Cookie Recipes

Delicate, light and thin Swedish lemon cookie that is as light as an angel's wings.

Lighter oatmeal raisin cookies with quick oats, brown sugar, and a quarter cup of butter. Egg substitute trims the cholesterol while keeping the chewy texture intact. Yields 36 lunchbox-sized cookies.

Cream cheese chocolate chip cookies: a full block of cream cheese creamed with two butters for an extra-tender, slightly tangy cookie loaded with semi-sweet chocolate chips. Makes 4 dozen.

Invent your kind of cookies with this scrumptious recipe that won't disappoint you or your sweet tooth!

Spiced molasses cookies perfect for decorating gingerbread men. Aromatic blend of ginger, cloves, cinnamon, and nutmeg in rollable dough that holds intricate shapes.

I have loved this recipe for years. The cookies are moist and yuummmmmmmy.

Gingersnaps are always liked by us, because of the classic tangy flavor. Make your own freshly baked cookies at home, they taste better and fresher.

Easy to make, and these cookies are simply delicious!

Banana-Walnut Cookies pack two cups of rolled oats into a soft, cinnamon-spiced drop cookie with mashed banana and brown sugar. A generous 60-cookie batch ready in 30 minutes.

Italian nut ball cookies coated in chopped pistachios with a jelly-filled center. Almond extract and vanilla give these thumbprint cookies classic Italian bakery flavor.

Cherry chocolate chip cookies with chopped maraschino cherries, semi-sweet chips, and almond extract in a chewy brown sugar dough. Bake 8 minutes for chewy, 13 for crisp.

Austrian butter cookies: simple four-ingredient nut shortbread rounds. Roll plain for tea time or sandwich with jam and chocolate frosting for traditional Austrian dessert.

Lemon pignoli biscotti with toasted pine nuts, fresh lemon juice, and lemon zest. Twice-baked into crisp, citrusy Italian cookies perfect for dipping.

Chewy date and nut cookie balls rolled in powdered sugar. Baked in a sheet pan, cut into squares while hot, then shaped by hand into bite-sized treats with almond extract and corn syrup.

The 2nd place winner in the Chicago Tribune's 1996 Annual Holiday Cookie Contest, a simple brown-sugar shortbread from Sandra Petrille of Naperville, Illinois.

Chewy ginger cookies made with prune butter instead of fat, loaded with warm spices and molasses. Low-fat but big on flavor with crispy edges and soft centers.