Cookie recipe collection

Chewy oatmeal cookies packed with shredded zucchini, chunky peanut butter, and chopped dates. These moist drop cookies disappear fast, so plan to eat them within a day of baking for peak texture.

Award-winning thumbprint cookies with buttery dough rolled in finely chopped nuts, pressed with your thumb, and filled with ruby raspberry jam: elegant holiday baking that won first place.

Indulge yourself into these decadent chocolate cookies that can satisfy anyone's sweet tooth!

Turned out lovely. I've eaten so much my stomach hurts.

The Pennsylvania Dutch settlers made these at Thanksgiving and stored them in a stoneware crock until Christmas. The cookies can be made at any time, but allowed to age for 4-6 weeks.

My husband's baseball team prefers these cookies to chocolate chip..... if I make anything else, I have to have Alabama's too!

Chewy oatmeal raisin cookies with warm cinnamon and nutmeg spice. Classic rounds that require overnight chilling for the best texture and flavor development.

Almond Brown Sugar Biscotti: classic twice-baked Italian cookies with anise, brown sugar warmth, and chopped almonds. Crisp, dunkable, makes 3 dozen and stores for a month.

Packed with almonds, these glazed almond cookie slices make a great snack.

Almond cream cheese biscotti with toasted sliced almonds and a hint of anise. Cream cheese gives these twice-baked Italian cookies a softer, more tender bite while keeping the signature crunch for dunking in coffee.

Buttery shortbread bars layered with tart raspberry jam, crowned with glossy meringue studded with toasted almonds and coconut shreds.

Chewy ginger cookies made with prune butter instead of fat, loaded with warm spices and molasses. Low-fat but big on flavor with crispy edges and soft centers.

Buttery shortbread crust topped with gooey pecan-coconut filling creates bar cookies that taste like pecan pie without the fussy pastry work.

Say hello to this easy to follow recipe that will make scrumptious cookies your kids will love!

Layered dessert bars with shortbread crust, amaretto-condensed milk filling, topped with chocolate chips, coconut, and almonds. Rich, gooey, and indulgent.

Scottish shortbread fingers with the secret cornstarch swap for an ultra-tender, melt-in-the-mouth crumb. A four-ingredient traditional biscuit from Edinburgh tea-room tradition.