1,635 egg cookie recipes

Traditional Tuscan twice-baked nut cookies studded with whole almonds and hazelnuts. Crunchy, fragrant, and built for dunking in Vin Santo or espresso.

A thin, fudgy chocolate sheet cake baked right on a cookie sheet and iced while still hot. Feeds a crowd in 30 minutes flat. The ultimate potluck and church supper cake.

The cream cheese gives these cookies a smooth texture, while the fruits sparkle and sweeten the flavor.

Homemade Twinkle cake rolls with a fluffy vanilla cream filling made from butter, shortening, and evaporated milk. Bake in a sheet pan or potato tins, split, fill, and roll for a fun copycat treat.

Cocoa dough shaped into long rolls, baked, then sliced on the diagonal into elegant strip cookies loaded with chocolate chips. Drizzle with melted white or dark chocolate for a bakery finish.

Buttery drop cookies with orange extract and flaked coconut. Crisp golden edges, soft centers. This big-batch recipe makes 5 dozen in about 30 minutes of active time.

Delicious cookies that are perfect after a special dinner. Try dipping them in coffee or wine!

Five-ingredient drop cookies made from yellow cake mix with crunchy peanut butter and chocolate chips. Mix, scoop, bake, done. The easiest peanut butter chocolate chip cookies you'll ever make.

Fudgy cocoa cookie balls loaded with chocolate chips, dipped in melted white chocolate, and rolled in festive sprinkles. Kid-friendly, bite-sized, and gone in seconds.

Brown sugar drop cookies with a warm cinnamon kick, stuffed with a thick date-pecan filling. Each golden bite hides a sweet, nutty surprise inside.

Peanut butter pinwheel cookies with a melted chocolate swirl rolled jelly-roll style and sliced into rounds. A slice-and-bake cookie with a stunning spiral pattern in every bite.

London strips: layered cookie bars with a buttery shortbread base, strawberry jam filling, and a bourbon-walnut meringue topping dusted with powdered sugar.

Whole wheat trail cookie bars with dried figs, golden raisins, walnuts, and wheat germ, sweetened with honey and molasses. A hearty, portable snack baked in one pan.

Chewy pecan date squares with brown sugar and vanilla, baked low and slow then dusted with powdered sugar. No butter needed, the dates keep them moist.

Two-layer apricot bars with a buttery shortbread crust and a brown sugar apricot topping. Dried apricots are simmered, pureed, and baked into chewy, fruity squares.

Lemon coconut squares with a buttery shortbread crust and a tangy lemon-coconut custard filling. Bright, chewy, and dusted with powdered sugar.