75 traditional cookie recipes

Bachelor buttons: traditional English shortbread-style cookies made with butter, flour, sugar, and a hint of nutmeg. Tender, pale, walnut-sized teatime classics.

Hamantaschen, the triangular Purim cookies, here filled with a rich honey-nut mixture brightened with lemon. A rum-scented dough folded into the traditional three-cornered shape and baked to a golden glaze.

Fave dolci, Italian almond cookies shaped like fava beans with ground almonds, orange flower water, lemon zest, and cinnamon. A traditional Southern Italian sweet.

Pfeffernuesse are traditional German spice cookies made with cinnamon, cloves, allspice, nutmeg, black pepper, rum, and candied lemon peel, finished with a white icing.

Melomakarona, traditional Greek honey cookies made with olive oil, butter, and orange juice, dipped in warm honey syrup and topped with walnuts and cinnamon.

Traditional Italian egg cookies made with just three ingredients: eggs, sugar, and flour. Light, airy, and gently sweet with golden edges. A nonna-approved classic.

Melomakarona (fenekia) are traditional Greek honey cookies made with orange juice, cognac, farina, and walnuts. Baked, dipped in warm honey syrup, and dusted with cinnamon.

Pfeffernuesse are traditional German pepper nut cookies spiced with cinnamon, cloves, mace, nutmeg, and allspice. Tiny rounds dried overnight and finished with a drop of brandy.

Traditional Scottish shortbread with all-purpose and rice flours, butter, and a mix of white and brown sugars. Buttery, sandy-textured cookie scored into wedges and baked golden.

Melomacarona, traditional Greek honey cookies made with oil instead of butter, dipped in warm honey syrup and topped with chopped walnuts. Egg-free and butter-free.

Classic prune and raisin hamentachen filling with chopped nuts and whole orange (rind included) for citrus brightness. Traditional Purim cookie filling pulsed in the food processor.

Authentic biscotti di Prato from Tuscany. Twice-baked Italian almond cookies with toasted almonds, a pinch of saffron, and the traditional pasta-board well method. Crisp, dunkable, and built to keep.

Traditional German sand tarts rolled paper-thin, cut into diamonds, brushed with egg white, and topped with cinnamon sugar and a pecan half. Crispy, buttery holiday cookies.

Anise-scented raisin biscotti with walnuts, lemon zest, and orange zest. Butter-based dough double-baked until crisp. A traditional Italian dunking cookie with citrus and spice.

Haselnussmakronen, traditional German hazelnut macaroons: a cocoa meringue folded with crushed hazelnuts and lemon zest, baked low into chewy, flourless cookies. A naturally gluten-free holiday treat.

Instead of a traditional method, we use a skillet to bake the cookies, also you don't have to make cookies one by one, just bake the batter all together. It comes out nice and crispy outside and moist inside, and it's a cookie, or looks like a cake. So you have both to enjoy!