2,922 cake cookie recipes

Chinese New Year almond cookies with a thumbprint dipped in red food coloring. Crisp, sandy shortening cookies meant to bring good luck to the lunar new year table.

Lilly cookies: three-ingredient cream cheese pastry folded around a dab of jam into a lily-shaped cone. A delicate, flaky cookie with limitless filling options.

Pignoli cookies (pine nut macaroons): the chewy almond-paste Italian classic studded with toasted pine nuts and dusted with powdered sugar. Naturally gluten-free, dairy-free, and totally addictive.

Shamrock cookies for St. Patrick's Day, a tender mint-scented shortbread tinted green, shaped from three little dough balls plus a stem and dusted with green sugar. A fun holiday baking project.

Taffy apple cookies: tender shortbread cookie balls dipped in melted caramel and rolled in crushed peanuts, with a toothpick stick so each one looks like a miniature caramel apple. A fun, nutty fall treat, no apple required.

Cinnamon rugelach made with a tender cream cheese pastry dough, rolled crescent-style around a cinnamon filling and dusted with cinnamon sugar. Flaky, buttery little cookies for the holidays and cookie trays.

Mock shortbread cookies made without butter or sugar, using oil and a sugar substitute for a lighter, diet-friendly take on a tender, golden-edged classic. Simple roll-and-cut rounds in under an hour.

Haselnussmakronen, traditional German hazelnut macaroons: a cocoa meringue folded with crushed hazelnuts and lemon zest, baked low into chewy, flourless cookies. A naturally gluten-free holiday treat.

Buttery spice cookies with crystallized ginger, cinnamon, cloves, and a dusting of powdered sugar. Pressed thin and baked until light golden, these make-ahead cookies keep for a week or freeze for a month.

Chocolate biscotti studded with white vanilla chips, twice-baked for that signature crunch. Italian-style cookies built for dunking in coffee, tea, or dessert wine.

Soft banana cookies with brown butter penuche frosting: mashed ripe bananas in a cake-like dough, topped with a boiled brown sugar icing that hardens into a shiny, fudgy shell.

Crunchy pecan biscotti with almond extract and vanilla, twice-baked until golden. Perfect for dunking in coffee and they store for up to 2 weeks.

Lemon poppyseed spritz cookies are pressed into star and swirl shapes, baked tender, then iced with a pale lemon glaze and finished with a poppyseed sprinkle.

Buttery lemon anise biscotti: twice-baked Italian cookies flavored with bright lemon zest and warm anise. Crisp, dry, and made for dipping in coffee or sweet wine.

Mocha nut butter balls with instant coffee, cocoa powder, pecans, and butter, rolled in powdered sugar. A melt-in-your-mouth Christmas cookie perfect for holiday tins.

Classic hermit cookies with brown sugar, cold coffee, raisins, nuts, cinnamon, and nutmeg. An old-fashioned New England drop cookie that's soft, chewy, and warmly spiced.