1,082 cookies cookie recipes

Tex-Mex spiced chicken tossed with fresh mango, crunchy jicama, and bell peppers in a zesty lime dressing. Served in crispy microwaved tortilla bowls over shredded Bibb lettuce.

No-bake cranberry eggnog cheesecake with a coconut cookie crust, swirled cranberry sauce layers, and a fluffy gelatin-set cream cheese filling. A showstopping Christmas dessert.

Honey lemon balm tea biscuits drop-bake a buttery honey-sweetened batter with fresh chopped lemon balm leaves for fragrant, tender afternoon-tea cookies. A garden-herb biscuit.

Hamantaschen are triangular Purim cookies with a tender butter dough wrapped around a prune, raisin, walnut, and lemon filling. Traditional Jewish holiday treat, makes 5 dozen.

Buttery shortbread dough studded with finely ground almonds bakes into tender, melt-in-your-mouth cookies where almond extract amplifies the nutty richness in every crumbly bite.

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.

Pecan rolls are buttery shortbread-style cookies packed with crushed pecans and rolled hot in powdered sugar. The classic five-ingredient holiday cookie also known as Mexican wedding cookies.

Lebkuchen (German honey cakes) blend honey, brown sugar, lemon, almonds, citron, and warm spices into a chewy spice cookie cut into fancy holiday shapes. Traditional Christmas cookie from Nuremberg.

Pictou County oatcakes from Nova Scotia, the classic Maritime Canadian shortbread-style oat cookie. Crisp, crumbly, brown sugar sweet, ready in 20 minutes.

Gingerbread house cake: a warmly spiced two-layer gingerbread cake filled with cream cheese frosting and candy, then decorated like a gingerbread house. All the festive fun without the structural engineering.

Soft drop cookies made with mashed fresh strawberries, chopped walnuts, and almond extract, finished with a rosy pink strawberry glaze. Three dozen cookies that taste like summer.

Toll House layer cake with chocolate chip cookie-style layers frosted with rich chocolate buttercream. A four-layer sheet cake made from classic Toll House cookie dough baked flat and stacked.

Hawaiian bars with a buttery shortbread crust topped with coconut, dried pineapple, papaya, and macadamia nuts. Tropical cookie bars that freeze beautifully.

Raisin puree fat substitute for baking, made with just raisins, water, and vanilla. Replaces butter or oil 1:1 in cookies, cakes, and brownies while keeping baked goods moist and chewy.

Apricot-raspberry jam pairs sweet, golden apricots with tart raspberries in a quick liquid-pectin jam that fills 7 jars in 20 minutes. Perfect for toast, scones, or layered into thumbprint cookies.

Hazelnut lemon biscotti, twice-baked Italian cookies with toasted whole hazelnuts and fresh lemon zest. Perfect dunking texture for coffee, tea, or vin santo.