600 cookie dough recipes

Classic Toll House Pie with gooey chocolate chips, crunchy walnuts, and buttery filling. Tastes like chocolate chip cookie dough baked into a pie shell. Serve warm with ice cream.

Cream cheese cookies with lemon zest, tender and buttery with a subtle tang from the cream cheese. A versatile roll-and-cut dough with just six ingredients. No eggs needed.

Soft chocolate drop cookies with cream cheese baked right into the dough and crunchy walnuts in every bite. The cream cheese keeps them tender and slightly tangy for days.

Honey butter cookie dough shaped into snakes with chocolate chip eyes and drizzled in cinnamon-honey sauce. A fun Halloween baking project kids love to make and eat.

Gingerbread dough made the old-fashioned way with boiled molasses, shortening, allspice, and cinnamon. Perfect for rolled cookies, houses, or cut-out shapes.

Classic hamantashen with a tender oil-based dough scented with orange zest, folded into triangles around your favorite filling. The traditional Purim cookie.

Jewish rugelach with a flaky cottage cheese dough, apricot jam, cinnamon-sugar, walnuts, and currants rolled into golden crescents. A holiday cookie jar essential for Hanukkah or Christmas.

Swedish butter cookies are slice-and-bake shortbread topped with browned butter frosting. Five ingredients in the dough, nutty caramelized butter on top, and the kind of crisp-edge melt that makes Christmas cookie tins worth opening.

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.

Chocolate chip cookie pie with the chips layered right on top: a gooey, buttery cookie-dough filling baked in a flaky crust, crowned with melty chocolate chips. Dense, fudgy, and made for serving warm with ice cream.

Chewy bar cookies with crunchy bran flakes in the dough and a layer of strawberry jam baked in the center. Old-fashioned lunchbox treats that come together in 45 minutes.

Buttery, paper-thin ginger cookies with a double hit of crystallized and ground ginger folded into brown sugar dough. Crisp, snappy, and warmly spiced, this recipe yields four dozen from scratch.

Slice-and-bake coffee shortbread cookies with a melt-in-your-mouth butter crumb and an optional powdered sugar finish. Make the dough ahead and freeze for up to 2 months.

Buttery lemon drop cookies glazed with fresh citrus. Tender melt-in-your-mouth texture from egg yolk dough, rolled in sugar and baked until barely golden.

Zebra bars layer chocolate and vanilla batter in a 13x9 pan, topped with chocolate chips and walnuts. Two-toned cookie bars from one butter-brown sugar dough.

Norwegian kringla cookies shaped into figure-eights with a tender buttermilk dough. Chilled overnight, baked fast at high heat for a light, slightly sweet pastry.