659 cake cookie recipes

Honey nugget cookies are chewy, oat-packed drop cookies sweetened with honey and brown sugar, spiced with cinnamon. A vintage church-cookbook recipe that bakes up tender on the inside, lightly crisp at the edges.

Giant almond Florentines bake whole 8-inch caramel-almond rounds in foil pie pans, then finish with a chocolate-coated bottom. Crisp, lacy, and dramatic. The classic European cookie scaled up to plate-size.

Canterbury jumbles: chewy, generously loaded drop cookies with shredded coconut, macadamia nuts, raisins, and semi-sweet chocolate chips. The everything-but-the-kitchen-sink cookie that lives up to its name.

Italian biscotti loaded with almonds, hazelnuts, and pine nuts, scented with orange zest and Godiva chocolate liqueur. Twice-baked for the classic dunkable crunch.

Oatmeal crisps are thin, crackle-edged cookies pressed flat before baking for maximum crunch. Brown sugar, rolled oats, and a splash of soured milk give a deep caramel chew at the center and snap on every bite.

Orange balls are a no-bake holiday classic: crushed vanilla wafers mixed with butter, powdered sugar, frozen orange juice concentrate, and pecans, rolled in coconut for a bright citrus bite.

Double anise almond biscotti with anise extract, ground star anise, and slivered almonds in a twice-baked Italian cookie. Crisp enough to dunk in espresso or vin santo.

Pumpkin raisin nut cookies made egg-free with pumpkin puree as the binder, spiced with cinnamon, nutmeg, and ginger, and packed with raisins and chopped nuts.

Nutty carob chip cookies sweetened with honey and made with whole wheat flour. Caffeine-free chocolate-chip-cookie alternative for the carob-loving, health-conscious snacker.

Harvest pumpkin bars with canned pumpkin, cinnamon, and a smart soy flour boost for extra protein. Soft, moist sheet pan bars perfect for fall potlucks.

Mocha nut butter balls: tender, snowball-style shortbread cookies flavored with cocoa and instant coffee, packed with toasted walnuts or pecans, rolled in sugar.

Peanut butter rounds rolled in egg white and coated in toasted wheat germ for a nutty, crunchy crust. Dark brown sugar, sesame seeds and a touch of nutmeg set these apart from the usual fork-criss-crossed peanut butter cookie.

Ischler cookies are an Austrian classic from Bad Ischl: ground-almond shortbread rounds sandwiched with raspberry jam and crowned with espresso-spiked chocolate icing. Spa-town pastry royalty.

Reverse chocolate chunk cookies flip the classic: a deep, cocoa-rich chocolate dough studded with creamy white chocolate chunks. Fudgy, brownie-like cookies with a striking dark-and-white contrast.

Chocolate pepper cookies bring a slow, smoky heat from black pepper, cayenne, and cinnamon layered into deep unsweetened cocoa. Rolled thin and cut into shapes, they bake crisp with a warm spiced finish.

Classic Linzer squares and thumbprint cookies with toasted hazelnut dough, cinnamon and raspberry jam filling. Austrian-style Christmas cookie baking from one batch of dough.