698 cookie cake recipes

Candy bar cookies with a buttery shortbread base, gooey caramel-pecan filling, and chocolate glaze topped with pecan halves. Three layers that taste like a homemade Turtle.

Lemon blossom cookies are buttery thumbprint cookies made with lemon juice and powdered sugar, rolled in chopped nuts, and filled with fruit preserves or pecans. A classic holiday cookie tray staple.

Moist chocolate brownies use sweetened condensed milk, cocoa, and semisweet chips for a fudgy, no-butter brownie that bakes in 20 minutes. A leaner brownie with all the deep chocolate flavor.

Drop sugar cookies with cardamom or nutmeg, soft and tender with lightly browned edges. No rolling or chilling needed. Makes six dozen and freezes beautifully.

Classic shortbread with rice flour for a delicate sandy bite, baked in a sheet pan and cut into bars. Five ingredients, scored before baking for clean snap-apart pieces.

Authentic springerle, the embossed German anise Christmas cookies. Egg dough pressed with carved molds, dried overnight, then baked low so the white design stays crisp. Aged to mellow the flavor.

Classic anise pizzelles made with a full ounce of anise extract, butter, and a touch of lemon. Thin, crisp Italian wafer cookies pressed in a pizzelle iron in 30 seconds each.

Cream cheese pinwheel cookies filled with cinnamon, sugar, and chopped pecans. A tender, flaky dough rolled jelly-roll style and sliced into swirled rounds.

Cranberry drop cookies studded with chopped fresh cranberries and nuts, drizzled with a buttery orange glaze. A tart, festive holiday cookie with citrus frosting.

Festive lebkuchen cookies made with honey, brown sugar, allspice, and lemon. A traditional German Christmas cookie decorated with white icing.

Marji's fudgies: dense fudgy chocolate drop cookies with cocoa, powdered milk, and a stiff dough that bakes into a brownie-cookie hybrid. Foil-pan baking trick included.

Buttery brown sugar pecan cookies rolled in cinnamon sugar before baking. Slice and bake from chilled or frozen dough for warm, spiced cookies anytime you want them.

Polvorones: traditional Mexican pecan cookies made with butter and lard, spiced with cinnamon and anise seed. Sandy, crumbly, and sugar-coated.

Gingerbread biscotti with fresh ginger, dark molasses, toasted almonds, and warm spices like cinnamon, nutmeg, cloves, and allspice. Crunchy, spiced, and perfect for dunking.

Old-fashioned looped jumble cookies with cinnamon dough rolled into ropes, shaped into loops, and topped with a poured chocolate glaze. A charming heritage cookie with a fun shape.

Kentucky bourbon balls with pecans soaked in real bourbon, rolled in a buttery powdered-sugar fondant, then dipped in semi-sweet chocolate for that signature glossy shell. A classic Southern holiday confection worth the wait.