4,375 kooky recipes

Chocolate thumbprint cookies bake a cocoa-walnut shortbread base, then fill the wells with vanilla cream and ruby cherry pie filling. Holiday cookie tray showstopper.

Soft, cake-style pumpkin spice cookies built on egg whites and pumpkin puree with cinnamon, nutmeg, ginger, and cloves, baked tender for a lighter holiday cookie tin.

Toasty pecan drop cookies with German sweet chocolate, cinnamon, and toasted pecans. Brownie-like centers with crisp edges, two dozen in 30 minutes.

Mexican wedding cookies, also known as polvorones, are tender pecan-shortbread balls rolled in cinnamon-powdered sugar. Buttery, crumbly, six-ingredient cookies that melt on contact.

Oatmeal apple cheese cookies pair sharp cheddar with sweet apples and warm cinnamon for a sweet-savory cookie that captures classic apple pie a la mode in every bite.

Chocolate-filled ravioli cookies are sweet pasta-shaped pillows with a crushed chocolate-walnut filling, sealed with fork tines and brushed warm with honey. The Italian-American holiday cookie that doubles as edible art.

No bake chocolate peanut butter oatmeal cookies that drop straight from the saucepan onto waxed paper. The classic stovetop cookie that sets into fudgy, chewy rounds in under 30 minutes with no oven required.

Cranberry and lemon star in this winning drop cookie with fluffy frosting from Liz Bannon of Port Washington, which was adapted from a recipe in a Taste of Home cookbook.

Classic slice-and-bake icebox cookies with buttery brown sugar dough you can make ahead and freeze for up to 2 months. Includes five flavor variations: ginger almond, lemon poppyseed, spice, coffee edged, and pecan.

Chunky bittersweet chocolate cookies with hand-chopped chocolate bars and walnuts. Golden edges, soft centers, and pools of melted chocolate in every bite. Serve warm for maximum gooeyness.

Bakery-style soft cookies loaded with chopped milk chocolate, shredded coconut, and walnuts. A blend of butter, shortening, and cake flour creates an irresistibly tender crumb.

Paper-thin, crispy lace cookies loaded with chocolate chips and chopped pecans. Just half a cup of flour lets the batter spread into delicate, golden wafers with lacey edges. Soft out of the oven, shatteringly crisp once cooled.

Make-ahead chocolate chip cookie dough that keeps in the fridge for up to 4 weeks. Sour cream keeps them soft and chewy, pecans add crunch, and you can bake a fresh batch whenever the craving hits.

Crispy-edged oatmeal chocolate chip cookies with pecans, made with shortening for that old-school chew. Three cups of oats, loads of brown sugar, and five dozen reasons to preheat your oven.

Chocolate chip oatmeal cookies with brown sugar and rolled oats for a chewy, hearty texture. Crisp edges and soft centers loaded with semi-sweet chocolate chips in every bite.

Chocolate-tipped butter cookies shaped into sticks, fork-pressed, and dipped in melted chocolate chips then rolled in chopped pecans or almonds. Elegant and melt-in-your-mouth tender.