Cookie Recipes

Popular on the West Coast, these thick, soft, nut and date cookies appear in many local cookbooks.

Buttery cinnamon crinkle cookies with a cinnamon-sugar crust and a pecan half pressed into each center. Cream of tartar gives them that signature chewy-crisp edge.

Cinnamon rugelach made with a tender cream cheese pastry dough, rolled crescent-style around a cinnamon filling and dusted with cinnamon sugar. Flaky, buttery little cookies for the holidays and cookie trays.

This is an elegant cookie with a sweet almond flavor.

Classic New York black and white cookies: soft cake-like rounds half-frosted with vanilla fondant and half with chocolate. Bakery-style recipe with traditional warm fondant icing.

Brandy snaps are a popular delightful British Christmas cookie. Crispy golden tubes filled with a brandied whipped cream. What's not to love.

Classic butter-rich oatmeal cookie dough rolls that freeze for 6 months, ready to slice and bake into chewy raisin nut cookies any time.

Classic filled cookies sandwich a sticky raisin filling between two rounds of tender lard-based dough. The old-fashioned raisin cookie your grandmother used to bake every Sunday.

Classic Joe Froggers are old-school New England molasses cookies sized like dinner plates, spiced with ginger, cinnamon, and nutmeg for a chewy, sailor-strong bite that holds up for weeks in a tin.

Classic savayar (savoiardi), Italian ladyfinger cookies piped from a sponge batter of egg yolks, whipped whites, sugar, and flour. Crisp outside, tender inside, the perfect tiramisu builder or dessert dunker.

Clinton's Chips are oatmeal chocolate chip cookies with old-fashioned oats, two sugars, and a generous load of semisweet chocolate chips. Crispy-edged, chewy-centered, and ready in 30 minutes.

Cocanes are old-fashioned butter cookies made with brown sugar, shaped into fingers, and baked in a hot oven. No liquid needed. Just six ingredients, mixed by hand, yielding 2 dozen crumbly, buttery bites.

Low-fat cocoa almond biscotti made with egg substitute and chocolate syrup instead of butter. Crisp, twice-baked Italian cookies with deep chocolate and almond flavor.

Tender cocoa cut-out cookies made with cream cheese and almond extract, drizzled with a homemade cocoa glaze and topped with almonds. Dough chills overnight for clean, easy cutting. Makes 4 dozen.

Cocoa bars with a buttery shortbread base and a fudgy cocoa-almond topping baked on top. Two-step build in one pan, sliced into 24 squares while warm.

Cocoa drop cookies made with cream cheese for an extra-soft, tender crumb. A simple chocolate cookie with just 8 ingredients that comes together in minutes.