Slideshow: Share Your Sweets: Crispy, Crunchy, Dunkable Cookies

Natalie's Fauxreos
Natalie's Fauxreos
"What cookie is more dunkable than an oreo? And you can feel less guilty about dunking them when you made them yourself!"—Natalie
Ceecee's Extreme Caffeine-Chocolate Shortbread Cookies
Ceecee's Extreme Caffeine-Chocolate Shortbread Cookies
"These are, without a word of a lie, my favorite cookies ever! Buttery, chocolaty, and a double hit of coffee flavour makes this shortbread recipe a must have in any baker's repertoire...and perfect for dunking!"—Ceecee L.
Gayle's Chocolate Orange Almond Biscotti
Gayle's Chocolate Orange Almond Biscotti
"I think I have perfected the biscotti dunking technique: dip in beverage for one second, and instead of chomping away, let the liquid saturate the biscotti for several seconds out of the drink before nibbling. This way the biscotti don't get soggy. I love these chocolate orange almond biscotti with coffee."—Gayle S.
Esther's Chocolate Hazelnut Biscotti
Esther's Chocolate Hazelnut Biscotti
"This biscotti recipe from David Lebovitz tastes like nutella due to the chocolate and hazelnut combination. I love having these because I can have it alongside my coffee in the morning, and also for my 3 pm pick me up!"—Esther C.
Posie and Haley's Chocolate Wafer Cookies
Posie and Haley's Chocolate Wafer Cookies
"These crisp, snappy cookies taste deeply of chocolate and are an easy homemade version of the supermarket classic thins—perfect for tea or making icebox cakes!"—Posie H. and Haley
Laura's Russian Tea Cakes
Laura's Russian Tea Cakes
"What's better to be dunked in tea than Russian Tea Cakes? These crunchy, crumbly, slightly sweet cookies studded with pecans are the perfect accompaniment for a cup of tea on a chilly winter morning."—Laura D.
Michele's Toaster-Oven Trail Mix Biscotti
Michele's Toaster-Oven Trail Mix Biscotti
"So nice, we baked them twice! These light, crispy cookies have lots of nooks and crannies to soak up your hot chocolate or coffee, and the fluffy angel-food-style batter can handle just about any dry mix-in!"—Michele H.
Robyn's Mandelbrot
Robyn's Mandelbrot
"You certainly want a cup of hot something on hand in which to dunk these cookies because they're meant to be crunchy. Although I did deploy my secret weapon, almond flour, making these cookies somewhat more tender then traditional mandelbrot. I made them a little sweeter as well; life is short and cookies should be sweet. Plus, they're fully loaded with yummy yums like white chocolate and dried cherries!"—Robyn F.
Marissa's Dark Chocolate Orange Biscotti
Marissa's Dark Chocolate Orange Biscotti
"These Dark Chocolate Orange Biscotti are the perfect dunking cookie. Sweet and tart from the orange, rich and smooth from the chocolate, they have just the right flavor to keep you coming back for more crunch!"—Marissa B.
Marianna's Obama Cookies
Marianna's Obama Cookies
"I made a cookie following the recent US elections based on the winning candidate, so OBAMA COOKIES (with chocolate, coconut, cashews, cinnamon, coffee and rum soaked raisins)."—Marianna F.
Rachel's Springerle
Rachel's Springerle
"Springerle are an anise-flavored cookie from Germany made of heavily beaten eggs, powdered sugar, and flour. I make these right after Thanksgiving so they have plenty of time to harden and age before it's time to dig in to the Christmas cookies on Dec. 24th. I prefer mine tooth-breakingly hard, but sticking a piece of bread or slice of apple into the tin can keep them a little softer."—Rachel R.