2,636 cooked recipes

Mocha mint crisps roll buttery cocoa-coffee dough in sugar before baking into crackle-topped chocolate cookies with a cool peppermint finish. A holiday cookie tin essential.

Old-fashioned cut-out sugar cookies brushed with egg-white glaze and sprinkled with nuts or sugar. A versatile rolled cookie that goes thin and crisp or thick and soft to suit any occasion.

Chocolate raspberry truffles: milk chocolate ganache spiked with raspberry jam, rolled into bite-size balls and dipped in white chocolate. Four dozen no-bake confections for gifts or holiday tins.

German filbert cookies shape buttery hazelnut dough into delicate crescents and dust them in powdered sugar or dip in chocolate. Holiday cookie classic with deep nutty flavor.

Date sticks: chewy bar cookies packed with chopped dates and nuts in a tender cake-like base, cut into strips and dusted with powdered sugar. Pantry-staple treat.

Buttery brown sugar cookies with a hint of cinnamon, sliced from a chilled dough log and baked until golden. Topped with a simple powdered sugar frosting that makes every bite melt on your tongue.

Sour cream rugelach rolled with cinnamon-sugar and chopped nuts. The tangy dough chills into a tender, flaky crescent that rolls easily without tearing.

Raisin pineapple drop cookies with brown sugar, crushed pineapple, and seedless raisins in a soft, cake-like dough. A fruity, old-fashioned cookie that stays moist for days.

Holiday Unbeatables are chewy, no-butter cookies made with egg whites, powdered sugar, walnuts, and candied cherries. Naturally gluten-light with a crisp edge and soft, meringue-like center.

Lemon refrigerator cookies with fresh lemon juice, lemon zest, and chopped nuts. A slice-and-bake icebox cookie with bright citrus flavor that makes 6 dozen from one batch of dough.

Luxemburgerli sandwich cookies with toasted almond meringue shells and raspberry buttercream filling. Light, crisp, and gluten-free with Italian meringue technique.

Old-fashioned hickory nut drop cookies with sour milk, raisins, and chopped nuts in a soft, cakey dough. A heritage Midwest recipe with buttery, wild nut flavor.

Secret kiss cookies hide a whole chocolate kiss inside a buttery, walnut-flecked shortbread, baked until just set and rolled in powdered sugar. Bite in and the soft chocolate center is the surprise. A Christmas cookie tin favorite.

Vermont maple cinnamon swirl cookies: a flaky butter-and-maple pastry rolled around brown sugar cinnamon filling, then sliced and baked. Crisp edges, tender centers, and a real maple glaze on top.

Award-winning ginger cookies built on a cooked sugar-and-spice syrup base. Roll, cut, paint, or hand-mold this stiff gingerbread dough into any shape, then bake into crisp golden spice cookies.

Mini florentines, lacy caramel cookies studded with hazelnuts, cherries, and candied peel, baked thin and crisp, then coated underneath with dark and white chocolate combed into the classic wavy pattern.