600 cookie dough recipes

Homemade fig newtons: a tender brown sugar and sour cream cookie dough wrapped around real homemade fig jam, baked in logs and sliced into soft bars. So much better than the boxed kind.

Rustic sour cream yeast bread shaped into a flat round and baked free-form on a cookie sheet. Food processor dough with a tender, tangy crumb and sesame seed top.

Buttery rolled sugar cookies with a hint of sour cream and fresh lemon zest, cut into any shape you like and sprinkled with crunchy granulated sugar. A chilled dough that rolls out beautifully every time.

Milk chocolate biscotti packed with toasted whole almonds and cocoa-darkened dough. Crisp, twice-baked Italian cookies ready for dunking in coffee or espresso.

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

Sugar drops: classic buttery drop cookies with chopped nuts (or chocolate chips), crisp edges, and soft centers. Basic pantry dough ready in 30 minutes.

Make-ahead oatmeal pecan cookies shaped into logs, chilled, then sliced and baked fresh whenever you need them. Freezer-friendly dough lasts 3 months.

Classic roll-and-cut sugar cookies with a simple dough of margarine, sugar, eggs, and vanilla. Crisp edges, soft centers, and ready for decorating.

Sturdy gingerbread dough engineered for building. Stiff enough to hold its shape, deeply spiced with cinnamon, ginger, cloves, and nutmeg, ready for cookie houses, churches, and edible structures.

Flaky, buttery pastry triangles filled with jam and kissed with orange zest. A classic Austrian cookie that uses hard-cooked egg yolks for an impossibly tender dough.

Peppernuts cookies with ground raisins, coconut, and nuts in a brown sugar-buttermilk dough, rolled into ropes and cut into bite-sized pieces. A Mennonite holiday tradition.

Crunchy toffee-studded drop cookies loaded with crushed candy bars and chopped pecans. A buttery brown sugar dough bakes up golden with irresistible brickle crunch in every bite.

Cocoa-laced cookie dough studded with semisweet chocolate chips and crowned with a chocolate Kiss pressed into the warm center. Three layers of chocolate in every bite.

Cream cheese rugelach filled with cinnamon sugar, walnuts, and raisins rolled into flaky crescent pastries. A classic Jewish bakery cookie with a tender, buttery dough.

Peanut cluster cookies with salted cocktail peanuts in a brown sugar dough, baked golden then dipped in melted semi-sweet chocolate. Crunchy, salty, and sweet.

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.