991 cookies cookie recipes

Pumpkin Spice Cookies with Raisin and Walnut recipe

Double chocolate peanut butter cookies with melted semisweet chocolate swirled into peanut butter dough, loaded with milk chocolate chips, and topped with a whole peanut. Thick, fudgy, and bakery-sized.

White chocolate mousse spiked with rum, served in crispy homemade almond tuile cookie cups with raspberry puree and creme fraiche. A showstopping French-inspired dessert.

Chewy ginger cookies made with prune butter instead of fat, loaded with warm spices and molasses. Low-fat but big on flavor with crispy edges and soft centers.

Gingerbread cookies in a gingerbread bowl: edible holiday centerpiece of spiced gingerbread shaped into a fluted bowl and filled with matching cut-out cookies. A holiday gift-giving showstopper.

Oatmeal Cookie Drops with Milk Chocolate & Almonds recipe

Make-ahead slice and bake sugar cookies with lemon extract. Shape the dough into logs, freeze for up to 6 months, and bake fresh cookies in 10 minutes whenever the craving hits.

Sour cream apple pie in a nutty oatmeal cookie crust made with whole wheat flour, sesame seeds, and honey. Tart apples with cinnamon and nutmeg get a tangy custard drizzle that bakes up golden.

Classic chocolate whoopie pies with two soft cocoa cake rounds sandwiching a fluffy marshmallow buttercream filling. The Pennsylvania Dutch lunchbox favorite that freezes beautifully.

Oatmeal scotches with butterscotch chips, brown sugar, cinnamon, and rolled oats. Bake 7 minutes for chewy or 12 minutes for crispy, your choice in a versatile oatmeal cookie.

Eugenie's baklava layers crisp, buttery phyllo with a spiced walnut filling and soaks it in a honey-lemon syrup, complete with a cook's secret for shatteringly crisp, never-soggy layers. A Mediterranean classic.

Rolled baklava: walnut, sugar, and cinnamon spiraled inside crisp phyllo, sliced into bite-size pinwheels, baked, and soaked in honey syrup. An easier take on classic baklava, finished with sesame and an apricot glaze.

Cranberry nut biscotti are crunchy Italian twice-baked cookies studded with toasted hazelnuts and tart dried cranberries. No butter, so they're properly crisp and dunkable, with a festive red-and-gold look.

Hamantaschen for Purim with a tender carrot-flecked dough and a tangy apricot-pineapple filling spiked with cardamom and poppy seed. The classic triangle cookie with real character.

An impossibly delicious almond biscotti recipe; dip it into that hot cup of tea or coffee, it melts in your mouth, and you will swear it’s a perfect bite of food.

Baklava with shatter-crisp phyllo, ground walnuts and almonds, and honey syrup steeped with lemon and orange slices. The classic Greek pastry done properly, in shimmering diamond-cut squares.