White Chocolate Pumpkin SnickerdoodlesReady for two more days of baking cookies? First, let’s do the “White Chocolate Pumpkin Snickerdoodle Cookies,” from The Gingered Whisk.

Admit it: this cookie name tries to hit all the right bases. Pumpkin and chips and spice, and that great, soft, snickerdoodle bite. This dough needed 30 minutes to chill, but then I balled it, rolled them in cinnamon-sugar, then baked. These were a fave.

Spiced Mexican Wedding CookiesAnother cookie dough that needed to blend, then chill, was the “Spiced Mexican Wedding Cookies,” from theKitchn. Know that I’m always going to make some sort of powdered-sugar cookie ball. I can’t resist. These were as fun to eat as they were to make.

Almond-Apricot Sandwich CookiesHere’s the sandwich cookie that I made: the “Almond-Apricot Sandwich Cookies,” from Bake or Break. So sensible, so right. I was fine with chopping my almonds in my food processor and I was fine with opening a jar of apricot preserves. These are handsome cookies.

Red & Green Swirl CookiesNow it’s time for a spectacle. When I saw the recipe for the “Red and Green Swirl Cookies,” I knew the path I’d take: the path to natural food coloring. Instead of “red and green gel food coloring,” I swapped in some green matcha tea powder for a bit of flour on one side, and some strawberry dust (freeze-dried, organic strawberries, pulverized in my food processor) for a bit of the flour on the other side. How fun to see the colors! Truly, the cookies then tasted like the odd combo of bitter tea and tart strawberries, but quite a spectacle, indeed.

Vanilla Sugar Cookies with SprinklesHere’s the cute cookie, irresistible to the kid in all of us. “Vanilla Sugar Cookies with Sprinkles,” from Julia’s Album. An easy, basic batter. Once you make the little balls, you need to freeze them, so that you then bake the frozen balls. Complete fun.

Cherry & Kirsch MeringuesAnd speaking of spectacles…I reached for a meringue, adapting a recipe from One Bite More for “Cherry & Kirsch Meringues.” A meringue will always dazzle, as a billowing cloud of sugar, of wonder. Notice the simple list of ingredients (I doubled the amounts). I used frozen, pitted cherries, so that was easy. I was ready to reach for 3.38 oz. of brandy, instead of spiced rum, but then I noticed I had some kirsch (cherry brandy), which sounded like a perfect match, here. The rest is sugar and egg whites. And time. Set aside 90 minutes for these sugar clouds to sit in your low-temperature oven (248 degrees F). After cooking, turn off that oven and let them sit in there overnight. In the morning, marvel at the tooth fairy and the Easter bunny.

More cookies tomorrow. Stay tuned.