10,000 making recipes

Nut refrigerator cookies (icebox cookies) with brown sugar, butter, vanilla, and chopped nuts. Slice-and-bake dough that chills overnight and yields crisp, buttery cookies with caramel notes.

Oatmeal sesame crisps with brown sugar, butter, rolled oats, and sesame seeds baked into a thin slab and snapped into pieces. Crunchy, nutty, no-flour cookie bars in under 25 minutes.

Chewy chocolate drop cookies made with melted semi-sweet chocolate, butter, and just half a cup of flour. Fudgy, brownie-like cookies that bake in under 10 minutes.

Molasses whoopie pies: cake-like ginger molasses cookies sandwiched with a sweet ginger-molasses buttercream filling. The Pennsylvania Dutch lunchbox classic with a warm-spice twist on the chocolate original.

Molasses ginger snaps with the classic crackled tops that form as the dough balls melt and spread. Warmly spiced with ginger, cinnamon, and cloves, these crisp-edged cookies are a holiday baking staple.

Soft, pillowy lemonade cookies brushed with frozen lemonade concentrate and dusted with sugar. A pantry-friendly drop cookie with bright citrus tang and a sparkling sugary crust.

Rolled poppy seed cookies with fresh orange juice and zest in an oil-based dough. Thin, crisp, and nutty with a bright citrus flavor in every bite.

Bran muffins with molasses, cornmeal, and raisins made with no eggs and no butter. A high-fiber, one-bowl muffin recipe that comes together in minutes.

Classic Joe Froggers are old-school New England molasses cookies sized like dinner plates, spiced with ginger, cinnamon, and nutmeg for a chewy, sailor-strong bite that holds up for weeks in a tin.

Old-fashioned honey drop cookies with cinnamon, cloves, and raisins. No refined sugar at all. Soft, chewy, and warmly spiced with a caramel-like sweetness.

Soft, cakey persimmon cookies made with ripe persimmon pulp, warm cinnamon, plump raisins and crunchy nuts. An old-fashioned drop cookie and a great way to use up overripe persimmons in autumn.

Buttermilk Irish soda bread with raisins and caraway seeds. A tender, slightly sweet round loaf made with butter, sour cream, and tangy buttermilk. The American holiday-table version.

Fruit yogurt scones use plain yogurt and lemon zest to create tender, lightly tangy mini scones studded with plumped raisins or dried cranberries. Smaller than a tea-room scone, perfect for buttering warm. Ready in about 22 minutes.

Peanut butter cookie cups with a miniature peanut butter cup pressed into each one straight from the oven. Baked in mini muffin tins for a bite-sized treat.

Chewy oatmeal raisin cookies with warm cinnamon and nutmeg spice. Classic rounds that require overnight chilling for the best texture and flavor development.

Fat-free lemon poppy seed biscotti made with no added oil or butter. Crisp twice-baked Italian cookies powered by ground almonds, egg whites, and bright citrus.