Chocolate chip, sugar, peanut butter or biscotti—We have a recipe for you no matter what cookie you're craving.
Few things compare to the aroma of delicious cookies baking away in the oven. No matter what the time of year, time of day,
or variety of weather headed your way, there is no better time to bake up a batch. Here you will find 100 reasons to start
preheating the oven and prepping your cookie sheets, starting with our indulgent Oatmeal Toffee Cookies.
Brown sugar and butter underscore the tawny sweetness of the almond toffee bits. What's not to love about these crunchy, chewy cookies?
View Recipe: Oatmeal Toffee Cookies
With a double shot of chocolate and hazelnut flavors, kids and adults will rave over these filled cookies. The espresso powder
is optional, but it intensifies the chocolate flavor.
View Recipe: Chocolate-Hazelnut Thumbprints
Lightly coat your hands with flour to make rolling the dough into balls easier. The dough freezes well. Freeze the dough after
step 1, thaw in the refrigerator, then proceed with step 2. The powdered sugar coating gives these cookies an appealing cracked
finish. Serve with coffee to echo the espresso.
View Recipe: Espresso Crinkles
"The inspiration for these sinfully rich-tasting cookies combines my obsession with shortbread, dulce de leche, and a restaurant
cream cheese dessert," said reader and recipe developer Jennifer Brumfield.
View Recipe: Mexican Spiced Shortbread Cookies
Store up to one week in an airtight container—if they last that long. We suggest keeping a dozen in the freezer for emergencies.
View Recipe: Chocolate Chip Cookies
When Michaela Rosenthal's daughter moved out, she left behind an unopened jar of almond butter. Unsure of what to do with
the butter, Rosenthal was inspired to reproduce almond cookies she'd had at an Asian restaurant. It took several attempts,
but the result is a satisfying and healthy version of the treat.
View Recipe: Almond Butter Snickerdoodles
Pepper may sound like an odd ingredient for a cookie, but it complements the other spices well (although you can omit it if
View Recipe: Spicy Oatmeal Crisps
These cookies—bittersweet chocolate that mellows the ground peppers' heat--earned our Test Kitchens' highest rating. They're
lovely after dinner with a few last sips of red wine.
View Recipe: Mexican Chocolate Cookies
Make up to two days ahead, and store in an airtight container at room temperature. The chocolate and hazelnut coating adds
textural interest to these airy, sweet treats.
View Recipe: Chocolate-Hazelnut Meringues
Given that both chocolate and coconut are not as bad as once thought, and given that they taste mighty good together, we made
a batch of these toasty, chocolaty treats to celebrate. Like all sweets with few other nutrients, though, they are treats—perfectly
healthy every once in a while.
View Recipe: Toasted Coconut Chocolate Chunk Cookies
Rolling the cookies in powdered sugar while they're still warm results in a deliciously sweet, snowy coating.
View Recipe: Anise Tea Crescents
The favorite sandwich flavor combination comes together in these adorable preserves-filled cookies. Use any type of jam or
View Recipe: Peanut Butter and Jelly Thumbprints
Whether you're welcoming kids home from school, baking a treat for a party, or enjoying an afternoon to yourself, these cookies
are the just-right sweet you need. If you want to create colorful cookies, divide the icing into portions and use food coloring
to tint it different hues.
View Recipe: Classic Iced Sugar Cookies
This finalist for the Ultimate Reader Recipe Contest was developed by Christine Dohlmar of Valrico, Florida. "I love oatmeal
cookies, so I did my best to come up with a low-fat version," she explained.
View Recipe: Banana Rum Coconut Cookies
A mere one-quarter cup of butter yields crispy, light cookies and keeps calories in check. Dried strawberries lend fiber,
color, and subtle sweetness. You can find them in larger supermarkets, or substitute raisins or dried cranberries. Because
the dough is heavy, we used a sturdy stand mixer. You can use a hand mixer to cream the butter and sugar, then stir in the
remaining ingredients by hand.
View Recipe: White Chocolate, Strawberry, and Oatmeal Cookies
Think of these as a variation of thumbprint cookies. Vanilla butter cookies are filled with fruit preserves and drizzled with
a powdered sugar glaze.
View Recipe: Raspberry Strippers
This cookie recipe contrasts the tartness of cherries with the sweetness of cocoa and chocolate chips for an elegant, delicious
View Recipe: Chewy Chocolate-Cherry Cookies
You can prepare and refrigerate these luscious bars a day or two in advance. They are actually easier to cut once they have
been completely chilled.
