Make thick, pale turtle cookies with caramel-filled wells, a pecan half in each center, and thin chocolate drizzle. Press the wells just after baking, then fill and decorate the cookies once they have cooled.
Soft pumpkin-spice dough wraps around a creamy cheesecake filling in these large, rounded cookies. Freeze the filling before assembly, blot the pumpkin to help the dough hold its shape, and break one open to reveal the center.
Large cinnamon-spiced cookies become a layered dessert with generous vanilla frosting swirls, glossy cooked apple cubes, and thin caramel drizzles. Cool the cookies and apples completely before assembling to keep each layer distinct.
Thick butter cookies hold a spoonful of cooked cinnamon apples in broad, open centers. Cooling the thickened filling before baking helps the soft thumbprints keep their shape and their apple pieces visible.
These thick, golden cookies hold small pieces of fresh strawberry and a sweetened cream-cheese filling. Firm the filling before wrapping it in dough, then let the baked cookies cool so the white center stays distinct when broken open.
Roll lemon-butter dough around a thin layer of raspberry jam, then chill and slice it into pinwheels. The cookies bake up mostly pale, with lightly golden edges, tender crumbly texture, and a red spiral in every round.
Fresh lemon zest gives these thick, unglazed cookies their aroma. Lightly roll the dough in sugar, press it into rounds, and bake just until the edges set for delicate cracks and soft centers.
Pure maple syrup and maple extract flavor these soft-centered brown sugar cookies. Chilling the pecan-studded dough helps the cookies bake into moderately thick rounds, ready for broad ribbons of pale maple icing.
These cinnamon roll cookies are small, tender pinwheels with visible brown sugar-cinnamon spirals and a thin white drizzle. Chilling the filled dough logs before slicing helps the cookies keep their shape as they bake.