4,375 kookie recipes

Florentine sandwich cookies: lacy crisp oat wafers held together with melted milk chocolate. Brittle, buttery, and made for the holiday cookie tin.

Malted milk cookies stir malt powder into classic chocolate chip cookie dough for chewy results with the toasty, malty flavor of an old-fashioned milkshake.

Classic Girl Scout-style trefoil shortbread cookies with butter, sugar, eggs, and vanilla. Roll-and-cut sugar cookies for the trefoil cutter, makes 4 dozen.

Taffy apple cookies are buttery bite-sized cookies on toothpicks, dipped in melted caramel and rolled in chopped nuts. Holiday party trick that looks like mini caramel apples.

Spiced banana cookie wreaths: ring-shaped cookies made from banana, granola, raisins, and warm spices, drizzled with glaze and almonds. Christmas gift-worthy baking.

Old-fashioned oatmeal drop cookies use lard for tender texture, sour milk for tang, and chopped raisins for chew. Big-batch heritage cookie that yields 80 from one bowl.

Peanut butter cookie pops: rolled-and-cut peanut butter cookies finished with chocolate dip or sandwiched around peanut butter filling. Versatile cookie base that turns into whatever shape your cookie cutters suggest.

Chinese New Year almond cookies with a thumbprint dipped in red food coloring. Crisp, sandy shortening cookies meant to bring good luck to the lunar new year table.

Taffy apple cookies: tender shortbread cookie balls dipped in melted caramel and rolled in crushed peanuts, with a toothpick stick so each one looks like a miniature caramel apple. A fun, nutty fall treat, no apple required.

Topped with sliced almonds and a shiny glaze these cookies look just as fabulous as they taste.

Delicate butter cookies with ground anise and toasted pine nuts mixed into the dough, topped with whole pine nuts for elegant, nutty-sweet bites.

Pillowy soft buttermilk drop cookies baked until pale golden get frosted with sweet buttercream and sprinkled with colored sugar for nostalgic treats.

Crisp-edged rolled oatmeal cookies with deep brown sugar warmth, cut into any shape you love for tea time or lunch boxes.

Rich cookies made with leftover egg yolks from angel food cake: cream both sugars with shortening, roll in sugar, flatten with glass, and bake until golden for tender rounds.

Rich and flavorful, these cookies are packed with add-ins and can be made in jumbo or regular size.

An easy recipe that creates scrumptious cookies just in time for Christmas.