2,909 cookie cake recipes

Parlies are thin, crispy Scottish gingerbread cookies made with molasses, brown sugar, ginger, and cinnamon. Rolled paper-thin and baked until snappy.

Elegant tea cookies made from a slice-and-bake butter dough with cream and vanilla. Chill overnight, slice thin, and bake until crisp and golden.

Jam-filled spice cookies with cinnamon, ginger, and cloves sandwiched with apricot or raspberry preserves. Buttery shortbread-style cutout cookies with a stained-glass window center.

Soft molasses cookies spiced with ginger, cinnamon, allspice, and cloves. A classic LA Times recipe that bakes up thick, cakey, and deeply spiced.

Chocolate roll-out cookies with cocoa in the dough and a tinted decorator's frosting. Cut into holiday shapes and decorate for Christmas cookie trays and gift boxes.

Chocolate domino cookies made with cocoa powder, cut into rectangles, and decorated with vanilla buttercream dots and lines. A fun baking project for kids.

Lemon poppy seed cookies with fresh lemon zest, ground coriander, and lemon extract baked low and slow at 300F. Tender, citrusy drop cookies with a subtle crunch from poppy seeds.

German chocolate pretzel cookies (Schokoladenpretzel) hand-shaped from cocoa dough and topped with cocoa frosting. A fun baking project that makes about 2 dozen pretzel-shaped cookies.

Bite-sized wheat germ gem cookies rolled in toasted wheat germ for a nutty, crunchy coating. Brightened with orange zest and vanilla, these little rounds are a wholesome cookie jar staple.

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.

Classic 4-ingredient butter shortbread with a sandy, melt-in-your-mouth crumb. Just butter, sugar, flour, and salt baked to pale gold. The quintessential teatime cookie from Bon Appetit, ready in 30 minutes.

Buttery tangerine shortbread with fresh citrus peel and juice baked into a crisp, golden wedge. Only 5 ingredients for a melt-in-your-mouth cookie that's easy to make in bulk.

Layered caramel chocolate finger bars using Swiss chocolate cake mix, melted caramels, evaporated milk, and semisweet chips. Just 5 ingredients and 40 minutes for 3 dozen bars.

Chocolate hippenmasse: thin, crisp German pastry wafers made with almond paste, cocoa, and cinnamon. Spread paper-thin, baked until glossy, and cut or shaped while still warm.

Buttery Swedish Melting Moments cookies with almond and orange extract literally dissolve on your tongue. Six ingredients, one hour chill, and you've got 2 dozen tender, crumbly Scandinavian treats.

Classic Swedish spritz cookies made with a cookie press from a rich butter dough. Decorate with candied fruits or colored sugar for a festive holiday cookie tin that yields 3-4 dozen.