50 cookies light recipes

Infused with crunchy pecans and topped with a luscious, sweet drizzle. This irresistible dessert is perfect for indulging in the delicious combination of flavors and textures, leaving you craving for more.

Georgia peaches-and-cream cake: a layer of juicy fresh peaches under a tender sour cream cake and a cinnamon-brown sugar crumb. Part cobbler, part coffee cake, all Southern summer comfort.

Beef round steak cubes marinated overnight in a homemade teriyaki sauce with brown sugar, ketchup and ginger, then skewered with pineapple, mushrooms, peppers and cherry tomatoes. Grilled and served over rice.

Festive slice-and-bake sugar cookies studded with colorful gumdrop pieces that create a translucent "stained glass" effect when held to light—perfect for holiday treats or kids favorite Christmas cookies.

Whoopie pies with soft, cake-like chocolate cookies sandwiching a silky cooked-flour buttercream. The old-fashioned ermine filling stays light and not too sweet. A New England and Pennsylvania Dutch classic.

Traditional Chinese almond cookies with butter and shortening get an egg wash for glossy shine. Dough chills 2 hours, then slices into rounds topped with whole almonds.

Three-layer Southern cookies: a buttery shortbread round spread with gooey caramel-pecan filling, then drizzled with rich chocolate icing. Named after the wildflower and just as eye-catching on a cookie tray.

Portuguese biscoitos shaped into rings from hand-rolled dough ropes. A simple butter and egg cookie that bakes golden, lightly sweet, and crisp.

Light, tender coconut cookies with almond extract and egg whites. Golden drop cookies that bake up delicate and crisp in just 12 minutes.

Fruit puffed cookies made with angel food cake mix, dried fruit, and pecans. Just 4 ingredients for light, airy cookies that puff up golden in under 10 minutes.

Sunny cocoa drop cookies are light chocolate-orange cookies made with corn oil spread and sour cream, then finished with a glossy cocoa drizzle. Lower-fat drop cookie, four dozen per batch.

Luxemburgerli sandwich cookies with toasted almond meringue shells and raspberry buttercream filling. Light, crisp, and gluten-free with Italian meringue technique.

Rolled oat icebox cookies. Slice-and-bake dough with butter, brown sugar and quick oats for crisp, lightly caramelized cookies made from a log you can keep in the fridge.

Drop sugar cookies with cardamom or nutmeg, soft and tender with lightly browned edges. No rolling or chilling needed. Makes six dozen and freezes beautifully.

Nutkins are light, crispy pecan meringue cookies made with just 4 ingredients: egg whites, powdered sugar, pecans, and vanilla. Naturally gluten-free.

Almond cinnamon-raisin biscotti with brandy and vanilla, twice-baked in the classic Italian style. Crisp, lightly spiced cookies for dipping in coffee, tea, or a glass of vin santo.