cookies

Holiday baking wouldn't be complete without a batch of gingerbread men. Unadorned or intricately decorated, they just shout Christmas.

This recipe, developed by food scientist Jennifer Pallian, has a pared-back ratio of fat and sugar to flour and a higher proportion of liquid ingredients, which takes them into the muffin zone. The addition of oil makes for a pillowy, tender crumb. 

This recipe from food scientist Jennifer Pallian uses extra brown sugar and has a higher sugar-to-butter ratio. There's also no need to chill the dough before you bake, which—yay!—means faster cookies.

These sweet almond cookies can be shaped into stars with a piping bag. No piping bag? No problem. Just roll into small rounds and coat in extra sugar.

Calgary-based Crave Cupcakes first started selling this dark chocolate cookie 17 years ago. This version has a hint of mint and is decorated with a fun green chocolate drizzle and mini chocolate chips.