Cookie recipe collection

Old-fashioned sugar cookies made with butter and oil for a tender, melt-in-your-mouth crumb. Rolled in sugar and pressed flat, these bake up with soft centers and lightly crisp edges. Makes 3 dozen.

Surprise your family this Christmas with these decorative cookies that can bring out the holiday cheer in everyone.

Traditional German almond cookies shaped into hearts, with a tender flourless crumb made from ground almonds, egg yolks, and lemon extract, topped with a bright lemon icing. Naturally gluten-free and irresistible.

Twice-baked almond biscotti packed with walnuts and optional chocolate swirl. Crisp, crunchy Jewish cookies perfect for dunking in coffee or tea.

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

Rice Krispies treats elevated with nougat candy bars, marshmallows, toasted almonds, and butter. No-bake squares with chewy-crispy texture.

Apple dessert bars with a buttery shortbread crust, cinnamon-lemon apple layer, and a rich coconut-nut custard topping that bakes into chewy squares.

Simple drop cookies with orange zest and apricot preserves baked into buttery dough for festive treats that brown beautifully at the edges.

Lightly spiced bars made with apricot nectar and dried apricots, finished with a tangy apricot glaze for double the fruit flavor.

Wholesome honey-sweetened cookies packed with oats, whole wheat flour, raisins, chopped apples, and warm cinnamon. A chewy, nutty treat you can feel good about.

Soft banana sour cream bars baked in a jelly roll pan with ripe bananas, butter, and vanilla. A tender sheet pan cookie bar that makes a generous batch for sharing.

Change the look of biscotti with this tasty version that will satisfy anyone's sweet tooth.

Honey-sweetened drop cookies spiked with dark rum and loaded with candied cherries, orange peel, pineapple, golden raisins, and walnuts. All the flavors of fruitcake in a single bite.

Rio Grande-style biscocitos with butter, anise seed, and brandy, dusted in cinnamon sugar before baking. Crisp, fragrant, and easy to cut into festive shapes. Makes 3 dozen.

Crunchy twice-baked biscotti packed with roasted almonds and hazelnuts, scented with vanilla, anise, and almond extract. A big-batch Italian cookie that keeps for weeks and begs to be dunked.

Classic Italian anise biscotti with toasted almonds and anise seeds infused in Sambuca or Pernod. Twice-baked until crisp and dry, built for dunking into espresso or Vin Santo.