2,909 cookie cake recipes

Spiced almond macaroons: gluten-free five-ingredient cookies with crackly tops and chewy almond centers, lifted with warm cinnamon. Bake on greased sheets and finish with a scatter of sliced almonds.

Twice-baked anise biscotti: long crisp Italian cookies flavored with star anise, perfect for dunking in espresso, vin santo, or a strong afternoon tea.

Raisin and bran cookies bake up chewy with unprocessed bran, brown sugar, and warm cinnamon-nutmeg spice. Egg whites keep them lighter than the typical butter-yolk cookie.

Crisp rolled poppy seed cookies made with oil instead of butter, loaded with a third cup of soaked poppy seeds and a sugar-sparkle top. Simple dough, big crunch.

Date-nut pinwheel cookies with brown sugar dough rolled around a sweet date and chopped nut filling. The classic icebox cookie that slices into spirals before baking.

Maple walnut cookies made from boiled maple syrup, whipped egg whites, sherry, and chopped walnuts. Piped from a pastry tube and baked into crisp, meringue-style cookies.

No-bake coconut mocha drops with toasted coconut, instant coffee, and powdered sugar microwaved into rich little candies. Five-ingredient bite-sized treats ready in 25 minutes.

Italian pizzelles with butter, sugar, eggs, and a hint of anise pressed in a hot pizzelle iron into delicate snowflake-patterned wafer cookies. Traditional Italian holiday cookie.

Cinnamon-spiced almond meringue cookies made with just 5 ingredients. Light, crisp, and naturally gluten-free with ground almonds folded into stiff egg whites.

Swedish ginger cookies (pepparkakor) made with dark corn syrup, cinnamon, cloves, and ginger. A spiced roll-and-cut dough that bakes thin and snappy for the holidays.

Slice and bake sugar cookies: a make-ahead dough rolled in wax paper and chilled, then sliced and baked into tender cookies. Yields nearly eight dozen.

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.

Classic snickerdoodle cookies: tender soft cookies rolled in cinnamon sugar, with the signature cream of tartar tang. Yields five dozen for the cookie tin.

Holiday molasses crinkles are spiced sugar-coated cookies with cracked, snowy tops. The water-droplet trick guarantees that signature crinkled surface every time. Soft inside, slightly crisp at the edges.

Classic thumbprint cookies with brown sugar dough rolled in egg white and chopped nuts, indented mid-bake, then filled with icing, cherries, or chocolate kisses.

Double chocolate slice-and-bake refrigerator cookies with melted chocolate, mini chips, and a hint of cinnamon. Make-ahead dough freezes for 2 months.