Cookie Recipes

Homemade rugelach filled with ground walnuts, raisins, cinnamon, and sugar, rolled into crescent shapes from a buttery honey-enriched dough. A classic Jewish bakery cookie.

Buttery brown sugar bar cookies with chopped walnuts and a hint of rum extract, baked in one pan and cut into squares. Serve warm with ice cream or stash them in a tin for later.

Whipped shortbread cookies that practically melt on the tongue. Beaten with cornstarch and powdered sugar for a cloud-light, almost feathery crumb. Top with a candied cherry or pecan half.

Favorite peanut butter cookies with crushed Rice Chex folded into the dough for unexpected crunch in every bite. The classic crisscross fork-mark cookie with a textural twist.

I made these cookies and they came out perfectly. They did not stick to the pan or spread while baking. I did drop batter with a spoon to keep them on the small side.

The cookies were moist and delicious. Just make sure you put them on the middle rack in the oven, nice to enjoy a great treat and have it be somewhat healthy as well.

Double-frosted brownies: fudgy chocolate brownies topped with a creamy cooked fondant frosting, then crowned with melted unsweetened chocolate. Three layers, three textures, serious chocolate intensity.

Red and white peppermint pinwheel cookies with a buttery almond dough, rolled jelly-roll style and topped with crushed candy canes. A festive Christmas cookie classic.

Honey sour cream anise cookies bake into pillowy, soft drop cookies with brown sugar, honey, tangy sour cream, and aromatic aniseed. A licorice-scented old-country cookie for big batches.

Low-cholesterol oatmeal cookies made with sunflower oil, egg whites, molasses, and whole wheat flour. Warmly spiced with cinnamon, cloves, and nutmeg.

Apricot squares with a buttery shortbread base and a chewy brown sugar layer studded with simmered apricots and chopped almonds. Dusted with powdered sugar for a classic finish.

Lemon poppy seed biscotti twice-baked until crisp and golden with fresh lemon zest throughout. A crunchy Italian cookie perfect for dunking in tea or coffee.

Classic Italian almond biscotti with toasted whole and chopped almonds, twice-baked for crisp dunkable texture. Just six ingredients. Pairs perfectly with espresso or vin santo.

Peppernuts cookies with ground raisins, coconut, and nuts in a brown sugar-buttermilk dough, rolled into ropes and cut into bite-sized pieces. A Mennonite holiday tradition.

Mrs. Claus' cookies are a holiday drop cookie loaded with chopped figs, currants, walnuts, and crisp rice cereal, subtly spiced with mace. Vintage Christmas cookie tin charm in every bite.

Christmas shortbread with just five ingredients: butter, sugar, vanilla, flour, and salt. Shape as bars or wedges, plus four built-in variations including chocolate chip and lemon.