2,909 cookie cake recipes

Vintage sugar cookies leaning heavy on brown sugar over white with shortening for tender texture and a three-finger ridge press. Makes 48 chewy, caramel-toned cookies.

White chocolate chip cookies with macadamia nuts, chunky and bakery-sized at a third cup of dough each. Crispy golden edges with a soft, buttery center that freezes well for weeks.

Macadamia butterballs with chopped chocolate chips and macadamia nuts rolled in powdered sugar. A melt-in-your-mouth shortbread cookie that makes five dozen for holiday gifting.

Soft molasses cookies use sour cream and a generous pour of molasses for the pillow-soft texture grandmas swore by. Spiced with ginger and nutmeg, rolled and cut from a chilled dough.

Chewy oatmeal cookies loaded with crushed pineapple, warm cinnamon, and nutmeg. A one-bowl, drop cookie recipe that's ready in 25 minutes. Simple baking with a fruity tropical twist.

Classic rolled sugar cookies with a buttery, tender dough that holds its shape when cut with pumpkin, leaf, or any seasonal cookie cutter. Sprinkle with sugar or frost after baking.

Soft, pillowy lemonade cookies brushed with frozen lemonade concentrate and dusted with sugar. A pantry-friendly drop cookie with bright citrus tang and a sparkling sugary crust.

Crispy vanilla rosettes fried on a decorative iron, then dipped in vanilla icing. Scandinavian holiday cookies that look like edible snowflakes. Yields 12 cookies.

Slice-and-bake Swedish coconut cookies with golden edges and a buttery, tender crumb. Shape the dough into logs, chill, slice thin, and bake. Makes a whopping 8 dozen from one batch. Ideal for holiday cookie swaps.

Old-fashioned oatmeal icebox cookies made with brown sugar, lard, butter, and buttermilk. Slice-and-bake dough that chills overnight for thin, crispy oat cookies.

Traditional Scotch shortbread with just butter, sugar, flour, and salt. Baked low and slow until pale and sandy with a pure butter crumble in every bite.

Old-fashioned rolled coconut cookies bake up tender and slightly crisp at the edges. A vintage drop-and-cut recipe that yields 60 cookies, perfect for tins, cookie swaps, or holiday boxes.

Toasted nut cookies with hazelnuts and pecans made in a food processor. Ultra-thin, crispy lace cookies that bake in just 3 to 4 minutes. A quick ice cream accompaniment.

Chewy ginger pecan cookies with molasses, crystallized ginger pieces, and ground ginger for a triple-ginger punch. Soft centers with crisp edges, topped with a pecan half.

Ice box cookies are make-ahead slice-and-bake walnut shortbread with deep brown sugar caramel flavor. Chill the dough log, slice thin, bake fast for 60 crisp golden cookies in batches as needed.

Pecan butter balls made with chopped pecans, butter, and vanilla, baked until sandy and tender. A classic Southern cookie for holiday tins and gift boxes.