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These soft, tender white chocolate macadamia nut cookies are loaded with vanilla flavor, thanks to white chocolate melted directly into the dough.

White Chocolate Macadamia Nut Cookies Recipe

baking powder

baking soda

nutmeg

unsalted butter

vanilla extract (about 1 tablespoon; 15 grams)

all-purpose flour,

Adjust oven rack to middle position and preheat oven to 350°F (180°C). In a microwave-safe bowl, melt the white chocolate using three or four 15-second bursts at normal power; to prevent scorching, pause to stir the white chocolate between rounds. Transfer to the bowl of a stand mixer fitted with a paddle attachment, then add sugar, salt, baking powder, baking soda, nutmeg, and butter. Cream mixture on medium speed until fluffy and light, about 5 minutes, pausing at the halfway mark to scrape the bowl and beater with a flexible spatula.

Resume mixing on medium speed. With mixer still running, add egg, followed by vanilla, and continue beating just until well combined. Pause to scrape bowl and beater with flexible spatula, then resume mixing on low. Add flour all at once; when flour is fully incorporated, use flexible spatula to fold in the macadamia nuts and the remainder of the white chocolate.

Using a cookie scoop, divide dough into 2-tablespoon portions. If you like, these can be transferred to a zipper-lock bag and refrigerated for up to 1 week, or frozen for up to 3 months; soften to about 68°F (20°C) before baking.

Arrange portions on a parchment-lined half-sheet pan, leaving about 2 inches between cookies to account for spread. Gently flatten each portion into a disk, then top each with a few extra pieces of white chocolate and macadamia nuts and sprinkle lightly with salt. Bake until puffed and firm around the edges, though rather pale overall, about 12 minutes. (Due to their low lactose content, these cookies will not brown as you might expect. When fully baked, they will still be quite pale.) Cool directly on baking sheet until crumb is set, about 5 minutes. Store in an airtight container up to 3 days at room temperature.

With plenty of lemon zest in the dough and fresh-squeezed juice in the filling, these crunchy ginger cookies taste zippy and bright—a refreshing change of pace from the darker profile of gingersnaps or classic gingerbread cookies. Enjoy with tea, or serve alongside a scoop of your favorite ice cream.

Crispy Lemon-Ginger Sandwich Cookies Recipe

For the Dough:

sugar (about 3/4 cup; 150 grams)

unsalted butter (1 stick; 110 grams)

ginger

Ceylon cinnamon cinnamon

lemon zest (1 tablespoon; 4 grams)

all-purpose flour (about 1 1/3 cups, spooned; 170 grams)

heavy cream (2 tablespoons; 30 grams)

For the Filling:

sugar

refined coconut oil

lemon extract oil

For the Dough: Adjust oven rack to lower-middle position and preheat to 350°F (180°C). In the bowl of a stand mixer fitted with a paddle attachment, combine sugar, butter, molasses, ginger, baking soda, cinnamon, nutmeg, salt, and lemon zest. Mix on low until moistened, then increase to medium and cream until soft and light, about 5 minutes. Reduce speed to low and add flour all at once, then drizzle in cream and mix until fully incorporated.

With a 1 1/2–teaspoon scoop, divide dough into about 40 level portions. Cut each in half, then roll smooth and round between your palms. Alternatively, scale out 3/8-ounce (10g) portions, then roll smooth. (They will look tiny, but they'll spread considerably as they bake!) Arrange on a parchment-lined baking sheet, leaving at least 1 1/4 inches between them to account for spreading. Bake until cookies are golden brown, no longer puffy, and a little firm around the edges, about 10 minutes. If needed, rotate pan about halfway through to ensure even baking. Cool to room temperature directly on the baking sheet; the cookies will not be crisp while warm.

For the Filling: In the bowl of a stand mixer fitted with a paddle attachment, combine powdered sugar, coconut oil, lemon juice, lemon extract, and salt. Mix on low to combine, then increase to medium and cream until soft and light, about 5 minutes. Transfer to a disposable pastry bag fitted with a 1/2-inch pastry tip and use immediately. 

To Assemble: Flip half the cookies upside down and pipe a shy 1/4 ounce filling (about a heaping teaspoon or 6g, but there's no need to measure) into the center of each. Sandwich with remaining cookies. Due to the slightly irregular shape of drop cookies, you'll need to play a bit of mix-and-match to ensure similarly shaped cookies are paired together.

Transfer to an airtight container and refrigerate 15 minutes to harden the coconut oil. If temperatures in your kitchen routinely climb above 75°F (24°C), it will be best to store the cookies in the fridge and bring a few to room temperature as needed to serve. Stored this way, the cookies will last about 1 month. If your kitchen is generally cooler than 75°F, after chilling you may store the cookies at room temperature for up to 1 week.

Banana Drop Cookies. These are a light fluffy cookie and great for using up those overripe bananas! Easy recipe too!

Banana Drop Cookies

butter

vanilla

Eggs, beaten

all purpose, plain flour

salt

cinnamon

In small bowl, combine flour, baking powder, baking...

In small bowl, combine flour, baking powder, baking soda, and salt and 1/2 teaspoon of cinnamon.

Cream sugar, butter, and vanilla until light and...

Cream sugar, butter, and vanilla until light and fluffy.

Add eggs and beat well. Stir in banana.

Slowly mix dry ingredients into wet. Chill 30...

Slowly mix dry ingredients into wet. Chill 30 minutes in refrigerator.

Preheat oven to 400.

Drop teaspoon sized balls of dough two inches...

Drop teaspoon sized balls of dough two inches apart on greased cookie sheets. Sprinkle with cinnamon/sugar mixture; if desired.

Bake 8-10 minutes or until browned. Cool 2...

Bake 8-10 minutes or until browned. Cool 2 minutes, then transfer to racks.

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