586 cookie dough recipes

Lemon roll-out cookies with sour cream in the dough for a tender crumb, brushed with lemon juice and sprinkled with sugar before baking. The bright citrusy cookie cutter staple for any holiday tray.

Halloween black cat cookies turn rich chocolate cookie dough into spooky-cute pops, with pinched ears, fork-pressed whiskers, candy corn eyes, and red-hot noses. A fun bake the kids can help shape.

Bacon breakfast cookies pack a savory-sweet punch: whole wheat dough studded with crispy bacon bits, sharp cheddar, and crunchy corn flakes. A grab-and-go breakfast cookie that lands between sweet and salty.

Orange icebox cookies are sliceable shortbread-style rounds with fresh orange zest, brown sugar, and chopped pecans. Make ahead dough rolls and chills until baking.

Slice-and-bake vanilla wafer cookies with powdered sugar, butter, and cream of tartar. Make the dough ahead, chill, slice thin, and bake crispy in 10 minutes.

Classic roll-and-cut sugar cookies with a simple dough of margarine, sugar, eggs, and vanilla. Crisp edges, soft centers, and ready for decorating.

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.

Chocolate marshmallow stuffed cookies with cocoa-laced dough wrapped around mini marshmallows that melt into gooey clouds inside. A surprise-center treat that kids and adults adore.

Buttery almond cookies with brown sugar, cream of tartar tang, and chopped almonds throughout. Dough requires chilling before shaping into balls and baking.

Zebra bars layer chocolate and vanilla batter in a 13x9 pan, topped with chocolate chips and walnuts. Two-toned cookie bars from one butter-brown sugar dough.

Buttery spiced fig thumbprint cookies, tender brown-sugar dough rolled in a crunchy flax-sugar coating and filled with jammy fig preserves. Warm cinnamon and nutmeg make them a standout on the holiday cookie tray.

Almond slices are loaded with chopped almonds in an oil-based dough and sliced warm. A pareve mandelbrot-style cookie that travels well, keeps for weeks, and gets better with time.

Bakery-sized chocolate chip pecan cookies with oats and cinnamon, scooped by the quarter cup. A dual-fat dough with both shortening and butter for thick, chewy results.

Old-fashioned rock cookies packed with raisins, chopped dates, and nuts in a spiced brown sugar dough with cinnamon and cloves. Dense, chewy, and fruit-studded, these hold up for days in a cookie tin.

Italian-style almond coca cookies with a hidden whole almond at the heart, half rolled in cocoa powder and half in powdered sugar. Two-tone cookies with chopped almonds in the dough for double texture.

Chewy chocolate cookies loaded with Reese's peanut butter chips. Rich cocoa dough, soft and puffy from the oven, they flatten into fudgy discs as they cool.