10,000 cooked recipes

Linzer cookies built on a buttery ground-almond shortbread, scented with vanilla, almond extract, and a hint of cinnamon. Each cookie holds a thumbprint of lemon-spiked raspberry jam, finished with sliced almonds and powdered sugar.

Really a nice recipe, I used all butter and they turned out chewy, not flat, and very flavorful.

Old-school peanut cookies packed with chopped peanuts, brown sugar, and vanilla. Crisp-edged, chewy-centered cookies that taste like a peanut butter cookie's nuttier cousin.

The name translates to pepper nuts in German, Danish and Dutch, describing their spicy taste as well as the fact that the recipe calls for a small amount of pepper.

Easter sugar cookies: rolled and cut sugar cookies with lemon zest, perfect for Easter bunny and egg shapes. Two dozen pale, tender cookies ready to decorate.

White chocolate chip cookies built on a deep chocolate dough loaded with creamy white chocolate chips. Sour cream keeps them soft, melted semi-sweet gives them brownie-like depth.

Easy ginger spice cookies with no sugar in the dough: cinnamon, ginger, and cloves rolled and cut into rounds, then tossed warm in a sugar-substitute cinnamon coating. A diabetic-friendly cookie.

Chocolate chip pudding cookies stay soft and chewy for days thanks to a secret box of instant chocolate pudding mix folded right into the dough. Loaded with chips and optional nuts.

Light, fluffy and tasty cookies are great treat to satisfy and impress your guests without feeling guilty.

Double chocolate cookies baked low and slow for fudgy centers and crisp edges. Cocoa powder plus semi-sweet chips deliver deep chocolate flavor in every bite.

Double chocolate chocolate chip cookies with rich cocoa dough and semi-sweet chips folded throughout. Soft fudgy centers, crisp edges, and an option to add chopped nuts for crunch.

Soft pumpkin chocolate chip cookies with cinnamon and a tender, cake-like crumb. A fall favorite that turns one cup of pumpkin puree into 36 chewy, spiced cookies.

Chocolate peanut butter cookies bake brown sugar, peanut butter dough loaded with chocolate chips. Soft chewy centers and crisp edges, ready in under an hour.

Use some whole wheat flour to replace all-purpose flour; use canola oil and applesauce to replace some of butter. Give these date pinwheel cookies a healthy twist. They not only deliver all the yumminess, but also lots of goodness.

NOTE: I think paste food color works better than liquid food coloring when tinting cookie dough. It's available in specialty markets and some party stores. Be careful: A little goes a long, long way.

Peanut butter and chocolate make these cookies taste amazingly delicious. Buttery and flakey, and they are ideal cookies for holidays, pot-locks or any occasions.