887 kookie recipes

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

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

Oatmeal lace cookies from a 1930s recipe with just seven ingredients. Thin, crispy, and caramelized with no flour at all. Quick or regular oats, never instant.

Chocolate snickerdoodles rolled in a cocoa-cinnamon-sugar coating. Chewy oat cookies with a crackly crust and deep chocolate flavor that beats the classic version.

Crisp, buttery sandie cookies made without pecans, using oats and corn flake crumbs for crunch instead. A nut-free twist on the classic pecan sandie.

Hedgehog cookies rolled in coconut with dates, nuts, and brown sugar. These no-flour, five-ingredient baked treats toast golden and crunchy with a chewy, caramel center.

Buttery spiced cookies with chocolate chips and walnuts, rolled in powdered sugar for a crinkled, snow-dusted finish. Warm cinnamon and ginger in every chewy bite.

Mocha nut butter balls: tender, snowball-style shortbread cookies flavored with cocoa and instant coffee, packed with toasted walnuts or pecans, rolled in sugar.

Lumpies are thick, soft chocolate drop cookies loaded with melted unsweetened chocolate and nuts, topped with a rich mocha frosting made with cocoa and hot coffee.

Authentic Tuscan almond biscotti twice-baked until crisp and golden. A traditional Italian cookie with toasted almonds, almond extract, and an egg wash finish.

Slice-and-bake chocolate cookies made with melted unsweetened chocolate, Dr. Pepper soda, and chopped walnuts. The soda adds a subtle spiced sweetness you can't quite place but can't stop eating.

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.

Mocha nut butter balls: melt-in-your-mouth Russian tea cake-style cookies upgraded with cocoa, instant coffee, and toasted walnuts. Rolled in powdered sugar while warm for the signature snowy coat.

Mocha chips n bits cookies pack coffee-and-cocoa dough with milk chocolate chips, bittersweet chunks, and pecans, then finish with a white chocolate drizzle. Bake them chewy or crisp, your call.

Buttery cinnamon nut squares baked low and slow with a shortbread-like base topped with egg white glaze and pressed pecans or almonds. A crisp, spiced bar cookie that ships and stores beautifully.

Twice-baked chocolate biscotti loaded with Dutch-process cocoa and toasted hazelnuts or walnuts. Crisp, sturdy, and dunkable, with a deep cocoa flavor and no butter or oil. The classic Italian coffee cookie, made dark.