Cookie Recipes

Oatmeal Cookie Drops with Milk Chocolate & Almonds recipe

Savory peanut butter and sharp cheddar cookies with a buttery crumble. No sugar needed. These crispy, golden bites are the snack you didn't know you were craving.

Chewy ginger molasses cookies with crackled sugar tops and soft, spice-packed centers. Cinnamon, ginger, and clove make these the cookie that defines fall and holiday baking.

Espresso chocolate chunk cookies with cocoa, coffee liqueur, and dark brown sugar. Rich, fudgy mocha cookies baked low and slow for a dense, chewy center.

Fat-free cocoa squares with applesauce instead of butter or oil. A hot cocoa-brown sugar sauce poured over the batter before baking creates a gooey, self-saucing chocolate dessert.

Whole wheat oatmeal cookies with molasses, honey, raisins, and walnuts. Sweetened three ways with brown sugar, molasses, and honey for a chewy, spiced high-fiber cookie.

Chocolate peanut butter cookies loaded with peanut butter chips and chopped peanuts. A fudgy cocoa dough with a double dose of peanut crunch in every bite, baked in under 10 minutes.

Rugelach four ways: a single cream cheese pastry dough turned into raspberry-almond crescents, layered chocolate-pecan squares, apricot pockets and honey-pecan triangles. Holiday cookie tray showstopper.

Lemon coconut squares with a buttery shortbread crust and a tangy lemon-coconut custard filling. Bright, chewy, and dusted with powdered sugar.

Chewy oatmeal chocolate chip cookies with brown sugar and nuts create the ultimate bakery-style treat that you can bake soft or crispy based on your preference.

Buttery lemon drop cookies glazed with fresh citrus. Tender melt-in-your-mouth texture from egg yolk dough, rolled in sugar and baked until barely golden.

Peanut crispies with oats, corn flakes, brown sugar, and salted peanuts rolled into balls and baked until golden. Crunchy, nutty cookies with satisfying texture.

Whole wheat sesame seed cookies bake up nutty and chewy with toasted sesame, coconut, honey, and a splash of soy milk. A dairy-free, refined-sugar-free drop cookie loaded with seeds and fiber. Makes 48 small treats.

Lots of pecans and whole wheat flour give these wafers a very nutty and tangy flavour, also we use half butter and half oil to cut down the saturated fat, but the amount of butter gives the enough buttery taste and texture.

Elegant tea cakes are thin, crisp slice-and-bake butter cookies with vanilla and cream. Not too sweet, designed for dunking in tea and topping with jam or marmalade.

Chai snickerdoodle cookies, soft and chewy with the classic cream-of-tartar tang, rolled in warm chai-spiced sugar instead of plain cinnamon. A cozy, aromatic twist on the snickerdoodle.