View Recipe: Pecan-Date Bars
With the honeyed flavor of dried figs, a sweet cream cheese layer, and a buttery, crumbly crust, these bars garnered our Test
Kitchens' highest rating. Store leftovers in an airtight container in the refrigerator for up to five days.
View Recipe: Fig and Cream Cheese Bars
Originally appearing in our March/April 1993 issue, these gingersnap cookies created by Elizabeth Graubard of Palm Harbor,
Florida, have stood the test of time. We swapped flavorful butter for the original's margarine and still love the snappy flavor
and crisp texture.
View Recipe: Ginger Cookies
You might find it hard to believe that these impressive cookies taste even better than they look.
View Recipe: Truffle-Iced Sugar Cookies
We loved this creative take on the traditional Rice Krispies bar. Green pumpkinseeds are also sometimes sold as pepitas. In
humid weather, cool the bars in the refrigerator to keep them from becoming too sticky.
View Recipe: Green Pumpkinseed and Cranberry Crispy Bars
Dark brown sugar adds rich caramel notes to these cookies; turbinado sugar provides crunch.
View Recipe: Brown Sugar-Pecan Shortbread
Buttery and sweet with a hint of spice, these favorite cinnamon-sugar cookies, otherwise known as "snickerdoodles," are right
for any occasion.
View Recipe: Cinnamon-Sugar Cookies
These bar cookies are also known as seven-layer bars. They take less than 30 minutes to make and call for just 8 ingredients,
making Hello Dolly Bars the perfect dessert for taking along, well, just about anywhere.
View Recipe: Hello Dolly Bars
Chocolate chips or cranberries might seem like the best part about these cookies, but it's really that each cookie is 75 calories.
View Recipe: Cranberry-Nut Chocolate Chip Cookies
Use real maple syrup for best results. These cookies may look like a seasonal treat but, they're so good that you'll want
to enjoy them all year long.
View Recipe: Autumn Maple Cutout Cookies
Almond paste is an ingenious way to flavor, tenderize, and sweeten our Pine Nut Cookies because it won't cause spreading like
excess sugar or warm butter will.
View Recipe: Pine Nut Cookies
This recipe is an adaptation of Italian amaretti. It calls for macadamias, but hazelnuts, walnuts, almonds, pistachios, or
pine nuts would also be good. Using nuts in baking allows you to incorporate their heart-healthy fats—and satisfying texture.
If you are sensitive to ginger, use the lower end of the called-for range.
View Recipe: Macadamia and Ginger Cookies
"My grandkids love these cookies because they're nice and big, with lots of chocolate chips. They're easy to freeze—just wrap
individually in heavy-duty plastic wrap, and store in a zip-top bag," said reader Marie Rizzio.
View Recipe: Giant Chocolate Chunk Cookies
Letting the dough rest at least 24 hours before baking allows the spices in this handmade version of the classic German cookie
to mellow and meld.
View Recipe: Lebkuchen
This decadent-seeming chocolate biscotti recipe is actually pretty healthy and features good-for-you ingredients like whole-wheat
flour, flaxseed, and unsalted almonds.
View Recipe: Deep Dark Chocolate Biscotti
Don't substitute marzipan for the almond paste, because it's a bit too sweet for this buttery, lightly spiced cookie. Look
for the almond paste in tubes, such as Odense brand, or in cans, like King Arthur brand.
View Recipe: Swedish Almond Cardamom Stars
These cranberry-oatmeal bar cookies strike a nice flavor balance: not too sweet and not too tart. Be sure to zest the orange
before you squeeze the juice.
View Recipe: Cranberry-Oatmeal Bars
With nutty, caramel notes from browned butter and a fair bit of salt to balance the flavors, these cookies will become an
instant favorite. You can roll out the dough right after combining all the ingredients—no chilling required. Look for pearlized
sugar in gourmet markets or craft stores; the coarse crystals reflect light to give the cookies a sparkly, jewel-like appearance.
View Recipe: Iced Browned Butter Sugar Cookies
When shaping these buttery cookies, do not try to form perfectly smooth balls. If the dough is handled too much, the cookies
will become heavy and dense.
View Recipe: Cream Cheese Meltaways with Lemon Glaze
Humble ingredients in these cornmeal-based cookies yield a light, subtly spiced sweet treat. The touch of lemon is a "refreshing
surprise," says one reviewer.
