Cookie recipe collection

Freezer-friendly slice and bake peanut butter cookies with the classic fork crisscross pattern. Make the dough in bulk, freeze in logs, and bake fresh anytime.

Make-ahead slice and bake sugar cookies with lemon extract. Shape the dough into logs, freeze for up to 6 months, and bake fresh cookies in 10 minutes whenever the craving hits.

Slice-and-bake almond cookies with toasted almonds in a buttery brown sugar dough. Four freezer-ready logs yield 80 thin, crispy cookies baked in 10 minutes.

European-style spice cookies with ground hazelnuts, lemon zest, and warm cinnamon, clove, and nutmeg. Topped with a whole almond and egg-glazed for a glossy finish.

Classic snickerdoodles rolled in cinnamon sugar with a tangy cream of tartar dough. Soft, chewy cookies with crinkled tops and a sparkly cinnamon crust that flatten as they bake.

Classic snickerdoodles rolled in cinnamon sugar and baked until soft-centered with a chewy edge. Cream of tartar gives the signature tang and crackled top. Pantry-staple cookie recipe.

Light snickerdoodles made with margarine, skim milk, and egg whites for less fat than traditional recipes. Rolled in cinnamon sugar with that classic cream of tartar tang.

No-bake snow balls made with peanut butter, crisp rice cereal, and chopped nuts, rolled in powdered sugar and coconut. Holiday-ready cookie tray candy ready in 20 minutes.

Snow cap meringue cookies fold semi-sweet chocolate chips into low-and-slow baked egg-white meringues, then dip the tops in melted white chocolate. Crisp, airy holiday cookies. Makes 6 dozen.

Buttery almond snowball cookies made with biscuit mix and chopped nuts, rolled in powdered sugar while warm. Just 6 ingredients and no chilling needed.

Snowdrop chocolate crinkle cookies with unsweetened chocolate, oil, and a powdered sugar coating that cracks open as they bake. Holiday cookie classic.

Millionaire shortbread: classic three-layer Scottish bar with buttery shortbread base, chewy homemade caramel, and dark chocolate top. Made from scratch with sweetened condensed milk and corn syrup for the proper caramel pull.

Classic snickerdoodle cookies: tender soft cookies rolled in cinnamon sugar, with the signature cream of tartar tang. Yields five dozen for the cookie tin.

Three-layer ribbon cookies with cherry, chocolate, and poppy seed stripes pressed into a loaf pan, chilled overnight, then sliced and baked. Bakery-window prettiness from a single dough. The classic icebox cookie for holiday tins.

Soft almond cookies made with egg whites, almond extract, and topped with toasted almonds. Lower fat, lightly sweet, and tender with a delicate crumb.

Soft batch chocolate chip cookies using a clever two-temperature baking technique for chewy centers with golden edges. A small-batch recipe that makes exactly 13 cookies.