600 cookie dough recipes

The ultimate sweet-and-salty cookie: buttery dough loaded with butterscotch chips and crushed potato chips. Crispy edges, chewy centers, totally addictive. Makes 5 dozen.

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.

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.

Rugelach four ways: a single cream cheese pastry dough turned into raspberry-almond crescents, layered chocolate-pecan squares, apricot pockets and honey-pecan triangles. Holiday cookie tray showstopper.

Moravian sugar cookies rolled paper-thin and baked until crisp at the edges. Buttermilk keeps the dough tender while an overnight chill makes it rollable to 1/16-inch thickness for that signature wafer-like snap.

Santa's Whiskers are festive slice-and-bake cookies with candied cherries and pecans in a buttery dough, rolled in flaked coconut for a snowy, whiskery edge.

Marbled chocolate cookies with sour cream, melted chocolate folded into vanilla dough for a swirled effect. Soft, cakey, and baked low and slow for no browning.

Bakery-style chocolate chip cookies with chocolate chunks and ground toasted almonds in the dough. Low-temperature bake for thick, chewy centers with crisp golden edges.

Freezer-friendly slice and bake peanut butter cookies with the classic fork crisscross pattern. Make the dough in bulk, freeze in logs, and bake fresh anytime.

Fudgy bon bons: a chocolate truffle-like dough wrapped around a Hershey's Kiss, baked just 6 to 8 minutes, and drizzled with white chocolate. A hidden-surprise cookie that bakes up shiny and molten.

Ultimate triple chocolate chunk cookies pack melted semisweet chocolate into the dough, plus chunks of semisweet and white chocolate folded in. Soft, fudgy, and chocolate-loaded in every bite.

Chocolate cookies shaped like peanuts with a sweet peanut butter filling hidden inside. A cocoa dough pinched into peanut shapes and baked low, then rolled in sugar.

Honey cut-out cookies with lemon extract, rolled thin and baked until lightly golden. A sturdy dough that holds its shape for holiday decorating with powdered sugar glaze.

Date cookies with chopped dates, nuts, brown sugar, and cream of tartar in a slice-and-bake dough. Mix at night, chill overnight, slice and bake fresh in the morning.

Old-fashioned raisin pastries: flaky pie-dough half-moons stuffed with ground raisins, nuts, and citron in a honey-cinnamon-jelly filling. Hand pies for the holiday cookie box.

Anise-scented raisin biscotti with walnuts, lemon zest, and orange zest. Butter-based dough double-baked until crisp. A traditional Italian dunking cookie with citrus and spice.