188 cookie press cookie recipes

Spiced spritz cookies with cinnamon, ginger, nutmeg, and allspice pressed into festive shapes. Egg-white based for a crisp, light texture with warm holiday spice flavor.

Slice-and-bake butterscotch cookies with brown sugar, cinnamon, and a make-ahead frozen dough. Press into loaf pans, freeze, then slice thin and bake whenever the craving hits.

Crisp butter wafers pressed paper-thin and baked until barely golden. A simple six-ingredient cookie with a delicate snap and pure butter flavor.

Soft sour cream cookies with a sugar-pressed top, made from simple pantry staples. The sour cream keeps them pillowy and tender for days.

Chocolate button cookies rolled in powdered sugar, then pressed with chocolate nonpareils fresh from the oven. Crackle-topped, bite-sized, fudgy in the middle.

Soft honey walnut drop cookies with sour cream, flaked coconut, and vanilla. Chewy, cakey, and lightly sweet with a walnut half pressed on top of each one.

Sugar-free peanut butter cookies made with sugar replacements for diabetic-friendly baking. Classic fork-pressed criss-cross pattern and a crisp, nutty crumb in under 30 minutes.

Vietnamese sesame cookies (bánh mè) with toasted sesame both ground into the dough and pressed onto the tops. Crisp, nutty, and sealed with an egg-wash gloss.

Chocolate cookies rolled in chopped walnuts with melted mint wafers pressed on top mid-bake: two-tone mint-chocolate treats perfect after dinner with coffee.

Wheel cookies with ground almonds, currants, anise seeds, and cinnamon in a buttery dough. Pressed with a fork and baked golden in just 12 minutes.

Classic four-ingredient shortbread cookies with just flour, butter, sugar, and salt. Pressed into a sheet pan, pricked with a fork, and baked until set.

Appalachian stack cake is a 10-layer mountain heirloom: molasses-spice cookie layers pressed together with dried apple filling. Best after three days of resting.

Cookie brittle with chocolate chips and walnuts pressed into one pan, baked, then snapped into snappy shards. Sugar-substitute friendly with crisp, candy-like edges.

Crisp oatmeal cookies with brown sugar, walnuts pressed into the tops, and a thin, crunchy texture that spreads to 4 inches wide. Snappy edges with a buttery oat flavor.

Honey macaroonies with oats, coconut, walnuts, brown sugar, and honey pressed into mini muffin cups and topped with candied cherries. No-egg, no-fuss bite-sized cookies.

Buttery thumbprint cookies filled with Milky Way and Snickers slices, with a hint of almond extract. Chill the dough, press, bake, and watch the candy melt into gooey perfection.