Cookie Recipes

Giant banana oat cookies studded with chocolate chips, served sundae-style with a scoop of ice cream on top. Soft, chewy, and big enough to use as a dessert plate.

Fudgy chocolate roll-out cookies made with melted unsweetened chocolate and brown sugar. A rich, dark cookie dough that rolls, cuts into shapes, and bakes in under 10 minutes for a deeply chocolatey result.

Benne wafers, the Charleston Gullah classic of toasted sesame seeds in a thin crisp brown-sugar cookie. African heritage cookies with a buttery snap and deep caramel-nutty flavor.

Rio Grande-style biscocitos with butter, anise seed, and brandy, dusted in cinnamon sugar before baking. Crisp, fragrant, and easy to cut into festive shapes. Makes 3 dozen.

Honey-sweetened Italian figure-eight cookies made with olive oil and just six ingredients. These charming consolation biscuits puff up golden and light with a tender, not-too-sweet crumb.

Anise biscotti (mandel bread) with lemon zest, anisette liqueur, and star anise baked twice for a crisp, crunchy dunk-worthy cookie. An Italian-Jewish crossover recipe with optional hazelnuts or sliced almonds.

Bisochos (also known as Ka'ak or Crozettes), traditional Sephardic sesame-coated bread rings with anise, fennel, or coriander seed. Crisp, nutty, and dipped in egg before sesame.

Blueberry drop cookies fold fresh blueberries and bright lemon zest into a soft cake-style dough, then bake into pillowy, fruit-studded rounds. A summer cookie that's halfway to a muffin top.

Tender cream cheese cookies wrapped around walnut halves and dusted in powdered sugar. Just 5 ingredients, melt-in-your-mouth rich. Makes 2 dozen elegant bon bons.

Buttery cookie press cookies made with nutty brown butter, sandwiched with a silky maple syrup buttercream filling. Elegant enough for gifting, irresistible enough to hoard.

Classic slice-and-bake icebox cookies with buttery brown sugar dough you can make ahead and freeze for up to 2 months. Includes five flavor variations: ginger almond, lemon poppyseed, spice, coffee edged, and pecan.

Intensely fudgy brownie cookies loaded with chocolate chips and cocoa. Brown sugar and a short bake time keep these thick, chewy, and soft in the center. The key: pull them before they look done.

Soft, cake-like carrot cookies with pureed carrots, golden raisins, orange zest, and cinnamon. Tender drop cookies that taste like miniature carrot cake bites. Comes together in 30 minutes flat.

Cheesecake cookie bars with a buttery brown sugar shortbread crust, creamy lemon-vanilla filling, and crumbly streusel topping. Cut into squares for a portable cheesecake fix.

Buttery lemon-scented shortbread base spread with cherry pie filling and dotted with flattened dough rounds on top. A cobbler you can eat with your hands.

The perfect spice cookie. Loaded with flavor with crispy edges and a very chewy center from the molasses and brown sugar.