600 cookie dough recipes

Two doughs, one pan, all the chocolate. Classic chocolate chip cookie dough layered with coconut and topped with cocoa-rich double-chocolate drops baked into bulls-eye cookie bars that are crispy on the edges and chewy in the middle.

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.

Lemon Lassie cookies, a Christmas classic with cinnamon-molasses dough wrapped around a tangy lemon-coconut curd filling, then sliced into bars before baking.

Brazilian jubilee cookies blend instant coffee, cinnamon, and chopped Brazil nuts into a warm-spiced dough, then crown each warm cookie with a pressed chocolate kiss melted into a glossy frosting.

Crunchy dried cherry biscotti studded with ground almonds, twice-baked until crisp. A classic Italian dunking cookie with no butter or oil in the dough.

Four-in-one oatmeal cookie base that yields 4 different cookies by adding raisins, peanuts, chocolate chips, or coconut. One dough, four flavors, great for batch baking.

Checkerboard cookies with alternating chocolate and vanilla dough squares in a striking grid pattern. An impressive slice-and-bake cookie for holiday cookie tins and special occasions.

Double chocolate pecan cookies with cocoa-rich brownie-style dough, semi-sweet chips, and toasted pecans. Soft chewy chocolate cookies that taste like brownies in cookie form.

Filled molasses cookies are old-fashioned sandwich cookies with rolled molasses dough hugging a sweet cooked date filling. A Depression-era cookie jar staple with deep flavor.

Spiced pecan thumbprint cookies with cinnamon-scented dough and a glossy jam center. Buttery shortbread-style cookie with a nutty crunch, ready for the holiday cookie tin.

Tiny lemon ricotta turnovers with a butter cookie dough, creamy lemon-ricotta filling, and colorful nonpareil sprinkles. Italian-style filled cookies.

Easter chip cookies loaded with pastel candy-coated chocolate pieces in a chewy brown sugar dough. Festive, colorful drop cookies the kids will love decorating Easter baskets with.

Three-ingredient shortbread dough shaped three ways: classic wedges, thumbprint cookies with fruit preserves, and pecan spice triangles with vanilla icing. One dough, three desserts.

Italian chocolate cookies with cocoa, cinnamon, cold coffee, and grape jelly in the dough. An old-world recipe with no eggs that makes a huge batch of soft, cakey cookies.

Nut refrigerator cookies (icebox cookies) with brown sugar, butter, vanilla, and chopped nuts. Slice-and-bake dough that chills overnight and yields crisp, buttery cookies with caramel notes.

Holiday spice cookies roll out paper-thin from a molasses-and-spice dough with cinnamon, cloves, ginger, nutmeg and allspice. Crisp cookie-cutter cookies for the December tins.