1,891 sugar cookie recipes

Classic chocolate chip cookies with equal parts brown and white sugar, a full bag of chocolate morsels, and the proven Toll House ratios. Crisp edges, soft centers, gone in a day.

Oatmeal cinnamon scones with chewy oats, brown sugar warmth, and a whisper of orange zest. Drop scones with a tender crumb that lands somewhere between oatmeal cookie and buttermilk biscuit.

Flourless peanut butter cookies made with just peanut butter, sugar, egg whites, and chopped peanuts. Naturally gluten-free with no butter or flour. Crisp edges, chewy peanut centers.

Peanut butter cookies made with vegetable oil instead of butter, brown sugar, and a single egg. Lower in saturated fat than classic versions, with the iconic fork-cross top.

Thin, snappy chocolate wafers with deep cocoa flavor and a dusting of powdered sugar turn any cookie tin into a bakery showpiece. Chilling the dough overnight makes them extra crisp.

Classic peanut butter cookies with the iconic fork-crossed tops, soft chewy centers, and crisp edges. Made with creamy peanut butter, shortening, and both sugars for old-school texture.

Dark rum balls made with crushed vanilla wafers, cocoa, nuts, and a generous pour of dark rum, rolled in powdered sugar. No-bake holiday cookie that improves with age in the tin.

Soft and chewy peanut butter cookies built on all brown sugar (no white) for caramel depth, plus shortening for a tender, almost crumbly texture. Classic crisscross fork press on top.

Christmas Linzer cookies, tender ground-hazelnut shortbread sandwiched with raspberry jam and dusted with powdered sugar, jam peeking through a cut-out window. A nutty, festive take on the Austrian classic.

Melted butter mixed with brown and white sugars creates thick, bakery-style chocolate chip cookies that stay soft in the center with crisp edges when baked at precisely 325°F.

Classic chocolate chip cookies with a tablespoon of water for soft, chewy centers and crisp golden edges. Half butter, half sugar, plenty of semi-sweet chips. One bowl, no chilling.

Three-ingredient peanut butter cookies, just peanut butter, sugar, and an egg, with no flour at all, which makes them naturally gluten-free. Roll, crosshatch, and bake in about 8 minutes.

Simple shortbread cookies with butter, powdered sugar, and flour. Roll thin, cut into fun shapes, and bake until the edges turn golden. Only 4 ingredients and about 50 minutes start to finish.

Max's chocolate chip cookies fold rolled oats into a buttery brown-sugar dough for extra chew, loaded with semi-sweet chips. A heartier, oatmeal-laced take on the chocolate chip classic.

Chunky chocolate chip cookies pack three full cups of chocolate chips into a brown-sugar dough that chills overnight for deep flavor and crackly tops. The chip-to-dough ratio of your dreams.

Confetti cookies loaded with rainbow M&M chips on a classic butter-sugar dough. Soft centers, lightly browned edges, and a colorful candy-studded finish kids and adults both reach for.