2,807 baker cookie recipes

Rugelach with fruit jam are traditional Jewish crescent cookies rolled with cream cheese pastry around apricot or raspberry jam, cinnamon sugar, raisins, and walnuts. A Hanukkah favorite.

Gluten-free old fashioned sugar cookies made with rice flour, potato starch, tapioca flour, and cornstarch. Egg yolks and butter-flavored canola oil give them a tender, melt-in-your-mouth texture.

Absolutely Deep Dark Chocolate Fudge Biscuits recipe

Four-ingredient peanut butter cookies using yellow cake mix as a shortcut. Just blend, roll, fork-press, and bake for golden cookies in 30 minutes flat.

Classic springerle: traditional German anise cookies embossed with intricate designs, dried overnight, and baked pale, then mellowed for a week into crisp, picture-perfect holiday treats.

Soft orange oatmeal cookies with fresh orange zest, orange juice, nutmeg, and quick oats. A citrusy Southern-style drop cookie with a chewy, golden edge.

Pecan macaroons with oat bran, amaretto, and almond extract folded into stiff meringue and baked until golden. Naturally gluten-free cookies with crispy edges and a chewy center.

Italian fried knots dipped in honey glaze and topped with colorful non-pareils. A traditional Italian-American holiday pastry with a crispy, golden shell and sweet honey coating.

Italian anise biscotti: twice-baked Italian almond cookies flavored with pharmacy-grade anise oil and toasted whole almonds. Crisp, dunkable, perfect with espresso.

Italian almond-hazelnut biscotti twice-bake to crisp dipping cookies with lemon zest, almond extract, and toasted nuts. Lower-fat traditional Italian style, keeps a month in a tin.

No-bake rum balls made with crushed vanilla wafers, pecans, cocoa, powdered sugar, and real rum. A classic Christmas cookie tin staple rolled in powdered sugar.

Peppernuts cookies with ground raisins, coconut, and nuts in a brown sugar-buttermilk dough, rolled into ropes and cut into bite-sized pieces. A Mennonite holiday tradition.

Soft drop cookies made with mashed cooked carrots and finished with a warm orange glaze. The vintage Depression-era cookie that still makes sense today.

Authentic Neapolitan biscotti with whole and ground almonds, honey, and cinnamon. Twice-baked Italian cookies with a deep nutty crunch and no butter or eggs.

Peanut butter cup cookies made in mini muffin tins from store-bought cookie dough, with a chocolate peanut butter cup pressed into each warm cookie center. Two ingredients, 30 minutes, 48 cookies.

Whole wheat chocolate chip cookies made lighter with canola oil, egg whites and whole wheat pastry flour. Chewy, lower-fat cookies with all the chocolate and none of the heaviness.