812 baker cookie recipes

Fortune Christmas Cookies, tiny marble-sized dough balls baked into bite-sized holiday treats. A simple, quick-baking variation of the Mysticandy cookie dough for the Christmas tin.

Mrs Fields almond crunch cookies rolled in sliced almonds and drizzled with a ganache-style chocolate glaze. Buttery, nutty, and crispy with a slow bake for maximum crunch.

Almond slices are loaded with chopped almonds in an oil-based dough and sliced warm. A pareve mandelbrot-style cookie that travels well, keeps for weeks, and gets better with time.

Sugar-free granola cookies sweetened entirely with apple juice concentrate and applesauce, loaded with oats, nuts, and dried fruit.

Crunchy Italian cantucci biscotti loaded with toasted hazelnuts, Frangelico liqueur, and almond extract. Twice-baked for that signature snap, ready for dunking in espresso.

Blueberry cookies with fresh blueberries, brown sugar, cinnamon, and lemon zest, topped with a citrus powdered sugar frosting. Soft, cakey drop cookies.

Cashew nut cookies with brown sugar, sour cream, and a buttery vanilla icing topped with whole cashews. Soft drop cookies with a caramel-like depth from the brown sugar base.

Italian meatball cookies with warm spices, cocoa, raisins, nuts, and chocolate chips rolled into small round drops. A traditional Italian-American holiday cookie that looks like its dinner-table namesake.

Crisp piped meringue kisses made with egg whites and superfine sugar, with an optional bittersweet chocolate ganache filling. Light, shatteringly crisp, and naturally gluten-free.

Buttery pecan shortbread cookie balls dipped in vanilla frosting and rolled in tinted coconut. Melt-in-your-mouth tender, baked low and slow, and perfect for holiday cookie exchanges. Makes 48.

Orange madeleines with fresh orange zest and juice folded into a classic French sponge batter. Light, shell-shaped cakes dusted with powdered sugar while still warm.

Classic chocolate refrigerator cookies made with real unsweetened chocolate. Shape the dough into a log, chill overnight, then slice and bake for 72 crisp, thin cookies.

Made a bunch of these cranberry chews at the weekend, and they were so good. I used half whole wheat flour, which I usually do when I bake. I also used 1/2 cup coconut oil and 1/2 cup butter, and these bars came out wonderfully delicious. I have been enjoying them for breakfast and snack. I froze most of the bars. A great recipe.

Chinese-bakery style almond cookies with shortening, brown sugar, and a whole blanched almond pressed into each round. Egg yolk wash gives the signature glossy golden top from your favorite dim sum tray.

Mediterranean almond cookies made with ground almonds, egg whites, and candied cherries. Low-temperature baked treats dusted with powdered sugar and optional rosewater.

Perfect in the fall when pumpkins start appearing in the markets. The cookies turn out cake-like and golden. The gentle mix of pumpkin and cinnamon works well with the chocolate chips.