638 baker cookie recipes

French-Italian almond crescent cookies rolled in pine nuts. Just four ingredients, naturally gluten-free, with a chewy-crisp texture from an overnight rest before baking.

Chewy drop cookies made with graham cracker crumbs, cinnamon, and a full bag of mini chocolate chips. Like s'mores in cookie form, with crisp edges and a soft, gooey center.

Tender cocoa cut-out cookies made with cream cheese and almond extract, drizzled with a homemade cocoa glaze and topped with almonds. Dough chills overnight for clean, easy cutting. Makes 4 dozen.

Buttery cocoa crescent cookies loaded with ground pecans and rolled in powdered sugar. Melt-in-your-mouth tender with a deep chocolate twist on the classic Mexican wedding cookie. Makes about 3.5 dozen.

Homemade chocolate sandwich cookies filled with a fluffy marshmallow cream filling. Think whoopie pies with a cocoa twist. Soft, cakey cookies meet sweet, pillowy filling. Makes 2 dozen sandwiches.

Classic cocoa crinkle cookies rolled in powdered sugar that cracks into a snowy pattern as they bake. Chewy centers, crackled tops, and a deep chocolate flavor from real cocoa powder. Makes 2 dozen.

Try this cookies that are suitable for Christmas time or any other holiday!

Celebrate the holidays with these delicious shortbread cookies that will have you wishing Christmas came more than once a year.

Chocolate chunk cookies with semi-sweet chocolate, brown sugar, and a full cup of butter. Thick, chewy, and loaded with big chocolate pieces in every bite.

Butter-free pecan sugar cookies with brown sugar, honey, cinnamon, and allspice. Chewy with warm spice flavor and ground pecans in every bite.

Old-fashioned oatmeal icebox cookies made with brown sugar, lard, butter, and buttermilk. Slice-and-bake dough that chills overnight for thin, crispy oat cookies.

British-style date flapjacks with jumbo oats, chopped dates, molasses, brown sugar, and mixed spice. Chewy, sticky oat bars baked in one pan and cut into squares.

Market mystery cookies with just five ingredients: butter, dark brown sugar, oats, egg, and vanilla. Cooked in a double boiler, then baked into tiny, crisp, toffee-like wafers.

Almond paste macaroons with cornmeal for a subtle Southern grit and honey for floral sweetness. Piped, flattened, and baked on parchment until golden with chewy centers.

Slice and bake gingersnap cookies with molasses, ginger, and cinnamon. Make the dough, freeze in logs, and bake fresh cookies anytime for up to six months.

Buttery spritz cookie bars filled with a date, candied cherry, and nut filling flavored with orange zest. Pressed through a cookie press and cut into bars.