Cookie Recipes

Classic snickerdoodles rolled in cinnamon sugar with a tangy cream of tartar dough. Soft, chewy cookies with crinkled tops and a sparkly cinnamon crust that flatten as they bake.

Classic snickerdoodles rolled in cinnamon sugar and baked until soft-centered with a chewy edge. Cream of tartar gives the signature tang and crackled top. Pantry-staple cookie recipe.

Light snickerdoodles made with margarine, skim milk, and egg whites for less fat than traditional recipes. Rolled in cinnamon sugar with that classic cream of tartar tang.

Buttery almond snowball cookies made with biscuit mix and chopped nuts, rolled in powdered sugar while warm. Just 6 ingredients and no chilling needed.

Chewy oatmeal cookie dough shaped into snowmen and decorated for the holidays. A fun winter baking project for kids that makes four big cookie snowmen.

Classic snickerdoodle cookies: tender soft cookies rolled in cinnamon sugar, with the signature cream of tartar tang. Yields five dozen for the cookie tin.

Three-layer ribbon cookies with cherry, chocolate, and poppy seed stripes pressed into a loaf pan, chilled overnight, then sliced and baked. Bakery-window prettiness from a single dough. The classic icebox cookie for holiday tins.

Soft batch chocolate chip cookies using a clever two-temperature baking technique for chewy centers with golden edges. A small-batch recipe that makes exactly 13 cookies.

Soft gingerbread cake with lard and butter for tender crumb, spiced with ginger and cinnamon, baked until edges pull away from the pan.

Old-fashioned drop cookies with dark molasses, chopped tart apples, and warm spices like cinnamon, cloves, and ginger. Soft, chewy, and they make 60 cookies from one batch.

Sour cream sugar cookies are soft, puffy, and rolled in sugar before flattening and baking. The sour cream keeps these tender for days with a slight tang that balances the sweetness.

Sour cream sugar cakes, soft tender drop cookies made with sour cream and half butter, half shortening. Lightly sugared tops, cake-like crumb, a forgotten heartland classic.

Crunchy cornmeal biscotti with hazelnuts, lemon zest, and cinnamon, shaped into fingers and baked until golden. A lighter cookie made with egg whites only.

Old-fashioned spicy date cookies with oats, chopped nuts, cinnamon, and allspice. Chewy drop cookies that spread thin and crisp at the edges. Ready in 30 minutes.

Cream cheese rugelach rolled with cinnamon-spiced walnuts. The flaky three-ingredient dough bakes into tender, buttery crescents in under 15 minutes.

Traditional German springerle cookies with anise and lemon, stamped with intricate designs using a springerle rolling pin. A classic holiday cookie that air-dries overnight for a crisp, white finish.