782 cookie cake recipes

Meringues aux noix: light, low-calorie nut meringue cookies with chopped hazelnuts, honey, and amaretto. Crisp, airy French-style cookies that crackle and dissolve.

Chocolate sugarplums are forgotten cookies: meringue rounds with chocolate chips that bake overnight in a turned-off oven. The residual heat slowly dries them into airy, crisp clouds with chewy chocolate centers.

Lemon oat lacies are crisp, lacy oatmeal cookies brightened with fresh lemon zest and dusted with powdered sugar. Buttery shortbread meets oatmeal in a delicate egg-free cookie.

Chocolate drop cookies with a hidden chunk of white chocolate baked into the center. No flour, no eggs: melted chocolate chips, sweetened condensed milk and nuts make the entire dough. Fudgy, dense, surprise inside.

Lemon roll-out cookies with sour cream, lemon zest and lemon extract, brushed with fresh lemon juice before baking. Tender citrus shortbread for tea trays and gift tins.

Mom's cocoa macaroons: chewy coconut mounds with a soft cocoa note, bound with whipped egg whites instead of condensed milk. A simple seven-ingredient drop cookie that makes four dozen.

One bowl macaroons need just three ingredients: shredded coconut, sweetened condensed milk, and vanilla. Chewy centers, crisp golden edges, ready in 35 minutes. Naturally gluten-free.

Chocolate hazelnut raspberry thumbprints: chocolate-cocoa cookies rolled with ground toasted hazelnuts, indented and filled with raspberry jam. Three dozen elegant holiday cookies.

Meringue chocolate chip cookies: light, crisp meringue cookies dotted with chocolate chips and nuts. Naturally gluten-free, fat-free, and dramatically airy.

Vintage Cocomalt macaroons with shredded coconut, sweetened condensed milk, and chocolate-malt powder. A Depression-era cookie with chewy edges and a soft, malty center.

Honey-dipped cookies, the Greek melomakarona, are oval spiced cookies fragrant with orange, cognac, and cinnamon, soaked in honey syrup and showered with walnuts. An irresistible Christmas tradition from the Aegean kitchen.

Lemonade wafers: crisp, egg-free drop cookies bright with fresh lemon zest and juice, optional coconut topping. Light, sunny cookie that tastes like summer in a single bite.

Fortune Christmas Cookies, tiny marble-sized dough balls baked into bite-sized holiday treats. A simple, quick-baking variation of the Mysticandy cookie dough for the Christmas tin.

Spiced almond macaroons: gluten-free five-ingredient cookies with crackly tops and chewy almond centers, lifted with warm cinnamon. Bake on greased sheets and finish with a scatter of sliced almonds.

Fancy spritz cookies are tender, buttery pressed cookies enriched with ground almonds and almond extract for a marzipan-like flavor. Shape them with a cookie press into pretty holiday wreaths and stars.

Applique cookies stack contrasting chocolate-pepper and sugar cookie doughs, cut in different shapes and glued with egg white before baking, then drizzled with chocolate. A striking two-tone decorating technique.