Dessert, Cookie Recipes

Snowball cookies made with butter, ground nuts, vanilla, and flour, then rolled in powdered sugar while warm. A classic melt-in-your-mouth holiday cookie.

Chocolate no-bake cookies with rolled oats, peanut butter, and toasted wheat germ for extra crunch and protein. Stovetop simple, ready in 20 minutes, no oven required.

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.

Chocolate brownie macaroons with melted chocolate, whipped egg whites, shredded coconut, and condensed milk. Fudgy centers with crisp tops, crowned with a blanched almond.

Twice-baked Jewish cookies studded with melty semi-sweet chocolate chips that turn crispy on the outside and stay tender inside. Simple ingredients make 2 dozen crunchy biscotti-style treats.

Christmas ribbon cookies made with a cookie press, featuring pink, green, and white striped dough. A festive butter cookie with lemon extract that makes about 60 cookies.

Soft, buttery Cracker Barrel-style raisin cookies with sour cream, brown sugar, nutmeg, and plump soaked raisins. A nostalgic copycat recipe that tastes just like the original.

Tender cream cheese pastry sandwiches a layer of thick dried fruit filling, then bakes into golden bars. These reduced-sugar cookies cut into 2 dozen squares for sharing.

Easter chip cookies loaded with pastel candy-coated chocolate pieces in a chewy brown sugar dough. Festive, colorful drop cookies the kids will love decorating Easter baskets with.

Easy layered buckeyes with a peanut butter and powdered sugar base topped with melted chocolate, pressed into a pan and cut into squares. All the flavor of buckeye candy without rolling individual balls.

Filled devil dogs are homemade chocolate sandwich cookies with a fluffy cooked-flour cream filling. A nostalgic copycat of the classic Drake's snack cake, soft, cocoa-rich, and bakery-fresh.

Giant almond Florentines bake whole 8-inch caramel-almond rounds in foil pie pans, then finish with a chocolate-coated bottom. Crisp, lacy, and dramatic. The classic European cookie scaled up to plate-size.

Old-fashioned icebox cookies with cardamom, cinnamon, lemon juice, and chopped nuts. Slice-and-bake dough that refrigerates overnight or freezes for weeks. Paper-thin and crispy.

Lemon bars with an oat-brown sugar crumble crust and a tangy sweetened condensed milk lemon filling. Crumbly, creamy, and tart in every bite.

Old-fashioned looped jumble cookies with cinnamon dough rolled into ropes, shaped into loops, and topped with a poured chocolate glaze. A charming heritage cookie with a fun shape.

These cookies are very tasty and rich, not too sweet, but enough chocolate flavor.