It’s the week many of you have been waiting for (we know, because you’ve asked us!): our annual holiday cookie issue. In the spirit of the season’s eating, baking and giving, here’s the complete list, more than two dozen cookies long.


(Deb Lindsey/For The Washington Post)

Amaretti Cookies: A dairy-free, gluten-free option from Alex Levin, executive pastry chef at Osteria Morini.


(Deb Lindsey/For The Washington Post)

Andrea’s Whole-Wheat Cookies: The use of whole-wheat flour represents a twist on the traditional cookie-cutter dough.


(Deb Lindsey/For The Washington Post)

Brownie-Stuffed Tollhouse Cookies: The cookie equivalent of the Turducken or cherpumple pie. This mash-up is a combination you can’t resist.


(Deb Lindsey/For The Washington Post)

Buckwheat and Fig Thumbprints: Star anise provides a delicate flavor addition to the filling.


(Deb Lindsey/For The Washington Post)

Chai-Spiced Gluten-Free Snickerdoodles: Try these with a hot cup of tea. Wheat eaters will never guess they’re gluten-free.


(Deb Lindsey/For The Washington Post)

Chocolate Benne Wafers: Probably different from what you might have sampled in Charleston.


(Deb Lindsey/For The Washington Post)

Chocolate Cinnamon Chipotle Cookies: Large cookies you can decorate for any occasion or holiday.


(Deb Lindsey/For The Washington Post)

Congolais: Coconut fans will love this French macaroon.


(Deb Lindsey/For The Washington Post)

Fig and Fennel Spice Biscotti: The richly spiced dough is reminiscent of an Italian panforte.


(Deb Lindsey/For The Washington Post)

Fudgy Walnut Cookies: Another gluten-free treat with flawless texture.


(Deb Lindsey/For The Washington Post)

Honeyed Sriracha Cookies: If you’re someone who likes to put Sriracha on everything, this cookie’s for you.


(Deb Lindsey/For The Washington Post)

Lemon Sablés: A light, refreshing way to end a decadent meal.


(Deb Lindsey/For The Washington Post)

Pink Lemonade Cookies: The bright color will make these cookies pop against a serving platter.


(Deb Lindsey/For The Washington Post)

Pomegranate and Raspberry Bars: An attractive layered cookie with seasonal color appeal.


(Deb Lindsey/For The Washington Post)

Praline Cookies: You won’t regret the effort to make the almond praline, of which you’ll have extra for adding to plenty of other desserts.


(Deb Lindsey/For The Washington Post)

Red Truck Bakery’s Persimmon Cookies: A sweet use for local persimmons as they appear at the farmers market.


(Deb Lindsey/For The Washington Post)

Saffron Wedding Cookies: The vivid hue comes from saffron threads incorporated into a compound butter.


(Deb Lindsey/For The Washington Post)

Salted Chocolate-Rye and Pecan Cookies: Rye and chocolate? It works. Trust us.


(Deb Lindsey/For The Washington Post)

Savta’s Chocolate Chip Squares: Chewy bars coated in a meringue topping.


(Deb Lindsey/For The Washington Post)

Spicy Smoked Tea-Pecan Crisps: Serve these as a pre-dinner cocktail snack.


(Deb Lindsey /For The Washington Post)

Sugar Cookie Tower: This year’s cookie project comes from Tiffany MacIsaac, pastry chef-owner of Buttercream Bakeshop.


(Deb Lindsey/For The Washington Post)

Sun-Dried Tomato and Pepperoni Rugelach: We present two variations of this savory cookie, which would make a great party appetizer.


(Deb Lindsey/For The Washington Post)

Thyme-Sea Salt Cookies: Several different herbs can be used in this sweet and savory cookie.


(Deb Lindsey/For The Washington Post)

Tiffany MacIsaac’s Elegant Macarons: These can adorn a gold and white version of the Sugar Cookie tower (above).


(Deb Lindsey/For The Washington Post)

Torticas Tropicales: An island variation on the classic chocolate chip cookie.


(Deb Lindsey/For The Washington Post)

Triple Orange Mexican Wedding Cookies (Polvorones de Naranja): A melt-in-your-mouth dessert with a powerful citrus kick.


(Deb Lindsey/For The Washington Post)

Zippy Peppercorn-Chive Cheddar Wafers: Now you know what to do with that gourmet peppercorn blend that’s been sitting in the back of your pantry.