Cookie Recipes

Crunchy twice-baked biscotti studded with toasted almonds, grated chocolate, and warm cinnamon. The ultimate coffee-dunking cookie, made from scratch in your own kitchen.

Classic Toll House chocolate chip cookies using the original butter and shortening method. Makes 5 dozen crispy-edged, chewy-centered cookies from the iconic recipe.

Slice-and-bake coffee shortbread cookies with a melt-in-your-mouth butter crumb and an optional powdered sugar finish. Make the dough ahead and freeze for up to 2 months.

Soft buttermilk drop cookies with a sweet date-pecan filling hidden inside. Spiced with cinnamon and baked golden, this big-batch recipe yields up to 6 dozen.

Soft, spiced drop cookies loaded with chopped fresh apples, raisins, and nuts, then finished with a simple vanilla glaze. An old-fashioned fall cookie with a cake-like bite and warm spice flavor.

This old-fashioned cookie from Gretchen D'Antico of Merton has a nice flavor and is even better dipped in white chocolate.

Thin, crispy lacy almond cookies with just five ingredients: blanched almonds, sugar, butter, flour, and milk. Delicate, caramelized, and ready in under 30 minutes.

Mistletoe mint cookies are rich chocolate drop cookies topped with swirled mint candy pieces while still warm. A festive holiday cookie with a candy cane finish.

Traditional New Year's portzelky cookies are pillowy fried dough studded with plump raisins, dusted with icing sugar for celebration breakfasts.

Pina colada squares with a buttery shortbread base, thick pineapple-rum filling, and a golden coconut meringue top. A tropical three-layer bar cookie.

A good friend of mine introduced this recipe to me, I made this cookies following the ingredients, really nice, different from the cookies I made before, very worthful to try!

A cross between a chewy oatmeal cookie and a biscuit.

Tender almond crescent cookies with oats and vanilla, showered in powdered sugar. This recipe makes four dozen, so there's plenty for the cookie exchange.

Soft sour cream drop cookies with apricot preserves baked right into the dough. Brush with warm apricot glaze for a fruity shine. Makes 5 dozen in about 30 minutes.

Sourdough chocolate cookies, a discard recipe with rolled oats, unsweetened chocolate, and a splash of rum. Rolled and cut with cookie cutters for shaped cookies that taste like a tangier brownie.

These pretty little peppermint-flavored cookies are a tasty, colorful addition to any holiday cookie box.