2,388 cooked recipes

Spiced refrigerator cookies with sour cream, sliced almonds, cloves, and nutmeg. Make-ahead dough keeps for 2 weeks refrigerated or freezes for months.

Chewy oat crumble bars layered with a thick, glossy blueberry filling brightened with lemon juice. A nutty brown sugar base does double duty as the topping. Makes 15 bars.

Elegant crescent-shaped chocolate cookies made with cocoa, walnuts, and butter, blended in a food processor and baked low and slow. Six ingredients, twelve moons, zero stress.

Homemade poppyseed filling for hamantaschen made from a full pound of ground poppy seeds, honey, sugar, and egg. Traditional Jewish Purim pastry filling from scratch.

Oatmeal cookies with cinnamon, nutmeg, brown sugar, and 3 cups of rolled oats. Bake 8 minutes for chewy or 11 for crispy, a simple spiced classic you can customize.

Pumpkin raisin cookies with canned pumpkin, cinnamon, and raisins, topped with a simple butter-vanilla frosting. Soft, cakey fall cookies that stay moist for days.

Chunky chocolate cookies loaded with cocoa, big pieces of semi-sweet chocolate, and chopped pecans. Crispy edges, chewy middles, and a deep chocolate flavor that hits twice in every bite.

Chewy oatmeal cookie dough shaped into snowmen and decorated for the holidays. A fun winter baking project for kids that makes four big cookie snowmen.

Soft apple cookies loaded with raisins, nuts, and warm spices, topped with a vanilla powdered sugar glaze. Apple juice in the batter doubles down on fresh apple flavor.

Pecan butter balls made with chopped pecans, butter, and vanilla, baked until sandy and tender. A classic Southern cookie for holiday tins and gift boxes.

Rich chocolate cookies with a gooey caramel candy hidden inside, topped with chopped pecans and drizzled with melted fondant. Makes 4 dozen stuffed cookies.

Thick, fudgy cocoa cookies loaded with white chocolate chips, crunchy pecans, and golden raisins. These bakery-style cookies are crisp on the edges and chewy in the center, ready in just 30 minutes.

Soft, buttery Cracker Barrel-style raisin cookies with sour cream, brown sugar, nutmeg, and plump soaked raisins. A nostalgic copycat recipe that tastes just like the original.

French-Italian almond crescent cookies rolled in pine nuts. Just four ingredients, naturally gluten-free, with a chewy-crisp texture from an overnight rest before baking.

Old-fashioned Pennsylvania Christmas drop cakes loaded with currants and lemon. Thin, buttery, crispy-edged holiday cookies made the way they were a hundred years ago. A vintage gem.

Chewy drop cookies made with graham cracker crumbs, cinnamon, and a full bag of mini chocolate chips. Like s'mores in cookie form, with crisp edges and a soft, gooey center.