304 baker cookie recipes

Classic Italian amaretti cookies made with just egg whites, sugar, ground almonds, and almond extract. Crisp outside, chewy inside, and naturally gluten-free.

Simple almond-cinnamon nut filling for cookies made with finely ground almonds, sugar, and cinnamon. A three-ingredient filling for rugelach, kolacky, or any filled cookie recipe.

Chocolate chip tea sandwiches: a chewy brown-sugar blondie bar studded with chocolate chips, baked in a sheet pan and cut into dainty squares for tea, showers, or bake sales.

Chewy honey date cookies with chopped nuts, baked in a sheet pan, cut into strips, and rolled in powdered sugar. No butter needed, just honey, eggs, and dates.

Khvorost are crispy Russian fried dough twists dusted in cinnamon sugar, made with a vodka-laced dough for extra crunch. Served with apricot sauce for dipping.

Soft sour cream cookies loaded with fresh orange juice and zest, topped with a bright orange icing. Drop cookie simplicity with bakery-level citrus flavor.

Ossi di Morti (Bones of the Dead) Italian cookies flavored with cinnamon and clove oil, baked hard and meant to be dunked in coffee or tea. A traditional Italian All Souls Day treat.

Frosted ginger cookies with deep molasses warmth, soft pillowy centers, and a sweet frosting finish. Classic drop-cookie method delivers tender bakery-style rounds every time.

Boiled cocoa cookies: no-bake oatmeal drop cookies made on the stovetop with cocoa, sugar, milk, and vanilla. Old-school fudgy bites that set on waxed paper in minutes.

Pillowy angel cookies rolled in powdered sugar before baking, with cream of tartar for that signature snickerdoodle-like tang. Soft, fluffy, white as snow.

Filled cookies sandwich a sweet raisin filling between two rounds of tender vanilla shortbread, sealed with fork tines and baked golden. Old-fashioned American lunchbox classic, like a homemade fig newton.

No-bake coconut mocha drops with toasted coconut, instant coffee, and powdered sugar microwaved into rich little candies. Five-ingredient bite-sized treats ready in 25 minutes.

Holiday molasses crinkles are spiced sugar-coated cookies with cracked, snowy tops. The water-droplet trick guarantees that signature crinkled surface every time. Soft inside, slightly crisp at the edges.

Sturdy gingerbread dough engineered for building. Stiff enough to hold its shape, deeply spiced with cinnamon, ginger, cloves, and nutmeg, ready for cookie houses, churches, and edible structures.

Crispy vanilla rosettes fried on a decorative iron, then dipped in vanilla icing. Scandinavian holiday cookies that look like edible snowflakes. Yields 12 cookies.

Oslo twists are Norwegian fried cookies with crisp, blistered dough twisted through a center slit. Dusted with powdered sugar, this old-world treat shatters at first bite.