents. The whole wheat flour gives the cookies a deeper, nuttier flavor. If it matters, they’re also higher in fiber than usual. These cookies should sit for at least a week to allow the flavor of the vanilla to develop. They’re worth the wait.