View Recipe: Lemon-Cornmeal Cookies
We love these thick, satisfying cookies as humble as peanut butter cookies but not as crumbly. Dried cranberries provide a
slightly tart counterpoint to the macadamia nuts' richness. The dough is somewhat sticky; chilling it briefly makes handling
View Recipe: Macadamia Butter Cookies with Dried Cranberries
Roasted sesame-seed paste and dark sesame oil deliver a deep, nutty flavor. A touch of corn syrup and cornstarch ensure crispness.
View Recipe: Crunchy Sesame Cookies
By using vanilla bean and extract, you’ll get double the vanilla flavor in these meringue cookies.
View Recipe: Double-Vanilla Meringue Cookies
Store these frosted cookies between layers of parchment paper or wax paper to keep them from sticking together. You can bake
and freeze the cookies up to a month in advance; bring the cookies to room temperature before frosting them.
View Recipe: Maple-Walnut Spice Cookies
These cute little cookies will be a hit for any occasion. Wrap them up in a sweet little box as a gift or arrange them on
a platter for a light dessert treat.
View Recipe: Lemon-Honey Drop Cookies
This cookie was given outstanding ratings by readers. Bake up a batch and find out for yourself what all the buzz is about.
View Recipe: Gingersnaps
Standing the cookies eliminates the traditional step of flipping them halfway through baking. Chocolate lovers can stir 1/2
cup mini chocolate chips into the batter or dip half of each cookie into melted chocolate.
View Recipe: Coconut Biscotti
A small square of these rich bars is enough to satisfy a dessert craving. The flour and oats mixture is somewhat dry after
combining, but it serves as both a solid base for the soft butterscotch chip layer and a crumbly, streusel-like topping.
View Recipe: Butterscotch Bars
Crispy on the outside, chewy on the inside, and rich and delicious all the way around is how readers rate these brownie-like
cookies. Need we say more?
View Recipe: Mudslide Cookies
These easy chocolate oatmeal drop cookies are crisp on the outside and slightly chewy on the inside. Chocolate minichips disperse
better in the batter, but you can use regular chips.
View Recipe: Oatmeal, Chocolate Chip, and Pecan Cookies
Our Test Kitchens staffers found that using a serrated knife works best for cutting the rolls after the first bake time. If
you're a fan of dried cranberries, they make a great substitute for dried cherries.
View Recipe: Chocolate-Cherry Biscotti
These decadent cookies are a lightened version of an often calorie- and fat-laden favorite. One thing this recipe doesn't
skimp on: flavor.
View Recipe: Black-and-White Cake Cookies
You can make these ahead of time and store them in an airtight container, but they're best served warm.
View Recipe: Oatmeal-Walnut Cookies
These simple cookies give just the right amount of sweet to satisfy your craving. Make a few batches, and freeze some to enjoy
throughout the season.
View Recipe: Double-Ginger Cookies
Bizcochitos are anise-flavored drop cookies that originated in New Mexico. Prepare the dough in advance, and refrigerate up
to three days. Store baked cookies in an airtight container for up to three days. Omit the aniseed if you don't care for its
View Recipe: Orange Bizcochitos
These cookies will keep for a week in an airtight container. Keep them on hand to offer unexpected visitors.
View Recipe: Chocolate Chip Meringues
Drizzle the icing in whatever patterns you like. For a Halloween treat, use a toothpick to create spooky webs.
View Recipe: Peanut Butter and Chocolate Cookies
A version of this milk-worthy cookie is a perennial best seller at the Winkler Bakery in the preserved Moravian village of
Old Salem, North Carolina. Roll the dough as thin as possible to achieve a properly light, crisp texture.
View Recipe: Moravian Wafers
An anzac biscuit is an Australian cookie ("biscuits" down under) and is sure to be a hit.
View Recipe: Anzac Biscuits
Though these delicate cookies have a crisp outside, they are soft inside, making them the ideal bar cookie in our book.
View Recipe: Pecan Bar Cookies
Package these crunchy cookies in a gift box with a pound of your favorite coffee beans. Look for almond paste in your supermarket's
baking aisle, and for best results, don't substitute marzipan, which is sweeter and more finely textured, in place of the
View Recipe: Amaretti
The dense base layer is like a rich, fudgy brownie, so don't overcook it or the dessert bars will be dry. Refrigerating the
mint bars allows the chocolaty top layer to set properly. You can make the dessert up to one day ahead. For a more grown-up
taste, you can also use dark chocolate chips for some or all of the semisweet chocolate chips in the glaze.
