677 baker cookie recipes

Basic holiday butter cookies with a tender, melt-in-your-mouth crumb from cornstarch in the dough. This versatile base recipe can be rolled, cut, or shaped into any holiday cookie you want.

Almond cream cheese biscotti with toasted sliced almonds and a hint of anise. Cream cheese gives these twice-baked Italian cookies a softer, more tender bite while keeping the signature crunch for dunking in coffee.

Old-fashioned sugar cookies with a dual-sugar dough of granulated and powdered sugar, flattened with a sugar-dipped glass. Tender, crackly-topped, and buttery.

Annie's butter cookies: one buttery, rich dough that shapes into candy canes, pinwheels, spritzes, cutouts, or drop cookies. The Christmas-cookie foundation worth memorizing.

Chocolate sandwich cookies with a pastel mint wafer hidden inside each one. Thin cocoa dough rounds sealed with a fork, sugared on top, and baked until set. A fun surprise cookie.

Haselnussmakronen-Hazlenut Macaroons Germany recipe

Italian nut ball cookies coated in chopped pistachios with a jelly-filled center. Almond extract and vanilla give these thumbprint cookies classic Italian bakery flavor.

Bizcochitos are the official state cookie of New Mexico: lard-based shortbread perfumed with anise and sweet wine, dusted in cinnamon sugar, and baked into delicate flaky rounds. The traditional Christmas and wedding cookie of the Southwest.

Waffle iron drop cookies: a chocolate cocoa cookie dough baked in 2 to 3 minutes in a waffle iron instead of an oven. Crisp, patterned, and ready faster than preheating.

Buttery rolled sugar cookies with a hint of sour cream and fresh lemon zest, cut into any shape you like and sprinkled with crunchy granulated sugar. A chilled dough that rolls out beautifully every time.

These cute wicked cupcakes will definitely impress your kids and the friends, and they are delicious!

Crunchy dried cherry biscotti studded with ground almonds, twice-baked until crisp. A classic Italian dunking cookie with no butter or oil in the dough.

Hand-shaped chocolate pretzel cookies made from a cocoa butter dough, baked until set, then frosted with a simple cocoa-powdered sugar icing. A playful baking project that yields about 2 dozen.

Lemon roll-out cookies with sour cream in the dough for a tender crumb, brushed with lemon juice and sprinkled with sugar before baking. The bright citrusy cookie cutter staple for any holiday tray.

Brown sugar raisin walnut drop cookies for the holiday cookie tin. All brown sugar (no white) for deep caramel chew, packed with raisins and walnuts in every bite. Three dozen from one bowl in twenty minutes.

Italian macaroons made from almond paste kneaded with egg whites and sugar, baked into chewy, fragrant amaretti-style cookies. A short rest before baking gives them their crackly top and tender center.