Julie Van Rosendaal Special to The Globe and Mail Published 15 minutes ago

Icebox cookie recipes like these Icebox gingersnaps, tend to produce enough dough to save for months in your freezer, or to share.

Texture has so much to do with the appeal of a cookie – whether you’re going for crispy, chewy or melt-in-your-mouth, The Globe’s food columnist Julie Van Rosendaal will guide you to that perfect texture with a Cookie of the Week recipe throughout December. Coming up: crumbly, buttery shortbread.

‘Tis the season for those who adore crunchy, snappy cookies – the kinds you roll and cut, such as sugar cookies and gingerbread, tend to be more popular at this time of year.

Cookies with a crunchier texture are made with doughs sweetened with granulated sugar instead of brown s

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