(Jennifer Chase/For The Washington Post)

Even if you bake only for special occasions, this is the time of year you’re most likely to preheat the oven and stir up some doughs. The latest editions to our 13th annual holiday cookie collection are more accessible than ever. And if you’re the kind of baker who looks to add a few new recipes each year, there’s something here for you as well — a few twists on the classics, and a reintroduction to the hundreds of Recipe Finder favorites you might have missed.

It’s easy to find the ones you’d like to make in our Holiday Cookie Generator. This year’s batch are labeled “NEW.” By way of introduction, in alphabetical order, they are:

Bettyanne’s Florentines, above. These are buttery and betcha-can’t-eat-just-one terrific. (I might be biased; it’s my Winnipeg cousin’s recipe.) They freeze well, so plan on keeping them around for holiday visitors.


(Deb Lindsey /For The Washington Post)

Beer and Pretzel Truffles. A dairy-free ganache, and that salty-sweet combo.


(Deb Lindsey /For The Washington Post)

Biscochitos. So delicate! So crisp! Anise and cinnamon #forthewin.


(Goran Kosanovic/For The Washington Post)

Brown Butter Blondies. An easy bake, with just the right amount of caramelly softness.


(Jennifer Chase/For The Washington Post)

Cardamom and Currant Snickerdoodle Skillet Cookie. This combines the snickerdoodle spice so many people love with the ease of a skillet cookie.


(Jennifer Chase/For The Washington Post)

Chestnut Cookies With Pomegranate Glaze. The best vegan cookie we tested this year, and it’s a showstopper on any plate.


(Deb Lindsey /For The Washington Post)

Cranberry Divinity. A classic Southern treat in which we have swapped in dried fruit instead of the usual pecans.


(Jennifer Chase/For The Washington Post)

Ginger Ginger Cookies. A slice-and-bake that delivers lots of spicy chew.


(Jennifer Chase/For The Washington Post)

Hazelnut and Caramel Squares. Sophisticated, and just right for afternoon tea.


(Jennifer Chase/For The Washington Post)

Lemon Ricotta Buttercream Sandwich Cookies. From the “MasterChef Junior Cookbook,” so You. Can. Do. This.


(Deb Lindsey /For The Washington Post)

Neapolitan Nice Crispy Bars. This ups the ante on crisped rice treats, but the recipe is not that much more complicated to make than what’s on the back of the cereal box.


(Jennifer Chase/For The Washington Post)

Nutella Stuffed Skillet Cookie. Simple to assemble and fudgy to eat.


(Goran Kosanovic/For The Washington Post)

Pecan Sandies. A classic that deserves revisiting, especially with an optional add-in of crisped bits of — wait for it — bacon.


(Jennifer Chase/For The Washington Post)

Smoky S’mores Bars. The flavors you love, but smoked sea salt provides an outdoorsy topnote to complete the campfire feeling.


(Goran Kosanovic/For The Washington Post)

Strawberry Clouds. Better than meringues, from Deb Perelman of SmittenKitchen.


(Deb Lindsey /For The Washington Post)

Toasted Marshmallow Brownie Krinkles. The marshmallow on top is a touch of genius.