106 low cookie recipes

Hand-shaped vanilla almond cookies baked low and slow for a tender, shortbread-like crumb. Simple butter cookie dough with finely chopped almonds throughout.

Low-calorie cranberry apple pie with a spicy gingersnap cookie crust. McIntosh apples and fresh cranberries get food-processed into a chunky filling with dark brown sugar and cinnamon.

Snow cap meringue cookies fold semi-sweet chocolate chips into low-and-slow baked egg-white meringues, then dip the tops in melted white chocolate. Crisp, airy holiday cookies. Makes 6 dozen.

Chinese Chews are old-fashioned date and nut bar cookies baked low and slow, then cut into squares and rolled in granulated sugar. Chewy, dense, and butter-free.

Mexican polvoron cookies rolled in a cinnamon-chocolate-sugar coating while still warm. Tender, crumbly shortbread-style cookies with a hint of cinnamon baked low and slow.

Flour-free hazelnut cookies made with ground hazelnuts, almonds, eggs, and sugar. Naturally gluten-free nut cookies with a delicate, macaroon-like texture baked low and slow.

Double-rich chocolate cookies with cocoa powder in the dough and semi-sweet chocolate chips throughout. Baked low and slow for a fudgy, intensely chocolate cookie with soft centers.

Lemon poppy seed cookies with fresh lemon zest, ground coriander, and lemon extract baked low and slow at 300F. Tender, citrusy drop cookies with a subtle crunch from poppy seeds.

Thick, chewy white chocolate macadamia nut cookies baked low and slow for soft centers with golden, crispy edges. Bakery-sized cookies loaded with buttery macadamias and creamy white chocolate chunks.

Buttery pecan shortbread cookie balls dipped in vanilla frosting and rolled in tinted coconut. Melt-in-your-mouth tender, baked low and slow, and perfect for holiday cookie exchanges. Makes 48.

Marbled chocolate cookies with sour cream for extra softness, made by folding melted semi-sweet chocolate into vanilla dough. Baked low and slow so they stay chewy, never crisp.

Authentic springerle, the embossed German anise Christmas cookies. Egg dough pressed with carved molds, dried overnight, then baked low so the white design stays crisp. Aged to mellow the flavor.

Macadamia shortbread cookies made with five ingredients: butter, flour, powdered sugar, cornstarch, and chopped macadamia nuts. Buttery, crumbly, and baked low and slow.

Lemon macadamia cookies with cream cheese in the dough for a soft, cakey texture and bright citrus flavor. Buttery macadamia nuts in every bite. Low and slow baking keeps them tender.

Chocolate meringue cookies with a plain meringue center, baked low and slow until crisp and light as air. Just four ingredients and naturally fat-free.

Pineapple chiffon cake layered with chocolate cookies and a light-as-air gelatin mousse. A no-bake, low-calorie dessert with bright tropical flavor and lemon zing.