Author: Gina Marie Miraglia Eriquez
A fluffy cookie that tastes like a pastry. I use this simple recipe to cut out heart-shaped cookies for Valentine's Day.
Author: Robin J.
Both cardamom and pistachios are essential ingredients in Persian dessert making. This dough is delicate because it doesn't contain any gluten, so be sure...
Author: Louisa Shafia
Author: Gina Marie Miraglia Eriquez
Author: Diana Kuan
These are adapted from Melissa Clark's "Classic Oatmeal Raisin Cookies" on the NY Times cooking site. I swapped healthier alternatives for some of the...
Author: Peachy
Chocolate Covered Raisin Cookie mix in a jar with tag attached with directions on how to prepare the mix. These make wonderful gifts to give any time of...
Author: Lisa
Soft and chewy, this is a classic Oatmeal Cookies recipe. No raisins and no chocolate chips, just oatmeal and a ton of sweet flavor.
Author: Lauren's Latest
Soft and yummy, these are heaven if you love chocolaty delights and hell if you're trying to lose a few pounds!
Author: CoOkIe MoNsTeR
This recipe belonged to my grandma and was passed down to me. They are very soft and sweet. It is one of my favorite cookie recipes. The cookies are usually...
Author: Liz Rumpel
These cookies are great...you get a double dose of chocolate! My kids love them.
Author: KATHY
This recipe was a big hit at a party and with our family at home. It can be frozen for up to a month.
Author: LAURA_NEWMOM2000
Sand Tarts are addicting, thin, and crispy cookies that are perfect to add to your Christmas cookie plates. And they are fun to make with your kids.
Author: Anna
This is a copycat recipe of delicious buttery cookies that taste just like Panera's.These cookie will melt in your mouth and are very addicting, so good,...
Author: Pat Duran
These cookies were a Christmas tradition when my husband was growing up. They are perfect for cookie cutting and decorating.
Author: Catherine
My mother used to make these cookies when my brothers and I were growing up. They are easy and are very delicious. Hope someone out there likes them as...
Author: STEPHANIE SPICER
These macaroons are delicious and so very easy to make. Enjoy!
Author: Suzieim1
Fill those thumbprints with caramel and a sprinkle of sea salt. Gilding the lily? Maybe! But it might just be your new favorite. Cookies can be stored...
Author: thehungryscientist
Author: A Family Feast
A delicious ice cream sandwich that I make in bulk and freeze for those hot summer days. The brownies by themselves are also a delicious treat and the...
Author: Lily Peterson
Rich, chewy, and full of chocolate taste. Great frosted with fudge icing too!
Author: sal
Author: Rawia Bishara
No-bake drop cookies made with oatmeal, cocoa, and Nutella®. The most important step is keeping the rolling boil for at least one full minute.
Author: TSHart
These are cookies which have open spaces which are filled with crushed hard candy (yellow and red work best). When baked, the candy melts and gives the...
Author: Kim Hogan
Crisp little rounds with the distinctive flavor of anise. These are terrific when glazed or frosted. If you do not like anise, vanilla extract can be substituted...
Author: KATE1
These delicious, easy to bake carrot cookies are iced with an orange butter frosting.
Author: frommyhometoyours
These cookie jar classics are crunchy but with a little chew, the taste a buttery blend of nutty toasted oats and sweet raisins. Take them on picnics and...
Author: Susan G. Purdy
Recipe for pecan sandies from Thomas Keller's cookbook, Bouchon.
Author: Thomas Keller
My mom made this every year at Christmas. It's a great treat that everybody loves! Pecans can be substituted for walnuts.
Author: ruthlessmama
These Almond Butter Cookies are the tastiest I've tried and make a great addition to your regular cooking baking.
Author: Katie
These Date Chocolate Chunk cookies are simple to make are so ridiculously delicious!
Author: Brita Britnell
I decided to squeeze in one more holiday cookie recipe before the New Year! These gluten-free gingersnaps are the best cookie I've ever made, and I might...
Author: Isabel Carlisle Storolis