View Recipe: Chocolate-Mint Bars
This simple mix-and-drop dough comes together in minutes and may not even require a shopping trip, thanks to its pantry-friendly
View Recipe: Chocolate Peanut Butter Cookies
This is one of the best chocolate-chip cookies you'll ever make—and it doesn't scrimp on chocolate. Making chocolate chip
cookies with applesauce is the secret to soft and chewy cookies without a lot of fat.
View Recipe: Puffed-Up Chocolate-Chip Cookies
Macaroons almost always have nuts and egg whites in the ingredient list. This rendition also features intensely sweet dried
figs. Be sure to remove and discard the hard stems of the figs before chopping them.
View Recipe: Fig-Pecan Macaroons
You can make these cookies a day or two before the party and store them in an airtight container. But be warned--these are
so good, you should probably stash them somewhere out of sight so you don't eat them all yourself.
View Recipe: Coconut-Macadamia Nut Cookies
These beautiful raspberry cookies are easy to prepare. Cut them into shapes—round, rectangular, or even star-shaped. You can
reroll the dough scraps, but chill them first.
View Recipe: Raspberry Linzer Windowpane Cookies
Dress up these almond-flavored meringue cookies by dipping half of each cookie in a glaze of melted chocolate.
View Recipe: Chocolate-Dipped Almond Meringues
These cookies have a slightly fudgy texture. They are baked, then cooled for 1 1/2 hours in the oven (don't forget to turn
View Recipe: Double-Chocolate Meringue Cookies
"Mashed ripe banana adds sweetness and flavor to these chocolate chip cookies," said reader and recipe developer Cathy Brixen.
"I found I could reduce the usual amount of sugar and butter."
View Recipe: Banana-Oatmeal Chocolate Chip Cookies
If you're not a fan of raspberry jam, try substituting your favorite preserves.
View Recipe: Raspberry-Chocolate Bars
With dried apples and caramel candies in every bite, our less-than-100-calorie oatmeal cookies give you the flavors of fall
View Recipe: Caramel Apple Oatmeal Cookies
These cookies are impressive and don't take as much finagling as you might think. The key is to chill the dough before rolling
View Recipe: Ginger-Lemon Pinwheel Cookies
The combination of tender cake flour and sturdy all-purpose flour produces delicate cookies. The dough will be crumbly after
you've combined all the ingredients but will hold its shape once molded in a tablespoon measure and turned onto a baking sheet.
You may need to add one to two additional teaspoons of ice water to the dough to achieve the crumbly consistency.
View Recipe: Cherry-Pistachio Wedding Cookies
Add some color to your cookie tray with these jam-filled thumbprints. This recipe could also be your healthy alternative for
the next school party.
View Recipe: Raspberry Thumbprint Cookies
For your next gathering, bring these delicate, crisp cookies out on a tray at the end of the evening with little to-go cups
of coffee—a great send-off from a successful party.
View Recipe: Bittersweet Chocolate Meringues
Bake three cookies at a time so they'll be soft enough to shape. Tuck your message into the cookie while shaping. If the cookies
become too brittle, return them to the oven for a few seconds to soften.
View Recipe: Send a Message Fortune Cookies
"I'm originally from the South, and Moon Pies, as they are called, were a special treat," said recipe developer Susan Kwun.
"I started looking for a recipe to make my own when I moved to New York, but the closest I could come to them was a recipe
in a New England cookbook. My lightened adaptation can be made ahead of time and frozen for up to a month if the cookies are
tightly wrapped. Make sure to have the cookies ready when the marshmallow filling is made—the filling firms up quickly as
View Recipe: Chocolate Sandwich Cookies with Marshmallow Cream Filling
Sweet treats made from sesame seeds are common to Makar Sankrat/Pongal celebrations. Traditionally, these cookies are made
by encasing the filling in the dough and dropping them into hot oil to fry. This version, similar in concept to a thumbprint
cookie, is baked and just as tasty.
View Recipe: Sesame Sweets
These delicately spiced shape-and-bake cookies are crisp on the outside and chewy on the inside. Store extra cookies in an
View Recipe: Cinnamon-Almond Cookies
"I love chocolate and cherry flavors together, and I found great dried cherries from Maine for this recipe. I also used bittersweet
instead of milk chocolate: Not only does it have less sugar, but it has a deeper flavor, too," said reader and recipe developer
View Recipe: Chocolate-Cherry Heart Smart Cookies
Sugar, spice, and everything nice, that's what these classic cookies are made of. If you're not already sold, these cookies
are low in calories and easy to make.
