4,378 pookie recipes

Buttery shortbread sticks with ground almonds baked into the dough and a crunchy almond-sugar topping. These elegant little cookies snap with a satisfying crumble and make 3 dozen in under an hour.

Hazelnut and apricot biscotti, traditional twice-baked Italian cookies studded with toasted hazelnuts and dried apricots. Crisp, dunkable, and perfect alongside espresso or vin santo.

Chocolate mint squares with fudgy pecan-studded brownie base and a creme de menthe buttercream frosting. A retro church cookbook classic with serious holiday party vibes.

Scottish shortbread from a simple flour, sugar, and butter mix: buttery, crumbly, melt-in-the-mouth wedges baked pale and gold. A classic three-ingredient treat that doubles as a gift-in-a-jar mix.

Delicate butter cookies with golden brown edges and crispy texture bake up in 3-5 minutes for an elegant tea-time treat.

Black pepper and walnut biscotti pack toasted walnuts and a serious dose of cracked pepper into a brown-sugar dough. Italian-style twice-baked cookies that pair with cheese or coffee.

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.

Cherry-stuffed cookies wrapped in almond-vanilla dough and dipped in dark or white chocolate. A surprise maraschino cherry hidden inside each one.

Crunchy cornflake squares bound with peanut butter and corn syrup need zero baking for a quick retro treat kids can help make in under 20 minutes.

German anise cookies beaten for 20 minutes until fluffy, dried overnight, then baked golden for distinctive chewy-crisp springerle-style treats.

Pecan chocolate chip oatmeal cookies baked low and slow for a chewy center and crisp edge. Dark brown sugar, real butter, and a full cup each of pecans and chocolate chips.

Lemon Lassie cookies, a Christmas classic with cinnamon-molasses dough wrapped around a tangy lemon-coconut curd filling, then sliced into bars before baking.

Linzer Augen are Austria's almond shortbread sandwich cookies: two tender, nutty rounds glued with apricot jam, the top cut with a little window that frames the glistening preserves under a snowfall of powdered sugar. A Christmas cookie tin classic.

Double chocolate oatmeal cookies: melted chocolate and chocolate chips in a chewy oat dough, rolled in powdered sugar for a crackly crinkle top. Rich, fudgy, and easy to make.

Mocha toffee crescents are buttery espresso-laced shortbread cookies studded with toffee chips, shaped into crescents and dipped in dark chocolate. Cookie tin showstoppers.

Puffy sour cream drop cookies topped with cinnamon sugar before baking. Soft, cakey, and lightly golden around the edges. Simple pantry ingredients, 30 minutes start to finish. Makes 18.