Cookie Recipes

Lemon cats' paw cookies piped from almond dough with lemon zest and vanilla, sandwiched and dipped in dark chocolate. An elegant bakery-style cookie worth the effort.

Buttery lemon drop cookies glazed with fresh citrus. Tender melt-in-your-mouth texture from egg yolk dough, rolled in sugar and baked until barely golden.

Lemon poppy seed cookies with fresh lemon zest, ground coriander, and lemon extract baked low and slow at 300F. Tender, citrusy drop cookies with a subtle crunch from poppy seeds.

Lemon coconut refrigerator cookies with fresh lemon zest and juice. A slice-and-bake icebox cookie that chills overnight and bakes in 10 minutes.

Lemon thyme butter cookies with a tender, crumbly texture from cream of tartar and dried lemon thyme folded into the dough. Chill overnight and bake into fragrant, herby rounds.

Lemon coconut squares with a buttery shortbread crust and a tangy lemon-coconut custard filling. Bright, chewy, and dusted with powdered sugar.

Swiss aniseed and lemon chrabeli cookies with their signature half-moon shape and three slashed edges. Crisp, slightly dry cookies that rest overnight before baking for traditional texture.

Fat-free cinnamon-raisin biscotti made with egg whites. Twice-baked Italian cookies that crunch hard, dunk well, and skip butter and yolks entirely.

Classic Linzer squares and thumbprint cookies with toasted hazelnut dough, cinnamon and raspberry jam filling. Austrian-style Christmas cookie baking from one batch of dough.

Linzer thumbprint cookies with ground almonds, dark brown sugar, cinnamon, lemon zest, and cherry jam centers. An Austrian-inspired butter cookie with a tender, nutty crumb.

Lizzies are bourbon-soaked fruitcake cookies with golden raisins, candied cherries, citron, and pecans. A classic Southern holiday cookie that freezes beautifully.

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

Maple nut rugelach roll cream cheese pastry around a maple-walnut-cinnamon filling for buttery, crescent-shaped Jewish cookies. Sweetened with pure maple syrup instead of jam.

Melomakarona: traditional Greek Christmas cookies made with olive oil, orange zest, and semolina, soaked in honey syrup and topped with walnuts. Fragrant, syrup-drenched holiday staple.

Buttery pecan snowball cookies rolled in powdered sugar. No eggs, no leavening, just six ingredients for a crumbly, melt-in-your-mouth shortbread-style cookie.

Melting moments cookies made with just 4 ingredients: flour, cornstarch, powdered sugar, and margarine. Baked low and slow, they crumble and dissolve on your tongue.