859 cookies cake recipes

Quick-fix cookies turn store-bought refrigerated cookie dough into two bakery-style treats: chocolate-drizzled chocolate chip sticks and orange-cinnamon sugar leaves. Two batches, twenty minutes of work.

Hazelnut cornmeal biscotti with toasted whole hazelnuts, stone-ground cornmeal, and warm cinnamon. Italian twice-baked cookies with a sturdy crunch perfect for dunking.

Italian biscotti loaded with almonds, hazelnuts, and pine nuts, scented with orange zest and Godiva chocolate liqueur. Twice-baked for the classic dunkable crunch.

Old-school chocolate chip cookies built on shortening and brown sugar for crisp edges and chewy middles, studded with semi-sweet chips and toasted pecans. A throwback recipe from the original Crisco era.

Chocolate chip cherry drop cookies with cream cheese in the dough, maraschino cherries, and a half-cherry crown on each cookie. Holiday-bright bite-sized treats.

Mocha macaroons: coconut macaroons spiked with instant coffee and cocoa powder for a chewy, chocolate-and-espresso candy-bar bite. Naturally gluten-free, flourless, and almost embarrassingly simple to mix.

Slice-and-bake cream cheese cookies sweetened mostly with fructose for a lower-sugar treat. Tender, lightly sweet refrigerator cookies that bake up in 10 minutes.

Butterscotch chocolate chunk cookies: chewy brown-sugar cookies loaded with semi-sweet chocolate chunks. The butterscotch flavor comes from both light and dark brown sugar, no chips required.

Santa Claus cookies decorate flat sugar cookies with red sugar caps, miniature marshmallow tassels, currant eyes, cinnamon candy noses, and coconut beards. A festive holiday craft cookie kids can help build from baked rounds.

Orange cherry biscotti: twice-baked Italian cookies studded with dried cherries and zested orange. Crisp, dunkable, and nearly fat-free. Pairs with coffee, tea, or sweet dessert wine.

Kolachkes are Polish-American cream cheese cookies: a tender butter-and-cream-cheese dough wrapped around fruit jam, walnut, or sweet cheese filling. Rolled in powdered sugar instead of flour.

Chocolate pepper cookies bring a slow, smoky heat from black pepper, cayenne, and cinnamon layered into deep unsweetened cocoa. Rolled thin and cut into shapes, they bake crisp with a warm spiced finish.

Turtle shells are a novelty edible-insect snack: cooked cicadas dipped in warm chocolate glaze and cooled into crunchy, chocolate-topped morsels. A bold entry into entomophagy for the adventurous.

White chocolate ricotta-filled cookies: crisp baked wonton skins sandwich a white chocolate, ricotta, and orange zest filling, with toasted hazelnuts and dark chocolate baked into the shell. A fusion dessert with serious restaurant flair.

Praline macaroons from Mississippi: chewy meringue cookies built on whipped egg whites, brown sugar, and toasted pecans, each one crowned with a whole pecan half. Crisp shell, soft center, pure Southern bakery counter.

Chocolate bourbon balls are no-bake holiday treats made with crushed vanilla wafers, walnuts, honey-sweetened melted chocolate, and a splash of bourbon. A Southern Kentucky tradition.