2,921 cookies cake recipes

Pumpkin raisin cookies with canned pumpkin, cinnamon, and raisins, topped with a simple butter-vanilla frosting. Soft, cakey fall cookies that stay moist for days.

Twice-baked Italian biscotti with fresh ginger, Dutch cocoa, and toasted almonds. Crisp, dunkable cookies with warm spice and a deep chocolate undertone.

Chocolate shots slice-and-bake cookies with oats, butter, and powdered sugar rolled in chocolate sprinkles. A make-ahead icebox cookie with a fun, crunchy sprinkle-coated edge.

Chunky bittersweet chocolate cookies with hand-chopped chocolate bars and walnuts. Golden edges, soft centers, and pools of melted chocolate in every bite. Serve warm for maximum gooeyness.

Hazelnut and apricot biscotti, traditional twice-baked Italian cookies studded with toasted hazelnuts and dried apricots. Crisp, dunkable, and perfect alongside espresso or vin santo.

Zucchini is such a brillant vegetable that you can make into all kinds of recipes, such as cookies! Zucchini adds the moisture and makes great texture; chocolate chips and walnuts give the layers of delicious tastes and textures! They are not hard to be addicted for sure!

Think magic cookie bars turned into drop cookies. Graham cracker crumbs, sweetened condensed milk, coconut, chocolate chips, and walnuts baked into chewy golden mounds. Ready in 30 minutes flat.

French-style almond macaroons piped from almond paste, filled with rum-spiked chocolate ganache, and dipped in a semisweet chocolate glaze. An elegant three-part cookie.

Magic window cookies are sugar cookies with stained glass centers made from crushed hard candy that melts during baking. A holiday favorite for tree ornaments and gifts.

Soft, cakey persimmon cookies made with ripe persimmon pulp, warm cinnamon, plump raisins and crunchy nuts. An old-fashioned drop cookie and a great way to use up overripe persimmons in autumn.

Four ways to shape holiday butter cookie dough: cutouts with egg paint, spritz cookies, chocolate caramel marbles, and coconut macaroon wreaths. One dough, endless options.

Fudgy mini chocolate brownie bites with espresso, Kahlua, and a pecan half pressed into each one. Baked in mini muffin tins for rich, two-bite indulgence. Freezer-friendly for up to a month.

Four-ingredient almond macaroons: ground almonds, sugar, almond extract, and egg whites piped from a pastry bag and baked to chewy-crisp perfection. Naturally gluten-free.

They stay moist, keep beautifully, are the perfect gift or food-bazaar item, and the recipe makes a huge batch.

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.

Macadamia white chocolate cookies with raspberry jam stirred into the batter for fruity sweetness. Buttery, chewy, and ready in under 30 minutes.