We don’t have to tell you how much we love cookies — and we’re guessing you do, too. In our 12th annual issue devoted to the baked goods, you’ll find versions vegan or gluten-free, savory or spiced, made with teff flour or matcha tea, and of course, plenty with chocolate. All told, there are 27 cookies to browse — not to mention the more than 300 options in our Holiday Cookie Generator. Ready? Let’s bake.


Cornmeal Thumbprints With Tomato Jam (Deb Lindsey for The Washington Post)

Cornmeal Thumbprints With Tomato Jam: Their looks are holiday festive, but their corn bread sweetness and tang of tomato jam make them a great pairing with cocktails.


Dark Chocolate and Raspberry Cream Cheese Chewy Cookies (Deb Lindsey for The Washington Post)

Dark Chocolate and Raspberry Cream Cheese Chewy Cookies: Rich-tasting and relatively low in fat.


Masala Palmiers (Deb Lindsey for The Washington Post)

Masala Palmiers: Using store-bought puff pastry means these spiced beauties come together in minutes.


Sesame Cashew Bars (Deb Lindsey for The Washington Post)

Sesame Cashew Bars: Just the right balance of salt and sweet, with an addictive chew.


Halvah Fudge Bars (Deb Lindsey for The Washington Post)

Halvah Fudge Bars: These satisfying bars — baked in a cast-iron skillet — use teff flour, date syrup and the dense sesame-paste candy called halvah.


Vegan Dutch ‘Butter’ Cookies (Dixie D. Vereen for The Washington Post)

Vegan Dutch ‘Butter’ Cookies: These surprisingly buttery bites use aquafaba (the cooking liquid from garbanzo beans) as a replacement for eggs.


Pocky Sticks (Deb Lindsey for The Washington Post)

Pocky Sticks: Inspired by the Japanese treats, this version is scaled up so that one cookie will satisfy.


Baci di Alassio (Goran Kosanovic for The Washington Post)

Baci di Alassio: The classic combination of hazelnut and chocolate meets in these chewy one-bites.


Dorie Greenspan’s Sour Cream Everything Seed Knots (Deb Lindsey for The Washington Post)

Dorie Greenspan’s Sour Cream Everything Seed Knots: Savory and crisp, these are the perfect little nibble to accompany cocktails.


Chai-Spiced Snowdrops (Dixie D. Vereen for The Washington Post)

Chai-Spiced Snowdrops: Almond flour and a coating flavored with chai spices make for a unique twist on the Russian tea cookie or Mexican wedding cookie.


Cinnamon Pretzels (Zimtbrezeln) (Dixie D. Vereen for The Washington Post)

Cinnamon Pretzels (Zimtbrezeln): These crisp cookies, a German specialty, are great for dunking in hot chocolate.


Jam and Coconut Meringue Cutouts (Deb Lindsey for The Washington Post)

Jam and Coconut Meringue Cutouts: These are best with a tart filling (think raspberry jam or leftover cranberry sauce) and their texture improves after a day’s rest in the refrigerator.


Reindeer Gingersnaps (Dixie D. Vereen for The Washington Post)

Reindeer Gingersnaps: The perfect cookie to decorate with kids.


Toasted Coconut Brown Butter Matcha Crispies (Deb Lindsey for The Washington Post)

Toasted Coconut Brown Butter Matcha Crispies: The Japanese green tea lends a slight bitterness, making the white chocolate seem more complex.


Crumbly Lemon Crème Bars (Dixie D. Vereen for The Washington Post)

Crumbly Lemon Crème Bars: The sweet-tart creaminess of a lemon filling is an excellent match for the sturdy rolled-oats cookie base.


Dorie Greenspan’s Do-Almost-Anything Vanilla Cookie Dough (Goran Kosanovic for The Washington Post)

Dorie Greenspan’s Do-Almost-Anything Vanilla Cookie Dough: Cookbook author Dorie Greenspans says these are “full of vanilla flavor.” The recipe includes variations for White Chocolate and Poppy Seed Cookies; Vanilla Polka Dots; Double-Ginger Crumb Cookies; and Christmas Spice Cookies.


Teff Oatmeal Cookies With Whiskey Currants (Deb Lindsey for The Washington Post)

Teff Oatmeal Cookies With Whiskey Currants: Thick, chunky and soft-centered; the teff flour adds a malty flavor.


Gingerbread Almond Nuggets (Biberle) (Dixie D. Vereen for The Washington Post)

Gingerbread Almond Nuggets (Biberle): Gingerbread dough is wrapped around a thin log of almond paste.


Holiday Gems (Dixie D. Vereen for The Washington Post)

Holiday Gems: These are light and not too sweet, with just a hint of festive candied fruit.


Gingerbread Chocolate Chunk Biscotti (Goran Kosanovic for The Washington Post)

Gingerbread Chocolate Chunk Biscotti: A more healthful choice, these are made with olive oil, whole-grain flour and less sugar than most cookies.


Gingerbread Panels (Goran Kosanovic for The Washington Post)

Gingerbread Panels: A simple yet stunning project from Centrolina pastry chef Amanda Cook. Rows of tender gingerbread cookies can be attached and used as decorative pieces for a mantel or table centerpiece.


Salted Caramel Sandwich Cookies (Dixie D. Vereen for The Washington Post)

Salted Caramel Sandwich Cookies: You’ll have leftover buttercream filling, but it’s so good that we think you’ll find plenty of uses for it.


Smoky Hazelnut Chocolate Cookies (Goran Kosanovic for The Washington Post)

Smoky Hazelnut Chocolate Cookies: Smoked paprika adds depth to these addictive salted Nutella bites.


Sweet Potato Cookies With Maple Glaze (Goran Kosanovic for The Washington Post)

Sweet Potato Cookies With Maple Glaze: Top these caky, spicy cookies with crystallized ginger or candied ham (candying instructions included).


Vegan Chocolate Peppermint Dreams (Dixie D. Vereen for The Washington Post)

Vegan Chocolate Peppermint Dreams: The rich chocolate cookies are chewy on the inside and slightly crisped on the outside.


Vegan Molasses Pumpkin Streusel Bars (Dixie D. Vereen for The Washington Post)

Vegan Molasses Pumpkin Streusel Bars: A molasses shortbread crust provides the earthy base for a layer of pumpkin and vegan “cream cheese.”


Tunisian Marzipan Flowers (Deb Lindsey for The Washington Post)

Tunisian Marzipan Flowers: You need only four ingredients to make these petits-fours-size treats.