View Recipe: Snickerdoodles
Look for almond meal—also known as almond flour—in health-food and specialty stores. Bake the cookies ahead, and freeze up
to six months in an airtight container, with wax paper between layers. Thaw and dust the cookies with powdered sugar just
View Recipe: Viennese Almond Crescents
In step 2, you'll get best results if you keep dough portions chilled and work on only one portion at a time.
View Recipe: Spiced Vanilla Cookies
Our delicious citrus cookies will be gone quicker than you can pull them out of the oven.
View Recipe: Oatmeal Cookies with A-Peel
These no-bake bars come together quickly with common pantry ingredients. Make sure the cereal is well crushed (try packing
it in a sealed zip-top plastic bag and using a rolling pin) so it incorporates into the peanut butter mixture.
View Recipe: Swag Bars
Look for canned almond paste alongside other baking ingredients at your market. Take these chewy cookies on your next picnic.
Serve with iced chai tea.
View Recipe: Coconut-Almond Macaroons
This recipe was given a 5-star rating by readers. After your first crunchy bite, you'll know why.
View Recipe: Banana-Pecan Biscotti
Coarse-grained sea salt does not melt into the batter, so you experience a crunchy burst with every bite. Use any other nut
you like in place of peanuts.
View Recipe: Sweet and Salty Peanut Chocolate Chunk Cookies
Make these cookies up to a week in advance, since they freeze well. Dried fruits are available in most supermarkets and health
View Recipe: Triple Fruit Cookies
Cutting and stacking the dough creates alternating stripes of vanilla and chocolate pieces. For pinwheel variation, stack
the two (12 x 8-inch) dough rectangles on top of each other, and roll up into a 12-inch-long cylinder as if you're making
cinnamon rolls. Chill the roll before slicing.
View Recipe: Black and White Striped Cookies
To freeze leftovers, layer cookies between sheets of waxed paper in an airtight container. Thaw about 30 minutes before serving.
View Recipe: Chewy Chocolate-Coconut Macaroons
For a variation on this crisp Italian cookie recipe, substitute orange for lemon and semisweet chocolate chips for chopped
white chocolate. Take time to chop a white chocolate candy bar for this recipe; white chocolate morsels contain no cocoa butter.
View Recipe: White Chocolate-Lemon Biscotti
A combination of cardamom, cinnamon, cloves, and black pepper gives these chai cookies a taste reminiscent of Indian spiced
tea. The fine texture of powdered sugar helps them retain the characteristic shortbread crunch.
View Recipe: Chai Shortbread
The light and fresh flavor of these cookies, along with the fantastic texture courtesy of yellow cormeal, make these an interesting
and unexpected choice for your dessert spread.
View Recipe: Cardamom-Lemon Polenta Cookie
These oversized cookies are more like muffin tops, but calling them cookies makes them seem a bit more indulgent. They're
chock-full of exercise-friendly ingredients like dried fruit and nuts. They're ideal with a glass of skim milk for breakfast
after a morning workout.
View Recipe: Breakfast Fig and Nut "Cookies"
Alfajores, these crisp wafer cookies, are filled with caramelized sweetened condensed milk. Although you often can find a
full-fat version of this product at Hispanic markets, we've made our own lower-fat version.
View Recipe: Dulce de Leche-Filled Cookies
You can mix these incredibly easy, fudge cookies right in the saucepan. When freshly baked, these thin cookies have crisp
edges and chewy centers. You can make them with either Dutch process or natural unsweetened cocoa powder; we opted for the
View Recipe: Cocoa Fudge Cookies
Four types of chocolate make these cookies an extra-special treat for the chocolate lover in your family.
View Recipe: Chocolate Malted Cookies
Use pantry staples and a flavorful vanilla bean to create these delicate cookies. Make them up to five days in advance, and
store in an airtight container.
View Recipe: Vanilla Bean Shortbread
Kahlúa makes a subtle, yet delicious appearance in this chocolate chip cookie recipe. No liqueur? Simply substitute strong
freshly brewed coffee.
View Recipe: Black and White Chocolate Chip Cookies
Macaroons are a European confection especially popular at Passover. Here, the use of pecans adds a taste of the American South.
View Recipe: Chocolate-Pecan Macaroons
This classic spice cookie is a delicious addition to your cookie collection.
View Recipe: Molasses Cookies