2,807 baker cookie recipes

Ginger-almond florentines: thin, lacy caramel cookies with crystallized ginger, toasted almonds, and citrus zest, finished with a smooth chocolate coating on the flat side.

Crunchy chocolate almond biscotti with cocoa powder, toasted whole almonds, and chocolate chips. Double-baked Italian cookies built for dunking in coffee or espresso.

Chinese American fortune cookies bake from a thin batter of cake flour and egg whites, then fold around personal messages while still warm. A homemade version of the takeout staple.

German chocolate brownie cookies marry fudgy cocoa cookies with the classic coconut-pecan caramel topping. Brown-sugar dough loaded with chocolate chips, crowned candy-bar style.

Fudgy no-bake cookies with cocoa, peanut butter, oats, and vanilla boiled on the stovetop and dropped onto wax paper. A classic chocolate oat cookie that sets in the fridge with zero oven time.

Crispy-edged oatmeal chocolate chip cookies with pecans, made with shortening for that old-school chew. Three cups of oats, loads of brown sugar, and five dozen reasons to preheat your oven.

Honey-sweetened Italian figure-eight cookies made with olive oil and just six ingredients. These charming consolation biscuits puff up golden and light with a tender, not-too-sweet crumb.

Low-sugar oatmeal cookies with walnuts stay diabetic-friendly by swapping half the sugar for a sugar substitute and using egg whites for a lighter bite. Crisp edges, chewy centers, and toasted walnuts deliver classic flavor with less sweetness—perfect for controlled-carb baking.

Classic no-bake peanut butter chocolate cookies with oats, cocoa, sugar, and milk. Boil the base, stir in the oats and peanut butter, drop, and done.

Buttery drop cookies with orange extract and flaked coconut. Crisp golden edges, soft centers. This big-batch recipe makes 5 dozen in about 30 minutes of active time.

Chocolate lovers beware, this dessert is sure to satisfy your tastebuds and keep you in the holiday spirit with a minty taste.

Chocolate pepper cookies bring a slow, smoky heat from black pepper, cayenne, and cinnamon layered into deep unsweetened cocoa. Rolled thin and cut into shapes, they bake crisp with a warm spiced finish.

Two-layer apricot bars with a buttery shortbread crust and a brown sugar apricot topping. Dried apricots are simmered, pureed, and baked into chewy, fruity squares.

Chocolate pecan shortbread cookies, food-processor easy. Cocoa-rich shortbread pressed thin and topped with crystal sugar and ground pecans for crunch.

A Chinese style of peanut cluster. Similar to haystacks but uses crispy chow mein noodles to give it a chocolaty solid crunch.

Hearty oatmeal raisin cookies loaded with rolled oats, plump raisins, and crunchy bran flake cereal for extra texture and fiber. Crisp at the edges, chewy in the middle, and a smart way to use up the cereal box.