369 egg cookie recipes

Soft gingerbread cake with lard and butter for tender crumb, spiced with ginger and cinnamon, baked until edges pull away from the pan.

Twice-baked Jewish biscotti loaded with crunchy almonds, mixed dried fruit, and a cinnamon-sugar crust. Crisp edges meet tender centers in this traditional cookie perfect for dunking in coffee or tea.

Spiced pumpkin cookies with cinnamon, nutmeg, allspice and ginger. Soft drop cookies topped with cinnamon sugar baked in 15 minutes.

Intensely fudgy brownie cookies loaded with chocolate chips and cocoa. Brown sugar and a short bake time keep these thick, chewy, and soft in the center. The key: pull them before they look done.

Half Moon cookies with a soft, cakey drop cookie base frosted half chocolate and half vanilla. A classic Upstate New York bakery cookie made with sour milk.

Old-fashioned Southern teacakes with shortening, vanilla, and simple pantry staples. Soft, lightly sweet, and rolled out just like Grandma made them.

Fudgy chocolate crinkle cookies rolled in sugar and baked until the edges set but the centers stay soft and chewy. Made with real melted unsweetened chocolate.

Buttery drop cookies with crushed frosted flakes for crunch and melted chocolate swirled through the dough for wild tiger stripes. A fun baking project kids will love.

The ultimate sweet-and-salty cookie: buttery dough loaded with butterscotch chips and crushed potato chips. Crispy edges, chewy centers, totally addictive. Makes 5 dozen.

Traditional Jewish taiglach: little dough knots studded with raisins and nuts, boiled in honey syrup with ginger until golden and sticky. A Rosh Hashanah and holiday essential.

Fudgy cocoa brownie cookies packed with chocolate chips, baked just until set for a soft, chewy center. Brown sugar and cocoa powder deliver intense chocolate flavor in every bite.

Chocolate snickerdoodles rolled in a cocoa-cinnamon-sugar coating with chewy oats baked right into the dough. Soft centers, crinkly tops, and a double hit of chocolate.

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

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.

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.

Butter cookie press poinsettias for Christmas with red flower shapes and hand-formed green leaves topped with silver dragees. A beautiful, festive holiday cookie with almond and vanilla flavor.