155 cookie dough recipes

Filled lemon cookies sandwich thin, buttery shortbread rounds with a bright lemon filling. Slice-and-bake icebox dough with a tea party finish dusted in powdered sugar.

Rolled poppy seed cookies with fresh orange juice and zest in an oil-based dough. Thin, crisp, and nutty with a bright citrus flavor in every bite.

Flaky, buttery pastry triangles filled with jam and kissed with orange zest. A classic Austrian cookie that uses hard-cooked egg yolks for an impossibly tender dough.

Swedish ginger cookies (pepparkakor) made with dark corn syrup, cinnamon, cloves, and ginger. A spiced roll-and-cut dough that bakes thin and snappy for the holidays.

Old-fashioned hickory nut drop cookies with sour milk, raisins, and chopped nuts in a soft, cakey dough. A heritage Midwest recipe with buttery, wild nut flavor.

Lebkuchen German Christmas cookies blend honey, molasses, cardamom, and clove into a dense spiced dough rolled and cut into shapes. Family tradition, ages and keeps for months.

Buttery drop cookies with crushed frosted flakes for crunch and melted chocolate swirled through the dough for wild tiger stripes. A fun baking project kids will love.

Slice-and-bake walnut refrigerator cookies with brown sugar and toasted walnuts in a buttery dough. Roll into logs, chill overnight, slice thin, and bake fresh whenever the craving hits.

Moravian sand tarts are thin, buttery Pennsylvania Dutch cookies rolled paper-thin and topped with a pecan half. The dough chills overnight for easy rolling and crisp results.

Sturdy gingerbread dough engineered for building. Stiff enough to hold its shape, deeply spiced with cinnamon, ginger, cloves, and nutmeg, ready for cookie houses, churches, and edible structures.

Honey cut-out cookies with lemon extract, rolled thin and baked until lightly golden. A sturdy dough that holds its shape for holiday decorating with powdered sugar glaze.

Crisp rolled poppy seed cookies made with oil instead of butter, loaded with a third cup of soaked poppy seeds and a sugar-sparkle top. Simple dough, big crunch.

Soft sour cream drop cookies with apricot preserves baked right into the dough. Brush with warm apricot glaze for a fruity shine. Makes 5 dozen in about 30 minutes.

Slice-and-bake butterscotch cookies with brown sugar, cinnamon, and a make-ahead frozen dough. Press into loaf pans, freeze, then slice thin and bake whenever the craving hits.

Rustic sour cream yeast bread shaped into a flat round and baked free-form on a cookie sheet. Food processor dough with a tender, tangy crumb and sesame seed top.

Old-fashioned hermit cookies with molasses, raisins, chopped nuts, and a warm spice blend of cloves, cinnamon, and ginger. A chewy New England classic rolled and cut from thick dough.