2,807 baker cookie recipes

Thin, lacy sesame wafers with nutty toasted sesame seeds and brown sugar. These crisp, buttery cookies spread into golden wafers as they bake, making 4 dozen irresistible treats.

Soft, chewy drop cookies packed with chopped figs, molasses, cinnamon, nutmeg, and ginger with hints of lemon and vanilla. An old-fashioned spiced fig cookie recipe that makes 2 dozen.

Buttery shortbread-style cut-out cookies topped with a simple vanilla powdered sugar frosting. Makes 4 dozen soft, melt-in-your-mouth holiday cookies with just 5 dough ingredients.

Ultra-tender shortbread cookies with a full pound of unsalted butter, sweetened condensed milk, and cornstarch for a melt-on-your-tongue crumble. Baked low and slow until barely golden.

Classic three-ingredient shortbread made with just butter, superfine sugar, and flour. Knead until smooth, chill, then bake low and slow for a crumbly, melt-in-your-mouth Scottish-style cookie.

Mocha butterball cookies with cocoa, instant coffee, chopped nuts, and a powdered sugar coating. No-spread, no-chill cookie dough ready to bake in 25 minutes.

Old fashioned gingersnaps with a double hit of ginger from ground and crystallized pieces, dark brown sugar, molasses, and allspice. Crispy, crackly, and deeply spiced.

Buttery melt-in-your-mouth cookies made with cornstarch for an ultra-tender crumb, scented with almond and vanilla, then dusted in powdered sugar.

Soft chocolate drop sugar cookies made with cocoa powder and buttermilk, scooped large and dusted with sugar while warm. Cake-like, chocolatey, and ready in 30 minutes.

Thumbprint buttercream cookies made with brown sugar, egg yolks, and shortening, coated in stiff egg whites and nuts, then filled with buttercream icing after baking.

Melting moments cookies made with just 4 ingredients: flour, cornstarch, powdered sugar, and margarine. Baked low and slow, they crumble and dissolve on your tongue.

Parlies are thin, crispy Scottish gingerbread cookies made with molasses, brown sugar, ginger, and cinnamon. Rolled paper-thin and baked until snappy.

Elegant tea cookies made from a slice-and-bake butter dough with cream and vanilla. Chill overnight, slice thin, and bake until crisp and golden.

Jam-filled spice cookies with cinnamon, ginger, and cloves sandwiched with apricot or raspberry preserves. Buttery shortbread-style cutout cookies with a stained-glass window center.

Soft molasses cookies spiced with ginger, cinnamon, allspice, and cloves. A classic LA Times recipe that bakes up thick, cakey, and deeply spiced.

Chocolate roll-out cookies with cocoa in the dough and a tinted decorator's frosting. Cut into holiday shapes and decorate for Christmas cookie trays and gift boxes.