4,375 kookie recipes

Spiced biscotti with cinnamon, cloves, ginger, and a surprising kick of white pepper. Crunchy, warmly spiced Italian cookies built for dunking in coffee or tea.

Lebkuchen German Christmas cookies blend honey, molasses, cardamom, and clove into a dense spiced dough rolled and cut into shapes. Family tradition, ages and keeps for months.

Crunchy cornmeal biscotti with hazelnuts, lemon zest, and cinnamon, shaped into fingers and baked until golden. A lighter cookie made with egg whites only.

Sugar drops: classic buttery drop cookies with chopped nuts (or chocolate chips), crisp edges, and soft centers. Basic pantry dough ready in 30 minutes.

Sour cream sugar cakes, soft tender drop cookies made with sour cream and half butter, half shortening. Lightly sugared tops, cake-like crumb, a forgotten heartland classic.

Cappuccino pistachio shortbread wedges dipped in chocolate and rolled in chopped pistachios. A buttery coffee-flavored cookie that looks bakery-counter elegant with minimal effort.

Classic springerle: traditional German anise cookies embossed with intricate designs, dried overnight, and baked pale, then mellowed for a week into crisp, picture-perfect holiday treats.

Sicilian sesame seed cookies with a tender, crumbly interior coated in nutty toasted sesame. These Italian bakery favorites make 6 dozen and disappear twice as fast as you'd expect.

Classic shortbread wedges with almond extract, cornstarch for extra tenderness, and a whole almond pressed into each piece. A buttery, crumbly Scottish-style cookie baked in a round pan.

Almond orange macaroons made with blanched almonds, sugar, egg whites, and orange flower water. The naturally gluten-free Mediterranean cookie with a chewy interior and crisp golden top.

Soft sour cream drop cookies with a pillowy, cakey crumb, topped with a thick chocolate frosting made from melted unsweetened chocolate. Chill the dough, bake, and frost. Makes 24.

Crunchy twice-baked biscotti packed with roasted almonds and hazelnuts, scented with vanilla, anise, and almond extract. A big-batch Italian cookie that keeps for weeks and begs to be dunked.

Jan Hagels are crisp Dutch shortbread cookies spiced with cinnamon and ginger, brushed with egg white, and topped with chopped pecans or walnuts. Sliced into rectangular bars while warm.

Pecan meringue cookies with brown sugar, egg whites, and just a touch of flour. Light, crisp, and loaded with toasted nut flavor. Naturally gluten-light and simple to make.

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.

Gold medal caramel bars layer a chocolate cake mix base with caramel topping and chocolate chips, then crumbled cake mix streusel. Four-ingredient potluck bars for the cookie swap.