677 baker cookie recipes

Mother's Holiday Cherry Squares (Christmas) recipe

Soft persimmon cookies spiced with nutmeg, cinnamon, and cloves, loaded with walnuts and raisins. A nostalgic fall baking recipe that puts ripe persimmon pulp to its best use.

Biscotti crocanti, traditional Italian twice-baked cookies with whole almonds and a pairing of almond and anise extracts. The classic crisp Italian biscotti for dunking in espresso or vin santo.

Mandel rolls (mandelbrot) made with cake meal, matzo meal, potato starch, and chopped nuts. Twice-baked Jewish biscotti that are crisp, cinnamon-spiced, and Passover-friendly.

White chocolate glazed anisette biscotti with toasted hazelnuts, crushed star anise, and almond extract. Crisp twice-baked Italian cookies with a creamy sweet glaze.

Pumpkin macaroons made with ground pecans, coconut, pumpkin puree, and maple syrup. Light and chewy egg white cookies sweetened naturally without refined sugar. Baked low and slow.

Cranberry-oatmeal cookies with chopped fresh cranberries, walnuts, warm spices, and a tangy orange icing drizzle. Chewy, tart-sweet, and built for the holiday cookie tin.

Lincoln log cookies shaped from cocoa-chocolate chip dough into two-inch logs, then drizzled with white and chocolate icing stripes. A fun, chocolatey bake for kids and adults.

Quick chocolate macaroons with just four ingredients: unsweetened chocolate, shredded coconut, sweetened condensed milk, and vanilla. Fudgy, chewy coconut cookies baked in 30 minutes flat.

St. Nicholas cookies are buttery, spiced Dutch-style holiday cookies loaded with cinnamon, cloves, nutmeg, ginger, and chopped almonds. Slice-and-bake or press into carved wooden molds.

Chewy chocolate peanut butter chip cookies bake up soft in the center with deep cocoa flavor and a full bag of peanut butter chips folded through the dough. A drop-and-bake batch cookie ready in 30 minutes.

Four-ingredient peanut butter cookies using yellow cake mix as a shortcut. Just blend, roll, fork-press, and bake for golden cookies in 30 minutes flat.

Classic springerle: traditional German anise cookies embossed with intricate designs, dried overnight, and baked pale, then mellowed for a week into crisp, picture-perfect holiday treats.

Pecan macaroons with oat bran, amaretto, and almond extract folded into stiff meringue and baked until golden. Naturally gluten-free cookies with crispy edges and a chewy center.

Italian anise biscotti: twice-baked Italian almond cookies flavored with pharmacy-grade anise oil and toasted whole almonds. Crisp, dunkable, perfect with espresso.

No-bake rum balls made with crushed vanilla wafers, pecans, cocoa, powdered sugar, and real rum. A classic Christmas cookie tin staple rolled in powdered sugar.