188 cookie press cookie recipes

Authentic Chinese almond cookies made with lard for that traditional sandy crumb. Each cookie gets a whole blanched almond pressed in the center and a glossy egg yolk wash before baking. Includes sesame variation.

Authentic springerle, the embossed German anise Christmas cookies. Egg dough pressed with carved molds, dried overnight, then baked low so the white design stays crisp. Aged to mellow the flavor.

Lemon-lime cookies with fresh citrus zest and juice, egg yolks, and butter, pressed thin and baked until crisp with a generous sugar sprinkle. Make-ahead dough keeps up to a month frozen.

Lemon poppyseed spritz cookies are pressed into star and swirl shapes, baked tender, then iced with a pale lemon glaze and finished with a poppyseed sprinkle.

Three-layer ribbon cookies with cherry, chocolate, and poppy seed stripes pressed into a loaf pan, chilled overnight, then sliced and baked. Bakery-window prettiness from a single dough. The classic icebox cookie for holiday tins.

Lemon cookie sandwiches with bright lemon-zest filling pressed between crisp slice-and-bake butter rounds. The tops are brushed with egg white and chopped nuts for sparkle. A classic icebox cookie for the Christmas tray.

Norwegian sandbakkels are delicate almond shortbread tarts pressed into fluted tins. Traditional Scandinavian Christmas cookies with buttery, sand-textured crumbs.

Peanut butter cup cookies: soft peanut butter cookie dough baked in mini muffin tins, with a whole mini peanut butter cup pressed into each one straight out of the oven. A melt-in-the-middle Christmas favorite.

Classic Italian pizzelle cookies flavored with anise and vanilla, pressed thin and crisp in a pizzelle iron. A simple batter that refrigerates well for baking anytime.

Norwegian krumkaker are crisp cardamom-scented waffle cookies pressed thin in a special iron and rolled into cones while still hot. A traditional Scandinavian Christmas treat.

Traditional Chinese almond cookies with crumbly texture, pressed with apricot pits or whole almonds. Refrigerated slice-and-bake dough keeps for weeks.

Chocolate pecan shortbread cookies, food-processor easy. Cocoa-rich shortbread pressed thin and topped with crystal sugar and ground pecans for crunch.

Thin, crispy butter wafer cookies with lemon extract, vanilla, and a pecan half pressed into each center. Delicate, elegant, and designed to pair with ice cream.

Kissing in the clouds cookies: crisp coconut and popcorn meringues with a Hershey's kiss pressed into the center. A fun, fluffy retro dessert kids love to make.

Four-ingredient cookie crust with butter, flour, and sugar pressed into a sheet pan. Golden, buttery base for bars, cheesecakes, and dessert squares.

Peanut butter cookies rolled in sugar with a chocolate piece pressed into the center mid-bake. Chewy, nutty, and studded with melty chocolate.